It is used to flavor sauces made directly in the pans in which fonds were cooked. Imagine EducationStudent Assessment Feedback Form Student Name: Unit: SITHCCC007 Prepare stocks, sauces and soups AssessmentSatisfactory (S) / Not Yet Satisfactory (NYS)DateCommentAssessor’s Initial:Written questionsPracticalSee Practical observation checklistFeedback from the Student:I have been provided with feedback 12. Part Three - Soups. Potatoes and Grains. Management Essentials. Access to this seems to be unavailable so I am publishing what I have here following requests. Convenience stock powders 2. 8. I can list the 5 mother sauces -I can define each of the 5 mother sauces -I can explain the difference between various stocks, sauces, and soups -I can prepare the 5 mother sauces Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Serving Your Guests. Tomato – stock and tomatoes. 8. Stock or broth is the basic ingredient in clear soups. This powerpoint looks at stocks and sauces in depth. Stock is a flavoured liquid preparation. Bechamel (BAY-shah-MELL) – made from milk and white roux. Gov. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Management Essentials. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Au sithccc007 prepare stocks, sauces and soups. 5. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 6. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Tips to Improve Stocks. state 5 quality points that should be looked for in a white fish stock? 10. 12. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. 7. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 21- List 3 different convenience products for stocks, sauces and soups and explain how these are used- What could be done to enhance convenience products in terms of flavour and presentation???? It has been strained. Chapter Six. Examples for different convenience products for stocks, sauces and soups 1. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Soups and sauces foods and nutrition. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Sauces are the decadent derivatives of a stock base. 1. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts Cut bones 2”-3” to maximize the flavor and reduce cooking time. Potatoes and Grains. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. Clear, pale liquid made by simmering beef, poultry or fish bones, Amber colored stock made by simmering poultry, beef, or fish bones., Aromatic vegetable broth used for poaching fish or vegetables., Rich, lightly reduced stock used as a sauce for roasted meats. * Making Soups Sauté aromatic vegetables Onions, celery, carrots Liquid Stock Canned or convenience broths or bouillon cubes Vegetable juice Seasonings * Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Our Stock, Soups & Sauces collection provides the rustic flavors of traditional ingredients that will recreate classic aromas without requiring the knife skills or lengthy cooking time! Training. Fruits and Vegetables. What is Stock? Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. This is adapted from a bank of resources that were once available from NLN. 11. Grand/Mother Sauces. Clarifying agents, in this case egg white, is used to remove suspended solids and impurities from liquids by solidifying to a so called “raft”, float to the surface of the liquid, from there, they can be removed or collected. 10. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Stocks are the perfect complementary companion to the kitchen. Mirepoix or other aromatics may be added for more flavor. 6. They are concentrated in flavor, add richness, smoothness, and enhance any dish. 5.2.Present soups and sauces attractively on appropriate service-ware. 9. Aromatics – herbs and spices, thyme, Stocks, Soups, and Sauces Chapter 20. 7. Stocks, soups & sauces (revised). Stocks, Sauces, and Soups. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Start studying Chapter 14 stocks, sauces and soups. This is a basic powerpoint on stocks and sauces. Present and store stocks, sauces and soups. Stocks, Sauces, & Soups. Powdered and dried soups 3. Fruits and Vegetables. 4 Essential Parts to Stock ! Play this game to review Vocational Skills. it should not be cloudy It should not smell too fishy all the scum has been removed it is freshly made it has been stored in a fridge it should be clear without any colour State the 7 Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon 5.3.Add garnishes according to standard recipes. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. ! Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. The correct term for this is: View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? It is meant for a. Thickening agents for soups and sauces and how to choose. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. table of contents chapter 1: stocks.soups and sauces slide 3:chicken noodle soup slide 4:taco soup, french onion soup slide 5: cream of fresh tomato soup chapter 2: meats and poultry slide 6: baked chicken breast with Parmesan crust, sweet and sour chicken slide 7: brew house Stocks and soups. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. Prepare several kinds of sauces. Ppt video online download. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Communication. 5.4.Visually evaluate dish and adjust presentation . A flavorful liquid made by gently simmering bones and or vegetables. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Consommé is actually a rich, flavorful broth or stock that has been clarified. Stock. List the proper ingredients for sauces. French word for stock 2. Stocks, Sauces and Soups . Bell RingerWhat do you think of this pop art by Andy Warhol? Match sauces to appropriate food. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stocks, Sauces, and Soups. These reductions can be used for sauces or as a natural soup base. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Types of sauces. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. 9. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, and the basic principles outlined will still apply. Serving Your Guests. 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