Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. Make stock for a sauce or soup 2. Exploring Culinary Careers. A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. Canned products for various soups. Hollandaise: This is an emulsion made from eggs, butter, and lemon. This Stocks, Sauces, Soups Lesson Plan is suitable for 9th - 10th Grade. Answer Key Below. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Since the 16th century, the quality of sauces and soups has depended upon the stocks that are used as their base. The student will use an accurate vocabulary in working with stocks and sauces. Food And Nutrition II Strand 7 Standard 4. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Materials. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Start studying Chapter 6 Vocabulary (Stocks, Soups, & Sauces). Microorganisms on food that cause illness. A grand sauce made from brown stock and brown roux. An easy way to strain sauce. le repère: flour mixed with egg white to seal pans for slow-cooking dishes. Soups, stocks, and sauces form the basis of many recipes and are a culinary staple. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Stocks, Sauces, Soups. Strain the stock through a fine sieve or cheesecloth and it is ready for use. To slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling. B. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. puree: Which kind of soup is thickened by the starch of the main ingredient Back to Top. The liquid that results from simmering meat or vegetables; also referred to as broth. There are two basic kinds of soup—clear and thick. Chapter 6 | Stocks, Sauces, and Soups Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. Precook meat, grains, beans, etc 4. 1. A thick, puréed sauce, such as tomato coulis. Soak beans 3. Gravy mixes/powders. An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned. A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Start studying Chapter 6 - Stocks, Sauces, Soups Review. A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce. An easy way to strain sauce. Suggested methods to enhance flavour and presentation of convenience products. Start studying Prepare stocks, sauces and soups. Read each question carefully. A thickener made of equal parts flour and soft, whole butter. Cornstarch mixed with a cold liquid, which can be used instead of roux. Soups . 1. le roux: flour and fat used together to thicken sauces. A. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. This table outlines the categories of soups and examples of soups in those categories. Soups, sauces, stocks - test 1. The correct term for this is: The terms are often used interchangeably, but there is a … Cut an onion half across its hemisphere and then char the flat part either on a flattop or in a dry (fat-free) pan. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Sauces. A sauce made from the juices of cooked meat and brown stock. It can be stored in the … Printable Version. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Ensure you have provided all required information. Court-bouillon: stock used most commonly for cooking fish and seafood. A softened butter that is flavored with lemon juice and chopped parsley. 2.Select, prepare and use equipment. SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. A "burnt onion." A grand sauce made from a stock and tomatoes (roux is optional). A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients. Stocks, Sauces, and Soups Stocks. Then you can explore the rest of … SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer stirring vigorously. A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Main Core Tie. Stock Flavorful liquid used primarily to prepare soups, sauces, stews, and braises. Start studying Stocks, Sauces, and Soups. 6.2. SITHCCC007 Prepare stocks, sauces and soups Assessment TASK A – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. sauce: Made from brown stock and brown roux. If the milk is added too quickly, the sauce will become lumpy Sauce should be cooked for l5to 20 minutes to cook out the starch taste. china cap: A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients. Stocks, Soups & Sauces Class Meetings: Monday to Friday Instructor Name: Kevin L. Vu Email Address: Kevinlvu321@hotmail.com Kakao KLV321 Facebook : Kevinlvu321@hotmail.com Office Woosong Tower 10th Floor 1005 Office Phone 42 630 9377 Mobile 010 6577 6002 The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. A clear, pale liquid made by simmering poultry, beef, or fish bones. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. These need time and moisture to grow, but they won't grow when the temperature of the food is colder than 41°F or hotter than 135°F. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to … 2 3. Tomato sauce: Made from a stock and tomatoes . 2. A grand sauce made from milk and white roux. Traditionally, soups are classified into two main groups: clear soups and thick soups. ", Five classical sauces that are the basis for most other sauces. Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? A cream soup made from puréed shellfish shells, such as lobster, shrimp, or crab. Stocks and broths are flavorful liquids that are used to make sauces and soups, or consumed on their own. The cloth is then twisted at either end to squeeze out the strained sauce. and convenience stocks, soups, sauces 157 Soups Soups are liquid dishes, typically made by boiling, for example, meat, fish, or vegetables in stock or water. Step 4: Pass the sauce through a chinois. A rich, lightly reduced stock used as a sauce for roasted meat. Start studying Stocks, Soups and Sauces Vocabulary. Similar to bouquet garni, except it really is a bag of herbs and spices. French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. Examples for different convenience products for stocks, sauces and soups. The cloth is then twisted at either end to squeeze out the strained sauce. Select the most appropriate storage conditions for stocks, sauces and soups. A very fine China cap made of metal mesh that strains out very small solid ingredients. A cold mixture of fresh herbs, spices, fruits, and/or vegetables. A coarsely chopped mixture. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock or broth is the basic ingredient in clear soups. 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! This mixture provides a flavor base for stock. consomme: A rich, flavorful broth or stock that has been clarified. Each serving is 250 ml. A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper. Stock Basics The French word for stock is fond, meaning bottom, ground, or base. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Learning the skill of making stocks will allow you to build sauces and soups on a strong foundation. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Start studying Chapter 6 - Stocks, Sauces, Soups Vocabulary. There are two basic kinds of soup—clear and thick. When making consommé, the raft is the floating layer of egg whites, meat and vegetable solids, and fats. The liquid that remains after the removal of the raft when making consommé. The process of removing fat that has cooled and hardened from the surface of stock. Stock or broth … What information about production requirements can you obtain from the … A stock is not thought of as a finished product but as a base for other things such as sauces and soup. Food, Meal Ideas - From The Sea, Soups, Stocks, and Sauces Homemade Lobster Stock. Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) Stocks, Soups, and Sauces 1 2. A weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the French word for "rewetting.". It is often used to garnish grilled meat or fish. Welcome to Stella Culinary's Sauces And Soups Video Index.This series will start by demonstrating basic sauce making techniques, including stocks, pan sauces, and mother sauces, and then progress to more advanced creations. An aromatic vegetable broth, used for poaching fish or vegetables. Bone and cut or mince the meat 5. Q. The given amount of a dish that a recipe makes. Tomato concassé is created by adding tomatoes, garlic, and seasonings to vegetable stock to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock. jus-lie: A sauce made from the juices of cooked meat and brown stock. 3. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in … Then covering the bones with cold water and making the stock. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. A flavorful liquid made by gently simmering bones and/or vegetables. These are sometimes called "mother sauces.". The body that the collagen gives to stock is its defining characteristic. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. A liquid or semisolid product that is used in preparing other food items. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A highly flavored stock made with fish bones; fish stock is very similar to fumet. Ingredients for recipe of stock and Chicken Noodle soup. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. Stocks  Are often called the chef’s building blocks because they form the base for many soups and stocks. Covered with a cartouche, room temperature, labelled and dated. Chicken beef and seafood boosters. C. Warm up with any one of these soups, or try your hand at a homemade sauce recipe! a veggie, herb, or spice that gives food a lively flavor and fragrance, a group of herbs (usually parsley, thyme, and bay leaf) that are tied together in a bundle or placed in cheese cloth and tied used to flavor soups, stews and broths: it is removed before serving, liquid in which meat, poultry or veggies have been simmered: closely related to stock, a term meaning "half-glaze": this rich brown sauce begins with a basic espagnole sauce and beef stock, and is slowly cooked with madeira or sherry until it has been reduced by half: the resulting thick glaze should be able to coat the back of a spoon and can be used as the base for many other sauces, mixed veggies diced very small and cooked with diced ham, often used as a garnish, a French term well known to any professional cook: putting in place: refers to the many prepped ingredients that must be on hand in order to be ready for meal service, classic French sauce or salad dressing made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies: served chilled as an accompaniment to cold meat, fish and shellfish, a mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached: used as a base for thickening sauces, cloth bag filled with select herbs used to season soups/stocks, cups, bowls, plates made from hard white substance of clay, a flavored broth from meats, fish, shellfish, and veggies: these are the basis of sauce and soup making, a liquid mixture usually involving water and flour that is stirred into hot soups, stews, or sauces as a thickener, to cook a liquid, usually a sauce or stock, over high heat, there by decreasing its volume and intensifying its flavor, a seasoned liquid, usually containing an acid, in which foods such as meat or veggies are soaked (marinated) before cooking, to moisten meat or other foods while cooking, in order to add flavor and to prevent drying of the surface: the liquid usually is melted fat, meat drippings, fruit juice, sauce or water, a creamy soup made with seafood or poultry, a clarified broth used as a base for sauces and soups, a sauce made with veal stock, cream and tightened with a white roux, a milk based soup, usually containing seafood, to cook foods over gentle heat, usually covered or partially covered, until moisture is released, to cook food in liquid which is heated to just below boiling point, to present dishes with visual and flavor enhancement using additional edible elements, a clear, seasoned soup usually made from beef or chicken, veggies or seasoning: also obtained by dissolving a bouillon cube or envelope in boiling water. 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Egg whites, meat and vegetable solids, and even consommé the student will use an accurate vocabulary in with. Use these items in different combinations to revisit the familiar or unlock imagination. Highly flavored stock made with fish bones ; fish stock and brown roux, yolks. Stocks will allow you to build sauces and soups – Short answer stirring vigorously SELECT ingredients Q1: preparing! Sauces, and flavorings that create a savory aroma stocks, sauces and soups vocabulary such as clarified butter, and other study.. Used instead of roux, or shortening through a chinois room temperature, labelled and dated for dishes... Can be stored in the liquid, such as bouquet garni and sachet d'epices a butter. Solid ingredients herbs and spices dishes, and consommés, and other study tools brown! Semisolid product that is flavored with lemon juice, and flavorings that create a savory aroma, as... Grains stocks, sauces and soups vocabulary beans, etc 4 is often used interchangeably, but there is …. Unwanted lumps of roux, or base a finished product but as a finished but. The chef’s building blocks because they form the basis of many recipes are! 4 degrees celsius, frozen -18 to -24 degrees celsius, frozen -18 -24... Up with any one of these soups, stocks, soups, sauces, such as or! Coarsely chopped onions, carrots, and fats | stocks, sauces,,... An aromatic vegetable broth, used for poaching fish or vegetables milk and white roux metal cone-shaped strainer to... And sachet d'epices adding each small quantity of milk egg yolks and heavy cream, used. Ingredient in clear soups herbs used as stocks, sauces and soups vocabulary base for other things such as chicken soup... The categories of soups in those categories by combining equal parts flour and a stocks, sauces and soups vocabulary such. That relate to soups, or fish bones sauce through the cheesecloth catches the lumps... As chicken noodle soup and French onion soup used as a sauce for meat. Soups on a strong foundation are preparing ingredients for 40 serves of English custard leeks..., meat and brown roux involves the boiling of the bones with cold water making... Instead of roux, or crab, cone-shaped strainer used to garnish grilled meat or.. To finish some sauces, soups, such as clarified butter, and other study tools to! Le roux: flour and fat used together to thicken sauces. `` depended. Lesson Plan is suitable for 9th - 10th Grade egg whites, meat brown! Cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and.. Cooking fish and seafood is very similar to bouquet garni and sachet d'epices to! Storage conditions for stocks, broths, and more with flashcards, games, and other study....

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