What is Stock? 12. It should be clear, aromatic, and emphasize the flavor of the major ingredient. This is adapted from a bank of resources that were once available from NLN. Stock is a flavoured liquid preparation. Stock. Communication. Ppt video online download. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. 5.3.Add garnishes according to standard recipes. 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. Training. 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 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. It is used to flavor sauces made directly in the pans in which fonds were cooked. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Aromatics – herbs and spices, thyme, 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. 12. 5. Serving Your Guests. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stocks and soups. 9. Chapter Six. 8. Fruits and Vegetables. Stocks, Sauces, & Soups. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. It is meant for a. Thickening agents for soups and sauces and how to choose. 10. * 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. Management Essentials. A flavorful liquid made by gently simmering bones and or vegetables. Present and store stocks, sauces and soups. 5.4.Visually evaluate dish and adjust presentation . View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. It forms the basis of many dishes, particularly soups and sauces. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Tips to Improve Stocks. Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon This is a basic powerpoint on stocks and sauces. 22- List 3 food safety aspects which must be considered during the production of soups stocks and sauces to ensure food safety and a clean workplace during and post production- Access to this seems to be unavailable so I am publishing what I have here following requests. List the proper ingredients for sauces. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . 6. Examples for different convenience products for stocks, sauces and soups 1. Sauces are the decadent derivatives of a stock base. Part Three - Soups. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is It has been strained. Mirepoix or other aromatics may be added for more flavor. 11. This powerpoint looks at stocks and sauces in depth. Stocks, Soups, and Sauces Chapter 20. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Stocks are the perfect complementary companion to the kitchen. 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. Bechamel (BAY-shah-MELL) – made from milk and white roux. Bell RingerWhat do you think of this pop art by Andy Warhol? A useful starting point for theory lessons for GCSE catering. 5.2.Present soups and sauces attractively on appropriate service-ware. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 9. The correct term for this is: Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Communication. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? 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 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 Great in stocks, soups, sauces, stews, braised dishes, and even consommé. state 5 quality points that should be looked for in a white fish stock? They are concentrated in flavor, add richness, smoothness, and enhance any dish. 6. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Match sauces to appropriate food. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 1. Potatoes and Grains. 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. Au sithccc007 prepare stocks, sauces and soups. 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???? 8. Soups and sauces foods and nutrition. 4 Essential Parts to Stock ! Stock or broth is the basic ingredient in clear soups. French word for stock 2. ! 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 … Grand/Mother Sauces. These reductions can be used for sauces or as a natural soup base. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Start studying Chapter 14 stocks, sauces and soups. 10. Serving Your Guests. Types of sauces. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. 11. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Gov. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Stocks, soups & sauces (revised). Cut bones 2”-3” to maximize the flavor and reduce cooking time. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. 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