Suggested methods to enhance flavour and presentation of convenience products. Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. B. A clear, pale liquid made by simmering poultry, beef, or fish bones. china cap: A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients. Similar to bouquet garni, except it really is a bag of herbs and spices. A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. Tomato concassÃ© 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. These need time and moisture to grow, but they won't grow when the temperature of the food is colder than 41Â°F or hotter than 135Â°F. le dressage: presentation: le mirepoix: sautéed mix of vegetables and herbs used as a base for soups and stews. SECTION 1: SELECT INGREDIENTS Q1: Youâre preparing ingredients for minestrone soup. A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper. The liquid that results from simmering meat or vegetables; also referred to as broth. Main Core Tie. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. Start studying Stocks, Sauces, and Soups. Start studying Chapter 6 - Stocks, Sauces, Soups Review. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Sauces. Materials. 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! Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock â Beef or veal bones in â¦ A cream soup made from purÃ©ed shellfish shells, such as lobster, shrimp, or crab. Then covering the bones with cold water and making the stock. The cloth is then twisted at either end to squeeze out the strained sauce. A liquid or semisolid product that is used in preparing other food items. The given amount of a dish that a recipe makes. Tomato sauce: Made from a stock and tomatoes . Step 4: Pass the sauce through a chinois. Stocks and broths are flavorful liquids that are used to make sauces and soups, or consumed on their own. What information about production requirements can you obtain from the â¦ 2.Select, prepare and use equipment. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to â¦ Stock or broth â¦ Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. 1. Warm up with any one of these soups, or try your hand at a homemade sauce recipe! Exploring Culinary Careers. Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices. Printable Version. 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. Start studying Stocks, Soups and Sauces Vocabulary. puree: Which kind of soup is thickened by the starch of the main ingredient Gravy mixes/powders. Stocks, Soups, and Sauces 1 2. Canned products for various soups. jus-lie: A sauce made from the juices of cooked meat and brown stock. The liquid that remains after the removal of the raft when making consommÃ©. A grand sauce made from milk and white roux. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS â Short answer stirring vigorously. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Emulsion made from the juices of cooked meat and vegetable solids, and liquids... Select the most appropriate storage conditions for stocks, sauces, and even consommé stocks, sauces and soups vocabulary white to pans. 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