Academia.edu is a platform for academics to share research papers. Related Resources. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. Stocks. There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. OBJECTIVES 1. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. 5 0 obj Stocks, soups and sauces are the foundation of many types of cuisines across the world. Jack took a soup out of storage three hours ago. The last few times, I saved the liquid used to reconstitute them. Elements of a Stock mirepoix. They are also used for cooking grains such as rice, pastas such as couscous, or poaching other foods such as meats. 5.3.Add garnishes according to standard recipes. It forms the basis of many dishes, particularly soups and sauces. Videos. liquid that forms the foundation of sauces and soups. History; Product List; Special Diets.. Demi-Glace. Store and reconstitute stocks, sauces and soups. It forms the basis of many dishes, particularly soups and sauces. Used full strength, it's perfect for wonderfully smooth sauces for lamb or can be reconstituted back to a lamb stock for soups, stews, and braises. Stocks and soups. 2 0 obj Sauces for salad are called salad dressing. What is Stock? Visually evaluate dish and adjust presentation. Now, you'll be able to depend upon this same consistent, highly-reduced seafood glace to add tremendous, sweet flavors to your sauces, stocks, and soups. (a) Place soup, stock or sauce in a bain-marie to slowly heat up. SITHCCC007 Prepare stocks, sauces and soups assessment. Related. Our products are kettle cooked in small batches from a combination of fresh, organic, whole and local products. Which of the following demonstrates best practice for reconstituting or re-thermalising stocks, sauces and soups? Here’s a basic introduction to these three dish bases. • Used to give sauces and soups stronger flavor • Added as a supplement if not enough stock • Adjust recipe due to high content of sodium . 2 3. When … Vegetable stock can be used in place of many meat-based stock recipes. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. 6.3. <> Present and store stocks, sauces and soups. I started using more dried mushrooms recently – shitake, porcini, and straw to be exact. Some sauces are industrial inventions like Worcestershire sauce, HP Sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Béchamel can be stored in the refrigerator for up to 1 week. Stock is a flavoured liquid preparation. Additionally all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. Add garnishes according to standard recipes. Aromatics – herbs and spices, thyme, Sonia Ade 321 views Stocks, soups & sauces (revised) 1. For vegetable stock, add a little oil into the stock pot and sauté the vegetables gently for a light stock. Pinterest. 5.2.Present soups and sauces attractively on appropriate service-ware. culinary terms commonly used in the industry in relation to stocks, sauces and soups appropriate ingredients and food components that may be substituted to meet special dietary and cultural needs principles and practices of hygiene on a personal and professional level. We need to use it, however I noticed that the temperature of the soup is now around 80°C. Stocks and soups. reconstituting soup and gravy bases Beef Soup and Gravy Base, Chicken Soup and Gravy Base, and Ham Soup and Gravy Base may be reconstituted and used as bouillon to extend natural meat juices, or as stock in recipes for soups, gravies, and sauces. Stock is a flavoured liquid preparation. 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