Start studying Stocks, Soups and Sauces Vocabulary. A rich, lightly reduced stock used as a sauce for roasted meat. A sauce made from the juices of cooked meat and brown stock. Ensure you have provided all required information. Since the 16th century, the quality of sauces and soups has depended upon the stocks that are used as their base. Ingredients for recipe of stock and Chicken Noodle soup. 2. B. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock Basics The French word for stock is fond, meaning bottom, ground, or base. These are sometimes called "mother sauces.". Tomato sauce: Made from a stock and tomatoes . A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients. What information about production requirements can you obtain from the ⦠Stocks, Sauces, Soups. Usually made from mirepoix, leeks, and turnips. Soups, sauces, stocks - test 1. Read each question carefully. Stocks and broths are flavorful liquids that are used to make sauces and soups, or consumed on their own. The given amount of a dish that a recipe makes. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. The process of removing fat that has cooled and hardened from the surface of stock. Soak beans 3. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. The body that the collagen gives to stock is its defining characteristic. Strain the stock through a fine sieve or cheesecloth and it is ready for use. Printable Version. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. Cornstarch mixed with a cold liquid, which can be used instead of roux. 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. A. Stocks ï§ Are often called the chefâs building blocks because they form the base for many soups and stocks. A thickener made of equal parts flour and soft, whole butter. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. A softened butter that is flavored with lemon juice and chopped parsley. 2.Select, prepare and use equipment. SECTION 1: SELECT INGREDIENTS Q1: Youâre preparing ingredients for minestrone soup. 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.". Stocks, Sauces, and Soups Stocks. ", Five classical sauces that are the basis for most other sauces. The liquid that remains after the removal of the raft when making consommé. A "burnt onion." Make stock for a sauce or soup 2. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. This mixture provides a flavor base for stock. A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze. Examples for different convenience products for stocks, sauces and soups. SITHCCC007 Prepare stocks, sauces and soups Assessment TASK A â SHORT ANSWER INSTRUCTIONS: You are to answer all questions. 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. A flavorful liquid made by gently simmering bones and/or vegetables. 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. The terms are often used interchangeably, but there is a ⦠Gravy mixes/powders. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Select the most appropriate storage conditions for stocks, sauces and soups. le dressage: presentation: le mirepoix: sautéed mix of vegetables and herbs used as a base for soups and stews. A thick, puréed sauce, such as tomato coulis. Covered with a cartouche, room temperature, labelled and dated. A coarsely chopped mixture. Soups . A cream soup made from puréed shellfish shells, such as lobster, shrimp, or crab. Soups, stocks, and sauces form the basis of many recipes and are a culinary staple. There are two basic kinds of soupâclear and thick. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. 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. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. Main Core Tie. A cold mixture of fresh herbs, spices, fruits, and/or vegetables. This Stocks, Sauces, Soups Lesson Plan is suitable for 9th - 10th Grade. Answer Key Below. Q. Soups are often flavored with a âbag of herbsâ, herbs that are simply tied in cheesecloth and simmered in the liquid. Step 4: Pass the sauce through a chinois. It can be stored in the ⦠3. Precook meat, grains, beans, etc 4. Back to Top. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. 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 ⦠An easy way to strain sauce. 2 3. This table outlines the categories of soups and examples of soups in those categories. Start studying Chapter 6 Vocabulary (Stocks, Soups, & Sauces). Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Chapter 6 | Stocks, Sauces, and Soups Cut an onion half across its hemisphere and then char the flat part either on a flattop or in a dry (fat-free) pan. Stock or broth ⦠The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. It is often used to garnish grilled meat or fish. 1. Chicken beef and seafood boosters. A very fine China cap made of metal mesh that strains out very small solid ingredients. 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. Suggested methods to enhance flavour and presentation of convenience products. There are two basic kinds of soupâclear and thick. The student will use an accurate vocabulary in working with stocks and sauces. Stock or broth is the basic ingredient in clear soups. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils consomme: A rich, flavorful broth or stock that has been clarified. Start studying Chapter 6 - Stocks, Sauces, Soups Review. Learning the skill of making stocks will allow you to build sauces and soups on a strong foundation. Food, Meal Ideas - From The Sea, Soups, Stocks, and Sauces Homemade Lobster Stock. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS â Short answer stirring vigorously. An aromatic vegetable broth, used for poaching fish or vegetables. 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. Then covering the bones with cold water and making the stock. 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 clear, pale liquid made by simmering poultry, beef, or fish bones. Then you can explore the rest of ⦠A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. 6.2. Start studying Prepare stocks, sauces and soups. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Stock Flavorful liquid used primarily to prepare soups, sauces, stews, and braises. Traditionally, soups are classified into two main groups: clear soups and thick soups. 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 thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. The liquid that results from simmering meat or vegetables; also referred to as broth. Materials. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. The cloth is then twisted at either end to squeeze out the strained sauce. jus-lie: A sauce made from the juices of cooked meat and brown stock. Start studying Chapter 6 - Stocks, Sauces, Soups Vocabulary. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. A grand sauce made from brown stock and brown roux. Exploring Culinary Careers. puree: Which kind of soup is thickened by the starch of the main ingredient It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to ⦠The correct term for this is: le repère: flour mixed with egg white to seal pans for slow-cooking dishes. Q. Warm up with any one of these soups, or try your hand at a homemade sauce recipe! Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) Stocks, Soups & Sauces Class Meetings: Monday to Friday Instructor Name: Kevin L. Vu Email Address: [email protected] Kakao KLV321 Facebook : [email protected] Office Woosong Tower 10th Floor 1005 Office Phone 42 630 9377 Mobile 010 6577 6002 An easy way to strain sauce. Stocks, Soups, and Sauces 1 2. C. Each serving is 250 ml. A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper. 1. Start studying Stocks, Sauces, and Soups. Canned products for various soups. An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. A highly flavored stock made with fish bones; fish stock is very similar to fumet. French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. The cloth is then twisted at either end to squeeze out the strained sauce. sauce: Made from brown stock and brown roux. A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Similar to bouquet garni, except it really is a bag of herbs and spices. Court-bouillon: stock used most commonly for cooking fish and seafood. Food And Nutrition II Strand 7 Standard 4. Microorganisms on food that cause illness. 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. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. A grand sauce made from veal, chicken, or fish stock and a white or blond roux. A grand sauce made from milk and white roux. Bone and cut or mince the meat 5. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. Sauces. When making consommé, the raft is the floating layer of egg whites, meat and vegetable solids, and fats. le roux: flour and fat used together to thicken sauces. 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. china cap: A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients. 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