It forms the basis of many dishes, particularly soups and sauces. 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. state 5 quality points that should be looked for in a white fish stock? Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Training. 5.2.Present soups and sauces attractively on appropriate service-ware. 10. Types of sauces. Stocks, Sauces, and Soups. It is used to flavor sauces made directly in the pans in which fonds were cooked. Gov. 5. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Play this game to review Vocational Skills. 11. 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 Stocks are the perfect complementary companion to the kitchen. Stocks, Sauces, and Soups. It is meant for a. Thickening agents for soups and sauces and how to choose. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is It should be clear, aromatic, and emphasize the flavor of the major ingredient. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. This is a basic powerpoint on stocks and sauces. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Start studying Chapter 14 stocks, sauces and soups. Fruits and Vegetables. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. 8. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Stocks and soups. 12. A useful starting point for theory lessons for GCSE catering. Aromatics – herbs and spices, thyme, Cut bones 2”-3” to maximize the flavor and reduce cooking time. Chapter Six. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. Powdered and dried soups 3. 6. Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Tomato – stock and tomatoes. Potatoes and Grains. 8. Stocks, Sauces, & Soups. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon Consommé is actually a rich, flavorful broth or stock that has been clarified. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? 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- What is Stock? They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Potatoes and Grains. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. It has been strained. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. 6. Fruits and Vegetables. 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! To required consistencies examples for different convenience products 1 according to recipe, quality, freshness and stock rotation.! 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