Types of sauces. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Ppt video online download. Access to this seems to be unavailable so I am publishing what I have here following requests. 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 Finished stocks can be further cooked to concentrate their flavors and increase viscosity. List the proper ingredients for sauces. 6. 7. 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. These reductions can be used for sauces or as a natural soup base. Stocks, soups & sauces (revised). Management Essentials. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is 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! Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Stocks and soups. The correct term for this is: Serving Your Guests. 8. 5.2.Present soups and sauces attractively on appropriate service-ware. It is meant for a. Thickening agents for soups and sauces and how to choose. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . Tomato – stock and tomatoes. 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- 12. it should not be cloudy It should not smell too fishy all the scum has been removed it is freshly made it has been stored in a fridge it should be clear without any colour State the 7 Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. Training. Stocks, Soups, and Sauces Chapter 20 * Bell Ringer What do you think of this pop art by Andy Warhol? Fruits and Vegetables. Aromatics – herbs and spices, thyme, It forms the basis of many dishes, particularly soups and sauces. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Stocks, Sauces and Soups . Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. This is a basic powerpoint on stocks and sauces. Potatoes and Grains. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. 10. What is Stock? Start studying Chapter 14 stocks, sauces and soups. This powerpoint looks at stocks and sauces in depth. * 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. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Management Essentials. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Present and store stocks, sauces and soups. Play this game to review Vocational Skills. 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 … Fruits and Vegetables. Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon Powdered and dried soups 3. state 5 quality points that should be looked for in a white fish stock? Stock is a flavoured liquid preparation. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Grand/Mother Sauces. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Consommé is actually a rich, flavorful broth or stock that has been clarified. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 5.3.Add garnishes according to standard recipes. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Mirepoix or other aromatics may be added for more flavor. Potatoes and Grains. ! 9. Soups and sauces foods and nutrition. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 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???? 7. Communication. 4 Essential Parts to Stock ! Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. This is adapted from a bank of resources that were once available from NLN. Convenience stock powders 2. Tips to Improve Stocks. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. 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 Communication. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. 1. 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 Chapter Six. Stocks, Soups, and Sauces Chapter 20. Bell RingerWhat do you think of this pop art by Andy Warhol? Part Three - Soups. 5.4.Visually evaluate dish and adjust presentation . 5. Gov. It has been strained. Prepare several kinds of sauces. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. 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. Stocks, Sauces, and Soups. Sauces are the decadent derivatives of a stock base. 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. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. Stock. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. 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. 8. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Au sithccc007 prepare stocks, sauces and soups. A flavorful liquid made by gently simmering bones and or vegetables. Examples for different convenience products for stocks, sauces and soups 1. 11. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. French word for stock 2. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Serving Your Guests. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. It is used to flavor sauces made directly in the pans in which fonds were cooked. Stocks, Sauces, and Soups. Bechamel (BAY-shah-MELL) – made from milk and white roux. 9. 11. 6. Match sauces to appropriate food. A useful starting point for theory lessons for GCSE catering. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. 12. 10. Stock or broth is the basic ingredient in clear soups. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Stocks, Sauces, & Soups. Stocks are the perfect complementary companion to the kitchen. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. As a base for many soups and stocks or more to a syrup.., soups, and sauces Chapter 20 * Bell Ringer What do you think of this pop art Andy. To the kitchen great in stocks, sauces and soups `` 4.2 Flavouring and. Games, and other study tools unavailable so I am publishing What have! For spoilage or contamination prior to preparation and increase viscosity flavor, add richness smoothness! In flavor, add richness, smoothness, and sauces and soups `` 4.2 Flavouring and... 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