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 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. This is a basic powerpoint on stocks and sauces. Stocks, Sauces, & Soups. Communication. 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! Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . 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. Management Essentials. Stocks are the perfect complementary companion to the kitchen. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Stock is a flavoured liquid preparation. Aromatics – herbs and spices, thyme, Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. 6. It is used to flavor sauces made directly in the pans in which fonds were cooked. Prepare several kinds of sauces. 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 … 10. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Fruits and Vegetables. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Stock. Tips to Improve Stocks. 5.4.Visually evaluate dish and adjust presentation . View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. Part Three - Soups. Stocks, Sauces and Soups . Serving Your Guests. state 5 quality points that should be looked for in a white fish stock? Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Chapter Six. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Match sauces to appropriate food. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. List the proper ingredients for sauces. Examples for different convenience products for stocks, sauces and soups 1. 1. 12. Present and store stocks, sauces and soups. Potatoes and Grains. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. 6. A useful starting point for theory lessons for GCSE catering. Training. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. Gov. 11. 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- 5.2.Present soups and sauces attractively on appropriate service-ware. 7. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Powdered and dried soups 3. 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. Serving Your Guests. They are concentrated in flavor, add richness, smoothness, and enhance any dish. 8. Soups and sauces foods and nutrition. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Convenience stock powders 2. 10. Communication. Play this game to review Vocational Skills. Tomato – stock and tomatoes. 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