The terms are often used interchangeably, but there is a … Food, Meal Ideas - From The Sea, Soups, Stocks, and Sauces Homemade Lobster Stock. A rich brown sauce traditionally made by combining equal parts espagnole sauce and veal stock. Read each question carefully. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. Answer Key Below. The cloth is then twisted at either end to squeeze out the strained sauce. 2.Select, prepare and use equipment. The student will use an accurate vocabulary in working with stocks and sauces. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. Start studying Chapter 6 - Stocks, Sauces, Soups Review. Chapter 6 | Stocks, Sauces, and Soups This Stocks, Sauces, Soups Lesson Plan is suitable for 9th - 10th Grade. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. These are sometimes called "mother sauces.". ", Five classical sauces that are the basis for most other sauces. A very fine China cap made of metal mesh that strains out very small solid ingredients. 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 and broths are flavorful liquids that are used to make sauces and soups, or consumed on their own. sauce: Made from brown stock and brown roux. C. Soups, sauces, stocks - test 1. A cold mixture of fresh herbs, spices, fruits, and/or vegetables. Stocks, Soups, and Sauces 1 2. Tomato sauce: Made from a stock and tomatoes . A highly flavored stock made with fish bones; fish stock is very similar to fumet. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. 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. Start studying Chapter 6 Vocabulary (Stocks, Soups, & Sauces). The liquid that remains after the removal of the raft when making consommé. SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. 2. Stock or broth is the basic ingredient in clear soups. Cornstarch mixed with a cold liquid, which can be used instead of roux. Printable Version. A rich, lightly reduced stock used as a sauce for roasted meat. 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. Since the 16th century, the quality of sauces and soups has depended upon the stocks that are used as their base. Great in stocks, soups, sauces, stews, braised dishes, and even consommé. Learning the skill of making stocks will allow you to build sauces and soups on a strong foundation. Suggested methods to enhance flavour and presentation of convenience products. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. consomme: A rich, flavorful broth or stock that has been clarified. Ingredients for recipe of stock and Chicken Noodle soup. Herbs, spices, and flavorings that create a savory aroma, such as bouquet garni and sachet d'epices. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils 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. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. A grand sauce made from milk and white roux. Then covering the bones with cold water and making the stock. A grand sauce made from brown stock and brown roux. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. 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. Main Core Tie. 1. le roux: flour and fat used together to thicken sauces. A "burnt onion." Traditionally, soups are classified into two main groups: clear soups and thick soups. le dressage: presentation: le mirepoix: sautéed mix of vegetables and herbs used as a base for soups and stews. 2 3. A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. Bone and cut or mince the meat 5. There are two basic kinds of soup—clear and thick. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Canned products for various soups. Examples for different convenience products for stocks, sauces and soups. There are two basic kinds of soup—clear and thick. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. Select the most appropriate storage conditions for stocks, sauces and soups. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Start studying Chapter 6 - Stocks, Sauces, Soups Vocabulary. Stocks  Are often called the chef’s building blocks because they form the base for many soups and stocks. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Sauces. Soups . Start studying Prepare stocks, sauces and soups. A cream soup made from puréed shellfish shells, such as lobster, shrimp, or crab. An easy way to strain sauce. Make stock for a sauce or soup 2. A sauce made from the juices of cooked meat and brown stock. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. Stock or broth … A softened butter that is flavored with lemon juice and chopped parsley. The body that the collagen gives to stock is its defining characteristic. A coarsely chopped mixture. French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together. Precook meat, grains, beans, etc 4. When making consommé, the raft is the floating layer of egg whites, meat and vegetable solids, and fats. The given amount of a dish that a recipe makes. Q. A reduced stock with a jellylike consistency, made from brown stock, chicken stock, or fish stock; it is sometimes referred to as "glaze. Step 4: Pass the sauce through a chinois. 3. 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? Stocks, Soups & Sauces Class Meetings: Monday to Friday Instructor Name: Kevin L. Vu Email Address: Kevinlvu321@hotmail.com Kakao KLV321 Facebook : Kevinlvu321@hotmail.com Office Woosong Tower 10th Floor 1005 Office Phone 42 630 9377 Mobile 010 6577 6002 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! It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to … Warm up with any one of these soups, or try your hand at a homemade sauce recipe! An aromatic vegetable broth, used for poaching fish or vegetables. This mixture provides a flavor base for stock. Covered with a cartouche, room temperature, labelled and dated. jus-lie: A sauce made from the juices of cooked meat and brown stock. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 1. Stocks, Sauces, Soups. This table outlines the categories of soups and examples of soups in those categories. Strain the stock through a fine sieve or cheesecloth and it is ready for use. Start studying Stocks, Sauces, and Soups. Then you can explore the rest of … Chicken beef and seafood boosters. A pierced metal cone-shaped strainer; use it to strain soups, stocks, and other liquids to remove all solid ingredients. The process of removing fat that has cooled and hardened from the surface of stock. Exploring Culinary Careers. It is often used to garnish grilled meat or fish. A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables. Stocks, Sauces, and Soups Stocks. puree: Which kind of soup is thickened by the starch of the main ingredient Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. 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. Cut an onion half across its hemisphere and then char the flat part either on a flattop or in a dry (fat-free) pan. A grand sauce made from veal, chicken, or fish stock and a white or blond roux. A thickener made of equal parts flour and soft, whole butter. Each serving is 250 ml. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. A. Court-bouillon: stock used most commonly for cooking fish and seafood. A mixture of egg yolks and heavy cream, often used to finish some sauces, such as Allemande sauce. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Similar to bouquet garni, except it really is a bag of herbs and spices. Make sure the sauce is quite smooth before adding each small quantity of milk. 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. Ensure you have provided all required information. Materials. B. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock Flavorful liquid used primarily to prepare soups, sauces, stews, and braises. Gravy mixes/powders. Learn vocabulary, terms, and more with flashcards, games, and other study tools. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings. Start studying Stocks, Soups and Sauces Vocabulary. What information about production requirements can you obtain from the … The correct term for this is: 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. SITHCCC007 Prepare stocks, sauces and soups Assessment TASK A – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. 6.2. Usually made from mirepoix, leeks, and turnips. An easy way to strain sauce. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Soups, stocks, and sauces form the basis of many recipes and are a culinary staple. A clear, pale liquid made by simmering poultry, beef, or fish bones. china cap: A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in … le repère: flour mixed with egg white to seal pans for slow-cooking dishes. A flavorful liquid made by gently simmering bones and/or vegetables. A rich, emulsified grand sauce made from butter, egg yolks, lemon juice, and cayenne pepper. An amber liquid produced by simmering poultry, beef, veal, or game bones, after these bones have been browned. It can be stored in the … The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer stirring vigorously. A grand sauce made from a stock and tomatoes (roux is optional). Microorganisms on food that cause illness. Back to Top. A thick, puréed sauce, such as tomato coulis. Soak beans 3. Stock Basics The French word for stock is fond, meaning bottom, ground, or base. Food And Nutrition II Strand 7 Standard 4. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. Made by simmering bones, shells, or vegetables, mirepoix, herbs, and spices in a liquid (typically water) The liquid that results from simmering meat or vegetables; also referred to as broth. Meat and vegetable solids, and cayenne pepper build sauces and soup you are preparing ingredients for minestrone.! 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