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stocks, soups and sauces ppt

SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. Prepare several kinds of sauces. Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux. Stocks, Sauces, and Soups. 6. 4 Essential Parts to Stock ! Start studying Chapter 14 stocks, sauces and soups. Use these items in different combinations to revisit the familiar or unlock your imagination to pursue new creations. Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux. Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Powdered and dried soups 3. Potatoes and Grains. Stock. Communication. Part Three - Soups. It has been strained. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts Stocks, Soups, and Sauces Chapter 20. Concentrated drippings, juices and bits of food left in pans after foods are roasted or sauteed. 5.3.Add garnishes according to standard recipes. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. The correct term for this is: Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon 8. Au sithccc007 prepare stocks, sauces and soups. Stocks, Sauces, & Soups. Tomato – stock and tomatoes. Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups. 5.2.Present soups and sauces attractively on appropriate service-ware. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. 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. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. View Chapter10.ppt from COOKERY BSBSUS201 at University of Tasmania. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 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. 9. 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 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Stocks, soups & sauces (revised). Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2 1 Stocks Are often called the chef’s building blocks because they form Examples for different convenience products for stocks, sauces and soups 1. 11. Access to this seems to be unavailable so I am publishing what I have here following requests. Serving Your Guests. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Fruits and Vegetables. Present and store stocks, sauces and soups. A useful starting point for theory lessons for GCSE catering. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Convenience stock powders 2. 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 Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. Play this game to review Vocational Skills. Making Soups • Sauté aromatic vegetables • Onions, celery, carrots • Liquid • Stock • Canned or convenience broths or bouillon cubes • Vegetable juice • Seasonings . ! 10. 6. Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. Types of sauces. Sauces are the decadent derivatives of a stock base. 9. Soups and sauces foods and nutrition. Chapter Six. Stock or broth is the basic ingredient in clear soups. Aromatics – herbs and spices, thyme, Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Stock is a flavoured liquid preparation. This is adapted from a bank of resources that were once available from NLN. Powders Sauce that contain the flavours and thickening agent Suggested methods to enhance flavour and presentation of convenience products 1. Serving Your Guests. 10. 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. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Management Essentials. These reductions can be used for sauces or as a natural soup base. Stocks, Sauces, and Soups. 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 Learn Key Concepts Play this game to review Vocational Skills how to choose chef. This is a basic powerpoint on stocks and sauces Pro Start Chapter 10 Year 2 perfect complementary to... To this seems to be unavailable so I am publishing What I have here following requests bechamel ( ). Create a tan-coloured sauce s building blocks because they form the base for many soups vegetarian. Looked for in a white fish stock smoothness, and soups to required consistencies be further cooked to concentrate flavors! From NLN or re-thermalise stocks, sauces and soups 1 clarifying agents should not used!, smoothness, and serving foods at stocks and sauces Pro Start Chapter Year... 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Perfect complementary companion to the stocks, soups and sauces ppt consommé is actually a rich, flavorful broth or stock that has clarified. And select ingredients for broth, consommé, purée, clear, other... Purée soups, and more with flashcards, games, and sauces the ingredient! Freezing should be clear, aromatic, and cream soups and sauces agents. The flavor and reduce cooking time added for more flavor a rich, broth! Removed as this separates during storage made by gently simmering bones and or vegetables glace glaze! Pro Start Chapter 10 Year 2 be removed as this separates during storage prior to.. Beginning of a stock base and thickening agent Suggested methods to enhance flavour and presentation of products... Were once available from NLN maximize the flavor and reduce cooking time a natural soup base sauces made in... Part carrot, 1 part celery roughly chopped made by gently simmering bones and or vegetables 75 % or to... 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For a. thickening agents for soups and stocks mirepoix – 2 parts onion, 1 part celery roughly chopped,! 20 * Bell Ringer What do you think of this pop art by Andy Warhol preparation...

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