Brown stock fond brun method to be written on left hand side of page 1 cut bones into 34 pieces. The culinary cook is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. You will study their quality points and storage requirements. This extracts flavor, aroma, body, color, and nutrients. Thick soups include cream and puree soups, such as bisques or cream of tomato soup. Didasko digital 2018 didaskocom 5 sithccc001 use food preparation equipment. Western technical college 10317157 stocks, soups, and sauces course outcome summary course information description career cluster instructional level this course will have students prepare consomme, cream, clear, puree, and bisque soups. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red meat stews, and braised dishes. A grand sauce made from a stock and tomatoes roux is optional. Comprehensive guide on cooking stocks and broths the. Assessment requirements for sithccc007 prepare stocks. Show all categories soups and sauces broccoli soup. Lorem ipsum is simply dummy text of the printing and typesetting industry.
Pour olive oil into a very large pan, put on a gentle heat add the onions and fry gently until soft, then add the potato and fry for a further minute add the broccoli and. This rto training materials package was designed and tested by a major rto in real life training and assessment and is now being made available to australian and international training institutes. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. Other flavours can be infused into the stock from basic flavourings such as herbs. Reconstitute stocks, sauces and soups to appropriate standards of consistency. Recognize the types of soups in the specialty soups category. Pdf stocks, sauces, and soups reading guide read to learn. Once the cooking time is complete the resulting liquor is stock. Cut bones 23 to maximize the flavor and reduce cooking time. It forms the basis of many dishes, particularly soups, stews and sauces. Worksheets are chapter 20 stocks sauces and soups, stocks soups and sauces, stocks sauces soups, wiley hospitality culinary tourism, sithc007 7, federal wage system job grading standard for cooking 7404, culinary arts instructor inclusive teaching guide, study guides fmcd.
Jan 31, 20 stocks, soups, and sauces 1 slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Stocks, soups, sauces questions and study guide quizlet. Sithccc007 prepare stocks, sauces and soups short answer q3. Ppt stocks, soups, and sauces powerpoint presentation. Unit 3 sauces after studying this chapter, the student will be able to explain the role of sauces. Student will explain the importance of great stock and its role in soups, sauces and moist heat cooking. These reductions can be used for sauces or as a natural soup base. Stocks, sauces, and soups reading guide read to learn key concepts. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. Stocks are the perfect complementary companion to the kitchen.
Student will identify and gather all the common ingredients and tools in stock making. Most commonly, it is used to make soups and sauces. A sauce that is off or incorrectly prepared can turn an expensive piece of seafood or meat into a mediocre meal. Stocks, sauces, soups summary the student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Students will prepare a variety of stocks, including white, vegetable, beef, brown, and chicken. Main dish soup hearty, lots of protein, larger portion. Puree soups are thickened by the starch found in the pureed main ingredient such as potatoes. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Stocks, soups, and sauces 1 stocks, soups, and sauces 2 stocks. Clear soups include flavored stocks, broths, and consommes, and include soups such as chicken noodle soup and french onion soup. Pdf stocks, sauces, and soups reading guide read to. Lorem ipsum has been the industrys standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.
You will demonstrate how to make a range of different soups which are always a popular menu item, so it is. Store stocks, sauces and soups to maintain optimum freshness and quality. Stocks are often called the chefs building blocks because they form the base for many soups and stocks. Below you can find the answers to soups, sauces, stocks test 1 just scroll down and find which ones you got wrong. What are the four essential parts of a stock and the proper ingredients. Store stocks and sauces to enterprise requirements performance criteria 4. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. After straining your stock, simmer it longer for even more concentrated flavor.
Sep 30, 2009 the advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. Learn vocabulary, terms, and more with flashcards, games, and other study tools. They are concentrated in flavor, add richness, smoothness, and enhance any dish. If you continue browsing the site, you agree to the use of cookies on this website. The advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy.
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. Show all categories soups and sauces broccoli soup pour olive oil into a very large pan, put on a gentle heat add the onions and fry gently until soft, then add the potato and fry for a further minute add the broccoli and. Mise en place student will demonstrate the proper procedure of stock making. Sauces are the decadent derivatives of a stock base. This glutenfree vegetable stock can be made with your veggie.
The preparation of the stocks, soups and especially the sauces, are often reserved for the most experienced and talented members of the brigade. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Stocks soups sauces free download as powerpoint presentation. Execute proper techniques for serving hot and cold soup. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices. They utilize scrap waste such as mirepoix odds and ends, add depth and flavor, are easy to prepare, and are universally versatile. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. Sithccc007 prepare stocks, sauces and soups compliant. Five mother sauces of classical cuisine the spruce eats.
Prepare and cook stocks, soups and sauces the aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking stocks, soups and sauces. A flavorful liquid made by gently simmering bones and or vegetables. List two nonstarchbased thickening agents you could use to thicken soups, sauces or stocks. List five different culinary andor trade names of convenience sauce varieties. Displaying all worksheets related to soups and stocks. 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.
Soups are often flavored with a bag of herbs, herbs that are simply tied in cheesecloth and. Assessment requirements for sithccc007 prepare stocks, sauces and soups date this document was generated. Stock or broth is the basic ingredient in clear soups. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. Main core tie food and nutrition ii strand 7 standard 4 additional core ties food and nutrition ii strand 1 standard. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. A stock is usually not served by itself, but becomes a part of other preparations. Traditionally, stock is made by simmering various ingredients. There are many kinds of soup, including cold soups, fruit soups, and vegetablebased soups. The student will use an accurate vocabulary in working with stocks and sauces. Assessment requirements for sithccc007 prepare stocks, sauces. Mirepoix 2 parts onion, 1 part carrot, 1 part celery roughly chopped.
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