5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to the right size and then prepare them by blanching, Edit. A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. Tags: Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. _____2. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes. Stocks, Sauces, and Soups SECTIONS 20.1 Stocks 20.2 Sauces 20.3 Soups Memo I magine that you work in a restaurant that is planning on adding a selection of pastas to the menu. 801-585-7440 borscht. STOCKS. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. (801) 585-7271 Questions and Answers 1. An estoufade is. B. There are five sections in this unit. 2.Select, prepare and use equipment. Soups already have everything in them and doesn't need other editions to be eaten (ex: vegetable soup). A. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. A sauce made from veal, checken or fish stock and white roux. Stocks, Soups, and Sauces 1 2. 3 0 obj
Hollandaise: This is an emulsion made from eggs, butter, and lemon. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. No Frames Version Stocks, Sauces, and Soups. (a) The French word for stock is fond, which means foundation or base. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 1 0 obj
velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. 2.Select, prepare and use equipment. A sauce made from the juices of cooked meat and brown stock is jus-lié. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. A roux is a mixture of fat and flour. A basic sauce used in the production of other sauces. A sauce made from vegetable stock and tomatoes: 10. 101 Wasatch Drive There are five sections in this unit. Then you can explore the rest of … (800) 863-3496 (d) Stock production is as important today in American kitchens as it was 100 years Roux Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. Read each question carefully. Unit 6- Pasta, Grains. Mother Sauces Quiz (KEY) Directions: Using the word bank below, write the correct term on the blank next to the definition. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. 49% average accuracy. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). Soups, Stocks & Sauces DRAFT. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. (801) 585-6105 (fax), Administration Thick soups include cream and purée soups, such as bisques or cream of tomato soup. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. A. Stocks, soups and sauces 1. 2. %PDF-1.5
A. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. 2 You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Mother Sauce Saucier Béchamel Sauce Onion Pique Mirepoix Roux Tomato Sauce Pureé Hollandaise Sauce Espagnole Sauce _____Pureé_____1. Select the most appropriate storage conditions for stocks, sauces and soups. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … sauce: Made from brown stock and brown roux. remouillage. ... answer choices . Strand 7 Standard 4, Food And Nutrition II You have remained in right site to start getting this info. The Utah Education Network (UEN) uses various systems and tools to deliver distance education classes to Utah students. q���2�8�myC�0���pᮈ}�7\�z�#{
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