List 3 differences in the production of a white stock and a brown stock. The resulting sauce takes on the flavor of the stock, and the name is derived from the french word for velvet, which aptly describes this smooth but light and delicate sauce. After reading this article you will learn about the derivatives of various mother sauces with their uses. An amber liquid made by first browningroasting poultry, beef, veal, or game bones. Prepare stock and sauces 3 competency based assessment cba this is the strategy of assessing competency of a participant. Finally, more food today is served without sauces, so stocks arent seen to be quite as necessary. Once the cooking time is complete the resulting liquor is stock. Derivative sauces are mother sauces with additional flavours and garnishes added.
A brown roux is made the same way as a white roux except it is cooked longer. These smaller portions combined with additional ingredients created over 100s of variations. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Chicken and fish bones must be blanched before being used to make stock. Comprehensive guide on cooking stocks and broths the.
Sauces are generally derived from stocks and are thick, rich and full of flavor. Sauces enrich food the same way that whipped cream enriches pies, or frosting enhances cakes. Sauce tomate sauce made primarily from tomatoes, best known as a pasta sauce tomatobased. This page wont have buttons or ads, just your puzzle.
The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock. Prepare stocks sauces and soups sithccc007 prepare stocks, sauces and soups ecoach this workbook is intended to complement the online access version of this unit ecoach. Stocks, soups, and sauces 1 stocks, soups, and sauces 2 stocks. History of the mother sauces all sauces in cooking are derived from five basic sauces the mother sauces.
Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. If you continue browsing the site, you agree to the use of cookies on this website. Pdf stocks, sauces, and soups reading guide read to learn. Assessment requirements for sithccc007 prepare stocks, sauces. It is ok to add tomatoes when you are making brown stock. Its actually very good with only half this amount of tomato but then you have a halfcan left to use up. In chapter 11, we discussed making stocks, thickening liquids, using a.
It is meant for a high school culinary arts 1 course. Stocks, sauces, and soups reading guide read to learn key concepts. Use flavouring and clarifying agents according to standard recipes. Learn stocks and sauces with free interactive flashcards. 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. Assist in preparing, presenting and garnishing a limited range of fresh and convenience stocks, soups, sauces. Demi glace is a rich brown sauce use as abase for many saucesremoulage rewetting stock made. The best soups stocks and sauces recipes on yummly simple thai noodle soup, moroccan red lentil soup, butternut squash and spinach soup. Stock basic stock ingredients, nutritive ingredients, gelatin, bones, time, aromatic ingredients, salt, mirepoix, other vegetables, herbs and spic. Stocks stocks definition of a stock stock a flavorful liquid used as a base to flavor soups and sauces. Use the printable html button to get a clean page, in either html or pdf, that you can use your browsers print button to print.
Chapter 20 stocks, sauces, and soups 509 stock basics bouquet garni french for. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Stocks, soups and sauces are the foundation of many types of cuisines across the world. This stocks, sauces, soups lesson plan is suitable for 9th 10th grade.
To use bones for stock, you must first cut them to the right size and then prepare them by blanching, browning, or sweating. Since we covered so much ground in the french mother sauce series, both on the blog and podcast, i figured it would be a good idea to place all the information in one, easy to find post. Nevertheless, the finest cuisine still depends on soups and sauces based on highquality stocks, so stock making remains an essential skill that you should learn early in your training. Alternatively, it can be used full strength to add a beautiful mushroom aroma to most any finished sauce. Stocks, sauces, soups lesson plan for 9th 10th grade. Jan 31, 20 stocks, soups, and sauces 1 slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. A clear, pale liquid made by simmering poultry, beef, or fish bones. Stocks, sauces and soups merit preparatory academy. Ppt stocks, soups, and sauces powerpoint presentation.
The key to great sauce making is always, and always will be. Assessment requirements for sithccc007 prepare stocks, sauces and soups date this document was generated. Educational institutions utilise a range of assessment. Five mother sauces of classical cuisine the spruce.
It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as how to calculate percentages from given ratios. Knowing how to make stocks properly and correctly will set you apart in your skills from the thousands out there who do it incorrectly. Make appropriate derivations from basic sauces, both hot and cold where. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes.
Its infrequently used as a topping sauce, but its the base of many soups and sauces. Identify basic ingredients for stocks identify types of stocks prepare and store stocks use stocks identify basic ingredients for sauces prepare thickeners for sauces identify types of sauces prepare and store sauces present sauces identify basic types of soup prepare soups reheat and serve soups garnish soups. Sep 30, 2009 the advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. Add the brown stock to the bones andor trim and mirepoix and simmer for 2 to 4 hours, skimming as necessary throughout the cooking time.
St o c k s, so u p s, a n d sa u c e s 12 a 40s40e40m course description this course is intended for students wishing to pursue the. Choose from 500 different sets of stocks and sauces flashcards on quizlet. These five sauces are easy to remember by thinking of them as colors. Pdf stocks, sauces, and soups reading guide read to. Name three of the classic mother or leading sauces. Ingredients for recipe of stock and chicken noodle soup. In our kitchens, you wont find any food additives or artificial ingredients, but you will find a team of hardworking folks committed to providing you with the finest french stocks and sauces produced anywhere.
Uv216 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. This powerpoint looks at stocks and sauces in depth. A stock is the liquid that forms the founda tion of sauces and soups. Most commonly, it is used to make soups and sauces. There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. Sign up log in my feed articles meal planner new browse guided recipes. You will also be preparing and cooking stocks and sauces which are important in the kitchen because of the way they enhance and complement the flavour of. In addition, some sauces are made with the natural juices from meat, such as juslie or au jus. Learner guide i prepare stocks, sauces and soups pr a b in r a j k a r k sithccc007 disclaimer while. Its a worldclass kitchen facility using cuttingedge technology. A stock is a flavorful liquid made by gently simmering bones andor vegetables in a liquid to extract their flavor, aroma, color, body and nutrients.
Brown stock beef or veal bones in lightly oiled roasting pan and browned in an oven. The mother of all mother sauce resources if you will. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Scribd is the worlds largest social reading and publishing site. Stocks composed of 4 ingredients 50% nourishing element 10% mirepoix bouquet garni 40% liquid nourishing element most important element fresh bones beef, lamb, chicken, fish, veal or game meat trimmings fish trimmings for fish stock vegetables for vegetable stock mirepoix meerpwa mix of. In our kitchens, you wont find any food additives or artificial ingredients, but you will find a team of hardworking folks committed to providing you with the finest french stocks and sauces. Learner guide i prepare stocks, sauces and soups pr a b in r a j k a r k sithccc007.
Stocks are often called the chefs building blocks because they form the base for many soups and stocks. Stocks, sauces, and soups stocks a stock is a flavorful liquid made by gently simmering bones andor vegetables. Stocks, sauces and soups 1 free download as powerpoint presentation. Mirepoix is a mixture of coarsely chopped onions, carrots, and celery that is used to flavor stocks, soups, and stews. Stocks and sauces play an important role in the culinary world. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. It is not necessary to have a roux and a liquid at the same temperature when they are combined.
The student will use an accurate vocabulary in working with stocks and sauces. Sauce hollandaise an emulsion of egg yolk, butter and lemon or vinegar. There are 5 different sauces that we call mother sauces. Reconstitute stocks and sauces for service performance criteria 5.
What are the four essential parts of a stock and the proper. Stocks and sauces vegetable stock this will taste different every time you make it, as vegetables mature during their seasons or you put in more of this or of that. The different kinds of sauces slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. The pdf format allows the web site to know how large a printer page is, and the fonts are scaled to fill the page. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices. A flavorful liquid made by gently simmering bones and or vegetables. You should match sauces to the type of food you are serving.
Identify and describe the 5 mother sauces and their ingredients, as well as sauces derived from the sauce identify and describe nonmother sauces. Use thickening agents and convenience products appropriately. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Nevertheless, the finest cuisine still depends on soups and sauces based on highquality stocks, so stock. Other flavours can be infused into the stock from basic flavourings such as herbs. Culinary study guides c2 copyright glencoemcgrawhill, a division of the mcgrawhill companies, inc. Its a simple combination of roux with any kind of light stock chicken, fish or vegetable. A stock is made by simmering meat, poultry, fish, or vegetables. The ecoach contains videos, interactive exercises, quizzes, pdfs, assessments and support material. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks.
296 1277 176 934 1471 786 1127 193 696 198 1396 695 934 319 1245 1135 717 981 1070 1666 688 995 564 275 728 1672 1404 1651 1199 561 486 367 1358 249 889