From these leading sauces, thousands of other sauces can be made! The Leading Sauces or Mother Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. APPLICATION. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. From Byzantine Recipes. Prepare a white sauce with flour, butter, & milk. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Lumbard Mustard - A sauce … Learn stocks sauces soups prepare with free interactive flashcards. Vegetable Stock. Butter 30 gm. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Evidence requirements. Cream of Celery Soup Method: 1. Types of sauces. Onion 100 gm.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. your own Pins on Pinterest A stock is a flavoured liquid prepared or extracted from a related food or product. Prepare vegetables & boil in stock until tender. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. 4.3.Use thickening agents and convenience products appropriately. 1. Tips to Improve Stocks. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Kakavia - a fresh fish and seafood soup. Veloute Sauce, Chicken. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. Chicken Stock. 2 3. 2. 5. From Recipes from A Newe Boke of Olde Cokery. Salt 10 gm. Looking for chicken broth and stock recipes? Sauces can be made with stock, but sauces can also be made without stock. Prepare to cook basic stocks, sauces and soups in a commercial kitchen. The recipe is the basic stock recipe my great grandma used and her mother before her. It is also the base for the French Mother Sauce Veloute. All you need is chicken, chicken stock, soy sauce, garlic, ginger and some ramen noodles.This recipe is … Bechamel Sauce. The technique of blanching bones before making a stock is commonly used in Asian cuisine, where a lot of recipes favor delicately flavored broths that are hard to achieve with roasted bones and mirepoix. Leek Soup - leeks, onions, & garlic in chicken stock & cream. Rub through a sieve & make a puree. Start studying Prepare stocks, sauces and soups. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Discover (and save!) Cut bones 2”-3” to maximize the flavor and reduce cooking time. 7. Site Navigation; Navigation for Stocks, Sauces, and Soups One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). Stock or broth is the basic ingredient in clear soups. Remember, the soup is served at or near the beginning of the meal, setting a tone for the quality of the course or courses to come. Sauces are the decadent derivatives of a stock base. Game Stock. Beef Stock – one of the first techniques culinary students learn to prepare is beef stock because it is used in so many dishes from soups to stews to sauces. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Click the links below for leading sauce recipes . Sauces. Cheese 30 gm. No Frames Version Stocks, Sauces, and Soups. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. 4. These reductions can be used for sauces or as a natural soup base. Worcestershire Sauce 15 ml. Consommé is actually a rich, flavorful broth or stock that has been clarified. 9. Pepper 5 gm. Stocks are the perfect complementary companion to the kitchen. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. The correct term for this is: Stocks, Soups, and Sauces 1 2. Read with care the preparation of Soups, Stocks and Sauces, as how well you are able to produce these in high quality may determine the extent of your reputation in the future. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. From Modern Recipes for Beginners. https://www.thefrenchcookingacademy.com/recipe/white-chicken-stock Lombard Soup - A chicken or beef/pork egg drop soup. Prepare Stocks, Sauces and Soups - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Make a great stock with the carcass and then create wonderful soups. Stock freezes so well - make plenty and freeze in ziplock bags or small containers for soups, stews or sauces. Garlic 2 cloves 8. 4.2.Use flavouring and clarifying agents according to standard recipes. Range quality includes but is not limited to … So don't ever throw those bones and scraps away...and put these 10 Choose from 379 different sets of stocks sauces soups prepare flashcards on Quizlet. Allrecipes has more than 20 trusted chicken broth and stock recipes complete with ratings, reviews and cooking tips. 1.1 Stock, sauce, and soup ingredients of the required type, quality and quantity are selected in accordance with dish requirements. Veggie-Stock … 4. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. This recipe for chicken ramen soup will take you just 15 minutes to make. Some ingredients increase the body of the stock, while others help to clarify it. But given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. 2. Unit name: SITHCCC007 Unit code: Prepare stocks, sauces and soups Assessment 1 Your task: You are required to complete all questions and tasks for this portfolio. Find easy recipes for chicken stock, fish stock, beef stock, vegetable stock and more. 3. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. Brown Stock 1 ltr. 1. Some additions create more intense flavor, others add color. Prepare stocks, sauces and soups. Veggie-Stock Gold®, a classic vegetable stock reduced 20 times to a glace, is a wonderful addition to soups and sauces, rices, and grain dishes. 3. SITHCCC007 Prepare stocks sauces and soups describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Bread 4 slices 6. 4.2.Use flavouring and clarifying agents according to standard recipes. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Prepare stocks, sauces and soups. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 4. 4. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. instructional material Prepare Stocks, Sauces and Soups –Lesson Outline SITHCCC008A- 2013 Lesson 1 Prawn Cocktail (1 serve) Mayonnaise preparation Brown Beef Stock (bulk) Points of care (keep for les… Veal Stock. Chicken Stock – who doesn’t like a homemade chicken soup and it only gets better when you know how to make chicken stock. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Prepare Stocks, Sauces and Soups –Lesson Outline SITHCCC008A- 2013 Lesson 1 Prawn Cocktail (1 serve) Mayonnaise preparation Brown Beef Stock (bulk) Points of care (keep for lesson 2) Chicken Stock … STOCKS. Stocks. 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