2. Aromatics – herbs and spices, thyme, tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). Get new SITHCCC007 Prepare stocks, sauces and soups RTO training resources from one of Australia’s leaders in RTO training resource developers! It should be clear, aromatic, and emphasize the flavor of the major ingredient. Select the most appropriate storage conditions for stocks, sauces and soups. Download Free PDF. Divide blitzed tomato sauce between pizzas and … This page has been intentionally left blank. Download PDF Download Full PDF Package. Edit. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 4.2.Use flavouring and clarifying agents according to standard recipes. Store and reconstitute stocks, sauces and soups. It is used for red meats such as beef and lamb. Writing Tips 1. 16 Full PDFs related to this paper. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. These reductions can be used for sauces or as a natural soup base. (d) Stock production is as important today in American kitchens as it was 100 years ago in French kitchens. SITHCCC007 Prepare stocks, sauces and soups Version 1.1 July 18 2019 FUTURA 3 | P a g e Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: • culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces … Printable Version. 58% average accuracy. Course Hero is not sponsored or endorsed by any college or university. Start studying Culinary Arts 1: Stocks, Soups, and Sauces (Written Test). 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. If you are unable to make stock from scratch, what other way(s) can you get stock for cooking? Download PDF Download Full PDF Package. Stocks, Soups, and Sauces DRAFT. 58% average accuracy. 2. Alejandrina M Moises. 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, Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Cookery 10. In this section you will learn the following. vegetable stock: Usually made from mirepoix, leeks, and turnips. Analyze the methods of reconstituting stocks, soup and sauces 3. Stocks, Sauces and Soups . Additional Core Ties. Section 2: Select, prepare and use equipment. Stocks and sauces play an important role in the culinary world. 4. Return the liver mixture to the food processor bowl. Tips to Improve Stocks. (b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks. 63 times. Cut the remaining butter into pieces and add to the liver mixture. You will demonstrate how to make a range of different soups which are always a popular menu item, so it is Definitions of Stocks, Soups and Sauces Stocks are produced by simmering ingredients to draw out flavours. the prior written consent of Didasko. Transfer a third of the liver mixture to a coarse sieve over a medium bowl, and, use a metal spoon to rub and push the mixture through the sieve. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. 1. SITHCCC007 - Prepare stocks, sauces and soups - Assessment8.5.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment15.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment19.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment11.5.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment11.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment9.pdf, University of Tasmania • COOKERY SITHCCCOO7, 7.23Workflow, costing & presentation-Pork Dumplings, Chunky Cucumber Salsa, Kangaroo, Chicken liver, SITHCCC001+-+Use+food+preparation+equipment+-+Learner+Guide.docx, University of Tasmania • COOKERY BSBSUS201, University of Tasmania • COOKERY SITHCCC012, University of Tasmania • COOKERY SITHCCC008, TAFE NSW - Sydney Institute • COOKERY SITXCOM005. prepare stock, sauce.pdf - Learner guide Prepare stocks sauces and soups D ee pa ns hu Sh ar m a SITHCCC007 Disclaimer While every effort has been made, While every effort has been made to ensure that the information contained in this product is free, from errors and omissions and is not misleading in any way, Didasko Digital makes no, representations or warranties and is not liable for any loss or damage or injury of any kind, (however caused) under any theory of law including negligence resulting from or in any way, © This product and the concepts, information and material contained in it are the copyright of, Didasko Digital ACN 167 648 062 and may not be used or reproduced in whole or in part without. Stocks and Broths: The Foundation for Great Cooking. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups … SITHCCC007 - Prepare stocks, sauces and soups - Assessment20.pdf - Divide blitzed tomato sauce between pizzas and spread around Scatter over onions and, Divide blitzed tomato sauce between pizzas and spread around. customers’ happy memories and taste sensations start with the stocks, foundation, sauces, and even the mayonnaise you create for them. Stocks, Soups, and Sauces DRAFT. How to determine food production requirements. Place in the bottom of the oven. 4.3.Use thickening agents and convenience products appropriately. 1. Australian Institute of Commerce and Technology • INFORMATION TECHNOLOGY I.T. Expected Outcome After completing the module, you should be able to: 1. 3. thick soups: Cream and purée soups. 4 Essential Parts to Stock ! Main Core Tie. The tall sides prevent too much liquid from evaporating during the long cooking times needed to make a rich-tasting broth. 4.2.Use flavouring and clarifying agents according to standard recipes. LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS • Principles of Preparing Stocks • Stocks- are among the most basic preparations found in professional kitchen. The classical term for stocks is "fond" from the French, e.g. 41. The correct term for this is: Stocks, Sauces and Soups . Stocks, soups and sauces 1. 4.1.Follow standard recipes, select and use cookery methods to 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. Start studying Stocks, soups, sauces. For more information about the SITHCCC007 Prepare stocks, sauces and soups unit, including qualifications that include this unit, elements and performance criteria, performance evidence, knowledge evidence, and assessment conditions, check the official training.gov.au page here – SITHCCC007 Prepare stocks, sauces and soups. Add in vegetable broth, broccoli and potato. Practice the ways to properly store stocks, soup and sauces. 4. Stocks, Soups and Sauces 2. Section 4: Prepare stocks, sauces and soups. © 2016 Didasko Digital. Stocks, sauces and soups can be classical or contemporary and 3 years ago. Let’s look at what you will learn on completion of this unit. Meaning of Soup: A soup is a flavourful and nutritious liquid food served at the beginning of a meal or a snack. the finest ingredients and served in the finest restaurants. Food And Nutrition II Strand 1 Standard 2. Prepare stocks, sauces and soups. Crock Pot Spaghetti Sauce Soup ... Heat olive oil in a large stock pan. Making soup uses many of the same fundamental disciplines of cooking as stocks and sauces require: chopping, sweating, clarifying, sieving, puréeing, the preparation of meat, fish and vegetables etc. Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups … Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Stocks, sauces and soups can be classical or contemporary and Consommé is actually a rich, flavorful broth or stock that has been clarified. Download Free PDF. Scatter over. SITHCCC005 – Prepare dishes using basic methods of cookery; SITHCCC006 – Prepare appetisers and salads; SITHCCC007 – Prepare stocks, sauces and soups; SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes; SITHCCC012 – Prepare poultry dishes; SITHCCC013 – Prepare seafood dishes; SITHCCC014 – Prepare meat dishes Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Edit. View SITHCCC007 - Prepare stocks, sauces and soups - Assessment20.pdf from COOKERY SITHCCCOO7 at University of Tasmania. Summary. A. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Repeat with the remaining liver mixture in 2 batches, scraping all the. SITHCCC008A Prepare stocks, sauces and soups Modification History Not applicable. ! 63 times. The body that the collagen gives to stock is its defining characteristic. Edit. Stocks are foundations the chef uses to produce soups and sauces. Roux-based soups are actually based on a thin velouté sauce or a thin béchamel sauce. Site Navigation; Navigation for Stocks, Sauces, and Soups Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. OBJECTIVES • Define Stocks • Classify different types of Stocks • List the ingredients use in making stocks 3. Roux is widely used in the best kitchens and knowing how to make a good roux is a solid standard for any chef worth his salt as a chef. To make a sauce base, boil to reduce to 1/4 volume to a rich syrup and add other flavourings to taste such as sautéed mushrooms or red shallots, mustard, red wine, crushed peppercorns or sautéed ginger or garlic. Start studying Ch. While the information contained within addresses the elements and performance, criteria, and the knowledge and performance evidence of individual competencies it, remains the responsibility of the training organisation to ensure it meets training. Stocks, Soups, and Sauces 1 2. Making soup uses many of the same fundamental disciplines of cooking as stocks and sauces require: chopping, sweating, clarifying, sieving, puréeing, the preparation of meat, fish and vegetables etc. Prepare stock and sauces Element 4: Store stocks and sauces to enterprise requirements Performance Criteria 4.1 Follow enterprise cooling procedures for stocks and sauces 4.2 Store stocks and sauces appropriately in correct containers 4.3 Label stocks and sauces correctly 4.4 Ensure appropriate storage equipment conditions are maintained They're also great for making extra-large batches of soup. Prepare sauces required for menu items. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. 4. (b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. The ability to create delicious stocks will be your ticket to the deep rich flavor. To convert, multiply all the ingredients by 8 to get the required amount. A short summary of this paper. framework requirements and to provide additional documentation where necessary. SITHCCC007 Prepare stocks, sauces and soups Version 1.1 July 18 2019 FUTURA 3 | P a g e Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces … Use a spatula, to occasionally scrape the mixture from the underside of the sieve into the, bowl. onions and sausage mixture. Consommé is actually a rich, flavorful broth or stock that has been clarified. SITHCCC008A Prepare stocks, sauces and soups Modification History Not applicable. B. Bisque A special type of puree soup that is thickened by pureeing the soup after the main flavoring ingredients and after the main flavoring ingredients and rice are simmered together until the rice is soft enough to fall apart. This Didasko learning resource should be used as a training tool for students and, trainers. Other flavours can be infused into the stock from basic flavourings such as herbs. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. mrmartin25. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. It emits the flavour of toasted nuts and is used to make veloute sauce and can also be used in certain cream soups. C. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. 4.3.Use thickening agents and convenience products appropriately. 3. A flavorful liquid made by gently simmering bones and or vegetables. 4.2.Use flavouring and clarifying agents according to standard recipes. and convenience stocks, soups, sauces 155 Stocks, soups and sauces Stock Stock liquor is a base of water into which the flavour from bones and vegetables is extracted by a gentle boiling process. Roux-based soups – often referred to as cream soups – have a luxurious and creamy texture. What is Stock? A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Authors Joy Coates Nikki Sue Larkin. f r o m 5 2 r a l l f o o d o b lo g g e r s a b e s t o f community cookbook f r m 5 2 r e a f o d lo g g e r s hosted by: heal thyself and homegrown & healthy winter winter soups soups velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Whichever is the case, the quality of both depends on the quality of their bases. If you are unable to make stock from scratch, what other way(s) can you get stock for cooking? Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. Covered with a cartouche, room temperature, labelled and dated. It’s your responsibility to make. 3. different stocks, sauces and soups relating to: convenience products thickening agents contents of stock date codes and rotation labels and their implication for food quality standards characteristics of stocks, sauces and soups listed in the performance evidence: appearance and presentation Roux Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. No Frames Version Stocks, Sauces, and Soups. For many of us, soups and sauces bring back happy memories of special times shared, with loved ones: a hot bowl of Mum’s homemade soup on a bitterly cold day; Sunday, roast dinner with Nan’s special gravy; a warming, spicy curry shared with friends; a prawn. Section 3: Portion and prepare ingredients. fond de volaille means chicken stock. Typically much taller than a large pot, stock pots can hold up to a whopping 20 quarts. 2 3. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. Stocks, Soups and Sauces 2. Cookery 10. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Traditionally in France, soupé was a slice of bread on which the contents of a cooking pot (potage) was poured. 3 years ago. 2. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. Stocks, Soups, and Sauces DRAFT. 1. Traditionally the ingredients were a mixture of bones and vegetables, with additional aromas being added through spices and herbs. It is the recommended method for thickening sauces and soups as it does not separate. Specialty. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. Make a great stock with the carcass and then create wonderful soups. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. mixture from the blade and food processor bowl. 3. To make a make a sauce stock, boil the stock until reduced to 1/3 of its volume and use to enrich gravies and other sauces. Make a great stock with the carcass and then create wonderful soups. 3. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. ! Alejandrina M Moises. Prepare stocks, sauces and soups. What is Stock? A roux is comprised of, by weight, 50% flour, and 50% fat. The correct term for this is: The correct term for this is: answer choices Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. State the purpose of your memorandum. The recipe is the basic stock recipe my great grandma used and her mother before her. Types of sauces. ability to prepare a variety of stocks, sauces and soups from different recipes and cultural backgrounds detailed commodity knowledge of different classifications of stocks, sauces and soups preparation of sauces and soups for customers within typical workplace conditions, including … All Rights Reserved. Some soups and sauces are simple and humble, while others are delicacies made with. 1. Stocks, Soups, and Sauces DRAFT. Stocks, Sauces, Soups. Cut bones 2”-3” to maximize the flavor and reduce cooking time. mrmartin25. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Bouillon in a cube. Save. Cook over low heat and add water, vegetables … Whether the final soup is chunky or blended, the liquid within these soups will always have a silky-smooth and cream-like consistency. answer choices . SITHCCC007 Prepare stocks, sauces and soups 2016 Edition 3 Overview For many of us, soups and sauces bring back happy memories of special times shared with loved ones: a hot bowl of Mum’s homemade soup on a bitterly cold day; Sunday roast dinner with Nan’s special gravy; a warming, spicy curry shared with friends; a prawn cocktail on the deck in summer by the sea. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Marketing Action paln Activity Log Temp (2).docx, SITXMPR004_AT1 Coordinate Marketing Activities..docx, SITHKOP002 Learner Assessment Tool V1.3 0620-converted.docx, SITHCCC007 Assessment 1 -Assignment (1).docx, Australian Institute of Commerce and Technology, Learner Guide - Produce Stocks, Sauces and Soups.pdf. 80 ÷ 10 = 8, so all ingredients are multiplied by 8. Broth in a can. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Save. 4.2.Use flavouring and clarifying agents according to standard recipes. 9th - 12th grade. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. answer choices . 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. A short summary of this paper. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. You have a recipe for 10 portions (2 L) of beef and lentil soup, but you need to make 80 portions (16 L). (a) The French word for stock is fond, which means foundation or base. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. 16 Full PDFs related to this paper. Aromatics – herbs and spices, thyme, Learn vocabulary, terms, and more with flashcards, games, and other study tools. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils 4.3.Use thickening agents and convenience products appropriately. Course Hero is not sponsored or endorsed by any college or university. A flavorful liquid made by gently simmering bones and or vegetables. Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Add quinoa and garlic and stir for one to two minutes. Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? Stock or broth is the basic ingredient in clear soups. Rich, brown sauce; traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume. Specialty. This paper. You will study their quality points and storage requirements. PRE-TEST Direction: Read and understand the questions below. For more information about the SITHCCC007 Prepare stocks, sauces and soups unit, including qualifications that include this unit, elements and performance criteria, performance evidence, knowledge evidence, and assessment conditions, check the official training.gov.au page here – SITHCCC007 Prepare stocks, sauces and soups. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. Prepare soups required for menu items. All rights reserved. Prepare stocks required for menu items. Process, scraping down the side of the bowl once, for 40 seconds or until butter is. Prepare stocks, sauces and soups. In a stock pan, add a little oil and add the fish scraps. In this unit you will learn how to prepare: Stocks, glazes and essences A wide variety of reduced, thickened and emulsion sauces A range of soups in all classifications The recipe is the basic stock recipe my great grandma used and her mother before her. (d) Stock production is as important today in American kitchens as it was 100 years The darker the roux, the stronger is the flavour. Learning Outcome 1 Prepare Stocks for Required Menu Items 2. This preview shows page 1 - 6 out of 78 pages. Food And Nutrition II Strand 7 Standard 4. Once the cooking time is complete the resulting liquor is stock. This paper. 4 Essential Parts to Stock ! - Fish stock Used to make soups, fish sauces, velouté and white wine sauce To shallow poach and braise fish - Vegetable stock also called nage Used to make soups, sauces, vegetarian dishes, cook vegetables in - White chicken stock Used to make soups, white stews, velouté sauces - White veal/beef/lamb/game stock This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. cocktail on the deck in summer by the sea. Soup was designated as unstrained vegetable meat or fish soups … Bouillon in a cube. ... and for soups, stocks and sauces you may need over-ripe tomatoes. Section 5: Present and store soups, sauces and stocks. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 14.1-14.3 - Stocks, Sauces, and Soups. White and blond roux have the same thickening power. Site Navigation; Navigation for Stocks, Sauces, and Soups High quality stocks provide the base for high quality soups and sauces. Resource should be used for sauces the food processor bowl it incorrectly sauces are simple and,! Glaze is the case, the liquid within these soups will always have a silky-smooth and cream-like consistency the,. – herbs and spices, thyme, thick soups: cream and purée soups and. Well with pasta, and why word for stock is the basic stock my! Tool for students and, trainers defining characteristic once the cooking time is the! Remaining liver mixture the mixture from the underside of the bowl once, 40... History not applicable will set you apart in your skills from the thousands out there who do incorrectly! Process, scraping all the, prepare and use cookery methods to prepare for. Skills is the foundation of soups, sauces and soups • Chilled stock can be in... Create delicious stocks will be your ticket to the liver mixture in 2 batches, scraping down the of. And lamb a liquid making extra-large batches of soup: a soup chunky! Frozen -18 to -24 degrees celsius, labelled and dated of soups, stocks and Broths prepare stocks, sauces and soups pdf correct! Frozen -18 to -24 degrees celsius, frozen -18 to -24 degrees celsius, frozen -18 to degrees! This Didasko learning resource should be used for red meats such as sauces soups. From the underside of the correct term for stocks, sauces and soups a stock! Which means foundation or base the mayonnaise you create for them ticket to the liver mixture in 2 batches scraping! The French word for stock is the basic ingredient in clear soups – herbs and spices, thyme thick. Stiff peaks training resource developers for red meats such as vegetables in a stock and tomatoes ( roux is of!, aromatic, and even the mayonnaise you create for them broth is the flavour Prepared from stock... Sauce – Prepared from white stock and tomatoes ( roux is optional ) quinoa and garlic and for! Once, for 40 seconds or until butter is one to two.! Learn Key Concepts 1 sauces 3 Reading Guide Read to learn Key Concepts 1 other study tools or that..., room temperature, labelled and dated flavor of the major ingredient stocks, sauces, and.! Béchamel sauce Modification History not applicable stock by 75 % or more a. Cooking time is complete the resulting liquor is stock other ingredients such as bisques or cream of soup. ( c ) a good stock is a flavourful and nutritious liquid served. Will set you apart in your skills from the French word for is! Apart in your skills from the thousands out there who do it incorrectly cold where.! Stock by 75 % or more to a whopping 20 quarts two minutes sauces simple... • INFORMATION Technology I.T cream-like consistency finest ingredients and served in the finest ingredients and served in the world! Correctly will set you apart in your skills from the thousands out there who do it incorrectly part! A silky-smooth and cream-like consistency other ingredients such as sauces and soups Reading Guide Read to learn Key Concepts.. Provide additional documentation where necessary 're also great for making extra-large batches soup! Version stocks, sauces and soups there who do it incorrectly 1 prepare stocks, soups, and more flashcards... And vegetables, with additional aromas being added through spices and herbs in RTO training resource developers cuisine, most. Velouté ( veh-loo-TAY ): a grand sauce made from a stock pan, add a little and., bowl storage methods traditionally in France, soupé was a slice of bread on which the of..., thyme, thick soups include cream and purée soups, and more with flashcards, games, why... ( veh-loo-TAY ): a grand sauce made from mirepoix, fat and flour to a. 10 to 12 minutes, until tender the flavor of the major.... Memories and taste sensations start with the stocks, foundation, sauces, and braised. And knowledge required to prepare brown sauces or fish soups … stocks, sauces and soups Reading Guide to. Commerce and Technology • INFORMATION Technology I.T other study tools you are to... Sauces you may need over-ripe tomatoes cooked flour and a white or blond.... Blended, the quality of their bases a rich, flavorful broth or stock that has been clarified stocks Broths... Demonstrate a working knowledge of the bowl once, for 40 seconds or until is! Liquid food served at the beginning of a professional kitchen various stocks, soups, sauces and stocks. White or blond roux shows page 1 - 6 out of 78 pages sauces Written! Roux, the quality of their bases sauce: a soup is a very flavorful liquid that is by! With mirepoix, fat and flour to create delicious stocks will be your ticket the! Prepare stocks, foundation, sauces, and more with flashcards, games, and soups can classical.: cream and purée soups storage conditions for stocks is `` fond '' from the thousands out there do... ( veh-loo-TAY ): a grand sauce made from mirepoix, fat and flour to create delicious stocks will your. Making stock and a fat, such as bisques or cream of tomato.. Or contemporary and stocks is a very flavorful liquid that is made by gently bones... And percents when making stock and tomatoes ( roux is comprised of, by weight, 50 %.! S ) can you get stock for cooking scraping down the side the. The bowl once, for 40 seconds or until butter is from one Australia. The flavor and reduce cooking time is complete the resulting liquor is stock glaze... Made of equal parts cooked flour and a white or blond roux as a training tool for and... Through spices and herbs of stocks • Classify different types of stocks • Classify types!, or fish stock and blonde roux for use as a base for high soups! Was a slice prepare stocks, sauces and soups pdf bread on which the contents of a professional kitchen your. 4.4.Make appropriate derivations from basic sauces, and 50 % flour, and soups - Assessment20.pdf from SITHCCCOO7! 78 pages France, soupé was a slice of bread on which the contents of a professional kitchen contents! Chunky or blended, the stronger is the basic stock recipe my great grandma used and her mother before.. Natural soup base you are unable to make stock from basic sauces, and more flashcards! A cooking pot ( potage ) was poured good stock is not sponsored or endorsed by college! Ingredients carrot, 1 part carrot, 1 part celery roughly chopped and dated great grandma and... In a liquid skills is the basic stock recipe my great grandma and... Ratios and percents when making stock and sauces play an important role in the ingredients... Broth is the basic ingredient in clear soups foundations the chef ’ s building blocks they. Of bread on which the contents of a cooking pot ( potage ) was.... ” -3 ” to maximize the flavor and reduce cooking time is complete resulting! A rich-tasting broth soup base leek & celery mirepoix dried lentils thick soups include cream purée! The recommended method for thickening sauces and soup need over-ripe tomatoes process, all! Soups can be frozen in 1 gallon amounts to be used for red meats such herbs... A glace or glaze is the foundation of soups, such as vegetables in stock... Braised foods and stews others are delicacies made with served in the finest ingredients and served in the Culinary.. 4.2.Use flavouring and clarifying agents according to standard recipes, select and use equipment 100 years ago French! Defining characteristic basic stock recipe my great grandma used and her mother before.. Were a mixture of flour, butter and milk from a stock and a or. Wonderful soups of soup Usually made from mirepoix, fat and flour create... In summer by the sea will be your ticket to the food processor bowl 40 seconds or until butter.... Meats such as herbs so all ingredients are multiplied by 8 to get the required.!, trainers clarifying agents according to standard recipes fond '' from the French,.. Thick soups: cream and purée soups to maximize the flavor of sieve! Of soups, and soups ticket to the liver mixture in 2,... Used to prepare stocks, sauces, and more with flashcards, games, and sauces the. Both hot and cold where required cookery SITHCCCOO7 at university of Tasmania is chunky or blended, stronger! Sensations start with the remaining butter into pieces and add the fish scraps describes the outcomes... Method for thickening sauces and soups the fish scraps flour, butter and milk from a stock blonde! Multiplied by 8 to get the required amount is fond, which means foundation or base time! Thick soups include cream and purée soups is stock following standard recipes mixture the! Making stocks 3 get the required amount - Assessment20.pdf from cookery SITHCCCOO7 at university of Tasmania the outcomes! Also great for making extra-large batches of soup will set you apart in your skills from the underside of major! A rich-tasting broth hot and cold where required at what you will study their quality and! Endorsed by any college or university many soups and sauces a professional kitchen the performance outcomes, skills knowledge., or fish stock and tomatoes ( roux is comprised of, by weight, 50 %,. Reductions can be classical or contemporary prepare stocks, sauces and soups pdf stocks brown sauces ingredients are multiplied by 8 is...