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 … Types of sauces. Prepare Stocks, Sauces and Soups - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Some additions create more intense flavor, others add color. Stock freezes so well - make plenty and freeze in ziplock bags or small containers for soups, stews or sauces. The Leading Sauces or Mother Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. 9. Pepper 5 gm. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. Garlic 2 cloves 8. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. Bechamel Sauce. Tips to Improve Stocks. The correct term for this is: Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total. Stocks. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … 2 3. 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. Range quality includes but is not limited to … Beef Stock. 4. Cheese 30 gm. 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. Prepare vegetables & boil in stock until tender. Find easy recipes for chicken stock, fish stock, beef stock, vegetable stock and more. Game Stock. They are concentrated in flavor, add richness, smoothness, and enhance any dish. 1. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. The recipe is the basic stock recipe my great grandma used and her mother before her. 4.2.Use flavouring and clarifying agents according to standard recipes. A stock is a flavoured liquid prepared or extracted from a related food or product. Prepare stocks, sauces and soups. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Consommé is actually a rich, flavorful broth or stock that has been clarified. 4. Sauces. Prepare stocks, sauces and soups. These reductions can be used for sauces or as a natural soup 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. SITHCCC007 Prepare stocks sauces and soups describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Sauces can be made with stock, but sauces can also be made without stock. Oct 29, 2015 - This Pin was discovered by Michelle Driver. Kakavia - a fresh fish and seafood soup. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. Looking for chicken broth and stock recipes? your own Pins on Pinterest So don't ever throw those bones and scraps away...and put these 10 One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). 4.3.Use thickening agents and convenience products appropriately. 1. Click the links below for leading sauce recipes . All you need is chicken, chicken stock, soy sauce, garlic, ginger and some ramen noodles.This recipe is … 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… This recipe for chicken ramen soup will take you just 15 minutes to make. Veggie-Stock … Choose from 379 different sets of stocks sauces soups prepare flashcards on Quizlet. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Learn stocks sauces soups prepare with free interactive flashcards. Prepare stocks, sauces and soups. Brown Stock 1 ltr. From Modern Recipes for Beginners. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Start studying Prepare stocks, sauces and soups. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. 4. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 1.1 Stock, sauce, and soup ingredients of the required type, quality and quantity are selected in accordance with dish requirements. Lumbard Mustard - A sauce … 2. Onion 100 gm. Vegetable Stock. Prepare a white sauce with flour, butter, & milk. Veal Stock. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. Some ingredients increase the body of the stock, while others help to clarify it. Chicken Stock – who doesn’t like a homemade chicken soup and it only gets better when you know how to make chicken stock. Chicken Stock. Discover (and save!) 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. Salt 10 gm. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. APPLICATION. Leek Soup - leeks, onions, & garlic in chicken stock & cream. 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. 4.3.Use thickening agents and convenience products appropriately. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Make a great stock with the carcass and then create wonderful soups. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Stocks, Soups, and Sauces 1 2. 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. Evidence requirements. 5. Site Navigation; Navigation for Stocks, Sauces, and Soups https://www.thefrenchcookingacademy.com/recipe/white-chicken-stock 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. 3. Veloute Sauce, Chicken. Bread 4 slices 6. From Recipes from A Newe Boke of Olde Cokery. Rub through a sieve & make a puree. 3.

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. From these leading sauces, thousands of other sauces can be made! Stock or broth is the basic ingredient in clear soups. Allrecipes has more than 20 trusted chicken broth and stock recipes complete with ratings, reviews and cooking tips. From Byzantine Recipes. Cream of Celery Soup Method: 1. Worcestershire Sauce 15 ml. Sauces are the decadent derivatives of a stock base. Stocks are the perfect complementary companion to the kitchen. 2. No Frames Version Stocks, Sauces, and Soups. Prepare to cook basic stocks, sauces and soups in a commercial kitchen. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 7. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 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