Prepare a white sauce with flour, butter, & milk. Some ingredients increase the body of the stock, while others help to clarify it. 4.2.Use flavouring and clarifying agents according to standard recipes. Stock or broth is the basic ingredient in clear soups. Some additions create more intense flavor, others add color. Worcestershire Sauce 15 ml. Tips to Improve Stocks. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Kakavia - a fresh fish and seafood soup. A stock is a flavoured liquid prepared or extracted from a related food or product. Consommé is actually a rich, flavorful broth or stock that has been clarified. 2 3. Prepare vegetables & boil in stock until tender. Stocks, Soups, and Sauces 1 2. From these leading sauces, thousands of other sauces can be made! your own Pins on Pinterest Bechamel Sauce. The correct term for this is: Sauces can be made with stock, but sauces can also be made without stock. 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. Prepare stocks, sauces and soups. Salt 10 gm. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Onion 100 gm. 4. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Leek Soup - leeks, onions, & garlic in chicken stock & cream. Veloute Sauce, Chicken. instructional material Prepare stocks, sauces and soups. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Veggie-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. From Modern Recipes for Beginners. This recipe for chicken ramen soup will take you just 15 minutes to make. Stock freezes so well - make plenty and freeze in ziplock bags or small containers for soups, stews or sauces. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Prepare to cook basic stocks, sauces and soups in a commercial kitchen. Beef Stock. 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 … Range quality includes but is not limited to … 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. Click the links below for leading sauce recipes . Bread 4 slices 6. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Prepare Stocks, Sauces and Soups - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. 3. 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. Sauces are the decadent derivatives of a stock base. 4.2.Use flavouring and clarifying agents according to standard recipes. The Leading Sauces or Mother Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. Cream of Celery Soup Method: 1. 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. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base.

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. 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. Start studying Prepare stocks, sauces and soups. 5. No Frames Version Stocks, Sauces, and Soups. APPLICATION. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Learn stocks sauces soups prepare with free interactive flashcards. Rub through a sieve & make a puree. Cheese 30 gm. Cut bones 2”-3” to maximize the flavor and reduce cooking time. 2. Chicken Stock. From Recipes from A Newe Boke of Olde Cokery. 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. 4. Game Stock. Prepare stocks, sauces and soups. Allrecipes has more than 20 trusted chicken broth and stock recipes complete with ratings, reviews and cooking tips. Butter 30 gm. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total. It is also the base for the French Mother Sauce Veloute. Discover (and save!) Stocks. 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… Vegetable Stock. STOCKS. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. The recipe is the basic stock recipe my great grandma used and her mother before her. Garlic 2 cloves 8. Lumbard Mustard - A sauce … Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. 4. 4.3.Use thickening agents and convenience products appropriately. Evidence requirements. Choose from 379 different sets of stocks sauces soups prepare flashcards on Quizlet. Brown Stock 1 ltr. Lombard Soup - A chicken or beef/pork egg drop soup. https://www.thefrenchcookingacademy.com/recipe/white-chicken-stock These reductions can be used for sauces or as a natural soup base. 9. Pepper 5 gm. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. 4.3.Use thickening agents and convenience products appropriately. Looking for chicken broth and stock recipes? Site Navigation; Navigation for Stocks, Sauces, and Soups Make a great stock with the carcass and then create wonderful soups. 4. 2. Types of sauces. From Byzantine Recipes. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. Stocks are the perfect complementary companion to the kitchen. White stocks are commonly used for more subtlety flavored sauces, comsommes, and broths. One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). 7. All you need is chicken, chicken stock, soy sauce, garlic, ginger and some ramen noodles.This recipe is … Veal Stock. 1. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. 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. 1.1 Stock, sauce, and soup ingredients of the required type, quality and quantity are selected in accordance with dish requirements. Oct 29, 2015 - This Pin was discovered by Michelle Driver. Find easy recipes for chicken stock, fish stock, beef stock, vegetable stock and more. So don't ever throw those bones and scraps away...and put these 10 1. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. Sauces. Chicken Stock – who doesn’t like a homemade chicken soup and it only gets better when you know how to make chicken stock. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes.

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