This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Last updated Dec 11, 2020. 2 3. 1. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. Learn vocabulary, terms, and more with flashcards, games, and other study tools. ⇒ www.WritePaper.info ⇐ offers a professional writing service. Use Demi-Glace; News; Contact Us; Welcome to the stock and sauce co website. 6.3. This assessment has not previously been submitted in this or any other subject. Sauce Preparation. Sauces for salad are called salad dressing. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid components than liquid. Reconstituting soups. Practice the ways to properly store stocks, soup and sauces. Stock is a flavoured liquid preparation. manage own speed, timing and productivity. (b) Reheat on the stove directly from the freezer to avoid food contamination. Now, you'll be able to depend upon this same consistent, highly-reduced seafood glace to add tremendous, sweet flavors to your sauces, stocks, and soups. Traditionally, soups are classified into two main groups: clear soups and thick soups. A good vegetable stock should be clear and light-colored. Stocks, soups & sauces (revised) 1. I started using more dried mushrooms recently – shitake, porcini, and straw to be exact. 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. They are easy to make at home from leftovers or they can be bought in cans or boxes. Stocks, Sauces and Soups . Present and store stocks, sauces and soups. The process used when making white stock which involves the boiling of the bones, then pouring off the liquid. 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. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 5 0 obj Stocks can be consumed straight or used as bases for soups, stews, gravies, and sauces. Equipment/Utensils: Explanation for use: Provide two (2) examples each, for brown, white and miscellaneous stocks, and list ; the cooking times which apply; the quality signs for good stock; Examples: Cooking Time: Brown stock: 1. The powdered bases are seasoned and when reconstituted in boiling water will have the characteristic flavor and appearance of a beef broth or chicken broth or ham stock. 8 suggested recipes. Stocks, Sauces, and Soups Stocks. Welcome; About Us. %���� Some ingredients increase the body of the stock, while others help to clarify it. <> This unit standard is intended for those who work as senior chefs (chefs de partie) in the hospitality and tourism industry. Related Resources. Sauces made by deglazing a pan are called pan sauces. This video will teach you how to make a classic vegetable stock. 5.6.Clean work area, and … Purée soups are thickened by the starch found in the puréed main ingredient (such as potatoes). Where are we? 4 Essential Parts to Stock ! white stock. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Imagine a perfect, natural lobster reduction to a glace, typically prepared painstakingly by hand only in the finest gourmet restaurants in Europe. Elements of a Stock Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Jus or … 1 0 obj Present and store stocks, sauces and soups. Stocks, soups & sauces (revised) 1. Stocks, Soups, and Sauces 1 2. Assessment Cover Sheet SITHCCC007 Prepare stocks, sauces and soups Student name: Guan-Ling Student number: CHEN Declaration: I declare that: This assessment is my own original work, except where I have appropriately cited the original source. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven. Stocks and soups. 5.2.Present soups and sauces attractively on appropriate service-ware. chapter 20 Stocks, sauces, and soups. When … 5.3.Add garnishes according to standard recipes. In order to ensure correct consistency, all stocks and sauces must be strained once reconstituted. They are easy to make at home from leftovers or they can be bought in cans or boxes. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. endobj Twitter. Reconstitute stocks, sauces and soups to appropriate standards of consistency. Pinterest. SCS 002| Veal Stocks; SCS 003| Chicken, Fish, and Vegetable Stock; Recipes. endobj Sauces. Vegetables. What should we do with it now? A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. 5.6.Clean work area, and … Sonia Ade 321 views Soups . Podcasts. The unit applies to cooks working in hospitality and catering organisations. GLO 4.1: Demonstrate an understanding of the characteristics of foods and ingredients, and how these characteristics are used … Sauces. 4. reconstituting soup and gravy bases Beef Soup and Gravy Base, Chicken Soup and Gravy Base, and Ham Soup and Gravy Base may be reconstituted and used as bouillon to extend natural meat juices, or as stock in recipes for soups, gravies, and sauces. 5.3.Add garnishes according to standard recipes. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. • Heat alone is sufficient to reconstitute clear soups. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Here’s a basic introduction to these three dish bases. Pack in watertight containers allowing 1/2 inch headspace for wide-topped containers and 3/4 inch headspace for narrow … 4.2. The powdered bases are seasoned and when reconstituted in boiling water will have the characteristic flavor and appearance of a beef … Thickening Agents For Sauces & Soups. PLAY. When reconstituting a sauce make sure that you reheat it carefully to achieve the correct consistency and not burn it so you end up with specks and flavour changes. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Consommé is actually a rich, flavorful broth or stock that has been clarified. and convenience stocks, soups, sauces 163 The recipe below makes white sauce of medium thickness. For a thicker sauce, use 3-4 tablespoons butter to 3-4 tablespoons flour. Site Navigation; Navigation for Stocks, Sauces, and Soups List eight (8) essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. Present and store stocks, sauces and soups. Title: Prepare and cook stocks, sauces and soups in a hospitality establishment Level: 3 Credits: 5 Purpose This unit standard specifies the competency required to prepare and cook stocks, glazes, sauces and soups in a commercial kitchen or catering operation. Start studying Chapter 6:stocks sauces and soups. Roasted Veal Stock; Chicken Stock; Fish Stock; Vegetable Stock; Court Bouillon; Site Categories. The correct term for this is: No Frames Version Stocks, Sauces, and Soups. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Exploring Culinary Careers. There are some differences between reconstituting soups and sauces: soups are adjusted for consistency and flavour only when the entire soup has been fully reheated to at least 80°C a soup can be thinned by adding water, milk, or stock consommé generally has … They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Our products are kettle cooked in small batches from a combination of fresh, organic, whole and local products. Thickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. endobj These are several things you need to pay attention when re-heat or hot hold stock and sauces. 5.5.Store dishes in appropriate environmental conditions. Add the water to cover and bouquet garni and simmer gently for 30 minutes. 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