Find easy recipes for chicken stock, fish stock, beef stock, vegetable stock and more. Make a great stock with the carcass and then create wonderful soups. STOCKS. 7. From Modern Recipes for Beginners. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 4. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. 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. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Stocks, Soups, and Sauces 1 2. 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. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4. The recipe is the basic stock recipe my great grandma used and her mother before her. Onion 100 gm. instructional material 1. From these leading sauces, thousands of other sauces can be made! It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. 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… Tips to Improve Stocks. Sauces are the decadent derivatives of a stock base. Prepare Stocks, Sauces and Soups - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Butter 30 gm. 4. Start studying Prepare stocks, sauces and soups. Salt 10 gm. Prepare stocks, sauces and soups. Some ingredients increase the body of the stock, while others help to clarify it. Click the links below for leading sauce recipes . It is also the base for the French Mother Sauce Veloute. 5. Leek Soup - leeks, onions, & garlic in chicken stock & cream. Kakavia - a fresh fish and seafood soup. They are concentrated in flavor, add richness, smoothness, and enhance any dish. Veloute Sauce, Chicken. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Garlic 2 cloves 8. Cream of Celery Soup Method: 1. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Vegetable 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 … Some additions create more intense flavor, others add color. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. All you need is chicken, chicken stock, soy sauce, garlic, ginger and some ramen noodles.This recipe is … Thick soups include cream and purée soups, such as bisques or cream of tomato soup. The Leading Sauces or Mother Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. 1.1 Stock, sauce, and soup ingredients of the required type, quality and quantity are selected in accordance with dish requirements. Bechamel Sauce. 4.3.Use thickening agents and convenience products appropriately. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Rub through a sieve & make a puree. Beef Stock. 3. 9. Pepper 5 gm. your own Pins on Pinterest A stock is a flavoured liquid prepared or extracted from a related food or product. Stock or broth is the basic ingredient in clear soups. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Prepare to cook basic stocks, sauces and soups in a commercial kitchen. 2. 4.3.Use thickening agents and convenience products appropriately. One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course).

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. 4. From Byzantine Recipes. Bread 4 slices 6. 2. 1. Game Stock. Consommé is actually a rich, flavorful broth or stock that has been clarified. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Prepare stocks, sauces and soups. 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. Choose from 379 different sets of stocks sauces soups prepare flashcards on Quizlet. Prepare stocks, sauces and soups. These reductions can be used for sauces or as a natural soup base. Cheese 30 gm. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Cut bones 2”-3” to maximize the flavor and reduce cooking time. The correct term for this is: Discover (and save!) Evidence requirements. Looking for chicken broth and stock recipes? So don't ever throw those bones and scraps away...and put these 10 Veal Stock. Site Navigation; Navigation for Stocks, Sauces, and Soups SITHCCC007 Prepare stocks sauces and soups describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Stock freezes so well - make plenty and freeze in ziplock bags or small containers for soups, stews or sauces. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. Learn stocks sauces soups prepare with free interactive flashcards. Sauces can be made with stock, but sauces can also be made without stock. Prepare vegetables & boil in stock until tender. 4.2.Use flavouring and clarifying agents according to standard recipes. https://www.thefrenchcookingacademy.com/recipe/white-chicken-stock APPLICATION. Allrecipes has more than 20 trusted chicken broth and stock recipes complete with ratings, reviews and cooking tips. Cream soups and stocks stews or sauces … Finished stocks can be made without stock the stock, or... Be used for more subtlety flavored sauces, comsommes, and soups stews or sauces no Frames Version,. Cut bones 2 ” -3 ” to maximize the flavor of the stock, sauce, to... Agents according to standard recipes sauces, comsommes, and emphasize the and. Glace or glaze is the reduction of a stock is a flavoured liquid Prepared or extracted from related... & milk a stock is a flavoured liquid Prepared or extracted from a related food or product from... 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