4.1 Select and use cookery methods for stocks, sauces and soups. If you continue browsing the site, you agree to the use of cookies on this website. Make appropriate derivations from basic sauces, both hot and cold where required. Finishing techniques are important when preparing soup for service. Use thickening agents and convenience products appropriately. They are made by simmering the ingredients in water on a slow fire overnight for about 12 hours and continuously the scum formed is being removed till all the nutrients are extracted. Traditional uses include poaching fish and sea food Glace – stock that is reduced until it coats the back of the spoon, making it so concentrated. during service, hot sauces must be held above 60°C at the end of service the reheated sauce should be discarded, as should any sauce brought out of bulk storage. 5.3.Add garnishes according to standard recipes. Sauces have tendency to turn bad within five days of span if not stored properly. Once the cooking time is complete the resulting liquor is stock. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Discard the mirepoix and herbs after draining. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 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. Present and store stocks, sauces and soups. 27 Evaluate the finished product. 4.3.Use thickening agents and convenience products appropriately. 5. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Cover with water. Types of sauces. FOOD PRODUCTION BOOK FOR 3rd year BHM STUDENT, Take Control Of Food Safety! Soups made with fish or shellfish should be refrigerated no longer than 1 day. Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. These reductions can be used for sauces or as a natural soup base. 0. Methods of producing and presenting stocks, soups and sauces Stocks-Guidelines for preparing stocks-Use fresh meat or bones and vegetables-Scum should be removed-Fat should be skimmed-Simmer stock gently-It should not be allowed to go off the boil otherwise in hot water there is the danger of it going sour-Salt should not be added What are equipment/materials commonly used in storing stocks, sauces and soups? 4.2 Use flavouring and clarifying agents according to standard recipes. sweating. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. A sauce made form the juices of cooked meat and brown stock is China cap A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a You can download the paper by clicking the button above. Alternatively, strain and allow it to sediment to collect the clear stock for Consommé soups. This is called. Enter the email address you signed up with and we'll email you a reset link. (see tips) Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. It has basically the same vegetables as stock, but it is usually seasoned. Tips to Improve Stocks. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. You will study their quality points and storage requirements. Brown stock is also the most difficult and lengthy to make, as it not only requires the proper type of bones, the precise browning of said bones, and the 8-12 hour cooking times but also a certain level of understanding about the process and desired outcome of the stock. Plain flour, or all purpose flour is available everywhere and most people have some in their cupboards so it’s handy to know how to thicken sauces properly with this household staple. sauces can be reheated in covered shallow trays in a hot oven to minimise the likelihood of burning, and when stovetops are in use. Academia.edu is a platform for academics to share research papers. Use flavouring and clarifying agents according to standard recipes. [Skip Breadcrumb Navigation]: [Skip Breadcrumb Navigation] Home: Chapter 6 : No Frames Version Stocks, Sauces, and Soups. It can be stored in the fridge in a large jar with lid, or frozen in snap lock bags or in containers for easy portion use. ... such as potatoes, and add it back into the soup, as a method of thickening the soup. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 6.2. 2. Played 28 times. Follow directions for How to Reheat Broth Stored in BPA-Free Plastic Bags. How it thickens: A traditional broth, on the other hand, is the liquid in which meat has been cooked. Demi Glace – is a rich brown sauce use as a base for many sauces Remoulage – “rewetting” stock made from bones that already been used once. Soups should also be garnished just before service. 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. 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? - 5645153 by dawnfricke_50034. Cover and refrigerate soups for up to 3 days. Stock is an flavoured & nutritious liquid extracted from meat, fish or vegetables and are used as foundation for sauces, soups and stews. You can change your ad preferences anytime. Stock is very easy to store and use as needed making it extremely versatile. See our Privacy Policy and User Agreement for details. Now customize the name of a clipboard to store your clips. 4. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Customer Code: Creating a Company Customers Love, Be A Great Product Leader (Amplify, Oct 2019), Trillion Dollar Coach Book (Bill Campbell). pureeing. • The stock should never be put in the refrigerator while it is hot. Strain the stock through a fine sieve or cheesecloth and it is ready for use. When the soup freezes, squeeze the "muffins" into ziploc bags. Prepare stocks, sauces and soups. Strain and de-fat as for stovetop stocks. Writing Tips 1. in the CBLM Y3 Food Trades NCII Module VII. In my case, I’m reheating potato soup, thawed for 24 hours, which is partially frozen. 231 – 232 Modular Learning Activity Brainstorming/Discussio n Learning Modules Activity Sheets/Worksheets Essay (How much have you learned?) You will demonstrate how to make a range of different soups which are always a popular menu item, so it is 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. 4.2.Use flavouring and clarifying agents according to standard recipes. 12 Preparing Soups Most soups are cooked at a gentle simmer and stirred occasionally. APIdays Paris 2019 - Innovation @ scale, APIs as Digital Factories' New Machi... No public clipboards found for this slide, Lo4 reconstituting stocks, soup and sauces. A roux is comprised of, by weight, 50% flour, and 50% fat. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 4.4 Use thickening agents and convenience products appropriately. 1. Place block in a saucepan or Dutch oven, depending on the size of the container. Storage of Stocks/Sauces and Soups • Refrigerated stock cools better … List 3 different convenience products for stocks, sauces and soups and explain how these are used. Grab a small stock pot with a pot that fits underneath the heating pot. An Educational Program For Older Adults, Linkage disequilibrium based association mapping of fiber quality traits in G. hirsutum L. variety germplasm, Opportunities in food processing Setting up and running a small meat or fish processing enterprise. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. The cloth is then twisted at either end to squeeze out the strained sauce. Improper cooling and reheating are major causes of foodborne illness. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Chapter 6 | Stocks, Sauces, and Soups Academia.edu no longer supports Internet Explorer. • A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. Store soup in shallow containers for rapid cooling. Prepare stocks, sauces and soups. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings blanching. Preparation and packing Prepare stock or bouillon from meat, poultry, bones and/or vegetables. This is the quickest method which reheats the soup at a constant temperature or you can adjust as necessary. Store and Reconstitute Lesson 4. pg. Making Stock: Slow Cooker Method . Cook, covered, on high for 1/2 hour. Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and soups. 6 months ago. To … Methods of storing and reheating stocks, sauces, and soups TVL – Home Economics COOKERY Manual Module 2 of 2 pg. Open the lid, and shake container until the block of broth releases. Clipping is a handy way to collect important slides you want to go back to later. Looks like you’ve clipped this slide to already. Change the setting to low and cook, still covered, 1 - 2 hours longer for vegetable and fish stocks, 6 - 8 hours for bone-based stocks. Site, you agree to the use of cookies on this website cooked to concentrate flavors. Name of a stock and blonde roux for use as needed making it versatile! Pot that fits underneath the heating pot thawed for 24 hours, which is partially frozen heat. Aromatics, and other seasonings Types of sauces and bones ( if using into... Using the same vegetables as stock, but it is usually seasoned stirring... Making a cream-based soup, pour off most of the container and pour the sauce through the cheesecloth catches unwanted., bones and/or vegetables uses cookies to improve functionality and performance, and 50 % fat lumps of,... 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