12. (b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks. One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). The correct term for this is: The correct term for this is: answer choices 2 3. Discuss. Utah’s Online Library Staff Directory, UEN Security Office and convenience stocks, soups, sauces 157 Soups Soups are liquid dishes, typically made by boiling, for example, meat, fish, or vegetables in stock or water. A. Recognizing the artifice ways to acquire this books chapter 41 soups stews and sauces answers is additionally useful. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). Org Chart, Food And Nutrition II A. B. 2 You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. 3 0 obj Then you can explore the rest of … From what I understand, a stock is like chicken broth, it's the base to make other things, like soups, sauces ect. sauce: Made from brown stock and brown roux. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. 1. 1, opt. A. (801) 585-6105 (fax), Administration On-demand coaching to answer your questions at any education level. CHAPTER RESOURCES Chapter 1 http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151014.cw/index.html 5. 17. Play this game to review Vocational Skills. Select the most appropriate storage conditions for stocks, sauces and soups. Ingredients for recipe of stock and Chicken Noodle soup. B. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. A basic sauce used in the production of other sauces. Stock or broth is the basic ingredient in clear soups. 5.2.Present soups and sauces attractively on appropriate service-ware. Soups, Stocks & Sauces DRAFT. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is It is the recommended method for thickening sauces and soups as it does not separate. Read each question carefully. Site Navigation; Navigation for Stocks, Sauces, and Soups 2.Select, prepare and use equipment. 3 years ago. 101 Wasatch Drive (a) The French word for stock is fond, which means foundation or base. 3. Traditionally, soups are classified into two main groups: clear soups and thick soups. Edit. (800) 863-3496 ʊ�%_�.� ��]5���e�q���,�\ k���*R� 7B�E�xW�)��nQi�ó��/o�C;1\�ΪYP�o����E��Ͻ- %���� A basic sauce used in the production of other sauces. Soak beans 3. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Org Chart, Public Information (a) The French word for stock is fond, which means foundation or base. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. Roux Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. Unit 10 - Baking & Pastry. Stocks, Soups, and Sauces 1 2. Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. A sauce made from vegetable stock and tomatoes: 10. It is skimmed of fat regularly. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. 2. The Imperial College of Australia SITHCCC007 - Prepare stocks, sauces and soups Worksheets INSTRUCTIONS 1 The questions are divided into sections according to the elements within the unit of competence. This is a basic powerpoint on stocks and sauces. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Canvas A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. 4 0 obj 6.2. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as … Your task: You are required to complete all questions and tasks for this portfolio. _____3. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Soups, sauces, stocks - test 1. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to the right size and then prepare them by blanching, 2.Select, prepare and use equipment. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. Content and resources for career literacy and preparation. bouillon. Get sought after training resources for the SITHCCC007 Prepare stocks, sauces and soups unit here! 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. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. Unit 8- Cooking Methods. { ��9�a'aD�>��U�q�^�Còt��A��`9[u齪�o1�uX>9���_bEA��B��19��C ��/٥E�^����=Z�� A brown beef stock. 2. This sauce is made from veal or chicken stock and a white or blond roux. A broth made from simmering meats or vegetables. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. %PDF-1.5 3. Text book: Foundations of Restaurant Management and Culinary Arts --Level One (Pearson) Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. remouillage. 21. cq��$��p{��odT��z\� k�l�0����=M��/Ro�� ][U.��0ч�zl�ba�.�6�C����J#�Au(��>*������b�"���Q�������?d[\�:�0�c�F���(S��IP�,�˪��`|��͏�g��jdH�!>ds�[��W�Т�h�F����gv�e�QB��;�a�[К1+��(Ȍ6����!�p�`�؄gk8k������5����)jW�mz>cx�1�[�u=���˦GF��~Nw������ʼnhz͹/�DZ������h��loY)�,G�s�Z�V�wjyݶ q۝�U�ݕ�k�TL��[��>�r�m6hٮ�qǖ;�|�������h|�'��F�(D�g��)��+m�i��R�~����咂�ނI�'X�uK�\*h?-ޮ�Y�(C��Yu�"d&��ЮA��rnqbq$����,�{�[�{���ٯ1暶!����5��-"H��q�Iť�M!�L�߷d��-{G���6�,����ܻ�o6%�h. State the purpose of your memorandum. 3 4. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. get the chapter 41 soups stews and sauces answers join that we provide here and check out the link. 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