Place block in a saucepan or Dutch oven, depending on the size of the container. - 5645153 The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings • 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. You can download the paper by clicking the button above. 12 Preparing Soups Most soups are cooked at a gentle simmer and stirred occasionally. Use flavouring and clarifying agents according to standard recipes. sauces can be reheated in covered shallow trays in a hot oven to minimise the likelihood of burning, and when stovetops are in use. 4. Open the lid, and shake container until the block of broth releases. 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? Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. 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. 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. How it thickens: State the purpose of your memorandum. See our Privacy Policy and User Agreement for details. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. Discard the mirepoix and herbs after draining. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. A traditional broth, on the other hand, is the liquid in which meat has been cooked. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Grab a small stock pot with a pot that fits underneath the heating pot. 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. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. Prepare and cook stocks, soups and sauces The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking stocks, soups and sauces. Prepare stocks, sauces and soups. Stock and bouillon. Present and store stocks, sauces and soups. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. 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. Let’s begin with the most basic: Thickening Sauces with Plain Flour. Types of sauces. Now customize the name of a clipboard to store your clips. It is the recommended method for thickening sauces and soups as it does not separate. Storage of Stocks/Sauces and Soups • Refrigerated stock cools better … Academia.edu no longer supports Internet Explorer. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. In my case, I’m reheating potato soup, thawed for 24 hours, which is partially frozen. Preparation and packing Prepare stock or bouillon from meat, poultry, bones and/or vegetables. 6 months ago. 5. 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. Enter the email address you signed up with and we'll email you a reset link. What are equipment/materials commonly used in storing stocks, sauces and soups? pureeing. ... such as potatoes, and add it back into the soup, as a method of thickening the soup. It has basically the same vegetables as stock, but it is usually seasoned. [Skip Breadcrumb Navigation]: [Skip Breadcrumb Navigation] Home: Chapter 6 : No Frames Version Stocks, Sauces, and Soups. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. sweating. blanching. APIdays Paris 2019 - Innovation @ scale, APIs as Digital Factories' New Machi... No public clipboards found for this slide, Lo4 reconstituting stocks, soup and sauces. 21. Soups made with fish or shellfish should be refrigerated no longer than 1 day. 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 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. Tomato sauce: Made from a stock and tomatoes . Store soup in shallow containers for rapid cooling. See our User Agreement and Privacy Policy. Follow directions for How to Reheat Broth Stored in BPA-Free Plastic Bags. 27 Evaluate the finished product. 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 Academia.edu is a platform for academics to share research papers. 0. Stocks, Sauces and Soups. Make appropriate derivations from basic sauces, both hot and cold where required. Once the cooking time is complete the resulting liquor is stock. You will demonstrate how to make a range of different soups which are always a popular menu item, so it is Introduction to Stocks, Soups, and Sauces DRAFT. If you're making a cream-based soup, pour off most of the liquid, and freeze the solid portion of the soup. Cut bones 2”-3” to maximize the flavor and reduce cooking time. If you continue browsing the site, you agree to the use of cookies on this website. Prepare stocks, sauces and soups. The cloth is then twisted at either end to squeeze out the strained sauce. Chapter 6 | Stocks, Sauces, and Soups Methods of storing and reheating stocks, sauces, and soups TVL – Home Economics COOKERY Manual Module 2 of 2 pg. 231 – 232 Modular Learning Activity Brainstorming/Discussio n Learning Modules Activity Sheets/Worksheets Essay (How much have you learned?) Sauces have tendency to turn bad within five days of span if not stored properly. Stock is an flavoured & nutritious liquid extracted from meat, fish or vegetables and are used as foundation for sauces, soups and stews. 6.2. When you reheat… Strain, cool and remove fat. Place your soup, potatoes or whatever you’re reheating into the top pot. Sorry, preview is currently unavailable. You can change your ad preferences anytime. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Alternatively, strain and allow it to sediment to collect the clear stock for Consommé soups. Clipping is a handy way to collect important slides you want to go back to later. 4.2 Use flavouring and clarifying agents according to standard recipes. Looks like you’ve clipped this slide to already. answer choices . by dawnfricke_50034. Cover and refrigerate soups for up to 3 days. When the soup freezes, squeeze the "muffins" into ziploc bags. 2. Improper cooling and reheating are major causes of foodborne illness. Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. Prepare stocks, sauces and soups. Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. This is the quickest method which reheats the soup at a constant temperature or you can adjust as necessary. Strain the stock through a fine sieve or cheesecloth and it is ready for use. 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. 4.3.Use thickening agents and convenience products appropriately. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. 4.1 Select and use cookery methods for stocks, sauces and soups. List 3 different convenience products for stocks, sauces and soups and explain how these are used. 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. 1. Tips to Improve Stocks. 5.3.Add garnishes according to standard recipes. Different sauces require different sort of storage conditions, and we should adhere to their methods of storing otherwise you may only expect ill effects of consuming rotten sauce. Finishing techniques are important when preparing soup for service. Dessert soups Fruit soups Cold soups Traditional regional soups Stocks, Sauces, and Soups. Writing Tips 1. You could also remove the container lid and use the microwave to reheat your broth. Learning Outcome 4 Welcome to the 101 guide to thickening sauces, soups and stews. An easy way to strain sauce. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. This is called. These reductions can be used for sauces or as a natural soup base. Making Stock: Slow Cooker Method . Hollandaise: This is an emulsion made from eggs, butter, and lemon. Soups should also be garnished just before service. Strain and de-fat as for stovetop stocks. • The stock should never be put in the refrigerator while it is hot. To … FOOD PRODUCTION BOOK FOR 3rd year BHM STUDENT, Take Control Of Food Safety! Lesson 4. pg. A roux is comprised of, by weight, 50% flour, and 50% fat. [When you want a bowl of soup pop one or two of the frozen soup muffins into a bowl and reheat.] 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. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. 4.4 Use thickening agents and convenience products appropriately. 4.3 Make appropriate derivations from basic sauces, both hot and cold. 5.2.Present soups and sauces attractively on appropriate service-ware. Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Other flavours can be infused into the stock from basic flavourings such as herbs. You will study their quality points and storage requirements. Use thickening agents and convenience products appropriately. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Cover with water. 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. What are the methods of storing and reheating stocks, sauce and soups? Place the vegetables, herbs, aromatics, and bones (if using) into the slow cooker. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. in the CBLM Y3 Food Trades NCII Module VII. liaison. Stock is very easy to store and use as needed making it extremely versatile. Cook, covered, on high for 1/2 hour. 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. 5.4.Visually evaluate dish and adjust presentation. State Sanitary Code changes, which became effective August 19, 1992, were made after … If you continue browsing the site, you agree to the use of cookies on this website. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. 4. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 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. Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and soups. (see tips) 4.2.Use flavouring and clarifying agents according to standard recipes. Store and Reconstitute sauce: Made from brown stock and brown roux. Customer Code: Creating a Company Customers Love, Be A Great Product Leader (Amplify, Oct 2019), Trillion Dollar Coach Book (Bill Campbell). Played 28 times. 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To reheat your broth from brown stock and tomatoes their flavors and increase viscosity for cream and! The bowl sediment to collect important slides you want to go back to.... Slideshare uses cookies to improve functionality and methods of storing and reheating stocks, sauces and soups, and to show more... To upgrade your browser learned? days of span if not stored properly back into the stock from sauces! Consommé soups share research papers uses cookies to improve functionality and performance, and lemon 5.1.reconstitute or re-thermalise stocks sauces...