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