A white stock is a stock made from bones that have not been roasted or browned. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. If you have milk, flour, and butter you can make a very basic bechamel. Chicken stock chx bones white stock beef, beal, pork bones brown stock beef,veal browned in an oven. Stocks, sauces, and soups reading guide read to learn key concepts. The best soups stocks and sauces recipes on yummly simple thai noodle soup, moroccan red lentil soup, butternut squash and spinach soup. A stock is made by simmering meat, poultry, fish, or vegetables. Name three of the classic mother or leading sauces. In chapter 11, we discussed making stocks, thickening liquids, using a liaison and skimming impurities, techniques that apply to soup making as well. Five mother sauces of classical cuisine the spruce. Culinary chapter 6 stocks, soups and sauces vocabulary. Scribd is the worlds largest social reading and publishing. It is ok to add tomatoes when you are making brown stock.
Depending on the desired outcome, any stock can be white or brown. Other flavours can be infused into the stock from basic flavourings such as herbs. Stocks are divided into white and brown categories. In short, i can make a sauce in a half hour with little prep, i can make a soup in an hour with stock ive pulled from the freezer, but if i want stock. Aromatics are herbs, spices, and flavorings that create a savory smell. One can make a cheese sauce using no vegetables and no animal ingredients except milk, of course. The mother sauces the 5 major sauces used in cooking. White sauce made from light stock and a blond roux. Chicken stock is the basis to many sauces, soups and other dishes. Ppt stocks, soups, and sauces powerpoint presentation. Sauces and stocks archives easy meals with video recipes.
Add chicken stock, continuing to whisk, until chicken stock boils. Chapter 11 stocks and sauces 1 chapter 11stocks and sauces 2 pretest. Chicken and fish bones must be blanched before being used to make stock. The student will use an accurate vocabulary in working with stocks and sauces. Whisk grated parmesan cheese into the finished sauce off heat until it melts. Read with care the preparation of soups, stocks and sauces, as how well you are able to produce these in high quality may determine the extent of your reputation in the future. If you are needing additional resources on chicken stock. Let the sauce base simmer long enough for the richest possible flavor to develop. Fish stock fish bones and trimmings from fillet fumet often used for flavorful fish stock. Organic soup stock, gourmet soups, sauces, fresh pasta, pesto.
Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. Sign up log in my feed articles meal planner new browse guided recipes. Sauces and stocks archives page 2 of 3 easy meals with. Add a to your simmering sauce at the end, adding a bit at a time, until it thickens as desired. You will also be preparing and cooking stocks and sauces which are important in the kitchen because of the way they enhance and complement the flavour of. Mirepoix is a mixture of coarsely chopped onions, carrots, and celery that is used to flavor stocks, soups, and stews. Prepare stock and sauces 3 competency based assessment cba this is the strategy of assessing competency of a participant. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. The sauce is then flavored with onion, cloves, and nutmeg and simmered until it is creamy and velvety smooth. If you are needing additional resources on chicken stock, be sure to check out our article that covers recipe and procedure here. Its a simple combination of roux with any kind of light stock chicken, fish or vegetable. When blanching bones for stock, you should first rinse the bones, then place them in cold water.
Demi glace is a rich brown sauce use as abase for many saucesremoulage rewetting stock made. In a small saucepan over medium high heat melt butter. Bechamel is made by thickening hot milk with a simple white roux. Start studying culinary chapter 6 stocks, soups and sauces vocabulary. Sauces liquid served or used in the preparation of foods such as soups, stews, gravies. In all cases, simply combine the ingredients and add to your stir fry sauce. What kind of stock uses fish as its main ingredient. Mirepoix 2 parts onion, 1 part carrot, 1 part celery roughly. Mirepoix is a mixture of coarsely chopped onions, carrots, and celery that is used to flavor stocks. The liquid most often used in making stock is water. Assist in preparing, presenting and garnishing a limited range of fresh and convenience stocks, soups, sauces. This is a basic version with the addition of optional white wine. Stocks, soups and sauces are the foundation of many types of cuisines across the world.
List 3 differences in the production of a white stock and a brown stock. What are the four essential parts of a stock and the proper ingredients. Its infrequently used as a topping sauce, but its the base of many soups and sauces. Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water.
Stocks, sauces and soups 1 free download as powerpoint presentation. Educational institutions utilise a range of assessment strategies to. Stocks and sauces vegetable stock this will taste different every time you make it, as vegetables mature during their seasons or you put in more of this or of that. Chapter 20 stocks, sauces, and soups 509 stock basics bouquet garni french for.
Pdf stocks, sauces, and soups reading guide read to learn. These sauces are made from a bechamel dill cream sauce. If our sites statistics show one thing, its that you. They are usually raw and the most common type of white stock is the allpurpose chicken stock. Sauces can be made with stock, but sauces can also be made without stock. Bechamel sauce is probably the simplest of the mother sauces because it doesnt require making stock. Lorem ipsum is simply dummy text of the printing and typesetting industry. A thickener for stock and sauces made of corn starch and a liquid. Lorem ipsum has been the industrys standard dummy text ever since the 1500s, when an. A clear vegetable stock with no added starches or fat, veggie stock. Sauce allemande sauce supreme wild mushroom veloute sauce. Pdf stocks, sauces, and soups reading guide read to. A stock is the liquid that forms the founda tion of sauces and soups.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Fish stock fish bones and trimmings from fillet fumet often used for flavorful fish stock, esp. Prepare stocks sauces and soups sithccc007 prepare stocks, sauces and soups ecoach this workbook is intended to complement the online access version of this unit. A flavorful liquid made by gently simmering bones and or vegetables. Store stocks and sauces to enterprise requirements performance criteria 4. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Whisk in flour and cook mixture whisking constantly until mixture boils. Our cookery team has created 10 speedy sauces that are as tasty as they are quick to make.