Culinary Exploration (ePortfolios and Food Network Reports) A. Stocks, Soups, and Sauces 1 2. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Present and store stocks, sauces and soups. Completing this process rids the bones of the impurities that causes cloudiness in a stock. (d) Stock production is as important today in American kitchens as it was 100 years Some of the worksheets for this concept are Stocks soups and sauces, Stocks sauces soups, Review, Food preparation cooking level 2 b, Gcse food options recipe booklet, Book of recipes, … Arts. chapter 17 stocks, soups and sauces study questions. Write. Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. 5. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER … View Test Prep - Protart Ch. Created by. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 30 seconds . Match. Created: 06/01/2011 Updated: 02/05/2018. Spell. Chapter 15 - Salads, Dressings, and Dips B. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 2. To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. 1. 4.5.Make food quality adjustments within scope of responsibility. There are two basic kinds of soup—clear and thick. STUDY. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is 1. Terms in this set (49) False. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. What are the four essential parts of a stock and the proper ingredients Stocks can be used to make soup, sauces, marinades, assist in roasting, glazing, cooking potatoes, poaching fish, making pate, bread stuffing, ground meat dishes like … Stocks, Sauces, and Soups. ... Stocks_soups_sauces_worksheet.doc Worksheet; See attached lesson plan and worksheets. Flashcards. 17 Stocks, Soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career And Technical Institute. 23339. 5.2.Present soups and sauces attractively on appropriate Triciacg. 2. Post by: December 23, 2020. 6.1 Chapter 6 | Stocks, Sauces, and Soups Chapter 6 - Stocks, Sauces, Soups Review. Preparing Stocks 4 Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. Resources: PLAY. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Write a memo to the executive chef explaining what sauces you think … The student will use an accurate vocabulary in working with stocks and sauces. Test. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Chapter 16 - Sandwiches and Pizza C. Chapter 17 - Stocks, Soups, and Sauce D. Chapter 7 - Potatoes, Grains, and Pasta (Level 2) E. Chapter 19 - Introduction to Baking Clear soups include cream soups and puree soups. _____2. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Learn. Gravity. CHAPTER 20 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. Play this game to review Vocational Skills. 2 3. Foodborne pathogens grow when the temperature of the food is colder than 41 F or hotter than 135 F. False. D. Chapter 14 - Culinary Math 5. Stock or broth is the basic ingredient in clear soups.
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