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