Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Stocks Composed of 4 ingredients 50% nourishing element 10% mirepoix Bouquet garni 40% liquid Nourishing Element Most important element Fresh bones (beef, lamb, chicken, fish, veal or game) Meat trimmings Fish trimmings for fish stock Vegetables for vegetable stock Mirepoix (meer-PWA) Mix of Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation . Presentation Title: Stocks, Sauces, and Soups - Culinary Arts. Presentation Summary : There are many types of stock, including white stock, brown stock, fumet The PowerPoint PPT presentation: "CHAPTER 11 STOCKS AND SAUCES" is the property of its rightful owner. Do you have PowerPoint slides to share? If so, share your PPT presentation slides online with PowerShow.com. View CCB16 - SITHCCC007 - Prepare stocks, sauces and soups – PPT – Feb 2018 (1).pptx from CERT IV COMMERCIAL COOKERY SITXFSA004 at Holmes Colleges Sydney. SITHCCC007 Prepare stocks, sauces and Stocks. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock or broth is the basic ingredient in clear soups.
18 Sep 2013 Powerpoint presentation of "Stocks" in Principles of food production. liquid that forms the foundation of sauces and soups.sauces and soups.
Stocks - Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or vegetables | PowerPoint PPT presentation | free to view Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. b. Vegetable soup – clear, seasoned stock with veg,meat, and starches. c. Consomme’ – rich, flavorful stock or broth that has been clarified by adding eggwhite. 18 19. 2) Thick soup – are opaque rather than transparent. a. Cream soup – soups are thicken with roux, beurre maine, liaison or other thickening agents. b. Consomm: The most perfect soup. A rich flavorful broth or stock that has been clarified. Thick Soups Cream. Soups: These soups are made with a. thickener, like a roux. They are often finished with heavy cream, half & half or whole milk. Pure Soups: These soups are thickened by pureeing the all the ingredients in the soup.
15 Sep 2015 Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt ), PDF File (.pdf), Text File (.txt) or view presentation slides
Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1 part carrot. 14. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. The main
Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation
Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation . Presentation Title: Stocks, Sauces, and Soups - Culinary Arts. Presentation Summary : There are many types of stock, including white stock, brown stock, fumet The PowerPoint PPT presentation: "CHAPTER 11 STOCKS AND SAUCES" is the property of its rightful owner. Do you have PowerPoint slides to share? If so, share your PPT presentation slides online with PowerShow.com. View CCB16 - SITHCCC007 - Prepare stocks, sauces and soups – PPT – Feb 2018 (1).pptx from CERT IV COMMERCIAL COOKERY SITXFSA004 at Holmes Colleges Sydney. SITHCCC007 Prepare stocks, sauces and Stocks. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Stock or broth is the basic ingredient in clear soups. Start studying Culinary Arts 1- Chapter 6- Soups, Stocks, and Sauce. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A white stock has a light golden color that is clear and mild in flavor. White stocks are typically used as bases in soups and as a substitute for water (Pilafs, for example). They can remain relatively colorless if colorless vegetables are used (a white mirepoix for example). Chicken stock/white stock tends to have less gelatin content than
Soups should also be garnished just before service. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consomm. This is a rich, flavorful broth or stock that has been clarified.
Stocks - Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or vegetables | PowerPoint PPT presentation | free to view