chapter 17 stocks, soups and sauces worksheet answers

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8 pages. Other. Stocks, Soups, and Sauces DRAFT. Clear, pale liquid made by simmering beef, poultry or fish bones, Amber colored stock made by simmering poultry, beef, or fish bones., Aromatic vegetable broth used for poaching fish or vegetables., Rich, lightly reduced stock used as a sauce for roasted meats. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. E. Stocks, Sauces and Soups 1. d. refined starch and cold water= starch slurry b. A stock 'reduction', taking on a jelly-like consistency as it cools. vegetable stock: Usually made from mirepoix, leeks, and turnips. Stock or broth is the basic ingredient in clear soups. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. 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 … This is a "bag" of fresh herbs is and spices that is placed in a cheesecloth and usedto season a stock, Chicken Noodle Soup is an example of A: Clear Soup B: Coulis C: Thick Soup D: Demi-Glace, A liaison is a mixture of what two ingredients. Thick soups include cream and pure soups. A. A. Start studying *Chapter 17 - Soups, Stocks, & Sauces. Select the most appropriate storage conditions for stocks, sauces and soups. egg yolk) to avoid curdling, This mother sauce is made from milk and a white roux, This is a rich brown sauce tradtionally made by combining equal parts of brown stock and veal stock and reducing 50% of starting volume, A mire proix is a trio of what three vegetables, This is a soup that is clarified through and lengthy process to produce a final soup that is crystal clear and delicious, This is a thick pureed sauce made from vegetables or fruit, This mother sauce is made from veal, chicken, or fish stock and a white or blond roux. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Printable Version. Writing Tips 1. 5. Start studying Chapter 17: Stocks, Soups, and Sauces. Stock or broth is the basic ingredient in clear soups. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Stocks, Sauces, and Soups. This is a preparation process in which bones are placed in a stockpot, covered with cold water and brought to a slow boil--the floating scum is removed. 4. Chicken and fish bones must be blanched before being used to make stock. 4. hot clarified butter) into a heat sensitive ingredient (i.e. Stocks, Sauces, Soups. this is a rich, lightly, reduced stock used as a sauce for roasted meats, a weak stock made from bones that have already been used in another preparation`, stock usually made from mirepoix, leeks, and turnips, to roast bones in a hot oven for about an hour, process in which bones and/or vegetables are cooked in a small amount of fat over low heat, process in which bones are placed in a stockpot, covered with cold water, and bought to a slow boil. Sample Test Questions Chapter 8: Stocks and Sauces True/False 1. stock Similar to broth, but made with vegetables and sometimes animal Stock preparation 3. thick soups: Cream and purée soups. • Homemade broths and stocks take time to make, but have richer flavor than store-bought varieties. This is often used to finish some sauces, adding a rich flavor and smoothness to a sauce without making it too thick, This roux is cooked for a long time and is typically used for cajun cuisine. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. ... November 10 Career skills Chapter 12/Study Guide actives November 17 Review/pies Review sheets November 24 Review/pies Review sheets December 1 Prostart test Review 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 … Types of … Prepare stocks, sauces and soups. Play this game to review Vocational Skills. the herbs, spices, and flavorings that create a savory smell. This aromatic vegetable broth is used for poaching fish or vegetables, This soup is a french style pureed leek and potato soup sered cold, A beurre manie is a thickener made from equal parts of what two ingredients, This thickener is made from cornstarch mixed with a cold liquid and will have a consistency of heavy cream, A _________ is a floating layer of egg whites and meat that comes to the surface of a consomme as it slowly simmers, This reduced stock is sometimes referred to as "glaze" and is just a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock, What safety procedure should you do when blending hot soups in a food processor to avoid an explosion, What is remove the insert and place a towel over the chute, slightly ajar. b. onions, parsnips, and celery. 14 Section 6.3 Summary There are two basic kinds of soupclear and thick. B. Press F11 Select menu option View > Enter Fullscreen for full-screen mode. hearty, thick soups made in much the same way as a cream soup. Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. SURVEY . Org Chart, Public Information The student will demonstrate a working knowledge of the correct use of … 3. This is a preparation process in which bones are placed in a stockpot, covered with cold water and brought to a slow boil--the floating scum is removed. Beef, veal, lamb, shrimp, vegetable, chicken, and duck are examples of types of stocks. Soups F. Communcation 1. K - University grade . also known as derivative sauces, these are sauces made using one of the five mother sauces, reducing a liquid ingredient in order to concentrate its flavor within the dish, a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening, a thickener made of equal parts flour and soft, whole butter, cornstarch mixed with a cold liquid, which can be used instead of roux, to bring to the proper state temperature and consistency, a mixture of raw butter and various flavoring ingredients, type of compound butter that is softened butter flavored. The foundation for preparing soups sauces and as a braising and simmering; Culinary Institute of America ... soups, stocks, and sauces quiz (draft).docx; Paulding County High School ... FCS 102 - Fall 2016. 17 Stocks, Soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career And Technical Institute. Clear soups – are all based on clear, unthickend broth or stock. 2. Present and store stocks, sauces and soups. 2. A saucier is a cook who specializes in making what? A. Discuss. Chapter 17 Worksheet. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Using cheesecloth that is twisted to strain sauce. State the purpose of your memorandum. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. What is False. It is not necessary to have a roux and a liquid at the same temperature when they are combined. 3 years ago. This roux has lost a lot of its thickening power because the starch has been cooked the longest, True or False: Compound butter is made from clarified butter and is whipped into a ice cream consistency. 5.2.Present soups and sauces attractively on appropriate Clear soups include flavored stocks, broths, and consomms. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). True/False . the liquid that results from simmering meats or vegetables; also referred to as a broth, an amber liquid made by simmering poulty, beef, veal, or game bones, an aromatic vegetable broth used for poaching fish or vegetables, very similar to fish stock, this is a reduced stock wit ha jelly like consistency. Stocks__Sauces_and_Soups. a flavorful liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma, color, body, and nutrients. 23091. This mother sauce is an emulsion made from egg yolks, butter, and lemon, When serving a sandwich with au jus, you are serving a small side of: A: Fries B: It's own juices C: a scoop of ice cream D: Mayo and Mustard, This "bundle" of fresh herbs is TIED together and used to season a stock, Potato Soup is an example of A: Clear Soup B: Coulis C: Thick Soup D: Demi-Glace, When you do this you slowly mix in a hot liquid (i.e. 6.3. hot clarified butter) into a heat sensitive ingredient (i.e. 0. Q. Created: 06/01/2011 Updated: 02/05/2018. Completing this process rids the bones of the impurities that causes cloudiness in a stock., When you do this you slowly mix in a hot liquid (i.e. Raw butter is sometimes added to a sauce to enrich it. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. also known as derivative sauces, these are sauces made using one of the five mother sauces. 1. An estoufade is. Compound butter is raw butter with various flavors and rolled into a long tube and chilled. Resources: Glencoe Food for Today Chapter 41 Soups, Stews, and Sauces Chapter 41 Soups, Stews, & Sauces 2 Base Liquids • Stews, soups, and sauces are made from a liquid and a thickener. c. Ingredients For chicken stock : 350g raw chicken carcass weighing or 250g chicken pieces on the bone such as wings, neck, (etc), 1 brown onion, 1 celery stem (without leaves), 1 small carrot. What are the four essential parts of a stock and the proper ingredients PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. french word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base. This quiz requires you to log in. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils To store cream soups 17 18. 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? 4.2.Use flavouring and clarifying agents according to standard recipes. ... Stocks_soups_sauces_worksheet.doc Worksheet; See attached lesson plan and worksheets. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 5 Ingredient Cook-Off Menu Pricing Worksheet Chapter 14 Review Guide ... Chapter 17: Stocks, Soups, and Sauces Presentations/Resources Stocks Soups Sauces Quizlet Review Activities/Assessments Stocks Soups Sauces Labs Zuppa Toscana Minestrone Soup and Biscuit Packet Biscuits & Gravy: Demonstration Video Stocks. a thick pureed sauce made from vegetables or fruit. 4.3.Use thickening agents and convenience products appropriately. Preparing Stocks 4 Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. Free Culinary Arts Flashcards about Chapter 6 Prostart. Soups, sauces, stocks - test 1. 2. Vegetable soup – clear, seasoned stock with veg,meat, and starches. DOCUMENT RESUME ED 258 042 CE 041 781 TITLE Vegetables, Soups, Sauces, Gravies and Beverages. Covered with a cartouche, room temperature, labelled and dated ... Stocks form the basis for a wide variety of sauces and soups. Questions: 10 Created: Nov 17, 2014 Last Modified: 5 years ago. Chowders are hearty, thick soups made in much the same way as cream soups. 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. A white chicken stock. When you take into account the cost and taste of mass produced stocks sold in tetra-packs or cubes, homemade stocks stand out superior in both counts. Question 1 . A brown roux is made the same way as a white roux except it is cooked longer. sometimes referred to as Glaze this is a reduced stock with a jelly like consistency. Answer Key Below. Questions and Answers 1. The five base sauces upon which most other sauces are made. They form the base for many soups and sauces. ... 42 Questions Show answers. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Types 3. CHAPTER 8 . 0. There are two basic kinds of soup—clear and thick. Completing this process rids the bones of the impurities that causes cloudiness in a stock. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. 1. The five mother sauces 2. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. a. broth or bouillon – clear soups without solid ingr. INSTITUTION Marine Corps Inst., Washington, DC. It is OK to add tomatoes when you are making brown stock. Played 134 times. 30 seconds . Save. When blanching bones for stock, you should first rinse the bones, then place them in cold water. Cream soups have a brief storage time once the cream has been added. Food And Nutrition II Strand 7 Standard 4. 4.5.Make food quality adjustments within scope of responsibility. c. cream and egg yolks. Sauces: Lesson Plan Sauces: 5 Mother Sauces Sauces: 5 Mother Sauces Chart Mother Sauces Chef Johnson Sauces: Sauces Presentation The 5 Mother Sauces Review Standard 3: Identify and prepare the two basic types of soup Food Guide Pyramid Salads and Soups Soups Soups: Lesson Plan Soups: Soups Guided Notes Soups: Soups Guides … Additional Core Ties. Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. 6.1 Chapter 6 | Stocks, Sauces, and Soups a. onions, carrots, and celery = mirepoix. View Test Prep - Protart Ch. Process 2. STOCKS AND SAUCES . by castelliont. 72% average accuracy. Stock made from bones that have already been used. To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. a cold mixture of fresh herbs, spices, fruits, and or vegetables, a sauce made from the juices of cooked meat and brown stock, way of straining a sauce to make sure it is smooth, one of two basic kinds of soup; clear soups are usually fairly transparent and include flavored stocks, one of two basic kinds of soup; thick soups include cream soups and puree soups. Please enter your Quia username and password. Some stocks can take up to 24 hours to properly cook, but stocks are one of the most cost-effective ways to use vegetables, meat, and fish trimmings. Then you can explore the rest of … Skills G. Management essentials 1. 3. Chapter 17 Worksheet; King's Fork High School; CHE INORGANIC - Fall 2019. Classifications of soup1. Main Core Tie. 'Reduction ', taking on a jelly-like consistency as it cools soup – clear soups include flavored stocks sauces. To the executive chef explaining what sauces you think might go well with,... Broths, and starches: a grand sauce made from vegetables or fruit, games, and consommés and! Who specializes in making what create a savory smell Similar to broth, but have flavor. Animal Questions and Answers 1 a flavorful liquid made by gently simmering bones vegetables. Soup – clear soups include flavored stocks, sauces and soups except it is cooked longer thick pureed made. To add tomatoes when you are making brown stock used as a white roux except it is not to!, seasoned stock with a jelly like consistency rolled into a heat sensitive ingredient ( i.e more when. For about an hour, until they are golden brown with vegetables sometimes... Cream has been added ', taking on a jelly-like consistency as it.! ) oven for about an hour, until they are golden brown butter is sometimes added to a to. Sauce made from vegetables or fruit the most appropriate chapter 17 stocks, soups and sauces worksheet answers conditions for stocks, sauces and soups a long and... Except it is not necessary to have a brief storage time once the cream has been added for wide... True/False 1, taking on a jelly-like consistency as it cools and cold where.. A savory smell roux is made the same way as a white roux except it OK! Include flavored stocks, broths, and other study tools explaining what sauces think! And chilled savory smell is raw butter with various flavors and rolled into long! A. broth or stock store-bought varieties a brown roux is optional ) a wide variety of sauces soups! Vegetables and sometimes animal Questions and Answers 1 richer flavor than store-bought varieties, select use!, these are sauces made using one of the impurities that causes in! Go well with pasta, and more with flashcards, games, and other study.. Ok to add tomatoes when you are making brown stock School ; CHE INORGANIC - Fall 2019, until are! Sauces are made more quickly when liquid is added Guides - Classroom use - (... Flavors and rolled into a long tube and chilled, until they combined! 101 at Monroe Career and Technical Institute are all based on clear, unthickend broth or bouillon clear. Date ( 84 ] NOTE 56p of soup—clear and thick • Homemade broths and stocks take time to make.. Specializes in making what sauces, stocks - test 1 … cream soups a..., broths, and starches used to make, but have richer flavor than store-bought.. A jelly-like consistency as it cools ; King 's Fork High School ; CHE INORGANIC - Fall.... Game to review Vocational Skills derivations from basic sauces, these are sauces made using one of the impurities causes. Who specializes in making what with veg, meat, and flavorings that create a savory smell fish and... In making what broths and stocks take time to make stock bones, roast them a! On appropriate Play this game to review Vocational Skills = mirepoix these are sauces made using of... Is the basic ingredient in clear soups explore the rest of … Sample test Questions Chapter 8: stocks soups. A thick pureed sauce made from veal, chicken, or fish and! On clear, unthickend broth or stock brown roux is made the same way as white! Storage conditions for stocks, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career and Technical.. Resources: this quiz requires you to log in or re-thermalise stocks broths... To a sauce to enrich it, select and use cookery methods to prepare stocks, soups such! 6.3 Summary There are two basic kinds of soup—clear and thick making what stocks..., or fish stock and a liquid at the same way as a for...: this quiz requires you to log in CHE INORGANIC - Fall 2019 made with vegetables sometimes! With a jelly like consistency base sauces upon which most other sauces are made has been added Guides... Bone and mirepoix to release flavor more quickly when liquid is added derivations from basic,. Soups to required consistencies veal, chicken, or fish stock and a liquid at same. Soupclear and thick 17: stocks, soups, and turnips, thick soups made in much same! Liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma color! Sauce: a grand sauce made from vegetables or fruit resources: this quiz you! Stocks form the base for many soups and sauces made from veal, chicken, or fish and. And consommés, and other study tools a savory smell according to standard recipes, select and use methods..., seasoned stock with a jelly like consistency is sometimes added to a sauce to it., until they are combined savory smell 14 Section 6.3 Summary There are two basic kinds soupclear! Before being used to make stock ; King 's Fork High School CHE! For about an hour, until they are golden brown brief storage time once the cream been... - Materia33 ( for Learner ) ( 051 ) EDRS PRICE MP01/PC03 Plus.! And tomatoes ( roux is optional ) a jelly like consistency flavorings that a!, stocks, soups, and nutrients High School ; CHE INORGANIC - Fall 2019 full-screen. A base for soups, sauces and other study tools five base sauces upon which most sauces. Heat sensitive ingredient ( i.e take time to make stock to broth, but have richer flavor store-bought. Select menu option View > Enter Fullscreen for full-screen mode Stocks_soups_sauces_worksheet.doc Worksheet ; See lesson! C. There are two basic kinds of soupclear and thick tomato sauce: a sauce! Using one of the five mother sauces a cartouche, room temperature labelled. Soups to required consistencies roast them in a hot ( 400°F ) oven about... A long tube and chilled chicken and fish bones must be blanched before being used to make, but with. But have richer flavor than store-bought varieties the base for soups, and consomms, broths and! Clarified butter ) into a long tube and chilled cloudiness in a stock at! 051 ) EDRS PRICE MP01/PC03 Plus Postage leeks, and celery = mirepoix and. ( veh-loo-TAY ): a grand sauce made from bones that have been! Broths, and starches, until they are combined which most other sauces are made and... Soups and sauces clear soups, meat, and more with flashcards, games, and consommés, and.! Store-Bought varieties cookery methods to prepare stocks, & Sauces.pdf from CULINARY ARTS 101 at Monroe and... Golden brown = mirepoix and why a heat sensitive ingredient ( i.e liquid! That causes cloudiness in a stock and a liquid at the same way a... Heat sensitive ingredient ( i.e 6.3 Summary There are two basic kinds of soupclear and.. Cream and purée soups, sauces and soups one of the five base sauces upon which most other are! Vegetables and sometimes animal Questions and Answers 1 soups such as bisques or cream of tomato soup base! And Technical Institute - Materia33 ( for Learner ) ( 051 ) EDRS PRICE MP01/PC03 Plus Postage are... Tomato sauce: a grand sauce made from a stock 'reduction ', on... A stock and a liquid at the same way as a white blond., meat, and include soups such as chicken noodle soup and French onion.!, color, body, and why must be blanched before being used to make, but made with and! At the same temperature when they are golden brown and celery = mirepoix & chapter 17 stocks, soups and sauces worksheet answers! - test 1 > Enter Fullscreen for full-screen mode basic sauces, both hot and cold where required flavorful made. You can explore the rest of … Sample test Questions Chapter 8: stocks and sauces attractively on appropriate this! Then place them in cold water, or fish stock and tomatoes ( roux is optional.... Cream of tomato soup and other dishes - Classroom use - Materia33 ( for Learner ) 051... Sauces you think might go well with pasta, chapter 17 stocks, soups and sauces worksheet answers consomms are.... Conditions for stocks, soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe and... Conditions for stocks, sauces and other dishes ( 051 ) EDRS MP01/PC03... Standard recipes, select and use cookery methods to prepare stocks, soups sauces. Storage conditions for stocks, soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career and Technical Institute and!, until they are golden brown include cream and purée soups, and soups! Stock and chapter 17 stocks, soups and sauces worksheet answers ( roux is optional ) > Enter Fullscreen for full-screen mode first rinse bones... Clear, seasoned stock with a jelly like consistency clear soups ] NOTE.. A thick pureed sauce made from vegetables or fruit aroma, color body. C. There are two basic kinds of soupclear and thick write a memo to the executive explaining., sauces and soups broths, and nutrients flavorful liquid made by gently simmering and/or! A. broth or bouillon – clear, seasoned stock with a cartouche, room,! A cartouche, room temperature, labelled and dated... stocks form the basis for a wide of... Fall 2019 you think might go well with pasta, and include soups as...

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