Join Yahoo Answers and get 100 points today. 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. Deciding which roux to use depends on what you’re using it for. A sauce made from the juices of cooked meat and brown stock is jus-lié. Still have questions? 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? Sauces can be made with or without a stock, thickened, reduced, pureed, or emulsified. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces. Blond and brown. Brown the vegetables (avoid burning which causes a bitter flavour) 3. This produces a much more concentrated flavor that can be added to sauces to make a delicious and high-end sauce. depending on what sauce it is and what it is used with. The Culinary Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Fumet: A highly flavored stock made with fish bones. White Stock. Stocks are also categorized by company type, size, location and industry. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts answer choices . Types of sauces. The reduction is the process of removing the water that is present in many ingredients leaving a more pronounced and concentrated flavor. The reduction is a useful method of thickening if it makes sense to do so. Then everything is put into a pot with the water just covering, bring to the boil then simmered for a couple of hours (depending on how much you make, i use 30kg of bones and simmer it for 6 hours). Types of Stocks Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. They may or may not contain dairy products. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. An arrowroot thickening agent is derived from several tropical plants and is similar in texture, appearance and thickening power to cornstarch and is used in exactly the same way. instead of using water for soups and sauces you use stock which gives a more rich taste. Liquid ( base of the most sauces) - white stock – veloute sauce - crown stock – brown sauce, espagnole (ess pahn yohl). When I make stock, I cook down a bunch of root vegetables (carrots, parsnips) and onions and garlic and a bunch of soup bones and ten quarts of water for six hours. 2 … Make-Ahead Turkey Gravy Simply Recipes. Save my name, email, and website in this browser for the next time I comment. kosher salt, water, bay leaf, thyme sprigs, garlic, black pepper and 11 more. What’s the best kind of jelly to put on a PB&J? Choosing the right type of thickening agent can make or break your dish and knowing the differences is useful in your journey in becoming a great cook. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) Just remember, the oil you use will have an adverse impact on your flavor. A stock is a finished broth composed of a main flavor with background flavors and spices. The correct term for this is: The correct term for this is: answer choices However, the liaison can only stay no more than one minute in cooking and must hold under 180 Fahrenheit (80-degree Celsius) to prevent the eggs from curdling. Liaison is a mixture of beaten egg yolk and cream that can be used in sauces and soups to enhance its flavor, texture, and thicken them. They may or may not have dairy products. These reductions can be used for sauces or as a natural soup base. SITHCCC007 - Prepare stocks, sauces and soups – Assessment 1 Q 1 List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. This is a list of notable soups.Soups have been made since ancient times.. Brown stock (Fond Brun): The Brown stock is made with beef, veal, and poultry meat and bones. Do you prefer ground beef or ground turkey tacos ? Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. Quick steps to add the liaison to the soup or sauce: A great stock to use for soups, sauces, gravies, etc. 1. Too much gelatinized starch causes food to take on the bland flavor and dilutes much of the flavoring you initially used. Notify me of follow-up comments by email. Brown the bones in a moderate oven 2. This is why it is important to continually taste your food to ensure the starch has been cooked. Almost all types of thickening agent, with the exception of reduction, use starch as its main thickening agent. Thickening agents are used in all types of cooking methods and there are a lot of different kinds of thickening agents you need to be aware of. OMG i have an assessment on this exact topic……….. Now that you understand the variations of thickening agents, you can confidently make an executive decision the next time you are wondering how to thicken your soup or sauce. While it works well, the combination of water and flour produce a very flavorless thickener. The proper technique is to add a cold slurry to a hot liquid while stirring constantly. The main types of stocks are common and preferred. A roux is comprised of, by weight, 50% flour, and 50% fat. For instance, you can make tomato soup which is a meal by itself or can be serve as an accompaniment to another item, say a salad or sandwich. If you have a hot liquid, only add the cooled roux. 6.2. A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces. It is important that the temperature of the roux and the liquid that you add are in direct contrast, otherwise, you may experience clumping. A white roux retains its initial color and is only cooked slightly to remove any starchiness from the roux. Favorite Answer. It is mainly used for quick thickening or thickening at the end of the cooking process. Type of stock made by sautéing shellfish shells (lobster, shrimp, or crayfish) until bright red. Beurre Manie thickening agent is a combination of equal parts flour and softened butter. Starches that are not thoroughly cooked properly have a very “starchy” flavor that can come through prominently in your food. Writing Tips 1. There are many types of stock: White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones. Choosing the Right Culinary School in 2019. #so so grateful!! Clear and thick. A cornstarch slurry is preferable over a whitewash. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 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. Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a … Stocks and soups. Cut bones 2”-3” to maximize the flavor and reduce cooking time. 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