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chapter 17 stocks, soups and sauces worksheet answers

Types 3. 1. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 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. 6.1 Chapter 6 | Stocks, Sauces, and Soups The five base sauces upon which most other sauces are made. 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 … 4.3.Use thickening agents and convenience products appropriately. Q. Soups F. Communcation 1. Created: 06/01/2011 Updated: 02/05/2018. 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. 5.2.Present soups and sauces attractively on appropriate A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is CHAPTER 8 . Printable Version. 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. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. An estoufade is. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Discuss. vegetable stock: Usually made from mirepoix, leeks, and turnips. Save. 1. 6.3. A brown roux is made the same way as a white roux except it is cooked longer. hot clarified butter) into a heat sensitive ingredient (i.e. 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. ... 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 Additional Core Ties. Start studying Chapter 17: Stocks, Soups, and Sauces. Stock made from bones that have already been used. 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. 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. K - University grade . tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). 3. PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. True/False . It is not necessary to have a roux and a liquid at the same temperature when they are combined. Preparing Stocks 4 Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. 14 Section 6.3 Summary There are two basic kinds of soupclear and thick. 5. This quiz requires you to log in. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. 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. INSTITUTION Marine Corps Inst., Washington, DC. Using cheesecloth that is twisted to strain sauce. 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. 23091. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Raw butter is sometimes added to a sauce to enrich it. 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. Chicken and fish bones must be blanched before being used to make stock. 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