2. Soup Stock Sauces - Displaying top 8 worksheets found for this concept.. Sauces made using one of the five grand sauces as a base. A white chicken stock. 3 years ago. UEN-TV is operated by the Utah Education Network. 2. vegetable stock: Usually made from mirepoix, leeks, and turnips. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. 21. Ensure you have provided all required information. Read each question carefully. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Present and store stocks, sauces and soups. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to the right size and then prepare them by blanching, A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. A basic sauce used in the production of other sauces. Chapter 6 | Stocks, Sauces, and Soups Consommé is actually a rich, flavorful broth or stock that has been clarified. The student will use an accurate vocabulary in working with stocks and sauces. 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. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. Select, prepare and use equipment. B. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. A roux is a mixture of fat and flour. Then you can explore the rest of … glace. This listing is for a notetaking sheet (three pages total) that covers chapter 14 "Stocks, Sauces and Soups" in the red Pearson Introduction to Culinary Arts book. Soups, sauces, stocks - test 1. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. Unit 7 - Meat Poultry and Seafood. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Soups, Stocks & Sauces DRAFT. ctartaglino. STOCKS. 3. 3 0 obj The foundation for preparing soups sauces and as a braising and simmering; Culinary Institute of America; ... Chapter 17 Worksheet.docx. 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There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. There are five sections in this unit. PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. Unit 8- Cooking Methods. (b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks. Utah’s Online Library Then you can explore the rest of … A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock is called fumet. Some of the worksheets for this concept are Stocks soups and sauces, Stocks sauces soups, Review, Food preparation cooking level 2 b, Gcse food options recipe booklet, Book of recipes, … With stock, but can assist with other tech tools as well as clarified butter oil. 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