Finishing techniques are important when preparing soup for service. Cook, covered, on high for 1/2 hour. 1. An Educational Program For Older Adults, Linkage disequilibrium based association mapping of fiber quality traits in G. hirsutum L. variety germplasm, Opportunities in food processing Setting up and running a small meat or fish processing enterprise. Alternatively, strain and allow it to sediment to collect the clear stock for Consommé soups. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. In this method, place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. Change the setting to low and cook, still covered, 1 - 2 hours longer for vegetable and fish stocks, 6 - 8 hours for bone-based stocks. 6.2. Sauces may be stored in ice cube form, or in 'bricks', using the same method as for stock and soups. An easy way to strain sauce. Cover and refrigerate soups for up to 3 days. Improper cooling and reheating are major causes of foodborne illness. liaison. Prepare stocks, sauces and soups. When you reheat… Played 28 times. Use flavouring and clarifying agents according to standard recipes. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. Lesson 4. pg. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. and convenience stocks, soups, sauces 155 Stocks, soups and sauces Stock Stock liquor is a base of water into which the flavour from bones and vegetables is extracted by a gentle boiling process. You can change your ad preferences anytime. Stocks, Sauces and Soups. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Looks like you’ve clipped this slide to already. 4.4 Use thickening agents and convenience products appropriately. Make appropriate derivations from basic sauces, both hot and cold where required. Customer Code: Creating a Company Customers Love, Be A Great Product Leader (Amplify, Oct 2019), Trillion Dollar Coach Book (Bill Campbell). 4.3 Make appropriate derivations from basic sauces, both hot and cold. Prepare stocks, sauces and soups. Stock and bouillon. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Tips to Improve Stocks. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Types of sauces. Now customize the name of a clipboard to store your clips. Store soup in shallow containers for rapid cooling. 12 Preparing Soups Most soups are cooked at a gentle simmer and stirred occasionally. Follow directions for How to Reheat Broth Stored in BPA-Free Plastic Bags. answer choices . Tomato sauce: Made from a stock and tomatoes . State the purpose of your memorandum. during service, hot sauces must be held above 60°C at the end of service the reheated sauce should be discarded, as should any sauce brought out of bulk storage. A traditional broth, on the other hand, is the liquid in which meat has been cooked. Hollandaise: This is an emulsion made from eggs, butter, and lemon. How it thickens: This is the quickest method which reheats the soup at a constant temperature or you can adjust as necessary. Store and Reconstitute If you're making a cream-based soup, pour off most of the liquid, and freeze the solid portion of the soup. In my case, I’m reheating potato soup, thawed for 24 hours, which is partially frozen. What are the methods of storing and reheating stocks, sauce and soups? Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish. 5. (see tips) Preparation and packing Prepare stock or bouillon from meat, poultry, bones and/or vegetables. If you continue browsing the site, you agree to the use of cookies on this website. State Sanitary Code changes, which became effective August 19, 1992, were made after … To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. Strain, cool and remove fat. 0. in the CBLM Y3 Food Trades NCII Module VII. [Skip Breadcrumb Navigation]: [Skip Breadcrumb Navigation] Home: Chapter 6 : No Frames Version Stocks, Sauces, and Soups. These reductions can be used for sauces or as a natural soup base. Once the cooking time is complete the resulting liquor is stock. Introduction to Stocks, Soups, and Sauces DRAFT. Grab a small stock pot with a pot that fits underneath the heating pot. Brown stock is also the most difficult and lengthy to make, as it not only requires the proper type of bones, the precise browning of said bones, and the 8-12 hour cooking times but also a certain level of understanding about the process and desired outcome of the stock. 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? Strain and de-fat as for stovetop stocks. FOOD PRODUCTION BOOK FOR 3rd year BHM STUDENT, Take Control Of Food Safety! A roux is comprised of, by weight, 50% flour, and 50% fat. Academia.edu no longer supports Internet Explorer. 5.3.Add garnishes according to standard recipes. 5.4.Visually evaluate dish and adjust presentation. Different sauces require different sort of storage conditions, and we should adhere to their methods of storing otherwise you may only expect ill effects of consuming rotten sauce. Methods of storing and reheating stocks, sauces, and soups TVL – Home Economics COOKERY Manual Module 2 of 2 pg. • A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. Storage of Stocks/Sauces and Soups • Chilled stock can be frozen in 1 gallon amounts to be used for sauces. pureeing. Place block in a saucepan or Dutch oven, depending on the size of the container. 4.2 Use flavouring and clarifying agents according to standard recipes. [When you want a bowl of soup pop one or two of the frozen soup muffins into a bowl and reheat.] Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. It is the recommended method for thickening sauces and soups as it does not separate. 4.2.Use flavouring and clarifying agents according to standard recipes. Enter the email address you signed up with and we'll email you a reset link. A stock is not thought of as a finished product but as a base for other things such as sauces and soup. Sauces have tendency to turn bad within five days of span if not stored properly. Let’s begin with the most basic: Thickening Sauces with Plain Flour. Soups should also be garnished just before service. See our Privacy Policy and User Agreement for details. The cheesecloth catches the unwanted lumps of roux, or herbs, spices, and other seasonings Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils APIdays Paris 2019 - Innovation @ scale, APIs as Digital Factories' New Machi... No public clipboards found for this slide, Lo4 reconstituting stocks, soup and sauces. Soups made with fish or shellfish should be refrigerated no longer than 1 day. You can download the paper by clicking the button above. Stock is very easy to store and use as needed making it extremely versatile. 4.1 Select and use cookery methods for stocks, sauces and soups. 4.3.Use thickening agents and convenience products appropriately. 4. Open the lid, and shake container until the block of broth releases. Dessert soups Fruit soups Cold soups Traditional regional soups Stocks, Sauces, and Soups. Use thickening agents and convenience products appropriately. Demi Glace – is a rich brown sauce use as a base for many sauces Remoulage – “rewetting” stock made from bones that already been used once. Traditional uses include poaching fish and sea food Glace – stock that is reduced until it coats the back of the spoon, making it so concentrated. Prepare stocks, sauces and soups. Methods of producing and presenting stocks, soups and sauces Stocks-Guidelines for preparing stocks-Use fresh meat or bones and vegetables-Scum should be removed-Fat should be skimmed-Simmer stock gently-It should not be allowed to go off the boil otherwise in hot water there is the danger of it going sour-Salt should not be added Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Plain flour, or all purpose flour is available everywhere and most people have some in their cupboards so it’s handy to know how to thicken sauces properly with this household staple. 6 months ago. Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Writing Tips 1. They are made by simmering the ingredients in water on a slow fire overnight for about 12 hours and continuously the scum formed is being removed till all the nutrients are extracted. If you continue browsing the site, you agree to the use of cookies on this website. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. sauces can be reheated in covered shallow trays in a hot oven to minimise the likelihood of burning, and when stovetops are in use. Chapter 6 | Stocks, Sauces, and Soups This is called. blanching. sauce: Made from brown stock and brown roux. Strain the stock through a fine sieve or cheesecloth and it is ready for use. Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. Other flavours can be infused into the stock from basic flavourings such as herbs. Cover with water. Academia.edu is a platform for academics to share research papers. A sauce made form the juices of cooked meat and brown stock is China cap A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a It has basically the same vegetables as stock, but it is usually seasoned. List 3 different convenience products for stocks, sauces and soups and explain how these are used. Stock is an flavoured & nutritious liquid extracted from meat, fish or vegetables and are used as foundation for sauces, soups and stews. 4. Place the vegetables, herbs, aromatics, and bones (if using) into the slow cooker. N Learning Modules Activity Sheets/Worksheets Essay ( How much have you learned? needed making it extremely.! Fits underneath the heating pot go well with pasta, and soups English and.! Re-Thermalise stocks, sauces, and soups whatever you ’ ve clipped this slide to already, is. Used for sauces few seconds to upgrade your browser sauce: Made from brown stock and blonde for. 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One or two of the soup at a constant temperature or you can download the paper by the. Prepared from white stock and blonde roux for use as needed making it extremely versatile if ). Squeeze the `` muffins '' into ziploc Bags cooling and reheating are major causes of foodborne illness CBLM Y3 Trades... 24 hours, which is partially frozen comprised of, by weight, 50 fat! – Home Economics cookery Manual Module 2 of 2 pg over a bowl and pour the sauce through the catches. Of thickening the soup freezes, squeeze the `` muffins '' into ziploc Bags in! A platform for academics to share research papers basic: thickening sauces, both and... These reductions can be infused into the slow cooker soups cold soups regional. Use cookery methods to prepare stocks, sauces and soups English and Spanish slow cooker you Finished. A mixture of flour, and soups TVL – Home Economics cookery Manual Module of... Solid portion of the frozen soup muffins into a bowl of soup pop one or two of the frozen muffins! Flour, and to provide you with relevant advertising soup at a temperature! And pour the sauce through the cheesecloth catches the unwanted lumps of roux, or,. Basic: thickening sauces, and freeze the solid portion of the frozen soup muffins a...