It forms the basis of many dishes, particularly soups and sauces. White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and. Todays soup is going to be the opening course and a prelude. Our new crystalgraphics chart and diagram slides for powerpoint is a collection of over impressively designed datadriven chart and editable diagram s guaranteed to impress any audience. We are continuously creating new varieties of such stock for our clients. Displaying powerpoint presentation on stocks sauces and soups culinary arts available to view or download. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid.
Soups should also be garnished just before service. Identify basic ingredients for stocks identify types of stocks prepare and store stocks use stocks identify basic ingredients for sauces prepare thickeners for sauces identify types of sauces prepare and store sauces present sauces identify basic types of soup prepare soups reheat and serve soups garnish soups. Download stocks sauces and soups culinary arts ppt for free. After the information has been presented, students will be able to participate in making a mother sauce of their own. Show all categories soups and sauces broccoli soup pour olive oil into a very large pan, put on a gentle heat add the onions and fry gently until soft, then add the potato and fry. Stocks, soups, and sauces family and consumer sciences. Stocks, soups, and sauces chapter 20 bell ringer what do you think of this pop art by andy warhol.
Stocks, sauces, soups summary the student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Sep 30, 2009 the advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy. Stocks and sauces play an important role in the culinary world. Make appropriate derivations from basic sauces, both hot and cold where. Mar 10, 2010 stocks, soups and sauces commercial cookery v5.
Ppt starches and sauces powerpoint presentation free to download id. If you take anything away from your research it should be that perfection in this area requires skill. Thick soups include cream and puree soups, such as bisques or cream of tomato soup. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. No additives, preservatives or msg are allowed in our kitchen. Stocks, soups, and sauces 1 slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. Stocks, soups, and sauces 1 stocks, soups, and sauces 2 stocks. A piercedmetal, coneshaped strainer used to strain soups, stocks, and. Clear soups include flavored stocks, broths, and consommes.
Making stocks involves simmering animal bones and or meat, seafood, or vegetables in. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. Other flavours can be infused into the stock from basic flavourings such as herbs. Making stocks involves simmering animal bones andor meat, seafood, or vegetables in. The student will use an accurate vocabulary in working with stocks and sauces. Each of the five mother sauces is made with a different liquid, and a different thickening agentalthough three of the mother sauces are thickened with a roux, in each case the roux is cooked for a different amount of time to produce. Ppt starches and sauces powerpoint presentation free to. Stocks are one of the foundation ingredients of many dishes and its important to know how to make each one and to make each one well. During the first stage when colombia played poland, i invited my. The best soups stocks and sauces recipes on yummly simple thai noodle soup, moroccan red lentil soup, butternut squash and spinach soup. Brown stock beef or veal bones in lightly oiled roasting pan and browned in an oven. I can explain the difference between various stocks, sauces, and soups.
They are made by simmering bones, aromatic vegetables and seasonings in a mixture of water and wine you dont have to use wine if you dont want to, but it is better. Stock or broth is the basic ingredient in clear soups. 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. Use thickening agents and convenience products appropriately. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Displaying powerpoint presentation on stocks sauces and soups 7 available to view or download.
The ability to create delicious stocks will be your ticket to the deep rich flavor. Read with care the preparation of soups, stocks and sauces, as how well you are able to produce these in high quality may determine the extent of your reputation in the future. Dec 09, 2015 stock is a flavoured liquid preparation. Knowing how to make stocks properly and correctly will set you apart in your skills from the thousands out there who do it incorrectly. Soups, stews, stocks and sauces archives wellpreserved. Puree soups are thickened by the starch found in the pureed main ingredient such as potatoes. Cream soups are made with a thickener, such as roux. They are often very cheap to make and lift the flavour of a lot. Sauces are the decadent derivatives of a stock base. May 16, 20 this is a basic powerpoint on stocks and sauces.
A stock is usually not served by itself, but becomes a part of other preparations. During the first stage when colombia played poland, i invited my colombian neighbors to watch the match in my apartment. Stocks, sauces, and soups learn with flashcards, games, and more for free. Below you can find the answers to soups, sauces, stocks test 1 just scroll down and find which ones you got wrong. Gourmania produces a wide variety of non seafood stocks and sauces. Finishing techniques are important when preparing soup for service. Well made, good quality stocks and basic sauces are among the.
Consomme is a rich, flavorful broth or stock that has been clarified. This is adapted from a bank of resources that were once available from nln. Our more conventional sauces include napoletana, creamy garlic, diane, mushroom, butter chicken curry sauce, cheese sauce, pepper sauce, honey lemon sauce, provencale sauce, lemon sauce. Ppt soups and sauces powerpoint presentation free to view. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Once the cooking time is complete the resulting liquor is stock. They will have the option of creating a homemade mac n cheese using a bechamel sauce base or a homemamde spaghetti sauce using a. Use flavouring and clarifying agents according to standard recipes.
Chart and diagram slides for powerpoint beautifully designed chart and diagram s for powerpoint with visually stunning graphics and animation effects. Stocks, sauces, and soups culinary arts xpowerpoint. Reconstitute stocks, sauces and soups to appropriate standards of consistency. Scribd is the worlds largest social reading and publishing site. There are many kinds of soup, including cold soups, fruit soups, and vegetablebased soups. Jan 31, 20 stocks, soups, and sauces 1 slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Dessert soups fruit soups cold soups traditional regional soups stocks, sauces, and soups. A useful starting point for theory lessons for gcse catering. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. The advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy.
Stocks are flavorful liquids that are used as the base for many sauces and soups. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks. The student will use an accurate vocabulary in working with. Store stocks, sauces and soups to maintain optimum freshness and quality. Five mother sauces of classical cuisine the spruce. Stocks sauces and soups culinary arts powerpoint presentation.
Culinary arts 1 chapter 6 soups, stocks, and sauces study guide. Ppt stocks, soups, and sauces powerpoint presentation. This series will start by demonstrating basic sauce making techniques, including stocks, pan sauces, and mother sauces, and then progress to more advanced creations. This extracts flavor, aroma, body, color, and nutrients.
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