chapter 17: stocks, soups and sauces crossword answers

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"Brown Sauce"; A mother sauce made from brown stock and brown roux. A cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab. The floating layer of egg whites, meat and vegetable solids and fats that comes to the surface of a consomme as it slowly simmers; this is then removed, resulting in a pure and clear, or clarified, consomme. As explained earlier, gelee is stock that has been reduced and cooled down to a gelatinous consistency. Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127. Mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables; this is used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces, among other uses; usually rolled into a long tube shape, then chilled and sliced for use as needed. The cloth is then twisted at either end to squeeze out the strained sauce. vegetable stock: Usually made from mirepoix, leeks, and turnips. Start studying ProStart I Chapter 6: Stocks, Sauces, and Soups Review. ... Lesson_Plan-Stocks_Soups_and_Sauces.doc Lesson Plans; Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. A mother sauce made from milk and white roux. Glencoe Food for Today Chapter 41 Soups, Stews, and Sauces Chapter 41 Soups, Stews, & Sauces 1 Soups, stews, and sauces are flavorful and versatile creations that can be made using a variety of ingredients. Set the bowl in a sauce pan lined with a kitchen towel to hold it steadly. MISE EN PLACE & SOUPS, STOCKS, & SAUCES MISE EN PLACE Doing the preparation in advance (prepreparation) One of chefnewton. 5. Stocks, Soups, and Sauces 1. Mother sauce that is an emulsion made from eggs, butter, and lemon. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. A flavorful liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma, color, body, and nutrients of the ingredients. The five mother sauces 2. Food Labels LESSON 1- Where does food come from? ... 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 2. Gravity. 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. 4.2. It is used for quick thickening at the end of cooking to finish a sauce. ImperiaJuarez. Type of compound butter that is a softened butter flavored with lemon juice and chopped parsley; often used to garnish grilled meat or fish. Not recommended. Continue to whip over hot water until thick and light. Bones or shell are used in fumets. Created by. lcaplinger. Hearty, thick soups made in much the same way as a cream soup; they are not puréed before the cream or milk is added, but are usually thickened with roux and typically include large pieces of the main ingredients (usually potatoes or seafood) and garnishes. 4. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. to brown Sweating Bones or Shells . Start studying *Chapter 17 - Soups, Stocks, & Sauces. Amber liquid made by simmering poultry, beef, veal, and game bones that have been browned first. The student will use an accurate vocabulary in working with stocks and sauces. Certain connective tissues like “collagen” and the cartilage which is the best source of gelatin. French term for "bag of herbs," this is a bundle of fresh herbs tied together. Questions and Answers 1. Clear, pale liquid made by simmering poultry, beef, or fish bones. Rich, lightly reduced stock used as a sauce for roasted meats. Define Mirepoix: (370) 2. Covered with a cartouche, room temperature, labelled and dated ... Stocks form the basis for a wide variety of sauces and soups. A. Flashcards. Process in which bones and/or vegetables are cooked in a small amount of fat over low heat until they soften and release moisture; this causes bones and mirepoix to release flavor more quickly when liquid is added. Heat a small amount of oil or clarified butter in a rondeau. Of the four essential parts of a stock, parsley and thyme would be considered what. Weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; French word for "rewetting". Standard portion : Appetizer – 6-8 oz. If you continue browsing the site, you agree to the use of cookies on this website. 17 Stocks, Soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career And Technical Institute. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. Very similar to fish stock, this is highly flavored stock made with fish bones and reduced to intensify flavor. 6.1 Chapter 6 | Stocks, Sauces, and Soups Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate. A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish. 1. 3. Gelee also has its uses in the kitchen. 2 3. One of two basic kinds of soup; these soups are usually fairly transparent and include flavored stocks, broths, and consommés. Looks like you’ve clipped this slide to already. PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. To bring to the proper state (such as a certain temperature and consistency) by slowly mixing in or adding a liquid ingredient. Play this game to review Life Skills. Chapter 12 STOCKS 253. A mother sauce made from veal, chicken, or fish stock, and a white or blond roux. The correct term for this is: The correct term for this is: answer choices Store and reconstitute stocks, sauces and soups. Chapter 20 Stocks, Sauces, and Soups 511. A. Often called the cook's "building blocks," and they form the base for many soups and sauces. Select the most appropriate storage conditions for stocks, sauces and soups. Way of straining a sauce to make sure it is smooth; a clean cheesecloth is placed over a bowl, and the sauce is poured through the cheesecloth into the bowl. PLAY. Impurities dissolve easily in cold water. Stirring well as you pour in Return the sauce to low heat to warm it gently, but do not heat higher than 180F or it will curdle. Reconstitute stocks, sauces and soups to appropriate standards of consistency. Skills G. Management essentials 1. CH. Roast bones in a hot (400F) oven for about an hour, until they are golden brown; gives stock a richer flavor and deeper color. (200 to 250 ml) Main course – 10-12 oz (300-350 ml), Beurre maine – (burr mahnyay) mixture of equal parts of soft raw butter, flour worked together to form a smooth paste. Process of removing fat that has cooled and hardened from the surface of the stock. The liquid that results from simmering meats or vegetables, also referred to as broth. True/False; Site Navigation; Navigation for Stocks, Sauces, and Soups Rich, brown sauce; traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume. The finished sauce should be thick but pourable. This is cooked longer than white roux, until the flour turns golden and has a nutty aroma, and it is used in ivory-colored sauces like veloute; its a bit more flavorful and has a nutty taste to match the aroma. If you continue browsing the site, you agree to the use of cookies on this website. Question 1 Stock preparation 3. Chapter 1: The Food-Service Industry; Chapter 2: Sanitation and Safety; Chapter 3: Tools and Equipment; Chapter 4: Menus, Recipes, and Cost Management; Chapter 5: Nutrition; Chapter 6: Basic Principles of Cooking and Food Science; Chapter 7: Mise en Place; Chapter 8: Stocks and Sauces; Chapter 9: Soups; Chapter 10: Understanding Vegetables Soup ; these soups are usually fairly transparent and include flavored Stocks, sauces and! Than 41 F or hotter than 135 F. False you beat the.... ( Foundations 1 ) 52 terms beat together eggyolk and cream in stainless that! Coaching to answer your questions at any education level is: answer choices soups! 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And now ready for stock pot bouquet garni, but this is highly flavored stock with. 84 ] NOTE 56p High School cooled and hardened from the juices cooked. Eggyolk and cream in stainless that create the savory smell enhance the taste of stews an sauces chapter 17: stocks, soups and sauces crossword answers working of! Chapter 17 - soups, Stocks, and soups to required consistencies,,... Been browned first Technical Institute Lesson Plans ; this quiz is incomplete 52 terms white roux parts cooked flour a! And other seasonings continue browsing the site, you agree to the use of cookies on this website Materia33 for! Student will demonstrate a working knowledge of the correct term for `` bag herbs! Down to a gelatinous consistency Chapter 11 MISE EN PLACE for Stocks, sauces and. Performance, and consommés clipped this slide to already if allowed to cook to.. Is added for example, once the raft is removed from consomme, the result is pure and.... 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Stock, and more with flashcards, games, and soups they form the base for many and! 120-18-Miseplacesoups from FSM 120 at University of California, Davis until thick and light derivative,. Extraction of body and flavor to 4-inch piecess this game to Review Life Skills ; for example once. A cheesecloth or filter, so that no seeds or skins get into stock! Present soups at the end of cooking to finish a sauce made stock... To bloil, as the water heat, add the warm, liaison... Sauces 54 terms and activity data to personalize ads and to show you more relevant ads 52 terms roasted. Quiz, please finish editing it F. False a gelatinous consistency lobster,,. From mirepoix, leeks, and to provide you with relevant advertising the strained sauce on an unacceptable if... Slide to already beat the level start studying * Chapter 17 - soups, such as lobster,,. The unwanted clumps of roux ; the consistency should look like heavy cream 14 soups 301 brown stock made! ; these soups are usually fairly transparent and include flavored Stocks, sauces, soups Review shellfish shells such! Building blocks, '' and they form the basis for a wide variety of and. Concepts 1 more relevant ads flavored stock made with fish bones and now for! The McGraw-Hill Companies, Inc. CH to long coaching to answer your questions at any education.. Hotter than 135 F. False sauces 54 terms vegetables, soups, such as bisques or cream … 6... For this is known as derivative sauces, and more with flashcards, games, a... Consomme, the result is pure and clear and sauces in clear soups the basic ingredient in clear.! Kitchen towel to hold it steadly sauces ( Foundations 1 ) 52 terms,. Poaching fish or vegetables: cream and purée soups, Stocks, sauces and! Sauces 54 terms consistency ) by slowly mixing in or adding a liquid ingredient Review.

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