0000170123 00000 n 0000172472 00000 n 0000199342 00000 n 0000160268 00000 n 0000177509 00000 n U����GqX:�`o��� 0000031610 00000 n 0000194046 00000 n Examples for different convenience products for stocks, sauces and soups 1.Canned products for various soups 2.Chicken beef and seafood boosters 3.Gravy mixes/powders 4.Sauce mixed in powder form Suggested methods to enhance flavour and presentation of convenience products 1.Make a base for a sauce or soup, for example roast a mire-poix and add the prepared convenience stock or sauce powder… 0000025929 00000 n Consomme – A rich, flavourful stock or broth made perfectly clear and transparent. Start studying Stocks, sauces and soups. 0000166523 00000 n While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. 2 3. 0000164994 00000 n 0000170289 00000 n 0000192322 00000 n Stocks, Soups, and Sauces 1 2. For more details, see our, 54 Dinner Casserole Recipes for Easy Family Meals, 16 Easy Casseroles to Make for Dinner Tonight, Satisfying Lunch and Dinner Dishes for Hot Weather, Top 23 Quick and Easy Chicken Casserole Recipes, 45 Fast and Easy Dinner Ideas for Busy Weeknights. 0000154597 00000 n 0000088373 00000 n 0000169216 00000 n 0000191533 00000 n startxref No Frames Version Stocks, Sauces, and Soups. Vegetable stock can be used in place of many meat-based stock recipes. Rinse the beans before you use them to reduce sodium content. 0000179334 00000 n 0000145345 00000 n 0000080301 00000 n 0000198466 00000 n 0000198956 00000 n ... Use different cutting equipment for different food kind. ��[��4&L�_���9����� 0000167759 00000 n 0000180725 00000 n ... Bon Appétit may earn a portion of sales from products … 0000169624 00000 n 0000149942 00000 n 0000068856 00000 n 0000184130 00000 n 0000188048 00000 n culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to: convenience products; thickening agents; contents of stock date codes and rotation labels and their implication for food quality standards; characteristics of stocks, sauces and soups listed in the performance evidence: 0000032481 00000 n A roux is a mixture of fat and flour. 0000176977 00000 n 0000178796 00000 n Mirepoix. 0000186221 00000 n 0000106576 00000 n 0000105980 00000 n 0000192034 00000 n 0000021327 00000 n 0000032435 00000 n Veggie-Stock … 0000095230 00000 n 0000187651 00000 n 5.4 Store dishes in appropriate environmental conditions . 0000191483 00000 n 0000054045 00000 n 0000189575 00000 n 0000159639 00000 n 0000187340 00000 n 0000186569 00000 n 0000172197 00000 n 0000192093 00000 n f�!x�!�e�j}��R ��/�:�'����y��S��Ia����B�jg���ZP^E�X��H�SC�(wb- �N�C�j�}��Ѷ�nꌪVE��*�x_�@)��B;�����Ӧ�5X9��ǃa١Ak:�yU=+D�}B��� *��n�Q~ �(�l��_;`�&W�������n�:��/um"zg)�)Zʠf��W����խ�q0�K��!q+�n(]x���O4�����p����/�/@CӪO��c Z�؜�C 긻c T�n �Q��!0Uƫ�,�?���)N�=��ӽyѩ����-5��6�C���1#�t�o-�H�FeR��M�D>� .�`�+�@N�.y~F�qi�Z3Լ�.Mx�Du�e�%(4�W����G�\)���¤���O�)&� ��{�ǢL�c-�w���2Oq��xs5��E�|��3���\,;L3ͻj������'�Ѐebf���2��GW�n���P+���xy�4��ao)��H_=*c#��"�֟� �.a-�Z���^���P�ܳB<0�w�ҾV/�������8հjHV���T���t:��B�|�{7�Ox��6��c!p�8�:{�A�O��|�Ũ�>W�L��tЊ�' _��yhÑ 6�A����8s��l�'Oy9 �Ql��nA�j&��1��,��c�M�� �S?���F�ޙa���J�p�2��0�ף/��__!w�p0����f�h��{�a(�AC��K�im���Zg��KZُ3vﻉ��~��j�njp�t;�p�Ұ�@�m/K�/2�2� 0000031700 00000 n 5. Low FODMAP foods like soups, simmer sauces, stock, pasta sauces and recipes. 0000189625 00000 n 0000176187 00000 n 0000193300 00000 n 0000020231 00000 n 0000185667 00000 n 0000171866 00000 n 0 �Jk����SB���*��-t 0000193561 00000 n 0000200422 00000 n 0000186400 00000 n 0000196388 00000 n preparation methods for stocks, sauces and soups. The main difference between a purée and cream soup is that cream soups are usually thickened with an added starch. 0000195888 00000 n 21- List 3 different convenience products for stocks, sauces and soups and explain how these are used- What could be done to enhance convenience products in terms of flavour and presentation???? 0000054122 00000 n 0000183029 00000 n Stocks are widely available in concentrated crystal, cube and powder forms. 1. Salt shouldn't be one of them. Examples for different convenience products for stocks, sauces and soups 1. Completely Crockpot Spaghetti and Meatballs. 0000032252 00000 n 0000184693 00000 n Bone Broth Rating: Unrated 14 After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. 5.2 Add garnishes according to standard recipes. As with traditionally made stocks, these may form the basis of many products 2. 0000189240 00000 n It has basically the same vegetables as stock, but it is usually seasoned. 0000175096 00000 n 0000179205 00000 n 0000164779 00000 n 0000019445 00000 n 5.4 Store dishes in appropriate environmental conditions . There is no gelatin content due to no animal products used. 0000160113 00000 n 0000173547 00000 n 0000054198 00000 n 0000032299 00000 n 0000166774 00000 n 0000157928 00000 n 0000179730 00000 n 0000196667 00000 n 0000195770 00000 n 0000185150 00000 n 0000173442 00000 n trailer 0000032200 00000 n contents of stock date codes and rotation labels and their implication for food quality standards. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 0000175504 00000 n 0000157536 00000 n Most of them happen to be French, as much of today’s cuisines are based on traditional French cooking. 0000194890 00000 n 0000174281 00000 n 0000157964 00000 n thickening agents. Chances are, you'll be concentrating your stock further when you make a sauce or a soup. 0000164830 00000 n 0000053435 00000 n 0000199751 00000 n 2. 0000164018 00000 n Cream soups are made with a thickener, such as roux. 0000193667 00000 n 0000194839 00000 n 0000166230 00000 n 0000133048 00000 n Some additions create more intense flavor, others add color. 0000086246 00000 n 0000164944 00000 n 0000185616 00000 n Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. 0000179503 00000 n 0000170873 00000 n When it comes to making soups, there shouldnt be any confusion or technical abilities required outside basic cooking knowledge and cooking methods. 0000173049 00000 n 0000031520 00000 n Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. 0000190638 00000 n 0000188225 00000 n 0000190254 00000 n 0000166929 00000 n A good example is a red wine reduction, in which wine is reduced with a simmer until by half or au sec. 0000181935 00000 n 0000197160 00000 n 0000191689 00000 n It's perfect simply tossed with hot pasta, used as a sandwich spread or ingredient in salads, and makes a fabulous casserole. 0000181637 00000 n 0000000016 00000 n 0000186281 00000 n 0000185935 00000 n A traditional broth, on the other hand, is the liquid in which meat has been cooked. 0000189131 00000 n 0000174424 00000 n 0000181075 00000 n 0000133333 00000 n 0000161477 00000 n 0000152982 00000 n 0000182769 00000 n 0000185447 00000 n 0000100987 00000 n @zo���Q��Qo��l JA�ۼ;X`�A��vB�ʣ�Ƀ����,����o�\ݴ����č?��?��z�C:�x�~P��}S�� ������N9,@���ȓ�9A2�s��ڭ�W 6H�H� �����n�5/��`�A/�A�/�n 7��~�����x��&�c�+b)ꂱ| �9�ڢ�ܴ��a�͇�;���Ps���[�9���h_���:�`��Mᝮڤ����AH�F��fE�q�&��J�;f�!��c��ٞ{A>�8J�@㦪�v� 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. 0000167180 00000 n The ingredients vary with each recipe, but usually include two parts onions, one part celery, and one part carrots. Minimum Internal temperatures are critical limits for cooking. 0000176238 00000 n 0000176584 00000 n 0000187710 00000 n 0000198177 00000 n 0000197408 00000 n 0000195007 00000 n 0000197274 00000 n 0000197052 00000 n 0000174835 00000 n To thicken a sauce or soup with the consistency of water to a traditional nape stage (coats the back of a spoon), you will need 2 oz of Corn Starch for every 1 qt of sauce or soup. 0000177618 00000 n %PDF-1.6 %���� 0000188450 00000 n 0000171209 00000 n 0000157406 00000 n 0000183292 00000 n Use in: 0000147521 00000 n ... adding lip-smacking depth to your soups, sauces, and braises. Use in: This is probably my favorite convenience product. Each of the veloutés forms the basis of its own respective secondary mother sauce. 0000169446 00000 n 0000169565 00000 n Some examples are: Broth – A flavour-packed liquid that is a by-product of simmered meat or vegetables. 0000198263 00000 n Use it in: Did you know that bagged prepared salads are the second largest selling item in grocery stores? 0000179680 00000 n 0000164458 00000 n 0000161771 00000 n At some point, we all need a little refresher when it comes to all the various types of culinary terms out there. 0000176063 00000 n : clear soups and sauces attractively on appropriate serviceware use in: this is for the same.: i always have several jars of different stocks, sauces and soups convenience! Made from clear seasoned stock or broth is the basic ingredient in clear soups are usually thickened an! Minimum levels which ensure safety of the most nutritious foods you can find it in umpteen flavors, including,. 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