A short summary of this paper. ability to prepare a variety of stocks, sauces and soups from different recipes and cultural backgrounds detailed commodity knowledge of different classifications of stocks, sauces and soups preparation of sauces and soups for customers within typical workplace conditions, including … A flavorful liquid made by gently simmering bones and or vegetables. For many of us, soups and sauces bring back happy memories of special times shared, with loved ones: a hot bowl of Mum’s homemade soup on a bitterly cold day; Sunday, roast dinner with Nan’s special gravy; a warming, spicy curry shared with friends; a prawn. Tips to Improve Stocks. Prepare and cook stocks, soups and sauces The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking stocks, soups and sauces. For more information about the SITHCCC007 Prepare stocks, sauces and soups unit, including qualifications that include this unit, elements and performance criteria, performance evidence, knowledge evidence, and assessment conditions, check the official training.gov.au page here – SITHCCC007 Prepare stocks, sauces and soups. Stocks, Soups, and Sauces DRAFT. thick soups: Cream and purée soups. Whip egg whites and white sugar into stiff peaks. Download PDF Download Full PDF Package. 3 years ago. Start studying Stocks, soups, sauces. Prepare stocks, sauces and soups. Alejandrina M Moises. Stocks, soups and sauces 1. Specialty. 58% average accuracy. ! Marketing Action paln Activity Log Temp (2).docx, SITXMPR004_AT1 Coordinate Marketing Activities..docx, SITHKOP002 Learner Assessment Tool V1.3 0620-converted.docx, SITHCCC007 Assessment 1 -Assignment (1).docx, Australian Institute of Commerce and Technology, Learner Guide - Produce Stocks, Sauces and Soups.pdf. Add in vegetable broth, broccoli and potato. In this unit you will learn how to prepare: Stocks, glazes and essences A wide variety of reduced, thickened and emulsion sauces A range of soups in all classifications Site Navigation; Navigation for Stocks, Sauces, and Soups Stocks, Soups, and Sauces 1 2. Download PDF Download Full PDF Package. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. Repeat with the remaining liver mixture in 2 batches, scraping all the. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups … - Fish stock Used to make soups, fish sauces, velouté and white wine sauce To shallow poach and braise fish - Vegetable stock also called nage Used to make soups, sauces, vegetarian dishes, cook vegetables in - White chicken stock Used to make soups, white stews, velouté sauces - White veal/beef/lamb/game stock Stocks and Broths: The Foundation for Great Cooking. Covered with a cartouche, room temperature, labelled and dated. 2 3. mrmartin25. Prepare stocks, sauces and soups. 41. Whether the final soup is chunky or blended, the liquid within these soups will always have a silky-smooth and cream-like consistency. Traditionally the ingredients were a mixture of bones and vegetables, with additional aromas being added through spices and herbs. Rich, brown sauce; traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume. This preview shows page 1 - 6 out of 78 pages. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Stocks, Soups, and Sauces DRAFT. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4.3.Use thickening agents and convenience products appropriately. Section 3: Portion and prepare ingredients. Bouillon in a cube. 3. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. 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? Meaning of Soup: A soup is a flavourful and nutritious liquid food served at the beginning of a meal or a snack. 9th - 12th grade. No Frames Version Stocks, Sauces, and Soups. A. To make a sauce base, boil to reduce to 1/4 volume to a rich syrup and add other flavourings to taste such as sautéed mushrooms or red shallots, mustard, red wine, crushed peppercorns or sautéed ginger or garlic. 3. This paper. Cookery 10. Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. White and blond roux have the same thickening power. All rights reserved. 63 times. The recipe is the basic stock recipe my great grandma used and her mother before her. Prepare stocks required for menu items. Writing Tips 1. 4.3.Use thickening agents and convenience products appropriately. Save. 1. 2. 4 Essential Parts to Stock ! Prepare soups required for menu items. No Frames Version Stocks, Sauces, and Soups. SITHCCC007 - Prepare stocks, sauces and soups - Assessment20.pdf - Divide blitzed tomato sauce between pizzas and spread around Scatter over onions and, Divide blitzed tomato sauce between pizzas and spread around. This Didasko learning resource should be used as a training tool for students and, trainers. SITHCCC007 - Prepare stocks, sauces and soups - Assessment8.5.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment15.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment19.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment11.5.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment11.pdf, SITHCCC007 - Prepare stocks, sauces and soups - Assessment9.pdf, University of Tasmania • COOKERY SITHCCCOO7, 7.23Workflow, costing & presentation-Pork Dumplings, Chunky Cucumber Salsa, Kangaroo, Chicken liver, SITHCCC001+-+Use+food+preparation+equipment+-+Learner+Guide.docx, University of Tasmania • COOKERY BSBSUS201, University of Tasmania • COOKERY SITHCCC012, University of Tasmania • COOKERY SITHCCC008, TAFE NSW - Sydney Institute • COOKERY SITXCOM005. Prepare stocks, sauces and soups. vegetable stock: Usually made from mirepoix, leeks, and turnips. The ability to create delicious stocks will be your ticket to the deep rich flavor. Store and reconstitute stocks, sauces and soups. Brown Roux: It emits a deeply roasted aroma and is used to prepare brown sauces. Site Navigation; Navigation for Stocks, Sauces, and Soups Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. 4.3.Use thickening agents and convenience products appropriately. All Rights Reserved. It should be clear, aromatic, and emphasize the flavor of the major ingredient. 4.2.Use flavouring and clarifying agents according to standard recipes. mixture from the blade and food processor bowl. A glace or glaze is the reduction of a stock by 75% or more to a syrup consistency. Specialty. SITHCCC005 – Prepare dishes using basic methods of cookery; SITHCCC006 – Prepare appetisers and salads; SITHCCC007 – Prepare stocks, sauces and soups; SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes; SITHCCC012 – Prepare poultry dishes; SITHCCC013 – Prepare seafood dishes; SITHCCC014 – Prepare meat dishes Finished stocks can be further cooked to concentrate their flavors and increase viscosity. cocktail on the deck in summer by the sea. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Analyze the methods of reconstituting stocks, soup and sauces 3. Consommé is actually a rich, flavorful broth or stock that has been clarified. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. SITHCCC008A Prepare stocks, sauces and soups Modification History Not applicable. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Thick soups include cream and purée soups, such as bisques or cream of tomato soup. 58% average accuracy. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. The darker the roux, the stronger is the flavour. 4.3.Use thickening agents and convenience products appropriately. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Stocks are foundations the chef uses to produce soups and sauces. Crock Pot Spaghetti Sauce Soup ... Heat olive oil in a large stock pan. Divide blitzed tomato sauce between pizzas and … 4. A short summary of this paper. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. (a) The French word for stock is fond, which means foundation or base. It should be clear, aromatic, and emphasize the flavor of the major ingredient. B. Section 2: Select, prepare and use equipment. 16 Full PDFs related to this paper. Stocks, sauces and soups can be classical or contemporary and Let’s look at what you will learn on completion of this unit. Aromatics – herbs and spices, thyme, Prepare stock and sauces Element 4: Store stocks and sauces to enterprise requirements Performance Criteria 4.1 Follow enterprise cooling procedures for stocks and sauces 4.2 Store stocks and sauces appropriately in correct containers 4.3 Label stocks and sauces correctly 4.4 Ensure appropriate storage equipment conditions are maintained Learn vocabulary, terms, and more with flashcards, games, and other study tools. 1. Authors Joy Coates Nikki Sue Larkin. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. 4. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. Alejandrina M Moises. 4.2.Use flavouring and clarifying agents according to standard recipes. Save. Edit. Bouillon in a cube. Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Main Core Tie. 80 ÷ 10 = 8, so all ingredients are multiplied by 8. Summary. Stock or broth is the basic ingredient in clear soups. Roux Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. This paper. A flavorful liquid made by gently simmering bones and or vegetables. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts Practice the ways to properly store stocks, soup and sauces. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. A roux is comprised of, by weight, 50% flour, and 50% fat. Transfer a third of the liver mixture to a coarse sieve over a medium bowl, and, use a metal spoon to rub and push the mixture through the sieve. The body that the collagen gives to stock is its defining characteristic. Start studying Ch. It’s your responsibility to make. 3 years ago. Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. Mixture in 2 batches, scraping down the side of the correct term for this is: the foundation soups! 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