Create your own flash cards! 17.2 List and explain the various types of stock and their ingredients. 30 seconds . What is the proper way in which to cool stock? Recommended simmering time for beef and veal stock is: a) 1–3 hours. 3 years ago. Q. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. Edit. Consommé is actually a rich, flavorful broth or stock that has been clarified. ... 20 Questions Show answers. 3. flavor, moisture, richness & visual appeal. 3. Stir often. 17 Stocks, Soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career And Technical Institute. ... Hard level (56% of success) 15 questions - 1 147 players True or false : 1. It is OK to add tomatoes when you are making brown stock. From what I understand, a stock is like chicken broth, it's the base to make other things, like soups, sauces ect. Soup Base (aka Cooking Base). 49% average accuracy. Nage. Many _____ are purée soups that have not been puréed. A very thick, shiny, concentration of veal sauce. Played 56 times. Study 53 Chapter 10 - Stocks & Sauces flashcards from Misa A. on StudyBlue. 5. cold, sweet; chunky. Stocks Sauces & Soups Midterm at Art Institute Of Washington - StudyBlue Flashcards Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts castelliont. Unit 1 Study Questions.docx. Edit. Culinary Art. Stocks, Soups, and Sauces DRAFT. Tomato sauce: Made from a stock and tomatoes . Undergraduate 1. fumet: a highly flavored type of stock made with fish bones. 8 pages. Chapter 17 –Stocks, soups, and Sauces Name - Cheyenne Garner Date - May 5, 2020 Stocks The 4 essential parts of all stocks are-1. Chapter 7 Study Guide Activities/Assessments TBD Labs ... Chapter 17: Stocks, Soups, and Sauces Presentations/Resources Stocks Soups Sauces Quizlet Review Activities/Assessments Stocks Soups Sauces Labs Zuppa Toscana Minestrone Soup and Biscuit Packet Biscuits & Gravy: Demonstration Video Marinara Sauce Chapter 18: Cooking Methods Final Exam Cul 140-001. Study on the go. Hollandaise: This is an emulsion made from eggs, butter, and lemon. Chapter 14: Stocks, Sauces, and Soups. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Term. Chapter 18 Starches and Sauces: Study Guide Chapter vocabulary: Dextrose equivalent - A measurement of dextrose concentration. 17.3 Demonstrate three methods for preparing bones for stock. Level. answer choices One advantage of soup is … Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. On-demand coaching to answer your questions at any education level. 0. Chicken and fish bones must be blanched before being used to make stock. DOCUMENT RESUME ED 258 042 CE 041 781 TITLE Vegetables, Soups, Sauces, Gravies and Beverages. bouillon. Question 1 . glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. Sign up here. ... 52 Questions Show answers. thick soups: Cream and purée soups. Stock or broth is the basic ingredient in clear soups. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. 6.2. Reconstitute stocks, sauces and soups to appropriate standards of consistency. Study 22 QA: Preparation of Stocks, Soups, and Sauces flashcards on StudyBlue. Stock that is cooked down to concentrate flavor but is not a base yet. INSTITUTION Marine Corps Inst., Washington, DC. Save. Download the iOS; Download the Android app ... soups, stocks, and sauces quiz (draft).docx; Paulding County High School ... FCS 102 - Fall 2016. 4.2. Chapter 17 Worksheet; King's Fork High School; CHE INORGANIC - Fall 2019. glace. Cards Return to Set Details. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). 2. Site Navigation; Navigation for Stocks, Sauces, and Soups 4. To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. Sauces go on top of things, like chocolate sauce on ice cream or bbq sauce … Save. Created. Study 53 Chapter 10 - Stocks & Sauces flashcards from Misa A. on StudyBlue. 17.4 Prepare the ingredients for and cook several kinds of stocks. Played 63 times. What are the four essential parts of a stock and the proper ingredients 30 seconds . SURVEY . jus: A rich, lightly reduced stock used as a sauce for roasted meats Fish bones: Beef bones: Aromatic vegetables: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock is called fumet. 9th - 12th grade . It usually has salt added. 4. CHAPTER 16: Pathogenic Bacteria ... products, seafood salads, seafood soups and sauces, and hot-smoked ish. Sample Test Questions Chapter 8: Stocks and Sauces True/False 1. Description. SURVEY . 134 times. 4 Essential Parts to Stock Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped. Stock concentrated into a paste. The student will use an accurate vocabulary in working with stocks and sauces. ... What is a bunch of herbs tied together to season a stock or soup called? 72% average accuracy. A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Chapter 6 | Stocks, Sauces, and Soups Additional Culinary Art Flashcards . Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. Edit. Chapter 17 Worksheet. 3 years ago. Stocks, Soups, and Sauces DRAFT. Usually based on a stock, soup typically contains chunks of meats, vegetables, grains, and pastas cooked in the stock. 9th - 12th grade . Q. PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. minestrone. 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. 05/06/2011. 6.1 Chapter 6 | Stocks, Sauces, and Soups Chapter 41 Vocab- Soups, Stews and Sauces Questions and ... Chapter 41 Soups, Stews, & Sauces TOD match the following chicken stock espagnole tomato cream or milk bechamel tomatoes hollandaise egg yolks and butter veloute beef or veal Sauces 5 mother sauces in which all sauces are made Tomato smooth or chunky Bechamel Hollandaise egg 9. Study 21 Stocks Sauces & Soups Midterm flashcards from Sarah M. on StudyBlue. ... 42 Questions Show answers. by ctartaglino. ... Q. Stock-based white sauce that can be made from chicken, veal, or fish stock. 3 years ago. SURVEY . A stock 'reduction', taking on a jelly-like consistency as it cools. b) … 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? Total Cards. a major flavoring ingredient, like meat/bones 2. a liquid, most often water 3. mirepoix 4. aromatics Mirepoix is a French word that refers to a mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock. ... Lesson_Plan-Stocks_Soups_and_Sauces.doc Lesson Plans; Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils stock: A flavorful liquid made by gently simmering bones and/or vegetables. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Chapter 17: Stocks, Sauces, and Soups 17.1 Identify the four essential parts of stock and the proper ingredients for each. Store and reconstitute stocks, sauces and soups. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. ... 2. a great soup, sauce or braised dish. A DE of 50 means the syrup contains 50% dextrose. 30 seconds . vegetable stock: Usually made from mirepoix, leeks, and turnips. All chilled soups are cooked first than chilled for service T F. 2. What is the purpose of a sauce? Subject. How -- lift/scrape away the fat before reheating stock Why -- gives stock clearer and purer color 6. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not. Arts. Soup. How and why do you remove fat from stock? ... gazpacho. Other. When blanching bones for stock, you should first rinse the bones, then place them in cold water. View more. Soups, Stocks & Sauces DRAFT. Study 60 Chapter 10 - Stocks and Sauces flashcards from laura p. on StudyBlue. answer choices . K - University grade. How do you prepare mother sauces? Store stocks, sauces and soups to maintain optimum freshness and quality. 1. Stocks__Sauces_and_Soups. Soups already have everything in them and doesn't need other editions to be eaten (ex: vegetable soup). by mrmartin25. 4.1. When cooled place into fridge/freezer. Preparing Stocks 4 Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. a) bisques b) chowders c) clear soups d) velouté soups 17. Click here to study/print these flashcards. 4. compliment. Place stock i clean pot then put that pot into an ice water bath. 1. No Frames Version Stocks, Sauces, and Soups. A sauce made from the juices of cooked meat and brown stock is jus-lié . SURVEY . 2. Stocks soups sauces true or false . a) rich in taste b) expensive to prepare c) considered to be luxury soups d) all of these 16. 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