Stocks - Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or vegetables | PowerPoint PPT presentation | free to view Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. b. Vegetable soup – clear, seasoned stock with veg,meat, and starches. c. Consomme’ – rich, flavorful stock or broth that has been clarified by adding eggwhite. 18 19. 2) Thick soup – are opaque rather than transparent. a. Cream soup – soups are thicken with roux, beurre maine, liaison or other thickening agents. b. Consomm: The most perfect soup. A rich flavorful broth or stock that has been clarified. Thick Soups Cream. Soups: These soups are made with a. thickener, like a roux. They are often finished with heavy cream, half & half or whole milk. Pure Soups: These soups are thickened by pureeing the all the ingredients in the soup. Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation
Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation
Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. b. Vegetable soup – clear, seasoned stock with veg,meat, and starches. c. Consomme’ – rich, flavorful stock or broth that has been clarified by adding eggwhite. 18 19. 2) Thick soup – are opaque rather than transparent. a. Cream soup – soups are thicken with roux, beurre maine, liaison or other thickening agents. b. Consomm: The most perfect soup. A rich flavorful broth or stock that has been clarified. Thick Soups Cream. Soups: These soups are made with a. thickener, like a roux. They are often finished with heavy cream, half & half or whole milk. Pure Soups: These soups are thickened by pureeing the all the ingredients in the soup. Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation Soups should also be garnished just before service. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consomm. This is a rich, flavorful broth or stock that has been clarified. and convenience stocks, soups, sauces 156 1. Brown Stock Ingredients 5 litres cold water 1.5 Kg selected bones 500g Mirepoix (chopped carrots, celery and onions) Bouquet garni Mushroom trimmings Tomato trimmings Method 1. Brown the bones in a moderate oven 2.
Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation . Presentation Title: Stocks, Sauces, and Soups - Culinary Arts. Presentation Summary : There are many types of stock, including white stock, brown stock, fumet
b. Vegetable soup – clear, seasoned stock with veg,meat, and starches. c. Consomme’ – rich, flavorful stock or broth that has been clarified by adding eggwhite. 18 19. 2) Thick soup – are opaque rather than transparent. a. Cream soup – soups are thicken with roux, beurre maine, liaison or other thickening agents. b. Consomm: The most perfect soup. A rich flavorful broth or stock that has been clarified. Thick Soups Cream. Soups: These soups are made with a. thickener, like a roux. They are often finished with heavy cream, half & half or whole milk. Pure Soups: These soups are thickened by pureeing the all the ingredients in the soup. Displaying Powerpoint Presentation on Stocks Sauces and Soups Culinary Arts available to view or download. Download Stocks Sauces and Soups Culinary Arts PPT for free. Stocks Sauces and Soups Culinary Arts Powerpoint Presentation Soups should also be garnished just before service. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consomm. This is a rich, flavorful broth or stock that has been clarified. and convenience stocks, soups, sauces 156 1. Brown Stock Ingredients 5 litres cold water 1.5 Kg selected bones 500g Mirepoix (chopped carrots, celery and onions) Bouquet garni Mushroom trimmings Tomato trimmings Method 1. Brown the bones in a moderate oven 2. A stock is the liquid that forms the founda- tion of sauces and soups. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Elements of a Stock. A stock is composed of four ingredients: the nourishing element, mirepoix, bouquet garni, and liquid. Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1 part carrot. 14.
Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1 part carrot. 14.
18 Sep 2013 Powerpoint presentation of "Stocks" in Principles of food production. liquid that forms the foundation of sauces and soups.sauces and soups. 15 Sep 2015 Stocks, Soups and Sauces.ppt - Free download as Powerpoint Presentation (.ppt ), PDF File (.pdf), Text File (.txt) or view presentation slides Soups, Stocks and Sauces. The Bones of Cooking. Liquids. Flavorful liquid Water , seasoned with herbs and spices Fruit juices Tomato juices. Broth vs. Stock. Stocks, soups, and sauces. Stocks…. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond Module 6: Basic Techniques & Modern Conveniences Introduction. Stocks, soups and sauces are the foundation of many types of cuisines across the world. Here's Unit 5- Stocks, Soups, and Sauces. Learning Objectives -I can identify the 3 main types of soups and give examples of
Stocks. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven.
Soups should also be garnished just before service. Stock or broth is the basic ingredient in clear soups. Broth is made from a combination of water; vegetables; beef, fish, chicken, or veal; mirepoix; and bouquet garni. One type of clear soup is consomm. This is a rich, flavorful broth or stock that has been clarified. and convenience stocks, soups, sauces 156 1. Brown Stock Ingredients 5 litres cold water 1.5 Kg selected bones 500g Mirepoix (chopped carrots, celery and onions) Bouquet garni Mushroom trimmings Tomato trimmings Method 1. Brown the bones in a moderate oven 2. A stock is the liquid that forms the founda- tion of sauces and soups. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Elements of a Stock. A stock is composed of four ingredients: the nourishing element, mirepoix, bouquet garni, and liquid. Mirepoix - is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. 2 parts onion 1 part celery 1 part carrot. 14. There are two basic kinds of soup—clear and thick. Clear soups include flavored stocks, broths, and consommés. Thick soups include cream and purée soups. Stock or broth is the basic ingredient in clear soups. Consommé is a rich, flavorful broth or stock that has been clarified. Cream soups are made with a thickener, such as roux. The main Stocks, Soups, and Sauces Pro Start Chapter 10 Year 2. Stocks • Are often called the chef’s building blocks because they form the base for many soups and stocks.. A STOCK IS… • A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. Stocks, Sauces & Soups Stocks Are the seasoned liquids that form the foundation of sauces and soups. Stocks Composed of 4 ingredients 50% nourishing element 10% mirepoix Bouquet garni 40% liquid Nourishing Element Most important element Fresh bones (beef, lamb, chicken, fish, veal or game) Meat trimmings Fish trimmings for fish stock Vegetables for vegetable stock Mirepoix (meer-PWA) Mix of