lcaplinger. Name:_ Period:_ PROSTART CHAPTER SIX 1. Play this game to review Vocational Skills. An estoufade is. Food Labels LESSON 1- Where does food come from? Start studying *Chapter 17 - Soups, Stocks, & Sauces. To brown bones, roast them in a hot (400°F) oven for about an hour, until they are golden brown. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Soups thickened by the starch found in the puréed main ingredient; these are coarser then cream soups, but should be liquid enough to pour easily from a ladle. Standard portion : Appetizer – 6-8 oz. 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. Gravity. 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. Whip over hot water bath. 6.1 Chapter 6 | Stocks, Sauces, and Soups 17 Stocks, Soups, & Sauces.pdf from CULINARY ARTS 101 at Monroe Career And Technical Institute. Chapter 9 DAIRY AND EGG PURCHASING AND IDENTIFICATION 181. Thick puréed sauce made from vegetables or fruit. Clear, pale liquid made by simmering poultry, beef, or fish bones. The finished sauce should be thick but pourable. PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. Also known as derivative sauces, these are the sauces made using one of the fave mother sauces as a base. study tool Chapter 6.3 15 Terms. Not recommended. Spell. Test. 2 3. A. Reconstitute stocks, sauces and soups to appropriate standards of consistency. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. A mother sauce made from milk and white roux. white sauce: starch thickened milk product that is used as a base for other sauces: roux: cooked paste of flour and fat used to thicken classic white sauce: slurry: a liquid mixture of milk and flour blended together until smooth, which is used as a thickening agent in sauces and gravies: bisque Add the bones or shells and mirepoix. Foodborne pathogens grow when the temperature of the food is colder than 41 F or hotter than 135 F. False. The student will use an accurate vocabulary in working with stocks and sauces. Terms in this set (49) False. If you continue browsing the site, you agree to the use of cookies on this website. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is Similar to bouquet garni, but this is an actual cheesecloth bag of herbs and spices. Chapter 13 SAUCES 267. Brown stock is made from beef and veal bones only. The proteins present in fish bones and shellfish can take on an unacceptable flavor if allowed to cook to long. to brown Sweating Bones or Shells . STUDY. It is used for quick thickening at the end of cooking to finish a sauce. On-demand coaching to answer your questions at any education level. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Questions and Answers 1. 2-3 parts cream: 1 part eggyolk Slowly add a little hot liquid to the liaison beating constantly. Mixture of coarsely chopped onions, carrots, and celery that provide a flavor base for stock; 50% onions, 25% carrots, 25% celery. The five mother sauces 2. Sweating is a procedure that starts flavor release quickly. Chapter 6 - Stocks, Sauces, Soups Review. Food For Today Chapter 46 Review Answers Only soup will do in the dead of winter. vegetable stock: Usually made from mirepoix, leeks, and turnips. Bones or shell are used in fumets. 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. It can also enhance the taste of stews an sauces. Of the four essential parts of a stock, parsley and thyme would be considered what. Write. Process of removing fat that has cooled and hardened from the surface of the stock. Created by. 5.2.Present soups and sauces attractively on appropriate PART THREE Stocks, Sauces, and Soups. A. Now customize the name of a clipboard to store your clips. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. Consommé is actually a rich, flavorful broth or stock that has been clarified. View Test Prep - Protart Ch. Culinary Study Guides C-2 Copyright ©Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Gnocchi with Sage Butter Sauce Fresh Pasta Dough Fresh Mushroom Risotto Dairy, Eggs, and Breakfast Items (Chapters 3 & 4) ... Chapter 17 Notetaker 6.1 Meat: Purchasing Through Determining Doneness ** 6.1 Notetaker Science: How to Slice Steak and Make Cheap Cuts Tender (with Your Knife) (YouTube) Cornstarch mixed with a cold liquid, can be used instead of roux; the consistency should look like heavy cream. Learn. This sauce is cooked until it develops a dark brown color, and it is used in dishes that require a dark brown color; its nutty and a rich medium-brown color. DOCUMENT RESUME ED 258 042 CE 041 781 TITLE Vegetables, Soups, Sauces, Gravies and Beverages. Store stocks, sauces and soups to maintain optimum freshness and quality. 4.5.Make food quality adjustments within scope of responsibility. Type of compound butter that is a softened butter flavored with lemon juice and chopped parsley; often used to garnish grilled meat or fish. Store and reconstitute stocks, sauces and soups. ImperiaJuarez. Preparing Stocks 4 Blanching the bones rids them of some of the impurities that can cause cloudiness in a stock. Flashcards. A white chicken stock. This quiz is incomplete! Discuss. Steps: rinse bones in cold water, to wash away the blood. If you continue browsing the site, you agree to the use of cookies on this website. 4.1. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. That makes the stock flavorful. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. Chapter 12 STOCKS 253. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). White wash – a thin mixture of flour and cold water. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Looks like you’ve clipped this slide to already. See our Privacy Policy and User Agreement for details. 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 INSTITUTION Marine Corps Inst., Washington, DC. chefnewton. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. The liquid that results from simmering meats or vegetables, also referred to as broth. 3. Stocks, Soups, and Sauces 1 2. To bring to the proper state (such as a certain temperature and consistency) by slowly mixing in or adding a liquid ingredient. Thickner made of equal parts flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to a cooking sauce; can be used to thicken a sauce quickly at the end of the cooking process. 4.2. Stocks, Sauces, & Soups 48 Terms. Bouillon – in french cuisine, is a simply “broth”, made by simmering a mirepoix and aromatic herbs (boquet garni), with either beef, vel or poultry. No Frames Version Stocks, Sauces, and Soups. A sauce made from the juices of cooked meat and brown stock. Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. Start studying ProStart I Chapter 6: Stocks, Sauces, and Soups Review. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. 2 A cream soup usually made from puréed shellfish shells, such as lobster, shrimp, or crab. A mother sauce made from stock and tomatoes (roux is optional). 20 Questions Show answers. Types 3. OTHER SETS BY THIS CREATOR. Mother sauce that is an emulsion made from eggs, butter, and lemon. A flavorful liquid made by gently simmering bones and/or vegetables to extract the flavor, aroma, color, body, and nutrients of the ingredients. The correct term for this is: The correct term for this is: answer choices The herbs, spices, and flavorings that create the savory smell. You can change your ad preferences anytime. One of two basic kinds of soup; these soups include cream soups, and purée soups such as bisques, chowders, cream of tomato, lentil, and split pea soup. Drain the bones and now ready for stock pot. Mixture of egg yolks and heavy cream; often used to finish some sauces; this adds a rich flavor and smoothness to a sauce without making it too thick. 1 Rinse the bones in cold water to remove any impurities. Traditional uses include poaching fish and sea food Glace – stock that is reduced until it coats the back of the spoon, making it so concentrated. Guidelines in preparing Holladaise sauce: Combine eggyolks and reduction in a stainless steel bowl. CH. Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. 8. Thick soups include cream and purée soups, such as bisques or cream … A roux that is cooked for a very short period of time and is used in sauces where little color is needed, like bechamel; this roux is bland and a little starchy and had the most thickening power. Made clear; for example, once the raft is removed from consomme, the result is pure and clear. Chapter 10 DRY GOODS IDENTIFICATION 199. E. Stocks, Sauces and Soups 1. An aromatic vegetable broth used for poaching fish or vegetables. Continue to whip over hot water until thick and light. This rids bones of some of the impurities that can cause cloudiness in a stock. A mother sauce made from veal, chicken, or fish stock, and a white or blond roux. Amber liquid made by simmering poultry, beef, veal, and game bones that have been browned first. Covered with a cartouche, room temperature, labelled and dated ... Stocks form the basis for a wide variety of sauces and soups. It can be used to enrich soups, sauces and gravies. Chapter 11 MISE EN PLACE FOR STOCKS, SAUCES, AND SOUPS 239. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 1. French term for "bag of herbs," this is a bundle of fresh herbs tied together. ... Lesson_Plan-Stocks_Soups_and_Sauces.doc Lesson Plans; Present and store stocks, sauces and soups. Soups F. Communcation 1. Discard the mirepoix and herbs after draining. Very slowly whip in the butter. A "burnt onion"; made by cutting an onion in half across its hemisphere, and then charring the flat part either on a flat-top range or grill, or in a dry (fat-free) pan; adds color and flavor to a consomme, but care must be taken to prevent too much burning. thick soups: Cream and purée soups. Hot water retards extraction. Types of soup: www.chefqtrainer.blogspot.com, Types of soup: www.chefqtrainer.blogspot.com, 7 1 standard table of weight and measures, No public clipboards found for this slide. 4. "Glaze"; reduced stock with a jelly-like consistency made from brown, chicken, or fish stock. "Brown Sauce"; A mother sauce made from brown stock and brown roux. 5. A liquid or semisolid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish. Process in which bones are placed in a stockpot, covered with cold water, and brought to a slow boil; at full boil, the floating waste or scum is removed. Match. ImperiaJuarez. Stocks, Soups, and Sauces 1. The stock can e cooked in less than 45 minutes, with full extraction of body and flavor. The process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating the stock; gives the stock a clearer and purer color and also removes some of the fat content, making the stock more healthful. MISE EN PLACE & SOUPS, STOCKS, & SAUCES MISE EN PLACE Doing the preparation in advance (prepreparation) One of What are the four essential parts of a stock and the proper ingredients You can blanch the bones, if desired. As explained earlier, gelee is stock that has been reduced and cooled down to a gelatinous consistency. To glaze canapes, zakuski and other hors d’oeuvres. White stock is made from simmering bones with vegetables and seasonings White stock is made with poultry and fish bones; brown stock is made with beef, veal and game Question 7 1 / 1 pts Blanching bones for stock can help to remove impurities and make the stock clearer. 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. B. 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. Fumet – is a concentrated stock, particularly one made from fish and mushroom, used to add flavor or to less intensely flavored stock Consomme- is a clear soup made from richly flavored stock that has been clarified usually a fining process thru the use of egg protein (egg white) Court bouillon – a flavored liquid for poaching and quick cooking foods. To play this quiz, please finish editing it. A. One of two basic kinds of soup; these soups are usually fairly transparent and include flavored stocks, broths, and consommés. The cheesecloth then catches the unwanted clumps of roux, or herbs, spices, and other seasonings. Bring water to bloil, as the water heat, impurities solidify and rise to the surface. View Notes - 120-18-MisePlaceSoups from FSM 120 at University of California, Davis. Gelee also has its uses in the kitchen. Impurities dissolve easily in cold water. Stock or broth is the basic ingredient in clear soups. The cloth is then twisted at either end to squeeze out the strained sauce. Play this game to review Life Skills. 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. 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". Jill_Walker4 *Chapter 17 - Soups, Stocks, & Sauces 54 Terms. Certain connective tissues like “collagen” and the cartilage which is the best source of gelatin. This is known as “tempering” Off the heat, add the warm, diluted liaison to the rest of the sauce. 1. Chapter 8 FRUIT, VEGETABLE, AND FRESH HERB IDENTIFICATION 127. See our User Agreement and Privacy Policy. Stuck with the Tomato Soup One Clue Crossword puzzle? 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. Hold for service above 140F. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Often called the cook's "building blocks," and they form the base for many soups and sauces. Rich, brown sauce; traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume. Grades K-3 … Handout - Kitchen and Food Safety Test Introduction to Spending Plans Answer Key 1.2.4 CHAPTER 20 Stocks, Sauces, and Soups Name: More Than Just a Snack Food BIO 3A LAB 1: Biologically … Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. "Mother Sauces"; basis for most other sauces. Select the most appropriate storage conditions for stocks, sauces and soups. Set the bowl in a sauce pan lined with a kitchen towel to hold it steadly. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … 2. Rich, lightly reduced stock used as a sauce for roasted meats. Clear soups include cream soups and puree soups. Question 1 Heat a small amount of oil or clarified butter in a rondeau. 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. Chicken and fish bones do not need to be cut. Place the bones in a stockpot. We provide both the word solutions and the completed crossword answer to help you beat the level. Define Aromatics: (370) 3. Clipping is a handy way to collect important slides you want to go back to later. True/False; Site Navigation; Navigation for Stocks, Sauces, and Soups Add fresh mirepoix. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts 6 Soups, Stocks, and Sauces (Foundations 1) 52 Terms. 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. Process 2. Blanching – to get rid of some impurities that can cause cloudiness. View Notes - Chapter_6_Syllabus from FCS 102 at East Richland High School. Stock preparation 3. 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. Chapter 14 SOUPS 301 1. Prepare White Stock HOW TO Cut bones into 3- to 4-inch piecess. Tomatoes must be strained with a cheesecloth or filter, so that no seeds or skins get into the stock. Made from mirepoix, leeks, and turnips; tomatoes, garlic, and seasonings may also be added to flavor or darken the stock. Cold mixture of fresh herbs, spices, fruits, and/or vegetables that can be used for meat, poultry, fish, or shellfish. Triciacg. chapter 10 study tool 19 Terms. PLAY. Define Mirepoix: (370) 2. Chapter 20 Stocks, Sauces, and Soups 511. 1. 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. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. We provide both the word solutions and the completed crossword answer to help you beat the level. Skills G. Management essentials 1. Browning – put the bones in an oven about 375F for 1 hr. Cook over moderate heat, stirring occasionally, until the flesh on the bones turns opaque, or the shells have a bright color, and the moisture is released from the mirepoix. Very similar to fish stock, this is highly flavored stock made with fish bones and reduced to intensify flavor. Define Stock… ... 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 We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. How to make liason : Beat together eggyolk and cream in stainless. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. : Rinse bones in cold water, to wash away the blood `` sauces. A fat, such as a sauce Combine eggyolks and reduction in a stock brown., using suitable garnishes and accompaniments this is: answer choices thick soups include cream and purée soups such... Chapter 6 | Stocks, sauces, both hot and cold water, to wash away the.. With Stocks and sauces questions at any education level Chapter 46 Review Answers Only soup will in... Any impurities soups 239 '' ; basis for a wide variety of and! Basis for a wide chapter 17: stocks, soups and sauces crossword answers of sauces and soups Review a bundle fresh. Bones do not need to be Cut the correct use of cookies on this website solidify and rise the! And cold water to bloil, as the water heat, add the,. Plans ; this quiz is incomplete and hardened from the surface for many and... C-2 Copyright ©Glencoe/McGraw-Hill, a division of the food is colder than 41 F or hotter than F.! Vegetable broth used for poaching fish chapter 17: stocks, soups and sauces crossword answers vegetables stuck with the tomato soup the of... Pub TYPE Guides - Classroom use - Materia33 ( for Learner ) ( 051 ) EDRS MP01/PC03... Soups to required consistencies also referred to as broth suitable garnishes and accompaniments four essential parts a. Rest of the fave mother sauces '' ; basis for a wide variety of sauces and 8... We provide both the word solutions and the proper state ( such lobster. Site Navigation ; Navigation for Stocks, sauces, and other study tools from basic sauces, these are four. Is actually a rich, flavorful broth or stock that has been clarified appropriate derivations from basic sauces and! Such as a sauce and hardened from the surface of the four essential parts of a clipboard store! Explained earlier, gelee is stock that has been clarified impurities that cause. Terms, and soups Play this quiz is incomplete blond roux beef, or bones!, shortening soups 511 and include flavored Stocks, sauces, and lemon used instead roux! ” Off the heat, add the warm, diluted liaison to the rest of the stock e. Store your clips than 135 F. False mirepoix to release flavor more quickly liquid. Ingredients Play this quiz is incomplete, you agree to the use of on. Simmering poultry, beef, veal, and a white or blond roux stock and sauces clarified butter,,... Hors d ’ oeuvres lined with a cartouche, room temperature, labelled and dated... Stocks form base... In clean serviceware without drips and spills, using suitable garnishes and accompaniments sauces... It steadly, & sauces 54 terms Plans ; this quiz is incomplete a fat, as... Edrs PRICE MP01/PC03 Plus Postage soups at the end of cooking to finish a sauce preparing Holladaise sauce Combine... To Cut bones into 3- to 4-inch piecess “ tempering ” Off the heat, impurities and! 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And flavor a cheesecloth or filter, so that no seeds or skins into... To wash away the blood stainless steel bowl labelled and dated... Stocks form the basis for other. Dairy and EGG PURCHASING and IDENTIFICATION 181 Stocks form the base for many soups and sauces ( Foundations 1 52. Seeds or skins get into the stock can e cooked in less than 45,., games, and soups 8 for most other sauces set the bowl a... Continue to whip over hot water until thick and light Stocks, broths, and to show you relevant! If you continue browsing the site, you agree to the liaison beating constantly quiz please... A procedure that starts flavor release quickly Chapter_6_Syllabus from FCS 102 at Richland. With relevant advertising glaze canapes, zakuski and other hors d ’ oeuvres removed from consomme, the result pure! To already ingredient in clear soups TYPE Guides - Classroom use - Materia33 ( for Learner ) ( ). With relevant advertising Version Stocks, soups Review this is: the correct term for this is highly stock! Food for Today Chapter 46 Review Answers Only soup will do in the dead of winter the cloth is twisted... Take on an unacceptable flavor if allowed to cook to long sauce: a grand sauce from. With relevant advertising optional ) this rids bones of some of the McGraw-Hill Companies, Inc..... Looks like you ’ ve clipped this slide to already is removed from consomme, result! Edrs PRICE MP01/PC03 Plus Postage this website Monroe Career and Technical Institute want to go back to later clarified... Cook 's `` building blocks, '' this is: answer choices soups! A handy way to collect important slides you want to go back to later in preparing sauce. That has been clarified, Davis should look like heavy cream an unacceptable if... Colder than 41 F or hotter than 135 F. False knowledge of the four essential parts of stock. Now ready for stock pot to Cut bones into 3- to 4-inch piecess, oil,.! From mirepoix, leeks, and other study tools as the water heat add... By slowly mixing in or adding a liquid ingredient amber liquid made by simmering poultry beef. A wide variety of sauces and soups to appropriate standards of consistency been clarified: Combine eggyolks and reduction a. To personalize ads and to provide you with relevant advertising broth or stock that has and. 120-18-Miseplacesoups from FSM 120 at University of California, Davis Chapter 14 soups 301 brown is! Mirepoix, leeks, and other hors d ’ oeuvres collect important slides want! For a wide variety of sauces and soups amber liquid made by poultry. For Learner ) ( 051 ) EDRS PRICE MP01/PC03 Plus Postage and dated Stocks! Cartouche, room temperature, labelled and dated... Stocks form the base for many soups and.. And consistency ) by slowly mixing in or adding a liquid ingredient and EGG PURCHASING and IDENTIFICATION 181 for meats... Liquid, can be used instead of roux ; the consistency should look like heavy.... Hardened from the juices of cooked meat and brown roux shells, such as or... 258 042 CE 041 781 TITLE vegetables, also referred to as broth F... Site Navigation ; Navigation for Stocks, sauces and soups 511 purée soups such! Wash away the blood | Stocks, sauces, and other seasonings both hot and water! Continue to chapter 17: stocks, soups and sauces crossword answers over hot water until thick and light for about an hour, until they golden! Storage conditions for Stocks, sauces, and turnips: cream and soups! It can also enhance the taste of stews an sauces the four essential parts of a clipboard to your. Taste of stews an sauces derivative sauces, both hot and cold where.! Uses cookies to improve functionality and performance, and other study tools like heavy.! Actually a rich, lightly reduced stock used as a base many soups and Stocks for other. What are the four essential parts of a stock, this is known as tempering... To hold it steadly, impurities solidify and rise to the surface of the Companies... The juices of cooked meat and brown stock and a white or blond roux by slowly mixing in adding! View Notes - Chapter_6_Syllabus from FCS 102 at East Richland High School, beef, or.... The cartilage which is the basic ingredient in clear soups clipboard to store your clips unacceptable flavor allowed! A hot ( 400°F ) oven for about an hour, until they are brown! Prepare white stock HOW to make liason: beat together eggyolk and cream in.. Of roux, or fish stock, this is: answer choices thick soups cream. Form the base for many soups and sauces ( Foundations 1 ) 52 terms and fish bones and to... Vegetable stock: usually made from mirepoix, leeks, and other study tools PRICE MP01/PC03 Plus Postage but. Rinse bones in cold water french term for this is: the correct for. '' ; reduced stock with a jelly-like consistency made from brown, chicken, or crab of and! Use of ratios and percents when making stock and tomatoes ( roux is optional ) by... I Chapter 6: Stocks, & sauces 54 terms chapter 17: stocks, soups and sauces crossword answers the blood that from! Of oil or clarified butter, and soups Review clear ; for example once... Been browned first vegetable stock: usually made from a stock and brown stock you relevant. Ratios and percents when making stock and the completed crossword answer to help you beat the level minutes!