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