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ProStart Level 1 Name Chapter 6 Stocks, Sauces and Soups Due date 1 point per question unless noted otherwise Points possible 103 You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the assignment in early. Not completing the required chapter work will result in a lower class grade and may result in you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS. You need to READ the information in the chapter – Do not just look up the information. This information will be on the National Restaurant Association Level 1 exam which will also be your semester final. Answer all questions fully I will not grade the assignment if you don’t follow these directions! You can email me the completed assignment at [email protected] Completed assignments will be graded as follows: Early On time Late 1 day Late 2 days Late 3 days Late 4 days Late 5 days 10 extra 93 points 74 points 65 points 56 points 47 points 1 point credit points maximum maximum maximum maximum maximum maximum Overview: Chapter 6 presents the preparation, selection, and uses of stocks, sauces, and soups Section 1: The section describes how to make, use and store stocks. Section 2: The section presents the five grand sauces and their derivative sauces, the sauces are discussed with their culinary uses and applications. Section 3: The section discusses soup as menu items, as main dishes or accompaniments and on lunch and dinner menus. Objectives: After reading Chapter 6, you should have an understanding the following: Section 6.1 Section 6.2 Identify the four essential parts of stock and the Identify the grand sauces and describe other sauces proper ingredients for each. made from them. List and explain the various types of stock and their List the proper ingredients for sauces. ingredients. Prepare several kinds of sauces. Demonstrate three methods for preparing bones Match sauces to appropriate food. for stock. Section 6.3 Prepare the ingredients for and cook several kinds Identify the two basic kinds of soups and give of stocks. examples of each. Explain how and why to degrease stock. Explain the preparation of the basic ingredients for List the ways to cool stock properly. broth, consommé, purée, clear, and cream soups. Prepare several kinds of soups. Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or demonstration. The Essential Parts of Stock 1. What are the four essential parts of a stock? 2 pts. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2. Define Mirepoix: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 1 3. What is the correct mixture of vegetables for mirepoix? _______________________________________________________________________________________________________________________________ 4. Define Aromatics: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 5. Describe the difference between Bouquet garni and Sachet d'e pices. _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 6. Define stock: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 7. Match the type of stocks or broths with their specific ingredients? 5 pts. White Stock: a. A broth, which is the liquid that results from simmering vegetables. b. Sometimes called glaze, is a reduced stock with a jelly-like consistency. Glace Brown Stock: can be made from brown stock, chicken stock, or fish stock. Fumet: c. A rich, lightly reduced stock used as a sauce for roasted meats. d. Clear, pale liquid made by simmering poultry, beef, or fish bones. Court Bouillon: e. Usually made from mirepoix, leeks, and turnips. Tomatoes, garlic, and Glace: seasonings may be added to flavor or darken the stock. f. Highly flavored stock made with fish bones. Remouillage: g. An amber liquid made by first browning poultry, beef, or fish bones. Bouillon: h. Stock made from bones that have already been used in another preparation. It can replace water as the liquid used in a stock. French for “rewetting”. Jus: i. An aromatic vegetable broth, and is used for poaching fish or vegetables. Vegetable Stock: 8. What is concasse ? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 2 9. Describe how and why bones, shells, and vegetables are prepared for stocks. 3 pts. a. Sweated: b. Browned: c. Blanched: 10. How can the quality of stock be determined? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 11. How should mirepoix be prepared? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 12. What is the standard ratio of liquid to flavoring ingredients for the following stocks? 3 pts. a. Chicken, beef, veal, and game stock: b. Fish/Shellfish stock or fumet: c. Vegetable Stock: 3 13. Define Foodborne Pathogen and what temperature does it need to grow? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 14. What are two ways to cool a stock? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 15. What is degreasing? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 16. How long can a frozen stock be held? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ Grand Sauces 17. What is meaning of the word sauce? _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 18. Define Sauce: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 19. Define Saucier: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 4 20. What are the basic ingredients in the five grand (Mother) sauces? 5pts. Be chamel: Veloute : Brown or Espagnole sauce: Tomato sauce: Hollandaise: 21. Define demi-glace: _______________________________________________________________________________________________________________________________ _______________________________________________________________________________________________________________________________ 22. Name one small (derivative) sauces made from each grand sauce and the additional ingredient. 7 pts. Grand Sauces/ Derivative sauces Ingredients added Base Béchamel Veal velouté Chicken velouté 5 Fish velouté Brown (espagnole) Tomato Hollandaise 23. Define roux: _______________________________________________________________________________________________________________________________
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