Stocks and sauces are flavored liquids that are used to enhance the flavors of other foods. Stocks are made by simmering animal bones and vegetables in water, while sauces are thicker liquids made from stocks and other ingredients. There are many different types of stocks and sauces that are classified based on their ingredients and method of preparation. Proper preparation techniques such as gentle simmering and skimming impurities are important to produce clear, flavorful stocks and sauces.
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Soups" in Principles of food production.
Disclaimer: I do nor own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
Powerpoint presentation of "Salads and Salad Dressing" in Principles of food production.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
Powerpoint presentation of "Sauces" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
3. Principles in preparing Stocks
The stock
ingredients are
simmered
starting with
cold water.
Stocks are
simmered
gently, and
not boiled
4. Salt is
usually not
added or
only
minimally
added
the "scum"
that rises to
the surface is
skimmed off
before
further
ingredients
are added
Stocks can be
frozen
5. What is the difference between stock
and broth?
Stock –is a thin liquid produced by simmering
raw ingredients: solids are removed, leaving a
thin, highly flavored liquid.
Broth- is a basic soup where solid pieces of
flavoring meat or fish along with some
vegetables, remain. Nowadays it is acceptable to
refer strictly vegetable soup as broth.
10. Characteristics of stocks
Body- obtained by dissolving meat proteins
in water.
Flavor- obtained by using a mirepoix, spices
and herb.
Clarity- obtained by removing impurities
through blanching or by skimming.
Color- certain vegetables like carrots and
tomatoes will color your stock.
11. Ingredientsin preparing Stock
Meat, bones or skin
-beef
-chicken
-pork
-seafood
-vegetable
Aromatics
(mirepoix)
-carrots
-onions
-bay and others…
(stock has a much more complex flavor than
broth)
18. Soup
- A liquid flavored dish which is considered as a dinner
item as well as snack or appetizer. This is made by
combining ingredients such as meat and vegetables with
stock, juice or water.
19. Classifications of soup:
Clear Soup:
* BOUILLON- by product of simmering
meat or poultry w/o solid ingredients.
* VEGETABLE SOUP- seasoned with the
addition of one or more vegetables and
meat products.
* CONSOMMÈ- rich flavored stock clarified
to transparent a perfect starter for elegant
dinner.
20. Thick Soup:
CREAM SOUP- thickened with roux, milk
and cream.
PUREE- based on starchy ingredients;
based on potato, tomato, rice and others;
not smooth and creamy like cream soup.
BISQUES- thickened soup made from
shellfish.
CHOWDERS- hearty American soup made
from fish, shellfish or vegetables usually
contain milk and potatoes.
23. Types of soup:
DESSERT/
FRUIT SOUP
This is served warm or cold usually with milk,
coconut milk, cream, beverages or fruits in season.
COLD SOUP A particular variation of traditional soups wherein
temperature is kept at room temperature or below,
may be sweet and savory and popular during
summer.
ASIAN SOUP This is typical broth or clear soup thickened with
starch where tofu is commonly used.
REGIONAL
TRADITIONAL
SOUP
This is a soup specialty popularized in each place like
birds’ nest in Chinese cuisine, bouillabaisse in
Mediterranean cuisine etc.
24. Basic principles in cooking Soup
Prepare
all the
ingredient
s
Cut all
the
ingredient
s at the
same
size.
27. (Latin salsus , salsa in Spanish meaning salted)
Are liquid or sometimes semi- liquid served
or used in preparing other foods. This is
derived from one of the mother sauce (small
sauce or secondary sauce) and basically
made from stock used as dip or gravy added
to dishes to add flavor, moisture and visual
appeal to another dish.
SAUCES
28. Kinds of Sauces
There are sauces available in the market that can be used to
enhance food flavor, some of these are prepared ready for busy
individuals and those who are always in a hurry but the
following sauces are widely used in fine dining :
. BECHAMEL/MILK- made from scalding milk, onion, cloves with white roux
and seasoning.
VELOUTE- made from thickening a chicken meat or meat with blonde roux.
ESPAGNOLE/BROWN STOCK- made from caramelized bones(usually veal) and
tomato that contributes to the glossy dark brown color.
TOMATO SAUCE- extracted or from pureed tomato thickened with roux or starch
and seasoning.
HOLLANDAISE- is made from emulsified sauces added with egg yolks, butter,
vinegar or lemon juice, water and lecithin.
29. QUALITY OF SAUCES
Smooth with no lumps
Distinctive and well-balanced flavor
Smooth and shiny appearance
30. Basic sauces for meat
Mushroom
Sauce
Recipe
Red Wine
Reduction
Sauce
