ProStart Level 1 Chapter 6 Stocks, Sauces and Soups 1 point per question unless noted otherwise Points possible 103

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Roy Miles
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1 ProStart Level 1 Chapter 6 Stocks, Sauces and Soups Name 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 me the completed assignment at rbrent@tfd215.org 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 Identify the four essential parts of stock and the proper ingredients for each. List and explain the various types of stock and their ingredients. Demonstrate three methods for preparing bones for stock. Prepare the ingredients for and cook several kinds of stocks. Explain how and why to degrease stock. List the ways to cool stock properly. Section 6.2 Identify the grand sauces and describe other sauces made from them. List the proper ingredients for sauces. Prepare several kinds of sauces. Match sauces to appropriate food. Section 6.3 Identify the two basic kinds of soups and give examples of each. Explain the preparation of the basic ingredients for 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

2 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: Brown Stock: Fumet: Court Bouillon: Glace: Remouillage: Bouillon: Jus: Vegetable Stock: 8. What is concasse? 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 can be made from brown stock, chicken stock, or fish stock. 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. e. Usually made from mirepoix, leeks, and turnips. Tomatoes, garlic, and seasonings may be added to flavor or darken the stock. f. Highly flavored stock made with fish bones. g. An amber liquid made by first browning poultry, beef, or fish bones. 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. i. An aromatic vegetable broth, and is used for poaching fish or vegetables. 2

3 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

4 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

5 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/ Base Derivative sauces Ingredients added Béchamel Veal velouté Chicken velouté 5

6 Fish velouté Brown (espagnole) Tomato Hollandaise 23. Define roux: 24. List the three types of roux and explain each ones characteristics (Use, color and flavor). 3 pts. White roux: Blond roux: Brown roux: 25. Define Beurre Manie : 6

7 26. Define Slurry: 27. Define liaison: 28. Define temper: 29. List and describe the types of sauces that are not grand sauces or derivatives. 5 pts. 30. Name two methods used to strain sauces. 31. What is the wringing method? 32. What is china cap? 7

8 33. List the meats or dish; you would serve with each of the five sauces. Explain how the main ingredient was cooked, for each dish, substitute another sauce. 10 pts. Sauce Serve with Preparation Quality Change sauce Difference Velouté Béchamel Espagnole Tomato Hollandaise Soups 34. What is a soup? 35. What are the two basic kinds of soups? 36. What are clear soups and give examples? 37. What are thick soups and give examples? 8

9 38. Describe each of the following types of soups. (Must use internet to answer). 10 pts. Winter melon soup: Gumbo: Borscht: Minestrone: Gazpacho: 39. Define oignon bru le : 9

10 40. What is a consomme? 41. Your consomme came out cloudy List the steps you should have followed and explain what you might have done wrong. 6 pts What is the main difference between cream and puree soups? 43. Why should cream soups never be allowed to boil? 44. What is bisque? 45. What is chowder? 10

Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved. STOCKS Four essential parts: Major flavoring ingredient Liquid Mirepoix Aromatics STOCKS Mirepoix: