PPT-Soups and Sauces

Foods and Nutrition What is soup Soup is basically a liquid with something to thicken it Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef. enwikipediaorgwikiCurd Sauces and soups with milk will the milk curdle Yahoo When cooking with milk in recipes such as soups and sauces when will the milk curdle and when wont it I recently tried to make a corn chowder that called for adding milk What is Stock?. A . flavorful liquid made by gently simmering bones and or vegetables.. 4 Essential Parts to Stock. Mirepoix. . – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.. Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.. Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. Soups can be the first course. . Soups can be a sweet last course.. Soups can be an entrée.. Importance & popularity of Soups. Popular in many cuisines. An important part of a meal internationally.. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Food Service . Sauces & Gravies. A sauce or gravy is a rich flavored, thickened liquid used to complement another food item. Sauces and gravies enhance the flavor, moistness, and appearance of meats, vegetables, fish, poultry, and desserts. The main difference between sauces and gravies is the flavor. A sauce does not always possess the same flavor as the food item it accompanies. Gravies possess the flavor of the meat with which they are served. The base of a gravy is the meat drippings acquired while roasting the meat. . . Becca. Curry and Jenny Provo. Keene State . D. ietetic . I. nterns 2014-2015. Ranking of Dressings. Ranking of Condiments. Ranking of Sauces. The How To. Tips of what to look for in dressings, condiments and sauces. By Kayla Yeo . Béchamel . Also known as White Sauce . Is made by thickening white milk with a simple white roux (.  is a substance created by cooking wheat . flour.  and . fat (traditionally.  butter) as the thickening agent. What is the intention of Soup when it is first being served of many dishes?. To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up. . Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Roux. Cornstarch. Arrowroot. Beurre. . Manie. Liaison. Roux. White roux . – removed from heat as soon as develops a frothy, bubbly appearance. Blond roux . – cooked slightly longer, until begins to caramelize flour.. Chapter 10. Balanced Menus. Learning Objectives. Explain what a balanced meal is in terms of nutrient content and eight ways to evaluate balanced menu items.. Describe appropriate ingredients, preparation/cooking methods, and several menu items including presentation ideas for each section of the menu: appetizers, . Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 2 . On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Stocks and. Sauces. Chapter 10 — Part 2. Go Formative.com . Write objective and date in comp . book. Have Foldable from yesterday out . for reference. Day 2!. Equations with Rational Numbers. AGENDA. ~. Flipgrid. review and video 3rd.