PPT-Stocks and Sauces

https wwwyoutubecomwatchvk4Fu3JAARhgamplistPL707A7C1798195D37 Stocks Are the liquids that form the foundation of sauces and soups Stocks Composed of 4 ingredients 50 nourishing element. 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!. . Becca. Curry and Jenny Provo. Keene State Dietetic Interns 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. Chef’s Choice. Chicken Noodle . Cream of Tomato. Cream of Broccoli. Cheddar. New England Clam Chowder. Chef’s Choice. Specialty Pizzas. Pasta & Sauces. Specialty Pizzas. Pasta & Sauces. Specialty Pizzas. 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!. The Slovak Republic. CEE NOIAs meeting, April 20th, 2015. 1. New system of emergency stockholding. The system of emergency oil stocks have changed in 2013. :. 1 August 2013 (the new legislation came into force), . 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. Objective. Explain the role of sauces.. Sauces. Sauces. are one of the building blocks of the culinary arts. There are thousands of sauces, and even more ways they can be paired with food. The Role of Sauces. Sauce. Chipotle Grilling Sauce . and Marinade. Smokey River. BBQ Sauce. Roasted. Garlic . Teriyaki Sauce. Red Wine Garlic. Marinade. All natural sauces . and marinades. Well-balanced sauces. Low sodium. Pen or Pencil. We are going to:. Talk about Soup. Market Orders for Soup & Salad. Discuss Individual Lab. Soup Notes – Chapter 43. Red: Thickening Methods (pg. 594-596). Orange: Soups (pg. 596-599). 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. Definitions. Stock. Broth. Mirepoix. Sachet / . Boquet. . Garni. Reduction. Glaze. Slurry. Roux. Beurre. . Manie. Au Sec. Clarified Butter. Compound butter. Emulsion. Mis. en Place. Remoullage. Depouillage. Penny stocks refer to smaller stocks of small companies that trade at lower than 5$ a share. Some penny stocks trade on exchanges, while most are bought and sold through over-the-counter (OTC) transactions. Penny stocks are most often stocks of small companies that trade at a price of a few dollars. Some years ago, all stocks trading below $1 were categorised as penny stocks by the SEC (U.S. Securities and Exchange Commission). However, today the definition encompasses all stocks that trade at lower than $5. Explain What is a Stock. Explain the Types of Stocks. Explain the Classification of Common Stock. Describe the Role of Beta in Your Portfolio. List the Various Stock Screening Criteria. Explain the Types of Analysis in Stock Trading. Sauces are thickened liquids that complement other foods. Sauce making is considered one of the most challenging skills to master. The role of sauces. Can be traced back at least 2,000 years to the Roman Empire.