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. 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!. 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.. Culinary Sciences . Warm-up: . Come up with a list of 5-10 soups that you have heard of and/or sampled. . Objective: . IWBAT identify and define different types of soups. IWBAT classify a soup given a recipe or description. . Sauces, a history. Originated in Roman times, but were closer to a condiment. Typically flavored with fermented fish called . garum. , . and heavily seasoned. Thickened with bread crumbs. Sauces have evolved to compliment dishes not overpower them. . 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. https://. www.youtube.com/watch?v=k4Fu3JAARhg&list=PL707A7C1798195D37. Stocks. Are the liquids that form the foundation of sauces and soups.. Stocks. Composed of 4 ingredients. 50% nourishing element. 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.. 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. Guerrini. . Australian . ‘. Bush Tucker. ’. How Indigenous Fruits, Spices and Herbs are Used in Cooking.. Also . known as ‘Citrus Caviar’ as they have lime crystals that . look . like beads of caviar which explode in your mouth, giving a unique lime sensation. . 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. 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.