Stocks, Soup, and Sauces

Stocks, Soup, and Sauces

Day 1: Knowing One's Schema

LIFE PERFORMANE OUTCOME

As a Christ-centered Paulinian, I am a courageous, resourceful explorer and problem solver, demonstrating my creativity and charism. 

LEARNING TARGETS

•  I can select and assemble correct ingredients in preparing stocks, soup, and sauces.

  
  

•  I can prepare a variety of stock recipes, soup, and sauces.

  
  

• I can identify the types of thickening agents and convenience products used in preparing sauces.

  
  

•  I can evaluate stocks, soup, and sauces flavor, color, and consistency.

  
  

Stocks, Soup, and Sauces

A stock is a liquid made by slowly simmering ingredients in water to extract their flavor. The skill to prepare flavored stocks in classical cuisine is the most important skill. It is the basis of soups, sauces, and most braised foods and stews.

DAY 1 - TASK 1 KNOWING ONE’S SCHEMA 

TRUE OR FALSE: Click TRUE if the statement is correct, then click FALSE if the statement is incorrect.

Multiple Choice

1. Jus is a rich, lightly reduced stock used as a sauce for roasted meat.

• TRUE

• FALSE

Multiple Choice

2. Glace is a stock that is made from bones that have already been used once to make a stock.

• TRUE

• FALSE

ADDITIONAL INFORMATION

REMOUILLAGE is a stock that is made from bones that have already been used once to make a  stock.

GLACE is a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

Multiple Choice

3. Court bouillon is an aromatic vegetable broth.

• TRUE

• FALSE

Multiple Choice

4. Puree soups are similar to cream soups.

• TRUE

• FALSE

Multiple Choice

5. Chowders are generally made from shrimp, lobster, or crayfish and thickened with a roux for better stability and consistency.

• TRUE

• FALSE

ADDITIONAL INFORMATION

BISQUES are generally made from shrimp, lobster, or crayfish and thickened with a roux for better stability and consistency.

CHOWDERS are hearty soups with chunks of the main ingredients and thickened with roux. The procedures for making chowders are similar to making cream soups, except chowders are not pureed and strained before adding the cream.

Multiple Choice

6. A sauce is liquid, creamy or semi-solid food served on or used in preparing other meals.

• TRUE

• FALSE

Multiple Choice

7. Bechamel is also known as white sauce.

• TRUE

• FALSE

Multiple Choice

8. The veloute sauce is made by thickening the brown stock with a roux.

• TRUE

• FALSE

ADDITIONAL INFORMATION

The ESPAGNOLE/BROWN sauce is made by thickening the brown stock with a roux.

Multiple Choice

9. Espagnole also known as brown sauce is made from veal, chicken, or fish stocks, or blond roux.

• TRUE

• FALSE

VELOUTE SAUCE is made from veal, chicken, or fish stocks, and a white or blond roux. The long slow process of cooking this type of sauce gives it a velvety texture and consistency, hence the name Veloute or Velvety.

Multiple Choice

10. Soya sauce is one of the most accepted sauces and has been part of the Oriental cuisine for more than 2,500 years.

• TRUE

• FALSE