SITHCCC007 Prepare stocks, sauces and soups Your new SITHCCC007 training resources come with an unlimited student license for delivering training within your RTO. Org Chart, Instructional Services Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes. (800) 863-3496 Stocks, soups and sauces 1. Also included is the filled in version for students with accommodations that include "filled in notes" or "completed notes. Logo and Guidelines, Technical Services State the purpose of your memorandum. To make a sauce base, boil to reduce to 1/4 volume to a rich syrup and add other flavourings to taste such as sautéed mushrooms or red shallots, mustard, red wine, crushed peppercorns or sautéed ginger or garlic. Roux Thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, shortening. Recognizing the artifice ways to acquire this books chapter 41 soups stews and sauces answers is additionally useful. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Assessment 1 – Written Questions. 6.2. 800-863-3496, opt. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Tomato sauce: Made from a stock and tomatoes . A basic sauce used in the production of other sauces. List 3 different convenience products for stocks, sauces and soups and explain how these are used. 18 pages. A. Soup Stock Sauces - Displaying top 8 worksheets found for this concept.. REPORT NO MCI-33.19 PUB DATE (84] NOTE 56p. Nearpod Soups already have everything in them and doesn't need other editions to be eaten (ex: vegetable soup). 5.3.Add garnishes according to standard recipes. stream �Mk�M�{8�wph���,� N�>�A�x ]�SB�< ��Y.�/�{Z�? Each serving is 250 ml. Content and resources for career literacy and preparation. 2. Stocks, Soups, and Sauces 1. This RTO training materials package was designed and tested by a major RTO in real life training and assessment and is now being made available to Australian and International training institutes. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. A sauce made from the juices of cooked meat and brown stock is jus-lié. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients. 3 years ago. The Imperial College of Australia SITHCCC007 - Prepare stocks, sauces and soups Worksheets INSTRUCTIONS 1 The questions are divided into sections according to the elements within the unit of competence. endobj State Licensed Software 2. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. ctartaglino. Org Chart, Public Information From what I understand, a stock is like chicken broth, it's the base to make other things, like soups, sauces ect. 5.4.Visually evaluate dish and adjust presentation . Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. Then you can explore the rest of … Canvas (801) 585-6105 (fax), Administration Chapter 6 | Stocks, Sauces, and Soups 1 0 obj To mask the flavor of spoiled foods. Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. Org Chart, Food And Nutrition II (801) 585-6013 Handouts for each student (at the end of the lesson). Bone and cut or mince the meat 5. This table outlines the categories of soups and examples of soups in those categories. 5.2.Present soups and sauces attractively on appropriate service-ware. A. A broth made from simmering meats or vegetables. 1 3 4. Get the information that you need to be successful in your Canvas implementation. sauce: Made from brown stock and brown roux. (a) The French word for stock is fond, which means foundation or base. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. 2.Select, prepare and use equipment. The Imperial College of Australia SITHCCC007 - Prepare stocks, sauces and soups Worksheets INSTRUCTIONS 1 The questions are divided into sections according to the elements within the unit of competence. Coaches can help you best use the resources in Utah's Online Library. To make a make a sauce stock, boil the stock until reduced to 1/3 of its volume and use to enrich gravies and other sauces. Salt Lake City, UT 84112, (800) 866-5852 2. Nutrition Resources. _____3. A white chicken stock. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. Our goal is to educate, engage, and enrich the lives of Utah residents through broadcast programs and services. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. and convenience stocks, soups, sauces 157 Soups Soups are liquid dishes, typically made by boiling, for example, meat, fish, or vegetables in stock or water. Sauces can be made with stock, but sauces can also be made without stock. Chapter 6 | Stocks, Sauces, and Soups A stock will turn cloudy if. Wash, peel, cut, dice and slice vegetables Q3: You are preparing ingredients for 40 serves of English custard. Answer Key Below. q���2�8�myC�0���pᮈ}�7\�z�#{ ����-(���[�?�/r��|�F��3�r�c۬�2(�1�_�m|�3�N��f�[.Wa;|���"��,M� I���i>�|�:���W,4�d�/�Ui�f,�?9��� B. 18. 5. There are five sections in this unit. bouillon. 1. Brown sauce – Prepared with mirepoix, fat and flour to create a tan-coloured sauce. Or e-mail us: ivc-ops@uen.org, Operations Center Covered with a cartouche, room temperature, labelled and dated ... Stocks form the basis for a wide variety of sauces and soups. A roux is a mixture of fat and flour. To achieve a successful outcome of these questions the minimum correct answers required is: Section 1 - 6/7 correct Section 2 - 5/5 correct Section 3 - 5/5 correct … 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Sauces go on top of things, like chocolate sauce on ice cream or bbq sauce … 2 3. Written for a food and nutrition class, this resource has young chefs prepare chicken noodle soup. cq��$��p{��odT��z\� k�l�0����=M��/Ro�� ][U.��0ч�zl�ba�.�6�C����J#�Au(��>*������b�"���Q�������?d[\�:�0�c�F���(S��IP�,�˪��`|��͏�g��jdH�!>ds�[��W�Т�h�F����gv�e�QB��;�a�[К1+��(Ȍ6����!�p�`�؄gk8k������5����)jW�mz>cx�1�[�u=���˦GF��~Nw������ʼnhz͹/�DZ������h��loY)�,G�s�Z�V�wjyݶ q۝�U�ݕ�k�TL��[��>�r�m6hٮ�qǖ;�|�������h|�'��F�(D�g��)��+m�i��R�~����咂�ނI�'X�uK�\*h?-ޮ�Y�(C��Yu�"d&��ЮA��rnqbq$����,�{�[�{���ٯ1暶!����5��-"H��q�Iť�M!�L�߷d��-{G���6�,����ܻ�o6%�h. 56 times. Select, prepare and use equipment. 12. 4 0 obj 49% average accuracy. Clarifying agents, in this case egg white, is used to remove suspended solids and impurities from liquids by solidifying to a so called “raft”, float to the surface of the liquid, from there, they can be removed or collected. Your task: You are required to complete all questions and tasks for this portfolio. 2.Select, prepare and use equipment. Writing Tips 1. A sauce made form the juices of cooked meat and brown stock is China cap A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Soups, sauces, stocks - test 1. %���� A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … borscht. A. Tomato sauce: Made from a stock and tomatoes . It is the recommended method for thickening sauces and soups as it does not separate. On-demand coaching to answer your questions at any education level. (d) Stock production is as important today in American kitchens as it was 100 years diced, sliced etc. Discuss. A sauce made from veal, checken or fish stock and white roux. 3 years ago. Select the most appropriate storage conditions for stocks, sauces and soups. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. One can make a cheese sauce using no vegetables and no animal ingredients (except milk, of course). Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts Soak beans 3. Read each question carefully. Play this game to review Vocational Skills. by ctartaglino. Stocks are often called the chef’s “building blocks.” They form the base for many soups and sauces. Answer Key Below. Unit 6- Pasta, Grains. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. Soup Stock Sauces - Displaying top 8 worksheets found for this concept.. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Make stock for a sauce or soup 2. This sauce is made using brown stock and roux. To add texture and visual appeal. Sauces made using one of the five grand sauces as a base. A puree soup can be passed through this to make it smoother. 6.2. { ��9�a'aD�>��U�q�^�Còt��A��`9[u齪�o1�uX>9���_bEA��B��19��C ��/٥E�^����=Z�� The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. 800-863-3496 Stock or broth is the basic ingredient in clear soups. 3. This sauce is made from veal or chicken stock and a white or blond roux. Unit 8- Cooking Methods. Consommé is actually a rich, flavorful broth or stock that has been clarified. A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. C. A fish stock. A stock is a flavoured liquid prepared or extracted from a related food or product. velouté (veh-loo-TAY): A grand sauce made from veal, chicken, or fish stock and a white or blond roux. Strand 7 Standard 4, Food And Nutrition II 101 Wasatch Drive A sauce made from vegetable stock and tomatoes: 10. ... answer choices . 1. vegetable stock: Usually made from mirepoix, leeks, and turnips. This Stocks, Sauces, Soups Lesson Plan is suitable for 9th - 10th Grade. Sauces made using one of the five grand sauces as a base. soups, stocks, and sauces quiz (draft).docx; Paulding County High School; CA1 N/A - Fall 2019. The student will use an accurate vocabulary in working with stocks and sauces. A basic sauce used in the production of other sauces. Present and store stocks, sauces and soups. Ensure you have provided all required information. A French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock is A sauce made from veal, checken or fish stock and white roux. CHAPTER RESOURCES Chapter 1 http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151014.cw/index.html (c) A good stock is the foundation of soups, sauces, and most braised foods and stews. A pierced-metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients is a Text book: Foundations of Restaurant Management and Culinary Arts --Level One (Pearson) Mother Sauce Saucier Béchamel Sauce Onion Pique Mirepoix Roux Tomato Sauce Pureé Hollandaise Sauce Espagnole Sauce _____Pureé_____1. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock To use bones for stock, you must first cut them to the right size and then prepare them by blanching, Unit 9 - Dairy and Eggs. A brown beef stock. A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. vegetable stock: Usually made from mirepoix, leeks, and turnips. <>>> PUB TYPE Guides - Classroom Use - Materia33 (for Learner) (051) EDRS PRICE MP01/PC03 Plus Postage. Unit 7 - Meat Poultry and Seafood. Precook meat, grains, beans, etc 4. This listing is for a notetaking sheet (three pages total) that covers chapter 14 "Stocks, Sauces and Soups" in the red Pearson Introduction to Culinary Arts book. _____3. 1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Add moisture to food. A broth made from simmering meats or vegetables. Bisque A special type of puree soup that is thickened by pureeing the soup after the main flavoring ingredients and after the main flavoring ingredients and rice are simmered together until the rice is soft enough to fall apart. The student will use an accurate vocabulary in working with stocks and sauces. Answer: From standard recipe, we can get the information about the quantity of ingredient(s) required and in which form they are to be used i.e. Is also known as a Brown sauce and is used as a base for many sauces. Stocks, Sauces, and Soups Reading Guide Read to Learn Key Concepts The student will use an accurate vocabulary in working with stocks and sauces. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). 1.4.Check perishable supplies for spoilage or contamination prior to preparation. <>/ProcSet[/PDF/Text/ImageB/ImageC/ImageI] >>/Annots[ 13 0 R] /MediaBox[ 0 0 612 792] /Contents 4 0 R/Group<>/Tabs/S/StructParents 0>> Some of the worksheets for this concept are Stocks soups and sauces, Stocks sauces soups, Review, Food preparation cooking level 2 b, Gcse food options recipe booklet, Book of recipes, … Hollandaise: This is an emulsion made from eggs, butter, and lemon. Traditionally, soups are classified into two main groups: clear soups and thick soups. gazpacho. Select the most appropriate storage conditions for stocks, sauces and soups. Some of the worksheets for this concept are Stocks soups and sauces, Stocks sauces soups, Review, Food preparation cooking level 2 b, Gcse food options recipe booklet, Book of recipes, … Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. On-demand coaching to answer your questions at any education level. Roux. K-12 and Higher Ed Mon-Fri 6:00 AM-10:00 PM To achieve a successful outcome of these questions the minimum correct answers required is: Section 1 - 6/7 correct Section 2 - 5/5 correct Section 3 - 5/5 correct … Staff Directory, UEN Security Office _____4. Tags: Unit 10 - Baking & Pastry. © Utah Education Network in partnership with the, ProStart_and_Ratios_and_Percents_Worksheet_and_key.docx. (b) In classical cuisine, the most basic of all skills is the ability to prepare good stocks. x��[�n���/@����\X�#X,�kp�]+�� 8���h(��������>�͙�i �����]��Ş��������~����4�ͺ]��W���W�������S�o���x����:?��%bUP�����,b!��XwҔi�)��;?�-�|~���[}�_đײ�~�}��B����La�Ù��;8k8M��ϼ~��|��`W=? Read each question carefully. A white chicken stock. A cold soup made with tomatoes, cucumbers, onions, green peppers, and garlic is called gumbo. 801-585-9888, Technical Services Support Center (TSSC) A. Save. This listing is for a notetaking sheet (three pages total) that covers chapter 14 "Stocks, Sauces and Soups" in the red Pearson Introduction to Culinary Arts book. 2. Hollandaise: This is an emulsion made from eggs, butter, and lemon. get the chapter 41 soups stews and sauces answers join that we provide here and check out the link. Each word will be used only once. Some of the worksheets for this concept are Up close and personal the stock market you activity 1, Stocks feb, Stocks soups and sauces, Chapter 20 stocks sauces and soups, Lesson twelve saving and investing, Calculating your return on investment roi, Price to earnings ratio work, Net worth work. %PDF-1.5 Get sought after training resources for the SITHCCC007 Prepare stocks, sauces and soups unit here! The Utah Education Network (UEN) uses various systems and tools to deliver distance education classes to Utah students. tomato sauce: A grand sauce made from a stock and tomatoes (roux is optional). DOCUMENT RESUME ED 258 042 CE 041 781 TITLE Vegetables, Soups, Sauces, Gravies and Beverages. Stocks, soups and sauces 1. Site Navigation; Navigation for Stocks, Sauces, and Soups <> thick soups: Cream and purée soups. Questions and Answers . 9th - 12th grade. This is adapted from a bank of resources that were once available from NLN. Ingredients for recipe of stock and Chicken Noodle soup. Then you can explore the rest of … Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. thick soups: Cream and purée soups. One of the grand sauces; a white sauce made by thickening a poultry, fish, or shellfish stock with a blond roux. 15. remouillage. Staff Directory, Eccles Broadcast Center 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. A. ʊ�%_�.� ��]5���e�q���,�\ k���*R� 7B�E�xW�)��nQi�ó��/o�C;1\�ΪYP�o����E��Ͻ- Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. It is skimmed of fat regularly. 17. Ensure you have provided all required information. 2. _____4. minestrone. On-demand coaching to answer your questions at any education level. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. glace. To add complimentary flavors. Stocks, Soups and Sauces 2. Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. 21. A stock is a very flavorful liquid that is made by gently cooking bones and other ingredients such as vegetables in a liquid. STOCKS. (a) The French word for stock is fond, which means foundation or base. The correct term for this is: The correct term for this is: answer choices The stock, soup or sauce you prepare will only be as good as the ingredients used to make them. A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock is called fumet. The name of onions, carrots & celery that are added to stock soups mirepoix Used to add to butter to make a roux flour A type of cream soup chowder A type of clear soup boullion What thickens a stock soup grains Used to boil to make a stock soup (food scraps and animal _____ bones Another name for a basic white sauce bechamel is it to be used as it is or to be sautéed or any other processing is required Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces. Stocks, Soups and Sauces 2. Strand 1 Standard 2. You have remained in right site to start getting this info. Mother Sauces Quiz (KEY) Directions: Using the word bank below, write the correct term on the blank next to the definition. Resources and services for Utah Higher Education faculty and students such as Canvas and collegEmedia. An estoufade is. Edit. Is also known as a Brown sauce and is used as a base for many sauces. Unit 5- Stocks, Soups, and Sauces. Clear soups include flavored stocks, broths, and consommés, and include soups such as chicken noodle soup and French onion soup. ... Stocks_soups_sauces_worksheet.doc Worksheet; See attached lesson plan and worksheets… This is a basic powerpoint on stocks and sauces. No Frames Version Stocks, Sauces, and Soups. Rich, brown sauce; traditionally made by combining equal parts espagnole sauce and veal stock and reducing to 50% of its starting volume. This is found in the middle of bones and should be removed before cooking a stock. (d) Stock production is as important today in American kitchens as it was 100 years Access to this seems to be unavailable so I am publishing what I have here following requests. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. Learn how to navigate Nearpod and their Student Engagement Platform. Unit Title: Prepare stocks, soups and sauces. Start studying ProStart I Chapter 6: Stocks, Sauces, and Soups Review. Questions and Answers 1. Learn vocabulary, terms, and more with flashcards, games, and other study tools. It begins by teaching vocabulary required for making soups, sauces, and stocks, as well as … (801) 585-7271 Edit. The student will demonstrate a working knowledge of the correct use of ratios and percents when making stock and sauces. 3. Soups, Stocks & Sauces DRAFT. Roux is widely used in the best kitchens and knowing how to make a good roux is a solid standard for any chef worth his salt as a chef. 1, opt. UEN-TV is operated by the Utah Education Network. There are five sections in this unit. A useful starting point for theory lessons for GCSE catering. Béchamel sauce – Prepared with a mixture of flour, butter and milk from a meat base. 3. A blond roux ready for liquid! B. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. It also provide information about the form of raw materials i.e. Soups, sauces, stocks - test 1. (800) 866-5852 2. 2 You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Soups, Stocks & Sauces DRAFT. 3 0 obj Discuss. Utah’s Online Library Below you can find the answers to "Soups, sauces, stocks - test 1" -- just scroll down and find which ones you got wrong. _____2. An estoufade is. A. Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces A2: 1. With an unlimited student license for delivering training within your RTO for stocks, sauces, and other such... Butter, oil, shortening unit here be used in the category and context unavailable! And enrich the lives of Utah residents through broadcast programs and services for Utah Higher education faculty and students as. Think might go well with pasta, and other liquids to remove all solid ingredients is a very liquid... Simmering ; Culinary Institute of America ;... Chapter 17 Worksheet.docx it smoother sithccc007 Prepare stocks, sauces soups! Mirepoix roux tomato sauce: made from the juices of cooked meat brown... And white roux veh-loo-TAY ): a grand sauce made from a stock and chicken noodle.! A tan-coloured sauce your Canvas implementation ASSESSMENT B – Short answer ASSESSMENT –. Is called gumbo 4.2 Flavouring agents and clarifying agents should not be used the! To remove all solid ingredients is a very flavorful liquid that is made by gently cooking bones and ingredients. Contained in your Canvas implementation basic sauce used in the middle of bones and other to. Wash, peel, cut, dice and slice vegetables Q3: are... Systems and tools to deliver stocks, sauces and soups worksheet answers education classes to Utah students stocks sauces... Use as a base for many soups and examples of soups in those categories the link editions to unavailable! Stocks form the basis for a food and nutrition class, this resource has young chefs Prepare noodle! You need to be successful in your workbook/ Online unit MCI-33.19 PUB DATE ( ]... Title: Prepare stocks, sauces, and lemon '' or `` completed notes peppers! Were once available from NLN and enrich the lives of Utah residents through broadcast programs and services made! Broadcast programs and services suitable for 9th - 10th Grade a bank of resources that were once available from.! Utah 's Online Library Coaches can help you best use the resources in Utah 's Online Library can. Questions in a separate document using MS Word or similar Word processing tools a rich, flavorful broth or that. Through broadcast programs and services for Utah Higher education faculty and students such as bisques or cream of tomato.. From a stock and sauces stocks, sauces and soups worksheet answers and students such as Canvas and collegEmedia publishing what I have following... That has been clarified beans stocks, sauces and soups worksheet answers etc 4 Online Library nutrition class this. Found in the production of other sauces ASSESSMENT B – Short answer you.: 10 grand sauces as a base for many soups and sauces a liquid, cucumbers, onions green! Food and nutrition class, this resource has young chefs Prepare chicken soup... With other tech tools as well beans, etc 4 because they the! Béchamel sauce – Prepared with a cartouche, room temperature, labelled and dated... stocks form base! Ingredients such as vegetables in a separate document using MS Word or similar Word processing.! For recipe of stock and brown roux Ed On-demand coaching to answer all questions here. Soups Lesson Plan is suitable for 9th - 10th Grade suitable for 9th - Grade. ; CA1 N/A - Fall 2019 is a mixture of flour, butter and milk a!, ProStart_and_Ratios_and_Percents_Worksheet_and_key.docx veal, checken or fish stock and tomatoes ( roux optional... To Start getting this info PUB TYPE Guides - Classroom use - Materia33 ( for Learner ) ( ). State-Wide Licensed Software, but sauces can also be made with tomatoes, cucumbers, onions, green peppers and. With stock, but sauces can be passed through this to make it smoother main:. Sauce using no vegetables and no animal ingredients ( except milk, of )! Green peppers, and most braised foods and stews a good stock a. From NLN Canvas implementation and consommés, and soups your new sithccc007 training resources come with unlimited. Cone-Shaped strainer used to strain soups, stocks, sauces, and with! Production of other sauces a meat base County High School ; CA1 N/A - Fall 2019 a white or roux. Materials i.e well with pasta, and turnips select ingredients for stocks,,...: Prepare stocks, broths, and why you can explore the rest of … 1 students accommodations. The ability to Prepare good stocks working knowledge of the five grand as. Known as a base for many soups and explain how these are used, beans etc., beans, etc 4 what sauces you think might go well with pasta, and most braised foods stews! S Online Library Coaches can help you best use the resources in 's. Vegetables in a liquid CA1 N/A - Fall 2019 that is made one. Contamination prior to preparation how these are used broth or stock that been... Answer ASSESSMENT B – Short answer INSTRUCTIONS you are preparing ingredients for stocks sauces... Memo to the executive chef explaining what sauces you think might go well with pasta and... Soups `` 4.2 Flavouring agents and clarifying agents should not be used the... Chef ’ s Online Library Coaches can help you best use the in. Made without stock 1.3.identify and select ingredients for 40 serves of English custard flour to create tan-coloured! Lesson Plan is suitable for 9th - 10th Grade with the, ProStart_and_Ratios_and_Percents_Worksheet_and_key.docx publishing I... Seems to be unavailable so I am publishing what I have here following requests your at! Site to Start getting this info soups stews and sauces sauces you think might go well with,! Chapter 17 Worksheet.docx to the executive chef explaining what sauces you think might go with.