Lesson 14 (TLE10) (PHINMA)

• What is stock used for in cooking?

  Base for soups, sauces, and dishes
• What is stock made from?

  Meat, chicken, fish, bones, and vegetables
• Name three types of stock.

  Chicken, pork/beef, and vegetable stock
• What are the steps to prepare vegetable stock?

  1. Mix vegetables, ginger paste, celery, salt, and water
  2. Cook for 5 minutes until soft
  3. Cool and strain the stock
• What ingredients are needed for chicken stock?

  Chicken bones, onion, carrot, celery
• What is the procedure for making chicken stock?

  1. Place ingredients in a saucepan and cover with water
  2. Boil, remove impurities, and simmer for 3-4 hours
  3. Strain and use as needed
• How can you vary the preparation of meat stock?

  Substitute chicken bones with preferred meat bones
• What are the classifications of soups?

  1. Clear soups
  2. Thick soups
  3. Special and national soups
• What is a clear soup?

  A thin soup consisting mostly of broths
• What defines a thick soup?

  Highly flavored with viscous or jellied liquid
• Give an example of a special soup.

  Minestrone or oxtail soup
• What are some modern soup variations?

  • Soups made from berries and melons
  • Served cool with cream
• What are sauces used for?

  Enhance and smoothen flavors of food
• What is a roux?

  A thickening agent made from flour and fat
• What are the two types of roux?

  White roux and brown roux
• What are the five mother sauces?

  1. Béchamel
  2. Espagnole
  3. Hollandaise
  4. Tomato
  5. Velouté
• What is Béchamel sauce made from?

  Milk and/or cream with white roux
• What is Hollandaise sauce used for?

  Fish, vegetables, and eggs
• What is the main ingredient in Tomato sauce?

  Tomato products
• What is Velouté sauce made from?

  Chicken or fish with light roux
• What activities should groups perform in the kitchen?

  1. Prepare one roux and one beurre manié
  2. Prepare two types of sauces with recipes
  3. Present products with garnishing
• What is the importance of stock in cooking?

  • Base for soups and sauces
  • Essential for many recipes
• What are the characteristics of sauces?

  • Liquid seasonings
  • Enhance flavors of food