Stocks, soups and sauces revision - missing words

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Fill in the missing words to revise these topics

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Emmalene Massey

United Kingdom

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Compléter Stocks, soups and sauces revision - missing wordsVersion en ligne Fill in the missing words to revise these topics par Emmalene Massey 1 Adding other ingredients to a sauce will make one of its many . For example , what do you add to sauce to make Mornay sauce ? Bechamel + = Mornay You might serve mornay sauce with the following : Fish Vegetables Other sauces can you make using bechamel as a include : sauce sauce These can be served with : Vegetable s 2 There are several reasons why we add to a . Here are some examples of these reasons : - Adds additional - Adds - Compliments the - Adds and - Enhances value of the meal 3 If you make a stock , or sauce that is not going to be used , you should follow these examples of practice : - Rapid should take place - store ( plastic containers with / packing ) - Place raw produce in storage - Label and for stock - In a refrigerator at or or frozen at - or below You should ensure that it is for storage to 5°C within minutes If you are hot holding a soup or sauce for service , you should ensure the temperature stays at all times . 4 When preparing and serving a , whether this is a cream soup , a , a puree etc . there are to take into account regarding portion . These include : How much is being served as a portion ( generally 200 - is appropriate for a serving of soup ) Where on the menu is the soup e . g . is it followed by lots of other courses , is it a , is it a ? of your ingredients The from your recipe What are you using to accompany the soup Type of / style of 5 - It has been - The stock should be - It should not have an fish - It should be and without - Flavour is clear and not too strong or - There should be no traces on the of the stock - All should have been - That it is made - That it has been correctly stored at ? C or

Compléter

Stocks, soups and sauces revision - missing wordsVersion en ligne

Fill in the missing words to revise these topics

Adding other ingredients to a sauce will make one of its many .

For example , what do you add to sauce to make Mornay sauce ?

Bechamel + = Mornay

You might serve mornay sauce with the following :
Fish
Vegetables

Other sauces can you make using bechamel as a include :
sauce
sauce

These can be served with :

Vegetable s

There are several reasons why we add to a . Here are some examples of these reasons :
- Adds additional
- Adds
- Compliments the
- Adds and
- Enhances value of the meal

If you make a stock , or sauce that is not going to be used , you should follow these examples of practice :

- Rapid should take place
- store ( plastic containers with / packing )
- Place raw produce in storage
- Label and for stock
- In a refrigerator at or or frozen at - or below

You should ensure that it is for storage to 5°C within minutes

If you are hot holding a soup or sauce for service , you should ensure the temperature stays at all times .

When preparing and serving a , whether this is a cream soup , a , a puree etc . there are to take into account regarding portion . These include :
How much is being served as a portion ( generally 200 - is appropriate for a serving of soup )
Where on the menu is the soup e . g . is it followed by lots of other courses , is it a , is it a ?
of your ingredients
The from your recipe
What are you using to accompany the soup
Type of / style of

- It has been
- The stock should be
- It should not have an fish
- It should be and without
- Flavour is clear and not too strong or
- There should be no traces on the of the stock
- All should have been
- That it is made
- That it has been correctly stored at ? C or

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Stocks, soups and sauces revision - missing words

Compléter

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Créé par

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Stocks, soups and sauces revision - missing wordsVersion en ligne

par Emmalene Massey

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