Tle week 4 q3

Storage

The act of keeping things somewhere so that they can be used later, especially goods or supply.

Step 1

Perform Personal Safety and Hygiene Practice

Step 2

Cool down the stock to room temperature. Stirring the soup every few minutes can help cool everything down evenly.

Step 3

CHOOSE PROPER CONTAINER:Leave about an inch of empty space at the top of the container. Don’t forget to seal the container.

Step 4

LABELING: Label your cantainers (Name and date of preparetion)

Step 5

Place in the refrigirator or freezer. Stock will keep about A WEEK in the refrigirator, or 6-8 months IN THE FREEZER.

Airtight containers

Sauces and starches should be stored in _____ ___ to protect them from moisture and pests.

not be

Foods made with starches and dairyproducks should _____- be left at room temperature for long periods.

smaller

Using ___ containers helps reduce a sauce’s exposure to air and spoilage

stored properly

Dairy based sauces are prone to bacterial contamination if not ___.

low heat

Sauces should be reheated gently over ____ ___, not high heat.

caramel and chocolate sauces are best reheated using a __ ___ over simmering water.

double boiler

Bechamel Sauce

simplest of the mother sauces because it doesn’t require making stop

Veloute sauce

is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while.

Espagnole

also sometimes called BROWN SAUCE, is a slightly more complex mother sauce. It is made by thickening brown stock with a roux

Hollandaise

a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks

tomato sauce

it is made from stock (ham/pork) and tomato products seasoned with spices and herbs

hot sauces

made just before they are to be used or prepared cold but served lukewarm like pesto

cold sauces

cooked ahead of time, then cooled, covered, and placed in the refrigirator to chill. Cold sauces include a wide variety of preparations from basic oil and vinegar combinations to relishes and salsas.

Clarified butter, margarine, animal fat, vegetable oil and shortening

what are the 4 types of fats