This document discusses proper storage and reconstitution of stocks, sauces, and soups. It provides instructions on cooling and refrigerating stocks, and notes that sauces do not freeze well. Methods of reconstitution include straining stock and cooling it quickly before refrigerating or freezing. Equipment for storage includes glass containers, pots, and refrigerators.
This document discusses proper storage and reconstitution of stocks, sauces, and soups. It provides instructions on cooling and refrigerating stocks, and notes that sauces do not freeze well. Methods of reconstitution include straining stock and cooling it quickly before refrigerating or freezing. Equipment for storage includes glass containers, pots, and refrigerators.
This document discusses proper storage and reconstitution of stocks, sauces, and soups. It provides instructions on cooling and refrigerating stocks, and notes that sauces do not freeze well. Methods of reconstitution include straining stock and cooling it quickly before refrigerating or freezing. Equipment for storage includes glass containers, pots, and refrigerators.
This document discusses proper storage and reconstitution of stocks, sauces, and soups. It provides instructions on cooling and refrigerating stocks, and notes that sauces do not freeze well. Methods of reconstitution include straining stock and cooling it quickly before refrigerating or freezing. Equipment for storage includes glass containers, pots, and refrigerators.
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__T__R__ R__C__ __ S__ I___ ___T___ __ A __ __ E __ O __ __ S STORE AND RECONSTITUTE STOCKS, SOUPS, AND SAUCES Learning Objectives: 1. Identify storing equipment for storing stocks, sauces, and soups. 2. Determine the proper ways in storing stocks, sauces, and soups. 3. Analyze the methods of reconstituting stocks, sauces, and soups. Sauce, Stock and Soup must have a proper storage Storage of Stocks/Sauces and Soups Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1 gallon amounts to be used for sauces. However, once a stock has been used to make a sauce, the sauce itself should not be frozen. Sauces do not freeze well and should be made in amounts needed on the day of production. Remember these! • “The stock should never be put in the refrigerator while it is hot. • A good way to cool the stock is to place the hot stock pot in a sink full of cold water and ice cubes until it is lukewarm but it should not exceed one hour. • After leaving it uncovered for the first half hour and stirring occasionally to cool, it should be covered with an upside down plate to prevent evaporation. Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five days but it is best if used in two days. Storage of Starch and Sauces
Sauces and starches should be
kept in airtight container and stored in a cool dry place away from the Food made with starches contains egg, milk, cream of other dairy products all of which make them prone to bacterial contamination and to food-borne illnesses. Sauces made with these ingredients should be kept out of the temperature danger zone. Thickened sauce should also be prepared, served, and stored with caution. These products should be stored in the refrigerator and never left to stay for long at room temperature. Storing Equipment
1. Glass/Plastic Container 2. Stock pot 3. Refrigerator Ways to Reconstitute Stocks 1. Skim the surface and strain off the stock through a china cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows: - Set the pot in a sink with blocks, rack or some other object under it. This is called venting. This allows cold water to flow under the pot or around it. - Run cold water into the sink, but not higher than the level of the stock. - Stir the pot occasionally so the stocks cool evenly Cooling stock quickly and properly is important. Improperly cooled stock may spoil in 6 to 8 hrs. 3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to 3 days if properly refrigerated. Stock can also be frozen and will last for several months. Ways to Reconstitute Stocks, Sauce and Soup 1. by adding water 2. by using other liquid like evaporating milk, coconut milk, and fruit juices GROUP ACTIVITY: List down the different ways on how to reconstitute stocks, sauces, and soups and the 3 ways on how to store it.
