Professional Documents
Culture Documents
CBLM Cookerync2 Uc2 Ecarreon Sauces2
CBLM Cookerync2 Uc2 Ecarreon Sauces2
A. INTRODUCTION
This module deals with the skills, knowledge, and attitude required to prepare various stocks, sauces and soups in a
commercial/institutional kitchen
B. LEARNING ACTIVITIES
LO 1: Prepare stocks, glazes and essences required for menu items.
Learning Content Methods Presentation Practice Feedback Resources Time
Stocks & Sauces: Lecture Reading the Answering Checking Power point 24
Foundations for Great Discussion INFORMATION Self-checks answers with presentatio hou
Cooking Cooking demonstration SHEET, 2.1-1 answer key n rs
2.1-1 2.1-1 Eraser
C. ASSESSMENT PLAN
Written Test
Performance Test
D. TEACHER’S SELF-REFLECTION OF THE SESSION
Qualification: Cookery NC II
Operation/Task/Job Sheet
Self Check
Information Sheet
Learning Experiences
Module Content
List of Competencies
Front Page
Module Content
List of Competencies
MODULE DESCRIPTOR: This module deals with the skills, knowledge, and
attitude required to prepare various stocks, sauces
and soups in a commercial/institutional kitchen
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Prepare stocks, glazes and essences required for menu items.
2. Prepare soups required for menu items.
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups
ASSESSMENT CRITERIA:
1. Prepared a variety of stocks, soups and sauces from different recipes.
2. Identified different classifications of stock, soups and sauces
3. Stored and re-heated/reconstituted stocks, sauces and soups
4. Followed safety and hygienic practices in handling food, tools and
equipment
Assessment Method:
1. Direct observation of the candidate while making stocks, sauces and soups
2. Demonstration of sample dishes prepared by the candidate
3. Written or oral questions to test candidate’s knowledge on sauces, soups and
stocks
4. Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate, e.g. menus
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
5. Assessment may be done in the workplace or in a simulated workplace setting
(assessment centers)
6. Assessment activities are carried out through an accredited assessment
center
Contents:
Assessment Criteria
Conditions
Assessment Method:
1. Direct Observation
2. Cooking Demonstration
3. Written or Oral
Perform Task Sheet 2.1-1 If you have questions about the Task
Sheet and Job Sheet, please ask your
trainer.
After doing all activities of this Leaning
Outcome, you are ready to proceed to
Prepare soups required for menu
items.
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define Stocks and Sauces
2. Identify different types of stocks
3. Use different ingredients and flavoring agents in making stocks and sauces.
4. Produce a variety of stocks, glazes, flavorings, seasonings according to enterprise
standards.
Introduction:
you will see a new world open up to you in ways you've never thought of before.
Stocks are the bases of almost everything we do. The French appropriately call it
a fond (base). We usually create stocks on a regular basis whether we know it or not. If
you've ever used water as a base for your soups and added a bouillon base to flavor it,
that's a stock! those things are nothing but salt and MSG!. Stocks are the perfect
complimentary companion to the kitchen. They utilize scrap waste, add depth and
STOCKS VS SAUCES
Stock is the essence of flavor dispersed into water. There are countless stocks that span
many nations and cultures. A stock that is unique to a culture defines and dominates
that regional flavoring. Mexican food has their own stocks. The Japanese have their
own stocks. China, Thailand, India, and France - you name it! While sauces are
generally derived from stocks and are thick, rich and full of flavor.
4 TYPES OF STOCK
Stocks are one of the most important foundations for cooking. Think of it as support
beams for the house of culinary. Let's explore the different types of stocks to see what
we can learn.
White Stock
A white stock is a stock made from bones that
have not been roasted or browned. They are
usually raw and the most common type of white
stock is the all-purpose Chicken Stock. A white
stock has a lightly golden color that is clear and
mild in flavor. White stocks are typically used as
bases in soups and as a substitute for water
(Pilafs, for example). They can remain relatively colorless if colorless vegetables are
used (a white mirepoix for example). Chicken stock/white stock tends to have less
gelatin content than brown/beef stock so thickening by reduction does not produce the
results one would see from a brown stock.
Brown Stock
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Brown stocks are typically made with beef bones. The best types of bones to use are the
knuckle/shank from veal, as they contain higher
collagen content that produces the ever appealing
gelatin look. By roasting the bones prior to making the
stock, you get a deep, rich, dark brown color. The
caramalization of the bones gives the stock its color and
flavor. Stock is very easy to store and use as needed
making it extremely versatile
Brown stock is also the most difficult to make, as it not only requires the proper type of
bones, the precise browning of said bones, and the 8-12 hour cooking times, but also a
certain level of understanding about the process and desired outcome of the stock. I
encourage everyone to practice and experiment making brown stock, because that's the
only way you're going to get better!
The uses for brown stock are usually reserved for darker dishes such as beef gravies,
stews, and jus'. It is also the base for making demi-glace, espagnole and, the ultimate in
decadence, glace de viande which are used in the production of the most advanced
sauces. Developing your own brand of brown stock (Or any stock) is vital to your
success as a cook.
Fish Stock
Fish stock is derived from the bones of non-fatty fish. The
preferable bones are that of the halibut, or if unavailable,
other non-fatty flat fish. They are a snap to make, taking
only 45 minutes, and are essential for dishes that showcase
seafood as its main. Chowders, a variation of classic fish
stock where the head and trim are used. This can produce
a fatty and cloudy stock as opposed to solely bones
are a great use for stocks, as well as a poaching liquid for other fish. A Fish stock is clear
with a pronounced fish flavor and very light body. There is a variation to the fish stock
Vegetable Stock
Vegetable stock is just as the name implies. It is a low-
cost vegetarian stock used in soups with no meat, or as
a flavor enhancer in place of water. A good vegetable
stock should be clear and light-colored. There is no
gelatin content due to no animal products used.
Vegetable stock can be used in place of many meat-
based stock recipes. It is very convenient when
preparing vegetarian dishes or as a lighter, more healthful alternative when preparing
sauces or soups. While many different types of vegetables can be used for stock making,
more variety is not always better. Sometimes only using one or two vegetables that
compliment the finished dish works out better than a stock made with too many
vegetables.
3. These are typically made with beef bones. The best types of bones to use are the
knuckle/shank from veal, as they contain higher collagen content that produces the ever
appealing gelatin look
A. Fish Stock
B. Vegetable Stock
C. White Stock
D. Brown Stock
4. They are a snap to make, taking only 45 minutes, and are essential for dishes that
showcase seafood as its main ingredient.
A. Vegetable Stock
B. Fish Stock
C. White Stock
D. Brown Stock
5. A variation of classic fish stock where the head and trim are used. This can produce a
fatty and cloudy stock as opposed to solely bonesare a great use for stocks, as well as a
poaching liquid for other fish.
A. Chowder
B. Fish Sauce
C. White Stock
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
D. Brown Stock
1. C
2. B
3. D
4. B
5. A
Steps/Procedure:
1. Based on the recipe, prepare the ingredients needed for stock making.
2. Put the flavoring agents of your choice into a big pot and cover
them with cold water.
3. Add choice of vegetables, seasoning and flavor enhancers
4. Bring water to the boil and then immediately reduce heat to very
low so that it barely simmers.
5. Simmer uncovered for two to three hours, occasionally skimming off
any foam that rises to the surface
6. Remove the bones and strain the stock in a very fine colander or
strainer. Let cool and remove any fat that has risen to the surface
7. Place it in a bowl and present your stock to your Trainer.
Assessment Method:
1. Direct observation of the candidate while making the soup.
2. Oral questions to test candidate’s knowledge on stocks.
CRITERIA
YES NO
Did you….
1. Prepared the ingredients needed for stock making.
2. Placed the flavoring agents of your choice into a
big pot and covered them with cold water.
3. Add choice of vegetables, seasoning and flavor
enhancers
4. Brought water to boil and then immediately
reduced heat to very low so that it barely simmers.
5. Simmered uncovered for two to three hours,
occasionally skimming off any foam that rises to
the surface
6. Removed the bones and strained the stock in a
very fine colander or strainer. Let cool and remove
any fat that has risen to the surface
7. Placed it in a bowl and presented your stock to
your Trainer.
8. Finish the task based on the allotted time?
9. Use the tools, equipment and materials properly?
Contents:
Assessment Criteria
Assessment Method:
1. Direct Observation
2. Cooking Demonstration
3. Written or Oral
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define the basic principle of soup and identify the main ingredients of soup
2. Identify types of soup.
3. Prepare variety of soup according to enterprise standard
4. Apply the right flavor, color, consistency and temperature, in clean service ware
of soups without drips and using suitable garnishes and accompaniments
Introduction:
Soup
Soup is a primarily liquid food, generally served warm (but may be cool or
cold), that is made by combining ingredients such as meat
and vegetables with stock, juice, water, or another liquid. Hot soups are additionally
characterized by boiling solid ingredients in liquids in a pot until the flavors are
extracted, forming a broth.
Two Main Groups of Soups
Traditionally, soups are classified into two main groups: clear soups and thick
soups..
Soups are similar to stews, and in some cases there may not be a clear distinction
between the two; however, soups generally have more liquid than stews.
Clear Soups
Clear soups are made by simmering meat, poultry, fish or vegetables in liquid to
create a broth. The broth can be served on its own, or it can be used as the basis for
an augmented clear soup. Well-known clear soups include chicken noodle soup,
matzo ball soup, Vietnamese pho noodle soup and Italian brodo. With all of these
soups, even though the bowl may be filled with many ingredients, the broth itself is
transparent and contains no dairy or other thickeners.
Thick Soups
Thick soups are classified depending upon the type of thickening agent
used: purées are vegetable soups thickened with starch; bisques are made from
puréed shellfish or vegetables thickened with cream; cream soups may be thickened
with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other
ingredients commonly used to thicken soups and broths include
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
egg, rice, lentils, flour, and grains; many popular soups also include carrots and
potatoes.
Liquid
• Use vegetables such as carrots, celery, and onion to prepare a stock as the soup’s
foundation.
• Purchase a low-sodium stock base.
• Enhance the flavor of purchased stock base with a vegetable mirepoix (celery,
onion, carrots).
• Use fruit and/or vegetable juices for part of the liquid.
Principal Ingredients
• Choose seasonal vegetables as the primary ingredient for soups.
• Introduce new vegetables by adding a small quantity to popular soups.
• Use fresh or frozen fruits or vegetables in soups.
• Add whole grains, such as barley or whole wheat pasta, to make a hearty soup.
• Use a small amount of lemon juice or vinegar to brighten the soup’s flavor.
• Add fresh herbs shortly before service for the best flavor.
• Add spices early in the cooking process to bring out their flavor.
Cooking Soups
• Cuts of meat that are less tender should be added early in the cooking process.
• Add fish close to the end of the cooking process to keep it from overcooking.
• Allow a little more time than cooking in plain water. Beans and Legumes:
• Soaked beans, lentils, and black-eyed peas should be added with the liquid so they
will fully cook.
• A small-diced cut of potatoes, carrots, and winter squashes will require 30–45
minutes to cook.
Green Vegetables:
• These vegetables should be added during the final 15–20 minutes of cooking the
soup.
Garnishing Soups
Sauté minced garlic in butter over medium-low heat for one minute. Add bread
cubes. Cook and stir until toasted, about 3 to 5 minutes. Variations: Add rosemary,
thyme, or oregano.
Parmesan Crisps
Use mini cookie cutters to cut shapes out of flour or corn tortillas. Toss with oil or
butter and cinnamon sugar. Bake at 375° F for 10 minutes. Variations: Go
savory with cumin or smoked paprika, salt, and pepper.
Use a vegetable peeler to make thin strips. Toss with oil or butter, and season with
salt and pepper. Bake at 375° F for 10 minutes, or until lightly crunchy. Variations:
Season with cayenne, curry powder, or cinnamon sugar.
1. Clear Soups
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
2. Thick Soups
3. Liquid
4. Seasoning
5. Basic Ingredients
7. Parmesan Crisps
Steps/Procedure:
1. Assemble the ingredients. Cut vegetables uniformly. Uniform vegetables
ensure uniform cooking and an attractive soup. Pieces of vegetables should
be large enough to be identifiable but small enough to eat with a spoon.
2. Sweat vegetables (onions, celery, and carrots) in small amount of oil.
3. Add the liquid.
4. Add the seasonings.
5. Add additional ingredients according to their cooking time. Grains and
pastas should be cooked separately and added to the soup at the end.
Cooking starches in the soup makes it cloudy. Add long-cooking vegetables
first and short-cooking vegetables near the end.
6. Simmer until vegetables are tender to blend the flavors.
8. Serve immediately and Add garnishing.
9. Place it in a bowl and present your stock to your Trainer.
Assessment Method:
1. Direct observation of the candidate while making the soup.
2. Oral questions to test candidate’s knowledge on soup making.
Bibliography
Websites:
https://www.reference.com/food/clear-soup-20ded0de766e3ae0
http://dish.allrecipes.com/ideas-for-easy-soup-toppings/
http://theculinarycook.com/types-of-soup-you-need-to-know/
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Differentiate Consommé and Bouillon
2. Recall the different thick soups.
Introduction:
As discussed earlier, there are two types of soups, the clear and thick soups.
We will further discuss about it here in this information sheet.
Consommé
(pronounced "con-som-AY") is a strong, rich, flavorful soup made by
concentrating and clarifying stock. The word consommé means "completed" or
"concentrated" in French.
Beef or veal consommé is made from brown stock, and has a rich, amber color
produced by roasting the bones to make the stock, and also through adding some sort
of tomato product, such as tomato paste, during the roasting process.
Chicken consommé is made from chicken stock, and is a pale yellow color. In
each case, however, the distinguishing characteristics of a consommé are its strong
flavor and its clarity. Because it is high in gelatin, which is produced through the
cooking of a protein called collagen which is present in bones, consommé also
possesses a property called body. In this context, the term body refers to the fact that
consommé has a richer, more weighty mouth-feel than ordinary broth.
Consommé is clarified through a process that involves simmering the stock
along with a mixture of egg whites and lean ground meat called a clear meat. As the
consommé simmers, the clear meat solidifies into what is known as a raft which
floats atop the liquid. The clear meat draws proteins and other impurities that cloud
a stock out of the liquid, leaving it perfectly clear.
One of the most important rules about making consommé is that it should not be
stirred during the simmering process. Stirring or otherwise agitating the liquid while
it simmers will disrupt the clarification process, so the consommé will turn out
cloudy.
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
That's why another key to making a good quality consommé is using a special pot
with a spigot on the bottom. This allows the finished stock to be drained from the pot
without disturbing the raft on top — which, again, would cause the consommé to be
cloudy.
Bouillon
Any broth made by cooking meat, poultry, fish, or vegetables in water. The liquid
strained off after cooking is bouillon. A bouillon cube is a compressed, flavor-
concentrated cube of dehydrated meat, poultry, fish, or vegetable stock. Bouillon
granules are the granular form of the dehydrated concentrate.
Cream Soups
There are two approaches for preparing a cream soup. The first is to sweat the
aromatics and identifying vegetables and then add a hot veloute and simmer to
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
extract the flavors before straining. The second and more popular approach is to add
flour to the sweated vegetables to make a white roux, then add hot stock and simmer
to cook out the starch. The soup is strained and finished as desired. The cream or
bechamel added to finish the soup must be heated before adding to maintain the
temperature of the soup. If the soup is to be chilled, don't add the cream yet as it
shortens the shelf life of the soup.
Pureed Soups
Chowders
Although chowders are usually associated with the eastern seaboard, where fish and
clams are plentiful, they are of French origin. Undoubtedly the word chowder is
derived from the Breton phrase faire chaudiere which means to make a fish stew in a
cauldron. The procedure was probably brought to Nova Scotia by French settlers and
later introduced into New England.
Chowders are hearty soups with chunks of the main ingredients (Almost always diced
potatoes) and garnishes. With some exceptions (Notably Manhattan clam chowder),
chowders are thickened with roux. The procedures for makign chowders are similar
Bisque
Traditionally, bisques were made from shellfish or game, and thickened with cooked
rice and the pulverized shells or bones. Modern bisques are usually prepared using a
combination of cream and puree soup methods without pulverizing the shells, but
simmering for extended time periods. Roux is often the preferred thickener as it
produces a smoother-textured end product without the graininess imparted by rice.
The term bisque is sometimes used to describe pureed vegetable soups (Squash, for
example).
Bisques are enriched with cream and may be mounted with butter for added
richness. The garnish should be the diced flesh of the appropriate shellfish. There are
many traditional recipes for bisques and the base ingredients differ widely.
1. Bisque
2. Chowders
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
3. Pureed
4. Bouillon
5. Consommé
Bibliography
Websites:
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
https://www.reference.com/food/clear-soup-20ded0de766e3ae0
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://dish.allrecipes.com/ideas-for-easy-soup-toppings/
http://theculinarycook.com/types-of-soup-you-need-to-know/
Contents:
1. Béchamel
2. Veloute
3. Espagnole
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
4. Hollandaise
5. Tomato
Assessment Criteria
1. Variety of hot and cold sauces are prepared from classical and contemporary
recipes based on the required menu items
2. Derivatives are made from mother sauces
3. Variety of thickening agents, seasonings and flavorings are used appropriately
4. Sauces are evaluated for flavor, color and consistency and related problems
are identified and addressed
Conditions
Assessment Method:
1. Direct Observation
2. Cooking Demonstration
3. Written or Oral
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define the basic principle of sauces and identify the main ingredients of soup
2. Identify types of soup.
3. Prepare variety of soup according to enterprise standard
4. Apply the right flavor, color, consistency and temperature, in clean service ware
of soups without drips and using suitable garnishes and accompaniments
Introduction:
In cooking, a sauce is liquid, cream, or semi-solid food served on or used in
preparing other foods. Sauces are not normally consumed by themselves; they add
flavor, moisture, and visual appeal to another dish. Sauce is a French word taken
from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum,
the fish sauce used by the Ancient Greeks.
Sauces need a liquid component, but some sauces (for example, Pico de gallo
salsa or chutney) may contain more solid components than liquid. Sauces are an
essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served
cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and
served warm like béchamel or cooked and served cold like apple sauce. Sauces may
be freshly prepared by the cook, especially in restaurants, but today many sauces are
sold premade and packaged like Worcestershire sauce, HP Sauce, soy
sauce or ketchup. Sauces for salad are called salad dressing. Sauce made
by deglazing a pan are called pan sauces.
Béchamel sauce
Veloutés sauce
A veloutés sauce is one of the five sauces of French cuisine that were
designated the five "mother sauces" by Auguste Escoffier in the 19th century along
with espagnole, tomato, béchamel and hollandaise, which was a simplification of the
"Sauce Carême" list of Marie-Antoine Carême. The term veloutés is from the French
adjectival form of velour, meaning velvet.
In preparing a velouté sauce, a light stock (one in which the bones used have
not been previously roasted), such as chicken or fish stock, is thickened with a
blond roux. Thus the ingredients of a veloutés are equal parts by mass butter and
flour to form the roux and a light chicken or fish stock, with some salt and pepper to
season as needed. The sauce produced is commonly referred to by the type of stock
used e.g. chicken veloutés.
Hollandaise sauce
Hollandaise is an emulsion of egg yolk and liquid butter, usually seasoned
with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it
is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a
mild tang added by an acidic component such as lemon juice, yet not so strong as to
overpower mildly flavored foods.
Hollandaise is one of the five sauces in the French haute cuisine mother
sauce repertoire. It is so named because it was believed to have mimicked
a Dutch sauce for the King of the Netherlands' state visit to France. Hollandaise
sauce is well known as a key ingredient of Eggs Benedict, and is often paired with
vegetables such as steamed asparagus.
Espagnole sauce
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
In cooking, espagnole sauce is one of Escoffier five mother sauces that are the
basis of sauce-making in classic French cooking. These types of sauce were already
gathered in different Spanish cooking handbooks of the late 19th century. Escoffier
popularized the recipe, which is still followed today. Espagnole has a strong taste and
is rarely used directly on food. As a mother sauce it serves as the starting point for
many derivatives, such as Sauce Africaine, Sauce Bigarade, Sauce Bourguignon,
sauce aux champignons, sauce charcutière, sauce chasseur, Sauce Chevreuil
and demi-glace. There are hundreds of other derivatives in the classical French
repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock
and mushrooms, in Le Guide culinaire, but doubted its necessity.
Tomato sauce
Tomato sauce refers to any of a very large number of sauces made primarily
from tomatoes, usually to be served as part of a dish (rather than as a condiment).
Tomato sauces are common for meat and vegetables, but they are perhaps best
known as sauces for pasta dishes.
Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down
easily, and the right composition to thicken into a sauce when they are cooked
(without the need of thickeners such as roux). All of these qualities make them ideal
for simple and appealing sauces. The simplest tomato sauces consist just of chopped
tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and
seasoned with salt.
Optionally tomato skins may be scalded and peeled according to texture (especially
thicker pelati paste varieties) and tomato seeds may be removed to avoid their
bitterness.
3. is an emulsion of egg yolk and liquid butter, usually seasoned with lemon
juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light
yellow and opaque, smooth and creamy
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
4. In preparing this sauce, a light stock (one in which the bones used have not been
previously roasted), such as chicken or fish stock, is thickened with a blond roux
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
5. It is also known as white sauce, is made from a white roux (butter and flour) and
milk
A. Espagnole
B. Béchamel
C. Velouté
D. Espagnole
E. Hollandaise
F. Tomato
1. A
2. F
3. E
4. C
5. B
Bibliography
Websites:
https://en.wikipedia.org/wiki/Hollandaise_sauce
Introduction:
Food thickeners frequently are based on
either polysaccharides (starches, vegetable gums, and pectin), or proteins. A
flavorless powdered starch used for this purpose is afecula (from the Latin faecula,
diminutive of faex, "dregs"). This category includes starches
as arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca and
their starch derivatives. Vegetable gums used as food thickeners include alginin, guar
gum, locust bean gum, and xanthan gum. Proteins used as food thickeners
include collagen, egg whites, furcellaran, and gelatin. Sugars
include agar and carrageenan. Other thickening agents act on the proteins already
present in a food. One example is sodium pyrophosphate, which acts on casein in
milk during the preparation of instant pudding.
Many other food ingredients are used as thickeners, usually in the final stages
of preparation of specific foods. These thickeners have a flavor and are not markedly
stable, thus are not suitable for general use. However, they are very convenient and
effective, and hence are widely used.
Flour is often used for thickening gravies, gumbos, and stews. It must be
cooked in thoroughly to avoid the taste of uncooked flour. Roux, a mixture of flour
and fat (usually butter) cooked into a paste, is used for gravies, sauces and stews.
Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. Yogurt is
popular in Eastern Europe and Middle East for thickening soups. Soups can also be
thickened by adding grated starchy vegetables before cooking, though these will add
their own flavour. Tomato puree also adds thickness as well as flavour. Egg yolks are
a traditional sauce thickener in professional cooking; they have rich flavor and offer a
velvety smooth texture but achieve the desired thickening effect only in a narrow
temperature range. Overheating easily ruins such a sauce, which can make egg yolk
difficult to use as a thickener for amateur cooks. Other thickeners used by cooks
are nuts (including rehan) or glaces made of meat or fish.
Many thickening agents require extra care in cooking. Some starches lose their
thickening quality when cooked for too long or at too high a temperature; on the
other hand, cooking starches too short or not hot enough might lead to an unpleasant
starchy taste or cause water to seep out of the finished product after cooling. Also,
higher viscosity causes foods to burn more easily during cooking. As an alternative to
adding more thickener, recipes may call for reduction of the food's water content by
lengthy simmering. When cooking, it is generally better to add thickener cautiously;
if over-thickened, more water may be added but loss of flavour and texture may
result.
Gelling agents are food additives used to thicken and stabilize various foods,
like jellies, desserts and candies. The agents provide the foods with texture through
formation of agel. Some stabilizers and thickening agents are gelling agents.
CORNSTARCH
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Cornstarch is the most common thickening agent used in the industry. It is
mixed with water or juice and boiled to make fillings and to give a glossy semi-clear
finish to products. Commercial cornstarch is made by soaking maize in water
containing sulphur dioxide. The soaking softens the corn and the sulphur dioxide
prevents possible fermentation. It is then crushed and passed to water tanks where
the germ floats off. The mass is then ground fine and, still in a semi-fluid state,
passed through silk screens to remove the skin particles. After filtration, the product,
which is almost 100% starch, is dried.
Cornstarch in cold water is insoluble, granular, and will settle out if left
standing. However, when cornstarch is cooked in water, the starch granules absorb
water, swell, and rupture, forming a translucent thickened mixture. This
phenomenon is called gelatinization. Gelatinization usually begins at about 60°C
(140°F), reaching completion at the boiling point.
Other ingredients such as egg, fat and dry milk solids have a similar effect. Fruits
with high acidity such as rhubarb will also inhibit starch setting. Cook the starch
paste first and add the fruit afterward.
In cooking a filling, about 1.5 kg (3 1/3 lb.) of sugar should be cooked with the
water or juice for every 500 g (18 oz.) of starch used as a thickener. Approximately
100 g (4 oz.) of starch is used to thicken 1 L of water or fruit juice. The higher the
acidity of the fruit juice, the more thickener required to hold the gel. Regular
cornstarch thickens well but makes a cloudy solution. Another kind of cornstarch,
waxy maize starch, makes a more fluid mix of great clarity.
PRE-GELATINIZED STARCHES
Pre-gelatinized starches are mixed with sugar and then added to the water or
juice. They thicken the filling in the presence of sugar and water without heating.
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
This is due to the starch being precooked and not requiring heat to enable it to
absorb and gelatinize. There are several brands of these starches on the market (e.g.,
Clear Jel), and they all vary in absorption properties. For best results, follow the
manufacturer’s guidelines. Do not put pre-gelatinized starch directly into water, as it
will form lumps immediately.
Note: If fruit fillings are made with these pre-cooked starches, there is a potential for
breakdown if the fillings are kept. Enzymes in the uncooked fruit may “attack” the
starch and destroy some of the gelatinized structure. For example, if you are making
a week’s supply of pie filling from fresh rhubarb, use a regular cooked formula.
ARROWROOT
AGAR-AGAR
Agar-agar is a jelly-like substance extracted from red seaweed found off the
coasts of Japan, California, and Sri Lanka. It is available in strips or slabs and in
powder form. Agar-agar only dissolves in hot water and is colorless. Use it at 1% to
make a firm gel. It has a melting point much higher than gelatin and its jellying
power is eight times greater. It is used in pie fillings and to some extent in the
stiffening of jams. It is a permitted ingredient in some dairy products, including ice
cream at 0.5%. One of its largest uses is in the production of materials such as piping
jelly and marshmallow.
Extracted from kelp, this gum dissolves in cold water and a 1% concentration
to give a firm gel. It has the disadvantage of not working well in the presence of acidic
fruits. It is popular in uncooked icings because it works well in the cold state and
holds a lot of moisture. It reduces stickiness and prevents re-crystallization.
GELATIN
Gelatin is a glutinous substance made from the bones, connective tissues, and
skins of animals. The calcium is removed and the remaining substance is soaked in
cold water. Then it is heated to 40°C to 60°C (105°F 140°F). The partially evaporated
liquid is defatted and coagulated on glass plates and then poured into moulds. When
solid, the blocks of gelatin are cut into thin layers and dried on wire netting.
The quality of gelatin often varies because of different methods of processing and
manufacturing. For this reason, many bakers prefer leaf gelatin because of its reliable
strength.
This gum is obtained from various kinds of trees and is soluble in hot or cold
water. Solutions of gum arabic are used in the bakery for glazing various kinds of
goods, particularly marzipan fruits.
GUM TRAGACANTH
PECTIN
I. DIRECTION: FILL IN THE BLANKS: Write the answer that best describes
the following sentences.
1. _______________is a jelly-like substance extracted from red seaweed found off
the coasts of Japan, California, and Sri Lanka. It is available in strips or slabs and in
powder form. Agar-agar only dissolves in hot water and is colorless. Use it at 1% to
make a firm gel.
1. Agar-Agar
2. Pectin
3. GUM TRAGACANTH
1. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality
2. Stocks, sauces and soups are re-heated/reconstituted to appropriate standards of
consistency
Conditions
Assessment Method:
1. Direct Observation
2. Cooking Demonstration
3. Written or Oral
Learning Objectives:
All foods, if handled properly, can be safe. Most instances of food poisoning do
not have to happen at all, and can be avoided by following simple guidelines.
Handling food properly and safely is essential to preventing food borne illness.
This page sets out to offer you the highest quality information on how to handle
food safely, making it safe to eat, and stopping it from spoiling. What you read
here is applicable to a wide range of work and home environments. You will
learn how to prepare, cook, serve and clean-up food in a proper manner. What
you see on this page is knowledge that you would otherwise have to obtain
through on-the-job training, self-study or relevant work experience. You will
learn about:
There is little margin for error in any stage of food handling, whether it is
preparation, processing, packaging, storage, transportation or offering it for sale.
Also, note that if you prepare high risk foods the standards required of you will be
much stricter than if you only prepare low risk foods.
Cooking
Cooling
Hot holding
Preparation
Purchase
Receipt
Re-heating
Serving
Storage
Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
Use paper towels to clean up during food preparation and serving.
Change gloves, utensils and dishes when changing functions. For instance
use one pair of gloves for handling raw meat, and another pair handling
fresh vegetables.
Never run in food production or service areas
Try to have just one person serve food that is about to be eaten.
Hand washing
Clean hands are essential for working in a kitchen environment. It’s very easy for
bacteria to spread from the food we touch to door handles, plates, cutlery and so
on. Hand washing is one of the best ways to prevent the spread of germs between
people.
Starting work
Using the toilet
Handling raw and cooked foods
Taking breaks
Eating
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Drinking
Smoking
Coughing, sneezing or blowing their nose
Touching your hair
Playing with pets or handling animals
Scratching
Handling refuse or waste materials
Handling cleaning chemicals
Gloves
Gloves are ideal for helping you to minimize bare hand contact with any cooked
and ready-to-eat foods. They are there to protect both the food and the worker
(i.e. they can be used to cover damaged skin or protect hands from risk of
developing skin conditions).
Gloves must not be regarded as a “second skin”. They can become contaminated
with bacteria in exactly the same way that hands can. They are not a substitute
for good personal hygiene and hand washing.
Change gloves:
Try not to touch any part of a dish or plate which will come into contact
with a person’s food or mouth.
Pick up cups and mugs by their handles, your fingers should be outside
cups.
Place teaspoons so they protrude from a dish.
Pull out disposable cups from the base of a tube, this prevents your fingers
from going inside the cup.
Do not use plates which have become cracked or chipped.
Clothes
Try to avoid wearing outdoor clothes in a food preparation area, instead wear
clean, and where appropriate, washable protective clothing.
Wear:
A clean apron
Gloves
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Hairnet
Closed-in shoes to protect your feet, in case of hot spills or breakages.
Shoes with slip-resistant soles, to stop you from slipping on hot spillages,
etc.
Do not:
Personal hygiene
Food service workers must maintain a high degree of personal cleanliness when
receiving, storing, cooking, processing, packaging, transporting or disposing of
food.
Here are some basic tips to follow;
Keep fingers away from your face, mouth, hair, skin and other parts of the
body.
Don't brush or comb your hair when you are near food.
Wash your hands frequently.
Never smoke in food areas.
Do not handle food with bare hands – use gloves instead.
Do not eat or chew gum in food handling areas.
Don't cough, sneeze, spit or smoke near food and avoid touching your
nose, teeth, ears and hair, or scratching when handling food.
Do not use fingers to sample food. Always use a clean spoon.
Using knives
Always handle knives and other sharp equipment with care. Accidents involving
knives are common in the catering industry, and usually involve cuts to a person
non-knife hand and fingers. When using a knife always:
Tips:
Use a knife suitable for the task and for the food you are cutting.
Keep knives sharp.
Carry a knife with the blade pointing downwards.
Using a knife
When using a knife remember to focus on your:
Stance or posture
Grip on the handle
Guiding or free hand
Do not:
Washing knives
To prevent rusting and cross contamination, always wash and dry your knife
immediately after you have finished using it. Do not let knives soak, especially if
they have wood handles as the wood can expand when soaked in water.
Tips:
Preheat hot holding equipment before you put any food in it. If you don’t
then you’ll be putting food into cold equipment which encourage bacteria
growth.
Limit the hot holding of food to a maximum of two hours.
To distribute the heat evenly, make sure to stir the food at regular
intervals.
Keep the food covered, this not only retains the heat but also stops
contaminates from falling into the food.
Bring out the food as close as possible to the time of service.
Keep platters refrigerated until it is time to warm them up for serving.
Pot handles
Turn pot handles away from the front of the stove. This stops children from
grabbing them, and adults from accidentally bumping into them.
Perishable foods
After, a delivery always unload perishable foods first and immediately refrigerate
them.
Make sure that all necessary guards are in place before operating any
equipment.
Do not distract a colleague who is operating dangerous kitchen appliances
like mincers or mixers etc.
Do not to operate any machinery or use any chemical until it has been
assessed by a qualified person.
Make sure you are properly trained to use any kitchen appliances.
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Wash and put away appliances that are not being used, do not leave them
lying around.
Return equipment to it's correct storage place or location.
Turn off all equipment and appliances at the end of each shift.
Work surfaces
Make sure that work surfaces and equipment are visually clean, this goes a long
way towards ensuring that they are free from high levels of harmful bacteria.
Clean as you go
Train yourself to 'clean as you go', for instance cleaning up any spillages
immediately.
Cans
Before opening a can of food always clean the top of it first. Remember that once
the can is opened, any food which is not used immediately must be quickly stored
in food grade containers and placed in a refrigerator.
Can openers
Food can be left on any can opener after it has been used, it’s therefore advisable
to clean it after each use.
Plates
Never place cooked food on a unwashed plate that had previously held raw meat,
poultry, or seafood.
Food labels
Take the time to read product labels very carefully, and look for advisory
statements like ‘may contain ingredient X’.
Replace and wash dish towels and sponges often to prevent the spread of
harmful bacteria throughout the kitchen.
Do not use damp cloths when lifting hot items of equipment.
Uncovered food
Try not to leave food unattended or uncovered for long periods.
Cutting boards
Use separate cutting boards, dishes, utensils and cooking equipment for
vegetables, raw meat and cooked meats.
Plates
When handling plates and trays do not touch eating surfaces with fingers.
Unused sauces
Keep unused condiments, marinades and sauces separate from leftover ones.
Jewellery
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Do not wear any watches, rings, bracelets or other jewellery when working with
food. Germs can hide under them or just as worse they could accidentally fall off
into the food.
Mitts
Use oven mitts when taking hot dishes from an oven or microwave. Do not use a
wet oven mitt, as it can present a scald danger if the moisture in the mitt is
heated.
All foods, if handled properly, can be safe. Most instances of food poisoning do
not have to happen at all, and can be avoided by following simple guidelines.
Handling food properly and safely is essential to preventing food borne illness.
This page sets out to offer you the highest quality information on how to handle
food safely, making it safe to eat, and stopping it from spoiling. What you read
here is applicable to a wide range of work and home environments. You will
learn how to prepare, cook, serve and clean-up food in a proper manner. What
you see on this page is knowledge that you would otherwise have to obtain
through on-the-job training, self-study or relevant work experience. You will
learn about:
From the time the food is delivered to the minute it is served to the customer,
food safety should be at the top of the list. Food business operators in particular
should bear in mind that they are required by law, to ensure that any of their staff
who handle food receive appropriate training in hygiene matters that are in line
with their work activity.
Cooking
Cooling
Hot holding
Preparation
Purchase
Receipt
Re-heating
Serving
Storage
Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
Use paper towels to clean up during food preparation and serving.
Change gloves, utensils and dishes when changing functions. For instance
use one pair of gloves for handling raw meat, and another pair handling
fresh vegetables.
Never run in food production or service areas
Try to have just one person serve food that is about to be eaten.
Prepare precooked frozen foods exactly as the directions/instructions on
the packaging state.
Have foods ready not any longer than necessary before serving time.
Prepare and cook only as much food as you intend to use.
Wash and sanitize flatware or other utensils, which fall to the floor.
Do not taste foods with any utensil used either to mix or stir food.
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Pick up and hold all tableware by the handles.
Store tableware away from dust.
Be careful when lifting lids from hot food.
Turn handles of saucepans away from the front of the stove when cooking.
Hand washing
Clean hands are essential for working in a kitchen environment. It’s very easy for
bacteria to spread from the food we touch to door handles, plates, cutlery and so
on. Hand washing is one of the best ways to prevent the spread of germs between
people.
Starting work
Using the toilet
Handling raw and cooked foods
Taking breaks
Eating
Drinking
Smoking
Coughing, sneezing or blowing their nose
Touching your hair
Playing with pets or handling animals
Scratching
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Handling refuse or waste materials
Handling cleaning chemicals
Gloves
Gloves are ideal for helping you to minimize bare hand contact with any cooked
and ready-to-eat foods. They are there to protect both the food and the worker
(i.e. they can be used to cover damaged skin or protect hands from risk of
developing skin conditions).
Gloves must not be regarded as a “second skin”. They can become contaminated
with bacteria in exactly the same way that hands can. They are not a substitute
for good personal hygiene and hand washing.
Try not to touch any part of a dish or plate which will come into contact
with a person’s food or mouth.
Pick up cups and mugs by their handles, your fingers should be outside
cups.
Place teaspoons so they protrude from a dish.
Pull out disposable cups from the base of a tube, this prevents your fingers
from going inside the cup.
Do not use plates which have become cracked or chipped.
Clothes
Try to avoid wearing outdoor clothes in a food preparation area, instead wear
clean, and where appropriate, washable protective clothing.
Wear:
A clean apron
Gloves
Hairnet
Closed-in shoes to protect your feet, in case of hot spills or breakages.
Shoes with slip-resistant soles, to stop you from slipping on hot spillages,
etc.
Do not:
Personal hygiene
Food service workers must maintain a high degree of personal cleanliness when
receiving, storing, cooking, processing, packaging, transporting or disposing of
food.
Here are some basic tips to follow;
Keep fingers away from your face, mouth, hair, skin and other parts of the
body.
Don't brush or comb your hair when you are near food.
Wash your hands frequently.
Never smoke in food areas.
Do not handle food with bare hands – use gloves instead.
Do not eat or chew gum in food handling areas.
Don't cough, sneeze, spit or smoke near food and avoid touching your
nose, teeth, ears and hair, or scratching when handling food.
Do not use fingers to sample food. Always use a clean spoon.
Using knives
Always handle knives and other sharp equipment with care. Accidents involving
knives are common in the catering industry, and usually involve cuts to a person
non-knife hand and fingers. When using a knife always:
Tips:
Use a knife suitable for the task and for the food you are cutting.
Keep knives sharp.
Carry a knife with the blade pointing downwards.
Date Developed: ACCookeryNC II
August 2016 Issued by:
Date Revised:
Cookery NC Asian College of Page 1 of 83
II Science and
Developed by:
Emmalyn B. Carreon Technology
Revision # 01
Using a knife
When using a knife remember to focus on your:
Stance or posture
Grip on the handle
Guiding or free hand
Do not:
Washing knives
To prevent rusting and cross contamination, always wash and dry your knife
immediately after you have finished using it. Do not let knives soak, especially if
they have wood handles as the wood can expand when soaked in water.
Tips:
Pot handles
Turn pot handles away from the front of the stove. This stops children from
grabbing them, and adults from accidentally bumping into them.
Perishable foods
After, a delivery always unload perishable foods first and immediately refrigerate
them.
Make sure that all necessary guards are in place before operating any
equipment.
Do not distract a colleague who is operating dangerous kitchen appliances
like mincers or mixers etc.
Do not to operate any machinery or use any chemical until it has been
assessed by a qualified person.
Make sure you are properly trained to use any kitchen appliances.
Wash and put away appliances that are not being used, do not leave them
lying around.
Return equipment to it's correct storage place or location.
Turn off all equipment and appliances at the end of each shift.
Work surfaces
Make sure that work surfaces and equipment are visually clean, this goes a long
way towards ensuring that they are free from high levels of harmful bacteria.
Clean as you go
Train yourself to 'clean as you go', for instance cleaning up any spillages
immediately.
Cans
Before opening a can of food always clean the top of it first. Remember that once
the can is opened, any food which is not used immediately must be quickly stored
in food grade containers and placed in a refrigerator.
Can openers
Food can be left on any can opener after it has been used, it’s therefore advisable
to clean it after each use.
Plates
Never place cooked food on a unwashed plate that had previously held raw meat,
poultry, or seafood.
Food labels
Take the time to read product labels very carefully, and look for advisory
statements like ‘may contain ingredient X’.
Ovens
Close oven doors straight after removing or adding food items.
Uncovered food
Try not to leave food unattended or uncovered for long periods.
Cutting boards
Use separate cutting boards, dishes, utensils and cooking equipment for
vegetables, raw meat and cooked meats.
Plates
When handling plates and trays do not touch eating surfaces with fingers.
Unused sauces
Keep unused condiments, marinades and sauces separate from leftover ones.
Jewellery
Do not wear any watches, rings, bracelets or other jewellery when working with
food. Germs can hide under them or just as worse they could accidentally fall off
into the food.
Mitts
Use oven mitts when taking hot dishes from an oven or microwave. Do not use a
wet oven mitt, as it can present a scald danger if the moisture in the mitt is
heated.
Remember these:
Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices