Professional Documents
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Cookery Prepare Stock and Sauces
Cookery Prepare Stock and Sauces
Unit descriptor..................................................................................................................................3
Assessment matrix............................................................................................................................5
Glossary............................................................................................................................................7
Appendix - Recipes.........................................................................................................................48
Recommended reading....................................................................................................................72
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-East
Asian Nations) to train people to work in the tourism and hospitality industry throughout
all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes
(or recognise the ones the trainee already possesses) to achieve the required competency
standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the
type of worker that industry is looking for and this therefore increases trainees’ chances of
obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a
worker can perform his/her duties at the required competency standard. Where a trainee
can already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
1
Competency-Based Learning Materials
Prepare Stock and Sauces
Unit descriptor
This unit deals with the skills and knowledge required to Error: Reference source not
found in a range of settings within the hotel and travel industries workplace context.
Unit Code:
Nominal Hours:
30 hours
Performance Criteria
1.1 Identify ingredients required to make stock type from standard recipes
1.2 Prepare ingredients appropriate to stock type
1.3 Produce and strain stocks
Performance Criteria
2.1 Prepare glaze and essences
Performance Criteria
3.1 Identify ingredients required to make sauces from standard recipes
3.2 Prepare ingredients appropriate to sauce type
3.3 Produce hot and cold sauces
Unit descriptor
Performance Criteria
4.1 Follow enterprise cooling procedures for stocks and sauces
4.2 Store stocks and sauces appropriately in correct containers
4.3 Label stocks and sauces correctly
4.4 Ensure appropriate storage equipment conditions are maintained
4.5 Prepare and maintain correct thawing of frozen stocks and sauces
4.6 Ensure correct storage of stocks and sauces after service
Performance Criteria
5.1 Follow correct heating of stocks and sauce to enterprise standards
5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards
Assessment matrix
Assessment matrix
Glossary
Term Explanation
Term Explanation
Element 1:
Prepare stocks as required for dishes on enterprises menus
1.1 Identify ingredients required to make stock type from standard recipes
Introduction
What is a ‘stock’?
Stocks are used throughout the culinary world as the
basic liquids used in cooking dishes for human
consumption.
Stock is a flavoured and aromatic liquid.
These are the basis of all sauces and soups used in the kitchen. Casseroles and braises will
also have stocks added for extra flavour.
From these basic stock basic ‘mother sauces’ will be made and derivatives sauces will be
made from the mother sauces.
Element 1: Prepare stocks as required for dishes on enterprises menus
Some stocks can be made in 20 minutes cooking time while others may take 8-12 hours to
extract the flavours and structural ingredients that are required in a good stock.
What is required in a good stock?
Flavour
Clarity
Structural component attributes.
Structural component attributes is the gelatine that is acquired from the collagen. When
collagen is cooked in water for long periods of time it will break down and dissolve into
the liquid and form gelatine.
This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine to
liquid will determine the density of the gel and how hard the liquid will set.
Flavour is extracted from the flesh that is still attached to the bones, when bones are used
and also from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavour and aroma
attributes.
Clarity is the purity that can be obtained when some stocks are made and correct
processes have been followed. If boiled too much rather than just poaching calcium can
leach from bones and so ‘cloud’ the stock making the stock unclear.
The following ingredients are used in the following stocks:
Bones
Mirepoix
Aromatics
Water.
Other stocks
Vegetable stocks
Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from
kitchen to kitchen.
Game stocks
Carcasses of game animals and birds might be used to make stock for game sauce.
These tend to be roasted before being placed into pot with mirepoix, aromatics red wine
and water.
Master stocks
These are an Asian cooking liquids that can have secret ingredients but basic ingredients
might be chicken stock, soy sauce, cooking wine and aromatics like ginger, garlic,
cinnamon and lemon grass.
Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the
pastry chef of head chef of the establishment.
Nominal sample is 1 part water and 1 part sugar.
Element 1: Prepare stocks as required for dishes on enterprises menus
Convenience stocks
Convenience products are used as substitutes for freshly made products, i.e. soups, stocks
and sauces. They are meant to save labour and may save some food costs.
While they do not match the quality of freshly made products, they serve a purpose for
some larger institutions who appreciate the ‘convenience’ of pre-made products.
Convenience products are particularly useful for ‘emergency’ situations.
Convenience stocks and boosters come in several forms, e.g. powder, granules, liquid and
blocks or cubes.
They are considered to be useful as a flavour additive, giving strength to a weak
flavoured stock or sauce.
From a quality perspective, they can tend to be high in salt and preservatives, which will
affect flavour, especially if the instructions are not followed.
If convenience products are being used in dietary cookery, the chef needs to check the
ingredients on the label to ensure they are suitable for a particular diet.
Convenience stocks are useful for establishments who do not have the facilities or
resources to produce their own stocks.
It should be noted, though, that there are very few commercial kitchens that would not
have the required facilities.
The main reason for using convenience products is the cost of ingredients and staff.
Quality convenience products have a legitimate place in the marketplace and industry.
Element 1: Prepare stocks as required for dishes on enterprises menus
Introduction
Cover with water and place on stovetop and bring to the boil, then turn down to simmer for
2-3 hours on average.
Preparation:
Peel onions and chop roughly
Peel carrots and chop roughly
Wash celery, chop roughly
Wash excess blood off the chicken carcase
Place all into a pot and cover with water.
Beef Stock
Beef bones
Beef meat, trimmings and off cuts
Mirepoix
Herbs, usually thyme
Bay leaves
Peppercorns, black
Parsley stalks.
This can all be covered with water and brought to simmer for 8 - 9 hours. This is
considered a white stock.
If a darker stronger flavour is preferred then the ingredients are roasted in oven before
placing into stockpot.
Element 1: Prepare stocks as required for dishes on enterprises menus
Fish Stock
Fish bones, from non oily fish is best
Onion
Fennel
Bay leaf
Peppercorns.
Fish bones are washed and everything is placed into a pot covered with water and brought
up to simmer temperature and cooked for just 20 minutes.
Some chefs will add:
Lemon juice
Dry white wine
Parsley stalks.
Game stocks
Same as for beef and chicken, but -
Stronger vegetable and aromatics can be used:
Juniper berries
Mushrooms, dried
Cloves
Rosemary
Sage.
This is just to impart a stronger flavour into stock to match the stronger richer flavoured
meats.
Vegetable stocks
Onion
Carrot
Celery
Leek.
Parsnip and fennel can be used but these are stronger flavours and care needs to be used so
they do not dominate the flavour.
Aromatics used:
Peppercorns
Bay leaves
Mushrooms
Element 1: Prepare stocks as required for dishes on enterprises menus
The base vegetables may be sweated off in a pot with butter to release flavours.
If a stronger flavour is preferred the vegetables can be roasted lightly in oven to colour.
All is placed into pot and covered with cold water then brought to the simmer.
Master stocks
Asian master stocks are mixtures of:
Water
Soy sauce
Sugar
Shaoxing or rice wine.
Stock Syrup
This is the sweet stock used by pastry cooks. It has multiple uses in the kitchen.
Equal parts of water and sugar brought to the boil and cooled until required.
Aromatics can be used in base recipes but then these flavours are imparted into everything
in which it is used.
The ratio of sugar and water can be changed.
Some recipes have up to twice the amount of sugar and some as little as half.
This is all to do with flavour and preference of the cook.
Sweet stock syrups have a place in the main kitchen but not as much other meat based
stocks.
Aromatics that can be added to stock syrup:
Lemons
Oranges
Cassia
Cloves.
Introduction
All stocks will come off the stove top with some colour.
If darker colours and stronger flavours are preferred then the ingredients can be roasted in
the oven before being placed into the stockpots.
Chicken
Alternatively: roast chicken carcasses in oven to achieve the following:
Darker colour to stock
Roast flavour to stock
Set blood on surface of carcass.
When stock has come to the boil a grey scum will form on the surface.
This is the blood from the carcasses coagulating and rising to the top.
This needs to be skimmed off to prevent it breaking up and being re-absorbed back into
the liquid. This can make the stock cloudy.
Fish
Normally fish bones are rinsed in cold water to remove any surface blood.
Some people may choose to chop fish carcasses into smaller pieces, these will need to be
washed again as breaking of the spine will release more blood into the water as the stock
cooks.
Fish stocks are only cooked for approximately 20 minutes.
This time is counted from when it comes to the boil.
Instructions will say ‘bring to the boil’
But then instruction say ‘do not boil’ for extended periods.
Bring to the boil is just a point of reference. Heat as quickly as possible so improve
efficiencies. When boiling point is reached, turn heat down and simmer the stock for
required time.
There must always be movement.
The movement is required so impurities can rise to the surface. There they can be skimmed
off.
This applies to all stocks.
When required cooking time has elapsed the stocks need to be drained off reserving the
liquid and discarding the bones and aromatics.
Element 1: Prepare stocks as required for dishes on enterprises menus
When strained the stock needs to be cooled quickly to room temperature then placed into
clean containers and chilled to below 5°C.
Labelled and stored fresh for up to 4 days or frozen for up to 3 months.
Element 1: Prepare stocks as required for dishes on enterprises menus
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
Student will be expected to make 4 basic stocks.
Write a report outlining all the requirements for each stock.
1.1 What ingredients that are going to be required to produce the selected stocks:
1.2. Describe what is needed in the preparation and processing of the ingredient before
actual cooking of stock begins:
Peeling
Chopping
Sweating
Roasting
Sauté.
Summary
Use the freshest ingredients possible. They will impart they best flavour
Preparation of all stocks are the same
Extracting the best flavour from an ingredient to impart flavour and nutrient value to
food in which it is to be used.
Prepare ingredients appropriate to stock type
Element 2:
Prepare glazes and essences
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
2.1 Outline in report or work plan of action also what will be needed to produce:
1 glaze
1 essence.
Summary
Element 3:
Prepare sauces as required for dishes on enterprises menus
Introduction
Vegetables Béchamel
Element 3: Prepare sauces as required for dishes on enterprises menus
Thickening agents are varied but the common component is starch. Starch has the ability to
absorb liquid and hold it in suspension.
Starch is found in wheat flour, maize flour (corn) and many vegetables like beans and
lentils.
Thickening agents
Mixture of wheat flour and butter that has been cooked together.
Roux White roux, fawn roux, brown roux. These are achieved through prolonged
cooking of the roux which turns the starch granules brown the more they are
cooked
Starch Maize starch, arrowroot, rice flour and potato flour
Beurre manie Uncooked mixture of flour and butter
Can be added to hot liquids and will emulsify with care to coat foods giving a
Butter
pleasing shine to the product
Cream will thicken and bond to foods if simmered gently but if overcooked
Cream
will be reduced to just fat and will go clear.
Mixture of cream and egg: mixed together then added to liquids hot liquids
off the heat will thicken the liquid.
Egg liaison
Must not be allowed to boil as it will split the liaison and egg will separate
out.
Modified Starches
The most common thickening agents for sauces are starches, both sweet and savoury.
Starch is a carbohydrate. Starch has the ability when mixed with water and exposed to
heat, the starch will open and absorb the moisture and hold that moisture in suspension.
This is referred to a starch gel.
Starch gel is not stable. Some of the moisture can leach out
but when heated that moisture will be re-absorbed back into
the suspension.
When freezing the moisture expands and fractures the starch
cell causing syneresis, leaching of moisture, from the starch
cell.
A modified starch has been treated either in the factory or
the plants DNA has been altered so the amylase portion of
the starch cell is able to hold onto the moisture so moisture
loss after thawing is avoided.
Element 3: Prepare sauces as required for dishes on enterprises menus
Introduction
Thickening agents
Liquids that have no natural thickening properties, thickening agents have to be added.
Starch
Starch is the best ingredient for this purpose because it has very little taste.
It is also added easily to sauces in water slurry or added directly to solids and absorbs
moisture from cooking process.
Liaisons
Liaisons of egg and cream are added after the product
comes off the heat or boil.
It is added at the last moment and the dish is not normally
able to be reheated as this will cause the egg to separate or
curdle. Liaisons are not used for dishes that have to be re-
heated at a later date.
Cream
Cream thickens as it is simmered. Simmer until it clings to the foods will leave a pleasing
coating on the food.
If too much reduction takes place all that is lost and fat is left. Re-hydrate with white stock
and resume the reduction to required consistency.
Thickened cream is cream of choice in most kitchens.
Remember; this is only 35% fat, reduction of 50% takes it to 70% fat. Any more reduction
leaves only fat. Moisture is needed in a good cream reduction sauce.
Introduction
Béchamel Milk flavoured with onion and cloves, some nutmeg thickened with blond roux
Sauce Crème Béchamel with hot butter and cream added
Sauce mornay Béchamel with cheeses and egg liaison added, cayenne pepper
Cold Emulsified
Mayonnaise Egg yolks vinegar and vegetable oil whisked together to form an
emulsion
Sauce Tartare Mayonnaise with gherkins, capers and parsley finely chopped
mixed through
Thousand Island Mayonnaise with tomato sauce, gherkins finely chopped with
Worcestershire sauce blended though
Sauce Verde Mayonnaise with finely chopped herbs such as tarragon, spinach,
parsley chervil and chives added; Also referred to as Green
Goddess dressing
Hot Emulsified
Sauce Hollandaise Egg yolks and an acidic liquid whisked together over warm
environment to a temperature of up to 60ºC then clarified butter is
mixed into emulsion
Sauce Maltaise Hollandaise with orange reduction blended through
Sauce Béarnaise Made same as hollandaise but with Tarragon in acidic reduction
then fresh tarragon finely chopped after sauce is finished
Sauce Choron Béarnaise with cooked tomato concasse blended through
Sample sauce extracted from Cracknell and Kaufman, 3rd edition
Element 3: Prepare sauces as required for dishes on enterprises menus
Cold Sauces
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
Student need to prepare work plan outlining the sauces that will be produced.
Student will need to produce 6 sauces:
Hot emulsified with one derivative
Cold emulsified with one derivative
Beef jus
Chicken veloute and one derivative
Fruit coulis
Anglaised bas flavoured sauce for desserts.
The final selection will be at the discretion and with consultation with a qualified trainer.
Make a list of the equipment that will be required to produce the sauces.
3.3. Produce the selected sauces within the timeframe determined by the Training
Instructor:
Summary
Some ingredients are cooked whole before being processed to make the sauce
Other ingredients might be pureed before cooking as a sauce.
Produce hot and cold sauces
Element 4:
Store stocks and sauces to enterprise requirements
Introduction
When cooling stocks and sauces it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food to
be cooled down and stored before further use.
“A food business must, when cooling cooked potentially
hazardous food, cool the food:
(a) Within 2 hours – from 60C to 21C
(b) Within a further 4 hours – from 21C to 5C.”
Reference:
Australia New Zealand Food Standards Code, Standard 3.2.2. Division 3.7, “Food
Processing” (3).
Stocks produced from animal products will be high in protein so will need to be cooled
rapidly to minimise possibility of bacteria growing to a dangerous level.
Sauces thickened with starch are liable to fermentation if kept war for extended periods.
When cooling, product needs to be placed into shallow containers with a wide surface
area.
If not rapid cooling equipment is available then the wide shallow containers will allow the
heat to dissipate quicker.
Stirring occasionally helps to let the heat out and prevents skins from forming on surface.
When room temperature has been reached the product should be placed into refrigeration
until a temperature of 5°c has been recorded.
Then the products can be placed into larger storage containers for better storage.
All products must be labelled with name and date of manufacture.
Stocks can be kept fresh in cool environment for up to 3 days; if longer storage is required
then freezing is required.
Element 5: Reconstitute stocks and sauces for service
All containers that are used for storage of food must be of food grade standard.
Stainless steel is best but good quality food grade plastic containers are acceptable.
Plastic containers must be in good condition with no cracks or scratches.
Containers must be able to be sealed easily and securely.
Stocks can be stored in containers larger than sauces.
Sauces are best stored in smaller containers.
Small containers for sauces allows for portions to be removed from controlled
environment and heated to serving temperature without too much being wasted.
The size of the storage containers will be determined by the rate of usage:
1 litre
5 litres
10 litres.
How much sauce is required in a service period?
It is the continual reheating and cooling that causes problems with contamination.
Element 5: Reconstitute stocks and sauces for service
What is required on a
label for ‘in house’ storage?
Name of product
Date of manufacture
Name of person responsible
for manufacture
Date of freezing; if frozen
Recommended ‘use by date’
Any allergenic ingredients.
If the product is going to be sold outside of premises then more information is required.
Element 5: Reconstitute stocks and sauces for service
This clause includes a general requirement relating to maintaining the food premises, etc.,
and a more specific requirement for eating and drinking utensils.
21(1) A food business must maintain food premises, fixtures, fittings, equipment, and
those parts of vehicles that are used to transport food, in a good state of repair and
working order having regard to their use.
Fixtures and fittings have not been specifically defined but they include such items as
benches, shelves, sink, hand washbasins and cupboards, whether permanently fixed in the
premises or moveable. They also include light fittings, ventilation ducts, pipes and electric
wiring.
Equipment is defined (see page 11) and includes all equipment used in handling food as
well as equipment used to clean food premises or equipment.
Examples of equipment used in handling food are refrigerators and cool rooms (including associated
motors), bain-marie units, cooking and other processing equipment, and thermometers. Food vending
machines are also equipment
What is the requirement of the local government Authority in the area in which you are
working?
The Food Safety program will have these requirements contained in it.
Element 5: Reconstitute stocks and sauces for service
4.5 Prepare and maintain correct thawing of frozen stocks and sauces
Introduction
Products that have been frozen need to thaw before they can be used.
Product cannot be left outside of a controlled environment for extended periods of time
else bacteria can multiply to dangerous levels.
This high level of bacterial growth can cause
adverse reaction in the consumers of this food
product.
To minimise bacterial growth control needs to
be maintained while food is thawing.
The rate of thawing can be controlled if frozen
product is placed in the cool room and allowed
to thaw over period of time; 24-48 hours.
Temperature does not rise above 5°C but time is
extended, planning needs to be in place for this
to happen.
Thawing can take place in a microwave
Process is continuous
Product is stirred during process to quicken rising of temperature.
When product is in a fluid state the temperature raising process is continued rapidly to
above 60°C or to the required temperature above.
Thawing is best undertaken with product is in the cool room.
Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in
ball shapes. Thinner profiles will thaw quicker than thicker profiles.
Element 5: Reconstitute stocks and sauces for service
Introduction
After service
Many problems come from this question. “What do I do with the leftover?”
Answer: throw it away, discard leftover product.
Why?
Less chance of product being contaminated.
Following the principle of the more times something is re-heated, the greater the
possibilities of bacteria causing a problem.
When product is made then it should be portioned into unit sizes that will eliminate
problems with re-heated product being left over.
Basic rules to follow:
Do not place left over product on top of fresh product when replenishing supplies
Always place new product into clean container, never into dirty containers
If product has been re-heated for service, discard at end of service period
Never re-heat more product than what is planned to be used
Store in smaller portions to allow for short orders
Normal storage size may be for 20 persons
Allow for production of some smaller sizes of 5 or 10 serves portions.
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
In the work plan, arrangements will have to be determined as to the storage requirements
of produced products.
Students are to document these requirements of the enterprise and food safety standards of
the local government authority that has previously determined.
4.4. Prove that the equipment used is operating at the correct temperature.
Element 5: Reconstitute stocks and sauces for service
Summary
Element 5:
Reconstitute stocks and sauces for service
Introduction
Re heating stocks
Any stock that needs to be re heated simply needs to be reheated as quickly as possible.
Taken to a temperature above 75°c within 1 hour.
Reheating Sauces
Sauces for meat dishes that are served hot; Jus; which is just a gelatinised reduction; can
be placed into a pot and on a low heat raise the temperature.
If the heat is too high there is a possibility that it may burn.
Starch thickened sauces
Starch thickened sauce have a high possibility that they will burn when placed back on the
heat to be re-heated.
They must be stirred constantly or
re-heated over a bain-marie.
Modern oven ‘multi use’ with steam
injection will allow these sauces to
be reheated in trays in a steam
environment.
The burning is when the bottom of the pot becomes too hot for the starch and colouring
takes place. If starch thickened sauces are to be re-heated over naked flame then they must
be stirred regularly to avoid sticking and burning.
Element 5: Reconstitute stocks and sauces for service
5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards
Introduction
Temperature control
Stocks and sauces have to be reheated above 75°C to comply with food safety
requirements.
Hot Holding
After the stock or sauce has been reheated a
temperature of more than 60°C must be
maintained for the duration of the service
period.
If the product falls below the 60°C then the
2hour/4 hour rule must be considered.
As a sauce sits at this level of temperature the
liquid begins to evaporate and sauces can
become thicker.
The sauce consistency can be adjusted with
boiling water to improve viscosity but they
must be discarded after service.
Element 5: Reconstitute stocks and sauces for service
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
In the work plan that the student produces for the making of the sauces and stocks the
following information can also be supplied.
5.1 give instruction on how the stock or sauce will be re-thermalised, re-heated, to
enterprise standards
5.2. How will the temperature of all of these sauces be maintained during service period?
Summary
Appendix - Recipes
Ingredients
Method
Herb Essence
Ingredients
Method
Vegetable Stock
Ingredients
20 ml Oil, Olive
100 gm Leek
150 gm Fennel, rough chop
100 gm Carrot, rough chop
100 gm Onion, rough chop
100 gm Celery, rough chop
2 lt Water
2 Star anise
10 Peppercorns, white
10 Coriander seeds
2 sprigs Thyme, fresh
¼ bch Tarragon, fresh
¼ bch Parsley, continental
Method
Fish Stock
Portion - 1 litre
Ingredients
Method
Fish Fumé
Ingredients
25 gm Butter
50 gm Onions, sliced
500 gm Fish Bones
1 lt Water (can be substituted for fish stock for a stronger flavour)
40 ml White wine
3 Parsley Stalks
1 Bay leaf
½ tsp lemon juice
Method
Chicken Stock
Portion – 1 litre
Ingredients
1 kg Chicken Bones
2 lt Water
100 gm Onions
100 gm Carrot
100 gm Celery
1 Bouquet garni
Method
Method
Demi-glace
Portion - 1 litre
Ingredients
Method
Portion - 500 ml
Ingredients
Method
Place onion, peppercorns, herbs & wine in a pot and reduce by 2/3
Add demi-glace, bring to boil & skim
Simmer for 30 mins & skim
Adjust consistency, season & strain.
Appendix - Recipes
Fish Veloute
Portion - 1 litre
Ingredients
45 gm Butter
45 gm Flour
½ lt Fish Stock (add stock slowly, you may not need to use all of it)
Method
Portion - 500 ml
Ingredients
Method
Béchamel Sauce
Portion - 1 litre
Ingredients
40 gm Butter
40 gm Flour
½ lt Milk
1 Onion Cloute
Method
Mornay Sauce
Portion – 500 ml
Ingredients
450 ml Béchamel
30 gm Parmesan
50 ml Cream
1 Egg yolk
Method
Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5 gm Dijon mustard
Trace Salt
Trace White pepper
250 ml Oil
10 ml Hot water
Method
Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
Gradually add oil very slowly, whisking continuously until all the oil is incorporated
Whisk in the hot water to stabilize the mayonnaise
Correct the seasoning and acidity with lemon juice.
Tartare Sauce
Portion - 250ml
Ingredients
250 ml Mayonnaise
15 gm Capers, chopped finely
25 gm Gherkins, chopped finely
5 gm Parsley, chopped finely
Method
Sauce Remoulade
Ingredients
Method
Hollandaise Sauce
Ingredients
250 gm Butter
25 ml Water
25 ml White vinegar
6 White peppercorns
3 Egg yolks
Squeeze Lemon juice
Pinch Salt & pepper
Method
Lemon Sauce
Ingredients
1 zest Lemon
1 juice Lemon
200 ml Water
50 gm A1 sugar
10 gm Cornstarch
30 ml Water
Mix water and cornflour together to make slurry
Method
Remove the zest of the lemon with a ‘zester’ or a peeler and cut in fine juliennes,
blanch the zest and set aside
Squeeze the lemon and add the juice to the water and sugar
Bring to the boil
Remove from the heat and add the cornstarch and water mixture (slurry) to the
saucepan
Bring back to the boil and stir continuously and check for the right consistency so the
spoon is lightly coated and the sauce is slowly running off
Add the zest and serve the sauce goes well with a steamed Lemon Pudding.
Maltaise Sauce
Ingredients
Method
Place zest and juice of 1 orange in a saucepan and reduce by two thirds
Strain into the warm hollandaise sauce, mix well.
Appendix - Recipes
Chicken Veloute
Ingredients
40 gm Butter
40 gm Flour
500 ml Chicken Stock
Method
Mousseline
Ingredients
Method
Sauce Bercy
Ingredients
10 gm Butter
20 gm Shallots
25 ml White Wine
50 ml Fish Stock
100 ml Fish Veloute
25 ml Cream
Trace Chopped Parsley
Method
Sauce Supreme
Ingredients
25 gm Mushrooms
500 ml Chicken Veloute
50 ml Cream
25 gm Butter
Method
Béarnaise Sauce
Ingredients
500 gm Butter
25 gm Onion, fine diced
1 sprig Tarragon
1 tsp Tarragon, chopped
10 Peppercorns, crushed
50 ml Vinegar
50 ml White wine
6 Egg yolks
Method
Foyot Sauce
Ingredients
Method
Stock Syrup
Portion – 500 ml
Ingredients
500 gm Sugar
500 ml Water
1 piece Cinnamon stick
1 piece Lemon rind
Method
Ingredients
5 gm Butter
5 gm Onion (very finely diced)
1 tsp Seeded mustard
1 tsp Dijon mustard
80 ml Chicken stock/Cooking liquor
60 ml Cream
Method
Melt butter, sweat onions add mustards and cook until fragrant
Add stock and reduce by half
Add cream and cook until coating consistency.
Appendix - Recipes
Ingredients
80 gm Sugar
30 ml Water
80 ml Orange Juice
Method
Place water and sugar into a pot, bring to boil and caramelise
When a golden brown colour has been achieved remove from heat and cool slightly
Add the orange juice and swirl to mix
Re-boil and let reduce to approximately 100 ml.
Beurre Blanc
Ingredients
50 ml Chicken stock
50 ml White wine
50 ml White vinegar
125 gm Unsalted butter
To taste Seasoning
Method
Chocolate Sauce
Ingredients
Method
Melt chocolate pieces with milk and sugar over a double boiler
Add cream and mix in thoroughly
Strain through a fine strainer.
(This sauce can be served warm or cold. It may need to be thinned with more liquid if it is
served cold)
Berry Coulis
Portion - 200 ml
Ingredients
Method
Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup
Place into a blender, puree thoroughly and strain through a fine strainer.
Note:
This sauce will become thicker as it cools. Cooking the berries stops the sauce from
bleeding because the cooking releases the pectin to bind with the liquid.
Pectin is a natural setting agent found in fruit
Investigate for yourself to find the fruit with the highest level of pectin.
Appendix - Recipes
Ingredients
2 Egg Yolks
25 gm Sugar
20 ml Grand Marnier
25 ml Orange Juice
8 ml Lemon Juice
Method
Butterscotch Sauce
Ingredients
20 gm Butter
100 gm Brown Sugar
150 ml Cream
Trace vanilla essence
Method
Sauce Anglaise
Ingredients
500 ml Milk
1/2 Vanilla bean
65 gm Sugar
5 Egg Yolks
Method
Raspberry Coulis
Ingredients
200 gm Raspberries
25 ml Water
25 ml Sugar
Method
1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students develop
good writing skills whilst studying, they are able to easily transfer those skills to the
workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences and paragraphs
are easier to read and understand. It helps to write a plan and at least one
draft of the written work so that the final product will be well organised.
The points presented will then follow a logical sequence and be relevant.
Students should frequently refer to the question asked, to keep ‘on track’.
Teachers recognise and are critical of work that does not answer the
question, or is ‘padded’ with irrelevant material. In summary, remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
Clarke, Moya; 2004; The Encyclopedia of Sauces: The Complete Guide to Creating 180
Sauces, Marinades, Dressings, and Stocks; Courage Books
Dodgshun. Graham,Peters.M; 2012 (6th edition);Cookery for the Hospitality Industry;
Cambridge University Press
Draz, John & Koetke, Christopher; 2014 (2nd edition); The culinary professional; Tinley
Park
France, Christine; 2003; Sauces and Salsas; Anness Publishing / The Food N
Geary, George; 2009; 500 Best Sauces, Salad Dressings, Marinades and More; Robert
Rose
Holmberg, Martha; 2012; Modern Sauces; Chronicle Books
Peterson, James; 2008 (3rd edition); Sauces: Classical and Contemporary Sauce Making;
Houghton Mifflin Harcourt
Recommended reading
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply
______________________________________________________________________
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______________________________________________________________________
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Trainee Self-Assessment Checklist
Yes No*
Element 1: Prepare stocks as required for dishes on enterprises menus
1.1 Identify ingredients required to make stock type from standard recipes
1.4
Element 2: Prepare glazes and essences
2.1 Prepare glaze and essences
2.2
2.3
2.4
Element 3: Prepare sauces as required for dishes on enterprises menus
3.1 Identify ingredients required to make sauces from standard recipes
3.4
Element 4: Store stocks and sauces to enterprise requirements
4.1 Follow enterprise cooling procedures for stocks and sauces
4.5 Prepare and maintain correct thawing of frozen stocks and sauces
Yes No*
5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.