Package for Hospitality Training

(Including Competency Standard, Teacher Focused & Student

Centered Materials and Assessment Tools)

Unit Title:
PREPARE STOCKS AND SAUCES

Unit Code: ITHHBCMC04AEM

Acknowledgements
Writer:
Tommi Iman Tamtomo, A.Md., Lecturer, Tourism Academy Medan

Indonesian Hotels and Restaurant Association

Jakarta International Hotels Association
Ministry of Manpower and Transmigration
Ministry of National Education
Ministry of Culture and Tourism
Tourism Training Australia
Australian National Training Authority
Australian Agency for International Development

This package has been produced to provide information that can be used to
complement the materials that are already available. The package is not
intended to replace current resources.

Package for Hospitality Training – Prepare stocks and sauces i

Glossary

Access and equity

Refers to the fact that training should be accessible to everyone regardless of age, gender,
social, cultural, religious or educational background.

Assessment
The formal process ensuring training meets the standards required by industry. This process
is performed by a qualified assessor within a nationally agreed framework.

Assessor
An assessor is a person who is certified by industry to assess whether a worker is competent
to undertake specific tasks.

Competent
Able to do the job and has all the necessary skills, knowledge and attitude to perform
effectively in the workplace, according to agreed standards.

Competency Based Training

Training that relates to what people must be able to do and measures performance against
agreed standards.

Critical aspects of assessment

Explains the central point of the assessment and the key points to look for when assessing.

Context of assessment
Specifies where, how and by what methods assessment should occur.

Elements
The skills, which make up a unit of competence.

Evidence guide
These are guidelines on how a unit should be assessed.

Fair
Does not disadvantage particular trainees or students.

Flexible
Acknowledges that there is no single approach to the delivery and assessment of
performance in a competency-based system.

Formative assessment
These are small assessment tasks done during training. They assist in making sure that
learning is taking place and also give the trainees or students feedback on their progress.

Key competencies
Competencies that underpin all work performance. These are: collecting, analysing and
organising ideas and information, communicating ideas and information, planning and
organising activities, working with others and in teams, solving problems, using technology,
using mathematical ideas and techniques.

Package for Hospitality Training – Prepare stocks and sauces ii

These competencies are graded in different levels.
Level of ability to be demonstrated in achieving the key competencies
Level Characteristics
1 Undertakes routine tasks within established procedures and is subject to
frequent progress checks by supervisor.
2 Undertakes broader and more complex tasks with increasing personal
autonomy for own work. Supervisor upon completion checks work.
3 Undertakes complex and non-routine activities, is self directed and responsible
for the work of others.

Linkages to other units

Describes the role of the unit and its place within the full set of competencies specified by
industry. It provides guidance as to which units may be assessed together.

National competency standards

Nationally agreed statements of the skills and knowledge that people need at work and the
standards of performance that are required.

Performance criteria
This is used to judge whether an individual has achieved competence in a unit.

Range of variables
This details the range of different contexts that may apply to a particular unit.

Reliable
Uses methods and procedures that confirm that the competency standards and their levels
are interpreted and applied consistently in all contexts and to all trainees or students.

Standards and certification institute

Ministry of Manpower and Transmigration (MOMT) has given authority to Indonesian Hotels
and Restaurants Association (PHRI) and Association of Indonesian Tours and Travel
Agencies (ASITA) to establish the Institute for the Standardisation and Certification of the
competency of Indonesian workers in the hospitality and tourism industry. The institute will
develop competency standards and information systems for the Standardisation and
Certification of competencies as well as administer competency tests and certify Indonesian
workers in the hospitality and tourism industry.

Summative assessment
The assessment done after training of the completed unit of competence to ensure that
trainees or students have achieved the performance criteria.

Trainee or student
A trainee or student is a person who is being taught knowledge or skills.

Trainer or teacher
A trainer or teacher is a person who facilitates learning.

Underpinning skills and knowledge

Defines the skills and knowledge required to be competent at the specified level.

Unit descriptor
A general description of the competency standard.

Valid
Judgement on the same evidence and criteria

Package for Hospitality Training – Prepare stocks and sauces iii

will produce the same assessment outcomes
from different assessors.

Package for Hospitality Training – Prepare stocks and sauces iv

 Table of Contents
1. Introduction to this guide
1.1 Introduction______________________________________________1
1.2 Time required to achieve competency__________________________1
2. Help for the trainer or teacher
2.1 The role of the trainer or teacher______________________________2
2.2 Delivery strategies_________________________________________2
2.3 Delivery requirements______________________________________2
2.4 Sources of additional information_____________________________3
3. The competency standard
3.1 Use of the competency standard______________________________4
3.2 Competency standard______________________________________4
4. Delivery strategy
4.1 The content plan__________________________________________6
4.2 How to teach the competency standard________________________8
4.3 Support materials (Overhead transparencies/Handouts)___________9
5. Assessment
5.1 Workplace assessment issues______________________________35
5.1.1 Workplace assessment.....................................................................35
5.1.2 Competent.........................................................................................35
5.1.3 Recognition of current competence...................................................35
5.1.4 Assessors..........................................................................................35
5.2 Underpinning skills and knowledge___________________________35
5.2.1 Assessment of underpinning skills and knowledge...........................35
5.2.2 Examples of assessment tasks.........................................................36
5.3 Suggested assessment for Prepare stocks and sauces___________36

Appendices
1 Competency assessment result.
2 Group trainee or student assessment record.
3 List of overheads and handouts.
4 Trainee or student evaluation sheet.
5 Amendment list.
Section 1
Introduction to this guide
1.1 Introduction
Welcome to this guide.

This guide uses Competency Based Training to teach workplace skills. It is based on
competency standard that is a nationally agreed statement of the skills, attitude and
knowledge needed for a particular task. The major emphasis is on what an individual can do
as a result of training. One of the most important characteristics of Competency Based
Training is its focus on training individuals for actual jobs in the workplace.

This will help you teach the competency Prepare stocks and sauces.

This guide deals with the skills and knowledge required to prepare various stocks and sauces.
This unit equates to the old Australian units THHBCC03A Prepare stocks, sauces and soups,
and THHADCC3A Develop and prepare hot and cold sauces.

Linkages to other units

1. There is strong link to a number of other operational units. Sauces are extensively used in
several units. As such, combined training/assessment with a range of other units may
be appropriate. This unit should be selected to suit the specific enterprise.
2. This unit should also be assesses with or after the following units:
a. ITHHBKTA01AEM Organise and prepare food
b. ITHHBKTA02AEM Present food
c. ITHHBKTA03AEM Receive and store stock
d. ITHHBKTA04AEM Clean and maintain premises.

Care should be taken in developing training to meet the requirements of this unit. For general
and prevocational training, organisations providing training which takes into consideration the
full range of industry contexts, with no basis towards individual sectors. The Range of
Variables will assist in this regard. For sector-specific delivery, training should be tailored to
meet the needs of that sector.

Teachers and trainers should structure their sessions according to the:

 needs of their students/trainees
 requirements of their organisation
 time available for training
 training situation.

A delivery strategy has been provided for the teachers and trainers. The suggested content
gives an indication of what needs to be covered in the program to meet the competency
standard.

The delivery strategy used and assessment provided in this unit is not compulsory and should
be used as a guide. Teachers and trainers are encouraged to utilise their own industry
knowledge, experience, local examples and products to adapt the materials or develop their
own resources, in order to ensure the relevance of the training.

1.2 Time required to achieve competency

Under Competency Based Training, the focus should be on achieving competence, not on
fulfilling a particular time requirement, as different trainees may take different lengths of time
to be competent in a particular skill.

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Section 2
Help for the trainer or
teacher
2.1 The role of the trainer or teacher

One of your roles as a trainer or teacher is to ensure high standards of service through
effective training. To ensure that you are ready to start working on this competency with
trainees or students, consider the following questions:
How confident do you feel about your own knowledge and skills required to deliver each
element?
Is there any new information or laws that you may need to access before you start training?
Do you feel confident about demonstrating the practical tasks?
Will you be able to clearly explain the underpinning knowledge that your trainee or student will
need to do the job properly?
Are you aware of the scope of industry situations in which the competency may apply?
Are you aware of the language, literacy and numeracy skills your trainees or students need to
demonstrate competency in this standard?
Have you consider access and equity issues in planning the delivery of this training program?

2.2 Delivery strategies

The range of training activities that has been suggested for delivering this competency may
include:
 actual task
 projects and assignments
 case studies
 lectures
 videos and references
 group activities
 role plays and simulations.

Trainers or teachers should select training strategies that are appropriate for the competency
being taught, the situation and the needs of the learners. For example, if practising on-the-job
is not possible, varied simulations and role-plays may be appropriate.

2.3 Delivery requirements

Classroom space for delivery to trainees, whiteboard / blackboard, overhead projector,
overhead projector screen, flip chart, flip chart paper and multimedia.

Specialised delivery requirements:

Portable/fixed equipment may include:
 stainless steel benching  refrigeration unit
 deep fryer  refrigerated storage eg: cool room
 hot plate/grill  freezer storage
 overhead salamander/toaster  waste disposal area
 Bain Marie  combi oven
 commercial mixer  microwave
 food processor  commercial dishwasher
 commercial oven  can opener (bench set eg: bonzer)
 dry goods storage area  scales for measuring bulk

Package for Hospitality Training – Prepare stocks and sauces 2

 freezer unit quantities
 double sink.

Miscellaneous: Hand-held equipment may include:

 garbage bins  assorted knives to include:
 garbage bags - paring knife
 first aid kit - boning knife
 personal protective clothing and - cooks knife
equipment - serrated knife.
 fire blanket and extinguishers  knife sharpening steel, stone
 foil and dispenser  cutting sharpening steel, stone
 food wrap and dispenser e.g.:  cutting boards
gladwrap  vegetable peeler
 disinfectant, pesticides  fruit corer
 preferred cleaning chemicals  melon baler
 delivery area  egg slicer
 appropriate storage areas  wooden spoons
 airtight storage containers  scrapers and spatulas
 labels and marker pens  serving spoons and ladles
 stationary/documentation  slicing machine
 computer and appropriate software  stainless steel whisks, fine &
 office equipment. coarse
 scales
 measuring spoons
Presentation Equipment may include:  pastry brush
 buffet unit  piping bag, nozzles
 smorgasbord unit  tongs
 buffet and smorgasbord display  can opener (hand held)
items platters for presentation  mops, brooms and brushes
 enterprise crockery  dustpans
 display boards.  assorted stainless still saucepans
 assorted stainless steel fry-pans
 colander
 chi noise, conical strainer
 assorted stainless steel mixing
bowls
 baking trays
 baking sheets
 cutlery
 tea towels
 kitchen cloths
 sponges, brushes, scourers,
scrapers
 palette knife.

2.4 Source of additional information

Sources of information may include some of the following categories:
 text books
 professional journals
 TourismTraining Australia website: www.Tourismtraining.com.au
 Industry Associations – Indonesian Hotels and Restaurants Association (PHRI)
Jl. R.P Soeroso GHI (Gondangdia Lama) Jakarta 10350

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 Phone: (021) 310 2922
 Teacher Associations – PPPG
Jl. Raya Parung KM.22-23 Bojongsari, Sawangan – Bogor
Phone: (021) 743 1271

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Section 3
The competency
standard
3.1 Use of the competency standard
In a training situation the competency standard assists the trainer or teacher to:
 identify what trainees or students have to do
 identify what trainees or students have already done
 check trainees’ or students’ progress
 ensure that all elements and performance criteria in training and assessing are
covered.

3.2 Competency standard

UNIT ITHHBCMC04AES PREPARE STOCKS AND SAUCES

UNIT DESCRIPTOR This unit deals with the skills and knowledge required to prepare
various stocks and sauces. This unit equates to the old
Australian units THHBCC043A Prepare stocks, sauces and
soups, and THHADCC3A Develop and prepare hot and cold
sauces.

ELEMENTS PERFORMANCE CRITERIA

01 Prepare and store 1.1 Ingredients and flavouring agents are used
stocks, glazes and according to standard recipe and to enterprises
essences required in standards.
menu items 1.2 Stocks, glazes and essences are produced
and stored to enterprise standards.
02 Prepare and store 2.1 A variety of hot and cold sauces are produced
sauces required in including but not limited to the following:
menu items  reduced sauces
 thickened sauces
 hot and cold emulsion sauces
2.2 Derivations from basic sauces are made
2.3 A variety of thickening are used appropriately.
03 Store and reconstitute 3.1 Sauces are stored correctly and reconstituted to
sauces industry standards of consistency.

RANGE OF VARIABLES
1. This unit applies to all establishments where food is prepared and served.
2. Stocks and sauces can include a range from varying ethnic and cultural origins.

EVIDENCE GUIDE
1. Underpinning skills and knowledge:
1.1 To demonstrate competence, evidence of skills and knowledge in the
following areas is required:
a. organisational skills and teamwork
b. safe work practices, particularly in relation to bending and
lifting
c. culinary terms commonly used in the enterprise
d. principles and practices of hygiene on a personal and
professional level
e. logical and time efficient work flow.
2. Context of assessment
2.1 This unit must be assessed through practical demonstration on-the-job or in a
simulated workplace environment where the preparation of stocks can be

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 demonstrated. This should be supported by assessment of underpinning
knowledge.
3. Critical aspects of assessment
3.1 Evidence should include a demonstrated ability to efficiently and confidently
prepare and present the requires food items for this unit in appropriate
context, and to a level acceptable by the enterprise.
4. Linkages to other units
4.1. There is strong link to a number of other operational units. Sauces are
extensively used in several units. As such, combined training/assessment
with a range of other units may be appropriate. This unit should be selected
to suit the specific enterprise.
4.2. This unit should also be assesses with or after the following units:
a. ITHHBKTA01AES Organise and prepare food
b. ITHHBKTA02AES Present food
c. ITHHBKTA03AES Receive and store stock
d. ITHHBKTA04AES Clean and maintain premises.

KEY COMPETENCIES IN THIS LEVEL KEY COMPETENCIES IN THIS LEVEL

UNIT UNIT

Collecting, organising and analysing 1 Using mathematical ideas and -

information techniques

Communicating ideas and 2 Solving problems 2

information

Planning and organising activities 2 Using technology 1

Working with others and in teams 2

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Section 4
Delivery strategy
4.1 The content plan
Note: In delivering the training below, teachers, trainers, trainees, students and assessors ensure compliance with full
details contained in the competency standard.
Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria
0.1 Prepare and store stocks, This unit applies to all Identifying stocks, glazes, Dis OHT 1
glazes and essences establishments where food is and essences. HO 1
required in the menu items. prepared and served. Stock and OHT 2
sauces can include a range from HO 2
varying ethnic and culture origin. OHT 3
HO 3

1.1 Ingredients and flavouring Bones Selecting and preparing Dis OHT 4
agents are used according to Herbs ingredients: OHT 5
standard recipes and to Aromatic vegetables.  identifying
enterprises standards. ingredients
 identifying
flavouring agent.

1.2 Stocks, Glazes and Essences Producing: Dem OHT 6a-b

are produced and stored to  stocks P.A OHT 7
enterprise standard.  glazes OHT 8
 essences.

0.2 Prepare and store sauces Identifying categories of HO 4

required in menu items. sauce and the culinary OHT 9
terminology
2.1 A variety of hot and cold Producing sauces: Dem OHT 10
sauces are produced including Thickening agent  thickening agents OHT 11
but not limited to the following: Basic sauce  reduced sauces PA OHT 12
 reduced sauces  thickened sauces OHT 13
 hot and cold emulsion  hot & cold. HO 5a-g

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 Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria
sauce
2.2 Derivation from basic sauces Emulsion sauces derivation
are made basic sauces
2.3 A variety of thickening agents
are used appropriately.

0.3 Store and reconstitute

sauces.
3.1 Sauces are stored correctly and Temperature Storing sauces Dis OHT 14
reconstituted to industry Time Reconstitution of sauces
standard of consistency. Place

Legend:
Brainstorm – B Guest Speaker – GS Project – Pro
Case Study – CS Hand Out – HO Questioning – Q
Demonstration – Dem Multimedia – MM Role Play – RP
Discussion – Dis Overhead Transparency – OHT Research – R
Excursion – Ex Practical Application - PA Simulation – S
Group Work – GW Presentation – Pre Video – V

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4.2 How to teach the competency standard

What skills, knowledge and
attitude do I want the trainee or
student to have?
Identifying stocks, glazes and, essences
How will I transfer the skills, knowledge and attitude to the trainee or student?
Trainer to show, give and discuss:
OHT 1 [Stock]
Handout 1 [General knowledge of stock]
OHT 2 [Glazes]
Handout 2 [General Knowledge of glazes]
OHT 3 [Essences]
Handout 3 [General Knowledge of essences].

Selecting and preparing of ingredients:
 identifying main ingredients
 identifying flavouring agents.
Producing: - stock
- glazes
- essences.
Trainer or teacher to show & discuss OHT 4 [Ingredients for stocks], and OHT 5 [Flavouring agents] and
identify each item.
Trainer or teacher to show & discuss OHT 6a-b [Making stock], OHT 7 [Making glazes] and OHT 8 [Making
essences].
Trainer or teacher to demonstrate, the production of stocks, glazes and essences.

Identifying categories of sauces and the Trainer or teacher to show Handout 4 [Categories of sauces] and OHT 9 [Quality of sauces] identify each
culinary terminology sauce and discuss.

Producing sauce: - thickening agents
- reduced sauces
- thickening sauces
- hot & cold emulsion
sauces
- derivation basic.
Trainer or teacher to show OHT 10 [Thickening agents], OHT 11 [Reduced sauces], and OHT 12
[Thickened sauces] OHT 13 [Hot & cold emulsion] and Handout 5a-g [Main ingredients for basic
stocks].
Trainer or teacher to demonstrate and practical application.

Storing sauces Trainer or teacher to show OHT 14 [Storing sauces].

Reconstitution of sauces Trainer or teacher to take notes.

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4.3 Support materials
(Overhead transparencies/
Handouts)
 OHT 1

Stocks

Stock is a clear thin liquid flavoured by soluble substances

extracted from meat, poultry, fish, and their bones, and
from vegetable and seasoning. (That is not thickened).

The objective in preparing stock is to select the proper

ingredients and then extract the flavour.

MEAT
BONE

FLAVOURING AGENT

WATER

STOCK

 white stock
 brown stock

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 HO 1

General knowledge of stock

Stock:

Is clear, thin liquid flavoured by soluble substances extracted from

meats, poultry, fish, and their bones, and from vegetables and
seasoning. (liquid that is not thickened)

The issue:

When preparing a stock, select appropriate ingredients and extract

the flavour from those ingredients.

There are two kind of stock:

 White Stock:

Is made from beef or veal bones or a combination of the two.

chicken bones or even pork bones are sometimes added in
small quantity.

 Brown Stock:

Is made from beef or veal bones that have been browned in an

oven.

Many cooks use ratio to help then remember the basic proportions
as follows.

 bones 50 %

 mirepoix0 %

 water 100%

A good white stock has rich, full flavour, good body, clarity and little
or no colour.

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 OHT 2

Glazes

To produce a glaze, stock is reduced to less than

half its original quantity.

It is rich in flavour and the liquid becomes thicker in

consistency.

STOCK

REDUCED

GLAZE

RICH IN FLAVOUR

THICKER IN CONSISTENCY

 cooking time is more than stock

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 simmering is a key requirement.

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 HO 2

General knowledge of glazes

Stocks are concentrated by boiling or simmering

them to evaporate part of the water: this is called a
reduction or reducing.
Glazes:
Are stocks that are reduced until they coat the back
of a spoon: it is concentrated by reducing the stock
to half or move of its original quantity and becomes
solid and rubbery when refrigerated.
Use:
As flavouring in sauce making and in some meat,
poultry, fish, vegetable preparations.
Only small amounts are needed because it is so
concentrated.

Types of glazes:
1. Meat glazes or glaze de viand, is made from
brown stock.
2. Chicken glazes or glaze de volatile, is made
from chicken stock.
3. Fish glazes or glaze de poison, is made from
fish stock.

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 OHT 3

Essences

Glazes are reduced to make an extract.

The extract is strong and is used to flavour soups, sauces

and other prepared items.

Glazes

Reduced

Essences

 cooking time is much longer than stocks & glazes.

 Simmering is again the key.

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 HO 3

General knowledge of essences

Essence:
Glazes are reduced to make a strong
extract/essence.

Uses:
As flavouring in sauce making, soup making and
other prepared items.
Only small amounts are needed because they are
so concentrated.
Some essences are reduced to the point where the
finished product is a powder.

How to use:
The essence is mixed with liquid and stirred, and
brought to the boil while continuing to stir and bring
to a simmer.
The mixture must remain smooth, with no lumps
and maintain a shine.

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 OHT 4

Ingredients for stocks

The following major ingredients are added to water to make a

stock:

 bones

 meats

 flavouring agents.

Bones

Beef, lamb
Veal, pork
Chicken
Fish, game

Meat

 Chicken hearts
 Gizzards
 Fresh meat
(Beef, Veal, Lamb, Pork, Chicken, etc)

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 OHT 5

Flavouring agents

FLAVOURING AGENTS

Mirepoix Bouquets Garn Stock Pot Gram

MIRE POIX

 ONION 4 2

 CARROT 2 1

 CELERY 1 1

Spices Thyme.

Bay leave

Peppercorn

Parsley steam

Clove

Garlic

Package for Hospitality Training – Prepare stocks and sauces 17

 OHT 6a

Making stock

White stock

Bones Blanch

Add To

Cold water

Mirepoix

Spices

Boil

Simmer 2 - 4 Hours

Strain

Stock

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 OHT 6b

Making stock (cont’d)

Brown stock

Bones Brown

Add to
Mirepoix
Tomato paste
Tomato concise
Spices
Water

Boil

Simmer
2 - 4 hours

Strain

Brown Stock

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 OHT 7

Making glazes

Bones Blanch

Add To

Cold water

Mirepoix

Spices

Boil

Simmer

4 - 6 hours

 simmering process is ½ quantity

longer than making stock

 flavour is stronger. Strain Glaze

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 OHT 8

Making essences

Stock

Glaze

Boil

Simmer

Essence

In making essences, the simmering process is

longer than when making glazes.

That is why essences is very rich in flavour.

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Package for Hospitality Training – Prepare stocks and sauces 22
 HO 4

Categories of sauces

Sauce: is a liquid or semi liquid. It adds to the flavour and

presentation of meats, vegetables, or desserts and gives
specific, flavour, nutrition, moisture while making the
dish more attractive.

Sauces can be categorised by:

a. temperature:
 hot sauce
 cold sauce.
b. colour:
 brown sauce
 white sauce
 yellow sauce
 red sauce
 blond sauce
c. taste:
 sweet sauce
 sour sauce
 hot sauce.
d. By base:
 according to the main ingredient used in the sauce
 (mushroom, black pepper, onion, meat etc).
e. By flavour:
 piquancy.

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 OHT 9

Quality of sauces

1. Consistency and body must be smooth with no

lumps.

2. Flavour should be distinctive but well balanced.

The flavour should be selected to enhance or

complement the food or to provide a pleasing

contrast.

3. Appearance smooth with a good shine.

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 OHT 10

Thickening agents

Thickening agents for stocks and sauces consist of:

a. Slurry Rice Flour + Liquid

(Water, Stock, Milk)

b. R o u x Butter + flour

c. Corn starch Corn flour + liquid

d. C r e a m Fresh thick cream

e. Liaison Milk + egg yolk

f. Egg yolk Egg yolks

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 OHT 11

Reduced sauces

Sauces made by simmering the stock that has been reduced to

half the original quantity.

Bones Brown

Add to
Mirepoix
Tomato paste
Tomato concessi
Flour
Wine
Spices
Water

Boil

Simmer
6 - 8 Hours

Reduce
TO ½ Quantity

Reduced sauce
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 OHT 12

Thickened sauces

Made from stock or liquid that has been thickened using a

thickening agent.

Thickening
Cooking Agent
Process

Cooking Process

Thickened Sauce

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 OHT 13

Hot and cold emulsions

The sauce is prepared and thickened by adding an emulsified

agent to produce a thicker consistency.

Emulsified Agent: Egg Yolk.

 hot emulsion sauce

Egg yolk Other

Ingredient

Cooking Process (Double Boiler System)

Hot emulsion sauce

 cold emulsion sauce

Other

Egg yolk Ingredients

Mixed

Carefully

Cold emulsion sauce

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 HO 5a

Main ingredients for basic stocks

Derivation – basic sauces

Béchamel sauce
Basic sauce for white sauce
Béchamel is a thickened sauce

Basic recipe yield: 4 ltr

Ingredients quantity
Roux:
clarified Butter 250 gr
flour 250 gr
Milk 4 Ltr
Small whole onion 1 (peeled)
White clove 1
Bay leaf, small 1
Salt
Nutmeg
White pepper

Method:
1. Melt the butter in a heavy saucepan over low heat.
2. Add the flour and make a white roux
3. In another saucepan, scald the milk and add to the roux,
beating constantly
4. Bring the sauce to a boil and stir constantly
5. Add aromatic flavouring agent to the mixture
6. Reduce heat to a simmer.

Derivation from béchamel:

 cream sauce
 mornay sauce
 mustard sauce
 soubise sauce
 nantua sauce.

Package for Hospitality Training – Prepare stocks and sauces 29

 HO 5b

Main ingredients for basic stocks

(cont’d)

Veloute sauce (veal, chicken or fish)

Veloute sauce
Basic sauce for blond sauce
Veloute sauce is thickened sauce
Basic recipe: Yield: 04 ltr

Ingredients Quantity

Roux
clarified Butter 250 gr
flour 250 gr
White Stock 0.5 Ltr
(Veal, Chicken, or Fish)

Method:
1. Melt the butter in a heavy saucepan over a low heat.
2. Add the flour and mix well, cook to a blonde colour.
3. Add the hot stock to the roux, beating constantly.
4. Bring to the boil, stirring constantly, reduce, heat to a simmer.

Derivation from veloute sauce:

 white wine sauce
 supreme sauce
 allemande sauce
 aurora sauce
 ivory or albuterol sauce
 Normandy sauce
 barky sauce.

Package for Hospitality Training – Prepare stocks and sauces 30

 HO 5c

Main ingredients for basic stocks

(cont’d)
Espanola or Brown sauce (Demy Glaze Sauce)

Espanola
Basic brown sauce
Espanola sauce, a reduced sauce.
Basic recipe Yield: 4 ltr

Ingredients Quantity
Veal Bones 2,5 kg
Mirepoix:
 onion
 carrot 500 gr
 celery stalk 250 gr
Butter 150 gr
Flour 350 gr
Tomato Paste 250 gr
Tomato Puree 250 gr
Bay leaf 1
Thyme 1 ml
Red Wine 2 dl
Water (Stock) 8 ltr

Method:
1. Melt the butter in a heavy baking tray, over a medium heat.
2. Add the veal bones and brown and put in the oven.
3. Add the mirepoix to the browned veal bones and continue to
stir until the mirepoix is browned and slightly softened.
4. Add tomato puree and tomato paste mixed together.
5. Add flour to the mixture and stir constantly.
6. De glaze with red wine.
7. Add water (stock) to the mixture and bring to the boil.
8. Reduce, and then simmer for approximately 6 hours, until
reduced by half the quantity of liquid.
9. Strain the mixture through a Tammy cloth.

Package for Hospitality Training – Prepare stocks and sauces 31

 HO 5d

Main ingredients for basic stocks

(cont’d)

Derivation from Espanola sauce:

 bordelaise sauce

 robber sauce

 character sauce

 diable sauce

 madeiras sauce

 mushroom sauce

 black pepper sauce

 perigee sauce

 merchant de vine sauce

 port wine sauce.

Package for Hospitality Training – Prepare stocks and sauces 32

 HO 5e

Main ingredients for basic stocks

(cont’d)
Tomato Sauce
Basic sauce for red sauces
Tomato sauce is a thickened sauce
Basic recipe Yield: 4 ltr

Ingredients Quantity
Butter 60 gr
Mirepoix:
 onion 125 gr
 carrot 60 gr
 celery stalk 60 gr
Flour 125 gr
White stock 4 ltr
Tomatoes, fresh 2 kg (Red colour)
Bay leaf 1
Thyme 1 ml
Clove 1
Pepper corns, crushed 2 ml
Seasoning to taste

Method:
1. Melt the butter in a heavy sauce pan, over a medium heat.
2. Add the mirepoix to the melted butter, sauté until slightly
softened.
3. Add the flour, stir to make a roux, until just lightly brown.
4. Slowly add the stock while stirring, add the tomatoes and bring
to the boil.
5. Add the sachet, simmer over a very low heat for 1 to 1 ½ hours
until sauce is reduced to desired consistency.
6. Remove the sachet and strain the sauce through a Tammy
cloth.
Derivation from tomato sauce
 Portuguese (Portuguese) sauce
 Spanish sauce
 Creole sauce
 Napolitaine sauce.

Package for Hospitality Training – Prepare stocks and sauces 33

 HO 5f

Main ingredients for basic stocks

(cont’d)
Hollandaise sauce

Basic sauce for yellow sauces

Hollandaise sauce is a hot emulsion sauce
Basic recipe Yield: 4 ltr

Ingredients Quantity
Butter 1125 gr
Reduction:
 crushed pepper corn ¼ gr
 chopped shallot ¼ gr
 white vinegar or wine vinegar 100 ml
Egg Yolk 12 gr
Lemon Juice 30 – 60 ml
Seasoning to taste

Method:
1. Melt the butter in heavy saucepan, over a medium heat until
the butter is clarified, strain the mixture through smooth
strainer and cool.
2. Make a reduction from crushed peppercorns, chopped shallot,
wine vinegar – heat in a heavy saucepan, over a medium heat
until reduced, strain through a strainer and cool.
3. Add the egg yolk to the bowl and beat well.
4. Hold the bowl over a hot water bath and continue to beat the
yolks until they are thickened and creamy (sabayon).
5. Remove the bowl from the heat; add the clarified butter drop
by drop at first while beating slowly until mixture thickens.
6. Add the reduction, lime juice mix well and season.

Derivation from hollandaise sauce

 béarnaise sauce
 maltase sauce
 foot sauce
 choron sauce.

Package for Hospitality Training – Prepare stocks and sauces 34

 HO 5g

Main ingredients for basic stocks

(cont’d)

Mayonnaise sauce

Basic sauce for cold sauce

Mayonnaise is a cold emulsion sauce

Basic recipe Yield: 4 ltr

Ingredients Quantity
Salad Oil 1 ltr
Egg Yolks 4 - 6 pcs
French Mustard 1 - 2 tsp
White vinegar 1 tsp
L & P Sauce ½ tsp
Lime Juice 1 pcs
Seasoning to taste

Method:
1. Add the egg yolks to the bowl and beat well to make a
sabayon, thickened and creamy.
2. Add the french mustard while beating.
3. Add the salad oil, drop by drop at first while beating until it
becomes one mixture.
4. Add the vinegar, l & p sauce, lime juice and seasoning and mix
well.

Derivation from mayonnaise sauce

 tartare sauce
 cocktail sauce
 thousand island sauce
 cream sauce.

Package for Hospitality Training – Prepare stocks and sauces 35

 OHT 14

Storing sauces

There are several things to remember when storing

sauces:

1. Daily use:
 place, the stocks and sauces in the refrigerator
(chillier)
 keep the temp. 6o – 8o C
 always cover the stock and sauces.

2. Periodical use:
 place in freezer
 temperature to be under 0o C
 always covered.

3. Shelf life:
 label to identify sauce type, date, etc.
 expiry dates
 always put.

Package for Hospitality Training – Prepare stocks and sauces 36

Section 5
Assessment
5.1 Workplace assessment issues

5.1.1 Workplace assessment

Assessment is the process of collecting evidence and making judgements on progress

towards satisfying the performance criteria set out in the competency standard. At the
appropriate point, judgement is made as to whether competence has been achieved.
Assessment identifies the achievements of the trainee rather than relating the performance of
the trainee to other trainees.

5.1.2 Competent

Ask yourself the question, “what does an employee really need to be able to do?” The
answer to this question will tell you what we mean by the word “competent”. To be competent
in a work related skill implies that the person is able to:
 perform at an acceptable level of skill
 organise the required tasks
 respond and react appropriately when things go wrong
 fulfil a role in the scheme of things at work
 transfer skills and knowledge to new situations.

When you assess this competency you must take into account all of the above issues to
reflect the real nature of work.

5.1.3 Recognition of current competence

An integrated national assessment principle provides the recognition of current competencies

regardless of where they have been acquired. Assessment recognises that individuals can
achieve competence in a variety of ways:
 prior qualifications
 informal learning.

Recognition of current competence gathers evidence to assess an individual against

competency standards in order to determine whether they have achieved the required
competence for a job role or for recognition for a formal qualification. The assessment of
recognition of current competence is undertaken by industry certified workplace assessor.

5.1.4 Assessors

In workplace situations, an industry certified assessor would determine whether a worker was
competent to undertake the tasks entailed by this unit of competency. If you are certified to
assess this unit, then you may choose from the methods offered in this guide, or develop your
own to conduct assessment. Assessors must look at the evidence guides in the competency
standards before arriving at the assessment methods to use.

5.2 Underpinning skills and knowledge

5.2.1 Assessment of underpinning skills and knowledge

Evidence should include a demonstrated ability to correctly explain and apply principles and
practices in the hospitality industry.

Package for Hospitality Training – Prepare stocks and sauces 35

You must now assess your trainee’s or students’ underpinning skills and knowledge. This
section must be completed before you go on to the next section. Underpinning skills and
knowledge for competency standard are:
a. organisational skills and teamwork
b. safe work practices, particularly in relation to bending and lifting
c. culinary terms commonly used in the enterprise
d. principles and practices of hygiene on a personal and professional level
e. logical and time efficient work flow.

Should your trainees or students not have the underpinning skills and knowledge required,
you must ensure that you deliver this material before you progress to the next section.

This training may be delivered through a variety of activities including:

 theory/practical session
 workplace observation
 workplace training
 questioning – oral/written
 role play
 project work/case study.

5.2.2 Examples of assessment tasks

Use these tasks to determine if your trainees have the necessary underpinning skills and
knowledge. The table below can be used to record the result of each student and what further
training is needed.

Assessment tasks Yes No Further training

needed

How do you light the ‘pilot’ of the oven?

5.3 Suggested assessment for Prepare stocks and

sauces
The following pages list some of the methods that can be used to assess this competency.
The proposed assessments have been designed to address each element, performance
criteria and underpinning skills and knowledge for the competency.

Results of a successful
assessment should indicate
sufficient and relevant
knowledge and understanding to
be able to infer competence.
Package for Hospitality Training – Prepare stocks and sauces 36
Therefore the trainee is assessed
as either competent /
competence to be achieved.
Examples of assessment results
sheets are included in Appendix
1 and 2.

Package for Hospitality Training – Prepare stocks and sauces 37

 Evidence gathering methods

Assessment of practical demonstration in the workplace may include observation of the trainee:
 preparing basic stocks
 preparing, using and storing:
1. reduced sauces
2. thickened sauces
3. hot and cold emulsion sauces.

Third party/documentary evidence may include:

 peer or supervisor report (written or oral)
 customer feedback form
 details of menus/menu items prepared by the candidate
 relevant portfolio i.e.: photos, video
 details of previous training, work experience.

Oral questions or some form of written assessment/project would be useful to determine underpinning knowledge such as:
 culinary terminology
 principles and practises of hygiene
 safe work practises particularly in ration to bending and lifting
 organisational skills and teamwork.

In off-the-job assessment, simulated activities could be used to allow the trainee to provide evidence of skills through practical
demonstration:
 preparing stocks for use in further training
 set up of a simulated workplace environment that allows the candidate to demonstrate the preparation of stocks and sauces e.g.: preparing
sauces to be served at an industry function/graduation ceremony.
 a presentation to other students on the uses of various roux.

Package for Hospitality Training – Prepare stocks and sauces 38

 Sample methods On-the-Job Off-the-Job

1. During a busy Saturday night’s service, the supplies of Demi Glace have depleted and you are required to use
convenience products to replace it. You will need to make 1 litre. 
2. The fillet steak on your menu is available for purchase with a choice of sauces: mushroom, peppercorn or
béarnaise. In preparation for the service mode, you are required to select all ingredients and equipment and 
then proceed to construct 500mls of the sauce béarnaise.
3. Select and prepare all ingredients to construct a basic beef stock in preparation for sauce production.

4. The pizza shop you work in uses approximately 40 litres of fresh tomato sauce per day. The standard secret
recipe only makes 6 litres of sauces. You will need to calculate the ingredients quantities to make a day’s supply.
Select the appropriate equipment and proceed to construct the sauce.


Questions On-the-Job Off-the-Job

Questioning should focus on:

1. Techniques and processes
 What is an appropriate thickening agent used in the construction of a béchamel sauce?  
2. Organisation and planning
 What are the time management issues to consider when making a fish stock?  
3. Communication with others
 How would you communicate to other staff members the difference between two similar looking sauces?
 
4. Problem solving
 What would you do if an emulsion sauce spilt?  
5. Health and safety
 
 What are the health and safety issues that need to be considered when cooling hot stocks/sauces?

Package for Hospitality Training – Prepare stocks and sauces 39

Appendices
 Appendix 1

Competency assessment result

Unit code: ITHHBCMC04AEA Title: Prepare stocks and
sauces

Trainee or student name:

Assessor name:

The Trainee was assessed as: Competent 

Competency to be achieved 
Feedback to trainee

Signatures

The trainee has been informed of the Signature of assessor:

assessment result and the reasons
for the decision

Date:

I have been informed of the Signature of trainee:

assessment result and the reasons
for the decision

Date:

Package for Hospitality Training – Prepare stocks and sauces Appendix 1 - Page 1
 Appendix 2

Group trainee or student assessment record

Unit code: ITHHBCMC04AEA Title: Prepare stocks and
sauces

Group:

Assessor name:

Trainee name Competent Competency

to be
achieved

Package for Hospitality Training – Prepare stocks and sauces Appendix 2 - Page 1
 Appendix 3

List of overheads and handouts

Overhead Handout Title

number number
(OHT) (HO)
1 Stocks

1 General knowledge of stock

2 Glazes

2 General knowledge of glazes

3 Essences

3 General knowledge of essences

4 Ingredients for stocks

5 Flavouring agents

6a-b Making stock

7 Making glazes

8 Making essences

4 Categories of sauces

9 Quality of sauces

10 Thickening agents

11 Reduced sauces

12 Thickened sauces

13 Hot and cold emulsions

5a-g Main ingredients for basic stocks

14 Storing sauces

Package for Hospitality Training – Prepare stocks and sauces Appendix 3 - Page 1
 Appendix 4

Trainee or student evaluation sheet

Unit code: ITHHBCMC04AEA Title: Prepare stocks and

sauces

Agree Don’t Disagree Doesn’t

The following statements are about the competency
know apply
you have just completed. Please tick the appropriate
box.
1. There was too much in this competency to
cover without rushing.    
2. Most of the competency seemed relevant to me.
   
3. The competency was at the right level for me.
   
4. I got enough help from my trainer.
   
5. The amount of activities was sufficient.
   
6. The competency allowed me to use my own
initiative.    
7. My training was well organised.
   
8. My trainer had time to answer my questions.
   
9. I understood how I was going to be assessed.
   
10. I was given enough time to practice.
   
11. My trainer feedback was useful.
   
12. Enough equipment was available and it worked
well.    
13. The activities were too hard for me.
   

The best things about this unit were

The worst things about this unit were

The things you should change in this unit are

Package for Hospitality Training – Prepare stocks and sauces Appendix 4 - Page 1
 Appendix 5

Hotel and Restaurant Materials

Amendment List

Unit code: ITHHBCMC04AEM

Unit title: Prepare stocks and sauces

Example:

No Amendment Version Page Line Amender Date

number number number initials completed

1. Replace ‘garish’ into ‘garnishes’ 34 5 WW 12 Mar. 02

No Amendment Version Page Line Amender Date

number number number initials completed

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

Package for Hospitality Training – Prepare stocks and sauces Appendix 5 - Page 1