CBLM 2 Prepare Stocks, Soups and Sauces

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency: PREPARE STOCKS, SAUCES AND SOUPS
MODULE: PREPARING STOCKS, SAUCES AND SOUPS
Qualification:
COOKERY NC II
REGIONAL TRAINING CENTER

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
CITY OF TUGUEGARAO, CAGAYAN
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in preparing stocks, sauces and soups. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Prepare Stock, Sauces and Soups”.
This will be the source of information for you to acquire knowledge and
skills in this particular competency independently and at your own pace, with
minimum supervision or help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You need to complete this module.
Document No.: STP 002-

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 2
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
COOKERY NC II
LIST OF COMPETENCIES
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123

premises premises 28
2. Prepare stocks, sauces and Preparing stocks, sauces and soups TRS5123
soups 31
3. Prepare appetizers Preparing appetizers TRS5123

81
4. Prepare salads and dressing Preparing salads and dressing TRS5123
82
5. Prepare sandwiches Preparing sandwiches TRS5123
30
6. Prepare meat dishes Preparing meat dishes TRS5123
83
7. Prepare vegetable dishes Preparing vegetable dishes TRS5123
84
8. Prepare egg dishes Preparing egg dishes TRS5123
85
9. Prepare starch products Preparing starch products TRS5123
86
10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33
11. Prepare seafood dishes Preparing seafood dishes TRS5123

34
12. Prepare desserts Preparing desserts TRS5123
35
13. Package prepared food Packaging prepared food TRS5123
40

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 3
PREPARE STOCKS,
SAUCES AND SOUPS
03
MODULE CONTENT
UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE : PREPARING STOCKS, SAUCES AND SOUPS
MODULE DESCRIPTOR : This unit deals with the processes skills, knowledge,
and attitudes required to prepare various
stocks, sauces and soups in a commercial
kitchen or catering operations.
SUMMARY OF LEARNING OUTCOME:

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
SUMMARY OF ASSESSMANT CRITERIA:
LO1. Prepare stocks, glazes and essences required for menu items
1. Ingredients and flavoring agents are used according to standard recipes
and enterprise standards
2. Variety of stocks, glazes and essences are produced according to
enterprise standards
3. Clarifying agents are used appropriately
4. Convenience products are used appropriately
LO2. Prepare soups required for menu items


Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 4
PREPARE STOCKS,
SAUCES AND SOUPS
03
LO3. Prepare sauces required for menu items
1. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
2. Derivations are made from basic sauces
3. Variety of thickening agents and convenience products are used
appropriately
4. Sauces are evaluated for flavor, color and consistency and problems are
identified and fixed in accordance with enterprise policy
LO4. Store and reconstitute stocks, sauces and soups

1. Stocks, sauces and soups are stored correctly to maintain optimum
freshness and quality
2. Stocks, sauces and soups are reconstituted to appropriate standards of
consistency

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 5
PREPARE STOCKS,
SAUCES AND SOUPS
03
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME # 1 PREPARE STOCKS, GLAZES AND ESSENCES

REQUIRED FOR MENU ITEMS
CONTENTS:
Stocks, glazes and essences preparation.
ASSESSMENT CRITERIA:
CONDITION:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
Fully-equipped operational Kitchen
2. EQUIPMENT AND TOOLS
 Range
 Steam jacketed kettles or stock pots
 Meat saw or cleaver
 Long handled spoon
 Skimmer
 China with cheesecloth
 French knife
 Chopping board
3. SUPPLIES AND MATERIALS
Real/required ingredients for stocks. May include:
 Beef stock
 Chicken stock

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 6
PREPARE STOCKS,
SAUCES AND SOUPS
03
 Fish stock
 Vegetable stock
 Brown stock
4. TRAINING MATERIALS
 Competency based learning materials
 Bond paper
 Ball pen
ASSESSMENT METHOD:
 Demonstration with questioning
 Portfolio

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 7
PREPARE STOCKS,
SAUCES AND SOUPS
03
LEARNING EXPERIENCES
Learning Outcome 1
PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU ITEMS
Learning Activities Special Instructions

1. Preparing variety of stocks Read information Sheet 2.1-1 – 2.1-2
After reading, Do the following job sheets:
 Job sheet 2.1-1
 Job sheet 2.1-2
 Job sheet 2.1-3
 Job sheet 2.1-4
 Job sheet 2.1-5
The trainee may approach the trainer for further
instruction and to assess his/her tasks using the
performance criteria checklist.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 8
PREPARE STOCKS,
SAUCES AND SOUPS
03
INFORMATION SHEET 2.1-1
PREPARATION OF STOCKS
Learning Objectives: After reading this Information sheet, you must be able to:
1. Identify ingredients required to make stocks.
2. Prepare and produce stocks.
What is ‘stock’?
Stocks may be defined as clear, thin flavored and aromatic liquid extracted from
the meat, poultry, fish and their bones, and from the vegetables and seasonings. It is
the basic foundation in soups and sauces and other cooking methods. In French it is
called “Fonds de Cuisine”.
The quality of the stock will depend on the quality of the ingredients used to
produce and the skill and expertise of the cook making the stock.
Good quality ingredients can be used but is bad practices are used then the quality
will not be in the stock.
Stocks found in the kitchen:
 Chicken stock
 Beef stock
 Fish stock
 Vegetable stock
 Veal stock
 Game stock
 Stock syrup
 Convenience stock
 Master stocks.
These are the basis of all sauces and soups used in the kitchen. Casseroles and
braises will also have stocks added for extra flavour.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 9
PREPARE STOCKS,
SAUCES AND SOUPS
03
From these basic stock basic „mother sauces‟ will be made and derivatives sauces
will be made from the mother sauces.
What is required to make a good quality stock?
 Good quality ingredients

 Skill and Expertise of staff
 Time
Some stocks can be made in 20 minutes cooking

time while others may take 8-12 hours to extract the
flavors and structural ingredients that are required
in a good stock.
What is required in a good stock?
 Flavor
 Clarity
 Structural component attributes.
Structural component attributes are the gelatin 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 gelatin.
This gelatin will cause liquids to set or solidify when cooled. The amount of gelatin
to liquid will determine the density of the gel and how hard the liquid will set.
Flavor is extracted from the flesh that is still attached to the bones, when bones are
used and from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavor 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.
 A clear stock has a cleaner flavor. But not all stocks are clear.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 10
PREPARE STOCKS,
SAUCES AND SOUPS
03
The following ingredients are used in the following stocks:
 Bones
 Mirepoix
 Aromatics
 Water.
The following stocks may have these ingredients:
 Chicken
 Beef
 Game
 Fish
 Veal
Ratio of ingredients used to make a good stock
 10 liters water
 5kg Bones, flesh needs to be attached to bones
 2 kg Mirepoix
 Onion, carrot, celery
 Aromatics
 Peppercorns
 Herbs.
Sometimes bones are roasted in oven to give a stronger flavor.
Stocks are always started in cold water. This is to allow for the transfer of flavour
out of the bones and flash into the water.
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 11
PREPARE STOCKS,
SAUCES AND SOUPS
03
If hot water is used, then the flesh will seal and close the pores in the flesh and less
flavor will be extracted.
Stocks will be cooked for various times:
 Fish stocks 20 minutes

 Chicken stocks 2-4 hours
 Beef stocks 8-12 hours.
Other stocks
Vegetable stocks
Only vegetables are used. No strongly flavored 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 liquid 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.
Convenience stocks
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 12
PREPARE STOCKS,
SAUCES AND SOUPS
03
Convenience products are used as substitutes for freshly made products, i.e. soups,
stocks and sauces. They are meant to save labor 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 useful as a flavor additive, giving strength to a weak flavored stock
or sauce.
From a quality perspective, they can tend to be high in salt and preservatives, which
will affect flavor, 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 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.
Classification of Different Stocks
1. White Stock – is made by gently simmering poultry, fish or fish bones. It is very
pale in color and lightly flavored stock. The aromatics in the water are
appropriate to extract the water-soluble proteins that provide flavor and body.
It is a clear and colorless liquid.
2. Brown stock – is made by browning meats and bones of beef, veal and game
through roasting and aromatic vegetables. It is an amber liquid.
3. Fumet or Fish stock – is made with fish bones which bones, and mirepoix can
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 13
PREPARE STOCKS,
SAUCES AND SOUPS
03
cook before the liquid is added. This technique is known as the sweating
method. It is highly flavored stock.
4. Court bouillon – is an aromatic vegetables broth that commonly used in

poaching fish but also be used for cooking vegetables that are supposed to be
served chilled or a la grecque. It usually has wine or vinegar.
The phrase “court bouillon” literally means a short boiling. It can refer to a
variety of stocks; all made less than 30 minutes. The procedure is to place
various vegetables. Herbs and liquid in water, cook covered to get the flavors
into the water, strain then use.
5. Essence – is essentially like a fumet, but it has uses highly aromatic products
like morels (an edible mushroom with a brown pitted spongy cap. Also called
sponge mushroom) and celery.
6. Glaze – is made by continued reduction that requires a consistency like syrup or

a jelly. The flavor is highly concentrated.
Meat Glaze – or glaze de viande is a gelatinous reduction of brown stock. The

quality is due to the gelatinous content of the bones used in preparing brown
stock.
7. Remouillage – is made from bones that have already been used. This stock is
less strong since it is a second stock. It is usually reduced to make a glaze.
8. Broth or bouillon – is a liquid that is produced from simmering, meats. It may

be used as a basis for soups, stews and braises, but it can be also used as a soup.
Uses of Various Stocks
 As a base for soups and sauces

 As a base for stews and braise
 As a cooking medium for vegetables and grains.
Principles and Techniques of Producing Stocks
1. Cook stock slowly-simmered, never boil. Boiling makes a

cloudy stock.
2. Never cover stocks while it is cooking. You need to evaporate some of the stock
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 14
PREPARE STOCKS,
SAUCES AND SOUPS
03
to concentrate the flavor.
3. Carefully skim and defat the stocks.
4. Cool the stock quickly. Refrigerate promptly.
5. Avoid using too much seasoning or any food which has strong or bitter flavor as
these will overpower the characteristic flavor of meat stock.
6. Do not use starchy substances such as old gravy, sauce or bread since these
would sour the stock. Salted meat or very fat meat should neither be used.
7. In seasoning stocks, it is better to use whole spices like pepper corns and all
other spices like coriander, celery seeds and bay leaf but only in small quantities
since they are strong spices.
8. Mace, paprika and cayenne should be added in small pinches. Salt should be
used sparingly as the stock may be reduced and therefore concentrated.
9. Be sure to use bouquet garni – an onion stock with cloves for flavoring
purposes.
10. When preparing food with the stockpot always blanch bones for white stock.
Chop all bones and leave the vegetables whole to avoid clouding. Then cover all
ingredients with cold water and bring to boil. Lower heat and simmer gently.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 15
PREPARE STOCKS,
SAUCES AND SOUPS
03
SELF CHECK 2.1-1
Enumeration: Give what is called for.
1 – 7. Ingredients in preparing stocks.

8-15. Classification of stocks.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 16
PREPARE STOCKS,
SAUCES AND SOUPS
03
ANSWER KEY 2.1-1
1. Bones
2. Meat
3. Mirepoix
4. Scraps and leftovers
5. Spices and herbs
6. Fonds
7. Acid products
8. White stock
9. Brown stock
10. Fish stock or fumet
11. Glaze
12. Court bouillon
13. Remouilliage
14. Essence
15. Broth or bouillon

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 17
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.1-1
Title : Prepare white stock
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee will
be able to prepare and produce white stock.
Supplies/Materials :
Ingredients: Sachet:
5 – 6 kilo bones 1 pc Bay leaf

12 liters cold water ¼ t thyme
¼ t peppercorns
Mirpoix: 6-8 pc parsley stem
2 whole cloves
500 g onion. chopped
250 g carrot chopped
250 g celery chopped
Tools and Equipment Needed :
Stove
Stock pot
Mixing spoon
Weighing scale
Measuring cup
China cup
Knife
Meat saw
Chopping board
Steps/Procedure:
1. Cut the bones into small pieces.
2. Put bones into the stock pot and let it sweat.
3. Add cold water and bring to boil.
4. Rinse with hot water, then with cold water.
5. Drain in the colander and wash the stock pot.
6. Replace bones in the stock pot, add water and salt and then boil.
7. Reduce heat. Skim off scum and add bouquet garnishes.
8. Simmer for 4-6 hours. Strain through fine chinois.
9. Cool down quickly and store food covered.
10. Label with a name and add date before placing in the refrigerator.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 18
PREPARE STOCKS,
SAUCES AND SOUPS
03
PERFORMANCE CRITERIA CHECKLIST 2.1-1
Trainee’s Name: ____________________________ Date: _______________
Preparing White Stocks

Direction: Rate the trainee against each of the following criteria. Put X (ekis) on the
appropriate box at the right side of each item to indicate how the trainee performs
the assigned task.
Did the trainee perform the following task well? Yes No

Explain the different nature and handling requirements of
each type of stocks
Use safe practices in handling hot oven and surfaces and

machineries
Practice hygiene particularly in relation to handling stock
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
Apply principle of stock cookery well
Proper cooking method is applied

Produce defatted and cleared stock
Remarks: (Please check the appropriate box)
□ Satisfactory □ Not Satisfactory
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’ signature Trainer’s signature
Date: ___________________ Date:____________________
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 19
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.1-2
Title : Prepare brown stock
be able to prepare and produce brown stock.
Ingredients: Sachet:
5 – 6 kilo bones 1 pc Bay leaf

12 liters cold water ¼ t thyme
¼ t peppercorns
Mirpoix: 6-8 pc parsley stem
2 whole cloves
250 g carrot chopped
250 g celery chopped
250 g tomato paste
Oven
Range
Roasting pan
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
1. Preheat oven to 450F.

2. Arrange meat and bones in a roasting pan. Place in the middle rack of oven. Turn
ingredients every minute and roast until nicely browned. After 20 minutes, add carrots and
onions and tomato sauce. Roast for another 40 minutes. Do not allow vegetables to burn.
 For fonds brun de veau use veal bones and trimmings
3. Remove from oven and put the browned ingredients in a stock pot. Deglaze roasting pan
with water. Pour into a stock pot and add enough water to cover ingredients.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 20
PREPARE STOCKS,
SAUCES AND SOUPS
03
4. Bring to a boil. Skim if desired, and then add celery and bouquet garni. Skim continuously
for 10 minutes, if desired. Simmer for 4 to 8 hours or more boiling water to maintain water
level. Do not cover.
5. Strain. Degrease the taste. If the flavor is weak, boil down to concentrate its flavor. Add
seasoning.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 21
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Brown Stocks

the assigned task.
each type of stocks
Use safe practices in handling hot oven surfaces and other
machines

________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’s signature Trainer’s signature
Date:___________________ Date:____________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 22
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.1-3
Title : Prepare fumet or fish stock.
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee
will be able to prepare fumet or fish stock for 1 hour.
The basis for this stock is bones and trimmings, such as the head and the skin. Any white
fish, such as cod, halibut, or sole, can be used.
Ingredients (for 1 gallon): Sachet:
30 g butter 1 pc bay leaf
2-3 kg cleaned fish bones ¼ t thyme ¼ t peppercorns
Mirepoix: 4-5 pcs parsley stems
1 pc whole cloves
60 g carrot chopped
60 g celery chopped
250 ml white wine
4 L cold water
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
1. Butter the bottom of the stock pot and sweat the mirepoix on it.
2. Place the bones over the top of it, cover with parchment paper for 5 minutes over low
heat until they turn opaque and begin to exude juices.
3. Add the wine, bring to a simmer and cook off the alcohol
4. Add cold water and sachet.
5. Boil, skim the scum and simmer for 30-45 minutes.
6. Strain through a china cup with a layer of cheesecloth.
7. Cool, vented in cold water bath, and refrigerate.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 23
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Fish Stocks

the assigned task.
each type of stocks
machines


Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
_____________________ ________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 24
PREPARE STOCKS,
SAUCES AND SOUPS
03
Date:___________________ Date:____________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 25
PREPARE STOCKS,
SAUCES AND SOUPS
03
PREPARE GLAZES AND ESSENCES
Learning Objectives: After reading this Information sheet, you must be able to:
1. Prepare and produce glazes and essences
Glaze and essences are reduced stocks free of impurities.
A meat glaze or ‘jus’ is produced in the following way.
After the basic stock is made it will be strained of all impurities.
This liquid is then placed into a pot and reduced further to approximately one tenth
(1/10) of the original amount of liquid.
This is done on the stove tops with the stock reducing slowly by simmering. As the
stock simmers residue will rise to the top and form in a „raft‟ that will gather on the
surface.
The cooks will „skim‟ this raft off with a ladle or spoon so the impurities will not
break off and go back into the stock.
The flavor of these reducing liquids can be enhanced with the addition of other
aromatics such as wine and herbs.
The herbs would be removed after a certain time to reduce chance of overcooking
and turning bitter.
Some beef stocks will be improved with the addition freshly roasted meats and
fresh aromatics. When cooked for several hours all solids are
removed and the final reduction of liquid continues.
Glazes are simple to make — you just reduce the stock until it
turns thick and syrupy.
There are three basic types of glazes.
 Meat glaze (Glace de viande)

 Chicken glaze (Glace de volaille)
 Fish glaze (Glace de poisson)
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 26
PREPARE STOCKS,
SAUCES AND SOUPS
03
Essence
In cooking an essence is a name given to a reduction of flavored water that will not
thicken.
Vegetable essences of one or several vegetables that have been cooked and solids
removed. These will be clear as no solids have been allowed to stay in liquid.
Essence of pumpkin is obtained by cooking pumpkin in water with some salt and
maybe thyme.
Remove the pumpkin without the pumpkin breaking down, the starch will make the
essence cloudy, then reduce the water to a minimal amount.
Some vegetables can be cooked then skins removed and then pureed.
These can be like fruit coulis but is not a true essence.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 27
PREPARE STOCKS,
SAUCES AND SOUPS
03
SELF CHECK 2.1-2
TRUE OR FALSE
Direction: Write TRUE if the statement is correct and FALSE if it is incorrect.
1. Some beef stocks will be improved with the addition freshly roasted meats
and fresh aromatics.
2. Glaze and essences are reduced stocks free of impurities.
3. This is done inside the oven with the stock reducing slowly by simmering.
4. In cooking an essence is a name given to a reduction of flavored water that

will not thicken.
5. Vegetable essences of one or several vegetables that have been cooked and
solids removed.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 28
PREPARE STOCKS,
SAUCES AND SOUPS
03
ANSWER KEY 2.2-2
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 29
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.1-4
Title : Prepare meat glace
be able to prepare meat glace for 1 hour.
Ingredients:
Meat stock, chicken stock, fish stock

Range
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
In a large, heavy-bottomed saucepan, bring the stock to a boil and then lower the heat to medium. As
the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities
off with a ladle.
Once the stock has reduced by a little over half, pour it through a mesh strainer lined with
cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed. The
glace is finished when the liquid has reduced by about three fourths and the glace is thick and
syrupy. When you stir it, the glaze should coat the back of your spoon. Let the glace cool, transfer it
to a container with a lid and refrigerate or freeze.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 30
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Meat glace

the assigned task.
each type of stocks
machines

________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Date:___________________ Date:____________________
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 31
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.1-5
Title : Prepare vegetable essence
be able to prepare essence vegetable stock for 1 hour.
Ingredients:
¼ cup olive oil 1 lbs. parsnip (chopped)
1 teaspoon fine salt 2 cloves garlic (chopped)
1 t ground black pepper 3 pcs bay leaves
4 lbs. onion (cut in wedge) 1 bunch parsley (chopped)
2 lbs. carrot (chopped) 12 sprigs thyme (chopped)
2 lbs. celery (chopped) 6 sprigs marjoram (chopped)
½ lbs. fennel, branches (chopped) 3 sprigs rosemary (chopped)
2 lbs. celery root (chopped) 6 black peppercorns
2 cups chardonnay wine ½ cup rice wine vinegar
Range knife
Stock pot chopping board
Skimmer dry and liquid measuring cup
Fine strainer
Steps/Procedure:
In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves. Sweat
vegetables for 10-minutes. Do not let the vegetables brown.
Add fresh herbs and spices. Cover with cold water, bring to a full boil and reduce to a simmer
uncovered for 15-minutes.
Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
Remove from heat and let cool. Strain stock with a fine-mesh sieve. Cool stock with a ice bath,
cover and refrigerate. Stock will keep for 1-2 days.
Chef's note: You can add any vegetables you have to the stock.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 32
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing vegetable essence

the assigned task.
each type of stocks
machines


________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Date:___________________ Date:____________________
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 33
PREPARE STOCKS,
SAUCES AND SOUPS
03
LEARNING OUTCOME # 2 PREPARE SOUPS REQUIRED FOR MENU

ITEMS
CONTENTS:
Soups preparation.
a. Ingredients and flavoring agents are used according to standard
recipes and enterprise standards
b. Variety of stocks, glazes and essences are produced according to
c. Clarifying agents are used appropriately
d. Convenience products are used appropriately
CONDITION:
 Range
 Skimmer
 French knife
 Chopping board
 Thin
 Clear
 Consommé
 Naturally thick
 Bond paper
 Ball pen
ASSESSMENT METHOD:
 Portfolio

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 34
PREPARE STOCKS,
SAUCES AND SOUPS
03
LEARNING EXPERIENCES
LEARNING OUTCOME 2
PREPARE SOUPS REQUIRED FOR MENU ITEMS

1. Preparing variety of soups Read information Sheet 5.2-1
 Job sheet 5.2-1
 Job sheet 5.2-2
 Job sheet 5.2-3
 Job sheet 5.2-4
 Job sheet 5.2-5
 Job sheet 5.2-6
 Job sheet 5.2-7
 Job sheet 5.2-8

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 35
PREPARE STOCKS,
SAUCES AND SOUPS
03
PREPARATION OF SOUPS
Learning Objectives: After reading this Information sheet, you must be able
prepare soups.
Soups are gently simmered liquid with a major flavoring component from meat,
poultry fish, shellfish and vegetables. It should also have herbs and spices to
enhance flavor and reduce use of salt.
It is usually named after the main ingredient. For example: Pumpkin Soup.
Soups can be served:

 Hot or cold
 Clear or stew like
 Thick or thin.
Soup can be served any time of the day.
It can be small snack type serve or it can be a main meal in itself
Thickening agents used in soup production:

 Roux
 Rice
 Pasta
 Vegetable puree
 Potato
 Pulses or beans

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 36
PREPARE STOCKS,
SAUCES AND SOUPS
03
Classification of Soup
Classification Made with Example
Clear Clarified stock consommé
Broth Stock, vegetables and meat or poultry French onion, Minestrone
Puree Stock and vegetables or pulses Pea, Pumpkin
Cream of mushroom
Cream Velouté base finished with cream
Cream of chicken
Shellfish thickened with ground rice or

Bisque Lobster bisque, chowder
roux
Vichyssoise (creamy leek and

Cold Any variation of the above potato)
Gazpacho
Clear soup: Consommé
A clear soup is made by taking a well flavored stock and clarifying that stock so only
clear liquids remains.
To clarify a stock is to remove all impurities that might be in the stock in form of
small particles of flesh or congealed blood.
The method of clarifying is simple. Trap the particles in a bonding of protein:
 Take egg white and mix with a small portion of very lean mincemeat, aromatics
are normally added to this mix like sauté onions, carrots. Mix egg white
thoroughly into meat mixture and place into cold stock

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 37
PREPARE STOCKS,
SAUCES AND SOUPS
03
 Bring slowly to the boil. While the mixture is coming to the boil do not disturb
or stir the mixture. As the liquid heats up all the protein will bond together and
float to the top as a raft. As a raft floats on water so will this meat raft float
 Do not allow liquid to boil rapidly as this may cause the raft to break up and
contaminate the liquid
 The object is to allow the meat to cook to extract as much food value and flavor
as possible from the ingredients
 The impurities will become trapped in the congealed protein structure of the
egg white and minced meat and this is how the liquid becomes clear.
This clear liquid is now served as a consommé.
Broths
All cultures would have a broth style soup in their culinary culture.
Broths are the simplest of soups to make in that very little other processing needs
to be carried out on the food. Simplest is to place all things in pot and simmer until
all is cooked.
Problems that arise is that some ingredients may need to cook more than others
and some need to cook less.
In a broth all ingredients should still be identifiable when cooked. To overcome the
fact that some ingredients might cook quicker than other ingredients are placed
into the pot at different stages of cooking.
Puree
Ingredients are cooked in quality stock to a point where they are very soft and then
put through a food processor to liquidize is all ingredients.
Fluidity is adjusted with more liquid or gentler simmering to allow for reduction in
liquid.
Cream soups
These soups are generally starch thickened and have a portion of cream add at the
end of the cooking process just before the soup is served.
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 38
PREPARE STOCKS,
SAUCES AND SOUPS
03
The cream adds a smooth richness to the flavor of the soup.
Bisque
Bisque is a seafood style of soup that is of French origin. There are many seafood
style soups that evolved from cooking scraps of flesh and body shells of crustacean
from the days catch:
The flavor is extracted from the shell of the crustacean then adding extra after the
base flavor is achieved. Flour can be used to thicken liquid.
Variation is American chowders that can have milk added as part of the liquid used
that give a creamy consistency without adding cream.
Cold soups
Some soups like leek and potato soup which is served hot in winter time has a
summertime version that is served cold as Vichyssoise.
Summer version may be thinner in nature but is essentially the same ingredients.
Gazpacho is another summer soup served cold and in the winter as tomato and
vegetable soup.
Summer version may be a little thinner and slightly more acidic, but all other
ingredients would be same.
Specialty Soups
Soup General Description
Shark fin Clear soup made from dried shark fin
Beer Thick soup made with beer spices

Consommé with high gelatin content, served chilled as a light
Consommé with gold leaf
jelly
A fish and shellfish dish. Traditionally served as first course of

Bouillabaisse
soup followed by the fish pieces as the main course
Fruit soup For example, melon puree

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 39
PREPARE STOCKS,
SAUCES AND SOUPS
03
Soups
Soup Main Ingredient Country
Goulash Meat, paprika Hungary

Leek, chicken. Traditionally served with
Cock-a-leekie Scotland
stewed prunes
Kangaroo tail Kangaroo Australia
Minestrone Vegetables, pasta Italy
Gazpacho Tomato, cucumber, capsicum Spain
French onion Onions, stock France
Miso Dried fish, soy bean paste Japan
Laksa Coconut, fish, chili, noodles Malaysia
Taharoa Cream, shellfish New Zealand
Soup Garnishes
Garnishes are added to sound either as an embellish to improve the flavor or to
provide a contrasting texture and color.
Consommé julienne, for example, is garnished with julienne strips of carrot,

celery, leek, and turnips. These strips are boiled in lightly salted water and added to
hot consommé just before serving.
Consommé royale is garnished with firm savory egg custard cut into tiny fancy
shapes. Beat 1 egg with 1 tablespoon of cleared stock and pour into a small bowl or
molds. Bake the mold in a pan of water placed in the center of a preheated oven at
350ºF for 20 minutes or until the custard is firm.
Bread croutons are cubes of bread sautéed in butter or baked until crisp and
golden. They are a classic garnish with thick soups. Serve them in a separate dish or
sprinkled over the soup.
Cheese makes a pleasant accompaniment to most vegetables soups. Choose a well-

flavored hard cheese, such as Parmesan, Romano or Sap Sago, and serve it finely
grated ion a separate dish or sprinkled over the soup. Finely shopped fresh herbs
maybe mixed with the cheese.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 40
PREPARE STOCKS,
SAUCES AND SOUPS
03
Dumplings are ideal from turning a meat or vegetable soup into a substantial
family meal. Mix 1 cup self-rising flour with ½ cup shredded suet (fat around beef)
and a sprinkling of salt and freshly ground black pepper. Finely chopped herbs,
such as parsley and sage, can be also added. Bind the mixture with enough cold
water to make a soft dough. Shape the dough into 16 balls and drop them into the
simmering soup for the last 15-20 minutes of cooking.
Melba toast is made by toasting thin slices of white bread, carefully splitting them
through the middle, and toasting the uncooked surfaces under a hot boiler.
Alternatively, cut stale bread into very thin slices; place them in the bottom of a
250ºf oven until they are crisp and curling at the edge.
Pasta is used to garnish many thin soups. Macaroni, tagliatelle, and spaghetti can be
broken into short pieces and added to puréed soups for the last 20 minutes of
cooking. For hot consommé, cook the pasta separately so that the starch will not
cloud the soup.
Vegetable and fruit garnishes add color to plain cream soup. Celery leaves,
watercress, and parsley should be trimmed and washed before they are floated on
the soup.
Cucumber can be cut into julienne strips as a garnish for chilled soups. For hot
soups, sauté cucumber strips or thin round of leeks in little butter.
Thin slices of lemon or orange make an attractive garnish for clear soup and
tomato soup.
A garnish of thinly sliced mushrooms lends additional texture and flavor to cream
soups. Sauté the sliced mushrooms in a little butter until soft but it browned. Drain
thoroughly before spooning them on the soup. The onion rings add more flavor to
soups. They can be sautéed like cucumber strips and eek rounds, alternatively, coat
them in little milk and flour, and deep-fry them until crisp and golden.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 41
PREPARE STOCKS,
SAUCES AND SOUPS
03
SELF CHECK 2.2-1
Identification: Identify the word or group of words being asked for.
1. Flavored liquid eaten with a spoon and is usually served as an entrée.

2. Made by taking a well flavored stock and clarifying that stock so only a clear
liquid remains.
3. These soups are generally starch thickened and have a portion of cream add
at the end of the cooking process just before the soup is served.
4. A seafood style of soup that is of French origin.
5. This soup is made with stock, vegetables and meat or poultry
6.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 42
PREPARE STOCKS,
SAUCES AND SOUPS
03
ANSWER KEY 5.2-1
1. Soup
2. Clear soup
3. Cream soup
4. Bisque
5. Broth

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 43
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.2-1
Title : Prepare Beef Consommé.
be able to prepare beef consommé.
Ingredients:
1 egg white 1 bay leaf
125 g minced beef 1 thyme sprig
25 g carrots 2 parsley stalks
25 g celery 1 L chicken stock
5 peppercorns 50 g onion (thickly sliced)
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Mix the egg white, mince beef, carrots, celery, peppercorns, bay leaf, thyme, parsley
stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a
food processor
2. Brown onions in a dry pan
3. Bring remaining beef stock and browned onions to the boil in a pot
4. Pour in raft mixture and stir in well
5. Bring to the boil and simmer for 2 hours DO NOT disturb the consommé
6. Carefully strain through filter paper and skim away any fat
7. Serve in hot soup bowl, garnished with a brunoised of vegetables.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 44
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Beef Consommé Soup

the assigned task.
each type of soup
machineries
Practice hygiene particularly in relation to handling soup
Did the trainee made soup with the following characteristics well?
If prepared properly, soup should meet the following Yes No
quality points:
Have pleasing colour, satisfying flavour and appetizing
aroma
Have consistency in keeping with its type
No free fat floating on top
________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 45
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________
JOB SHEET 2.2-2

Title : Chicken Consommé
be able to prepare consommé Chicken Consommé
Ingredients:
1 egg white 1 bay leaf
125 g minced chicken 1 thyme sprig
25 g carrots 2 parsley stalks
25 g celery 1 L chicken stock
5 peppercorns 50 g onion (thickly sliced)
Ingredients:
1 egg white
125 g minced chicken
25 g
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Mix the egg white, mince chicken, carrots, celery, peppercorns, bay leaf, thyme,
parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be
mixed in a food processor
2. Brown onions in a dry pan
3. Bring remaining chicken stock and browned onions to the boil in a pot
4. Pour in raft mixture and stir in well
5. Bring to the boil and simmer for 2 hours DO NOT disturb the consommé
6. Carefully strain through filter paper and skim away any fat
7. Serve in hot soup bowl, garnished with brunoise of vegetables
Assessment Method :
 Demonstration
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 46
PREPARE STOCKS,
SAUCES AND SOUPS
03

Preparing Chicken Consommé

Direction: Rate the trainee against each of the following
criteria. Put X (ekis) on the appropriate box at the right
side of each item to indicate how the trainee performs the
assigned task.
each type of soup
machines
quality points:
aroma
________________________________________________________________________________________________
___________________________________________________.
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 47
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________
JOB SHEET 2.2-3

Title : Prepare Green pea veloute
be able to prepare Green pea veloute
Ingredients:
20 g Butter
100 g Green Peas
20 g Flour
20 g Fresh mint leaves
30 g Onion
500 ml Chicken stock
50 ml Cream
Salt & pepper
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives and Chopping board
Steps/Procedure:
1. Place chicken stock and onion in a pot and bring to the boil, turn down to a simmer
2. Blanch green peas and mint leaves in chicken stock, refresh
3. Puree green peas and mint leaves together until smooth, set aside
4. Make a blond roux with the butter and flour
5. Remove onion from chicken stock and use the stock to make a velouté
6. Once the velouté is cooked out add the green pea and mint puree and bring back to
the boil, do not cook for too long as the soup will turn brown
7. Next pass the soup through a Chinois, re-heat, season, add cream and correct the
consistency
8. Serve in a hot soup bowl garnished with deep fried julienne of leek
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 48
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Green pea velouté

the assigned task.
each type of soup
Use safe practices in handling hot oven surfaces and
machines
quality points:
aroma
________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 49
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 50
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.2-4
Title : Cauliflower soup
will be able to prepare cauliflower soup.
Ingredients:
200 g Cauliflower – roughly chopped
50 g Onion – roughly chopped
2 Bay leaves
Vegetable stock, enough to cover
Pinch Nutmeg
125 ml Milk
Salt & pepper
Tools and Equipment Needed
Stove
Sauce pot
Ladle
Measuring devices
Utility tray
Tasting spoon
Steps/Procedure:
1. Sweat onion and cauliflower in a little oil
2. Add chicken stock to cover the cauliflower and bring to the boil
3. Simmer until cauliflower and onion are tender
4. Puree until smooth
5. Warm the milk with the bay leaves and nutmeg
6. Remove bay leaves and add to cauliflower puree
7. Bring back to the boil, season and adjust consistency
8. Serve in a hot soup bowl garnished with croutons.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 51
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Cauliflower soup

Direction: Rate the trainee against each of the following criteria. Put X (ekis) on
the appropriate box at the right side of each item to indicate how the trainee
performs the assigned task.
each type of soup
machineries
quality points:
aroma
________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 52
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 53
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Cream of mushroom soup

the assigned task.
each type of soup
machineries
quality points:
aroma
________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 54
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________
JOB SHEET 2.2-6

Title : Minestrone soup
be able to prepare Minestrone soup
Ingredients:
15 g Butter 15 g Bacon (batons)
1 clove Garlic (crushed) 15 g Onions (paysanne)
15 g Carrots (paysanne) 15 g Cabbage (paysanne)
15 g Celery (paysanne) 15 g Leek (paysanne)
15 g Tomato Paste 500 ml Chicken Stock
15 g Haricot Beans (cooked) 15 g Spaghetti (2cm lengths)
15 g Potato (paysanne) 15 g Tomato concasse
5 g Continental Parsley (roughly chopped) Salt & pepper
Stove
Stock pot
Measuring utensils
Skimmer
Knives
Chopping board
Food mill
Blender
Steps/Procedure:
1. To soak beans place in a bowl and cover with boiling water. Let stand for at least
1hour
2. Cook bacon in butter, add garlic, onions, carrots, cabbage, celery & leek and sweat
3. Stir through tomato paste and sweat slightly
4. Add stock, bring to the boil and simmer for 20 minutes
5. Add potato, spaghetti and beans and cook until tender. Skim when needed
6. Adjust seasoning, stir in parsley and serve in a hot soup bowl.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 55
PREPARE STOCKS,
SAUCES AND SOUPS
03

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 56
PREPARE STOCKS,
SAUCES AND SOUPS
03
Performance Criteria Checklist 2.2-6
Preparing Minestrone soup
the assigned task.
each type of soup
machines
If prepared properly, soup should meet the following quality Yes No
points:
aroma
________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 57
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.2-7
Title : Pumpkin soup
will be able to prepare Pumpkin soup
Ingredients :
30 g Butter
50 g Onions
200 g Pumpkin
500 ml Chicken Stock
60 g Potatoes
1 sprig Thyme
Salt & pepper

Stove Knives
Stock pot Chopping Boards
Measuring utensils Mixing Bowls
Skimmer
Steps/Procedure:
1. Cut the pumpkin and onions into even sizes and sweat in the butter
2. Add chopped potatoes and thyme
3. Just cover the vegetables with stock and set aside remaining stock
4. Bring to the boil and simmer until the vegetables are tender
5. Remove thyme stalk, blend the soup to a smooth puree
6. Re-boil and adjust the consistency with remaining stock if necessary
7. Season, garnish and serve in a hot soup bowl.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 58
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Pumpkin soup

the assigned task.
each type of soup
machines
quality points:
body, consistency and texture of heavy cream
a dominant flavour of the major ingredient – not
overpowered by the taste of cream
relatively pale colour.

________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________
JOB SHEET 2.2-8

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 59
PREPARE STOCKS,
SAUCES AND SOUPS
03
Title : Prepare Tom yum gai
Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to prepare Tom yum gai
Ingredients (2 servings):
500 ml Chicken stock
1 Lemon grass stalk
2 Kaffir lime leaves
2 slices Ginger
40 ml Lime Juice
50 ml Fish Sauce
80g Chicken Thigh diced
6 Coriander leaves
10 g Spring Onion sliced
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Blender
Steps/Procedure:
1. Bring stock, lemon grass, Kaffir lime leaves and ginger to the boil
2. Reduce heat and simmer for 5 minutes
3. Add chicken simmer until chicken is just cooked, about 1 min
4. Add chili paste, lime juice and fish sauce, bring back to simmer
5. Ladle into hot bowls and garnish with coriander and shallots.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 60
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Tom yum gai
appropriate box at the right side of each item to indicate how the trainee performs the
assigned task.
Explain the different nature and handling requirements of each
type of soup
Use safe practices in handling hot oven surfaces and machines
If prepared properly, soup should meet the following quality Yes No
points:
body, consistency and texture of heavy cream
a dominant flavour of the major ingredient – not overpowered by
the taste of cream
Relatively pale colour.
________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 61
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: _________________________
LEARNING OUTCOME # 3 PREPARE SAUCES REQUIRED FOR MENU ITEMS

CONTENTS:
Sauces preparation.
1. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
2. Derivations are made from basic sauces
3. Variety of thickening agents and convenience products are used
appropriately
4. Sauces are evaluated for flavor, color and consistency and problems are
identified and fixed in accordance with enterprise policy
CONDITION:
 Range
 Skimmer
 French knife
 Chopping board
 White Sauce
 Brown sauce
 Red sauce
 Yellow sauce
 Bond paper
 Ball pen
ASSESSMENT METHOD:
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 62
PREPARE STOCKS,
SAUCES AND SOUPS
03
 Portfolio
Learning Experiences
Learning Outcome 3
PREPARE SAUCES REQUIRED FOR MENU ITEMS

1. Preparing variety of sauces Read information Sheet 5.3-1
 Job sheet 5.3-1
 Job sheet 5.3-2
 Job sheet 5.3-3
 Job sheet 5.3-4
 Job sheet 5.3-5

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 63
PREPARE STOCKS,
SAUCES AND SOUPS
03
PREPARATION OF SAUCES
Learning Objectives: After reading this

Information sheet, you must be able prepare
sauces.
A sauce is a flavored liquid that is served with a

meat or vegetable product.
The object or role of the sauce is to:
 Provides moisture
 Add or enhances flavour
 Provides richness
 Improves appearance
 Provides interest and appetite appeal
Some sauces carry the flavour of the meal as in a stew or casserole.
Sauces can be served an as accompaniment to a grilled piece of meat so is flavoured

to compliment the flavour of the grilled meat.
 Grilled red meat will be served with a „jus‟ of beef stock and red wine.
There are many sauces for all types of foods.
FOOD TYPE SAUCE

 Demi glace
 Jus
Red meats
 Jus lie
 bordelaise

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 64
PREPARE STOCKS,
SAUCES AND SOUPS
03
 Veloute
Chicken
 Supreme
 Veloute
Fish  White wine sauce
 Beurre blanc
Seafood  Veloute
Vegetables  Bechamel
What is needed to make a good sauce?
 Well flavored stock
 Thickening agent
 Aromatic additives.
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.
MOTHER SAUCES
1. Brown Sauce – Espagnole (es-spahn-YOL) – a rich reduced brown stock

containing herbs, tomato puree or fresh tomatoes and a mirepoix of brown
vegetables, all thickened by brown roux.
2. White sauce – Velouté (veh-LOU-tay) – a white stock thickened with white

roux.
3. Tomato sauce – thinner than a tomato puree often with seasonings and
other flavorings so that it is ready to use in other dishes or as a base for
other sauces.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 65
PREPARE STOCKS,
SAUCES AND SOUPS
03
4. Cream Sauce (Béchamel) – basic French white sauce is made by stirring
milk into butter – flour roux. Its thickness depends on the combination of the
butter and flour with the milk.
 1 tablespoon of flour and butter (roux) + a cup of milk
5. Butter Sauce – Hollandaise Sauce (hol-an-DAYZ ) – made of clarified

butter, egg yolks and lemon juice usually in a double boiler or baine marie to
prevent overheating.
THICKENING AGENTS
Mixture of equal parts of wheat flour and butter that has been
cooked together.
Roux
White roux, blond 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 equal parts of flour and butter
Can be added to hot liquids and will emulsify with care to

Butter
coat foods giving a pleasing shine to the product
Cream will thicken and bond to foods if simmered gently but

Cream
if overcooked 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.
White wash Thin mixture of flour and cold water
Slurry A thin mixture of cornstarch and cold water

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 66
PREPARE STOCKS,
SAUCES AND SOUPS
03
Standards of Quality for Sauces
1. Consistency and body – Nape consistency, smooth, not too thick or thin, able to
coat the back of the spoon.
2. Flavor – Distinctive and well balanced. Not starchy and with the proper degree
of seasoning. Should enhance or complement the food and provide a pleasing
contrast.
3. Appearance – Smooth with a good shine. Appropriate color.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 67
PREPARE STOCKS,
SAUCES AND SOUPS
03
Common Problems on Sauce Cookery
FAULT CAUSE REMEDY
Starchy Continue simmering until starchy

Inadequate cooking time.
flavour flavour disappears.
Add ½ as much good stock and
Poor stock.
reduce again.
Cloudy Inadequately strained.
Bring to the boil and pass through
conical.
Insufficient cooking.
Continue cooking
Add meat glaze.
Base material not browned
Lack of
correctly.
colour Add better coloured mire-poix and/or
Poor quality stock.
bones and continue cooking.
Mire-poix, bones or sauce burnt
If unpronounced it may be blended.
during preparation.
Bitter flavour
If very bitter, discard sauce.
Overcooked fish stock.
Insufficient cooking.
Add meat glaze.
Lack of
Poor base stock.
flavour
Insufficient ingredients in ratio to Further reduce.
liquid.
Re-thicken by adding beurre manie.
Insufficient thickening agent.
Too thin Bring back to the boil. Cook 5-10
Incomplete reduction process. minutes.
Continue reduction.
Liquid and thickening agent mixed Strain and continue cooking.
Lumps
at too high temperature.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 68
PREPARE STOCKS,
SAUCES AND SOUPS
03
SELF CHECK 2.3-1
Fill in the blanks: Fill in the missing words or group of words.
1. Roux is a ________ used in making sauces, soups, and gravies.

2. A ________ is a fluid dressing for meat, poultry, fish, desserts and other food
preparations.
3. – 4. Correct amounts of _____ and ____ – equal parts by weight – are
important in the making of a good roux.
5 Beurre manié is used for a ______ thickening agent.
6. A _________ is a mixture of cream and beaten egg yolks that is added to sauces,
to improve colour and texture, increase flavour and bind them together.
7. A ___________ is a mixture of flour and cold water.
8. Tomato sauce is better known as_____________. It is originated in Italy.
9. Butter sauce is also known as ____________.
10. The ____________of all sauces are the basic liquid, which may be milk, wine,
stock, or vegetable or fruit juices

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 69
PREPARE STOCKS,
SAUCES AND SOUPS
03
ANSWER KEY 2.3-1
1. Thickening agent
2. Sauce
3. Fat
4. Flour
5. Quick
6. Liaison
7. Sauce
8. Marinara sauce
9. Hollandaise sauce
10. Main ingredient

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 70
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 5.3-1
Title : Prepare Brown Sauce or Espagnole Sauce.
will be able to prepare Brown sauce.
Ingredients (approximately 2 cups):
½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
1 oz clarified butter
1 oz all-purpose flour
3 cups brown stock
2 T tomato purée
-------- For Sachet: --------
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stem
Stove
Sauce pan
Measuring utensils
Wooden spoon
Mixing bowls
Knives
Chopping board
Wire whisk
Steps/Procedure:
1. In a heavy-bottomed saucepan, melt the butter over a medium heat until it
becomes frothy.
2. Add the mirepoix and sauté for a few minutes until it's lightly browned. Don't let it
burn, though.
3. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is
fully incorporated and forms a thick paste or roux. Lower the heat and cook the
roux for another five minutes or so, until it's light brown. Don't let it burn! The
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 71
PREPARE STOCKS,
SAUCES AND SOUPS
03
roux will have a slightly nutty aroma at this point.
4. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking
vigorously to make sure it's free of lumps.
5. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or
until the total volume has reduced by about one-third, stirring frequently to make
sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any
impurities that rise to the surface.
6. Remove the sauce from the heat and retrieve the sachet. For an extra smooth
consistency, carefully pour the sauce through a wire mesh strainer lined with a
piece of cheesecloth.
7. Serve hot. If not serving the sauce right away, keep it covered and warm until
you're ready to use it.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 72
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Brown Sauce
each type of sauce
machineries
Practice hygiene particularly in relation to handling sauce
If prepared properly, sauce should meet the following Yes No
quality points:
Perfect sauce should be smooth, rich in flavor with a
consistency that complements the food it accompanies.
It should not mask the flavor of the food, but rather
enhances it.

________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 73
PREPARE STOCKS,
SAUCES AND SOUPS
03
JOB SHEET 2.3-2
Title : Prepare Tomato Sauce
will be able to prepare Tomato sauce.
Ingredients (approximately 1 cup):
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh
tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Stove Blender
Stock pot Chopping Board
Measuring utensils Knives
Skimmer Mixing Bowls
Steps/Procedure:
1. Heat olive oil in a large wide skillet on medium heat. Add the chopped onion,
carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and
cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened
and cooked through.
2. Remove cover and add the minced garlic. Increase the heat to medium high. Cook
for garlic for 30 seconds. Add the tomatoes, including the juice and shredding
them with your fingers if you are using canned whole tomatoes. Add the tomato
paste and the basil. Season with salt and pepper to taste. Bring to a low simmer;
reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If
you want you can push the sauce through a food mill, or blend it with an
immersion blender, to give it a smooth consistency.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 74
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Tomato Sauce

each type of sauce
machineries
quality points:
enhances it.

________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________
JOB SHEET 5.3-3

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 75
PREPARE STOCKS,
SAUCES AND SOUPS
03
Title : Prepare Béchamel Sauce and Mornay Sauce
will be able to prepare Béchamel sauce.
Ingredients (1 litre):
40 g Butter
40 g Flour
½ L Milk
1 Onion Cloute
Variation: Mornay sauce
Ingredients (500 ml):

450 g Béchamel
30 g Parmesan
50 ml Cream
1 Egg yolk
Stove
Sauce pan
Measuring utensils
Fine strainer
Mixing bowls
Knives
Chopping board
Ladle
Steps/Procedure:
1. Make a white roux, allow cooling
2. Bring milk & onion cloute to the simmer, infuse & strain
3. Add milk slowly to roux whilst stirring with wooden spoon
4. Bring to boil & simmer for 30 mins
5. Adjust consistency & seasoning
Mornay Sauce
1. Melt cheese into simmering béchamel
2. Remove from heat, allow to cool a little
3. Mix egg yolk & cream and whisk into sauce
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 76
PREPARE STOCKS,
SAUCES AND SOUPS
03
4. Reheat taking care not to boil &
adjust seasoning.
Sauce Consistencies
Consistency Uses Ingredients Milk

Butter, Flour
Thin sauce Basis for soups 1 tablespoon each 1 cup
Pouring Sauce For accompanying 1 1/2 tablespoons 1 cup
(Medium) sauces each
Coating sauce For coating sauces 2 tablespoon each 1 cup

Panada sauce For binding 3 tablespoon each 1 cup
(very thick) croquettes
and as basis for
soufflés
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 77
PREPARE STOCKS,
SAUCES AND SOUPS
03

Preparing Béchamel Sauce and its Variations
the assigned task.
each type of sauce
machineries
Practice hygiene particularly in relation to
handling sauce
Did the trainee made sauce with the following characteristics well?
If prepared properly, Béchamel sauce should meet Yes No
the following quality points:
Flavour – creamy, reflecting its base liquid, milk.
Taste the sauce using a clean spoon for each
tasting.
Colour – should be that of heavy cream, slightly
off-white, no hint of grey.
Clarity – lustrous, with a definite sheen. Should be
perfectly smooth with no graininess.
Body – noticeable, thick enough to coat the back of
a spoon yet still quite liquid.
Aroma – that of cream. A slight hint of nuttiness
from the roux will be apparent but should not
overpower the milk aroma.

________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 78
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________
JOB SHEET 2.3-4

Title : Prepare Velouté Sauce and its variations.
will be able to prepare Velouté sauce.
Ingredients (1 cup):
2 tablespoons butter
2 tablespoons flour
2 cups white stock
salt and black pepper
1-2 tablespoons light or heavy cream (optional)
Variations:
Allemande sauce – veal stock with sliced mushroom
Supreme sauce – chicken velouté reduced with heavy
cream
Fish velouté – fish stock finish with chopped shallot and
herbs
Stove
Sauce pan
Measuring utensils
Fine strainer
Mixing bowls
Knives
Chopping board
Ladle
Steps/Procedure:
1. Make the roux with the butter and flour.

2. Gradually stir in the hot stock until the sauce is quite smooth.
3. Bring to a boil, lower the heat, and let the sauce simmer for about 1 hour until
reduced by half.
4. Stir occasionally.
5. Strain and season to taste.
6. Stir in light or heavy cream, if desired.
Assessment Method :
 Demonstration
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 79
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Velouté Sauce
the assigned task.
each type of sauce
machineries
quality points:
enhances it.

________________________________________________________________________________________________
___________________________________________________.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 80
PREPARE STOCKS,
SAUCES AND SOUPS
03
Trainer’s Name: __________________________
JOB SHEET 2.3-5

Title : Prepare Hollandaise and its variations.
will be able to prepare Hollandaise sauce.
Ingredients:
4 pieces egg yolk
1 cup butter
1 tablespoon vinegar 1 tablespoon water
Squeeze lemon juice
Salt and white pepper to taste
Variations:
Bearnaise sauce – add chopped tarragon, shallot,
chervil and crushed peppercorn.
Mousseline sauce – add whipped cream and dry white wine.
Choron sauce – add potato puree to béarnaise sauce
Maltaise sauce – add fine julienne orange zest and teaspoon or orange juice.
Stove Wire whip
Sauce pan Chopping Board
Measuring utensils Knives
Mixing bowls
Steps/Procedure:
1. Clarify butter and keep warm 40ºC
2. Reduce vinegar, water and white pepper by two thirds
3. Strain into a bowl, cool
4. Mix egg yolks with reduction and whisk over a hot water bath to ribbon stage
5. Remove from the heat and add butter gradually, whisking continuously. Make sure
the sauce remains at 40ºC
6. Mix in lemon juice, adjust the seasoning, and use warm water to adjust consistency
7. Keep sauce in a warm place.
Note: A little warm water is always necessary to stabilize the sauce. (10 to 15 ml)
This sauce should not be held for more than two hours.
Assessment Method :
 Demonstration

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 81
PREPARE STOCKS,
SAUCES AND SOUPS
03

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 82
PREPARE STOCKS,
SAUCES AND SOUPS
03
Preparing Hollandaise Sauce and its Variations
assigned task.
Explain the different nature and handling requirements of each type
of sauces
machineries
Practice hygiene particularly in relation to handling sauces
Did the trainee made sauce with the following characteristics well?
If prepared properly, Hollandaise sauce should meet the following Yes No
quality points:
Flavour – predominantly that of butter. The egg yolks contribute to
the flavour. The reduction ingredients (vinegar, peppercorns, lemon
juice and seasonings) give a balanced flavour. Taste the sauce using
a clean spoon for each tasting.
Colour – should be a pale lemon colour.
Clarity – opaque with a lustre and should not appear oily.
Body – a buttery, smooth texture. A light consistency, without being
too thick.
Aroma – should be that of good butter

________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 83
PREPARE STOCKS,
SAUCES AND SOUPS
03
LEARNING OUTCOME # 4 STORE AND RECONSTITUTE STOCKS, SAUCES

AND SOUPS
CONTENTS:
Storing stocks, soups and sauces.
1. Stocks, sauces and soups are stored correctly to maintain optimum
freshness and quality
2. Stocks, sauces and soups are reconstituted to appropriate standards of
consistency
CONDITION:
 Refrigerator
 Stock pots and pans
 Stocks
 Soups
 Sauces
 Bond paper
 Ball pen
ASSESSMENT METHOD:
 Portfolio

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 84
PREPARE STOCKS,
SAUCES AND SOUPS
03
Learning Experiences
Learning Outcome 4
STORING AND RECONSTITUTING STOCKS, SAUCES AND SOUPS

1. Storing stocks, soups and sauces Read information Sheet 5.4-1
After reading, Do the task sheet 5.4-1

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 85
PREPARE STOCKS,
SAUCES AND SOUPS
03
Storing Stocks, Soups and Sauces
Learning Objectives: After reading this Information sheet, you must be able to
store stocks, soup and sauces.
Follow enterprise cooling procedures for stocks and sauces and soups
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:
 Within 2 hours – from 60 C to 21 C
 Within a further 4 hours – from 21 C to 5 C.”
Stocks produced from animal products will be high in protein so will need to be
cooled rapidly to minimize 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.
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 86
PREPARE STOCKS,
SAUCES AND SOUPS
03
Then the products can be placed into larger storage containers for better storage.
All products must be labeled 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.
Store stocks and sauces and soups appropriately in correct containers
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 allow for portions to be removed from controlled
environment and heated to serving temperature without too much being wasted.
Label stocks and sauces and soups correctly

Labeling of product reduces the possibility of confusion and allows for better stock
control:
 Rotation of stock through storage area.
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.
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 87
PREPARE STOCKS,
SAUCES AND SOUPS
03
If the product is going to be sold outside of premises, then more information is
required.
Containers for food storage
 Need to be of a washable material

 Must be impervious to moisture
 Must not be scratched or damaged.
Refrigeration for maintaining environments

below specific temperature
 Cool rooms and freezers
 Air conditioning for dry storage in high climatic environments.
Regular maintenance of these pieces of equipment is vital for efficient operating:
 Cool rooms need to operate at 5°C or below
 Freezers need to operate at minus 18°C (-18) or below
 Dry store needs to be kept at 21°C in warmer climates.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 88
PREPARE STOCKS,
SAUCES AND SOUPS
03
SELF CHECK 2.4-1
ESSAY: Answer the following question
1. What is the process that will be employed to cool stocks, sauces and soups?
2. What is the information needs to be on the label?

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 89
PREPARE STOCKS,
SAUCES AND SOUPS
03
ANSWER KEY 2.4-1
1. All soups must be cooled following the 2-hour 4-hour rule.
2. Labels must be legible: Name of product, date of manufacture, use of date

and name of person who manufactured.

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 90
PREPARE STOCKS,
SAUCES AND SOUPS
03
TASK SHEET 2.4-1
Title : Store and reconstitute stocks, sauces and soups
Performance Objectives: Given the necessary supplies, tools and equipment, the
trainee will be able to store stocks, soup and sauces.
Stocks
Soups
Sauces
Other ingredients
Freezer Refrigerator
Steps/Procedure:
1. Clean your coolers and freezers regularly to ensure that food has not fallen behind the
shelving and spoiled.
2. Arrange your refrigerated and dry storage areas to facilitate easy product access and
rotation. This will help minimize waste due to spills, breakage and spoilage.
3. Once washed, store raw vegetables and other perishables in reusable airtight
containers to prevent unnecessary dehydration and spoilage. Also, store produce
(especially leafy vegetables) as far away from the condenser unit as possible to
prevent freezing. Never store tomatoes and lettuce in the same container or close to
each other.
4. Order quantities carefully, but if you do end up with wilted vegetables (i.e. celery,
lettuce, carrots, broccoli, etc.), reconstitute them by trimming off the very bottom part
of the stalk and immersing them in warm water (about 37 degrees Celsius) for 15 to
20 minutes.
5. Wrap freezer products tightly, date them, and make sure they are used in a timely
fashion, to minimize waste due to freezer burn.
6. Store and/or handle unwrapped paper supplies (i.e. drink cups, napkins or bags)
carefully, to prevent the products from accidentally falling on the floor.
7. Freeze and thaw prepared food in portion sizes that are appropriate to your needs for
the day. Don’t thaw a greater quantity than you’ll use!
8. Caution must be exercised in the re-use of any leftover cream-based or other
potentially hazardous foods.
9. Whenever possible, prepare foods as needed in order to minimize waste due to over-
preparation.
10. Use vegetable and meat trimmings for soup stock, for alternate uses. Store leftover hot
foods from different stations in separate containers, rather than consolidating them, to
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 91
PREPARE STOCKS,
SAUCES AND SOUPS
03
minimize the chance of spoilage.
Assessment Method :
 Demonstration
Storing Stocks, Soups and Sauces
assigned task.
Fridges and cooler were properly cleaned.
Ingredients, soup, stocks and sauces were properly stored.
Practice hygiene particularly in relation to handling stocks, soup
and sauces.

________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 92
PREPARE STOCKS,
SAUCES AND SOUPS
03
EVIDENCE PLAN/EVALUATION PLAN
TRAINEES NAME
FACILATATOR’S NAME MARITES O. QUILANG
QUALIFICATION COOKERY NC II
UNIT OF COMPETENCY PREPARE STOCKS, SOUPS AND SAUCES
COVERED
Oral
Ways in which evidence will be collected:
[tick the column]
Demonstration
Written Test
Questioning
Interview
with
The evidence must show that the candidate……
1. Used appropriate ingredients and flavoring agents in X

X x
accordance to the standard recipe.
2. Produced variety of stocks, glazes and essences. X X x

3. Prepared variety of soups in accordance to enterprise
X X x
standard.
4. Presented soup at the right temperature, service ware
X
without drips and spills.
5. Used suitable garnishes and accompaniments. X
6. Used appropriate thickening agent for sauce prepared. X X x
7. Stored stocks, soup and sauces correctly. X x
Rating Sheet for Demonstration with Oral Questioning

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 93
PREPARE STOCKS,
SAUCES AND SOUPS
03
Candidates’ Name:
Trainers’ Name: MARITES O. QUILANG
Unit of Competency PREPARE STOCKS, SOUPS AND SAUCES
Qualification: COOKERY NC II
Date of Evaluation
Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The trainee must be
able to cook one soup within 30 minutes.
Observation Checklist Check (/) to show if evidence is

demonstrated
During the demonstration of skills, the candidate: YES NO N/A

1. Used appropriate ingredients and flavoring
agents in accordance to the standard recipe.
2. Produced variety of stocks, glazes and essences.
3. Prepared variety of soups in accordance to
enterprise standard.
4. Presented soup at the right temperature,
service ware without drips and spills.
5. Used suitable garnishes and accompaniments.
6. Used appropriate thickening agent for sauce
prepared.
7. Stored stocks, soup and sauces correctly.
Oral Questioning

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 94
PREPARE STOCKS,
SAUCES AND SOUPS
03
Questions: Satisfactory Response
The candidate should answer the following questions: YES NO

1. What is roux? Its use?
2. What is stock? Soup? Sauce?
3. What are the common problems in preparing sauces?
4. How will you correct sauces that are too thin? Too
thick? Lumpy?
5. How do you store Stocks, soup and sauces?
6. How do you clarify stocks?
7. How do degrease stocks?
8. What is the use of mirepoix?
The candidate underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to candidate:
Candidate’s signature: Date:
Instructor’s signature: Date:
WRITTEN TEST

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 95
PREPARE STOCKS,
SAUCES AND SOUPS
03
I. Fill in the blanks: Fill in the missing words or group of words.
1. Roux is a ________ used in making sauces, soups, and gravies.

2. A ________ is a fluid dressing for meat, poultry, fish, desserts and other food
preparations.
3- 4. Correct amounts of _____ and ____ equal parts by weight are important in the
making of a good roux.
5 Beurre Manie is used for a ______ thickening agent.
6. A _________ is a mixture of cream and beaten egg yolks that is added to sauces,
to improve color and texture, increase flavor and bind them together.
7. A ___________ is a mixture of flour and cold water.
8. Tomato sauce is better known as_____________. It is originated in Italy.
9. Butter sauce is also known as ____________.
10. The ____________of all sauces are the basic liquid, which may be milk, wine,
stock, or vegetable or fruit juices.
II. Enumeration: Enumerate the following.
1. Classification of soups. (6)

2. Basic ingredients for stock making (4)

Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
QA RTC Mgt. Page 96
PREPARE STOCKS,
SAUCES AND SOUPS
03

CBLM 2 Prepare Stocks, Soups and Sauces

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

CBLM 2 Prepare Stocks, Soups and Sauces

Uploaded by

Copyright:

COMPETENCY BASED LEARNING MATERIAL

Competency: PREPARE STOCKS, SAUCES AND SOUPS

MODULE: PREPARING STOCKS, SAUCES AND SOUPS

REGIONAL TRAINING CENTER

Document No.: STP 002-

No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123

3. Prepare appetizers Preparing appetizers TRS5123

11. Prepare seafood dishes Preparing seafood dishes TRS5123

Document No.: STP 002-

UNIT OF COMPETENCY : PREPARE STOCKS, SAUCES AND SOUPS

SUMMARY OF LEARNING OUTCOME:

2. Prepare soups required for menu items

3. Prepare sauces required for menu items

4. Store and reconstitute stocks, sauces and soups

SUMMARY OF ASSESSMANT CRITERIA:

LO2. Prepare soups required for menu items

Document No.: STP 002-

LO4. Store and reconstitute stocks, sauces and soups

Document No.: STP 002-

LEARNING OUTCOME # 1 PREPARE STOCKS, GLAZES AND ESSENCES

Document No.: STP 002-

Document No.: STP 002-

Learning Activities Special Instructions

Document No.: STP 002-

Stocks found in the kitchen:

Document No.: STP 002-

 Good quality ingredients

Some stocks can be made in 20 minutes cooking

What is required in a good stock?

Document No.: STP 002-

The following stocks may have these ingredients:

Ratio of ingredients used to make a good stock

 5kg Bones, flesh needs to be attached to bones

Sometimes bones are roasted in oven to give a stronger flavor.

Stocks will be cooked for various times:

 Fish stocks 20 minutes

Sugar syrup of Stock syrup

Nominal sample is 1-part water and 1-part sugar.

Convenience products are particularly useful for ‘emergency’ situations.

Classification of Different Stocks

4. Court bouillon – is an aromatic vegetables broth that commonly used in

6. Glaze – is made by continued reduction that requires a consistency like syrup or

Meat Glaze – or glaze de viande is a gelatinous reduction of brown stock. The

8. Broth or bouillon – is a liquid that is produced from simmering, meats. It may

Uses of Various Stocks

 As a base for soups and sauces

Principles and Techniques of Producing Stocks

1. Cook stock slowly-simmered, never boil. Boiling makes a

3. Carefully skim and defat the stocks.

4. Cool the stock quickly. Refrigerate promptly.

Document No.: STP 002-

Enumeration: Give what is called for.

1 – 7. Ingredients in preparing stocks.

Document No.: STP 002-

Document No.: STP 002-

5 – 6 kilo bones 1 pc Bay leaf

Document No.: STP 002-

Trainee’s Name: ____________________________ Date: _______________

Preparing White Stocks

Did the trainee perform the following task well? Yes No

Use safe practices in handling hot oven and surfaces and

Proper cooking method is applied

5 – 6 kilo bones 1 pc Bay leaf

1. Preheat oven to 450F.

Trainee’s Name: ______________ Date: _

Trainee’s Name: ______________ Date: _

Trainee’s Name: ______________ Date: _

Trainee’s Name: ______________ Date: _

Trainee’s Name: ______________ Date: _