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CBLM 2 Prepare Stocks, Soups and Sauces
CBLM 2 Prepare Stocks, Soups and Sauces
Sector:
TOURISM
Qualification:
COOKERY NC II
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.
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.
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
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
ASSESSMENT METHOD:
Demonstration with questioning
Portfolio
Learning Outcome 1
PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED FOR MENU ITEMS
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.
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.
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.
Bones
Mirepoix
Aromatics
Water.
Chicken
Beef
Game
Fish
Veal
10 liters water
2 kg Mirepoix
Onion, carrot, celery
Aromatics
Peppercorns
Herbs.
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.
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 11
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
If hot water is used, then the flesh will seal and close the pores in the flesh and less
flavor will be extracted.
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 can be found in all kitchens. The strength will vary and will be decided
by the pastry chef of head chef of the establishment.
Convenience stocks
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 12
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
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 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.
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
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 13
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
cook before the liquid is added. This technique is known as the sweating
method. It is highly flavored stock.
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.
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.
2. Never cover stocks while it is cooking. You need to evaporate some of the stock
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 14
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
to concentrate the flavor.
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.
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
Ingredients: Sachet:
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’ signature Trainer’s signature
Date: ___________________ Date:____________________
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 19
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
JOB SHEET 2.1-2
Title : Prepare brown stock
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee will
be able to prepare and produce brown stock.
Supplies/Materials :
Ingredients: Sachet:
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’s signature Trainer’s signature
Date:___________________ Date:____________________
Supplies/Materials :
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
125 g onion. chopped
60 g carrot chopped
60 g celery chopped
250 ml white wine
4 L cold water
Tools and Equipment Needed :
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
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
_____________________ ________________________
Learning Objectives: After reading this Information sheet, you must be able to:
1. Prepare and produce glazes and essences
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.
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.
1. Some beef stocks will be improved with the addition freshly roasted meats
and fresh aromatics.
3. This is done inside the oven with the stock reducing slowly by simmering.
5. Vegetable essences of one or several vegetables that have been cooked and
solids removed.
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
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
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’s signature Trainer’s signature
Date:___________________ Date:____________________
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 31
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
JOB SHEET 2.1-5
Title : Prepare vegetable essence
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee will
be able to prepare essence vegetable stock for 1 hour.
Supplies/Materials :
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
Tools and Equipment Needed :
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
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
________________________ ________________________
Trainee’s signature Trainer’s signature
Date:___________________ Date:____________________
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 33
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
LEARNING OUTCOME SUMMARY
ASSESSMENT METHOD:
Demonstration with questioning
Portfolio
LEARNING OUTCOME 2
PREPARE SOUPS REQUIRED FOR MENU ITEMS
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.
Cream of mushroom
Cream Velouté base finished with cream
Cream of chicken
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.
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
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.
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.
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 38
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
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 Garnishes
Garnishes are added to sound either as an embellish to improve the flavor or to
provide a contrasting texture and color.
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.
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.
1. Soup
2. Clear soup
3. Cream soup
4. Bisque
5. Broth
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
Assessment Method :
Demonstration
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 46
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 47
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
Trainer’s Name: __________________________
Comments/Suggestions/Feedback:
________________________________________________________________________________________________
___________________________________________________.
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
Assessment Method :
Demonstration
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 soup
Use safe practices in handling hot oven surfaces and
machines
Practice hygiene particularly in relation to handling soup
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
Did the trainee made soup with the following characteristics well?
If prepared properly, soup should meet the following quality Yes No
points:
Have pleasing colour, satisfying flavour and appetizing
aroma
Have consistency in keeping with its type
No free fat floating on top
Remarks: (Please check the appropriate box)
□ Satisfactory □ Not Satisfactory
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 57
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
JOB SHEET 2.2-7
Title : Pumpkin soup
Performance Objectives: Given the necessary supplies, tools and equipment, the trainee
will be able to prepare Pumpkin soup
Supplies/Materials :
Ingredients :
30 g Butter
50 g Onions
200 g Pumpkin
500 ml Chicken Stock
60 g Potatoes
1 sprig Thyme
Salt & pepper
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
Trainer’s Name: __________________________
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
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 soup
Use safe practices in handling hot oven surfaces and machines
Practice hygiene particularly in relation to handling soup
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
Did the trainee made soup with the following characteristics well?
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.
Remarks: (Please check the appropriate box)
□ Satisfactory □ Not Satisfactory
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
ASSESSMENT METHOD:
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 62
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
Demonstration with questioning
Portfolio
Learning Experiences
Learning Outcome 3
PREPARE SAUCES REQUIRED FOR MENU ITEMS
Provides moisture
Add or enhances flavour
Provides richness
Improves appearance
Provides interest and appetite appeal
Grilled red meat will be served with a „jus‟ of beef stock and red wine.
Veloute
Fish White wine sauce
Beurre blanc
Seafood Veloute
Vegetables Bechamel
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
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.
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
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.
1. Thickening agent
2. Sauce
3. Fat
4. Flour
5. Quick
6. Liaison
7. Sauce
8. Marinara sauce
9. Hollandaise sauce
10. Main ingredient
Assessment Method :
Demonstration
Portfolio of assessment using performance criteria checklist
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 sauce
Use safe practices in handling hot oven and surfaces and
machineries
Practice hygiene particularly in relation to handling sauce
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
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.
________________________________________________________________________________________________
___________________________________________________.
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
Portfolio of assessment using performance criteria checklist
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
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
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 76
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
4. Reheat taking care not to boil &
adjust seasoning.
Sauce Consistencies
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 sauce
Use safe practices in handling hot oven and surfaces and
machineries
Practice hygiene particularly in relation to
handling sauce
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
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.
________________________________________________________________________________________________
___________________________________________________.
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
Tools and Equipment Needed :
Stove
Sauce pan
Measuring utensils
Fine strainer
Mixing bowls
Knives
Chopping board
Ladle
Steps/Procedure:
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 sauce
Use safe practices in handling hot oven and surfaces and
machineries
Practice hygiene particularly in relation to handling sauce
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
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.
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
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 sauces
Use safe practices in handling hot oven and surfaces and
machineries
Practice hygiene particularly in relation to handling sauces
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
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
Comments/Suggestions/Feedbacks:
________________________________________________________________________________________________
___________________________________________________.
CONDITION:
Students/Trainees must be provided with the following:
1. WORKPLACE LOCATION
Fully-equipped operational Kitchen
2. EQUIPMENT AND TOOLS
Refrigerator
Stock pots and pans
3. SUPPLIES AND MATERIALS
Real/required ingredients for stocks. May include:
Stocks
Soups
Sauces
4. TRAINING MATERIALS
Competency based learning materials
Bond paper
Ball pen
ASSESSMENT METHOD:
Demonstration with questioning
Portfolio
Learning Outcome 4
STORING AND RECONSTITUTING STOCKS, SAUCES AND SOUPS
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.
Cooling Food
“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.
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 86
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
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.
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.
Small containers for sauces allow for portions to be removed from controlled
environment and heated to serving temperature without too much being wasted.
Name of product
Date of manufacture
Name of person responsible for
manufacture
Date of freezing; if frozen
Recommended „use by date‟
Any allergenic ingredients.
Document No.: STP 002-
Date Revised:
MOP 02 R2
June, 2015
COOKERY NC II
RTC-TESDA Issued by:
QA RTC Mgt. Page 87
PREPARE STOCKS,
SYSTEM Developed by: Committee of 96
SAUCES AND SOUPS
MARITES O. QUILANG Revision #
03
If the product is going to be sold outside of premises, then more information is
required.
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?
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
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.
Practice Occupational health and safety
Work in a simplify manner
Work in a required time duration
________________________________________________________________________________________________
___________________________________________________.
Oral
Ways in which evidence will be collected:
[tick the column]
Demonstration
Written Test
Questioning
Interview
with
The evidence must show that the candidate……
Qualification: COOKERY NC II
Date of Evaluation
Oral Questioning
4. How will you correct sauces that are too thin? Too
thick? Lumpy?
5. How do you store Stocks, soup and sauces?
Feedback to candidate:
WRITTEN TEST