Sauce

UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC) INC.
San Jose Drive, Alaminos City, Pangasinan
HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS (CBLM)

Welcome!
The unit of competency, “Prepare Stocks, Sauces and Soups” is one of the
competencies of Cookery NC II, a course which comprises the knowledge, skills and
attitudes required for Cookery NC II trainer to possess.
The module, Preparing Stocks,Sauces & Soups, contains training materials and
activities related to LO1: Prepare Stocks, Glazes,Essences required for menu items;
LO2: Prepare soups required for menu items; LO3: Prepare sauces required for menu
items;LO4: Store and reconstitute stocks, sauces and soups
In this module, you are required to go through a series of learning activities in

order to complete each learning outcome. In each learning outcome are Information
Sheets, Self Checks, Task Sheets and Job Sheets. Follow and perform the activities on
your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.
Remember to:
● Read Information Sheets and complete the self checks. Suggested references are
included to supplement the materials provided in this module.
● Perform the Task Sheets and Job Sheets until you are confident that your outputs
conform to the Performance Criteria Checklist that follows the sheets.
● Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the Institutional Competency Evaluation. 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 must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be awarded
to you after passing the evaluation.
You need to complete this module before you can perform the next module on
Prepare soups required for menu items
Date Developed: Document No.

CBLM June 2019 COOKERY NC II - 001
Cookery NCII Issued by:
Una Skills Training and Preparing stocks, sauces and soups UTAC
Date Revised:
Assessment Center (UTAC) June 2019
Inc.
Developed by:
UTAC REVISION # OI
COMPETENCY- BASED LEARNING MATERIALS

LIST OF COMPETENCIES
No. UNIT OF COMPETENCIES MODULE TITLE CODE NO.
1 Clean and maintain kitchen Cleaning and maintaining TRS512328

premises kitchen premises
2 Prepare stocks, sauces Preparing stocks, sauces TRS512331
and soups and soups
3 Prepare appetizers Preparing appetizers TRS512381
4 Prepare salads and dressing Preparing salads and dressing TRS512382
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
7 Prepare vegetables dishes Preparing vegetables dishes TRS512384
8 Prepare egg dishes Preparing egg dishes TRS512385
9 Prepare starch dishes Preparing starch dishes TRS512386
10 Prepare poultry and game Preparing poultry and game TRS512333

dish(es dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335
13 Package prepared food Packaging prepared food TRS512340

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
MODULE CONTENT
UNIT OF COMPETENCY: Prepare Stocks, Sauces and Soups
MODULE TITLE: Preparing Stocks, Sauces and Soups
MODULE DESCRIPTOR: This module deals with the skills, knowledge, attitude
required to prepare various stocks,sauces and soups in a commercial /
institutional kitchen
NOMINAL DURATION: 24 hours
LEARNING OUTCOMES:
At the end of this module you must be able to:

LO1 : Prepare Stocks, glazes, essences required for the menu items
LO2 : Prepare soups required for menu items
LO3 : Prepare sauces required for menunitems
LO4 : Store and reconstitute stocks, sauces and soups
ASSESSMENT CRITERIA:
• Uses Ingredients and flavouring agents according to standard recipes and
enterprise standards
• Produces a variety of stocks, glazes and essences according to enterprise
standards
• Uses appropriate clarifying agents
• Uses appropriately convenience products
• Selects and assembles correct ingredients for soups, including stocks and
prepared garnishes
• Prepares a variety of soups according to enterprise standards
• Uses clarifying, thickening agents and convenience products where it is
appropriate
• Evaluates Soup for flavour, color, consistency and temperature related problems
are identified and fixed
• Presents soup at the right temperature, in clean service ware without drips and
spills, using suitable garnishes and accompaniments
Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
• Prepares a variety of hot and cold sauces from classical and contemporary
recipes
• Makes derivations from basic sauces
• Uses appropriate variety of thickening agents and convenience products
• Evaluates sauces for flavour,color,and consistency and problems are identified
and fixed in accordance with enterprise policy
• Stores stocks, sauces and soups correctly to maintain optimum freshness and
quality
• Reconstitutes stocks, sauces and soups to appropriate standards of consistency
LEARNING OUTCOME # 1
CONTENTS:
 Types of flavoring agents and its ingredients
 Classification / types of stock and glazes
 Variety of flavoring and seasonings
 Uses of flavoring agents, stocks, glazes and seasoning
1. Uses Ingredients and flavouring agents according to standard recipes and
enterprise standards
2. Produces a variety of stocks, glazes and essences according to enterprise
standards
CONDITIONS:
EQUIPMENT TOOLS SUPPLIES &

MATERIALS
LCD Projector pots and pans Selection of stocks Manuals
(Optional) bowls and measuring Stocks Books
Overhead Projector cups - dark Video (CD)
(Optional for weighing scales - light
lecture) cleaning materials - beef
Television and knife - chicken
multimedia chopping board - vegetable
player wooden spoon - fish
Whiteboard mixing bowl - sauces

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
EQUIPMENT TOOLS SUPPLIES &

MATERIALS
Applicable linen - basic and finished
equipment as tea towels sauces
prescribed by serviettes - reduced sauces
Training table cloth - thickened sauces
regulation aprons - Hot, warm and
uniforms cold emulsions
Ingredients
hair restraints - Meat
- toque, - Beef
- caps, - Pork
- hairnets - Poultry
- Seafood
- Roux
- Butter
- Flour
- Salt
- Pepper
- Sugar
- Thickening agent
- Water
- Flavoring agent
- Glazes
ASSESSMENT METHODS:
 Direct observation of the candidate while preparing stocks, essences

and glazes required for menu items.
 Tests on candidate’s knowledge of different kinds of stocks, essences
and glazes
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
CONTENTS:
 Variety of soups from different recipes for different cultural backgrounds

 Identified different classifications of soups
 Common problems on soups and how to identify and rectify them
 Common culinary terms on soups and which are used in the industry
 Use of various stocks and bases for a variety of soups
 Principles and techniques of producing
 Organizational skills and teamwork
 Safe work practices
1. Correct ingredients were selected and assembled to prepare soups,
including stocks and prepared garnishes
2. Variety of soups were prepared according to enterprise standards
3. Clarifying, thickening agents and convenience products were used where
appropriate
4. Soups are evaluated for flavor, color, consistency and temperature related
problems were identified and addressed
5. Soups were presented at the right flavor, color, consistency and temperature,
in clean service ware without drips and using suitable garnishes and
accompaniments
CONDITIONS:
EQUIPMENT and
SUPPLIES & MATERIALS
TOOLS
LCD Projector Selection of Stocks Stocks and sauces
(Optional) - dark - Stocks
Overhead Projector - light o Beef stock
(Optional for - beef o Chicken stock
lecture) - chicken o Fish stock
Whiteboard - vegetable o Vegetable stock
- fish o Brown stock
LEARNING - sauces - Sauces
MATERIALS - basic and finished o White
-Manuals sauces o Brown

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
EQUIPMENT and
SUPPLIES & MATERIALS
TOOLS
-Books - reduced sauces o Red
- thickened sauces o Yellow
- Hot, warm and cold Thickening agents
Tools emulsions - Fat flour
- pots and pans Soups o Roux
- bowls and - Thin o Beurre manie
measuring cups - Clear - Starch - water
- weighing scales - Consommé o Flour-water
- cleaning materials - Naturally thick o Starch – water
- knife - Artificially thickened o Liaison
- chopping board - Specialty soups – - Convenience
- wooden spoon bouillabaisse, products
- mixing bowl chowders, etc. o Bases
- linen o Bouillon cubes or
- tea towels powders
- serviettes o Flavor enhancers
- table cloth o Demi glaze
- aprons o Flavoring packs –
- uniforms sinigang,
menudo, etc.
hair restraints
- toque,
- caps,
hairnets
ASSESSMENT METHODS:
 Direct observation of the candidate while making soups

 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on soups
 Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
CONTENTS:
 Variety of hot and cold sauces
 Classifications of sauces
 Variety of thickening agents
 Common problems on sauce and how to identify and rectify them
 Common culinary terms on sauce and which are used in the industry
 Use of various stocks and bases for a variety of sauces
 Principles and techniques of producing sauce
 Hygienic principles and practices
1. Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
2. Derivatives were made from mother sauces
3. Variety of thickening agents, seasonings and flavorings were used
appropriately
4. Sauces were evaluated for flavor, color and consistency and related problems
are identified and addressed
CONDITIONS:
LEARNING
EQUIPMENT and TOOLS SUPPLIES & MATERIALS
MATERIALS
EQUIPMENT Stocks and sauces Manuals
- LCD Projector (Optional) - Stocks Books
- Overhead Projector o Beef stock
(Optional for lecture) o Chicken stock
- Whiteboard o Fish stock
- Applicable equipment as o Vegetable stock
prescribed by Training o Brown stock
regulations - Sauces
o White
o Brown
o Red
o Yellow
Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
LEARNING
EQUIPMENT and TOOLS SUPPLIES & MATERIALS
MATERIALS
Thickening agents
- Fat flour
TOOLS o Roux
- pots and pans o Beurre manie
- bowls and measuring cups - Starch - water
- weighing scales o Flour-water
- cleaning materials o Starch – water
- knife o Liaison
- chopping board - Convenience products
- wooden spoon o Bases
- mixing bowl o Bouillon cubes or
- linen powders
- tea towels o Flavor enhancers
- serviettes o Demi glaze
- table cloth Flavoring packs –
- aprons sinigang, menudo,
- uniforms etc.
hair restraints
- toque,
- caps,
- hairnets
ASSESSMENT METHODS:
 Direct observation
 Tests on candidate’s knowledge of different sauces
 Review of portfolios of evidence and third party workplace reports of
on-the-job performance by the candidate

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
CONTENTS:
 Hygienic principles and practices
 Storing and reconstituting procedure for stocks, sauces and soups
 Logical and time efficient work flow
 Principles and techniques of storing stocks and sauces according to industry
standards
1. Stocks, sauces and soups are stored correctly at the right temperature to
maintain optimum freshness and quality
2. Stocks, sauces and soups are re-heated/reconstituted to appropriate
standards of consistency
CONDITIONS:
EQUIPMENT AND
TOOLS SUPPLIES & MATERIALS
EQUIPMENT Selection of stocks and Stocks and sauces

- LCD Projector sauces: - Stocks
(Optional) Stocks o Beef stock
- Overhead - dark o Chicken stock
Projector - light o Fish stock
(Optional for - beef o Vegetable stock
lecture) - chicken o Brown stock
- Whiteboard - vegetable - Sauces
- fish o White
LEARNING - sauces o Brown
MATERIALS - basic and finished o Red
- Manuals sauces o Yellow
- Books - reduced sauces Thickening agents
- thickened sauces - Fat flour
TOOLS - Hot, warm and cold o Roux
- pots and pans emulsions o Beurre manie
Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
EQUIPMENT AND
TOOLS SUPPLIES & MATERIALS
- bowls and Soups - Starch - water

measuring - Thin o Flour-water
cups - Clear o Starch – water
- weighing - Consommé o Liaison
scales - Naturally thick - Convenience
- cleaning - Artificially thickened products
materials - Specialty soups – o Bases
- knife bouillabaisse, o Bouillon cubes or
- chopping chowders, etc. powders
board o Flavor enhancers
- wooden spoon o Demi glaze
- mixing bowl o Flavoring packs –
- linen sinigang,
- tea towels menudo, etc.
- serviettes
- table cloth
- aprons
- uniforms
hair restraints
- toque,
- caps,
- hairnets
ASSESSMENT METHODS:
 Direct observation of the candidate while reconstituting stocks, sauces and

soups
 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on sauces, soups and
stocks
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate, e.g. menus

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
LEARNING EXPERIENCES
LO1: PREPARE STOCKS, GLAZES, ESSENCES REQUIRED FOR MENU ITEMS
DETERMINE LEARNER’S TRAINING REQUIREMENTS

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
LEARNING GUIDE
Learning Steps SPECIAL INSTRUCTION
1. Common culinary terms on stocks,  Info sheet 1.1

soups and sauces which are used in  Self check 1.1
the industry (knowledge based)  Model answer 1.1
 Read info sheet 1.1
 Answer self check 1.1
 Compare answer to model answer
1.1
2. Preparation of various stocks
(Skills based)  Gas Burner, Stock pos, Various
meats and vegetables, various
 Observe instructors demo herbs and spices
 Activity
 Daily grading sheet
 Perform practical demo using  Info sheet 1.3

activity sheet  Self check 1.3
 Evaluate student performance using  Model answer 1.3
daily grading sheet
3. Use of stocks and sauces and bases

to a variety of soups and
sauces(knowledge based)
 Read info sheet 1.3
 Answer self check 1.3
 Compare answer to model answer
1.3

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
INFORMATION SHEET 2.1-1

Types of Industry
Learning Objectives
At the end of the module, the student/trainee is expected to:
1. Prepare stocks, glazes and essences required for menu items
2. Prepare soups required for menu items
3. Prepare sauces required for menu items
4. Store and reconstitute stocks, sauces and soups
INTRODUCTION (about the topic):
NOTE: PLS. INCLUDE PICTURES TO MAKE IT MORE INTERESTING TO

READERS
There are various types of industries. These are mentioned as follows:
1. Primary Industry
Primary industry is concerned with production of goods with the help of nature. It is a
nature-oriented industry, which requires very little human effort. E.g. Agriculture,
farming, forestry, fishing, horticulture.
2. Genetic Industry
Genetic industries are engaged in re-production and multiplication of certain spices of

plants and animals with the object of sale. The main aim is to earn profit from such sale.
E.g. plant nurseries, cattle rearing, poultry, cattle breeding, etc.

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
INFORMATION SHEET NO. 1.1 :
Common culinary terms on stocks, soups and sauces which are used in the industry
(knowledge based)
 Mirepoix: 2 parts onion : 1 part celery : 1 part carrot

 Bouquet Garni
sprig thyme
4 parsley stems
1 bay leaf
2-3 leeks
1 celery stalk
 Sachet d’ Epices
4 parsley stems
sprig thyme
1 bay leaf
black peppercorns
 Matignon (edible mirepoix) mirepoix w/ ham, thyme and bay leaf
 5 mother sauces
1. Mayonnaise / hollandaise
2. Veloute
3. Béchamel
4. Tomato
5. Brown
 Demiglace
Components:
1. Mirepoix (caramelized veggies)
2. caramelized meat
3. tomato
4. Oignon Brule (Burnt Onion)
2 ways to make demiglace:

1. Oven method
2. Pan Method

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
INFORMATION SHEET NO. 1.3 :
Use of stocks and sauces and bases to a variety of soups and sauces(knowledge based):
Chicken Stock is the most basic and neutral stock so it can be used as a base for many soups and
sauces.
Seafood stock is the base for any seafood based soup and béchamel.
Roasted Crab Stock can be used as a basis of a sauce like béchamel which is called Sauce Nantua
Roasted beef stock can be reduced and made into any brown sauce variation.
A roasted veef stock that is reduced into half is called demiglace.
A pureed form of tomato sauce can be a base of a soup
Mixture of tomato sauce and brown sauce is called a Sauce Portugaise

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
SELF-CHECK NO. 1.1 :
Identification: kindly answer questions.
a. What is a Mirepoix?
b. What is the ratio of mirepoix?
c. What is a bouquet Garni?
d. What is a Matignon or edible mirepoix?
e. What are the 5 mother sauces ?

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
SELF-CHECK NO. 1.3 :
Kindly answer in two words.
a. What is the most neutral and basic stock ?

b. What is béchamel with roasted crab stock ?
c. What is the base stock of a brown sauce ?
d. What do you call a half reduced roasted beef stock?
e. What do you call a mixture of tomato sauce and brown sauce?

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
ANSWER KEY to Self-Check No. 1.1 :
1. What is a Mirepoix? Carrots, onion and celery

2. What is the ratio of mirepoix? 2 parts onion , 1 part carrot, 1 part celery
3. What is a bouquet Garni?
sprig thyme
4 parsley stems
1 bay leaf
2-3 leeks
1 celery stalk
4. What is a Matignon or edible mirepoix? Mirepoix with ham, thyme and bay leaf
5. What are the 5 mother sauces ?
Mayonnaise / hollandaise
Veloute
Bechamel
Tomato
Brown

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
ANSWER KEY to Self-Check No. 1.3 :
1. What is the most neutral and basic stock ? Chicken Stock

2. What is béchamel with roasted crab stock ? Sauce Nantua
3. What is the base stock of a brown sauce ? Roasted Beef Stock
4. What do you call a half reduced roasted beef stock? Demiglace
5. What do you call a mixture of tomato sauce and brown sauce? Sauce Portugaise

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
TASK SHEET
TASK TITLE: PREPARE CHICKEN STOCK

UNIT: Prepare stocks, sauces and soups
READING: Any reference material

OBJECTIVE: To be able to make chicken stock in 15 minutes
LABORATORY WORK:
Materials Required:
Chicken trimmings 1 kg
Carrot 1pc
celery 4-5 stalks
White onions 3 pcs
Bayleaf 2 pcs
Fresh thyme 10 gms.
Black peppercorns 15 gms.
Onion leeks 50 gms
Water 4 liters
Equipment Required:
Stock pot 1
Soup ladle 1
Strainer 1
Stainless mixing bowls 1
Tray 1
Empty plastic gallon (for storage) 1
Gas Burner 1
Procedure:
1. Chop carrots, onions, and celery.
2. Put chicken, carrots, onions and celery in a stockpot.
3. Bundle together bay leaf, thyme and onion leeks. Add to the pot. Add black
peppercorns in the pot as well.
4. Fill up with water. Bring to a boil.
5. Skim out scum that will form on top.
6. Keep on boiling. Turn off heat. Cool Stock. Take out extra fat.
7. Strain. Put in container.
8. Store in the refrigerator or freezer.
Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
EVALUATION: Instructor examination and examination using the following

criteria:
1. Stock was clear.
2. Fat is minimized but still visible.
3. No more big chunks

Date Revised:
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Developed by:
UTAC REVISION # OI
OPERATION SHEET: how to use an equipment with pictures and step-by-step

procedure – similar format from task sheet.
OPERATION Making Chicken Stock

TITLE:
UNIT: Preparing Stocks, sauces and soups
READING: The Professional Chef by the Culinary Institute of America
OBJECTIVE: To be able to properly sterilize water, bottles, nipples, and caps.
LABORATORY Materials Required:
WORK: Chicken trimmings 1 kg
Carrot 1pc
celery 5 stalks
White onions 3 pcs
Bayleaf 2 pcs
Fresh thyme 10 gms.
Black peppercorns 15 gms.
Onion leeks 50 gms
Water 4 liters
Tools & Equipment Required:
Equipment Required:
Stock pot 1
Soup ladle 1
Strainer 1
Tray 1
Gas Burner 1
Procedure: (provide pictures too)
1. Peel 3 onions and Quarter. Peel Carrot and quarter. Chop
Celery. Set aside.
2. Put 1 kg. chicken bones and trimmings in a stock pot.
3. Add chopped onions, carrots and celery.
4. Add 3 liters water. Put 3 pcs. bay leaf, 15 gms. black
peppercorn, 10 grams dried thyme, 50 grams onion leeks
5. Turn on heat and boil.

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
JOB SHEET NUMBER 8.1.1 (FINAL OUTPUT AND FINISHED

PRODUCT)
Feeding and burping the infant

JOB TITLE:
Preparing Stocks, Sauces and Soups

UNIT:
Information sheet
READING:
www.simplyrecipes.com/recipes/how
_to_make_chicken_stock/
www.thekitchn.com/how-to-make-
homemade-chicken-stock-cooking
To be able to make a white chicken

OBJECTIVES:
stock
LABORATORY Materials Required:

WORK:
Materials Required:
Chicken trimmings 1
kg
Carrot
1p
c
celery 5
stalks
White onions 3
pcs
Bayleaf 2
pcs
Fresh thyme 10
gms.
Black peppercorns 15
Date Revised:
Inc.
Developed by:
UTAC REVISION # OI
gms.
Onion leeks 50
gms
Water 4
liters
Tools & Equipment Required:

Equipment Required:
Stock pot 1
Soup ladle 1
Strainer 1
Tray 1
Gas Burner 1
Procedure:
1. Peel 3 onions and Quarter.
Peel Carrot and quarter.
Chop Celery. Set aside.
2. Put 1 kg. chicken bones
and trimmings in a stock
pot.
3. Add chopped onions,
carrots and celery.
4. Add 3 liters water. Put 3
pcs. bay leaf, 15 gms.
black peppercorn, 10
grams dried thyme, 50
grams onion leeks
5. Turn on heat and boil.

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI

Date Revised:
Inc.
Developed by:
UTAC REVISION # OI

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UNA SKILLS TRAINING AND ASSESSMENT CENTER (UTAC) INC.

San Jose Drive, Alaminos City, Pangasinan

HOW TO USE THIS COMPETENCY – BASED LEARNING MATERIALS (CBLM)

In this module, you are required to go through a series of learning activities in

Date Developed: Document No.

COMPETENCY- BASED LEARNING MATERIALS

No. UNIT OF COMPETENCIES MODULE TITLE CODE NO.

1 Clean and maintain kitchen Cleaning and maintaining TRS512328

4 Prepare salads and dressing Preparing salads and dressing TRS512382

5 Prepare sandwiches Preparing sandwiches TRS512330

6 Prepare meat dishes Preparing meat dishes TRS512383

7 Prepare vegetables dishes Preparing vegetables dishes TRS512384

8 Prepare egg dishes Preparing egg dishes TRS512385

9 Prepare starch dishes Preparing starch dishes TRS512386

10 Prepare poultry and game Preparing poultry and game TRS512333

12 Prepare desserts Preparing desserts TRS512335

13 Package prepared food Packaging prepared food TRS512340

Date Developed: Document No.

UNIT OF COMPETENCY: Prepare Stocks, Sauces and Soups

MODULE TITLE: Preparing Stocks, Sauces and Soups

NOMINAL DURATION: 24 hours

At the end of this module you must be able to:

EQUIPMENT TOOLS SUPPLIES &

Date Developed: Document No.

EQUIPMENT TOOLS SUPPLIES &

 Direct observation of the candidate while preparing stocks, essences

Date Developed: Document No.

 Variety of soups from different recipes for different cultural backgrounds

Date Developed: Document No.

 Direct observation of the candidate while making soups

Date Developed: Document No.

Date Developed: Document No.

EQUIPMENT Selection of stocks and Stocks and sauces

- bowls and Soups - Starch - water

 Direct observation of the candidate while reconstituting stocks, sauces and

Date Developed: Document No.

LO1: PREPARE STOCKS, GLAZES, ESSENCES REQUIRED FOR MENU ITEMS

DETERMINE LEARNER’S TRAINING REQUIREMENTS

Date Developed: Document No.

1. Common culinary terms on stocks,  Info sheet 1.1

 Perform practical demo using  Info sheet 1.3

3. Use of stocks and sauces and bases

Date Developed: Document No.

INFORMATION SHEET 2.1-1

INTRODUCTION (about the topic):

NOTE: PLS. INCLUDE PICTURES TO MAKE IT MORE INTERESTING TO

There are various types of industries. These are mentioned as follows:

Genetic industries are engaged in re-production and multiplication of certain spices of

Date Developed: Document No.

INFORMATION SHEET NO. 1.1 :

 Mirepoix: 2 parts onion : 1 part celery : 1 part carrot

2 ways to make demiglace:

Date Developed: Document No.

INFORMATION SHEET NO. 1.3 :

A roasted veef stock that is reduced into half is called demiglace.

A pureed form of tomato sauce can be a base of a soup

Mixture of tomato sauce and brown sauce is called a Sauce Portugaise

Date Developed: Document No.

SELF-CHECK NO. 1.1 :

Identification: kindly answer questions.

Date Developed: Document No.

SELF-CHECK NO. 1.3 :

Kindly answer in two words.

a. What is the most neutral and basic stock ?