CBLM COOKERY - Prepare Stocks, Sauces and Soups

COMPETENCY-BASED LEARNING MATERIAL
Sector : TOURISM
Qualification Title : COOKERY NC II
Unit of Competency : Prepare Stocks, Sauces and Soups
Module Title : Preparing Stocks, Sauces and Soups
Technical Education & Skills Development Authority

ACHIEVERS INTERNATIONAL COLLEGE
OF CULINARY ARTS AND TECHNOLOGY INC.
PAGADIAN CITY, ZAMBOANGA DEL SUR
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 Stocks,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.
Document No.
Date Compiled:
COOKERY NC II June 25, 2018 Issued by:
KIT-TESDA Page 2 of 94
Preparing Stocks, Compiled by:
Sauces and Soups FERDINAND F. Revision # 00
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You need to complete this module.
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of competency
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 TRS5123

soups 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 dishes Preparing starch dishes 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
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MODULE CONTENT
UNIT OF COMPETENCY: Prepare Stocks, Sauces and Soups
MODULE TITLE : Preparing Stocks, Sauces and Soups
MODULE DESCRIPTOR
This module deals with skills and knowledge required to produce a various,
stocks, sauces and soups in commercial kitchen or catering operation.
NOMINAL DURATION :
LEARNING OUTCOMES
At the end of this module you Must be able to:
 Prepare stocks, glazes and essences required for menu items
 Prepare soups required for menu items
 Prepare sauces required for menu items
 Store and reconstitute stocks, sauces and soups
ASSESSMENT CRITERIA:
 Use ingredients and flavoring agents according to standard recipes

and enterprise standards
 Produce variety of stocks, glazes and essences according to enterprise
standards
 Use clarifying agents appropriately
 Use convenience products appropriately
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 Select and assemble correct ingredients to prepare soups, including
stocks and prepared garnishes
 Prepare variety of soups according to enterprise standards
 Use clarifying, thickening agents and convenience products where
appropriate
 Evaluated soups for flavor, color, consistency and temperature related
problems are identified and fixed
 Present soups at the right temperature, in clean service ware without
drips and spills, using suitable garnishes and accompaniments
 Prepare variety of hot and cold sauces from classical and
contemporary recipes based on the required menu items
 Make derivations from basic sauces
 Use variety of thickening agents and convenience products
appropriately
 Evaluate sauces for flavor, color and consistency and problems are
identified and fixed in accordance with enterprise policy
 Store stocks, sauces and soups correctly to maintain optimum
freshness and quality
 Reconstitute stocks, sauces and soups to appropriate standards of
consistency
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME # 1 PREPARE STOCKS, GLAZES AND ESSENCES

REQUIRED FOR MENU ITEMS
CONTENTS:
Stocks, glazes and essences preparation.
1. Use ingredients and flavoring agents according to standard recipes and
enterprise standards
2. Produce variety of stocks, glazes and essences according to enterprise
standards
3. Use clarifying agents appropriately
4. Use convenience products 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
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 Fish stock
 Vegetable stock
 Brown stock
4. TRAINING MATERIALS
 Competency based learning materials
 Bond paper
 Ball pen
ASSESSMENT METHOD:
 Demonstration with questioning
 Portfolio
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Learning Outcome 1: PREPARE STOCKS, GLAZES AND ESSENCES REQUIRED
FOR MENU ITEMS
Learning Experiences
Learning Activities Special Instructions

1. Preparing variety of stocks Read information Sheet 2.1-1
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.
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INFORMATION SHEET 2.1-1
Preparation of Stocks
Learning Objectives: After reading this Information sheet, you must be able
prepare and produce stocks.
Stocks may be defined as clear, thin (that is unthickened) liquid flavored by

soluble substances 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”.
Stocks are a great determinant of flavor of food. The most basic food
preparation is that of quality stocks. They are made by simmering meat, poultry,
seafood and vegetables in liquid to extract flavor, color, body, aroma and nutritive
value. A very flavorful liquid that is carefully and properly made can produce a
variety of products. It can use as a basis for soup, sauces and other preparations.
Its taste should be definite to allow ready identification, but it should not be too
strong to complete with other ingredients in a finished dish.
Our object in preparing stocks is to select the proper ingredients and then to
extract the flavoring you want. Combine the correct ingredients with the correct
procedure. Simmering extracts the flavor, resulting in a rich, flavorful stock.
Proper ingredients, preparation methods, and care after preparation are necessary
to make a good stock.
The importance of stocks in the kitchen is indicated by the French word

“Fond” meaning foundation or base. In classical cuisine, the ability to prepare
good stocks is the most basic of all the skills, because so much of the work of the
entire kitchen depends on them. A good stock is the foundation of soups, sauces
and most braised foods and stews.
In modern kitchen, stocks have lost much of the importance they once had.
In the first place, increase reliance on portion control meats has made bones for
stock a rarity in most establishments. Second, making stocks requires extra labor,
which most restaurants today aren’t able to provide. Finally, more food today is
served without sauces, so stocks aren’t seen to be quite as necessary.
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Nevertheless, the finest cuisine still depends on soups and sauces on high
quality stocks. So stocks making remains an essential skill that you should learn
early in your training. Stocks and sauces are almost never served by themselves,
but are components of many other preparations.
Basic Ingredients
1. Bones – are the major ingredients of stocks. Most of the flavor and body
of the stock is derived from the bones of beef, veal, chicken, fish and
occasionally lamb, pork, and games. The kind of bone used determines
the kind of stock.
White stock is made from beef or veal bones or a combination of the

two. Chicken bones or pork bones are sometimes added in small quantity.
Brown stock is made from beef or veal bones that have been browned
in an oven.
Fish stock is made from fish bones and trimmings left over after
filleting. Bones from lean white fish give the best stock. Fat fish are not normally
used. The term fumet is used for a flavorful fish stock.
2. Meat – because of its cost, meat is rarely used in stock making anymore.
A broth is produced as a result of simmering meat or poultry. This broth
can be used like stock.
3. Mirepoix (mir-pwa) - combinations of aromatic vegetables like onions,

carrots, and celery. It is the basic flavoring preparation that is used in all
areas of coking not only for flavoring stocks, but also for sauces, soups,
meat, poultry, fish and vegetables.
A white mirepoix is made without carrots, is used when it is necessary to

keep the stock as colorless as possible, Mushroom trimming may be
added to white mirepoix when cost permits. It is a good idea to include
some leeks In place of onions as they give excellent flavor.
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Cutting Mirepoix
Chop the vegetables coarsely into relatively uniform-sized pieced.
Some mirepoix is rarely served. It is not necessary to cut it neatly.
The size depends on how long it is cooked. If the mirepoix is cook a
long time as in beef stock, cut into large pieces (1 – 2 inches.). Cutting into
small pieces is necessary for releasing flavors in a short time, as when used for
fish stock.
4. Acid Products – acid helps dissolve connective tissue. Thus, they are
sometimes used in stock making to extract flavor and body from bones.
Tomato products contribute flavor and some acid to brown stocks. They
are not used for white stocks, because they will give undesirable color.
When making brown stocks, be careful not to add too much tomato
because this may make the stock cloudy.
Wine is occasionally used, especially for fish stocks. Its flavor
contribution is probably more important than its acidity.
5. Scraps and Leftovers – Scraps may be used if they are clean, wholesome
and appropriate to the stock being made.
6. Seasonings and Spices

a. Salt – is usually not added when making stocks. If salt have been
added, it might become too concentrated.. Some Chefs salt stocks very
lightly, because they feel it helps in extracting flavor.
b. Herbs and spices should be used lightly. They should never dominate
a stock or have a pronounced flavor .Herbs and spices usually tied in
cheesecloth bag called SACHET. It is tied with a string to the handle of
the stock pot so it can be removed easily at any time.
Commonly Herbs used in Stocks

 Bouquet Garni – is another important term, generally used for a sachet
that contains no spices, but only herbs, such as parsley, thymes, bay
leaf. The word “bouquet” derives from the practice of tying fresh herbs
in a bundle with string rather than in cheesecloth. This cannot be
done with dried leaves.
 Thyme
 Bay leaves
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 Peppercorns
 Parsley stems
 Cloves (whole)
 Garlic ( optional)
7. Fonds – in its basic form is the caramelized or crusted portion of cooked

meats and vegetables from the sugars present in the ingredients.
Normally formed through dry heat or pan roasting.
Equipment for Making Stocks

1. Stock pot or Steam Jacketed Kettles – to stock should be one-half to
three-quarter full. It is not efficient to make a small amount of stock in a
large pot.
2. Cleaver or meat saw – use for cutting the bones
3. Long handled spoon – for stirring
4. Skimmer – for removing scum
5. China cup with cheesecloth – for straining the stocks
6. French knife and chopping board – for preparing the vegetables.
Classification of Different Stocks
1. White Stock – is made by gently simmering poultry, beef 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 are allowed to 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
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place various vegetables. Herbs and liquid in water, cook covered to get
the flavors into the water, strain then use.
Vegetables a la grecque are usually found on an hors d’oeuvre table. They
make an excellent first course, are a good way of preserving ripe
vegetables, and can be part of a salad.
5. Essence – is essentially similar to 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.
It is used to strengthen the flavor and consistency of sauces and other
culinary preparations. It is also used to coat special dishes before serving and to
improve their flavor and appearance.
Meat glaze is done by reducing brown stock in a large sauce pan or pot on
the range. The stock should be simmered slowly and then transferred to a smaller
sauce pan, or pot as it reduces. The pot should be selected to hold the amount of
stock used . at each change of container, it should be carefully strained.
Each successive reduction will make the glaze heavier in consistency. This
heat should be reduced as the product becomes heavier so that it will not burn. If
heavy-bottom pots are available, their use is recommended.
When sufficiently reduced, the glaze should be thick enough to coat a spoon.
It should be cooled and stored for further use and be tightly covered to prevent
dehydration or drying out. It may be kept for a certain period without spoilage.
When small amounts are prepared, refrigeration is not needed. Salt is not used in
preparing the stock. As the liquid is reduced by evaporation, its salt content
remains the same and the finished product would make a disagreeable taste.
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, biut it can be also
used as a soup.
Uses of Various Stocks
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 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 stocks.
2. Never cover stocks while it is cooking. You need to evaporate some of the
stock 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.
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.
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Supplies/Materials :
Ingredients
5 kilo Veal/Meat bones

50 grams Sugar
10 grams Corn pepper
12 litre Water
500 grams Bouquet leaves
1 piece Bay leaf
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 with cold water and bring to boil.
3. Rinse with hot water, then with cold water.
4. Drain in the colander and wash the stock pot.
5. Replace bones in the stock pot, add water and salt and then boil.
6. Reduce heat. Skim off scum and add bouquet garnishes.
7. Simmer for 4-6 hours. Strain through fine chinois.
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8. Cool down quickly and store food covered.
9. Label with a name and add date before placing in the refrigerator.
Assessment Method :
 Demonstration
 Portfolio of assessment using performance criteria checklist
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Performance Criteria Checklist
JOB SHEET 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 Yes No
Proper cooking method is applied
Produce defated and cleared stock
Remarks: (Please check the appropriate box)

□ Satisfactory □ Not Satisfactory
Comments/Suggestions/Feedbacks:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.1-2
Title : Prepare brown stock or fonds brun
the trainee will be able to prepare and produce brown stock.
Ingredients:
1 kg. oxtail (cut up) or marrow bones

1 kg. beef shanks with meat (top round or chuck may do)
11/2 to 2 kg. Cracked beef or veal bones
2 pcs. carrots, quartered
2 medium onions, peeled and halved
2 pcs. celery stalks
1 bouquet garni with 2 unpeeled and 2 peeled garlic cloves
1 cup tomato sauce
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.
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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
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JOB SHEET 2.1-2
Preparing Brown Stocks

each type of stocks
machineries

_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________

JOB SHEET 2.1-3
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Title : Prepare fumet or fish stock.
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 pint):
1 pound fish trimmings

Salt
1 onion
Bouquet garni or 1 large leek and 12 stalk celery
Range
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
Wash the trimmings thoroughly in cold water and put them in a large pan
with 2 ½ cups lightly salted water. Bring to a boil over low heat and remove any
surface scum. Meanwhile, peel and finely chop the onion and add to the stock,
with the bouquet garni or the cleaned and chopped leek and celery. Cover the pan
with a lid and simmer over low heat for 30 minutes. Strain the stock through the
sieve or cheesecloth. Store, covered, in the refrigerator.
Fish stock does not keep well and should be used the day it is made.
Assessment Method :
 Demonstration
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JOB SHEET 2.1-3
Preparing Fish Stocks

each type of stocks
machineries

_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.1-4
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Title : Prepare court bouillons
the trainee will be able to prepare Greek Court Bouillon/Vegetables ‘a la Grecque’,
Court Bouillon (Aromatic Broth), Fonds Lie (Bound Veal Stock).
A. Greek Court Bouillon/Vegetables ‘a la Grecque’
Ingredients:
2 cups water (3/4 part water and ¼ part wine)

6 tbs Olive oil
1/3 cup lemon juice
½ -1 tsp. salt
Bouquet garni including:

2 tablespoons Minced shallots
Celery leaves or seeds
Fresh fennel or 1/8 tsp. seeds
1 teaspoon peppercorns
¼ teaspoon coriander seeds
Parsley stems
Bay leaf
Thyme
Optional Variations: garlic, curry, paprika, saffron. Tomato paste or puree.
Range
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
1. Place all ingredients in a covered sauce pan, and simmer for 10 minutes.
2. Add the prepared vegetables, and cook until tender.
3. Strain vegetables out and reserve. Reduce cooking liquid by two-thirds
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until thickened.
4. Marinate vegetables overnight in sauce.
B. Court Bouillon (Aromatic Broth)
Ingredients:
All Purpose Ocean Fish Freshwater Fish White-fleshed

Fish
Salted water Salted water Salted water Salted water
(1 tbsp. per qt. or (1 tbsp. per qt. or (1 tbsp. per qt. or (1 tbsp. per qt. or
4 cups) 4 cups) 4 cups) 4 cups)
carrot, sliced white wine red wine Milk (1 to 2 cups
celery, sliced (1 to 2 cups per (¼ to ½ cup per per qt.)
bouquet garni qt.) qt) 1 to 2 lemons,
carrots, sliced carrots, sliced peeled
white pepper
celery, sliced celery, sliced (pith removed) and
onion, sliced onion, sliced thinly sliced
bouquet garni bouquet garni white pepper
white pepper white pepper
Range
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
Steps/Procedure:
1. Put all ingredients for a court bouillon into the poaching vessel. Bring to
the boil, cover, and simmer for 15 to 30 minutes.
2. Optional: Strain before using for greater ease and handling the item to be
poached.
3. Poached
4. The poaching liquid maybe reduced in some cases to form a stock.
C. Fonds Lie (Bound Veal Stock)
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Ingredients:
4 cups fonds brun de veau

½ cup coarsely chopped mushrooms
3 sprigs parsley
3-5 tbsp arrowroot flour
1/3 cup cold water
Caramel coloring
1 tbsp. butter cubed then refrigerate
Range
Chopping board
Kitchen knife
Stock pot
Skimmer
Fine strainer
China cup
Steps/Procedure:
Cook the first three ingredients over moderate heat for 15 minutes,
uncovered. Dissolve arrowroot in water. Whisking continuously, pour the mixture
into the stock. Add a few drops of caramel. Color till the sauce is rich brown in
color (about ¼ teaspoon). Simmer for 8 to 10 minutes until sauce thickens
slightly. Pass sauce through a chinois. Moist with butter. This may be refrigerated
up to a week or frozen up to three months.
Assessment Method :
 Demonstration
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JOB SHEET 2.1-4
Preparing Court Bouillon Stocks

each type of stocks
machineries

_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________

JOB SHEET 2.1-5
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Title : Prepare bouillon.
the trainee will be able to prepare bouillon.
Ingredients:
Meat and bones
Onions Celery
Carrots
Leeks

Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Blanch and rinse meat and bones for them to coagulate and to remove
clouding materials and surface fat.
2. Bring blanched meat and bones to boil from cold water (the flavor is
extracted better)
3. Slowly simmer without lid to prevent cloudiness from fine precipitates
by skimming and discarding foam and excess fats at
approximately700C, the protein foam removes precipitated proteins,
removing fat. This will also prevent any turbid appearance.
4. Add roast onion to give color and flavor and also for caramelization and
browning.
5. Add aromatic vegetables and seasonings one hour before the end of the
cooking process. This helps to preserve fresh vegetables taste and color.
Assessment Method :
 Demonstration
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JOB SHEET 2.1-5
Preparing Bouillon
each type of stocks
machineries

_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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LEARNING OUTCOME # 2 PREPARE SOUPS REQUIRED FOR MENU

ITEMS
CONTENTS:
Soups preparation.
1. Use ingredients and flavoring agents according to standard recipes and
enterprise standards
2. Produce variety of stocks, glazes and essences according to enterprise
standards
3. Use clarifying agents appropriately
4. Use convenience products appropriately
CONDITION:
 Range
 Skimmer
 French knife
 Chopping board
 Thin
 Clear
 Consomme
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 Naturally thick
 Bond paper
 Ballpen
ASSESSMENT METHOD:
 Portfolio
Document No.
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Learning Outcome 2: PREPARE SOUPS REQUIRED FOR MENU ITEMS

1. Preparing variety of soups Read information Sheet 5.2-1
 Job sheet 2.2-1
 Job sheet 2.2-2
 Job sheet 2.2-3
 Job sheet 2.2-4
 Job sheet 2.2-5
 Job sheet 2.2-6
 Job sheet 2.2-7
 Job sheet 2.2-8
checklist.
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Preparation of Soups
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.
Classification of Soup
1. Clear soup – clear, flavorful broths that are amber to brown in color.
They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor.
Broth can be served as is, but stocks are a base preparation of other
dishes. Stocks can be used as a liquid in preparing broths. A good quality
broth should be clear, aromatic and rich tasting with a very evident flavor
of the major ingredients.
One of the strong and clear soup is a consommé. It is made by combining

lean shopped meat, egg whites, mirepoix, herbs and spices and acidic ingredients,
like tomatoes, wine or lemon juice. The combination is called “clarification” since
the articles that make the broth appear cloudy are trapped as it cooks. A good
quality consommé is crystal clear, has a good body amber to brown in color and
completely fat free.
These soups are a measure of a good technique. Crystal - clear, rich,

flavored food are consommés are the ultimate stock or broth based soups.
Traditional consommés are made from beef, chicken, game and sometimes fish.
Today’s chefs are making consommés with vegetable and fruit bases and
producing elegant, pristine essences for soups, sauces and aspics. The important
angle in consommés is the extraction of full flavor.
Consommé is made by clarifying a full flavored stock or broth, incorporating

uncooked protein, egg whites and lean meats and by slowly heating. As the stock
heats, the proteins coagulate around the impurities and full them from the stock.
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As soon as consommés comes to boil, the temperature is immediately lowered to
simmer and cook for approximately one hour to continue the clarification. The
“clear meats” (the egg whites, meats and flavorings) will rise the top and form a
“raft”. A whole or chimney is poked in the raft to allow the stock to gently simmer
without breaking up the raft. Once completed, the clarified stock is gently ladled
through doubled cheesecloth.
Tips:
 Always use a full-flavored stock.
 Make sure the stock is completely degreased.
 If clarifications fail, repeat procedure with egg whites and simmer for
15 minutes.
Another kind of a clear broth or stock is clear vegetables soup. It may be

made by a single vegetable or a combination of them. Vegetables are cut in
uniform size and simmered until tender. To give additional body to the soup,
pastas, grains and meats are usually added. It is usually thicker than a broth.
2. .Thick soup – a cream soup based on a béchamel sauce and is finished

with a heavy cream. A béchamel sauce is milk thickened with roux. But
some thick soups are veloute sauce base, stock thickened with roux. A
veloute sauce base is usually finished with a liaison of heavy cream and
egg yolk. A thick soup should have a velvety smooth texture and the
thickness of heavy cream. It is always essential to strain out the solids
and at times to purée and put back in the soup. Cream soup may be
served hot or cold. Other terms are home style thick soup postage.
A kind of cream soup based on crustaceans like shrimps and lobsters is

bisque. It is made by simmering crustaceans in a stock or a fish fumet.
Cream soups must be of a smooth consistency and are finished with cream.
The three methods of preparation include:
1. The traditional method using 50% béchamel, 25% puree of the
appropriate cooked ingredients and 25% of the appropriate stock, and
finished with cream.
2. A puree based soup, finished with cream.
3. The Velouté based soup finished with cream, instead of cream and egg
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yolks.
Another thick vegetable soup is the chowder made with broth, milk or water
as a base, then thickened with roux. Cold thick soups such as vichyssoise are
simply cream soups served cold. Other like gaspacho or a chilled cantaloupe
soup based on a purée of cooked or raw ingredients brought to the correct
consistency by adding fruit or vegetable juice as a liquid.
Basic preparation and cooking methods are used in soup making, e.g.
mixing, chopping, blending and straining. Some soups may require you to use
techniques such as:
 purée – using a food processor or liquidiser to transform soup
ingredients into a smooth pulp
 skimming – using a spoon or skimmer to remove froth, scum or fat
from the surface of stock or soup
 dicing – cutting ingredients into small cubes.
General principles for soup preparation

 Always use fresh ingredients.
 When making a beef stock, brown the meat and bones. Browning and
sweating vegetables for a vegetable stock helps improve the colour and
intensify the flavour.
 Bring slowly to the boil. Long, slow simmering is necessary to extract
the food value and flavour.
 Beef stock should simmer for 4-5 hours, chicken stock for
approximately 3 hours, fish stock for 20 minutes and vegetable stock
for 1-2 hours.
 Remove the fat or scum from surface as the stock is cooking.
 Cool stock rapidly and refrigerate. When cold, the fat can be easily
removed from the top.
 Vegetables may be cut roughly for purées, but diced for broths.
 The soup should be stirred from time to time to prevent the starchy
vegetables from sticking.
 Do not store stock in metal containers as this may discolour the stock
or make it cloudy.
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 Soup should be tasted for seasoning and flavour, before serving.
 No soup benefits from hours on the stove – not only will the flavour
become dull and flat, but the nutritive value will be greatly decreased.
Identify when a soup is cooked

Smell, texture, consistency, taste and colour are all used to identify a soup
is cooked to the required standard. If soup is overcooked, taste and texture will be
affected because vegetables and other ingredients become soggy making them
unpalatable. The soup will need to be discarded and the ingredients that are
wasted will increase the operating costs of your workplace. Soups that are either
burnt undercooked or of the wrong consistency will not meet the quality standard
of your organisation and are likely to result in customer complaints if they are
served.
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.
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.
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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.
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JOB SHEET 2.2-1
Title : Prepare Consommé.
the trainee will be able to prepare consommé.
Ingredients:
10 cups stock
1 lb. lean meat, finely ground
6 oz. mirepoix
6 pcs. Egg whites, lightly whipped
salt and pepper
Optional flavoring: herbs, spices, Madeira, etc.
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Combine meat and optional spices.

2. Put cool stock in a heavy bottomed pot and add meat. Bring to boil,
whisking frequently, for 10 to 15 minutes.
3. Turn heat immediately down to a simmer. Raft wick form, poke a
chimney in it and gently simmer for one hour.
4. Remove from heat, and gently ladle consommé through double layered
cheesecloth.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-1
Preparing Consommé Soup

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 quality Yes No
points:
Have pleasing color, satisfying flavour and appetizing aroma
Have consistency in keeping with its type
No free fat floating on top
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.2-2
Title : Prepare Consommé Madrilène.
the trainee will be able to prepare consommé Madrilène.
Ingredients:
750 g. lean beef, chopped
3 sets chicken giblets, chopped
Optional: whole small chicken, browed in oven, bones of roasted chicken
1 cup concentrated tomato pulp
2 tablespoons Tomato paste
1 pc. Egg whites
1 pc. Carrot, diced
½ cup white leeks, diced
3 quarts Simple chicken stock
salt
Cayenne pepper
Optional: tomato or red pepper julienne or chiffonade of sorrel
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Place meat, giblets, optional chicken and/or bones in a pot together with
the egg whites, vegetables and simple stock.
2. Stirring constantly, bring to boil. Reduce heat and simmer for one and
half hours.
3. Strain, cool and degrease the consommé.
4. When thoroughly degreased, stain the consommé through a cloth.
Note:
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Consommé Madrilène is usually served chilled, garnished either with tomato
or red pepper julienne or sorrel shreds (chiffonade). When served hot, vermicelli is
usually served in it.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-2
Preparing Consommé Madrilène Soup

each type of soup
machineries
points:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
Document No.
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JOB SHEET 2.2-3
Title : Prepare Tomato Consommé.
the trainee will be able to prepare Tomato Consommé.
Ingredients:
1 kg. Tomatoes, quartered
10 cups tomato juice
2 stalks celery with leaves, chopped
1 cup (lightly packed) basil leaves and stems
5 pcs. Egg whites, shells served
salt to taste
3 drops Tabasco sauce
Garnish:
1 tomato, peeled, seeded and diced
4 large basil leaves, cut into ribbons
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives and Chopping board
Steps/Procedure:
1. Combine tomatoes and tomato juice is a food processor or blender.
Process until completely smooth, Pour mixture into large pot and add the
celery, basil leaves and stems and the eggshells. Bring to boil over the
medium- high heat. Reduce heat to medium, and simmer for 10
minutes.
2. Whisk the egg whites lightly. Remove the tomatoes mixture from the heat,
and slowly whisk the egg whites. Reduce heat-medium low. Add salt add
Tabasco. Simmer for 10 minutes longer. Strain though the double
layered cheesecloth.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-3
Preparing Tomato Consommé Soup

each type of soup
machineries
points:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.2-4
Title : Prepare Clear Vegetables Soup.
the trainee will be able to prepare clear vegetables soup..
Ingredients:
3 cups Chopped onion
4 Celery sticks
3 cups Diced carrots
2 Bell peppers
4 Tomatoes
3 cloves Garlic
3 count Cloves
1 Bay leaf
6-7 Black whole pepper
A bunch Fresh Parsley
2 litre Water
Salt to taste
Tools and Equipment Needed
Stove
Sauce pot
Ladle
Measuring devices
Utility tray
Tasting spoon
Steps/Procedure:
1. Chop the vegetable into small cubes.
2. In a deep bottomed pan, add a tsp of olive oil or any oil and add onions.
3. Toss them for 3 minutes and add carrots, tomatoes and bell peppers.
4. Let them cook for 5 minutes. Toss them in between.
5. In a large vessel add 2 litre of water and allow it boil and add the tossed
vegetables along with the other ingredients.
6. Let them boil till they become half the quantity.
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7. Now pour the broth through a colander into a large container.
8. The filtered liquid is your broth.
9. You can use it for making any soups or store it in the refrigerator in an
air tight container for future use.
10. You can use up to 2- 3 weeks.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-4
Preparing Clear Vegetables Soup

each type of soup
machineries
points:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.2-5
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Title : Prepare Gazpacho.
the trainee will be able to prepare gazpacho.
Ingredients:
900 g. ripe tomatoes, finely chopped
1 pc. Cucumber, peeled, seeded and diced
1 pc. Yellow onion, diced
1 pc. Green pepper, diced
1 pc. Carrots, minced
2 cloves garlic, minced
3 tablespoons Extra virgin olive oil
1 tablespoon Red wine vinegar
2 tablespoons Salt
pepper, freshly ground
mint, marjoram or parsley
freshly minced
1 cup ice water
Optional:
Freshly made croutons slices and hard cooked egg
pitted black olives
Additional minced cucumber and onion.
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Prepare al the ingredients, and mix them together in a bowl. Add the
water. Stir gently. Keep very cold until serving time.
2. The thin mixture with 1 to 2 cups iced water, if needed. Add few of the
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optional items and if you wish, some crushed ice.
Note:
Sometimes, minced cucumber, onion and tomato are served in a separate
bowl as additional garnish for the soap.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-5
Preparing Gazpacho Soup

each type of soup
machineries
points:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
Document No.
Date Compiled:
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JOB SHEET 2.2-6
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Title : Prepare Lobster Bisque (Bisque de Homard).
the trainee will be able to prepare Lobster Bisque.
Ingredients (Yield; 6-8 servings):
1 cup mirepoix
1 ½ tablespoon butter
1 ½ cups tomato concasse
2 pieces Lobster
2 tablespoons Olive oil
1/3 cup cognac
1 ½ cups dry white wine
1 tablespoon Fresh or dry tarragon
1 piece Bay leaf
1 piece Clove garlic, mashed
Stove
Stock pot
Measuring utensils
Skimmer
Knives
Chopping board
Food mill
Blender
Steps/Procedure:
1. Cook the mirepiox slowly in the butter for 6 to 8 minutes or until tender
not browned. Concasse the tomatoes. Cut the lobster into small section.
2. Sauté the lobster pieces in olive oil until the shells are red.
3. Lower the heat, put salt on pepper lobster, add and the cognac. Ignite.
When flames have subsided, add white wine, tarragon, bay leaf mirepiox
tomato concasse and the clove of garlic. Cover and simmer slowly for 20
minutes. (This may be done the day advanced up to this step.)
4. Remove the lobster pieces from the sauce, and take the meat out of the
shells. There should be about one cup. Puree the sauce through a food
mill. Chop the shell into ½ inch pieces and reserved.
5. Cook the rice in the fish and beef stock.
6. Drain the rice, and reserved the cooking liquid. Puree the rice and half of
the lobster meat in a blender, adding a little of the rice cooking liquid if
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too thick. Pour the puree into the rice cooking sauce pan.
7. Make lobster butter by cooking the shell in six tablespoon of butter for 2
to 3 minutes. Puree in a blender, then pass through a sieve, pressing
down the extract as much as butter as possible.
8. Puree the rice cooking liquid into the casserole, in which the shells were
sautéed. Bring to a simmer, pour some liquid into the blender to rinse
it, then pour the liquid back into the casserole and simmer for 3 to 4
minutes. Strain the liquid into the sauce pan sand pureed rice and
lobster.
9. Heat the lobster, add the remaining lobster meat, and heat through. Pour
into two tablespoons of cognac, and cook until evaporated. Add the meat
soup. To served: Seasons, Stir in the cream by tablespoon, and garnish
with fresh herbs and croutons.
Note: Applicable to all crustaceans.
Modern applications cut out rice and use ream or roux as liaison.
Croutes:
12 to 16 slices French bread cut about one inch thick
olive oil
cut clove of garlic
grated sweet or Parmesan cheese
Procedure:
Place bread in one layer on a sheet. Baked at 325°F for about 30 minutes or
until thoroughly dried out and lightly browned. Halfway through baking, baste
each side with about a teaspoon of olive oil.
After baking, rub each piece with the cut clove garlic. Each croute may be
spread with some grated cheese and additional drops of olive oil and browned
under broiler just before serving. Served with the soup or use to gratinne.
Assessment Method :
 Demonstration
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JOB SHEET 2.2-6
Preparing Lobster Bisque (Bisque de Homard)
each type of soup
machineries
points:
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
Document No.
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JOB SHEET 2.2-7
Title : Prepare Crab Bisque.
the trainee will be able to prepare Crab Bisque.
Ingredients (8 cups):
3 lbs. live blue crabs
8 cups stock (half fish, half chicken)
6 oz. mirepoix
2 oz butter
bouquet garni
fennel
lemon peel
1 cup white wine
¼ cup cognac
5 oz. rice
½ to 1 cup cream
butter to finish
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Steps/Procedure:
1. Steam crabs in stock until dead. Remove and chopped into small pieces.
Turn to the pot.
2. Sauté mirepoix, deglaze with wine, and flambé with cognac. Add to the
pot. Simmer gently for 45 minutes.
3. While the stock is cooking, remove 1 ¾ cups of stock and add cook rice
until tender.
4. Stain stock and add cooked rice. Puree and strain again.
5. Adjust seasoning and mount with butter.
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Modern application substitute roux or reduced cream as thickener or liaison
instead of rice
Assessment Method :
 Demonstration
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JOB SHEET 2.2-7
Preparing Crab Bisque

each type of soup
machineries
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
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Title : Prepare Cream of Vegetables Soup.
the trainee will be able to prepare Cream of Vegetables Soup.
Ingredients (4 servings):
1 pound mixed vegetables (carrots, celery, leeks, cabbage)
4 tablespoons butter
2 ½ cups béchamel sauce (LO 3)
salt and black pepper
1 ¼-2 cups milk
½ cup light cream
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Blender
Steps/Procedure:
1. Peel or scrape and wash the vegetables before chopping them finely. Blanch the
vegetables for 2 minutes in boiling water, and then drain thoroughly in a
colander.
2. Melt the butter in a heavy-bottomed saucepan over low heat and cook the
vegetables, covered, for 5 to 10 minutes or until soft. Blend in béchamel sauce
and simmer gently for 15 minutes, or until the vegetables are tender.
3. Rub the thick mixture through a sieve or whirl it in a blender to make a smooth
puree. Reheat the soup over low heat without boiling, thinning with milk to the
desired consistency. Correct the seasoning and blend in the cream just prior to
serving the soup.
Assessment Method :
 Demonstration
JOB SHEET 2.2-8
Document No.
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Preparing Cream of Vegetables Soup
each type of soup
machineries
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: __________________________
LEARNING OUTCOME # 3 PREPARE SAUCES REQUIRED FOR MENU

Document No.
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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
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 Bond paper
 Ballpen
ASSESSMENT METHOD:
 Portfolio
Document No.
Date Compiled:
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Learning Outcome 3: PREPARE SAUCES REQUIRED FOR MENU ITEMS

1. Preparing variety of sauces Read information Sheet 5.3-1
 Job sheet 2.3-1
 Job sheet 2.3-2
 Job sheet 2.3-3
 Job sheet 2.3-4
 Job sheet 2.3-5
checklist.
Document No.
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Preparation of Sauces
prepare sauces.
Sauces are considered the basic foundation of quality classical cooking. A
sauce is a liquid dressing for meat, poultry. Fish, desserts and other culinary
preparations, designed to add appearance, flavor and texture to the food. 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.
Uses of Sauces
 A sauce is a fluid dressing for meat, poultry, fish, desserts and other food
preparations. Sauces enhance the flavour and appearance of the food they
accompany. They may also add nutritional value.
 A sauce may present contrast in flavour, colour and consistency. However, it
should not over power the food it is served with. It should be prepared so that it
forms a part of the food it accompanies.
 Delicate dressings are appropriate for delicately flavoured greens and heavier
dressings are more suitable with strongly flavoured greens. The weight and
coating ability of different dressings should always be considered.
 In most cases, a sauce should be of proper consistency to flow readily and
provide a coating for the food but not thick or heavy enough to saturate the
food or cause difficulty in digestion.
 A sauce must not mask or cover the flavour of a dish. Poor meat or poultry
cannot be disguised by sauce. The successful joining of a sauce with food
demonstrates an understanding of the food and the ability to judge a dish’s
flavours, textures and colours.
A sauce adds the following qualities to foods:
 moistness
 flavour
 richness
 appearance – colour and shine
 Interest and appetite appeal.
COMMON THICKENING AGENTS OF SAUCES
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Thickening or binding materials used in cooking are designed to give body,
texture and richness to the food. This is effected either by ingredient rich in starch
or proteins which thicken or gel upon heating, or by emulsions like butter and
cream.
Some important binding systems are as follows:
1. Roux – is a thickening agent used in making sauces, soups, and gravies.

It is composed of flour and fat, such as butter, margarine, shortening,
chicken fat, oil or meat drippings.
Roux is a stock item that is often prepared and kept for general use.
Properly prepared roux has excellent keeping qualities and does not require
refrigeration if not prepared too far in advance
There are three kinds of roux, namely:

 White roux - the flour is cooked carefully and slowly to avoid the
emergence of color. (The binder for Béchamel and Veloute-Soups-
sauces)
Equal parts by weight of flour and butter, cooked slowly for about three
minutes to a sandy texture without colour.
This will resemble fresh white breadcrumbs.
It will move from smooth to crumbly and back to smooth again – this will
indicate that it is cooked.
Remove from the heat and allow the roux to cool before further use.
White roux is used in béchamel, which is a blend of milk and white roux.
 Blond roux - is cooked more rapidly to a golden color.

Equal quantities of butter and flour blended together over a gentle heat until
the mixture takes on a light, fawn colour.
Cook longer than a white roux.
The roux is then removed from the heat to prevent over cooking and allowed
to cool before further use.
Blond roux is used as a base for Velouté, which is a blend of blond roux and
white stock.
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 Brown roux - is made by cooking the flour gently for a long time with
frequent stirring until a good, light brown color is obtained.
Four parts clean, fresh melted dripping, five parts of flour added and
blended over heat until the roux takes on a distinct brown colour without
scorching.
The mixture will start as a dry, crumbly mass, turning to a semi-liquid as
the starch begins to break down and browning occurs.
Dripping is used for flavour enhancement but mainly because of the high
temperature needed to brown the flour. This temperature would burn butter.
The roux is removed from the heat and allowed to cool before further use.
Brown roux is used as a base for brown sauce, which is a blend of brown
roux and brown beef stock.
The degree to which roux is cooked depends upon its intended use. White
roux requires just enough cooking time to remove the taste of raw starch. Brown
roux requires more cooking to obtain the brown color and to improve the flavor.
The type of roux and intensity of the heat will further determine the cooking time.
It may be cooked in a heavy pan on top of the top of the range or baked in a slow
oven. Frequent stirring will prevent scorching and burning. Hot cooked should
have consistent and moist sand and nutty odor.
Evaluating quality
 Correct amounts of fat and flour – equal parts by weight – are important in the
making of a good roux.
 All the starch granules must be coated with enough fat, but not too much.
 A good roux should be stiff, not runny or pourable.
 A roux must be cooked so that the finished sauce does not have the raw,
starchy taste of flour.
2. Starches – foods rich in starch (legumes, cereals, bread, etc.) have long
been used for thickening, but potato is preferred because of the
properties of its starch, protein, and cellular texture when cooked.
3. Beurre Marie – Kneaded Butter – is also used for thickening for sauces
(soups). It is made by mixing softened butter with sifted flour and by
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kneading the two until well combined.
 Beurre manié is used for a quick thickening agent.

 The sauce is thickened by a smooth blend of two parts whole butter,
and one part flour, mixed cold.
 The mixture may be added in small pieces to a simmering liquid and
continually whisked to achieve the desired consistency.
 The resulting sauce must be simmered 15 – 20 minutes until the flour
is cooked out.
 Beurre manié may be used as an additional thickening agent for a
sauce that is too thin.
4. A liaison (Egg Yolk and Cream) – is used to finish dishes with body and
richness. The binding comes principally from the egg yolk, which
thickens with heating but begins to curdle above 80’c. Boiling must
therefore be avoided.
 A liaison 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.
 The finished product must be held under 82C or the eggs will curdle.
For this reason, a liaison is usually added at the last minute to avoid
the eggs curdling.
 Part of the sauce is whipped into a liaison until all the mixture is
incorporated.
 To incorporate liaison:
 remove the sauce from the heat
 correct seasoning and strain if necessary
 combine beaten egg yolks and cream
 whip small amounts of sauce into liaison gradually until certain
that the eggs will not curdle
 Incorporate liaison - sauce mixture with balance of sauce.
 Hold for service above 60C for sanitation reasons but lower than
82C.
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Prepare sauces
The preparation method used for making sauces will depend on the type of
sauce you are making. Preparation methods may include the following techniques.
 Mixing - used to combine ingredients evenly through the sauce.
 Chopping/slicing - used either to cut the basic ingredients that
provide the flavour, or to cut ingredients into fine pieces for garnish or
final presentation.
 Whisking - beating rapidly to incorporate air and increase the volume.
 Grating - shredding ingredients into fine strands using a grater. This
technique is appropriate for cheese.
 Blending - thoroughly combining two or more ingredients.
 Straining - removing solids from a liquid by passing it through a
strainer.
Classification of Sauces
One of the important components of a dish is the sauce. A sauce is a richly

flavored liquid used to complement another food. Sauces can be very confusing
because there are so many of them. In French cuisine the saucier (saw-see-Eh), or
the sauce chef, is very important. Because most sauces came from France, you
will become acquainted with many French terms. For American, the French names
add to the confusion. The five basic warm sauces are:
 Brown sauce – made from brown stock. Brown sauce is also called
espagnole (es-spahn-YOL), meaning Spanish.
 Tomato sauce – may be made from brown, white, or chicken stock.
Sometimes, it has no meat stock. Although the French cuisine makes
tomato sauce from a stock base, The American taste prefers a more
natural tomato sauce. It is better known as marinara sauce. It is
originated in Italy.
 White sauce – Made from chicken stock or milk base. There are three
basic white sauces; each is called a Velouté (veh-LOU-tay). Velouté is
the French word for ‘velvety’. These sauces are velouté of veal, velouté
of chicken, and velouté of fish. Veloutés are really nothing but stock
thickened with a roux. Each of basic veloutés has a secondary sauce
by the addition of a liaison of heavy cream and egg yolks. With the
liaison, velouté of veal becomes sauce Allemande. Velouté of chicken
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becomes sauce supreme. Velouté of fish becomes sauce vin blanc
(white wine sauce).
 Cream sauce – made from a rich chicken stock and milk or cream
thickened with a roux. It is also called Béchamel sauce.
 Butter sauce – made from egg yolks and butter. The butter sauces are
Hollandaise (hol-an-DAYZ) and Béarnaise (bar-NAYZ)
These basic sauces also called foundation sauces, or mother sauces. From
these basic sauces, many secondary sauces are derived. From secondary sauces,
hundreds or related sauces are made.
Sauces serve a particular function in the composition of a dish. These

enhance the taste of the food to be served as well as add moisture or succulence to
food that are cooked dry. Sauces also enhance the appearance of a dish by adding
luster and sheen. A sauce that includes a flavor complementary to the food brings
out the flavor of that food. It deepens and enhances the overall taste and its
texture.
There are two main groups of sauces: savory and dessert. The first group
includes white, brown and egg based sauces, and the cold sauces and salad
dressings. French chefs have created mostly of the hundreds of variations on the
basic savory sauces. However most of the dessert sauces, the second group,
originated form America and England. Horseradish, apple, and other pureed fruit
sauces are savory sauces, but they do not belong in any particular subgroup.
The main ingredients of all sauces are the basic liquid, which may be milk,
wine, stock, or vegetable or fruit juices. These are thickened with fat, flour,
arrowroot, eggs, or cream, or they may be boiled down (reduced) to the desired
consistency.
Common Problems on Sauce Cookery
FAULT CAUSE REMEDY

Starchy Inadequate cooking time. Continue simmering until starchy
flavour flavour disappears.
Cloudy Poor stock. Add ½ as much good stock and

Inadequately strained. reduce again.
Insufficient cooking. Bring to the boil and pass
through conical.
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Continue cooking
Lack of Base material not browned Add meat glaze.

colour correctly. Add more well coloured mire-poix
Poor quality stock. and/or bones and continue
cooking.
Bitter flavour Mire-poix, bones or sauce If unpronounced it may be
burnt during preparation. blended.
Overcooked fish stock. If very bitter, discard sauce.
Lack of Insufficient cooking. Add meat glaze.
flavour Poor base stock. Further reduce.
Insufficient ingredients in ratio
to liquid.
Too thin Insufficient thickening agent. Re-thicken by adding beurre
Incomplete reduction process. manie.
Bring back to the boil. Cook 5-10
minutes.
Continue reduction.
Lumps Liquid and thickening agent Strain and continue cooking.
mixed at too high a
temperature.
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JOB SHEET 2.3-1
Title : Prepare Brown Sauce or Espagnole Sauce.
the trainee will be able to prepare Brown sauce.
Ingredients (approximately 1 cup):
1 carrot
1` onion
2 ounces lean salt pork, blanched
2 tablespoon butter
2 tablespoon flour
2 cups brown stock
Bouquet garni
2 tablespoons tomato paste
*For demi glace sauce – reduce brown stock by 1/3, add 1 cup brown sugar and
continue to reduce the sauce to 1 cup. Skim the scum as necessary. Adjust
seasoning and stain the sauce.
Variations:
Pepper sauce(poivrade sauce) – reduction of red wine marinade and peppercorn
butter.
Madeira sauce – add 2 tablespoon of Madeira wine into 1 pint of demi glace and
reduce to one half.
Chasseur sauce – add chopped mushroom, shallot, white wine, tomato sauce into
the demi glace.
Bordelaise sauce – reduction of red wine sauce and addition of diced cut poached
beef maroow.
Robert sauce – add white wine, mustard, chopped onion and butter to demi glace
sauce.
Mushroom sauce – demi galce with diced mushroom sautéed in clarified butter.
Bigarade sauce – fine shredded orange zest and pinch nutmeg powder added to
demi glace sauce.
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Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Blender
Steps/Procedure:
1. Peel and dice the carrot and onion.
2. Dice the salt pork after removing the rind.
3. Melt the butter in a heavy bottomed saucepan and cook the carrot, onion,
and salt pork over low heat for 10 minutes, or until the vegetables and
pork are light brown.
4. Blend in the flour, stirring the roux until it is light brown.
5. Gradually blend in 1 cup of brown stock, stirring constantly until the
mixture has cooked through and has thickened.
6. Add the bouquet garni cover with a lid, and place an asbestos mat
between the burner and the pan.
7. Simmer the sauce for 30 minutes.
8. Add the remaining stock and the tomato paste. Cover the pan gain and
continue cooking for 30 minutes, stirring frequently. Strain the sauce
through the sieve, skim off fat, and adjust seasoning.
Assessment Method :
 Demonstration
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JOB SHEET 2.3-1
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: __________________________

JOB SHEET 2.3-2
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Title : Prepare Tomato Sauce
the trainee will be able to prepare Tomato sauce.
Ingredients (approximately 1 cup):
2 deciliters oil
100 grams bacon trimmings
200 gram carrots
1 piece celery
1 piece bay leaf
100 grams onion
1 spring thyme
100 grams flour
12 liters white stock
80 grams brown sugar
20 grams salt
2 kilos tomato puree or fresh tomato
Variations:
Tomato coulis – fine chopped herbs and stock (veal, chicken, or fish) added to
tomato sauce.
Provencale sauce – add white wine, chopped onion, garlic, parsley and fresh
crushed tomatoes.
Portuguese sauces – add brown and coarsely chopped tomato, garlic and
peppercorn.
Stove
Stock pot
Measuring utensils
Skimmer
Mixing bowls
Knives
Chopping board
Blender
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Steps/Procedure:
1. Heat the oil; fry the bacon trimmings and mirepoix

2. Add the tomato puree: continue frying and stir in flour.
3. Add the white stock. Simmer for 1-1/2 hours and add more white stock if
necessary.
4. Strain, add salt and sugar (optional) Adjust seasoning.
Assessment Method :
 Demonstration
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JOB SHEET 2.3-2
Preparing Tomato Sauce
each type of sauce
machineries
quality points:
enhances it.
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.3-3
Title : Prepare Béchamel Sauce and its variations.
the trainee will be able to prepare Béchamel sauce.
Ingredients (1 cup):
1 cup milk
½ small bay leaf
Sprig of thyme
½ small onion
¼ teaspoon grated nutmeg
2 tablespoon flour
salt an black pepper
2 to 3 tablespoons cream (optional)
Variations:
Mornay sauce – add grated gruyere or parmesan cheese and butter.
Nantua sauce – Add brunoise shrimps and butter.
Cardinal sauce – add truffle essence, lobster, butter and cream.
Eccossaise sauce – add brunoise vegetables and cream.
Stove
Sauce pan
Measuring utensils
Fine strainer
Mixing bowls
Knives
Chopping board
Ladle
Steps/Procedure:
1. Put the milk, with the bay leaf, thyme, onion, and nutmeg in a pan and
bring slowly to a boil.
2. Remove from heat, cover with a lid, and leave the milk to infuse for 15
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minutes.
3. In a heavy bottomed pan, melt the butter, stir in the flour, and cook the
roux for 3 minutes.
4. Strain the milk through a fine sieve and gradually blend it into the roux.
Bring to a boil, stirring continuously, and then simmer for 2 to 3
minutes.
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) crouquettes
and as basis for
soufflés
Assessment Method :
 Demonstration
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JOB SHEET 2.3-3

Preparing Béchamel Sauce and its Variations
each type of sauce
machineries
Did the trainee made sauce with the following characteristics well?
If prepared properly, Béchamel sauce should meet the Yes No
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.

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_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.3-4
Title : Prepare Véloute Sauce and its variations.
the trainee will be able to prepare Véloute sauce.
Ingredients (1 cup):
2 tablespoons flour
2 cups white stock
1-2 tablespoons light or heavy cream (optional)
Variations:
Allemande sauce – veal stock with sliced mushroom
Supreme sauce – chicken veloute reduced with heavy cream
Fish veloute – 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.
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6. Stir in light or heavy cream, if desired.
Assessment Method :
 Demonstration
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JOB SHEET 2.3-4
Preparing Veloute Sauce
each type of sauce
machineries
quality points:
enhances it.
_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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JOB SHEET 2.3-5
Title : Prepare Hollandaise and its variations.
the trainee will be able to prepare Hollandaise sauce.
Ingredients:
4 pieces egg yolk
1 cup butter
1 tablespoon vinegar or calamansi juice
1 tablespoon water
Salt and white pepper to taste
Variations:
Bernaise sauce – add chopped tarragaon, 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
Sauce pan
Measuring utensils
Mixing bowls
Knives
Chopping board
Wire whip
Steps/Procedure:
1. Clarify the butter by double boiling it.
2. Put the egg yolk and water in a bowl and heat it on top of a double boiler.
3. Continuously beat the mixture until it is thick but not curled.
4. Slowly beat in the clarified butter.
5. Season with salt and pepper and lemon or calamansi juice.
Assessment Method :
 Demonstration
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JOB SHEET 2.3-5
Preparing Hollandaise Sauce and its Variations
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 Yes No
following 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
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_________________________________________________________________________________
__________________________________________________________________.
Trainer’s Name: __________________________
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LEARNING OUTCOME # 4 STORE AND RECONSTITUTE STOCKS, SAUCES

AND SOUPS
CONTENTS:
Storing stocks, soups and sauces.
1. Store stocks, sauces and soups correctly to maintain optimum freshness
and quality
2. Reconstitute stocks, sauces and soups to appropriate standards of
consistency
CONDITION:
 Refrigerator
 Stock pots and pans
 Stocks
 Soups
 Sauces
 Bond paper
 Ballpen
ASSESSMENT METHOD:
 Portfolio
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Learning Outcome 4: STORING AND RECONSTITUTING STOCKS, SAUCES
AND SOUPS

1. Storing stocks, soups and Read information Sheet 2.4-1
sauces After reading, Do the task sheet 2.4-1
checklist.
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Storing Stocks, Soups and Sauces
Learning Objectives: After reading this Information sheet, you must be able to
store stocks, soup and sauces.
Principles and Practices of Storing Stocks
Storing Stocks
If not required for immediate use prepared stocks can be stored in the
refrigerator. After the fat has been removed, pour the cooled stock into a container
and cover with a lid. It will keep for 3 or 4 days, but to ensure absolute freshness,
boil the stock every 2 days. Fish and vegetable stocks spoil quickly and should be
made and used ion the same day. If refrigerated they will keep for 2 days.
Freezing Stock
Stocks can be stored satisfactorily in a freezer, where they will keep for up to
12 months. Boil the prepared stock over high heat to reduce it by half. Pour the
concentrated cooled stock into ice cube trays, freeze quickly, and transfer the
stock cubes to plastic bags. Alternately, pour the cooled stock into ½ or 1 pint
freezing containers, leaving a 1 inch space at the top.
Ready made stocks

Many ready made stock preparations are available, usually in the form of
canned broths, bouillon cubes, meat extracts, and meat-and-vegetable extracts. In
an emergency these preparations are acceptable replacements for homemade
stocks, but they have a sameness of flavor and lack body and jelling qualities.
Since they are highly seasoned, be careful about extra flavoring until the soup has
been tasted.
Store sauces and soups not for immediate use

 Sauces and soups not for immediate use must be allowed to cool
before being stored away. It is important to cool sauces and soups as
rapidly as possible before refrigeration. This can be done by standing
the saucepan in a sink of cold water or by using a blast chiller.
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 Sauces and soups should be stored in a clean container (stainless
steel, earthenware or plastic) and covered with a tight fitting lid or
cling wrap.
 To stop a skin from forming on a sauce, you can either place plastic
wrap or a film of butter on the surface.
 All sauces and soups should be stored in a refrigerator for later use.
 To prevent a food safety problem, sauces being held before and during
service should either be held at above 65C or below 8C.
 Most soups freeze well, however a handy tip is to add less liquid than
the recipe states to reduce the amount of soup that needs to be kept
in storage. Make a note of how much liquid needs to be added when
reheating the soup.
 When freezing soups use large shallow containers because this allows
for quick freezing and thawing.
 Do not fill the storage container completely; leave space at the top to
allow some room for expansion.
 Don’t add cream, yoghurt or eggs before freezing because they will
curdle when the soup is reheated.
Hygienic Practices and Principles

1. Wash hands frequently
 Use soapy water AS HOT AS YOU CAN STAND IT for 30 seconds
 Rinse under hot running water
 Dry with a paper towel.
Wash your hands after:
 Using the bathroom (Hepatitis A can be transferred from fecal
material.)
 Coughing or sneezing into your hand
 Blowing your nose
 Smoking
 And always before handling food or changing food functions.
2. Sanitize the food preparation area frequently using 1 tablespoon chlorine
bleach in 1 gallon warm water (75 degrees F).:
 Counter tops and equipment
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 Cutting boards, sinks, scrubber and brushes. Use plastic cutting
boards, not wood.
3. Make sure your equipment is clean and not contaminated.
4. Use paper towels to clean up during food preparation and serving.
5. Harmful bacteria multiply quickly in kitchen towels, sponges and cloths.
6. Thaw frozen foods in the refrigerator or the microwave.
7. Change gloves, utensils and dishes when changing functions, e.g., from
handling or preparing raw or fresh foods to serving fresh or cooked foods.
 Serve grilled food on a clean plate, too, not one that held raw meat,
poultry or fish.
8. Keep both short and long hair under control. Wear a cap or a hair-net or
tie your hair back.
9. Have one person serve.
10. Keep unused condiments, marinades and sauces separate from leftover
condiments, marinades and sauces.
11. Do not serve or store food in hazardous material containers, e.g., soft
drinks in beakers.
12. Do not store any food in laboratory refrigerators.
Disposal of soup, stocks and sauces

 What type of food is it? Potentially hazardous or not hazardous food?
 If the food is potentially hazardous, how long was it out of its safe
temperature range, including preparation and delivery time? Throw
away potentially hazardous food.
 Never taste food that looks or smells strange to check if you can still
use it. Just discard it.
 Refrigerate and freeze perishable leftovers promptly in small, shallow
containers for quick cooling. Cool air must circulate to keep food safe.
 Do not mix unused and uncooked foods with leftover foods.
 Do not store any food in laboratory refrigerators or freezers.
 Immediately after the event, seal all food garbage in plastic garbage
bags. Dispose of the bags in a dumpster.
 Do not let garbage bags sit out--put them in a dumpster. Depending
on the time of day, University custodial services may not empty trash
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for 24 hours or more. Garbage becomes odorous, attracts bugs and
germs and promotes bacterial growth.
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TASK SHEET 2.4-1
Title : Store and reconstitute stocks, sauces and soups
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. Tomatoes emit a gas
that will turn lettuce brown.
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!
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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 minimize the chance of spoilage.
Assessment Method :
 Demonstration
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TASK SHEET 2.4-1
Storing Stocks, Soups and Sauces
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: __________________________
Document No.
Date Compiled:
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COMPETENCY-BASED LEARNING MATERIAL

Qualification Title : COOKERY NC II

Unit of Competency : Prepare Stocks, Sauces and Soups

Module Title : Preparing Stocks, Sauces and Soups

Technical Education & Skills Development Authority

Welcome to the module in Preparing Stocks, Sauces and Soups. This

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

3. Prepare appetizers Preparing appetizers TRS5123

4. Prepare salads and dressing Preparing salads and dressing TRS5123

5. Prepare sandwiches Preparing sandwiches TRS5123

6. Prepare meat dishes Preparing meat dishes TRS5123

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

8. Prepare egg dishes Preparing egg dishes TRS5123

9. Prepare starch dishes Preparing starch dishes TRS5123

11. Prepare seafood dishes Preparing seafood dishes TRS5123

12. Prepare desserts Preparing desserts TRS5123

13. Package prepared food Packaging prepared food TRS5123

UNIT OF COMPETENCY: Prepare Stocks, Sauces and Soups

MODULE TITLE : Preparing Stocks, Sauces and Soups

 Use ingredients and flavoring agents according to standard recipes

LEARNING OUTCOME # 1 PREPARE STOCKS, GLAZES AND ESSENCES

Learning Activities Special Instructions

Stocks may be defined as clear, thin (that is unthickened) liquid flavored by

The importance of stocks in the kitchen is indicated by the French word

White stock is made from beef or veal bones or a combination of the

3. Mirepoix (mir-pwa) - combinations of aromatic vegetables like onions,

A white mirepoix is made without carrots, is used when it is necessary to

6. Seasonings and Spices

Commonly Herbs used in Stocks

7. Fonds – in its basic form is the caramelized or crusted portion of cooked

Equipment for Making Stocks

Classification of Different Stocks

1. White Stock – is made by gently simmering poultry, beef or fish bones. It

JOB SHEET 2.1-1

5 kilo Veal/Meat bones

Tools and Equipment Needed :

1. Cut the bones into small pieces.

Trainee’s Name: ____________________________ Date: _______________

Preparing White Stocks

Remarks: (Please check the appropriate box)

Trainer’s Name: __________________________

1 kg. oxtail (cut up) or marrow bones

1. Preheat oven to 450F.

Trainee’s Name: ____________________________ Date: _______________

Preparing Brown Stocks

Remarks: (Please check the appropriate box)

Trainer’s Name: __________________________

Ingredients (for 1 pint):

1 pound fish trimmings

Trainee’s Name: ____________________________ Date: _______________

Preparing Fish Stocks

Remarks: (Please check the appropriate box)

Trainer’s Name: __________________________

2 cups water (3/4 part water and ¼ part wine)

Bouquet garni including:

All Purpose Ocean Fish Freshwater Fish White-fleshed

4 cups fonds brun de veau

Trainee’s Name: ____________________________ Date: _______________

Preparing Court Bouillon Stocks

Remarks: (Please check the appropriate box)

Trainer’s Name: __________________________

Tools and Equipment Needed :

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