Prepare Stock and Sauces: D1.HCC - CL2.17 Trainee Manual

Prepare stock and sauces
D1.HCC.CL2.17
Trainee Manual
Prepare stock and
sauces
D1.HCC.CL2.17
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Garry Blackburn
Project Manager: Alan Maguire
Editor: Jim Irwin
DTP/Production: Daniel Chee, Mai Vu
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2013
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_stock_&_sauces_Final
Table of Contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare stocks as required for dishes on enterprises menus .......................... 9
Element 2: Prepare glazes and essences ....................................................................... 21
Element 3: Prepare sauces as required for dishes on enterprises menus ...................... 25
Element 4: Store stocks and sauces to enterprise requirements .................................... 33
Element 5: Reconstitute stocks and sauces for service .................................................. 43
Appendix - Recipes ......................................................................................................... 47
Presentation of written work ............................................................................................ 69
Recommended reading................................................................................................... 71
Trainee evaluation sheet................................................................................................. 73
© ASEAN 2013
Trainee Manual
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a „toolbox‟
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The „toolbox‟ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees‟ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of „Recognition of Prior Learning‟ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
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Trainee Manual 1
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading „Unit
Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into „Elements‟ and
„Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The „Performance Criteria‟ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them „nominal‟ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
„Assessment Matrix‟. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Prepare stock and sauces in a
range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.17
Nominal Hours:
30 hours
Element 1: Prepare stocks as required for dishes on enterprises

menus
Performance Criteria
1.1 Identify ingredients required to make stock type from standard recipes
1.2 Prepare ingredients appropriate to stock type
1.3 Produce and strain stocks
Element 2: Prepare glazes and essences

2.1 Prepare glaze and essences
Element 3: Prepare sauces as required for dishes on enterprises

menus
3.1 Identify ingredients required to make sauces from standard recipes
3.2 Prepare ingredients appropriate to sauce type
3.3 Produce hot and cold sauces
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Unit descriptor
Element 4: Store stocks and sauces to enterprise requirements

4.1 Follow enterprise cooling procedures for stocks and sauces
4.2 Store stocks and sauces appropriately in correct containers
4.3 Label stocks and sauces correctly
4.4 Ensure appropriate storage equipment conditions are maintained
4.5 Prepare and maintain correct thawing of frozen stocks and sauces
4.6 Ensure correct storage of stocks and sauces after service
Element 5: Reconstitute stocks and sauces for service

5.1 Follow correct heating of stocks and sauce to enterprise standards
5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work Written Oral

Projects Questions Questions
Element 1: Prepare stocks as required for dishes on enterprises menus
1.1 Identify ingredients required to make stock 1, 2, 3, 4,

1.1 1
type from standard recipes 5, 6
1.2 Prepare ingredients appropriate to stock type 7, 8, 9, 10

1.2 2
11, 12,
1.3 Produce and strain stocks 1.3 13, 14, 15 3
2.1 Prepare glaze and essences 2.1 16, 17 4
Element 3: Prepare sauces as required for dishes on enterprises menus
3.1 Identify ingredients required to make sauces 3.1 18, 19, 20 5

from standard recipes
3.2 Prepare ingredients appropriate to sauce type 3.2 21,22,, 23 6
3.3 Produce hot and cold sauces 3.3 24, 25, 7

26, 27
4.1 Follow enterprise cooling procedures for

4.1 28, 29 8
stocks and sauces
4.2 Store stocks and sauces appropriately in

4.2 30 9
correct containers
4.3 Label stocks and sauces correctly 4.3 31 10
4.4 Ensure appropriate storage equipment

4.4 32 11
conditions are maintained
4.5 Prepare and maintain correct thawing of

- 33 12
frozen stocks and sauces
4.6 Ensure correct storage of stocks and sauces

- 34 13
after service
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Assessment matrix
Work Written Oral

Projects Questions Questions
5.1 Follow correct heating of stocks and sauce to

5.1 35 14
enterprise standards
5.2 Ensure quality of hot holding of stocks and

5.2 36 15
sauces is to enterprise standards
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Glossary
Glossary
Term Explanation
Accompaniment Something that is served with a dish, on the side
Uncooked flour and butter blended together, used to

Beurre Manie
correct thickening of a sauce
Blend Combining multiple ingredients
Bouillon Beef or chicken stock that has not been clarified
Paper covering used to prevent skinning and catch any

Cartouche
foreign objects that might fall into mix
Chinois Cone strainer used to strain solids from liquids
Coagulation Setting of protein, eggs , flour, blood
Consistency Thickness of a mixture or sauce
Consume Clarified, clear stock that is served as soup
where the temperature is at a set level, under

Controlled atmosphere
refrigeration or held at hot temperature above 60ºC
Convenience Products Something that is prepared
Combining of 2 normally separate ingredients, oil and

Emulsification
water
Espagnole Brown Sauce
Estouffade French name for Brown stock of beef
Fonds Blanc French name for white stock
Fonds de Gibier French name for game stock
Fonds de Legumes French name for vegetable stock
Fonds de Poisson French name for Fish Stock
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Glossary
Term Explanation
Fonds de Volaille French name for chicken stock
garnish decoration of a dish
Glace de viande French name for meat glaze
Glace de volaille French name for chicken stock
Egg and cream mixture used to thicken sauces off the

Liaison
heat
Mouli A machine that is hand turned, used to puree solids
Food that is pulped by food processor, thick liquidised

Puree
food
Roux Mixture of cooked flour and fat, used to thicken liquids
Simmer Slow boiling
Skim to remove from the top
found in vegetable matter, when heat is applied in liquid,

Starch
swells and hold liquid in suspension
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Element 1:
Prepare stocks as required for dishes
on enterprises menus
1.1 Identify ingredients required to make stock
type from standard recipes
Introduction
What is a ‘stock’?
Stocks are used throughout the culinary world as the
basic liquids used in cooking dishes for human
consumption.
Stock is a flavoured and aromatic liquid.
The quality of the stock will depend on the quality of the

ingredients used to produce and the skill and expertise
of the cook making the stock.
Good quality ingredients can be used but is bad
practices are used then the quality will not be in the
stock.
Stocks found in the kitchen:
Chicken stock
Beef stock
Fish stock
Vegetable stock
Veal stock
Game stock
Stock syrup
Convenience stock
Master stocks.
These are the basis of all sauces and soups used in the kitchen. Casseroles and braises
will also have stocks added for extra flavour.
From these basic stock basic „mother sauces‟ will be made and derivatives sauces will be
made from the mother sauces.
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What is required to make a good quality stock?

Good quality ingredients
Skill and Expertise of staff
Time.
Some stocks can be made in 20 minutes cooking time while others may take 8-12 hours
to extract the flavours and structural ingredients that are required in a good stock.
What is required in a good stock?
Flavour
Clarity
Structural component attributes.
Structural component attributes is the gelatine that is acquired from the collagen.
When collagen is cooked in water for long periods of time it will break down and dissolve
into the liquid and form gelatine.
This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine to
liquid will determine the density of the gel and how hard the liquid will set.
Flavour is extracted from the flesh that is still attached to the bones, when bones are
used and also from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavour and
aroma attributes.
Clarity is the purity that can be obtained when some stocks are made and correct
processes have been followed. If boiled too much rather than just poaching calcium can
leach from bones and so „cloud‟ the stock making the stock unclear.
A clear stock has a cleaner flavour. But not all stocks are clear.
The following ingredients are used in the following stocks:

Bones
Mirepoix
Aromatics
Water.
The following stocks may have these ingredients:

Chicken
Beef
Game
Fish
Veal.
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Ratio of ingredients used to make a good stock

10 litres water
5kg Bones, flesh needs to be attached to bones
2 kg Mirepoix
 Onion, carrot, celery
Aromatics
Peppercorns
Herbs.
Sometimes bones are roasted in oven to give a stronger flavour.

Stocks are always started in cold water. This is to allow for the transfer of flavour out of
the bones and flash into the water.
If hot water is used then the flesh will seal and close the pores in the flesh and less
flavour will be extracted
Stocks will be cooked for various times:
Fish stocks 20 minutes
Chicken stocks 2-4 hours
Beef stocks 8-12 hours.
Other stocks
Vegetable stocks
Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from
kitchen to kitchen.
Game stocks
Carcasses of game animals and birds might be used to make stock for game sauce.
These tend to be roasted before being placed into pot with mirepoix, aromatics red wine
and water.
Master stocks
These are an Asian cooking liquids that can have secret ingredients but basic ingredients
might be chicken stock, soy sauce, cooking wine and aromatics like ginger, garlic,
cinnamon and lemon grass.
Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the
pastry chef of head chef of the establishment.
Nominal sample is 1 part water and 1 part sugar.
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Convenience stocks
Convenience products are used as substitutes for freshly made products, i.e. soups,
stocks and sauces. They are meant to save labour and may save some food costs.
While they do not match the quality of freshly made products, they serve a purpose for
some larger institutions who appreciate the „convenience‟ of pre-made products.
Convenience products are particularly useful for ‘emergency’ situations.
Convenience stocks and boosters come in several forms, e.g. powder, granules, liquid
and blocks or cubes.
They are considered to be useful as a flavour additive, giving strength to a weak
flavoured stock or sauce.
From a quality perspective, they can tend to be high in salt and preservatives, which will
affect flavour, especially if the instructions are not followed.
If convenience products are being used in dietary cookery, the chef needs to check the
ingredients on the label to ensure they are suitable for a particular diet.
Convenience stocks are useful for establishments who do not have the facilities or
resources to produce their own stocks.
It should be noted, though, that there are very few commercial kitchens that would not
have the required facilities.
The main reason for using convenience products is the cost of ingredients and staff.
Quality convenience products have a legitimate place in the marketplace and industry.
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1.2 Prepare ingredients appropriate to stock type

Introduction
Preparing ingredients for making stock:
Chicken Stock
Chicken carcase
Mirepoix equal parts onion carrots celery
maybe some leek
Herbs, usually thyme
Bay leaves
Peppercorns, black.
Cover with water and place on stovetop and bring to the boil, then turn down to simmer
for 2-3 hours on average.
Preparation:
Peel onions and chop roughly
Peel carrots and chop roughly
Wash celery, chop roughly
Wash excess blood off the chicken carcase
Place all into a pot and cover with water.
Beef Stock
Beef bones
Beef meat, trimmings and off cuts
Mirepoix
Herbs, usually thyme
Bay leaves
Peppercorns, black
Parsley stalks.
This can all be covered with water and brought to simmer for 8 - 9 hours. This is
considered a white stock.
If a darker stronger flavour is preferred then the ingredients are roasted in oven before
placing into stockpot.
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Fish Stock
Fish bones, from non oily fish is best
Onion
Fennel
Bay leaf
Peppercorns.
Fish bones are washed and everything is placed into a pot covered with water and
brought up to simmer temperature and cooked for just 20 minutes.
Some chefs will add:
Lemon juice
Dry white wine
Parsley stalks.
Game stocks
Same as for beef and chicken, but -
Stronger vegetable and aromatics can be used:
Juniper berries
Mushrooms, dried
Cloves
Rosemary
Sage.
This is just to impart a stronger flavour into stock to match the stronger richer flavoured
meats.
Vegetable stocks
Onion
Carrot
Celery
Leek.
Parsnip and fennel can be used but these are stronger flavours and care needs to be
used so they do not dominate the flavour.
Aromatics used:
Peppercorns
Bay leaves
Mushrooms
Parsley stalks, the leaves stain the liquid
Tomatoes.
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The base vegetables may be sweated off in a pot with butter to release flavours.
If a stronger flavour is preferred the vegetables can be roasted lightly in oven to colour.
All is placed into pot and covered with cold water then brought to the simmer.
Master stocks
Asian master stocks are mixtures of:
Water
Soy sauce
Sugar
Shaoxing or rice wine.
Aromatics and flavourings can be:

Onion, spring
Shallots
Garlic
Ginger
Szechuan pepper
Dried citrus peel
Dried mushrooms
Star anise
Cassia bark.
Anything that will impart flavour

Sample master stock recipes from two Australian based chefs:
Cheong Liew - http://www.abc.net.au/tasting/ep2.htm
Neil Perry - http://www.lifestylefood.com.au/recipes/231/master-stock.
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Stock Syrup
This is the sweet stock used by pastry cooks. It has multiple uses in the kitchen.
Equal parts of water and sugar brought to the boil and cooled until required.
Aromatics can be used in base recipes but then these flavours are imparted into
everything in which it is used.
The ratio of sugar and water can be changed.
Some recipes have up to twice the amount of sugar and some as little as half.
This is all to do with flavour and preference of the cook.
Sweet stock syrups have a place in the main kitchen but not as much other meat based
stocks.
Aromatics that can be added to stock syrup:
Lemons
Oranges
Cassia
Cloves.
Too many or all of these will over complicate the flavour.

Alcohol flavours tend to be added when these syrups have cooled. If the alcohol is added
during the cooking process the alcohol is evaporated away.
Rum
Grand Marnier
Kirsch
Cointreau
Whisky
Pernod.
Middle Eastern Aromatics - non alcoholic:

Rose water
Orange water.
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1.3 Produce and strain stocks

Introduction
All stocks will come off the stove top with some colour.
If darker colours and stronger flavours are preferred then the ingredients can be roasted
in the oven before being placed into the stockpots.
Chicken
Alternatively: roast chicken carcasses in oven to achieve the following:
Darker colour to stock
Roast flavour to stock
Set blood on surface of carcass.
When stock has come to the boil a grey scum will form on the surface.
This is the blood from the carcasses coagulating and rising to the top.
This needs to be skimmed off to prevent it breaking up and being re-absorbed back
into the liquid. This can make the stock cloudy.
Fish
Normally fish bones are rinsed in cold water to remove any surface blood.
Some people may choose to chop fish carcasses into smaller pieces, these will need to
be washed again as breaking of the spine will release more blood into the water as the
stock cooks.
Fish stocks are only cooked for approximately 20 minutes.
This time is counted from when it comes to the boil.
Instructions will say „bring to the boil‟
But then instruction say „do not boil‟ for extended periods.
Bring to the boil is just a point of reference. Heat as quickly as possible so improve
efficiencies. When boiling point is reached, turn heat down and simmer the stock for
required time.
There must always be movement.
The movement is required so impurities can rise to the surface. There they can be
skimmed off.
This applies to all stocks.
When required cooking time has elapsed the stocks need to be drained off reserving the
liquid and discarding the bones and aromatics.
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Beef and Veal

All ingredients are placed into a pot and brought to the boil then simmered for 8-9 hours.
This is called a white stock. The veal stock will be of a lighter flavour than beef.
The normal beef stock is where the bones and any off cuts of meats are roasted in the
oven. This will impart a flavour that will then be transferred into the liquid.
The oven heat will also render out some of the fats still attached to the bones. Any fat still
attached to the bones will also change in flavour, resulting in more flavour exchanges in
final product.
The mirepoix can also be roasted in oven to impart flavours. Tomato paste can also be
added the roasted to colour. Do not burn.
When beef bones, off cuts of meat and mirepoix has been roasted, they are all placed into
stock pots and covered with cold water before being brought to the boil.
Beef cuts of lesser quality meat can also be roasted and added to stocks for extra flavour.
Some beef bones are well cleaned of meats so impart less flavour, so the addition of
extra lower cost cuts are beneficial to the finished product.
Beef stocks are normally cooked for 8-9 hours. This is needed to extract the „gelatine‟ out
of the meat.
Collagen is a group of naturally occurring proteins found in meats. It is long connective
stands that run the length of each muscle. It is what makes the muscles flex as animals
move.
Activity: Students should research collagen for further information.
As the collagen is exposed to prolong cooking in liquids it will break down and become
gelatine. The gelatine is then captured in the water.
When stock is drained and reduced further this gelatine will set when cool.
Straining the Stock
When the stock has finished cooking it will need to be
strained.
Separating the liquids from the solids.
Care needs to be taken to obtain all the flavoured liquid with
no residue of solids.
Most stocks will have a residue of fat on surface but this can
be separated off when stock has cooled and the fat has solidified or gone hard.
Some stockpots will have taps in the bottom that will allow for easy draining, the normal
pot will have to be manhandled to strain the stock.
Strain using a Chinoise, which is a conical sieve that will capture the bulk of the bones
and aromatics.
A second straining through a finer strainer will remove finer residue.
When strained the stock needs to be cooled quickly to room temperature then placed into
clean containers and chilled to below 5°C.
Labelled and stored fresh for up to 4 days or frozen for up to 3 months.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
Student will be expected to make 4 basic stocks.
Write a report outlining all the requirements for each stock.
1.1 What ingredients that are going to be required to produce the selected stocks
List all ingredients.
1.2. Describe what is needed in the preparation and processing of the ingredient before
actual cooking of stock begins.
Peeling
Chopping
Sweating
Roasting
Sauté.
1.3. Produce and strain stock after cooking is complete
Each stock will have to cook for different time

Start the longest cooking stock first
The other stocks can be done while first one is cooking
When each stock is cooked be sure to chill quickly to minimise bacterial growth.
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Summary
Prepare stocks as required for dishes on enterprises menus
Identify ingredients required to make stock type from standard recipes

Use the freshest ingredients possible. They will impart they best flavour
Preparation of all stocks are the same
Extracting the best flavour from an ingredient to impart flavour and nutrient value to food in
which it is to be used.
Prepare ingredients appropriate to stock type
Some ingredients are found in all stocks
All prepared the same.
With care.
Produce and strain stocks
Cook gently to extract the best possible flavour
Strain carefully so to be left with only the liquid
No residue of solids.
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Element 2:
Prepare glazes and essences
2.1 Prepare glaze and essences
Glaze and essences are reduced stocks free of impurities.
A meat glaze or „jus‟ is produced in the following way.
After the basic stock is made it will be strained of all impurities.
This liquid is then placed into a pot and reduced further to approximately one tenth (1/10)
of the original amount of liquid.
This is done on the stove tops with the stock reducing slowly by simmering. As the stock
simmers residue will rise to the top and form in a „raft‟ that will gather on the surface.
The cook will „skim‟ this raft off with a ladle or spoon
so the impurities will not break off and go back into
the stock.
The flavour of these reducing liquids can be enhanced
with the addition of other aromatics such as wine and
herbs.
The herbs would be removed after a certain time to
reduce chance of overcooking and turning bitter.
Some beef stocks will be improved with the addition freshly roasted meats and fresh
aromatics. When cooked for several hours all solids are removed and the final reduction
of liquid continues.
When desired consistency is achieved, the glaze is cooled and stored until required.
Essence
In cooking an essence is a name given to a reduction of flavoured water that will not
thicken.
Vegetable essences of one or several vegetables that have been cooked and solids
removed. These will be clear as no solids have been allowed to stay in liquid.
Essence of pumpkin is obtained by cooking pumpkin in water with some salt and maybe
thyme.
Remove the pumpkin without the pumpkin breaking down, the starch will make the
essence cloudy, then reduce the water to a minimal amount.
Some vegetables can be cooked then skins removed and then pureed.
These can be similar to fruit coulis but is not a true essence.
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Work Projects
2.1 Outline in report or work plan of action also what will be needed to produce:
1 glaze
1 essence.
2.2 When stocks are finished:
Choose 1 and process as required to produce a glaze to required consistency

The essence will have to be prepared from scratch.
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Summary
Prepare glazes and essences
Glaze
Reduced stock free of impurities
Concentrated flavour used to enhance flavour of dishes.
Essence
No solids
So colour
Only the aroma of the ingredient
Difficult to achieve.
Expensive to produce.
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Element 3:
Prepare sauces as required for dishes
on enterprises menus
3.1 Identify ingredients required to make sauces
from standard recipes
Introduction
A sauce is a flavoured liquid that is served with a meat or
vegetable product.
The object or role of the sauce it to:
Lubricate the product
Add flavour and interest.
Some sauces carry the flavour of the meal as in a stew or
casserole.
Sauces can be served an as accompaniment to a grilled piece of meat so is flavoured to
compliment the flavour of the grilled meat.
Grilled red meat will be served with a „jus‟ of beef stock and red wine.
There are many sauces for all types of foods.
Food type Sauce
Demi glace
Jus
Red meats
Jus lie
Bordelaise
Veloute
Chicken
Supreme
Veloute
Fish White wine sauce
Beurre blanc
Seafood Veloute
Vegetables Béchamel
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Trainee Manual 25
What is needed to make a good sauce?

Well flavoured stock
Thickening agent
Aromatic additives.
Thickening agents are varied but the common component is starch. Starch has the ability
to absorb liquid and hold it in suspension.
Starch is found in wheat flour, maize flour (corn) and many vegetables like beans and
lentils.
Thickening agents
Mixture of wheat flour and butter that has been cooked together.
Roux White roux, fawn roux, brown roux. These are achieved through
prolonged cooking of the roux which turns the starch granules brown
the more they are cooked
Starch Maize starch, arrowroot, rice flour and potato flour
Beurre manie Uncooked mixture of flour and butter
Can be added to hot liquids and will emulsify with care to coat foods
Butter
giving a pleasing shine to the product
Cream will thicken and bond to foods if simmered gently but if

Cream
overcooked will be reduced to just fat and will go clear.
Mixture of cream and egg: mixed together then added to liquids hot
liquids off the heat will thicken the liquid.
Egg liaison
Must not be allowed to boil as it will split the liaison and egg will
separate out.
Modified Starches
The most common thickening agents for sauces are starches, both sweet and savoury.
Starch is a carbohydrate. Starch has the ability when mixed with water and exposed to
heat, the starch will open and absorb the moisture and hold that moisture in suspension.
This is referred to a starch gel.
Starch gel is not stable. Some of the moisture can leach out
but when heated that moisture will be re-absorbed back into
the suspension.
When freezing the moisture expands and fractures the
starch cell causing syneresis, leaching of moisture, from the
starch cell.
A modified starch has been treated either in the factory or
the plants DNA has been altered so the amylase portion of
the starch cell is able to hold onto the moisture so moisture
loss after thawing is avoided.
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3.2 Prepare ingredients appropriate to sauce type

Introduction
Preparation of ingredients for sauces:
Good quality stock free of impurities
Thickening agents that have been prepared correctly
 Roux
– Blond
– Fawn
– Brown.
The colour of the roux will be determined by the requirements of the sauce
The darker the sauce, the darker the roux.
Sauces need to cling to the food product. They need to thicken.
Thickening agents
Liquids that have no natural thickening properties, thickening agents have to be added.
Starch
Starch is the best ingredient for this purpose because it has very little taste.
It is also added easily to sauces in water slurry or added directly to solids and absorbs
moisture from cooking process.
Liaisons
Liaisons of egg and cream are added after the product
comes off the heat or boil.
It is added at the last moment and the dish is not
normally able to be reheated as this will cause the egg to
separate or curdle. Liaisons are not used for dishes that
have to be re-heated at a later date.
Cream
Cream thickens as it is simmered. Simmer until it clings to the foods will leave a pleasing
coating on the food.
If too much reduction takes place all that is lost and fat is left. Re-hydrate with white stock
and resume the reduction to required consistency.
Thickened cream is cream of choice in most kitchens.
Remember; this is only 35% fat, reduction of 50% takes it to 70% fat. Any more reduction
leaves only fat. Moisture is needed in a good cream reduction sauce.
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3.3 Produce hot and cold sauces

Introduction
Sauces can be:
Hot and cold
Savoury and sweet.
Savoury sauce will normally be served with meat, fish and vegetable dishes.
Sweet sauces will normally be served with desserts.
Savoury sauces like Tomato, Worcestershire are normally served cold over hot foods
along with pickles and chutneys.
Cold sauces may be:
Mayonnaise based: which will require refrigeration to prolong the life of the sauce.
Cream based: which will require refrigeration
Sugar based: which is best kept under refrigeration but will not grow bacteria if left out
of controlled atmosphere for 24 hours.
Sauces for Beef
Reduced beef stock with red wine and aromatics

It will have a lot of gelatine from the meats and bones
Jus It should have a pleasant mouth feel, if it feels sticky in mouth the
consistency is wrong
If it tastes bitter then method of production has been wrong
Classic French brown sauce. Basis of many classical sauces such as demi
Espagnole
glace
Demi Glace Espagnole and Estouffade (brown beef stock) cooked together
Jus Lie Thickened brown beef stock using a plain starch like arrowroot
Sauce Bercy Jus lie with glace de viande
Sauce Diable Demi glaze with addition of peppercorns, vinegar and white wine
Sauces for Chicken
Veloute Chicken stock thickened with blond roux
Veloute sauce with addition of more stock, egg yolks and mushroom
Sauce Allemande
trimmings for flavour, reduced and finished with cream and lemon juice
Sauce Aurore Chicken veloute with tomato concasse, cream and butter added
Sample sauce extracted from Cracknell and Kaufman, 3rd edition
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Sauces for fish
Veloute Fish stock thickened with blond roux
Sauce Bercy Veloute sauce with addition of more stock, shallots and white wine
Sauce au Vin
Blanc Fish veloute with more stock and white wine and cream added
White wine Sauce
Sauces for Vegetable
Béchamel Milk flavoured with onion and cloves, some nutmeg thickened with blond
roux
Sauce Crème Béchamel with hot butter and cream added
Sauce mornay Béchamel with cheeses and egg liaison added, cayenne pepper
Egg based Emulsified Sauces

Cold Emulsified
Egg yolks vinegar and vegetable oil whisked together to form an

Mayonnaise
emulsion
Mayonnaise with gherkins, capers and parsley finely chopped mixed

Sauce Tartare
through
Mayonnaise with tomato sauce, gherkins finely chopped with

Thousand Island
Worcestershire sauce blended though
Mayonnaise with finely chopped herbs such as tarragon, spinach,

Sauce Verde parsley chervil and chives added; Also referred to as Green Goddess
dressing
Hot Emulsified
Egg yolks and an acidic liquid whisked together over warm environment
Sauce Hollandaise to a temperature of up to 60ºC then clarified butter is mixed into
emulsion
Sauce Maltaise Hollandaise with orange reduction blended through
Made same as hollandaise but with Tarragon in acidic reduction then

Sauce Béarnaise
fresh tarragon finely chopped after sauce is finished
Sauce Choron Béarnaise with cooked tomato concasse blended through
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Cold Sauces
Acidic butter emulsion

An acidic reduction of white wine, stock has butter whisked into it
Beurre Blanc
creating an emulsion that clings to the food and add flavour to the dish
Served with grilled fish
Milk, sugar and egg yolks cooked to a temperature of 80ºC until it

Anglaise Sauce
thickens
Soft fruits, normally raspberries or strawberries cooked with a small

Fruit coulis
amount of sugar, pureed then strained to remove seeds
Fresh cream with brandy, Worcestershire sauce added then chopped

Cocktail sauce
herbs can be added
Sauce Vinaigrette Vinegar and oil blended together used for salads
Sugar is cooked to light caramel consistency and equal portion of fruit

Sugar Sauces juice is added. Re-boiled to dissolve caramel
Thickens upon cooling
Sauces can be made from many ingredients.

The basis of a good sauce is a good stock that has been well seasoned and has a
balance of flavours that compliment the food with
which it is being served.
Consistency of a sauce is that it:
Clings to the food
Add visual appeal
Gives moisture to mouth feel when consumed
Correct viscosity
 Flows on plate but does not run like water.
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Work Projects
Student need to prepare work plan outlining the sauces that will be produced.
Student will need to produce 6 sauces:
Hot emulsified with one derivative
Cold emulsified with one derivative
Beef jus
Chicken veloute and one derivative
Fruit coulis
Anglaised bas flavoured sauce for desserts.
The final selection will be at the discretion and with consultation with a qualified trainer
3.1 List the required ingredients for the sauces selected.
Make a list of the equipment that will be required to produce the sauces.
3.2. Prepare the ingredients required to produce the sauces.
Assemble all ingredient before beginning

Process as required by enterprise standard recipes.
3.3. Produce the selected sauces within the timeframe determined by the Training
Instructor.
Workplace duties need to be produced within a realistic timeframe that is

required in the culinary industry.
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Trainee Manual 31
Summary
Prepare sauces as required for dishes on enterprises menus
Identify ingredients required to make sauces from standard recipes

Good quality stock
Fresh ingredients
Well flavoured aromatics.
Prepare ingredients appropriate to sauce type
Some ingredients are cooked whole before being processed to make the sauce
Other ingredients might be pureed before cooking as a sauce.
Produce hot and cold sauces
Many sauces are hot and many are cold
When producing sauces care must be taken to ensure that enterprise standards are
maintained
Flavour balance and mouth feel is consistent.
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32 Trainee Manual
Element 4:
Store stocks and sauces to enterprise
requirements
4.1 Follow enterprise cooling procedures for
stocks and sauces
Introduction
When cooling stocks and sauces it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food
to be cooled down and stored before further use.
“A food business must, when cooling cooked potentially
hazardous food, cool the food:
(a) Within 2 hours – from 60 C to 21 C
(b) Within a further 4 hours – from 21 C to 5 C.”
Reference:
Australia New Zealand Food Standards Code, Standard 3.2.2. Division 3.7, “Food Processing” (3).
Stocks produced from animal products will be high in protein so will need to be cooled
rapidly to minimise possibility of bacteria growing to a dangerous level.
Sauces thickened with starch are liable to fermentation if kept war for extended periods.
When cooling, product needs to be placed into shallow containers with a wide surface
area.
If not rapid cooling equipment is available then the wide shallow containers will allow the
heat to dissipate quicker.
Stirring occasionally helps to let the heat out and prevents skins from forming on surface.
When room temperature has been reached the product should be placed into refrigeration
until a temperature of 5°c has been recorded.
Then the products can be placed into larger storage containers for better storage.
All products must be labelled with name and date of manufacture.
Stocks can be kept fresh in cool environment for up to 3 days; if longer storage is required
then freezing is required.
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4.2 Store stocks and sauces appropriately in

correct containers
All containers that are used for storage of food must be of food grade standard.
Stainless steel is best but good quality food grade plastic containers are acceptable.
Plastic containers must be in good condition with no cracks or scratches.
Containers must be able to be sealed easily and securely.
Stocks can be stored in containers larger than sauces.
Sauces are best stored in smaller containers.
Small containers for sauces allows for portions to be removed from controlled
environment and heated to serving temperature without too much being wasted.
The size of the storage containers will be determined by the rate of usage.
1 litre
5 litres
10 litres.
How much sauce is required in a service period?
It is the continual reheating and cooling that causes problems with contamination.
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4.3 Label stocks and sauces correctly

Labelling of product reduces the possibility of confusion and allows for better stock
control:
Rotation of stock through storage area.
What is required on a label for ‘in house’ storage?

Name of product
Date of manufacture
Name of person responsible for manufacture
Date of freezing; if frozen
Recommended „use by date‟
Any allergenic ingredients.
If the product is going to be sold outside of premises then more information is required.
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4.4 Ensure appropriate storage equipment

conditions are maintained
Storage of Stocks and Sauces
All stocks and sauces are capable of going „off‟.
High sugar sauces will ferment
High protein sauces are capable of having bacteria growing at an alarming rate
High wet starch products are capable of breeding harmful bacteria if not managed
correctly.
Equipment used to store foods:

Containers for food
Refrigeration for maintaining environments below specific temperature.
Facilities where food is prepared also need to be considered in this equation.

Containers for food storage
Need to be of a washable material
Must be impervious to moisture
Must not be scratched or damaged.
Refrigeration for maintaining environments below specific temperature

Cool rooms and freezers
Air conditioning for dry storage in high climatic environments.
Regular maintenance of these pieces of equipment is vital for efficient operating:

Cool rooms need to operate at 5°C or below
Freezers need to operate at minus 18°C (-18) or
below
Dry store need to be kept at 21°C in warmer
climates.
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Extracted from Safe Food Australia: Standard 3.2.2; part 21
This clause includes a general requirement relating to maintaining the food premises, etc., and a
more specific requirement for eating and drinking utensils.
21(1) A food business must maintain food premises, fixtures, fittings, equipment, and those
parts of vehicles that are used to transport food, in a good state of repair and working order
having regard to their use.
Fixtures and fittings have not been specifically defined but they include such items as benches,
shelves, sink, hand washbasins and cupboards, whether permanently fixed in the premises or
moveable. They also include light fittings, ventilation ducts, pipes and electric wiring.
Equipment is defined (see page 11) and includes all equipment used in handling food as well as
equipment used to clean food premises or equipment.
Examples of equipment used in handling food are refrigerators and cool rooms (including
associated motors), bain-marie units, cooking and other processing equipment, and
thermometers. Food vending machines are also equipment
Examples of equipment used to clean food premises or equipment are dishwashers, brooms,
mops, buckets and hoses.
Food premises, fixtures, fittings and equipment and those parts of vehicles that are used to
transport food need to be properly maintained to:
Prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes,
etc
Enable effective cleaning and, if necessary, sanitising
Ensure pests do not gain access to the building or vehicle from holes in ceilings, walls, etc.
Ensure the equipment works as intended.
The clause refers to a „good state of repair and working order having regard to their use:
A „good state of repair‟ means that things are not broken, split, chipped, worn out, etc.
„Working order‟ means that the thing must work. These two matters relate to the use of the
premises, fixture, fitting, equipment or vehicle.
For example, if equipment is not being used or is being used (appropriately) for another purpose, it
is not required to be in working order, for example a bain-marie unit that no longer operates is
being used by the food business to display non-potentially hazardous food.
What is the requirement of the local government Authority in the area in which you are
working?
The Food Safety program will have these requirements contained in it.
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4.5 Prepare and maintain correct thawing of

frozen stocks and sauces
Introduction
Products that have been frozen need to thaw before they can be used.
Product cannot be left outside of a controlled environment for extended periods of time
else bacteria can multiply to dangerous levels.
This high level of bacterial growth can cause
adverse reaction in the consumers of this food
product.
To minimise bacterial growth control needs to
be maintained while food is thawing.
The rate of thawing can be controlled if frozen
product is placed in the cool room and allowed
to thaw over period of time; 24-48 hours.
Temperature does not rise above 5°C but time
is extended, planning needs to be in place for
this to happen.
Thawing can take place in a microwave
Process is continuous
Product is stirred during process to quicken rising of temperature.
When product is in a fluid state the temperature raising process is continued rapidly to
above 60°C or to the required temperature above.
Thawing is best undertaken with product is in the cool room.
Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in
ball shapes. Thinner profiles will thaw quicker than thicker profiles.
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4.6 Ensure correct storage of stocks and sauces

after service
Introduction
After service
Many problems come from this question. “What do I do with the leftover?”
Answer: throw it away, discard leftover product.
Why?
Less chance of product being contaminated.
Following the principle of the more times something is re-heated, the greater the
possibilities of bacteria causing a problem.
When product is made then it should be portioned into unit sizes that will eliminate
problems with re-heated product being left over.
Basic rules to follow:
Do not place left over product on top of fresh product when replenishing supplies
Always place new product into clean container, never into dirty containers
If product has been re-heated for service, discard at end of service period
Never re-heat more product than what is planned to be used
Store in smaller portions to allow for short orders
Normal storage size may be for 20 persons
Allow for production of some smaller sizes of 5 or 10 serves portions.
Rule No.1. Never re-use pre-heated sauces.
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Work Projects
In the work plan, arrangements will have to be determined as to the storage requirements
of produced products.
Students are to document these requirements of the enterprise and food safety standards
of the local government authority that has previously determined.
4.1 Cool stocks as outlined in the food safety program:
Give the required timeframes.
4.2. How are these stocks to be stored?
Give storage condition guidelines.
4.3. What information needs to be on the label?
In what condition must the label be?
4.4. Prove that the equipment used is operating at the correct temperature.
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Summary
Store stocks and sauces to enterprise requirements
Follow enterprise cooling procedures for stocks and sauces

Cooling procedure will be outlined in Food Safety plan.
Best to cool in wide shallow containers to allow for rapid dispersal of latent heat.
Cool to room temperature then place into cool room to reduce to below 5°C as quickly as possible.
Stocks and sauces are appropriately stored in correct containers
Food grade containers must be used.
Stainless steel is best but food grade plastic is good.
Plastic containers must not have been used to store chemicals.
Container must be able to be sealed.
Must be able to attach label.
Stocks and sauces are correctly labelled
Labels must be legible.
Language must be able to be understood buy all workers in enterprise.
Must have:
Name of product
Date of manufacture
Use by date
Date of freezing: if applicable
Date of thawing; if applicable
Any allergen ingredients.
Ensure appropriate storage equipment conditions are maintained
Storage facilities must be maintained and be in operating condition.
Must be serviced on a regular basis: every 4-6 months.
Must be cleaned and sanitised on regular basis: daily.
Prepare and maintain correct thawing of frozen stocks and sauces
Frozen food is best thawed in controlled environment.
Cool room less then 5°C until thawed.
If thawed outside of controlled environment visual checking must be undertaken to ensure
temperature does not rise above dangerous level.
When temperature level moves into the danger zone the 2hour 4hour rule is applied.
Ensure correct storage of stocks and sauces after service
At the end of service any stock or sauce that has been re-heated for that service is discarded.
They must not be cooled and reheated for use at a later time.
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42 Trainee Manual
Element 5:
Reconstitute stocks and sauces for
service
5.1 Follow correct heating of stocks and sauce to
Introduction
Re heating stocks
Any stock that needs to be re heated simply needs to be reheated as quickly as possible.
Taken to a temperature above 75°c within 1 hour.
Reheating Sauces
Sauces for meat dishes that are served hot; Jus; which is just a gelatinised reduction; can
be placed into a pot and on a low heat raise the temperature.
If the heat is too high there is a possibility that it may burn.
Starch thickened sauces
Starch thickened sauce have a high possibility that they will burn when placed back on
the heat to be re-heated.
They must be stirred constantly or
re-heated over a bain-marie.
Modern oven „multi use‟ with steam
injection will allow these sauces to
be reheated in trays in a steam
environment.
The burning is when the bottom of the pot becomes too hot for the starch and colouring
takes place. If starch thickened sauces are to be re-heated over naked flame then they
must be stirred regularly to avoid sticking and burning.
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5.2 Ensure quality of hot holding of stocks and

sauces is to enterprise standards
Introduction
Temperature control
Stocks and sauces have to be reheated above 75°C to comply with food safety
requirements.
Hot Holding
After the stock or sauce has been reheated
a temperature of more than 60°C must be
maintained for the duration of the service
period.
If the product falls below the 60°C then the
2hour/4 hour rule must be considered.
As a sauce sits at this level of temperature
the liquid begins to evaporate and sauces
can become thicker.
The sauce consistency can be adjusted with
boiling water to improve viscosity but they
must be discarded after service.
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Work Projects
In the work plan that the student produces for the making of the sauces and stocks the
following information can also be supplied.
5.1 give instruction on how the stock or sauce will be re-thermalised, re-heated, to
List any precaution that may need to be followed.
5.2. How will the temperature of all of these sauces be maintained during service period?
List and precautions that may need to be undertaken.
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Summary
Reconstitute stocks and sauces for service
Follow correct heating of stocks and sauce to enterprise standards

Heat as quickly as possible without causing damage to the finished product.
Ensure quality of hot holding of stocks and sauces is to enterprise standards
Ensure the equipment that will be required to hold temperature in sauces and stocks is operating
efficiently.
Check periodically to see if temperature is holding.
Report and malfunctioning machinery as necessary.
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46 Trainee Manual
Appendix - Recipes
Appendix - Recipes
Red Pepper Essence
Ingredients
800 g Red Peppers

100 ml Extra Virgin Olive Oil
Method
Juice red peppers in a vegetable juicer

Reduce liquid by half
Whisk in olive oil.
Herb Essence
Ingredients
1 bunch Desired Herbs

Water for blanching & blending
Method
Blanch the herbs in boiling water for 15 seconds

Refresh in ice water and drain well
Place in a blender with the absolute minimum of water it takes to puree the herbs
Puree and strain through a super-fine sieve or muslin cloth.
(Only a couple of teaspoons of essence will be yielded)
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Appendix - Recipes
Vegetable Stock
Portion 1.5 litre
Ingredients
20ml Oil, Olive

100 g Leek
150g Fennel, rough chop
100 g Carrot, rough chop
100 g Onion, rough chop
100 g Celery, rough chop
2 lt Water
2 Star anise
10 Peppercorns, white
10 Coriander seeds
2 sprigs Thyme, fresh
¼ bch Tarragon, fresh
¼ bch Parsley, continental
Method
Lightly sauté the vegetables in olive oil

Add the water and bring to the boil
Simmer for 30 minutes
Remove from the heat and add the herbs
Allow to infuse for 30 minutes
Strain.
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Appendix - Recipes
Fish Stock
Portion - 1 litre
Ingredients
500 g Fish Bones

1.2 lt Water
40 ml White Wine
50 g Onions, sliced
3 Parsley Stalks
2 Bay Leaf
Method
Cut fish bones to a suitable size

Place bones, water and wine in a pot
Bring to the boil, adjust to a simmer and skim
Add onion, bayleaf and parsley stalk
Simmer stock for 20 minutes only, skim frequently
Top up with extra water when necessary
Strain stock, cool and store appropriately.
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Appendix - Recipes
Fish Fumé
Portion – 1.5 litres
Ingredients
25 g Butter
50 g Onions, sliced
500 g Fish Bones
1 lt Water (can be substituted for fish stock for a stronger flavour)
40 ml White wine
3 Parsley Stalks
1 Bay leaf
½ tsp lemon juice
Method
Melt butter in a pot, sweat onions and add fish bones

Cover with a lid and sweat over low heat for 5 minutes
Remove the lid and add water and wine
Bring to the boil, adjust to a simmer and skim
Add bay leaf and parsley stalk
Simmer stock for 20 minutes only, skim frequently
Top up with extra liquid when necessary
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50 Trainee Manual
Appendix - Recipes
Chicken Stock
Portion – 1 litre
Ingredients
1 kg Chicken Bones
2 lt Water
100 g Onions
100 g Carrot
100 g Celery
1 Bouquet garni
Method
Chop bones, blanch or wash well

Cover with water and bring to the boil
Skim and simmer
Add peeled and roughly chopped vegetables
Add bouquet garni
Simmer for 2 hrs, skimming frequently
Top up with extra liquid when necessary
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Appendix - Recipes
Brown Beef Stock
Portion – 1.5-2 litres

Ingredients
1 kg Veal or beef bones

2.5 lt Water (extra water for topping up)
75 g Onions
75 g Carrot
75 g Celery
1 Bouquet garni
Method
Roast bones in the oven until light brown

Add mirepoix, continue to roast until both bones and mirepoix are dark brown
Place browned bones and mirepoix into pot
Discard fat from roasting tray and deglaze with water and add to the pot
Cover bones with water and bring to the boil
Turn down to simmer, skim and add bouquet garni
Simmer for 8 hours skimming regularly, topping up with water when necessary
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Appendix - Recipes
Demi-glace
Portion - 1 litre
Ingredients
400 g Raw Beef Bones

200 g Mirepoix
15 g Oil
50 g Flour
25 g Tomato Paste
1.5 lt Brown Beef Stock
5 Peppercorns
1 Bay leaf
Sprig Thyme
Trace Salt
Method
Place bones on a roasting tray in oven and colour to medium brown

Add mirepoix & roast to dark brown, do not burn, add tomato paste, do not burn
In a suitable pot make a brown roux
Next add bones, mirepoix and herbs
Simmer for 8 hours, skimming occasionally
Adjust consistency (by reducing or adding more stock)
Strain through medium fine strainer & adjust seasoning.
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Appendix - Recipes
Red Wine Sauce (Bordelaise)
Portion - 500 ml
Ingredients
25 g Onion, Finely Chopped

3 Peppercorns
1 Bay leaf
Sprig Thyme
200 ml Red Wine
500 ml Demi-glace
Method
Place onion, peppercorns, herbs & wine in a pot and reduce by 2/3
Add demi-glace, bring to boil & skim
Simmer for 30 mins & skim
Adjust consistency, season & strain.
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Appendix - Recipes
Fish Veloute
Portion - 1 litre
Ingredients
45 g Butter
45 g Flour
½ lt Fish Stock (add stock slowly, you may not need to use all of it)
Method
Make a blond roux, allow cooling

Bring stock to boil, add slowly to roux while mixing in with wooden spoon
Bring to boil & simmer for 30 mins
Adjust seasoning & consistency.
White Wine Sauce
Portion - 500 ml
Ingredients
100 ml Dry White Wine

100 ml Fish stock
400 ml Fish Veloute
100 ml Cream
50 g Butter
Method
Reduce wine and stock by half

Add veloute and simmer gently for 10 mins and skim
Stir in the cream. Check seasoning and consistency, which should be pouring
Remove from the heat and stir in the butter, serve immediately.
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Appendix - Recipes
Béchamel Sauce
Portion - 1 litre
Ingredients
40 g Butter
40 g Flour
½ lt Milk
1 Onion Cloute
Method
Make a white roux, allow cooling

Bring milk & onion cloute to the simmer, infuse & strain
Add milk slowly to roux whilst stirring with wooden spoon
Bring to boil & simmer for 30 mins
Adjust consistency & seasoning.
Mornay Sauce
Portion - 500 ml
Ingredients
450 ml Béchamel
30 g Parmesan
50 ml Cream
1 Egg yolk
Method
Melt cheese into simmering béchamel

Remove from heat, allow to cool a little
Mix egg yolk & cream and whisk into sauce
Reheat taking care not to boil & adjust seasoning.
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Appendix - Recipes
Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5g Dijon mustard
Trace Salt
Trace White pepper
250 ml Oil
10 ml Hot water
Method
Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
Gradually add oil very slowly, whisking continuously until all the oil is incorporated
Whisk in the hot water to stabilize the mayonnaise
Correct the seasoning and acidity with lemon juice.
Tartare Sauce
Portion - 250ml
Ingredients
250 ml Mayonnaise
15 g Capers, chopped finely
25 g Gherkins, chopped finely
5g Parsley, chopped finely
Method
Mix all ingredients together and adjust the seasoning

Cover and refrigerate for a minimum of 30 minutes prior to use.
© ASEAN 2013
Trainee Manual 57
Appendix - Recipes
Sauce Remoulade
Ingredients
10 g Anchovy (finely chopped)

250 ml Tartare sauce
Method
Whisk in anchovy paste to the Tartare sauce

Serve as required.
Hollandaise Sauce
Ingredients
250 g Butter
25 ml Water
25 ml White vinegar
6 White peppercorns
3 Egg yolks
Squeeze Lemon juice
Pinch Salt & pepper
Method
Clarify butter and keep warm 40ºC

Reduce vinegar, water and white pepper by two thirds
Strain into a bowl, cool
Mix egg yolks with reduction and whisk over a hot water bath to ribbon stage
Remove from the heat and add butter gradually, whisking continuously. Make sure the
sauce remains at 40ºC
Mix in lemon juice, adjust the seasoning, and use warm water to adjust consistency
Keep sauce in a warm place.
Note: A little warm water is always necessary to stabilise the sauce. (10 to 15 ml)
This sauce should not be held for more than two hours.
© ASEAN 2013
58 Trainee Manual
Appendix - Recipes
Lemon Sauce
Ingredients
1 zest Lemon
1 juice Lemon
200 ml Water
50 g A1 sugar
10 g Cornstarch
30 ml Water
Mix water and cornflour together to make slurry
Method
Remove the zest of the lemon with a „zester‟ or a peeler and cut in fine juliennes,
blanch the zest and set aside
Squeeze the lemon and add the juice to the water and sugar
Bring to the boil
Remove from the heat and add the cornstarch and water mixture (slurry) to the
saucepan
Bring back to the boil and stir continuously and check for the right consistency so the
spoon is lightly coated and the sauce is slowly running off
Add the zest and serve the sauce goes well with a steamed Lemon Pudding.
Maltaise Sauce
Ingredients
205 ml Hollandaise Sauce, warm

1 Orange, zest and juice
Method
Place zest and juice of 1 orange in a saucepan and reduce by two thirds
Strain into the warm hollandaise sauce, mix well.
© ASEAN 2013
Trainee Manual 59
Appendix - Recipes
Chicken Veloute
Ingredients
40g Butter
40g Flour
500ml Chicken Stock
Method
Melt the butter in a pot

Add the flour and stir to blend together
Cook to a fawn roux
Add the chicken stock in small portions allowing all the stock to be absorbed each
time and avoiding the formation of lumps
Add remaining stock and whisk to smooth consistency
Bring to the boil
Strain into a clean pot to remove any lumps
Return to the heat and simmer for approximately 30 minutes
Add seasoning.
Mousseline
Ingredients
200 ml Hollandaise Sauce, warm

40ml Cream
Method
Take a measure of hollandaise, 200 ml

Whip 40 ml of cream and fold through the hollandaise
Served with poached fish or boiled vegetables.
© ASEAN 2013
60 Trainee Manual
Appendix - Recipes
Sauce Bercy
Ingredients
10 g Butter
20 g Shallots
25 ml White Wine
50 ml Fish Stock
100 ml Fish Veloute
25 ml Cream
Trace Chopped Parsley
Method
Sweat onions with butter

Add white wine and reduce by half, add fish stock and reduce by half
Add fish veloute and simmer to the correct consistency
Finish off with cream, strain sauce and add chopped parsley.
Sauce Supreme
Ingredients
25 g Mushrooms
500 ml Chicken Veloute
50 ml Cream
25 g Butter
Method
Sweat Mushrooms and add Veloute and cream

Reduce to the correct consistency and pass through a strainer
Add butter and stir vigorously until combined (Monter au Beurre)
Serve hot.
© ASEAN 2013
Trainee Manual 61
Appendix - Recipes
Béarnaise Sauce
Ingredients
500 g Butter
25 g Onion, fine diced
1 sprig Tarragon
1 tsp Tarragon, chopped
10 Peppercorns, crushed
50 ml Vinegar
50 ml White wine
6 Egg yolks
Method
Clarify butter and keep hot

Reduce wine, vinegar, onion, tarragon sprig and peppercorns by two thirds
Strain into a bowl, cool
Mix egg yolks with reduction and whisk over a hot water bath to ribbon stage
Remove from the heat and add butter gradually, whisking continuously
Make sure the sauce remains at warm
Mix in chopped tarragon and adjust the seasoning
Keep sauce in a warm place.
Note: A little warm water may be necessary to stable the sauce.
This sauce should not be held for more than two hours.
Foyot Sauce
Ingredients
250 ml Béarnaise Sauce

25 ml Meat Glaze
Method
Gently warm the meat glaze, taking care not to burn

Mix into the béarnaise sauce.
© ASEAN 2013
62 Trainee Manual
Appendix - Recipes
Stock Syrup
Portion - 500ml
Ingredients
500 g Sugar
500 ml Water
1 piece Cinnamon stick
1 piece Lemon rind
Method
Place all ingredients in a pot and bring to the boil

Reduce heat simmer for 5 minutes
Cool syrup and store until needed.
Mustard Cream Reduction
Ingredients
5g Butter
5g Onion (very finely diced)
1 tsp Seeded mustard
1 tsp Dijon mustard
80 ml Chicken stock/Cooking liquor
60 ml Cream
Method
Melt butter, sweat onions add mustards and cook until fragrant
Add stock and reduce by half
Add cream and cook until coating consistency.
© ASEAN 2013
Trainee Manual 63
Appendix - Recipes
Orange Caramel Sauce
Ingredients
80 g Sugar
30 ml Water
80 ml Orange Juice
Method
Place water and sugar into a pot, bring to boil and caramelise
When a golden brown colour has been achieved remove from heat and cool slightly
Add the orange juice and swirl to mix
Re-boil and let reduce to approximately 100 ml.
Beurre Blanc
Ingredients
50 ml Chicken stock
50 ml White wine
50 ml White vinegar
125 g Unsalted butter
To taste Seasoning
Method
Cut butter into small cubes

Reduce stock, wine & vinegar to approximately 20 ml (1 tablespoon)
Transfer reduction into stainless steel bowl & place over pot of simmering water
(double boiler)
Slowly add butter whisking vigorously taking care to maintain a constant temperature
between 75°C & 80°C.
Note: This sauce can be made in a pan or pot; this method is faster however the sauce
is more likely to split.
© ASEAN 2013
64 Trainee Manual
Appendix - Recipes
Chocolate Sauce
Ingredients
175 g Dark Chocolate, chopped

75 ml Milk
125 ml Cream
30 g Sugar
Method
Melt chocolate pieces with milk and sugar over a double boiler
Add cream and mix in thoroughly
Strain through a fine strainer.
(This sauce can be served warm or cold. It may need to be thinned with more liquid if it is
served cold)
Berry Coulis
Portion - 200 ml
Ingredients
100 g Mixed Berries

25 ml Stock Syrup, hot (50:50 water/sugar)
Method
Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup
Place into a blender, puree thoroughly and strain through a fine strainer.
Note:
This sauce will become thicker as it cools. Cooking the berries stops the sauce from
bleeding because the cooking releases the pectin to bind with the liquid.
Pectin is a natural setting agent found in fruit
Investigate for yourself to find the fruit with the highest level of pectin.
© ASEAN 2013
Trainee Manual 65
Appendix - Recipes
Orange Sabayon Sauce
Ingredients
2 Egg Yolks
25 g Sugar
20 ml Grand Marnier
25 ml Orange Juice
8 ml Lemon Juice
Method
Bring a pot of water to boil, then turn off the heat

Combine all ingredients in a stainless bowl
Place the bowl of egg mixture over the hot water
Whisk vigorously to aerate as demonstrated and continue the whisking process until
you can hold a figure 8 in your sabayon
Be careful not to overcook, you will lose aeration and the sauce will become heavy.
This sauce can be napped over sliced fruits and gratinated under salamander until light
golden brown.
Butterscotch Sauce
Ingredients
20 g Butter
100 g Brown Sugar
150 ml Cream
Trace vanilla essence
Method
Gently melt butter

Add brown sugar and boil for approximately 2 to 3 minutes
Add cream & vanilla essence and cook till correct consistency
Remove from heat and allow cooling.
(Usually served with puddings)
© ASEAN 2013
66 Trainee Manual
Appendix - Recipes
Sauce Anglaise
Ingredients
500ml Milk
1/2 Vanilla bean
65g Sugar
5 Egg Yolks
Method
Bring milk, vanilla and 20g of sugar to the boil in a pan

Mix eggs and remaining sugar together in a bowl
Add hot milk and vanilla to egg and sugar mixture, whisking constantly
Return mix to the pan and heat gently, stirring with a wooden spoon until it thickens
and coats the back of a spoon (82ºC)
Pass through a Chinois immediately and allow cooling.
Do not allow to boil as the sauce will curdle.
Sauce Anglaise is used as a base for ice cream, some mousses, Bavarian cream
(Bavarois) or used as a sauce which can be flavoured.
Raspberry Coulis
Ingredients
200 g Raspberries
25 ml Water
25ml Sugar
Method
Place water and sugar in a pan and bring to boil

Add raspberries bring to boil and simmer for 3 minutes and puree.
© ASEAN 2013
Trainee Manual 67
Appendix - Recipes
© ASEAN 2013
68 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep „on track‟. Teachers recognise and are critical of work that does not
answer the question, or is „padded‟ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2013
Trainee Manual 69
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‟s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‟s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write „A nurse is responsible for the patients in her care at all times‟ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
70 Trainee Manual
Recommended reading
Recommended reading
Graham Dark, Deirdre McLean & Sarah Weatherhead 2011.
Kitchen Operations 2nd Ed, Published by Pearson Australia
Deirdre McLean, Loretta Satori Coral Walsh and Stuart Walsh, 2004.
The Professional Cook’s book: Commercial Cookery
Published by TERTIARY PRESS, Australia
Graham Dodgshun & Michel Peters, Fifth Edition, Cookery for the Hospitality Industry
Published by Cambridge University Press, Aus
H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999
Practical Professional Cookery
Published by the Macmillan Press Ltd, UK
Cersani, Kinton and Foskett, 1995, Practical Cookery, 8th Edition
Published by Hodder and Stoughton, United Kingdom
Harold Magee, 2004, Magee on Food and Cooking
Published by Hodder and Stoughton, United Kingdom
Robert L. Wolke, 2005, What Einstein Told His Cook 2
W. W. Norton & Company, New York, USA
Philip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980
The Book of Ingredients, Mermaid Books, Seventh Impression 1990
Penguin Books, Australia Ltd Ringwood, Victoria, Australia
Shirley Cameron, Suzanne Russell, COOKERY the Australian Way, 7th ed. 2006
Macmillan Education Australia
Food Safety
Safe food Australia 2001
Food Standards Australia New Zealand Authority (FZANZ)
© ASEAN 2013
Trainee Manual 71
Recommended reading
© ASEAN 2013
72 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency

to cover without rushing.
Most of the competency seemed relevant

to me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my

own initiative.
My training was well-organised.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 73
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
74 Trainee Manual

Prepare Stock and Sauces: D1.HCC - CL2.17 Trainee Manual

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Prepare stock and sauces

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Prepare stocks as required for dishes on enterprises menus .......................... 9

Element 2: Prepare glazes and essences ....................................................................... 21

Element 3: Prepare sauces as required for dishes on enterprises menus ...................... 25

Element 4: Store stocks and sauces to enterprise requirements .................................... 33

Element 5: Reconstitute stocks and sauces for service .................................................. 43

Appendix - Recipes ......................................................................................................... 47

Presentation of written work ............................................................................................ 69

Trainee evaluation sheet................................................................................................. 73

Introduction to trainee manual

Element 1: Prepare stocks as required for dishes on enterprises

Element 2: Prepare glazes and essences

Element 3: Prepare sauces as required for dishes on enterprises

Element 4: Store stocks and sauces to enterprise requirements

Element 5: Reconstitute stocks and sauces for service

Work Written Oral

Element 1: Prepare stocks as required for dishes on enterprises menus

1.1 Identify ingredients required to make stock 1, 2, 3, 4,

1.2 Prepare ingredients appropriate to stock type 7, 8, 9, 10

1.3 Produce and strain stocks 1.3 13, 14, 15 3

Element 2: Prepare glazes and essences

2.1 Prepare glaze and essences 2.1 16, 17 4

Element 3: Prepare sauces as required for dishes on enterprises menus

3.1 Identify ingredients required to make sauces 3.1 18, 19, 20 5

3.2 Prepare ingredients appropriate to sauce type 3.2 21,22,, 23 6

3.3 Produce hot and cold sauces 3.3 24, 25, 7

Element 4: Store stocks and sauces to enterprise requirements

4.1 Follow enterprise cooling procedures for

4.2 Store stocks and sauces appropriately in

4.3 Label stocks and sauces correctly 4.3 31 10

4.4 Ensure appropriate storage equipment

4.5 Prepare and maintain correct thawing of

4.6 Ensure correct storage of stocks and sauces

Work Written Oral

Element 5: Reconstitute stocks and sauces for service

5.1 Follow correct heating of stocks and sauce to

5.2 Ensure quality of hot holding of stocks and

Accompaniment Something that is served with a dish, on the side

Uncooked flour and butter blended together, used to

Blend Combining multiple ingredients

Bouillon Beef or chicken stock that has not been clarified

Paper covering used to prevent skinning and catch any

Chinois Cone strainer used to strain solids from liquids

Coagulation Setting of protein, eggs , flour, blood

Consistency Thickness of a mixture or sauce

Consume Clarified, clear stock that is served as soup

where the temperature is at a set level, under

Convenience Products Something that is prepared

Combining of 2 normally separate ingredients, oil and

Espagnole Brown Sauce

Estouffade French name for Brown stock of beef

Fonds Blanc French name for white stock

Fonds de Gibier French name for game stock

Fonds de Legumes French name for vegetable stock

Fonds de Poisson French name for Fish Stock

Fonds de Volaille French name for chicken stock

garnish decoration of a dish

Glace de viande French name for meat glaze

Glace de volaille French name for chicken stock