Cookery Prepare Stock and Sauces

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..........................................................................................22
Element 3: Prepare sauces as required for dishes on enterprises menus.........................................25
Element 4: Store stocks and sauces to enterprise requirements......................................................34
Element 5: Reconstitute stocks and sauces for service....................................................................44
Appendix - Recipes.........................................................................................................................48
Presentation of written work...........................................................................................................70
Recommended reading....................................................................................................................72
Trainee evaluation sheet..................................................................................................................74
Trainee Self-Assessment Checklist.................................................................................................77
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated

Baybay City, Leyte
Competency-Based Learning Material
Prepare Stock and Sauces
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
Baybay City, Leyte
1
Competency-Based Learning Materials
 Food and Beverage Service

 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.

Baybay City, Leyte
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Baybay City, Leyte
3
Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Error: Reference source not
found in a range of settings within the hotel and travel industries workplace context.
Unit Code:
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
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
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written Questions

and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your
Assessor may use to assess your understanding of the content of this manual and your
performance – Work Projects, Written Questions and Oral Questions. It also indicates
where you can find the subject content related to these assessment activities in the Trainee
Manual (i.e. under which element or performance criteria). As explained in the
Introduction, however, the assessors are free to choose which assessment activities are
most suitable to best capture evidence of competency as they deem appropriate for
individual students.
Work Written Oral

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

type from standard recipes 1.1 1
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
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

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

correct containers
4.2 30 9
4.3 Label stocks and sauces correctly 4.3 31 10

Assessment matrix
Work Written Oral

Projects Questions Questions
4.4 Ensure appropriate storage equipment

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

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

after service
- 34 13
5.1 Follow correct heating of stocks and sauce to

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

sauces is to enterprise standards
5.2 36 15
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
A clear flavourful broth that is made by simmering

Bouillon
beef, chicken, vegetable or other ingredients.
A round piece of parchment or grease-proof
paper that covers the surface of a stew, soup,
Cartouche stock or sauce to reduce evaporation, to prevent a
skin from forming and/or to keep components
submerged.
Chinois Cone strainer used to strain solids from liquids
Coagulation Setting of protein, eggs , flour, blood
Consistency Thickness of a mixture or sauce
Also called a Consommé

A clear soup, is made by adding a mixture of ground meats,
Consume together with mirepoix (a combination of carrots, celery, and
onions), tomatoes, and egg whites into
either bouillon or stock.
where the temperature is at a set level, under
Controlled atmosphere
refrigeration or held at hot temperature above 60ºC
A product that has been prepared. This means that
Convenience Products meals are ready to eat or require basic activities
such as reheating
Combining of 2 normally separate ingredients such
Emulsification
as oil and water
Espagnole Brown Sauce
Meat cooked very slowly in very little liquid;

Estouffade
braised or casseroled.
Fonds Blanc French name for white stock
Fonds de Gibier French name for game stock

Glossary
Term Explanation
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
Liaison is a mixture of egg yolks and heavy cream

Liaison
that is used to thicken a sauce.
A machine that is hand turned, used to puree solids.
Mouli
Also known as a ‘Foodmill’
Food that is pulped by food processor, thick
Puree
liquidised food
Mixture of cooked flour and fat, used to thicken
Roux
liquids
Simmer Slow boiling
Skim to remove from the top
found in vegetable matter, when heat is applied in

Starch
liquid, swells and hold liquid in suspension
Element 1:
Prepare stocks as required for dishes on enterprises menus
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.
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.
The following ingredients are used in the following stocks:
 Bones
 Mirepoix
 Aromatics
 Water.
The following stocks may have these ingredients:

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

 10 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 stocks20 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.
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.
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.
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.
 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.
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.
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.
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.
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.
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.
Element 2:
Prepare glazes and essences
Glaze and essences are reduced stocks free of impurities.

A meat glaze or ‘jus’ is produced in the following way.
After the basic stock is made it will be strained of all impurities.
This liquid is then placed into a pot and reduced further to approximately one tenth (1/10)
of the original amount of liquid.
This is done on the stove tops with the stock reducing slowly by simmering. As the stock
simmers residue will rise to the top and form in a ‘raft’ that will gather on the surface.
The 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.
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.
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.
Element 3:
Prepare sauces as required for dishes on enterprises menus
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
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 giving a
Butter
pleasing shine to the product
Cream will thicken and bond to foods if simmered gently but if overcooked
Cream
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.
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.

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
Jus Reduced beef stock with red wine and aromatics

It will have a lot of gelatine from the meats and bones
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
Espagnole Classic French brown sauce. Basis of many classical sauces such as demi 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 trimmings for
Sauce Allemande
flavour, reduced and finished with cream and lemon juice
Sauce Aurore Chicken veloute with tomato concasse, cream and butter added
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
Mayonnaise Egg yolks vinegar and vegetable oil whisked together to form an
emulsion
Sauce Tartare Mayonnaise with gherkins, capers and parsley finely chopped
mixed through
Thousand Island Mayonnaise with tomato sauce, gherkins finely chopped with
Worcestershire sauce blended though
Sauce Verde Mayonnaise with finely chopped herbs such as tarragon, spinach,
parsley chervil and chives added; Also referred to as Green
Goddess dressing
Hot Emulsified
Sauce Hollandaise Egg yolks and an acidic liquid whisked together over warm
environment to a temperature of up to 60ºC then clarified butter is
mixed into emulsion
Sauce Maltaise Hollandaise with orange reduction blended through
Sauce Béarnaise Made same as hollandaise but with Tarragon in acidic reduction
then fresh tarragon finely chopped after sauce is finished
Sauce Choron Béarnaise with cooked tomato concasse blended through
Sample sauce extracted from Cracknell and Kaufman, 3rd edition
Cold Sauces
Beurre Blanc Acidic butter emulsion

An acidic reduction of white wine, stock has butter whisked into it
creating an emulsion that clings to the food and add flavour to the
dish
Served with grilled fish
Anglaise Sauce Milk, sugar and egg yolks cooked to a temperature of 80ºC until it
thickens
Fruit coulis Soft fruits, normally raspberries or strawberries cooked with a
small amount of sugar, pureed then strained to remove seeds
Cocktail sauce Fresh cream with brandy, Worcestershire sauce added then
chopped herbs can be added
Sauce Vinaigrette Vinegar and oil blended together used for salads
Sugar Sauces Sugar is cooked to light caramel consistency and equal portion of
fruit juice is added. Re-boiled to dissolve caramel
Thickens upon cooling
Sample sauce extracted from Cracknell and Kaufman, 3rd edition
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.
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.
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.
Element 4:
Store stocks and sauces to enterprise requirements
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.
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.
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.
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.
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.
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.
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.

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.
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.
Element 5:
Reconstitute stocks and sauces for service
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.
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.
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
enterprise standards
 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.

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.
Appendix - Recipes
Appendix - Recipes
Red Pepper Essence
Ingredients
800 gm 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)
Appendix - Recipes
Vegetable Stock
Portion 1.5 litre
Ingredients
20 ml Oil, Olive
100 gm Leek
150 gm Fennel, rough chop
100 gm Carrot, rough chop
100 gm Onion, rough chop
100 gm 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.
Appendix - Recipes
Fish Stock
Portion - 1 litre
Ingredients
500 gm Fish Bones

1.2 lt Water
40 ml White Wine
50 gm 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.
Appendix - Recipes
Fish Fumé
Portion – 1.5 litres
Ingredients
25 gm Butter
50 gm Onions, sliced
500 gm 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
Appendix - Recipes
Chicken Stock
Portion – 1 litre
Ingredients
1 kg Chicken Bones
2 lt Water
100 gm Onions
100 gm Carrot
100 gm 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 garnish
 Simmer for 2 hrs, skimming frequently
 Top up with extra liquid when necessary
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 gm Onions
75 gm Carrot
75 gm Celery
1 Bouquet garnish
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 garnish
 Simmer for 8 hours skimming regularly, topping up with water when necessary
Appendix - Recipes
Demi-glace
Portion - 1 litre
Ingredients
400 gm Raw Beef Bones

200 gm Mirepoix
15 gm Oil
50 gm Flour
25 gm 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.
Appendix - Recipes
Red Wine Sauce (Bordelaise)
Portion - 500 ml
Ingredients
25 gm 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.
Appendix - Recipes
Fish Veloute
Portion - 1 litre
Ingredients
45 gm Butter
45 gm 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 gm 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.
Appendix - Recipes
Béchamel Sauce
Portion - 1 litre
Ingredients
40 gm Butter
40 gm 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 gm 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.
Appendix - Recipes
Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5 gm 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 gm Capers, chopped finely
25 gm Gherkins, chopped finely
5 gm Parsley, chopped finely
Method
 Mix all ingredients together and adjust the seasoning

 Cover and refrigerate for a minimum of 30 minutes prior to use.
Appendix - Recipes
Sauce Remoulade
Ingredients
10 gm Anchovy (finely chopped)

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

 Serve as required.
Hollandaise Sauce
Ingredients
250 gm 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.
Appendix - Recipes
Lemon Sauce
Ingredients
1 zest Lemon
1 juice Lemon
200 ml Water
50 gm A1 sugar
10 gm 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.
Appendix - Recipes
Chicken Veloute
Ingredients
40 gm Butter
40 gm Flour
500 ml 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

40 ml 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.
Appendix - Recipes
Sauce Bercy
Ingredients
10 gm Butter
20 gm 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 gm Mushrooms
500 ml Chicken Veloute
50 ml Cream
25 gm 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.
Appendix - Recipes
Béarnaise Sauce
Ingredients
500 gm Butter
25 gm 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.
Appendix - Recipes
Stock Syrup
Portion – 500 ml
Ingredients
500 gm 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
5 gm Butter
5 gm 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.
Appendix - Recipes
Orange Caramel Sauce
Ingredients
80 gm 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 gm 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.
Appendix - Recipes
Chocolate Sauce
Ingredients
175 gm Dark Chocolate, chopped

75 ml Milk
125 ml Cream
30 gm 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 gm 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.
Appendix - Recipes
Orange Sabayon Sauce
Ingredients
2 Egg Yolks
25 gm 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 gm Butter
100 gm 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)
Appendix - Recipes
Sauce Anglaise
Ingredients
500 ml Milk
1/2 Vanilla bean
65 gm 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 gm Raspberries
25 ml Water
25 ml 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.
Appendix - Recipes
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.
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

Recommended reading
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
Clarke, Moya; 2004; The Encyclopedia of Sauces: The Complete Guide to Creating 180
Sauces, Marinades, Dressings, and Stocks; Courage Books
Dodgshun. Graham,Peters.M; 2012 (6th edition);Cookery for the Hospitality Industry;
Cambridge University Press
Draz, John & Koetke, Christopher; 2014 (2nd edition); The culinary professional; Tinley
Park
France, Christine; 2003; Sauces and Salsas; Anness Publishing / The Food N
Geary, George; 2009; 500 Best Sauces, Salad Dressings, Marinades and More; Robert
Rose
Holmberg, Martha; 2012; Modern Sauces; Chronicle Books
Peterson, James; 2008 (3rd edition); Sauces: Classical and Contemporary Sauce Making;
Houghton Mifflin Harcourt
Recommended reading
Trainee evaluation sheet
The following statements are about the competency you have just completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
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.

The best things about this unit were:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
The worst things about this unit were:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
The things you should change in this unit are:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Trainee Self-Assessment Checklist
As an indicator to your Trainer/Assessor of your readiness for assessment in this unit

please complete the following and hand to your Trainer/Assessor.
Error: Reference source not found
Yes No*
1.4
2.2
2.3
2.4
3.4
4.3 Label stocks and sauces correctly
4.4 Ensure appropriate storage equipment conditions are maintained

Yes No*
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you
need to do to become ready for assessment.

Cookery Prepare Stock and Sauces

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Table of Contents

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

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

Element 2: Prepare glazes and essences..........................................................................................22

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

Element 4: Store stocks and sauces to enterprise requirements......................................................34

Element 5: Reconstitute stocks and sauces for service....................................................................44

Presentation of written work...........................................................................................................70

Trainee evaluation sheet..................................................................................................................74

Trainee Self-Assessment Checklist.................................................................................................77

Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated

Introduction to trainee manual

 Food and Beverage Service

Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated

Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated

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

Element 2: Prepare glazes and essences

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

Element 4: Store stocks and sauces to enterprise requirements

Element 5: Reconstitute stocks and sauces for service

Showing mapping of Performance Criteria against Work Projects, Written Questions

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

Work Written Oral

4.4 Ensure appropriate storage equipment

4.5 Prepare and maintain correct thawing of

4.6 Ensure correct storage of stocks and sauces

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

A clear flavourful broth that is made by simmering

Chinois Cone strainer used to strain solids from liquids

Coagulation Setting of protein, eggs , flour, blood

Consistency Thickness of a mixture or sauce

Also called a Consommé

Espagnole Brown Sauce

Meat cooked very slowly in very little liquid;

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

Liaison is a mixture of egg yolks and heavy cream

Simmer Slow boiling