ASSESSMENT 1 – Assignment

1. List all essential equipment and utensils required for the preparation, production and service of
stocks, sauces and soups and explain the use of each item.

Equipment/Utensils Explanation for use

consommé pots to cook the stock gradually with a predictable
temperature to allow the debasements to ascend
to the highest point of the stock for simple
evacuation

cake rack Utilizing a cake rack before the spout of the Bratt
skillet holds the bones back from falling into the
sifter

Whisks Whisks are valuable for the planning of emulsion

sauces as they permit even fat scattering and air
circulation

Measuring jugs utilized for parcel control

stick blenders used to purée the fixings.

Wooden spoons. Can be utilized for perspiring off fixings

2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list

 the cooking times which apply

 the quality signs for good stock

Examples Cooking Time

Brown stock  veal stock  4-8 hours
 chicken stock  2-4 hours
 beef stock  4-8 hours

White stock  fish stock  20-30 min

 chicken stock  2-4 hours
 beef stock  4-8 hrs

Miscellaneous stock  vegetable stock  Depends upon the stock

 sweet corn stock to be prepared
 miso

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 Quality signs for stock:
 A articulated kind of the primary fixing
 Be without fat
 Be clear
 Be cooked for the necessary chance to remove all the flavor
 A great stock ought to be jellied when it is cold. This is accomplished by adding coagulated meat,
like shin, knife, trotters or tail to the fluid. This advances the flavor as the collagen is separated
and its flavor is delivered into the stock. A twofold stock will likewise jam because of the measure
of gelatine in it
 A combination of bones frequently gives a decent base to soups
 Ham bones can be added to brown stock, demi-glace or game sauce for a more exceptional flavor.
Frequently a base stock or 'Terrific jus' is put on the oven with the goal that all the meat
decorations and simmering juices can be added during the day. The subsequent stressed fluid
from the 'Stupendous jus' is then utilized rather than water when cooking new earthy colored
stock to give additional flavor

3. What are the points of care which must be applied when preparing stocks?

Points of care when preparing stocks

• Always start with cold fluid when topping off the bones in
the pot, as this permits the pollutions to rise gradually to the top
during cooking and filters out the flavor.

• Remove the pollutions and fat from the top by skimming;

this gives cleaner flavors in an unmistakable stock. Eliminating the
fat from the top additionally keeps the stock from going off and
radiating an acrid smell when it is put away, as the fat would frame
a seal and keep the stock from chilling off rapidly

• Stocks should be cooked gradually with scarcely

recognizable development as any fast bubbling would cook the
pollutions back into the stock and make it shady.

4. List the production steps for each of the following types of stock:

Stock Production steps

 Brown the bones
 Brown the mirepoix
 Release the dregs
 Cover the bones with cold water or great jus
 Bring to the bubble, lessen the warmth to a stew and skim
Brown beef stock
 Add the aromatics like vegetables, spices and flavors
 Cook for the suitable chance to remove the flavors
 Strain through a fine sifter and mark
 Store effectively

White chicken stock  Cover the bones with cold water

 Bring to the bubble, decrease the warmth to a stew and
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 skim
 Add the aromatics like vegetables, spices and flavors
 Cook for the fitting chance to extricate the flavors
 Strain through a fine strainer and mark
 Store accurately in little groups

 Sweat off the vegetables in margarine to foster the flavor

 Add and sweat the fish unresolved issues the smell
 Add White wine and
Fish stock
 Cooked for the necessary time
 Strain through the fine sifter and name.
 Store effectively in little clumps

Vegetable stock:

 sauté vegetables in spread or olive oil

 cook on low warmth with a cover
 add water, aromatics and explicit flavors wanted for
example spices and so on
 Strain through the fine strainer and name.
 Store accurately in little groups

Incidental stocks
Vegetable and miscellaneous stocks
should be created by the individual formula. These stocks are
regularly founded on explicit ethnic foods

Dashi is a Japanese stock that is utilized as a base for soup, for

example miso soup, or part of a dish. Japanese cooking has
unobtrusive light flavors with basic show and dashi is a regular
model. It is produced using ocean kelp called konbu. The dried kelp
is saturated with water and bonito pieces are added. When joined
with miso glue and filled in as a soup, it's anything but a couple of
cut vegetables and fish added for eye bid. Varieties of this stock
can contain dried sardines or dried oriental mushrooms like
shiitake

5. Provide an overview over the different types of glazes, the production method for a glaze and the
required procedures to provide for a product which is free of impurities.

Types of glazes
1. beef 2. chicken 3. Fish &prawns
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 Production steps for a glaze
• Glazes are made by lessening a stock to ~10% of its unique volume. The kinds of the
stock are strengthened, and the decrease implies that the gelatine contained in the stock will
increment and the completed item will set once cold. All fat and debasements should be
eliminated during the cooking interaction.

• A twofold or triple layered muslin material would then be able to be tied over a
disinfected hardened steel bowl to completely strain the coating and eliminate practically all
pollutions.

6. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how
these are used in the preparation of soups and sauces including points of care to ensure a quality
product.

Thickeners based on fats Thickeners based on starches

 Butter –used to “mount” sauces to give  pure starches-cornflour, arrowroot, rice
them additional sheen and flavour. Used flour, potato flour
in emulsion sauces, to hold the sabayon.
Used in butter sauces to bind the liquids,
e.g. reduced stock and cream

 Egg yolks –used in sabayon and emulsion  Uncooked roux- beurre manie (knead
sauces to provide stability. Used to equal amounts of flour and butter)
provide additional flavour and sheen.
Used to glaze dishes under the
salamander, as the egg yolks will hold the
sauce in place. Used in a liaison with
cream to provide extra flavour and
thickening

 Cheese – used as a thickening and flavour
agent such as in sauce Mornay. Used for
glazing of dishes such as oysters Mornay
and gnocchi, under the salamander
 Slurry-a mixture of liquid and flour, e.g.
red wine and flour, water and flour
(floury taste – use for bulk catering or low
fat diets) or cream and flour (dissolves
well, use for creamy sauces, less floury
taste)

7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or
lacking flavour?

Problem Solution
Stock is cloudy For hot stock:
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 Add whisked egg whites into the bubbling stock and whisk altogether. Take the
fluid back to a stew and the egg white will draw in the pollutants and buoy to
the top. Strain through a fine sifter or muslin. Cautiously spoon the fluid into a
sifter and muslin fabric and afterward let it sit so that any leftover
contaminations can set on the base.

For a cold stock

Add a blend of mince and egg whites, rush through and bring to the bubble to
frame a pontoon very much like for a consommé. Utilize the fitting meat type to
escalate the flavor, for example meat for a hamburger stock, fish for a fish stock,
and so forth

Dispose of any darkened bones or vegetables preceding cooking the stock, in

any case the sharpness will increment as the stock lessens. In the event that the
copied flavor is solid or overwhelming the whole cluster should be disposed of.
Stock is bitter
The other reason for harshness or solid smells can be vegetables that are not
appropriate for stock. Try not to utilize eggplants, cabbage or old vegetables as
they will bestow undesirable flavors into the stock

Cut a soil poix, adequate for the volume of stock, and dish to a brilliant earthy
Stock lacks colour colored stage, add tomato glue and deglaze on numerous occasions until a dim
base is accomplished. Add the stock, stew and finish as ordinary

Stock lacks flavour Cook extra bones and offcuts for earthy colored stocks or add extra elements for
white stocks and stew until the flavors have been separated into the stock.
Finish obviously.

8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for
stocks and sauces, as well as preparing, cooling and storing stocks including the provisions for
labelling?

Hygiene and food safety aspects which need to apply for stocks, and sauces when

Selecting
Ingredients Any bones that have a slimy appearance, are old or have freezer burn should
not be used. FIFO applies to stocks as well!

Preparing Any ingredients used must be fresh and of good quality

The stock must cool from 60°C to 21°C in 2 hours and from 21°C to 5°C in a
Cooling
further 4 hours

Storing follow the 2hour/4hour rule when storing stocks and also label them
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9. List the classification for soups and provide 2 menu examples for each with an appropriate service
vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).

Classification Menu Example Service ware Garnish Accompaniment

Clear soups Chicken noodle served in a soup Vegetables Broth is clear due to the protein
soup plate content in the meat cooked in the
stock
Main ingredients may be cut into even
shape and will provide bulk in the soup

These soups are quite filling

Consommé served in a soup Consommé julienne No thickening agent used
plate – vegetable strips Ingredients are cooked in stock and
Consommé brunoise may be clarified if based on stock from
– vegetable dice bones

Thickened soups Pumpkin soup
Chicken velouté served in a soup Julienne veg and
Consommé
profiteroles- small
choux pastry balls
served in a soup dollop of creme
plate fraiche, some batons
of fresh apple tossed Can be based on a range of ingredients
in lemon juice and a that are simmered in stock
couple of sage Once the ingredients are soft the soup
leaves that have is blended using a mouli or blender
been crisped up in a
frypan in (what will
become brown)
butter and a little
nutmeg
Cream soups are all soups with a
plate parsley velouté/Béchamel base or have cream
as a major component
In general cream soups are made by
using a mixture of ingredients plus a
thickening agent and cream

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 Gazpacho served in a soup Fresh herbs: Basil, Soups which do not fall into the other
Miscellaneous plate thyme, oregano, classifications
rosemary and chives. Have unique recipes which must be
Fresh-cracked black followed
pepper
Cold soups and regional specialties

10. Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients for
the recipe, using the attached recipe template to yield 10 serves. Include the production method on
the recipe card.

11. List the production steps for a Consommé, including points of care.

Production steps for Consommé Points of care

Step 1 - Cut the vegetables and mix with the 9

minced meat, egg white and cold stock or broth.

Step 2 - Mix thoroughly and season. Then add the 8

aromatics and bring to the boil.

Step 3 - Stir every 5-10 minutes while it comes to 10

the boil.

12. List the classifications for sauces and provide 3 examples for each.

Classification for sauces Examples

1.basic mother sauce  Espagnole.
 Sauce Tomate.
 Hollandaise

2.derivative sauce  Veal jus.

 Demi-glace.
 Fish velouté

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  Soya Sauce 
3.propratory sauce  Worcestershire Sauce 
 Barbecue Sauce 

4.non-deivative sauce  Proprietary sauce

 Butter sauce
 English sauce

13. List the production steps for a Jus.

Production steps for Jus

Step 1 – Prepare the Mise En Place.

Step 2 – Brown the Meat Scraps (Optional)
Step 3 – Add the Ingredients and Simmer
Step 4 – Boil and Reduce.
Step 5 – Remove the Bones, Carrots, and Onions

14. List 3 derivative sauces which can be produced from sauce Demi-glace with their main ingredients.

Derivative sauce from sauce demi-glace Ingredients

white wine, demi-glace
1.   Chasseur

2. traditional mushroom sauce mushrooms and shallots

3. Diable aji panca, chipotle and chili peppers

15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

Tomato puree added to a basic béchamel
1. Aurora sauce:
sauce.

Béchamel sauce with shredded or grated

2. Mornay sauce: 
Gruyère cheese added.

Cream, crayfish butter, and crayfish

3. Nantua sauce: butter added to béchamel sauce.

16. What is the production method for a Velouté?

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 Production steps for sauce Velouté
 Mollify the spread in a dish over medium warmth.

 Continuously incorporate the flour while mixing.

 Add the chicken stock and blend to get together with the roux.

 The sauce is done with regards to nappe or "covering the back of a spoon" consistency.

 Add a finishing acridity to the sauce by blending in lemon juice.

17. Provide 3 examples for derivative sauces which can be produced from each of the following Veloutés

Velouté Examples
1.Fish • Gravy: normally made with meat
or potentially vegetable drippings rather
than a different stock, yet follows a similar
guideline

• Bercy: shallots, white wine, lemon

juice, and parsley added to a fish velouté

• Hungarian: onion, paprika, white

wine
2.Chicken • Albufera sauce: with expansion of
meat coat, or glace de viande.

• Allemande sauce: by adding a

couple of drops of lemon juice, egg yolks,
and cream

• Aurore: tomato purée.

3.Veal
• traditional Allemande sauce

• classic Aurora sauce

• 3. the Poulette sauce

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18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2
examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.

Production steps for sauce mayonnaise

• Mayonnaise is made by consolidating lemon juice or vinegar with egg yolks.

• Eggs tie the fixings together and forestall detachment.

• Then, oil is added drop by drop as the blend is quickly whisked

Derivative sauce Ingredients
1. Sauce Tartare To mayonnaise sauce add slashed gherkins,
escapades, shallots, parsley, chives.

2. Sauce Remoulade
To mayonnaise add and blend in Mustard,
slashed gherkins, cleaved tricks, parsley tarragon
and chervil and some anchovy embodiment.

19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ?
Provide 3 derivative examples which can be produced from each Sauce.

Sauce Hollandaise Sauce Béarnaise

Fixings: margarine, egg yolks, lime juice, weighty
cream, and salt and pepper.
Creation Steps:
• start by softening spread in a pan. In the
mean time, beat egg yolks in independent bowl
and add lime juice, weighty cream, and salt and
pepper.
• Once the spread has dissolved, you're
prepared to temper the eggs by adding a modest
quantity of the hot margarine to the egg blend.
• Stir it well and rehash this cycle,
gradually adding one spoonful of hot spread to
the egg combination.
• We do this to try not to coagulate the
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• Ingredients: cup white-wine vinegar, 1
little shallot, stripped and minced, ½ teaspoon
newly broke dark pepper, 1 tablespoon in
addition to 1 teaspoon cleaved tarragon leaves, 2
egg yolks, 12 tablespoons unsalted margarine,
softened
Production Steps:
• Put the vinegar, shallots, dark pepper and
1 tablespoon of tarragon leaves into a little pot,
and set over a medium fire. Heat just to the point
of boiling, and afterward decrease warmth to a
stew until there are a couple of tablespoons of
fluid left, around 5 minutes. Eliminate from
warmth, and put away to cool.
• Fill a little pot with an inch or two of
water, and set over medium-high warmth to
bubble.
• Put the cooled shallot-and-tarragon blend
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 into a metal blending bowl alongside a
eggs tablespoon of water and the egg yolks, then, at
that point race to join.

• Turn the warmth under the pot of water

down to its most minimal setting, and put the
bowl on top of the skillet, ensuring that it doesn't
contact the water straightforwardly.

• If the sauce is excessively thick, mix in a

sprinkle of high temp water. Add the leftover
teaspoon of tarragon leaves, and serve.
Derivative sauce Derivative sauce
1. vinegar reduction 1. Sauce Choron Tomatée is a variation
of béarnaise without tarragon or chervil, but with
added tomato purée.
2. fresh chervil 2. Sauce Foyot (a.k.a. Valois)
is béarnaise with meat glaze (Glace de Viande)
added.
3. fresh tarragon 3. Sauce Colbert is Sauce Foyot with the
addition of reduced white wine.

20. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the
correct consistency and flavour?

Procedures to reconstitute sauces and soups

soups are adjusted to consistency and flavor exactly when the entire soup has been totally warmed to
in any occasion 80°C. a soup can be decreased by adding water, milk, or stock. consommé all around
has its nutritive worth and flavor extended during clarifying

21. List 3 different convenience products for stocks, sauces and soups and explain how these are used.
What could be done to enhance convenience products in terms of flavour and presentation?

Examples for different convenience products for stocks, sauces and soups
 béchamel.
 chicken and fish velouté
 hollandaise and béarnaise.

Suggested methods to enhance flavour and presentation of convenience products

 Many fast food stores will use instant gravy for quick service.

 Clubs also often use instant sauces for their cheaper menu offerings.
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  Quality variations occur and some high-end convenience products produce
excellent tasting sauces.

22. List 3 food safety aspects which must be considered during the production of soups stocks and sauces
to ensure food safety and a clean workplace during and post production:

Requirements
Food safety Aspects • preventing sullying food with
microorganisms and cross-defilement by
food hygiene detachment crude and cooked food sources

• using the fitting time and

temperature for preparing food just as
putting away them

Cleanliness and Sanitation

• Remove free earth and food
 keeping clean particles. ...

• Cleaning. Wash with high temp

water (60 °C) and cleanser. ...

• Sanitising (microbes killing stage) ...

• Air drying.

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