OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP WK 14.4
ROUX-BASED SAUCES: DEMI-GLACE

Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson
Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from
the overall standard.

Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then
be sent to each hotel so that it can update its library of lesson plans.

In some cases a second version of the lesson plan may be required in cases where major differences in approach occur
because of the application of a task in a particular brand.

Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 14 JUNE 2004

 PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE Roux-Based Sauces: Demi-Glace

TRAINING AIM Know how to make a sauce Demi-Glace as per standard

TRAINING OBJECTIVES To produce demi-glace from sauce brown sauce and brown stock

SPECIAL NOTES Trainee should know the use of roux as a thickening agent.
The trainee should have read the handout on thickening agents and mother sauces

ENVIRONMENT FACTORS Trainer and trainee to stand side-by-side

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

2 Gas burner Espagnole sauce(Brown sauce) None
2 Sauce pans Brown stock
2 Ladle Butter
1 Conical strainer
4 Dusters
2 Garbage Bins

LESSON PLAN ROUX-BASED SAUCES: DEMI-GLACE A - ATTENTION

Ice breaker
Questions about what has been happening to the trainee since last
time. Check comfort level with the pace of learning.

Link back
Ask if the trainee has any questions or problems with the last session,
even if that task is not a pre-requisite for the task in this session.
Test the trainee’s recall of the attitudes, skills and knowledge required
for any task that is an important pre-requisite for this particular task.
Attention See this sauce. Taste it, what do you think?
Watch me as I garnish the plate. Doesn’t it look good?
Look at the rich brown sheen on the sauce, which looks so tempting
and appetizing. This sauce is called Demi-glace.
Wouldn’t you like to know how it is made?

Objective Demi glace is an important base sauce used to enhance many other
sauces. To make demi glace sauce is an important step in the sauce
making. If you can master this, you can learn several more derivatives.
Let us now begin with the preparation of demi glace authentically.

Need Once you learn how to make a demi glace you can produce the other
derivatives of this sauce. Demi-glace and its derivatives play an
important role in many western classical dishes.

TASK ANALYSIS NAME OF THE TASK ROUX-BASED SAUCES: DEMI-GLACE

WORKSHEET
 WHAT IS THE HOW IS THE B– WHY IS THE STEP WHEN DO YOU
STEP? STEP DONE? DONE THAT WAY? KNOW THE STEP IS
BREAKDOWN CORRECT?
1. Combine the By mixing both the TRAINER To thin down the See the combination
stock and the liquids and stirring DEMONSTRATES brown sauce for is well blended
brown sauce them in a stock pot further reduction
What is the and added flavour
difference between
brown sauce and
brown stock?
2.Reduce the By placing the pot TRAINER For further reduction See gentle simmer of
Combined liquid on a flame and DEMONSTRATES and concentration of the sauce
reduce by flavours
simmering it Why do you need to
simmer the sauce?
3.Skim the surface By skimming the TRAINER  To obtain a clear sauce  See the sauce with smooth
 Removes fat and impurities texture with a gloss
impurities floating DEMONSTRATES  See the liquid is skimmed
on the surface periodically
using a ladle What is the term for
skimming?

4. Remove the By taking the pot TRAINER  To cool down and  See the sauce has
sauce off the flame once DEMONSTRATES hold reduced to half of
reduced to  To reduce till the its initial volume
required How much should desired  See the sheen and
consistency you reduce? consistency smooth
consistency
TRAINEE  Check flavour
PRACTICES
STEPS 1 TO 4

LESSON PLAN ROUX-BASED SAUCES: DEMI-GLACE C - CHECK

ANY QUESTIONS? Ask if trainee has any questions

VERBAL CHECK Have the trainee recite the steps verbally

Questions on any detail not mentioned during the Verbal Check (eg):
INVESTIGATE
What is the French term for skimming?
What is the French term for stock?
Why is brown sauce called as sauce Espagnole?

PRACTICAL CHECK Have the trainee perform the entire task without help and in silence.
Ensure only good habits are being practised. Coach if necessary.

PRAISE Recognise and appreciate his or her success.

Ask questions to direct trainee’s attention to either:

LINK FORWARD
 The task to be covered in the next session AND/OR
 A task later in the checklist for which today’s task is a pre-requisite
Reconfirm the venue, day and time of the next session.
Encourage and ensure practice on-the-job to develop skills.