PREPARE STOCK AND SAUCES

1. D1.HCC.CL2.17 PREPARE STOCK AND SAUCES

2. Prepare stocks and sauces This Unit comprises five elements • Prepare stocks as required for dishes on enterprise menus • Prepare glazes and essences • Prepare sauces as required for dishes on enterprise menus • Store stocks and sauces to enterprise requirements • Reconstitute stocks and sauces for service

3. Prepare stocks and sauces Assessment for this Unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor

4. Prepare stocks and sauces Element 1: Prepare stocks as required for dishes on enterprise menus • Identify ingredients required to make stock type from standard recipes • Prepare ingredients appropriate to stock type • Produce and strain stocks

5. Prepare stocks as required for dishes on enterprise menus Identify ingredients required • Fresh base ingredients • Fresh water • Good quality aromatics • Clean equipment

6. Prepare stocks as required for dishes on enterprise menus Prepare ingredients appropriate to stock • Wash excess blood and dirt from base product • Assemble all ingredients before beginning • Brown bones for beef stock • Sweat vegetables for mirepoix

7. Prepare stocks as required for dishes on enterprise menus Produce and strain stocks Follow standard operating procedure: • Cook stock slowly • Skim regularly • Allow to settle • Strain liquid from solids

8. Prepare stocks and sauces Element 2: Prepare glazes and essences • Prepare glaze and essences

9. Prepare glazes and essences Prepare glazes and essences • Strain and clarify stock before beginning • Use clean equipment • Extract essence of flavour

10. Prepare stocks and sauces Element 3: Prepare sauces as required for dishes on enterprise menus • Identify ingredients required to make sauces from standard recipes • Prepare ingredients appropriate to sauce type • Produce hot and cold sauces

11. Prepare sauces as required for dishes on enterprise menus Identify ingredients required for sauces Some ingredients may not suit required flavour • Tomato make chicken stock bitter Ingredients listed in recipe • Aromatics compliment base flavour • Not dominate

12. Prepare sauces as required for dishes on enterprise menus Prepare ingredients appropriate for sauces • Identify and select required ingredients • Prepare ingredients as instructed

13. Prepare sauces as required for dishes on enterprise menus Produce hot and cold sauces • Enterprise standards need to be applied • Variations can be applied where needed • Variety is endless

14. Prepare stocks and sauces Element 4: Store stocks and sauces to enterprise requirements • Follow enterprise cooling procedures for stocks and sauces • Stocks and sauces are appropriately stored in correct containers • Stocks and sauces are correctly labelled • Ensure appropriate storage equipment conditions are maintained • Prepare and maintain correct thawing of frozen stocks and sauces • Ensure correct storage of stocks and sauces after service

15. Store stocks and sauces to enterprise requirements Follow enterprise cooling procedure Cool rapidly to ambient room temperature within 2 hours • Decant into clean wide shallow containers Cool to less than 5 degrees within further 4 hours • When cool decant into clean containers for storage

16. Store stocks and sauces to enterprise requirements Store stocks and sauces in correct containers • Containers must be food grade • Must be in good conditions • Must be clean

17. Store stocks and sauces to enterprise requirements Label stocks and sauces correctly • Name of product • Date of manufacture • Use by date • Name of person responsible

18. Store stocks and sauces to enterprise requirements Ensure storage equipment is maintained correctly • Good condition • No scratches on internal service • No cracks in plastic • Able to be sealed

19. Store stocks and sauces to enterprise requirements Prepare and maintain correct thawing procedures • Thaw in controlled environment • Thaw below fresh food • Ensure area around will not be contaminated

20. Store stocks and sauces to enterprise requirements Ensure correct storage of stocks and sauces after service • Unless freshly cooked all stocks must be disposed of after service • Any sauce reheated for service must be disposed of after service • Sauces and stocks are high in protein • Sugar syrup is only exception: Stock Syrup

21. Prepare stocks and sauces Element 5: Reconstitute stocks and sauces for service • Follow correct heating of stocks and sauce to enterprise standards • Ensure quality of hot holding of stocks and sauces is to enterprise standards

22. Reconstitute stocks and sauces for service Follow correct heating to enterprise standards • Heat food quickly to the required temperature • Minimise ‘danger zone’ Time • Danger Zone Temp: over 5°C; below 60°C

23. Reconstitute stocks and sauces for service Ensure quality ‘hot holding’ to enterprise standards • Hot holding equipment must be hot before food is placed inside • Cold food must be kept cool until required • All foods must be held at correct temperature