Prepare stocks, sauces and soups

Questions

1. List at least three food safety issues which you must consider when
preparing stocks, sauces and soups. Describe how you would reduce each
risk.

Risk Strategy for reducing risk

Recipes Follow standard recipes

Odor Use flavoring and clarifying agents

according to standard recipes
Environmental factors Proper storage under storage
condition

2. Describe three indicators you would use to select fresh, quality ingredients
for use in stocks, sauces and soups.

External and Internal factors as appearance

Size, shape, colour, and consistency.

Texture and flavour

Chemical, Physical, Microbial

3. List three signs that ingredients used for stocks, sauces and soups have spoiled.
spoiled or are contaminated.
 Mold

Odour

Taste

4. List at least three requirements for the safe storage of stocks, sauces and
sauces. At least one of your answers for each must include the correct
temperature range.

Stocks Keep foods 4°C (39°F) or colder

Store food in clean, food-grade storage containers
Sauces Refrigerator
Air tight plastic container/heavy gauge zip top bag
it should be cool, dark, and dry -- between 50 and 70
F.
Soups Refrigerator/Freezer
Heavy duty plastic container
soup must cool from 140 degrees F to 70 degrees F

5. Describe three safety techniques when using knives in the kitchen.

Keep your knives sharp. But be sure to keep them out of reach of
children. Dull knives can slip while you’re cutting. Also, you’re more apt
to be careful with sharp knives.

Slice away from your hand and keep your fingers clear of the
blade. Slicing away from your hand prevents an accidental cut if the
knife slips.

Don’t ever use the palm of your hand as a cutting board. That’s just
inviting the knife to slice into your hand!
 When mincing, keep the tip of your knife on the cutting board and pump.
the handle up and down quickly. However, because that knife is moving
Fast, be extra careful about your fingers.

6. When cooking stocks, sauces, and soups, you will use a variety of
equipment and utensils. Fill out the table below, identifying three things
You should check before using each piece of equipment.

Utility knife Sharpening

Any damages in knife

Cleaning

Food Power
processor

Capacity

Accessories

7. Describe four mise en place tasks related to preparing stocks, sauces and
soups that you can complete without affecting the quality of the dish.

The basic steps are:

 1) Read the recipe all the way through to make sure you have all of the ingredients.
ingredients and equipment you’ll need.

2) Find your spatula, blender, whisk, measuring spoons and cups, pots and
pans—and serving dishes—get your equipment out and make sure it’s ready
to use.

3) Measure out all of the ingredients you’ll need (it helps to have a set of those
great clear bowls to put things in after they’re measured

4) Wash, rinse, slice, mince, chop, or parboil, blanch, steam any ingredients
that need individual preparation and put them into bowls.

5) Preheat the oven or stove if needed.

Now you have your mise en place—everything in place.

Define the following culinary terms in your own words.

Mirepoix: Mirepoix (pronunciation: meer-PWAH) is the aromatic flavor
base made by lightly cooking onions, celery, and carrots. The vegetables
are cooked slowly in butter or oil in order to coax out the flavors without
browning or caramelizing them. Mirepoix is traditionally used as a
flavoring ingredient, which means the vegetables are typically strained
out or removed from the final dish before the end of the cooking process.
Consommé: Consommé is a type of clear soup made from richly
flavored stock, or bouillon that has been clarified, a process that uses egg
whites to remove fat and sediment
Court bouillon: court-bouillon or court broth Louisiana
coubion) is a quickly-cooked broth used for poaching
other foods, most commonly fish or seafood. It is also sometimes used for
poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.
includes seasonings and salt but lacks animal gelatin
 Coating: A coating is a covering that is applied to the surface of an object,
usually referred to as the substrate. The purpose of applying
the coating may be decorative, functional, or both. The coating itself may
be an all-over coating, completely covering the substrate, or it may only
cover parts of the substrate
Pouring: Pour a liquid or other substance, you make it flow steadily out of
a container by holding the container at an angle
Mother sauces: The term 'mother sauce' refers to any one of five
basic sauces, which are the starting points for making various
secondary sauces or 'small sauces.' They're called mother sauces because
each one is like the head of its own unique family
Reduction: The term 'reduction' refers to a technique that delivers
intensely flavored, thickened liquid simply by boiling. Whether it is a soup
for a sauce, by bringing the liquid to a rapid boil, it turns into steam and
escapes from the pan, in turn reducing its original volume
Roux: Roux (/ˈruː/) is flour and fat cooked together and used to thicken
Sauces. Roux is typically made from equal parts of flour and fat by weight.
The flour is added to the melted fat or oil on the stove top, blended until
smooth, and cooked to the desired level of brownness
Fond: "Fond" (pronounced fahn) is literally translated to mean "the
bottom or base. In classical French cooking, the word is also used
to mean "stock," another common base for various recipes
Bouquet garni: A bouquet garni is a bundle of herbs that is added to
casseroles, stocks, sauces and soups. It traditionally
comprises parsley (or parsley stalks, which have lots of flavour), a few
sprigs of thyme and a bay leaf

9. Identify at least three convenience products you could use when preparing.
stocks, sauces and soups.
 STOCK:-Concentrated crystal, cube and powder forms. As with
traditionally made stocks, these may form the basis of many products,
including sauces, soups and stews

SAUCES: -Not all of the sauces outlined on pawas.com are available

as convenience products in powder, canned, frozen or boil-in-the bag
form. The foundation sauces in convenience form may be used to make
the same wide range of extension sauces as fresh foundation sauces by
adding the appropriate reductions of wine or vinegar and by finishing
with suitable herbs and garnishes.

SOUPS: -Powdered, canned, frozen, boil-in-the-bag or even purchased

freshly made. Purée and cream type convenience soups

10. Identify at least three products you can use as thickening agents with
sauces and soups.

Kneaded butter
Liaison
Whitewash
Cornstarch
Arrowroot
Slurry
Waxy Maize
11. In your training kitchen or workplace, locate at least two stocks, two
sauces and two soups. Aim for a mixture of convenience products, and
frozen and chilled products. Take a photo of the labels on each product
that identify best-before and use-by dates and rotation. For each one,
identify the disposal date. Submit the photos as part of your assessment.
Aim of mixing convenience products: - Convenience food, or tertiary processed
food isfoodthat is commerciallyprepared(often throughprocessingto optimise
ease ofconsumptionSuch food is usually ready to eat without further preparation.
It may also be easily portable, have a longshelf life, or offer a combination of such
convenient traits. Althoughrestaurantmeals meet this definition, the term is
seldom applied to them. Convenience foods include ready-to-eat dry
productsfrozen foodssuch asTV dinners, shelf-stable foods, prepared mixes such
as cake mix, andsnack foods.
Bread, cheese, salted foodand otherprepared foodshave been sold for thousands
of years. Other types of food were developed with improvements infood
technologyTypes of convenience foods can vary by country and geographic.
region. Some convenience foods have received criticism due to concerns about
nutritional content and how their packaging may increase solid waste in landfills.
Various methods are used to reduce the unhealthy aspects of commercially
produced food and fightchildhood obesity.
Convenience food is commercially prepared for ease of consumption. Products
Designated as convenience food are often sold as hot, ready-to-eat dishes; as room-
temperature, shelf-stable products; or as refrigerated or frozen foodproducts that
require minimal preparation (typically just heating). Convenience foods have also
been described as foods that have been created to 'make them more appealing to
the consumer. Convenience foods andrestaurantsare similar in that they save time.
They differ in that restaurant food is ready to eat, while convenience food usually
requires rudimentary preparation. Both typically cost more money and less time
compared to home cooking from scratch.

.
ASSESSMENT TASK 2: RESEARCH REPORT
Stock is an important part of any professional kitchen.
essential ingredient in many soups and sauces. If you make a great stock, flavor,
and body are most important
Essential parts of stock
Major flavoring ingredients
liquid, most often water
Mirepoix
Aromatics
 Mirepoix :-Mirepoix (pronunciation: meer-PWAH) is the aromatic flavor
base made by lightly cooking onions, celery, and carrots. The vegetables
are cooked slowly in butter or oil in order to coax out the flavors without
browning or caramelizing them. Mirepoix is traditionally used as a
flavoring ingredient, which means the vegetables are typically strained out
or removed from the final dish before the end of the cooking process.
Aromatics: -are vegetables that deliver deep, rounded flavor and aroma
when heated or crushed. From garlic and onions to chilies and ginger, each
vegetable boasts different health benefits and cooking qualities that make it
unique.

Types of Stocks

White stock: A clear, pale liquid made by simmering poultry, beef, or fish.
bones.
Brown stock: An amber liquid made by first browning/roasting poultry,
beef, veal, or game bones.
Fumet: A highly flavored stock made with fish bones.
Court bouillon: An aromatic vegetable broth.
Glace: A reduced stock with a jelly-like consistency, made from brown
stock, chicken stock, or fish stock.
Remouillage: A weak stock made from bones that have already been used in.
another preparation. It is sometimes used to replace water as the liquid used
in a stock.
Bouillon: The liquid that results from simmering meats or vegetables; also
referred to as broth.

-
Sauce,liquidor semiliquid mixture that is added to afoodas itcooksor that
is served with it. Sauces provide flavor, moisture, and a contrast in texture
and color. They may also serve as a medium in which food is contained, for
example, the velouté sauce of creamed chicken. Seasoning liquids (soy
saucehot peppersaucefish sauce, Worcestershire sauce) are used both as
ingredients incookingand at the table as condiments.

Sauce Ingredients
Sauces are made of liquid ingredients, thickening agents, and seasonings and
flavorings. Classic sauces rely on combinations of a few basic ingredients.
Liquid ingredients
Thickening agents :-
Flour
Cornstarch
Arrowroot
Instant starch
Bread crumbs
Mother Sauces
The five basic sauces are known as mother sauces, or grand sauces. These sauces
are all made by combining a liquid with a thickening agent. Compound sauces are
made from these mother sauces. For example, a mother sauce such as béchamel
forms the basis for an additional five sauces.
Grand or Mother Sauces

Bechamel– milk and white roux

Velouté – veal, chicken or fish stock and a white roux
Brown or Espagnole – brown stock and brown roux
Tomato– stock and tomatoes
Hollandaise– eggs, butter and lemon

-
Liquid food especially with a meat, fish, or vegetable stock as a base
and often containing pieces of solid food.
Something (such as a heavy fog or nitroglycerin) having or
suggerendo la consistenza o le qualità nutrizionali della zuppa.

Types of soups:
Clear soups
Thick soups
Vegetable soups
Puree soups
 Cream soups

The pie floater is an Australian dish particularly common in Adelaide. It consists of

a meat pie in a thick pea soup, typically with the addition of tomato sauce.

Beef consommé
Appearance and presentation:-The resulting concoction is a clear liquid that
has either a rich amber colour (for beef or veal consommé) or a very pale
yellow color (for poultry consommé). ... Consommés are usually served
piping hot because they tend to cool down more quickly than other soups and
form a gel.
Freshness indicators: -The freshness indicator uses a new technology to
gradually changes colour until it signals the end of the product's freshness.
Quality indicators: - It depends on the color of soups and ingredients
Nutritional value: - Nutrition
120
3g
Cholesterol 20mg
Sodium 880mg
9g
Fiber 1g
4g
14g
Vitamin A 60%
Vitamin C 6%
Calcium 4%
Iron 10%
 Taste profile: - It has a thicker consistency than beef broth does too, making
it is more ideal for soups and stews
Texture profile: - consommé a gelatinous texture when set to cool

Béchamel Sauce
Appearance and presentation: -Béchamel sauce is a silky white sauce made
from milk and thickened with butter and flour. It is one of the five
mother sauces used in French cuisine, meaning it is a base used for other, more
complex sauces such as Mornay or Alfredo.
-
Quality indicators: -Fawn colored, smooth and thin. Creamy white, smooth
and thin

Nutritional value
2.5g
Trans Fat 0g
Cholesterol 10mg
Sodium 85mg
10g
Sugars 6g
Protein 4g
Vitamin A 2%
Calcium 15%
Silky cream sauce
Texture profile:- It is a smooth
 ASSESSMENT 3
The following stocks for use in different recipes:
Brown beef stock: Brown stock is made from either beef, veal, chicken, or
game. It gets its color from roasting the ingredients without water, in a hot
oven. The browned bones, mirepoix, and tomatoes or tomato product
combine to give a brown stock its color. This mixture is then transferred to a
stockpot and simmered along with water and herbs.

Chicken stock: A white stock is made from chicken, beef, veal, or fish bones.
simmered with vegetables. White stock is generally colorless while it is
 To keep the stock as clear as possible, you may blanch the bones.
before adding them. However, some chefs think doing so causes flavor to be
lost.

Fish stocks: Fish stock is made by slowly cooking the bones of lean fish or
shellfish. The procedure to make fish stock is the same as to make a white
stock, although the cooking time for fish stock is shorter. If lemon juice or other
acids are added to the water, the result is a flavorful liquid called a fumet.
fumet is more strongly flavored than regular fish stock since it is reduced by
50%.

Vegetable stocks:- Vegetable stocks, which do not include meat products, are
an important addition to many healthful dishes. In addition, vegetable stock
forms the base for many vegetarian and vegan dishes. The basic ingredients of a
Vegetable stock consists of vegetables, herbs, spices, and water. Proportions and kinds of.
vegetables will vary with different recipes. Vegetable stock needs to be simmered
only 30 to 45 minutes.

Cultural Background of Sauces

Béchamel: -Bechamel Sauce was invented by Duke Philippe De Mornay
(1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the
1600s. Bechamel Sauce is a variation of the basic white sauce of Mornay.
He is also credited with being the creator of
Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto.
Hollandaise or béarnaise: - Its origins are said to be based on a sauce made
for the King of the Netherlands' visit to France, hence the name.
With hollandaise on hand, add shallots, pepper, tarragon, and chervil to
 make béarnaise, with its origins in the Bearn province of France, a delight
top steak fries
Coulis: -In old English cookbooks, the word "cullis" is found but this has
fallen into disuse and "coulis" has taken its place. At one time, coulis were
sauces and also the juices which flowed from roasting meat. Some cooks
called liquids purees coulis, but only those prepared with chicken, game,
fish, crustaceans, and some vegetables.
Jus: -place of originFrance
Jus was originally an inventive way of repurposing the deglazed pan juices of
the roast into a minimalist sauce, but in modern parlance the term jus has
This refers to any meat-based sauce, clear and thin, from which the
debris of other flavoring agents has been strained off.
Chicken and fish veloute: -Velouté was one of the four original
Mother Sauces as defined by Chef Marie-Antoine Carême in the early 19th
century. The sauce itself seems to pre-date Carême, and a version of it was
included in François Pierre de la Varenne's massively influential book, The
French Cook in 1651
Mayonnaise based sauce: -Most authorities believe the first batch of this
a mixture of egg yolks, oil and seasonings was whipped up to celebrate the
1756 French capture of Mahon, a city on the Spanish Isle of Minorca, by
forces under Louis-Francois-Armand de Vignerot du Plessis, duke of
Richelieu (1696-1788). The Duke, or more likely, his personal chef, is
credited with inventing mayonnaise, as his chef created a victory feast that
was to include a sauce made of cream and eggs. Realizing that there was
no cream in the kitchen, the chef substituted olive oil for the cream and a
A new culinary creation was born.
• Demi-glace: The basic recipe for demi-glace comes from the father of
French cooking Auguste Escoffier, but then, so do most recipes, as he's the
chef who codified the standard French recipes in the early 1900s
Tomato-based sauce: -1812 Enter the tomato. The first known
The published tomato ketchup recipe appeared in 1812, written by a scientist.
 and horticulturalist, James Mease, who referred to tomatoes as 'love'
apples. His recipe contained tomato pulp, spices, and brandy but lacked
vinegar and sugar.

The following soups (both hot and cold)

Clear:-A clear soup is made from clear stock or broth. Clear soups are
not thickened. Broth, sometimes called a bouillon, is made from
simmered meat and vegetables. Vegetable soup is made from a clear
stock or broth that has been seasoned and may include meat,
Broth: Also known as bouillon, is a savory liquid made of water
which bones, meat, or vegetables have been simmered. It can be eaten
alone, but it is most commonly used to prepare other dishes, such
as soups, gravies, and sauces.
Puree: -Soups that are thickened by grinding the soup’s main ingredient
in a food processor or blender are called purées. Split pea, navy bean,
and butternut squash soup are examples. These hearty soups are filling
and are sometimes served as a main course. Purées may contain milk or
cream.

Cream: -A cream soup is a velvety-smooth, thick soup. Cream soups are

made with cooked vegetables that are sometimes puréed. Purée-ing soup
requires the vegetables to be cooked to a tender consistency so that they are
easily folded into the soup. To fold means to stir in gently. Cream soups
may also be made with rich chicken broth.
Prepare the above sauces and soups for at least six different
customers
-
Béchamel Sauce

Ingredient Method
 4 quarts of milk In a saucepan, heat the milk with
the clouted onion, and simmer for
1 each clove of onion, cut in half 10 minutes.
In another saucepan, heat the clarified
6oz. Clarified butter butter over moderate heat.
Gradually add flour to the
6 oz. all-purpose flour, sifted butter to make a blonde roux.
Using a spoon, mix the roux
Salt and ground white pepper, to thoroughly, and cook it
approximately
taste
5 to 6 minutes. Remove from the heat, and
cool slightly.
Nutmeg, to taste Remove the onion studded from the milk.
Gradually add the hot milk to
the roux, whisking constantly.
Heat to a boil. Reduce to a
simmer. Simmer for 20
minutes or until the proper
flavor and consistency is
achieved.
Season to taste.
Strain through a fine chinois
into a suitable container.
Hold at 135°F (57°C) or
above, or cool to an internal
41°F (5°C)
or below. Label, date, and
refrigerate.
Reheat to 165°F (74°C) for 15 seconds.

-
Ingredient Methods
 3 lbs. lean ground beef In a mixing bowl, combine the lean
ground beef, mirepoix, tomato
2 pts. Tomato purée purée, herbs, spices, salt, and white
pepper to taste. Mix the egg whites
16 each Black peppercorns and meat mixture until blended.
Refrigerate for one hour.
6 each Bay leaves
In a pot, blend the cold
3 oz. Parsley stems beef stock with the above
clarifying ingredients.
1½ tsp. Thyme leaves Salt
Place on moderate heat. Carefully
and pepper to taste
watch the clarifying ingredients to
10 each Egg whites, slightly make sure they do not scorch. Stir
whipped occasionally, until a raft forms.
Then stop stirring.
5 gal. Cold brown beef stock, or
strong beef broth Simmer the soup for 1½ hours or
to the desired strength, making
Mirepoix
sure the raft does not break or
12 oz. Onion, peeled, cut brunoise sink. Remove the first cup of
consommé through the spigot,
2 lbs. Carrots, washed, peeled, cut and discard.
brunoise
In a chinois lined with four to five
4 stalks celery, washed, trimmed layers of wet cheesecloth, slowly
cut brunoise
strain the liquid into a soup insert,
2 pts. Tomato purée separating the clarifying ingredients
from the liquid. Hold at 135°F
(57°C) or above.
Adjust the seasonings. Remove
all of the fat from the consommé,
and serve very hot with the
appropriate garnish.
Cool to an internal temperature of
41°F (5°C) or below.
Reheat to 165°F (74°C) for at least
15 seconds.
 Respond to special customer requests and dietary requirements
Always check with management or the kitchen to determine whether or not
specific stated dietary request can be accommodated or not.
Make doubly sure that those preparing the dish know the specific dietary
requirement that have been requested
Never assume that the kitchen can accommodate dietary needs.
patrons, even if you have accommodated similar requests in the past.
Double check with the kitchen even if you pick up a dish for service.
Ask them if they have prepared the food as requested and obtain positive confirmation.
confirmation before taking the dish to table.
In many cases, customers with special dietary needs can be accommodated.
simply by suggesting healthy foods
Use the following products/agents:
Thickening agents:
Roux
Liason
White wash
Maine butter
Corn starch
• Clarifying agents: - clarifying is the process of removing impurities from
liquid such as melted butter, meat stock, or vegetable stock. This is usually
accomplished by skimming the surface of the liquid as it is heated. An
An agent can be added to aid in clarifying. The most common agent is egg.
whites, but things like beef blood
• Flavouring agents: - Flavouring agents are key food additives with
hundreds of varieties like fruit, nut, seafood, spice blends, vegetables and
 wine which are natural flavoring agents. Besides natural flavors there are
chemical flavours that imitate natural flavours.
• Convenience products:-Convenience foods can include products such as
candy; beverages such as soft drinks, juices and milk; nuts, fruits and
vegetables in fresh or preserved states; processed meats and cheeses; and
canned products such as soups and pasta dishes.