LG-THHCFP0291A Prepare Sauces (Revised)

LG-THHCFP0661A PREPARE SAUCES
LEARNER GUIDE
PREPARE SAUCES
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright . Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
*** 2010 ***

Version 2 LRDU JUNE 10

TABLE OF CONTENTS
PAGE
Introduction..........................................................................................................................................2
Welcome.......................................................................................................................................2
This Competency Unit................................................................................................................2
Before you start...........................................................................................................................3
Planning your learning programme..........................................................................................3
Self-Assessment Checklist..........................................................................................................4
Using the Computer and Other Resources...............................................................................6
Method of Assessment................................................................................................................7
Quality Assurance.......................................................................................................................7
Element 1: Prepare sauces required in menu items.................................................................8
Self-Assessment Checklist........................................................................................................20
Element 2: Store sauces............................................................................................................21
Self-Assessment Checklist........................................................................................................24

LG-THHCFP0661A
PREPARE SAUCES
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency Prepare sauces. This is just one of a number
of Learner Guides produced for the Hospitality skills stream of the Tourism and Hospitality Industry,
and it is designed to guide you, the learner, through a series of learning processes and activities that will
enable you to achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0661A, which is
one of the basic building blocks for the National Vocational Qualification of Jamaica (NVQ-J)
certification within the industry. Please refer to your Learners Handbook for a thorough explanation
of standards and competencies, and how these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and assessment instrument for a better
understanding of what is required to master the competency.
This Competency Unit
Prepare sauces addresses the knowledge, skills and attitudes requirements to effectively prepare
sauces. There are three main areas or elements, which have been reorganized for presentation:
Element 1: Prepare and store stocks, glazes and essences
Element 2: Store sauces
Element 3: Reheat sauces
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge, skills and
attitudes for preparing sauces.
Version 2 LRDU JUNE 10 2

Before you start
Before you start this Learner Guide, you need to:
a. Obtain a Learners Logbook. You will use it to record evidence of your new skills/competence.
As you demonstrate your new skills, record your activities and have your learning facilitator sign
off on them. This will allow you to provide evidence of your competence when you are being
assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the correct
safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner Guide (see below)
Planning your learning programme
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through each one you will be able to find out which aspects of the
elements you have already mastered and which ones you already have and which you will need to pay
more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the Yes or No box.
You should do this exercise now.

Self-Assessment Checklist
Prepare sauces
Element 1 Prepare and store stocks, glazes and essences Yes No
1. I can produce a variety of hot and cold sauces according to

Enterprise standards ( ) ( )
2. I can use ingredients and flavouring agents according to

standardized recipe of the enterprise ( ) ( )
3. I can use a variety of thickening agents appropriately ( ) ( )
4. I can make derivatives from mother sauces correctly ( ) ( )
5. I can reheat sauces according to standardized recipe

requirements ( ) ( )
Element 2 Store Sauces Yes No
1. I can store sauces correctly ( ) ( )
Element 3 Reheat Sauces Yes No
1. I can reheat sauces according to standardized recipe

How did you do?
If you ticked all or most of the Yes boxes, then you might not need to go through the entire guide.
Ask your learning facilitator to assist you in determining the most appropriate action you should take.
If you ticked a few of the Yes boxes or none at all then you should work through all of the guide, even
though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the planning
process.

How to use this Learner Guide
This Learner Guide is designed to assist you to work and learn at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
Check your progress at each checkpoint to ensure that you have understood the material
Observe the icons and special graphics used throughout this guide to remind you of what you have
to do and to enhance your learning. The icons and their meanings are as follows:
Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this competency
unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.

Ask your learning facilitator for help if you have any problems with the interpretation of the contents,
the procedures, or the availability of resources.
Complete each activity as you come to it. If the activity requires you perform an actual task, be
sure to tell your learning facilitator when you get to that activity so that he/she can make any
arrangements, if necessary.
Get your learning facilitator to sign and date the Learners Logbook when you have completed an
activity.
Complete the self-assessment checklist at the end of each section or element.
When you have worked through all elements of the guide, and when you can tick every Yes box, you
are ready for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your learning
facilitator to assist you with locating these resources. If you are getting your training in an institution,
there may be a library and a computer laboratory. If this is not the case, visit the local library and find
out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be able to show
you how to use these resources.
Please note that in many of your activities you have been referred to information on the Internet. This
is because the Internet has a vast amount of information that can help you in acquiring the particular
competencies. We would like to advise you, however, that we cannot guarantee that all the sites will be
available when you need them. If this happens, ask your learning facilitator to assist you with locating
other sites that have the information you require.

Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this competency.
This may be in a real workplace or a simulated situation that accurately relates to the work situation.
Your competency assessment will also encompass those critical employability skills, which you must
acquire as you perform the various tasks. You are advised to consult the associated competency
standard for further details relating to the assessment strategies.
These employability skills may include your ability to:
Collect, analyze and organize information

Communicate ideas and information
Plan and organize activities
Work with others and in a team
Use mathematical ideas and techniques
Solve problems
Use technology
Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the opportunity
to document their concerns pertinent to the various aspects of the guide. Such concerns will assist in
the review process of the learner guides. Users are encouraged to cut out the form, complete and
submit same to the address provided.
You may now start your learning. Have fun while you work!

ELEMENT 1: PREPARE SAUCES REQUIRED IN MENU ITEMS
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
prepare sauces required in menu items. Your learning facilitator is there to assist you with the various
activities, so that on completion you should be able to:
1. Produce a range of hot and cold sauces to enterprise standards

2. Use ingredients and flavouring agents according to standardized recipe or enterprise
3. Use a variety of thickening agents appropriately
PREPARING HOT AND COLD SAUCES
Hot Sauces
A sauce is a thickened
liquid used to flavour and
enhance foods.
A sauce may be used to add: moistness, flavour and richness to foods.
Hot sauces are divided into two groups, mother or leading sauces and small or compound sauces.
The five classic mother sauces are bchamel, veloute, espagnole (brown), tomato and hollandaise.
Except for hollandaise, leading sauces are rarely served as is; more often they are used to create the
many small sauces.
Bchamel
Bchamel sauce is the easiest mother sauce to prepare. Traditionally, it is made by

adding heavy cream to a thick veal veloute. Today, however, the sauce is almost
always made by thickening scalded milk with roux and adding seasonings.
Fig 1: Bchamel Sauce
Veloute Sauce

Veloute sauce is made by thickening a white stock or fish stock with roux. A properly made veloute
should be rich, smooth and lump free.
Espagnole (Brown Sauce)
The mother sauce of the espagnole or

brown sauce family is full-bodied and rich. Demi-glace and jus lie are
This sauce is made from brown stock to intermediary sauces used to create
which brown roux, mirpoix and tomato small sauces of the espagnole
have been added. This sauce is usually used family
to make demi-glace or jus lie.
Fig 2: Espagnole
(Brown Sauce)
Tomato Sauce
Classic tomato sauce is made from tomatoes, vegetable seasonings and white
stock and thickened with a bold or brown roux. Most tomato sauces are no
longer thickened with roux; they are created from tomatoes, vegetables, spices,
herbs and other flavouring ingredients simmered together and pureed.
The tomato sauce should be flavourful, rich and thick. You should ensure that
the herbs and spiced add flavour without being too pronounced.
Fig 3: Tomato Sauce
Hollandaise
Hollandaise and the small sauces derived from it are emulsified sauces. Egg yolks are used to emulsify
warm butter and a small amount of water, lemon juice and vinegar. A properly made hollandaise is
smooth, buttery, pale, lemon-yellow coloured and very rich.
Refer to: Food Preparation Video, Stocks, Sauces And Gravies; Vocational Media
Associates
Gisslen Wayne, (2007). Professional Cooking, 6th edition, John Wiley and Sons Inc
Hause Alan, Lambensky Sarah (2007), On Cooking; 4th Edition Prince Hall Inc

CHECKPOINT
You should review the reference material as this will assit you in
answering checkpoint questions.
What are the five leading sauces?

What are the main ingredients used to create a bchamel sauce?
Outline the difference between the velout and hallandise sauces
State the dishes for which the tomato sauce is appropriate
Why is it important to keep preparation and cooking areas hygienic?
Why are time and temperature important in preparing and cooking
sauces?
Why are sauces served with foods?
ACTIVITY
You will be required to do further research on the five mother sauces.
You should ask your learning facilitator to demonstrate the correct

preparation techniques for each of the mother sauces. Following the
demonstration you will be required to work in groups of two to practice
preparing each sauce. You facilitator should assess you performance and
give feedback.
Additionally you should capture images of your creation for your

scrapbook.
Follow recipes carefully and pay close attention to detail.

Cold Sauces
Cold Sauces - Cold sauces are usually used on salads in the form of dressings. Most of these sauces are
based on either a mixture of oil and vinegar, called vinaigrette, or mayonnaise or other emulsified
products.
Vinaigrette Dressing - Also known as French dressing, simple vinaigrette is a temporary emulsion of
oil and vinegar seasoned with salt and pepper.
Mayonnaise Based Dressing Mayonnaise - based dressings are dressings that use mayonnaise as a
base, with other ingredients added for flavour, colour and texture. These ingredients include: dairy
products, (especially butter, milk and sour cream), vinegar, fruit juices, vegetables, and spices.
Emulsified Vinaigrette Dressing - Emulsified vinaigrette is standard vinaigrette emulsified with whole
eggs. This dressing is usually thinner and lighter than a mayonnaise based dressing and heavier than
basic vinaigrette.
CHECKPOINT
How is an emulsified vinaigrette dressing different from a vinaigrette

dressing?
What are the main contamination threats when preparing sauces?
ACTIVITY
You will be required to create at least two of the cold sauces examined in
this guide. You can ask you learning facilitator to provide guidance as
necessary and to provide feedback on your performance.
You should ensure that you create the sauce that is most appropriate for the
main ingredient it is suppose to accompany.
Refer to: Gisslen Wayne, 2007, Professional Cooking, sixth edition, John Wiley and Sons Inc

INGREDIENTS AND FLAVOURING AGENTS
Most sauces are made using three basic ingredients:

1. A liquid, the body of the sauce
2. A thickening agent
3. Seasoning and flavouring ingredients
You should learn how to prepare these ingredients and combine them correctly to make the desired
sauce.
Liquid
The base or body of the sauce is provided by the liquid ingredient. The five leading sauces or mother
sauces are each built on a liquid ingredient or base.
Base Liquid Mother Sauce
Clarified butter Hallondaise

Tomato and stock Tomato sauce
Milk Bechamel
Brown stock Espagnole (brown stock)
White stock (chicken, veal fish) Veloute sauce
The most common sauces are the ones made for stock. The quality of the sauce is dependent on the
quality of the base stock used in its development.
Thickening Agent
You should ensure that the sauce is thick enough to cling lightly to foods. Gelatinization is the process
most commonly used to thicken sauces. This is the process by which starch granules absorbs moisture
and thickens when heated in a liquid. Flour and cornstarch are the main starches used to thicken sauces.
You should ensure that sauces are used appropriately to ensure sauces are:
Lump-free
Is not pasty
Has the correct consistency
Will not separate or break
Flavouring Ingredients
The liquid provides the basic flavour to the sauce, however, other ingredients are added to provide
variation and give character to sauces.

THICKENING AGENTS
As stated earlier most sauces are thickened by gelatinization starches.
Gelatinization is the process by Gelatinization may sound easy but you need practice to produce
which starch granules absorb a good sauce.
moisture when placed in a
liquid and heated. Commonly used thickening agents include: roux, cornstarch,
arrowroot, beurre mani and liaison.
Roux
Roux is the principal means used to thicken sauces. It is a combination of equal

parts, by weight of flour and fat, cooked together to form a paste.
Fat
The fats used in making roux include:
Clarified butter due to its flavour clarified butter is the preferred fat for the finest sauces
Margarine this is often used as a substitute for butter because it is cheaper. The flavour of the
butter is superior however; as such butter makes a finer sauce.
Animal fats lard, chicken fat and beef drippings are used when appropriate for sauce, these can
enhance the flavour of sauce if used appropriately
Vegetable oils and shortening even though vegetable oils and shortening can be used for roux
they are not the preferred ingredient as they add no flavour.
Types of Roux
White Roux This roux used in white sauces and dishes where little or no colour is desired. White roux
is cooked only briefly and should be removed from the heat as soon as it develops a frothy bubbly
appearance.
Blond Roux - Cooked slightly longer than white roux, blond roux should begin to take on a little colour
as the flour caramelizes. It is used in ivory coloured sauces such as veloute.
Brown Roux - This is cooked until it develops a darker colour and a nutty aroma and flavour. Brown
roux is used in dark sauces.
Cornstarch

Cornstarch, a very fine powder, is a pure starch derived from corn. It is used widely as a thickening
agent in hot and cold sauces. Liquids thickened with cornstarch have a glossy sheen.
You should follow recipes carefully as products made with cornstarch should not be reheated.

Arrowroot
Arrowroot, derived from the roots of several tropical plants, is similar in texture,
appearance and thickening power to cornstarch, and is used exactly in the same
manner.
Beurre Manie
Beurre Manie is a combination of equal amounts, by weight, of flour and soft whole butter. The flour
and butter are kneaded together until smooth. The mixture is then formed into pea-sized balls and
whisked into a simmering sauce. The butter has the added benefit of adding flavour and giving sheen
to the sauce when melted.
Liaison
Unlike the thickeners already described, a liaison does not thicken a sauce through gelatinization. A
liaison is a mixture of egg yolks, and heavy cream. It adds richness and smoothness with minimal
thickening.
You should take special care when adding liaison to hot liquid because if egg yolks coagulate, this
could curdle the sauce.

CHECKPOINT
How is roux different from Beurre Manie?

What are the main ingredients in sauces and how does each ingredient
contribute to the sauce?
Differentiate between the types of roux and state the appropriate use of
each
Why is it necessary to learn to thicken a sauce using roux without
making lumps?
ACTIVITY
Ask your learning facilitator to demonstrate the production of roux, liaison

and beurre manie.
In groups of two produce these thickeners according to establish standards.

Ensure that the appropriate ingredients are used and ask your facilitator to
give feedback.
Always clean and sanitize utensils and tidy your work area to ensure high quality is maintained and
accidents are minimized.
Mizer, David A. (2000) Food Preparation for the Professional, 3rd edition. Wiley
Hamlyn, 2002, The Complete Cook, Octopus Publishing Group Ltd
Culinary Institute of America, 2002, The Professional Chef, 7th Edition, John Wiley & Sons Inc

DERIVED SAUCES
A large variety of small or compound sauces are derived from the leading or mother sauces. As noted
earlier leading or mother sauces are the foundation of a number of small sauces. The five leading
sauces are bchamel, tomato, velout, hollandaise, and espagnole.
A small sauce may be named for its ingredients, place of origin or creator and some are used with a
variety of dishes; while others are used for specif foods. The more popular small sauces are outlined
below.
The Bchamel Family
Bchamel
Cream Cheddar Mornay Nantiua Soubise
The Veloute Family
Fish Veloute
Bercy Cardina Nonmandy
Chicken or Veal Veloute
Allemande (liaison) Supreme (Cream)
Aurora Horseradish Mushroom Poulette Ivory Hungarian
A veloute sauce made from veal or chicken stock is usually used to make one of two intermediary
sauces allemande and supreme from which many sauces are derived.

The Espagnole (Brown Sauce) Family
Brown Stock
Glaze de Viand Brown Sauce Jus Lie
Marcand de Vin Chasseu Chatenbriand Mushroom Robert Port
The Tomato Sauce Family
Tomato Sauce
Creole Spanish Milanaise
The Hollandaise Family
Hollandaise
Bearnaise Girmond Mousseline Maltaise

CHECKPOINT
You should further examined the main types of leading and small sauces by
reading the reference material and material from other sources to which you
may have access. Having done the check your knowledge of:
The main ingredients used to create a Creole and Spanish
List at least two small sauces from each group of mother sauces
The ingredients in the small bchamel sauces (cream sauce, cheese,
mornay, nantua and soubise)
What are four small sauces derived from hollandaise
What is the danger zone?
What are some of the steps that can be taken to prevent cross-
contamination when preparing sauces?
ACTIVITY
Ask your learning facilitator to assist you in preparing a range of small

sauces according to established standards.
Remember to:
Avoid the temperature danger zone
Keep food preparation areas hygienic
Cool sauces rapidly
Dispose of waste in an hygienic manner
Take steps to prevent cross-contamination
You have looked at various derived sauces. Now if you were asked to prepare a Creole sauce or
Spanish sauce could you do this? If your answer is no, then you will need to review the reference
material.
To guard against food borne illnesses hollandaise based sauces should never be held for more that
1 hours.
Upon demonstration by your learning facilitator or in your readings you will find that sauces are easy to
prepare and in a lot of cases entail adding seasons and garnishes to mother sauces.

Mizer, David A. (2000) Food Preparation for the Professional, 3rd edition. Wiley
Culinary Institute of America, 2002, The Professional Chef, 7th Edition, John Wiley & Sons Inc
ARE YOU READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, do the following Self-Assessment to see if you have fully
grasped all the components.
Checklist 1 Yes No
1. I know how to produce a variety of hot and cold sauces to

enterprise standards ( ) ( )
2. I can use ingredients and flavouring agents according to

standardized recipes of the enterprise ( ) ( )
3. I know how to use thickening agents appropriately ( ) ( )
4. I can make derivatives of mother sauces ( ) ( )
Checklist 2 Yes No
1. A variety of hot sauces and cold sauces are prepared to

enterprise standards ( ) ( )
2. Ingredients and flavouring agents are used according to

standardized recipe of the enterprise ( ) ( )
3. A variety of thickening agents are used appropriately ( ) ( )
4. Derivatives from mother sauces are correctly made ( ) ( )

ELEMENT 2: STORE SAUCES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
prepare sauces required in menu items. Your learning facilitator is there to assist you with the various
activities, so that on completion you should be able to:
1. Store sauces correctly

2. Reheat sauces to standardized recipe requirements
STORING HOT SAUCES
Sauces are known as high-risk foods. They provide nutrients that bacteria need to grow. If stored
incorrectly, these sauces provide optimum conditions for growth. Rapid cooking and correct
temperature control are important to prevent food poisoning. The danger zone for sauces is between
5C-60C. You should ensure that the total time in the danger zone, including cooling and reheating
times is less than two hours.
You should always cool all sauces quickly, and store in a refrigerator. Make sure you divide the sauce
preferably in 5 litre plastic, stainless steel or china containers. Dont forget to label the contents, record
the date before you store, and keep the sauce away from uncooked foods.
Storage:
You should store all sauces with the exception of the butter based emulsion sauces below 4C
Ideally sauces should be stored for less than a week
Ideally storage time for frozen sauces should be under three months, however, storage times
should not exceed six months
Sauces should be stored in sanitized containers
Al containers should be dated and labeled and records should be kept of what is stored

STORING COLD SAUCES
Cold sauces should be stored in a cool place away from extreme temperatures in airtight containers. If
mayonnaise is used it must be allowed to return to room temperature before stirred; this is to prevent
separation.
General Hygiene
Hold hot sauces for no more than 1 hours; discard sauce after this time period has elapsed
Never mix an old batch of sauce with new batch
Use stainless steel containers for sauces containing acids, for example, hollandaise. Never hold in
aluminum containers
Prepare sauces as close to service time as possible
CHECKPOINT
What are some of the hygiene factors that should be considered when
storing sauces?
How can cross contamination be prevented when storing sauces?
What are the appropriate storage temperatures for sauces?
ACTIVITY
Ask your learning facilitator to demonstrate the correct procedure for

storing hot sauces. Based on that demonstration, store a hot sauce that you
have made, making sure it is stored to industry standards.
Follow health safety and hygiene procedures when storing sauces.


REHEAT SAUCES
Reconstitute the process of

reheating sauces, stocks or soups in
order to make them ready for use.
Sauces may be made before service, and as such they may need to be stored and reheated at storage
time. You should take certain precautions when reheating sauces:
Reheat as quickly as possible, stirring frequently

Do not overheat sauces as this may cause burning
Hot sauces should be held above 60C during service
Reheated sauce must be discarded at the end of service
Flour and roux based sauces may need to be adjusted with modified starch when reheated
You can reheat sauces by boiling a little stock, adding the sauce and continuing boiling for 5 minutes.
The stock helps to prevent the sauce from burning.
N.B. Never leave any utensils in the sauce and never reheat sauces and soups more than once
Refer to: Catering and Hospitality Food Preparation and Cooking: Cooking unit, 2nd
edition, Unit 2 ND4.
Gisslen Wayne, 2007, Professional Cooking, sixth edition, John Wiley and Sons Inc
ACTIVITY
Under the supervision of your learning facilitator, reconstitute a sauce that

has been stored.

ARE YOU READY TO TEST YOUR COMPETENCY?
Now that you have completed this element do the following Self-Assessment to see if you have fully
grasped all the components.
Checklist 1 Yes No
1. I know how to store sauces correctly ( ) ( )
2. I know how to reheat sauces according to standardized recipe

Checklist 2 Yes No
1. Sauces are stored correctly ( ) ( )
2. Sauces are reheated according to standardized recipe


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LG-THHCFP0661A PREPARE SAUCES

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

*** 2010 ***

Version 2 LRDU JUNE 10

Element 1: Prepare sauces required in menu items.................................................................8

Element 2: Store sauces............................................................................................................21

Version 2 LRDU JUNE 10

This Competency Unit

Element 1: Prepare and store stocks, glazes and essences

Element 2: Store sauces

Element 3: Reheat sauces

Version 2 LRDU JUNE 10 2

Before you start

Before you start this Learner Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner Guide (see below)

Planning your learning programme

Version 2 LRDU JUNE 10 3

Element 1 Prepare and store stocks, glazes and essences Yes No

1. I can produce a variety of hot and cold sauces according to

2. I can use ingredients and flavouring agents according to

3. I can use a variety of thickening agents appropriately ( ) ( )

4. I can make derivatives from mother sauces correctly ( ) ( )

5. I can reheat sauces according to standardized recipe

Element 2 Store Sauces Yes No

1. I can store sauces correctly ( ) ( )

Element 3 Reheat Sauces Yes No

1. I can reheat sauces according to standardized recipe

How did you do?

Version 2 LRDU JUNE 10 4

How to use this Learner Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Complete Assessment Exercise

Version 2 LRDU JUNE 10 5

Complete the self-assessment checklist at the end of each section or element.

Using the Computer and Other Resources

Version 2 LRDU JUNE 10 6

These employability skills may include your ability to:

Collect, analyze and organize information

Version 2 LRDU JUNE 10 7

ELEMENT 1: PREPARE SAUCES REQUIRED IN MENU ITEMS

1. Produce a range of hot and cold sauces to enterprise standards

PREPARING HOT AND COLD SAUCES

A sauce may be used to add: moistness, flavour and richness to foods.

Bchamel sauce is the easiest mother sauce to prepare. Traditionally, it is made by

Fig 1: Bchamel Sauce

Version 2 LRDU JUNE 10 8

Espagnole (Brown Sauce)

The mother sauce of the espagnole or

Fig 3: Tomato Sauce

Version 2 LRDU JUNE 10 9

What are the five leading sauces?

You will be required to do further research on the five mother sauces.

You should ask your learning facilitator to demonstrate the correct

Additionally you should capture images of your creation for your

Follow recipes carefully and pay close attention to detail.

Version 2 LRDU JUNE 10 10

How is an emulsified vinaigrette dressing different from a vinaigrette

Version 2 LRDU JUNE 10 11

INGREDIENTS AND FLAVOURING AGENTS

* 2010 *