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D1.HCC.CL2.17
Trainee Manual
Prepare stock and
sauces
D1.HCC.CL2.17
Trainee Manual
Project Base
Acknowledgements
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2013
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Prepare_stock_&_sauces_Final
Table of Contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Recommended reading................................................................................................... 71
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Trainee Manual
Prepare stock and sauces
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Trainee Manual
Prepare stock and sauces
Introduction to trainee manual
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Trainee Manual 1
Prepare stock and sauces
Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading „Unit
Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into „Elements‟ and
„Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The „Performance Criteria‟ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them „nominal‟ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
„Assessment Matrix‟. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Prepare stock and sauces
Unit descriptor
Unit descriptor
Prepare stock and sauces
This unit deals with the skills and knowledge required to Prepare stock and sauces in a
range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.17
Nominal Hours:
30 hours
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Unit descriptor
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Prepare stock and sauces
Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
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Assessment matrix
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Glossary
Glossary
Term Explanation
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Glossary
Term Explanation
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Prepare stock and sauces
Element 1: Prepare stocks as required for dishes on enterprises menus
Element 1:
Prepare stocks as required for dishes
on enterprises menus
1.1 Identify ingredients required to make stock
type from standard recipes
Introduction
What is a ‘stock’?
Stocks are used throughout the culinary world as the
basic liquids used in cooking dishes for human
consumption.
Stock is a flavoured and aromatic liquid.
These are the basis of all sauces and soups used in the kitchen. Casseroles and braises
will also have stocks added for extra flavour.
From these basic stock basic „mother sauces‟ will be made and derivatives sauces will be
made from the mother sauces.
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Some stocks can be made in 20 minutes cooking time while others may take 8-12 hours
to extract the flavours and structural ingredients that are required in a good stock.
What is required in a good stock?
Flavour
Clarity
Structural component attributes.
Structural component attributes is the gelatine that is acquired from the collagen.
When collagen is cooked in water for long periods of time it will break down and dissolve
into the liquid and form gelatine.
This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine to
liquid will determine the density of the gel and how hard the liquid will set.
Flavour is extracted from the flesh that is still attached to the bones, when bones are
used and also from the extras that are used to make stocks.
Extras might include vegetables and aromatics which are added for their flavour and
aroma attributes.
Clarity is the purity that can be obtained when some stocks are made and correct
processes have been followed. If boiled too much rather than just poaching calcium can
leach from bones and so „cloud‟ the stock making the stock unclear.
A clear stock has a cleaner flavour. But not all stocks are clear.
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Element 1: Prepare stocks as required for dishes on enterprises menus
Other stocks
Vegetable stocks
Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from
kitchen to kitchen.
Game stocks
Carcasses of game animals and birds might be used to make stock for game sauce.
These tend to be roasted before being placed into pot with mirepoix, aromatics red wine
and water.
Master stocks
These are an Asian cooking liquids that can have secret ingredients but basic ingredients
might be chicken stock, soy sauce, cooking wine and aromatics like ginger, garlic,
cinnamon and lemon grass.
Sugar syrup of Stock syrup
Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the
pastry chef of head chef of the establishment.
Nominal sample is 1 part water and 1 part sugar.
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Convenience stocks
Convenience products are used as substitutes for freshly made products, i.e. soups,
stocks and sauces. They are meant to save labour and may save some food costs.
While they do not match the quality of freshly made products, they serve a purpose for
some larger institutions who appreciate the „convenience‟ of pre-made products.
Convenience products are particularly useful for ‘emergency’ situations.
Convenience stocks and boosters come in several forms, e.g. powder, granules, liquid
and blocks or cubes.
They are considered to be useful as a flavour additive, giving strength to a weak
flavoured stock or sauce.
From a quality perspective, they can tend to be high in salt and preservatives, which will
affect flavour, especially if the instructions are not followed.
If convenience products are being used in dietary cookery, the chef needs to check the
ingredients on the label to ensure they are suitable for a particular diet.
Convenience stocks are useful for establishments who do not have the facilities or
resources to produce their own stocks.
It should be noted, though, that there are very few commercial kitchens that would not
have the required facilities.
The main reason for using convenience products is the cost of ingredients and staff.
Quality convenience products have a legitimate place in the marketplace and industry.
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Cover with water and place on stovetop and bring to the boil, then turn down to simmer
for 2-3 hours on average.
Preparation:
Peel onions and chop roughly
Peel carrots and chop roughly
Wash celery, chop roughly
Wash excess blood off the chicken carcase
Place all into a pot and cover with water.
Beef Stock
Beef bones
Beef meat, trimmings and off cuts
Mirepoix
Herbs, usually thyme
Bay leaves
Peppercorns, black
Parsley stalks.
This can all be covered with water and brought to simmer for 8 - 9 hours. This is
considered a white stock.
If a darker stronger flavour is preferred then the ingredients are roasted in oven before
placing into stockpot.
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Fish Stock
Fish bones, from non oily fish is best
Onion
Fennel
Bay leaf
Peppercorns.
Fish bones are washed and everything is placed into a pot covered with water and
brought up to simmer temperature and cooked for just 20 minutes.
Some chefs will add:
Lemon juice
Dry white wine
Parsley stalks.
Game stocks
Same as for beef and chicken, but -
Stronger vegetable and aromatics can be used:
Juniper berries
Mushrooms, dried
Cloves
Rosemary
Sage.
This is just to impart a stronger flavour into stock to match the stronger richer flavoured
meats.
Vegetable stocks
Onion
Carrot
Celery
Leek.
Parsnip and fennel can be used but these are stronger flavours and care needs to be
used so they do not dominate the flavour.
Aromatics used:
Peppercorns
Bay leaves
Mushrooms
Parsley stalks, the leaves stain the liquid
Tomatoes.
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The base vegetables may be sweated off in a pot with butter to release flavours.
If a stronger flavour is preferred the vegetables can be roasted lightly in oven to colour.
All is placed into pot and covered with cold water then brought to the simmer.
Master stocks
Asian master stocks are mixtures of:
Water
Soy sauce
Sugar
Shaoxing or rice wine.
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Stock Syrup
This is the sweet stock used by pastry cooks. It has multiple uses in the kitchen.
Equal parts of water and sugar brought to the boil and cooled until required.
Aromatics can be used in base recipes but then these flavours are imparted into
everything in which it is used.
The ratio of sugar and water can be changed.
Some recipes have up to twice the amount of sugar and some as little as half.
This is all to do with flavour and preference of the cook.
Sweet stock syrups have a place in the main kitchen but not as much other meat based
stocks.
Aromatics that can be added to stock syrup:
Lemons
Oranges
Cassia
Cloves.
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Element 1: Prepare stocks as required for dishes on enterprises menus
When stock has come to the boil a grey scum will form on the surface.
This is the blood from the carcasses coagulating and rising to the top.
This needs to be skimmed off to prevent it breaking up and being re-absorbed back
into the liquid. This can make the stock cloudy.
Fish
Normally fish bones are rinsed in cold water to remove any surface blood.
Some people may choose to chop fish carcasses into smaller pieces, these will need to
be washed again as breaking of the spine will release more blood into the water as the
stock cooks.
Fish stocks are only cooked for approximately 20 minutes.
This time is counted from when it comes to the boil.
Instructions will say „bring to the boil‟
But then instruction say „do not boil‟ for extended periods.
Bring to the boil is just a point of reference. Heat as quickly as possible so improve
efficiencies. When boiling point is reached, turn heat down and simmer the stock for
required time.
There must always be movement.
The movement is required so impurities can rise to the surface. There they can be
skimmed off.
This applies to all stocks.
When required cooking time has elapsed the stocks need to be drained off reserving the
liquid and discarding the bones and aromatics.
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Element 1: Prepare stocks as required for dishes on enterprises menus
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
Student will be expected to make 4 basic stocks.
Write a report outlining all the requirements for each stock.
1.1 What ingredients that are going to be required to produce the selected stocks
1.2. Describe what is needed in the preparation and processing of the ingredient before
actual cooking of stock begins.
Peeling
Chopping
Sweating
Roasting
Sauté.
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Element 1: Prepare stocks as required for dishes on enterprises menus
Summary
Prepare stocks as required for dishes on enterprises menus
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Prepare stock and sauces
Element 2: Prepare glazes and essences
Element 2:
Prepare glazes and essences
2.1 Prepare glaze and essences
Glaze and essences are reduced stocks free of impurities.
A meat glaze or „jus‟ is produced in the following way.
After the basic stock is made it will be strained of all impurities.
This liquid is then placed into a pot and reduced further to approximately one tenth (1/10)
of the original amount of liquid.
This is done on the stove tops with the stock reducing slowly by simmering. As the stock
simmers residue will rise to the top and form in a „raft‟ that will gather on the surface.
The cook will „skim‟ this raft off with a ladle or spoon
so the impurities will not break off and go back into
the stock.
The flavour of these reducing liquids can be enhanced
with the addition of other aromatics such as wine and
herbs.
The herbs would be removed after a certain time to
reduce chance of overcooking and turning bitter.
Some beef stocks will be improved with the addition freshly roasted meats and fresh
aromatics. When cooked for several hours all solids are removed and the final reduction
of liquid continues.
When desired consistency is achieved, the glaze is cooled and stored until required.
Essence
In cooking an essence is a name given to a reduction of flavoured water that will not
thicken.
Vegetable essences of one or several vegetables that have been cooked and solids
removed. These will be clear as no solids have been allowed to stay in liquid.
Essence of pumpkin is obtained by cooking pumpkin in water with some salt and maybe
thyme.
Remove the pumpkin without the pumpkin breaking down, the starch will make the
essence cloudy, then reduce the water to a minimal amount.
Some vegetables can be cooked then skins removed and then pureed.
These can be similar to fruit coulis but is not a true essence.
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Element 2: Prepare glazes and essences
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
2.1 Outline in report or work plan of action also what will be needed to produce:
1 glaze
1 essence.
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Element 2: Prepare glazes and essences
Summary
Prepare glazes and essences
Glaze
Reduced stock free of impurities
Concentrated flavour used to enhance flavour of dishes.
Essence
No solids
So colour
Only the aroma of the ingredient
Difficult to achieve.
Expensive to produce.
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Element 3: Prepare sauces as required for dishes on enterprises menus
Element 3:
Prepare sauces as required for dishes
on enterprises menus
3.1 Identify ingredients required to make sauces
from standard recipes
Introduction
A sauce is a flavoured liquid that is served with a meat or
vegetable product.
The object or role of the sauce it to:
Lubricate the product
Add flavour and interest.
Some sauces carry the flavour of the meal as in a stew or
casserole.
Sauces can be served an as accompaniment to a grilled piece of meat so is flavoured to
compliment the flavour of the grilled meat.
Grilled red meat will be served with a „jus‟ of beef stock and red wine.
Demi glace
Jus
Red meats
Jus lie
Bordelaise
Veloute
Chicken
Supreme
Veloute
Fish White wine sauce
Beurre blanc
Seafood Veloute
Vegetables Béchamel
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Thickening agents are varied but the common component is starch. Starch has the ability
to absorb liquid and hold it in suspension.
Starch is found in wheat flour, maize flour (corn) and many vegetables like beans and
lentils.
Thickening agents
Mixture of wheat flour and butter that has been cooked together.
Roux White roux, fawn roux, brown roux. These are achieved through
prolonged cooking of the roux which turns the starch granules brown
the more they are cooked
Can be added to hot liquids and will emulsify with care to coat foods
Butter
giving a pleasing shine to the product
Mixture of cream and egg: mixed together then added to liquids hot
liquids off the heat will thicken the liquid.
Egg liaison
Must not be allowed to boil as it will split the liaison and egg will
separate out.
Modified Starches
The most common thickening agents for sauces are starches, both sweet and savoury.
Starch is a carbohydrate. Starch has the ability when mixed with water and exposed to
heat, the starch will open and absorb the moisture and hold that moisture in suspension.
This is referred to a starch gel.
Starch gel is not stable. Some of the moisture can leach out
but when heated that moisture will be re-absorbed back into
the suspension.
When freezing the moisture expands and fractures the
starch cell causing syneresis, leaching of moisture, from the
starch cell.
A modified starch has been treated either in the factory or
the plants DNA has been altered so the amylase portion of
the starch cell is able to hold onto the moisture so moisture
loss after thawing is avoided.
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Element 3: Prepare sauces as required for dishes on enterprises menus
Thickening agents
Liquids that have no natural thickening properties, thickening agents have to be added.
Starch
Starch is the best ingredient for this purpose because it has very little taste.
It is also added easily to sauces in water slurry or added directly to solids and absorbs
moisture from cooking process.
Liaisons
Liaisons of egg and cream are added after the product
comes off the heat or boil.
It is added at the last moment and the dish is not
normally able to be reheated as this will cause the egg to
separate or curdle. Liaisons are not used for dishes that
have to be re-heated at a later date.
Cream
Cream thickens as it is simmered. Simmer until it clings to the foods will leave a pleasing
coating on the food.
If too much reduction takes place all that is lost and fat is left. Re-hydrate with white stock
and resume the reduction to required consistency.
Thickened cream is cream of choice in most kitchens.
Remember; this is only 35% fat, reduction of 50% takes it to 70% fat. Any more reduction
leaves only fat. Moisture is needed in a good cream reduction sauce.
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Classic French brown sauce. Basis of many classical sauces such as demi
Espagnole
glace
Demi Glace Espagnole and Estouffade (brown beef stock) cooked together
Jus Lie Thickened brown beef stock using a plain starch like arrowroot
Sauce Diable Demi glaze with addition of peppercorns, vinegar and white wine
Veloute sauce with addition of more stock, egg yolks and mushroom
Sauce Allemande
trimmings for flavour, reduced and finished with cream and lemon juice
Sauce Aurore Chicken veloute with tomato concasse, cream and butter added
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Sauce Bercy Veloute sauce with addition of more stock, shallots and white wine
Sauce au Vin
Blanc Fish veloute with more stock and white wine and cream added
White wine Sauce
Béchamel Milk flavoured with onion and cloves, some nutmeg thickened with blond
roux
Sauce mornay Béchamel with cheeses and egg liaison added, cayenne pepper
Hot Emulsified
Egg yolks and an acidic liquid whisked together over warm environment
Sauce Hollandaise to a temperature of up to 60ºC then clarified butter is mixed into
emulsion
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Cold Sauces
Sauce Vinaigrette Vinegar and oil blended together used for salads
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Element 3: Prepare sauces as required for dishes on enterprises menus
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
Student need to prepare work plan outlining the sauces that will be produced.
Student will need to produce 6 sauces:
Hot emulsified with one derivative
Cold emulsified with one derivative
Beef jus
Chicken veloute and one derivative
Fruit coulis
Anglaised bas flavoured sauce for desserts.
The final selection will be at the discretion and with consultation with a qualified trainer
Make a list of the equipment that will be required to produce the sauces.
3.3. Produce the selected sauces within the timeframe determined by the Training
Instructor.
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Element 3: Prepare sauces as required for dishes on enterprises menus
Summary
Prepare sauces as required for dishes on enterprises menus
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Element 4: Store stocks and sauces to enterprise requirements
Element 4:
Store stocks and sauces to enterprise
requirements
4.1 Follow enterprise cooling procedures for
stocks and sauces
Introduction
When cooling stocks and sauces it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food
to be cooled down and stored before further use.
“A food business must, when cooling cooked potentially
hazardous food, cool the food:
(a) Within 2 hours – from 60 C to 21 C
(b) Within a further 4 hours – from 21 C to 5 C.”
Reference:
Australia New Zealand Food Standards Code, Standard 3.2.2. Division 3.7, “Food Processing” (3).
Stocks produced from animal products will be high in protein so will need to be cooled
rapidly to minimise possibility of bacteria growing to a dangerous level.
Sauces thickened with starch are liable to fermentation if kept war for extended periods.
When cooling, product needs to be placed into shallow containers with a wide surface
area.
If not rapid cooling equipment is available then the wide shallow containers will allow the
heat to dissipate quicker.
Stirring occasionally helps to let the heat out and prevents skins from forming on surface.
When room temperature has been reached the product should be placed into refrigeration
until a temperature of 5°c has been recorded.
Then the products can be placed into larger storage containers for better storage.
All products must be labelled with name and date of manufacture.
Stocks can be kept fresh in cool environment for up to 3 days; if longer storage is required
then freezing is required.
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If the product is going to be sold outside of premises then more information is required.
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This clause includes a general requirement relating to maintaining the food premises, etc., and a
more specific requirement for eating and drinking utensils.
21(1) A food business must maintain food premises, fixtures, fittings, equipment, and those
parts of vehicles that are used to transport food, in a good state of repair and working order
having regard to their use.
Fixtures and fittings have not been specifically defined but they include such items as benches,
shelves, sink, hand washbasins and cupboards, whether permanently fixed in the premises or
moveable. They also include light fittings, ventilation ducts, pipes and electric wiring.
Equipment is defined (see page 11) and includes all equipment used in handling food as well as
equipment used to clean food premises or equipment.
Examples of equipment used in handling food are refrigerators and cool rooms (including
associated motors), bain-marie units, cooking and other processing equipment, and
thermometers. Food vending machines are also equipment
Examples of equipment used to clean food premises or equipment are dishwashers, brooms,
mops, buckets and hoses.
Food premises, fixtures, fittings and equipment and those parts of vehicles that are used to
transport food need to be properly maintained to:
Prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes,
etc
Enable effective cleaning and, if necessary, sanitising
Ensure pests do not gain access to the building or vehicle from holes in ceilings, walls, etc.
Ensure the equipment works as intended.
The clause refers to a „good state of repair and working order having regard to their use:
A „good state of repair‟ means that things are not broken, split, chipped, worn out, etc.
„Working order‟ means that the thing must work. These two matters relate to the use of the
premises, fixture, fitting, equipment or vehicle.
For example, if equipment is not being used or is being used (appropriately) for another purpose, it
is not required to be in working order, for example a bain-marie unit that no longer operates is
being used by the food business to display non-potentially hazardous food.
What is the requirement of the local government Authority in the area in which you are
working?
The Food Safety program will have these requirements contained in it.
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When product is in a fluid state the temperature raising process is continued rapidly to
above 60°C or to the required temperature above.
Thawing is best undertaken with product is in the cool room.
Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in
ball shapes. Thinner profiles will thaw quicker than thicker profiles.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
In the work plan, arrangements will have to be determined as to the storage requirements
of produced products.
Students are to document these requirements of the enterprise and food safety standards
of the local government authority that has previously determined.
4.4. Prove that the equipment used is operating at the correct temperature.
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Element 4: Store stocks and sauces to enterprise requirements
Summary
Store stocks and sauces to enterprise requirements
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Prepare stock and sauces
Element 5: Reconstitute stocks and sauces for service
Element 5:
Reconstitute stocks and sauces for
service
5.1 Follow correct heating of stocks and sauce to
enterprise standards
Introduction
Re heating stocks
Any stock that needs to be re heated simply needs to be reheated as quickly as possible.
Taken to a temperature above 75°c within 1 hour.
Reheating Sauces
Sauces for meat dishes that are served hot; Jus; which is just a gelatinised reduction; can
be placed into a pot and on a low heat raise the temperature.
If the heat is too high there is a possibility that it may burn.
Starch thickened sauces
Starch thickened sauce have a high possibility that they will burn when placed back on
the heat to be re-heated.
They must be stirred constantly or
re-heated over a bain-marie.
Modern oven „multi use‟ with steam
injection will allow these sauces to
be reheated in trays in a steam
environment.
The burning is when the bottom of the pot becomes too hot for the starch and colouring
takes place. If starch thickened sauces are to be re-heated over naked flame then they
must be stirred regularly to avoid sticking and burning.
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Element 5: Reconstitute stocks and sauces for service
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Element 5: Reconstitute stocks and sauces for service
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project to your Trainer by the agreed date.
In the work plan that the student produces for the making of the sauces and stocks the
following information can also be supplied.
5.1 give instruction on how the stock or sauce will be re-thermalised, re-heated, to
enterprise standards
5.2. How will the temperature of all of these sauces be maintained during service period?
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Element 5: Reconstitute stocks and sauces for service
Summary
Reconstitute stocks and sauces for service
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Appendix - Recipes
Appendix - Recipes
Red Pepper Essence
Ingredients
Method
Herb Essence
Ingredients
Method
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Appendix - Recipes
Vegetable Stock
Ingredients
Method
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Appendix - Recipes
Fish Stock
Portion - 1 litre
Ingredients
Method
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Appendix - Recipes
Fish Fumé
Ingredients
25 g Butter
50 g Onions, sliced
500 g Fish Bones
1 lt Water (can be substituted for fish stock for a stronger flavour)
40 ml White wine
3 Parsley Stalks
1 Bay leaf
½ tsp lemon juice
Method
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Appendix - Recipes
Chicken Stock
Portion – 1 litre
Ingredients
1 kg Chicken Bones
2 lt Water
100 g Onions
100 g Carrot
100 g Celery
1 Bouquet garni
Method
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Appendix - Recipes
Method
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Appendix - Recipes
Demi-glace
Portion - 1 litre
Ingredients
Method
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Appendix - Recipes
Portion - 500 ml
Ingredients
Method
Place onion, peppercorns, herbs & wine in a pot and reduce by 2/3
Add demi-glace, bring to boil & skim
Simmer for 30 mins & skim
Adjust consistency, season & strain.
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Appendix - Recipes
Fish Veloute
Portion - 1 litre
Ingredients
45 g Butter
45 g Flour
½ lt Fish Stock (add stock slowly, you may not need to use all of it)
Method
Portion - 500 ml
Ingredients
Method
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Appendix - Recipes
Béchamel Sauce
Portion - 1 litre
Ingredients
40 g Butter
40 g Flour
½ lt Milk
1 Onion Cloute
Method
Mornay Sauce
Portion - 500 ml
Ingredients
450 ml Béchamel
30 g Parmesan
50 ml Cream
1 Egg yolk
Method
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Appendix - Recipes
Mayonnaise
Portion – 500ml
Ingredients
2 Egg yolks
5 ml Vinegar
5g Dijon mustard
Trace Salt
Trace White pepper
250 ml Oil
10 ml Hot water
Method
Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
Gradually add oil very slowly, whisking continuously until all the oil is incorporated
Whisk in the hot water to stabilize the mayonnaise
Correct the seasoning and acidity with lemon juice.
Tartare Sauce
Portion - 250ml
Ingredients
250 ml Mayonnaise
15 g Capers, chopped finely
25 g Gherkins, chopped finely
5g Parsley, chopped finely
Method
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Appendix - Recipes
Sauce Remoulade
Ingredients
Method
Hollandaise Sauce
Ingredients
250 g Butter
25 ml Water
25 ml White vinegar
6 White peppercorns
3 Egg yolks
Squeeze Lemon juice
Pinch Salt & pepper
Method
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Appendix - Recipes
Lemon Sauce
Ingredients
1 zest Lemon
1 juice Lemon
200 ml Water
50 g A1 sugar
10 g Cornstarch
30 ml Water
Mix water and cornflour together to make slurry
Method
Remove the zest of the lemon with a „zester‟ or a peeler and cut in fine juliennes,
blanch the zest and set aside
Squeeze the lemon and add the juice to the water and sugar
Bring to the boil
Remove from the heat and add the cornstarch and water mixture (slurry) to the
saucepan
Bring back to the boil and stir continuously and check for the right consistency so the
spoon is lightly coated and the sauce is slowly running off
Add the zest and serve the sauce goes well with a steamed Lemon Pudding.
Maltaise Sauce
Ingredients
Method
Place zest and juice of 1 orange in a saucepan and reduce by two thirds
Strain into the warm hollandaise sauce, mix well.
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Appendix - Recipes
Chicken Veloute
Ingredients
40g Butter
40g Flour
500ml Chicken Stock
Method
Mousseline
Ingredients
Method
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Appendix - Recipes
Sauce Bercy
Ingredients
10 g Butter
20 g Shallots
25 ml White Wine
50 ml Fish Stock
100 ml Fish Veloute
25 ml Cream
Trace Chopped Parsley
Method
Sauce Supreme
Ingredients
25 g Mushrooms
500 ml Chicken Veloute
50 ml Cream
25 g Butter
Method
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Appendix - Recipes
Béarnaise Sauce
Ingredients
500 g Butter
25 g Onion, fine diced
1 sprig Tarragon
1 tsp Tarragon, chopped
10 Peppercorns, crushed
50 ml Vinegar
50 ml White wine
6 Egg yolks
Method
Foyot Sauce
Ingredients
Method
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Appendix - Recipes
Stock Syrup
Portion - 500ml
Ingredients
500 g Sugar
500 ml Water
1 piece Cinnamon stick
1 piece Lemon rind
Method
Ingredients
5g Butter
5g Onion (very finely diced)
1 tsp Seeded mustard
1 tsp Dijon mustard
80 ml Chicken stock/Cooking liquor
60 ml Cream
Method
Melt butter, sweat onions add mustards and cook until fragrant
Add stock and reduce by half
Add cream and cook until coating consistency.
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Appendix - Recipes
Ingredients
80 g Sugar
30 ml Water
80 ml Orange Juice
Method
Place water and sugar into a pot, bring to boil and caramelise
When a golden brown colour has been achieved remove from heat and cool slightly
Add the orange juice and swirl to mix
Re-boil and let reduce to approximately 100 ml.
Beurre Blanc
Ingredients
50 ml Chicken stock
50 ml White wine
50 ml White vinegar
125 g Unsalted butter
To taste Seasoning
Method
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Appendix - Recipes
Chocolate Sauce
Ingredients
Method
Melt chocolate pieces with milk and sugar over a double boiler
Add cream and mix in thoroughly
Strain through a fine strainer.
(This sauce can be served warm or cold. It may need to be thinned with more liquid if it is
served cold)
Berry Coulis
Portion - 200 ml
Ingredients
Method
Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup
Place into a blender, puree thoroughly and strain through a fine strainer.
Note:
This sauce will become thicker as it cools. Cooking the berries stops the sauce from
bleeding because the cooking releases the pectin to bind with the liquid.
Pectin is a natural setting agent found in fruit
Investigate for yourself to find the fruit with the highest level of pectin.
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Appendix - Recipes
Ingredients
2 Egg Yolks
25 g Sugar
20 ml Grand Marnier
25 ml Orange Juice
8 ml Lemon Juice
Method
Butterscotch Sauce
Ingredients
20 g Butter
100 g Brown Sugar
150 ml Cream
Trace vanilla essence
Method
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Appendix - Recipes
Sauce Anglaise
Ingredients
500ml Milk
1/2 Vanilla bean
65g Sugar
5 Egg Yolks
Method
Raspberry Coulis
Ingredients
200 g Raspberries
25 ml Water
25ml Sugar
Method
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Appendix - Recipes
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Presentation of written work
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep „on track‟. Teachers recognise and are critical of work that does not
answer the question, or is „padded‟ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‟s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‟s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write „A nurse is responsible for the patients in her care at all times‟ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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Recommended reading
Recommended reading
Graham Dark, Deirdre McLean & Sarah Weatherhead 2011.
Kitchen Operations 2nd Ed, Published by Pearson Australia
Deirdre McLean, Loretta Satori Coral Walsh and Stuart Walsh, 2004.
The Professional Cook’s book: Commercial Cookery
Published by TERTIARY PRESS, Australia
Graham Dodgshun & Michel Peters, Fifth Edition, Cookery for the Hospitality Industry
Published by Cambridge University Press, Aus
H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999
Practical Professional Cookery
Published by the Macmillan Press Ltd, UK
Cersani, Kinton and Foskett, 1995, Practical Cookery, 8th Edition
Published by Hodder and Stoughton, United Kingdom
Harold Magee, 2004, Magee on Food and Cooking
Published by Hodder and Stoughton, United Kingdom
Robert L. Wolke, 2005, What Einstein Told His Cook 2
W. W. Norton & Company, New York, USA
Philip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980
The Book of Ingredients, Mermaid Books, Seventh Impression 1990
Penguin Books, Australia Ltd Ringwood, Victoria, Australia
Shirley Cameron, Suzanne Russell, COOKERY the Australian Way, 7th ed. 2006
Macmillan Education Australia
Food Safety
Safe food Australia 2001
Food Standards Australia New Zealand Authority (FZANZ)
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Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
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