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- Identify different types of stock, including the main five stocks you have learned about during this unit. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks.
- Identify two classical stocks and two contemporary stocks.
Stocks | |
Classical | |
Contemporary | |
- Match a dish to the following stocks.
Stock | Dish |
|---|---|
Vegetable | |
White chicken stock | |
Fish | |
Beef, pork or duck | |
White or brown beef stock |
- Using the following table as a guide briefly describe how can you ensure that you make a quality stock.
Quality indicators | |
|---|---|
Clear | |
Fat-free | |
Smell | |
Taste |
- List four derivatives of base stocks and/or sauces.
- Briefly explain how you can clarify stock using egg white.
- Choose one stock, one sauce and one soup and describe how each should appear as well as how should they be presented to maximise customer appeal.
Appearance and presentation | |
Stock: | |
Sauce: | |
Soup: |
- Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.
- Describe three quality indicators for stock, sauce, and soup.
Quality indicators | |
Stock | |
Sauce | |
Soup | |
- Complete the following table in regards to service style for soups and sauces.
Service style | Serving size | Garnish | |
|---|---|---|---|
Soups | |||
Sauces |
- Describe the taste and texture profile of one stock, sauce and soup.
Name | Taste | Texture |
Stock __________ | ||
Sauce__________ | ||
Soup___________ |
- Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish.
- Briefly describe the requirements for the safe storage and to optimise shelf life of stocks, sauces and sauces, you must also include the correct temperature range.
Stocks | |
Sauces | |
Soups |
- List at least three food safety or equipment and utensils safety that you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk.
Risk | Strategy for reducing risk |
|---|---|
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