1. D1.HCC.CL2.17 Slide 1

2. Prepare stocks and sauces This Unit comprises five elements 1.Prepare stocks as required for dishes on enterprise menus 2.Prepare glazes and essences 3.Prepare sauces as required for dishes on enterprise menus 4.Store stocks and sauces to enterprise requirements 5.Reconstitute stocks and sauces for service Slide 2

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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