PRACTICAL COOKERY

Prepare and cook stocks

Practical skills

The candidate will be able to:

1 Demonstrate the correct use of equipment to

prepare, cook and store stocks

2 Prepare ingredients for making stock

3 Cook different types of stocks (fresh)

4 Apply quality points to each stage of the

process

5 Demonstrate safe and hygienic practices

6 Evaluate the finished product

Underpinning knowledge

The candidate will be able to:

1 Identify different types of stock

2 State the uses of stock

3 Explain the quality points in preparing and

cooking stocks

4 Identify the preparation principles for stocks

5 Explain why different stocks require different

cooking times

6 State the cooking times of different stocks

7 Identify the cooking and chilling principles for

stocks

8 Identify correct storage procedures for stock