CULINARY ART NOTES

2. Stock, Soup and Sauces.

 
The students 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 student 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