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