2. STOCK, SOUP AND SAUCES.

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