Due to the repetition of many of the elements in the core cookery units we have combined eight (8) units of competency into an 11 chapter learner guide. The units included in this volume are;
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetisers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC019 – Produce cakes, pastries and breads
In this chapter / unit you will learn how to;
Select and use cookery methods for stocks, sauces and soups
Use flavouring and clarifying agents according to standard recipes
Make appropriate derivations from basic sauces, both hot and cold
Use thickening agents and convenience products appropriately
Follow standard recipes and make food quality adjustments within scope of responsibility
Stocks soups and sauces are often called the chef’s building blocks because they form the base for many dishes. The stock, soup or sauce you prepare will only be as good as the ingredients used to make them.There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties.
A stock is a flavoured liquid prepared or extracted from a related food or product. It is used to provide the base for many food products such as soups, bisques, consommés, broths, basic demi-glaze and a variety of different glazes, as well as a wide variety of sauces. So making stock is an essential skill to learn as it is the foundation of so many soups and sauces, stews, braises and casseroles.
A basic stock will include the following ingredients:
Mirepoix (rough cut vegetables, i.e. Carrots, celery, onion and leek)
Bouquet garni (herbs)
Bones (washed, uncooked for white stocks or oven browned for brown stocks)
Water (always cold to start)
Whilst there are many different types of stocks that can be produced there are a number of main stocks that are commonly used for commercial cookery. These include:
White Stock – (Fonds Blanc):
Beef – simmered for approximately 8 hours
Chicken – simmered for 4-6 hours
Fish – simmered for 20 minutes only
Vegetable – simmered 2 hours
Brown Stock – (Fonds brun):
Beef, lamb or veal – browned bones (roasted in the oven first) add vegetables and then simmer for approximately 6-8 hours
Other Stocks include:
Pork stock – used in Asian cookery
Shellfish stock – used in making a seafood bisque
Asian master stock
Game stocks – venison, kangaroo or duck are the most common
Stock syrup (gomme syrup) – prepared by reducing sugar and water and used in sweet making and some cocktails
Liquid stock – beef, chicken , vegetable
Stock cubes – beef, chicken, vegetable
Stock powder – beef, chicken, vegetable
The methods of preparing for most stocks are similar and they will only differ in flavour variance by the use of different herbs or vegetables and/or proteins.
To prepare a good stock you should remember to: … continued in learner guide ….
A sauce is a seasoned, flavoured, usually thickened liquid. Foods like stews are cooked in the sauce, while other sauces will be used to coat cooked meats. Sauces act as a flavour contrast and digestive aid. They add moisture, flavour, increase palatability and digestibility of food, while adding to eye appeal. The flavour of sauce should not overpower the flavour of the meat.
Many sauces will call for the use of bones, trimmings or off-cuts to make a stock base for the sauce (derivative sauces or gravies). These can be thickened with a suitable roux or starch. Some will be flavoured with vegetables, fruits or herbs.
Sauces might be based on béchamel, veloute, demi glaze, tomato, jus lie, fruit or berry confitures.
Stocks and fruit jellies can be added to reduced stocks or sauces to produce glazes. Glazes add flavour to food, protect its quality, preserve texture and enhance appearance. They can be sweet or savour. A correctly made glaze will be reasonably dark, but clear, and should have no impurities.
Sauces are generally reduced until they reach a light coating consistency.
Alternately warm emulsion sauces might be used. These are oil or butter-based sauces, emulsified with egg yolks.... continued in learner guide ….
Usually served at the beginning of a meal a soup can be made with a variety of ingredients. Soup can be a light snack or a hearty meal and can be served cold but is mainly served hot.
Making soup uses many of the same fundamental disciplines of cooking as stocks and sauces require: chopping, sweating, clarifying, sieving, puréeing, the preparation of meat, fish and vegetables etc. Soups can be thick, clear or bouillons style, chowders, bread-based soups, cold soups and broths. Thick soups are generally more straightforward to prepare than clear types, and far more forgiving in terms of the leeway available regarding quantity and types of ingredients, how those ingredients are prepared and for how long they are cooked.
Examples of Common Soups and the Classifications
Puree (Lentil, Pumpkin soup)
Broth (Minestrone, French Onion)
Cream (Cream of Chicken)
Clear (Consommé )
Velouté (Chicken soup)
Bisque (Lobster bisque)
Cold (Gazpacho, Cream of Avocado)
A good soup relies on the building of flavours. A crèmes and coulis process is a short and simple one, but you have the opportunity at each stage to add depth to the finished product. The following describes a method for making what might be viewed as a generic thick soup, taking elements from both the crème and coulis styles.. continued in learner guide ….