ivet.edu.au 1300 00 IVET IVET Institute: RTO ID: 40548 Prepare stocks, sauces and soups SITHCCC029 This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafés, residential caterers, in flight and other transport caterers, and event and function caterers. STUDENT RESOURCE

CONTENTS Elements and performance criteria........................................................................................................................................4 Introduction.......................................................................................................................................................................................7 Stocks, sauces, and soups..........................................................................................................................................................7 Definitions...............................................................................................................................................................................................................................................7 Select ingredients...........................................................................................................................................................................8 Mise en place..................................................................................................................................................................................................................................... 8 Confirming food production requirements ........................................................................................................................................................ 8 Calculating ingredient amounts .................................................................................................................................................................................. 9 Ingredients .........................................................................................................................................................................................................................................10 Select, prepare and use equipment.....................................................................................................................................15 Safely assemble equipment.............................................................................................................................................................................................16 Safe use of equipment............................................................................................................................................................................................................16 Portion and prepare ingredients...................................................................................................................................................................................19 Cleaning and Cutting Ingredients ............................................................................................................................................................................23 Minimising waste ........................................................................................................................................................................ 24 Waste from the kitchen........................................................................................................................................................................................................ 24 Waste from the menu............................................................................................................................................................................................................ 24 Learning Checkpoint 1............................................................................................................................................................... 25 Prepare stocks, sauces and soups....................................................................................................................................... 26 Stocks ....................................................................................................................................................................................................................................................26 From a stock to a sauce.......................................................................................................................................................................................................32 Sauces ................................................................................................................................................................................................................................................... 33 Soups.......................................................................................................................................................................................................................................................42 Present and store stocks, sauces and soups...................................................................................................................................................51 Visually evaluating dishes and adjusting presentation......................................................................................................................53 Storing stocks, soups, and stocks...............................................................................................................................................................................55 Cleaning...............................................................................................................................................................................................................................................55 Suites 210 – 212 189E South Centre Road Tullamarine VIC 3043 © IVET Created: 24/11/22 Version: 1.0 The content of this publication is produced for educational purposes only. 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Disposing of rubbish...................................................................................................................................................................56 Disposing of or storing surplus and reusable food..................................................................................................................................56 Learning Checkpoint 2.............................................................................................................................................................. 57 Appendix: SITHCCC029 Activities..........................................................................................................................................58 Appendix: SITHCCC029 additional Recipes that DO NOT form part of assessment.......................................64 Stock – White...................................................................................................................................................................................................................................64 Stock – Brown.................................................................................................................................................................................................................................64 Sauce – Red Wine Glaze......................................................................................................................................................................................................65 Derivative Sauce - Peppercorn....................................................................................................................................................................................65 Miscellaneous Sauce – Beurre Blanc .....................................................................................................................................................................65 Cold Emulsified Sauce – Mayonnaise ...................................................................................................................................................................66 Derivative Sauce – Tartare ...............................................................................................................................................................................................66 Derivative Sauce – Cocktail Sauce...........................................................................................................................................................................66 Broth – Minestrone Soup......................................................................................................................................................................................................67 Puree – Carrot and Cumin Soup ................................................................................................................................................................................67 3

ELEMENT PERFORMANCE CRITERIA Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients. 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. 2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients according to recipe. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Minimise waste to maximise profitability of food items prepared. 4. Prepare stocks, sauces and soups. 4.1. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4.2. Use flavouring agents according to standard recipes. 4.3. Use clarifying techniques according to standard recipes. 4.4. Use thickening agents and convenience products according to standard recipes. 4.5. Make derivations from basic sauces, both hot and cold where required. 4.6. Make food quality adjustments within scope of responsibility. SITHCCC029 Prepare stocks, sauces and soups Elements and performance criteria 4

5. Present and store stocks, sauces and soups. 5.1. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 5.2. Present soups and sauces attractively on appropriate serviceware, using garnishes according to standard recipes. 5.3. Visually evaluate dish and adjust presentation. 5.4. Store prepared food items in appropriate environmental conditions. 5.5. Clean work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives. Performance evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: y follow standard recipes to prepare each of the following stocks: y brown beef stock y brown chicken stock y white chicken stock y fish stock y vegetable stock y prepare the above five stocks for use in different recipes: y within commercial time constraints and deadlines y reflecting required quantities to be produced y following procedures for portion control and food safety practices when handling and storing different food types y follow standard recipes to prepare each of the following sauces at least once: y béchamel sauce: y mornay y stock reduction sauce: y demi glace y jus y Hollandaise sauce y Bearnaise sauce y cream reduction sauce: y pepper y mushroom y sauce tomate y beurre blanc y velouté: y chicken y fish y coulis y mayonnaise y follow standard recipes to prepare each of the following soups at least once: y consomme y broth y purée y cream y bisque y chilled soup y prepare the above sauces and soups: y within commercial time constraints and deadlines y reflecting required quantities to be produced y following procedures for portion control and food safety practices when handling and storing different food types y responding to at least one special customer request. 5

Knowledge evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: y culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to: y convenience products y thickening agents y contents of date codes and rotation labels for stock y characteristics of sauces and soups listed in the performance evidence: y appearance and presentation y classical and contemporary variations y dishes to which they are matched y freshness and other quality indicators y preparation methods and techniques y production and cooking durations y service style y taste y texture y characteristics of stocks listed in the performance evidence: y classical and contemporary variations y recipes in which they are used y quality indicators of stock: y clear y fat-free y smell y taste y preparation methods and techniques y production and cooking duration y derivatives of base stocks and sauces y clarifying techniques for stocks, sauces and soups, including: y use of egg white y mise en place requirements for stocks, sauces and soups y appropriate environmental conditions for storing stock, sauces and soups products to: y ensure food safety y optimise shelf life y safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups. For more information on this unit of competency visit: https://training.gov.au/Training/Details/ SITHCCC029 6

Introduction In this learning resource you will uncover the skills and knowledge required to successfully prepare, stocks, sauces, and soups. You will discover a range of ingredients that when combined come together to produce light, nutritious and appealing dishes. This resource also covers the types of equipment that you might use when creating a selection of liquid-based food items. The skills obtained in this learning can be applied in the role of a cook across many hospitality and catering organisations. You could find yourself preparing stocks, soups and sauces in restaurants, cafés, residential care or even when creating meals for in-flight transport caterers. Stocks, sauces, and soups Stocks and sauces are key components of many different recipes. A kitchen could not serve many of its dishes if it did not have these essential staples, especially stocks. Stocks are the foundation used to create different varieties of sauces and soups. To make a flavoursome and high-quality stock, you must first start with a high-quality base of ingredients, such as herbs, spices, vegetables, meats (i.e. red meat, poultry), bones and skin. The base of your stock will give the crucial flavour to a soup or and sauce. Definitions It’s important to understand some key definitions in relation to stocks, soups and sauces. Stocks Stocks are produced by slowly simmering ingredients to enhance and develop flavour. A stock is traditionally made up of a base of mirepoix, bones- meat/poultry/fish with the addition of herbs/bouquet garni. The classic French term for stock is ‘fond’ e.g., Fonds blanc de volaille meaning white chicken stock. Sauces Sauces can be made in a variety of ways; from the reduced liquid of stock and pan juices or from an emulsion of eggs and butter/oil or from a puree of fruit. Sauces can be defined as being liquid or semi-liquid mixtures. Some sauces are thickened by reducing them to the correct consistency, while others require thickening agents such as a roux, cornflour or a combination of butter and flour. The main functions of a sauce are to provide moisture, flavour, richness, contrast, colour, shine, and eye appeal to a dish. Soups Soups are liquids that contain flavour, they can be thick, thin, clear or like a stew. Soups can be served hot or cold, as an appetiser or entrée, or as a more substantial main meal. Stocks form the base of many soups which can be made with a combination of a variety of ingredients including meat, poultry, seafood, vegetables, fruit, legumes, rice, pasta, and noodles. Glazes Glazes are stocks that have been reduced down to 10% of its original volume to create a thick, glossy, syrup with an intense and robust flavour. Wine can also be added to the glaze to intensify the final flavour and colour. Essences Essences are concentrated natural extracts that are used to impart flavour and can be used in stock syrup or when cooking sauces. Examples of essences include vanilla, truffle, lemon, and almond 7

SITHCCC029 - Prepare stocks, sauces and soups Select ingredients Mise en place Mise en place translates to everything in its place. Mise en place includes all of the menu items and equipment that need to be prepared and assembled prior to food service and is the key to an efficient and successful service shift. A kitchen with standardised recipes and comprehensive food preparation lists/workflow plans will be much more organised, ensuring that kitchen staff are well informed. When preparing ingredients, it is important that you confirm production requirements from food preparation lists and standard recipes to ensure that you have the correct quantities and the right ingredients to create your stock, sauce, or soup. Confirming food production requirements You will need to understand exact food production requirements before commencing mise en place and take into account any special requests or dietary requirements. One of the firsts things is to ensure that everything is clean, safe and in good working order. y Make sure you have clean hands y Make sure all work surfaces are clean y Make sure all kitchenware and equipment is clean and in good working order y Make sure work areas are well-ventilated y Make sure you are wearing the correct clothing/uniform (e.g. aprons, hairnets) y Make sure you understand all health and safety procedures y Make sure you are aware of all evacuation procedures. Next, check all food preparation lists (i.e. workflow plans and standard recipes cards), to clarify what you have to do; which stock, sauce or soup you need to prepare and in what quantity. Workflow plans are a plan of action to determine the tasks necessary and their priority in preparation so that the work is done as efficiently as possible in the shortest possible time. Recipes provide specific instructions for the preparation of ingredients and dishes. Workflow plans and recipes are important when working in a kitchen, because when chefs know what they have to do at all times, they are much more likely to be prepared for service. They also help chefs to react more effectively to unforeseen events, deal with problems with more confidence and complete tasks using their own initiative. 8

Calculating ingredient amounts Basic math skills are essential in the kitchen. There will be occasions while preparing or cooking food when you will have to calculate or adjust ingredient amounts according to requirements. For instance, the recipe might be insufficient for the required number of dishes. You may need to make smaller or larger batches, convert units of measurement, or scale the recipe to suit the number of people you are serving and avoid unnecessary food wastage. Scaling a recipe Scaling is the technique of adjusting ingredient amounts in order to cater for more or fewer people than the recipe serves. Scaling ingredients in a recipe is fairly simple. For example, you may need to simply double, triple, or halve the amounts. Although the following recipe is for a seafood dish rather than a stock, sauce, or soup, it serves as a good example of how to scale for non-multiple servings. Seafood Linguine Serves: 4 y 500 grams mixed seafood (squid, prawns, scallops, fish) y 1kg mix of clams and mussels y 400g fresh linguine y 25g butter y 2 cloves of garlic chopped y 1 red chilli, finely chopped y 200ml of dry white wine This standard recipe serves four. But imagine the requirements for a particular service is for 15 portions; the recipe must be adjusted accordingly. Step 1: Divide each ingredient quantity to establish the ‘per person’ amount. In this example, each ingredient amount must be divided by four as this is the number of people the recipe serves. This is straightforward when dividing amounts (such as 100g), but when dividing whole objects (such as chilli), you will need to work in fractions or decimals. y 500g mixed seafood ÷ 4 = 125g mixed seafood per person y 1kg mix of clams and mussels ÷ 4 = 250g mix of clams and mussels per person y 400g fresh linguine ÷ 4 = 100g fresh linguine per person y 25g butter ÷ 4 = 6.25g butter per person y 2 cloves of garlic ÷ 4 = ½ clove of garlic per person y 1 red chilli ÷ 4 = ¼ of a chilli per person y 200ml of dry white wine ÷ 4 = 50ml dry white wine per person Step 2: Multiply the per person amount for each ingredient by the number of serves required – in this example 15 portions y 125g mixed seafood per person x 15 = 1875g For example 9

SITHCCC029 - Prepare stocks, sauces and soups Ingredients It is important to take care when identifying and selecting ingredients in preparation for your stocks, sauces, and soups. Pay attention to the details of the recipe which specify the type of ingredient e.g. Jerusalem artichokes as opposed to Globe artichoke, and the quantities that will be required. Use the Standard Recipe Card to tick off the items as they are selected and gathered. When selecting ingredients for stocks, sauces, or soups, it is important to have a good understanding of the ingredients you will be working with to make the recipe. You will also need to have a good knowledge of other general food items such as essences, garnishes, accompaniments, and thickening agents. When choosing ingredients for stocks, sauces, or soups, only select ingredients that are necessary for the recipe, that are of high-quality and that suit stock rotation requirements. This means selecting: y Fresh vegetables y Fresh herbs and spices y Fresh meat (i.e. beef, pork, chicken, lamb, game) y Fresh seafood (i.e. Shellfish, fish, squid, clams, mussels) Most stocks, sauces and soups contain a variety of basic ingredients that are used to create more complex and robust flavours. Having a good knowledge of basic ingredients will ensure you know how to build and create different levels of flavour. Below is a brief refresher on the basic ingredients that will make the base of most stocks, sauces and soups, and the ingredients you may need if adjusting their flavour and texture. Fruit and vegetables Fruit are fleshy foods that usually contain a seed, such as avocados and peaches, or many tiny seeds such as tomatoes and oranges, or with seeds on the outside such as strawberries. In contrast, vegetables are plants with edible stems, roots, flowers, fruit, seeds, bulbs, tubers, and leaves. Vegetables are the more commonly used ingredients for savoury stocks, sauces, and soups, with the exception of tomatoes. Most stocks start with a mirepoix base, which is a rough cut of celery, carrots, and onions. Fruits and vegetables must be stored and handled correctly to avoid being bruised and damaged. Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 1 Knowledge application - Scaling 10

Seafood Seafood is a delicate type of protein and includes fish, crustaceans (i.e. prawns, lobster, crab, shrimp) squid, octopus, clams, urchins, and mussels. Seafood is used to make delicious stocks that form the base of many popular seafood soups such as bisques, broths, and chowders. Oils and vinegars Oils can be used in many different ways when making stocks, sauces, and soups. Oils such as olive and vegetable, are used initially to help brown vegetables, meat and spices that form the base of many different stocks. Other oils such as sesame, chilli and coconut can be used to garnish a soup or add to the flavour of a sauce. Vinegars are an essential ingredient in a variety of different stocks, sauces, and soup. The acidic properties of most types of vinegars help to balance different flavours and it is a key ingredient in a Court Bouillon, which is used to poach meats, poultry, and seafood where it assists in drawing out the flavour and setting the protein. Vinegar is also used in warm and cold emulsified sauces such as Mayonnaise, Hollandaise and a Beurre Blanc. Dry goods Dry goods are foods such as cereal, dried pasta, rice, flour, spices, nuts, and dried fruits. These foods are known as shelf-stable, which means that if they are stored correctly in a dry, cool, and well-ventilated area (i.e. cupboard, larder), they will be safe to eat. Dry goods can last for extended periods of time under the right conditions. The most common dry goods used in the preparation of stocks, sauces and soups are flours, spices, dried herbs, pasta, rice, pulses/legumes, and sugar. Dry goods such as starches and flours are also commonly used as thickening agents for many sauces and soups. Meat and poultry Bones are the main ingredients when making specific stocks, which then form the base flavour of many sauces and soups. Meat and bones from beef, lamb and pork are commonly used in making those specific stocks. Poultry such as chicken, duck and turkey are also widely used to create flavourful stocks, with chicken being the most commonly used stock in soups and sauces. 11

SITHCCC029 - Prepare stocks, sauces and soups Herbs and spices Herbs are a foundation ingredient when making different types of stocks e.g. bouquet garni; however, you need to understand the different flavours and how they work with other ingredients such as meat, poultry, and vegetables. If used incorrectly or in excess, herbs can easily overpower the taste of a base stock and consequently, alter or ruin the taste of a sauce or soup. Herbs are also commonly used in sauces and for garnishes on soups. As well as herbs, spices are also a foundation ingredient for many different stocks, but like herbs, you must understand their flavour profiles to ensure you use them in the right way and in the correct quantities. Dairy, eggs and egg whites Dairy products are foods that are produced from, or containing, the milk of mammals (i.e., cows, goats, sheep). Dairy products include foods such as cheese, yogurt, butter, and cream. Dairy products are commonly used in the preparation of many sauces and soups, the main products being butter, milk, and cream. Dairy products are also used to garnish soups e.g., shaved parmesan, or a dollop of yoghurt on top. They are also among the key ingredients in many thickening agents such a roux, and a liaison used in different soups and sauces. These dairy products are essential ingredients in many popular base and miscellaneous sauces, which include Béchamel, Béarnaise, Hollandaise, cream reductions and Beurre Blanc. Egg yolks are a key thickening agent used in emulsified sauces and are also commonly used to finish off many sauces and soups. By combining an egg yolk with cream (liaison) it provides a sheen to the sauce or soup, as well as being a thickening agent. Egg whites are also used as one of the main ingredients to create a raft when clarifying stocks. Wine Wine (i.e. red, white, rosé) is a common ingredient that helps build and develop the flavours of many classic and contemporary stocks, sauces, and soups. It is quite often used to deglaze, which involves adding wine to ingredients that have been fried, so as to remove the brown sediment from the base of the pan. This creates colour and depth of flavour to the ingredients, the wine is generally cooked out to incorporate the flavour and to prevent it from overpowering and becoming the dominant flavour. Like herbs and spices, you need to have a good knowledge of the flavour profiles of different wines to ensure that you are getting the best flavour for the dish. Wines are also key ingredients in many glazes, and reductions (i.e., red wine reduction) that are used to finish off a dish. 12

Checking for spoilage and contamination When selecting ingredients for stocks, sauces, or soups, always check quality and freshness, and it is essential to check perishable ingredients for spoilage or contamination prior to preparation. There are many ways to check for signs of spoilage and contamination. Rely on your senses - smell, look at, and touch the ingredients to ensure they are of good quality. Signs of spoilage are usually quite easy to detect, especially with meat, dairy, and seafood. Spoiled meat (i.e. red meat and poultry) usually smells, is off colour and appears slimy to the touch. Dairy can display signs of mould, become lumpy or give off an odour. Seafood will also give off an odour, be slimy and appear off colour. Some common indications that ingredients are spoiled include: y Dark spots, bruises or browning y Wilting, softening or soggy y Mould y Change in colour y Separation y Bad odours y Slime y Stale or dry Any ingredients that have not been stored correctly should also be considered spoiled too. If you cannot guarantee that your supplies have been stored correctly, you should not use them. Checking your ingredients for contamination is not quite as easy as checking for spoilage as an ingredient may smell, look, and feel fine, however, it may have come in contact with a number of different contaminants. Perishable foods can become contaminated for a variety of reasons, including: y Cooked or ready-to-eat food comes into contact with raw food (i.e. crosscontamination) y Food comes into contact with chemicals or waste y Unsafe or unhygienic food handling practices y Unhygienic and unsafe storage y Incorrect temperatures during storage y Food comes into contact with pests y Food is prepared on contaminated surfaces or with contaminated equipment y Foreign objects (i.e. a hair or a piece of glass) These are all things that could potentially contaminate ingredients and cannot be easily detected. The best way to minimise these types of potential contaminates is to ensure that all staff follow the organisations food safety procedures when handling food. When ingredients spoil or suffer from contamination, so too will the kitchen’s profit margins. Losing valuable supplies and ingredients and expending time and resources disposing of them and ordering replacements. This may also sabotage certain meals and recipes from the menu. Having discovered that certain supplies have spoiled, you may have to re-think your menu and make lastminute corrections, which ultimately could lead to customer dissatisfaction. It is vital to regularly check all perishable supplies for spoilage and contamination prior to preparing food for service. Specifically: y Inspect supplies upon delivery y Maintain the quality of supplies by managing conditions of storage y Set temperature alarms y Pay close attention to the shelf life of your supplies. 13

SITHCCC029 - Prepare stocks, sauces and soups Inspect supplies upon delivery When a delivery of produce and ingredients arrives, it is vital to check a sample of the goods for quality, freshness, and spoilage. Assess all product packaging for signs of damage, swelling, discolouring and other indicators of mishandling. Given the difficulty of assessing supplies purely through visual means, it is important to review the transport temperature records so that you know whether the food was kept at the right temperature during delivery. Food delivery companies must use temperature recording devices to help kitchen staff assess whether supplies were stored in the correct conditions. Maintain the quality of supplies by managing conditions of storage Maintaining the quality of supplies in storage is simply a case of coming up with an effective system for managing storage conditions. This means installing specific technologies (such as thermostats), establishing procedures for checking and reviewing conditions and ensuring that all staff members stick to these procedures. Set temperature alarms Temperature alarms are systems for alerting staff when the storage temperatures are too low or too high. They are cheap, easy-to-use, and effective. Every kitchen should have a temperature-monitoring system, which records storage temperatures of specific equipment such as fridges and freezers periodically throughout the day. Pay close attention to the shelf life of your ingredients and produce One of the most effective methods of minimising spoilage and contamination is to simply pay close attention to the shelf life of supplies. Control the flow of stock/supplies, enforce a First In First Out (FIFO) policy, and keep an eye on what is about to expire so that it can be used prior to the use by date. 14

Select, prepare and use equipment When preparing ingredients for stocks, sauces, and soups, it is important to select equipment that is the correct type and size for the task. Consider the types of equipment that will be needed during the preparation, cooking, and presentation phases of your dish. Preparation equipment for stocks, sauces and soup may include, but are not limited to: y Blenders y Boning knives y Carving knives y Chefs’ knives y Commercial ovens y Commercial refrigeration facilities y Containers for hot and cold food y Cooking twine y Cool room and/or fridge y Cutlery and serving utensils y Chopping boards y Crockery y Double sinks y Flour and drum sieves y Food processor y Freezer y Frying pans y Gas, electric or induction stovetops y Graters y Large plain and slotted metal spoons y Measuring jugs y Measuring spoons y Microwave y Mincer y Mixing bowls y Oven trays y Peelers, corers y Planetary mixer y Platters, dishes, and bowls y Muslin cloths y Portion control scoops y Pots, pans, and trays y Salamander or grill y Scales y Scoops, skimmers, and spiders y Scrapers y Service-ware y Sharpening steels and stones y Slicers y Small utensils y Spatulas y Spoons and ladles y Stainless steel stock pots (large and small) y Strainers and chinois y Thermometers y Tongs and serving utensils y Utility knives y Vegetable knives y Water Bath (bain marie) y Whisks y Wooden spoons y Workbenches The type and size of the equipment used will depend on various factors, including the size of the kitchen area, the tasks to complete, the time allowance to complete tasks, and the level of skill and experience when operating specific items of equipment. 15

SITHCCC029 - Prepare stocks, sauces and soups Safely assemble equipment Kitchens are full of machines, tools, and gadgets for cutting, chopping, and cooking, so there are plenty of opportunities for things to go wrong. Check equipment to ensure that it is in correct working order, and that it is clean and ready to use. It is also important that you safely assemble and use equipment hygienically according to the manufacturer’s instructions and observe all workplace health and safety procedures. Remember that you should only use equipment that you have been trained to use and feel safe and confident operating. If you are unsure, always ask for assistance from your supervisor or manager. Guidelines to understand before using a specific item of equipment: y The intended use of the equipment y How to assemble the equipment y How to operate the equipment safely and hygienically y How to maintain and clean the equipment To further understand these points of information, refer to the manufacturer’s instruction manual. Every item of equipment, unless it has been bought second hand, should come with a list of instructions for safe, hygienic, and effective use. If there is no instruction manual available, or if the instruction manual is unclear, consult: y The manufacturers’ troubleshooting hotline y Troubleshooting websites, including forums, blogs, podcasts, and videos y Technicians y WHS (work health and safety) officers Safe use of equipment Kitchens are full of hazards, and the risk to safety can be high. From pan fires and burns to drips and slips to the spread of germs; there are number of accidents and injuries that can potentially occur in the kitchen. So, it is vital that you use all equipment safely, hygienically, and according to manufacturer instructions. Failure to do so could result in a serious injury or illness to yourself, your colleagues, or the customer. To ensure safety when using equipment: y Never use any equipment until you have been trained in how to use it safely y Routinely check cords for fraying and loose parts y If the equipment is faulty, ensure it is clearly labelled as such and inform all relevant members of staff, remove it from the kitchen y Never assemble electrical equipment when it is plugged in, equipment should be turned off when not in use y Do not use extension cables to plug in cooking appliances Safe handling of knives – ensure knife is sharp and clean, correct grip, use a stable cutting surface and slip mat, carry knife with blade pointing downwards. 16

Equipment cleanliness Using clean equipment helps protect the food you prepare and produce to be safe to eat. Cleaning also protects the longevity of the appliance. Always check the cleanliness of equipment prior to use, as it is impossible to know for sure whether the last user cleaned it thoroughly after they finished their task. Always clean equipment according to manufacturer instructions and in line with your workplace’s health and safety policies and procedures. Using equipment hygienically Equipment should be cleaned regularly, especially before and after use, to make sure it is safe and hygienic. This is particularly important if you have been using certain foods with the equipment such as raw meat and seafood, which can leave bacteria on the appliance, posing a health risk to others. Being hygienic with equipment simply means that you ensure it is clean and you handle the equipment with clean hands and gloves if required. Always wash your hands before you assemble, handle, and use the equipment, and also when you have finished, and you are about to disassemble it and put it away. Being hygienic when handling food preparation equipment helps to avoid the spread of germs and keeps the equipment in good condition. When using any piece of equipment to prepare and cook food ensure that you are doing so hygienically. Guidelines include: y Only use kitchen equipment when you have been given the necessary training and are entirely confident of complying with safety procedures y Always act following the manufacturer’s instructions and ask for clarification when necessary y Wash your hands thoroughly before using any kitchen equipment y Don’t reach inside kitchen machinery when it is switched on or in operation y Switch equipment off after use and prior to cleaning y Follow the correct cleaning procedures after using each piece of equipment. y Disassemble equipment to clean the components y Use cleaning sprays on hobs, grills, microwaves, and other cooking equipment y Loosen food particles by soaking or scraping where appropriate y Wash equipment by using hot water with detergent. y Rinse with hot water to remove detergent residue – a dishwasher’s final rinse cycle is above 80ºC which eliminates all airborne bacteria. y Dry equipment using only clean kitchen cloths, air drying or heat drying methods 17

SITHCCC029 - Prepare stocks, sauces and soups Food Standards Code 3.2.3 – Food Premises and Equipment Food standards Code 3.2.3 Food Premises and Equipment sets out requirements for the design and construction of food premises, fixtures, fittings, equipment, and food transport vehicles. The objective of this Standard is to ensure that, where possible, the layout of the premises minimises opportunities for food contamination. Food businesses are required to ensure that their food premises, fixtures, fittings, equipment, and transport vehicles are designed and constructed to be cleaned and, where necessary, sanitised. Businesses must ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets. It states that premises must be designed to be effectively cleaned and sanitised and to exclude dirt, dust, fumes, smoke, other contaminants and not permit the entry of pests. The Food standards code 3.2.3 specifies food contact surfaces of fixtures, fittings and equipment must be: a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a likelihood that they will cause food contamination. b) unable to absorb grease, food particles and water if there is a likelihood that they will cause food contamination; and c) made of material that will not contaminate food. In line with the code kitchen premises should have: y Smooth surfaces which have curved edges and no open seams y No embossing or coarse surfaces where dirt is easily built up y Nozzles and taps that can be taken apart for cleaning y Dismantling procedures for cleaning that require no specialist tools or excessive force y Grease filters that can be detached (for example in extraction hoods) y Adequate space between the wall and mounting shelves to prevent food from becoming trapped y Detachable safety shields y Wheels or casters fixed to equipment so it can be moved easily to enable effective cleaning and sanitation around all sides as well as the surfaces behind and underneath y Wires, pipes and hosing that can be disconnected (or long enough so that equipment can be moved) to enable cleaning and sanitising 18

Portion and prepare ingredients Prior to commencing the preparation and cooking process, it is vital to sort and assemble all of your ingredients according to food production sequencing and to ensure that you have all the items that you need to successfully prepare your stocks, sauces, and soups. This helps you to work efficiently and without distraction, and avoids you having to continuously leave your station to get things from other places (i.e. storeroom, fridge, freezer). Mise en place for stocks, sauces, and soups Your mise en place requirements when preparing a stock, sauce or soup will vary depending on the recipe you are preparing. The following are examples of the mise in place tasks you may need to complete when preparing a stock, sauce, or soup. Stocks y Gather equipment y Weigh/measure ingredients according to the Recipe y Preheat cooking equipment (i.e. oven) y Trim/debone meat/poultry/seafood, wash, blanch or brown bones y Wash, peel, chop vegetables and prepare bouquet garni Soups y Soak pulses y Gather equipment y Weigh/measure ingredients according to the Recipe y Preheat cooking equipment (i.e. oven) y Chop/trim/debone meat/poultry/seafood y Wash, peel, chop vegetables/herbs y Prepare thickening agent y Prepare garnishes/accompaniments Sauces y Gather equipment y Weigh/measure ingredients according to the Recipe y Wash, peel, chop vegetables/herbs/fruit y Prepare thickening agent 19

SITHCCC029 - Prepare stocks, sauces and soups Sequencing The order in which you assemble and prepare ingredients will depend on how soon each component needs to be ready. This process is called ‘sequencing’. The correct sequencing for a stock may not seem particularly important, considering that all ingredients are basically placed into a pot and left to simmer until ready, but like the production of the main meal, the sequencing of the production of stocks, is also very important. For example, if a stock recipe requires you to first brown meat in the pot to extract flavour then remove it and add vegetables, it is essential to follow this sequence. If sequences are ignored or mixed up, the overall flavour, texture and appeal of the stock may be very different. If this stock is then added to a sauce or soup, it will then affect the taste of that product. Weighing and measuring ingredients Preparing stocks, sauces, and soups successfully will involve weighing and measuring ingredients according to the recipe. This is especially important when using thickening agents, oils, strong spices (i.e. chilli, turmeric, cumin) and essences, as these types of ingredients, need to be precise; otherwise, it can have a drastic impact on the texture taste and look of the final dish. The accurate measuring of small amounts of dry or liquid ingredients, will require a range of equipment, and you must know how to use each one correctly. Types of measuring and weighing equipment include: y Scales (i.e. electronic, digital, mechanical) y Measuring cups/jugs/spoons 20

Scales Scales are used for measuring nonliquid ingredients or dry goods such as vegetables, butter, or rice, flour etc. where the quantity stipulated by the recipe is given as a unit of weight. Units of weight include: y Grams (g) y Kilograms (kg) y Pounds (lbs) y Ounces (oz) There are different types of scales which can be used to weigh ingredients. Digital scales provide precise measurements, leaving less room for error. Alternatively, you may use spring or weight scales. The scales should be suitable for food preparation. If you have small scales, then it might be necessary to measure the ingredients in multiple stages. Some scales show calorie or nutritional values so you may need to read the manual before you can accurately read the different symbols shown on the scale. Ensure that the scale reading is set to zero before measuring any ingredients. It might be necessary to reset a digital scale if someone has used them before you. Or you may need to account for the additional weight of the container when weighing ingredients. Weigh the container and then subtract that figure from the reading, although most digital scales have the option of placing a container on the scales and resetting the reading to zero before adding any ingredients. Guidelines for using scales: y Make sure that the scale is set to zero before weighing ingredients, i.e. the scale is correctly calibrated y Make sure the scales are set to the correct unit of weight y Ensure the weight of the bowl/container is not being read. The scales should read zero with the empty bowl already on top y Place the ingredient to be measured in the bowl. Continue to add/extract the ingredient until the scales display the desired weight. y Remove the ingredient from the scales, either still in the bowl or transfer to another container y Wash and dry the weighing bowl or place a clean bowl on the scales y Ensure the scales read zero y Weigh the next ingredient and repeat until all ingredients have been measured Remember to read recipes carefully as they may specify certain requirements that can affect weight, for example, whether the ingredient should be weighed cooked or uncooked. 21

SITHCCC029 - Prepare stocks, sauces and soups Measuring jugs and cups Measuring jugs are used to measure liquid ingredients such as milk, stock, and wine and provide readings in units of volume or capacity as opposed to weight. Capacity and volume units of measure include: y Millilitres (ml) y Centilitres (cl) y Litres (l) y Fluid ounces (fl.oz) To use a measuring jug accurately, ensure it is clean and placed on a flat level surface. Pour the liquid into the jug, reading the scale that runs up the side of the jug, to determine you have measured the desired amount. Measuring spoons Many recipes will ask for small quantities of ingredients such as a teaspoon of salt or a tablespoon of soy sauce. These quantities cannot really be measured using the equipment already discussed. Instead, values such as these need to be measured by using standardised measuring spoons. Measuring spoons are available in both metric and imperial units of measures and can be used for dry and liquid ingredients. Portions The number of dishes a recipe states it serves is often going to be different from the number of people that you need to prepare the dish for. This may be especially true in kitchens where the number of people to be served is not always known. Where the ingredient amounts need to be adjusted to cater for larger or smaller quantities of people, use the scaling method to adjust your recipe. 22

Cleaning and Cutting Ingredients Making sure ingredients are clean and cut as required is an essential part of producing a high-quality dish. In this instance, we will refer to the washing and chopping of vegetables and herbs. To ensure your ingredients are ready to use, you should rinse and scrub them (when necessary) in cold water and then drain the excess water by placing them in a colander or similar draining device. Root and organic vegetables/herbs will most likely contain small amounts of dirt or soil which must be cleaned off properly to ensure they are safe to use. Here are some basic steps to follow to properly clean your vegetables and herbs: 1. Wash your hands before cleaning your ingredients. 2. Use clean cold water to wash items. 3. DO NOT wash produce with soap or detergent. 4. For produce with thick skin, use a vegetable brush to help wash away hard-to-remove dirt or soil. 5. Produce with a lot of nooks and crannies like cauliflower, broccoli or lettuce should be soaked for 1 to 2 minutes in clean cold water. 6. After washing, dry your ingredients with a clean paper towel. This can help remove more bacteria. Or for leaf vegetables use a salad spinner. Cutting ingredients using specific culinary cuts can aid the cooking process because the uniformity of size will have a significant impact on the overall cooking time. When cutting ingredients: y Ensure all ingredients are clean. Peel and rerinse peeled vegetables. y Clean your workbench, cutting boards, and utensils after peeling and before cutting and chopping. Bacteria from the outside of raw food can be transferred to the inside when it is cut or peeled. Wash kitchen surfaces and utensils with hot, soapy water after preparing each food item. y If using a cutting board, place a damp cloth beneath it to stop the board slipping y Make sure you use a sharp knife y Use your fingertips to steer the knife along the ingredient you are cutting y Cuts should be done according to your kitchen’s culinary standards. The Standard Precision Cuts Template is available on the portal Below are some other basic cutting techniques: y Mirepoix: Rough cut onion, celery, carrot, and leek, used when making stocks y Slicing: Cutting meat, fruit, or vegetables in various thicknesses. For example, sliced tomato for a sandwich y Dicing: Cutting into cubes of even sizes. y Chopping: Finely or coarsely chopping into uneven shapes, but evenly sized pieces. For example, chopping parsley finely for a garnish y Trimming: Removing unwanted parts of food or unusable offcuts such as stalks, cores, or fat. For example, trimming the excess fat off a piece of meat y Peeling: Removing the exterior of foods such as skin and rind. For example, peeling the skin from potatoes and onions. y Turning: Shaping fruit and vegetables into even barrel shapes. For example, turning potatoes 23

SITHCCC029 - Prepare stocks, sauces and soups Minimising waste The preparing of all types of ingredients, unfortunately, can create a lot of food waste. When preparing your ingredients, it is essential to do so in a way that tries to minimise this waste. Whether it is food, packaging or energy, waste produce can be extremely costly, not just for your business’ profits but also for the environment. Through better control of food portions, more skilled preparation techniques and smarter storage methods, it is possible to minimise waste and maximise the profitability of food items prepared in your kitchen. It also helps to pay closer attention to customer reservations so that you can make more informed decisions about the amount of food that needs to be ordered and prepared. Waste from the kitchen The most common causes of food waste in the kitchen are incorrect storage and careless preparation. There are a number of steps you can take to minimise waste: y Order the correct amount of produce and according to its longevity and date of intended use, to minimise the risk of spoilage y Inspect all food orders when they arrive for quality and freshness. y Store ingredients correctly y Make sure portion sizes are consistent. y Re-purpose useable off cuts y Record and analyse food waste Waste from the menu Although empty plates are ideal, if customers leave some of their food, the leftovers can serve as a valuable insight into where losses are being made and therefore, where waste reduction techniques can be implemented. Similarly, while it takes time and effort to create a balanced and interesting menu, if there are dishes that are not popular, then it is not financially sensible to keep them on the menu. 24

Learning Checkpoint 1 Students should work in teams, using the Student Resource, to answer the following questions. When completed, your trainer will go through each question allowing groups to call out the answer and keeping score for each group. The team with the most correct answers is the winner, however every student that participates is a winner, because they have enhanced their knowledge of the importance of preparing stocks, sauces, and soups. If necessary, trainers can access learning checkpoint answers on the portal. 1. Give a brief description of stock, soup, and sauce, including what they’re made from. Stock Soup Sauce 2. If a recipe for four (4) serves required 500g of mixed seafood, how much would a recipe for eleven (11) require? 3. Why is it important to have a good knowledge of basic ingredients? 4. What is the most commonly used stock in soups and sauces? 5. What can happen if you use herbs incorrectly, or use too many? 6. What must food delivery companies use to help kitchen staff assess whether supplies were stored in the correct conditions? 7. What are four (4) things you should do to ensure safe use of equipment? 8. What are three (3) things specified in the Food Standards Code 3.2.3 relating to food contact surfaces, fixtures, fittings, and equipment? 9. If a recipe required 3.3 pounds of stewing beef as a base for a stock, how much would you need to buy in kilograms? Use the internet for the conversion. 10. What is Mirepoix? 11. What are the most common causes of food waste in the kitchen? 12. How can waste be minimised? Give four (4) examples. 25

SITHCCC029 - Prepare stocks, sauces and soups Prepare stocks, sauces and soups Stocks have been an important part of food preparation for centuries. They are made in kitchens across the world in all cultures, and are the foundation for sauces and soups, both classical and contemporary. Sauces and soups have been adapted over time to suit modern cuisine. Even when classical recipes provide a starting point, an experienced chef will add in their own flourishes, skip particular steps, or substitute certain ingredients. As an apprentice or junior chef, it is always important to follow standard recipes, and use suggested cookery methods to prepare stocks, sauces, and soups. By doing this, you continue to build your confidence in the kitchen and provide a platform for future experimentation. Stocks A stock is a thin flavoured liquid. The flavour will be related to the base food type, beef, chicken vegetable or fish. The strength of the flavour will depend on the amount of water to the amount of base food type and aromatics. With proteins, this flavour is extracted from good quality bones, a mirepoix of fresh quality vegetables, bouquet garni, and water slowly simmered over a period of time. Once the liquid has reached the stage where maximum flavour is extracted without clouding or ruining the stock, it is then used as a base for braising, soups, and sauces. The most widely used and popular stocks include chicken, brown beef, fish, and vegetable. Other special purpose stocks, include game stocks and sweet stocks. Classifying stocks into groups To correctly select the most appropriate ingredients, it is important to understand stock classifications. There are several main stocks commonly used for commercial cookery. White stocks (Fonds Blanc) y Veal and beef: washed bones, simmered for approximately 6- 8 hours y Chicken: washed bones, simmered for 2-3 hours y Fish: washed bones, simmered for 20 minutes only, longer will cause the calcium to break down and the stock to become cloudy. Brown stock (Fonds Brun) y Veal, beef, lamb, and game: browned bones and vegetables, simmered for approximately 6-8 hours. y Chicken: browned bones and vegetables, simmered for approximately 2-3 hours. Other common stocks: y Vegetable stock y Shellfish y Game stocks, i.e., venison, kangaroo, and duck y Pork stock for Asian soups y Stock syrup: sweet stock prepared by using sugar and water 26

White chicken stock (Fonds Blanc de Volaille) White chicken stock is widely used in cuisines all over the world. It is usually made from a base of blanched chicken bones, cold water, mirepoix (rough cut carrots, celery, onions, and leek) and bouquet garni. Chicken stock is best used as a base for vegetable or poultry-based sauces and soups because of its subtle flavour and light colour. It is also used as a base for many Asian style soups that have added ingredients such as chilli, garlic, herbs, soy sauce, rice wine and vinegar. The cooking time for a basic chicken stock should be around 2-3 hours. Brown beef stock (Estouffade) Brown beef stock is also among the most commonly used varieties. It is made from a base of roasted or browned beef bones, meat, cold water, a browned mirepoix, and bouquet garni. Beef stock is best used in red meat-based stews/braises and soups. It is also an essential base ingredient in many sauces, glazes, and reductions (i.e., red wine sauce). Beef stock is best cooked for a minimum of 6 hours and a maximum of 8 hours. Fish stock (Fonds de Poisson) Fish stocks are used in many different cuisines around the world and can be both subtle and powerful in flavour. Fish or seafood-based stocks are usually made from fish bones and trimmings of white-fleshed fish, or the shells of different types of crustaceans (i.e., prawns, lobster, crab), onions or leeks and cold water. Some chefs also like to add white wine to their fish stocks to give added depth of flavour. Fish stock is ideal for seafood-based sauces, soups and stews and can also be a tasty poaching liquid. Because of the delicate nature of the ingredients, fish stock does not need to be cooked for long. You can achieve a flavourful fish or seafood stock in as little as 20 minutes, cooking it for any longer has the tendency to turn the stock bitter and cloudy. Vegetable stock Vegetable stocks are very versatile and are ideal for use in vegetarian and vegan casseroles, stews, sauces and soups. A traditional vegetable stock is made with a mirepoix of vegetables, cold water and bouquet garni which is cooked for 30 mins. It is a clear and light-coloured liquid that is gelatine free that can also be used as a base for beef or poultry-based dishes. Contemporary vegetable stocks may start with any type of vegetable the chef wishes to use, (avoid vegetables high in starch) and herbs and spices may be added to provide different elements of flavour. Special purpose stocks Special purpose stocks involve proteins that are usually quite distinct in flavour. For example, lamb and pork bones have a very strong flavour, so those stocks are best used in dishes that use those specific ingredients. Game stocks involve the bones and trimmings of specific game such as duck, rabbit, venison, and pheasant. These game meats also tend to have a strong flavour, and the stocks produced from them are ideally suited to making consommé. Stock syrup is a sweet stock made with water, sugar, and different flavourings such as spices or citrus rind/juice which is used in desserts and sweet sauces. 27

SITHCCC029 - Prepare stocks, sauces and soups Cooking stocks All stocks (i.e. beef, chicken, fish and vegetable) should follow relatively the same steps and cooking process. 1. Collect equipment and weigh ingredients 2. Remove fat from bones and rinse or brown bones depending on stock colour. 3. Cover the bones (vegetables and bouquet garni if making vegetable stock) with the required level of cold water 4. Bring to the boil, then drop to a simmer, skim surface of impurities and fat 5. Add the mirepoix and bouquet garni 6. Simmer the stock for the required time, until it develops flavour, body, and colour. Skim regularly. 7. Strain. To cool quickly pour stock into smaller containers and store refrigerated, in clean labelled containers 8. Ensure fat is removed from the cold stock before use SAFETY FIRST - Use dry oven mitts/tea towel to grab the handles when moving large hot pots. If the pot is too heavy, do not try to lift it, instead transfer the stock/soup/sauce into smaller containers using a ladle. Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 2 Research and class discussion - Stock recipes 28

Flavouring and clarifying agents Flavouring agents are ingredients which add specific flavours or aromas to a dish. These products could be anything, from herbs and spices to additives and sweeteners. Clarifying agents help to improve the texture and look, of a stock or soup by removing floating solids that might appear in a stock. This is known as a raft which consist of egg whites, minced meat and finely diced carrot, celery, and onion. When preparing a stock, sauce, or soup, it is essential that you know how to use flavouring and clarifying agents in the correct way and in accordance with the recipe. If you choose to add a certain flavour agent, you will need to understand how it will alter the overall taste, and the impact it will have on subsequent dishes. Some common flavouring and clarifying agents include: y Bouquet garni: A bundle of herbs used to flavour food consisting of a sprig of thyme, parsley stalks, peppercorns and a bay leaf tied in muslin cloth or leek y Lemon juice and white wine: Used in the preparation of fish stock to assist in setting the protein y Salt: Do not add salt when preparing a stock. The cooking process reduces the volume of liquid, so if you add salt, the intensity of the salt increases as the volume of liquid reduces. Also, stocks are the foundation for many other dishes, so salt should be added to those dishes as required y Trimmings: Vegetable, meat and poultry trimmings can be added to stocks; however, they must be appropriate to the flavour of the stock. Also be mindful of the size of the trimmings to the cooking time of the stock, e.g. small vegetable trimming cooked for 6 hours will breakdown and might cause a stock to become cloudy. It would be best to add those trimmings later in the cooking process. y Essences: An extract that is concentrated and used to impart flavour and aroma. Used in stock syrup or when cooking sauces examples of essences include vanilla, truffle, lemon, and almond. Herb essences are easily made by blanching, refreshing, and draining herbs then puréeing and straining through muslin cloth to collect the liquid y Spices and aromatics: Used in Asian inspired master stocks, e.g. star anise, garlic, ginger, cinnamon, chilli etc. y Mirepoix: A rough cut of vegetables that are added to stocks, soups, or sauces to provide flavour. Traditionally made up of onion, carrot, and celery. 29

SITHCCC029 - Prepare stocks, sauces and soups How to clarify a stock The type of stock you are clarifying will determine which type of minced meat you should use. For example, if you are making a beef stock use beef, for fish stock use fish, for chicken stock use chicken. The protein in the egg whites and minced meat are used to clarify the stock, the minced meat and finely diced vegetables are used to boost the flavour of the stock. Follow the steps below. 1. Caramelise onion for depth of colour, add stock and heat 2. Blend onion, carrot, and celery in a food processor until it resembles a fine dice. 3. Combine vegetables with egg whites and minced meat. 4. Whisk into hot stock. 5. Bring stock to the boil slowly, the mixture will rise to the surface to form a raft which will collect any impurities and create a clear stock for consommé. DO NOT STIR as this will disperse the forming raft and make the stock cloudy. 6. As stock reaches boiling point and the raft is formed, lower the temperature to a simmer, and make a breathing hole by breaking apart the raft (approximately 10mm diameter). This enables the heat from the simmering bubbles to escape. This is done to prevent the raft from breaking up and dispersing into the stock. Simmer for approximately 1 hour. 7. The raft needs to be removed without dispersing it into the liquid. This is done by carefully lifting out the raft with large, slotted spoons. If a large amount of stock is prepared, you may need to carefully score the raft into four pieces before removing. 8. Strain the stock through a muslin cloth to remove any remaining impurities. 30

Characteristics of a good quality stock: Quality characteristic Description Free of excess fat, clear not cloudy This is done by: y ensuring fat is trimmed and bones are washed y blanching bones prior to cooking to remove fat y roasting bones to remove fat y starting in cold water y removing fat (skim) during cooking y removing fat (skim) once cooled Full bodied flavour/smell/ aroma/colour This is done by using the: y appropriate ingredients for stock type y correct ratio of ingredients y appropriate ingredients for stock type y correct process/sequencing Viscosity/consistency/ gelatinous This is done by: y using correct ingredients for stock type y using the correct ratio of ingredients y ensuring the correct cooking time Common problems with stock The most common problems that can occur with a stock is that it lacks flavour and aroma, is fatty or becomes cloudy. A cloudy stock can affect its overall flavour, its texture, and its visual appeal. The quality of a stock can be affected if: y Bones are not washed y Bones are not blanched y Bones are burnt instead of caramelised y Poor quality or spoiled ingredients are used y Incorrect ratio of ingredients are used y Equipment not clean y Stock is stirred during cooking y The stock is not adequately skimmed y It is boiled instead of simmered y A lid is used y It is cooked too long and the vegetables were cut too small causing them to breakdown y The stock is not carefully strained 31

SITHCCC029 - Prepare stocks, sauces and soups From a stock to a sauce Glaze A strained stock can be reduced over a period of time until it is 10% of its original volume to produce a glaze. The end result is a thick, glossy syrup with a concentrated flavour. Example: 10 litres of stock is reduced to 1 litre of glaze. Glazes are used as a sauce or a flavour base in many sauces. Shelf life for a properly stored and covered glaze is several weeks in a cool room, and up to 4 months in a freezer. A correctly made glaze will be reasonably dark, but clear, and should have all impurities strained. Roux Stocks can be thickened to create a base sauce or soup. This can be done with a roux, which roux depends on which sauce or soup you want to create. Hot sauces (roux based): y Béchamel – white roux y Chicken and fish velouté – blond roux y Demi glacé – brown roux White roux This is an equal quantity of melted butter and flour stirred over a low heat without colouring Blond roux Blond roux is a white roux which continues to be cooked until it is a light sandy colour Brown roux Brown roux is cooked in the same manner except that dripping may be used in place of butter and 25% more flour is used. Once the ingredients are combined, they are cooked together until it becomes a rich golden brown. It needs to be cooked over a gentle heat for an extended period of time. This is to prevent damage to the starch cells so as to maintain their absorption qualities. Roux rules Do not allow the roux to burn, this will spoil the flavour and colour of the dish and may prevent the dish from thickening. Hot liquid is added to a cold roux, or cold liquid to a hot roux. This avoids lumps forming. ‘Cook out’ roux-based sauces to reduce the ‘raw’ flour flavour that is sometimes evident, and to fully expand the starch cell so as it holds maximum moisture. After cooking the sauce, consistency may still need to be adjusted with addition of further liquid. 32

Sauces Sauces are the base upon which the work of the kitchen is constructed. To stress their importance, the French included them among the group of preparations known as the fonds de cuisine or foundations of cooking. Sauces can be defined as being liquid or semi-liquid mixtures which are added to meat, poultry, fish, vegetables, and desserts to give moisture or richness and to garnish or otherwise enhance the appearance of the dish. In some cases, they are used to provide a contrasting or savoury flavour to otherwise bland food. Examples of this may be roast turkey and cranberry sauce or prawn cutlets and tartare sauce. The main functions of a sauce are to provide moisture, flavour, richness, contrast, colour, shine, and eye appeal. Once chefs have mastered the classic Base and Derivative sauces, they are able to create contemporary versions that are only limited by their imaginations. Base sauces Base sauces were once referred to as ‘mother’ sauces. Béchamel, Velouté, Demi-glace, Tomato, Hollandaise and Mayonnaise are examples of ‘mother’ sauces. These base sauces are the foundation of various derivative sauces or variations of those sauces. Once you understand how to make these base sauces you will be able to create multiple derivative sauces both classical and modern, with the addition of a few other ingredients. Derivative sauces Derivative sauces are derived from base/ mother sauces, with the addition of ingredients to produce a suitable variation such as a mushroom and red wine demi-glace. There are hundreds of classical derivative sauces, some are detailed in the table. There are also many modern derivative sauces being created by chefs around the world. These contemporary sauces are only limited by the chef’s imagination and creative talent. Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 3 Watch - Mother sauces 33

SITHCCC029 - Prepare stocks, sauces and soups Base (Mother) sauce Classic Derivative (variation) sauces Contemporary version Béchamel y Thermidor Sauce – mustard, brandy, lobster stock y Mornay Sauce – parmesan cheese, cream, egg yolk y Dairy-free Béchamel Velouté y Supreme Sauce – mushroom trimming, white wine, cream y Vin Blanc Sauce – white wine and cream y Sauce Aurore – tomato, butter, cream y Scampi and Dill Velouté Demi-glace (equal parts Estouffade – brown beef stock and Espagnole – brown sauce) y Sauce Robert – mustard, onion, white wine y Chasseur Sauce – tarragon mushroom, shallots, tomato y Lyonnaise Sauce – demi-glace – onion, butter, and wine y Mountain Pepper Demiglace Tomato Sauce y Puttanesca – capers, olives, anchovies, basil y Amatriciana – onion, bacon, chilli y Chipotle Tomato Sauce Mayonnaise y Aioli – garlic y Remoulade – herbs, capers, gherkin, anchovies y Cocktail Sauce – tomato sauce, Worcestershire sauce, lemon, brandy, tabasco y Tartare – capers, gherkins, parsley y Green Goddess Mayonnaise Hollandaise y Sauce Mousseline – cream y Sauce Maltaise – orange y Saffron Hollandaise Bearnaise y Sauce Choron – tomato y Sauce Foyot – meat glaze y Dill and Chive Bearnaise 34

Sauce categories Sauces can be divided into the following categories: y hot (temperature) sauces y cold emulsions y warm emulsion y miscellaneous sauces. Hot base sauces Béchamel (white sauce) A béchamel is a medium thick hot sauce made from a white roux and milk. It originated in Italy but was considered one of the ‘mother sauces’ by the French and is often served with fish, steamed poultry, steamed vegetables, pastas and veal. This sauce is also used as a base for soufflés; it can be used with vegetables and extend leftovers. With cheese added, it can be used in pasta dishes such as lasagne. To make a Béchamel: 1. Heat milk to the boil with ‘cloute’ (onion, bay leaf and whole cloves) Remove from the heat. 2. Melt butter in a thick bottom pan. 3. Add flour and mix. 4. Cook over gentle heat without colouring. 5. Slowly add milk (small amount at a time) stirring well, so there are no lumps. 6. Cook the mixture between each addition of milk to reach the correct consistency. 7. Season with salt, white pepper, and nutmeg. It should have a shiny, smooth appearance. 8. Strain the sauce, cool, cover, label and refrigerate. Velouté (velvet sauce) A velouté sauce is a savoury sauce, made from a blonde roux and stock (i.e. chicken, veal or fish). The velouté sauce originates from France, and the term velouté is French for velvety. A velouté is most often served with fish and poultry-based dishes but can also be served with vegetables and used as a base for soups. To make a velouté: 1. Prepare a blond roux. 2. Bring stock to the boil. 3. Slowly add stock (small amount at a time) stirring well, so there are no lumps. 4. Cook the mixture between each addition of stock. 5. Pull the pot off centre and simmer gently, stirring frequently. 6. Season with salt and white pepper, it should be a light off white colour with a smooth, creamy and texture and taste like the stock flavour. 7. Strain the sauce, cool, cover, label and refrigerate. 35

SITHCCC029 - Prepare stocks, sauces and soups Espagnole (basic brown sauce) Espagnole is a classic brown sauce originating from France. It is typically made from brown stock, a mirepoix, tomatoes and thickened with roux. An Espagnole is best served with roast meats, especially beef, duck, and lamb. To make a brown sauce: 1. Prepare a brown roux then add tomato puree. 2. Bring beef stock to the boil and slowly add to the roux. 3. Cook mirepoix to light brown, add to the sauce. 4. Simmer gently and skim as necessary. 5. Strain the sauce, cool, cover, label and refrigerate. Demi-glacé (half glaze) A demi-glace is a richly flavoured, glossy, sticky, dark coloured sauce that includes equal parts Estouffade (brown beef stock) and Espagnole (brown sauce that is reduced). It should have a rich, full flavour of the stock, tomato, and herbs, all beautifully combined and reduced to a glossy coating consistency. This can be used as a sauce for meats or used as a base for other sauces such as red wine or mushroom sauce. To make a demi-glacé: 1. Combine equal parts of Estouffade and Espagnole. 2. Bring to the boil. 3. Skim. 4. Simmer to reduce by half, skimming frequently. 5. Strain the sauce, cool, cover, label and refrigerate. Tomato sauce Concasse, from the French term ‘concasser’, meaning “to crush or grind”. This term is particularly applied to tomatoes, where tomato has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Tomato sauce is an extremely versatile sauce made from a base of diced tomatoes, mirepoix, and different herbs. The sauce originated in France and is used in different cuisines all over the world. It can be paired with a wide variety of dishes containing pasta, fish, vegetables, and poultry, a base for many stews and casseroles and the base for many other sauces such as puttanesca. It should be rich, a good red colour and be full of flavour. To make a tomato sauce: 1. Sweat the mirepoix and garlic. 2. Add peeled, chopped tomatoes, bay leaf, thyme. 3. Add stock (usually vegetable). 4. Simmer, stirring frequently, reduce. 5. Puree and/or strain. 6. Cool, cover, label and refrigerate. 36

Cold emulsion sauce – mayonnaise These are cold sauces consisting of oil and vinegar, which are emulsified with egg yolks, that is thick and creamy white with a slight tartness from the lemon or vinegar. It is the base/mother of many sauces which can be used as a salad dressing, with vegetables and as a condiment with many dishes. To make mayonnaise: 1. Beat egg yolks, mustard, and vinegar 2. Slowly drizzle in oil, beating constantly 3. Continue to add oil slowly until mixture stiffens 4. Adjust the acidity and seasoning 5. Cover, label and refrigerate Special considerations need to be taken into account when making and storing uncooked, raw eggbased sauces such as mayonnaise. Receiving eggs Make sure that the eggs are clean, not cracked, within their best-before date and from a reputable supplier. Storing eggs Should be stored at or below 4 °C, kept in clean containers and used before their best-before date Separating eggs Eggs should be separated by using an egg separator; because when using the shell, bacteria on the eggshell can be transferred to the egg white or yolk. Storing raw egg products It should be stored at or below 4 °C, made in small batches that can be used within 2-4 days. Alternative to fresh eggs Pasteurised egg products are safer to use than raw eggs and can include liquid, frozen or dried egg products. 37

SITHCCC029 - Prepare stocks, sauces and soups Warm emulsion sauces Hollandaise and Béarnaise are warm emulsion sauces. An emulsion is formed when one substance is suspended in another. These sauces are also referred to as butter or egg sauces as they use melted or clarified butter suspended in partially cooked egg yolks. To clarify butter, slowly heat/melt butter. The milk solids will separate and sink to the bottom. Once this occurs, the surface should be skimmed to remove any white sediment, then pour and retain the golden liquid, discarding the cloudy milk solids that are left at the bottom. Hollandaise A Hollandaise sauce is primarily made from egg yolks, a white wine and vinegar reduction, and melted butter and finished with lemon juice. It has a tart yet creamy flavour due to the combination of butter and acid. It should be quite thick, velvety smooth and glossy. Like most other sauces, Hollandaise sauce originated in France and is extremely popular served over poached eggs (i.e. Eggs Benedict, Eggs Florentine), vegetables (especially asparagus), and fish-based dishes. To make a basic hollandaise sauce, you need to: 1. Add the acid and egg yolks in a bowl and whisk 2. Place the bowl over slightly simmering water 3. Whisk until you reach ribbon stage 4. Remove from the heat and slowly add warm clarified butter while whisking 5. Adjust flavour (i.e. lemon juice, salt, and pepper) and serve, or hold at (30 - 37ºC) Béarnaise A Béarnaise sauce is made the same way as a Hollandaise sauce. A Béarnaise sauce involves flavours such as shallots, tarragon, and chervil. It is important to know that Hollandaise and Béarnaise sauces are very unstable sauces and need to be held at (30 - 37ºC) colder temperatures will cause the butter to set, hotter temperatures will cause the butter to melt. Due to the holding temperature and main ingredients these sauces have a limited life as the egg yolks and butter provide the perfect conditions for bacterial growth. Béarnaise sauce is traditionally served with beef. 38

Miscellaneous sauces In addition to the categories of base sauces, there are a number of other sauces which differ in their method of preparation and are therefore categorised as miscellaneous sauces. They include: Jus A simple sauce made from meat juices, stock and aromatic vegetables and herbs. It is thinner than gravy and very concentrated in flavour. Should be free of lumps, rich brown colour and glossy. Pour off any fat from pan juices of a roast. Add chopped vegetables and aromatics. Cook until vegetables are browned and covered in pan juices, deglaze with red wine. The sediment provides flavour and colour. Pour in stock and simmer until reduced by two thirds, or the liquid can then be thickened with arrowroot or cornflour. Strain and serve. Ideal for roasted meats and roast beef dishes like prime rib. A classic variation is Red Wine Jus. Gravy An English variation of a brown sauce served with a roast. Beurre blanc A temporary emulsion sauce combining one or more liquids (vinegar, lemon juice, white wine) together with butter. The liquid and shallots are reduced (by 2/3) to a syrupy consistency. The mixture is then heated to 60°C, and small pieces of chilled unsalted butter are whisked in. Whisk in half the butter and incorporate the rest à la minute. This sauce does not contain egg. Caramel sauce Sugar is cooked until it browns then cream and butter are added Vinaigrette A temporary emulsion sauce made with vinegar, oil and flavourings used to dress salads Coulis This is a thin sauce made from puréed and strained vegetables or fruits. It should be smooth and thin without any lumps and have a clear flavour of the vegetable or fruit possibly with the addition of a herb or spice. Shiny full colour appearance. Fruit coulis are usually made with fresh/frozen fruit that is puréed and strained. They are usually sweetened with stock syrup or have a spice or liquor added to them then strained and adjusted to a coating consistency and used on desserts. Vegetable coulis are usually made with cooked and puréed vegetables that can be strained. They can have herb and spices added to them. Commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces Pure butter sauces y Melted butter (beurre fondu) Is butter melted over low heat and swirled to maintain the emulsification and poured over dishes like trout and asparagus. y Brown butter sauce (beurre noisette) butter is heated in a pan until it turns brown. Lemon is added to stop the cooking process. It will have a nutty flavour and can be served with fish, vegetables, gnocchi, and meat. y Black butter (beurre noir) butter is heated like noisette but cooked longer to give it a darker colour. It will have a slightly bitter flavour and can be served with brains and vegetables. 39

SITHCCC029 - Prepare stocks, sauces and soups Cream reduction sauces Cream reduction-based sauces frequent modern menus. A liquid in which an item has been poached is reduced, and cream is added. This is then reduced further to the desired consistency resulting in a very rich and aromatic sauce. These sauces are usually made à la minute and are commonly used with pasta dishes. Custard sauces Essentially there are two types of custard sauce, Sauce Anglaise and Sabayon. Sauce Anglaise is made from egg yolks, milk, and sugar. The role of the egg yolk is to thicken the sauce. This mixture is cooked on the stovetop until it thickens sufficiently to coat the back of a spoon. This type of custard is sometimes referred to as a “stirred custard”. Sauce Anglaise is the base for making ice cream and bavarois and is used extensively as a sauce to which other flavours are added e.g. cinnamon. The creamy pale-yellow colour contrasts well with rich, vibrant colours of fruit and also provides moisture to many baked desserts. Sabayon Sabayon is often called a “foam sauce” as its texture is light and airy and made from whisked egg yolks and sugar. These are whisked over warm water to produce a mousse-like effect and are often flavoured with wine or another alcohol. Zabaglione is a common Italian custard sauce. Points to remember when making sauces: y Basic sauces are foundation sauces y Adding other ingredients to basic sauces makes a derivative sauce y Garnishes must be strained off before the sauce is stored y Holding warm emulsion sauces for longer than 2hrs may cause food poisoning y Vinaigrette is a temporary emulsion sauce y Adding a liaison, cream or butter may enrich hot sauces y Stocks, thickening agents, and flavourings are the three main ingredients used in basic sauce production Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 4 Research and presentation - Sweet sauces 40

Problem-solving with sauces Below are some problems you may encounter when cooking sauces, and how you might fix them without having to start again. Problem with sauce Reason Solution Veloute tastes floury y Roux not cooked out y Incorrect cooking time for sauce y Cook further/longer and reduce Tomato Sauce is too dark and thick y Overcooked y Cooked at too high a temperature y Burnt y Add more tomato or stock and simmer gently Mayonnaise is too thick y Incorrect ratio of oil to yolks y Finish with a small amount of boiling water or acid (i.e. vinegar or lemon juice) Hollandaise splits y Overheated y Melted butter added too quickly y Whisk an egg yolk over a Bain Marie until starts to thicken add a little warm melted butter then start to incorporate the Hollandaise into this new mixture Berry coulis separates and runs on the plate y Has not been cooked out y Water has been added to the process y Insufficient sugar/syrup y Not puréed sufficiently y Add more fruit and sugar and reheat y Re-puree y Put through a fine sieve A skin has formed on the top of your sauce y Not covered properly y Use a cartouche paper lid that sits directly on top of the food to prevent it drying out Mayonnaise has split y Mixed the oil in too fast or did not whisk fast enough y Add a small amount of water and whisk or y Restart with a new egg yolk and add the split mixture to the egg yolk slowly, like it was the oil you were adding. Béchamel sauce has split y Not enough roux y Not heated long enough for the roux to thicken the sauce and be cooked out y If a white sauce is separated, try cooking and stirring it whilst simmering. If it is still not a smooth, thickened sauce, stir in a little beurre manier or make a corn starch cold water slurry, then add to sauce and cook and stir until simmering. Demi-glace is bitter y Even a small amount of burn on the bones and veg will turn a demi-glace really bitter y Brown but do not burn ingredients 41

SITHCCC029 - Prepare stocks, sauces and soups Soups A soup is a flavoured liquid made from a variety of ingredients and eaten with a spoon. Usually served as an entrée but can also be served in shot glasses at a cocktail party, espresso cups as an appetiser or as a main course or dessert. Soups can be served either hot or cold and are usually named after their main ingredient. The soups of the world are diverse, ranging from light, appetite provoking bouillons, to thick, hearty stewtype broths and chowders which are virtually meals in themselves. Most countries produce soups which reflect their national cuisine. For example, the consommé and bouillabaisse of France, the fruit soups of Scandinavia, the chowders and gumbos of the United States, the Cock-a-leekie of Scotland, the borsch of Russia and Poland, the chicken broth and matzoh balls of Israel, the ramen and miso of Japan and so on. The climate, agriculture, religion, and economic status of a country all influence what goes into its soup pot. The soups of the classical cuisine are grouped in accordance with their content, consistency, and texture. Soups can be thick, thin, clear, hot, cold, strained, and unstrained. Soups are generally classified into the following groups. 42

Classification Main ingredients Description Examples: Classical and Contemporary Garnish Clear Stock (veal, poultry, meat, game, or fish) Clear, thin, and rich in flavour, 10% of the soup is garnish Chicken Consommé Julienne vegetables Quail Consommé with Wontons Wontons Broth Stock, meat, poultry, fish vegetables and herbs Thin but substantial soup, vegetables, meat, pasta, pulses Bouillabaisse Croutons Minestrone Parmesan, croutons or pesto Pork Ramen with Udon Noodles Boiled egg, seaweed Puree Stock, vegetable, and pulses Thick, rich soup Potato and Leek Soup Croutons, cream, herbs Puy Lentil Cappuccino In a cup. Garnish – layer of foam dusted with paprika Cream Stock, roux/ cream/ Velouté Rich, smooth & creamy Cream of Mushroom Cream, croutons, herbs Cream of Kale Spiced kale chips, chilli oil Bisque Fish stock, shellfish, seafood Full-bodied soup, silky texture Lobster Bisque Lobster slices, dill Spicy Prawn Bisque Prawn and lime crouton Cold Variations of all the above ingredients Served cold, thick or thin, puréed Gazpacho Brunoise vegetables, olive oil Vichyssoise Deep fried leek Cucumber Mint Strawberry Yoghurt Some essential points to remember about different soups: y A soup is a flavoured liquid made from a variety of ingredients y The quality of the soup is only as good as the stock and ingredients used y A soup is usually named after its principal ingredient y A garnish is an integral part of the dish used to enhance presentation y Accompaniments are used to create interest and make the soup more substantial y Soups must be cooled correctly before storing y Reheated soups must be brought to the boil and slowly simmered for at least 2 minutes y Most soups can be reconstituted (restored to its original state) by the addition of liquid 43

SITHCCC029 - Prepare stocks, sauces and soups Classic soups from around the globe Country Soup Main ingredients Italy Minestrone Vegetables, pasta Hungary Goulash Meat, paprika Scotland Cock-a-Leekie-Leek Chicken with stewed prunes Spain Gazpacho Tomato, cucumber, capsicum France French Onion Onions, stock Japan Miso Dried fish, soy bean paste Malaysia Laksa Coconut, fish, chilli, noodles New Zealand Taharoa Cream, shellfish Clear soups (consommés) Consommé is a clear rich flavoured liquid made from stock that has been clarified using minced meat, vegetables, and egg whites, which is cooked gently to form a raft that filters impurities from the stock. The protein in the egg whites and minced meat are used to clarify the stock, the minced meat and finely diced vegetables are used to boost the flavour of the stock. The end result is a flavoursome clear consommé. (Revisit the Stocks section for the basic steps for a consommé - How to Clarify a Stock) Once your consommé is made: y Cool, cover, label and refrigerate y Reheat to order, adjusting seasoning y Garnish and serve in a hot bowl with accompaniment. Common consommés include chicken, veal, quail, and game such as duck, rabbit, venison, and pheasant. These game meats tend to have a strong flavour, so the stocks produced from them are ideally suited to making consommé. When serving a consommé, it is vital to ensure that the serving bowls are hot as this type of soup will cool very quickly. Garnishes include finely cut, blanched vegetables, dumplings/wontons, finely sliced poached meat or poached quail egg. 44

Broth A broth is a type of soup that consists of a quality stock base with different ingredients such as diced vegetables, meat, seafood, and farinaceous products (rice, barley, pulses/ legumes, pasta). A broth can be thin but also substantial because of its ingredients. Some Italian broths are also enriched with egg and cheese. Below are the steps when preparing a basic broth. 1. Combine the meat and stock. 2. Bring to the boil. 3. Add the mirepoix, bouquet garni or herbs/ spices. 4. Simmer. Skim frequently. 5. Add farinaceous products and more delicate vegetables that require shorter cooking times, continue simmering till tender. 6. Cool, cover, label and refrigerate. 7. Reheat to order, adjusting seasoning and consistency. 8. Garnish and serve in a hot bowl with accompaniment. Puree A puree is a type of soup that is prepared from starchy vegetables and/or pulses/legumes which have been cooked in stock. Meat products may also be used e.g. Pea and Ham Soup. Some vegetables that are less starchy may need a thickening agent. As with sauces, the rate of cooking must be controlled; otherwise, the soup will be too thick and additional liquid may be required. Puree soups are thick, rich soups that can be turned into cream soups with the addition of cream. Below are the steps when preparing a basic puree soup. 1. Collect equipment and weigh ingredients. 2. Wash and prepare vegetables. 3. Sauté vegetables. 4. Add the stock and bring to the boil. 5. Add the bouquet garni, pulses, or meat as required. 6. Simmer ingredients until soft. 7. Use a stick blender to puree the soup. If using a food processor: Strain. Reserve the solids and liquids separately. Puree the solids (i.e. vegetables, pulse, meat) until smooth. Reincorporate the liquid to the correct consistency. 8. Cool, cover, label and refrigerate 9. Reheat to order, adjusting seasoning and consistency. 10. Garnish and serve in a hot bowl with accompaniment. SAFETY FIRST: Stick Blender Ensure manufacturer’s instructions are followed, check for cleanliness and any faults such as frayed cords. Make sure that the stick blender is fully submersed before turning it on, so that you do not splatter yourself and the kitchen with hot liquid. Also, make sure that it is fully stopped, before raising it out of the liquid. Keep hands away from blades. 45

SITHCCC029 - Prepare stocks, sauces and soups Cream soup Cream soups are very similar to purées with the main difference being that a roux or cream is used to give the soup a creamy, silky texture and taste. Below are the steps when preparing a basic cream soup. 1. Sweat the vegetables in fat (i.e. butter) or stock. 2. Add the flour and cook out the roux. 3. Add the liquid (i.e. water, cream). 4. Bring to the boil. 5. Establish a simmer. 6. Add the bouquet garni. 7. Skim the surface for impurities. 8. Discard the bouquet garni. 9. Strain. 10. Puree the solids. 11. Reincorporate the liquid to the proper consistency and season. 12. Strain. 13. Cool, cover, label and refrigerate. 14. Reheat to order, adjusting seasoning and consistency. 15. Garnish and serve in a hot bowl with accompaniment. Bisque These soups are made specifically from shellfish, vegetables, fish stock, wine, herbs, and seasoning. They are usually thickened with rice, passed, and finished with cream. Specialty flavours like brandy, dill and fennel can be used to give the bisque different depths of flavour; however, these types of flavourings must be used in small amounts as they can easily overpower the shellfish flavour. Common shellfish used in a bisque include lobster, yabby, crab, prawn, Morten Bay bugs, and crayfish. Below are the steps when preparing a basic seafood bisque: 1. Sweat mirepoix and shellfish. 2. Flambé (ignite/set on fire) the mixture with brandy. 3. Pound/crush the shellfish. 4. Add tomato puree and fish stock and bring to the boil Simmer for 20 minutes. 5. Thicken with ground rice and continue to simmer. 6. Strain. 7. Cool, cover, label and refrigerate. 8. Re-boil to order, finish with cream and butter, adjusting seasoning and consistency. 9. Garnish and serve in a hot bowl with accompaniment. 46

Points to remember when preparing different soups: y Soups should be brought to the boil, then gently simmered to develop a good flavour and appropriate texture y The best soups are made from high-quality ingredients y Vegetables may be added in a staggered manner, according to their cooking times y Soups should be stirred from time to time to prevent sticking y The soup should be skimmed during the cooking process to remove impurities (i.e. fats, scum, and foam) y Clear soups should be garnished just before serving to prevent them from becoming cloudy y Cream soups should have cream added to them at the last moment y Final seasoning adjustments should be made prior to serving y Hot soup should be served hot in a hot bowl, cold soup cold in a chilled bowl Refer to the appendix at the end of this Student Resource for the details of this activity. LEARNING ACTIVITY 5 Research and class discussion - National soups 47

SITHCCC029 - Prepare stocks, sauces and soups Thickening agents Thickening agents are substances which help to increase the viscosity (thickness, texture) of a stock, sauce, or soup without altering the liquid’s taste or flavour. Most thickening agents have starch as their base ingredient. When starch cooks, it becomes gelatinous, creating a thicker overall texture. Importantly, gelatinised starch has a neutral flavour so as long as you use thickening agents in moderation, the taste of the stock, sauce or soup will remain the same. Commonly used thickening agents include: y Roux: A roux (flour and butter/fat) must be cooked thoroughly to avoid a floury taste, then gradually add the liquid, stirring and simmering until mixture thickens. The type of flour used is plain. y Cornflour: Cornflour gives an opaque (cannot see through) finish and thickens when it is heated to 85 – 96ºC. y Arrowroot: Arrowroot is a starchy powder made from the arrowroot plant and different types of tropical plants and is used when a clear finish is required. y Beurre manié: Beurre manié is an uncooked paste of flour and butter added in the latter stages of cooking y Liaison: A liaison is a mixture of cream and egg yolk, used to thicken and enrich a sauce, usually added to a velouté at the final stage of production y Sabayon: Using egg yolks to thicken by a process of coagulation and emulsification. The keyword, when using thickening agents, is ‘moderation’. If you use too little, the thickening agent will not increase the viscosity of a stock, sauce, or soup to any noticeable degree, but you can always add more. If you use too much, you risk diluting the dish’s flavour. It is also important to ensure that thickening agents are cooked thoroughly, as uncooked starch can produce a very bland ‘starchy’ flavour. One simple way to ensure thickening agents are cooked thoroughly is to taste the food throughout the cooking process. 48

Summary of thickening agents, preparation technique and use: Thickening agent Method of preparation Example of use Roux Blanc Approximately equal quantities of butter and flour. Butter is melted, flour is added. The roux is cooked out to a sandy texture but not coloured. Béchamel Sauce Roux Blonde Approximately equal quantities of butter and flour. Butter is melted, flour is added. The roux is cooked to a light fawn colour. Velouté Sauce Roux Brun Slightly more flour than butter/fat (5:4). Butter is melted, flour is added, and the roux is cooked until brown. Demi-Glace Sauce Beurre Manie Two parts soft butter to one part flour. Used as a final thickening agent for stews and soups, the softened butter and flour are kneaded together and dropped in lumps into a stew or soup and then stirred until smooth and the correct consistency is reached. DO NOT boil once it has been added or the fat may separate out. Stews, soups Cornflour Cornflour is mixed with a little cold water to form a slurry. To prevent lumps occurring, ensure water is cold, and cornflour is stirred well. It is then poured in a thin stream into a boiling liquid and whisked/stirred vigorously during the application of heat until the mixture thickens to form a smooth sauce. Thickened pan juices – Jus, sweet sauces that do not require a clear finish Arrowroot Arrowroot is mixed with a little cold water to form a slurry. To prevent lumps occurring, ensure water is cold, and arrowroot is stirred well. It is then poured in a thin stream into a boiling liquid and whisked/stirred vigorously during the application of heat until the mixture thickens to form a smooth sauce. Arrowroot is particularly useful when you need the sauce to be clear and retain a bright colour. Sweet sauces requiring a clear finish, jellied sauces, Asian-style sauces Liaison Cream and egg yolks are whisked together and then added to a simmering liquid at the final stage of production to thicken, enrich and add extra gloss. DO NOT boil as you risk scrambling the egg. Cream sauce, velouté, white sauce or soup High starch ingredients Use potatoes, pasta or other starchy ingredients that will break down and thicken the soup. Soups Puree Puree all or some of the components of the soup or sauce until thick and smooth. Soups, sauces 49

SITHCCC029 - Prepare stocks, sauces and soups Convenience products A convenience product is any product that has been partially or completely processed. There are many convenience products available that are regularly used by chefs in all types of kitchens. They may be purchased in dehydrated form, canned, liquid, frozen or as a paste. Convenience products such as stock powders, stock cubes and pre-prepared instant liquid stock tend to be high in salt and therefore the flavour is not the same as fresh stock. Some convenience products include: y Dehydrated: boosters, bouillons, stock powders/cubes, flavour enhancers such as MSG, instant soups, sauces, pasta, vegetables, herbs, spices, rice y Liquid: stocks, soups, sauces, dressings, essences y Canned: soups, sauces, vegetables, fruits, ham, fish y Pastes: pesto, garlic, chilli, ginger, tomatoes y Fresh: meat, pastry products, cakes, pasta, salads y Frozen: seafood, meat, poultry, vegetables, pastry, fruit, and ice cream Convenience products are used for many reasons. They may be cheaper to buy, they may suit the style of the food served, or they may save time. They are readily available for use and require limited storage facilities. Convenience products may be used as a flavour booster however, it is vital that you prepare convenience products by following the instructions or as instructed by your head chef or supervisor. The advantages of using convenience products include: y Readily available: they’re good as a back-up y Time: they’re quick to prepare y Equipment: these products require minimal equipment to prepare and store y Cost: there’s less cost for production of small quantities, wastage and portion control are easily managed y Shelf life: some can be stored as a dry product without refrigeration thus having an extended shelf life. 50