Prepare stock and sauces. D1.HCC.CL2.17 Trainee Manual

D1.HCC.CL2.17

Prepare stock and sauces D1.HCC.CL2.17

Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330 Acknowledgements Project Director: Chief Writer: Subject Writer: Project Manager: Editor: DTP/Production: Wayne Crosbie Alan Hickman Garry Blackburn Alan Maguire Jim Irwin Daniel Chee, Mai Vu The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: www.asean.org. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions. This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II) Copyright: Association of Southeast Asian Nations (ASEAN) 2013 All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: http://creativecommons.org/licenses/by/2.0/deed.en http://www.sxc.hu/ File name: TM_Prepare_stock_&_sauces_Final

Table of Contents Introduction to trainee manual... 1 Unit descriptor... 3 Assessment matrix... 5 Glossary... 7 Element 1: Prepare stocks as required for dishes on enterprises menus... 9 Element 2: Prepare glazes and essences... 21 Element 3: Prepare sauces as required for dishes on enterprises menus... 25 Element 4: Store stocks and sauces to enterprise requirements... 33 Element 5: Reconstitute stocks and sauces for service... 43 Appendix - Recipes... 47 Presentation of written work... 69 Recommended reading... 71 Trainee evaluation sheet... 73

Introduction to trainee manual Introduction to trainee manual To the Trainee Congratulations on joining this course. This is one part of a toolbox which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work. The toolbox consists of three elements: A for you to read and study at home or in class A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency. The first thing you may notice is that this training program and the information you find in the seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South- East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states. What is the CBT and CBA system and why has it been adopted by ASEAN? CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment. CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of Recognition of Prior Learning (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you. What is a competency standard? Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard. 242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas: Housekeeping Food Production Food and Beverage Service 1

Introduction to trainee manual Front Office Travel Agencies Tour Operations. All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each under the heading Unit Descriptor. The unit descriptor describes the content of the unit you will be studying in the and provides a table of contents which are divided up into Elements and Performance Criteria. An element is a description of one aspect of what has to be achieved in the workplace. The Performance Criteria below each element details the level of performance that needs to be demonstrated to be declared competent. There are other components of the competency standard: Unit Title: statement about what is to be done in the workplace Unit Number: unique number identifying the particular competency Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them nominal hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area. The final heading you will see before you start reading the is the Assessment Matrix. Competency based assessment requires trainees to be assessed in at least 2 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including Observation Checklist and Third Party Statement. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers. Your trainer and/or assessor may use other methods to assess you such as: Journals Oral presentations Role plays Log books Group projects Practical demonstrations. Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality. 2

Unit descriptor Unit descriptor This unit deals with the skills and knowledge required to in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCC.CL2.17 Nominal Hours: 30 hours Element 1: Prepare stocks as required for dishes on enterprises menus Performance Criteria 1.1 Identify ingredients required to make stock type from standard recipes 1.2 Prepare ingredients appropriate to stock type 1.3 Produce and strain stocks Element 2: Prepare glazes and essences Performance Criteria 2.1 Prepare glaze and essences Element 3: Prepare sauces as required for dishes on enterprises menus Performance Criteria 3.1 Identify ingredients required to make sauces from standard recipes 3.2 Prepare ingredients appropriate to sauce type 3.3 Produce hot and cold sauces 3

Unit descriptor Element 4: Store stocks and sauces to enterprise requirements Performance Criteria 4.1 Follow enterprise cooling procedures for stocks and sauces 4.2 Store stocks and sauces appropriately in correct containers 4.3 Label stocks and sauces correctly 4.4 Ensure appropriate storage equipment conditions are maintained 4.5 Prepare and maintain correct thawing of frozen stocks and sauces 4.6 Ensure correct storage of stocks and sauces after service Element 5: Reconstitute stocks and sauces for service Performance Criteria 5.1 Follow correct heating of stocks and sauce to enterprise standards 5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards 4

Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions Work Projects Written Questions Oral Questions Element 1: Prepare stocks as required for dishes on enterprises menus 1.1 Identify ingredients required to make stock type from standard recipes 1.1 1, 2, 3, 4, 5, 6 1 1.2 Prepare ingredients appropriate to stock type 1.2 7, 8, 9, 10 11, 12, 2 1.3 Produce and strain stocks 1.3 13, 14, 15 3 Element 2: Prepare glazes and essences 2.1 Prepare glaze and essences 2.1 16, 17 4 Element 3: Prepare sauces as required for dishes on enterprises menus 3.1 Identify ingredients required to make sauces from standard recipes 3.1 18, 19, 20 5 3.2 Prepare ingredients appropriate to sauce type 3.2 21,22,, 23 6 3.3 Produce hot and cold sauces 3.3 24, 25, 26, 27 7 Element 4: Store stocks and sauces to enterprise requirements 4.1 Follow enterprise cooling procedures for stocks and sauces 4.2 Store stocks and sauces appropriately in correct containers 4.1 28, 29 8 4.2 30 9 4.3 Label stocks and sauces correctly 4.3 31 10 4.4 Ensure appropriate storage equipment conditions are maintained 4.5 Prepare and maintain correct thawing of frozen stocks and sauces 4.6 Ensure correct storage of stocks and sauces after service 4.4 32 11-33 12-34 13 5

Assessment matrix Element 5: Reconstitute stocks and sauces for service Work Projects Written Questions Oral Questions 5.1 Follow correct heating of stocks and sauce to enterprise standards 5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards 5.1 35 14 5.2 36 15 6

Glossary Glossary Term Accompaniment Beurre Manie Blend Bouillon Cartouche Chinois Coagulation Consistency Consume Controlled atmosphere Convenience Products Emulsification Espagnole Estouffade Fonds Blanc Fonds de Gibier Fonds de Legumes Fonds de Poisson Explanation Something that is served with a dish, on the side Uncooked flour and butter blended together, used to correct thickening of a sauce Combining multiple ingredients Beef or chicken stock that has not been clarified Paper covering used to prevent skinning and catch any foreign objects that might fall into mix Cone strainer used to strain solids from liquids Setting of protein, eggs, flour, blood Thickness of a mixture or sauce Clarified, clear stock that is served as soup where the temperature is at a set level, under refrigeration or held at hot temperature above 60ºC Something that is prepared Combining of 2 normally separate ingredients, oil and water Brown Sauce French name for Brown stock of beef French name for white stock French name for game stock French name for vegetable stock French name for Fish Stock 7

Glossary Term Fonds de Volaille garnish Glace de viande Glace de volaille Liaison Mouli Puree Roux Simmer Skim Starch Explanation French name for chicken stock decoration of a dish French name for meat glaze French name for chicken stock Egg and cream mixture used to thicken sauces off the heat A machine that is hand turned, used to puree solids Food that is pulped by food processor, thick liquidised food Mixture of cooked flour and fat, used to thicken liquids Slow boiling to remove from the top found in vegetable matter, when heat is applied in liquid, swells and hold liquid in suspension 8

Element 1: Prepare stocks as required for dishes on enterprises menus Element 1: Prepare stocks as required for dishes on enterprises menus 1.1 Identify ingredients required to make stock type from standard recipes Introduction What is a stock? Stocks are used throughout the culinary world as the basic liquids used in cooking dishes for human consumption. Stock is a flavoured and aromatic liquid. The quality of the stock will depend on the quality of the ingredients used to produce and the skill and expertise of the cook making the stock. Good quality ingredients can be used but is bad practices are used then the quality will not be in the stock. Stocks found in the kitchen: Chicken stock Beef stock Fish stock Vegetable stock Veal stock Game stock Stock syrup Convenience stock Master stocks. These are the basis of all sauces and soups used in the kitchen. Casseroles and braises will also have stocks added for extra flavour. From these basic stock basic mother sauces will be made and derivatives sauces will be made from the mother sauces. 9

Element 1: Prepare stocks as required for dishes on enterprises menus What is required to make a good quality stock? Good quality ingredients Skill and Expertise of staff Time. Some stocks can be made in 20 minutes cooking time while others may take 8-12 hours to extract the flavours and structural ingredients that are required in a good stock. What is required in a good stock? Flavour Clarity Structural component attributes. Structural component attributes is the gelatine that is acquired from the collagen. When collagen is cooked in water for long periods of time it will break down and dissolve into the liquid and form gelatine. This gelatine will cause liquids to set or solidify when cooled. The amount of gelatine to liquid will determine the density of the gel and how hard the liquid will set. Flavour is extracted from the flesh that is still attached to the bones, when bones are used and also from the extras that are used to make stocks. Extras might include vegetables and aromatics which are added for their flavour and aroma attributes. Clarity is the purity that can be obtained when some stocks are made and correct processes have been followed. If boiled too much rather than just poaching calcium can leach from bones and so cloud the stock making the stock unclear. A clear stock has a cleaner flavour. But not all stocks are clear. The following ingredients are used in the following stocks: Bones Mirepoix Aromatics Water. The following stocks may have these ingredients: Chicken Beef Game Fish Veal. 10

Element 1: Prepare stocks as required for dishes on enterprises menus Ratio of ingredients used to make a good stock 10 litres water 5kg Bones, flesh needs to be attached to bones 2 kg Mirepoix Onion, carrot, celery Aromatics Peppercorns Herbs. Sometimes bones are roasted in oven to give a stronger flavour. Stocks are always started in cold water. This is to allow for the transfer of flavour out of the bones and flash into the water. If hot water is used then the flesh will seal and close the pores in the flesh and less flavour will be extracted Stocks will be cooked for various times: Fish stocks Chicken stocks Beef stocks 20 minutes 2-4 hours 8-12 hours. Other stocks Vegetable stocks Only vegetables are used. No strongly flavoured ingredients. Formulas will vary from kitchen to kitchen. Game stocks Carcasses of game animals and birds might be used to make stock for game sauce. These tend to be roasted before being placed into pot with mirepoix, aromatics red wine and water. Master stocks These are an Asian cooking liquids that can have secret ingredients but basic ingredients might be chicken stock, soy sauce, cooking wine and aromatics like ginger, garlic, cinnamon and lemon grass. Sugar syrup of Stock syrup Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the pastry chef of head chef of the establishment. Nominal sample is 1 part water and 1 part sugar. 11

Element 1: Prepare stocks as required for dishes on enterprises menus Convenience stocks Convenience products are used as substitutes for freshly made products, i.e. soups, stocks and sauces. They are meant to save labour and may save some food costs. While they do not match the quality of freshly made products, they serve a purpose for some larger institutions who appreciate the convenience of pre-made products. Convenience products are particularly useful for emergency situations. Convenience stocks and boosters come in several forms, e.g. powder, granules, liquid and blocks or cubes. They are considered to be useful as a flavour additive, giving strength to a weak flavoured stock or sauce. From a quality perspective, they can tend to be high in salt and preservatives, which will affect flavour, especially if the instructions are not followed. If convenience products are being used in dietary cookery, the chef needs to check the ingredients on the label to ensure they are suitable for a particular diet. Convenience stocks are useful for establishments who do not have the facilities or resources to produce their own stocks. It should be noted, though, that there are very few commercial kitchens that would not have the required facilities. The main reason for using convenience products is the cost of ingredients and staff. Quality convenience products have a legitimate place in the marketplace and industry. 12

Element 1: Prepare stocks as required for dishes on enterprises menus 1.2 Prepare ingredients appropriate to stock type Introduction Preparing ingredients for making stock: Chicken Stock Chicken carcase Mirepoix equal parts onion carrots celery maybe some leek Herbs, usually thyme Bay leaves Peppercorns, black. Cover with water and place on stovetop and bring to the boil, then turn down to simmer for 2-3 hours on average. Preparation: Peel onions and chop roughly Peel carrots and chop roughly Wash celery, chop roughly Wash excess blood off the chicken carcase Place all into a pot and cover with water. Beef Stock Beef bones Beef meat, trimmings and off cuts Mirepoix Herbs, usually thyme Bay leaves Peppercorns, black Parsley stalks. This can all be covered with water and brought to simmer for 8-9 hours. This is considered a white stock. If a darker stronger flavour is preferred then the ingredients are roasted in oven before placing into stockpot. 13

Element 1: Prepare stocks as required for dishes on enterprises menus Fish Stock Fish bones, from non oily fish is best Onion Fennel Bay leaf Peppercorns. Fish bones are washed and everything is placed into a pot covered with water and brought up to simmer temperature and cooked for just 20 minutes. Some chefs will add: Lemon juice Dry white wine Parsley stalks. Game stocks Same as for beef and chicken, but - Stronger vegetable and aromatics can be used: Juniper berries Mushrooms, dried Cloves Rosemary Sage. This is just to impart a stronger flavour into stock to match the stronger richer flavoured meats. Vegetable stocks Onion Carrot Celery Leek. Parsnip and fennel can be used but these are stronger flavours and care needs to be used so they do not dominate the flavour. Aromatics used: Peppercorns Bay leaves Mushrooms Parsley stalks, the leaves stain the liquid Tomatoes. 14

Element 1: Prepare stocks as required for dishes on enterprises menus The base vegetables may be sweated off in a pot with butter to release flavours. If a stronger flavour is preferred the vegetables can be roasted lightly in oven to colour. All is placed into pot and covered with cold water then brought to the simmer. Master stocks Asian master stocks are mixtures of: Water Soy sauce Sugar Shaoxing or rice wine. Aromatics and flavourings can be: Onion, spring Shallots Garlic Ginger Szechuan pepper Dried citrus peel Dried mushrooms Star anise Cassia bark. Anything that will impart flavour Sample master stock recipes from two Australian based chefs: Cheong Liew - http://www.abc.net.au/tasting/ep2.htm Neil Perry - http://www.lifestylefood.com.au/recipes/231/master-stock. 15

Element 1: Prepare stocks as required for dishes on enterprises menus Stock Syrup This is the sweet stock used by pastry cooks. It has multiple uses in the kitchen. Equal parts of water and sugar brought to the boil and cooled until required. Aromatics can be used in base recipes but then these flavours are imparted into everything in which it is used. The ratio of sugar and water can be changed. Some recipes have up to twice the amount of sugar and some as little as half. This is all to do with flavour and preference of the cook. Sweet stock syrups have a place in the main kitchen but not as much other meat based stocks. Aromatics that can be added to stock syrup: Lemons Oranges Cassia Cloves. Too many or all of these will over complicate the flavour. Alcohol flavours tend to be added when these syrups have cooled. If the alcohol is added during the cooking process the alcohol is evaporated away. Rum Grand Marnier Kirsch Cointreau Whisky Pernod. Middle Eastern Aromatics - non alcoholic: Rose water Orange water. 16

Element 1: Prepare stocks as required for dishes on enterprises menus 1.3 Produce and strain stocks Introduction All stocks will come off the stove top with some colour. If darker colours and stronger flavours are preferred then the ingredients can be roasted in the oven before being placed into the stockpots. Chicken Alternatively: roast chicken carcasses in oven to achieve the following: Darker colour to stock Roast flavour to stock Set blood on surface of carcass. When stock has come to the boil a grey scum will form on the surface. This is the blood from the carcasses coagulating and rising to the top. Fish This needs to be skimmed off to prevent it breaking up and being re-absorbed back into the liquid. This can make the stock cloudy. Normally fish bones are rinsed in cold water to remove any surface blood. Some people may choose to chop fish carcasses into smaller pieces, these will need to be washed again as breaking of the spine will release more blood into the water as the stock cooks. Fish stocks are only cooked for approximately 20 minutes. This time is counted from when it comes to the boil. Instructions will say bring to the boil But then instruction say do not boil for extended periods. Bring to the boil is just a point of reference. Heat as quickly as possible so improve efficiencies. When boiling point is reached, turn heat down and simmer the stock for required time. There must always be movement. The movement is required so impurities can rise to the surface. There they can be skimmed off. This applies to all stocks. When required cooking time has elapsed the stocks need to be drained off reserving the liquid and discarding the bones and aromatics. 17

Element 1: Prepare stocks as required for dishes on enterprises menus Beef and Veal All ingredients are placed into a pot and brought to the boil then simmered for 8-9 hours. This is called a white stock. The veal stock will be of a lighter flavour than beef. The normal beef stock is where the bones and any off cuts of meats are roasted in the oven. This will impart a flavour that will then be transferred into the liquid. The oven heat will also render out some of the fats still attached to the bones. Any fat still attached to the bones will also change in flavour, resulting in more flavour exchanges in final product. The mirepoix can also be roasted in oven to impart flavours. Tomato paste can also be added the roasted to colour. Do not burn. When beef bones, off cuts of meat and mirepoix has been roasted, they are all placed into stock pots and covered with cold water before being brought to the boil. Beef cuts of lesser quality meat can also be roasted and added to stocks for extra flavour. Some beef bones are well cleaned of meats so impart less flavour, so the addition of extra lower cost cuts are beneficial to the finished product. Beef stocks are normally cooked for 8-9 hours. This is needed to extract the gelatine out of the meat. Collagen is a group of naturally occurring proteins found in meats. It is long connective stands that run the length of each muscle. It is what makes the muscles flex as animals move. Activity: Students should research collagen for further information. As the collagen is exposed to prolong cooking in liquids it will break down and become gelatine. The gelatine is then captured in the water. When stock is drained and reduced further this gelatine will set when cool. Straining the Stock When the stock has finished cooking it will need to be strained. Separating the liquids from the solids. Care needs to be taken to obtain all the flavoured liquid with no residue of solids. Most stocks will have a residue of fat on surface but this can be separated off when stock has cooled and the fat has solidified or gone hard. Some stockpots will have taps in the bottom that will allow for easy draining, the normal pot will have to be manhandled to strain the stock. Strain using a Chinoise, which is a conical sieve that will capture the bulk of the bones and aromatics. A second straining through a finer strainer will remove finer residue. When strained the stock needs to be cooled quickly to room temperature then placed into clean containers and chilled to below 5 C. Labelled and stored fresh for up to 4 days or frozen for up to 3 months. 18

Element 1: Prepare stocks as required for dishes on enterprises menus Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. Student will be expected to make 4 basic stocks. Write a report outlining all the requirements for each stock. 1.1 What ingredients that are going to be required to produce the selected stocks List all ingredients. 1.2. Describe what is needed in the preparation and processing of the ingredient before actual cooking of stock begins. Peeling Chopping Sweating Roasting Sauté. 1.3. Produce and strain stock after cooking is complete Each stock will have to cook for different time Start the longest cooking stock first The other stocks can be done while first one is cooking When each stock is cooked be sure to chill quickly to minimise bacterial growth. 19

Element 1: Prepare stocks as required for dishes on enterprises menus Summary Prepare stocks as required for dishes on enterprises menus Identify ingredients required to make stock type from standard recipes Use the freshest ingredients possible. They will impart they best flavour Preparation of all stocks are the same Extracting the best flavour from an ingredient to impart flavour and nutrient value to food in which it is to be used. Prepare ingredients appropriate to stock type Some ingredients are found in all stocks All prepared the same. With care. Produce and strain stocks Cook gently to extract the best possible flavour Strain carefully so to be left with only the liquid No residue of solids. 20

Element 2: Prepare glazes and essences Element 2: Prepare glazes and essences 2.1 Prepare glaze and essences Glaze and essences are reduced stocks free of impurities. A meat glaze or jus is produced in the following way. After the basic stock is made it will be strained of all impurities. This liquid is then placed into a pot and reduced further to approximately one tenth (1/10) of the original amount of liquid. This is done on the stove tops with the stock reducing slowly by simmering. As the stock simmers residue will rise to the top and form in a raft that will gather on the surface. The cook will skim this raft off with a ladle or spoon so the impurities will not break off and go back into the stock. The flavour of these reducing liquids can be enhanced with the addition of other aromatics such as wine and herbs. The herbs would be removed after a certain time to reduce chance of overcooking and turning bitter. Some beef stocks will be improved with the addition freshly roasted meats and fresh aromatics. When cooked for several hours all solids are removed and the final reduction of liquid continues. When desired consistency is achieved, the glaze is cooled and stored until required. Essence In cooking an essence is a name given to a reduction of flavoured water that will not thicken. Vegetable essences of one or several vegetables that have been cooked and solids removed. These will be clear as no solids have been allowed to stay in liquid. Essence of pumpkin is obtained by cooking pumpkin in water with some salt and maybe thyme. Remove the pumpkin without the pumpkin breaking down, the starch will make the essence cloudy, then reduce the water to a minimal amount. Some vegetables can be cooked then skins removed and then pureed. These can be similar to fruit coulis but is not a true essence. 21

Element 2: Prepare glazes and essences Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. 2.1 Outline in report or work plan of action also what will be needed to produce: 1 glaze 1 essence. 2.2 When stocks are finished: Choose 1 and process as required to produce a glaze to required consistency The essence will have to be prepared from scratch. 22

Element 2: Prepare glazes and essences Summary Prepare glazes and essences Glaze Reduced stock free of impurities Concentrated flavour used to enhance flavour of dishes. Essence No solids So colour Only the aroma of the ingredient Difficult to achieve. Expensive to produce. 23

Element 2: Prepare glazes and essences 24

Element 3: Prepare sauces as required for dishes on enterprises menus Element 3: Prepare sauces as required for dishes on enterprises menus 3.1 Identify ingredients required to make sauces from standard recipes Introduction A sauce is a flavoured liquid that is served with a meat or vegetable product. The object or role of the sauce it to: Lubricate the product Add flavour and interest. Some sauces carry the flavour of the meal as in a stew or casserole. Sauces can be served an as accompaniment to a grilled piece of meat so is flavoured to compliment the flavour of the grilled meat. Grilled red meat will be served with a jus of beef stock and red wine. There are many sauces for all types of foods. Food type Red meats Chicken Fish Seafood Vegetables Sauce Demi glace Jus Jus lie Bordelaise Veloute Supreme Veloute White wine sauce Beurre blanc Veloute Béchamel 25

Element 3: Prepare sauces as required for dishes on enterprises menus What is needed to make a good sauce? Well flavoured stock Thickening agent Aromatic additives. Thickening agents are varied but the common component is starch. Starch has the ability to absorb liquid and hold it in suspension. Starch is found in wheat flour, maize flour (corn) and many vegetables like beans and lentils. Thickening agents Roux Starch Beurre manie Butter Cream Egg liaison Mixture of wheat flour and butter that has been cooked together. White roux, fawn roux, brown roux. These are achieved through prolonged cooking of the roux which turns the starch granules brown the more they are cooked Maize starch, arrowroot, rice flour and potato flour Uncooked mixture of flour and butter Can be added to hot liquids and will emulsify with care to coat foods giving a pleasing shine to the product Cream will thicken and bond to foods if simmered gently but if overcooked will be reduced to just fat and will go clear. Mixture of cream and egg: mixed together then added to liquids hot liquids off the heat will thicken the liquid. Must not be allowed to boil as it will split the liaison and egg will separate out. Modified Starches The most common thickening agents for sauces are starches, both sweet and savoury. Starch is a carbohydrate. Starch has the ability when mixed with water and exposed to heat, the starch will open and absorb the moisture and hold that moisture in suspension. This is referred to a starch gel. Starch gel is not stable. Some of the moisture can leach out but when heated that moisture will be re-absorbed back into the suspension. When freezing the moisture expands and fractures the starch cell causing syneresis, leaching of moisture, from the starch cell. A modified starch has been treated either in the factory or the plants DNA has been altered so the amylase portion of the starch cell is able to hold onto the moisture so moisture loss after thawing is avoided. 26

Element 3: Prepare sauces as required for dishes on enterprises menus 3.2 Prepare ingredients appropriate to sauce type Introduction Preparation of ingredients for sauces: Good quality stock free of impurities Thickening agents that have been prepared correctly Roux Blond Fawn Brown. The colour of the roux will be determined by the requirements of the sauce The darker the sauce, the darker the roux. Sauces need to cling to the food product. They need to thicken. Thickening agents Liquids that have no natural thickening properties, thickening agents have to be added. Starch Starch is the best ingredient for this purpose because it has very little taste. It is also added easily to sauces in water slurry or added directly to solids and absorbs moisture from cooking process. Liaisons Liaisons of egg and cream are added after the product comes off the heat or boil. It is added at the last moment and the dish is not normally able to be reheated as this will cause the egg to separate or curdle. Liaisons are not used for dishes that have to be re-heated at a later date. Cream Cream thickens as it is simmered. Simmer until it clings to the foods will leave a pleasing coating on the food. If too much reduction takes place all that is lost and fat is left. Re-hydrate with white stock and resume the reduction to required consistency. Thickened cream is cream of choice in most kitchens. Remember; this is only 35% fat, reduction of 50% takes it to 70% fat. Any more reduction leaves only fat. Moisture is needed in a good cream reduction sauce. 27

Element 3: Prepare sauces as required for dishes on enterprises menus 3.3 Produce hot and cold sauces Introduction Sauces can be: Hot and cold Savoury and sweet. Savoury sauce will normally be served with meat, fish and vegetable dishes. Sweet sauces will normally be served with desserts. Savoury sauces like Tomato, Worcestershire are normally served cold over hot foods along with pickles and chutneys. Cold sauces may be: Mayonnaise based: which will require refrigeration to prolong the life of the sauce. Cream based: which will require refrigeration Sugar based: which is best kept under refrigeration but will not grow bacteria if left out of controlled atmosphere for 24 hours. Sauces for Beef Jus Espagnole Demi Glace Jus Lie Sauce Bercy Sauce Diable Reduced beef stock with red wine and aromatics It will have a lot of gelatine from the meats and bones It should have a pleasant mouth feel, if it feels sticky in mouth the consistency is wrong If it tastes bitter then method of production has been wrong Classic French brown sauce. Basis of many classical sauces such as demi glace Espagnole and Estouffade (brown beef stock) cooked together Thickened brown beef stock using a plain starch like arrowroot Jus lie with glace de viande Demi glaze with addition of peppercorns, vinegar and white wine Sauces for Chicken Veloute Sauce Allemande Sauce Aurore Chicken stock thickened with blond roux Veloute sauce with addition of more stock, egg yolks and mushroom trimmings for flavour, reduced and finished with cream and lemon juice Chicken veloute with tomato concasse, cream and butter added Sample sauce extracted from Cracknell and Kaufman, 3 rd edition 28

Element 3: Prepare sauces as required for dishes on enterprises menus Sauces for fish Veloute Sauce Bercy Sauce au Vin Blanc White wine Sauce Fish stock thickened with blond roux Veloute sauce with addition of more stock, shallots and white wine Fish veloute with more stock and white wine and cream added Sauces for Vegetable Béchamel Sauce Crème Sauce mornay Milk flavoured with onion and cloves, some nutmeg thickened with blond roux Béchamel with hot butter and cream added Béchamel with cheeses and egg liaison added, cayenne pepper Egg based Emulsified Sauces Cold Emulsified Mayonnaise Sauce Tartare Thousand Island Sauce Verde Egg yolks vinegar and vegetable oil whisked together to form an emulsion Mayonnaise with gherkins, capers and parsley finely chopped mixed through Mayonnaise with tomato sauce, gherkins finely chopped with Worcestershire sauce blended though Mayonnaise with finely chopped herbs such as tarragon, spinach, parsley chervil and chives added; Also referred to as Green Goddess dressing Hot Emulsified Sauce Hollandaise Sauce Maltaise Sauce Béarnaise Sauce Choron Egg yolks and an acidic liquid whisked together over warm environment to a temperature of up to 60ºC then clarified butter is mixed into emulsion Hollandaise with orange reduction blended through Made same as hollandaise but with Tarragon in acidic reduction then fresh tarragon finely chopped after sauce is finished Béarnaise with cooked tomato concasse blended through Sample sauce extracted from Cracknell and Kaufman, 3 rd edition 29

Element 3: Prepare sauces as required for dishes on enterprises menus Cold Sauces Beurre Blanc Anglaise Sauce Fruit coulis Cocktail sauce Sauce Vinaigrette Sugar Sauces Acidic butter emulsion An acidic reduction of white wine, stock has butter whisked into it creating an emulsion that clings to the food and add flavour to the dish Served with grilled fish Milk, sugar and egg yolks cooked to a temperature of 80ºC until it thickens Soft fruits, normally raspberries or strawberries cooked with a small amount of sugar, pureed then strained to remove seeds Fresh cream with brandy, Worcestershire sauce added then chopped herbs can be added Vinegar and oil blended together used for salads Sugar is cooked to light caramel consistency and equal portion of fruit juice is added. Re-boiled to dissolve caramel Thickens upon cooling Sample sauce extracted from Cracknell and Kaufman, 3 rd edition Sauces can be made from many ingredients. The basis of a good sauce is a good stock that has been well seasoned and has a balance of flavours that compliment the food with which it is being served. Consistency of a sauce is that it: Clings to the food Add visual appeal Gives moisture to mouth feel when consumed Correct viscosity Flows on plate but does not run like water. 30

Element 3: Prepare sauces as required for dishes on enterprises menus Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. Student need to prepare work plan outlining the sauces that will be produced. Student will need to produce 6 sauces: Hot emulsified with one derivative Cold emulsified with one derivative Beef jus Chicken veloute and one derivative Fruit coulis Anglaised bas flavoured sauce for desserts. The final selection will be at the discretion and with consultation with a qualified trainer 3.1 List the required ingredients for the sauces selected. Make a list of the equipment that will be required to produce the sauces. 3.2. Prepare the ingredients required to produce the sauces. Assemble all ingredient before beginning Process as required by enterprise standard recipes. 3.3. Produce the selected sauces within the timeframe determined by the Training Instructor. Workplace duties need to be produced within a realistic timeframe that is required in the culinary industry. 31

Element 3: Prepare sauces as required for dishes on enterprises menus Summary Prepare sauces as required for dishes on enterprises menus Identify ingredients required to make sauces from standard recipes Good quality stock Fresh ingredients Well flavoured aromatics. Prepare ingredients appropriate to sauce type Some ingredients are cooked whole before being processed to make the sauce Other ingredients might be pureed before cooking as a sauce. Produce hot and cold sauces Many sauces are hot and many are cold When producing sauces care must be taken to ensure that enterprise standards are maintained Flavour balance and mouth feel is consistent. 32

Element 4: Store stocks and sauces to enterprise requirements Element 4: Store stocks and sauces to enterprise requirements 4.1 Follow enterprise cooling procedures for stocks and sauces Introduction When cooling stocks and sauces it is important to apply the 2hour-4 hour rule. The 2/4 hour rule Cooling Food To be observed when preparing large quantities of food to be cooled down and stored before further use. A food business must, when cooling cooked potentially hazardous food, cool the food: (a) Within 2 hours from 60 C to 21 C (b) Within a further 4 hours from 21 C to 5 C. Reference: Australia New Zealand Food Standards Code, Standard 3.2.2. Division 3.7, Food Processing (3). Stocks produced from animal products will be high in protein so will need to be cooled rapidly to minimise possibility of bacteria growing to a dangerous level. Sauces thickened with starch are liable to fermentation if kept war for extended periods. When cooling, product needs to be placed into shallow containers with a wide surface area. If not rapid cooling equipment is available then the wide shallow containers will allow the heat to dissipate quicker. Stirring occasionally helps to let the heat out and prevents skins from forming on surface. When room temperature has been reached the product should be placed into refrigeration until a temperature of 5 c has been recorded. Then the products can be placed into larger storage containers for better storage. All products must be labelled with name and date of manufacture. Stocks can be kept fresh in cool environment for up to 3 days; if longer storage is required then freezing is required. 33

Element 4: Store stocks and sauces to enterprise requirements 4.2 Store stocks and sauces appropriately in correct containers All containers that are used for storage of food must be of food grade standard. Stainless steel is best but good quality food grade plastic containers are acceptable. Plastic containers must be in good condition with no cracks or scratches. Containers must be able to be sealed easily and securely. Stocks can be stored in containers larger than sauces. Sauces are best stored in smaller containers. Small containers for sauces allows for portions to be removed from controlled environment and heated to serving temperature without too much being wasted. The size of the storage containers will be determined by the rate of usage. 1 litre 5 litres 10 litres. How much sauce is required in a service period? It is the continual reheating and cooling that causes problems with contamination. 34

Element 4: Store stocks and sauces to enterprise requirements 4.3 Label stocks and sauces correctly Labelling of product reduces the possibility of confusion and allows for better stock control: Rotation of stock through storage area. What is required on a label for in house storage? Name of product Date of manufacture Name of person responsible for manufacture Date of freezing; if frozen Recommended use by date Any allergenic ingredients. If the product is going to be sold outside of premises then more information is required. 35

Element 4: Store stocks and sauces to enterprise requirements 4.4 Ensure appropriate storage equipment conditions are maintained Storage of Stocks and Sauces All stocks and sauces are capable of going off. High sugar sauces will ferment High protein sauces are capable of having bacteria growing at an alarming rate High wet starch products are capable of breeding harmful bacteria if not managed correctly. Equipment used to store foods: Containers for food Refrigeration for maintaining environments below specific temperature. Facilities where food is prepared also need to be considered in this equation. Containers for food storage Need to be of a washable material Must be impervious to moisture Must not be scratched or damaged. Refrigeration for maintaining environments below specific temperature Cool rooms and freezers Air conditioning for dry storage in high climatic environments. Regular maintenance of these pieces of equipment is vital for efficient operating: Cool rooms need to operate at 5 C or below Freezers need to operate at minus 18 C (-18) or below Dry store need to be kept at 21 C in warmer climates. 36

Element 4: Store stocks and sauces to enterprise requirements Extracted from Safe Food Australia: Standard 3.2.2; part 21 This clause includes a general requirement relating to maintaining the food premises, etc., and a more specific requirement for eating and drinking utensils. 21(1) A food business must maintain food premises, fixtures, fittings, equipment, and those parts of vehicles that are used to transport food, in a good state of repair and working order having regard to their use. Fixtures and fittings have not been specifically defined but they include such items as benches, shelves, sink, hand washbasins and cupboards, whether permanently fixed in the premises or moveable. They also include light fittings, ventilation ducts, pipes and electric wiring. Equipment is defined (see page 11) and includes all equipment used in handling food as well as equipment used to clean food premises or equipment. Examples of equipment used in handling food are refrigerators and cool rooms (including associated motors), bain-marie units, cooking and other processing equipment, and thermometers. Food vending machines are also equipment Examples of equipment used to clean food premises or equipment are dishwashers, brooms, mops, buckets and hoses. Food premises, fixtures, fittings and equipment and those parts of vehicles that are used to transport food need to be properly maintained to: Prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes, etc Enable effective cleaning and, if necessary, sanitising Ensure pests do not gain access to the building or vehicle from holes in ceilings, walls, etc. Ensure the equipment works as intended. The clause refers to a good state of repair and working order having regard to their use: A good state of repair means that things are not broken, split, chipped, worn out, etc. Working order means that the thing must work. These two matters relate to the use of the premises, fixture, fitting, equipment or vehicle. For example, if equipment is not being used or is being used (appropriately) for another purpose, it is not required to be in working order, for example a bain-marie unit that no longer operates is being used by the food business to display non-potentially hazardous food. What is the requirement of the local government Authority in the area in which you are working? The Food Safety program will have these requirements contained in it. 37

Element 4: Store stocks and sauces to enterprise requirements 4.5 Prepare and maintain correct thawing of frozen stocks and sauces Introduction Products that have been frozen need to thaw before they can be used. Product cannot be left outside of a controlled environment for extended periods of time else bacteria can multiply to dangerous levels. This high level of bacterial growth can cause adverse reaction in the consumers of this food product. To minimise bacterial growth control needs to be maintained while food is thawing. The rate of thawing can be controlled if frozen product is placed in the cool room and allowed to thaw over period of time; 24-48 hours. Temperature does not rise above 5 C but time is extended, planning needs to be in place for this to happen. Thawing can take place in a microwave Process is continuous Product is stirred during process to quicken rising of temperature. When product is in a fluid state the temperature raising process is continued rapidly to above 60 C or to the required temperature above. Thawing is best undertaken with product is in the cool room. Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles. 38

Element 4: Store stocks and sauces to enterprise requirements 4.6 Ensure correct storage of stocks and sauces after service Introduction After service Many problems come from this question. What do I do with the leftover? Answer: throw it away, discard leftover product. Why? Less chance of product being contaminated. Following the principle of the more times something is re-heated, the greater the possibilities of bacteria causing a problem. When product is made then it should be portioned into unit sizes that will eliminate problems with re-heated product being left over. Basic rules to follow: Do not place left over product on top of fresh product when replenishing supplies Always place new product into clean container, never into dirty containers If product has been re-heated for service, discard at end of service period Never re-heat more product than what is planned to be used Store in smaller portions to allow for short orders Normal storage size may be for 20 persons Allow for production of some smaller sizes of 5 or 10 serves portions. Rule No.1. Never re-use pre-heated sauces. 39

Element 4: Store stocks and sauces to enterprise requirements Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. In the work plan, arrangements will have to be determined as to the storage requirements of produced products. Students are to document these requirements of the enterprise and food safety standards of the local government authority that has previously determined. 4.1 Cool stocks as outlined in the food safety program: Give the required timeframes. 4.2. How are these stocks to be stored? Give storage condition guidelines. 4.3. What information needs to be on the label? In what condition must the label be? 4.4. Prove that the equipment used is operating at the correct temperature. 40

Element 4: Store stocks and sauces to enterprise requirements Summary Store stocks and sauces to enterprise requirements Follow enterprise cooling procedures for stocks and sauces Cooling procedure will be outlined in Food Safety plan. Best to cool in wide shallow containers to allow for rapid dispersal of latent heat. Cool to room temperature then place into cool room to reduce to below 5 C as quickly as possible. Stocks and sauces are appropriately stored in correct containers Food grade containers must be used. Stainless steel is best but food grade plastic is good. Plastic containers must not have been used to store chemicals. Container must be able to be sealed. Must be able to attach label. Stocks and sauces are correctly labelled Labels must be legible. Language must be able to be understood buy all workers in enterprise. Must have: Name of product Date of manufacture Use by date Date of freezing: if applicable Date of thawing; if applicable Any allergen ingredients. Ensure appropriate storage equipment conditions are maintained Storage facilities must be maintained and be in operating condition. Must be serviced on a regular basis: every 4-6 months. Must be cleaned and sanitised on regular basis: daily. Prepare and maintain correct thawing of frozen stocks and sauces Frozen food is best thawed in controlled environment. Cool room less then 5 C until thawed. If thawed outside of controlled environment visual checking must be undertaken to ensure temperature does not rise above dangerous level. When temperature level moves into the danger zone the 2hour 4hour rule is applied. Ensure correct storage of stocks and sauces after service At the end of service any stock or sauce that has been re-heated for that service is discarded. They must not be cooled and reheated for use at a later time. 41

Element 4: Store stocks and sauces to enterprise requirements 42

Element 5: Reconstitute stocks and sauces for service Element 5: Reconstitute stocks and sauces for service 5.1 Follow correct heating of stocks and sauce to enterprise standards Introduction Re heating stocks Any stock that needs to be re heated simply needs to be reheated as quickly as possible. Taken to a temperature above 75 c within 1 hour. Reheating Sauces Sauces for meat dishes that are served hot; Jus; which is just a gelatinised reduction; can be placed into a pot and on a low heat raise the temperature. If the heat is too high there is a possibility that it may burn. Starch thickened sauces Starch thickened sauce have a high possibility that they will burn when placed back on the heat to be re-heated. They must be stirred constantly or re-heated over a bain-marie. Modern oven multi use with steam injection will allow these sauces to be reheated in trays in a steam environment. The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened sauces are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning. 43

Element 5: Reconstitute stocks and sauces for service 5.2 Ensure quality of hot holding of stocks and sauces is to enterprise standards Introduction Temperature control Stocks and sauces have to be reheated above 75 C to comply with food safety requirements. Hot Holding After the stock or sauce has been reheated a temperature of more than 60 C must be maintained for the duration of the service period. If the product falls below the 60 C then the 2hour/4 hour rule must be considered. As a sauce sits at this level of temperature the liquid begins to evaporate and sauces can become thicker. The sauce consistency can be adjusted with boiling water to improve viscosity but they must be discarded after service. 44

Element 5: Reconstitute stocks and sauces for service Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. In the work plan that the student produces for the making of the sauces and stocks the following information can also be supplied. 5.1 give instruction on how the stock or sauce will be re-thermalised, re-heated, to enterprise standards List any precaution that may need to be followed. 5.2. How will the temperature of all of these sauces be maintained during service period? List and precautions that may need to be undertaken. 45

Element 5: Reconstitute stocks and sauces for service Summary Reconstitute stocks and sauces for service Follow correct heating of stocks and sauce to enterprise standards Heat as quickly as possible without causing damage to the finished product. Ensure quality of hot holding of stocks and sauces is to enterprise standards Ensure the equipment that will be required to hold temperature in sauces and stocks is operating efficiently. Check periodically to see if temperature is holding. Report and malfunctioning machinery as necessary. 46

Appendix - Recipes Appendix - Recipes Red Pepper Essence Ingredients 800 g Red Peppers 100 ml Extra Virgin Olive Oil Method Juice red peppers in a vegetable juicer Reduce liquid by half Whisk in olive oil. Herb Essence Ingredients 1 bunch Desired Herbs Water for blanching & blending Method Blanch the herbs in boiling water for 15 seconds Refresh in ice water and drain well Place in a blender with the absolute minimum of water it takes to puree the herbs Puree and strain through a super-fine sieve or muslin cloth. (Only a couple of teaspoons of essence will be yielded) 47

Appendix - Recipes Vegetable Stock Portion 1.5 litre Ingredients 20ml Oil, Olive 100 g Leek 150g Fennel, rough chop 100 g Carrot, rough chop 100 g Onion, rough chop 100 g Celery, rough chop 2 lt Water 2 Star anise 10 Peppercorns, white 10 Coriander seeds 2 sprigs Thyme, fresh ¼ bch Tarragon, fresh ¼ bch Parsley, continental Method Lightly sauté the vegetables in olive oil Add the water and bring to the boil Simmer for 30 minutes Remove from the heat and add the herbs Allow to infuse for 30 minutes Strain. 48

Appendix - Recipes Fish Stock Portion - 1 litre Ingredients 500 g Fish Bones 1.2 lt Water 40 ml White Wine 50 g Onions, sliced 3 Parsley Stalks 2 Bay Leaf Method Cut fish bones to a suitable size Place bones, water and wine in a pot Bring to the boil, adjust to a simmer and skim Add onion, bayleaf and parsley stalk Simmer stock for 20 minutes only, skim frequently Top up with extra water when necessary Strain stock, cool and store appropriately. 49

Appendix - Recipes Fish Fumé Portion 1.5 litres Ingredients 25 g Butter 50 g Onions, sliced 500 g Fish Bones 1 lt Water (can be substituted for fish stock for a stronger flavour) 40 ml White wine 3 Parsley Stalks 1 Bay leaf ½ tsp lemon juice Method Melt butter in a pot, sweat onions and add fish bones Cover with a lid and sweat over low heat for 5 minutes Remove the lid and add water and wine Bring to the boil, adjust to a simmer and skim Add bay leaf and parsley stalk Simmer stock for 20 minutes only, skim frequently Top up with extra liquid when necessary Strain stock, cool and store appropriately. 50

Appendix - Recipes Chicken Stock Portion 1 litre Ingredients 1 kg Chicken Bones 2 lt Water 100 g Onions 100 g Carrot 100 g Celery 1 Bouquet garni Method Chop bones, blanch or wash well Cover with water and bring to the boil Skim and simmer Add peeled and roughly chopped vegetables Add bouquet garni Simmer for 2 hrs, skimming frequently Top up with extra liquid when necessary Strain stock, cool and store appropriately. 51

Appendix - Recipes Brown Beef Stock Portion 1.5-2 litres Ingredients 1 kg Veal or beef bones 2.5 lt Water (extra water for topping up) 75 g Onions 75 g Carrot 75 g Celery 1 Bouquet garni Method Roast bones in the oven until light brown Add mirepoix, continue to roast until both bones and mirepoix are dark brown Place browned bones and mirepoix into pot Discard fat from roasting tray and deglaze with water and add to the pot Cover bones with water and bring to the boil Turn down to simmer, skim and add bouquet garni Simmer for 8 hours skimming regularly, topping up with water when necessary Strain stock, cool and store appropriately. 52

Appendix - Recipes Demi-glace Portion - 1 litre Ingredients 400 g Raw Beef Bones 200 g Mirepoix 15 g Oil 50 g Flour 25 g Tomato Paste 1.5 lt Brown Beef Stock 5 Peppercorns 1 Bay leaf Sprig Thyme Trace Salt Method Place bones on a roasting tray in oven and colour to medium brown Add mirepoix & roast to dark brown, do not burn, add tomato paste, do not burn In a suitable pot make a brown roux Next add bones, mirepoix and herbs Simmer for 8 hours, skimming occasionally Adjust consistency (by reducing or adding more stock) Strain through medium fine strainer & adjust seasoning. 53

Appendix - Recipes Red Wine Sauce (Bordelaise) Portion - 500 ml Ingredients 25 g Onion, Finely Chopped 3 Peppercorns 1 Bay leaf Sprig Thyme 200 ml Red Wine 500 ml Demi-glace Method Place onion, peppercorns, herbs & wine in a pot and reduce by 2/3 Add demi-glace, bring to boil & skim Simmer for 30 mins & skim Adjust consistency, season & strain. 54

Appendix - Recipes Fish Veloute Portion - 1 litre Ingredients 45 g Butter 45 g Flour ½ lt Fish Stock (add stock slowly, you may not need to use all of it) Method Make a blond roux, allow cooling Bring stock to boil, add slowly to roux while mixing in with wooden spoon Bring to boil & simmer for 30 mins Adjust seasoning & consistency. White Wine Sauce Portion - 500 ml Ingredients 100 ml Dry White Wine 100 ml Fish stock 400 ml Fish Veloute 100 ml Cream 50 g Butter Method Reduce wine and stock by half Add veloute and simmer gently for 10 mins and skim Stir in the cream. Check seasoning and consistency, which should be pouring Remove from the heat and stir in the butter, serve immediately. 55

Appendix - Recipes Béchamel Sauce Portion - 1 litre Ingredients 40 g Butter 40 g Flour ½ lt Milk 1 Onion Cloute Method Make a white roux, allow cooling Bring milk & onion cloute to the simmer, infuse & strain Add milk slowly to roux whilst stirring with wooden spoon Bring to boil & simmer for 30 mins Adjust consistency & seasoning. Mornay Sauce Portion - 500 ml Ingredients 450 ml Béchamel 30 g Parmesan 50 ml Cream 1 Egg yolk Method Melt cheese into simmering béchamel Remove from heat, allow to cool a little Mix egg yolk & cream and whisk into sauce Reheat taking care not to boil & adjust seasoning. 56

Appendix - Recipes Mayonnaise Portion 500ml Ingredients Method 2 Egg yolks 5 ml Vinegar 5 g Dijon mustard Trace Trace Salt 250 ml Oil White pepper 10 ml Hot water Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well. Gradually add oil very slowly, whisking continuously until all the oil is incorporated Whisk in the hot water to stabilize the mayonnaise Correct the seasoning and acidity with lemon juice. Tartare Sauce Portion - 250ml Ingredients 250 ml Mayonnaise 15 g Capers, chopped finely 25 g Gherkins, chopped finely 5 g Parsley, chopped finely Method Mix all ingredients together and adjust the seasoning Cover and refrigerate for a minimum of 30 minutes prior to use. 57

Appendix - Recipes Sauce Remoulade Ingredients 10 g Anchovy (finely chopped) 250 ml Tartare sauce Method Whisk in anchovy paste to the Tartare sauce Serve as required. Hollandaise Sauce Ingredients Method 250 g Butter 25 ml Water 25 ml White vinegar Squeeze Pinch 6 White peppercorns 3 Egg yolks Lemon juice Salt & pepper Clarify butter and keep warm 40ºC Reduce vinegar, water and white pepper by two thirds Strain into a bowl, cool Mix egg yolks with reduction and whisk over a hot water bath to ribbon stage Remove from the heat and add butter gradually, whisking continuously. Make sure the sauce remains at 40ºC Mix in lemon juice, adjust the seasoning, and use warm water to adjust consistency Keep sauce in a warm place. Note: A little warm water is always necessary to stabilise the sauce. (10 to 15 ml) This sauce should not be held for more than two hours. 58

Appendix - Recipes Lemon Sauce Ingredients Method 1 zest Lemon 1 juice Lemon 200 ml Water 50 g A1 sugar 10 g Cornstarch 30 ml Water Mix water and cornflour together to make slurry Remove the zest of the lemon with a zester or a peeler and cut in fine juliennes, blanch the zest and set aside Squeeze the lemon and add the juice to the water and sugar Bring to the boil Remove from the heat and add the cornstarch and water mixture (slurry) to the saucepan Bring back to the boil and stir continuously and check for the right consistency so the spoon is lightly coated and the sauce is slowly running off Add the zest and serve the sauce goes well with a steamed Lemon Pudding. Maltaise Sauce Ingredients 205 ml Hollandaise Sauce, warm 1 Orange, zest and juice Method Place zest and juice of 1 orange in a saucepan and reduce by two thirds Strain into the warm hollandaise sauce, mix well. 59

Appendix - Recipes Chicken Veloute Ingredients 40g 40g 500ml Butter Flour Chicken Stock Method Melt the butter in a pot Add the flour and stir to blend together Cook to a fawn roux Add the chicken stock in small portions allowing all the stock to be absorbed each time and avoiding the formation of lumps Add remaining stock and whisk to smooth consistency Bring to the boil Strain into a clean pot to remove any lumps Return to the heat and simmer for approximately 30 minutes Add seasoning. Mousseline Ingredients 200 ml Hollandaise Sauce, warm 40ml Cream Method Take a measure of hollandaise, 200 ml Whip 40 ml of cream and fold through the hollandaise Served with poached fish or boiled vegetables. 60

Appendix - Recipes Sauce Bercy Ingredients 10 g Butter 20 g Shallots 25 ml White Wine 50 ml Fish Stock 100 ml Fish Veloute 25 ml Cream Trace Chopped Parsley Method Sweat onions with butter Add white wine and reduce by half, add fish stock and reduce by half Add fish veloute and simmer to the correct consistency Finish off with cream, strain sauce and add chopped parsley. Sauce Supreme Ingredients 25 g Mushrooms 500 ml Chicken Veloute 50 ml Cream 25 g Butter Method Sweat Mushrooms and add Veloute and cream Reduce to the correct consistency and pass through a strainer Add butter and stir vigorously until combined (Monter au Beurre) Serve hot. 61

Appendix - Recipes Béarnaise Sauce Ingredients 500 g Butter 25 g Onion, fine diced 1 sprig Tarragon 1 tsp Tarragon, chopped 10 Peppercorns, crushed 50 ml Vinegar 50 ml White wine 6 Egg yolks Method Clarify butter and keep hot Reduce wine, vinegar, onion, tarragon sprig and peppercorns by two thirds Strain into a bowl, cool Mix egg yolks with reduction and whisk over a hot water bath to ribbon stage Remove from the heat and add butter gradually, whisking continuously Make sure the sauce remains at warm Mix in chopped tarragon and adjust the seasoning Keep sauce in a warm place. Note: A little warm water may be necessary to stable the sauce. This sauce should not be held for more than two hours. Foyot Sauce Ingredients 250 ml Béarnaise Sauce 25 ml Meat Glaze Method Gently warm the meat glaze, taking care not to burn Mix into the béarnaise sauce. 62

Appendix - Recipes Stock Syrup Portion - 500ml Ingredients 500 g Sugar 500 ml Water 1 piece Cinnamon stick 1 piece Lemon rind Method Place all ingredients in a pot and bring to the boil Reduce heat simmer for 5 minutes Cool syrup and store until needed. Mustard Cream Reduction Ingredients 5 g Butter 5 g Onion (very finely diced) 1 tsp Seeded mustard 1 tsp Dijon mustard 80 ml Chicken stock/cooking liquor 60 ml Cream Method Melt butter, sweat onions add mustards and cook until fragrant Add stock and reduce by half Add cream and cook until coating consistency. 63

Appendix - Recipes Orange Caramel Sauce Ingredients 80 g Sugar 30 ml Water 80 ml Orange Juice Method Place water and sugar into a pot, bring to boil and caramelise When a golden brown colour has been achieved remove from heat and cool slightly Add the orange juice and swirl to mix Re-boil and let reduce to approximately 100 ml. Beurre Blanc Ingredients Method 50 ml Chicken stock 50 ml White wine 50 ml White vinegar 125 g Unsalted butter To taste Seasoning Cut butter into small cubes Reduce stock, wine & vinegar to approximately 20 ml (1 tablespoon) Transfer reduction into stainless steel bowl & place over pot of simmering water (double boiler) Slowly add butter whisking vigorously taking care to maintain a constant temperature between 75 C & 80 C. Note: This sauce can be made in a pan or pot; this method is faster however the sauce is more likely to split. 64

Appendix - Recipes Chocolate Sauce Ingredients Method 175 g Dark Chocolate, chopped 75 ml Milk 125 ml Cream 30 g Sugar Melt chocolate pieces with milk and sugar over a double boiler Add cream and mix in thoroughly Strain through a fine strainer. (This sauce can be served warm or cold. It may need to be thinned with more liquid if it is served cold) Berry Coulis Portion - 200 ml Ingredients Method Note: 100 g Mixed Berries 25 ml Stock Syrup, hot (50:50 water/sugar) Simmer the berries in syrup for 5 minutes (adjust the consistency with syrup Place into a blender, puree thoroughly and strain through a fine strainer. This sauce will become thicker as it cools. Cooking the berries stops the sauce from bleeding because the cooking releases the pectin to bind with the liquid. Pectin is a natural setting agent found in fruit Investigate for yourself to find the fruit with the highest level of pectin. 65

Appendix - Recipes Orange Sabayon Sauce Ingredients Method 2 Egg Yolks 25 g Sugar 20 ml Grand Marnier 25 ml Orange Juice 8 ml Lemon Juice Bring a pot of water to boil, then turn off the heat Combine all ingredients in a stainless bowl Place the bowl of egg mixture over the hot water Whisk vigorously to aerate as demonstrated and continue the whisking process until you can hold a figure 8 in your sabayon Be careful not to overcook, you will lose aeration and the sauce will become heavy. This sauce can be napped over sliced fruits and gratinated under salamander until light golden brown. Butterscotch Sauce Ingredients 20 g Butter 100 g Brown Sugar 150 ml Cream Trace vanilla essence Method Gently melt butter Add brown sugar and boil for approximately 2 to 3 minutes Add cream & vanilla essence and cook till correct consistency Remove from heat and allow cooling. (Usually served with puddings) 66

Appendix - Recipes Sauce Anglaise Ingredients Method 500ml Milk 1/2 Vanilla bean 65g Sugar 5 Egg Yolks Bring milk, vanilla and 20g of sugar to the boil in a pan Mix eggs and remaining sugar together in a bowl Add hot milk and vanilla to egg and sugar mixture, whisking constantly Return mix to the pan and heat gently, stirring with a wooden spoon until it thickens and coats the back of a spoon (82ºC) Pass through a Chinois immediately and allow cooling. Do not allow to boil as the sauce will curdle. Sauce Anglaise is used as a base for ice cream, some mousses, Bavarian cream (Bavarois) or used as a sauce which can be flavoured. Raspberry Coulis Ingredients 200 g Raspberries 25 ml Water 25ml Sugar Method Place water and sugar in a pan and bring to boil Add raspberries bring to boil and simmer for 3 minutes and puree. 67

Appendix - Recipes 68

Presentation of written work Presentation of written work 1. Introduction It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace. 2. Style Plan ahead Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep on track. Teachers recognise and are critical of work that does not answer the question, or is padded with irrelevant material. In summary, remember to: Be clear and concise Answer the question Proofread the final draft. 3. Presenting Written Work Types of written work Students may be asked to write: Short and long reports Essays Records of interviews Questionnaires Business letters Resumes. Format All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering. 69

Presentation of written work Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains: The student s name and student number The name of the class/unit The due date of the work The title of the work The teacher s name A signed declaration that the work does not involve plagiarism. Keeping a Copy Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept. Inclusive language This means language that includes every section of the population. For instance, if a student were to write A nurse is responsible for the patients in her care at all times it would be implying that all nurses are female and would be excluding male nurses. Examples of appropriate language are shown on the right: Mankind Barman/maid Host/hostess Waiter/waitress Humankind Bar attendant Host Waiter or waiting staff 70

Recommended reading Recommended reading Graham Dark, Deirdre McLean & Sarah Weatherhead 2011. Kitchen Operations 2 nd Ed, Published by Pearson Australia Deirdre McLean, Loretta Satori Coral Walsh and Stuart Walsh, 2004. The Professional Cook s book: Commercial Cookery Published by TERTIARY PRESS, Australia Graham Dodgshun & Michel Peters, Fifth Edition, Cookery for the Hospitality Industry Published by Cambridge University Press, Aus H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999 Practical Professional Cookery Published by the Macmillan Press Ltd, UK Cersani, Kinton and Foskett, 1995, Practical Cookery, 8 th Edition Published by Hodder and Stoughton, United Kingdom Harold Magee, 2004, Magee on Food and Cooking Published by Hodder and Stoughton, United Kingdom Robert L. Wolke, 2005, What Einstein Told His Cook 2 W. W. Norton & Company, New York, USA Philip Dowel, Anthony Bailey, Elizabeth Ortiz, Helena Radecka, 1980 The Book of Ingredients, Mermaid Books, Seventh Impression 1990 Penguin Books, Australia Ltd Ringwood, Victoria, Australia Shirley Cameron, Suzanne Russell, COOKERY the Australian Way, 7 th ed. 2006 Macmillan Education Australia Food Safety Safe food Australia 2001 Food Standards Australia New Zealand Authority (FZANZ) 71