Stocks, Soups and Sauces - Commercial Cookery
Preparing good quality stocks, soups and sauces is a fundamental culinary skill. Well made, good quality stocks and basic sauces are among the most versatile commodities in the kitchen. On successful completion of this module the student will be able to • Select equipment and utensils • Interpret recipes • Apply production principles for stocks and glazes • Use of stocks, glazes and essences • Produce stocks and glazes • Identify uses for various convenience boosters, bullions and stocks • Produce roux and thickening agents • Classify and produce soups • Produce basic and derivative sauces • Use convenience soup bases.
AQF - Australian Quality Framework
Advanced Diploma, Certificate I, Certificate II, Certificate III, Certificate IV, Diploma
Industry Classification Scheme
National Code - Training.gov.au
SITHCCC008A: Prepare stocks sauces and soups
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