Stocks, Soups and Sauces - Commercial Cookery

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Description

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.

Classifications

AQF - Australian Quality Framework
Advanced Diploma, Certificate I, Certificate II, Certificate III, Certificate IV, Diploma

Competency Field
Hospitality

National Code - Training.gov.au
SITHCCC008A: Prepare stocks sauces and soups

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-325

TAFE SA

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