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FOOD AND BEVERAGE PRODUCTION

1. PREPARATION OF STOCK,SOUPS AND SAUCES

1.1. Preparation of white stock

  1. Ingredients are prepared as per the recipe specifications

  2. Hygienic standards and procedures are observed while cleaning.

  3. Freshness and quality  is checked as per the SOPs.

  4.  Prepare ingredients for stocks e.g. chop, cut

  5. Stock is simmered in a stock pot as per the SOPs 

  6. stock is skimmed and strained and used as per the recipe