FOOD AND BEVERAGE PRODUCTION
1. PREPARATION OF STOCK,SOUPS AND SAUCES
1.2. Preparation of brown stock
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Ingredients are prepared as per the recipe specifications
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Hygienic standards and procedures are observed while cleaning.
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Freshness and quality is checked as per the SOPs.
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Prepare ingredients for stocks e.g. chop, cut
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Brown bones, vegetables as per the specifications
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Stock is boiled and simmered in a stock pot as per the SOPs
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stock is strained and used as per the recipe
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