1. PREPARATION OF STOCK,SOUPS AND SAUCES

1.2. Preparation of brown 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. Brown bones, vegetables as per the specifications 

  6. Stock is boiled and simmered in a stock pot as per the SOPs 

  7. stock is strained and used as per the recipe