1. PREPARATION OF STOCK,SOUPS AND SAUCES

UNIT DESCRIPTION

This unit specifies the competencies required to plan, prepare and present stocks, soups and sauces. It involves the ability to prepare prepare brown white, chicken and ish stocks. The ablity to prepare cream, puree, clear, broth, chowder, national  and veloutte soups. The ability to preapre  brown and white sauces .