Core Competencies UC2: Preparing stocks, sauces and soup

Equipment used to store foods:

1. Containers for food
2. Refrigeration for maintaining

environments below specific
temperature.
3. Facilities where food is prepared also
need to be considered Containers for
food storage
1. Need to be of a washable material
2. Must be impervious to moisture
3. Must not be scratched or damaged.

Figure 48Cooling Stocks

Refrigeration for maintaining environments below specific temperature

1. Cool rooms and freezers
2. Air conditioning for dry storage in high climatic environments.

Regular maintenance of these pieces of equipment are vital for efficient
operating

1. Cool rooms need to operate at 5°C or
below

2. Freezers need to operate at minus 18°C (-
18) or below

3. Dry store need to be kept at 21°C in
warmer climates.

4. Products that have been frozen need to
thaw before they can be used.

COOKERY NC II Date Developed: Figure 49Frozen Sauces
PREPARE STOCKS, Document No. 02
SAUCES AND SOUP Issued by:

TESDA QA Page 151 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

5. Product cannot be left outside of a controlled environment for extended
periods of time else bacteria can multiply to dangerous levels.

6. This high level of bacterial growth can cause adverse reaction in the
consumers of this food product.

7. To minimise bacterial growth control needs to be
maintained while food is thawing.

8. The rate of thawing can be controlled if frozen product is placed in the cool
room and allowed to thaw over period of time; 24 – 48 hours.

9. Temperature does not rise above 5°C but time is extended, planning needs to
be in place for this to happen.

Thawing can take place in a microwave

1. Process is continuous
2. Product is stirred during process to quicken rising of temperature.
3. When product is in a fluid state the temperature raising process is continued

rapidly to above 60°C or to the required temperature above.
4. Thawing is done safely with product thawing in the cool room.
5. Thawing is quicker if product if it is frozen in thinner profiles. This means not

freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles.

Re heating soups

1. Any soup that needs to be re heated simply needs to be reheated as quickly
as possible by taking it to a temperature above 75°c within 1 hour.

2. A better standard is to bring all soups back to boil, 100ºC when reheating

COOKERY NC II Date Developed: Document No. 02
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SAUCES AND SOUP
TESDA QA Page 152 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

Starch thickened soups

1. Starch thickened soup have a high possibility that they will burn when placed
back on the heat to be re-heated.

2. They must be stirred constantly or heated in a steam jacket cooker.
3. Modern oven ‘multi use’ with steam injection will allow these soups to be

reheated in trays in a steam environment.
4. The burning is when the bottom of the pot becomes too hot for the starch and

colouring takes place. If starch thickened soups are to be re-heated over
naked flame then they must be stirred regularly to avoid sticking and burning.

Temperature control

1. Soups have to be reheated above 75°C to
comply with food safety requirements.

2. Where possible soups should be boiled when
reheated to minimise any adverse bacterial
activity.

Hot holding

1. After the soup has been reheated a
temperature of more than 60°C must be
maintained for the duration of the service
period.

2. Soup is never too hot when it is eaten but that

Figure 50Temperature on Food

is not an issue. The time it takes for the soup to cool
is not enough for the bacteria to grow to dangerous levels.
3. If the product falls below the 60°C then the 2hour/4 hour rule must be
implemented.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 153 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

SELF-CHECK # 2.4
Answer all the following questions given.

1. What type of container should be used to store stocks and sauces?
___________________________________________________________________

2. What information must be on label when stored in house‟?
___________________________________________________________________

3. Define storage equipment
___________________________________________________________________

4. Where is the best place to thaw frozen foods?
___________________________________________________________________
5. What is recommended procedure for stocks and sauces left over after service?
___________________________________________________________________

COOKERY NC II Date Developed: Document No. 02
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

ANSWER KEY # 2.4

1. What type of container should be used to store stocks and sauces?
 A Food grade container that is not chipped, cracked, split or damaged.

2. What information must be on label when stored ‘in house’?
 Name of product
 Date of manufacture
 Name of person responsible for manufacture
 Date of freezing; if frozen
 Recommended „use by date‟
 Any allergenic ingredients.

3. Define storage equipment
 Storage containers
 Cool room for cold storage
 Freezer for hot storage
 Bain Marie for hot holding.

4. Where is the best place to thaw frozen foods?
 Cool room

5 What is recommended procedure for stocks and sauces left over after service?
 Discard leftover.

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 155 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

TASK SHEET # 2.4
Title:

STORE STOCKS, SAUCES AND SOUPS
Performance Objective:

Trainees are to document these requirements of the enterprise and food safety
standards of the local government authority that has previously determined.

Supplies: Bond paper, pen
Equipment: Laptop, computer, internet, printer
Steps/ Procedures:

1. Cool stocks as outlined in the food safety program:
 Give the required timeframes.

2. How are these stocks to be stored?
 Give storage condition guidelines.

3. What information needs to be on the label?
 In what condition must the label be?

4. Prove that the equipment used is operating at the correct temperature.

Assessment Method:

1. Written or oral questions to test knowledge on commodity and
food safety issues

2. Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate,

COOKERY NC II Date Developed: Document No. 02
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA
CHECKLIST

Trainee’s Name: Date:

Please tick (√) the column that best describes your evaluation of each identified

evidences.

CRITERIA YES NO
Did you:
1. Cool stocks as outlined in the food safety program?

2. Give storage condition guidelines?

3. Information needs for Stocks and sauces are correctly labelled
and discuss?

4. Ensure appropriate storage equipment conditions are
maintained?

For satisfactory achievement, all items should receive a YES .
Comment:

Name and Signature of Trainer

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 157 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

MODEL ANSWER
1. Follow enterprise cooling procedures for stocks and sauces

 Cooling procedure will be outlined in Food Safety plan.
 Best to cool in wide shallow containers to allow for rapid dispersal of latent

heat.
 Cool to room temperature then place into cool room to reduce to below 5°C as

quickly as possible.
2. Stocks and sauces are appropriately stored in correct containers

 Food grade containers must be used.
 Stainless steel is best but food grade plastic is good.
 Plastic containers must not have been used to store chemicals. Container

must be able to be sealed.
 Must be able to attach label.
3. Stocks and sauces are correctly labelled
 Labels must be legible.
 Language must be able to be understood buy all workers in enterprise. Must

have:
 Name of product Date of manufacture Use by date
 Date of freezing: if applicable Date of thawing; if applicable Any allergen

ingredients.
4. Ensure appropriate storage equipment conditions are maintained

 Storage facilities must be maintained and be in operating condition. Must be
serviced on a regular basis: every 4-6 months.

 Must be cleaned and sanitized on regular basis: daily.
5. Prepare and maintain correct thawing of frozen stocks and sauces

 Frozen food is best thawed in controlled environment. Cool room less than
5°C until thawed.

 If thawed outside of controlled environment visual checking must be
undertaken to ensure temperature does not rise above dangerous level.

 When temperature level moves into the danger zone the 2hour 4hour rule is
applied.

6. Ensure correct storage of stocks and sauces after service
 At the end of service any stock or sauce that has been re-heated for that
service is discarded. They must not be cooled and reheated for use at a later
time.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 158 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

REFERENCES

A. BOOK REFERENCE
1. Wayne Gisslen (2019), PROFESSIONAL COOKING (9th Ed., Asia Regional
Edition).Wiley.
2. Hamlyn, Octopus Publishing Group (2009), LAROUSSE GASTRONOMIQUE
(1st Ed. English Edition).Hamlyn.
3. Andrew Dornenburg (2008), THE FLAVOR BIBLE: The Essential Guide to
Culinary Creativity (1st Ed.). Little, Brown and Company.
4. French Culinary Institute (2007).FUNDAMENTAL TECHNIQUES OF CLASSIC
CUISINE (1st Ed.)
5. Eugene Pauli (2004), CLASSICAL COOKING THE MODERN WAY:
METHODS AND TECHNIQUES (3rd Edition). John Wiley & Sons.
6. Robert Christie Mill (2002). RESTAURANT MANAGEMENT, OPERATIONS
and EMPLOYEES. (3rd Ed. Pearson Ed.) Pearson.
7. Chris Cart (2000). THE FRUGAL GOURMENT: Whole Family Cookbook. The
Frugal Gourmet Inc. (1st Ed.) William Morrow & Co.
8. Auguste Escoffier (2000). THE ESCOFFIER COOKBOOK AND GUIDE TO
THE FINE ART OF COOKERY. (1st Ed.) Published by Crown Publishers, Inc.

B. E-BOOK REFERENCE
1. ASEAN Tool Box (2013). PREPARE STOCK AND SAUCES, PREPARE
SOUP. William Angliss Institute of TAFE.
2. Technical Description Social and Personal Services Cooking (2019).
WORLDSKILLS STANDARDS SPECIFICATION. World Skills International.
3. Competency Based Curriculum COOKERY NC II
4. Training Regulation COOKERY NC II

COOKERY NC II Date Developed: Document No. 02
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

C. ONLINE REFERENCE
1. Allrecipes-Meredith Food Group (2020). How to Make Roux and Use It to
Thicken Soups and Sauces. Retrieved from
https://www.allrecipes.com/article/how-to-make-roux/
2. Tori Avey (2020). How to clarify butter. Retrieved from
https://toriavey.com/how-to/how-to-clarify-butter/

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 160 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA