Overview

Recipes from all over the world often require flavoured liquids called stock to add moisture and flavour to the dishes being prepared. Apart from being used as a poaching liquid, stock is an important liquid base used by the entire kitchen in the preparation of a wide range of dishes including sauces, soups stews and braises.

Sauces made from a well flavoured stock are like an exceptional bottle of wine in that they complement the foods they are served with and leave your guests with a lasting impression.

Soups prepared from stock have been part of human eating patterns for many thousands of years. In fact, most countries or regions around the world can boast at least one soup that is unique to its climate, lifestyle, ingredients and people.

Stock making and the products made with and from them are essential skills that you should develop early in your training. Your ability to prepare well-made stocks, glazes and essences is a key factor in creating tasty and full flavoured dishes and soups. If a stock is poorly prepared, the whole dish can be ruined. In other words, the dishes made from stock are only as good as the quality of the stock used.

In this unit you will learn how to:

• Prepare stocks, glazes and essences required for menu items
• Prepare sauces required for menu items
• Prepare soups required for menu items
• Store and reconstitute stocks, sauces and soups.