KAALAMAN

 LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Learning Outcomes: At the end of this Lesson you are expected to do the following: prepare stocks for required menu items; prepare soups required for menu items; prepare sauces required for menu items; store and reconstitute stocks, sauces and soups; and evaluate the finished product Learning Outcome 1 Prepare Stocks for Required Menu Items Principles of Preparing Stocks      Stocks- are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. a clear, thin liquid flavored by soluble