To achieve flavoursome soups and sauces it is essential to start with quality ingredients. The base stock will give the underlying flavour to the soup or sauce and will be enriched with the additional ingredients. Your customers will appreciate the taste and recognise your skills!
Components in this Module
1 - Introduction
- Introduction
- Definitions of Stocks
2 - Preparing to Cook
- Selecting Ingredients
- Selecting Equipment
- Selecting Equipment Continued
- Equipment Used for Stocks and Sauces
- Assembling and Preparing Ingredients
- Checkpoint 1
3 - Stocks
- Stocks
- Types of Stocks and Stock Production
- Stock Production
- Types of Stocks
- Point of Care and Interest
- Bouquet Garni
- Production Steps for White Stocks
- Basic Steps for Producing White Stock
- Producing White Stock
- Production Steps for Brown Stocks
- Basic Steps for Producing Brown Stock
- Producing Brown Stock
- Production Steps for Miscellaneous Stocks
- Chinese Master Stock
- Stock Yields and Costs
- Types of Glazes and their Production
- Checkpoint 2
- Types of Essences and their Production
- Thickening Agents
- Fats
- Starches
- Emulsifiers
- Gums
- Convenience Products for Stocks
- Stock Problems
- Checkpoint 3
4 - Soups
- Soups
- Soups on the Menu
- Soup Classification
- Soup Classification Examples
- Nutritional Considerations
- Clear Soups
- Production Steps for Broths
- Consomme
- Production Steps for Consomme
- Checkpoint 4
- Thickened Soups
- Production Steps for Puree Soups
- Cream Soups
- Production Steps for Cream Soups
- Bisques
- Production Steps for Bisques
- Checkpoint 5
- Unpassed Soups
- Miscellaneous
- Convenience Products for Soups
- Soup Problems
- Soup Yields and Costs
- Timelines
- Presentation
- Storage of Soups
- Checkpoint 6
5 - Sauces
- Sauces
- Menu Uses of Sauces
- Sauce Classifications
- Thickening Agents for Sauces
- Making a Roux
- Nutritional Considerations
- Reduction Sauces
- Jus
- Meat Jus
- Pan Sauces
- Hot Butter Sauces
- Reduction Sauce Examples
- Modern Demi-glace
- Modern Demi-glace Derivative Examples
- Demi-Glace
- Demi-glace Derivatives
- Checkpoint 7
- Roux-Based Sauces
- Bechamel
- Making Bechamel Sauce
- Bechamel Derivatives
- Veloute
- Derivative example - white wine sauce
- Chicken Veloute
- Veloute Derivatives
- Emulsion Sauces
- Cold Emulsion Sauces
- Making Mayonnaise
- Derivative example - cocktail sauce
- Mayonnaise Derivatives
- Warm Emulsion Sauces
- Hollandaise
- Making Hollandaise
- Hollandaise Derivatives
- Bearnaise
- Bearnaise Sauce
- Bearnaise Derivatives
- Sauces Challenge
- Sabayon
- Checkpoint 8
- Miscellaneous Sauces
- Hot Miscellaneous Sauces
- Satay Sauce
- Smitaine and Foam Sauce
- Cold Miscellaneous Sauces
- Serving Sizes and Enterprise Standards
- Convenience Products for Sauces
- Timelines
- Presentation and Evaluation
- Sauce Problems
- Sauce Yields and Costs
- Storage of Sauces
- Reconstitution of Sauces
- Checkpoint 9
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au