Assignment 707

It has been strained The stock should not be cloudy It should not have an over powering fish

aroma It should be translucent and without colour Flavour is clear and not too strong or bitter There should be no fat traces on the

surface of the stock All scum should have been removed That it is freshly made That it has been correctly stored at 4˚c or

below

Melt the butter in a heavy based saucepan Add bacon (optional) and cook until lightly

coloured Add the mirepoix of carrots, onions and celery

and continue cooking The addition of fresh thyme, bay leaf and garlic

will enhance the flavour of the sauce at this stage

Add the flour and cook to a blond roux Mix in the tomato puree Slowly add the white stock and simmer for 1

hour Season and check consistency Pass through a fine strainer

Chop fresh white fish bones and wash

Prepare a white mirepoix Sweat the ingredients before

adding cold water (and a little white wine if required)

Bring to the boil, add a bouquet garni and simmer for 20 minutes

Skimming impurities regularly Strain

Break chicken carcases into large pieces, wash and place into a stock pot

Cover with cold water and bring to the boil

Refresh the bones under cold water and clean the stock pot

Return the bones to the pot and refill with water

Add mirepoix and bouquet garni Re-boil, skim and simmer for 2 hours Strain

Chop the bones to small even sizes Brown well in an oven or carefully in a pan Add mirepoix Brown before draining off fat Place the bones and vegetables into a stock

pot Deglaze the pan with some water and then

add to the pot Fully cover with cold water and bring to the

boil, skim and lower to simmer Add bouquet garni and simmer for 6 – 8

hours skimming regularly Strain

Chill to below 5°C within 90 minutes

Rapid cooling should take place Hygienically store (plastic

containers with lids /vacuum packing)

Place above raw produce Label and date for stock

rotation In a refrigerator at 4°C or below

or frozen at -18°C or below

Veloute Chicken, mushroom

Cream Tomato, asparagus

Chilled Gaspacho, vichysoisse

Broth Scotch, vegetable

How much is to be served as a portion (200 – 250ml)

What place the soup has within the menu (i.e. how many courses to follow)

Cost control of the ingredients Yield from the recipe What garnish may be served to

accompany the soup Type of menu / style of service

Cook chopped vegetables gently in vegetable oil with the lentils

Add the hot stock, bouquet garni and season

Simmer for 1 hour, skim when necessary and remove the bouquet garni

Liquidise and then pass through a sieve Return to a clean pan and reboil Correct the seasoning and consistency

Cheese or mornay sauce – served with fish, vegetables or pasta

Anchovy sauce – served with poached or boiled fish

Onion sauce – served with roast mutton Parsley sauce – served with poached or boiled

fish and vegetables Cream sauce – served with poached fish and

vegetables Mustard sauce – served with grilled fish such as

herrings Egg sauce – served with poached fish Base for cream soups – cream of cauliflower

soup

Adds additional flavours Provides moisture Adds palatability Provides contrast Compliments the taste Colour and texture Enhance nutritional value Enhances digestion

63˚C

Candidates must achieve a total of 60% or 27 marks to achieve a pass