SECTION A: SKILLS ACTIVITY

1. Over de course of one week, find, read and understand a least

three food preparation lists and check the lists requirements
match with the date codes and rotation labels on food products
storage.
At the end of the week, write a one two page report
summarizing for each list:
 Your main responsibilities
 The deadline for completing your responsibilities
 How the tasks outlined on the list will help the kitchen to
meet its overall targets
 Any problems with the list (e.g. ingredients in-store are
missing or out of date).
Rules for food preparation
I have developed a set of rules that the consumer must follow when
buying and preparing their food. This set of food preparation tips is a
reference.
1) Avoid clandestine foods
Raw foods (such as fruits, vegetables and legumes) should be
thoroughly washed. Do not buy egg, chicken and clandestine
milk.
2) Cook the food well
Meat and fish should be cooked above 70ºC, eliminating many
contaminations. Frozen foods should be thoroughly thawed
before cooking can begin.
3) Make the right amount to avoid leftovers
When cooked foods are left at room temperature, the
microorganisms begin to multiply. The longer you expect, the
greater the risk. To avoid unnecessary danger, you should eat
the food immediately.
4) Carefully store leftovers
Leftover food should be stored in the refrigerator at or below
10 degrees. In the case of infant foods, it is best not to store
them.
5) Warm up cooked food well
Heat foods that have been frozen very well: stir and mix to
warm evenly. If possible, add boiling water and kill
microorganisms.
6) Do not mix raw and cooked foods
When cutting raw food, you should wash the knife and cutting
board before cutting cooked food. Avoid wooden boards and
wooden spoons. Prefer polyethylene and sturdy plastic.
7) Wash hands before cooking
Keep your hands very clean before you start cooking. After
stirring meat, fish or chicken, wash your hands before handling
seasonings and flours, for example
8) Keep the kitchen clean
As food is easily contaminated, it is advisable to keep all areas
where preparation will be clean, including the utensils and
equipment to be used.
9) Protect food from insects and animals
They carry disease-causing microorganisms. Protect foods by
storing them in tightly closed containers.
10) Always use pure water
For drinking or cooking, always use pure water. If in doubt as
to purity, boil water for 15 minutes.

2. Over the course of three weeks, scale there recipes for non-
multiple servings.
Keep a log as you work and at the end of the three weeks
write a two-page report outlining?
 The details of each scaling tasks you completed (e.g.
recipe, number of servings required)
 The process you followed to scale the recipe and
produce the right number of servings
 How successful you were is scaling the recipe
 Any mistakes you made
 Anything you have learned for the future.

Be sure to record the specific numbers and

measurements of each task.
For instance, say that in week one you had to use a 4-
person soup recipe to produce 15 servings. In this case,
you would note down the requirements of the task and
then outline the process you followed to scale the recipe
that it served 15 people.

Samphire & salmon linguine

 1 small preserved lemon, flesh and pith scooped out,
skin finely chopped = 4 * 15 = 3.75
2 large shallots, finely chopped = 2 / 4* 15 = 7.5
1 red chilli, finely sliced = 1 / 4 * 15 = 3.75

200 ml = rosé wine or white wine = 200 / 4 * 15 = 750 ml

175g linguine = 175 / 4 * 15 = 656 g
80g samphire = 80 / 4 * 15 = 300 g
100g cooked salmon = 100 / 4 * 15 = 375 g

3. Over de course of one week, keep a log and record at least

five examples of food adjustments you have made to a sauce
or soup before it is served. The adjustments may relate to the
taste, temperature , texture or visual appearance of the soup
or sauce.
For each example, be sure to note:
 What kind of soup or sauce it was
 What was wrong with the
taste/temperature/texture/visual appearance of the soup
or sauce
 How you solved this problem
 How you can stop the problem from arising in the future.

At the and of the one week period, collate your notes

into a two-three page report which will serve as evidence
of your ability to make adjustments to food quality.

-Cream Soup: Texture: The vegetables were not mixed

correctly, I asked to mix again.

-Clear Soup: It was not at the correct temperature, I

asked to put in the correct.

-Cold Soup: Al lot of salt was added, to solve the

problem a fresh potato was put in the soup for 15 min
and then it was removed.

- Béchamel Sauce: the sauce was too thick, more milk

was added to make the ideal texture
 -Tomato Sauce: the sauce is acidic, was put a little bit of
sugar.

4. Under observation, use the mise en place technique to sort

and assemble the ingredients for one recipe according to food
production sequencing. The complete the recipe.
As you work, explain to the observer:
 What mise en place means and why it is effective
 Why you have sorted and assembled the ingredients in the
way you have.
Needless to say, cooking in a professional kitchen is very different
from making meals at home. The restaurant is a marathon of
prepping ingredients, putting together dishes, and keeping your
station precisely organized. The happiness of your guests and the
success of the restaurant depend on the kitchen operating as a
synchronized and well-oiled machine. In order to create a successful
kitchen, chefs prepare their stations with mise en place.

This French phrase translates to “everything in its place”. It’s the

preparation of food and equipment before you begin cooking. For
example, you might clean and dice your tomatoes, measure out your
dry ingredients, or whip your eggs. You’ll also want to make sure
that you have all of your equipment and tools on hand and ready to
use. With the help of these handy preparations, when the time
comes to combine the ingredients on the stove or assemble the final
dish, you aren’t scrambling to dice your onions or chop your parsley.

Making every cooking step as efficient as possible is what adds to

the success of a well-made meal. While the household dynamic is
different than a professional kitchen, these same organizational
skills can also greatly improve your home cooking experience. Our
culinary director, Chef Philip Tessier, explains, “Mise en place,
literally 'everything in place', is one of the fundamental pillars of the
professional kitchen and one of the most overlooked steps to chaos-
free cooking.
Yes, the kids are starving, the guests are on their way, but taking a
few minutes to prep and organize those first few ingredients before
turning on the stove can take your stress level down from a 10 to at
least a 5. We’ve built the Cue recipes with this approach and it’s
amazing to see home cooks go from fear to fun in just one recipe!”
After all, time and space saved means more time to enjoy with your
friends and family at the table.
5. Over the course of one week, pay attention to the way you
manage time while working in the kitchen.
Specifically, you should consider:
 How quickly you can work
 How efficiently you can work
 The quality of your work
 How productive you are overall

Log your observations as you work and at the end of the

week collate them into a two-three page report that
summarizes your self-managements skills. Outline three
improvements you would like to make going forward.
Include evidence for each of conclusion you reach.

I planned my day the night before

I listed the toughest tasks first
I did one thing at a time
I prioritized what should be done
I made a habit checklist
I didn't postpone my tasks
I woke up earlier
I got more organized
I eliminated my distractions
I delegated tasks

SECTION B: KNOWLEDGE ACTIVITY (Q & A)

1. Define the following terms:
 Flavoring agents
Flavoring agents are key food additives with hundreds of varieties
like fruit, nut, seafood, spice blends, vegetables and wine which are
natural flavoring agents. Besides natural flavors there are chemical
flavors that imitate natural flavors.
 Clarifying agents
Clarifying agents are used to remove suspended solids from liquids
by inducing flocculation (the solids begin to aggregate forming
flakes, which either precipitate to the bottom or float to the surface of
the liquid, and then they can be removed or collected).
 Thickening agents
Wheat Flour. Wheat flour is the thickening agent to make a roux. ...
Cornstarch. The corn endosperm is ground, washed, dried to a fine
powder. ...
Arrowroot. Arrowroot starch is extracted from the tubers of the
tropical plant, Maranatha arundinaceous. ...
Tapioca Starch. ...
Xanthan Gum.

2. Identify the information that you will find on stock date codes
and rotation labels, and explain what is meant by spoilage
identify at least three ways of reducing the impact of spoilage
on kitchen output and profits
Food spoilage means the colour, flavour, taste, texture and
nutritional value of a food is unsuitable and not edible to human.
The various methods of food preservation are:
Refrigeration: a low temperature of the fridge does not allow germs
to grow, thus food is preserved. ex, vegetables, eggs and fruits.
Drying: Water is removed by heating or evaporation. Ex grain and
pulses.
Pickling: Addition of salt and spices. Ex mango, lemon, vegetables.
Deep freezing: Keeping food, vegetables, meat and fish in the
freezer for a long period.
Canning: Addition of sugar to make jam, jelly and sauces etc.
Airtight pouches: Keeping prepared food items in nitrogen or gas-
filled poly pack pouches. Example – chips, French fries, noodles etc.

3. List
 The ingredients that go into making the base of Veloute
Sauce
Thus the ingredients of a velouté are equal parts (by mass) of butter
and flour to form the roux and a light chicken or fish stock, with
some salt and pepper to season as needed. The sauce produced is
commonly referred to by the type of stock used (e.g. chicken
velouté).
 The secondary sauces that go with Bechamel Sauce
Bechamel sauces are commonly flavored with onion, shallots,
pepper, or nutmeg. Secondary sauces that are made with béchamel
include cheddar cheese sauce, cheese sauce, cream sauces, or
Mornay sauce. Bechamel based sauces are often served with pasta,
vegetables, eggs, or poultry.
 The flavourings you would add to an Espagnole Sauce
An Espagnole, also known as a Brown Sauce, is a mother sauce
found in classical French cuisines. This is an intermediary sauce,
meaning it is used further in the production of more decadent
sauces such as demi-glace.
 The foods complimented by a basic Tomato Sauce
A few herbs and spices add a lot of flavor to pre-made sauce. Add a
teaspoon or two of thyme, oregano, basil, or even a small pinch of
red pepper flakes if you like a little heat. Just remember that your
sauce might already have some of these as ingredients, so don't go
overboard on them
Base: tomatoes(raw,tomato paste.tomato puree,stewed tomatoes)

4. List the fice Mother Sauce from which derivatives can be

made.
-Béchamel
Veloute
-Espagnole
-Tomato
-Hollandaise

5. What does mise en place mean and what does it require chefs
to do?
In order to create a successful kitchen, chefs prepare their stations
with mise en place. This French phrase translates to “everything in
its place”. It's the preparation of food and equipment before you
begin cooking.

6. List five factor you must consider when storing dishes.

-Atmosphere
-Humidity
-Light
-Packaging
-Temperature

7. List three guidelines to bear in mind to ensure equipment is

assembled and used safely.

-Never assemble electrical equipment when it is plugged in

-Turn off any equipment when not in use
-Do not use extension cables to plug in cooking appliances

SECTION C: PERFORMANCE ACTIVITY

1. Over the course of one month, prepare (under observation):
 One brown stock
Brown stock
is made from either beef, veal, chicken, or game. It gets its color
fromroasting the ingredients without water, in ahot oven. The
browned bones, mirepoix, andtomatoes or tomato product combine
to givea brown stock its color. This mixture is thentransferred to a
stockpot and simmered alongwith water and herbs.
Brown Stock Preparation
The steps to make white stocks and brownstocks are mostly the
same. The main dif-ference is that for brown stocks, the bonesand
mirepoix are browned by roasting.Follow these steps for brown
stock:
Cut the beef or veal bones into 3- to4-inch pieces.
Browning is slowed down by moisture,so do not wash or blanch the
bones.
Place the bones one layer deep in aroasting pan.
Roast bones in the oven at 375°F(191°C) or higher for more than
anhour, stirring occasionally. Some chefslightly oil the bones before
browning.
 One chicken stock
1kg chicken
carcasses or wings
1 carrot
cut into chunks
1 onion
skin on, cut into quarters
1 leek
cut into chunks
1 stick of celery
cut into chunks
1 garlic clove, bashed
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf,
tied with string
5 peppercorns
1 clove
Tip everything into a large saucepan with a pinch of salt then cover
with 2 liters of water. Bring to the boil, then reduce to a simmer and
cook for 3 hours, skimming when needed. Pass through a sieve and
use for your intended recipe. Will keep in the fridge for a week and
for three months in the freezer.
 One fish stock
Fish stock
is made by slowly cooking the bones of lean fish or shellfish. The
procedure to make fish stock is the same as to make awhile stock,
although the cooking time for fish stock is shorter. If lemon juice or
other acids are added to the water, the result is a flavorful liquid
called a fumet. A fumet is more strongly flavored than regular fish
stock since it is reduced by 50%.
 One vegetable stock
Vegetable stocks, which do not include meat products, are an
important addition to many healthful dishes. In addition, vegetable
stock forms the base for many vegetarian and vegan dishes. The
basic ingredients of a
vegetable stock
are vegetables, herbs, spices, and water. Proportions and kinds of
vegetables will vary with different recipes. Vegetable stock needs to
be simmered only 30 to 45 minutes. If you want a particular flavor of
vegetable stock, use more of that vegetable. Then, add neutral-
tasting vegetables such as celery and onions to round out the flavor.
All-purpose vegetable stock does not include strongly flat- voted
vegetables, such as artichokes, Brussels sprouts, or cauliflower.
These vegetables tend to overpower other flavors. Some dark-
green, leafy vegetables, such as spinach, develop an unpleasant
odor when they are cooked for too long.
 Employing the mise en place technique and selecting
fresh ingredients, use standard recipes and scale as
required. Be sure to clean and cut ingredients, prepare
the stocks in good time, follow your organisations
procedures for portion control and respond to special
customer requests and dietary requirements.
Work safely and in a timely, organized manner, while
trying to keep waste to a minimum. When cleaning up
after preparations, you must follow organizational
procedures, including the use of equipment and safety
data sheets to prepare any appropriate cleaning agents
and chemicals.

2. Over the course of one month, prepare:

 One béchamel sauce
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and
cook, stirring constantly, until the paste cooks and bubbles a bit, but
don't let it brown — about 2 minutes. Add the hot milk, continuing to
stir as the sauce thickens. Bring it to a boil. Add salt and pepper to
taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with
wax paper or pour a film of milk over it to prevent a skin from
forming.
 One chicken and fish veloute
6 cups fish stock
2 oz clarified butter
2 oz all-purpose flour
Gather the ingredients.
Heat the fish stock to a simmer in a medium saucepan, then lower
the heat so that the stock just stays hot.
Meanwhile, in a separate heavy-bottomed saucepan, melt the
clarified butter over medium heat until it becomes frothy. Don't let it
turn brown, though—that'll affect the flavor.
With a wooden spoon, stir the flour into the melted butter a little bit
at a time, until it is fully incorporated into the butter, giving you a
pale-yellow-colored paste. This paste is called a roux. Heat the roux
for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot fish stock to the roux,
whisking vigorously to make sure it's free of lumps.
Simmer for about 30 minutes or until the total volume has reduced
by about one-third, stirring frequently to make sure the sauce
doesn't scorch at the bottom of the pan. Use a ladle to skim off any
impurities that rise to the surface.
The resulting sauce should be smooth and velvety. If it's too thick,
whisk in a bit more hot stock until it's just thick enough to coat the
back of a spoon.
Remove the sauce from the heat. For an extra smooth consistency,
carefully pour the sauce through a wire mesh strainer lined with a
piece of cheesecloth.
Keep the velouté covered until you're ready to use it.
Enjoy!

 One coulis
Ingredients
1/2 cup sugar
3 tablespoons water or orange juice
12 ounces frozen raspberries thawed
1 tablespoon Chambord Framboise or Grand Marnier liqueur
(optional)
US Customary - Metric
Instructions
Combine sugar and water (or orange juice) in a 1 cup (or larger)
microwave-safe cup or bowl. Stir to combine. Mixture will be very
thick.
Cook in the microwave on high power for two minutes. Stir for 5-10
seconds to ensure that the sugar crystals are dissolved.
Combine frozen raspberries and hot syrup in a blender container.
Blend until mixture is smooth and pureed.
Pour puree through a fine mesh strainer set over a medium-size
bowl. Stir and push on the solids with the back of a rubber spatula
until all of the liquid has been extracted. This will take several
minutes as the mixture will be thick.
Discard the seeds. Add the liqueur, if using and stir to combine.
Store in the refrigerator for 5-7 days or in the freezer for 2-3 month

 One demi glace

Ingredients
For the Sachet d'Épices:
1 bay leaf
1 teaspoon thyme (dried)
6 to 8 parsley stems (fresh)
8 to 10 peppercorns (whole)
For the Sauce:
1 ounce clarified butter (2 tablespoons)
1/2 cup onions (chopped)
1/4 cup celery (chopped)
1/4 cup carrots (chopped)
1/4 cup all-purpose flour
5 cups beef stock
Steps to Make It
Gather the ingredients.

Place the bay leaf, thyme, parsley stems, and peppercorns onto a
square of cheesecloth.
Tie it up into a bundle with cooking twine.
Heat the butter in a heavy-bottomed pot over medium heat and add
the chopped onions, celery, and carrots. Sauté them for a couple of
minutes, until the onion is partially translucent.
Sprinkle in the flour and stir to form a paste. Cook for about 3
minutes, stirring frequently until the flour is lightly browned, but by no
means burned.
Now, whisk in 3 cups of the beef stock.

Bring to a boil over medium-high heat. Then lower heat to a simmer,

add the sachet, and reduce for about 20 minutes or until the total
volume has reduced by about one-third.
Remove pan from heat and retrieve the sachet (and set it aside).
Carefully pour the sauce through a wire mesh strainer lined with a
piece of cheesecloth.
Now, return the sauce to the pan, stir in the remaining 2 cups of
stock, and return the sachet to the pot.
Bring the pot back to a boil and then lower the heat to a simmer.
Simmer for about 50 minutes or until the sauce has reduced by half.
Discard the sachet. Strain the sauce through a fresh piece of
cheesecloth.
Season to taste with kosher salt. (But if you're using the demi-glace
to make another sauce, season at the very end.)
Demi-glace will keep in the refrigerator for a couple of weeks, and in
the freezer for months.

Tips
Demi-glace is an amazing sauce to serve with red meats, like roasts
and grilled steaks. The only difficult thing about it is that making it
from scratch can be quite time-consuming. Purists might raise their
eyebrows at using store-bought beef stock or beef broth. But the
reality is that if something's too hard to make, you're probably not
going to make it. Which is a shame, because everyone should be
able to enjoy the deep, rich, flavor of demi-glace, which is pretty
much the ultimate sauce.

 One hollandaise or béarnaise sauce

INGREDIENTS
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2"
cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
PREPARATION
Melt 1 tablespoon butter in a small saucepan over medium heat.
Add shallots and a pinch of salt and pepper; stir to coat. Stir in
vinegar, reduce heat to medium-low, and cook until vinegar is
evaporated, 3-4 minutes. Reduce heat to low and continue cooking
shallots, stirring frequently, until tender and translucent, about 5
minutes longer. Transfer shallot reduction to a small bowl and let
cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt
remaining 1 cup butter in a small saucepan over medium heat until
butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1
tablespoon water in warm, dry blender. Purée mixture until smooth.
Remove lid insert. With blender running, slowly pour in hot butter in
a thin stream of droplets, discarding milk solids at bottom of
measuring cup. Continue blending until a smooth, creamy sauce
forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot
reduction and tarragon and season to taste with salt, pepper, and
more lemon juice, if desired. DO AHEAD: Can be made 1 hour
ahead. Cover and let stand at room temperature.
 One jus
Ingredients
1 tbs oil
2 esca lots roughly chopped
175 ml port
175 ml red wine
1 sprig fresh rosemary
1 bay leaf
750ml Massel* Beef Style Liquid Stock
1 tsp salt *to taste
2 tsp butter large
Put enough oil in a pan to just coat the shallots, then caramelize
them.
Add port, red wine and herbs, bring to boil. Simmer and reduce by
half.
Add stock and reduce by half again, to a consistency that will coat a
spoon.
Taste regularly and add a pinch of salt, if needed.
Remove pan from heat and strain jus through a fine sieve.
Return to stove and bring to a boil. Remove from heat and melt in
butter.

 One mayonnaise based sauce

Ingredients
1 cup prepared mayonnaise
1 tablespoon tomato puree, or to taste
1 tablespoon finely diced red bell pepper
AIOLI
1 boiling potato, peeled, cut in 1-inch dice
1 cup prepared mayonnaise
2 cloves garlic, finely minced
REMOULADE
1 cup prepared mayonnaise
1 teaspoon mustard
1 teaspoon drained capers
1 teaspoon chopped parsley
2 gherkins, chopped fine
1 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
2 filets anchovies, chopped fine

Directions
In a small bowl mix together the mayonnaise and tomato puree.
Garnish with diced red bell pepper. Serve with chicken.
AIOLI
In a small saucepan boil potato until tender, drain and reserve. In a
small bowl mix together mayonnaise and garlic. Add potato. Serve
with fish.
Yield: approximately 1-1/2 cups
REMOULADE
In a bowl combine all ingredients. Serve with fish or chicken.
Yield: approximately 1-1/4 cups
 One tomato based sauce
Ingredientes
4 colheres de sopa de azeite
2 cebolas
picado
2 cenouras
picado
2 aipo
varas finamente picadas
2 dentes de alho amassados
2 folhas de louro
1 colher de chá de açúcar
4 x 400g / 14oz de latas de tomate picado
Heat the oil in a pan and add the vegetables and bay leaf. Stir in the
sugar with some salt. Gently cook for 10-15 mins until the veg is
tender. Stir in the tomatoes and 150ml water. Simmer very gently for
30 mins until the sauce has reduced by two-thirds and is very thick.
(If you have doubled or tripled the quantities, this may take up to 1
hr.)
Stir occasionally, particularly towards the end of the cooking time, so
that the sauce doesn’t catch on the bottom. If you like your sauce a
little thinner, add a splash of water. Serve half with pasta and chill or
freeze other half in 1-2 batches for later use (see 'Goes well with' for
ideas of how to use up your sauce).

 One clear soup

Clear soups are made primarily of broths that can stand alone as a
dish. Broths are more flavorful than stocks because the meat, not
merely the bone, is simmered along with the other ingredients. A
broth will have even more flavor when stock, rather than water,
issued as the liquid ingredient for the soup. Clear soups are
relatively simple to pre-pare. It is important that the ingredients are
of the highest quality available. Follow these steps to make a clear
soup:
Simmer or brown the meats and sweat the vegetables that will
flavor the soup.
Sweating
, or cooking vegetables in fat over low heat, is a process that allows
the vegetables to release moisture. This helps vegetables release
their flavors more quickly when they are combined with other
ingredients. Do not let the vegetables brown. If you live at an altitude
that is higher than 2,500 feet, you might have to extend the cooking
time.
Add simmering stock to the vegetables.
Continue to simmer the soup on medium heat.
Skim off the impurities and fats as they rise to the surface while the
soup mixtures simmering.
Season the soup to taste before serving.
Consommé
Consommé is made from stock or broth. The broth is reduced to
evaporate some of the water. This makes the liquid more
concentrated. A consommé’s strong flavor is its most important
characteristic
, or feature. Second to its richness, however, is the clarity of the
consommé. To
clarify
a consommé means to remove the particles as they float to the top.
This way the particles do not cloud the consommé, and it remains
clear. Because consommé must be completely clear, starting with
the best broth is very important.
 One broth
 One puree soup

 Quick and Easy Creamy Vegetable Soup

YOU WILL NEED

1 large onion

1 pound carrots, peeled (4 to 5 medium)

4 celery sticks

1 tablespoon olive oil

Salt

1/4 teaspoon crushed red pepper flakes

1 pound thin-skinned potatoes (3 medium or 6 small potatoes)

3 garlic cloves, peeled and halved

3 cups chicken or vegetable stock, see how to make chicken

stock

2 bay leaves

3 sprigs fresh thyme (substitute 1 teaspoon dried thyme)

1/4 cup half-and-half, cream, or coconut milk

PREPARE SOUP

Chop the onion, carrots, and celery into 1/2-inch chunks. Chop
the potatoes into 1/2-inch chunks, but set aside from other
vegetables.

Heat the oil in a large pot over medium-high heat. Toss the
onion, carrots, and the celery around in the oil. Sprinkle with a
1/2 teaspoon of salt and add the red pepper flakes. Cook,
stirring occasionally, until the vegetables sweat, soften, and
smell sweet; 5 to 10 minutes.
Stir in the potatoes, garlic, bay leaves, and thyme. Cook for 5
minutes. (Add more oil if the pot seems dry).

Pour in the stock and bring to a boil. Reduce to a simmer and

cook until you can easily pierce the potatoes with a fork; about
15 minutes.

TO FINISH

Remove the soup from the heat. Take out the bay leaves and
thyme sprigs and discard. Use an immersion blender, stand
blender, or food mill to puree the soup until smooth.

Stir in the half-and-half. Taste for seasoning and adjust with

more salt and pepper if necessary.

 One cream soup

cream soup
is a velvety-smooth, thick soup. Cream soups are made with
cooked vegetables that are sometimes puréed. Purée-ing soup
requires the vegetables to be cooked to a tender consistency so that
they are easily folded into the soup. To fold means to stir in gently.
Cream soups may also be made with rich chicken broth.
Cream Soup Preparation
Follow these steps to make a smooth cream soup:
Sweat hard vegetables, such as carrots or celery, in butter or oil by
slowly cooking them over low heat.
Once the vegetables have sweated, thicken the soup by adding flour
to make a roux.
Add hot stock or milk to the roux and vegetables. Simmer, but do
not boil. Be careful that the soup does not brown.
 Add a spice sachet or bouquet grain if you wish, along with any soft
vegetables such as asparagus or broccoli. Cook the vegetables until
they are just soft.
Skim impurities and fat from the soup asit simmers.
Purée the soup until it is very smooth.
Add hot Béchamel sauce or cream to finish the soup.
Taste the soup, and adjust the seasonings before serving

Employing the mise en place technique and selecting

fresh ingredients, use standard recipes and scale as
required. Be sure to clean and cut ingredients, prepare
the stocks in good time, follow your organisations
procedures for portion control and respond to special
customer requests and dietary requirements.
Work safely and in a timely, organized manner, while
trying to weep waste a minimum. When cleaning up
after preparations, you must follow organizational
procedures, including the use equipment and safety
data sheets to prepare any appropriate cleaning agents
and chemicals.

Note to the assessor:

You must ensure the learner has to an appropriate real
simulated work environment with equipment and
resources. The must be observed performing all kitchen,
food preparation tasks and cleaning, to ensure the
correct processes and method are used, and that
organizational and food hygiene standards are followed
correctly.