Cookery Written Work No 1 2

WRITTEN WORK NO.
2
Name: ________________________________________ Section: _____________
CHEF'S PROFILE
Name: Andrea Mae Bernal
Culinary School/Institution: First Gourmet Academy (Quezon City, Philippines)
Degree/Certification: International Diploma in Professional Culinary Arts & Baking and
Pastry
WORK
Name of Restaurant/Establishment: HAVANA
Location: Bar Harbor, Maine, USA
Position Title: Sous Chef
Duration of Employment: Almost 3 years
Responsibilities and Achievements: Responsible for the day-to-day operation of
a kitchen and second-in-command in the kitchen.
Skills and Expertise: Hands-on in making desserts and recipes on the whole menu
in every change of season. Have extensive leadership and communication skills.
QUESTIONS!
1. What role do stocks play in the foundation of cooking, and why are they
considered essential in culinary preparations?
- Making stocks by scratch contains concentrated flavor and it adds
richness and smoothness to any dishes. Also, making stock can either
make some soups, sauces, glazes and any one form or another.
2. Can you explain the significance of using homemade stocks versus store-bought
alternatives in professional kitchens?
- Using an homemade stock broth is freshly made with fresh mirepoix
(CARROTS,CELERY,ONION), meats and herbs. It takes a lot of time to
make since you need to simmer it for at least 2 hours but the benefits are
well worth the time and effort because of the more vibrant flavor it’s going
to give to the dish. While the store-brought broths or pre-made stock for
me is actually taste artificial and it also has high levels of sodium,
preservatives and additives that may hurt the taste of your food. Doing an
homemade stock is cheaper and buying it is much more expensive.
3. How do stocks contribute to the depth of flavor in soups, sauces, and other
dishes?
- It is the backbone for flavour for many dishes. It adds richness,

smoothness, aromatic and umami flavor.
4. In your experience, what are the key elements to consider when making a
flavorful and well-balanced stock?
- Preparing the basic ingredients including water, bones, fresh vegetables
(onion, carrots, celery), herbs and spices and sometimes where adding
some wine and tomatoes so I can make the 5 Mother Sauces. When I’m
done preparing, I will boil it and then simmer for at least 2 hours and a
half.
5. How do you approach the creation of soups, and what role do they play in
enhancing a dining experience?
- Before making a full menu, we’re always thinking the soup first. The soup
is very valuable restaurant menu item since it is served as an appetize or
starter. The soup should be light and well-made. It can help curb your
appetite, leading to better control during the main course and can prepare
your stomach the meal ahead. The soup should also can get around that
by pairing it with an entrée from a different cuisine.
6. How do you utilize different types of stocks to create a variety of soup recipes?
- Using the fundamentals of stocks and broth that can be categorized into
four different types: MEAT, POULTRY, FISH AND VEGETABLE.
7. What are the benefits of incorporating homemade sauces into dishes, and how
do they elevate the overall dining experience?
- The benefits are helping local farming by buying their fresh products,
controlling the taste and flavor to your liking, more cheaper than you
expected, making your own sauce for the dish that you’re making and it
also adding some improved appearance of food.
8. Can you discuss the importance of understanding sauce-making techniques and
flavor profiles for aspiring chefs?
- The sauce it the most important for any dish because it adds taste, sour,
sweet, bitter, saltiness and umami flavor to the dish. It balances and help
pull together the various elements of a plate that adds contrasting or
complimentary favors and color that keeps the dish interesting and
appealing all throughout the dining experience.
9. How do sauces contribute to the visual appeal of a dish, and how do you
approach sauce presentation in your culinary creations?
- By checking the flavor and color first. Doing that you can see and taste if
the sauce your making compliments the all flavor you’re doing in a one
whole dish.
10. What are some essential tips for achieving the right consistency and texture in
sauces?
- A sauce should have a light yet thick enough to coat the back of a spoon.
If the sauce is too thick add water, any stock or any other liquid to adjust
the consistency. If the sauce is too thin, adjust it by gently simmering the
sauce to reduce, thicken and concentrate the flavor. Also, when preparing
the sauce in advance and held for service a skin may appeared on top
and to prevent this from happening, you can add a little butter swirled on
the surface. You can also make a cartouche of “false lid” out of parchment
paper and place it on the surface. Lastly, placing a plastic wrap directly on
top of the sauce so no air gap is present to dry out.
11. How do you adapt sauce recipes to accommodate dietary restrictions or

preferences, such as vegetarian or gluten-free options?
- Always doing a trial-and-error method. It helps me to improve my cooking
and baking skills that requires me to be on my toes and always ready to
make decisions on the run. Also checking the recipes and ingredients
needed first before doing some new dishes that will compliment to it.
12. Finally, how do you see the role of stocks, soups, and sauces evolving in modern
culinary trends, and what innovations do you anticipate in the future regarding
their use in food preparation?
- Stock and Broths are an essential ingredients to cooking, in many dishes.
Everything in cooking is important because all of it are a building block in
the kitchen. These can make your soup, stews or sauces more flavorful
and vibrant. You can also pair with delicious dishes to create an
unforgettable dining experience for people you cook for. And I think doing
the right way in use of food preparation can make your dish more
exceptional! But by doing that I hope in the future we should develop a
smart packaging, food waste management or plant-based so we can all
help address hunger and food waste.

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- It is the backbone for flavour for many dishes. It adds richness,

11. How do you adapt sauce recipes to accommodate dietary restrictions or

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