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UV21088

Principles of preparing cooking and finishing basic hot sauces

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UV21088Principles of preparing, cooking and finishing basic hot sauces

The aim of this unit is to provide you with the knowledge and understanding required for preparing, cooking and finishing hot sauces including thickened gravy, jus lie, roast gravy, jus-roti, béchamel, velouté, espagnole, purée sauces and curry sauce.

You will understand the importance of using the correct tools, equipment and techniques to prepare and cook hot sauces. You will also learn the correct temperatures for cooking, holding and serving hot sauces, and how to identify when hot sauces have the correct flavour, colour, texture and quality.

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Observation(s)

GLH

Credit value

Level

External paper(s)

0

9

2

2

0

On completion of this unit you will:

Learning outcomes Evidence requirements

UV21088

1. Know how to prepare basic hot sauces

2. Know how to cook basic hot sauces

3. Know how to finish basic hot sauces

1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

3. External paper There is no external paper requirement for this unit.

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Principles of preparing, cooking and finishing basic hot sauces

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

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Learning outcome 1

Know how to prepare basic hot sauces

You can: Portfolio reference

a. Describe the safe use of alcohol in sauces

b. Outline the quality points in sauce ingredients

c. Describe how to deal with problems with ingredients

d. State the importance of using the correct tools, equipment and techniques to prepare hot sauces

e. Describe preparation methods for hot sauces

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Learning outcome 2

Know how to cook basic hot sauces

You can: Portfolio reference

a. State the importance of using the correct tools, equipment and techniques to cook hot sauces

b. Describe cooking methods for hot sauces

c. State the temperature for cooking hot sauces

d. State how to identify when hot sauces have the correct flavour colour texture and quality

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Learning outcome 3

Know how to finish basic hot sauces

You can: Portfolio reference

a. Describe how to finish hot sauces

b. Explain how to present cooked hot sauces

c. State the correct temperatures for holding and serving hot sauces

d. State healthy eating options when making hot sauces

Outcome 1: Know how to prepare basic hot sauces

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Sauces: Thickened gravy, jus lié, jus roti, (roast gravy), white sauce (béchamel), brown sauce (espagnole), velouté, curry sauce, purée.

Safe use of alcohol in sauces: Enhancing flavour, deglazing, use small amounts, evaporating the alcohol.

Outline the quality points: Colour, texture, aroma, appearance, within use-by date, no signs of pest damage, correct weight, freshness.

Problems with ingredients: Passed use-by date, damage to packaging, physical contaminants, colour, smell, freshness.

Deal with problems: Reporting to supervisor/head chef, refusing delivery of poor quality ingredients, returning poor quality ingredients to suppliers, using alternative ingredients, disposing of ingredients.

Tools and equipment: Colour coded chopping boards, knives, whisks, spoons, wooden spoons, spatulas.

Techniques: Weighing, measuring, chopping, knife skills.

Importance: Achieve a quality end product, prevention of accidents, avoiding cross-contamination.

Preparation methods: Peeling, trimming, chopping, sweating, frying.

Outcome 2: Know how to cook basic hot sauces

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Tools and equipment: Saucepans, sauté pans, whisks, spoons, spatulas, conical strainers, (chinois) sieves, hand blenders, liquidisers.

Techniques: Simmering, adding thickening agents, reducing, whisking, passing, straining, blending, pureeing, adding cream.

Importance: Achieve a quality end product, prevention of accidents, avoiding cross-contamination.

Cooking methods for hot sauces: Frying, sweating, boiling, simmering, skimming, reducing.

Temperature: Boiling 100°C, simmer 90-97°C, ensuring food safety, above 75°C, current food safety legislation.

Correct flavour colour texture and quality: Dish specification, consistency (too thick, too thin), appearance, colour, texture, taste, flavour, aroma, shine.

Outcome 3: Know how to finish basic hot sauces

Finish hot sauces: Adjusting consistency, adding butter (monte au beurre), garnishing, derivatives of sauces, seasoning, tasting, portion size.

Present cooked hot sauces: Correct temperature, correct consistency, service equipment, sauce boats, jugs, dishes, serving on plate, portion size.

Correct temperatures: Above 63°C, ensuring food safety, compliance with current food safety legislation.

Healthy eating options: Less or no alcohol, replacing saturated fats, olive oil, margarine, replacing cream (yoghurt, crème fraîche), less butter, using fresh stocks.

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Notes Use this area for notes and diagrams