6. Provide 3 examples for each for, thickeners based fats, and thickeners based on
starches. Explain how these are used in the preparation of soup and sauces
including points of care to ensure a quality product.
The thickeners based fats include butter, egg yolk and liaison. The starch based
thickeners on the other hand are cornflour, arrowroot and the roux. The method
is as follows: The ingredients are sweat without colour to develop flavours. The
stock is then added and then simmered slowly to turn soft. Blending then takes
place. The mixture is chilled down quickly so as to retain the colour and flavour.
Finally, the mixture is reheated then placed in a preheated soup bowl.
7. What are the methods to solve the problems relating to stocks which are bitter,
cloudy, lacking colour or lacking flavour?
Cloudy appearance and lack of flavour in stocks is due to rapid boiling of the
stock thus impurities are boiled back. The solution for this problem is using the
correct production step form the beginning. Bitterness in stock is usually due to
excessive browning of bones or vegetables. The solution to bitter stocks lies in
discarding the brown borns or vegetables before cooking.
8. What are the critical hygiene and food safety aspects which must apply when
selecting ingredients for stock and sauces, as well as preparing, cooling and
storing stocks including the provisions for labelling?
The critical hygiene and food safety aspects include allowing the stock to cool
from 60 to 21 degrees Celsius in 2 hours. One should not use a bone with slimy
appearance, old or with freezer appearance. All the stocks should also be used
up within three days of production. Chefs should not boil stocks after three days,
rather they should freeze and thaw them when needed.
9. List the classification for soup and provide 2 menu examples for each with an
appropriate service vessel for service and accompaniment or garnish (no
repetition of garnish or accompaniment).
The different types of soups are
 Clear soups. Examples of clear soups are consommés and broths and are
served on soup bowl
 Thickened soups on the other hand include cream, veloute, puree and
bisque. This type of soup are served soup bowl or soup plate.
10. List the production steps for Consommé, including points of care. The production
steps for Consommé are as follows:
 Vegetables are cut and mixed with egg white and broth. The stock has to be
very strong. Aromatics are added then brought to boil.
 Between 5 and 10 minutes, the mixture is stirred as it comes to boil
 Is then strained through the muslin cloth
 Using waxed paper, surplus fats are removed.
 The strained consommé is then reheated with the desired garnish and ladled
into a pre soup bowl.
 The consommé is then placed on an under plate then served immediately.
11. List the classification for sauces and provide 3 example for each
There are different classification of sauces:
 The Roux based sauces. Examples include béchamel, veloute and game
source.
 Reduction based sauces and the examples are beurre blano, beurre
rouge and the modern demi glaoe and jus.
 Emulsion sauces and the examples include Mayonnaise, Hollandaise and
Béarnaise

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