Essential Equipment and Utensils for Stocks, Sauces, and Soups

This document provides information about the essential equipment and utensils required for the preparation, production, and service of stocks, sauces, and soups. It explains the use of each item and provides examples of different types of stocks, glazes, thickeners, and sauces. The document also covers the points of care that must be applied when preparing stocks and the methods to solve common problems related to stocks. Additionally, it discusses the critical hygiene and food safety aspects that must be considered when selecting ingredients for stocks and sauces, as well as preparing, cooling, and storing stocks. The document concludes with information about the classification of soups and sauces, along with examples and production steps for each type.