2 heat the thickened soup to a flowing consistency

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2. Heat the thickened soup to a flowing consistency. Gradually increase the temperature until it comes to the boil. 3. At boiling point, turn the temperature down. Slowly simmer for four to five minutes. 4. Once the soup has simmered, we can adjust the consistency if necessary. Thin it with an appropriate liquid. Thicken it with a beurre manié or liaison. Satisfactory Unsatisfactory Q32: List three (3) checks you should conduct to ensure you present sauces and soups attractively on appropriate serviceware. 1. Check if the size of the serviceware is appropriate or not 2. Check the temperature of the serviceware 3. Check if there is any cracks or chips on the seerviceware Satisfactory Unsatisfactory Q33: Name a suitable garnish for lobster bisque. Cooked white meat from the lobster Satisfactory Unsatisfactory Q34: Name a suitable garnish for potato and leek soup. Chives Satisfactory Unsatisfactory
Q35: What adjustments to presentation should you make in these situations?
Satisfactory Unsatisfactory Q36: At what temperatures would you store the following dishes to ensure food safety? Gazpacho 4 °C or lower Tartare sauce 4 °C or lower Pea and ham soup 4 °C or lower Satisfactory Unsatisfactory Q37: For how long can you hold or store a warm emulsion sauce? Less than two hours Satisfactory Unsatisfactory Q38: List two (2) other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. 1. Refrigerators, freezers and the dry store all need good air circulation to keep foods at optimum temperatures 2. All leftover food should be placed in secured and airtight containers Satisfactory Unsatisfactory TASK C – PROJECT Learner assessment guide and evidence This assessment requires you to identify equipment, preparation tasks, ingredients and methods of cookery for different stocks, sauces and soups. You are required to do the following. Complete Tasks 1 and 2. Read the recipes and answer the questions.
Task 1: Use the recipe provided or one supplied by your assessor. Respond to all questions. GREEN PEA SOUP YIELD: 1 LITRE Ingredients Quantity Dried split green peas 300 g Butter 25 g Onion, finely diced 80 g Carrot, finely diced 80 g White stock 1.5 L Bacon or ham bone 100 g Croutons 5 Step Method 1 Wash the peas under cold running water. Allow them to drain. 2 Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables. 3 Place the peas and bones into the pot with the vegetables. Cover with the stock.

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