Reference no: EM133944795

Project 1

Part 1

Select two stock recipes. These might be standard recipes from your restaurant or recipes from a cookbook.

Provide a report explaining the characteristics of the stocks including whether they are classical or contemporary recipes and describe their nutritional value.

Provide standard recipes that explain the preparation requirements including weighing, measuring, cleaning and cutting procedures. How can these help to minimise waste?

Explain the requirements for selecting ingredients to ensure quality and freshness.

Explain the cookery methods to be used and the reason why this cookery method will be appropriate. What equipment will the cookery methods use and what safe operational practices need to be followed when using the equipment?

How should the stocks look and taste once finished?

What will the stocks be used for?

How can the stocks be stored to maintain freshness, quality and optimise shelf life?

Part 2

Select two sauce recipes. These might be standard recipes from your restaurant or recipes from a cookbook.

Provide report explaining the characteristics of the sauces including whether they are classical or contemporary recipes and describe their nutritional value.

Provide standard recipes that explain the preparation requirements including weighing, measuring, cleaning and cutting procedures. How can these help to minimise waste?

Explain the requirements for selecting ingredients to ensure quality and freshness.

Explain the cookery methods to be used and the reason why this cookery method will be appropriate. What equipment will the cookery methods use and what safe operational practices need to be followed when using the equipment?

How should the sauce look and taste once finished? How will it be presented and garnished?

What will the sauce be used for?

How can the sauce be stored to maintain freshness, quality and optimise shelf life?

Part 3

Select two soup recipes. These might be standard recipes from your restaurant or recipes from a cookbook.

Provide report explaining the characteristics of the soups including whether they are classical or contemporary recipes and describe their nutritional value.

Provide standard recipes that explain the preparation requirements including weighing, measuring, cleaning and cutting procedures. How can these help to minimise waste?

Explain the requirements for selecting ingredients to ensure quality and freshness.

Explain the cookery methods to be used and the reason why this cookery method will be appropriate. What equipment will the cookery methods use and what safe operational practices need to be followed when using the equipment?

How should the soup look and taste once finished? How will it be presented and garnished?

What will the soup be used for?

How can the soup be stored to maintain freshness, quality and optimise shelf life?