1. Assignment 707

2.  It has been strained  The stock should not be cloudy  It should not have an over powering fish aroma  It should be translucent and without colour  Flavour is clear and not too strong or bitter  There should be no fat traces on the surface of the stock  All scum should have been removed  That it is freshly made  That it has been correctly stored at 4˚c or below

3.  Melt the butter in a heavy based saucepan  Add bacon (optional) and cook until lightly coloured  Add the mirepoix of carrots, onions and celery and continue cooking  The addition of fresh thyme, bay leaf and garlic will enhance the flavour of the sauce at this stage  Add the flour and cook to a blond roux  Mix in the tomato puree  Slowly add the white stock and simmer for 1 hour  Season and check consistency  Pass through a fine strainer

4.  Chop fresh white fish bones and wash  Prepare a white mirepoix  Sweat the ingredients before adding cold water (and a little white wine if required)  Bring to the boil, add a bouquet garni and simmer for 20 minutes  Skimming impurities regularly  Strain

5.  Break chicken carcases into large pieces, wash and place into a stock pot  Cover with cold water and bring to the boil  Refresh the bones under cold water and clean the stock pot  Return the bones to the pot and refill with water  Add mirepoix and bouquet garni  Re-boil, skim and simmer for 2 hours  Strain

6.  Chop the bones to small even sizes  Brown well in an oven or carefully in a pan  Add mirepoix  Brown before draining off fat  Place the bones and vegetables into a stock pot  Deglaze the pan with some water and then add to the pot  Fully cover with cold water and bring to the boil, skim and lower to simmer  Add bouquet garni and simmer for 6 – 8 hours skimming regularly  Strain

7.  Chill to below 5°C within 90 minutes

8.  Rapid cooling should take place  Hygienically store (plastic containers with lids /vacuum packing)  Place above raw produce  Label and date for stock rotation  In a refrigerator at 4°C or below or frozen at -18°C or below

9.  Veloute  Chicken, mushroom  Cream  Tomato, asparagus  Chilled  Gaspacho, vichysoisse  Broth  Scotch, vegetable

10.  How much is to be served as a portion (200 – 250ml)  What place the soup has within the menu (i.e. how many courses to follow)  Cost control of the ingredients  Yield from the recipe  What garnish may be served to accompany the soup  Type of menu / style of service

11.  Cook chopped vegetables gently in vegetable oil with the lentils  Add the hot stock, bouquet garni and season  Simmer for 1 hour, skim when necessary and remove the bouquet garni  Liquidise and then pass through a sieve  Return to a clean pan and reboil  Correct the seasoning and consistency

12.  Cheese or mornay sauce – served with fish, vegetables or pasta  Anchovy sauce – served with poached or boiled fish  Onion sauce – served with roast mutton  Parsley sauce – served with poached or boiled fish and vegetables  Cream sauce – served with poached fish and vegetables  Mustard sauce – served with grilled fish such as herrings  Egg sauce – served with poached fish  Base for cream soups – cream of cauliflower soup

13.  Adds additional flavours  Provides moisture  Adds palatability  Provides contrast  Compliments the taste  Colour and texture  Enhance nutritional value  Enhances digestion

14.  63˚C

15.  Candidates must achieve a total of 60% or 27 marks to achieve a pass