1. Professional Chef Diploma Synoptic Dish Examination Level 2 VRQ

2. Soup Course

3. Veloute Montorgueil

4. Make the white chicken stock

5. Bring to the boil and skim and cook out for at least 1 and a ½ hours

6. Pass the stock

7. Make a second stage roux

8. Cook out the Roux and slowly add the Chicken stock

9. Cook out the Veloute for at last 1 hour

10. Pass the veloute

11. Enhance with Cream and Check seasoning

12. Cook the Paysanne of vegetables and add to soup with the shredded sorrel and chopped chervil.

13. Now Remember to view this slideshow again, make notes in your note-book, download and place on your personal device. Download the recipes and study them. Plan you exam by practicing all techniques and writing a time plan. Good Luck.