Elements and Performance Criteria
- Prepare stocks, glazes and essences required for menu items.
- Prepare sauces required for menu items.
- Prepare soups required for menu items.
- Select and assemble the correct ingredients to produce soups, including stocks and prepared garnishes.
- Produce a variety of soups to enterprise standards.
- Use clarifying and thickening agentsand methods, and convenienceproducts where appropriate.
- Evaluate soups for flavour, colour, consistency and temperature and rectify any problems.
- Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments.
- Store and reconstitute stocks, sauces and soups.