Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| 811ORK038 | Sauces | 32 | 1,6 |
| Key technical outcome | Knowledge | Skills | Competence |
| 1. Prepare béchamel sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique | The Learner knows and understands: • Classification of basic sauces • Preparation of béchamel sauce • Points to consider when preparing béchamel sauce • Characteristic of a good béchamel sauce • Preservation of béchamel sauce and its derivatives | The Learner is able to: • Prepare garnished onion or white mirepoix • Prepare milk fond, melt butter, fry the flour, strain when it gains texture • Check for taste • Prepare for service • Use at appropriate areas | The Learner: Prepares béchamel sauce by: • Preparing equipment and ingredients for béchamel sauce • Preparing béchamel sauce following the instructions • Using the sauce at appropriate areas |
| Performance Criteria | |||
| Prepares tools and ingredients for Béchamel Sauce. Prepares Béchamel sauce by following instructions Uses the sauce where required | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 2. Prepare tomato sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique and make derivatives using butter mixture | The Learner knows and understands: • Points to consider when preparing tomato sauce • Areas to use tomato sauce and its derivatives • Preservation of tomato sauce • Points to consider when making sauce with butter • Areas to use butter sauces and derivatives • Preservation of butter sauces | The Learner is able to: • Prepare tomato concasse • Prepare tomato sauce and its derivatives • Whiten and raise the butter • Prepare cold butter sauce • Prepare derivatives of butter sauce • Prepare for service | The Learner: Prepares tomato sauce by: • Preparing the equipment and ingredients for tomato sauce • Preparing tomato concasse • Preparing tomato sauce and its derivatives • Whitening and raising the butter • Preparing cold butter sauce • Preparing butter sauce derivatives • Preparing for service |
| Performance Criteria | |||
| Prepares the tools and ingredients for Tomato Sauce Prepares tomato concasse Prepares tomato sauce and its derivatives Melts and foams the butter Prepares cold butter sauce Prepares butter sauce derivatives Prepares for service | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 3. Prepare demi glace sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique | The Learner knows and understands: • Preparation of Demi Glace sauce • Points to consider when making Demi Glace sauce • Characteristics of a good Demi Glace sauce • Preservation of Brown sauces (Demi Glace) | The Learner is able to: Prepare Brown sauce (demi glace sauce) Prepare derivatives of demi glace sauce Prepare for service Use at appropriate areas | The Learner: Prepares demi glace sauce by: Preparing equipment and ingredients for Demi Glace sauce Preparing Brown sauce (Demi Glace sauce) and its derivatives Preparing for service and using appropriately - showing ability to resolve conflicts. |
| Performance Criteria | |||
| Prepares tools and ingredients for Demi-Glace Sauce Prepares Brown Sauce (Demi-Glace Sauce) according to its technique Prepares the derivatives of Demi-Glace Sauce Prepares the sauce for service Uses the sauce where appropriate | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 4. Prepare velaute sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique | The Learner knows and understands: • Preparation of Velaute Sauce • Points to consider when making Velaute Sauce • Characteristics of a good Velaute Sauce • Velaute Sauce derivatives and areas to use • Preservation of White Sauces (Velaute Sauce) | The Learner is able to: Prepare white mirepoix, spices, fond and butter Use appropriate fond Cook Velaute sauce Make the sauce homogeneous and smooth Prepare the sauce at the appropriate texture and taste Cook its derivatives and preserve | The Learner: Prepares velaute sauce by: Preparing equipment and ingredients for Velaute Sauce Preparing appropriate fond Preparing Velaute sauce using the appropriate fond Preparing its derivatives Preserving under appropriate conditions |
| Performance Criteria | |||
| Prepares the tools and ingredients for Velaute Sauce Prepares the suitable fond Prepares Velaute Sauce using the suitable fond Prepares derivatives of the sauce Preserves the sauce according to technical instructions | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 5. Prepare mayonnaise sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique | The Learner knows and understands: • Preparation of Mayonnaise sauce • Points to consider when making Mayonnaise sauce • Characteristics of a good Mayonnaise Sauce and areas of use • Derivatives of Mayonnaise sauce and areas of use Preservation of mayonnaise sauce | The Learner is able to: Separate egg whites from yolk Select the appropriate oil Prepare oil and lemon juice Let the yolk absorb the oil Add flavour and lemon Prepare derivatives Prepare for service Preserve | The Learner: Prepares mayonnaise sauce by: Preparing equipment and ingredients for Mayonnaise sauce Preparing Mayonnaise sauce and its derivatives Preparing for service Preserving under appropriate conditions |
| Performance Criteria | |||
| Prepares the tools and ingredients for Mayonnaise Sauce Prepares the Mayonnaise Sauce Prepares the derivatives of the Sauce Prepares the sauce for service Preserves the sauce according to technical instructions | |||
| Key technical outcome | Knowledge | Skills | Competence |
| 6. Prepare hollandaise sauce in the desired texture, colour, taste and homogeneous structure applying the correct technique | The Learner knows and understands: • Preparation of Hollandise sauce • Points to consider when making Hollandise sauce • Characteristics of a good Hollandise Sauce and areas of use • Derivatives of Hollandise sauce and areas of use • Preservation of Hollandise sauce | The Learner is able to: Separate the egg white from the yolk Prepare the lemon juice Melt the butter and separate casein Prepare Bain Marie Boil water, lemon juice, salt and spices Let the egg yolk absorb oil Prepare the sauce | The Learner: Prepares hollandaise sauce by: Preparing equipment and ingredients for Hollandaise sauce Preparing Hollandaise sauce and its derivatives Preparing for service Preserving under appropriate conditions |
| Performance Criteria | |||
| Prepares the tools and ingredients for Hollandaise Sauce Prepares the Hollandaise Sauce Prepares the derivatives of the Sauce Prepares the sauce for service Preserves the sauce according to technical instructions | |||
| Output | |||
| • Prepared béchamel sauce • Prepared tomato sauce • Prepared demi glace sauce • Prepared mayonnaise sauce • Prepared mayonnaise sauce • Prepared hollandaise sauce | |||
