Table of contents
Task D-13 Prepares stocks and broths
Task descriptor
Cooks prepare stocks and broths to provide flavour and texture for a variety of products and applications. Selecting proper ingredients for the stock or broth is a critical step in the preparation process.
D-13.01 Selects stock and broth ingredients
D-13.01 Selects stock and broth ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-13.01.01P |
identify and choose ingredients |
ingredients are identified and chosen according to stock or broth desired |
| D-13.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality of ingredients are identified according to sensory assessment |
Range of variables
- ingredients include: bones, vegetables, aromatics, water, proteins
- indicators of freshness and quality include: firmness, colour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-13.01.01L |
demonstrate knowledge of stocks and broths, and their applications |
define terminology associated with stocks and broths |
| identify types of stocks, and describe their characteristics, applications and procedures for use |
| identify types of broths, and describe their characteristics, applications and procedures for use |
| identify factors to consider when selecting ingredients for stocks and broths |
| identify ingredients and ratios used in stocks and broths |
| identify dietary requirements specific to stocks and broths |
| D-13.01.02L |
demonstrate knowledge of procedures used to select ingredients for stocks and broths |
describe procedures used to select ingredients for stocks and broths |
Range of variables
- types of stocks include: white, brown, court-bouillon, fumet
- types of broths include: dashi, emulsified, clear, bone, miso
- factors include: freshness, cost, fat content, intended application, type of bone, cartilage content, managing trim, availability of ingredients
- ingredients include: bones, vegetables, aromatics, water, proteins
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
D-13.02 Processes stock and broth ingredients
D-13.02 Processes stock and broth ingredients
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
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NU |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-13.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| D-13.02.02P |
calculate quantity of ingredients |
quantity of ingredients for yield are calculated according to recipe specifications |
| D-13.02.03P |
gather ingredients |
individual ingredients are gathered and accessible in a sequential manner according to recipe specifications |
| D-13.02.04P |
measure ingredients |
ingredients are measured according to recipe specifications |
| D-13.02.05P |
prepare ingredients |
ingredients are prepared according to recipe specifications |
Range of variables
- tools and equipment include: strainers, spigot pots, roasting pans, skimmers, stock pots, cutting boards, knives, scales, cheese cloth, butchers twine
- ingredients include: bones, vegetables, aromatics, water, proteins
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-13.02.01L |
demonstrate knowledge of stocks and broths and their applications |
define terminology associated with stocks and broths |
| identify types of stocks, and describe their characteristics, applications and procedures for use |
| identify types of broths, and describe their characteristics, applications and procedures for use |
| identify factors to consider when processing ingredients for stocks and broths |
| identify ingredients and ratios used in stocks and broths |
| identify dietary requirements specific to stocks and broths |
| D-13.02.02L |
demonstrate knowledge of procedures used to process ingredients for stocks and broths |
describe procedures used to process ingredients for stocks and broths |
Range of variables
- types of stocks include: white, brown, court-bouillon, fumet
- types of broths include: dashi, emulsified, clear, bone, miso
- factors include: freshness, cost, fat content, intended application, type of bone, cartilage content, managing trim, availability of ingredients
- ingredients include: bones, vegetables, aromatics, water, proteins
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
D-13.03 Cooks stocks and broths
D-13.03 Cooks stocks and broths
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PE |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-13.03.01P |
cook ingredients |
ingredients are cooked according to recipe specifications |
| D-13.03.02P |
prepare bones and vegetables |
bones and vegetables are prepared according to recipe specifications |
| D-13.03.03P |
deglaze cooking vessel |
cooking vessel is deglazed by adding liquid to base to capture flavour profile according to recipe specifications |
| D-13.03.04P |
bring stock to simmer |
stock is simmered according to recipe specifications |
| D-13.03.05P |
monitor broth temperature |
broth temperature is monitored according to recipe specifications |
| D-13.03.06P |
skim stock or broth |
stock or broth is skimmed to remove impurities to ensure desired consistency and flavour according to recipe specifications |
| D-13.03.07P |
monitor cooking time and aromatics |
cooking time and aromatics are monitored according to recipe specifications and desired results |
| D-13.03.08P |
reduce stock or broth |
stock or broth is reduced to a concentrate according to desired results |
| D-13.03.09P |
strain and filter stock or broth |
stock or broth is strained and filtered to remove undesired elements |
| D-13.03.10P |
evaluate quality and clarity of stock or broth |
quality and clarity of stock or broth is evaluated according to sensory assessments |
| D-13.03.11P |
cool finished stock or broth |
finished stocks or broths are cooled using methods according to jurisdictional regulations and manufacturers’ specifications |
Range of variables
- ingredients include: bones, vegetables, aromatics, water, proteins
- methods include: ice wands, venting, blast chiller, water bath
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-13.03.01L |
demonstrate knowledge of stocks and broths and their applications |
define terminology associated with stocks and broths |
| identify types of stocks, and describe their characteristics, applications and procedures for use |
| identify types of broths, and describe their characteristics, applications and procedures for use |
| identify factors to consider when cooking stocks and broths |
| identify ingredients and ratios used in stocks and broths |
| identify dietary requirements specific to stocks and broths |
| identify methods for cooling stocks and broths |
| identify jurisdictional regulations for cooking, holding and storing stocks and broths |
| D-13.03.02L |
demonstrate knowledge of procedures used to prepare and cool stocks and broths |
describe procedures used to prepare stocks and broths |
| describe methods for cooling stocks and broths |
Range of variables
- types of stocks include: white, brown, court-bouillon, fumet
- types of broths include: dashi, emulsified, clear, bone, miso
- factors include: fat content, intended application, type of bone, cartilage content, managing trim, availability of ingredients
- ingredients include: bones, vegetables, aromatics, water, proteins
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: ice wands, venting, blast chiller, water bath
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- procedures include: selecting cooking time and temperature, straining, reduction, de-glace, skimming
Task D-14 Prepares soups
Task descriptor
Soup flavour, consistency, temperature and texture are important factors to achieve quality results when preparing soups. Soups incorporate stocks, broths, vegetables, proteins and dairy.
D-14.01 Selects soup ingredients
D-14.01 Selects soup ingredients
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PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
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| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-14.01.01P |
identify and choose ingredients |
ingredients are identified and chosen according to recipe specifications |
| D-14.01.02P |
identify indicators of freshness and quality |
indicators of freshness and quality of ingredients are identified according to sensory assessment |
Range of variables
- indicators of freshness and quality include: firmness, colour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-14.01.01L |
demonstrate knowledge of soups and their applications |
define terminology associated with soups |
| identify types of soups, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for soups |
| identify serving temperatures by types of soups |
| identify dietary requirements specific to soups |
| D-14.01.02L |
demonstrate knowledge of procedures used to select soup ingredients |
describe procedures used to select soup ingredients |
Range of variables
- types of soups include: clear, consommés, cream, puréed, specialty/international, cold
- factors include: freshness, cost, fat content, intended application, managing trim, availability of ingredients
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
D-14.02 Processes soup ingredients
D-14.02 Processes soup ingredients
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-14.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| D-14.02.02P |
calculate quantity of ingredients |
quantity of ingredients for yield are calculated according to recipe specifications |
| D-14.02.03P |
gather ingredients |
individual ingredients are gathered and accessible in a sequential manner according to recipe specifications |
| D-14.02.04P |
measure ingredients |
ingredients are measured according to recipe specifications |
Range of variables
- tools and equipment include: scales, cutting boards, knives, whisks, food processors, cheese cloths
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-14.02.01L |
demonstrate knowledge of soups and their applications |
define terminology associated with soups |
| identify types of soups, and describe their characteristics and serving temperatures |
| identify factors to consider when processing ingredients for soups |
| identify dietary requirements specific to soups |
| D-14.02.02L |
demonstrate knowledge of procedures used to process ingredients for soups |
describe procedures used to process ingredients for soups |
Range of variables
- types of soups include: clear, consommés, cream, puréed, specialty/international, cold
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
D-14.03 Cooks soups
D-14.03 Cooks soups
| NL |
NS |
PE |
NB |
QC |
ON |
MB |
SK |
AB |
BC |
NT |
YT |
NU |
| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-14.03.01P |
select tools and equipment |
tools and equipment are selected according to recipe specifications |
| D-14.03.02P |
combine ingredients |
ingredients are combined in sequence according to recipe specifications |
| D-14.03.03P |
clarify consommés |
consommés are clarified according to recipe specifications |
| D-14.03.04P |
monitor cooking time and aromatics |
cooking time and aromatics are monitored according to recipe specifications and desired results |
| D-14.03.05P |
incorporate thickening agents |
thickening agents are incorporated to achieve desired results |
| D-14.03.06P |
adjust soup characteristics |
soup characteristics are adjusted to achieve desired results |
Range of variables
- tools and equipment include: whisks, food processor, cheese cloth, spoon, spatula, strainers, steam kettle, soup pot
- thickening agents include: roux, purees, modified starches, eggs
- soup characteristics include: taste, thickness, texture, appearance, colour, temperature
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-14.03.01L |
demonstrate knowledge of soups and their applications |
define terminology associated with soups |
| identify types of soups, and describe their characteristics and serving temperatures |
| identify factors to consider when cooking soups |
| identify dietary requirements specific to soups |
| identify thickening agents |
| D-14.03.02L |
demonstrate knowledge of procedures used to prepare soups |
describe procedures used to prepare soups |
| describe procedures used to clarify consommés |
| describe procedures used to thicken soups |
Range of variables
- types of soups include: clear, consommés, cream, puréed, specialty/international, cold
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- thickening agents include: roux, purees, modified starches, eggs
- procedures (to prepare) include: selecting cooking time and temperature, straining, reducing, deglazing, skimming, puréeing
D-14.04 Finishes soups
D-14.04 Finishes soups
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| D-14.04.01P |
adjust soup characteristics |
soup characteristics are adjusted to achieve desired results |
| D-14.04.02P |
cool soup |
soup is cooled according to jurisdictional regulations and desired results |
| D-14.04.03P |
prepare finishing ingredients |
finishing ingredients are prepared using methods according to recipe specifications and desired results |
| D-14.04.04P |
garnish soup |
soup is garnished according to recipe specifications and desired results |
Range of variables
- soup characteristics include: taste, thickness, texture, appearance, colour, temperature
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| D-14.04.01L |
demonstrate knowledge of soups and their applications |
define terminology associated with soups |
| identify types of soups, and describe their characteristics and serving temperatures |
| identify factors to consider when assembling soups |
| identify dietary requirements specific to soups |
| D-14.04.02L |
demonstrate knowledge of procedures used to complete soups |
describe procedures used to cool soups |
| describe methods used to prepare finishing ingredients |
| describe presentation and finishing techniques |
Range of variables
- types of soups include: clear, consommés, cream, puréed, specialty/international, cold
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- methods include: blanching, sautéing, roasting, steaming, boiling