Table of contents
Task E-15 Prepares thickening and binding agents
Task descriptor
Thickening agents are used by cooks to thicken soups and sauces. Binding agents are used by cooks to hold ingredients together.
E-15.01 Selects thickening and binding ingredients
E-15.01 Selects thickening and binding ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-15.01.01P |
determine thickening and binding agents to be made |
thickening and binding agents to be made are determined according to recipe specifications and desired results |
| E-15.01.02P |
identify indicators of freshness and quality of ingredients |
indicators of freshness and quality of ingredients are identified according to sensory assessment |
| E-15.01.032P |
identify and choose ingredients for thickening and binding agents |
ingredients for thickening and binding agents are identified and chosen according to recipe specifications |
Range of variables
- thickening and binding agents include: roux, starches, liaison, beurre manié, vegetable purées, reduction
- indicators of freshness and quality include: firmness, colour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-15.01.01L |
demonstrate knowledge of thickening and binding agents and their applications |
define terminology associated with thickening and binding agents |
| identify types of thickening and binding agents, and describe their applications and procedures for use |
| identify factors to consider when selecting ingredients for thickening and binding agents |
| identify dietary requirements specific to ingredients for thickening and binding agents |
| E-15.01.02L |
demonstrate knowledge of procedures used to select ingredients for thickening and binding agents |
describe procedures used to select ingredients for thickening and binding agents |
Range of variables
- thickening and binding agents include: roux, starches, liaison, beurre manié, vegetable purées, reduction
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
E-15.02 Processes thickening and binding ingredients
E-15.02 Processes thickening and binding ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-15.02.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| E-15.02.02P |
calculate ratio of thickening and binding ingredients |
ratio of thickening and binding ingredients is calculated according to desired results |
| E-15.02.03P |
incorporate thickening and binding ingredients |
thickening and binding ingredients are incorporated according to recipe specifications and desired results |
Range of variables
- tools and equipment include: bowls, whisks, ladles, pots, strainer, blender
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-15.02.01L |
demonstrate knowledge of thickening and binding agents and their applications |
define terminology associated with thickening and binding agents |
| identify types of thickening and binding agents, and describe their applications and procedures for use |
| identify factors to consider when processing ingredients for thickening and binding agents |
| identify ingredients and ratios used to process thickening and binding agents |
| identify dietary requirements specific toingredients for thickening and binding agents |
| E-15.02.02L |
demonstrate knowledge of procedures used to prepare thickening and binding agents |
describe procedures used to prepare thickening and binding agents |
Range of variables
- thickening and binding agents include: roux, starches, liaison, beurre manié, vegetable purées, reduction
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
Task E-16 Prepares sauces
Task descriptor
Preparing sauces is an important task as they serve to increase the moisture of the final dish, to modify and add flavour and texture, and in some cases may also serve as the main element of the dish. Sauces are used to accompany and complement dishes and enhance the appearance of the final dish.
E-16.01 Selects sauce ingredients
E-16.01 Selects sauce ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-16.01.01P |
identify sauce |
sauce is identified according to recipe specifications |
| E-16.01.02P |
identify indicators of freshness and quality of ingredients |
indicators of freshness and quality of ingredients are identified according to sensory assessment |
| E-16.01.03P |
identify and choose ingredients |
ingredients are identified and chosen according to recipe specifications |
Range of variables
- indicators of freshness and quality include: hydration, colour, texture
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-16.01.01L |
demonstrate knowledge of sauces and their applications |
define terminology associated with sauces |
| identify types of mother sauces and their derivatives, and describe their characteristics and applications |
| identify types of other sauces, and describe their characteristics and applications |
| identify butter sauces and compound butters, and describe their characteristics and applications |
| identify factors to consider when selecting ingredients for sauces |
| identify ingredients and ratios used in sauces |
| identify dietary requirements specific toingredients for sauces |
| E-16.01.02L |
demonstrate knowledge of procedures used to select sauce ingredients |
describe procedures used to select ingredients for sauces |
Range of variables
- mother sauces include:espagnole, béchamel, velouté, tomato, hollandaise
- derivatives include: demi-glace, bearnaise, mornay, supreme, portugaise
- other sauces include: chutneys, salsas, pan gravies, jus lié, reductions, curries, soy-based, coulis, chocolate, caramel
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
E-16.02 Processes sauce ingredients
E-16.02 Processes sauce ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-16.02.01P |
select and use non-reactive processing tools and equipment |
non-reactive processing tools and equipment are selected and used according to ingredients being used |
| E-16.02.02P |
measure and prepare ingredients according to recipe specifications |
ingredients are measured and prepared according to recipe specifications |
Range of variables
- non-reactive processing tools and equipment include: double boilers, saucepans, strainers, stainless steel bowls, plastics (BPA free), silicone
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-16.02.01L |
demonstrate knowledge of sauces and their applications |
define terminology associated with sauces |
| identify types of mother sauces and their derivatives, and describe their characteristics and applications |
| identify types of other sauces, and describe their characteristics and applications |
| identify butter sauces and compound butters, and describe their characteristics and applications |
| identify factors to consider when processing ingredients for sauces |
| identify ingredients and ratios used in sauces |
| identify dietary requirements specific toingredients for sauces |
| E-16.02.02L |
demonstrate knowledge of procedures used to process ingredients for sauces |
describe procedures used to process ingredients for sauces |
Range of variables
- mother sauces include:espagnole, béchamel, velouté, tomato, hollandaise
- derivatives include: demi-glace, bearnaise, mornay, supreme, portugaise
- other sauces include: chutneys, salsas, pan gravies, jus lié, reductions, curries, soy-based, coulis, chocolate, caramel
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
E-16.03 Cooks sauces
E-16.03 Cooks sauces
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-16.03.01P |
combine ingredients |
ingredients are combined in sequence according to recipe specifications |
| E-16.03.02P |
adjust temperature of sauce |
temperature of sauce is adjusted according to desired results |
| E-16.03.03P |
use cooking methods |
cooking methods are used according to recipe specifications |
| E-16.03.04P |
deglaze cooking vessel |
cooking vessel is deglazed by adding liquid to base to capture flavour profile |
| E-16.03.05P |
determine sauce qualities |
sauce qualities are determined according to desired results |
| E-16.03.06P |
apply thickening technique |
thickening technique is applied according to desired results |
| E-16.03.07P |
adjust sauce qualities |
sauce qualities are adjusted according to desired results |
Range of variables
- cooking methods include: tempering, reduction, blending, infusion, coagulation, caramelization
- sauce qualities include: consistency, colour, flavour, texture
- thickening technique includes: reduction, adding thickening agents (roux, liaison, slurry), emulsification
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-16.03.01L |
demonstrate knowledge of sauces and their applications |
define terminology associated with sauces |
| identify types of mother sauces and their derivatives, and describe their characteristics and applications |
| identify types of other sauces, and describe their characteristics and applications |
| identify butter sauces and compound butters, and describe their characteristics and applications |
| identify factors to consider when cooking sauces |
| identify ingredients and ratios used in sauces |
| identify dietary requirements specific tosauces |
| E-16.03.02L |
demonstrate knowledge of procedures used to prepare sauces |
describe procedures used to prepare hot sauces |
| describe procedures used to prepare cold sauces |
Range of variables
- mother sauces include:espagnole, béchamel, velouté, tomato, hollandaise
- derivatives include: demi-glace, bearnaise, mornay, supreme, portugaise
- other sauces include: chutneys, salsas, pan gravies, jus lié, reductions, curries, soy-based, coulis, chocolate, caramel
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
E-16.04 Finishes sauces
E-16.04 Finishes sauces
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| E-16.04.01P |
use finishing techniques |
finishing techniques are used according to recipe specifications |
| E-16.04.02P |
evaluate and adjust final qualities |
final qualities are evaluated and adjusted according to desired results |
| E-16.04.03P |
hold finished sauce |
finished sauce is held using techniques to preserve quality and integrity according to jurisdictional regulations |
Range of variables
- finishing techniques include: monté au beurre, liaison, garnishing, flambé
- final qualities include: taste, appearance, flavour, texture, alcohol level
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| E-16.04.01L |
demonstrate knowledge of sauces and their applications |
define terminology associated with sauces |
| identify types of mother sauces and their derivatives, and describe their characteristics and applications |
| identify types of other sauces, and describe their characteristics and applications |
| identify butter sauces and compound butters, and describe their characteristics and applications |
| identify factors to consider when finishing sauces |
| identify ingredients and ratios used in sauces |
| identify dietary requirements specific tosauces |
| E-16.04.02L |
demonstrate knowledge of procedures used to finish, hold and store sauces |
describe finishing techniques for hot and cold sauces and their associated procedures |
| describe procedures used to hold, cool and store sauces |
Range of variables
- mother sauces include:espagnole, béchamel, velouté, tomato, hollandaise
- derivatives include: demi-glace, bearnaise, mornay, supreme, portuguaise
- other sauces include: chutneys, salsas, pan gravies, jus lié, reductions, curries, soy-based, coulis, chocolate, caramel
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- finishing techniques include: monté au beurre, liaison, garnishing, flambé