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Culinary Operations: Stews & Stocks
Culinary Operations: Stews & Stocks
Content
Today you will use meat bones, vegetables, herbs and condiments to make two types of stock from scratch; a vegetable and a chicken stock.
Use your meat stock to aid in the preparation of a beef stew
In making the stock and stew you will
learn to follow a recipe
gain kitchen techniques in knife skills , boiling, frying, simmering and garnishing
Understand the correct types of meat to use in different cooking techniques
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Today you will use meat bones, vegetables, herbs and condiments to make two types of stock from scratch; a vegetable and a chicken stock.
Use your meat stock to aid in the preparation of a beef stew
In making the stock and stew you will
learn to follow a recipe
gain kitchen techniques in knife skills , boiling, frying, simmering and garnishing
Understand the correct types of meat & veg to use in different cooking techniques
Tasks
Task no.1
Evidence verified by: one activity organiser
Participate in a 3 hour cookery sessions making stocks and stews
upload at least 3 photos showing you carrying out the making of stews and stocks
Answer the quiz provided
Skills
ESCO
#select different cooking methods
ESCO
#cooking vegetable products
Organisers
Youth Work Ireland Midlands
Used in playlists
Culinary Operations
Youth Work Ireland Midlands
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