Produce Basic Hot Sauces Level 2

£15.00

Price is per online user of this course. Applicable EU VAT is added.

Sauces are an essential element in any modern kitchen.  Sauces add flavour, moisture and visual appeal to another dish.  Throughout the unit you will learn how to choose the best ingredients for your sauces, the different techniques used for preparing different types of hot sauces, as well as how to finish and serve them.

This Produce Basic Hot Sauces Level 2 course, from the Hospitality and Catering (Food Production and Cooking) Level 2 and 3 suite of online courses, is mapped to UK National Occupational Standards F/601/7328

See below for further information.

Sold By: Global Vocational Skills

Description

The course is completed via a five-stage learning process:

i-Practice:

i-Practice is a unique tool that simulates real world vocational activities in a virtual environment, bridging the gap between traditional textbook and workshop learning, enabling the development of practical skills.  It consists of two elements:

i-Practice (Training):  This guides you through a virtual activity with full instruction allowing you to acquire the necessary skills though the repetition of tasks.

i-Practice (Assessment):  This allows you to test your comprehension of the content.  You undertake the same activity as before but without instruction.  This enables you to apply what you have learnt, test your ability and set a benchmark to improve upon – ultimately working towards being job ready.

i-Ask:

i-Ask provides core knowledge delivered through visuals, text and audio

i-Check:

iCheck reinforces your comprehension with informal testing and clear results – helping you identify strong and weak areas of understanding

i-Test This is formal testing which summarises your results

Course Objectives

On completion of this topic you will be able to:

  • Understand how to check the quality points in sauce ingredients
  • Have the knowledge of different techniques used to produce hot sauces
  • Identify the correct temperatures
  • Know how to finish and present hot sauces
  • Identify the healthy options when producing hot sauces
  • Have the knowledge of finishing hot sauces

Course Content

Basic Hot Sauces

i-Ask: Types of Hot Sauces
i-Ask: Hot Sauce Thickening Agents and Techniques
i-Ask: Preparing and Storing Hot Sauces
i-Check: Preparing Hot Sauces
i-Test: Preparing Basic Hot Sauces
i-Test: Produce Basic Hot Sauces

White Sauce

i-Practice: Preparing for Making White Sauce
i-Practice: Preparing for Making White Sauce (Assessment)
i-Practice: Making White Sauce
i-Practice: Making White Sauce (Assessment)
i-Practice: Storing White Sauce and Clearing up
i-Practice: Storing White Sauce and Clearing up (Assessment)

Beef Brown Sauce

i-Practice: Preparing for Making Beef Brown Sauce
i-Practice: Preparing for Making Beef Brown Sauce (Assessment)
i-Practice: Making Beef Brown Sauce. Part 1
i-Practice: Making Beef Brown Sauce. Part 1 (Assessment)
i-Practice: Making Beef Brown Sauce. Part 2
i-Practice: Making Beef Brown Sauce. Part 2 (Assessment)
i-Practice: Storing Beef Brown Sauce and Clearing Up
i-Practice: Storing Beef Brown Sauce and Clearing Up (Assessment)

Tomato Based Sauce

i-Practice: Preparing for Making Tomato Based Sauce
i-Practice: Preparing for Making Tomato Based Sauce (Assessment)
i-Practice: Making Tomato Based Sauce
i-Practice: Making Tomato Based Sauce (Assessment)
i-Practice: Storing Tomato Based Sauce and Clearing Up
i-Practice: Storing Tomato Based Sauce and Clearing Up (Assessment)

Veal Veloute Sauce

i-Practice: Preparing for Making Veal Veloute Sauce
i-Practice: Preparing for Making Veal Veloute Sauce (Assessment)
i-Practice: Making Veal Veloute Sauce
i-Practice: Making Veal Veloute Sauce (Assessment)
i-Practice: Storing Veal Veloute Sauce and Clearing Up
i-Practice: Storing Veal Veloute Sauce and Clearing Up (Assessment)

Organisational Licensing

The suite of Food Production and Cooking courses is available as an organisational licence – please enquire for details by emailing [email protected] or phoning 0844 854 9218.

Discounts

For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 854 9218.

Payment Options

The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email [email protected]

Additional information

Subject

level

mobile-compatible

online-access-duration

resource-type

Available for immediate enrolment

Yes

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