Session 2 - Sauces

1 Bchamel

2 Chicken and fish veloute Using your chicken stock from session 1 -re-thermalising and create

a 'Chicken veloute with turnips, pistachios, lemon and parsley'

3 Coulis Raspberry Coulis

4 Demi- glace Using your prepared beef stock from session 1 - re-thermalise and

create a brown roux to create demi-glace

5 Hollandaise or barnaise

6 Jus Using your beef stock from session 1 -, re-thermalising and reducing

by 1/10

7 Mayonnaise based sauces

8 Tomato based sauces. Napolitano

Session 3 - Soups (both hot and cold)

1 Clear Seven-Spice Udon Noodle Soup Hot

2 Broth Minestrone Hot

3 Puree Andalusian Gazpacho Cold

4 Cream Cream of Chicken and corn soup

Hot

1. Choose one of the sauces or soups from the list below

2. Conduct some research into the origin and history of that soup or sauce.

3. Tell us about the soup or sauce:

If it is a sauce:

- Tell us what type of food the sauces is typically served with.

And if it is a soup:

- Tell us what typical accompaniments the soup would be served with.