Part 1: Stock and Sauce Charttotal courseweight: 5%

Objective:To instill an understanding of stocks, their defining characteristics as well and the sauces that are produced from them.

Requirements: The student will prepare a detailed chart explaining the mother sauces, the stocks they are made from ( if relevant ) and the secondary or "leading" sauces that are made from them.

The chart must include all additional ingredients and techniques that are necessary to make the mother sauce out of the stock and to make at least 2 secondary sauces out of the mother sauce.

The student must also include a description of each of the stocks and mother sauces on the chart describing the defining the desired quality indicators for each mother sauce

Marking criteria:

The project will be marked on the amount of detail a well as the clarity of the delivery of the information. The submission should be detailed but also very easy to read and understand.