Q1: Explain the function of the following equipment when preparing stocks, sauces or soups.

Muslin or tammy cloth

Roasting dishes

Mouli

Food processor

Q2: List three different convenience products you can use to add flavour to stock, sauces or soups.

Q3: List five different culinary and/or trade names of convenience sauce varieties.

Q4: List two non-starch-based thickening agents you could use to thicken soups, sauces or stocks.