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Prepare, cook and finish complex hot sauces

URN: PPL3PC12
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing, cooking and finishing complex hot sauces, for example:

  • compound butter sauces
  • other roux-based sauces (for example, beurre manié or cold roux)
  • emulsified sauces (for example, beurre blanc or hollandaise)
  • cream thickening sauces
  • white / brown sauce derivatives
  • reduced sauces

The standard covers a range of preparation, cooking and finishing techniques associated with complex hot sauces.

This standard focuses on the technical knowledge and skills required to prepare, cook and finish complex hot sauces; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain food safety in a kitchen environment
  • Apply and monitor food safety management procedures in hospitality
  • Manage food safety in a professional kitchen
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare, cook and finish complex hot sauces

Performance criteria

You must be able to:

1. Select the type and quantity of ingredients needed for preparation 2. Check the ingredients to make sure they meet quality standards and other requirements 3. Choose the correct tools, knives and equipment required to prepare, cook and finish the sauce 4. Use the tools, knives and equipment correctly when preparing, cooking and finishing the sauce 5. Combine the ingredients according to dish requirements 6. Prepare and cook the sauce to meet requirements 7. Check the sauce has the correct flavour, colour, consistency and quantity 8. Present the sauce to meet requirements 9. Make sure the dish is at the correct temperature for holding and serving 10. Store any cooked sauce not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. Different types of complex hot sauces and their characteristics 2. Safe use of alcohol in sauces and why it is used 3. How to select the correct type, quality and quantity of ingredients to meet sauce requirements 4. What quality points to look for in sauce ingredients 5. What you should do if there are problems with the ingredients 6. What the correct tools, knives and equipment are to carry out the required preparation, cooking and finishing methods 7. How to carry out each of the preparation, cooking and finishing methods according to sauce requirements 8. Why it is important to use the correct techniques, tools, knives and equipment and techniques when preparing, cooking and finishing complex hot sauces 9. The correct temperatures for cooking complex hot sauces and why these temperatures are important 10. Common faults in complex sauces and how to minimise and correct them 11. Current trends in relation to complex hot sauces 12. How to identify when sauces have the correct colour, flavour, consistency, quantity and finish 13. How to adjust the taste and flavour of complex sauces, stocks, gravies and glazes 14. How to balance the flavour, texture, colour, consistency and quality of the final dish with the sauce 15. The appropriate accompaniments and garnishes for different complex sauces 16. What quality points relate to complex hot sauces 17. The correct temperatures for holding and serving sauces 18. How to store cooked sauces not for immediate use 19. Healthy eating options when preparing, cooking and finishing complex hot sauces

Scope/range

1. Preparation, cooking and finishing methods
1.1 weighing / measuring
1.2 chopping
1.3 simmering
1.4 reducing
1.5 boiling
1.6 make a roux
1.7 passing / straining / blending
1.8 skimming
1.9 whisking
1.10 adding cream
1.11 adding thickening agents
1.12 purée

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL3PC12

Relevant Occupations

Senior Chef/ Cook, Sous Chef

SOC Code

5434

Keywords

prepare, cook, finish, complex, hot sauces