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Cooking Assignment 3: Preparing a chicken stock, roux and chicken cream soup

Ready to start with the third cooking assignment? You can find the information about cooking assignment 3 in the document below. Click on ‘Download’ to read the information. Do you want an example? Watch the video below.

Cooking Assignment 2: Washing salad and preparing vinaigrette and mayonaise
Cooking Assignment 4: Boiling and poaching an egg and preparing a farmer's omelette
Back to: Professional European Chef Level 1 – Stage 2 > Cooking Assignments

Professional European Chef Level 1 – Stage 2

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  • Cooking Assignments

  • Cooking Assignment 1: Cutting techniques and puree soup
  • Cooking Assignment 2: Washing salad and preparing vinaigrette and mayonaise
  • Cooking Assignment 3: Preparing a chicken stock, roux and chicken cream soup
  • Cooking Assignment 4: Boiling and poaching an egg and preparing a farmer's omelette
  • Cooking Assignment 5: Blanching and glazing various vegetables
  • Cooking Assignment 6: Cooking potato and preparing pommes duchesse
  • Cooking Assignment 7: Preparing a Waldorf salad
  • Cooking Assignment 8: Preparing a fruit bavarois
  • Cooking Assignment 9: Preparing a parfait
  • Cooking Assignment 10: Preparing a brownie

  • Completion: Professional European Chef Level 1 - Stage 2

  • Certificate: Professional European Chef Level 1 - Stage 2
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