This document provides information about preparing stocks, sauces, and soups. It begins with an opening prayer and attendance activity. The main content discusses the objectives of identifying basic sauces for meat, vegetables and fish. It explains what a sauce is, common sauce types like white sauce and hollandaise, and thickening agents. The document also covers hygienic practices in sauce making and basic finishing techniques. It includes picture activities to test knowledge of different sauces and multiple choice questions. Finally, it assigns homework on equipment for storing stocks, sauces and soups.