This module will teach you that stock is an essential component in many dishes and will form the base for many sauces. Once a stock has been made, use the correct cooling down methods, storing & reheating to avoid bacteria's growth. Sauces are also an essential part of any dish because they marry individual components and provide an explosion of flavour. We will also view the many different types of groups containing plants, fruit, vegetables, and fungi prepared as a main meal or as a side dish.