Posted: January 23rd, 2023

SITHCCC007 Prepare stocks, sauces and soups

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 1 2 0 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to:
o convenience products
o thickening agents
• contents of stock date codes and rotation labels and their implication for food quality standards
• characteristics of stocks, sauces and soups listed in the performance evidence:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched
o freshness and other quality indicators
o nutritional value
o preparation methods
o production and cooking durations
o service style
o taste
o texture
• derivatives of base stocks and sauces
• mise en place requirements for stocks, sauces and soups
• appropriate environmental conditions for storing stock, sauces and soups products to:
o ensure food safety
o optimise shelf life
• safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC007 Prepare stock, sauce and soups, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ________________________________
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio
Your trainer will be providing you with feedback.
The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 1
Your task:
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
1. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item.
Equipment/Utensils Explanation for use

2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list
? the cooking times which apply
? the quality signs for good stock
Examples Cooking Time
Brown stock 1.
2.
3.
White stock 1.
2.
3.
Miscellaneous stock 1.
2.
3.
Quality signs for stock:

3. What are the points of care which must be applied when preparing stocks?
Points of care when preparing stocks
4. List the production steps for each of the following types of stock:
Stock Production steps
Brown beef stock
White chicken stock
Fish stock
Vegetable and miscellaneous stocks
5. Provide an overview over the different types of glazes, the production method for a glaze and the required procedures to provide for a product which is free of impurities.
Types of glazes
1. 2. 3.
Production steps for a glaze
6. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how these are used in the preparation of soups and sauces including points of care to ensure a quality product.
Thickeners based on fats Thickeners based on starches
1. 1.
2. 2.
3. 3.
7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or lacking flavour?
Problem Solution
Stock is cloudy
Stock is bitter
Stock lacks colour
Stock lacks flavour
8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for stocks and sauces, as well as preparing, cooling and storing stocks including the provisions for labelling?
Hygiene and food safety aspects which need to apply for stocks, and sauces when
Selecting Ingredients
Preparing
Cooling
Storing
9. List the classification for soups and provide 2 menu examples for each with an appropriate service vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).
Classification Menu Example Service ware Garnish Accompaniment

10. Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients for the recipe, using the attached recipe template to yield 10 serves. Include the production method on the recipe card.
11. List the production steps for a Consommé, including points of care.
Production steps for Consommé Points of care

12. List the classifications for sauces and provide 3 examples for each.
Classification for sauces Examples
1. 1.
2.
3.
2. 1.
2.
3.
3. 1.
2.
3.
4. 1.
2.
3.
13. List the production steps for a Jus.
Production steps for Jus
14. List 3 derivative sauces which can be produced from sauce Demi-glace with their main ingredients.
Derivative sauce from sauce demi-glace Ingredients
1.
2.
3.
15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.
Derivative sauce from sauce béchamel Ingredients
1.
2.

3.
16. What is the production method for a Velouté?
Production steps for sauce Velouté
17. Provide 3 examples for derivative sauces which can be produced from each, fish velouté, chicken velouté and veal velouté.
Velouté Examples
1.Fish 1.
2.
3.
2.Chicken 1.
2.
3.
3.Veal 1.
2.
3.

18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.
Production steps for sauce mayonnaise
Derivative sauce Ingredients
1.
2.
19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ? Provide 3 derivative examples which can be produced from each Sauce.
Sauce Hollandaise Sauce Béarnaise
Ingredients:
Production Steps:
Ingredients:
Production Steps:
Derivative sauce Derivative sauce
1. 1.
2. 2.
3. 3.

20. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the correct consistency and flavour?
Procedures to reconstitute sauces and soups
21. List 3 different convenience products for stocks, sauces and soups and explain how these are used. What could be done to enhance convenience products in terms of flavour and presentation?
Examples for different convenience products for stocks, sauces and soups
1.
2.
3.
Suggested methods to enhance flavour and presentation of convenience products
1.
2.
3.
22. List 3 food safety aspects which must be considered during the production of soups stocks and sauces to ensure food safety and a clean workplace during and post production:
Requirements
Food safety Aspects
Cleanliness and Sanitation
Requirements at the end of service service

Essential equipment and utensils for the preparation, production and service of stocks, sauces and soups:
Stock pot or large saucepan: used for simmering stocks and soups
Ladle: used for portioning and serving stocks and soups
Whisk: used for stirring and emulsifying sauces
Sieve or strainer: used for straining stocks and sauces to remove impurities
Measuring cups and spoons: used for measuring ingredients
Tongs: used for handling ingredients and removing bones or other solid items from stocks and soups
Cutting board and knives: used for preparing ingredients
Food thermometer: used for checking the temperature of stocks, sauces and soups
Blender or immersion blender: used for pureeing soups and sauces
Examples of brown, white and miscellaneous stocks:
Brown stock: beef, veal, and chicken
White stock: fish, chicken and vegetable
Miscellaneous stock: lobster, shrimp, and mushroom
Describe the characteristics of stocks, sauces and soups that contribute to their quality:
Appearance and presentation: stocks and soups should be clear and free of impurities, and sauces should be smooth and free of lumps.
Classical and contemporary variations: traditional stocks and sauces have specific recipes and methods of preparation, while contemporary variations may include fusion or modern twists on the traditional recipe.
Dishes to which they are matched: different stocks, sauces and soups can be paired with specific dishes to enhance their flavor and complement the overall dish.
Freshness and other quality indicators: stocks, sauces, and soups should be made with fresh ingredients and should be stored and served at the appropriate temperature to ensure food safety and optimal shelf life.
Nutritional value: stocks, sauces and soups should be balanced and nutritious, providing essential vitamins and minerals.
Preparation methods: stocks, sauces, and soups should be prepared using appropriate methods such as simmering, emulsifying, and straining.
Production and cooking durations: stocks, sauces, and soups should be cooked for the appropriate amount of time to ensure optimal flavor and texture.
Service style: stocks, sauces, and soups should be served in an appropriate manner, such as hot for soups and room temperature for sauces.
Taste: stocks, sauces, and soups should have a well-balanced and pleasing taste.
Texture: stocks, sauces, and soups should have the appropriate texture, such as smooth for sauces and clear for stocks.
Explain the mise en place requirements for preparing stocks, sauces and soups:
Mise en place is the French term for “putting in place” and refers to the preparation and organization of ingredients and equipment before cooking. For stocks, sauces and soups, mise en place requirements include:
Measuring out and preparing all ingredients
Chopping and slicing vegetables and meats as necessary
Organizing equipment and utensils
Making sure that the work area is clean and free of clutter
Checking that all necessary equipment is in good working order
Explain the appropriate environmental conditions for storing stocks, sauces and soups to ensure food safety and optimize shelf life:
Stocks, sauces and soups should be stored in a cool, dry place, preferably a refrigerator or freezer.
Foods should be stored at the appropriate temperatures, with soups and sauces stored at or below 40°F (4°C) and stocks stored at or below 32°F (0°C).
Foods should be stored in airtight containers to prevent contamination and to

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