Write My Paper Button

Academic Blog

Improve your learning effectiveness and achieve higher grades!

SITHCCC029 Prepare stocks sauces and soups

SITHCCC029 Prepare stocks sauces and soups:

Assignment Cover Sheet

Student ID  
Student Name  
Unit SITHCCC029 – Prepare stocks, sauces and soups
Assessment Task – Title/Number  
Trainer/Assessor  
Date Submitted  

Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.

Declaration of Originality:

By submitting this assignment for assessment, I acknowledge and agree that:

  • This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
  • No part of this assessment task/work has been copied from any other source without acknowledgement of the source
  • No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
  • A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
  • The trainer/assessor may, for the purpose of assessing this assessment task/work:
    • Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
    • Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking

Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.

I declare that this assessment is my own work.

Student signature:   Date:  

——————————————————————————————————————————————————————————————————————————————————————————————————

Admin Use Only

Received | Date Stamp   Comments (if any)  

Assessment Summary
Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.

You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.

Writing your responses

When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.

Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.

Marking of Assessments

On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.

Students with Special Needs

If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:

  • Language, literacy and numeracy (LLN)
  • Assistive technology
  • Additional materials or tutorials
  • Assistance in using technology for online delivery components.

Reasonable adjustment

Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.

Some examples of reasonable adjustments could include:

  • Personal support services, e.g. a reader, Auslan interpreter, a scribe
  • assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards
  • modifying the presentation method, e.g. visual, oral, print, electronic
  • adjustments to timeframes, e.g. providing materials prior to class, extended time limits
  • adjustment of the physical environment, e.g. specific furniture, arrangement of classroom.

The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).

Skill Recognition and Credit Transfer

Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.

Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. 

Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website

Academic Policies and Procedures

Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.

Submission of Work

All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.

Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.

Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.

 

Unit Overview

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Learning Outcomes

On successful completion of this unit, the learner/trainee will be able to;

  • Select ingredients.
  • Select, prepare and use equipment.
  • Portion and prepare ingredients.
  • Prepare stocks, sauces and soups.
  • Present and store stocks, sauces and soups.

As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations.  These are summarised in the Competency Standards section below.

Prerequisite Requirements

SITXFSA005 Use hygienic practices for food safety

Performance Criteria

The following performance criteria specify the required level of performance for each of the elements of competency:

Element Performance Criteria  
1. Select ingredients.   1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation    
2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions.    
 
3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients according to recipe. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Minimise waste to maximise profitability of food items prepared.  
4. Prepare stocks, sauces and soups. 4.1. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. 4.2. Use flavouring agents according to standard recipes. 4.3. Use clarifying techniques according to standard recipes. 4.4. Use thickening agents and convenience products according to standard recipes. 4.5. Make derivations from basic sauces, both hot and cold where required. 4.6. Make food quality adjustments within scope of responsibility.  
5. Present and store stocks, sauces and soups. 5.1. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 5.2. Present soups and sauces attractively on appropriate service-ware, using garnishes according to standard recipes. 5.3. Visually evaluate dish and adjust presentation. 5.4. Store prepared food items in appropriate environmental conditions. 5.5. Clean work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives  

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

  • follow standard recipes to prepare each of the following stocks:
  • brown beef stock
  • brown chicken stock
  • white chicken stock
  • fish stock
  • vegetable stock
  • prepare the above five stocks for use in different recipes:
  • within commercial time constraints and deadlines
  • reflecting required quantities to be produced
  • following procedures for portion control and food safety practices when handling and storing different food types
  • follow standard recipes to prepare each of the following sauces at least once:
  • béchamel sauce:
  • mornay
  • stock reduction sauce:
  • demi glace
  • jus
  • Hollandaise sauce
  • Bearnaise sauce
  • cream reduction sauce:
  • pepper
  • mushroom
  • sauce tomate
  • beurre blanc
  • velouté:
  • chicken
  • fish
  • coulis
  • mayonnaise
  • follow standard recipes to prepare each of the following soups at least once:
  • consomme
  • broth
  • purée
  • cream
  • bisque
  • chilled soup
  • prepare the above sauces and soups:
  • within commercial time constraints and deadlines
  • reflecting required quantities to be produced
  • following procedures for portion control and food safety practices when handling and storing different food types
  • responding to at least one special customer request.

Knowledge Evidence

Demonstrated 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:
  • convenience products
  • thickening agents
  • contents of date codes and rotation labels for stock
  • characteristics of sauces and soups listed in the performance evidence:
  • appearance and presentation
  • classical and contemporary variations
  • dishes to which they are matched
  • freshness and other quality indicators
  • preparation methods and techniques
  • production and cooking durations
  • service style
  • taste
  • texture
  • characteristics of stocks listed in the performance evidence:
  • classical and contemporary variations
  • recipes in which they are used
  • quality indicators of stock:
  • clear
  • fat-free
  • smell
  • taste
  • preparation methods and techniques
  • production and cooking duration
  • derivatives of base stocks and sauces
  • clarifying techniques for stocks, sauces and soups, including:
  • use of egg white
  • mise en place requirements for stocks, sauces and soups
  • appropriate environmental conditions for storing stock, sauces and soups products to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
  • commercial:
  • blender
  • food processor
  • commercial grade work benches (1.5 m per person)
  • commercial oven and trays (one per two persons):
  • commercial refrigeration facilities:
  • cool room or fridge
  • freezer
  • designated storage areas for dry goods and perishables
  • sink
  • gas, electric or induction stove top (two burners per person)
  • storage facilities:
  • shelving
  • trays
  • small equipment:
  • containers for hot and cold food
  • cutting boards
  • grater
  • knife sharpening equipment:
  • sharpening steel
  • sharpening stone
  • knives:
  • chef’s knife
  • utility knife
  • measures:
  • measuring jugs
  • measuring spoons
  • portion control scoops
  • mouli
  • muslin cloths
  • pots and pans:
  • fry pans
  • stainless steel stock pots
  • scales
  • scoops, skimmers and spiders
  • stainless steel bowls
  • service-ware:
  • crockery
  • cutlery and serving utensils
  • small utensils:
  • sieve
  • peelers, corers and slicers
  • scraper
  • spatula
  • strainers and chinois
  • tongs and serving utensils
  • whisk
  • spoons and ladles
  • thermometer
  • food safe gloves
  • cleaning materials and equipment:
  • cleaning cloths
  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • dustpans and brooms
  • garbage bins and bags
  • hand towel dispenser and hand towels
  • mops and buckets
  • separate hand basin and soap for hand washing
  • sponges, brushes and scourers
  • tea towels
  • organisational specifications:
  • equipment manufacturer instructions
  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
  • food safety plans
  • guidelines relating to food disposal, storage and presentation requirements
  • mise en place lists and standard recipes
  • safety data sheets (SDS) for cleaning agents and chemicals
  • diverse and comprehensive range of perishable food supplies for producing stocks, sauces and soups specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

  • have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent
  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Introduction

Welcome to the Student Assessment Tasks for SITHCCC029 Prepare stocks, sauces and soups. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC029 Prepare stocks, sauces and soups describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

For you to be assessed as competent, you must successfully complete three assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Research report – You must research and report on stocks, sauces and soups.
  • Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: Research Report Template (Assessment Task 2)Student Logbook (Assessment Task 3)Service Planning Template (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment

Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

  • submitting assessments
  • assessment appeals
  • re-assessment guidelines
  • responding to written questions.

Assessment Task 1:

Assessment Task Knowledge Assessment Question
Schedule  
Outcomes Assessed Knowledge & Performance Evidence   Addresses some elements of required foundation skills and knowledge as shown in the Assessment Mapping documents

Instructions for answering written questions:

  • Student must have to complete a written assessment consisting of a series of questions.
  • It is expected from students to correctly answer all the questions.
  • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
  • Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
  • Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.
  • Assessor should not accept answers copied directly from texts without acknowledgement of the text
  • Trainer/Assessor will provide student further information regarding the location of completing this assessment task.

Knowledge Assessment

  1. List at least three food safety issues which you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk.
Risk Strategy for reducing risk
Cross-contamination 1. Use separate cutting boards and utensils for raw meats and vegetables.   2. Wash hands thoroughly before and after handling raw ingredients.   Store raw and cooked ingredients separately in the refrigerator.  
Time and Temperature Control 1. Ensure stocks, sauces, and soups are rapidly cooled before storing in the refrigerator.   2. Monitor cooking temperatures using calibrated thermometers.   3. Reheat leftovers to an internal temperature of at least 165°F (74°C) before serving.
Proper Storage and Handling 1. Store stocks, sauces, and soups in clean, airtight containers to prevent contamination.   2. Label containers with the date of preparation and use within recommended timeframes.   3. Rotate stock inventory to use older batches first to prevent spoilage.
  • Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.
Three indicators one would use to select fresh, quality ingredients for use in stocks, sauces, and soups:Appearance: Inspect the appearance of the ingredients for freshness. Look for vibrant colors, firm textures, and absence of blemishes or discoloration. For example, fresh vegetables should be crisp and brightly colored, while meats should have a healthy pink or red hue without any signs of discoloration or unpleasant odor.Texture: Assess the texture of the ingredients to ensure they are firm and not overly soft or mushy. For example, fresh herbs should have sturdy stems and leaves that are not wilted or limp. Meats should feel firm to the touch, indicating freshness and quality.Smell: Use your sense of smell to detect any off-putting odors that may indicate spoilage or deterioration. Fresh ingredients should have a pleasant aroma characteristic of their type. For example, fresh herbs should have a strong, aromatic scent, while meats should smell clean and meaty without any foul or sour odors.
  • List three signs that ingredients used for stocks, sauces and soups have spoiled or are contaminated.
Foul Odor: Spoiled or contaminated ingredients may emit unpleasant or foul odors. For example, meats that have gone bad may smell sour or putrid, while vegetables may have a rotten or fermented odor. Any unusual or off-putting smell should be taken as a sign of spoilage or contamination.Mold or Discoloration: Visible signs of mold growth or discoloration on ingredients indicate spoilage and potential contamination. Mold can appear as fuzzy patches or spots on the surface of fruits, vegetables, or bread. Discoloration, such as darkening or browning of meats or vegetables, can also indicate deterioration and should be avoided.Slimy Texture: Spoiled or contaminated ingredients may develop a slimy or slippery texture. This is often caused by bacterial growth and is a clear indicator of spoilage. Meats, seafood, and vegetables that feel slimy to the touch should be discarded to prevent foodborne illness.
  • List at least three requirements for the safe storage of stocks, sauces and sauces. At least one of your answers for each must include the correct temperature range.
Stocks 1. Store in airtight containers to prevent contamination.   Below 41°F (5°C)
Sauces 1. Refrigerate promptly after cooling to room temperature.          Below 41°F (5°C)
Soups 1. Rapidly cool soups before refrigerating to prevent bacterial growth.    Below 41°F (5°C)
  • Describe three safety techniques when using knives in the kitchen.
Proper Grip: Ensure I have a secure and comfortable grip on the knife handle, with my fingers wrapped around the handle and my thumb resting on the spine of the blade. This grip provides better control and reduces the risk of the knife slipping or turning in my hand while cutting.Keep Fingers Clear: Always keep my fingers clear of the cutting path to avoid accidental cuts. Use a claw grip by curling my fingertips under my knuckles and keeping my knuckles against the side of the blade. This technique helps guide the knife and protects my fingertips from being chopped.Pay Attention to Cutting Surface: Use a stable and flat cutting surface to prevent the knife from slipping during use. Avoid cutting on unstable or slippery surfaces that can cause the knife to wobble or slide unexpectedly. Additionally, use a cutting board made of wood or plastic to protect the blade and maintain its sharpness.
  • When cooking stocks, sauces and soups, you will use a variety of equipment and utensils. Fill out the table below, identifying three things you should check before using each piece of equipment.
Utility knife 1. Blade Sharpness: Ensure the blade is sharp for efficient and safe cutting. Dull blades can slip and cause accidents.
2. Handle Stability: Check the handle for any cracks or loose fittings that may affect grip and control during use.
3. Sanitary Condition: Verify that the knife is clean and sanitized to prevent cross-contamination between ingredients.
Food processor 1. Assembly Integrity: Inspect all components to ensure they are properly assembled and securely attached to the base.
2. Blade Sharpness: Check the sharpness of the blades to ensure efficient chopping and processing of ingredients.
3. Safety Features: Ensure all safety features, such as lid locks and overload protection, are functional to prevent accidents.
  • Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish.
Here are four mise en place tasks related to preparing stocks, sauces, and soups that I can complete without affecting the quality of the dish:Ingredient Preparation: I can wash, peel, and chop vegetables, such as onions, carrots, and celery, needed for the stock, sauce, or soup. Properly prepared ingredients ensure even cooking and enhance flavor without compromising quality.Measuring Ingredients: I can accurately measure and portion out ingredients, such as herbs, spices, and liquids, according to the recipe. Precise measurements help maintain the desired flavor profile and consistency of the dish.Organizing Equipment: I can gather and organize all necessary equipment, such as pots, pans, ladles, and strainers, needed for cooking the stocks, sauces, or soups. Having everything readily accessible saves time and ensures a smooth cooking process.Setting Up Workstation: I can set up my workstation by arranging ingredients, equipment, and utensils in an orderly manner. This includes clearing clutter, sharpening knives, and ensuring adequate space for preparation and cooking. A well-organized workstation promotes efficiency and helps prevent accidents while maintaining the quality of the dish.
  • Define the following culinary terms in your own words.
  • Mirepoix:
  • Consommé:
  • Court bouillon:
  • Coating:
  • Pouring:
  • Mother sauces:
  • Reduction:
  • Roux:
  • Fond:
  • Bouquet garni:
Mirepoix: A mirepoix is a mixture of diced onions, carrots, and celery, often sautéed in oil or butter. It serves as a flavor base for many dishes, including stocks, soups, and sauces, imparting aromatic and savory notes to the final dish.Consommé: Consommé is a clear and flavorful soup or broth that has been clarified to remove impurities, resulting in a transparent appearance. It is typically made by simmering meat, vegetables, and seasonings, then clarifying the broth through processes such as egg white raft or clarification through a clear broth.Court bouillon: Court bouillon is a flavorful broth or liquid used for poaching fish, seafood, or vegetables. It is typically made with water, aromatic vegetables, herbs, spices, and acid, such as vinegar or wine, and is simmered to infuse flavor into the poached ingredients.Coating: Coating refers to the process of covering food items with a thin layer of flour, breadcrumbs, batter, or other ingredients before cooking. It helps seal in moisture, adds texture, and promotes browning during cooking, enhancing the flavor and appearance of the dish.Pouring: Pouring involves transferring liquids, such as sauces, stocks, or dressings, from one container to another or directly onto food. It requires control and precision to ensure even distribution and presentation without spilling or splattering.Mother sauces: Mother sauces, also known as “grand sauces,” are fundamental sauces that serve as the basis for a wide variety of derivative sauces. The five traditional mother sauces include béchamel, velouté, espagnole, tomato, and hollandaise, each with its distinct ingredients and uses in classical French cuisine.Reduction: Reduction is the process of simmering a liquid, such as stock, wine, or sauce, over low heat to evaporate water and concentrate flavors. It thickens the liquid and intensifies its taste, resulting in a rich and flavorful sauce or glaze.Roux: Roux is a mixture of flour and fat, typically butter, cooked together to form a thickening agent for sauces, soups, and gravies. It is used as a base to create a velvety texture and add depth to the dish.Fond: Fond refers to the flavorful browned bits and caramelized residue that forms on the bottom of a pan during cooking, especially when browning meat or sautéing vegetables. It is often deglazed with liquid, such as wine or stock, to create a rich and flavorful sauce or gravy.Bouquet garni: Bouquet garni is a bundle of herbs, typically tied together with twine or wrapped in cheesecloth, used to infuse flavor into stocks, soups, and stews. It usually contains aromatic herbs such as parsley, thyme, and bay leaf, and is added during cooking, then removed before serving.
  • Identify at least three convenience products you could use when preparing stocks, sauces and soups.
Three convenience products that I could use when preparing stocks, sauces, and soups:Pre-made Stock or Broth: I can use commercially available pre-made stocks or broths, such as chicken, beef, or vegetable stock, to save time and effort in preparing the base for soups, sauces, and other dishes. These products are convenient and can be easily incorporated into recipes, requiring minimal preparation.Bouillon Cubes or Powder: I can use bouillon cubes or powder as a quick and easy alternative to homemade stock. These concentrated flavoring agents dissolve in hot water to create a flavorful broth, making them ideal for adding depth of flavor to soups, sauces, and stews without the need for lengthy simmering.Ready-to-Use Sauce Bases: I can use ready-to-use sauce bases, such as demi-glace, béchamel, or tomato sauce, which are commercially prepared and packaged for convenience. These sauce bases provide a shortcut in sauce preparation, allowing me to quickly and easily create a variety of sauces by simply heating and adjusting seasoning as needed.
  • Identify at least three trade names of convenience stocks, sauces and soups.
Knorr: Knorr offers a range of convenience products, including stocks, broth concentrates, and sauce mixes, designed to enhance the flavor of various dishes quickly and easily.Maggi: Maggi is known for its instant soup mixes, bouillon cubes, and sauce mixes, providing convenient solutions for busy cooks to prepare flavorful stocks, sauces, and soups in a short amount of time.Campbell’s: Campbell’s is a well-known brand that offers a variety of canned soups, broth, and sauce products, providing convenient options for home cooks and professional chefs alike to create delicious meals with ease.
  • Identify at least three products you can use as thickening agents with sauces and soups.
Three products that I can use as thickening agents with sauces and soups:Flour: I can use flour as a traditional thickening agent by creating a roux, which is a mixture of flour and fat (such as butter or oil) cooked together until it forms a smooth paste. This roux can then be used to thicken sauces and soups by slowly whisking it into the liquid until the desired consistency is achieved.Cornstarch: I can use cornstarch as a gluten-free alternative to flour for thickening sauces and soups. To use cornstarch as a thickening agent, I typically mix it with a small amount of cold water to create a slurry before adding it to the hot liquid. It should be stirred continuously until the desired thickness is reached.Arrowroot: I can use arrowroot powder as a natural thickening agent for sauces and soups. Similar to cornstarch, arrowroot is mixed with cold water to create a slurry before being added to the hot liquid. It has a neutral flavor and creates a glossy finish, making it suitable for a variety of dishes.

 

  • In your training kitchen or workplace, locate at least two stocks, two sauces and two soups. Aim for a mixture of convenience products, and frozen and chilled products. Take a photo of the labels on each product that identify best-before and use-by dates and rotation. For each one, identify the disposal date. Submit the photos as part of your assessment.

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? Completed successfully? Comments
Yes No  
Question 1      
Question 2      
Question 3      
Question 4      
Question 5      
Question 6      
Question 7      
Question 8      
Question 9      
Question 10      
Question 11      
Question 12      
Task outcome: Satisfactory Not satisfactory
Assessor signature:  
Assessor name:  
Date:  

Assessment Task 2

Assessment Task Research report
Schedule  
Outcomes Assessed Performance Criteria
1.1,1.2, 1.3,1.4, 2.1,2.2,2.3,3.1,3.2,3.3,3.4, 4.1,4.2,4.3,4.4,5, 4.6.1,5.2,5.3,5.4,5.5
Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Information for students

In this task, you will research and report on stocks, sauces and soups.

You will need access to:

  • your learning resources and other information for reference
  • your Research Report Template.

Ensure that you:

  • review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your BICs submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedhow your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide.
SITHCCC029 Prepare stocks sauces and soups

Activities

Complete the following activities.

  1. Carefully read the following information.
In this task, you will research stocks, sauces and soups. You will need to research all three and gather information on the following: uses for stocks, sauces and soupsspecific information about stocks, including basic ingredients and cooking methodsspecific information about sauces, including basic ingredients and cooking methods, the mother sauces and their derivatives specific information about soups, including types of soups, national soups classical and contemporary variations of sauces and soups. Next, choose one stock, one sauce and one soup (see note below) and report on the following for each: appearance and presentationfreshness indicatorsquality indicatorsnutritional valuetaste profiletexture profile. Locate the relevant recipe for each stock, sauce and soup you have reported on and submit each recipe with your report. Note: Your assessor may nominate what you need to research or, alternatively, you will select stocks, sauces and soups that interest you or which are relevant to your workplace.
  • Research and report
Research each stock, sauce and soup and use the information you have found to complete the Research report template.

Assessment Task 2: Checklist

Student’s name:
Did the student: Completed successfully? Comments
Yes No  
Accurately describe use of stocks, sauces and soups in cookery?      
Accurately describe dishes matched with soup?      
Accurately describe service styles common to soup?      
Accurately describe the four main stocks?      
Accurately identify regional/traditional varieties of stock?      
Accurately describe different preparation methods for stocks?      
Accurately identify basic ingredients and ratios for stocks?      
Accurately describe cooking processes for stocks?      
Accurately describe cooking durations for stocks?      
Accurately describe the five mother sauces?      
Accurately describe ingredients of the mother sauces?      
Accurately describe preparation methods/techniques for mother sauces?      
Accurately describe derivatives of each mother sauce?      
SITHCCC029 Prepare stocks sauces and soups

Accurately identify and describe two classical and two contemporary sauces?      
Accurately identify and describe the three soup classifications?      
Accurately identify typical portion sizes of soups?      
Accurately identify garnishes that can be used with soups?      
Accurately identify and describe two classical and two contemporary soups?      
Accurately identify and describe three national soups?      
Accurately describe the appearance and presentation of one stock?      
Accurately describe the appearance and presentation of one sauce?      
Accurately describe the appearance and presentation of one soup?      
Accurately describe the freshness indicators for one stock?      
Accurately describe the freshness indicators for one sauce?      
Accurately describe the freshness indicators for one soup?      
Accurately describe the quality indicators for one stock?      
Accurately describe the quality indicators for one sauce?      
Accurately describe the quality indicators for one soup?      
Accurately describe the nutritional value for one stock?      
Accurately describe the nutritional value for one sauce?      
Accurately describe the nutritional value for one soup?      
Accurately describe the taste profile for one stock?      
Accurately describe the taste profile for one sauce?      
Accurately describe the taste profile for one soup?      
Accurately describe the texture profile for one stock?      
Accurately describe the texture profile for one sauce?      
Accurately describe the texture profile for one soup?      
Task outcome: Satisfactory Not satisfactory
Assessor signature:  
Assessor name:  
Date:  
SITHCCC029 Prepare stocks sauces and soups

Assessment Task 3: Practical task/ Student logbook

Assessment Task 3

Assessment Task Practical task/ Student logbook
Schedule  
Outcomes Assessed Performance Criteria

1.1,1.2, 1.3,1.4, 2.1,2.2,2.3,3.1,3.2,3.3,3.4, 4.1,4.2,4.3,4.4,5, 4.6.1,5.2,5.3,5.4,5.5

Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

SITHCCC029 Prepare stocks sauces and soups

Information for students

Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare stocks, sauces and soups. You are to prepare: the following stocks for use in different recipes:brown beef stockchicken stockfish stocksvegetable stocks
the following sauces (from a range of cultural backgrounds):
béchamel coulis chicken and fish veloutédemi-glacé hollandaise or béarnaise jusmayonnaise-based saucetomato-based sauce
the following soups (both hot and cold):
clearbroth puréecream.
You are also required to: prepare the above sauces and soups for at least six different customersrespond to special customer requests and dietary requirementsuse the following products/agents:thickening agentsclarifying agentsflavouring agentsconvenience products. Instructions for how you will complete these requirements are included below.
SITHCCC029 Prepare stocks sauces and soups

Activities

Complete the following activities.

  1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
  Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: interpreting standard recipes and food preparation listsconfirming food production requirementscalculating ingredient amountsidentifying and selecting ingredients from stores according to quality, freshness and stock rotation requirementsfollowing procedures for portion controlproducing the required quantitieschecking perishable supplies for spoilagechecking perishable supplies for contaminationselecting the type and size of equipment requiredensuring that food preparation equipment is safely assembled, clean and ready for useusing equipment safely and hygienicallyusing equipment according to the manufacturer’s instructionssorting and assembling ingredients according to food production sequencingweighing and measuring ingredients accuratelyportioning according to the recipecleaning and cutting ingredients using basic culinary cuts as per culinary standards minimising waste to maximise profitabilityfollowing standard recipes accurately and use the following products/agents:thickening agentsclarifying agents flavouring agentsconvenience productspreparing derivative sauces (both hot and cold) as required reconstituting or reheating stocks, sauces and soups to required consistencies selecting suitable accompaniments adding garnishes according to standard recipesmaking adjustments to dishes to ensure qualitypresenting soups and sauces attractivelyusing appropriate service-wareevaluating and adjusting presentation to ensure quality dishesstoring in appropriate environmental conditionsfollowing organisational policies and proceduresmaintaining a clean work area throughout service, and cleaning up at the end of servicedisposing of or storing surplus products according to storage requirements and food safety standards working safely, hygienically, sustainably and efficientlyworking within commercial time constraints and deadlinesresponding to special customer requests and dietary requirements.How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: complete a planning document complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment.ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student LogbookRead through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble!
SITHCCC029 Prepare stocks sauces and soups

  • Determine production requirements. 
To ensure that you have everything that you require to prepare the standard recipe, you will need to: interpret the standard recipe and associated food preparation list which you will be working from and:confirm the food production requirementscalculate the number of portions and the amount of each ingredient you requireselect the relevant cookery methoddetermine the cooking times and temperaturesselect the accompaniments and garnishes you will add to the dishselect the ingredients from storescheck all perishable supplies for spoilage or contamination identify the food preparation equipment you requireensure the appropriate food preparation equipment is ready for usetake any customer requirements or special dietary needs into consideration. A Service planning template has been provided to help you.
SITHCCC029 Prepare stocks sauces and soups

  • Prepare stocks, sauces and soups.
Now it’s time to put all of that planning and organising to work. Prepare the stocks, sauces and soups as per the standard recipes and your food preparation list. Ensure that: all food is prepared safely and hygienicallyyou follow portion control proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyall stages of preparation and cooking are completed in a way which ensures:quality of food itemsconsistency of food itemsorganisational standards are metwaste is minimised to maximise the profitability of dishesyou assemble and use equipment safely and hygienicallyyou sort and assemble ingredients logically and efficientlythe required quantities of food are producedyou adjust the taste, texture and appearance of food products according to any deficiencies you identifyyou evaluate the quality of finished stocks, sauces and soups and make adjustments to ensure quality productsyou present sauces and soups attractively on appropriate service-wareyou add garnishes and accompaniments as requiredyou work within commercial time constraints and deadlinesyou store food safely and in appropriate environmental conditionsyou respond to any special customer requests or dietary requirementsyou maintain a clean and tidy work area throughout service you dispose of or store surplus products correctly  you work sustainably, efficiently hygienically and safely at all times.
Complete a reflective journal for each time you cook a stock, sauce and soup as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.
SITHCCC029 Prepare stocks sauces and soups

  • Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. Service planning templateReflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.

Assessment Task 3: Practical Assessment /Student Logbook checklist

Student’s name:
Did the student: Completed successfully? Comments
Yes No  
Prepare sauces and soups for at least six different customers?      
Follow standard recipes to prepare the following stocks for a variety of recipes: brown beefchicken fishvegetables.      
Follow standard recipes to prepare the following sauces and soups: sauces:béchamel coulis chicken and fish veloutédemi-glacéhollandaise or béarnaise jusmayonnaise-based saucetomato-based sauce soups:clearbroth puréecream.      
SITHCCC029 Prepare stocks sauces and soups

Use each of the following products/agents: thickening agentsclarifying agentsflavouring agentsconvenience products.      
Respond to special customer requests and dietary requirements?      
Interpret the standard recipes and associated food preparation lists to: confirm food production requirementscalculate number of portionscalculate ingredient quantities?      
Select the relevant cookery methods and determine cooking times and temperatures?      
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements?      
Check perishable supplies for spoilage or contamination?      
Select equipment suitable for requirements?      
Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?      
Ensure cleanliness of equipment before use?      
Sort and assemble ingredients according to food production sequencing?      
Weigh and measure ingredients accurately?      
Follow portion control procedures?      
Clean ingredients?      
Cut ingredients as required using basic culinary cuts according to culinary standards?      
Minimise waste to maximise profitability?      
Follow standard recipes to prepare the stocks, sauces and sauces as required of this task?      
Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items?      
Complete all stages of preparation and cooking in a way which ensured organisational standards are met?      
Select and add appropriate accompaniments and garnishes?      
Evaluate the quality of stocks, sauce and soups and make adjustments as necessary?      
Present sauces and soups attractively on appropriate service-ware?      
Visually evaluate stocks, sauces and soups and adjust presentation?      
Reconstitute or reheat stocks, sauces and soups to required consistencies?      
Store dishes safely and in appropriate environmental conditions?      
Maintain a clean and tidy work area throughout service?      
Dispose of or store surplus and re-usable by-products?      
Work safely and hygienically?      
Work sustainably?      
Prepare dishes within commercial time constraints?      
Produce required quantities?      
Manage own speed, timing, sequencing and productivity to ensure efficiency?      
Task outcome: Satisfactory Not satisfactory
Assessor signature:  
Assessor name:  
Date:  
SITHCCC029 Prepare stocks sauces and soups

Unit Name SITHCCC029 – Prepare stocks, sauces and soups
Student Name:    Date  
Assessor Name:  
Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential.
  Strongly Agree Agree Average Disagree Strongly Disagree
I received information about the assessment requirements prior to undertaking the tasks 5 4   3     2   1
The assessment instructions were clear and easy to understand 5 4   3     2   1
I understood the purpose of the assessment 5 4   3     2   1
The assessment meets your expectation 5 4   3     2   1
My Assessor was organised and well prepared 5 4   3     2   1
The assessment was Fair, Valid, Flexible and Reliable 5 4   3     2   1
My Assessor’s conduct was professional 5 4   3     2   1
The assessment was an accurate reflection of the unit requirements 5 4   3     2   1
I was comfortable with the outcome of the assessment 5 4   3     2   1
I received feedback about assessments I completed 5 4   3     2   1
The pace of this unit was: Too Slow   Great Pace   Too Fast
Comments:
 
 
SITHCCC029 Prepare stocks sauces and soups

Visit:https://aussienment.com/

Also visit:https://www.notesnepal.com/archives/767

The post SITHCCC029 Prepare stocks sauces and soups appeared first on Aussienment.

SITHCCC029 Prepare stocks sauces and soups
Scroll to top

Need help with your paper?

X
WeCreativez WhatsApp Support
Our customer support team is here to answer your questions. Ask us anything!
👋 Hi, how can I help?