SITHCCC029 Prepare stocks sauces and soups

SITHCCC029 Prepare stocks sauces and soups

Student Assessment Tasks

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STUDENT ID*

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Assessment Start Date*

Date

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Brisbane CampusSydney Campus

Assessment information

Introduction

The assessment tasks for SITHCCC029 Prepare stocks, sauces and soups are outlined in the assessment plan below. 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 Gamma Education & Training Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully

You are required to keep a copy of your answers in case of submission error.
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:

Overview
1. Written questions
You must answer all questions correctly.
2. Research report
You must research and report on stocks, sauces and soups.
3. Holistic logbook – SITHCCC020
You must submit a logbook with supporting evidence for 48 service periods.
You are required to keep a copy of your answers in case of submission error.
You will be provided feedback on your assessment tasks through your learner portal

SITXFSA005 Use hygienic practices for food safety is prerequisite unit
Assessment Task 3:

• Holistic logbook.

Student assessment agreement

Make sure you read through the assessments in this booklet before you fill out and sign the agreement below.

If there is anything that you are unsure of, consult your assessor prior to signing this agreement

Have you read the assessment requirements for this unit?*

YesNo

Do you understand the requirements of the assessments for this unit?*

YesNo

Do you agree to the way in which you are being assessed*

YesNo

Do you have any specific needs that should be considered*

YesNo

If so, explain these in the space below.

Do you understand your rights to reassessment?*

YesNo

Do you understand your right to appeal the decisions made in anassessment?*

YesNo

Assessment Task 1 Instructions
Provide answers to all of the questions below:

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
1
2
3

2. Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.*

3. List three signs that ingredients used for stocks, sauces and soups have spoiled or are contaminated.*

4. 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	Sauces	Soups
1

5. Describe three safety techniques when using knives in the kitchen.*

6. 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. a, Utility knife *

b, Food processor *

7. Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish. *

8. Define the following culinary terms in your own words. 1, Mirepoix: *

2, Consommé:*

3, Court bouillon:*

4, Coating::*

5, Pouring:*

6, Mother sauces::*

7, Reduction:*

8, Roux:*

9, Fond:*

10, Bouquet garni:*

11, Bechamel sauce:*

12, Mornay:*

13, Demi-glace:*

14, Jus:*

15, Hollandaise sauce:*

16, Bearnaise sauce:*

17, Pepper sauce:*

18, Mushroom sauce:*

19, Sauce tomate:*

20, Buerre blanc:*

21, Velouté:*

22, Coulis:*

23, Mayonnaise:*

24, Purée:*

25, Bisque:*

9. Identify at least three convenience products you could use when preparing stocks, sauces and soups.*

10. Identify at least three trade names of convenience stocks, sauces and soups*

11. Identify at least three products you can use as thickening agents with sauces and soups.*

Assessment Task 1 Cover Sheet
Student declaration

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other studentsI understand that if am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.

Assessment Task 2: Research report

Task summary

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

Assessment Task 2 Instructions

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 soups
• specific information about stocks, including basic ingredients and cooking
methods
• specific 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 presentation
• freshness indicators
• quality indicators
• nutritional value
• taste profile
• texture 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.

2. Research and report

Research each stock, sauce and soup and use the information you have found to
complete the Research report template below

Research report Why do we use stocks, sauces and soups? Discuss the use of stocks, sauces and soups in cookery. What dishes are stocks and sauces usedwith? What dishes are soups matched with? What service styles serve soup?*

Stocks Identify different types of stock, including the main four stocks you have learned about during this unit. Also identify some regional/traditional varieties. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks*

Sauces Identify and describe each of the five mother sauces, including: • ingredients • preparation technique/methods • derivatives of each mother sauce*

Identify two classical soups and two contemporary soups. For each one, provide a brief background on their origin.*

Soups Identify and describe the three soup classifications. Identify the typical serving size of entrée and main soups, and the types of garnishes that can be used*

Identify two classical soups and two contemporary soups. For each one, provide a brief background on their origin.*

Identify and briefly describe three national soups, including: • country of origin • brief history • ingredients • how the soup is served • any garnishes and accompaniments.*

Appearance and presentation Choose at least one stock, one sauce and one soup (unless your assessor has provided you with specific ones to research). Describe how each should appear. How should they be presented to maximise customer appeal? • Stock:*

• Sauce:*

Soup:*

Freshness indicators Describe the freshness indicators for the ingredients used when preparing these stocks, sauces and soups.*

Quality indicators Describe three quality indicators for each stock sauce and soup: • Stock:*

• Sauce:*

• Soup:*

Nutritional value Describe the nutritional value of each stock sauce and soup. • Stock:*

• Sauce:*

• Soup:*

Taste profile Describe the taste profile of each stock, sauce and soup. • Stock:*

Sauce:*

• Soup:*

Texture profile Describe the texture profile of each stock, sauce and soup. • Stock:*

Sauce:*

• Soup:*

Assessment Task 2 Cover Sheet

Student declaration

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other studentsI understand that if am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.

Assessment Task 3: Prepare stocks, sauces and soups

Task summary

In this task, you are required to demonstrate your skills and knowledge by preparing and/or cooking a range of stocks, sauces and soups. You will complete a logbook which incorporates templates,a reflective journal and, in some cases, third-party supervisor reports. You will also be observed by an assessor in the workplace (or training kitchen)

This assessment can be completed in the student's workplace. in the RTO's training kitchen or across a combination of both.

Submit
• Completed Holistic logbook.

Assessment Task 3 Instructions

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:
o brown beef stock
o chicken stock
o fish stocks
o vegetable stocks

• the following sauces (from a range of cultural backgrounds):
o béchamel o hollandaise or béarnaise
o coulis o jus
o chicken and fish velouté o mayonnaise-based sauce
o demi-glacé o tomato-based sauce

• the following soups (both hot and cold):
o clear
o broth
o purée
o cream.

You are also required to:
• prepare the above sauces and soups for at least six different customers
• respond to special customer requests and dietary requirements
• use the following products/agents:
o thickening agents
o clarifying agents
o flavouring agents
o convenience products.

Instructions for how you will complete these requirements are included below

Assessment Task 3: Holistic logbook

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 Holistic 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 Holistic 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 lists
• confirming food production requirements
• calculating ingredient amounts
• identifying and selecting ingredients from stores according to quality, freshness
and stock rotation requirements
• following procedures for portion control
• producing the required quantities
• checking perishable supplies for spoilage
• checking perishable supplies for contamination
• selecting the type and size of equipment required
• ensuring that food preparation equipment is safely assembled, clean and
ready for use
• using equipment safely and hygienically
• using equipment according to the manufacturer’s instructions
• sorting and assembling ingredients according to food production sequencing
• weighing and measuring ingredients accurately
• portioning according to the recipe
• cleaning and cutting ingredients using basic culinary cuts as per culinary
standards
• minimising waste to maximise profitability

• following standard recipes accurately and use the following products/agents:
o thickening agents
o clarifying agents
o flavouring agents
o convenience products
• preparing 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 recipes
• making adjustments to dishes to ensure quality
• presenting soups and sauces attractively
• using appropriate service-ware
• evaluating and adjusting presentation to ensure quality dishes
• storing in appropriate environmental conditions
• following organisational policies and procedures
• maintaining a clean work area throughout service, and cleaning up at the end
of service
• disposing of or storing surplus products according to storage requirements and
food safety standards
• working safely, hygienically, sustainably and efficiently
• working within commercial time constraints and deadlines
• responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Holistic 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 Holistic logbook

• Read 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!

2. 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:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient you
require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the accompaniments and garnishes you will add to the dish
o select the ingredients from stores
o check all perishable supplies for spoilage or contamination
o identify the food preparation equipment you require
o ensure the appropriate food preparation equipment is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service planning template has been provided to help you.

3. 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 hygienically
• you follow portion control procedures
• you manage your own speed, timing, sequencing and productivity to ensure
efficiency
• all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes
• you assemble and use equipment safely and hygienically
• you sort and assemble ingredients logically and efficiently
• the required quantities of food are produced
• you adjust the taste, texture and appearance of food products according to
any deficiencies you identify
• you evaluate the quality of finished stocks, sauces and soups and make
adjustments to ensure quality products
• you present sauces and soups attractively on appropriate service-ware
• you add garnishes and accompaniments as required
• you work within commercial time constraints and deadlines
• you store food safely and in appropriate environmental conditions
• you respond to any special customer requests or dietary requirements
• you 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.

4.Submit documents to your assessor.

Finalise your Holistic 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 template

Reflective journal (endorsed by your trainer/assessor or supervisor)

Send or submit the completed Holistic logbook to your assessor.

ASSESSMENT SUMMARY SHEET

After the assessment the Assessment Summary Sheet should be signed the Assessor, Student and the Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the performance should be have been identified and a time for reassessment organised on the attached resubmission/ feedback sheet.

Student Declaration I declare that*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessmentThe Trainer/assessor explained the purpose and the consequence of assessmentI was provided with any special needs required relating to the assessment processThe Trainer/assessor explained my rights regarding the appeals processThis assignment is my own work and that I have correctly acknowledged the work of othersThis assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to avoidplagiarism and other assessment irregularities)

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