SITHCCC007 Assessment Tasks and Instructions

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

Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC007 Prepare stock, sauce and
soups, from the e-coach recipes , 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.

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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.

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

Consommé pots to cook the stock gradually with a constant
temperature to allow the impurities to ascend to the
highest point of the stock for simple removal.
Cake rack Utilizing a cake rack before the spout of the Bratt pan
holds the bones back from falling into the sifter
Whisks are valuable for the planning of emulsion sauces as
they permit even fat scattering and air circulation.
Measuring jugs utilized for portion control
Stick blenders used to purée the ingredients.
Wooden spoon Can be utilized for sweating off ingredients.
Ladle Ladles are used to dish soups of all kinds from the pot
to the soup bowl.
Oven Ovens are often used for cooking, where they can be
used to heat food to a desired temperature.

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 [Link] stock 4-8 hours
2. Chicken stock
3. Veal stock
White stock [Link] stock 20-30 mins

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 [Link] stock
[Link] stock
Miscellaneous stock 1. sweet corn stock 2-4 hours
[Link] stock
[Link] carrot and saffron stock

Quality signs for stock:

1. Be coocked for the requried time to extract all the flavour
2. Every good saup starts wth a good stock
3. Be clear and good texture
4. Be fat free and proper consistency
5. Have a good flavour of the main ingredients

3. What are the points of care which must be applied when preparing stocks?

Points of care when preparing stocks

[Link] to boil
[Link] fresh off cut vegetables
[Link] correct herbs
[Link] for correct time
[Link] clean pot

4. List the production steps for each of the following types of stock:

Stock Production steps

Brown beef stock 1. Arrange bones and short ribs in a single layer in large heavy roasting
pan
2. Stock will be dark brown
3. Carefully pour stock into large heatproof bowl
4. Add the tomato paste
[Link] the water and bring to the boil

White chicken stock 1 .Cover the bones with cold water

[Link] to the boil, reduce the heat to a simmer and skim
[Link] the aromatics such as vegetables, herbs, and spices
[Link] for the appropriate time to extract the flavours
[Link] correctly in small batches

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Fish stock 1. Bring the whole ingredient
2. Put into pot
3. Cover the water
4. Bring to boil
5. Simmer 30 minutes

Vegetable and miscellaneous stocks [Link] the vegetable on the chopping board
2. Clean the pot with lukewarm water
3. Put all vegetables into pot
4. Cover it with water
5. Simmer it according to vegetables low heat

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. Fish stock glaze 2. Beef stock glaze 3. Chicken
stock glaze
Production steps for a glaze
[Link] commonly beef, veal, chicken, fish, and prawn stock are reduced to glazes.
[Link] can be made from any basic stock based on bones, although brown stock is the most common
3. Put all the sieved ingredient in steel.

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. Cheese Used as a thickening and flavour agent 1. Pure stratches: cornflour, arrowroot, rice flour,
such as in sauce Mornay. potato flour

2. Butter Used to mount sauces to give them 2. cooked roux: white, blond, brown
additional sheen and flavour
3. Egg yolk Used in sabayon and emulsion sauces to 3. slurry: a mixture of liquid and flour, e.g red wine

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 provide stability. Used to provide additional flavour and flour, water and flour or cream and flour
and sheen

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 If the stock does become cloudy, the best way to remove impurities is by straining it.
Use a fine mesh strainer and consider lining it with cheesecloth to catch even more
food particles and bits of fat.

Stock is bitter Combine small amounts of an oil or fat such as olive oil or butter into your soup.
These helps cover up bitter flavours by coating the tongue, and they add a comforting
and flavourful taste to your soup. If the previous use of salt or sugar has fixed your
soup, then we do not need to add fat.

Stock lacks colour Add herbs and spices. Herbs and spices add aroma, flavour, and intensity to soup
broth. And add acidic ingredients. .

Stock lacks flavour To improve your stock and boost its flavour, try adding in some (unexpected) cuts –
like pork rind or veal foot – which will contribute excellent flavour and are high in
gelatine, giving our stock a rich, smooth texture.

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 Make sure that you really look at the elements for any indications of deterioration or
Ingredients contamination. Clear form, off smelling scents and discoloration should all be
searched for. Vile or smelly bones should be disposed of. Ensure you don't utilize any
ruined or defiled ingredients. In case you are opening jars really look at whether there
are any marks, or then again if the can has swollen – this implies that the food inside
isn't protected to eat

Preparing • Change cutting boards when changing tasks

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 • Clean and sanitise work benches between tasks
• Clean and sanitise equipment and knives when changing tasks
• Wash your hands frequently using the correct procedure
• Wear a clean and appropriate uniform and headwear
• Use gloves and change them frequently

Cooling Think about cleanliness prerequisites and follow the 2hour/4hour principle when
putting away stocks. The stock should cool from 60°C to 21°C in 2 hours and from
21°C to 5°C in a further 2 hours, going to an aggregate of 4 hours. Any bones that
have a foul appearance, are old or have cooler consume ought to be not utilized.
GIGO applies to stocks too! Stocks ought to be spent inside 3 days of production.
Although a few chefs re-heat up the stock following 3 days to expand capacity, this is
terrible practice for taste and cleanliness reasons. It is smarter to freeze the stock and
afterward defrost it when you need it.

Storing Similarly, it is a good idea to store the key sauce groups together in the fridge, eg. all
mayonnaise types together, white sauces and brown sauces separate, as it makes
them easier to find and supports quality and stock control.

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 Garnish Accompaniment

ware

Broth Chicken and pork noodle soup served in a Finely chopped  Broth is
soup bowls parsley clear due to
the protein
content in
the meat
cooked in
the stock
 Main
ingredients
may be cut
into even
shape and
will provide
bulk in the
soup
 These

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 soups are
quite filling

Consommé Classic chicken consommé served in a Flat leaves parsley  No

soup bowls on top thickening
agent used
 Ingredients
are cooked
in stock and
may be
clarified if
based on
stock from
bones

Purée Potato and carrot soup served in a Coriander leaf with  The potato
soup bowls shallots are boiled
with carrot.
 Can be
based on a
range of
ingredients
that are
simmered
in stock
 Once the
ingredients
are soft the
soup is
blended
using a
mouli or
blender

Cream Chicken velouté served in a  Cream

soup bowls soups are
all soups
with a

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 velouté/Bé
chamel
base or
have cream
as a major
component
 In general
cream
soups are
made by
using a
mixture of
ingredients
plus a
thickening
agent and
cream

Bisque Crab and shrimp seafood bisque served in a Parsley or Shellfish-

soup bowls coriander on top based
seafood
soup that is
made from
the
carcasses.
The roasted
carcasses
and
mirepoix
are flamed,
and stock is
added

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 Miscellaneous Traditional Gazpacho served in a diced vegetables  Soups
soup bowls and croutons. which do
not fall into
the other
classificatio
ns
 Have
unique
recipes
which must
be followed
 Cold soups
and
regional
specialties

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.

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Standard Recipe Card

Potato and carrot Portion

Name of dish: blended soup #: 10

[Link]: [Link]

Total Cost:  14.268 Portion size: 1

Portion Cost:  $1.42 Sale Price at $11.83

11.83%

( Food Cost)

Profit
Sales Price $12 Cost % 88.16%

Commodities

Weight
Item Specification kg/l/Unit Cost per kg/l/Unit Actual cost

 110
2 tbsp olive oil ml  0.60  3.00/500ml
 110g
 1 medium onion,   finely chopped m  0.45  3.00/kg

 1 and half garlic clove,   crushed  60gm  1.00  25.00/kg

 550g
 550gm carrots,   peeled, diced m  0.37  2.20/kg

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   Peeled boiled,  300g
 300g potato, diced m  1.75  5/kg
 380g  2.30/375g
 11/3 cups dried peas,   rinsed, drained m  2.30 m

 1 and half tbs ground turmeric  8gm  0.2655  1.60/30gm

 200g
 6 small tomatoes  Roughly chopped m  1.725  6.90/kg

 Parsley leaves, to serve  For serving  10gm  0.10  3.00/bunch

Total
Cost:
8.561

Portion
Cost for
10
portion  $14.26
: 8

Method:

1. Heat oil in a large saucepan over medium heat. Add

onion, garlic, carrot and potato and boil, stirring
occasionally, for 5 minutes or until starting to soften.

2. Stir in peas, turmeric and 1.5 litres water. Bring to

the boil over high heat. Reduce heat to medium-low
and simmer for 25 minutes or until vegetables and
peas are tender.

3. Meanwhile, to make tomato roses, use a vegetable

peeler to peel skin from tomatoes in 1 long strip, then
coil into a rose shape.

4. Puree vegetables and peas, using a stick blender,

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until smooth. Ladle soup into warm bowls, season
with pepper and garnish with tomato roses and
parsley to serve.

11. List the production steps for a Consommé, including points of care.

Production steps for Consommé Points of care

Cut the vegetables and blend in with the egg white Take care when straining consommé.
and cold stock or broth
Either siphon or utilize a consommé pot with a tap.
Blend completely and season. Then, at that point,
add the aromatics and bring to the bubble. Never tip the consommé into the chinois, as the raft
would separate and destroy the clear soup.
Mix each 5-10 minutes while it goes to the boil.

When it forms the raft, turn the heat down to a

simmer, don't mix again and cook gradually for
around 2 hours.

Strain through a muslin cloth.

Eliminate any overflow fat with waxed paper or

store for the time being and allowed the fat to
harden for simple expulsion.

Warm the strained consommé with the ideal

enhancement and spoon into a pre-warmed soup
bowl.

Spot on an under-plate and serve right away

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12. List the classifications for sauces and provide 3 examples for each.

Classification for sauces Examples

1. miscellaneous sauces 1. tomato sauce
2. peanut sauce
3. apple sauce

2. emulsion sauce [Link]

2. hollandaise
3. béarnaise

3. reduction-based sauces 1. beurre blanc

2. beurre rouge
3. modern demi-glace and jus

4. roux-based sauces 1. bechamel

2. velouté
3. classical demi-glace and game sauce

13. List the production steps for a Jus.

Production steps for Jus

• Season the meat and spot on a trivet (ideally bones)

• Turn each 15-20 minutes while roasting

• Add the mirepoix around ½ hour before the completing time

• Remove the meat and rest

• Reduce the roasting juices until they structure a layer in the container

• Degrease then release the sediment using cold stock. Simmer for approximately 1 hour to intensify
the flavour.

• Thicken with arrowroot whenever wanted, strain through a fine chinois and name with type and
date of creation.

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14. List 3 derivative sauces which can be produced from sauce Demi-glace with their main ingredients.

Derivative sauce from sauce demi-glace Ingredients

Provence sauce. Sautéed tomato concassed seasoned with salt,
pepper, sugar, garlic and finished with parsley

Charcuterie sauce Robert sauce garnished with julienne of gherkins

Italian sauce Duxelles with the addition of finely diced cooked

ham and chopped parsley
15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

Scotch sauce Thin béchamel sauce garnished with julienne
of egg whites and finely passed egg yolk

Mustard sauce Béchamel sauce with mustard

Soubise sauce Béchamel sauce with chopped, cooked

onions, seasoned and strained

16. What is the production method for a Velouté?

Production steps for sauce Velouté

1. Produce a blond roux and let it cool slightly.
2. Add the boiling stock gradually.
3. Place a buttered cartouche on top and cook on the stove top or in the oven at ~150°C. Cook for 30-60
minutes, depending on the amount of sauce, to create a less floury taste. This applies to all roux-based
sauces.

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17. Provide 3 examples for derivative sauces which can be produced from each, fish velouté, chicken velouté
and veal velouté.

Velouté Examples
[Link] 1. Dugléré sauce (sauce Dugléré)
2. Bercy sauce (sauce Bercy)
3. Good wife sauce (sauce bonne femme)

[Link] 1. supreme sauce (sauce supreme)

2. ivory sauce (sauce ivoire)

[Link] 1. herb sauce (sauce aux fines herbes)

2. german sauce (sauce allemande)

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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

1 Prepare the ingredients: Gather 1 large egg or 2 little eggs, 8 oz. (2.5 dl) of cooking oil, and 1 tbsp. (15 g)
lemon juice or vinegar. Label all the ingredients at room temperature for around 30 minutes before setting
up the mayonnaise. This guides during the time spent emulsification or binding the ingredients.

2. Separate the egg yolks from the whites. Cup your hand with your fingers spread somewhat separated
over a little blending bowl. Break the egg in your grasp and permit the whites of the egg to slide between
your fingers into the bowl. At the point when just the egg yolk stays in your grasp, place it in a different
holder and put away.

3. Blend the ingredients. When they have arrived at room temperature, place 2 little egg yolks or 1 huge egg
yolk, alongside 1 tsp. (5 g) of salt and 1 tsp. (5 g) of white pepper, into a medium size blending bowl and
blend delicately utilizing a wire whisk.

4. Set up the mayonnaise. Fill an estimating cup with 8 oz. (2.5 dl) of olive, corn, nut or safflower oil. Holding
the estimating cup of oil in 1 hand and a wire speed in the other hand, let a limited quantity of the oil dribble
into the blending bowl while mixing energetically with the wire whisk. When the blend has started to
thicken and increment in volume, increment the pace of oil from a trickle to an extremely sluggish pour.
Proceed to vivaciously mix in the leftover oil.

5. Complete the mayonnaise. Flavor the mayonnaise by mixing in 1 tbsp. (15 g) of lemon juice or vinegar.
Add more salt and white pepper to taste depending on the situation. Move the mayonnaise into a glass,
fired or plastic holder once finished. Make certain to keep the mayonnaise covered and refrigerated after
prepared.

Derivative sauce Ingredients

1. Cocktail sauce  MAYONNAISE
 TOMATO SAUCE
 BRANDY
 HORSERADISH
 ORANGE JUICE
 LEMON JUICE
 WORCESTERSHIRE SAUCE
 SEASONING
2. Andalusian sauce (sauce andalouse)  Mayonnaise mixed with tomato purée,
 garnished with diced capsicum

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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: Ingredients: The basic ingredients are:
 Vinegar  Vinegar
 Peppercorns  Peppercorns
 Egg yolk  Onion
 Clarified butter  Tarragon
The basic ratio for these ingredients is 8 egg yolks to  Egg yolk
1 litre of clarified butter.  Clarified butter
Production Steps:  Fresh chervil or parsley
 Produce a reduction with the vinegar,
peppercorns, and some water. Note: The onions (or eschalots) have stabilising
properties resulting from the reduced, intensified
 Whip the egg yolks and the cooled reduction starches, which means that the likelihood of the
to the sabayon stage sauce splitting is reduced.
 Slowly incorporate the warm, clarified butter Production Steps:
 Season and strain through a muslin cloth  Produce a reduction with the vinegar,
peppercorns, onions, tarragon stalks and
some water
 Whip with the egg yolks and the cooled
reduction to the sabayon stage
 Slowly incorporate the warm, clarified butter
 Season and strain through a muslin cloth
Add the chopped herbs
Derivative sauce Derivative sauce
1. Sauce Béarnaise. 1. Foyot sauce (sauce Foyot)

2. Sauce au Vin Blanc (for fish) 2. Paloise sauce (sauce Paloise)

3. Sauce Bavaroise 3. Médici sauce (sauce Médici)

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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

A few sauces are prepared rapidly thus require great mise en place. Different sauces need stretched out
cooking time to draw out the flavours. Just needs sufficient opportunity to mirror the vital fixings and ought
not have an aftertaste like stock yet have a rich substantial character.

While setting up the sauces for your menu it is ideal to set up a mise en place list, focus on the sauces as per
cooking time and afterward ensure that your mise en place is done before administration. Get the head chef
to look at the flavours before support and prepare your sauce pots.

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. Cover containers to avoid any cross-contamination.

2. Labelling is significant as it prevents any misunderstandings, especially in enormous kitchens. List the date
of creation, the name of the item and possibly an expiry date or use-by date.

3. Keep the distinctive sauce types together, for example white sauces with other white sauces and earthy
coloured sauces with other earthy coloured sauces. Continuously have the white sauces at the front of the
bain-marie with the goal that you can't trickle white sauces into brown coloured sauces. Any dribbles from
brown coloured sauces can be blended into the white sauces, while white sauces would change the look and
taste of clear jus or demi-glace.
Suggested methods to enhance flavour and presentation of convenience products
1. Sauce should not just be splashed around the plate

2. Use colours and textures effectively.

3. Natural colours such as tomato sauce, pesto, Hollandaise and richly coloured jus provide an excellent palette
for you to work with

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:

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 Requirements
Food safety Aspects Hygiene is important, so ensure you keep the
workspace extremely perfect and clean. Keep utensils
separate from one another and ensures you don't
cross-contaminate your things.

Specifically, you need to clean your workspace when

changing tasks. For instance, assuming you are
preparing raw food for a stock and, change to
completing a soup, you should clean and disinfect
surfaces and equipment in the middle! In any case
juices and bacteria that might have been on the raw
food will be moved to the already cooked soup.

Cleanliness and Sanitation Cleaning is the demonstration of eliminating of dust,

food particles, grease, grime, filth, and so on from a
surface. Cleaning is supported using a cleanser, which
assists with lifting the dirt from the surface just as hold
it back from reattaching. Cleaning for the most part
creates an apparent outcome, for example the item
looks perfect. Be that as it may, wiping doesn't kill off
bacteria.

Sanitation means that heat and/or a chemical

sanitation product is applied to kill/lessen the measure
of microbes. Surfaces that encounter food items
should be cleaned consistently.

These 2 cycles ought to be completed as isolated

techniques – first you spotless and afterward you
clean. To be successful, the disinfection interaction
requires a spotless and cleanser free surface.

Requirements at the end of service service Toward the finish of your shift, you should lead a more
intensive clean of all your work surfaces, like seats and
shelves. You will likewise have to clean burners, the
stove, dividers, floors, pantries and different pieces of
the kitchen and administration region.

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