SITHCCC029
prepare stocks, sauces
and soups
SITHCCC029 Prepare stocks, sauces and soups
First published 2022
RTO Works
www.rtoworks.com.au
[email protected]
© 2022 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by
any process without written permission as expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team
and publisher do not accept responsibility for any loss, injury or damage arising from such information.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to
write to us at [email protected].
Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and following questions useful:
how you should go about doing it.
What skills and techniques did I use?
What policies and procedures did I follow?
Student details section
How did I ensure efficiency, safety and quality?
Fill in the table below:
How did I ensure that my dishes met quality standards?
Student name: What did I learn during the service and how might I apply it in future?
What might I do different next time?
_______________________________________________________________
Name of RTO:
Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
Trainer/assessor name: their section of each of your reflective journals and fill in the supervisor
declaration after the summary section. Keep in mind that, if you are
_______________________________________________________________ completing your assessment in your RTO’s training kitchen, your trainer will
If this workbook is found, please contact me to return it using the details be your workplace supervisor and should endorse your journal. Without their
below: endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
_______________________________________________________________
_______________________________________________________________ Logbook summary
There are a number of requirements you must fulfil within your assessment
_______________________________________________________________
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
requirements.
SITHCCC029 Prepare stocks, sauces and soups
What do I need to demonstrate? following standard recipes accurately and use the following
products/agents:
During your assessment for this unit, you will be required to demonstrate a
range of the skills and knowledge that you have developed during your o thickening agents
course. These include: o clarifying agents
r interpreting standard recipes and food preparation lists o flavouring agents
confirming food production requirements o convenience products
calculating ingredient amounts
preparing derivative sauces (both hot and cold) as required
identifying and selecting ingredients from stores according to quality,
reconstituting or reheating stocks, sauces and soups to required
freshness and stock rotation requirements
consistencies
following procedures for portion control
selecting suitable accompaniments
producing the required quantities
adding garnishes according to standard recipes
checking perishable supplies for spoilage
making adjustments to dishes to ensure quality
checking perishable supplies for contamination
presenting soups and sauces attractively
selecting the type and size of equipment required
using appropriate service-ware
ensuring that food preparation equipment is safely assembled, clean and
evaluating and adjusting presentation to ensure quality dishes
ready for use
storing in appropriate environmental conditions
using equipment safely and hygienically
following organisational policies and procedures
using equipment according to the manufacturer’s instructions
maintaining a clean work area throughout service, and cleaning up at the
sorting and assembling ingredients according to food production
end of service
sequencing
disposing of or storing surplus products according to storage
weighing and measuring ingredients accurately
requirements and food safety standards
portioning according to the recipe
working safely, hygienically, sustainably and efficiently
cleaning and cutting ingredients using basic culinary cuts as per culinary
working within commercial time constraints and deadlines
standards
responding to special customer requests and dietary requirements.
minimising waste to maximise profitability
SITHCCC029 Prepare stocks, sauces and soups
Tips for completing this logbook
Read through 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 workplace supervisor.
Stay up to date! Complete a logbook entry at the end of each service
period 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
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.
Student name: ___________________________________________________________________________
Student number: __________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare stocks, sauces
and soups. Evidence of this has been provided.
Stocks Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
Brown beef stock
Brown chicken stock
White chicken stock
Fish stock
Vegetable stock
Sauces Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
Béchamel sauce: mornay
Stock reduction sauce: demi
glace
Stock reduction sauce: jus
Hollandaise sauce
Bearnaise sauce
Cream reduction sauce:
Pepper
Cream reduction sauce:
mushroom
SITHCCC029 Prepare stocks, sauces and soups
Sauce tomate
Beurre blanc
Velouté: chicken
Velouté: fish
Coulis
Mayonnaise
Soups Date Reflective journal Reflective journal
number
(endorsed by
supervisor)
Consomme
Broth
Purée
Cream
Bisque
Chilled soup
SITHCCC029 Prepare stocks, sauces and soups
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
Worked within the organisation’s policies and procedures Yes No
Worked to a professional level in line with the kitchen’s usual roles and
Yes No
responsibilities
Followed standard recipes to prepare stocks for different recipes Yes No
Followed standard recipes to prepare sauces Yes No
Followed standard recipes to prepare soups Yes No
Used a variety of products/agents Yes No
Prepared dishes within commercial time constraints and deadlines Yes No
Produced required quantities Yes No
Followed portion control procedures Yes No
Followed food safety practices for handling and storing food Yes No
Yes No
Responded to special customer requests and dietary requirements.
SITHCCC029 Prepare stocks, sauces and soups
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:
SITHCCC029 Prepare stocks, sauces and soups
Reflective journals
Reflective journal
Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Stock/s prepared: _________
Brown beef stock Brown chicken stock White chicken stock Fish stock Vegetable stock
Sauce/s prepared:
Béchamel sauce: mornay Stock reduction sauce: demi-glace Stock reduction sauce: jus Hollandaise sauce
Bearnaise sauce Cream reduction sauce: Pepper Cream reduction sauce: Mushroom Sauce tomate
Beurre blanc Velouté: chicken Velouté: fish Coulis Mayonnaise
Soup/s prepared:
Consomme Broth Purée Cream Bisque Chilled soup
General observations:
Followed the standard recipe Worked within commercial time constraints and deadlines Produced required quantities
Followed procedures for portion control Followed procedures for food safety Responded to a special customer request.
SITHCCC029 Prepare stocks, sauces and soups
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Supervisor Endorsement
Supervisor name: Position: Signed:
SITHCCC029 Prepare stocks, sauces and soups
