Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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 Signature Date
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces
and soups relating to:
o convenience products
o thickening agents
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of stocks, sauces and soups listed in the performance evidence:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched
o freshness and other quality indicators
o nutritional value
o preparation methods
o production and cooking durations
o service style
o taste
o texture
 derivatives of base stocks and sauces
 mise en place requirements for stocks, sauces and soups
 appropriate environmental conditions for storing stock, sauces and soups products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce stocks,
sauces and soups.

Place/Location where assessment will be conducted

RTO to complete

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

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

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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

Knives To cut something
Metal spoon To try soup or stock
thermometers Check temperature
Kitchen scissors To cut bag or something
Wooden spoon To make stirring
Oven Roast meat or veg
Food processor Cut vegetable in minced/ fine pieces

Peelers To peel skin of veg

2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list

 the cooking times which apply

 the quality signs for good stock

Examples Cooking Time

Brown stock 1. veal stock 4-8 hours
2. chicken stock 2-4 hours
3. beef stock.
4-8 hours

White stock 1.fish stock 20-30 min

2.chicken stock 2-4 hours

3.beef stock 4-8 hrs

Miscellaneous stock 1.vegetable stock Depends upon the stock to be

2.sweet corn stock prepared

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 3.miso

Quality signs for stock:

A pronounced flavour of the main ingredient
•Be fat-free
•Be clear
•Be cooked for the required time to extract all the flavour
•A good stock should be jellied when it is cold. This is achieved by adding gelatinous meat, such as shin, shank,
trotters or tail to the liquid. This enriches the flavour as the collagen is broken down and its flavour is released
into the stock. A double stock will also jelly due to the amount of gelatine in it
• A mixture of bones often provides a good base for soups
• Ham bones can be added to brown stock, demi-glace or game sauce for a more intense flavour. Often a base
stock or ‘Grand jus’ is placed on the stove so that all the meat trimmings and roasting juices can be added
during the day. The resulting strained liquid from the ‘Grand jus’ is then used instead of water when cooking
fresh brown stock to provide extra flavour

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

Points of care when preparing stocks

When filling the pot with liquid, start with cold liquid to enable the contaminants to float to the top slowly while
cooking and leech off the flavour.
Skimming the top of the stock removes contaminants and fat, resulting in a clear stock with cleaner flavours.
Removing the fat off the top of the stock also protects it from spoiling and emitting a foul odour during storage,
since the fat would create a seal and prevent the stock from cooling down rapidly.
Stocks must be boiled gently, with hardly discernible movement, because quick boiling will cook the
contaminants back into the stock, clouding it.

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

Stock Production steps

Brown beef stock
1. Brown the bones
2. Brown the mirepoix

3. Release the sediment

4. Cover the bones with cold water or grand jus

5. Bring to the boil, reduce the heat to a simmer and skim

6. Add the aromatics such as vegetables, herbs and spices

7. Cook for the appropriate time to extract the flavours

8. Strain through a fine sieve and label

9. Store correctly

White chicken stock 1.       Cover the bones with cold water

2.       Bring to the boil, reduce the heat to a simmer and skim

3.       Add the aromatics such as vegetables, herbs and

spices

4.       Cook for the appropriate time to extract the flavours

5.       Strain through a fine sieve and label

6.       Store correctly in small batches

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Fish stock 1. Sweat off the vegetables in butter to develop the flavour
2. Add and sweat the fish bones to intensify the aroma

3. Add White wine and

4. Cooked for the required time

5. Strain through the fine sieve and label.

6. Store correctly in small batches

Vegetable and miscellaneous stocks Vegetable stock:

1. sauté vegetables in butter or olive oil

2. cook on low heat with a lid

3. add water, aromatics and specific flavours desired e.g.

herbs etc.

4. Strain through the fine sieve and label.

5. Store correctly in small batches

Miscellaneous stocks must be produced according to the

individual recipe. These stocks are often based on specific
ethnic cuisines
Dashi is a Japanese stock that may be used as a soup foundation, such
as miso soup, or as a component of a meal. Dashi is a typical example of
Japanese cuisine, which features delicate light flavours and a simplistic
presentation. Konbu, a kind of marine kelp, is used to make it. Bonito
flakes are added after the dried kelp has been soaked in water. When
mixed with miso paste and served as a soup, a few sliced vegetables
and shellfish may be added for enhanced visual appeal. This broth can
be made with dried sardines or dried oriental mushrooms like shiitake.

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. beef 2.chicken 3.fish prawn
Production steps for a glaze

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 Glazes are created by lowering the volume of a stock to 10% of its original volume. The stock's flavours are
enhanced, and the decrease increases the amount of gelatine in the stock, causing the finished product to solidify
once chilled. During the cooking process, all fat and contaminants must be eliminated.
To filter the glaze and eliminate practically all contaminants, tie a double or triple layered muslin cloth over a
sterilised stainless steel basin.

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. Butter — used to add shine and flavour to sauces by
"mounting" them. To hold the sabayon in emulsion
sauces. Used to bind liquids in butter sauces, such as
reduced stock and cream.
2. Egg yolks are used to stabilise sabayon and emulsion
sauces. It's used to add flavour and gloss to a dish. The
egg yolks will keep the sauce in place when used to glaze
food beneath the salamander. Used in conjunction with
cream to provide flavour and thickening.
3. Cheese is used as a thickener and flavouring element in
sauces like Mornay. Under the salamander, it's used for
glazing delicacies like oysters Mornay and gnocchi.
1. Pure starches
cornflour, arrowroot, rice flour, potato flour
2. Uncooked roux
beurre manie (knead equal amounts of flour and butter)
3. Slurry-
a mixture of liquid and flour, e.g. red wine and flour,
water and flour (floury taste – use for bulk catering or low
fat diets) or cream and flour (dissolves well, use for
creamy sauces, less floury taste)

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 To make hot stock, whisk together the egg whites and add them to the boiling liquid. Bring the
liquid back to a simmer, and the egg white will float to the top, attracting the contaminants.
Using a fine sieve or muslin, strain the liquid. Ladle the liquid onto a strainer with a muslin
cloth and put it aside to allow any leftover contaminants to settle to the bottom.

To make a chilled stock

Add the mince and egg whites, whisk to combine, and bring to a boil to create a raft, similar to
a consommé. To enhance the flavour, use the proper meat kind, such as beef for a beef stock,
fish for a fish stock, and so on. mander

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 Stock is bitter
Before heating the stock, discard any charred bones or vegetables; otherwise, the bitterness
will grow as the liquid lowers. The entire batch must be rejected if the burned flavour is severe
or overbearing. Vegetables that aren't ideal for stock might also generate bitterness or strong
odours. Use eggplants, cabbage, or old vegetables instead of eggplants, cabbage, or old
vegetables since they will add unfavourable flavours to the stock.

Stock lacks colour Cut a mire-poix, sufficient for the volume of stock, and roast to a golden brown stage, add
tomato paste and deglaze multiple times until a dark base is achieved. Add the stock, simmer
and finish as normal.

Stock lacks flavour Roast additional bones and offcuts for brown stocks or add additional ingredients for
white stocks and simmer until the flavours have been extracted into the stock. Finish
as usual.

8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for stocks
and sauces, as well as preparing, cooling and storing stocks including the provisions for labelling?

Hygiene and food safety aspects which need to apply for stocks, and sauces when
Selecting Ingredients

Any bones that have a slimy appearance, are old or have freezer burn should not be used. FIFO applies to
stocks as well!
Preparing Any ingredients used must be fresh and of good quality

Cooling The stock must cool from 60°C to 21°C in 2 hours and from 21°C to 5°C in a further 4 hours

Storing follow the 2hour/4hour rule when storing stocks and also label them

9. List the classification for soups and provide 2 menu examples for each with an appropriate service vessel for service and
accompaniment or garnish (no repetition of garnish or accompaniment).

Classification Menu Example Service ware Garnish Accompaniment

Clear soups Chicken noodle soup served in a vegitable Broth is clear due to the
soup plate protein content in the
meat cooked in the

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 stock

Main ingredients may

be cut into even shape
and will provide bulk in
the soup

These soups are quite

filling

Consommé served in a Consommé julienne – No thickening agent

soup plate vegetable strips used

Consommé brunoise Ingredients are

– vegetable dice cooked in stock and
may be clarified if
Consommé based on stock from
profiteroles- small bones
choux pastry balls

thickened soups Pumpkin soup served in a dollop of creme fraiche, Can be based on a
soup plate some batons of fresh range of ingredients
apple tossed in lemon that are simmered in
juice and a couple of stock
sage leaves that have
been crisped up in a Once the ingredients
frypan in (what will are soft the soup is
become brown) butter blended using a mouli
and a little nutmeg or blender

Chicken velouté served in a Julienne veg and Cream soups are all
soup plate parsley soups with a
velouté/Béchamel
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

Miscellaneous Gazpacho served in a Fresh herbs: Soups which do not fall

into the other
soup plate Basil, thyme,

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 oregano, classifications

rosemary and Have unique recipes

chives. Fresh- which must be followed
cracked black
pepper
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.

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

Production steps for Consommé Points of care

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

Classification for sauces Examples

1. 1.
2.
3.
2. 1.
2.
3.
3. 1.
2.
3.
4. 1.
2.
3.

13. List the production steps for a Jus.

Production steps for Jus

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

Derivative sauce from sauce demi-glace Ingredients

1.

2.

3.

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

Derivative sauce from sauce béchamel Ingredients

1.

2.

3.

16. What is the production method for a Velouté?

Production steps for sauce Velouté

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

Velouté Examples
1.Fish 1.
2.
3.
2.Chicken 1.
2.
3.
3.Veal 1.
2.
3.

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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

Derivative sauce Ingredients

1.
2.

19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ? Provide 3
derivative examples which can be produced from each Sauce.

Sauce Hollandaise Sauce Béarnaise

Ingredients: Ingredients:

Production Steps: Production Steps:

Derivative sauce Derivative sauce

1. 1.
2. 2.
3. 3.

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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

21. List 3 different convenience products for stocks, sauces and soups and explain how these are used. What
could be done to enhance convenience products in terms of flavour and presentation?

Examples for different convenience products for stocks, sauces and soups
1.

2.

3.

Suggested methods to enhance flavour and presentation of convenience products

1.

2.

3.

22. List 3 food safety aspects which must be considered during the production of soups stocks and sauces to
ensure food safety and a clean workplace during and post production:

Requirements
Food safety Aspects

Cleanliness and Sanitation

Requirements at the end of service service

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