Assessment Tasks and Instructions

Student Name Jasvinder Singh

Student Number 9976227

Course and Code CERTIFICATE III COMMERCIAL COOKERY

Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups

Stream/Cluster 24

Trainer/Assessor Genevieve copland

Assessment for this Unit of Details

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

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

Yes Complete 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 Jasvinder singh Date 08/08/2021

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature j. singh Date 28/10/21
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:
• convenience products
• 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:
• appearance and presentation
• classical and contemporary variations
• dishes to which they are matched
• freshness and other quality indicators
• nutritional value
• preparation methods
• production and cooking durations
• service style
• taste
• 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:
• ensure food safety
• 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 , Futura 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.
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: j . singh Date: 28 / 10 /2021

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

   /    /
Assessor(s) Signature(s): Date:
    
 28/10  /
Student Signature J . singh Date:
   /     21

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.

• 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
Stock pot and Fonts. Soups can be cooked easily in the font. It is
especially useful for clear soups such as
consommé as the raft is easy to maintain and the
fat remains on the surface while it is being
drained. Fonts are also ideal for reconstituting
soups and sauces due to the indirect heat which
means the thickened liquid is less likely to burn.
Spatulas and wooden spoons. Wooden spoons of various sizes are used when
sweating off ingredients. Spiders can be used for
easy removal of bones and other ingredients,
while ladles are important for removing
impurities during cooking by skimming the surface
and removing the impurities.
Strainers and colanders Strainers and colanders can be used for the first
straining of liquid, while a chinois or cheese cloth
is ideal for removing fine residue during the final
straining of the liquid.
Whisks Whisks also come in many lengths and
thicknesses to allow for different sized pots,
varying consistencies of liquids and to allow even
distribution of thickening agents. Whisks are also
useful for emulsion sauces as they allow even fat
dispersion and aeration.
Stick blenders For commercial quantities of soups and sauces,
stick blenders are often used to purée the
ingredients. These need to be submerged in the
liquid and care must be taken not to damage the
pot. The liquid also needs to be checked as any
bones in it could damage
Volume measures Measuring jugs can also be used for portion
control. Plastic squeeze bottles are perfect for
cold sauces and dressings, as the required
amount can be piped onto the plate in interesting
patterns.
Ladles Ladles are produced in different sizes for accurate
portioning, e.g. 50mL ladles for sauces, 200ml
ladles for soups.
Syringes and spoons Syringes and spoons can be used to serve small
amounts of intensely- flavoured sauces or
essences and to create visual appeal.

• 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. Chicken stock 2-4 hours
2. veal stock 4-8 hours.
3. Beef stock 4-8 hours.
White stock 1. Fish stock 20-30 mintues
2. chicken stock 2-4 hours
3. veal stock 4-8 hours

Miscellaneous stock 1.sweet corn stock 1-2 hour

2. Roast carrot and saffron stock 15-20 mintues.
3. provencale stock. 20-30 mintues
Quality signs for stock:
A pronounced flavour oft he main ingredient.
Be fat free.
Be clear.
Be cooked for the required time to extract all the flavour.

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

Points of care when preparing stocks

- Always start with cold liquid, as this allows the impurities to rise slowly to the top during cooking and
leaches out the flavour
- Removing the impurities and fat from the top by skimming gives cleaner flavours in a clear stock.
Removing the fat from the top also prevents the stock going off and exuding a sour smell when it is
stored, as the fat would form a seal and prevent the stock from cooling down quickly
- Stocks must be cooked slowly with barely perceptible movement as any rapid boiling would cook the
impurities back into the stock and make it cloudy.
- You need to clarify cloudy stock like a consommé. For a hot stock add whisked egg whites into the
boiling stock and whisk thoroughly. Bring the liquid back to a simmer and the egg white will attract the
impurities and float to the top. Strain through a fine sieve or muslin. For a cold stock add a combination
of mince and egg whites, whisk through and bring to the boil to form a raft just like for a consommé.

• List the production steps for each of the following types of stock:

Stock Production steps

Brown beef stock
White chicken stock
Fish stock
Vegetable and miscellaneous
stocks
Step 1- Brown the bones
Step 2- Brown the mirepoix
Step 3- Release the sediment
Step 4- Cover the bones with cold water or grand jus
Step 5- Bring to the boil, reduce the heat to a simmer and skim
Step 6- Add the aromatics such as vegetables, herbs & spices
Step 7- Cook for the appropriate time to extract the flavours
Step 8- Strain through a fine sieve and label
Step 9- store correctly
Step 1- Cover the bones with cold water
Step 2- Bring to the boil, reduce the heat to a simmer and skim
Step 3- Add the aromatics such as vegetables, herbs and spices
Step 4- Cook for the appropriate time to extract the flavours
Step 5- Strain through a fine sieve and label
Step 6- store correctly in small batches
Fish stock can be produced by 2 methods. The first method is to
follow the generic process for making a white stock, using white
fleshed fish bones or fish heads. The second method is referred
to as fish fumet and results in a more intense flavour. It involves
sweating off the vegetables in butter to develop the flavour, then
adding and sweating the fish bones to intensify the aroma. White
wine and water are added, and the stock is cooked for the
required time.
Fish stock should not be cooked longer than 30 minutes as the
stock can become bitter. You can also take the stock off the heat
once it has come to the boil and cover it with cling film to steep it
and draw out the flavour for a lighter stock that is less "cooked
out" in flavour. The liquid can be reduced after it is strained.
These stocks do not follow a common production method or
have common key ingredients. Miscellaneous stocks must be
produced according to the individual recipe. These stocks are
often based on specific ethnic cuisines or are used to achieve
special flavours or to cater for dietary needs.
One stock that is becoming increasingly popular is vegetable
stock. It is cooked using a variety of vegetables with the most
common being carrots, leek, celery, as well as herbs. The
resulting liquid should be clear and have subtle flavour. This
stock is used for vegetarian dishes or where a light neutral
flavour is desired. Vegetable stock should not use any vegetables
of the cabbage family as their flavour is too strong and
 overpowers the other ingredients.

• 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
• Beef 2. Chicken 3. Veal
Production steps for a glaze
To produce a glaze in a hurry, simmer 1L of stock in a large stainless-steel pot - it will evaporate quickly to
form the glaze. The disadvantage of this method is that the resulting glaze may be cloudy. This will depend on
the clarity of the stock used and how rapidly it boils during reduction. A double or triple layered muslin cloth
can then be tied over a sterilised stainless-steel bowl to thoroughly strain the glaze and remove almost all
impurities

• 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. Egg yolks- used to provide additional flavour and 1.Cornflour.
sheen.
2. Butter- used to “mount” sauces to give them 2. Rice flour
additional sheen and flavour
3. Cheese- used as a thickening and flavour agent 3. potato flour
such as in sauce Mornay

• What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or
lacking flavour?

Problem Solution
Stock is cloudy You need to clarify cloudy stock as you would for a consommé. For a hot stock add
whisked egg whites into the boiling stock and whisk thoroughly. Bring the liquid back
to a simmer and the egg white will attract the impurities and float to the top. Strain
through a fine sieve or muslin. Carefully ladle the liquid into a strainer and muslin cloth
and then let it sit so that any remaining impurities can set on the bottom. For a cold
stock add a combination of mince and egg whites, whisk through and bring to the boil
to form a raft just like for a consommé
 Stock is bitter Discard any blackened bones or vegetables prior to cooking the stock, otherwise the
bitterness will increase as the stock reduces. If the burnt flavour is strong or
overpowering the entire batch must be discarded. The other cause of bitterness or
strong aromas can be vegetables that are not suitable for stock. Do not use eggplants,
cabbage or old vegetables as they will impart unwanted flavours into the stock

Stock lacks colour Caramelize bones and mirepoix until darker, cook longer

Stock lacks flavour Increase cooking time, add more flavouring ingredients, add more bones

• 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 The ingredients such as bones, vegetables and milk are then collected from stores,
checked for quality and stored until required for preparation or production based on
the workflow list. Make sure that you check the ingredients for any signs of spoilage or
contamination. Obvious mould, off smelling odours and discolouration should all be
looked for. Slimy or smelly bones must be discarded. Make sure you do not use any
spoiled or contaminated ingredients! If you are opening cans check whether there are
any dents, or if the can has bloated – this means that the food inside is not safe to eat.

Preparing Any items that can be reused must be stored hygienically and are normally identified
with a tag or label stating the item, the date of packaging and the intended use. Other
details can be added, e.g. the name of the chef that produced the item, a use-by date,
colour code or allergen information.

Cooling must be cooled down quickly, keeping the 2hour/4hour rule in mind. This will
also help retain the fresh flavours and colour.

Storing Stocks, soups and sauces should be processed and then placed into containers and
stored at the correct temperature in line with the establishment's food safety plan and
SOPs.

• 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 1.chicken noodle soup Soup Chopped Skillet cornbread

bowls parsley with bacon and
2. Asian chicken broth cheddar.
Soup Spring onions
bowls Fresh vegetables.

Consomme’ • Duck consomme’ Under Vegetables Splash of sherry

plate strips.

Under
• Beef consomme’ plate Shaped savory
Vegetable dice custards

Puree’ • pumpkin soup Soup Whipping Croutons

bowls cream
• blended pea and Thick cut bread
ham soup Demi- ham smeared with
tasse mustard,
cups sprinkled with
cheddar and
parmesan and
toasted

Chicken veloute bowl Cooked diced Fried bacon

chicken

Miscellaneous gazpacho bowl croutons

Cream • chicken veloute under Chopped hard Sautéed chicken

plate cooked eggs.
• cauliflower soup
shallow Salty blue
sandwiches
plate cheese

• 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.
• List the production steps for a Consommé, including points of care.
Production steps for Consommé
Step 1-Cut the vegetables and mix with the egg
white and cold stock or broth.
Step 2-Mix thoroughly and season. Then add the
aromatics and bring to the boil.
Step 3-Stir every 5-10 minutes while it comes to
the boil.
Step 4-Once it forms the raft, turn the heat
down to a simmer, do not stir again and cook
slowly for about 2 hours.
Step 5-Strain through a muslin cloth.
Step 6-Remove any surplus fat with waxed paper
or store overnight and let the fat solidify for easy
removal.
Step 7-Reheat the strained consommé with the
desired garnish and ladle into a pre-heated soup
bowl.
Step 8-Place on an under-plate and serve
immediately.
•
• List the classifications for sauces and provide 3 examples for each.
Classification for sauces
1. Reduction-based sauces
2.Roux- based sauces
Points of care
The amount of meat used for clarification will
determine the strength of the taste. Using twice
the amount of meat or clarifying the soup again
on the next day will lead to double consommé.
The larger amount of meat and the use of
gelatinous meat cuts results in a very intense
flavour. Double consommé can be served in a
demi-tasse.
Take care when straining consommé. Either
syphon or use a consommé pot with a tap.
Never tip the consommé into the chinois, as the
raft would break up and ruin the clear soup.
Examples
1. beurre blanc
2. beurre rouge
3. Modern demi-glace and jus
1.bechamel
 2.veloute
3.classical demi-glance and game sauce
3.Emulsion Sauces 1. mayonnaise
2. hollandaise
3. bearnaise
4.Miscellaneous sauces 1. tomato sauce
2.peanut sauce
3.apple sauce

• List the production steps for a Jus.

Production steps for Jus

1-Season the meat and place on a trivet (preferably bones)

2-Turn every 15-20 minutes while roasting
3-Add the mirepoix approximately 1/2 hour before the finishing time
4-Remove the meat and rest
5-Reduce the roasting juices until they form a layer in the pan
6-Degrease then release the sediment using cold stock. Simmer for approximately 1 hour to
intensify the flavour
7-Thicken with arrowroot if desired
8-Strain through a fine chinois and label with type and date of production

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

Derivative sauce from sauce demi-glace Ingredients

1.ROBERT SAUCE Diced onion, Wine and vinegar reduction, Mustard,
Demi-glace, Seasoning, Sugar, Butter

2.PROVENCE SAUCE Sautéed tomato concassée seasoned with salt,

pepper, sugar, garlic and finished with parsley

3.MOSCOW SAUCE Sauce poivrade infused with juniper berries,

garnished with sliced, toasted almonds, soaked
currants and Marsala
• List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.
 Derivative sauce from sauce béchamel Ingredients

1.MORNAY SAUCE Béchamel, Stock, Cheese, Egg yolk, Seasoning

2.BRANTOME SAUCE Béchamel sauce cooked with white wine and oyster
fond, mounted with crayfish butter, seasoned with
Cayenne pepper and garnished with chopped
truffles.

3.CAPER SAUCE Bachamel sauce garnished with capers.

• What is the production method for a Velouté?

Production steps for sauce Velouté

Step 1
Produce a blond roux and let it cool slightly.
Step 2
Add the boiling stock gradually.
Step 3
Place a buttered cartouche on top and cook on the stove top or in the oven at ~150°C.
Step 4
Cook for 30-60 minutes, depending on the amount of sauce, to create a less floury taste. This applies
to all roux based sauces.

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

Velouté Examples
1.Fish 1. Dugléré sauce (sauce Dugléré)
Diced onion, tomato concassée and parsley,
poaching liquor, finished with butter
2.Bercy sauce (sauce Bercy)
Eschalots sweated in butter, reduced with half
fish stock and white wine, finished with fish
velouté, mounted with fresh butter and chopped
parsley
3.Good wife sauce[sauce bonne femme]
 The same as sauce Bercy with the addition of
sliced or turned mushrooms and a border of
sliced steamed potatoes.

2.Chicken 1. Supreme sauce (sauce suprême)

Velouté reduced with additional poultry stock
and mushroom stock; finished with cream,
reduced and mounted with butter, then passed
through a muslin cloth
2.Ivory sauce (sauce ivoire)
Velouté finished with meat glaze and cream
3.Aurora sauce (sauce à l'aurore)
Chicken velouté slightly colored with tomato
paste.

3.Veal 1. Herb sauce (sauce aux fines herbes)

Essence of tarragon, chervil, parsley and shallots,
white wine; strained, cooked with veal velouté
sauce, mounted with herb butter and finely
chopped herbs
2. German sauce (sauce Allemande)
Veal stock, champignon fond mixed with egg
yolks; seasoned with white pepper, finished with
lemon juice and mounted with butter
3.Mushroom sauce (sauce aux champignons)
Velouté reduced with mushroom fond and
garnished with sautéed mushrooms

•
• 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

BASIC INGREDIENTS
EGG YOLK
MUSTARD
VINEGAR
OIL
 METHOD
THE BASIC RATIO FOR THESE INGREDIENTS IS 8 YOLKS TO 1 LITRE OF OIL.

WHISK THE YOLKS WITH THE MUSTARD AND VINEGAR AND THEN INCORPORATE THE FAT SLOWLY.
THE SAUCE CAN BE FINISHED WITH A SMALL AMOUNT OF BOILING WATER TO STABILISE IT MORE.
THE OIL USED WILL PROVIDE THE UNDERLYING FLAVOUR. TRADITIONALLY OLIVE OIL IS USED

Derivative sauce Ingredients

1.Andalusian sauce[sauce Andalouse]. Mayonnaise mixed with tomato puree,
garnished with diced capsicum
2.Green sauce[ sauce verte]. Mayonnaise mixed with puree of blanched
chopped herbs.

• 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:
Vinegar Vinegar
Peppercorns Peppercorns
Egg yolk Onion
Clarified butter Tarragon
Egg yolk
Clarified butter
Fresh chervil or parsley
Production Steps:
Step 1: Production Steps:
Produce a reduction with the vinegar, peppercorns Step 1:
and some water. Produce a reduction with the vinegar, peppercorns,
Step 2: onions, tarragon stalks and some water
Whip the egg yolks and the cooled reduction to the Step 2:
sabayon stage Whip with the egg yolks and the cooled reduction to
Step 3: the sabayon stage
Slowly incorporate the warm, clarified butter Step 3:
Step 4: Slowly incorporate the warm, clarified butter
Season and strain through a muslin cloth Step 4:
Season and strain through a muslin cloth
 Step 5:
Add the chopped herbs.

Derivative sauce Derivative sauce

1. Mousseline sauce [ Sauce mousseline] sauce
Hollandaise with the addiction of whipped cream.
2.Noisette sauce [sauce noisette]
Sauce Hollandaise mixed with either a puree of
ground hazelnuts or browned nut butter.
3. Mustad sauce [ sauce moutarde] sauce Hollandaise
seasoned with mustard.
1.Foyot Sauce[ sauce foyot]
Sauce bearnaise with the addiction of meat glaze
[ glace de vainde]
2 Paloise sauce[ sauce paloise]
Sauce bearnaise without tarragon , add chopped mint
leaves instead. Used for lamb dishes.
3. medici sauce[ sauce medici]
Sauce bearnaise with the addiction of red wine and
tomato puree

• What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the
correct consistency and flavour?

Procedures to reconstitute sauces and soups

When reconstituting a sauce make sure that you reheat it carefully to achieve the correct
consistency and not burn it so you end up with specks and flavour changes. Also ensure that there is
sufficient liquid to get the correct consistency at the end. Jus or other brown sauces can be heated
in small pots. Some liquid such as water, wine or stock may be added depending on the taste of the
product and the final dish. The sauce can be mounted with butter to improve its flavour, richness,
gloss and coating ability.

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. Stocks can be purchased as stock powder, stock cubes, pastes or in Tetra Pak containers.
 2. Convenience soups can be purchased as powders, cans or concentrates that need to be diluted and can be
used as a base for the final recipe

3.Sauces can be bought in a wide variety of forms. Powders that contain the flavours and thickening agent are
easy to buy. They are diluted according to the ratio and can be served immediately.

Suggested methods to enhance flavour and presentation of convenience products

1. Convenience stock powders can simply be diluted with water until the correct flavour is achieved. For bulk
catering the final product can be sold directly, but many chefs will add extra flavours to enhance the taste, e.g.
sherry to a clear soup or some fresh herbs. Alternatively, the powder can be used with thickened passed soups
diluted with water. The main flavours of the soup are obtained from the other ingredients such as diced
vegetables or roasted pumpkin. The key here is to apply the correct cooking process and sweat the ingredients
to develop the inherent flavours, which produces a smoother end product.

2.These are useful in bulk catering purposes in clubs, hospitals, childcare and aged care institutions as they
provide instant hot, tasty liquid or chunky style substantial soups. Once again using a combination of fresh and
convenience products allows you to streamline your production whilst still creating unique products.

3.Using convenience sauces intelligently allows you to still produce unique sauces. Start a braised dish off with
mirepoix and tomato paste and red wine but use red wine sauce base and water to get the necessary stock.
The fresh ingredients will tone down the convenience flavour and still allow you to show your cooking skills.
Fresh herbs and a variety of spirits and wines can be added to create natural flavours which may overcome the
convenience product's flavours.

• 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:

Food safety Aspects
In addition to storing leftovers and offcuts
correctly, it is also important to maintain your
work area. Throughout your shift you should
do regular “tidy up” procedures as you move
between tasks
Requirements
Hygiene is crucial, so make sure you keep the work
areas very clean and tidy. Keep utensils separate from
each other and makes sure you do not cross-
contaminate your items.

Cleanliness and Sanitation Cleaning is aided by the application of a detergent,

Cleaning is the act of removing of dirt, food which helps to lift the dirt from the surface as well as
particles, grease, grime, scum, etc. from a keep it from reattaching. Cleaning generally produces a
surface. visible result, i.e. the object looks clean.
Sanitation means that heat and/or a chemical Surfaces that come into contact with food products
sanitisation product is applied to kill/reduce need to be sanitised regularly.
the amount of bacteria.

Requirements at the end of service service

At the end of your shift you will need to You will also need to clean stovetops, the oven, walls,
conduct a more thorough clean of all your floors, cupboards and other parts of the kitchen and
work surfaces, such as benches and shelves. service area.