SITHCCC007 - Student Assessment v2.3 Proposed

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Student Name: Student ID
Unit: SITHCCC007 Prepare stocks, sauces and soups
Assessment Satisfactory Date Comment Assessor’s

(S) / Not Yet Initial:
Satisfactory
(NYS)
Written
questions
Practical See Practical observation checklist
Feedback from the Student:
I have been provided with feedback on this assessment from the assessor for this unit
Student Signature:
Overall competency has been achieved: YES □ NO □

□ Assessment submitted past end date
Assessor’s Name: Alison Scotland Result Date :
Assessor’s Signature: AScotland

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Imagine Education
Student Assessment Cover
Sheet
Course Code SIT30816 Course Name Certificate III in Commercial Cookery

Unit Code SITHCCC007 Unit Name Prepare stocks, soups and sauces
Due Date ________________ Assessment Name Written questions
Student No. ________________ Student Name _____________________________
Student Phone ________________ Student Email _____________________________
Student Declaration
I declare that this assessment is my own work and where my work is supported by documents from my workplace
placement/employer permission has been granted.
Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed
and dated.
Filling out this coversheet as part of an electronic submission and approving the above information will operate in the
same way as physically signing this cover sheet.
Student Signature ______________________________________________________________
Office Use Only

Date/s Received: ___/___/___ ___/___/___ ___/___/___
Date/s Assessed: ___/___/___ ___/___/___ ___/___/___
Result of Assessment: ___________ ___________ ___________
Entered on Training Plan Moderation Signature
Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the
same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box.
Imagine Education
Portfolio
Course Code and Name: SIT30816 Certificate III in Commercial Cookery

Unit Code: SITHCCC007
Unit Title: Prepare stocks, soups and sauces
Assessment 1 – Written Questions
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 eight (8) 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
2. Provide two (2) 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.
2.
White stock 1.
2.
Miscellaneous stock 1.
2.
Quality signs for stock:
3. What are the points of care which must be applied when preparing stocks?
Points of care when preparing stocks
4. 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
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. 2. 3.
Production steps for a glaze and the required procedures to provide for a product which is free of impurities.
6. Provide two (2) examples each for, thickeners based on fats, and thickeners based on starches. Explain how
these thickeners are used in the preparation of soups and sauces.
Thickeners based on fats Thickeners based on starches

1. 1.
How are they used? How are they used?
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
Stock is bitter
Stock lacks colour
Stock lacks flavour
8. What are the critical hygiene and food safety aspects, which must apply when selecting ingredients for stocks
and sauces, as well as 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
Cooling
Storing
9. List the classification for soups and the description. Provide one (1) menu example for each with an
appropriate garnish (no repetition of garnish or accompaniment).
Classification Description Menu Example Garnish
10. Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients for the
recipe, using the below recipe template to yield ten (10) serves. Include the production method on the recipe
card.
Standard Recipe Card
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Sales Price
Commodities
Weight
Item Specification kg/l/Unit

Method:
11. List the production steps for a Consommé, including points of care.
Production steps for Consommé Points of care
12. List the classifications for sauces and provide three (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 three (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.
15. List two (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 two (2) examples for derivative sauces which can be produced from each, fish velouté, chicken
velouté and veal velouté.
Velouté Examples and main ingredients

1.Fish 1.
2.
2.Chicken 1.
2.
3.Veal 1.
2.
18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide two (2) examples
for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.
Production steps for sauce mayonnaise
Derivative sauce Added Ingredients

1.
2.
19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ? Provide
three (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.
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 two (2) 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.
Suggested methods to enhance flavour and presentation of convenience products

1.
2.
22. List three (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

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Imagine Education

Student Assessment Feedback

Student Name: Student ID

Unit: SITHCCC007 Prepare stocks, sauces and soups

Assessment Satisfactory Date Comment Assessor’s

Practical See Practical observation checklist

Feedback from the Student:

Overall competency has been achieved: YES □ NO □

Assessor’s Signature: AScotland

Course Code SIT30816 Course Name Certificate III in Commercial Cookery

Due Date ________________ Assessment Name Written questions

Student No. ________________ Student Name _____________________________

Student Phone ________________ Student Email _____________________________

Student Signature ______________________________________________________________

Office Use Only

Date/s Assessed: ___/___/___ ___/___/___ ___/___/___

Result of Assessment: ___________ ___________ ___________

Entered on Training Plan Moderation Signature

Course Code and Name: SIT30816 Certificate III in Commercial Cookery

Assessment 1 – Written Questions

Equipment/Utensils Explanation for use

Examples Cooking Time

Quality signs for stock:

Points of care when preparing stocks

Stock Production steps

Thickeners based on fats Thickeners based on starches

How are they used? How are they used?

Stock lacks colour

Stock lacks flavour

Classification Description Menu Example Garnish

Standard Recipe Card

Production steps for Consommé Points of care

Classification for sauces Examples

13. List the production steps for a Jus.

Derivative sauce from sauce demi-glace Ingredients

Derivative sauce from sauce béchamel Ingredients

Production steps for sauce Velouté

Velouté Examples and main ingredients

Production steps for sauce mayonnaise

Derivative sauce Added Ingredients

Sauce Hollandaise Sauce Béarnaise

Production Steps: Production Steps:

Derivative sauce Derivative sauce

Procedures to reconstitute sauces and soups

Suggested methods to enhance flavour and presentation of convenience products

Cleanliness and Sanitation

Requirements at the end of service

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Student No. Student Name _____________

Student Phone Student Email _____________

Date/s Assessed: _/_/_ _/_/_ _/_/___

Result of Assessment: _____ _ _______