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

Signature Date

Assessment Guidelines

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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.
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

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 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

Stock pots and Fonts For easily cook of the soup and soup will less likely to
burn. To maintain the raft of the soup and the fat of
the soup will abide in the bottom.
Spatulas and wooden spoon To scrape of the ingredients. Removing the bone and
ingredients easily.
Strainers and Colanders To strain the remaining ingredient in the soup.
Whisks To mix the sauces
Ladles For accurate porioning of the sauces.
Syringes and spoon For applying small amount of ingredients and also use
for presentation.
Volume Measures For accurate portioning.
Stick blenders Used to puree the ingredients.
Ebook Page 6

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.Chicken Stock 2-4 hours
2.Veal Stock 4-8 hours
3.Beef Stock 4-8 hours
White stock 1.Fish Stock 20-30 minutes
2.Chicken Stock 2-4 hours
3.Beef Stock 4-8 hours
Miscellaneous stock 1.Sweet Corn Stock 45 minutes-2 hours
2.Vegetable Stock 5-10 minutes
3.miso stock 15 minutes
Quality signs for stock:
Flavourful of the main ingredient
Free from fat

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Clear soup
Cooked in required time

Ebook Page 9,10,11

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

Points of care when preparing stocks

Start with the cold liquid , the impurities of the stock will slowly rise and it will filter out the flavor.

Removing the fats from the top of the stock

Stock must be cooked slowly
And the stock must be clarify

Ebook Page 13

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

Stock Production steps

Brown beef stock Brown the bones. Brown the mirepoix. Release the sediment. Cover the
bones with cold water. Bring to the boil, reduce the heat to a simmer
and skim. Add the aroma. Cook in required time. Strain with strainer or
sieve.Store correctly.

Ebook Page 19

White chicken stock Cover the bones with cold water.Bring to the boil , reduce the heat to a
simmer and skim. Add the aromas of the stock. Cook for the required
time. Strain through a fine strainer and label. Store correctly in small
batches.

Ebook Page 16

Fish stock Fish stock has 2 methods.

First is used by fleshed fish bones and fish heads.
Second is the fish fumet,It involves sweating with vegetables and butter
then added with white wine and water and required in cook time.

Ebook Page 15

Vegetable and miscellaneous stocks This stock doesn’t follow a common production method. It vary

Page 6 of 15
 according to individual recipe.

Ebook Page21

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. Chicken 2. Beef and Veal 3.Prawn and Fish
Production steps for a glaze
Prepared by 10% of the original mass. The flavor of the stock are intense. The gelatine of the stock will increase and
the finished product will set once cold. Fat and impurities of the stock must be removed.

Ebook Sec3c Page 24

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.Eggyolks-used to add additional flavor .Use to glaze
dishes
2.Butter-Used to mount sauces , in emulsion sauces,to
bind liquids
3.Cheese-use as thickening and add flavor , use for glazing
1.Pure starches- use to provide thickness of the soup
2.Cooked roux-Used to thicken the soup
3.Slurry-mixture of the flavor , use thicken soup

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 Correct the production. For a hot stock you need to add whisk egg whites in the booiling stock
and whisks continously and bring the liquid to simmer. And then strain it.
For cold stock add combination of mince and egg whites , whisk continously and bring to boil.

Stock is bitter Remove blackened bones or vegetables . If it is strongly burned all batch must rid off.

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 Stock lacks colour Blackened bone must not be used in stock because it will give unpleasant color to the stock.

Stock lacks flavour Rotten vegetable must be get rid in the stock because it will give unpleasant flavor in the stock
.

Ebook Page 33
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 Correct weighing of the ingredient. Ingredient must not be burnt or frozen.Make sure there is
no sign of spoilage and cotamination. Slimy and smelly bones must be rid off.

Preparing Prepare the correct size or trim of the ingredients.

Cooling Must be stored in correct temperature .Stock should be cool from 21c to 60c within 2 hours
after cooking and then from5c to 21c after two hours.

Storing Items that is still can be used must be stored hygienically with tag or label . Label name of the
item,date of packaging and intended use.

Ebook Sec 2c Page 7

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 soup Chicken noodle soup Soup plate Chicken Cream Biscuit
shredded,spring onion

Clear Soup Consomme Julienne Soup plate Vegetable cut in Poached egg
brunoise

Thickened Soup Pumpkin Soup Pumpkin soup Heavy cream Sourdough

bowl

ThickenedSoup Chicken Veloute Vessel and Blanched vegetable Chicken

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 plate

Thickened Soup Lobster Bisque Consomme Chopped fresh parsley Croutons

bowl

Miscellaneous Gazpacho Consomme Diced Fried calamari

bowl tomato,bellpepper

Ebook Page 38
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.

Name of the dish: Pumpkin Soup

Total cost:$19.57
Portion Cost:$1.96
Sale Price:$7.2

Item Qty Cost

Olive oil 2tbsp $1.6
Onion 50g $0.35
Vegetable Stock 1.8L $3
Potato 100 g $5.5
Thin Cream 150 ml $1.32
Leek 50 g $2.5
Garlic 10 g $25
Pumpkin 1.8 kg $5

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

Production steps for Consommé Points of care

Cut the vegetables in required size and mix the egg whites Straining process must do perfectly.
and cold stock. Mix continuosly and add aromatics and The stock should be seasone well.
boil. Stir every 5-10 minutes while boiling.When the raft
form, turn the heat down to simmer the stock , cook
slowly for 2 hours don’t stir.Strain the stock with muslin
cloth.Remove fat.Reheat the strained consomme.

Ebook Page 42

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Page 10 of 15
12. List the classifications for sauces and provide 3 examples for each.

Classification for sauces Examples

1. Roux base sauces 1.Bechamel
Ebook Page 69 2.Veloute
3.Classical Demi-glace
2. Emulsion Sauces 1.Mayonnaise
Ebook Page 80,83,87 2.Hollandaise
3.Bearnaise
3. Miscellaneous Sauces 1.Tomato Sauces
Ebook Page 95 2.Satay Sauce
3.Smitain Sauce
4. Redution Sauces 1.Jus
Ebook Page 64 2.Blanc Sauces
3.Beurre Rouge Sauces

13. List the production steps for a Jus.

Production steps for Jus

Season the meat and place in trivet.Rotate while toasting every 15-20 minutes.Add the mirepoix about 1/2
hour before finishing.Remove the meat and rest.Lessen the roasting juices until they form a layer in the
pan.Degrease then release the remains using the cold stock.Simmer about 1 hour to intensify the
flavor .Thicken with arrowroot when desired.Strain and label with time and date,

Ebook Page 64

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.Robert Sauce Diced Onion,Wine and vinegar reduction,Mustard,Demi
glace,Seasoning,Sugar,Butter

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 2.Provence Sauce Sauted tomato seasoned with salt and
pepper,sugar,garlic,and parsley

2. Pepper Sauce Mirepoix,Marinade and vinegar,demi glace

Ebook Page 67
15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

1.Mornay Sauce Bechamel Sauce,cheese,egg yolk

2.Brantome sauce Bechamel sauce,white wine,oyster fond,mounted with

cray fish,cayenne pepper ,chopper truffles

3.Caper Sauce Bechamel sauce,capers

16. What is the production method for a Velouté?

Production steps for sauce Velouté

Make a blond roux.Let it cool.Add boiling stock gradually. Place buttered cartouche on top and cook on the
stove or in oven at 150c.Cooke for 30-60 minutes.

Ebook Page73

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.Dulgere Sauce
2.Bercy Sauce
3.Good wife sauce
2.Chicken 1.Supreme Sauce
2.Ivory sauce
3.Aurora Sauce

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3.Veal 1.Herb Sauce
2.German Sauce
3.Mushroom Sauce

Ebook Page 76

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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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