Assessment Tasks and Instructions

Student Name Charanpreet Singh

Student Number RC00000707
Course and Code Certificate lll in Commercial Cookery
Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups

Stream/Cluster
Trainer/Assessor Ashleigh Caddell

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 11/09/2022

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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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.
Once you have completed all questions, check all responses and calculations and attach all recipes and the
workflow-plan to this portfolio

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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: 11 / 09 /2022

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: 11/ 09 / 2022

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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

Consommé pots to cook the stock slowly with a consistent
temperature in order to let the impurities rise to the
top of the stock for easy removal
Cake rack Using a cake rack in front of the spout of the Bratt
pan keeps the bones from falling into the strainer.
Whisks Whisks are useful for the preparation of emulsion
sauces as they allow even fat dispersion and aeration.
Measuring jugs used for portion control
Wooden spoons Can be used for sweating off ingredients.

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 4-8hrs
2. chicken stock 2-4 hrs
3. beef stock 4-8hrs
White stock 1. fish stock 20-30min
2. chicken stock 2-4hrs
3. beef stock 4-8hrs
Miscellaneous stock 1. vegetable stock
2. sweet corn stock
3. miso
Quality signs for stock:
A pronounced flavor of the main ingredient
Be fat-free
Be clear

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

Points of care when preparing stocks

Points of care when preparing stocks :
Always start with cold liquid when filling up the bones in the pot, as this allows the impurities to rise slowly to
the top during cooking and leaches out the flavour.
Remove the impurities and fat from the top by skimming. Removing the fat from the top prevents the stock
and exuding a sour smell when it is stored. Stocks must be cooked slowly as any rapid boiling would cook the
impurities back into the stock and make it cloudy.

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 flavour
8. Strain through a fine sieve and label and 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
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 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.

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.

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 Types of glazes
1. Beef 2. Chicken 3. Fish and prawn
Production steps for a glaze
Glazes are made by reducing a stock to ~10% of its original volume. The flavours of the stock are intensified, and the
reduction means that the gelatine contained in the stock will increase and the finished product will set once cold. All
fat and impurities must be removed during the cooking process.
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.

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 “mount” sauces to give them 1. Pure starches : cornflour, arrowroot, rice flour, potato
additional sheen and flavour. Used in emulsion sauces, flour
to hold the sabayon. Used in butter sauces to bind the
liquids, e.g. reduced stock and cream
2. Egg yolks –used in sabayon and emulsion sauces to 2. Uncooked roux :beurre manie (knead equal amounts
provide stability. Used to provide additional flavor and of flour and butter)
sheen. Used in a liaison with cream to provide extra
flavor and thickening
3. Cheese –used as a thickening and flavor agent such as 3. Uncooked roux :beurre manie (knead equal amounts
in sauce Mornay. Used for glazing of dishes such as of flour and butter)
oysters Mornay and gnocchi.

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 For hot stock: Add whisked egg whites into the boiling stock and whisk thoroughly. Simmer
and the egg white will attract the impurities and float to the top. Strain. For a cold stock:
Add a combination of mince and egg whites, whisk through and bring to the boil to form a
raft.
Stock is bitter Discard any blackened bones or vegetables prior to cooking the stock. Do not use eggplants,
cabbage or old vegetables as they will impart unwanted flavors into the stock
Stock lacks colour Cut a mire-poix, sufficient for stock, and roast to a golden brown stage, add tomato paste
and deglaze multiple times. 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

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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 Vegetable Broth is clear due to the
soup plate protein content in the
meat cooked in the
stock.

Main ingredients may

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

Consommé Served in a Consommé julienne No thickening agent

soup plate used
Vegetable strips
Ingredients are cooked
Consommé brunoise in stock may be clarified
if based on stock from
Vegetable dice
bones

Thickened soup Pumpkin soup Served in a Dollop of crème 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 ingredient are
frypan in butter and a soft the soup is blended
little nutmeg using a mouli or
blender

Chicken veloute Served in a Julienne veg and Crème soups are all
soup plate parsley soups with a veloute
base or have cream as a
major component

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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

Cut the vegetables and mix with the egg white and 9
cold stock or broth.
Mix thoroughly and season. Then add the
aromatics and bring to the boil. 8
Stir every 5-10 minutes while it comes to the boil.
Once it forms the raft, turn the heat down to a
simmer, do not stir again and cook slowly for about 10
2 hours.
Strain through a muslin cloth. Remove any surplus
fat with waxed paper or store overnight and let the
fat solidify for easy removal. Reheat the strained
consommé with the desired garnish and ladle.

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

Classification for sauces Examples

1. Reduction 1. sauces beurre blanc
2. beurre rouge
3. modern demi-glace
2. Roux 1. béchamel
2. velouté
3. classical demi-glace
3. emulsion 1. mayonnaise
2. hollandaise
3. bearnaise
4. miscellaneous 1. tomato
2. peanut
3. apple

13. List the production steps for a Jus.

Production steps for Jus

Steps are :
• Season the meat and place on a trivet.
• Turn every 15-20 minutes while roasting.
• Add the mirepoix approximately 1/2 hour before the finishing time
• Remove the meat and rest,Reduce the roasting juices until they form a layer in the pan
• Degrease then release the sediment using cold stock. Simmer for approximately 1 hour .Strain
through a fine chinois and label with type and date of production

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. Chasseur White wine, demi-glace
2. Traditional mushroom sauce Mushrooms and shallots
3. Diable Aji panca, chipotle and chili peppers
15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

1. Aurora sauce Tomato puree added to a basic béchamel sauce.

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 2. Mornay sauce Béchamel sauce with shredded or grated gruyere
cheese added.

3. Nantua sauce Cream, crayfish butter, and crayfish butter added to

béchamel sauce

16. What is the production method for a Velouté?

Production steps for sauce Velouté

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

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. normande
2. aurore
3. bercy
2.Chicken 1. albufera sauce
2. gravy
3. supreme
3.Veal 1. herb
2. german
3. mushroom

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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

Production steps for sauce mayonnaise
1. Whisk together egg yolks, salt and black pepper into the bowl.
2. Whisking add the oil.
3. Add the lemon juice or white vinegar.
4. Whisking continuously with electronic whisk until thicken or keep in the fridge.
Derivative sauce Ingredients

1. Chantilly sauce Mayonnaise, Tomato sauce, Brandy, Horseradish

2. Green sauce Orange juice, Lemon juice, Worcestershire, sauce,
seasoning

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:
vinegar, peppercorns, egg yolks, clarified butter 12 eggs per litres clarified butter, tarragon salads and
fresh chopped herb

Production Steps: Production Steps:

Step 1. Whisk egg yolks in a glass or steel bowl until Step: In small sauce pan cook white wine vinegar, wine,
frothy. Whisk in lemon juice, cayenne pepper and salt. half of the tarragon and peppercorns over medium -high
heat for 3 to 5 minutes. Strain and set aside.
Step 2. Set bowl over saucepan containing 4 cm
simmering water. Heat, whisking constantly, until egg
mixture turns pale yellow, thickens slightly and volume
increased. Remove from heat. Slowly whisk in melted
butter until sauce is smooth and thickened.
Step 3. serve warm.

Derivative sauce Derivative sauce

1. mousseline sauce 1. foyot sauce
2. noisette sauce 2. paloise sauce
3. mustard sauce 3. medici sauce

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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

Procedures to reconstitute sauces and soups Sauces may be stored in ice cube form, or in 'bricks', using
the same method as for stock and soups. Preparation and packing Prepare stock or bouillon from meat,
poultry, bones and/or vegetables. Strain, cool and remove fat. To save freezer space, concentrate until
liquid is reduced by half.
a. Keep in mind the 2 and 4-hour rule and cool soups and sauces quickly.
b. Clearly label and date your items for storage, covered and in in small batches.
c. Never use your fingers to taste soups and sauces as this causes contamination.

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. Béchamel

2. Chicken and fish veloute

3. Hollandaise and béarnaise

Suggested methods to enhance flavour and presentation of convenience products

1. Many fast food stores will use instant gravy for quick service.

2. Clubs also often use instant sauces for their cheaper menu offerings

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:

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

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kill/reduce the amount of bacteria.

Requirements at the end of service service

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

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