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SITHCCC007 Assessment 1 - Portfolio
SITHCCC007 Assessment 1 - Portfolio
Stream/Cluster
Trainer/Assessor Ashleigh Caddell
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
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.
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:
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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
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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.
2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list
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3. What are the points of care which must be applied when preparing stocks?
4. List the production steps for each of the following types of stock:
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.
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).
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.
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.
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.
14. List 3 derivative sauces which can be produced from sauce Demi-glace with their main ingredients.
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2. Mornay sauce Béchamel sauce with shredded or grated gruyere
cheese added.
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.
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.
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20. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the correct
consistency and flavour?
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. 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:
Requirements
Food safety Aspects
In addition to storing leftovers and offcuts correctly,
it is also important to maintain your work area. Hygiene is crucial, so make sure you keep the work areas
Throughout your shift you should do regular "tidy very clean and tidy. Keep utensils separate from each
up" procedures as you move between tasks other and makes sure you do not cross-contaminate your
items.
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kill/reduce the amount of bacteria.
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