SITHCCC029-Learner-Guide-V1 0 PDF v1 0

SITHCCC029
Prepare stocks, sauces, and

soups
Learner Guide
Contextualised and customised by MIA

RTO: 40813
Page |1
Table of Contents
Unit of Competency .......................................................................................................................... 5

Application ........................................................................................................................................... 5
Performance Criteria............................................................................................................................ 6
Foundation Skills .................................................................................................................................. 8
Assessment Requirements ................................................................................................................... 9
1. Select ingredients ........................................................................................................................ 16
1.1 – Confirm food production requirements from standard recipes ................................................... 17
Confirming food production requirements ....................................................................................... 17
Food preparation lists ........................................................................................................................ 19
Activity 1A .......................................................................................................................................... 20
1.2 – Calculate ingredient amounts according to requirements ........................................................... 21
Calculating ingredient amounts ......................................................................................................... 21
Scaling ................................................................................................................................................ 22
Reasonable rounding ......................................................................................................................... 24
Activity 1B .......................................................................................................................................... 26
1.3 – Identify and select ingredients for stocks, sauces, and soups from stores according to recipe,
quality, freshness, and stock rotation requirements ............................................................................. 27
Identifying and selecting ingredients from stores ............................................................................. 27
Dos and don'ts when selecting ingredients ....................................................................................... 28
Stock date codes and stock rotation .................................................................................................. 29
Activity 1C .......................................................................................................................................... 32
1.4 – Check perishable supplies for spoilage or contamination prior to preparation ........................... 33
Checking perishable supplies for spoilage or contamination ............................................................ 33
Activity 1D .......................................................................................................................................... 36
2. Select, prepare, and use equipment ............................................................................................. 37
2.1 – Select type and size of equipment suitable to requirements ....................................................... 38
Selecting types and sizes of equipment ............................................................................................. 38
Uses and functions ............................................................................................................................. 44
Activity 2A .......................................................................................................................................... 46
2.2 – Safely assemble and ensure cleanliness of equipment before use .............................................. 47
Safe assembly of equipment .............................................................................................................. 47
Equipment cleanliness ....................................................................................................................... 48
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Activity 2B .......................................................................................................................................... 51
2.3 – Use equipment safely and hygienically according to manufacturer instructions......................... 52
Using equipment safely and hygienically according to manufacturer instructions........................... 52
Activity 2C .......................................................................................................................................... 54
3. Portion and prepare ingredients .................................................................................................. 55
3.1 – Sort and assemble ingredients according to food production sequencing .................................. 56
Sorting and assembling ingredients ................................................................................................... 56
Mise en place ..................................................................................................................................... 56
Sequencing ......................................................................................................................................... 57
Activity 3A .......................................................................................................................................... 59
3.2 – Weigh and measure ingredients according to recipe ................................................................... 60
Weighing and measuring ingredients according to the recipe .......................................................... 60
Scales.................................................................................................................................................. 61
Measuring jugs ................................................................................................................................... 63
Measuring spoons .............................................................................................................................. 64
Conversion ......................................................................................................................................... 65
Portions .............................................................................................................................................. 66
Activity 3B .......................................................................................................................................... 67
3.3 – Clean and cut ingredients as required using basic culinary cuts according to culinary standards 68
Cleaning and cutting ingredients as required .................................................................................... 68
Basic culinary cuts .............................................................................................................................. 69
Activity 3C .......................................................................................................................................... 73
3.4 – Minimise waste to maximise profitability of food items prepared .............................................. 74
Minimising waste to maximise profitability....................................................................................... 74
Waste from the kitchen ..................................................................................................................... 75
Waste from the menu ........................................................................................................................ 76
Activity 3D .......................................................................................................................................... 77
4. Prepare stocks, sauces, and soups ............................................................................................... 78
4.1 – Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups 79
Selecting and using cooking methods according to recipes .............................................................. 79
Stocks ................................................................................................................................................. 79
Sauces ................................................................................................................................................ 82
Soups .................................................................................................................................................. 85
Activity 4A .......................................................................................................................................... 90
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4.2 – Use flavouring agents according to standard recipes ................................................................... 91

Using flavouring agents...................................................................................................................... 91
Activity 4B .......................................................................................................................................... 93
4.3 – Use clarifying techniques according to standard recipes ............................................................. 94
Clarifying agents................................................................................................................................. 94
Activity 4C .......................................................................................................................................... 98
4.4 – Use thickening agents and convenience products according to standard recipes ....................... 99
Using thickening agents and convenience products.......................................................................... 99
Convenience products ..................................................................................................................... 100
Activity 4D ........................................................................................................................................ 103
4.5 – Make derivations from basic sauces, both hot and cold where required .................................. 104
Using basic sauces as a base for more elaborate dishes ................................................................. 104
Activity 4E......................................................................................................................................... 109
4.6 – Make food quality adjustments within scope of responsibility .................................................. 110
Making food quality adjustments .................................................................................................... 110
Scope of responsibility ..................................................................................................................... 112
Activity 4F......................................................................................................................................... 114
5. Present and store stocks, sauces, and soups............................................................................... 115
5.1 – Reconstitute or re-thermalise stocks, sauces and soups to required consistencies ............. 116
Reconstituting or re-heating stocks, sauces, and soups .................................................................. 116
Activity 5A ........................................................................................................................................ 119
5.2 – Present soups and sauces attractively on appropriate service-ware, using garnishes according to
standard recipes................................................................................................................................... 120
Presenting soups and sauces attractively ........................................................................................ 120
Garnishes ......................................................................................................................................... 122
Activity 5B ........................................................................................................................................ 124
5.3 – Visually evaluate dish and adjust presentation .......................................................................... 125
Visually evaluating dishes and adjusting the presentation.............................................................. 125
Plating food ...................................................................................................................................... 126
Evaluating presentation ................................................................................................................... 127
Adjusting presentation..................................................................................................................... 128
Activity 5C ........................................................................................................................................ 130
5.4 – Store prepared food items in appropriate environmental conditions ....................................... 131
Storing prepared food in appropriate environmental conditions ................................................... 131
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Monitoring temperature.................................................................................................................. 132

Activity 5D ........................................................................................................................................ 135
5.5 – Clean work area and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost reduction initiatives ................ 136
Cleaning work areas ......................................................................................................................... 136
Disposing of or storing surplus and reusable food .......................................................................... 137
Activity 5E......................................................................................................................................... 139
Summative Assessments...................................................................................................................... 140
References ........................................................................................................................................... 141
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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks,
sauces and soups following standard recipes. It requires the ability to select and prepare ingredients,
and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory
legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Unit Mapping Information
Supersedes and is equivalent to SITHCCC007 Prepare stocks, sauces and soups.
Pre-requisite Unit
SITXFSA005
Use hygienic practices for food safety
Unit Sector
Hospitality
Page |6
Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Select ingredients 1.1 Confirm food production requirements from standard

recipes
1.2 Calculate ingredient amounts according to requirements
1.3 Identify and select ingredients for stocks, sauces and soups
from stores according to recipe, quality, freshness and stock
rotation requirements
1.4 Check perishable supplies for spoilage or contamination

prior to preparation
2. Select, prepare, and 2.1 Select type and size of equipment suitable to requirements
use equipment
2.2 Safely assemble and ensure cleanliness of equipment before
use
2.3 Use equipment safely and hygienically according to

manufacturer instructions
3. Portion and prepare 3.1 Sort and assemble ingredients according to food production
ingredients sequencing
3.2 Weigh and measure ingredients according to recipe
3.3 Clean and cut ingredients as required using basic culinary

cuts according to culinary standards
3.4 Minimise waste to maximise profitability of food items

prepared
4. Prepare stocks, sauces 4.1 Follow standard recipes, select and use cookery methods to
and soups prepare stocks, sauces and soups
4.2 Use flavouring agents according to standard recipes
4.3 Use clarifying techniques according to standard recipes
4.4 Use thickening agents and convenience products according

to standard recipes
4.5 Make derivations from basic sauces, both hot and cold
where required
4.6 Make food quality adjustments within scope of responsibility

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Element Performance Criteria

Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
5. Present and store 5.1 Reconstitute or re-thermalise stocks, sauces and soups to
stocks, sauces and required consistencies
soups
5.2 Present soups and sauces attractively on appropriate service-
ware, using garnishes according to standard recipes
5.3 Visually evaluate dish and adjust presentation
5.4 Store prepared food items in appropriate environmental

conditions
5.5 Clean work area and dispose of or store surplus and reusable
by-products according to organisational procedures,
environmental considerations, and cost reduction initiatives
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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
➢ Reading skills to:
o locate information in food preparation lists and standard recipes to determine

food preparation requirements
o locate and read date codes and rotation labels on food products.
➢ Numeracy skills to:
o calculate the number of portions
o determine cooking times and temperatures.
➢ Problem-solving skills to:
o evaluate quality of ingredients and finished dishes and make adjustments to

ensure a quality product
o adjust taste, texture and appearance of food products according to identified

deficiencies.
➢ Planning and organising skills to:
o efficiently sequence the stages of food preparation and production.
➢ Self-management skills to:
o manage own speed, timing and productivity.

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Follow standard recipes to prepare each of the following stocks:
o brown beef stock
o brown chicken stock
o white chicken stock
o fish stock
o vegetable stock
➢ Prepare the above five stocks for use in different recipes:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling
and storing different food types
➢ Follow standard recipes to prepare each of the following sauces at least once:
o béchamel sauce:
▪ mornay
o stock reduction sauce:
▪ demi-glace
▪ jus
o Hollandaise sauce
o Bearnaise sauce
o cream reduction sauce:
▪ pepper
▪ mushroom
o sauce tomate
o beurre Blanc
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o velouté:
▪ chicken
▪ fish
o coulis
o mayonnaise
➢ Follow standard recipes to prepare each of the following soups at least once:
o consommé
o broth
o purée
o cream
o bisque
o chilled soup
➢ Prepare the above sauces and soups:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling
and storing different food types
o responding to at least one special customer request.
Knowledge Evidence
➢ 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 date codes and rotation labels for stock
➢ Characteristics of sauces and soups listed in the performance evidence:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched

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o freshness and other quality indicators
o preparation methods and techniques
o production and cooking durations
o service style
o taste
o texture
➢ Characteristics of stocks listed in the performance evidence:
o classical and contemporary variations
o recipes in which they are used
o quality indicators of stock:
▪ clear
▪ fat-free
▪ smell
▪ taste
o preparation methods and techniques
o production and cooking duration
➢ Derivatives of base stocks and sauces
➢ Clarifying techniques for stocks, sauces and soups, including:
o use of egg white
➢ 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.
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Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
➢ An industry workplace; or
➢ A simulated industry environment, such as an industry-realistic training kitchen

servicing customers.
Assessment must ensure access to:
➢ Fixtures and large equipment:
o commercial:
▪ blender
▪ food processor
o commercial grade work benches (1.5 m per person)
o commercial oven and trays (one per two persons):
o commercial refrigeration facilities:
▪ cool room or fridge
▪ freezer
o designated storage areas for dry goods and perishables
o sink
o gas, electric or induction stove top (two burners per person)
o storage facilities:
▪ shelving
▪ trays
➢ Small equipment:
o containers for hot and cold food
o cutting boards
o grater
o knife sharpening equipment:
▪ sharpening steel
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▪ sharpening stone
o knives:
▪ chef's knife
▪ utility knife
o measures:
▪ measuring jugs
▪ measuring spoons
▪ portion control scoops
o mouli
o muslin cloths
o pots and pans:
▪ fry pans
▪ stainless steel stock pots
o scales
o scoops, skimmers and spiders
o stainless steel bowls
o service-ware:
▪ crockery
▪ cutlery and serving utensils
o small utensils:
▪ sieve
▪ peelers, corers and slicers
▪ scraper
▪ spatula
▪ strainers and chinois
▪ tongs and serving utensils
▪ whisk
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o spoons and ladles
o thermometer
➢ Food safe gloves
➢ Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and soap for hand washing
o sponges, brushes and scourers
o tea towels
➢ Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering,

monitoring and maintaining stock
o food safety plans
o guidelines relating to food disposal, storage and presentation requirements
o mise en place lists and standard recipes
o safety data sheets (SDS) for cleaning agents and chemicals
➢ Diverse and comprehensive range of perishable food supplies for producing stocks,
sauces and soups specified in the performance evidence.
Assessors must satisfy the Standards for Registered Training Organisations' requirements for assessors
and:
➢ Have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate

III or IV in Catering Operations, or their successors; or
➢ Hold a trade certificate as a cook or chef or equivalent;

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and
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume implementation guides are found in VETNet -

https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
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1. Select ingredients
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients for stocks, sauces, and soups from stores according to recipe,
quality, freshness and stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.

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1.1 – Confirm food production requirements from standard recipes

By the end of this chapter, the learner should be able to:
➢ Discuss how to confirm food production requirements from standard recipes.
Confirming food production requirements

Upon entering the kitchen, you first should ensure that everything is clean, safe and in good working
order. The first step you should take when trying to understand food production requirements is to
study recipes or food preparation lists. Recipes will often state the exact ingredients needed, the time
needed to prepare and cook, and a host of other useful information.
Recipes will tell you:

➢ What ingredients you need
➢ The quantities of ingredients you need
➢ How to prepare ingredients
➢ About equipment needed
➢ About techniques required
➢ How to mix ingredients
➢ How long cooking will take.

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Deadlines
It is important to find out when dishes need to be ready for, so that you know when to start preparing
fruit, vegetable, and farinaceous ingredients. Customers and guests will expect a timely service, so your
time management skills will be required regularly.
For example, if you are preparing food for a wedding reception, you will need to find out time when
guests arrive. If they arrive at 3, for example, you may need to start preparation in the morning,
depending on how many guests are expected and how much food is required.
Portion sizes
You will need to know how big portion sizes should be for the recipe you are preparing. This will affect
how many ingredients you need and how long you require to prepare and cook them.
Portion sizes will be dependent on:

➢ The type of foods you are working with
➢ The occasion or situation
➢ Your organisation and its standard portion sizes
➢ The customers’ orders.
Customer requests
Another point that will affect food production requirements is customer requests and needs. You will
regularly receive individual customer requests, which may be based on individual preferences, or
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specialised dietary requirement, such as allergies. For example, you may have to offer an option which
is gluten free for any coeliac customers/guests.
Food preparation lists

Next, you need to check all food preparation lists to clarify what you have to do, which ingredients and
foods you need to prepare and in which quantities. These lists will have been derived from standard
recipes and should contain details of what to do and when to do it.
Food preparation lists help to improve organisation and efficiency in the kitchen, while recipes provide
specific instructions for the preparation of ingredients and foods. They are important because when
chefs know what they have to do at all times, they are much more likely to be prepared for service. They
also help chefs to react more effectively to unforeseen events, deal with problems with more
confidence and complete tasks using their own initiative.
Photo sources:
Two Men Preparing Food Free Stock Photo (pexels,com)
Chef Cooking in the Kitchen Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 1A
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1.2 – Calculate ingredient amounts according to requirements

➢ List reasons why they may have to calculate ingredient amounts
➢ Explain the two-fold process for scaling a recipe for non-multiple servings.
Calculating ingredient amounts

Basic math skills are essential in the kitchen. There will frequently be occasions while preparing or
cooking food when you'll have to calculate or adjust ingredient amounts. For instance, there might not
be a recipe to hand for the food you have to prepare, or your recipe might be incomplete or insufficient
for the required number of dishes. In any case, you must be prepared to adapt and work things out for
yourself.
You may need to:

➢ Make a smaller batch
➢ Make a larger batch
➢ Convert from metric to imperial measures or vice versa
➢ Amend an ingredient to meet dietary requirements.

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Scaling
Scaling is the technique of adjusting ingredient amounts in order to cater for more or fewer people than
the recipe serves.
In general, scaling ingredients in a recipe up or down is fairly simple. For example, you may need to
double, treble, or halve the amounts simply. However, the scaling of ingredients will become more
complex if the number of people the recipe serves and the number of people you need to serve is not
multiple.
Luckily, although this type of scaling may be more taxing, there is a calculation method for adjusting
ingredient amounts to meet requirements, no matter what ingredient quantities the recipe calls for.
To scale a recipe for non-multiple servings:

➢ Divide each ingredient amount by the number of people the original standardised
recipe serves and write down what the 'per person' measure is
➢ Multiply the 'per person' measure for each ingredient by the number of people you
need to serve.
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This standardised recipe serves four. But service requirements may call for 15 portions; the recipe must
be adjusted accordingly.
Step 1: divide each ingredient quantity to establish the 'per person' amount
In this example, each ingredient amount must be divided by 4 as this is the number of people the recipe
serves. This is straightforward when dividing amounts (such as 100g), but you will need to work in
fractions or decimals when dividing whole batches (such as chilli).
500g mixed seafood ÷ 4 = 125g mixed seafood
1kg mixed shellfish ÷ 4 = 250g mixed shellfish
400g fresh linguine ÷ 4 = 100g fresh linguine
25g butter ÷ 4 = 6.25g butter
2 cloves of garlic ÷ 4 = ½ clove of garlic
1 red chilli ÷ 4 = ¼ of a chilli
200ml of dry white wine ÷ 4 = 50ml dry white wine.

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Step 2: multiply the 'per person' quantities by the number of servings required
To adjust the recipe correctly, the values calculated in step 1 must be multiplied by the number of
portions/people to be served, which in this example is 15.
125g mixed seafood × 15 = 1,875g mixed seafood
250g mixed shellfish × 15 = 3,750g mixed shellfish
100g fresh linguine × 15 = 1,500g fresh linguine
6.25g butter x 15 = 93.75g butter (this would be rounded to the nearest gramme, which would be 94g)
½ clove of garlic × 15 = 7.5 cloves of garlic
¼ red chilli × 15 = 3 ¾ red chillies
50ml dry white wine × 15 = 750ml dry white wine.
Reasonable rounding
As with the above example, some values end up in decimal or fractional amounts. As kitchen measuring
equipment is usually not precise enough to accurately measure a tenth of a gramme, it is sometimes
necessary to round to the nearest whole gramme or item.
For instance, you may decide to use 4 whole chillies rather than 3 ¾ stipulated in the scaled recipe. If
you are required to round, it should be to a reasonably near amount and should be confirmed with the
head chef if you are unsure.
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Photo sources:
Chef Preparing Dumplings on a Bamboo Steamer Free Stock Photo (pexels,com)
Chef Preparing Vegetable Dish on Tree Slab Free Stock Photo (pexels,com)
Close-up of Fruit Salad in Plate Free Stock Photo (pexels,com)
Bowl of Shrimp Soup on Brown Wooden Surface Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 1B
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1.3 – Identify and select ingredients for stocks, sauces, and soups from stores
according to recipe, quality, freshness, and stock rotation requirements
➢ Briefly explain the meaning of stock rotation and summarise how stock rotation
methods are utilised in their own establishment or environment known to them
➢ Provide a brief explanation of the different types of date labels on food packaging and
describe how to use the information to identify and select products for quality and
freshness
➢ Explain how to ensure the products selected from stores are suitable for the recipe
➢ Explain how to determine products are fresh and of good quality when selecting them
from stores.
Identifying and selecting ingredients from stores

As a junior-level chef, you are unlikely to be asked to identify, select and order ingredients before you
have had the necessary training, but – given the collaborative nature of kitchen work – it helps to have a
basic knowledge of the process just in case the responsibility falls to you.
It should go without saying that when you choose the ingredients for stocks, sauces and soups, you only
select ingredients that are necessary for the recipe, that are of high-quality and that suit stock rotation
requirements.
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This means selecting:

➢ Fresh vegetables
➢ Fresh herbs and seasoning
➢ Fresh meat, e.g., beef, pork, chicken, lamb, veal
➢ Fresh fish.
Dos and don'ts when selecting ingredients

Remember several 'dos and don'ts' when identifying and selecting ingredients.
Do:
➢ Consider using whole peppercorns and bay leaves, as these are relatively easy to
separate from the rest of the mixture
➢ Use vegetables that are a day or several days old – as long as they are in good condition
➢ Choose low-salt versions of your ingredients.
Don't:
➢ Use cabbage family vegetables in stocks, e.g. turnips, rutabagas, Brussel sprouts,
broccoli, cauliflower, etc.
➢ Use powdered herbs, ground black pepper or artichoke trimmings.

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Whatever ingredients you choose, try to strike a balance between quality and taste. After all, selecting
the most expensive ingredients in your stores for simple stocks and sauces would be inefficient when –
with a little creativity – you can achieve the same quality for less money.
Quality and freshness

Ingredients in storage should always be used within their expected lifespan, choosing items within their
'best-before' or 'use-by' dates and ensuring that items have not perished. This means checking that
ingredients look and smell as they should, and that degradation has not occurred. For example, this
could show as a change of colour, change in texture, or an obvious perishing of fresh ingredients. This is
why kitchens must use a system to select ingredients in order to prevent waste and spoiling of
ingredients. Most commercial kitchens will adopt a stock rotation system, whereby ingredients are
regularly checked and kept in the correct order for using.
Stock date codes and stock rotation

A system to check best-before and use-by dates must be in place so that ingredients that will perish first
are used up before this date. Using supplies in order will ensure that ingredients are not left longer on
the shelf than they should be. You may need to rotate stock on shelves to bring forward items that must
be used first; dates on ingredients that have them should be checked before they are used. It is
important to note that ingredients must be stored in the correct containers and environmental
conditions; wrappings should be fastened, and items placed in a safe position after use.
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Date labelling on ingredients must provide a 'best-before' or 'use-by' date. If a best-before date, you
may use this after the date shown, but the quality will begin to diminish; therefore, supplies should be
used before the date expires. A use-by date must never be ignored; products with this type of date may
be harmful if consumed after the date has passed. When ingredients must be used within three months,
the date will be shown as the day and month; for products over a three-month shelf-life, this is given as
a month and year.
Your organisation may use stock rotation labels; this system helps busy kitchens easily identify the
freshest ingredients that are soon to expire. Labelling is placed on containers and ingredients with a
specific date or indicator for when products must be used by.
Stock rotation labels include:

➢ Coloured labels that provide easy colour-coded recognition
➢ Day-of-the-week labels
➢ Shelf-life labels
➢ Use first labels.
Stock labels may include information such as ingredient batch codes, best-before dates, use-by dates,
freeze-by dates and storage instructions (such as store below 5 degrees Celsius). These help to maintain
ingredients in storage and show others that you are actively monitoring stock storage and usage.
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Photo sources:
Radish And Carrots Free Stock Photo (pexels,com)
Sliced Eggplants on Wooden Chopping Board Free Stock Photo (pexels,com)
Slices of Cabbage on a Wooden Chopping Board Free Stock Photo (pexels,com)
Woman choosing frozen product in supermarket Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 1C
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1.4 – Check perishable supplies for spoilage or contamination prior to

preparation
➢ Briefly explain the process of spoilage and refer to factors which may influence the
process
➢ Briefly explain what is meant by contamination and say what to do to prevent

contamination of perishable supplies
➢ Explain when to check perishable supplies for spoilage and contamination and
summarise the method to perform the checks
➢ List the steps they can take to prevent spoilage and contamination of perishable
supplies.
Checking perishable supplies for spoilage or contamination

Spoilage can be defined as the process by which food supplies deteriorate to the point where they are
no longer safe or suitable for human consumption or use. The speed of this process depends on several
factors, including the properties of the food itself, the method of storage, contamination by other
products and exposure to certain conditions.
When supplies spoil or suffer from contamination, so too will your profit margins. You will lose valuable
stocks and supplies and have to expend time and resources disposing of them and ordering
replacements. It may also sabotage your other plans for certain meals and recipes from your menu.
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Having discovered that certain supplies have spoiled, you may have to re-think your menu and make
last-minute orders or corrections, which ultimately could lead to customer satisfaction.
Therefore, it is vital to regularly check all perishable supplies for spoilage and contamination before
preparing food.
Specifically, you should:

➢ Inspect supplies upon delivery
➢ Maintain the quality of supplies by managing conditions of storage
➢ Set temperature alarms
➢ Pay close attention to the shelf life of your supplies.
Inspect supplies upon delivery

When the delivery man/woman arrives with the supplies for your kitchen, make sure you check a
sample of the goods for quality. Assess all product packaging for signs of damage, swelling, discolouring
and other indicators of mishandling.
Given the difficulty of assessing supplies purely through visual means, it is important to review the
transport temperature records so that you know whether the food was kept at the right temperature
during delivery. Many delivery companies now use temperature recording devices in their lorries and
vans to help kitchen staff assess whether supplies were stored in the correct conditions
Maintain the quality of supplies by managing conditions of storage

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Maintaining the quality of supplies in storage is simply a case of devising an effective system for
managing storage conditions. This means installing specific technologies (such as thermostats),
establishing procedures for checking and reviewing conditions and ensuring that all staff members stick
to these procedures.
Set temperature alarms

Temperature alarms are exactly what they sound like; systems for alerting staff when the storage
temperatures fall too low or climb too high. They are cheap, easy-to-use and effective, so make the
most of them.
You should also consider using temperature-monitoring systems, which record storage temperatures
and allow you to review the fluctuations in temperature over a given period.
Pay close attention to the shelf life of your supplies

One of the most effective methods of minimising spoilage and contamination is to pay close attention
to the shelf life of your supplies. This is mostly about controlling the flow of stocks and supplies, keeping
an eye on what is about to expire and what isn't, and then considering such factors when writing and
tweaking menus.
Photo sources:
Person Holding a Sliced Avocado Free Stock Photo (pexels,com)
Hands of a Person Slicing Green Vegetable on Stainless Steel Bowl Free Stock Photo (pexels,com)
Vegetable Soup with Meat in Stainless Steel Bowl Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 1D
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2. Select, prepare, and use equipment

2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.

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2.1 – Select type and size of equipment suitable to requirements

➢ Produce an equipment list for a standard recipe to demonstrate understanding of
equipment requirements, suitability, size, and type.
Selecting types and sizes of equipment

Selecting the appropriate equipment to undertake your duties is vital to achieving the kitchen's success
and meeting personal and team objectives. You are likelier to produce high-quality work and satisfy
your customers' needs with the correct tools and equipment.
Equipment includes (but is not limited to):

➢ Fixtures and large equipment:
o commercial:
▪ blenders and food mills
▪ food processor
▪ planetary mixer
o commercial grade work benches
o commercial ovens and trays:

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o commercial refrigeration facilities:
▪ cool room and/or fridge
▪ freezer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops
o microwave
o salamander or anther form of griller
o storage facilities:
▪ shelving
▪ trays
➢ Small equipment:
o containers for hot and cold food
o cutting boards
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o food handler gloves
o graters
o knife sharpening equipment
o sharpening steels and stones
o knives:
▪ carving knives
▪ utility knives
o measurers:
▪ metric calibrated measuring jugs
▪ measuring spoons
▪ portion control scoops
o mouli
o oven mitts
o pots and pans:

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▪ fry pans
▪ stainless steel stock pots (large and small)
o scales
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware:
▪ platters, dishes, and bowls
▪ cutlery and serving utensils
o small utensils:
▪ flour and drum sieves
▪ peelers, corers and slicers
▪ scrapers
▪ spatulas
▪ strainers and chinois
▪ tongs and serving utensils

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▪ whisks:
• fine stainless steel wire
• coarse stainless steel wire
o spoons:
▪ large plain and slotted metal spoons
▪ ladles in a variety of sizes
▪ serving spoons
▪ wooden spoons
o thermometers.
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The type and size of equipment you use will depend on various factors, including the size of the kitchen
area, the tasks you need to complete, the time you have to complete, and your level and experience in
operating specific items of equipment.
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Uses and functions

The table below details the most commonly used equipment for preparing stocks, soups and stews,
along with essential functions and features where appropriate.
Product Equipment Essential functions and features
Stocks Stock pot Wide with flat bottom helps the proper circulation
of air – convection
Stove top
A wide top helps with skimming the surface – taller
Strainer
and narrower pots limit evaporation
Straining materials
Lid to retain heat
Scales
Aluminium to prevent erosions due to salt and acid
Oven content
Roasting pans Stove top – allows temperature control
Ladles Strainer/ straining material allows the passing of
Skimmers the stock to prevent particles from being present in
the finished product
Cooling ice paddles
Scales are necessary y for measuring the correct
ingredient quantities
Ovens and roasting pans will be frequently utilised
in the roasting of meats and bones and vegetables
to form the basis of some stocks
Ladles are necessary for transferring liquids in
larger amounts
Skimmers are essential for skimming froth and
other debris from the top of stocks to help the
clarification process
Ice paddles help to cool the stocks quickly and
evenly, from inside to outside the liquid, to allow
for prompt and safe storage
Sauces Curved saucepans Correct saucepans help the cook to cover the
bottom of the pan when stirring, helping prevent
Chinois
catching and scorching and helping to stir the sauce
Immersion blender effectively properly and fully
Flat whisks Conical strainers help to create a smooth sauce
Wooden spoons when passed through – it has double mesh
Immersion blenders can be placed directly into the
sauce for blending, pureeing, and smoothing
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Product Equipment Essential functions and features
A flat whisk helps prevent air compared to a bubble

whisk which is often necessary when creating
sauces
A variety of wooden spoons will be required for
stirring and don't transfer heat or damage pans
Soups Soup kettles Soup kettles can be used to warm and re-
thermalise soups and heat to a safe temperature in
Stock pot
under 90 minutes and can be controlled
Stove top thermostatically of infinitely.
Strainer Soup pots need to be wide with a flat bottom – this
Immersion blender helps the proper circulation of air – convection. The
wide top helps skim the surface – taller and
Ladle narrower pots limit evaporation and a tight fitting
lid helps retain heat.
Aluminium to prevent erosions due to salt and acid
content.
Stove top – allows temperature control.
Strainer/ straining material allows the passing of
the stock to prevent particles from being present in
the finished product.
Immersion blenders can be placed directly into the
sauce for blending, pureeing, and smoothing
Ladles are necessary for transferring liquids in
larger amounts.
Photo sources:
Stainless Steel Cooking Pot on Stove Free Stock Photo (pexels,com)
Photo Of Person Holding Bottle Free Stock Photo (pexels,com)
Chef Making Dessert Free Stock Photo (pexels,com)
Person Holding Yellow Plastic Bottle Free Stock Photo (pexels,com)
Man Cooking Food Free Stock Photo (pexels,com)
Bread Pieces with Broth in Steel Pots Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 2A
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2.2 – Safely assemble and ensure cleanliness of equipment before use

➢ Briefly explain how to ensure safe assembly of equipment prior to use and why this
important
➢ Provide one example of equipment that requires extra precautions with when
assembling and provide a reason why this equipment requires extra caution
➢ Explain the importance of ensuring all equipment is clean prior to its use, and how to
would ensure cleanliness.
Safe assembly of equipment

As in all industries, safe equipment assembly is vital in the kitchen. With machines, tools and gadgets for
cutting, chopping and cooking, there are infinite ways for things to go wrong. So you should be extra
careful when assembling equipment to stick to manufacturer instructions and observe all organisational
health and safety procedures.
To ensure safe assembly and practice of equipment:

➢ Never assemble electrical equipment when it is plugged in
➢ Routinely check cords for fraying and loose parts
➢ If equipment is faulty, ensure it is clearly labelled as such and inform all relevant
members of staff
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➢ Turn off any equipment when not in use and avoid using extension cables to plug in
cooking appliances
➢ Never use any equipment until you have been trained in its safe use.
Equipment cleanliness
Using clean equipment ensures that the food you prepare, and produce will be safe to eat. Cleaning
equipment also protects the longevity of the appliance in question.
You should always check the cleanliness of equipment before use, as it is impossible to know for sure
whether the last user cleaned it thoroughly after they finished their task.
Food standards code 3.2.3

Food standards Code 3.2.3 Food Premises and Equipment (2001) stipulates that equipment must be
kept clean and free from infestation. It also states that kitchens should have a double or triple sink for
sanitising purposes.
Clean-in-place equipment should either have a self-drain system or have the ability to be drained
effectively so that cleaning and sanitising solutions can be removed from the equipment and not
contaminate any food. Any in-place equipment must be constructed so that all parts and components
can be cleaned and sanitised thoroughly.
The Food standards code 3.2.3 also provides an overview of factors that make the equipment much
easier to clean.
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These include:
➢ Smooth surfaces which have curved edges and no open seams
➢ No embossing or coarse surfaces where dirt can easily build up
➢ Nozzles and taps that can be taken apart with ease
➢ Dismantling procedures for cleaning that require no specialist tools or excessive force
➢ Easy-to-reach-and-remove duct panels
➢ Grease filters that can be detached
➢ Adequate space between the wall and mounting shelves to prevent food from
becoming trapped
➢ Detachable safety shields
➢ Wheels or castors are fixed to equipment so it can be moved easily to enable effective
cleaning and sanitation around all sides, as well as the surfaces behind and underneath
➢ Wires, pipes and hosing that can be disconnected (or disconnected long enough so that
equipment can be moved) to enable cleaning and sanitisation.
Just like when assembling equipment, you should always clean equipment according to manufacturer
instructions and your workplace's health and safety policies and procedures.
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Photo sources:
Woman in White Apron Holding White Ceramic Plate Free Stock Photo (pexels,com)
Man in Blue Dress Shirt Holding a Yellow Textile Free Stock Photo (pexels,com)
Photo of Vegetables Beside Gray Electric Kettle Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 2B
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2.3 – Use equipment safely and hygienically according to manufacturer

instructions
➢ Explain why it is important to use all equipment safely, hygienically, and according to
manufacturer instructions
➢ List three information sources to consult if there is no instruction manual available with
a certain piece of equipment.
Using equipment safely and hygienically according to manufacturer instructions

Kitchens are full of hazards, and the safety risk is high. From pan fires and burns to drips and slips to the
spread of germs, there is no end to the number of accidents and injuries that can occur in the kitchen.
For this reason, it is vital that you use all equipment safely, hygienically and according to manufacturer
instructions. Failure to do so could result in a serious injury or illness to you, your colleagues and/or
your customers.
Before using a specific item of equipment, make sure you understand:

➢ The intended use of the equipment
➢ How to install the equipment
➢ How to operate the equipment safely and hygienically
➢ How to maintain and clean the equipment.

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To understand these points of information, you will have to read and understand the manufacturer's
instruction manual. Every item of equipment – unless it has been bought second-hand – should come
with a list of instructions for safe, hygienic and effective use.
If there is no instruction manual available, or if the instruction manual is unclear, you should consult:
➢ The manufacturers' troubleshooting hotline
➢ Troubleshooting websites, including forums, blogs, podcasts and videos
➢ Technicians
➢ WHS (work health and safety) officers.
Whatever the circumstances, do not proceed to use any items of equipment unless you know how to do
so safely and hygienically. This is the quickest way to cause an accident, and you will be risking your
health and well-being and that of your colleagues and customers.
Photo sources:
Person Cooking on Stainless Steel Cooking Pot Free Stock Photo (pexels,com)
A Woman in an Apron Holding a Journal in a Kitchen Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 2C
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3. Portion and prepare ingredients

3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients according to recipe.
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
3.4. Minimise waste to maximise profitability of food items prepared.

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3.1 – Sort and assemble ingredients according to food production sequencing

➢ Discuss the importance of sorting and assembling ingredients according to food
productions sequencing.
Sorting and assembling ingredients

Before you begin to cook, it is vital that you sort and assemble all ingredients and ensure that you have
all the items that you need to complete the recipe successfully.
It is also important to work efficiently and without distraction; having to keep leaving your station to
fetch things from stores can result in you forgetting which stages of the recipe have already been
completed.
Mise en place
'Mise en place' is a French term meaning 'everything in its place'. It refers to the process, prior to
cooking, of arranging ingredients and items of equipment required for menu dishes to be prepared.
Chefs have used this technique for centuries as a way to attain a strong measure of control over the
cooking process and ultimately produce perfect dishes.
Fundamentally, the mise en place technique requires a chef to gather every item needed to complete a
recipe and prepare it all accordingly. This means that a cook will need to read a recipe thoroughly, not
P a g e | 57
only to ensure they have the right ingredients but that they also have the right amount and it is all
prepared correctly.
Failure to read a recipe properly is one of the main reasons for dishes going awry. Still, if you use mise
en place, all the ingredients are already weighed and prepared (cut, sliced, crushed etc.), so you can
focus entirely on cooking the dish and paying close attention to timings.
It is vital to note that the mise en place assembly technique does not just refer to ingredients but also
equipment. You will have little luck making risotto without a pan. Similarly, a cake will not rise well if
you have failed to preheat the oven.
Sequencing
The order in which you assemble and prepare ingredients will depend on how soon each dish needs to
be ready. This process is called 'sequencing'.
It is important to sequence the production of a meal so that it turns out as fresh as possible and with
great visual appeal. For example, cutting slices of apple for a cheese platter to be served after the main
course before diners have been served their starters would not be effective food production
sequencing. The apples would begin to brown before being served, making the dish look unappealing.
Generally speaking, preparing and gathering all ingredients for the first course, then the main course
and so on is good practice. The exception will be when food requires long cooking or setting time (e.g. a
dessert containing jelly).
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To summarise, a basic mise en place list should include:
➢ All utensils, bowls, chopping, processing, and cooking equipment should be set out.
➢ Items that require preparation should be chopped and sliced according to

requirements and placed in order of use.
➢ Any ingredients that require pre-preparation, such as soaking or toasting, should be

done before the sauces, stocks, or soups are produced.
➢ Meat products that require cooking prior to their use should be cooked in advance and
stored appropriately
➢ Ingredients that have been precooked or pre-prepared should be safely brought to the
correct temperature and set out in order of use before cooking the soups, stocks, or
sauces.
➢ All ingredients that can be weighed or measured should be. They should then be placed
ready for use in the correct order before cooking.
Photo sources:
Person Holding Sliced Vegetable Free Stock Photo (pexels,com)
Man in Apron Preparing Ingredients for Cooking Pizza Free Stock Photo (pexels,com)
A Man Slicing Meat Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 3A
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3.2 – Weigh and measure ingredients according to recipe

➢ Demonstrate that they are able to weigh and measure ingredients according to a recipe
➢ Work with different units of weight
➢ Accurately read weighing scales
➢ Work with different units of capacity and volume.
Weighing and measuring ingredients according to the recipe

To prepare your dishes successfully, you need to weigh and measure ingredients according to the
recipe. Not using the correct ingredients or the precise amount of a given ingredient can drastically
impact how a dish looks, how it tastes and its texture. The accurate weighing and measuring of small
amounts of ingredients, dry ingredients and liquid ingredients will require a range of equipment.
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Types of measuring and weighing equipment include:

➢ Scales – electronic/mechanical
➢ Measuring jugs
➢ Measuring spoons.
Scales
Scales are used for measuring predominantly non-liquid ingredients such as flour, butter, rice etc.,
where the quantity stipulated by the recipe is given as a unit of weight.
Units of weight include:

➢ Grammes (g)
➢ Kilogrammes (kg)
➢ Pounds (lbs)
➢ Ounces (oz).
There are different types of weighing scales. You may wish to use a digital scale that takes precise
measurements, leaving less room for human error. Alternatively, you may wish to use mechanical
scales. Another factor you might consider is which scales you find easiest to read clearly and accurately,
which equipment is within your budget, how many portions you need to cook and the quantity the
scales can hold. For example, you may be using it for industrial purposes, catering on a large scale.
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Smaller scales will not necessarily prevent you from cooking on a large scale, as you can measure the
ingredients in several stages.
Always read the manufacturer instructions that come with weighing scales. You might not need help
when using or reading a simple scale. However, some digital scales can be more advanced (showing
calorie or nutritional values, etc.) so you may need to read the manual before you can accurately read
and attribute the different figures shown on the scale.
To accurately read weighing scales:

➢ Make sure that the scale is set to zero before you begin
o make sure the scale is correctly calibrated
o ensure the weight of the weighing bowl is not being read
o the scales should read zero with the empty bowl already on
➢ Place the ingredient to be measured in the weighing bowl and continue to do so until
the scales display the desired amount
o make sure you are reading the scales in the correct unit
➢ Remove the ingredient from the scale, either still in the bowl or transfer to another
container
➢ Wash and dry the weighing bowl or place a clean bowl on the scales
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➢ Ensure the scales read zero
➢ Weigh the next ingredient and repeat until all ingredients have been weighed.
Remember to read the ingredients carefully because they may specify certain requirements that can
affect weight. For example, whether the ingredient should be weighed, cooked or uncooked.
Measuring jugs
Measuring jugs are used to measure out liquid ingredients such as cream, milk, wine etc., and provide
readings in volume or capacity units instead of weight.
Capacity and volume units of measure include:

➢ Millilitres (ml)
➢ Centilitres (cl)
➢ Litres (l)
➢ Fluid ounces (fl. oz).
To use a measuring jug, ensure it is clean and placed on a flat, level surface; otherwise, the reading will
be inaccurate. Pour the ingredient into the jug until you have measured the desired amount. You will
need to read the scale that runs up the side of the jug to determine this.
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Measuring spoons
Many recipes call for small quantities of ingredients, such as a teaspoon of salt or a tablespoon of soy
sauce. These quantities cannot be measured using the equipment already discussed; values such as this
need to be measured using the specified cutlery or standardised measuring spoons. Measuring spoons
are available in both metric and imperial units of measure and can be used for dry and liquid
ingredients.
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Conversion
There may be occasions when a recipe calls for a given amount of ingredients in a measure that the
equipment in your workplace does not cater for. To remedy this, the values will need to be converted
(e.g. from pounds to grammes).
Metric and imperial conversions (approximately):

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Portions
As mentioned, the number of dishes a recipe states it serves is often going to be different to the
number of people that you need to prepare the dish for. This may be especially true in catering and
hospitality, where the number of people to be served is not always known.
Where the ingredient amounts need to be adjusted to cater for larger or smaller quantities of people,
use the calculation method outlined in section 1.2 to establish how much of each ingredient will be
required.
Photo sources:
Chef Preparing Food at a Kitchen Free Stock Photo (pexels,com)
Close-up View of Butter on Plate Free Stock Photo (pexels,com)
Person Pouring an Ingredient from a Plastic Container to a Weighing Scale Free Stock Photo (pexels,com)
Electronic scales with heap of sugar Free Stock Photo (pexels,com)
Silver Spoon and Fork on White Textile Free Stock Photo (pexels,com)
Top View of Dishes in Decorative Bowls Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 3B
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3.3 – Clean and cut ingredients as required using basic culinary cuts according to
culinary standards
➢ Explain briefly why it is important to ensure that ingredients are clean before starting
to cook, along with a summary of how to ensure cleanliness
➢ List the basic culinary cuts according to culinary standards and provide a brief
explanation of each.
Cleaning and cutting ingredients as required

Ensuring ingredients are clean before preparing them is essential to producing a high-quality dish. To
this end, you should rinse and scrub your ingredients (when necessary) in cold water and then drain the
excess water by placing the ingredients in a colander or similar draining device.
Once you have cleaned your ingredients, it is time to cut them.
Cutting and chopping ingredients into smaller chunks is not just necessary to aid the cooking process;
the size in which you cut the food will significantly impact the overall cooking time and success of the
dish.
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When cutting food:

➢ Ensure all ingredients are clean and fresh
➢ Make sure you use a sharp knife on a steady surface
➢ If using a cutting board, place a damp cloth beneath it to stop the board from slipping
➢ Use your fingertips to steer the knife along the ingredient you are cutting.
Basic culinary cuts

If you truly want to succeed in the kitchen, you should know several basic culinary cuts (listed below).
But to start off with, you will usually want to 'square off' your ingredients, which means chopping off
the ends, slicing them into 4cm (2 inch.) lengths and then slicing them again so that the ingredient
resembles a three-dimensional rectangle (ask your supervisor to demonstrate this if you are unsure of
how to proceed).
Once you have squared off your ingredients, you are ready to proceed.
Basic culinary cuts include:

➢ The Julienne Cut
➢ The Brunoise Dice
➢ The Small Dice
➢ The Medium Dice

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➢ The Large Dice
➢ The Paysanne Cut
➢ The Chiffonade
➢ Mince.
The Julienne Cut

The Julienne Cut (also known as the Allumette or Matchstick Cut) involves slicing the ingredient into
lengths that are around 2mm x 2mm x 4cm. If you have ever eaten coleslaw or fresh vegetable rolls, you
will know how the Julienne should look; stick-shaped and very thin.
The Brunoise Dice

The Brunoise Dice is the smallest cut possible. While it is possible to mince ingredients into smaller
dimensions, this cutting technique refers to the tiniest uniform size attainable with a knife.
It is a relatively easy cut that simply requires you to go one step further than the Julienne method.
Simply the Julienne cuts, bunch them together and cut them into 2mm x 2mm x 2mm portions.
The Small Dice

The Small Dice (sometimes known as 'Macédoine' in French) is like the Brunoise Dice but slightly bigger.
It involves dicing the ingredients into cubes of around 3mm x 3mm x 3mm.
The Medium Dice

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Known as 'Parmentier' in French, The Medium Dice involves cutting ingredients into cubes measuring
about 6mm x 6mm x 6mm.
The Large Dice

In French, the 'Carré', the Large Dice Cut, involves cutting ingredients into cubes measuring about 12mm
x 12 mm x 12mm. It is a fairly fast cut that simultaneously manages to achieve professional results and
is worth practising early in your career as a chef. However, it produces more waste than other refined
cuts.
The Paysanne Cut

The Paysanne Cut is slimmer, flatter and squarer than the Brunoise and dice cuts. It is achieved by
starting out with stick cuts and then slicing the ingredient into thin squares (12mm x 12mm x 3mm). The
Paysanne method is usually used for larger cuts.
The Chiffonade
The Chiffonade is used mainly for cutting leafy vegetables (such as spinach) and fresh herbs. It involves
bunching ingredients together, rolling them into a cigar-shaped cylinder and then slicing quite finely to
create a garnish or small cut suitable for stirring into stocks, sauces and soups.
Mince
Mincing is essentially the same as a small dice but with less precision. You will often mince garlic and
other vegetables from the onion family to add lots of flavour.
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Photo sources:
Close-Up Shot of a Person Slicing Cooked Meat Free Stock Photo (pexels,com)
Dice Vegetables Free Stock Photo (pexels,com)
A Person Cutting an Onion Thinly Free Stock Photo (pexels,com)
Man in Black Chef Uniform Standing by the Chopping Board Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 3C
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3.4 – Minimise waste to maximise profitability of food items prepared

➢ List three methods for minimising waste in the kitchen
➢ List three methods for maximising profitability of food items prepared via menu
decisions.
Minimising waste to maximise profitability

It is essential to minimise waste in the food industry, as in all industries. Whether it's food, packaging or
energy, waste products can be extremely costly for your business' profits and the environment.
It is estimated that half of all food is wasted between 'field and fork' around the world (National Food
Waste Assessment, June 2011), but much of this waste can be avoided. Through better control of food
portions, more creative preparation techniques and smarter storage methods, it is possible to
significantly reduce the amount of waste you produce in the kitchen. It also helps to pay closer
attention to customer reservations so that you can make more informed decisions about the amount of
food that needs to be ordered and prepared.
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Waste from the kitchen

The most common causes of food waste in the kitchen are incorrect storage and shoddy preparation.
However, you can take several steps to ensure you are using as much of the food stock as possible and
thereby maximising profit.
To minimise waste, you should:

➢ Inspect all food orders when they arrive for quality and freshness
➢ Store all produce at optimum conditions
➢ Operate a FIFO system
➢ When bringing food out of storage, only take what will actually be needed for that
service/day
➢ Order produce according to its longevity and date of intended use to minimise the risk
of spoilage before using
➢ Make sure serving sizes are consistent
➢ Use leftovers in other dishes
➢ Track and analyse food waste.

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Waste from the menu

Although empty plates are ideal, if customers leave some of their food, the leftovers can serve as
valuable insight into where losses are being made and, therefore, where waste reduction techniques
can be implemented. Similarly, while it takes time and effort to create a balanced and interesting menu
if dishes garner very little interest, then it isn't financially viable to keep them on the menu or to keep
the ingredients in-store just in case.
To maximise profitability via menu decisions:

➢ Think about the food that is left on plates by consumers
➢ Consider making portions smaller or offering the same dish in different sizes, including
children's portions
➢ If a dish is not selling as well as anticipated, create a specials dish that uses some of the
same ingredients so that they are not wasted
➢ Consider offering customers the option to take food home.
Photo sources:
Crop woman cleaning cutting board in kitchen Free Stock Photo (pexels,com)
Vegetable salad served on table with beef steak in restaurant Free Stock Photo (pexels,com)
Fruit Shake Pouring on Fruit Free Stock Photo (pexels,com)
Accessed 26.09.22
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Activity 3D
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4. Prepare stocks, sauces, and soups

4.1. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
4.2. Use flavouring agents according to standard recipes.
4.3. Use clarifying techniques according to standard recipes.
4.4. Use thickening agents and convenience products according to standard recipes.
4.5. Make derivations from basic sauces, both hot and cold where required.
4.6. Make food quality adjustments within scope of responsibility.

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4.1 – Follow standard recipes, select and use cookery methods to prepare
stocks, sauces and soups
➢ Identify how to follow standard recipes, and select and use cookery methods to
prepare stocks, sauces and soups.
Selecting and using cooking methods according to recipes

Given the vast differences between cooking methods in different nations, cultures, households and
kitchens, it is impossible for there to exist an agreed-upon, universal list of standardised recipes for
stocks, sauces and soups. Even when recipes provide a starting point for cooking stocks, sauces and
soups, an experienced cook or chef will add in their own flourishes, skip particular steps or do away
altogether with certain ingredients.
That said, as a junior-level chef, it pays to learn and follow standard recipes and to select and use
recognised cookery methods. Doing so will help build your confidence in the kitchen and provide a
platform for future experimentation.
Stocks
A stock is, essentially, flavoured water, though it differs from culture to culture. Australian stock, for
instance, will be made using certain cookery methods, as will Japanese stock, Mexican stock, French
stock etc.
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Stocks include:
➢ White stock
o made from bones that have not been roasted or browned
➢ Brown stock
o usually made with beef bones
o the best bones to use are typically the knuckle/shank from veal, as they contain
higher collagen content, which includes gelatine
o to create a brown stock, you must first roast the bones; this creates a rich brown
colour
➢ Fish stock
o made with the bones of non-fatty fish
o fish stock is clear with a strong fish flavour and light body
o the best non-fatty fish bones are from Halibut
➢ Vegetable stock
o vegetable stocks are used to add flavour to vegan, vegetarian and meat dishes
alike
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o clear, light-coloured and gelatine-free.
The following table shows the characteristics of some of the stocks you will be required to make and the
factors that indicate freshness.
Stock Clear Fat Free Smell Taste
Brown beef stock Brown and clear No visible fat. Strong meaty Flavourful and rich
Fat should have aroma
been skimmed,
and stock should
be free of oil
Brown chicken Brown and clear No visible fat. Strong Rich and deeply
stock Fat should have chicken flavourful
been skimmed aroma
white chicken White/pale and Clear, free of fat Mild chicken Clean flavour of
stock clear – can have a aroma chicken and
slightly sticky vegetables
appearance if feet
are utilised
Fish stock White/pale and Clear, free of fat Fresh and Fresh, slightly
clear fragrant – salty, and aromatic
mild scent of flavours of the
fish vegetables used
present
Vegetable stock Pale yellowish Clear, free of fat Fresh and Very mild
green to orange vegetable-like vegetable taste
and clear – no strong or
foul odour
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Sauces
Sauces tend to be derived from stocks, thicker than stocks, and rich in flavour. Although there are many
sauces, most are varieties of five sauces known as 'the Mother Sauces'.
The Mother Sauces include:

➢ Béchamel
➢ Velouté
➢ Espagnole
➢ Tomato
➢ Hollandaise.
To remember these five sauces, it helps to think of them as colours: white, blonde, brown, red and
yellow. You should ensure that you learn the recipes for these key sauces, both classical and
contemporary variations, where applicable, as you will likely need to recreate the recipes countless
times throughout your career.
The following table shows the characteristics of some of the sauces you will be required to make.
Sauce type Characteristics Appearance, Presentation, Dishes to match

including taste and texture service style sauce
classical and
contemporary
variations where
applicable
Béchamel sauce: Basic sauce made Thick, rich glossy Used within Lasagne
of white roux white sauce, dishes as part of
Mornay Moussaka
(four and butter) creamy and the dish to add
and milk, salt and smooth components and Macaroni cheese
sometimes flavour or to coat Fish pie
Plain and basis
nutmeg. ingredients
for other sauces Cauliflower
within a dish
Mornay - as – can be cheese
above, with the seasoned
addition of according to Bouchée à la
cheese. requirements Reine
Within a
chowder
Stock reduction Demi-glace: Thick, glossy, Can aid in lower Proteins e.g.
sauce: flavourful fat options as the
Rich brown sauce Chicken
liquid is reduced
Demi-glace Shiny down to a sauce Meat
Variations of consistency
Jus Part brown Fish
colour depending
sauce, part stock.
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classical and
contemporary
variations where
applicable
Can be used as a on the stock Can be served
basis for other reduction drizzled over
sauces protein
Jus
components of a
Jus:
Clear and thin – dish or as a side
Typically made varying colours for the customer
from meat juices to pour
from roasting –
repurposing the
juices – deglazing
the pan with
water or wine
In modern times
can refer to any
meat-based
sauce.
Hollandaise Emulsion made Rich and silky, Topping of a dish Eggs

sauce with clarified soft yellow in or to pour
Seafood
butter and egg colour from the
yolk, with added butter and eggs, Vegetables
heat. creamy and
smooth
Bearnaise sauce Wine vinegar Rich and velvety, Side sauce to top Steak
reduction with herby, and protein elements
Seafood
flavoured with delicately of a dish and for
tarragon, flavoured. pouring Poultry
shallots, Creamy and
thickened with slightly acidic.
egg yolks and
butter
Cream reduction Pepper Creamy, spicy Used as a Steak

sauce: with a depth of topping and
Cream reduction Poultry
flavour, tan pouring sauce
Pepper sauce with
coloured Mushroom sauce
peppercorn and
can be used to
Mushroom alcohol involved Pale tan, creamy,
Used as a top protein but
in the reduction, glossy, strong
topping and also combined
such as flavour of
pouring sauce into other dishes
brandy/cognac/ mushrooms
such as pasta
wine
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classical and
contemporary
variations where
applicable
Mushroom sauce Can also be
incorporated into
Cream reduction
other recipes to
sauce with main
form the sauce
ingredient of
elements
mushrooms for
flavour and body
Sauce tomate Sauce made with Tangy, rich, Often forming Lasagne
tomatoes as the smooth, thick the basis or key
Meatballs
basis often elements of
flavoured with other dishes Stew sauce for
garlic and onions meat
and reduced to a Vegetables
thick consistency
Beurre Blanc Wine and butter Velvety and rich, Topping protein Fish
form the basis of sweet and tangy elements and
Seafood
this sauce pouring
Can also be used
to pour over
vegetables
Velouté: Made with a roux Savoury – glossy For topping Poultry

base with stock – and creamy protein and
Chicken Fish
poultry- or fish- consistency with pouring
Fish based. a shine
Dairy-free
Coulis Thin sauce made Glossy smooth or Topping, Fruit coulis

from fruits or course according decorating, usually used to
vegetables to method pouring top a variety of
puréed or desserts
Intense coloured
strained
depending on the
base ingredients
Vegetable coulis
for vegetables
Mayonnaise Oil in water Thick creamy – Dipping, topping Numerous uses,

emulsion, with tangy and inc.
As a condiment
oil and egg yolks smooth
Meat
White/creamy
Salads
pale yellow
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Soups
Thicker, more wholesome, and more nutritious than stocks and sauces, soups are meals in themselves.
They can be
Soups can be divided into:

➢ Clear soups
o Consommé
o Chicken noodle soup
o Pot-au-feu
o Minestrone
o Scotch Broth
➢ Thick soups
o Pumpkin
o Pea and Ham
o Cream of mushroom
o Cream of tomato
o Cream of cauliflower
o Velouté Andalouse
o Lobster bisque
o Yabby bisque
o Prawn bisque
o Kidney
➢ Miscellaneous soups
o Mulligatawny
o Vichyssoise
o Gazpacho
o Cherry
o Congee
o Avgolemono
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o Miso
o Laksa
o French onion
o Cock-a-Leekie
o Fish Chowder
o Sweetcorn Chowder.
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The following table shows the characteristics of some of the soups you will be required to make.
Soup Characteristics Appearance, taste Presentation, service

including classical and and texture style and dishes to
contemporary which they are
variations where matched
applicable
Consommé Clear soup made with Clear, shiny, thin, free As an appetiser
stock or bouillon with from particles,
egg, egg whites and intensely flavoured –
ground meats. strong and rich. With a garnish of
vegetables
Onion, carrots and
celery create
aromatics.
Broth Made by simmering Clear Clear soup with

meat, fish and or numerous other
Free from floating
vegetables in liquids ingredients added in
particles
an array of variations
such as meat and fish,
eggs, noodles,
vegetables etc.
Purée Made from legumes Thick and soft, but Served as a complete
or starchy vegetables with texture. dish
as a base, pureed.
Sometimes topped
They thicken due to with garnishes related
Taste dependent upon
the starch release to the type and
the addition of various
during cooking and flavour of the soup.
ingredients.
pureeing.
Cream Prepared using cream Velvety, rich and Served as a complete

or milk as a key creamy. dish
ingredient.
Various colours Sometimes topped
depending on key with garnishes related
ingredients. to the type and
flavour of the soup.
Bisque Made from Smooth and velvety, Served as a complete

crustaceans – the traditionally distinct in dish with the addition
shells to form the its seafood flavour. of meats and
stock and flesh vegetables into the
incorporated into the sauce, e.g. chunks of
dish. Most include a claw and tail meat in
wine and cream to lobster bisque.
provide distinct
flavour. Classical
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Soup Characteristics Appearance, taste Presentation, service

including classical and and texture style and dishes to
contemporary which they are
variations where matched
applicable
recipes utilise ground
shells of crustaceans
to thicken the soup.
Contemporary
versions include rice
to thicken.
Bisque in modern
times also refers to
the texture rather
than the type, so
mushroom, squash
and other vegetables
appear on menus
listed as bisques.
Chilled soup Can be sweet or Blended or pureed for Served under 5

savoury, made from a thick and textured degrees C.
starchy vegetables, finish. Variety of
Served as a complete
legumes, or fruit. colours depending
dish, along with fruit
Water, stocks, juices upon base
and/or vegetable
and mils can be used ingredients.
chunks and garnishes
as liquids.
Cream soups can also added prior to serving.
be served chilled.
It is usual to prepare and store stocks, soups and sauces in advance of their use.
If you are using pre-prepared products, you may need to assess them for quality and freshness.
Key indicators for sensory evaluation can be utilised and are listed below.
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Sensory guides for assessment of quality and freshness include:

➢ Colour – should be the correct colour according to the standard for the sauce,
considering any variations that may have been included in the recipe
➢ Lustre – the shine and gloss or lack thereof can indicate freshness and quality
➢ Aroma – the sauce should smell as it was intended – indications that a sauce may not
be fresh are notes of acidity, overbearingly fishy, cheesy, or musty aromas not in
keeping with the characteristics of the sauce
➢ Taste – the sauce should taste as it was intended to taste – not off in any way or
contaminated in flavouring due to utensils, or storage
➢ Texture and viscosity - the texture and thickness of the sauce should be in keeping with
standards for the particular sauce. Sauces that are too thick, claggy, thin, watery, or
separated are indicators that the sauce is not fresh or the quality standard has not
been met.
Photo sources:
Homemade Soup Stock in Pot Free Stock Photo (pexels,com)
Photo of Food Being Cooked in a Pot Free Stock Photo (pexels,com)
Close-Up Photo Of Food Free Stock Photo (pexels,com)
Accessed 27.09.22
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Activity 4A
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4.2 – Use flavouring agents according to standard recipes

➢ Provide a definition of flavouring agents and briefly explain their use related to creating
stocks, soups and sauces according to standard recipes.
Using flavouring agents

Flavouring agents are exactly what they sound like: products that add specific flavours to dishes. These
products could be anything, from herbs and spices to additives and sweeteners. They are a cheap,
efficient and effective means of enhancing the taste and aroma of your meals, so it pays to have a
strong grasp of what you can use – and how you can use them.
Ask the more experienced chefs in your kitchen for advice on which flavouring agents to use for which
meals and try experimenting yourself.
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Flavouring agents include:

➢ Salt and pepper
➢ Fresh herbs
➢ Fruit
➢ Spices
➢ Nuts
➢ Wine
➢ Vegetables
➢ Aromatics
➢ Cheese rinds
➢ Yoghurt.
Photo sources:
Composition of Spoonful’s with Various Spices Free Stock Photo (pexels.com)
Various Spices and Herbs in Close Up Photography Free Stock Photo (pexels.com)
Accessed 27.09.22
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Activity 4B
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4.3 – Use clarifying techniques according to standard recipes

➢ Identify how to use clarifying techniques according to standard recipes.
Clarifying agents
While flavouring agents are used to adjust the taste and aroma of a dish, clarifying agents are used to
adjust texture; to remove solids from liquids.
Clarifying agents include:

➢ Alum
➢ Aluminium chlorohydrate
➢ Aluminium sulphate
➢ Aluminium sulphate
➢ Calcium oxide
➢ Calcium hydroxide
➢ Iron sulphate
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➢ Iron chloride
➢ Polyacrylamide
➢ PolyDADMAC
➢ Sodium aluminate
➢ Sodium silicate.
Products used as flocculants include:

➢ Chitosan
➢ Isinglass
➢ Moringa oleifera seeds (Horseradish Tree)
➢ Gelatin
➢ Strychnos potatorum seeds (Nirmali nut tree)
➢ Guar gum
➢ Alginates (brown seaweed extracts).
Given the variety of chemicals they contain, you should refrain from using clarifying agents until you
fully understand what's in them, how they work and how they should be used. Clarifying agents can
pose risks to you, your colleagues, and the customer.
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There are other ways to clarify soups, stocks and sauces that do not involve chemicals. These include:
➢ Straining and double straining using layers of muslin cloth and/or strainer
➢ Utilise egg whites to create a mixture to form a raft – the egg white will coagulate and
bring up impurities to the surface, clearing the liquid you wish to clarify
➢ Freezing the liquid and then defrost through a sieve – the gelatine retains the
impurities and remains solid whilst the water thaws and passes through the sieve.
The use of egg whites to clarify liquid is another classical and well-known remedy to cloudy stocks,
soups and sauces.
The method is as follows:

➢ Heat liquid to be clarified gently up to around 50 degrees C
➢ Add one whipped egg white per litre as well as the crushed shell to the pot, stirring it
quickly into the stock
➢ As the temperature climbs past 60C, the egg whites start to coagulate
➢ During this process, the proteins and impurities rise to the surface and bind together to
form a raft
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➢ Once the egg whites have all coagulated, ladle through a hole in the raft, and pass it
through muslin cloth to strain any remaining impurities.
Photo sources:
Bowl of Soup Free Stock Photo (pexels,com)
Chicken Soup Dish Free Stock Photo (pexels,com)
Cooked Noodle With Garnish Free Stock Photo (pexels,com)
Accessed 27.09.22
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Activity 4C
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4.4 – Use thickening agents and convenience products according to standard

recipes
➢ Identify how to use thickening agents and convenience products according to standard
recipes for stocks, soups, and sauces.
Using thickening agents and convenience products

Thickening agents help increase the viscosity of a stock, sauce or soup without altering the liquid's taste
or flavour. They are used in all kinds of cooking, and there are many different types of agent to choose
from.
Most thickening agents have starch as their base ingredient. When starch cooks, it becomes gelatinous,
creating a thicker overall texture. Importantly, gelatinised starch has a neutral flavour, so as long as
thickening agents are used in moderation, the taste of the stock, sauce or soup to which it is added will
remain the same.
Thickening agents include:

➢ Corn-starch
➢ Pre-gelatinised starches
➢ Arrowroot
➢ Agar
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➢ Algin
➢ Gelatine
➢ Pectin.
To create a gelling effect in products such as sweet sauces for example, use gelatin, pectin or agar are
those with the ability to create the desired effect and are commonly used. They are hydrocolloids, able
to cross link polymer chains present in food, and as such are commonly used for this purpose.
The key word when using thickening agents is 'moderation'. If you use too little, the thickening agent is
unlikely to increase the viscosity of a stock, sauce or soup to any noticeable degree, but if you use too
much, you risk diluting the dish's flavour.
It is also important to ensure that thickening agents are cooked thoroughly, as uncooked starch can
produce a very bland 'starchy' flavour, which customers will notice. One simple way to ensure
thickening agents are cooked thoroughly is to taste the food continually as you work.
Convenience products
When preparing stocks, soups and stews, there may be times when the standard recipe calls for the use
of certain convenience products. This may be to cut down on cooking and preparation times and help
keep the production level to a good operational standard during busy service periods.
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Some of the convenience products you are likely to utilise are listed below:
➢ Herbs and spices – frozen, dried, paste forms
➢ Stock powder
➢ Stock cubes
➢ Stock pastes
➢ Ready-made stock
➢ Condensed soup
➢ Powdered soup mix
➢ Sauce mix – powdered
➢ Sauce mix canned
➢ Sauce mix paste
➢ Pre-chopped, packed raw vegetables for soups and stocks may also be utilised.
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Photo sources:
Soup In White Ceramic Bowl Free Stock Photo (pexels,com)
Cooked Food on the Plate Free Stock Photo (pexels,com)
Close-Up Shot of Soup in a Bowl beside a Bread Free Stock Photo (pexels,com)
Accessed 27.09.22
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Activity 4D
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4.5 – Make derivations from basic sauces, both hot and cold where required
➢ Identify how to make derivations from basic sauces, both hot and cold where required.
Using basic sauces as a base for more elaborate dishes

As described in 4.1, sauces tend to be derived from stocks, thicker than stocks, and rich in flavour.
Although there are many sauces, most are varieties of five sauces known as 'the Mother Sauces'.
The Mother Sauces include:

➢ Béchamel
➢ Velouté
➢ Espagnole
➢ Tomato
➢ Hollandaise.
Béchamel
A basic béchamel sauce can be made using the following recipe:
➢ Base: milk
➢ Thickening agent: white roux

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➢ Flavourings: white onion, clove, bay leaf, salt, white pepper, nutmeg
➢ Secondary sauces: cream sauce, mornay, cheddar cheese sauce, mustard sauce,
Nantua
➢ Often served with: eggs, fish, steamed poultry, steamed vegetables, pasta, and veal.
Velouté
A basic velouté sauce can be made using the following recipe:
➢ Base: white stock (usually veal, but chicken and fish stock can also be used)
➢ Thickening agents: usually a roux
➢ Flavourings: none – velouté is used specifically as a base
➢ Secondary sauces: sauce vin Blanc (white wine sauce), sauce supreme, sauce
Allemande, sauce poulette, sauce Bercy, sauce Normandy
➢ Often served with: eggs, fish, steamed poultry, steamed vegetables, pasta, and veal.
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Espagnole
A basic Espagnole sauce can be made using the following recipe:
➢ Base: roasted veal stock (roasted chicken stock is occasionally used)
➢ Thickening agent: brown roux
➢ Flavourings: mirepoix, sachet (bay leaf, fresh thyme, parsley), tomato purée
➢ Secondary sauces: demi-glacé, bordelaise, sauce Robert, lyonnaise, sauce Madeira,

sauce Bercy, sauce chasseur
➢ Often served with: roasted meats, especially beef, duck, veal, and lamb.
Tomato
A basic tomato sauce can be made using the following recipe:
➢ Base: tomatoes (raw, tomato paste, tomato purée, stewed tomatoes)
➢ Thickening agent: usually a roux, though modern varieties commonly use a reduction
or purées
➢ Classical flavourings: salt pork, mirepoix, garlic, white veal stock, salt & pepper, sugar
➢ Often served with: pasta, fish, vegetables, polenta, veal, poultry (especially chicken),
bread and dumplings such as gnocchi.
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Hollandaise
A basic hollandaise sauce can be made using the following recipe:
➢ Base: egg yolks and butter
➢ Thickening agent: emulsification
➢ Flavourings: peppercorns (black), white wine vinegar, salt, lemon juice, cayenne pepper
➢ Secondary sauces: béarnaise, maltaise, mousseline, foyot, choron
➢ Often served with: eggs (eggs Benedict), vegetables (especially asparagus), light poultry
dishes, fish, and beef (béarnaise sauce).
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Common derivatives of base stocks and sauces:

Base sauces:
➢ Bechamel – mornay, cream, soubise, oignons, indienne
➢ Velouté – mushroom, tomato, seafood
➢ Espagnole – madeira, demi-glace/jus, orange sauce
➢ Hollandaise – bearnaise, mustard sauce, mousseline, maltaise
➢ Mayonnaise – Chantilly, cocktail, verte, aioli, thousand island, tartare.
Base stocks:
➢ Form key elements of many sauces, soups, and stews.
Photo sources:
Plate with meat pieces on sticks near poached egg Free Stock Photo (pexels,com)
Palatable meat with sauce on white plate served on table Free Stock Photo (pexels,com)
Delicious beefsteak garnished with puree in restaurant Free Stock Photo (pexels,com)
Seafoods on a White Bowl Free Stock Photo (pexels,com)
Accessed 27.09.22
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Activity 4E
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4.6 – Make food quality adjustments within scope of responsibility

➢ Identify how to make food quality adjustments within scope of responsibility.
➢ Explain why it is important to know how to assess and adjust food quality
➢ Provide an example of assessments points that may require adjustment related to food
quality.
Making food quality adjustments

Regarding kitchen work, all staff members must know how to assess and adjust food quality.
This is because every dish you produce must be of an equally high standard. To send out a few high-
quality dishes and then a few dishes that aren't so good would be lazy and unfair. Plus, you can be
certain that the customers with the lower quality dishes will notice.
You should be able to assess and adjust a dish based on:

➢ Taste
➢ Temperature
➢ Texture.
It is the entirety of the kitchen staff and waiting staff's responsibility to ensure that when a diner
receives a dish, it is of the highest quality both in terms of ingredients and presentation. If each member
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performs their duties correctly and in line with quality and presentation procedure, as well as the food
standards code, then this should always be the case. However, in a busy kitchen, steps can sometimes
be missed, which results in a sub-par plate of food. This doesn't necessarily mean that the food will be
wasted, as actions can be taken to remedy the food's quality.
Taste
If a dish does not taste as it should, it could be for various reasons.
These may include:

➢ Using spoiled produce
➢ Under or over seasoning
➢ Using the wrong ingredients
➢ Not using the right amount of ingredients.
If spoiled produce has been used, the food will have to be thrown away as it is not fit for human
consumption. If the wrong ingredients have been used, this is also difficult to rectify as the flavour
profiles of those ingredients may be immersed within the dish. However, using the wrong amount of
ingredients may not make a dish unsalvageable. If discovered during the preparation and cooking
stages, the other ingredients can be adjusted accordingly to match the ratios within the recipe. Over
seasoning can be tricky to rectify, especially if too much salt has been used, as it will require a flavour to
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counteract the effect on the taste buds. Under-seasoning is perhaps the easiest issue to solve – just add
more seasoning.
Temperature
Food that is too cold may be able to be re-heated so long as it is noticed straight away, has not been
partially eaten, and re-heating will not affect the quality of the food. However, dishes that are too warm
may not be as easy to correct, as too much heat when it is not wanted tends to affect food more
drastically.
Texture
If the texture of a dish is not at its best, it could be because a component or accompaniment is missing
that adds variation. If you think this is the case, consult the sous chef or chef de cuisine.
Scope of responsibility
The scope of responsibility is the range of duties you are expected to carry out within your job role. In a
catering and hospitality environment, there is a chain of command and where you lie within this chain
will determine your accountability for the presentation and quality of food.
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The chain of command within a kitchen is as follows:

➢ Kitchen manager
➢ Chef de cuisine
➢ Sous Chef
➢ Commis chef
➢ Apprentice chef
➢ Serving staff and dishwashers.
In terms of quality and presentation accountability, the following is an example:
Photo sources:
Crop cook adding spices into pan in kitchen Free Stock Photo (pexels,com)
Serious ethnic man adding seasonings during dinner preparation in kitchen Free Stock Photo
(pexels,com)
Crop women cooking sauce together Free Stock Photo (pexels,com)
Accessed 27.09.22
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Activity 4F
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5. Present and store stocks, sauces, and soups

5.1. Reconstitute or re-thermalise stocks, sauces, and soups to required consistencies.
5.2. Present soups and sauces attractively on appropriate service-ware, using garnishes according to
standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food items in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost reduction initiatives.
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5.1 – Reconstitute or re-thermalise stocks, sauces and soups to required

consistencies
➢ Explain what it means to reconstitute a stock, sauce or soup
➢ Explain what it means to re-thermalise a stock, sauce or soup
➢ List the steps required to re-thermalise a stock, sauce or soup on the stove.
Reconstituting or re-heating stocks, sauces, and soups

To reconstitute a stock, sauce, or soup is to restore dehydrated food to the appropriate consistency by
adding liquid (usually water). To re-thermalise a stock, sauce or soup, meanwhile, is to re-heat it in a
manner that preserves the original taste, texture, aroma and appearance.
Being able to reconstitute or re-thermalise stocks, sauces and soups is essential for all chefs. It is
inevitable that, on occasion, you will make mistakes. Whether it's by adding the wrong ingredient,
forgetting to add an ingredient, getting your ingredient amounts wrong, or simply leaving the dish for
too long on the stove, there is any number of potential mistakes you can make when it comes to finding
the right consistency for your stocks, sauces, and soups.
Thankfully, however, there are certain measures you can take to make it for such issues.
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To reconstitute a stock, sauce or soup, you will usually add (depending on the recipe):
➢ Water
➢ Milk
➢ Cream.
Remember:
➢ If you are reconstituting several different types of food all at the same time, make sure
the ingredient amounts are uniform so they will reconstitute at the same speed
➢ Soft water works better with fruits and vegetables than does hard water
➢ Avoid adding salt until the reconstitution process is complete
➢ Practice makes perfect.
To re-thermalise a stock, sauce or soup on the stove, you should:

➢ Use appropriate pots and pans
➢ Pay close attention to the amount of time you re-heat each batch – this will vary
according to quantity
➢ Turn the heat to 'medium' if the stock, sauce or soup is not frozen
➢ Stir regularly
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➢ When the liquid reaches boiling point, allow it to rest at that heat for one minute
➢ After it is thoroughly re-heated, turn the heat down to medium-low and allow the
liquid to simmer for a little while before finally turning off the heat
➢ Use a temperature probe to check food has reached safe temperature.
To re-thermalise a stock, sauce, or soup in the microwave:

➢ Use a container with a lot of room at the top, as the liquid will bubble up when it
warms
➢ Heat on high power for 20-30 seconds
➢ Open the microwave door and stir thoroughly
➢ Heat the liquid again for another 30 seconds
➢ Repeat the process of heating and stirring until you are happy the liquid is thoroughly
heated
➢ Use a temperature probe to check food has reached safe temperature.
Remember to check with more experienced staff whether the stock, sauce or soup is suitable for re-
heating. As a rule of thumb, if the dish is older than three days, avoid reheating it.
Photo sources:
Variety of Soup Dishes in Cooking Pots Free Stock Photo (pexels,com)
P a g e | 119
Cooked Food in White and Brown Ceramic Bowl Close-up Photography Free Stock Photo (pexels,com)
Using Stove while Preparing Seafood Free Stock Photo (pexels,com)
Accessed 27.09.22
Activity 5A
P a g e | 120
5.2 – Present soups and sauces attractively on appropriate service-ware, using

garnishes according to standard recipes
➢ Explain why it is important to present soups and sauces in an attractive manner
➢ List ideas for presenting soups and sauces attractively using appropriate service ware
and garnishes.
Presenting soups and sauces attractively

Attractively presenting soups and sauces is integral to the overall process of cooking and serving a high-
quality meal. This is because we do not measure our enjoyment of food simply by its taste; the way a
dish looks also affects our level of satisfaction, even enhancing the flavour.
You might assume that your options are limited when presenting soups and sauces. But this couldn't be
further from the case. Although you will most often serve soups and sauces in bowls and dishes, there
are many ways to be creative and stimulate your customers' eyes and taste buds.
When presenting soups and sauces, you could:

➢ Use different shaped bowls and dishes
o for example, square bowls or wide, oval-shaped dishes
o you could also use different vessels such as large mugs, cups, sugar pots and
mason jars
P a g e | 121
o you may even use mesh tins; these are proving very popular in casual bars and
restaurants across Australia
➢ Use a combination of bowls and plates
o for example, 'teardrop’-shaped plates with bowls in the middle of the 'drop'
➢ Add garnish
o for example, fresh herbs, cheese rind and croutons can all add colour to your
dishes
➢ Place coloured napkins and serviettes beneath service-ware
➢ Serve with a small selection of vegetables
o this helps to add a little more visual substance to the dish.
Remember, only use service ware that is appropriate to the dish. If a bowl or dish is too big, or if it is
patterned, it will detract from the visual appeal of the food itself. Service staff may also find it difficult
to carry out more than one at a time to customers, which ultimately would slow down the service and
lead to some customers receiving slightly colder meals.
Be sure to heat up your plates and bowls before ladling in the soup or sauce; this will help the dish
retain its heat for longer.
P a g e | 122
Garnishes
Adding garnishes is a hugely effective way to boost the flavour and the visual appeal of your food.
Garnishes help to transform the colour, taste and texture of stocks, sauces and soups and therefore
offer an outlet for your creativity when cooking.
When adding garnishes, you should:

➢ Ensure they are edible
➢ Ensure they are appropriate
➢ Vary the colour and texture
➢ Remember that 'less is more'.

P a g e | 123
Garnishes include (but are not limited to):

➢ Fresh herbs
➢ Vegetables
➢ Breadcrumbs and croutons
➢ Crushed nuts
➢ Basic sauces such as pesto
➢ Citrus zests
➢ Spices
➢ Salt and pepper.
When adding garnishes, remember that less is more. You do not want to clutter the plate or dish with
herbs, sauces, vegetables, etc., as this will overwhelm the main ingredients' visual appeal, taste, texture
and aroma.
Photo sources:
Close Up Photo of Risotto Dish Free Stock Photo (pexels,com)
Pouring Sauce on Plated Food Free Stock Photo (pexels,com)
Plate of Sushi Free Stock Photo (pexels,com)
Croutons and Herb Garnish on Mushroom Soup Free Stock Photo (pexels,com)
Accessed 27.09.22
P a g e | 124
Activity 5B
P a g e | 125
5.3 – Visually evaluate dish and adjust presentation

➢ Briefly explain why it is important to visually evaluate and adjust the presentation of
dishes
➢ List the five elements related to the basic plating of food which should be considered
when presenting dishes, along with a brief example.
Visually evaluating dishes and adjusting the presentation

Appearance plays a significant factor in the overall appeal of a dish. The foods appearance is one of the
first things we notice when presented with a dish. In a split second, we assess the colours and
arrangement of the ingredients in our food and, based on that assessment, assume how it will taste.
This is important because if a customer expects their food to taste as good or as bad as it looks, it will
make them more or less likely to enjoy it – regardless of how it actually tastes.
So, whenever you are evaluating a dish, you should consider:

➢ Accompaniments and garnishes that maximise visual appeal:
o for balance
o for colour
o for contrast
P a g e | 126
➢ The practicality of food for:
o customer consumption
o service.
Plating food
There are five elements to the basic plating of food.
These are:
➢ Planning
o have an initial idea or sketch from which to work from
o take inspiration from a range of sources
➢ Simplicity
o ensure there is one main focus of the plate that resonates with diners and refrain
from cluttering the plate
➢ Balance
o create a balance of colour, texture and shape but ensure the functionality of
eating and the flavour of the food are the most important aspects
P a g e | 127
➢ Portions
o ensure the amount of food being served is appropriate to the nature of the event
and the size of the plate
➢ Highlight
o make sure the main ingredient is the star of the plate but don't underestimate
the importance of the support, i.e. the garnishes and accompaniments.
Evaluating presentation
When evaluating the dish's presentation, refer back to the five elements to see if it meets the
specifications of each.
Ask yourself questions such as:

➢ Does each dish look like the original plan?
➢ Are all the dishes uniform?
➢ Is each person being served the same portion?
➢ Is there a balance of colours, flavours and textures?

P a g e | 128
➢ Does the plate look simple enough?
➢ Is the seafood still the main attraction of the dish?
➢ Would I be happy if I were served this?
If your answer to any of the above questions is 'no', then the dish needs to be adjusted accordingly. Do
not be prepared to have a dish sent out that you are not happy with – after all, the customer will judge
the kitchen staff and the company based on their enjoyment of the food.
Adjusting presentation
The best approach to adjusting presentation is to place components on various plates and in different
compositions to perfect the dish before it goes 'live' – that is, before it becomes available for customers
to order.
In reality, when a kitchen is busy, and there are time restraints, dishes won't be plated as perfectly as
they were intended during the planning stage. However, inspecting and assessing each plate before it
leaves the kitchen is important.
If the dish is missing a component, it is a simple fix; add it to the plate. If the plating is not up to par or
the portion size is wrong, it will need to be re-plated on clean crockery.
P a g e | 129
Photo sources:
Button Mushrooms in a Bowl Free Stock Photo (pexels,com)
A Delicious Dessert in a Bowl Free Stock Photo (pexels,com)
Brown Soup in a Bowl Free Stock Photo (pexels,com)
A Bowl of Delicious Noodles Topped with Strips of Onions and Carrots Free Stock Photo (pexels,com)
Accessed 27.09.22
P a g e | 130
Activity 5C
P a g e | 131
5.4 – Store prepared food items in appropriate environmental conditions

➢ Explain how to store prepared food items correctly and in the appropriate
environmental conditions
➢ Explain why it is important to store prepared food items correctly.
Storing prepared food in appropriate environmental conditions

Once you have finished making a dish, you will either have to serve it instantly or store it ready for
service later. If the dish needs to be served at a later time, you must store it in appropriate
environmental conditions; otherwise, it will spoil.
When storing food, you must consider factors including:

➢ Atmosphere
➢ Humidity
➢ Light
➢ Packaging
➢ Temperature
➢ Use of certain containers

P a g e | 132
➢ Ventilation.
Temperature control
Temperature control is an important aspect of food safety, as microorganisms and harmful bacteria are
more likely to grow on some foods at certain temperatures. The risk of this can be minimised by keeping
food stored at temperatures that kill bacteria and microorganisms or that prevents them from
multiplying.
The key principles of temperature control in terms of food safety are:

➢ Foods should be kept either at 5˚C or below, or at 60˚C or above
➢ Frozen foods should be kept below -18˚C.
➢ Room temperature
Foods which require temperature control must only be left at room temperature for very short amounts
of time.
Monitoring temperature
You must be able to monitor the temperature of food storage environments and foodstuffs in order to
ensure that suitable temperatures are maintained.
The temperature of food must be monitored using a thermometer that is accurate to +/-1˚C. The
thermometer may need to be inserted into food products to ensure that they are at a correct
temperature internally, and not just on the surface. Thermometers must be sanitised between uses.
P a g e | 133
You will likely have to store stock, sauce or soup in the fridge (or freezer) or under a hot light. In any
case, be sure to store items in an orderly way and label your dishes or inform your colleagues where you
have placed them.
If storing dishes under a hot light, prior to serving, it is also important to ensure you do not leave them
there for too long. Otherwise, they may become too hot, ruining their flavour and texture.
P a g e | 134
The table below details storage methods for stocks, sauces and soups to ensure safety and optimise
shelf life.
Product Appropriate How do these ensure How do these

environmental safety? optimise shelf life?
conditions
Stocks, sauces and Utilise proper cooling Safety is ensured if the Helps to prevent food
soups methods, e.g. portion correct cooling spoilage.
to cool, use rapid methods are utilised.
cooling methods Low-temperature
A temperature probe storage prevents the
Transfer into clean should be sued to growth of bacteria
and sanitised check that safe delaying spoilage
containers or temperatures have when hygienically
restaurant-grade bags been reached before prepared for storage.
storage – below 8
Freeze at appropriate degrees C within 90 Food safety practices
temperatures. minutes and frozen and safe
below -18 degrees C. environmental
conditions that are
Rapid cooling allows closely monitored can
the food to be frozen help in prolonging the
and stored promptly, shelf life of foods.
decreasing the
chances of bacteria
growing on food, and
whilst freezing doesn't
necessarily kill
bacteria, it prevents
growth.
Photo sources:
Leek and potato soup with yogurt Free Stock Photo (pexels,com)
Person Holding Clear Glass Jar and Wooden Spoon Free Stock Photo (pexels,com)
Accessed 27.09.22
P a g e | 135
Activity 5D
P a g e | 136
5.5 – Clean work area and dispose of or store surplus and reusable by-products
according to organisational procedures, environmental considerations, and cost
reduction initiatives
➢ Discuss how to clean work area and dispose of or store surplus and reusable by-
products according to organisational procedures, environmental considerations, and
cost reduction initiatives.
Cleaning work areas

At the end of your shift, you need to clean your work area and any tools and equipment you have used,
ready for the next shift. This is vital for cleanliness and hygiene (and, therefore, food safety) and work
efficiency. If you were to turn up to work only to find the kitchen had not been tidied or cleaned by your
colleagues on the previous shift, it would hamper your productivity; you would have to spend a
significant amount of time cleaning and tidying before you could get to work on your duties. Ultimately,
this would eat into your organisation's profits.
Be sure to:
➢ Clean and tidy all work surfaces
➢ Clean and tidy all tools and equipment
➢ Store all tools, equipment and food items in the appropriate place
➢ Switch off inactive tools and equipment

P a g e | 137
➢ Check the work area is well-ventilated
➢ Wash all cloths, towels and items of work clothing (such as aprons, hats, gloves,
hairnets etc.).
Of course, to complete your cleaning duties effectively, you will need access to various cleaning
materials and equipment.
Cleaning materials and equipment include (but are not limited to):
➢ Cleaning cloths
➢ Commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
➢ Dustpans and brooms
➢ Garbage bins and bags
➢ Hand towel dispenser and hand towels
➢ Mops and buckets
➢ Separate hand basin and antiseptic liquid soap dispenser for hand washing
➢ Sponges, brushes, and scourers
➢ Tea towels.
Disposing of or storing surplus and reusable food

It is also your responsibility – indeed, everyone's responsibility – to dispose of waste food and store any
surplus or reusable food.
This means:
➢ Knowing when ingredients and food are past or before their usability date
➢ Knowing how to make the most of surplus food
➢ Knowing how to dispose of food safely, hygienically and according to organisational

procedures
➢ Having access to appropriate storage containers
➢ Ensuring conditions are appropriate for storage
o controlling factors such as light, temperature, humidity, etc.
➢ Making a record or keeping a log of disposed or stored food.

P a g e | 138
Unless you have been instructed to use your own initiative, the important thing to remember when
disposing of waste food or storing surplus and reusable food is to listen to instructions and follow
organisational procedures, considering environmental considerations and cost reduction policies.
Photo sources:
Close-Up Photo Of Person Cleaning The Table Free Stock Photo (pexels,com)
Close-Up Photo Of Chopped Chives Free Stock Photo (pexels,com)
Accessed 27.09.22
P a g e | 139
Activity 5E
P a g e | 140
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills Activity
➢ Knowledge Activity
➢ Performance Activity.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!
P a g e | 141
References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Guide to Vegetable Broth & Soup: https://www.doesitgobad.com/does-vegetable-broth-go-bad/
Brown beef stock: https://www.cookingonthebay.com.au/2021/09/16/brown-beef-

stock/#:~:text=Brown%20beef%20stock%20is%20a,are%20building%20depth%20of%20flavours.
Classic Mornay Sauce: https://www.thespruceeats.com/classic-mornay-sauce-recipe-996215
Best Kitchen Tools for Making Soup: https://stirringmyspicysoul.com/best-kitchen-appliance-for-

making-soup/
Restaurant Quality Sauces – equipment: https://www.reluctantgourmet.com/sauces-equiptment/
A Good Stock Takes Time: Setting Up Your Kitchen for Making Stocks and Broths:
https://www.chelseagreen.com/2018/a-good-stock-takes-time-setting-up-your-kitchen-for-making-
stocks-and-broths/
How to Clarify Stock for Soups to See the Bottom of the Bowl: https://www.bhg.com/recipes/how-
to/cooking-basics/how-to-clarify-stock/
Derivatives of Various Mother Sauces (With Uses): https://www.yourarticlelibrary.com/home-

science/food-production/derivatives-of-various-mother-sauces-with-uses/86472
Classic Chicken Consommé: https://www.thespruceeats.com/easy-chicken-consomme-recipe-434886
How to make a consommé: https://www.greatbritishchefs.com/how-to-cook/how-to-make-consomme
The Meaning of Bisque: https://www.thespruceeats.com/what-is-bisque-

995579#:~:text=The%20main%20characteristic%20of%20a,from%20other%20types%20of%20soups.
Stocks, sauces and soups: https://www.theculinarypro.com/soups
How to Make Broth-Based Clear Soup: https://rouxbe.com/cooking-school/how-to-make-broth-based-

clear-soup/details
Consommé: Concentrated Soup Stock: https://www.thespruceeats.com/what-is-consomme-995766
Bechamel: https://www.bbcgoodfood.com/videos/techniques/how-make-bechamel-white-sauce-video
Velouté Sauce: https://www.earthfoodandfire.com/veloute-sauce/
Beurre Blanc Sauce: https://www.thespruceeats.com/beurre-blanc-sauce-recipe-

995329#:~:text=Beurre%20blanc%20tastes%20velvety%20and,drinkable%20dry%20white%20will%20d
o.
P a g e | 142
Knife Skills: http://theculinarycook.com/knife-skills-different-types-of-cuts/
10 Simple Ingredients to Make Your Soups Even More Delicious: http://www.thekitchn.com/10-simple-

ingredients-to-make-your-soups-even-more-delicious-178985, 14/09/2016
Mother Sauces: https://stellaculinary.com/content/five-french-mother-sauces-mother-all-resources,
Basic soup stocks: http://allrecipes.tumblr.com/post/20847592503,
Re-heating soup: http://www.livestrong.com/article/433759-how-to-reheat-leftover-soup/,
Cooking Sauces - The 5 Classic Mother Sauces - HubPages. (n.d.). Retrieved from
http://hubpages.com/food/The-5-Classic-Mother-Sauces
Publications
Food Premises and Equipment: https://www.foodstandards.gov.au/publications/documents/3_2_3.pdf,
Photo sources:
Title page: Pouring Sauce on Plated Food Free Stock Photo (pexels.com)
Elements pages: Man Wearing Black Apron Near Two Silver Metal Cooking Pot Free Stock Photo
(pexels.com)
Activity pages: Cooked Food Close-up Photography Free Stock Photo (pexels.com)
All references accessed on and correct as of 26.09.22, unless otherwise stated.

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SITHCCC029

Prepare stocks, sauces, and

Contextualised and customised by MIA

Unit of Competency .......................................................................................................................... 5

4.2 – Use flavouring agents according to standard recipes ................................................................... 91

Monitoring temperature.................................................................................................................. 132

Unit Mapping Information

Supersedes and is equivalent to SITHCCC007 Prepare stocks, sauces and soups.

Use hygienic practices for food safety

1. Select ingredients 1.1 Confirm food production requirements from standard

1.2 Calculate ingredient amounts according to requirements

1.4 Check perishable supplies for spoilage or contamination

2.3 Use equipment safely and hygienically according to

3.2 Weigh and measure ingredients according to recipe

3.3 Clean and cut ingredients as required using basic culinary

3.4 Minimise waste to maximise profitability of food items

4.2 Use flavouring agents according to standard recipes

4.3 Use clarifying techniques according to standard recipes

4.4 Use thickening agents and convenience products according

4.6 Make food quality adjustments within scope of responsibility

Element Performance Criteria

5.3 Visually evaluate dish and adjust presentation

5.4 Store prepared food items in appropriate environmental

➢ Reading skills to:

o locate information in food preparation lists and standard recipes to determine

➢ Numeracy skills to:

o calculate the number of portions

o determine cooking times and temperatures.

➢ Problem-solving skills to:

o evaluate quality of ingredients and finished dishes and make adjustments to

o adjust taste, texture and appearance of food products according to identified

➢ Planning and organising skills to:

o efficiently sequence the stages of food preparation and production.

➢ Self-management skills to:

o manage own speed, timing and productivity.

➢ Follow standard recipes to prepare each of the following stocks:

o brown beef stock

o brown chicken stock

o white chicken stock

➢ Prepare the above five stocks for use in different recipes:

o within commercial time constraints and deadlines

o reflecting required quantities to be produced

o stock reduction sauce:

o cream reduction sauce:

➢ Prepare the above sauces and soups:

o within commercial time constraints and deadlines

o reflecting required quantities to be produced

o responding to at least one special customer request.

➢ Contents of date codes and rotation labels for stock

➢ Characteristics of 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 preparation methods and techniques

o production and cooking durations

➢ Characteristics of stocks listed in the performance evidence:

o classical and contemporary variations

o recipes in which they are used

o quality indicators of stock:

o preparation methods and techniques

o production and cooking duration