SIT40516 Certificate IV – SITHCCC007

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC007 Prepared stocks, sauces and soups

Assessment Task 1: Knowledge questions

Questions

1.    List at least three food safety issues which you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk.

RiskStrategy for reducing risk
  
  
  

Answer to question number 1:

The answer to the question number 1 is given below:

RiskStrategy for reducing risk
  
  
  

2.         Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.

Answer to question number 2:

3.         List three signs that ingredients used for stocks, sauces and soups have spoiled or are contaminated.

Answer to question number 3:

4.         List at least three requirements for the safe storage of stocks, sauces and soups. At least one of your answers for each must include the correct temperature range.

Stocks 
Sauces 
Soups 

Answer to question number 4:

Stocks 
Sauces 
Soups 

5.         Describe three safety techniques when using knives in the kitchen.

Answer to question number 5:

6.         When cooking stocks, sauces and soups, you will use a variety of equipment and utensils. Fill out the table below, identifying three things you should check before using each piece of equipment.

Answer to question number 6:

Utility knife 
 
 
Food processor 
 
 

7.    Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish.

Answer to question number 7:

8.         Define the following culinary terms in your own words.

•           Mirepoix:

•           Consommé:

•           Court bouillon:

•           Coating:

•           Pouring:

•           Mother sauces:

•           Reduction:

•           Roux:

•           Fond:

•      Bouquet garni:

Answer to question number 8:

9.         Identify at least three convenience products you could use when preparing stocks, sauces and soups.

Answer to question number 9

10.  Identify at least three trade names of convenience stocks, sauces and soups.

Answer to question number 10:

11.       Identify at least three products you can use as thickening agents with sauces and soups.

Answer to question number 11:

12.       In your training kitchen or workplace, locate at least two stocks, two sauces and two soups. Aim for a mixture of convenience products, and frozen and chilled products. Take a photo of the labels on each product that identify best-before and use-by dates and rotation. For each one, identify the disposal date. Submit the photos as part of your assessment.

Answer to question number 12:

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC007 Prepared stocks, sauces and soups

Assessment Task 2: Research report

Activities

Complete the following activities.

1.         Carefully read the scenario provided in the activity 1 of Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)

 (Write down the followings):

a.         You need to write the followings:

(1)        What are the uses for stocks, sauces and soups.

(2)        What are the specific information about stocks, including basic ingredients and cooking methods.

(3)        What are the specific information about sauces, including basic ingredients and cooking methods, the mother sauces and their derivatives.

(4)        What are the specific information about soups, including types of soups, national soups.

(5)        What are the classical and contemporary variations of sauces and soups.

b.  You need to choose one stock, one sauce and one soup and write the followings for each:

(1)        Appearance and presentation

(2)        Freshness indicators

      (3)        Quality indicators

(4)        Nutritional value

(6)        Texture profile.

2.         Research and Report.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

a.         You need to write research on each stock, sauce and soup and use the information you have found to complete the Research report template.

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC007 Prepared stocks, sauces and soups

Assessment Task 3: Student logbook

Activities

Complete the following activities.

Activity 1:

Carefully read the scenario provided in the Assessment Task 3 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)

 (Write down the followings):

1.    In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you prepare a dish, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:

(a)             Complete a planning document

(b)             Complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment.

(c)             You need to complete your supervisor/trainer declaration section at the end of the reflective journal and your supervisor/trainor would put his signature.

Activity 2.       

Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 3 in Cover Page)

a.         A Service planning template has been provided to help you. You need to interpret the standard recipe and associated food preparation list which you will be working from and highlight the followings:

  1. How you would confirm the food production requirements.
    1. How you would calculate the number of portions and the amount of each ingredient you require
    1. How you would select the relevant cookery method
    1. How you would determine the cooking times and temperatures
    1. How you would select the accompaniments and garnishes you will add to the dish
    1. How you would select the ingredients from stores
    1. How you would
    1. How you would identify the food preparation equipment you require
    1. How you would ensure the appropriate food preparation equipment is ready for use
    1. How you would take any customer requirements or special dietary needs into consideration.

  3.       Prepare stocks, sauces and soups.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 3 in Cover Page)

a.         Prepare the stocks, sauces and soups as per the standard recipes and your food preparation list. Write the followings:

            (1)        How would you ensure that all food is prepared safely and hygienically

            (2)        How would you ensure that you follow portion control procedures.

(3)        How would you ensure that you manage your own speed, timing, sequencing and productivity to ensure efficiency

(4)        How would you ensure that all stages of preparation and cooking are completed in a way which ensures:

            (a)        Quality of food items

            (b)        Consistency of food items

            (c)        Organisational standards are met

            (d)        Waste is minimised to maximise the profitability of dishes

(5)        How would you ensure that you assemble and use equipment safely and hygienically

(6)        How would you ensure that you sort and assemble ingredients logically and efficiently

(7)        How would you ensure that the required quantities of food are produced

(8)        How would you ensure that you adjust the taste, texture and appearance of food products according to any deficiencies you identify

(9)        How would you ensure that you evaluate the quality of finished stocks, sauces and soups and make adjustments to ensure quality products

(10)      How would you ensure that you present sauces and soups attractively on appropriate service-ware

(11)      How would you ensure that you add garnishes and accompaniments as required

(12)      How would you ensure that you work within commercial time constraints and deadlines

(13)      How would you ensure that you store food safely and in appropriate environmental conditions

(14)      How would you ensure that you respond to any special customer requests or dietary requirements

(15)      How would you ensure that you maintain a clean and tidy work area throughout service

(16)      How would you ensure that you dispose of or store surplus products correctly 

(17)      How would you ensure that you work sustainably, efficiently hygienically and safely at all times

b.         A Student Logbook template has been provided to help you. You need to complete a reflective journal for each time you cook a stock, sauce and soup as part of your assessment for this task.

4.         Submit documents to your assessor.

Response to Activity 4:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 4 of Assessment Task 3 in Cover Page)

a.   Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.

  • Service planning template
  • Reflective journal (endorsed by your trainer/assessor or supervisor).
  • Send or submit the completed Student Logbook to your assessor.
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