SITHCCC007 - Prepare stocks, sauces and soups

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: You’re preparing ingredients for minestrone soup. What information about production requirements
can you obtain from the standard recipe?

We can obtain following information:

a) Tools
b) Ingredients
c) Quantities

Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces.

They are as follows:

a) Make stock for a sauce or soup;

b) Soak beans

c) Prepare meat, grains, beans, and other ingredients ahead of time.

d) Remove the bones and cut or mince the meat.

e) Vegetables should be washed, peeled, cut, diced, and sliced.

Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The
following recipe yields 2 L. Calculate how much of each ingredient you need to make enough
servings of custard.
 Ingredients  Yield 2 L  Quantity (40 portions)
Milk 2L
10 L
Sugar 200 g
1 kg
Vanilla essence 4 ml
20 ml
Egg yolks 20
100

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

a) They should be firm, without bruising, germs, discoloration, or decay.

b) The surface does not show any signs of sprouting or greening.

Q5: List two quality factors to look for when selecting eggs from stores.

We should look for following quality factors to look when selecting eggs from stores

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 a) Best before date (28 days)
b) Undamaged eggshell.

Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?

a) Split or broken skin

b) Smell of decay

Q7: List four pieces of information you might find on stock date codes and rotation labels.

a) Food type or content

b) Storage date
c) Best-before or use-by dates
d) Storage conditions

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SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q1: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups.
They are:
a) Peelers
b) Measuring spoons
c) Whisks
d) Knives
e) Wooden spoons

Q2: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to
cook the stock?

I would use steam kettle stockpot to cook the stock.

Q13: What are three things you should check when assembling equipment?

We should check following things:

a) Cleanliness of equipment and its parts
b) Cracks and chips
c) Faults

Q4: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Ensure safe assembly
a) Follow the manufacturer's directions for proper assembly.
b) If we don't know, we should ask an experienced person to demonstrate.

Ensure cleanliness

Check for obvious signs of uncleanliness, such as food particles, chemical contamination, and sponge
fragments.

Q5: Identify four safe operational practices to follow when using a food processor or other electrical
equipment.

a) Make sure the blades on your equipment are properly aligned.

b) Before we switch on the appliance, make sure the cover is securely fastened.
c) We cannot use near a sink or water source.
d) Feeding food into the processor by hand is never a good idea. We want to be food pushers.

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SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
The most logical and efficient way to sort and assemble ingredients ready for cooking is to make the
ingredients ready according to food production sequencing.

Q2: How would you weigh and measure the following ingredients?

250 g flour : Scales _______________________________________________________________

1 tbsp tomato paste : Measuring spoon________________________________________________

250 mls water : Measuring cup or jug__________________________________________________

6 button mushrooms : Manually count _________________________________________________

Q3: What are three basic precision cuts you might use when preparing vegetables?

They are:
a) Mirepoix
b) Julienne
c) Brunoise
Q4: Your colleague has just finished preparing some meat for a soup. They ask you what they should
do with all the off-cuts. What would you suggest?

I would suggest to minimise the waste and re-use the off-cuts where possible in stock.

Q5: What are the health risks associated with raw eggs or sauces containing raw eggs?

They can cause food poisoning since they are high risk food.

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SECTION 4: PREPARE STOCKS, SAUCES AND SOUPS

Q1: What method of cookery would you use to cook the following foods?

Blanched tomato: Boiling ___________________________________________________________

Diced onion: Shallow frying_________________________________________________________

Chicken stock: Simmering __________________________________________________________

Q2: Briefly outline how to cook béchamel (white sauce).

a) In a low-heat pan, combine equal parts flour and butter. After combining, remove from the heat and
allow to cool.
b) In a separate pan, put 500 mL milk to a boil with an onion clout.
c) Return the cooled roux to the heat and gradually add the milk while vigorously stirring. Before adding
the milk, the sauce should be fully smooth.
d) Strain the sauce using a chinois.

Q3: When might you use the roasting method of cookery to produce stocks, sauces and soups?

Jus de roti and jus lie are made with the sediment and juices. To add color to the brown stock, we also
use roast vegetables.

Q4: Explain how each of these clarifying agents is important to clarifying consommé.
Lean minced meat
It adds flavor as well as gelatine to the liquid.
It assists the clarifying raft in its work.

Egg whites
Gives meat protein an extra boost of strength.
Increases the power of clarification.

Mirepoix of vegetables

Adds a layer of flavor to the finished soup.

Provides some stability to the coagulated raft.

Q5: How do you use a ‘bouquet garni’ to flavour soups and stocks?

We filled the sachet with herbs and spices. A long piece of butcher's string is used to secure it. The other
end of the string is then tied to the pot handle. We can then delete it once we've achieved the desired
flavor.

Q6: What happens to stock if you use too much tomato paste?

If we use too much tomato paste, it makes the stock very cloudy.

Q7: Which sauces have brown meat stock with red wine in them?
a) Jus de roti

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 b) Jus lie

Q8: Which stock is most likely to have lemon juice added to it?
Fish stock is most likely to have lemon juice added to it.

Q9: Identify the base sauce and additional ingredients necessary to make the following derivations.

Remoulade sauce
The base sauce is mayonnaise. Chopped capers, gherkin, fines herbs and anchovy essence are other
ingredients.

Mornay sauce
Its base is bechamel. White cheddar, butter, cream and egg are additional ingredients.

Bercy sauce
Its base is voloute. Shallots, white wine and parsley are additional ingredients.

Q10: Provide an appropriate thickening agent for each of the following sauces and soups.

Béchamel

White roux

Velouté
Blond roux

Espagnole
Brown roux

Bisque
Ground rice or rice flour

Pumpkin soup
Pureed pumpkin

Minestrone
Starchy vegetables or pasta

Q11: Describe two situations where it might be appropriate to use a convenience product.
a) a) If the establishment has to save money on labor.
b) b) If there is a time constraint and fresh produce is unavailable.

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Q12: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make?

We can reduce and add seasoning or extra stock.

Q13: Your sauce/soup is too thick. What food quality adjustments can you make?

We can add stock, milk or water depending on the type of sauce/soup.

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SECTION 5: PRESENT AND STORE STOCKS, SAUCES AND SOUPS

Q1: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in the
coolroom overnight.
a) The pea soup can be started at a low temperature. We can use a wooden spoon to stir in a small
amount of stock.
b) Heat the pea soup until it reaches a smooth consistency. Raise the temperature gradually until it
reaches a simmer.
c) Bring to a boil, then reduce to a low heat and cook for 4-5 minutes.
d) Make any necessary adjustments to the accuracy.
Q2: List three checks you should conduct to ensure you present sauces and soups attractively on
appropriate serviceware.
a) a) Determine if the service ware is suitable for table or self-service.
b) b) They should be free of cracks and chips.
c) c) Make sure the size is right.
Q3: Name a suitable garnish for lobster bisque.

Cooked white meat from the lobster is a suitable garnish for lobster bisque.

Q4: Name a suitable garnish for potato and leek soup.

Chopped herbs and croutons is a suitable garnish for potato and leek soup.

Q5: What adjustments to presentation should you make in these situations?

Sauce isn’t shiny.

We can add liaison.

The dish does not look visually appealing.

We may make changes to add more color. The garnish can be modified. We may also modify the
software used by the service.

There are drips or fingerprints on rims of soup bowls.

We can remove using a clean, wet service cloth. We can polish if needed.

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Q6: At what temperatures would you store the following dishes to ensure food safety?
Gazpacho: 4 °C or lower

Tartare sauce: 4 °C or lower

Pea and ham soup: 4 °C or lower

Q7: For how long can you hold or store a warm emulsion sauce?
We can hold or store a warm emulsion sauce for two hours.

Q8: List two other environmental conditions that you must consider when storing surplus prepared
dishes to optimise shelf life and comply with food safety requirements.
a) Put all products or leftovers in airtight containers.
b) They should be stored in a refrigerator with sufficient ventilation to ensure cold air circulation.

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