ASSESSMENT 1 – Assignment

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task

Student Name: Ramandeep Kaur

Student ID No: Qc0410

Unit code SITHCCC007

Unit Title Prepare Stocks Sauces and Soups

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the student
completing this assessment task. You should conduct your assessment in accordance with the Principles of
Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.

• Attach student`s hand out during the coaching session if applicable .

Satisfactory If Not Satisfactory,

Assessment Criteria
please comment
culinary terms and trade names for ingredients commonly used
in the production of different stocks, sauces and soups relating
to:  Yes  No
 convenience products
 thickening agents
contents of stock date codes and rotation labels and their
 Yes  No
implication for food quality standards
characteristics of stocks, sauces and soups listed in the
performance evidence:
 appearance and presentation
 classical and contemporary variations
 dishes to which they are matched
 freshness and other quality indicators
 Yes  No
 nutritional value
 preparation methods
 production and cooking durations
 service style
 taste
 texture
derivatives of base stocks and sauces  Yes  No
mise en place requirements for stocks, sauces and soups  Yes  No
appropriate environmental conditions for storing stock, sauces
and soups products to:  Yes  No
 ensure food safety
 optimise shelf life
safe operational practices using essential functions and
features of equipment used to produce stocks, sauces and  Yes  No
soups
Attached completed Recipe Cardtemplate  Yes  No

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 Satisfactory Not YetSatisfactory If Not Yet Satisfactory – Please identify the re-assessment
arrangements:
(Please tick the assessment result for this task)

Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):

Student Declaration:I hereby acknowledge by Assessor Declaration: I declare that I have

signing this declaration that I have not cheated
or plagiarised any work in all the assessment
tasks undertaken in this unit of competency
except where the work has been correctly
acknowledged or as per the specific assessment
task instructions.
conducted a fair, valid, reliable and flexible
assessment with this student, and I have provided
appropriate feedback
Assessor Name: _____________________________

I declare that I have been assessed in this

assessment task, have been provided with Signature: ____________________________
feedback and I have been advised of my result. I
also am aware of my appeal rights Date: ____/_____/_____

Student name:
_____________________________

Signature: ____________________________

Date: ____/_____/_____

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Assessment Guidelines for Student:
 You are required to complete all questions and tasks for this portfolio
 On completion, submit your assignment to assessor.
 This assessment must be done in classroom.
 On completion, submit your responseas a word document printed or handwritten on A4 paper to
your assessor.
 You are required to answer all the questions that are outlined in this Assessment and submit your
evidence to your Assessor so that you can be graded as either S – Satisfactory or NS – Not
Satisfactory for this assessment. Your Assessor will provide you with feedback.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory
for this assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with
your assessor

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You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task.

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The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

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If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
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Reasonable adjustment will be provided for students with a disability or learning difficulty according to
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adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

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What if the answers are not satisfactory?
You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.
o Must not be collaborated with another student on work that is intended to be completed
individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work
Feedback
Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.

Context of and specific resources for assessment

During the assessment tasks, you will be provided with:

 Printed copy of the assessment

 Recipe Cardtemplate

Evidence to be provided by the student for this assessment:

 Printed copy of typed responses to all the question in form of a word document
 Completed Recipe Card template

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 ASSESSMENT 1 – Assignment

1. List all essential equipment and utensils required for the preparation, production and service of
stocks, sauces and soups and explain the use of each item.

Equipment/Utensils Explanation for use

Consommé pot, Brat pan and font
These equipments are required to make the
stock and these are suitable to cook with
constant temperature. These utensils are helpful
in rising the impurities at the top by which
these impurities can be removed easily

Steam jacketed kettle It is best to prepare sauces and soups as it is the

cause of prevention from burning

Ladle It is used to remove the impurities from products

while cooking
Colander and Strainer Used to strain the liquid initially

Spiders Used for the removal of bones and different

ingredients
Measuring jugs Used to control the proportion of liquid

Whisk Used for aeration and dispersion

Muslin cloth or chinos Used for the final removal of impurities during
straining

2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list

 the cooking times which apply

 the quality signs for good stock

Examples Cooking Time

Brown stock 1.Beef stock Time required to cook brown
2.Veal stock stock is from 2 to 4 hours
3.Chicken stock
White stock 1.veal stock Time required to cook white
2.beef stock stock is from 3 to 5 hours
3.chicken stock
Miscellaneous stock 1.Vegetable stock Time required to cook
2.Miso stock miscellaneous stock is from 20
minutes to 8 hours
3.Corn stock
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Quality signs for stock:
If the stock is jellied it shows the good quality of stock
If the stock is free of fat it is a sign of good quality

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

Points of care when preparing stocks

1. Always start cooking the stock with chilled water because it permits the rise of impurities at the top
2. Remove fat and impurities to eliminate the smell from the stock
3. Always cook the stock slowly under constant temperature
4.Always cook stock gradually

4. List the production steps for each of the following types of stock:

Stock Production steps

Brown the bones
Turn the colour of mirepoix brown
Pour enough chilled water and boil it
Then keep the flame low to skim and simmer
Brown beef stock
Add spices and herbs
Cook from two to four hours to bring taste
Strain by label and sieve
Store accurately
Cover the bone of chicken with chilled water
Turn the flame low and start boiling
Add spices, herbs and vegetables
White chicken stock
Cook from two to four hours to bring taste
Strain by using label and sieve
Store accurately
Make the vegetables and fish bone aromatic by mixing them with
butter
Fish stock Add water and wine
Simmer and boil for half an hour
Strain it using sieve
Add herbs, leek, celery and carrot in a pan and add water in it
For the stock of miscellaneous add garlic, ginger, mushrooms, soy,
wine and bone
Vegetable and miscellaneous stocks
Simmer and boil it to extract the flavour
Strain by sieve and label
Store it accurately

5. Provide an overview over the different types of glazes, the production method for a glaze and the
required procedures to provide for a product which is free of impurities.

Types of glazes
1. Chicken 2. Beef 3.Pawn and
fish
Production steps for a glaze
Glazes are prepared by decreasing the stock to 10 percent of the original mass. Stock has
intense flavours. While cooking impurities and fats are removed. Glaze is strained thoroughly
and all the impurities are removed

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6. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how
these are used in the preparation of soups and sauces including points of care to ensure a quality
product.

Thickeners based on fats Thickeners based on starches

1. Cream: It is used in sauce or soup for
thickening. It provides flavour to the recipe. It
provides thickness to soup
2. Egg yolk: It is used to add taste and flavour to
the sauces. It provides thickness to the sauce
mostly used in emulsion sauce
3.Cheese: It is used to provide thickness to the
gnocchi cheese and Mornay sauce
1. Puree starches: Potato and corn flour are
the examples of pure starches used to
provide thickness to the soup. They bring
taste to the sauce
2. Slurry: It is the mixture of flavour and
liquid used to thicken the sauce or soup
3. Cooked roux: Used to thicken the soup

1. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour
or lacking flavour?

Problem Solution
Add white part of whisked egg in hot stock because it soaks up the impurities
then strain it.
Stock is cloudy
In cold stock add the mixture of egg white and mince and then boil it. Collect the
undesirable substances that must be removed
Dispose of the overcooked vegetable or bone before storing it in the
Stock is bitter stock. Do not use eggplant, cabbage and old vegetables because they
might bring bad taste to stock
Stock lacks Blackened bone should not be used in stock because it can bring
colour unpleasant colour to whole stock
Rotten vegetables and cabbages need to be disposed from the stock
Stock lacks because they can bring bad favour to the stock
flavour

2. What are the critical hygiene and food safety aspects which must apply when selecting
ingredients for stocks and sauces, as well as preparing, cooling and storing stocks including the
provisions for labelling?

Hygiene and food safety aspects which need to apply for stocks, and sauces when

Selecting During the selection the stock must not be burnt or frozen
Ingredients

Preparing
While preparing the quality of ingredients must be good and fresh
Cooling

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 Stock should be cool from 21 C to 60 C within two hours after cooking and then from 5 C
to 21 C after two hours

Stock should not be stored for longer period of time. Use the stock within three days of
Storing
storing

3. List the classification for soups and provide 2 menu examples for each with an appropriate service
vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).

Classification Menu Example Service ware Garnish Accompaniment

Clear soup Broth and consommés Soup plate Blanched Cheese sticks
vegetables

Thickened soup Pumpkin soup and veloute Soup bowl Chopped ham Fresh bread

Miscellaneous Ajoblanco and Gazpacho vessel Cheese crouton Croutons

soup

4. Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients
for the recipe, using the attached recipe template to yield 10 serves. Include the production
method on the recipe card.

Name of dish: Pumpkin soup

Total cost: 19.57$
Portion cost: 1.96$
Sales price: 7.2$
Commodities:

Items Specifications Weight Cost

Olive oil 2tbs 1.6$
Onion Chopped finely 50gm 0.35$
Vegetable stock 1.8L 3$
Potato Peeled 100gm 5.5$
Thin cream 150ml 1.32$
Leek Sliced 50gm 2.5$
Garlic Crushed 10gm 25$
Pumpkin diced 1.8kg 5$

5. List the production steps for a Consommé, including points of care.

Production steps for Consommé Points of care

Chop the vegies and mix them with white part of
egg and cold broth. Straining process should be done carefully.
Season and mix it properly. Consommé or syphon pot should be used
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 Put in the aromatics and boil it.
Stir it while boiling.
If it is boiled then turn the flame low and cook
gradually for two hours.
Then strain it and remove unwanted material.
Heat the consommé again and serve it The stock should be seasoned

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

Classification for sauces Examples

1. Sauce based on reduction 1.Beurre blanc
2.Jus
3.Beurre rouge
2.Sauces based on roux 1.Game sauce
2.Veloute
3.  béchamel sauce
3. Emulsion sauce 1.Bearnaise
2.Hollandaise
3.Mayonaise
4.Miscellaneous sauce 1.Peanut sauce
2.Tomato sauce
3. Vinaigrette

7. List the production steps for a Jus.

Production steps for Jus

Meat is seasoned and placed in a tray.
It is turned after fifteen to twenty minutes during roasting
Mirepoix is added prior to finishing
Meat is removed and roasting juices are reduced
It is simmered for one hour to bring taste and flavour
Then it is passed through straining process and labelled with date and type of product

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 8. List 3 derivative sauces which can be produced from sauce Demi-glace with their main
ingredients.

Derivative sauce from sauce demi-glace Ingredients

Diced onion, vinegar and vine reduction.
1.Robert sauce Butter, sugar , seasoning, demi- glace,
mustard
Sautéed tomato, garlic, sugar, pepper and
2.Provence sauce
parsley
Marsala, soaked currants, toasted almonds
3.Moscow sauce
berries seasoned by slice
15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

1.Mornay sauce Egg yolk, cheese, stock, béchamel, seasoning
Bechamel sauce, oyster fond, white wine,
2.Brantome sauce
chopped truffles
3.Caper sauce Bechamel sauce seasoned by capers

16. What is the production method for a Velouté?

Production steps for sauce Velouté

Make the roux blond
Put in the stock which is hot
Cook it from thirty to sixty minutes
.

17. Provide 3 examples for derivative sauces which can be produced from each of the following Veloutés

Velouté Examples
1.Fish 1.Bercey sauce
2.Duglere sauce
3.Good wife sauce
2.Chicken 1.Lvory sauce
2.Supreme sauce

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 3.Auroro sauce
3.Veal 1.Mushroom sauce
2.German sauce
3.Herb sauce

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18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2
examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.

Production steps for sauce mayonnaise

The ingredients required in preparation are oil, vinegar, mustard and egg yolk. The steps for
production are given below
Put eight yolks of eggs and mix them in a bowl
Mix them with vinegar and mustard
Put a small amount of water
Add oil and whisk it continuously
Mayonnaise is prepared slowly
Derivative sauce Ingredients
1.Tartare sauce Mixture of mayonnaise with chopped green
onions and egg yolk
2.Andalusian sauce Capsicum, mayonnaise and tomato puree

19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ?
Provide 3 derivative examples which can be produced from each Sauce.

Sauce Hollandaise Sauce Béarnaise

Ingredients: Ingredients:
Lemons, egg yolk, salt, butter and cayenne Unsalted butter, minced shallots, vinegar,
pepper black pepper, egg yolk, lemon juice and
Production Steps: chopped tarragon
Mix cayenne pepper, salt, lemon juice, egg Production Steps:
yolk and butter. Microwave it to provide Add pepper, salt and shallots in a pan over
thickness to the sauce. Whisk again and cook medium flame and cook it. After cooking
to prepare sauce leave the shallots to cool down
Combine water, lemon juice and egg yolks
and blend it until it becomes thick. Put
shallots i it and serve it
Derivative sauce Derivative sauce
1.Mousseline sauce 1.Magenta sauce
2.Ancient sauce 2.Tyrolean sauce
3.Ruben sauce 3.Paloise sauce

20. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the
correct consistency and flavour?

Procedures to reconstitute sauces and soups

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 Accurate hygiene practice is to use the spoon to taste the flavour
Utilize spoon or scoop to remove the sauce
Wash the apparatus, utensils or vessels
Keep the soup or sauce hot during reconstituting
Soup or sauce must go through the process of straining
Soup or sauce should not be over heated

21. List 3 different convenience products for stocks, sauces and soups and explain how these are used.
What could be done to enhance convenience products in terms of flavour and presentation?

Examples for different convenience products for stocks, sauces and soups
1.Canned products for different soups

2.chicken, seafood and beef boosters

3.Gravy
Suggested methods to enhance flavour and presentation of convenience products
1.Prepare the base of soup or sauce, mire poix should be roasted and sauce powder should
be added

2.Fresh herbs should be used to bring aromas and flavours

3.Ingredients that are cut freshly should be used for sauces

22. List 3 food safety aspects which must be considered during the production of soups stocks and sauces
to ensure food safety and a clean workplace during and post production:

Requirements
Food safety Aspects
Always keep the workplace clean
Keep the equipments apart from each other
Never allow the cross contamination of products

Cleanliness and Sanitation

Sanitize and clean the equipments
Keep the surfaces sanitized
During the change of task keep your workplace
clean

Requirements at the end of service

Ensure the cleanliness of shelves, benches,
stovetops, walls and cupboards

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