COC2 – CONDUCT COMPETENCY ASSESSMENT TOOLS

SELF-ASSESSMENT GUIDE

Qualification: COOKERY NC II
Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS
Introduction:
 Read each of the questions in the left-hand column of the chart.
 Place a check in the appropriate box opposite each question to indicate your answer.

CAN I? YES NO

 Use flavoring agent and ingredients according to standard

recipe.

 Produce variety of stocks, glazes, flavourings and seasonings

according to enterprise standards.

 Select and assemble correct ingredients to prepare soups

including stocks and prepare garnishes.

 Prepare variety of soups according to enterprise standards.**

 Use appropriate clarifying, thickening agents and convenience
products.
 Evaluate soup flavour, color, consistency and temperature
problem related is identify and address.
 Present soup at the right flavour, color, consistency and
temperature in clean service ware without drips and use
garnishes and accompaniments.

 Prepare variety of hot and cold sauces from classical and

contemporary recipes base on the require menu items.

 Make derivatives from mother sauces.

 Use appropriate thickening agents, seasonings an flavorings

 Evaluate sauces flavour, color and consistency.

 Store stocks and sauces correctly at the right temperature to

maintain optimum freshness and quality.

 Re-heat stocks and soups reconstitute to appropriate standards

of consistency. **




I agree to undertake assessment in the knowledge that information gathered will only be used for
professional development purpose and can only be assessed by concerned assessment personnel and
my manager / supervisor.

Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

SPECIFIC INSTRUCTIONS FOR THE CANDIDATE

Qualification COOKERY NC II

Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS

Name of Project: Prepare soups require for menu items

PLEASE READ CAREFULLY:

1. Give the ingredients needed in preparing cream soup and demonstrate the
proper way of preparing soup for 10 minutes.

STEPS on how to demonstrate and prepare cream soup

1. Misce en place
2. Gather all the tools, equipment and supplies
Cooking Procedure
1.Sweet hard vegetables carrots, celery in butter or oil by slowly cooking them
Over low heat.
2. Once the vegetables have sweated, thicken the soup by adding flour to make a
roux.
3. Add hot stock or milk to the roux or vegetables. Simmer but do not boil. Be careful
that the soups do not brown.
4. Add a spice sachet or bouquet garni if you wish, along with any soft vegetables
such as asparagus or broccoli. Cook the vegetables until they are soft.
5. Skim impurities and fat from the soup as it simmers.
6. Puree soup until it is very smooth.
7. Add hot béchamel sauce or cream to finish the soup.
8. Taste the soup, adjust the seasonings before serving.

2. The assessment shall be based on the units of competency in the Training

Regulations and the Evidence Plan and shall focus on the following evidence
gathering methods:

Demonstration with Oral Questioning

Interview

3. The final assessment shall be the responsibility of the accredited assessors.

4. At the end of the assessment, the accredited assessor shall give you feedback
on the result of assessment. The feedback shall indicate whether you are:

 COMPETENT
 NOT YET COMPETENT
Evidence Plan – Institutional Assessment

Qualification COOKERY NC II
Unit of
Competency PREPARE STOCKS, SAUCES AND SOUPS
Ways in which evidence will be collected:

Demonstration with oral questioning

[tick the column]

Interview
The evidence must show that the candidate……

 Use flavoring agent and ingredients according to /

standard recipe.

 Produce variety of stocks, glazes, flavourings and

/
seasonings according to enterprise standards.

 Select and assemble correct ingredients to

/
prepare soups including stocks and prepare
garnishes.

 Prepare variety of soups according to enterprise / /

standards.**
 Use appropriate clarifying, thickening agents and
/
convenience products.
 Evaluate soup flavour, color, consistency and
temperature problem related is identify and /
address.
 Present soup at the right flavour, color,
consistency and temperature in clean service
/
ware without drips and use garnishes and
accompaniments.

 Prepare variety of hot and cold sauces from

/
classical and contemporary recipes base on the
require menu items.
 Make derivatives from mother sauces. /
 Use appropriate thickening agents, seasonings
/
and flavorings
 Evaluate sauces flavour, color and consistency. /
  Store stocks and sauces correctly at the right
temperature to maintain optimum freshness and /
quality.

 Re-heat stocks and soups reconstitute to / /

appropriate standards of consistency.**
NOTE: *Critical aspects of competency

Prepared by: Jennifer B. Mempin Date:

Checked by: Date:

Template 5 – Demonstration with Oral Questioning

Candidate’s name: EDNA R. JORDA

Assessor’s name: JENNIFER B. MEMPIN

Unit of competency: PREPARE STOCKS, SAUCES AND SOUPS
Qualification COOKERY NC II
Date of assessment:
Time of assessment:
Instructions for demonstration

[insert the instructions for the candidate]

Given the necessary ingredients, tools and equipment the candidate must be able to
demonstrate on how to prepare a consommé soup in 10 minutes.

Materials and equipment

OBSERVATION  to show if evidence is

demonstrated
During the demonstration of skills, did the candidate: Yes No N/A
 . Select and assemble correct ingredients to prepare
  
soups including stocks and prepare garnishes.
 Evaluate soup flavour, color, consistency and
temperature problem related is identify and   
address.
 Present soup at the right flavour, color, consistency
and temperature in clean service ware without   
drips and use garnishes and accompaniments.
 Prepare variety of soups according to enterprise  
standards. ** 
 Re-heat stocks and soups reconstitute to
appropriate standards of consistency. **   

The candidate’s demonstration was:

Satisfactory  Not Satisfactory 

Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Observation and questioning checklist [continued]

Questions Satisfactory response

The candidate should answer the following questions: Yes No

(EXTENSION QUESTIONS)  

1. What are the different types of sauces?  

(SAFETY QUESTIONS)  
1. What is the first thing you do when you enter a food
 
premises?

(INFREQUENT EVENTS)  
1. If the consommé is cloudy, it can be clarified a second

time. But the second clarification should only be done once. 
Why?

(CONTINGENCY QUESTIONS)
 

1. In preparing a soup, what would you do if the cream soup

 
becomes too thick?
REGULATIONS AND CODES OF PRACTICE)
 

1. What is the temperature danger zone for hot and cold

 
foods?

The candidate’s underpinning knowledge was:

Satisfactory  Not Satisfactory 
Feedback to candidate:

The candidate’s overall performance was:

Satisfactory  Not Satisfactory 

Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Acceptable answers are:

1. Bechamel, Veloute, Espagnole, Hollandaise, Tomato

2. Washing of hands.

3. The egg whites remove some of the flavor and richness

4. Add water or stock until the correct consistency is achieved

5. Hot 135F-57C
Cold 41F-5C
Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Recording Sheet – interview

Candidate’s name: Edna R. Jorda
Unit of competency: PREPARE STOCKS, SOUPS, SAUCES
Qualification COOKERY NC II
Oral questions Satisfactory response
Yes No
 
1. What is the best way to thin a soup that is too thick?

 
2. What is the rule of thumb when storing stocks?

 

 

 

 

 

 

The candidate’s underpinning knowledge was:

Satisfactory  Not satisfactory 
Feedback to candidate:
Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Acceptable answers are:

1. It’s as simple as adding liquid: a little more cream, broth, water, or wine.
Gradually stir in more liquid until your soup reaches the perfect
consistency.

2. It must be completely cooled before putting in the refrigerator.

Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Recording Sheet – Interview

Candidate’s name: Edna R. Jorda

Unit of competency: PREPARE STOCKS, SOUPS, SAUCES
Qualification COOKERY NC II
Interview Satisfactory
response
Yes No
1. What are the types of stocks?  

2. How long should a consomme be simmered?  

3. When making a broth-based vegetable soup, all the  

ingredients should be added at the beginning to extract
as much flavor as possible.
A. True

B. False

4. How do you turn a broth into a broth-based soup?  

5. What are the characteristics of warm sauce? Give at  

least three.
The candidate’s underpinning knowledge was:
Satisfactory  Not satisfactory 

Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date:

Acceptable answers are:

1. Brown stock, white stock and fish stock

2. 1 to 1 1/2 hours

3.False

Explanation
Ingredients should be added based on their cooking time. Some ingredients will
take a long time to cook, while others will turn gray and mushy before the other
ingredients are done.

4. Cook vegetables and/or meats in broth to add flavor, body, and texture

Explanation
A broth with vegetables or cooked meat added is still just a broth. For a
broth-based soup, you must change the broth itself by cooking the
ingredients
5. The sauce has a slight sheen
The taste is velvety
The flavour is delicate
Candidate’s signature: Edna R. Jorda Date:

Assessor’s signature: Jennifer B. Mempin Date: