Student Evaluation Guide: Sithccc007 Prepare Broth, Sauces and Soups

STUDENT
EVALUATION
GUIDE
SITHCCC007
Prepare broth, sauces and soups
STUDENT NUMBER:__________________________________________________ ____
STUDENT ID:
__________________________________________________________________
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
NAME OF TRAINER/ADVISOR:
EXPIRATION DATE
CODE AND DESCRIPTION OF SITHCCC007 Prepare broth, sauces and soups

THE UNIT
NOTE:
1. This form must be stapled to the top of the Evaluation Workbook at the time of submission.
2. This assessment receipt form must be dated and signed.
DECLARATION
1. 2. I am aware that there are penalties for plagiarism and academic dishonesty.
3. I am aware of the requirements set by my Trainer/Advisor.
4. I have kept a copy of my assessment.
Student Signature: Date:
EVALUATION RECEIVED BY Altec CollegeStaff

Number:
Date:
Company:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Evaluation received
by: Altec College
Student ID:
Staff Name: ______________________________________
_____________________________________
Student's signature:
Company: ______________________________________
_______________________________________
| SIT30816 SITHCCC007 Prepare broth, sauces and soups

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ABOUT THIS BROCHURE
This booklet and assessment tools has been designed for students undertaking a face-to-face mode
of study to provide information before students take assessments and contains assessment tools to
assess students' required skills and knowledge to be considered competent in this unit.
This booklet might not be suitable for students taking other modes of study, for example online or at work.
Please read all the information provided to you when you receive this evaluation brochure. If you do not
understand any part of this booklet, please inform your advisor/trainer.
The evaluation brochure contains two (2) parts:
PART 1: Evaluation Information: This part contains information about the evaluations for this
competency unit and how the evaluation will be conducted throughout the unit to achieve the
competency. Includes:
• Application of the competence unit

• Purpose of the evaluation
• Elements, performance tests, and unit knowledge evidence requirements
• Conditions, context, resources required and location of the evaluation.
• Evaluation tasks.
• Outline of the evidence to be collected.
• Administration, recording, and reporting of requirements, including special adjustments, appeals,
reasonable accommodations, and the intervention of evaluators.
PART 2: Evaluation tasks: This part contains the information to successfully carry out the evaluation task. In
each assessment task, students will find the following information:
• Task instructions.
• Role Play / Hands-on Demo Information.
• Information on the resources required, if any.
• Appendix 1- Evaluation Resource at Altec College Kitchen

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Approved by: CEO | Next review: January 2023
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PART 1: Evaluation Information
Application of the competence unit
This unit describes the performance results, skills and knowledge needed to prepare various broths,
sauces and soups following standard recipes. It requires the ability to select and prepare ingredients,
and to use relevant cooking and food storage equipment and methods.
The unit applies to cooks working in hospitality and catering organizations. This could include
restaurants, educational institutions, health facilities, defense forces, cafeterias, kiosks, cafeterias,
residential, in-flight and other transportation catering services, and catering services for events and
functions. It applies to people who work with very little independence and under the close
supervision and guidance of more senior chefs. They follow predefined organizational procedures
and report any discrepancies to a senior staff member for the action Purpose of the evaluation:
The purpose of the evaluation is to determine the competence in the SITHCCC007 unit Prepare
Broth, Sauces and Soups
Elements
1. Select the ingredients.
2. Select, prepare, and use your computer.
3. Portion and prepare the ingredients.
4. Prepare broth, sauces and soups.
5. Present and store broth, sauces and soups.
Performance evidence:
Evidence of the ability to complete the tasks described in the elements and performance criteria of
this unit in the context of the job, and:
• follow standard recipes to prepare each of the following strains:

➢ brown meat broths
➢ chicken broths
➢ fish stocks
➢ vegetable stocks
• prepare the above stocks for use in different recipes:
➢ within business time constraints and deadlines
➢ reflect the required quantities to be produced
➢ follow portion control procedures and food safety practices when handling and
storing different types of food
➢ respond to special customer requests and dietary requirements
• follow standard recipes, from a variety of cultural backgrounds, to prepare each of the
following:

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➢ sauces:
o Bechamel
o chicken and fish velouté
o coulis o demi glacé
o Dutch Gold Béarnaise
o juice
o mayonnaise-based sauces or tomato-based sauces ➢both hot and cold soups:
o The heat is the cream.
• prepare the above sauces or soups for at least six different customers:
➢ within the constraints of business time and deadlines.
➢ reflecting the quantities required to produce.
➢ following procedures for portion control and food safety practices when handling
and storing different types of food.
➢ responding to special customer requests and dietary requirements.
Evidence of knowledge
Demonstrated knowledge necessary to complete the tasks described in the elements and
performance criteria of this unit:
• culinary terms and trade names for ingredients commonly used in the production of
different broths, sauces and soups related to:
➢ convenience products
➢ thickening agents
• content of stock date codes and rotation labels and their 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 combined
➢ freshness and other quality indicators
➢ nutritional value
➢ methods of preparation
➢ duration of production and cooking
➢ service style
➢ taste
➢ texture
• derived from base stocks and sauces
• Mise en place requirements for stocks, sauces and soups
• suitable environmental conditions for the storage of stocks, sauces and soup products to:
➢ensure food safety
➢ optimize service life

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• safe operating practices that use essential functions and characteristics of the equipment
used to produce broths, sauces and soups.
Context and conditions for evaluations

To meet the evaluation condition of this unit:
• Altec College will conduct a hands-on assessment for this unit in its commercial kitchen
located at level 8, 620 Bourke Street Melbourne VIC 3000 / Level 73-81 Murray Street
Hobart TAS 7000 with in-house staff and students as clients.
• Kitchen has access to a wide range of ingredients, including the stocks, sauces and soups
mentioned in this unit and access to realistic industry proportions among kitchen staff and
customers; This includes:
➢ Altec College staff as internal customers invited to taste meals during the evaluation
process; or
➢ Fellow students and advisors involved in the practical customer assessment role at
Altec College Kitchen
➢ Access to the range of documents and equipment found in the commercial kitchen
(see Appendix 1 at the end of this assessment tool for a detailed list of assessment
resources).
• The knowledge assessment for this unit will take place in Altec College classrooms at Level 8,
620 Bourke Street, Melbourne VIC 3000/73-81 Murray Street, Hobart TAS 7000.
• All Altec Colleges that are evaluating this unit will have obtained Certificate III in Commercial
Cooking or Certificate IV in Commercial Kitchen to evaluate this unit as part of a Certificate III
in Commercial Kitchen or Certificate IV in Commercial Kitchen Qualification; and
• have worked in the industry for at least three years where they have applied the skills and
knowledge of this competence unit.
Resources required:
The evaluator will ensure that the evaluation is conducted in a secure environment and that you
have access to the following resources for the unit.
• Computers with internet access and printers

• DidASKO learning guide for sithccc007
• Access to Altec College Cocina training with access to equipment and documents defined in
the above evaluation conditions.
Holistic grouping/evaluation:
There is no provision for the grouping of assessed contributions in this unit.
Competency requirements:
To be judged competent in this unit, you will be asked to demonstrate all the indicators shown in the
Qualification Guide (evaluator's document).
You must satisfactorily complete all assessment tasks to be competent (C) in the unit. Students with
an unsatisfactory completion of any of the tasks in the assignment will be considered not yet
proficient (NYC).

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Evaluators will ensure that the evidence collected meets the requirements of the Rules of Evidence.
(authentic, current, sufficient and valid) before entering the results in the competence register sheet.

Students who fail to achieve "Satisfactory" for any assessment on the first attempt will have two
opportunities for re-evaluation. If the student is still considered unprofessional (NYC) after two re-
evaluations in a competency unit, the student will be required to repeat the unit based on the
scheduled course delivery. For more details, see the Altec College Re-Evaluation Policy and the Altec
College Course Progress Policy.
Evaluation task:
To achieve proficiency in this unit, you must successfully complete all of the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the skills and knowledge needed for this unit.
Evaluation Description of the evaluation Expiration Location of
Tasks date Evaluation
Evaluation You must choose the correct option(s) from the Needs to be
Task 1 (AT1) – options given for the questions. You should completed in
Knowledge Test present your task in a clear and professional the Altec
manner. University
You will be given 60 minutes to complete this classroom
task.
Evaluation This assessment task is a short answer question Needs to be
Task 2 (AT2) – that shows that you have the necessary completed in
Worksheets knowledge to develop menus for special dietary the Altec
requirements. University
The student will have 3 hours to complete this classroom
task
Evaluation This is a hands-on demonstration in Altec Needs to be

Task 3 (AT3) – College cooking the range of broths, sauces and completed in
Practical soups from the recipe provided. Altec School
Demonstration Kitchen
This will be done over four (4) sessions of 4
hours each.
You must cook for at least six (6) different

clients during these sessions.
Outline of the evidence to be collected:
You must submit the following evidence to be marked as competent for this unit. Your advisor will
ensure that the evidence presented complies with the Rules of Evidence that are valid, sufficient,
current, and authentic.
Assessment task 1 • You completed the knowledge test with questions answered and
(AT1) – Knowledge sent it to your advisor electronically or on paper.
• Complete and sign the cover sheet for the assessment task.
Test
Assessment Task 2 • Correctly answer all questions in written knowledge questions
(AT2) – Worksheets and send to your advisor electronically or on paper.

• Complete and sign the cover sheet for the assessment task.
Evaluation Task 3 • Completed production plan for each practical demonstration session (AT3) –
Practical including recipe cards. (Total 4)
• Cook and present all menu items for each session and present to
Demo evaluator.
• Portfolio photos for all sessions.
• Completed and signed the cover sheet for the evaluation task
Administration, registration and reporting requirements:

You should read and follow this information carefully as you complete assessments for this
competency unit and if you are unsure of any instructions, please contact your advisor for
clarification.
Evaluations aim to be fair, fair and flexible.
Presentation of the evaluation:
You must ensure that completed assessment assignments are submitted along with the assessment
submission sheet:
• Your advisor will mark the submitted assessment, provide feedback, and complete the
feedback section on each task, where applicable.
• ALL tasks must be completed in readable English. It is preferred that the tasks submitted for
the assessments are typed and that they are legible and clear, if they are handwritten.
• You must submit all assessments on or before the due date specified by the evaluator under
the training plan.
• Extensions for individual assessment tasks can be negotiated in specific circumstances with
your advisor/trainer. However, you must provide genuine evidence documents when
looking for an extension to the expiration date (for example, extensions due to illness will
require a medical certificate). To arrange an extension, you should talk to your advisor
before the expiration date. Extensions must be confirmed by the trainer in writing.
• You are allowed to use dictionaries and seek support (as needed) unless you jeopardize the
integrity of the assessment, your advisor will let you know if this is the case.
• Unless the assessment assignment specifically allows for pair work or group activities, such
as brainstorming, you should submit your own original work and should not copy other
students' work. Plagiarism is unacceptable.
• You can submit your assessment assignments by hand in hard copies in the classroom.
Recording an evaluation result:
Once the assessments have been completed, the assessor will record the assessment results on the
student's assessment record sheets and all results will be approved by the course coordinator.
Evaluators will verify that you have completed the student's statement before completing the
assessment sheet.

Retention of evaluation records:
Altec College will securely retain all completed student assessment items for each student for a
period of 6 months from the date the competency judgment was made for the student. Altec
College will also retain sufficient data to be able to reissue the AQF certification documentation for a
period of 30 years.
All assessment records submitted to the evaluator for qualification will be stored and preserved
correctly. And a hard copy sent to the student administration for submission along with the
evidence.
The evaluator will ensure that student records are securely retained in accordance with Altec
College's records control policy accessible by the Student Administration Officer.
Evaluation results:
For the competence unit:
There are two outcomes for assessments: C = Competent and NYC = Not yet competent (requires
more training and experience).
You will be awarded C= Competent upon completion of the unit when the evaluator is satisfied that
you have completed all assessments and have provided the appropriate evidence required to meet
all criteria in accordance with the Rules of Evidence. If you do not meet this requirement, you will
receive the NYC = Not Yet Competent result and will be eligible to be re-evaluated in accordance
with Altec College's Reevaluation Policy and Altec College's Course Progress Policy.
For the assessment task:
There are two assessment results for tasks. S = Satisfactory and NS = Not satisfactory.
On the individual assessment coverage sheet for assessment tasks, you will be marked Satisfactory, if
you have successfully completed the task, submitted all the tests and met the evaluation criteria and
Not satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet
the requirements of the evaluation criteria.
Reevaluation:
If you are unsuccessful in achieving competition on the first attempt, you will be given two additional
opportunities for re-evaluation at a mutually agreed date and time. For more details, see the Altec
College Re-Evaluation Policy and the Altec College Course Progress Policy. As this is a competency-
based program, evaluation continues throughout the program until you achieve proficiency in
assessment tasks or identify and address a need for additional training.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can view your results or attendance progress by requesting a copy of your records by
contacting the student administration and evaluator.

Support:
You can request clarification on the evaluation information and instructions and tasks at any time
from the evaluator.
Reasonable accommodations and special learning needs:
Altec College works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, on age, cultural background, physical disability, limited or non-current
experience in industry, language, numeracy or digital literacy issues.
When pre-training interviews and assessments reveal that a student may require special support or
when, after enrollment, it becomes apparent that the student requires special support, reasonable
accommodations will be made in the learning environment, training delivery, learning resources,
and/or assessment tasks to suit the student's particular needs. An accommodation is reasonable if it
can accommodate the particular needs of the student, while taking into account factors such as the
student's opinions, the potential effect of the adjustment on the student and others, and the costs
and benefits of making the adjustment.
The adjustments made shall:
a. Be discussed, agreed and documented in the evaluation record

b. It benefits the student.
c. Maintain the integrity of competency standards and course requirements as stipulated in the
training package.
d. It is reasonable to wait in a workplace. Reasonable accommodation may consist of:
a. Provide additional time for students to complete learning and assessment assignments.
b. Present questions orally for students with literacy problems.
c. Ask questions in a relevant practical context.
d. Use of large printing material.
e. Extension of the duration of the course.
f. Present work instructions in schematic or pictorial form rather than words and sentences.
Complaints and appeals:
If you are not satisfied with the outcome of an evaluation, you can appeal the evaluation decision. In
the first instance, you are encouraged to appeal informally by contacting the advisor and discussing
the matter with him. If you are not satisfied with the outcome of such a discussion, you can appeal
further to the course coordinator and/or the Head of Department. If you are still not satisfied, you
can appeal formally and in writing for the result to be reviewed. For more information, please refer
to the Evaluation Policy and the Complaints and Appeals Policy and Procedures.
Intervention of the evaluator:
The counselors will check if you are ready for the evaluation and will postpone the evaluation if you
are not. You will be given feedback at the end of the assessment. During the role play, the evaluator
may act as a client or employer, when necessary, but the advisor will not interfere with the

evaluation. If the evaluation activities may affect your safety or that of others, the evaluator will stop
the evaluation immediately.
Plagiarism, cheating and evaluation dishonesty:
Altec College considers plagiarism and deception a felony. Evidence of plagiarism and cheating is
treated on a case-by-case basis and consequences for students participating in such practices may
include failure of assessment or unit or exclusion from the course. For more information, please
refer to altec College's Assessment Policy.
Feedback from the evaluator:
Advisors will provide feedback on the assessment you have submitted. This can identify your
strengths and weaknesses or be a general comment on your presentation. You will be given a copy
of the comments along with your submission and must keep a copy of them during the completion
of the course.
Student Statement:
________________ _________________________________________________
• All evaluation work submitted for this unit competition is my own original work and no
plagiarism and collusion has occurred.
• The evaluation work has not been copied or sent for any other unit/course.
• I have taken the proper care and effort to make sure my work has not been copied by
someone else.
• I have kept a copy of this assessment for my own records in case I have to reproduce my work.
• I am aware that any assessment that is considered unsatisfactory will require me to undergo a
re-evaluation that may be different from the one originally presented.
Student signature:
_______________________________________________________________________
Assessment Coverage Sheet: Assessment Task 1 (AT1)

Student Detail
Student Name
Student ID:
Group number (if applicable):
Evaluation Details
Competence Unit SITHCCC007 Prepare broth, sauces and

soups
Evaluation task Knowledge test
Expiration date

Submission date
Outcome of the evaluation Satisfactory □ Unsatisfactory □ Not

completed □
Date
Name of the evaluator
Signature and date of the advisor
Comments/Feedback
Student Plagiarism Statement: By submitting this evaluation to the university, I declare

that this evaluation assignment is original and has not been copied or taken from another
source, except when this work has been correctly recognized. I have made a photocopy or
electronic copy or photograph of my assessment assignment, which I can produce if the
original is lost.
Adviser Student
I declare that I have conducted a fair, valid, reliable and I have received, discussed and
flexible assessment with this student, and have provided accepted my result as
appropriate feedback. I also declare that I have carried mentioned above for this task
out the indicated evaluation integrity checks. and am aware of my appeal
rights.
Google checks for plagiarism YeS

No
Check for copying/collusion Yes
No
Check authenticity (own work) Yes
No
Deception or use of model answers Yes
No
Company:
Company: _________________________
______________________________________ ________
Date: Date:
______________________________________________
_________________________
___________________
___________
_____________________

Assessment Task 1: Knowledge Test
Documents and equipment required:
• Computer with Internet connection to consult various resources.

• Student assessment booklet and a pen (organized by the student).
• Altec College Learners resources for sithccc007 Prepare Stock, Sauces and Soups (Organized by
the trainer).
• Student Notes
Instructions for students:
This assessment will take place in the Altec College classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be considered satisfactory for evaluation.
Evaluation planning
• Recommended date for evaluation: [Instructor to be provided]

• Access all resources mentioned in the required resources, whether hard copies or access via the
Internet
• Time required for evaluation: 60 minutes • You must:
➢ Satisfactorily answer all questions to be considered competent
➢ Complete the assessment and submit it on time
➢ Submit with a complete assessment coverage sheet
• Your advisor will set a time to provide feedback
Evidence Specifications:
At the end of the assessment, you will be asked to submit the following evidence by the due date
specified by the evaluator:
• You must submit a completed (checked) multiple choice question that appears on the
knowledge test.
• Completed and signed cover sheet for evaluation
Presentation of evidence:
• Documentation can be submitted electronically or on paper.
• Your advisor will record the result of the evaluation on the evaluation cover sheet.
Q1. You are responsible for preparing and producing broths, sauces and soups. What information
do you need to find when confirming the food production requirements for your section?
(a) Number of customers, portions and ingredients required for all menu items.

(b) Standard recipes to use, number of reservations for that period of service and any specials of
the day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Assignment of tasks between the team, quantities required for each dish and production
deadlines.
Q2. You're making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and
requires 1.2 kg of pumpkin. How much pumpkin do you really need?
(a) 40 kg.
(b) 48 kg.
(c) 80 kg.
(d) 52 kg.
Q3. How can you taste the freshness of an egg before opening it?
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for a minute, then in a bowl of cold water and see how it
reacts.
(c) Place the egg on a smooth work table and turn it. The time and speed with which it rotates
indicates freshness.
(d) (d) Hold the egg to a strong light and look for signs of discoloration and stains.
Q4. How do stock date codes and rotation labels, such as expiration and best before dates, help
you select fresh ingredients?
(a) They indicate whether an item should still be fresh and of good quality, and when the items
are no longer fresh or usable.
(b) They make sure that everyone uses good stock rotation methods. This reduces the amount of
waste and ensures that only the freshest ingredients are used.
(c) This information tells you which ingredients to use first so that you are always using the
freshest and most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences the taste and
appearance of your dish.
Q5. What are the signs of contamination or spoilage in fresh chicken?

(a) Poultry are plump and firm.
(b) There are no pin feathers attached.
(c) The skin is intact and dry.
(d) Viscous skin with a very strong smell.

Q6. What statement is true about equipment selection?
(a) When making sauces, broths, and soups, you should always select the largest pots to
maximize the amount you can produce.
(b) You should always use equipment that makes your job faster and easier to help you meet
production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase profits while
maintaining quality.
(d) You should always select the right type and size to avoid accidents, increase efficiency, and
achieve the best results.
Q7. What equipment would you use to make vegetable puree for a sauce or soup?
(a) Food processor.
(b) Pan.
(c) Be.
(d) d) Beater.
Q8. What should you check before using a food processor to cut ingredients for soup?
(a) Check that it has been washed with hot water to kill any bacteria and remove chemical
residues.
(b) Check with your colleagues that the machine has no faults or safety issues.
(c) Make sure it is mounted safely according to the manufacturer's instructions and that it is
clean.
d) Make sure you have the correct blades to chop the vegetables.
Q9. Which practice best demonstrates the safe and hygienic use of equipment?
(a) Clean and disinfect the equipment before use according to the manufacturer's instructions.
(b) Never use equipment with dirty, sharp, or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
Q10. What safety procedures should you follow when using stockpots?
(a) Always allow steam to escape away from you instead of towards you and use tweezers to add
ingredients to prevent splash or steam burns.
(b) Make sure there is a towel on the floor in front of the pot so that the floor does not become
slippery.
(c) Turn off the pot and let it cool completely before using a ladle to remove liquids.
(d) Use a damp tea towel when making contact with the pot, as this will absorb steam and reduce
the risk of burns.

Q11. How should you sort and assemble your ingredients in preparation for cooking?
(a) According to the recipe and the sequence of food production.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor's instructions.
(d) According to the tasks of mise en place you are more competent to complete.
Q12. Their recipe calls for 500 g of diced carrots. How will you weigh or measure carrots?
(a) With a measuring cup.
(b) Estimate half a bag of 1 kg of carrots.
(c) On a set of precise scales. d) With a dosing jug of 1 L.
Q13. Why should you wash fruits and vegetables before starting preparation?
(a) To ensure that they are clean and all traces of leaves, foliage, stems and other unwanted
debris are removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them stay plump and cool.
(d) Washing helps preparation processes such as peeling, skinning, cutting and diceding.
Q14. Carrots for vegetable broth should be cut paysanne. What does this mean?
(a) Carrots are cut into round discs of 1 mm.
(b) Carrots are cut into cubes pairs of 2 mm.
(c) Carrots are cut into short, fat sticks of 4 mm x 4 mm x 1.5 cm.
(d) Carrots are cut into 15 mm in diameter and 3 mm thick.
Q15. What is the best way to minimize waste of reusable by-products?

(a) Follow the recipes exactly so you don't end up with the leftovers.
(b) Follow the waste management hierarchy.
(c) Follow the correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
Q16. Select the most appropriate cooking method to use when preparing onion and bacon for
minestrone soup.
(a) Boiling.
(b) Roast.
(c) Fry.
(d) d) Sautéed.
Q17. What is the appropriate cooking method for cooking green pea soup?
(a) Stew in the oven.
(b) Method of simmering.

(c) Absorption method.
(d) Fry shallow in a wok or pan.
Q18. What is a clarifying raft made of?
(a) Broth, lean minced meat, egg whites, mirepoix, herbs.
(b) Broth, fatty minced meat, egg whites, mirepoix, herbs.
(c) Broth, lean minced meat, cream, egg yolks, herbs.
(d) Water, lean minced meat, egg yolks, mirepoix, herbs.
Q19. What thickening agent would you use to make spagnole?

(a) Buds.
(b) Red blonde.
(c) Red brown.
(d) Breadcrumbs.
Q20. What sauce is a derivative of béchamel?

(a) Dawn.
(b) Mornay.
(c) Ice.
d) Supreme.
Q21. You may need to make adjustments to the quality of food within the scope of your
responsibility. What quality points do you need to check at this stage?
(a) You need to check the freshness, nutritional value, appearance and taste.
(b) You need to check the consistency, texture, taste, temperature and aroma.
(c) You should check if the dish is too salty, bitter, sweet or sour.
(d) If you followed the standard recipe correctly, you should not need to check the quality points
or make any adjustments at this stage.
Q22. Which of the following options demonstrates best practices for reconstituting or re-
emphasizing broths, sauces, and soups?
(a) Place the soup, broth, or sauce in a bain-marie to heat slowly.
(b) Reheat on the stove directly from the freezer to prevent contamination of food.
(c) Reheat to high temperature and bring to a rapid boil for five minutes before removing from
heat.
(d) Gradually heat on a flat grill. Bring to a boil and then simmer for five minutes to reduce any
bacteria that may have accumulated during storage.
Q23. How should you present your final dish?

(a) In the serviceware that is appropriate for the type of dish you are plating.
(b) On a large plate to give a greater visual impact when served to the customer.

(c) Present the dish using a service utensil that is easy to transport.
(d) In a bowl or dish that has been preheated in the oven.
Q24. He has prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the
most suitable garnish to use?
(a) Sour cream and a sprig of coriander.
(b) Crutones.
(c) Steamed rice.
(d) Grated Parmesan cheese.
Q25. What should you check before serving a dish to the customer?
(a) Visually check the garnish, service item, and appearance.
(b) Check the correct taste and make adjustments to the quality of food.
(c) Preheat the bowls in which you are serving hot dishes so that the food stays warm.
(d) Check that the dish does not contain ingredients that may cause an allergic reaction.
Q26. What procedure helps optimize shelf life and ensures the safety of surplus cooked broths,
sauces and soups?
(a) Place dishes directly in the refrigerator or freezer while they are still hot.
(b) Store them in proper environmental conditions in a hot water bath until needed for service.
(c) Pay strict attention to the temperature. This is the only factor to consider when storing
finished dishes.
(d) Store dishes in clean containers in the refrigerator between 1 and 5 °C.
Q27. You're finishing your shift and it's time to clean your work area. Today you have been
preparing soups, broths and sauces. What are some of the cleaning tasks you are
responsible for completing?
(a) Clean large equipment such as ovens, grill, bratt pan, and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer, and processor.
(c) Clean and disinfect benches, cutting boards, and utensils.
(d) Clean and disinfect service utensils, utensils, and other small equipment.
Q28. What sauce is used in the classic egg benedict dish?

(a) Mornay.
(b) Mayonnaise.
(c) Bechamel.
(d) Dutch.
Q29. Which of the following convenience alternatives could you use in the soup?
(a) Blanched vegetables.
(b) Eggs.

Student Detail
Student Name
Student ID:
(c) Group number (if applicable): Poultry pre-
Evaluation Details portioned.
Competence Unit SITHCCC007 Prepare broth, sauces and

soups
Evaluation task Worksheets
Expiration date
Submission date
Outcome of the Satisfactory □ Unsatisfactory □ Not

evaluation completed □
Date
Signature and date of

the advisor
Comments/Feedback
Student Plagiarism Statement: By submitting this evaluation to the

university, I declare that this evaluation assignment is original and has
not been copied or taken from another source, except when this work
has been correctly recognized. I have made a photocopy or electronic
copy or photograph of my assessment assignment, which I can
produce if the original is lost.
Adviser Student
I declare that I have I have received, discussed and accepted
conducted a fair, valid, my result as mentioned above for this
reliable and flexible task and am aware of my appeal rights.
assessment with this
student, and have
provided appropriate
feedback. I also declare
that I have carried out the
indicated evaluation
integrity checks.
Google checks for

plagiarism Yes No
Check copying/collusion
Yes Do not check
Company:
authenticity (own work)
_________________________________
 Yes Do not cheat or
use model responses
Date:
Yes No
student assessment guide | Version 1.1 __________________________________ Page 21 I 55
Approved by: CEO | Next review: January 2023 _______________________________
(d) Canned vegetable/fruit concentrate.
Assessment Task 2: Worksheets

• Computer with Internet connection to consult various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners resources for sithccc007 Prepare Stock, Sauces and Soups (organized by
the trainer)
• Student notes.
Instructions for students

This assessment will take place in the Altec College classroom with access to the resources listed
above.
You must satisfactorily answer all the questions on the worksheet to be considered satisfactory for
this evaluation.
Evaluation planning:
• Recommended date for evaluation - [Set a date according to the calendar]
• Access all resources mentioned in the required resources, whether hard copies or access via the
Internet
• Time required for evaluation: 3 hours • You must:
➢ Satisfactorily answer all questions to be considered competent.
➢ Complete the assessment and submit it on time. ➢Send with a
complete evaluation presentation sheet.
• The advisor will set a time to provide feedback.
At the end of the assessment, the student shall submit the following evidence by the due date
specified by the assessor:
• Answer sheet completed with all questions answered.

• Completed and signed cover sheet for evaluation.

• The evaluator shall record the outcome of the evaluation on the evaluation submission sheet.
SECTION 1: Selecting Ingredients
Q1: You are preparing ingredients for minestrone soup. What information about production
requirements can you get from the standard recipe?

You must consider the quality of all the ingredients and follow the recipe for their
preparation. Common ingredients include carrots, onions and green beans, all well chopped and
accompanied by a short dry pasta or sometimes rice.
Q2: List five examples of staging tasks related to soups, broths, and sauces.
1. check the quality of the ingredients
2. follow the recipe
3. Give it a good preparation
4. check the quality of food
5. have a good presentation of the dish
Q3: You are preparing ingredients for 40 servings of English custard. Each serving is 250 ml. The
following recipe produces 2 L. Calculate the amount of each ingredient you need to make enough
servings of custard.
Ingredients Performance 2 L Quantity (40 servings)
Milk 2L 20L
Sugar 200 g 4000 g
Vanilla essence 4 ml 80 ml
Buds 20 400
Q4: List two quality factors to consider when selecting bulb and tuber vegetables?
1. fresh
2. that are appropriate for the recipe
Q5: List two quality factors to consider when selecting eggs from stores.
1. that are fresh

2. check by placing them in the direction of the light to see that they are in good condition
Q6: What are two signs of deterioration in berries, vines, bone and other soft fruits?
1 . they have stains, color change, texture change, etc ...
2. have a bad smell
Q7: List four pieces of information that you can find in stock date codes and rotation labels.
1. date of manufacture and expiry
2. registration number
3. instructions for use or preparation
4. product information
SECTION 2: Selecting, Preparing, and Using Your Computer
Q8: List five tools or equipment you might need to prepare broths, sauces, and soups.
1 . Food processor.
2. Saucepan.
3. To be.

4. Whisk.
5. knife
Q9: You are making a very large amount (100 L) of vegetable broth. What equipment would you
use to cook the broth?
Food processor.
Q10: What are the three things you should check when assembling equipment?
1. follow the manufacturer's manual and instructions
2. follow a good order
3. verify the correct adequacy
Q11: How do you ensure the safe assembly and cleanliness of mechanical equipment before use?
Ensure an assembly
Track the installation manual and a good installation of the implements
Ensure cleanliness
The equipment must be disinfected, and a good cleaning of the equipment used must be carried out
Q12: Identify four safe operating practices to follow when using a food processor or other
electrical equipment.

1. see that it is disinfected and clean for use
2. verify a correct installation of the equipment to avoid accidents
3. check the status of the computer
4. view the capacity of the equipment not to be accessed with the quantity supplied
SECTION 3: Portion and prepare the ingredients

Q13: What is the most logical and efficient way to sort and assemble ready-to-cook ingredients?
Classify and assemble all ingredients according to the food production sequence defined in the
recipe.
Q14: How would you weigh and measure the following ingredients?
250 g flour In a barn or measuring cup
1 tablespoon tomato paste A measuring spoon
250 mls water In a measuring cup or container
6-button mushrooms Can be cut
Q15: What are the three basic precision cuts you can use when preparing vegetables?
1.Discs

2. Data
3. Canes
Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they
should do with all the cuts. What would you suggest?
Store them for the preparation of another recipe where they are required
Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?
The risks could be bacteria of the genus Salmonella.

SECTION 4: Preparing broths, sauces and soups \
Q18: What cooking method would you use to cook the following foods?
Blanched tomato Stew food
Diced onion Can be sautéed to prepare in soup
Chicken broth You can make a recipe for potato and leek soup
Q19: Briefly describe how to cook béchamel (white sauce).
It is made by adding milk to a white roux (a flour stir-fried in a fat that as a rule is butter or
margarine).
Q20: When could you use the kitchen roasting method to produce broths, sauces, and soups?
Chicken could be roasted to make a recipe for a broth
Q21: Explain how each of these clarifying agents is important for clarifying the consommé.
Lean minced meat

Due to its texture, it generates clarification and gives pleasure to the recipe
Clearings of
Egg is applied for such clarification
Vegetable mirepoix
By chopping it in the right way and by the ingredients it generates a good aromatization of the food
and gives good presentation to the recipe
Q22: How is a 'bouquet garni' used to flavor soups and broths?

It is a bunch of aromatic herbs tied with a thread and that enters the elaboration of many types of
meat and poultry stews, ragus, soups and broths.
Q23: What happens to stock if you use too much tomato paste?
Overflows and gives poor presentation of the recipe
Q24: What sauces have brown beef broth with red wine in them?
Mother sauces and their derivatives

Salsa BBQ
Black sauce

Q25: Which broth is most likely to be added lemon juice?
Any white broth
Fish broth and related
Q26: Identify the base sauce and additional ingredients needed to make the following derivations.
Salsa Remoulade
 250 ml of mayonnaise.
 2 scallions, sliced.
 1 tablespoon chopped fresh parsley.
 3 tablespoons Creole mustard.
 1 teaspoon paprika.
 1 tablespoon lemon juice.
 2 teaspoons lemon peel.
 2 cloves of garlic.
Mornay sauce
Egg yolks and grated gruyere cheese are added, with which various cooked preparations intended to
be au gratin in the oven or in the salamander are covered: poached eggs, scrambled, fish, mollusks,
vegetables, stuffed crepes, assorted minced, etc.
Salsa Bercy
1 large shallot, chopped
1/2 cup dry white wine
2 cups chicken broth
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
salt and ground black pepper
Q27: Provide an appropriate thickening agent for each of the following sauces and soups.
Bechamel
125 g all-purpose wheat flour

125 g butter
1 liter of whole milk
A pinch of nutmeg (about 4 g.)
Salt and freshly ground black pepper (to the taste of each house)
Velvety
Corn flour. The starch that the flour has helps to thicken the sauces, but for this you have to make a
roux in which this ingredient is mixed with a fat such as butter. ...
Starches
Potatoes

Xanthan gum
To
Goma konjac
Spanish
White flour
Sponge cake
Use roux as a thickener
Pumpkin soup
Soup
Cornstarch
Q28: Describe two situations in which it might be appropriate to use a convenience product.
1. In case you have a product according to the prescription
2. when the product is fit for the recipe
Q29: Their sauce/soup is weak and mild in taste. What food quality adjustments can you make?
Add seasonings that improve its quality
Q30: Their sauce/soup is too thick. What food quality adjustments can you make?
Add water or milk depending on the recipe, you must keep in mind the seasoning of the food so that
it does not lose its essence
SECTION 5: Present and store stocks, sauces and soups

Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup that was stored in the
cold room overnight.
(a) Place the soup, broth, or sauce in a bain-marie to heat slowly.
(b) Reheat on the stove directly from the freezer to prevent contamination of food.

(c) Reheat to high temperature and bring to a rapid boil for five minutes before removing from
heat.
(d) Gradually heat on a flat grill. Bring to a boil and then simmer for five minutes to reduce any
bacteria that may have accumulated during storage.
Q32: List three checks you need to perform to ensure you present sauces and soups attractively in
the appropriate service products.
1. have a good presentation at the time of delivery to the client
2. use the dish according to the required dish
3. Add the appropriate sauces to each recipe
Q33: Name a suitable garnish for the lobster cookie.

Spring is the season for fresh green asparagus and broccoli. Bring together all the goodness of the
season in a delicious grilled vegetable salad with fresh or frozen peas, crumbled feta cheese, and a
creamy, tasty citrus dressing of avocado.
Q34: Name a suitable garnish for potato and leek soup.

This leek and potato soup like any other type of soup or homemade broth, you have to serve them
and take them very hot so that they do not lose grace and comfort as it is due. We can accompany it
with bread croutons, for example.
Q35: What adjustments to the presentation should you make in these situations?
The sauce is not bright.

Add egg white to get the necessary shine
The dish does not look visually appealing.

Adapt it in the right dish and decorate it with sauces according to the recipe
There are drips or fingerprints on the edges of soup bowls.

Clean them in such a way that the dish is presentable
Q36: At what temperatures would you store the following dishes to ensure food safety?
Gazpacho
From 0° to 5°

Salsa tartar
From 3°c to 8°c
Pea and ham soup

From 1°c to 5°c
Q37: How long can a warm emulsion sauce be kept or stored?

It must be refrigerated so that it maintains good condition
Q38: List two other environmental conditions that you should consider when storing surplus ready
meals to optimize shelf life and meet food safety requirements.
1. It is necessary to keep them refrigerated to keep them in good condition
2. They should be deposited in a clean and disinfected container to prevent food from
deteriorating

Student Detail
Student Name
Student ID:
Group number (if applicable):
Evaluation Details
Competence Unit SITHCCC007 – Prepare broth, sauces and soups
Evaluation task Practical demonstration

Expiration date
AT3 Task 1- Production plan

and recipe cards
Submission date
AT3 Task 2- Demo Tool
Submission
date
At3 Task 3- Portfolio Photos
Submission
date
Overall result of the at3 Satisfactory □ Unsatisfactory □ Not completed □
assessment
Date
Signature and date of the

advisor
Comments/Feedback
Student Plagiarism Statement: By submitting this evaluation to the university, I declare

that this evaluation assignment is original and has not been copied or taken from
another source, except when this work has been correctly recognized. I have made a
photocopy or electronic copy or photograph of my assessment assignment, which I can
produce if the original is lost.
Adviser Student
I declare that I have conducted a I have received, discussed and accepted my result as
fair, valid, reliable and flexible mentioned above for this task and am aware of my
assessment with this student, and appeal rights.
have provided appropriate
feedback. I also declare that I
have carried out the indicated
evaluation integrity checks.
Google checks for plagiarism

 Yes No Company:
_________________________________
Check for copying/collusion
Yes No Date:
___________________________________________
Check authenticity (own work) 
______________________
Yes Do not cheat or use model
responses  Yes No
__________
Company:
___________________________
__________
Date:
___________________________
______________
Assessment Task 3: Practical Demonstration
• Altec College Commercial Kitchen with access to all equipment and variety of ingredients
defined in Appendix 1 on the back of this tool.
• Chef's uniform. (Students to organize)
• Knife kit. (Students to organize)
• Chef Team and tool. (Altec School)
• Recipes. (The student must print from the student guide)
• Altec College will make the ingredients available according to the recipe.
Evaluation planning
• Recommended date for evaluation: [Instructor to be provided]

• Access all resources mentioned in the required resources, whether hard copies or access via
the Internet
• Time required for assessment: 16 hours for 4 sessions (4 hours each)
• You must:
➢ Produce all the evidence as needed.

➢ Complete the assessment and submit it on time
➢ Submit with a complete assessment coverage sheet
• The advisor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence by the due
date specified by the assessor:
• Completed production plan for each hands-on demo session including recipe cards. (Total 4)
• Cook and present all menu items for each session and present to the advisor.
• Portfolio photos for 4 sessions.
• Completed and signed the cover sheet for the assessment task.

• The evaluator shall record the outcome of the evaluation on the evaluation submission
sheet.
AT3-Practical Demonstration Instructions
In this hands-on demo assessment, you are required to cook sauces and soups listed in the menu
table below for at least 6 different customers.
You will complete this in three (4) sessions in Altec College's training kitchen with access to staff,
advisor as a client.
You need to prepare the final food production:
• within the constraints of business time and deadlines.

• reflecting the quantities required to produce.
• following procedures for portion control and food safety practices when handling and
storing different types of food.
• responding to special customer requests and dietary requirements.
Hands-on demonstration sessions and menu Date of
Demonstration
(Please check your
schedule and session
Plan)
Practical demonstration 1
Follow standard recipes to prepare each of the following stocks:
• brown meat broths
• chicken broths
• fish stocks
• vegetable stocks
Practical Demonstration 2 Sauces:
• Bechamel
• chicken and fish velouté
• grout
• half ice cream
Practical demonstration 3
• Dutch Gold Béarnaise
• juice
• mayonnaise-based sauces
• tomato-based sauces
Practical demonstration 4 Soups

both hot and cold:
• Of course
• warm
• puree
• born

Practical demonstration tasks
For each hands-on demo session shown in the menu table above, you must complete the
following tasks:
At the beginning of the session, your advisor will check if you are in full uniform and carry your knife
kit. Advisors will check your uniform to verify cleanliness and that you have the full uniform before
allowing you to begin the session.
Based on the menu defined in the previous hands-on demo session, your advisor will provide you
with standard recipe cards. Carefully read all the recipe information you are given when you receive
it. If you do not understand any part, please ask your advisor.
You will have four (4) hours to prepare and produce the food for each hands-on demonstration
session and your advisor will set trading time restrictions according to the menu of each dish to
reflect the industry environment.
Task 1: Production plan

You should consult the advisor and internal customers (Altec College staff and students) for the
session to whom you will serve food to confirm the food production requirements of the session
menu and standard recipes, including:
• portion control.
• quantities to be produced.
• special requests from customers.
• special dietary requirements.
After confirming the food production requirements, you need to write the Production Plan in the
template provided below according to the session menu.
The production plan has the following parts:
Part A- Menu Details and Food Production Requirements:
Write down all the dishes on the session menu and the number of servings your advisor has asked
you to prepare.
The number of servings you have been asked to prepare may differ from the number of servings
specified in the standard recipe that has been provided to you. You need to adjust the amount of
ingredients according to the number of servings you are cooking.
Also record your name, student number, and the date of each hands-on demo session in the
production plan template.
Part B-Team:
This part requires you to identify and list all the equipment needed to cook for an individual dish
from the session menu.
You need to select the correct type and size of equipment for each dish and mention for which
cooking method the equipment has been used and the specification, for example, Oven, whether
your gas oven or forced fan or convention oven.

Your advisor will observe whether you have selected the right equipment for the job and observe it
as you assemble the equipment and safety requirements as per the operation manual. The advisor
will also check if the equipment you are using is clean to standard.
Part C-Recipe Card: Ingredients:
This part requires you to identify all the ingredients in the standard recipes provided to you and
calculate the amounts of ingredients according to the number of servings you are preparing. Enter
the ingredients in the production plan. This will require your numerical skills to calculate the amount
and number of servings and you should use standard trade names for ingredients and various
products as per recipe.
Part D-Workflow Plan:
• You should list tasks for Mis-en-place and preparation, including weighing, measuring
ingredients, creating portions, cutting and portioning according to recipe, and writing down
measures to minimize waste.
• You need to identify the right cooking method for each dish and identify the temperature.
• You need to write a step-by-step plan on how you will produce the menu items using the
logical flow to put the final dish.
• The logical flow means that for each dish you are required to follow the steps in sequence
according to the standard recipe to ensure that the final dish is cooked according to industry
standards, for example, to cook roast meat with jus lie, it is important to have the Jus lie
ready before roasting your meat.
• Identify any possible problems with the cooking process and the corrective measures to be
taken.
• Tasks for colleagues if they work in a group.
• Identify the cutlery and tableware required for presentation and serving temperature for
Dish.
Task 2- Prepare and cook menu items

After you have correctly written the production plan, you need to put this production plan into
action, and the following ones must be completed to successfully complete this task.
Step 1 -Mis-en-place (Food Preparation)

• Select the correct size and type of equipment for each dish and teach and clean and use
safely according to the instruction manual. Your advisor can ask you questions about how
you will use the equipment safely and observe you while using the equipment.
• Select store ingredients according to the recipe ensuring quality, freshness and stock
turnover requirements. Also check if perishable items are fresh and there is no spoilage or
contamination and check the contents of stocks, take dates and read labels before choosing
ingredients and implication in the quality of the prepared dish.
• Classify and assemble all ingredients according to the food production sequence defined in
the recipe.
• Weigh, measure and divide the ingredients according to the recipes and the number of
servings you are cooking as mentioned in the production plan.

• Clean and cut the salad ingredient using basic cuts according to culinary standards, for
example, the correct shape and size for each cut. Be sure to use the right knife for cuts and
minimize waste to maximize yield , for example, while peeling potatoes, be sure to use
peeler and do not peel too much.
• Complete mis-en-place and preparation.
Step 2- Cook the menu items

• Cook menu items following the standard recipe and steps listed in the production plan.
• You must be able to identify the appropriate cooking method for each dish and cook the
dishes according to the appropriate cooking method for each skill session.
• Use flavoring and clarifying agents while preparing various broths, sauces, and soups
according to standard recipes.
• Use thickening agents, for example, batters, eggs, etc. and convenience products
appropriately where needed in the recipe.
• Make appropriate derivations of basic sauces, both hot and cold when required by recipes,
for example, Mornay sauce or veloute
• You should adjust the dishes for any dietary preferences, for example, low-sodium and
gluten-free diets or any allergies.
• You must follow the standard recipes provided by the evaluator and make food quality
adjustments, including any ingredient adjustment ratio, flavor or texture adjustments
specified by the evaluator and according to the production plan.
• During preparation, you need to follow food safety during each production step, for
example, select the right cutting board for different types of food or wash your hands after
handling different types of food and follow the principle of "clean on the fly".
• Make food quality adjustments to stocks and soups, including taste, temperature, texture
within the scope of responsibility or as specified by the evaluator.
• Identify any problems during the cooking process and take corrective action.
• You need to work quickly and you need to be organized to finish the dishes in a certain time
frame.
• You should work cooperatively with your colleagues if you are working in a group or sharing
teams.
Step 3- Present and store stocks, sauces and soups:

• You must reconstitute or requalify broths, sauces and soups to obtain the required
consistencies and preserve flavor and flavor.
• Select the appropriate tableware and cutlery and present soups and sauces and add side
dishes according to standard recipes.
• Before presenting the dish to the evaluator, you should also visually evaluate the dish.
Adjust the presentation, including accompaniments and garnishes that maximize visual
appeal, including balance, color, and contrast. It also includes food plating for the practicality

of the customer's consumption or service style and cleaning of any dripping and spilling on
the plate.
• The final dish should be presented on par with industry standards. Present them to your
advisor for evaluation. Your advisor and in-house staff (invited to try the meals) will act as
clients
for your cooked dish and your advisor or client may ask you to adjust the dishes according to
your preferences.
Step 4- Portfolio of work done
• You must take at least 2 photos during each hands-on demo and place them in the space
provided in the provided portfolio template.
• You must write the Dish name for each photo and the date it was taken.
Step 5- End of Service Procedures
• After finishing your presentation to your advisor, you should store the food at the right
temperature and in the right storage conditions to maintain quality, freshness and appeal to
the customer, and to minimize waste and spoilage. This will include storage under
appropriate environmental conditions, including:
➢ humidity
➢ light
➢ packing
➢ temperature
➢ use of containers
➢ Ventilation
• You must then clean the kitchen according to the cleaning schedule and dispose of or store
the surplus and reusable by-products according to Altec College's kitchen storage
requirements.
• and procedures, environmental considerations defined above and cost reduction initiatives.
for example, cuts of vegetables can be used when making broths and sauces.
• Make sure all containers are taken out before leaving the kitchen.
AT3-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion(s) Reference page

Part D- Workflow Plan Task Part B-Equipment Communication
Hour
(Description) and Priority and OHS (Who, about what?)

Communication (Who,
End-of-service procedures Team
about what?)
Postal Service Summary Communication (who, about what?)
Things to remember
• Use the logical sequence for tasks in both mise en place and cooking • Some recipes may require adjustments
• The times are indicative, they may vary depending on the recipe /s • "Cleaning on the go" will save you time

AT3 PART C- Recipe Card - Ingredients

Additional space for notes:

PRACTICAL DEMONSTRATION RECORD- TASK 2
REGISTRATION INSTRUCTIONS
Your advisor will:
• Observe it in a commercial kitchen, preparing and producing a variety of dishes using various cooking methods.
• Provide a variety of recipes and ingredients.
• Use the checklist to observe it while using a variety of preparation and cooking methods.
• Use the checklist along with the watch list below.
• Observe it for a period while you learn and use various skills/tasks.
• Observe it as you prepare sauces or soups for at least six (6) different clients during four (4) sessions.
• Make sure that you can perform all tasks consistently multiple times satisfactorily.
• Decide when you are competent in all tasks.
• Regularly enter registration details into the LMS or a hard copy to allow students to track their progress.
You must do the following:

• You must demonstrate the preparation of a variety of broths, sauces and soups in a commercial kitchen.
• Prepare recipes using all types of broth, sauces, and soups listed at least once.
• Prepare dishes for at least six (6) different customers.
• Use any recipe provided by your advisor.
• Constantly perform all tasks multiple times satisfactorily.
• Your advisor will send the results of your hands-on demo tasks through the LMS to track progress.
Session No: 1
Student Name: Date:
Recipe Name: No. of clients

Page 44 I 55
Issues identified
Recipe style Type of food Cooking method Preparation process and fixed Satisfactory Company
Stock £ Dairy products £ Perspiration £ Prepared within business time £ Yes £ Yes
£ Brown beef £ Dry products £ Bleaching constraints and deadlines £ No £ No
£ Chicken £ Eggs £ Boiling £ Not applicable
£ Simmering £ Reflected required quantities to
£ Fish £ Farinaceous products
£ Toasted be produced
Vegetable sauces £ Frozen products
£ Fruit £ Cooking £ Procedures followed for portion
£ Bechamel
£ Herbs and spices £ Microwave control and food safety practices
£ Velvety chicken
£ Velvety fish £ Meat when handling and storing different
£ Grout £ Poultry types of food
£ Ice £ Seafood
£ Responded to special customer
Dutch £ Vegetables requests and dietary requirements
£ Bearnaise
£ Juice
£ Mayonnaise-based
£ Tomato-based
Soups
£ Of course
£ Warm
£ Puree
£ Born
Evaluator's
Comments
Student Feedback
Session No: 2
Student Name: Date:

Page 45 I 55
Issues identified
£ Bechamel
£ Velvety chicken
£ Ice £ Seafood
£ Bearnaise
£ Juice
£ Mayonnaise-based
£ Tomato-based
Soups
£ Of course
£ Warm
£ Puree
£ Born
Evaluator's
Comments
Student Feedback
Session No: 3
Student Name: Date:

Page 46 I 55
Issues identified
£ Bechamel
£ Velvety chicken
£ Ice £ Seafood
£ Bearnaise
£ Juice
£ Mayonnaise-based
£ Tomato-based
Soups
£ Of course
£ Warm
£ Puree
£ Born
Evaluator's
Comments
Student Feedback
Session No: 4

Page 47 I 55
Student Name: Date:

Issues identified
£ Bechamel
£ Velvety chicken
£ Ice £ Seafood
£ Bearnaise
£ Juice
£ Mayonnaise-based
£ Tomato-based
Soups
£ Of course
£ Warm
£ Puree
£ Born
Evaluator's
Comments
Student Feedback

Page 48 I 55
AT3 Task 3: Portfolio Photos
You must attach photos of the products prepared by you during each practical class. If additional photos
are required, you can make copies of the template.
Unit: Prepare broths, sauces and soups

Code: SITHCCC007
Student Name:
Student ID:
Car:
Ship date:
_________________________
Car
(Company)

Approved by: CEO | Next review: January 2023 Page 49 I 55
Portfolio Template:
Session 1
Dish Name: Dish Name:
Date Date
____________________________________________________ ____________________________________________________
___________________ ___________________
Date Date
_____________________________________________ _____________________________________________
__________________________ __________________________

Session 2
Date Date
____________________________________________________ ____________________________________________________
___________________ ___________________
Dish Name:
Date _______________________________________________________________________

Session 3
Date Date
____________________________________________________ ____________________________________________________
___________________ ___________________
Dish Name:
Date _______________________________________________________________________

Session 4
Date Date
____________________________________________________ ____________________________________________________
___________________ ___________________
Dish Name:
Date _______________________________________________________________________
Appendix 1- Evaluation Resource at Altec College Kitchen

Altec College will conduct a hands-on assessment for this unit in its commercial kitchen located at Level
8, 620 Bourke Street, Melbourne VIC 3000/73-81 Murray Street, Hobart TAS 7000 with in-house staff and
students as clients and during the assessment the student will have access to the following resources in
the kitchen:
The assessment should ensure access to:
• accessories and large equipment: commercial:

o blenders and food mills or
planetary mixers
Ø commercial grade workbenches (1.5 m/person) designated area for dry and perishable
products commercial ovens with trays (one for every two people): commercial
refrigeration facilities:
o fresh room and/or fridge
or freezer
Ø deep fryer
Ø designated storage areas for dry and perishable products
Ø double sink
Ø gas, electric or induction stoves (two burners per person)
Ø hot plate or iron
Ø microwave
Ø salamander or other form of steakhouse (one for every four people) cutting machine
• small team:
Ø baking trays and trays
Ø containers for hot and cold food
Ø cutting boards
Ø food handler gloves
Ø Ralladores
Ø Juicers
Ø knife sharpening equipment sharpening of steels and stones knives:
o bread knives or chef's
knives or paddle knives or
utilitarian knives
meters:
o metric calibrated
measuring jugs or
measuring spoons or
portion control buckets
Ø mortar and mortar
Ø Gauntlets
Ø pots and pans
Ø bottles of sauce
Ø salad spinners
Ø balance
Ø spoons, skimmers and spiders
Ø Stainless steel bowl sets service items:
o plates, plates and bowls or
cutlery and serving
utensils small
utensils:
o flour and drum sieves or
peelers, corers and slicers
or strainers and chinois or
scrapers or spatulas or
pastry brush or tweezers

and utensils for serving
beaters:
o thin stainless steel wire or
thick stainless steel wire
Ø Spoons:
o large, smooth, slotted
metal buckets or ladles in
a variety of sizes
o wooden spoons
Ø Vapors
Ø temperature probes
Ø thermometers
• cleaning materials and equipment:
Ø cleaning cloths
Ø commercial cleaning and disinfection agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
Ø pickers and brooms
Ø garbage containers and bags
Ø hand towel dispenser and hand towels
Ø mops and buckets
Ø separate handwash and antiseptic liquid soap dispenser for hand washing
Ø sponges, brushes and scourers
Ø tea towels
• organizational specifications:
Ø computer manufacturer's instructions
Ø mise en place lists, menus and standard recipes
Ø current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stocks
Ø sort and process paperwork
Ø food safety plan
Ø guidelines on food disposal, storage and presentation requirements
Ø Safety Data Sheets (SDS) for Cleaning Agents and Chemicals
• diverse and complete range of perishable food supplies for commercial kitchens or catering
operations, as specified in the performance evidence
• Realistic industry proportions of kitchen staff to customers, including Altec College staff, trainer, and
student personas who are invited to participate as clients for the assessment, at Altec College
Kitchen.
Copyright: The instructions in this tool have been developed by NTA and Altec College for the sole purpose of using Pass Global Pty Ltd t/a
ALTEC College. Any part of these evaluation instructions may not be reproduced in whole or in part without the approval of Altec College
and NTA, which owns the copyright.


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STUDENT

Prepare broth, sauces and soups

STUDENT NUMBER:__________________________________________________ ____

CODE AND DESCRIPTION OF SITHCCC007 Prepare broth, sauces and soups

Student Signature: Date:

EVALUATION RECEIVED BY Altec CollegeStaff

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

The evaluation brochure contains two (2) parts:

• Application of the competence unit

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Application of the competence unit

1. Select the ingredients.

2. Select, prepare, and use your computer.

3. Portion and prepare the ingredients.

4. Prepare broth, sauces and soups.

5. Present and store broth, sauces and soups.

• follow standard recipes to prepare each of the following strains:

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Context and conditions for evaluations

• Computers with internet access and printers

There is no provision for the grouping of assessed contributions in this unit.

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Evaluation This is a hands-on demonstration in Altec Needs to be

You must cook for at least six (6) different

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Administration, registration and reporting requirements:

Evaluations aim to be fair, fair and flexible.

Presentation of the evaluation:

Recording an evaluation result:

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

For the assessment task:

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Reasonable accommodations and special learning needs:

The adjustments made shall:

a. Be discussed, agreed and documented in the evaluation record

Intervention of the evaluator:

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Plagiarism, cheating and evaluation dishonesty:

Feedback from the evaluator:

Assessment Coverage Sheet: Assessment Task 1 (AT1)

Competence Unit SITHCCC007 Prepare broth, sauces and

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Outcome of the evaluation Satisfactory □ Unsatisfactory □ Not

Name of the evaluator

Signature and date of the advisor

Student Plagiarism Statement: By submitting this evaluation to the university, I declare

Google checks for plagiarism YeS

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

• Computer with Internet connection to consult various resources.

Instructions for students:

• Recommended date for evaluation: [Instructor to be provided]

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Q5. What are the signs of contamination or spoilage in fresh chicken?

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

(d) Carrots are cut into 15 mm in diameter and 3 mm thick.

Q15. What is the best way to minimize waste of reusable by-products?

| SIT30816 SITHCCC007 Prepare broth, sauces and soups

Q19. What thickening agent would you use to make spagnole?

Q20. What sauce is a derivative of béchamel?

STUDENT NUMBER:______________________________________________