SITHCCC007 Student Logbook

Darwin Institute of Technology
RTO Code 41128 | CRICOS Code 03609J

SITHCCC007 Prepare stocks sauces and soups | Student Logbook
About this Student Logbook You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit. Try to think about the highlights of each
This Student Logbook is where you will record evidence of the knowledge and service when you are writing your reflection. You might also find the following
skills you have developed during your training for this unit. It also serves as a questions useful:
handy reference guide on what you need to do during your assessment and how
you should go about doing it  What skills and techniques did I use?
 What policies and procedures did I follow?

Student details section  How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
Student name:
 What might I do different next time?
_______________________________________________________________
Name of RTO: Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
Trainer/assessor name: each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
_______________________________________________________________ your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
If this workbook is found, please contact me to return it using the details below:
incomplete and it is likely to be returned to you for resubmission.
_______________________________________________________________
Logbook summary
_______________________________________________________________
There are a number of requirements you must fulfil within your assessment
_______________________________________________________________ process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.
Completing your reflective journal What do I need to demonstrate?

DIT_ SITHCCC007_SL_V1.0 3
During your assessment for this unit, you will be required to demonstrate a range o thickening agents
of the skills and knowledge that you have developed during your course. These
o clarifying agents
include:
o flavouring agents
 interpreting standard recipes and food preparation lists
o convenience products
 confirming food production requirements
 preparing derivative sauces (both hot and cold) as required
 calculating ingredient amounts
 reconstituting or reheating stocks, sauces and soups to required
 identifying and selecting ingredients from stores according to quality,
consistencies
freshness and stock rotation requirements
 selecting suitable accompaniments
 following procedures for portion control
 adding garnishes according to standard recipes
 producing the required quantities
 making adjustments to dishes to ensure quality
 checking perishable supplies for spoilage
 presenting soups and sauces attractively
 checking perishable supplies for contamination
 using appropriate service-ware
 selecting the type and size of equipment required
 evaluating and adjusting presentation to ensure quality dishes
 ensuring that food preparation equipment is safely assembled, clean and
ready for use  storing in appropriate environmental conditions
 using equipment safely and hygienically  following organisational policies and procedures
 using equipment according to the manufacturer’s instructions  maintaining a clean work area throughout service, and cleaning up at the
end of service
 sorting and assembling ingredients according to food production sequencing
 disposing of or storing surplus products according to storage requirements
 weighing and measuring ingredients accurately
and food safety standards
 portioning according to the recipe
 working safely, hygienically, sustainably and efficiently
 cleaning and cutting ingredients using basic culinary cuts as per culinary
 working within commercial time constraints and deadlines
standards
 responding to special customer requests and dietary requirements.
 minimising waste to maximise profitability
 following standard recipes accurately and use the following products/agents:

Tips for completing this logbook
 Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single service plan and reflective journal each time
that you cook.
Student name: __________________________________________________________________________
Student number: _________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare sauces and soups for at
least six different customers.
Reflective
Service journal (endorsed by
Customers Date plan supervisor) Reflective journal number
☒ Customer 1 June1 ☒ ☒ 1
☒ Customer 2 June 2 ☒ ☒ 2
Reflective
Sauces Date plan supervisor) Reflective journal number
☒ Béchamel June 1 ☒ ☒ 1
☒ Chicken and fish June 2 ☒ ☒ 2

velouté
☒ Coulis June 3 ☒ ☒ 3
☒ Demi-glacé June 4 ☒ ☒ 4
☒ Hollandaise or June 5 ☒ ☒ 5
béarnaise
☒ Jus June 6 ☒ ☒ 6
☒ Mayonnaise-based ☐ ☐
sauces
☒ Tomato-based sauces ☐ ☐
Reflective
Soups Date plan supervisor) Reflective journal number
☒ Clear June 1 ☒ ☒ 1
☒ Broth June 2 ☒ ☒ 2
☒ Purée June 3 ☒ ☒ 3
☒ Cream June 4 ☒ ☒ 4
This unit of competency requires that you follow standard recipes to prepare each of these stocks for use
in different recipes.
Reflective
Stocks Date plan supervisor) Reflective journal number
☒ Brown beef June 1 ☐ ☐ 1
☒ Chicken June 2 ☐ ☐ 2
☒ Fish June 3 ☐ ☐ 3
☒ Vegetable June 4 ☐ ☐ 4
You must prepare dishes using each of the following products/agents. Evidence of this has been
provided.
Reflective
Products/agents Date plan supervisor) Reflective journal number
☐ Thickening agents June 1 ☐ ☐ 1
☐ Clarifying agents June 2 ☐ ☐ 2
☐ Flavouring agents June 3 ☐ ☐ 3
☐ Convenience products June 4 ☐ ☐ 4
Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures ☐ Yes ☐ No

 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 followed standard recipes to prepare stocks for different recipes ☐ Yes ☐ No
 followed standard recipes to prepare sauces ☐ Yes ☐ No
 followed standard recipes to prepare soups
☐ Yes ☐ No
 used a variety of products/agents
☐ Yes ☐ No
 prepared dishes within commercial time constraints and deadlines
☐ Yes ☐ No
 produced required quantities
☐ Yes ☐ No
 followed portion control procedures
☐ Yes ☐ No
 followed food safety practices for handling and storing food
☐ Yes ☐ No
 responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Service Planning
Determine production requirements
Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.
 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
We are required with the six meals for our six customers. The correct number of meals can be ensured by the
correct number of portioning or the plating of the dishes and it is calculated and measured by various portioning
measurements tools as per the ingredients are required. So, as per the orders of the customers for the six
dishes we can maintain its appropriate weight and the quality too.
 Calculate the number of portions that you need (show your workings).
The number of potions can be measured and calculated by the number of orders as per the demand of the
customers we can get the portions and numbering of the quantity required for the dish and it can be arranged
by the following procedures and the ways.
As, we have the total weight of 3000g of order for the dish
And the number of servings for this dish are 6
So, we can divide the 3000g by 6
And finally we can get the number for each customers of the servings
So, the portions are calculated by the total weight of the ingredients required for the preparation of the dishes.
 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.
Ingredient list
Recipe ______________Chicken noodle soup_________________________
Ingredient Qty Qty/serves Qty x serves required
Unsalted butter 2tbsp 6 6
Diced onion 2 piece 6 6
Carrots peeled and dices 2 piece 6 6
Celery diced 2 piece 6 6
Garlic minced 3 cloves 6 6
Chicken stock 10 cups 6 6
Bay leaves 3 piece 6 6
Kosher salt and pepper As per 6 6

taste
Chicken breasts diced 1 kg 6 6
Wide egg noodles 4 cups 6 6
Parsley chops 1 cups 6 6
Dill chopped 1 cups 6 6
Lemon juice 3 piece 6 6
Ingredient list
Recipe ______Tomato Soup_________________________________
Butter or olive oil 2tbsp 6 6
Bay leaf 3 piece 6 6
Chopped onions 2 piece 6 6
Garlic chopped 4 cloves 6 6
tomatoes 700 gram 6 6
water 4 cups 6 6
Salt, sugar and pepper As 6 6

required
Bread cubes 2 cups 6 6
Ingredient list
Recipe _______________Vegetables beef soup________________________
Beef stew meat 800g 6 6
Olive oil 2tbsp 6 6
Salt and ground pepper As per 6 6

taste
Chopped yellow onion and carrots 3 piece 6 6

each
Chopped celery 1 cup 6 6
Minced garlic 2 tbsp 6 6
Beef broth 8 cups 6 6
Diced tomatoes 400g 6 6
Basil, oregano and thyme 1tsp each 6 6
Yellow potatoes diced 200g 6 6
Chopped green beans 1 cup 6 6
Frozen peas and corn 1 cup 6 6

each
Chopped parsley 1 cup 6 6
Ingredient list
Recipe ______________Chimichurri sauce________________________
Packed cilantro and parsley 2 cups 6 6
Red wine vinegar 6 tbsp 6 6
Olive oil 3 tbsp 6 6
Garlic mince 4 cloves 6 6
Dried oregano 2 tsp 6 6
Salt and red chilli pepper As per 6 6

taste
Onion chopped 2 piece 6 6
Ingredient list
Recipe ________________White sauce_______________________
Butter 3tbsp 6 6
All-purpose flour 3 tbsp 6 6
Salt As per 6 6
taste
Pepper As per 6 6
taste
Milk 2 cups 6 6
Ingredient list
Recipe ___________Chicken Stock____________________________
Leftover parts of chicken all bones and 5kg 6 6

meats
Onion chopped 3 piece 6 6
Olive oil 2 cups 6 6
Boiling water 5 liter 6 6
Salt For taste 6 6
Bay leaves 3 piece 6 6
 Select the cookery method that you will use. Explain your decision.
Following are the cooking methods we applied to prepare for all of this soups, sauces and stocks:
Especially we used boiling, frying, steaming, simmering, sauté and deglaze methods which are described
below:
Frying methods: we used frying methods for the preparation of various soups, sauces and stocks to enhance its
taste and flavour specially we use to fry the ingredients required in the soups and for the preparation of them by
frying the vegetables and meats.
Steaming methods: It is especially use to cook ingredients properly for great taste and presentation too. That lets
all the food risks and hazards clearance through the use of steaming methods.
Boiling methods: It is applied in all sauces, stocks and soups as per the food safety and hygiene and also it is one
of the SOP of the hospitality organizations for the safety and cooking procedures of this types of dishes
Simmering methods: These methods is especially used to simmer all the meat and vegetables products while
preparation of the soups.
Sauté: It is similar as frying methods, but it is fried for very few times only to add additional flavour and taste in the
dishes.
Deglaze methods: it is one of the cooking methods of adding liquids in the dish like adding wines, vinegar to
enhance the flavour of stocks, sauces and soups for great taste and flavour.
 Select the cooking times and temperatures that you will use. Explain your decision.
The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all
arrangements as per the number of orders the timing may varies for cooking the chicken noodle soup and the
temperature for cooking chicken noodle soup is around 165 degrees F or highest and also its storing
temperature for using later, we can store in cooler or by maintaining its hot temperature.
The cooking time for vegetable beef soup is around 40 to 1 hour included with its preparation timing and all
arrangements as per the number of orders the timing may varies for this dish and the temperature for cooking
this dish is around 350 degrees F as per the portioning and order the temperature also can be changed.
The cooking time for chimichurri sauce is around 30 to 45 minutes of time as per the number of orders and
portioning too. The temperature for cooking this dish is around 135 to 145 degrees F need to be maintained for
the preparation of this dish and also the number of orders can incline or decline temperature requirement for
this dish.
The cooking time for tomato soup 50 to 60 minutes of time as per the number of orders the timing can be
changed and the cooking temperature for tomato soup is around 120 to 130 degree Celsius of its heat
temperature for the preparation of this dish.
The cooking time for white sauce is around 30 to 90 minutes included with its preparation time and the cooking
temperature for white sauce is around 82 degrees Celsius as per the quantity of the ingredients it can take more
or less temperature for its preparation too.
The cooking time for chicken stock is around 6 to 8 hours through applying the simmering cooking methods as
per its quantity and quality too the cooking time may be changed and the cooking temperature for this around
180 to 200 degrees F as per its orders and number of portioning too.
 Select the accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
We can select the many side dishes and accompaniments for the chicken noodle soups and it can be decided
as the complement for the dish due to its texture, taste profile, appearances and even the freshness and quality
determines its quality and quantity of the dish. So, for this chicken noodle soups we can use accompaniments
like creamy biscuits, all the bakery items such as bread and buns, cheese sandwich, extra onion powders and
garlic as well as other herbal products, cold cuts and sandwich, green vegetables panni and many more dishes
for extra taste and flavour.
We can select the many side dishes and accompaniments for the tomato soups dish and it can be decided as
the complement for the dish due to its texture, taste profile, appearances and even the freshness and quality
determines its quality and quantity of the dish. So, for this soup dish we can take side dish like potato chips and
fries, grilled vegetables, side salads and many crunchy textures dishes to enhance its flavour and taste as well
as its appearances and looks could look attractive and decorative too.
We can select the many side dishes and accompaniments for the vegetable beef soups dish and it can be
decided as the complement for the dish due to its texture, taste profile, appearances and even the freshness
and quality determines its quality and quantity of the dish. So, for this dish we can use the side dish as all the
types of roots veggies like potatoes, carrots, parsnips, beets and radishes and even the bread items are good
for its side dishes and as per the customer’s choice it can be served with fry rice too.
We can select the many side dishes and accompaniments for the chimichurri sauce dish and it can be decided
as the complement for the dish due to its texture, taste profile, appearances and even the freshness and quality
determines its quality and quantity of the dish. So, for this dish we can take side dishes like coleslaw, boiled or
fried potatoes, fruits salads, rice, noodles, breads and all the crunchies dishes too for enhancing its taste and
for the decorative and garnishing purposes too.
We can select the many side dishes and accompaniments for the white sauce dish and it can be decided as the
complement for the dish due to its texture, taste profile, appearances and even the freshness and quality
determines its quality and quantity of the dish. So, for this dish we can have the side dishes like cauliflower,
cheese, lasagne, ham, fish and all the types of veggies and meat dishes can be accompanied with the white
sauce for extra flavour and taste.
We can select the many side dishes and accompaniments for the chicken stock dish and it can be decided as
the complement for the dish due to its texture, taste profile, appearances and even the freshness and quality
determines its quality and quantity of the dish. So, for this dish we can make and prepare the dishes like
rosemary chicken legs, garlic roast chicken and all the dish related with the poultry and even this stocks can be
used in all types of veggies dish for the aromatic flavour and taste.
 Describe how you will select the ingredients that you need from stores. How will you check them for freshness
and quality?
We use and select the ingredients from the store by understanding the requirement of food and hygiene rules
and regulations for maintaining its freshness as well as the quality and quantity of the dishes required to be
accurate and well maintained for its effective use like by observing the food packaging, through smelling,
through inspections of food safety and control and to preserve them from the food contamination and possible
hazards from the food, we need to select the fresh ingredients from the store.
From the following ways we can check the freshness and quality of ingredients:
- From the observation method: for example, if there is something wrong in ingredients like we found fungus
and bacteria then, this food items are already spoiled and damaged for the use. As well as we need to
check its colour by observing them carefully.
- From the sniffing method: By using our sensitive functions of the nose we can identify if there is any defect
in the food and its packaging too.
- From viewing the date codes and labelling also we can identify the freshness and quality of the products.
- Touching method: we can also identify the quality of ingredients by touching, most of the vegetables are
soft, if we find that is hard while touching and dried too. So, in this condition we can guess the food is
already spoiled or contaminated.
 How will you check all perishable ingredients for spoilage or contamination?
For all the types of dishes we can check all perishable ingredients for spoilage or contamination in the following
ways which is shown as bellows:
- Discolouring and from the bad smell of the ingredients
- Green or black mould in the products or ingredients
- Dry and hard texture of the ingredients
- Damage in packaging and exploitation of the products
So, we can check them by touching, observing and even by tasting them from which, we can know the
spoilage or the contamination of the food and even by checking its packaging level, we can identify the
quality of the products whether it is contaminated or not. If the package is old and already expired, we can
see its contaminated with bacteria and germs.
 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Following are the food preparation equipment that are required to prepare the sauce:
- Storing device
- Slat conveyor
- Washing machines for vegetables
- Peeler
- Sorting tools
- Crusher
- Fruit mill
Following is the food preparation equipment that is required for the preparation of soups:
- Slow cooker
- Stock pots
- Strainer
- Blender
- Soup spoons
- Soup kits
Following are the equipment required for the preparation of stocks:
- Measurement scales
- Kitchen stove
- Burner plate
- Skimmers
- Thermometer
Well, this all equipment is required for the preparation of soups, sauces and stocks we can
ensure this is well maintained and clean through the inspections and even by re cleaning them. All the
equipment used here are manual and electrical equipment and this can be cleaned with different
procedures some with water and detergents and some without water and detergents as the electrical
equipment need to be cleaned with proper chemicals and sanitisation tools. So, we can ensure through its
efficiency and conditions of the equipment is cleaned properly or not.
Reflective journals
Please note: Only one copy of each template has been included so you will need to make copies as required.
1. Chicken noodle soup
Reflective journal
Student name: Date: June 1 Did an RTO assessor observe this Journal
service? ☐ Yes ☐ No number:
__________1
Stocks prepared: ☐ brown beef ☒ chicken ☐ fish ☒ vegetable
What dishes are these stocks going to be used for? Explain why these stocks are suited to these dishes.
For this dish we can prepare the vegetable and chicken stock as the requirement for this dish we need vegetables and chicken for adding them all in the noodles and chicken
soups, to enhance its more taste and flavour we can also add fish soups as per the request of the customers too. This stocks are suitable to make the food tastier and also to
increase its strength too.
Customer number: ☒1 ☐2 ☐3 ☐4 ☐5 ☐6
Sauces prepared:
☒ béchamel ☐ chicken and fish velouté ☐ coulis ☐ demi-glacé ☐ hollandaise or béarnaise ☐ jus
☒ mayonnaise-based sauces ☐ tomato-based sauces
Soups prepared:
☒ Clear ☒ Broth ☐ Purée ☐ Cream

☐ Hot soups ☐ Cold soups
Products/agents: ☒ thickening ☐ clarifying ☐ flavouring ☐ convenience products
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do
different in future?)
We have learned all the essential skills and techniques for the preparation of this dish and also followed the hygiene and food handling procedures to make this one of the
best dish in this competitive market. So, we have avoided the foods for being contaminated and followed all the food management and cooking procedures. We learn how to
make tasty soups and in future we can run the business of soups and other dishes by our self too.
Supervisor Endorsement
Supervisor name: Position: Signed:
2. Tomato soup
Reflective journal
service? ☒ Yes ☐ No number:
2__________
Stocks prepared: ☐ brown beef ☐ chicken ☒ fish ☒ vegetable
For this dish we are going to use the vegetable stocks, because it is one of the vegetable dish .So, it is suitable for this and also for additional taste and flavour we planned to
add the fish stock to make it more delicious and hygienic food too.
Customer number: ☐1 ☒2 ☐3 ☐4 ☐5 ☐6
Sauces prepared:
☐ béchamel ☐ chicken and fish velouté ☐ coulis ☐ demi-glacé ☒ hollandaise or béarnaise ☒ jus
☐ mayonnaise-based sauces ☒ tomato-based sauces
Soups prepared:
☐ Clear ☐ Broth ☒ Purée ☒ Cream

Products/agents: ☐ thickening ☐ clarifying ☒ flavouring ☐ convenience products
3. Chimichurri sauce
Reflective journal
3__________
Stocks prepared: ☐ brown beef ☒ chicken ☐ fish ☐ vegetable
We have used chicken stock for the preparation of this dish because this sauces will provide the additional taste, flavour and texture due to the use of this sauce we can also
attract more customers from this combinations in the sauce by using the chicken stock.
Customer number: ☐1 ☐2 ☒3 ☐4 ☐5 ☐6
Sauces prepared:
☐ béchamel ☐ chicken and fish velouté ☒ coulis ☒ demi-glacé ☐ hollandaise or béarnaise ☐ jus
☐ mayonnaise-based sauces ☐ tomato-based sauces
Soups prepared:
☐ Clear ☐ Broth ☐ Purée ☐ Cream

☒ Hot soups ☒ Cold soups
Products/agents: ☐ thickening ☒ clarifying ☐ flavouring ☒ convenience products
While making this sauce we have learned the skills and techniques for preparing and using the equipment in a convenient way and even we have followed all the food
handling and food management policy and methods in a positive way. We learned the techniques and skill to prepare the sauces and in future we can implement these
techniques in an advance way too.
4. Vegetable beef soup
Reflective journal
4__________
Stocks prepared: ☒ brown beef ☐ chicken ☐ fish ☐ vegetable
We are going to use the brown beef and vegetable stock for this dish because it is suitable for this and also for additional taste and flavour we planned to add the fish stock
to make it more delicious and hygienic food too.
Customer number: ☐1 ☐2 ☐3 ☒4 ☐5 ☐6
Sauces prepared:
☐ béchamel ☒ chicken and fish velouté ☐ coulis ☐ demi-glacé ☐ hollandaise or béarnaise ☐ jus
☒ mayonnaise-based sauces ☐ tomato-based sauces
Soups prepared:
☐ Clear ☒ Broth ☐ Purée ☐ Cream

Products/agents: ☐ thickening ☒ clarifying ☐ flavouring ☐ convenience products
5. White sauce
Reflective journal
5__________
Stocks prepared: ☐ brown beef ☐ chicken ☐ fish ☒ vegetable
For this dish we are going to use the vegetable stocks, because it is one of the sauce mostly used for making the vegetable dish. So, it is suitable for this and also for
additional taste and flavour we planned to add the fish stock to make it more delicious and hygienic food too.
Customer number: ☐1 ☐2 ☐3 ☐4 ☒5 ☐6
Sauces prepared:
☒ béchamel ☐ chicken and fish velouté ☐ coulis ☐ demi-glacé ☐ hollandaise or béarnaise ☐ jus
Soups prepared:
☐ Clear ☐ Broth ☐ Purée ☐ Cream

☒ Hot soups ☒ Cold soups
Products/agents: ☐ thickening ☒ clarifying ☐ flavouring ☒ convenience products
While making this sauce we have learned the skills and techniques for preparing and using the equipment in a convenient way and even we have followed all the food
6. Chicken stock
Reflective journal
6__________
Stocks prepared: ☐ brown beef ☒ chicken ☐ fish ☐ vegetable
We used chicken stock because the dish we have prepared itself a chicken stock dish. So, it is suitable for it.
Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 ☒6
Sauces prepared:
☐ béchamel ☒ chicken and fish velouté ☐ coulis ☒ demi-glacé ☐ hollandaise or béarnaise ☐ jus
Soups prepared:
☐ Clear ☒ Broth ☐ Purée ☐ Cream

Products/agents: ☐ thickening ☒ clarifying ☐ flavouring ☐ convenience products
While making this stock we have learned the skills and techniques for preparing and using the equipment in a convenient way and even we have followed all the food

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Darwin Institute of Technology

RTO Code 41128 | CRICOS Code 03609J

 What policies and procedures did I follow?

Completing your reflective journal What do I need to demonstrate?

 following standard recipes accurately and use the following products/agents:

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

☒ Chicken and fish June 2 ☒ ☒ 2

☐ Clarifying agents June 2 ☐ ☐ 2

☐ Flavouring agents June 3 ☐ ☐ 3

☐ Convenience products June 4 ☐ ☐ 4

Supervisor Declaration Section

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

Please provide any feedback to the student here:

Determine production requirements

Confirm food production requirements

Ingredient Qty Qty/serves Qty x serves required

Unsalted butter 2tbsp 6 6

Diced onion 2 piece 6 6

Carrots peeled and dices 2 piece 6 6

Celery diced 2 piece 6 6

Garlic minced 3 cloves 6 6

Chicken stock 10 cups 6 6

Bay leaves 3 piece 6 6

Kosher salt and pepper As per 6 6

Chicken breasts diced 1 kg 6 6

Wide egg noodles 4 cups 6 6

Parsley chops 1 cups 6 6

Dill chopped 1 cups 6 6

Lemon juice 3 piece 6 6

Ingredient Qty Qty/serves Qty x serves required

Butter or olive oil 2tbsp 6 6

Bay leaf 3 piece 6 6

Chopped onions 2 piece 6 6

Garlic chopped 4 cloves 6 6

tomatoes 700 gram 6 6

Salt, sugar and pepper As 6 6

Bread cubes 2 cups 6 6

Ingredient Qty Qty/serves Qty x serves required

Beef stew meat 800g 6 6

Olive oil 2tbsp 6 6

Salt and ground pepper As per 6 6

Chopped yellow onion and carrots 3 piece 6 6

Chopped celery 1 cup 6 6

Minced garlic 2 tbsp 6 6

Beef broth 8 cups 6 6

Diced tomatoes 400g 6 6

Basil, oregano and thyme 1tsp each 6 6

Yellow potatoes diced 200g 6 6

Chopped green beans 1 cup 6 6

Frozen peas and corn 1 cup 6 6

Chopped parsley 1 cup 6 6

Ingredient Qty Qty/serves Qty x serves required

Packed cilantro and parsley 2 cups 6 6

Red wine vinegar 6 tbsp 6 6

Olive oil 3 tbsp 6 6

Garlic mince 4 cloves 6 6

Dried oregano 2 tsp 6 6

Salt and red chilli pepper As per 6 6

Onion chopped 2 piece 6 6

Ingredient Qty Qty/serves Qty x serves required

All-purpose flour 3 tbsp 6 6