SITHCCC007 Assessment 2 - Practical Observation

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC007Prepare stocks, sauces and soups
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance:Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed–Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria
of this unit in the context of the job role, and:
 follow standard recipes to prepare each of the following stocks:
o brown beef stocks
o chicken stocks
o fish stocks
o vegetable stocks
 prepare the above stocks for use in different recipes:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing different food types
o responding to special customer requests and dietary requirements
 follow standard recipes, from a range of cultural backgrounds, to prepare each of the following:
o sauces:
 béchamel
 chicken and fish velouté
 coulis
 demi glace
 hollandaise or béarnaise
 jus
 mayonnaise based sauces
 tomato based sauces
o soups both hot and cold:
 clear
 broth
 purée
 cream
 prepare the above sauces or soups for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing different food types
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support
tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide
you with specific recipes for each instance.
The criteria overleaf provide an overview of the criteria which will be observed during each instance for each
preparation or as instructed.
You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed during the
training sessions you have participated in for this unit of competency.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me
and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or
referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 2
Your Tasks:
SSH to complete schedule and provide relevant recipes – dish 1-3 are examples
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide
you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be
observed during each instance for each preparation or as instructed.
Dish to be prepared Stocks Sauces Soups

XBrown beef stock Béchamel Clear
Dish 1: Chicken stock Chicken Velouté Broth
Brown Beef Stock Fish stock Fish Velouté Purée
Vegetable stock Coulis Cream
Recipe Source: Futura Demi glace
Group, e-coach recipes Hollandaise or Béarnaise
SITHCCC007 Jus
Mayonnaise based Sauces
No. of serves: Tomato based Sauces
Customers served:
Brown beef stock XBéchamel Clear
Béchamel Sauce Fish stock Fish Velouté Purée
SITHCCC007 Jus
Customers served:
Brown beef stock Béchamel Clear
Pumpkin Soup Fish stock Fish Velouté XPurée
SITHCCC007 Jus
Customers served:
SSH to complete Fish stock Fish Velouté Purée
Recipe Source:, e-coach Demi glace
recipes SITHCCC007 Hollandaise or Béarnaise
Jus
No. of serves:
Customers served: Tomato based Sauces
Recipe Source, e-coach Demi glace
Jus
No. of serves:
Tomato based Sauces
Jus
No. of serves:
Jus
No. of serves:
Recipe Source, e-coach Demi glace
Jus
No. of serves:
Recipe Source: , e-coach Demi glace
Jus
No. of serves:
Dish 10:SSH to complete Chicken stock Chicken Velouté Broth
Recipe Source e-coach Fish stock Fish Velouté Purée
recipes SITHCCC007 Vegetable stock Coulis Cream
Demi glace
No. of serves: Hollandaise or Béarnaise
Jus
Customers served:
Tomato based Sauces
Recipe Source: , e-coach Demi glace
Jus
No. of serves:
Recipe Source: e-coach Demi glace
Jus
No. of serves:
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly according to order/recipes
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The equipment is used correctly and in a safe manner

The equipment is used hygienically: __________________________
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct sequencing of ingredients according to production flow
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Brown beef stock
a) Bones are cut into even sizes
b) Mirepoix is cut evenly
c) Bouquet garni is prepared correctly
d) Correct ratio mirepoix to bones
Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish here:
a. Bones are browned evenly

b. Sediment is released
c. Bones browned evenly
d. Deglazed sediment
e. Seasoned/ good flavour
f. Clear
g. Gelatinous consistency
Correct preparation of sauce: _________________________
Correct preparation of soup: _________________________
Stock or soup is clarified, using correct techniques
The result of the clarification is a clear stock or soup
Suitable flavours are used to impart on stock, sauce or soup: _______________
Suitable thickening agents have been identified
Thickening agents are prepared correctly
The end product is free of lumps and strained
Suitable convenience products are identified
Convenience products are prepared as per label
Convenience products are enhanced where possible
Correct derivative sauces are identified:_________________________
Derivative sauce is prepared correctly
The ingredients used for the derivative sauce are correct and complete (recipe
ref.)
Each dish is tasted, evaluated and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods:
Request:
Adjustment:
Element 5: Present and store appetisers and salads

The sauce or soup is re-heated or reconstituted to correct consistency
The sauce or soup is tasted and adjusted as relevant
Suitable service ware selected for presentation at correct temperature (hot)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
A suitable accompaniment is used for soups as applicable:_____________
The dish is evaluated and visually adjusted before being served
The dish is free of drips, smears and finger marks
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

 Freshness

 Cord:

Béchamel Sauce
a) Onion is studded
b) Correct ratio of flour to butter
c) Flour and butter weighed correctly

a. Prepared white roux

b. No signs of burning
c. No signs of lumps
d. Cooked with studded onion
e. Seasoned to taste
f. Strained
Suitable cookery methods used for preparation/dish

Correct preparation of stock: _________________________
ref.)
Request:
Adjustment:


 Freshness

 Cord:

Pumpkin Soup
a) Vegetables washed
b) Pumpkin is cut evenly
c) Onion sliced evenly
d) Bouquet garni is prepared correctly

a. Vegetables are sweated without browning

b. Vegetables sweated with seasoning
c. Simmered until soft
d. Soup is blended without lumps
e. Hock denuded and cut into even dice
f. Served in a warmed bowl, plate
g. Garnished with diced meat and suitable garnish/Croutons, herbs etc.

ref.)
Request:
Adjustment:


 Freshness
1. Piece of equipment selected:______________________________
 Cord:

Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Example:
Dish 4:
a)
b)
c)
d)
e)
f)

a.
b.
c.
d.

ref.)
Request:
Adjustment:

 Freshness

 Cord:

Dish 5:
a)
b)
c)
d)
e)
f)

a.
b.
c.
d.

ref.)
Request:
Adjustment:

 Freshness

 Cord:

Dish 6:
a)
b)
c)
d)
e)
f)

a.
b.
c.
d.

ref.)
Request:
Adjustment:

 Freshness

 Cord:

Dish 7:
a)
b)
c)
d)
e)
f)

a)
b)
c)
d)

ref.)
Request:
Adjustment:

 Freshness

 Cord:

Dish 8:
a)
b)
c)
d)
e)
f)

a.
b.
c.
d.

ref.)
Request:
Adjustment:

 Freshness

 Cord:

Dish 9:
a)
b)
c)
d)
e)
f)

a.
b.
c.
d.

ref.)
Request:
Adjustment:


SITHCCC007 Assessment 2 - Practical Observation

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Assessment Tasks and Instructions

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

Dish to be prepared Stocks Sauces Soups

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

a. Bones are browned evenly

Element 5: Present and store appetisers and salads

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

a. Prepared white roux

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Dish Assessment Criteria Comment S NYS S NYS

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

a. Vegetables are sweated without browning

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Dish Assessment Criteria Comment S NYS S NYS

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

Each piece of equipment is checked for cleanliness

The equipment is used correctly and in a safe manner

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS

Suitable cookery methods used for preparation/dish

Element 5: Present and store appetisers and salads

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