Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC007 Prepare 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
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces
and soups relating to:
o convenience products
o thickening agents
 contents 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:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched
o freshness and other quality indicators
o nutritional value
o preparation methods
o production and cooking durations
o service style
o taste
o texture
 derivatives of base stocks and sauces
 mise en place requirements for stocks, sauces and soups
 appropriate environmental conditions for storing stock, sauces and soups products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce stocks,
sauces and soups.

Place/Location where assessment will be conducted

SSH to complete

Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC007 Prepare stock, sauce and
soups, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here:
________________________________
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
The information you provide in this assignment may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

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 1

Your task:

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the
theory content and recipes contained in your workbook/ online unit.

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

Equipment/Utensils Explanation for use

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

 the cooking times which apply

 the quality signs for good stock

Examples Cooking Time

Brown stock 1.
2.
3.
White stock 1.
2.
3.
Miscellaneous stock 1.
2.
3.
Quality signs for stock:
3. What are the points of care which must be applied when preparing stocks?

Points of care when preparing stocks

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

Stock Production steps

Brown beef stock

White chicken stock

Fish stock

Vegetable and miscellaneous stocks

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

Types of glazes
1. 2. 3.
Production steps for a glaze
6. Provide 3 examples each for, thickeners based on fats, andthickeners based on starches.Explain how these
are used in the preparation of soups and sauces including points of care to ensure a quality product.

Thickeners based on fats Thickeners based on starches

1. 1.
2. 2.
3. 3.

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

Problem Solution
Stock is cloudy

Stock is bitter

Stock lacks colour

Stock lacks flavour

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

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

Preparing
 Cooling

Storing

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

Classification Menu Example Service ware Garnish Accompaniment

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

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

Production steps for Consommé Points of care

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

Classification for sauces Examples

1. 1.
2.
3.
2. 1.
2.
3.
3. 1.
2.
3.
4. 1.
2.
3.

13. List the production steps for a Jus.

Production steps for Jus

14. List3 derivative sauces which can be produced from sauce Demi-glace with their main ingredients.

Derivative sauce from sauce demi-glace Ingredients

1.

2.
 3.

15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients.

Derivative sauce from sauce béchamel Ingredients

1.

2.

3.

16. What is the production method for a Velouté?

Production steps for sauce Velouté

17. Provide 3 examples for derivative sauces which can be produced from each, fishvelouté, chickenveloutéand
veal velouté.

Velouté Examples
1.Fish 1.
2.
3.
2.Chicken 1.
2.
3.
3.Veal 1.
2.
3.
18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples for
derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.

Production steps for sauce mayonnaise

Derivative sauce Ingredients

1.

2.

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

Sauce Hollandaise Sauce Béarnaise

Ingredients: Ingredients:

Production Steps: Production Steps:

Derivative sauce Derivative sauce

1. 1.
2. 2.
3. 3.
20. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the correct
consistency and flavour?

Procedures to reconstitute sauces and soups

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

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

2.

3.

Suggested methods to enhance flavour and presentation of convenience products

1.

2.

3.

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

Requirements
Food safety Aspects

Cleanliness and Sanitation

Requirements at the end of service