SITHCCC007 Assessment 2 - Practical

Assessment Tasks and Instructions
Student Name Charanpreet Singh

Student Number RC00000707
Course and Code Certificate lll in Commercial Cookery
Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups
Stream/Cluster
Trainer/Assessor Wei Ting Tseng
Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
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 12/08/2022
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
Page 1 of 13
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
RTO to complete
Resource Requirements
Refer to the Assessment conditions attached to the 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 complete each task for this assessment as outlined below, following the relevant recipes, Work Place
Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for
this unit of competency.
Page 2 of 13
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: 12 / 08 /2022
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: 12/ 08 / 2022
Page 3 of 13
Assessment 2
Your Tasks:
Prepare the following dishes to the criteria set out below:
Dish to be prepared Stocks Sauces Soups

Brown beef stock Béchamel Clear
Dish 4: Chicken stock Chicken Velouté Broth
Chicken stock Fish stock Fish Velouté Purée
Vegetable stock Coulis Cream
Recipe Source: e-coach Demi glace
recipes SITHCCC007 Hollandaise or Béarnaise
Jus
No. of serves:
Mayonnaise based Sauces
Customers served: Tomato based Sauces
Veloute chicken soup Fish stock Fish Velouté Purée
Jus
No. of serves:
Tomato based Sauces
Ravigote sauce with grilled Fish stock Fish Velouté Purée
fish Vegetable stock Coulis Cream
Demi glace
Recipe Source: e-coach Hollandaise or Béarnaise
recipes SITHCCC007 Jus
No. of serves: Tomato based Sauces
Customers served:
Chicken noodle soup Fish stock Fish Velouté Purée
Jus
No. of serves:
Wonton miso soup Fish stock Fish Velouté Purée
Jus
No. of serves:
Prawn stock Fish stock Fish Velouté Purée
Jus
No. of serves:
Fish stock Fish Velouté Purée
Page 4 of 13
Bolognaise sauce Demi glace
Customers served:
Tartare sauce with crumb Fish stock Fish Velouté Purée
fried calamari Vegetable stock Coulis Cream
Demi glace
Customers served:
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:
Pan, stove, peeler, knife
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: stove__________
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:
Page 5 of 13
Prawn stock
1. WPRW the carrots, wash the leek and peel the onion. Dice the onion,
carrots and leek
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. Sauté the prawn shells in the butter

b. Add the onion, carrots and leek and sweat in the butter until
lightly coloured
c. Add the tomato paste and roast briefly
d. Flame with the brandy, add the white wine, Noilly-prat,
water and bouquet garni, cook for 30 minutes
e. Strain through a chinois, label and store appropriately
f. Note: For more intense flavour other shellfish such as crab or
lobster shells can be used
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 s bouquet garni___
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
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
Page 6 of 13
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

 Freshness
Pan, stove, knife, chopping board

 Cord:

The equipment is used hygienically: ___ stove
Bolognaise Sauce
1. Peel and dice the onion. Peel and crush the garlic

1. Heat the butter in a pan and sauté the onion and garlic
2.
3.
Page 7 of 13
4.
capsicums, prosciutto and lamb shanks. Traditionally, a combination of minces
are used to achieve a richer flavour.
Roasted red capsicum soup
Season the mince, add to the pan and fry until browned. Add the tomato paste
and roast briefly. Add the oregano and roast briefly. Deglaze with the wine and
reduce by half
Add the tomato puree and the basil. Simmer for 20-30 minutes and thicken with
diluted cornflour if required
Note: Variations of this recipe include the use of fresh tomatoes, sun-dried
tomatoes or
Suitable cookery methods used for preparation/dish

Correct preparation of stock: _________________________
Correct preparation of sauce: yes______________________
Correct preparation of soup: _________________________
Suitable flavours are used to impart on stock, sauce or soup: white
wine_____________
Correct derivative sauces are identified: ____________
ref.)
Suitable garnish is used. Specify: thyme leaves______________________
Page 8 of 13
Page 9 of 13
 Freshness
Pot, stove, knife, chopping board

 Cord:

The equipment is used hygienically: pot__________________
Chicken noodle Soup
1. Peel the carrots, onions and garlic. Wash the celery and leek

1. 2.
3. 4. 5. 6.
Place the chicken into a pot and top with water. Bring to the boil, then reduce
to a simmer
Skim off any impurities and add the vegetables, spices and salt. Simmer for ~1
hour, until the chicken is tender
Refresh the chicken and vegetables. Remove the meat from the chicken and
dice Strain the soup and dice the vegetables
Boil the noodles in water
Return the vegetables and chopped chicken to the soup and reheat. Add the
noodles
Page 10 of 13
Correct preparation of soup: yes_________________________
Suitable flavours are used to impart on stock, sauce or soup: bay
leaves_______________
ref.)
Suitable garnish is used. Specify: coriander________________________

 Freshness
Page 11 of 13
1. Piece of equipment selected:_food
processor_____________________________
2. Piece of equipment selected:_chopping
board_____________________________
3. Piece of equipment selected:___pot___________________________
4. Piece of equipment selected: stove________________________

 Cord:

The equipment is used hygienically: food processor___________
Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Example:
Dish 4: wonton miso soup
1. Slice the shallots. Peel and slice the ginger and garlic
2. Drain and slice the water chestnuts
3. Place these ingredients into a food processor and blend roughly. Add to the
mince and
1/2 the soy sauce and combine
4. Place a teaspoon of the chicken mixture in the middle of each wonton
wrapper. Brush
the edges of the wontons with water, gather the corners and press the edges
together
to seal
5. Mix the miso paste with ~10mL water per serve

1. 2.
Place the miso, soy sauce and remaining water into a pot. Cover and bring to
the boil. Stir occasionally
Once boiling, add the wontons and reduce the heat to a simmer. Simmer
uncovered for ~10 minutes, until the wontons are cooked
Page 12 of 13
Correct preparation of soup: yes_________________________
Suitable flavours are used to impart on stock, sauce or soup: soy
sauce_______________
ref.)
Suitable garnish is used. Specify: basil leaves________________________
Page 13 of 13

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Assessment Tasks and Instructions

Student Name Charanpreet Singh

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

Instructions for assessment including WHS requirements

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

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

Student Signature Date: 12/ 08 / 2022

Dish to be prepared Stocks Sauces Soups

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. Sauté the prawn shells in the butter

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

Suitable cookery methods used for preparation/dish

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

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

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