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 Details

Competency/Cluster
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

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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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

RTO 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 and calculations and attach all recipes
and the workflow-plan to this portfolio
Your trainer will be providing you with feedback.

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 The information you provide in this portfolio 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

Extension – Date: /
This assessment: First Attempt 2nd Attempt
/
RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT
Feedback to Student:

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

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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

Stock Pot and Fonts useful for clear soups such as consommé as the
raft is easy to maintain and the fat remains on
the surface while it is being drained
Spatulas and Wooden Spoons Wooden spoons of various sizes are used to
sweat ingredients..
Strainers and Colanders Strainers and colanders can be used for the first
straining of liquid, while a chinois or cheese cloth
is ideal for removing fine residue during the final
straining of the liquid.
Whisks Whisks are useful for emulsion sauces as they
allow even fat dispersion and aeration.
Ladles
Ladles are produced in different sizes for
accurate portioning, e.g. 50mL ladles for sauces,
200mL ladles for soups.
Syringes and Spoons
use to serve small amounts of intensely-
flavoured sauces or essences and to create
visual appeal.
Volume Measures
Measuring jugs can also be used for portion
control.
Stick Blenders useful to commercial quantities of soups and
sauces, stick blenders are often used to purée
the ingredients.

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. Chicken stock 4-8 hours
2. Veal stock
3. Beef stock

White stock 1. Fish stock 20-30 minutes

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 2. Chicken stock
3. Veal stock

Miscellaneous 1. Sweet corn stock 2-4 hours

2. Roast carrot and saffron stock
3. Provençale stock

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 3. What are the points of care which must be applied when preparing stocks?

Points of care when preparing stocks

 Always start with cold liquid, as this allows the impurities to rise slowly to the top during cooking
and leaches out the flavour
 Removing the impurities and fat from the top by skimming gives cleaner flavours in a clear stock.
Removing the fat from the top also prevents the stock going off and exuding a sour smell when it
is stored, as the fat would form a seal and prevent the stock from cooling down quickly
 Stocks must be cooked slowly with barely perceptible movement as any rapid boiling would cook
the impurities back into the stock and make it cloudy.
 You need to clarify cloudy stock like a consommé. For a hot stock add whisked egg whites into
the boiling stock and whisk thoroughly. Bring the liquid back to a simmer and the egg white will
attract the impurities and float to the top. Strain through a fine sieve or muslin. For a cold stock
add a combination of mince and egg whites, whisk through and bring to the boil to form a raft just
like for a consommé.

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

Stock Production steps

Brown beef stock
Step 1

Brown the bones

Step 2

Brown the mirepoix

Step 3

Release the sediment

Step 4

Cover the bones with cold water or grand jus

Step 5

Bring to the boil, reduce the heat to a simmer and skim

Step 6

Add the aromatics such as vegetables, herbs & spices

Step 7

Cook for the appropriate time to extract the flavours

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 Step 8

Strain through a fine sieve and label

Step 9

Store correctly

White chicken stock

Step 1

Cover the bones with cold water

Step 2

Bring to the boil, reduce the heat to a simmer and skim

Step 3

Add the aromatics such as vegetables, herbs and spices

Step 4

Cook for the appropriate time to extract the flavours

Step 5

Strain through a fine sieve and label

Step 6

Store correctly in small batches

Fish stock
Fish stock can be produced by 2 methods. The first method is to
follow the generic process for making a white stock, using white
fleshed fish bones or fish heads. The second method is referred
to as fish fumet and results in a more intense flavour. It involves
sweating off the vegetables in butter to develop the flavour, then
adding and sweating the fish bones to intensify the aroma.
White wine and water are adding, and the stock is cooked for
the required time.

Vegetable and miscellaneous

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 stocks The Chinese master stock has become extremely popular and
chefs like Cheong Liew, Kylie Kwong and Neil Perry have been
instrumental in presenting this classic Chinese stock. Each master
stock is different, but in general they contain soy sauce, often light
and dark, rice wine, rock or palm sugar, garlic, ginger and other
spices such as cassia, star anise and dried mushrooms. The
ingredients are cooked with water and meat is added.

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. fish 2. Beef 3. Chicken
Production steps for a glaze

Glazes are made by reducing a stock to ~10% of its original volume. The flavours of the stock are
intensified and the reduction means that the gelatine contained in the stock will increase and the
finished product will set once cold.
Glaze can be made from any basic stock based on bones, although brown stock is the most
common. Small amounts of glaze are used to enhance the richness of sauces or in the preparation
of pan sauces. Most commonly beef, veal, chicken, fish and prawn stock are reduced to glazes.
To produce a glaze in a hurry, simmer 1L of stock in a large stainless steel pot - it will evaporate
quickly to form the glaze. The disadvantage of this method is that the resulting glaze may be cloudy.
This will depend on the clarity of the stock used and how rapidly it boils during reduction. A double or
triple layered muslin cloth can then be tied over a sterilised stainless steel bowl to thoroughly strain
the glaze and remove almost all impurities.

6. Provide 3 examples each for, thickeners based on fats, and thickeners 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. cream: Used by itself to round off the flavour
in soups and sauces. Used in a liaison to provide
additional flavour and binding – equal amounts
of egg yolk and cream are required.
2. cheese: Used as a thickening and flavour
agent such as in sauce Mornay. Used for glazing
of dishes such as oysters Mornay and gnocchi,
1. Uncooked - beurre manie (knead equal
amounts of flour and butter)
2. Slurry - a mixture of liquid and flour, e.g. red
wine and flour, water and flour (floury taste - use
for bulk catering or low fat diets) or cream and

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 under the salamander. flour (dissolves well, use for creamy sauces, less
floury taste)
3. butter: Used to "mount" sauces to give them 3. Cooked roux - white, blond, brown
additional sheen and flavour. Used in emulsion
sauces, to hold the sabayon. Used in butter
sauces to bind the liquids, e.g. reduced stock
and cream.

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 For a hot stock add whisked egg whites into the boiling stock and whisk
thoroughly. Bring the liquid back to a simmer and the egg white will attract
the impurities and float to the top. Strain through a fine sieve or muslin.
Carefully ladle the liquid into a strainer and muslin cloth and then let it sit so
that any remaining impurities can set on the bottom.
Stock is bitter Discard any blackened bones or vegetables prior to cooking the stock,
otherwise the bitterness will increase as the stock reduces. If the burnt
flavour is strong or overpowering the entire batch must be discarded. The
other cause of bitterness or strong aromas can be vegetables that are not
suitable for stock.

Stock lacks Fish stock can be produced by 2 methods. The first method is to follow the
colour generic process for making a white stock, using white fleshed fish bones or
fish heads. The second method is referred to as fish fumet and results in a
more intense flavour. It involves sweating off the vegetables in butter to
develop the flavour, then adding and sweating the fish bones to intensify the
aroma. White wine and water are adding, and the stock is cooked for the
required time.
Stock lacks The Chinese master stock has become extremely popular and chefs like
flavour Cheong Liew, Kylie Kwong and Neil Perry have been instrumental in
presenting this classic Chinese stock. Each master stock is different, but in
general they contain soy sauce, often light and dark, rice wine, rock or palm
sugar, garlic, ginger and other spices such as cassia, star anise and dried
mushrooms.

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
 A pronounced flavour of the main ingredient
 Be fat free
 Be clear

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  Be cooked for the required time to extract all the flavour

Preparing

 Clean and sanitise equipment and knives when changing tasks

 Wash your hands frequently using the correct procedure
 Wear a clean and appropriate uniform and headwear

Cooling Removing the impurities and fat from the top by skimming gives cleaner
flavours in a clear stock.

Storing-
Leaving the fat on the top prevents the stock going off when it is stored, as
the fat forms a seal and prevents the stock from becoming contaminated.

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 Garnish Accompa

ware niment

Broth crêpes or rice with Fresh herbs

vegetables, pot-au-feu
Consommé seafood consommé,  Consommé profiteroles
quail consommé - small choux pastry
balls
 Consommé Celestine -
strips of savoury
pancakes

Purée ham soup, potato soup Cream

cream cream of chicken soup, fresh herbs

mushroom soup with

chervil

Bisque yabby bisque, bisque of Lemon myrtle leaf

Moreton Bay bugs

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 Miscellaneous gumbo, lentil Prawn meat

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

Serves:

 Dried peas416.6666666666667g
 Leek50g
 Celery 66.66666666666667g
 Onion116.66666666666667g
 Carrots133.33333333333334g
 Butter83.33333333333334g
 Ham bone or smoked hock333.33333333333337g
 White stock2.5L
 Bouquet garni1.6666666666666667

Method

PreparationDuration 10 minutes + soaking time

1. Soak the dried peas in water overnight. Drain and wash

2. WPRW the vegetables and cut into dice

CookingDuration 1 hours 30 minutes - 2hours

1. Sweat the vegetables in the butter without colour and season

2. Add the peas, ham bone and stock. Bring to the boil then reduce to a simmer and skim off any
impurities

3. Add the bouquet garni and cook gently with the lid on until the peas are tender

4. Remove the bouquet garni and ham bone. Pick off any meat and chop up (if using a hock make
sure to remove the skin)

5. Purée the soup to the required consistency. Add the chopped meat

Plating

1. Serve in pre-warmed bowls and garnish as desired

Garnishes: Cream, fresh herbs

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

Production steps for Consommé Points of care

 Ingredients are cooked in stock and may
be clarified if based on stock from bones
Step 1

Cut the vegetables and mix with the egg white

and cold stock or broth.
Step 2

Mix thoroughly and season. Then add the

aromatics and bring to the boil.
Step 3

Stir every 5-10 minutes while it comes to the

boil.
Step 4

Once it forms the raft, turn the heat down to a

simmer, do not stir again and cook slowly for
about 2 hours.
Step 5

Strain through a muslin cloth.

Step 6

Remove any surplus fat with waxed paper or

store overnight and let the fat solidify for easy
removal.
Step 7

Reheat the strained consommé with the desired

garnish and ladle into a pre-heated soup bowl.
Step 8

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 Place on an under-plate and serve immediately

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

Classification for sauces Examples

1. Reduction-based sauces 1. beurre blanc

2. beurre rouge
3. modern demi-glace
2. Roux-based sauces 1. béchamel
2. velouté
3. classical demi-glace
3. Emulsion sauces 1. mayonnaise
2. Hollandaise
3. Béarnaise
4. Miscellaneous sauces 1. tomato sauce
2. peanut sauce
3. apple sauce

13. List the production steps for a Jus.

Production steps for Jus

1. Chop the beef bones to the required size - the smaller they are the more surface area they
have and the more flavours you can draw out of them

2. Cut the carrots, onions, leek and celery into mirepoix

3. Roast the beef bones and trimmings in the oven at ~200°C for ~30 minutes, until browned

4. Add the onions and carrots and brown for ~10 minutes, then add the ham bones, leek and
celery and lightly brown for 3-5 minutes

5. Transfer to a large pot and add the bouquet garni and stock. Deglaze the tray and add the
liquid to the pot

6. Bring to the boil, then reduce the heat to a simmer and skim off any impurities.

14. List 3 derivative sauces which can be produced from sauce Demi-glace with their main
ingredients.

Derivative sauce from sauce demi-glace Ingredients

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 Devil's sauce (sauce Diable) Reduction of chopped shallots, mignonette
pepper, white wine and vinegar, cooked with
demi-glace, strained and finished with parsley
and/or a touch of cayenne pepper

talian sauce (sauce Italienne) Duxelles with the addition of finely diced cooked
ham and chopped parsley

Moscow sauce (sauce Moscovite) Sauce poivrade infused with juniper berries,
garnished with sliced, toasted almonds, soaked
currants and Marsala

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

Derivative sauce from sauce béchamel Ingredients

Béchamel sauce and chopped cooked onions,
seasoned and strained Soubise sauce (sauce Soubise)

Béchamel sauce with mustard

Mustard sauce (sauce moutarde)

16. What is the production method for a Velouté?

Production steps for sauce Velouté

Step 1- Produce a blond roux and let it cool slightly.

Step 2 - Add the boiling stock gradually.
Step 3- Place a buttered cartouche on top and cook on the stove top or in the oven at ~150°C.
Step 4- Cook for 30-60 minutes, depending on the amount of sauce, to create a less floury taste.
This applies to all roux based sauces.

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17. Provide 3 examples for derivative sauces which can be produced from each, fish velouté, chicken
velouté and veal velouté.

Velouté Examples
1.Fish 1. Dugléré sauce
2. Bercy sauce
3. Good wife sauce
2.Chicken 1. Supreme sauce (sauce suprême)
2. Ivory sauce (sauce ivoire)
3. Aurora sauce (sauce à l'aurore)
3.Veal 1. Herb sauce (sauce aux fines herbes)
2. German sauce (sauce Allemande)
3. Mushroom sauce (sauce aux
champignons)

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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

Separate the eggs and put the whites aside, Whisk the yolks with the vinegar and mustard.
Combine well. Gradually incorporate the oil while whisking. Season to taste. Then store in the
refrigerator until required.
Derivative sauce Ingredients
1. Andalusian sauce (sauce Andalouse) Mayonnaise mixed with tomato purée,
garnished with diced capsicum
2. Green sauce Mayonnaise mixed with purée of blanched,
chopped herbs

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:
Vinegar Vinegar
Peppercorns Peppercorns
Egg yolk Egg yolk
Clarifield Butter Clarifield Butter
Onion
Production Steps: Tarragon
Produce a reduction with the vinegar, Fresh chervil or Parsley
peppercorns and some water.
Whip with the egg yolks and the cooled
reduction to the sabayon stage
Production Steps:
Slowly incorporate the warm, clarified butter
Produce a reduction with the vinegar,
Season and strain through a muslin cloth peppercorns, onions, tarragon stalks and some
water
Whip with the egg yolks and the cooled
reduction to the sabayon stage
Slowly incorporate the warm, clarified butter
Season and strain through a muslin cloth
Add the chopped herbs

Derivative sauce Derivative sauce

1. Mousseline Sauce 1. Foyot Sauce
2. Noisette Sauce 2. Paloit Sauce

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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

When reconstituting a sauce make sure that you reheat it carefully to achieve the correct
consistency and not burn it so you end up with specks and flavour changes. Also ensure
that there is sufficient liquid to get the correct consistency at the end. Jus or other brown
sauces can be heated in small pots. Some liquid such as water, wine or stock may be
added depending on the taste of the product and the final dish.

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. Sauce base
Fresh herbs and a variety of spirits and wines can be added to create natural
flavors
2. Convenience soups can be bought with cans
3. Stock powders
Suggested methods to enhance flavour and presentation of convenience products
1 Sauces
Custard powder
Sauces can be bought in a wide variety of forms.
2 Packet gravy is often served with chips. It would simply not be economically viable to serve
freshly made jus with the chips.

3 Clubs also often use instant sauces for their cheaper menu offerings.

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
Hygiene can be critical during sauce
production. Whilst many sauces are boiled
and therefore have less risk of contamination,
dairy-based sauces and emulsion sauces can
be considerably risky for the elderly,
pregnant women and people with a poor

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 immune system.

Extended storage should be avoided for all

sauces as the risk of the sauce going off
increases. The flavour also suffers and
deteriorates. Storing boiled sauces for no
longer than 3 days will ensure a safe and
fresh product. Stews and braises store better
in the sauce and can then be reheated to
order.

Creamy sauces containing wine can ferment.

If you detect any fermentation within a
product it must be discarded as it indicates
bacterial development.

Cleanliness and Sanitation

Cleaning is the act of removing of dirt, food

particles, grease, grime, scum, etc. from a
surface. Cleaning is aided by the application of
a detergent, which helps to lift the dirt from the
surface as well as keep it from reattaching.
Cleaning generally produces a visible result, i.e.
the object looks clean. However, cleaning does not
kill off bacteria.

Sanitation means that heat and/or a chemical

sanitisation product is applied to kill/reduce the
amount of bacteria. Surfaces that come into
contact with food products need to be sanitised
regularly.

Requirements at the end of service

service prepare a mise en place list, prioritise the sauces
according to cooking time and then make sure
that your mise en place is done before service.
Get the head chef to check the flavours before
service and get your sauce pots ready.

Chef's Hint: Label stainless steel pots to write

down the sauces to be cooked in each pot or
held in each service jug. This makes it easier for
the chef during the plating up of the various
dishes.

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