SITHCCC029 Learner Guide

Le’ Culinaire Hospitality Institute
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W: www.leculinaire.edu.au
SITHCCC007
Prepare stocks, sauces and
soups
Learner Guide
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Table of Contents
Unit of Competency.............................................................................................................................5
Application..........................................................................................................................................5
Performance Criteria...........................................................................................................................6
Foundation Skills.................................................................................................................................8
Assessment Requirements..................................................................................................................9
1. Select ingredients..........................................................................................................................13
1.1 – Confirm food production requirements from food preparation list and standard recipes...........14
Confirming food production requirements.......................................................................................14
Activity 1A.........................................................................................................................................15
1.2 – Calculate ingredient amounts according to requirements...........................................................16
Calculating ingredient amounts........................................................................................................16
Scaling...............................................................................................................................................16
Scaling example.................................................................................................................................17
Reasonable rounding........................................................................................................................18
Activity 1B.........................................................................................................................................19
1.3 – Identify and select ingredients for stocks, sauces and soups from stores according to recipe,
quality, freshness and stock rotation requirements.............................................................................20
Identifying and selecting ingredients from stores.............................................................................20
Dos and don’ts..................................................................................................................................20
Stock date codes and stock rotation.................................................................................................21
Activity 1C.........................................................................................................................................22
1.4 – Check perishable supplies for spoilage or contamination prior to preparation...........................23
Checking perishable supplies for spoilage or contamination............................................................23
Activity 1D.........................................................................................................................................25
2. Select, prepare and use equipment................................................................................................26
2.1 – Select type and size of equipment suitable to requirements.......................................................27
Selecting types and size of equipment..............................................................................................27
Activity 2A.........................................................................................................................................30
2.2 – Safely assemble and ensure cleanliness of equipment before use..............................................31
Safe assembly of equipment.............................................................................................................31
Equipment cleanliness......................................................................................................................31
Doc name: Lesson plan SITHCCC029 Version – 1.1 Page 1 of 88

Released – September 2022 Review date – September 2023 Document uncontrolled when printed
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Activity 2B.........................................................................................................................................33
2.3 – Use equipment safely and hygienically according to manufacturer instructions.........................34
Using equipment safely and hygienically according to manufacturer instructions...........................34
Activity 2C.........................................................................................................................................35
3. Portion and prepare ingredients....................................................................................................36
3.1 – Sort and assemble ingredients according to food production sequencing...................................37
Sorting and assembling ingredients..................................................................................................37
Mise en place....................................................................................................................................37
Sequencing........................................................................................................................................37
Activity 3A.........................................................................................................................................39
3.2 – Weigh and measure ingredients according to recipe...................................................................40
Weighing and measuring ingredients according to the recipe..........................................................40
Scales................................................................................................................................................40
Measuring jugs..................................................................................................................................41
Measuring spoons.............................................................................................................................42
Conversion........................................................................................................................................42
Portions.............................................................................................................................................42
Activity 3B.........................................................................................................................................43
3.3 – Clean and cut ingredients as required using basic culinary cuts according to culinary standards44
Cleaning and cutting ingredients as required....................................................................................44
Basic culinary cuts.............................................................................................................................44
Activity 3C.........................................................................................................................................47
3.4 – Minimise waste to maximise profitability of food items prepared...............................................48
Minimising waste to maximise profitability......................................................................................48
Waste from the kitchen....................................................................................................................49
Waste from the menu.......................................................................................................................49
Activity 3D.........................................................................................................................................50
4. Prepare stocks, sauces and soups...................................................................................................51
4.1 – Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups 52
Selecting and using cooking methods according to recipes..............................................................52
Stocks................................................................................................................................................52
Sauces...............................................................................................................................................53
Soups.................................................................................................................................................53
Activity 4A.........................................................................................................................................55

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4.2 – Use flavouring and clarifying agents according to standard recipes.............................................56

Using flavouring and clarifying agents according to recipes..............................................................56
Clarifying agents................................................................................................................................57
Activity 4B.........................................................................................................................................58
4.3 – Use thickening agents and convenience products appropriately.................................................59
Using thickening agents and convenience products.........................................................................59
Activity 4C.........................................................................................................................................60
4.4 – Make appropriate derivations from basic sauces, both hot and cold where required.................61
Using basic sauces as a base for more elaborate dishes...................................................................61
Activity 4D.........................................................................................................................................63
4.5 – Make food quality adjustments within scope of responsibility....................................................64
Making food quality adjustments......................................................................................................64
Scope of responsibility......................................................................................................................65
Activity 4E.........................................................................................................................................67
5. Present and store stocks, sauces and soups....................................................................................68
5.1 – Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.....................69
Reconstituting or reheating stocks, sauces and soups......................................................................69
Activity 5A.........................................................................................................................................71
5.2 – Present soups and sauces attractively on appropriate service-ware............................................72
Presenting soups and sauces attractively..........................................................................................72
Activity 5B.........................................................................................................................................74
5.3 – Add garnishes according to standard recipes...............................................................................75
Adding garnishes according to standard recipes...............................................................................75
Activity 5C.........................................................................................................................................76
5.4 – Visually evaluate dish and adjust presentation............................................................................77
Visually evaluating dishes and adjusting presentation......................................................................77
Plating food.......................................................................................................................................77
Evaluating presentation....................................................................................................................78
Adjusting presentation......................................................................................................................78
Activity 5D.........................................................................................................................................79
5.5 – Store dishes in appropriate environmental conditions.................................................................80
Storing dishes in appropriate environmental conditions..................................................................80
Activity 5E.........................................................................................................................................81

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5.6 – Clean work area, and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost reduction initiatives...................82
Cleaning work areas..........................................................................................................................82
Disposing of or storing surplus and reusable food............................................................................83
Activity 5F..........................................................................................................................................84
Summative Assessments.......................................................................................................................85
References............................................................................................................................................86

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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks,
sauces and soups following standard recipes. It requires the ability to select and prepare ingredients,
and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality

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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Select ingredients 1.1 Confirm food production requirements from food

preparation list and standard recipes
1.2 Calculate ingredient amounts according to requirements
1.3 Identify and select ingredients for stocks, sauces and soups
from stores according to recipe, quality, freshness and stock
rotation requirements
1.4 Check perishable supplies for spoilage or contamination
prior to preparation
2. Select, prepare and 2.1 Select type and size of equipment suitable to requirements
use equipment 2.2 Safely assemble and ensure cleanliness of equipment before
use
2.3 Use equipment safely and hygienically according to
manufacturer instructions
3. Portion and prepare 3.1 Sort and assemble ingredients according to food production
ingredients sequencing
3.2 Weigh and measure ingredients according to recipe
3.3 Clean and cut ingredients as required using basic culinary
cuts according to culinary standards
3.4 Minimise waste to maximise profitability of food items
prepared
4. Prepare stocks, sauces .4.1Follow standard recipes, select and use cookery methods to
and soups prepare stocks, sauces, and soups.
4.2. Use flavouring agents according to standard recipes.
4.3. Use clarifying techniques according to standard recipes.
4.4. Use thickening agents and convenience products according
to standard recipes.
4.5. Make derivations from basic sauces, both hot and cold
where required.
4.6. Make food quality adjustments within scope of
responsibility.
5. Present and store 5.1 Reconstitute or re-thermalise stocks, sauces and soups to
stocks, sauces and required consistencies
soups 5.2 Present soups and sauces attractively on appropriate
service-ware
5.3 visually evaluate dish and adjust presentation
5.4 Store dishes in appropriate environmental conditions
5.5 Clean work area, and dispose of or store surplus and
reusable by-products according to organisational
procedures, environmental considerations, and cost
reduction initiatives

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Range of conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment
 Food quality adjustments must involve consideration of factors relating to:

o taste
o temperature
o texture
 Adjusting presentation must involve consideration of:
o accompaniments and garnishes that maximise visual appeal:
 balance
 colour
 contrast
o plating food for practicality of:
 customer consumption
 service
o wiping drips and spills
 Environmental conditions must ensure appropriate:
o atmosphere
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation.

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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
 Reading skills to:

o locate information in food preparation lists and standard recipes to determine food
preparation requirements
o locate and read date codes and rotation labels on food products
 Numeracy skills to:
o calculate the number of portions
o determine cooking times and temperatures
 Problem-solving skills to:
o evaluate quality of ingredients and finished dishes and make adjustments to ensure a
quality product
o adjust taste, texture and appearance of food products according to identified deficiencies
 Planning and organising skills to:
o efficiently sequence the stages of food preparation and production
 Self-management skills to:
o manage own speed, timing and productivity.

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Assessment Requirements
Performance Evidence
Evidence of the 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 Brown chicken stock
o White chicken stock
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

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Knowledge Evidence
Demonstrated 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.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 An industry workplace
 A simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
 Fixtures and large equipment:

o commercial:
 blenders and food mills
 food processor
 planetary mixer
o commercial grade work benches (1.5 m/person)
o commercial ovens and trays (one per two persons):
o commercial refrigeration facilities:
 cool room and/or fridge
 freezer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops (two burners per person)

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omicrowave
osalamander or other form of griller (one per four persons)
ostorage facilities:
 shelving
 trays
 Small equipment:
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o knife sharpening equipment
o sharpening steels and stones
o knives:
 carving knives
 utility knives
o measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
o mouli
o oven mitts
o pots and pans:
 fry pans
 stainless steel stock pots (large and small)
o scales
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
o small utensils:
 flour and drum sieves
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
o spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
o thermometers
 Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas

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o dustpans and brooms

o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
 Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
o ordering and docketing paperwork
o food safety plans
o guidelines relating to food disposal, storage and presentation requirements
o mise en place lists, menus, standard recipes, and recipes for special dietary
requirements
o safety data sheets (SDS) for cleaning agents and chemicals
 Diverse and comprehensive range of perishable food supplies for producing stocks,
sauces and soups specified in the performance evidence
 Industry-realistic ratios of kitchen staff to customers; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within a
training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
 Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or
Certificate IV in Commercial Cookery qualification; and
 Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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1. Select ingredients
1.1. Confirm food production requirements from standard recipes
1.2. Calculate ingredient amounts according to requirements
1.3. Identify and select ingredients for stocks, sauces and soups from stores according to recipe,
quality, freshness and stock rotation requirements
1.4. Check perishable supplies for spoilage or contamination prior to preparation

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1.1 – Confirm food production requirements from food preparation list and
standard recipes
By the end of this chapter, the learner should be able to:

 Take steps to meet food production requirements, e.g. ensuring hands are clean,
wearing the correct clothing, ensuring surfaces are clean, etc.
 Use food preparation lists to organise own work tasks.
Confirming food production requirements

Upon entering the kitchen, the first thing you should do is ensure that everything is clean, safe and in
good working order.
Specifically, you should:

 Make sure you have clean hands
 Make sure all work surfaces are clean
 Make sure all kitchenware and

equipment is clean and in good working
order
 Make sure work areas are well-ventilated
 Make sure you are wearing the correct clothing
o e.g. aprons, hairnets
 Make sure you understand all health and safety

procedures
 Make sure you are aware of all evacuation procedures.
Next, you need to check all food preparation lists to clarify what you have to do; which ingredients and
foods you need to prepare and in which quantities.
Food preparation lists help to improve organisation and efficiency in the kitchen, while recipes provide
specific instructions for the preparation of ingredients and foods. They are important because when
chefs know what they have to do at all times, they are much more likely to be prepared for service. They
also help chefs to react more effectively to unforeseen events, deal with problems with more
confidence and complete tasks using their own initiative.

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Activity 1A

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1.2 – Calculate ingredient amounts according to requirements

 Calculate ingredient amounts to increase or decrease batch size, to convert units of
measures, or to amend ingredients to suit dietary needs
 Implement ‘scaling’ where necessary
 Scale a recipe for non-multiple servings.
Calculating ingredient amounts

Basic math skills are essential in the kitchen. There will frequently be occasions while preparing or
cooking food when you’ll have to calculate or adjust ingredient amounts. For instance, there might not
be a recipe to hand for the food you have to prepare or the recipe you do have might be incomplete or
insufficient for the required number of dishes. In any case, you have to be prepared to adapt
accordingly and work things out for yourself.
You may need to:

 Make a smaller batch
 Make a larger batch
 Convert from metric to imperial

measures or vice versa
 Amend an ingredient to meet

dietary requirements.
Scaling
Scaling is the technique of adjusting ingredient amounts in order to cater for more or fewer people than
the recipe serves.
In general, scaling ingredients in a recipe up or down is fairly simple. For example, you may need to
simply double, treble, or halve the amounts. However, the scaling of ingredients will become more
complex if the number of people the recipe serves and the number of people you need to serve are not
multiples.
Luckily, although this type of scaling may be more taxing, there is a calculation method for adjusting
ingredient amounts to meet requirements, no matter what ingredient quantities the recipe calls for.
To scale a recipe for non-multiple servings:

 Divide each ingredient amount by the number of people the original standardised
recipe serves and write down what the ‘per person’ measure is
 Multiply the ‘per person’ measure for each ingredient by the number of people you
need to serve.

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Scaling example
Although the following recipe is for a seafood dish rather than a stock, sauce or soup, it serves as a good
example of how to scale for non-multiple servings.
This
standardised recipe serves four. But imagine the requirements for a particular service call for 15
Step 1: divide each ingredient quantity to establish the ‘per person’ amount
In this example, each ingredient amount must be divided by 4 as this is the number of people the recipe
serves. This is straightforward when dividing amounts (such as 100g) but when dividing whole objects
(such as a chilli), you will need to work in fractions or decimals.
500g mixed seafood ÷ 4 = 125g mixed seafood
1kg mixed shellfish ÷ 4 = 250g mixed shellfish
400g fresh linguine ÷ 4 = 100g fresh linguine
25g butter ÷ 4 = 6.25g butter
2 cloves of garlic ÷ 4 = ½ clove of garlic
1 red chilli ÷ 4 = ¼ of a chilli
200ml of dry white wine ÷ 4 = 50ml dry white wine.
Step 2: multiply the ‘per person’ quantities by the number of servings required
To adjust the recipe correctly, the values calculated in step 1 need to be multiplied by the number of
portions/people to be served, which in this example is 15.
125g mixed seafood × 15 = 1,875g mixed seafood
250g mixed shellfish × 15 = 3,750g mixed shellfish
100g fresh linguine × 15 = 1,500g fresh linguine
6.25g butter x 15 = 93.75g butter (this would be rounded to the nearest gramme which would be 94g)
½ clove of garlic × 15 = 7.5 cloves of garlic

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¼ red chilli × 15 = 3 ¾ red chillies
50ml dry white wine × 15 = 750ml dry white wine.
Reasonable rounding
As with the above example, some values end up in decimal or fractional amounts. As kitchen measuring
equipment is usually not precise enough to measure accurately to a tenth of a gramme, it will be
necessary at times to round to the nearest whole gramme or item.
For instance, you may decide to use 4 whole chillies rather than 3 ¾ stipulated in the scaled recipe. If
you are required to round, it should be to a reasonably near amount and should be confirmed with the
head chef if you are unsure.

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Activity 1B

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1.3 – Identify and select ingredients for stocks, sauces and soups from stores
according to recipe, quality, freshness and stock rotation requirements

 Identify and select ingredients from stores
 Follow basic ‘dos and don’ts’ for identifying and selecting ingredients.
Identifying and selecting ingredients from stores

As a junior-level chef, you are unlikely to be asked to identify, select and order ingredients before you
have had the necessary training, but – given the collaborative nature of kitchen work – it helps to have a
basic knowledge of the process, just in case the
responsibility falls to you.
It should go without saying that when you choose

the ingredients for stocks, sauces and soups, you
only select ingredients that are necessary for the
recipe, that are of high-quality and that suit stock
rotation requirements.
This means selecting:

 Fresh vegetables
 Fresh herbs and seasoning
 Fresh meat
o e.g. beef, pork, chicken, lamb, veal
 Fresh fish.
Dos and don’ts

There are several ‘dos and don’ts’ to remember when identifying and selecting ingredients.
Do:
 Consider using whole peppercorns and bay leaves, as these are relatively easy to
separate from the rest of the mixture
 Use vegetables that are a day, or several days, old – as long as they are in good
condition
 Choose low-salt versions of your ingredients.
Don’t:
 Use cabbage family vegetables in stocks
o e.g. turnips, rutabagas, Brussel sprouts, broccoli, cauliflower, etc.

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 Use powdered herbs, ground black pepper or artichoke trimmings.
Whatever ingredients you choose, try to strike a balance between quality and taste. After all, it would
be inefficient to select the most expensive ingredients in your stores for simple stocks and sauces, when
– with a little creativity – you can achieve the same quality for less money.
Quality and freshness

Ingredients in storage should always be used within their expected lifespan; this means choosing items
that are within their ‘best-before’ or ‘use-by’ dates, and making sure that items have not perished. This
means checking that ingredients look and smell as they should, and that degradation has not taken
place. For example, this could show as a change of colour, change in texture, or an obvious perishing of
fresh ingredients. This is why kitchens must use a system to select ingredients in order to prevent waste
and spoiling of ingredients. Most commercial kitchens will adopt a stock rotation system; whereby
ingredients are regularly checked and kept in the correct order for using.
Stock date codes and stock rotation

A system to check best-before and use-by dates must be in place, so that ingredients that will perish
first are used up before this date. Using supplies in order will ensure that ingredients are not left longer
on the shelf than they should be. You may need to rotate stock on shelves to bring forward items that
must be used first; dates on ingredients that have them, should be checked before they are used. It is
important to note, that ingredients must be stored in the correct containers and environmental
conditions; wrappings should be fastened and items placed in a safe position after use.
Date labelling on ingredients must provide a ‘best-before’ or ‘use-by’ date. If a best-before date, you
may use this after the date shown, but the quality will begin to diminish; therefore, supplies should be
used before the date expires. A use-by date must never be ignored; products with this type of date may
be harmful if consumed after the date has passed. When ingredients must be used within three months,
the date will be shown as the day and month; for products over a three-month shelf-life, this is given as
a month and year.
Your organisation may use stock rotation labels; this system helps busy
kitchens to easily identify which ingredients are freshest and which are soon
to expire. Labelling is placed on containers and ingredients with a specific
date or indicator for when products must be used by.
Stock rotation labels include:

 Coloured labels that provide easy colour-coded recognition
 Day-of-the-week labels
 Shelf-life labels
 Use first labels.
Stock labels may include information such as ingredient batch codes, best-
before dates, use-by dates, freeze-by dates and storage instructions (such as store below 5 degrees

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Celsius). These help to maintain ingredients in storage and show others that you are actively monitoring
stock storage and usage.

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Activity 1C

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1.4 – Check perishable supplies for spoilage or contamination prior to

preparation

 Check perishable supplies for spoilage or contamination. This may involve:
o inspecting supplies upon delivery
o maintaining the quality of supplies by managing conditions of storage
o setting temperature alarms
o paying close attention to the shelf life of your supplies
 Identify methods for checking perishable supplies for spoilage or contamination.
 Describe why spoilage and contamination of supplies is a problem and explain why it is
important to check your supplies for these issues
 Identify methods for checking perishable supplies for spoilage or contamination.
Checking perishable supplies for spoilage or contamination

Spoilage can be defined as the process by which food supplies deteriorate to the point where they are
no longer safe or suitable for human consumption or use. The speed of this process depends on a
number of factors, including the properties of the food itself, the method of storage, contamination by
other products and exposure to certain conditions.
When supplies spoil or suffer from contamination, so too will your profit margins. You will lose valuable
stocks and supplies and have to expend time and resources disposing of them and ordering
replacements. It may also sabotage your other plans; for certain meals and recipes from your menu.
Having discovered that certain supplies have spoiled, you may have to re-think your menu and make
last minute orders or corrections, which ultimately could lead to customer satisfaction.
It is, therefore, vital to regularly check all perishable supplies

for spoilage and contamination prior to preparing food.
Specifically, you should:

 Inspect supplies upon delivery
 Maintain the quality of supplies by

managing conditions of storage
 Set temperature alarms
 Pay close attention to the shelf life of your

supplies.

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Inspect supplies upon delivery

When the delivery man/woman arrives with the supplies for your kitchen, make sure you check a
sample of the goods for quality. Assess all product packaging for signs of damage, swelling, discolouring
and other indicators of mishandling.
Given the difficulty of assessing supplies purely through visual means, it is important to review the
transport temperature records so that you know whether the food was kept at the right temperature
during delivery. Many delivery companies now use temperature recording devices in their lorries and
vans to help kitchen staff assess whether supplies were stored in the correct conditions
Maintain the quality of supplies by managing conditions of storage

Maintaining the quality of supplies in storage is simply a case of devising an effective system for
managing storage conditions. This means installing specific technologies (such as thermostats),
establishing procedures for checking and reviewing conditions and ensuring that all staff members stick
to these procedures.
Set temperature alarms

Temperature alarms are exactly what they sound like; systems for alerting staff when the storage
temperatures fall too low or climb too high. They are cheap, easy-to-use and effective, so make the
most of them.
You should also think about using temperature-monitoring systems, which record storage temperatures
and allow you to review the fluctuations in temperature over a given period.
Pay close attention to the shelf life of your supplies

One of the most effective methods of minimising spoilage and contamination is to simply pay close
attention to the shelf life of your supplies. This is mostly about controlling the flow of stocks and
supplies; of keeping an eye on what is about to expire and what isn’t, and then considering such factors
when it comes to writing and tweaking menus.

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Activity 1D

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2. Select, prepare and use equipment

2.1. Select type and size of equipment suitable to requirements
2.2. Safely assemble and ensure cleanliness of equipment before use
2.3. Use equipment safely and hygienically according to manufacturer instructions

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2.1 – Select type and size of equipment suitable to requirements

 Select the right type and size of equipment for cooking stocks, sauces and soups
 Identify a variety of equipment items.
Selecting types and size of equipment

Selecting the appropriate equipment to undertaken your duties is vital if you are to achieve success in
the kitchen and meet personal and team objectives. With the correct tools and equipment, you are
much more likely to produce high-quality work and satisfy your customers’ needs.
Equipment includes (but is not limited to):

 Fixtures and large equipment:
o commercial:
 blenders and food mills
 food processor
 planetary mixer
o commercial grade work benches
o commercial ovens and trays:
o commercial refrigeration facilities:
 cool room and/or fridge
 freezer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops
o microwave
o salamander or anther form of griller
o storage facilities:
 shelving
 trays

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 Small equipment:
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o knife sharpening
equipment
o sharpening steels
and stones
o knives:
 carving
knives
 utility knives
o measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
o mouli
o oven mitts
o pots and pans:
 fry pans
 stainless steel stock pots (large and small)
o scales
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils

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o small utensils:
 flour and drum sieves
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving

utensils
 whisks:
 fine stainless steel

wire
 coarse stainless steel

wire
o spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
o thermometers.
The type and size of equipment you use will depend on a variety of factors, including the size of the
kitchen area, the tasks you need to complete, the time you have to complete tasks, and your level of
skill and experience of operating specific items of equipment.

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Activity 2A

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2.2 – Safely assemble and ensure cleanliness of equipment before use

 Assemble equipment safely. This may involve:
o never assembling equipment that is plugged in
o routinely checking cords for fraying and loose parts
o turning off equipment when not in use
o not using extension cable to plug in cooking appliances
o only using equipment which they are trained to use
 Clean equipment to Food Standards Code 3.2.3
 Identify at least three stipulations in the Food standards code 3.2.3 Food Premises and
Equipment (2001).
Safe assembly of equipment

As in all walks of life, safe assembly of equipment is vital in the kitchen. With machines, tools and
gadgets for cutting, chopping and cooking, there is an infinite number of ways for things to go wrong. So
you should be extra careful, when assembling equipment, to stick to manufacturer instructions and
observe all organisational health and safety procedure.
To ensure safe assembly and practice of equipment:

 Never assemble electrical equipment when it is plugged in
 Routinely check cords for fraying and loose parts
 If equipment is faulty, ensure it is clearly labelled

as such and inform all relevant members of staff
 Turn off any equipment when not in use
 Do not use extension cables to plug in cooking

appliances
 Never use any equipment until you have been

trained in its safe use.
Equipment cleanliness
Using clean equipment ensures that the food you prepare and produce will be safe to eat. Cleaning
equipment also protects the longevity of the appliance in question.
You should always check the cleanliness of equipment prior to use, as it is impossible to know for sure
whether the last user cleaned it thoroughly after they finished their task.

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Food standards code 3.2.3

Food standards Code 3.2.3 Food Premises and Equipment (2001) stipulates that equipment must be
kept clean and free from infestation. It also states that kitchens should have a double or triple sink for
sanitising purposes.
Clean-in-place equipment should either have a self-drain system or have the ability to be drained
effectively so that cleaning and sanitising solutions can be removed from the equipment and not
contaminate any food. Any in-place equipment must be constructed so that all parts and components
can be cleaned and sanitised thoroughly.
The Food standards code 3.2.3 also provides an overview of factors that make the equipment much
easier to clean.
These include:
 Smooth surfaces which have
curved edges and no open
seams
 No embossing or coarse
surfaces where dirt can easily
build up
 Nozzles and taps that can be

taken apart with ease
 Dismantling procedures for

cleaning that require no
specialist tools or excessive
force
 Easy-to-reach-and-remove
duct panels
 Grease filters that can be detached
 Adequate space between the wall and mounting shelves to prevent food becoming
trapped
 Detachable safety shields
 Wheels or castors fixed to equipment so it can be moved easily to enable effective

cleaning and sanitation around all sides, as well as the surfaces behind and underneath
 Wires, pipes and hosing that can be disconnected (or disconnected long enough so that
equipment can be moved) to enable cleaning and sanitisation.
Just like when assembling equipment, you should always clean equipment according to manufacturer
instructions and your workplace’s health and safety policies and procedures.

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Activity 2B

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2.3 – Use equipment safely and hygienically according to manufacturer

instructions

 Use, install, operate and maintain equipment according to manufacturer’s instructions
 Use alternative resources when there are no available manufacturer’s instructions, e.g.
technicians, troubleshooting websites, etc.
Using equipment safely and hygienically according to manufacturer instructions

Kitchens are full of hazards and the risk to safety is high. From pan fires and burns, to drips and slips, to
the spread of germs; there is no end to the number of accidents and injuries that can occur in the
kitchen. For this reason, it is vital that you use all equipment safely, hygienically and according to
manufacturer instructions. Failure to do so could result in a serious injury or illness to you, your
colleagues and/or your customers.
Before using a specific item of equipment, make sure you understand:

 The intended use of the equipment
 How to install the equipment
 How to operate the equipment safely and hygienically
 How to maintain and clean the equipment.
To understand these points of information, you will have to read and understand the
manufacturer’s instruction manual. Every item of equipment – unless it has been bought second hand –
should come with a list of instructions for safe, hygienic and effective use.
If there is no instruction manual available, or if the instruction manual is unclear, you should consult:
 The manufacturers’ troubleshooting hotline
 Troubleshooting websites, including forums, blogs, podcasts and videos
 Technicians
 WHS (work health and safety) officers.
Whatever the circumstances, do not proceed to use any items of equipment unless you know how to do
so safely and hygienically. This is the quickest way to cause an accident and you will be risking not just
your own health and wellbeing, but that of your colleagues and customers too.

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Activity 2C

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3. Portion and prepare ingredients

3.1. Sort and assemble ingredients according to food production sequencing
3.2. Weigh and measure ingredients according to recipe
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards
3.4. Minimise waste to maximise profitability of food items prepared

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3.1 – Sort and assemble ingredients according to food production sequencing

 Apply ‘mise en place’ in their own work practice, sorting and assembling ingredients in
advance of food preparation
 Effectively sequence food production according to requirements of own work tasks.
Sorting and assembling ingredients

Prior to starting the cooking process, it is vital that you sort and assemble all ingredients and ensure that
you have all the items that you need to successfully complete the recipe.
It also important to work efficiently and without distraction; having to keep leaving your station to fetch
things from stores can result in you forgetting which stages of the recipe have already been completed.
Mise en place
‘Mise en place’ is a French term meaning ‘everything in its place’. It refers to the process, prior to
cooking, of arranging ingredients and items of equipment required for menu dishes to be prepared.
Chefs have used this technique for centuries, as a way to attain a strong measure of control over the
cooking process and ultimately produce perfect dishes.
Fundamentally, the mise en place technique requires a chef to gather every

item needed to complete a recipe and prepare it all accordingly. This means
that a cook will need to read a recipe thoroughly, not only to ensure they
have the right ingredients but that they also have the right amount and it is
all prepared in the correct way.
Failure to read a recipe properly is one of the main reasons for dishes going
awry but if you use mise en place, all the ingredients are already weighed and
prepared (cut, sliced, crushed etc.), so you can focus entirely on cooking the
dish and paying close attention to timings.
It is vital to note that the mise en place technique of assembly does not just refer to ingredients but also
to equipment. You will have little luck making a risotto without a pan. Similarly, a cake will not rise well
if you have failed to preheat the oven.
Sequencing
The order in which you assemble and prepare ingredients will depend on how soon each dish needs to
be ready. This process is called ‘sequencing’.
It is important to sequence the production of a meal so that it turns out as fresh as possible and with
great visual appeal.
For example, cutting slices of apple for a cheese platter to be served after the main course before diners
have been served their starters would not be effective food production sequencing. The apples would
begin to brown before being served and this will make the dish look unappealing.

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Generally speaking, it is good practice to prepare and gather all ingredients for the first course, then the
main course and so on. The exception to this will be instances where food requires a long cooking or
setting time (e.g. a dessert containing jelly).

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Activity 3A

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3.2 – Weigh and measure ingredients according to recipe

 Weigh and measure ingredients according to the recipe
 Work with different units of weight
 Accurately read weighing scales
 Work with different units of capacity and volume.
Weighing and measuring ingredients according to the recipe

If you want to prepare your dishes successfully, then you need to weigh and measure ingredients
according to the recipe. Not using the correct ingredients or the precise amount of a given ingredient
can have a drastic impact on the way a dish looks, how it tastes and its texture. The accurate weighing
and measuring of small amounts of ingredients, of dry ingredients and of liquid ingredients will require a
range of equipment.
Types of measuring and weighing equipment include:

 Scales
o electronic
o mechanical
 Measuring jugs
 Measuring spoons.
Scales
Scales are used for measuring predominantly non-liquid ingredients such as flour, butter, rice etc. where
the quantity stipulated by the recipe is given as a unit of weight.
Units of weight include:

 Grammes (g)
 Kilogrammes (kg)
 Pounds (lbs)
 Ounces (oz).
There are different types of weighing scales. You may wish to use a digital scale which takes precise
measurements, leaving less room for human error. Alternatively, you may wish to use mechanical
scales. Another factor you might consider is which scales you find easiest to read clearly and accurately,
which equipment is within your budget or, how many portions you need to cook and the quantity the
scales can hold. For example, you may be using it for industrial purposes, catering on a large scale.

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If you have smaller scales, this will not necessarily prevent you from cooking on a large scale as you can
measure the ingredients in several stages.
Always read the manufacturer instructions that come with weighing scales. You might not need help
when using or reading a simple scale. However, some digital scales can be more advanced (showing
calorie or nutritional values, etc.) so you may need to read the manual before you can accurately read
and attribute the different figures shown on the scale.
To accurately read weighing scales:
 Make sure that the scale is set to zero before you begin
o i.e. make sure the scale is correctly calibrated
o ensure the weight of the weighing bowl is not being read
o the scales should read zero with the empty bowl already on
 Place the ingredient to be measured in the weighing bowl and continue to do so until
the scales display the desired amount
o make sure you are reading the scales in the correct unit
 Remove the ingredient from the scale, either still in the bowl or transfer to another
container
 Wash and dry the weighing bowl or place a clean bowl on the scales
 Ensure the scales read zero
 Weigh the next ingredient and repeat until all ingredients have been weighed.
Remember to read the ingredients carefully because they may specify certain requirements that can
affect weight. For example, whether the ingredient should be weighed, cooked or uncooked.
Measuring jugs
Measuring jugs are used to measure out liquid ingredients such as cream, milk, wine etc. and provide
readings in units of volume or capacity as opposed to as a weight.
Capacity and volume units of measure include:

 Millilitres (ml)
 Centilitres (cl)
 Litres (l)
 Fluid ounces (floz).
To use a measuring jug, ensure it is clean and placed on a flat level surface; otherwise the reading will
be inaccurate. Pour the ingredient into the jug until you have measured the desired amount. You will
need to read the scale that runs up the side of the jug to determine this.

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Measuring spoons
Many recipes call for small quantities of ingredients such as a teaspoon of salt or a tablespoon of soy
sauce. These quantities cannot really be measured using the equipment already discussed. Instead,
values such as this need to be measured either by using the specified cutlery or by using standardised
measuring spoons. Measuring spoons are available in both metric and imperial units of measures and
can be used for dry and liquid ingredients.
Conversion
There may be occasions when a recipe calls for a given amount of ingredients in a measure that the
equipment in your workplace does not cater for. In order to remedy this, the values will need to be
converted (e.g. from pounds to grammes).
Metric and imperial conversions (approximately):
Portions
As mentioned, the number of dishes a recipe states it serves is often going to be different to the number
of people that you need to prepare the dish for. This may be especially true in catering and hospitality
where the number of people to be served is not always known.
Where the ingredient amounts need to be adjusted to cater for larger or smaller quantities of people,
use the calculation method outlined in section 1.2 to establish how much of each ingredient will be
required.

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Activity 3B

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3.3 – Clean and cut ingredients as required using basic culinary cuts according to
culinary standards

 Use the following basic culinary cuts:
o the Julienne Cut
o the Brunoise Dice
o the Small Dice
o the Medium Dice
o the Large Dice
o the Paysanne Cut
o the Chiffonade
o Mince.
Cleaning and cutting ingredients as required

Making sure ingredients are clean before preparing them is an essential part of producing a high-quality
dish. To this end, you should rinse and scrub your ingredients (when necessary) in cold water and then
drain the excess water by placing the ingredients in a
colander or similar draining device.
Once you have cleaned your ingredients, it is time to cut

them.
Cutting and chopping ingredients into smaller chunks is

not just necessary to aid the cooking process; the size in
which you cut the food will have a significant impact on
the overall cooking time and success of the dish.
When cutting food:

 Ensure all ingredients are clean and fresh
 Make sure you use a sharp knife on a steady surface
 If using a cutting board, place a damp cloth beneath it to stop the board slipping
 Use your fingertips to steer the knife along the ingredient you are cutting.
Basic culinary cuts

If you truly want to achieve success in the kitchen, there are a number of basic culinary cuts you should
know (listed below). But to start off with, you will usually want to ‘square off’ your ingredients; which

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means chopping off the ends, slicing them into 4cm (2 inch) lengths and then slicing them again so that
the ingredient resembles a three-dimensional rectangle (ask your supervisor to demonstrate this if you
are unsure of how to proceed).
Once you have squared off your ingredients, you are ready to proceed.
Basic culinary cuts include:

 The Julienne Cut
 The Brunoise Dice
 The Small Dice
 The Medium Dice
 The Large Dice
 The Paysanne Cut
 The Chiffonade
 Mince.
The Julienne Cut

The Julienne Cut (also known as the Allumette or Matchstick Cut)
involves slicing the ingredient into lengths that are around 2mm x 2mm x
4cm. If you have ever eaten coleslaw or fresh vegetable rolls, then you will know how the Julienne
should look; stick-shaped and very thin.
The Brunoise Dice

The Brunoise Dice is the smallest cut possible. While it is possible to mince ingredients into smaller
dimensions, this cutting technique refers to the tiniest uniform size attainable with a knife.
It is a relatively easy cut which simply requires you to go one step further than the Julienne method.
Simply the Julienne cuts, bunch them together and cut them into 2mm x 2mm x 2mm portions.
The Small Dice

The Small Dice (sometimes known as ‘Macédoine’ in French) is like the Brunoise Dice but slightly bigger.
It involves dicing the ingredients into cubes of around 3mm x 3mm x 3mm.
The Medium Dice

Known as ‘Parmentier’ in French, The Medium Dice involves cutting ingredients into cubes measuring
about 6mm x 6mm x 6mm.
The Large Dice

Sometimes called the ‘Carré’ in French, the Large Dice Cut involves cutting ingredients into cubes
measuring about 12mm x 12 mm x 12mm. It is a fairly fast cut that at the same time manages to achieve
professional results and so is worth practising early on in your career as a chef. It does, however,
produce more waste than other, more refined cuts.

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The Paysanne Cut

The Paysanne Cut is slimmer, flatter and squarer than the Brunoise and dice cuts. It is achieved by
starting out with stick-cuts and then slicing the ingredient into thin squares (12mm x 12mm x 3mm). The
Paysanne method is usually used for larger cuts.
The Chiffonade
The Chiffonade is used mainly for cutting leafy vegetables (such as spinach) and fresh herbs. It involves
bunching ingredients together, rolling them into a cigar-shaped cylinder and then slicing quite finely to
create a garnish or small cut suitable for stirring into stocks, sauces and soups.
Mince
Mincing is essentially the same as a small dice but with less precision. You will often mince garlic and
other vegetables from the onion family to add lots of flavour.

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Activity 3C

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3.4 – Minimise waste to maximise profitability of food items prepared

 Minimise waste by:
o inspecting all food orders when they arrive for quality and freshness
o storing all produce at optimum conditions
o operating a FIFO system
o when bringing food out of storage, only taking what will actually be needed for
that service/day
o ordering produce according to its longevity and date of intended use to minimise
risk of spoilage before using
o making sure serving sizes are consistent
o using leftovers in other dishes
o tracking and analysing food waste
 Maximise profitability by:
o thinking about the food that is left on plates from consumers
o considering making portions smaller or offering the same dish in different sizes
including children’s portions
o creating a specials dish that uses some of the same ingredients so that they are
not wasted
o considering offering customers the option to take food home.
Minimising waste to maximise profitability

In the food industry, as in all industries, it is essential to minimise waste. Whether it’s food, packaging or
energy, waste produce can be extremely costly not just for your business’ profits but also for the
environment.
It is estimated that half of all food is wasted between ‘field and fork’
around the world (National Food Waste Assessment, June 2011) but
much of this waste can be avoided. Through better control of food
portions, more creative preparation techniques and smarter storage
methods, it is possible to significantly cut down on the amount of waste
you produce in the kitchen. It also helps to pay closer attention to
customer reservations so that you can make more informed decisions
about the amount of food that needs to be ordered and prepared.

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Waste from the kitchen

The most common causes of food waste in the kitchen are incorrect storage and shoddy preparation.
However, there are a number of steps you can take to ensure you are using as much of the food stock as
possible and thereby maximising profit.
To minimise waste, you should:

 Inspect all food orders when they arrive for quality and freshness
 Store all produce at optimum conditions
 Operate a FIFO system
 When bringing food out of storage, only take what will actually be needed for that
service/day
 Order produce according to its longevity and date of intended use to minimise risk of
spoilage before using
 Make sure serving sizes are consistent
 Use leftovers in other dishes
 Track and analyse food waste.
Waste from the menu

Although empty plates are ideal, if customers leave some of their food, the leftovers can serve as a
valuable insight into where losses are being made and therefore where waste reduction techniques can
be implemented. Similarly, while it takes time and effort to create a balanced and interesting menu, if
there are dishes that garner very little interest then it isn’t financially viable to keep them on the menu
or to keep the ingredients in-store just in case.
To maximise profitability via menu decisions:

 Think about the food that is left on plates from
consumers
 Consider making portions smaller or offering the

same dish in different sizes including children’s
portions
 If a dish is not selling as well as anticipated, create a

specials dish that uses some of the same ingredients
so that they are not wasted
 Consider offering customers the option to take food home.

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Activity 3D

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4. Prepare stocks, sauces and soups

4.1. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups
4.2. Use flavouring and clarifying agents according to standard recipes
4.3. Use thickening agents and convenience products appropriately
4.4. Make appropriate derivations from basic sauces, both hot and cold where required
4.5. Make food quality adjustments within scope of responsibility

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4.1 – Follow standard recipes, select and use cookery methods to prepare
stocks, sauces and soups

 Prepare a range of stocks, sauces and soups according to recipe requirements.
Selecting and using cooking methods according to recipes

Given the vast differences between cooking methods in different nations, cultures, households and
kitchens, it is impossible for there to exist an agreed-upon, universal list of standardised recipes for
stocks, sauces and soups. Even when recipes provide a starting point for cooking stocks, sauces and
soups, an experienced cook or chef will add in their own flourishes, skip particular steps or do away
altogether with certain ingredients.
That said, as a junior-level chef, it pays to learn and follow standard recipes and to select and use
recognised cookery methods as doing so will help to build your confidence in the kitchen and provide a
platform for future experimentation.
Stocks
A stock is, essentially, flavoured water, though it differs from culture to culture.
Australian stock, for instance, will be made using certain cookery methods, as
will Japanese stock, Mexican stock, French stock etc.
Stocks include:
 White stock
o made from bones that have not been roasted or

browned
 Brown stock
o usually made with beef bones
o the best bones to use are typically the knuckle/shank from veal, as they contain
higher collagen content, which includes gelatine
o to create a brown stock, you must first roast the bones; this creates a rich brown
colour
 Fish stock
o made with the bones of non-fatty fish
o fish stock is clear with a strong fish flavour and light body
o the best non-fatty fish bones are from Halibut
 Vegetable stock

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o vegetable stocks are used to add flavour to vegan, vegetarian and meat dishes
alike
o clear, light-coloured and gelatine-free.
Sauces
Sauces tend to be derived from stocks, are thicker than stocks and rich in flavour. Although there are
many sauces, the majority of them are varieties of five sauces known as ‘the Mother Sauces’.
The Mother Sauces include:

 Béchamel
 Velouté
 Espagnole
 Tomato
 Hollandaise.
To remember these five sauces, it helps to think of them as

colours; white, blonde, brown, red and yellow.
Soups
Thicker, more wholesome and more nutritious than stocks and sauces, soups are meals in themselves.
They can be
Soups can be divided into:

 Clear soups
o Consommé
o Chicken noodle soup
o Pot-au-feu
o Minestrone
o Scotch Broth
 Thick soups
o Pumpkin
o Pea and Ham
o Cream of mushroom
o Cream of tomato

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o Cream of cauliflower
o Velouté Andalouse
o Lobster bisque
o Yabby bisque
o Prawn bisque
o Kidney
 Miscellaneous soups
o Mulligatawny
o Vichyssoise
o Gazpacho
o Cherry
o Congee
o Avgolemono
o Miso
o Laksa
o French onion
o Cock-a-Leekie
o Fish Chowder
o Sweetcorn Chowder.

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Activity 4A

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4.2 – Use flavouring and clarifying agents according to standard recipes

 Use flavouring agents such as herbs and spices to improve and adjust taste
 Use clarifying agents to improve and adjust texture.
Using flavouring and clarifying agents according to recipes

Flavouring agents are exactly what they sound like: products which add specific flavours to dishes.
These products could be anything, from herbs and spices to additives and sweeteners. They are a cheap,
efficient and effective means of enhancing the taste and aroma of your meals and so it pays to have a
strong grasp of what you can use – and how you can use them.
Ask the more experienced chefs in your kitchen for advice on which flavouring agents to use for which
meals, and try experimenting yourself.
Flavouring agents include:

 Salt and pepper
 Fresh herbs
 Fruit
 Spices
 Nuts
 Wine
 Vegetables
o e.g. extra garlic and onion
 Cheese rinds
 Yoghurt
 Leaves
o e.g. bay leaves.

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Clarifying agents
While flavouring agents are used to adjust the taste and aroma of a dish, clarifying agents are used to
adjust texture; to remove solids from liquids.
Clarifying agents include:

 Alum
 Aluminium chlorohydrate
 Aluminium sulphate
 Aluminium sulphate
 Calcium oxide
 Calcium hydroxide
 Iron sulphate
 Iron chloride
 Polyacrylamide
 PolyDADMAC
 Sodium aluminate
 Sodium silicate.
Products used as flocculants include:

 Chitosan
 Isinglass
 Moringa oleifera seeds (Horseradish Tree)
 Gelatin
 Strychnos potatorum seeds (Nirmali nut tree)
 Guar gum
 Alginates (brown seaweed extracts).
Given the wide variety of chemicals they consist of, you should refrain from using clarifying agents until
you fully understand what’s in them, how they work and how they should be used. Handling of
clarifying agents can pose risks not just to you and your colleagues, but also the customer.

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Activity 4B

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4.3 – Use thickening agents and convenience products appropriately

 Select and use thickening agents according to recipe requirements.
Using thickening agents and convenience products

Thickening agents are substances which help to increase the viscosity of a stock, sauce or soup without
altering the liquid’s taste or flavour. They are used in all kinds of cooking and there are many different
types of agent to choose from.
Most thickening agents have starch as their base ingredient. When starch cooks, it becomes gelatinous,
creating a thicker overall texture. Importantly, gelatinised starch has a neutral flavour so as long as
thickening agents are used in moderation, the taste of the stock, sauce or soup to which it is added will
remain the same.
Thickening agents include:

 Roux
 Cornstarch slurry
 Whitewash
 Liaison
 Arrow root
 Beurre manie.
The key word, when using thickening agents, is ‘moderation’. If you use too little, the thickening agent is
unlikely to increase the viscosity of a stock, sauce or soup to any noticeable degree, but if you use too
much, you risk diluting the dish’s flavour.
It is also important to ensure that thickening agents are cooked thoroughly, as uncooked starch can
produce a very bland ‘starchy’ flavour, which customers will notice. One simple way to ensure
thickening agents are cooked thoroughly is to taste the food continually as you work.

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Activity 4C

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4.4 – Make appropriate derivations from basic sauces, both hot and cold where
required

 Prepare the ‘Mother Sauces’ according to recipe requirements.
Using basic sauces as a base for more elaborate dishes

As described in 4.1, sauces tend to be derived from stocks, are thicker than stocks and rich in flavour.
Although there are many sauces, the majority of them are varieties of five sauces known as ‘the Mother
Sauces’.
The Mother Sauces include:

 Béchamel
 Velouté
 Espagnole
 Tomato
 Hollandaise.
Béchamel
A basic béchamel sauce can be made using the following recipe:
 Base: milk
 Thickening agent: white roux
 Flavourings: white onion, clove, bay leaf, salt, white pepper, nutmeg
 Secondary sauces: cream sauce, mornay, cheddar cheese sauce, mustard sauce,
Nantua
 Often served with: eggs, fish, steamed poultry, steamed vegetables, pastas, veal.
Velouté
A basic velouté sauce can be made using the following recipe:
 Base: white stock (usually veal, but chicken and fish stock can also be used)
 Thickening agents: usually a roux
 Flavourings: none – velouté is used specifically as a base
 Secondary sauces: sauce vin blanc (white wine sauce), sauce supreme, sauce
Allemande, sauce poulette, sauce Bercy, sauce Normandy
 Often served with: eggs, fish, steamed poultry, steamed vegetables, pastas, veal.

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Espagnole
A basic Espagnole sauce can be made using the following recipe:
 Base: roasted veal stock (roasted chicken stock is occasionally used)
 Thickening agent: brown roux
 Flavourings: mirepoix, sachet (bay leaf, fresh thyme, parsley), tomato purée
 Secondary sauces: demi-glacé, bordelaise, sauce Robert, lyonnaise, sauce Madeira,

sauce Bercy, sauce chasseur
 Often served with: roasted meats, especially beef, duck, veal, lamb.
Tomato
A basic tomato sauce can be made using the following recipe:
 Base: tomatoes (raw, tomato paste, tomato purée, stewed tomatoes)
 Thickening agent: usually a roux, though modern varieties commonly use a reduction or
purées
 Classical flavourings: salt pork, mirepoix, garlic, white veal stock, salt & pepper, sugar
 Often served with: pasta, fish, vegetables, polenta, veal, poultry (especially chicken),
bread and dumplings such as gnocchi.
Hollandaise
A basic hollandaise sauce can be made using the following recipe:
 Base: egg yolks and butter
 Thickening agent: emulsification
 Flavourings: peppercorns (black), white wine vinegar, salt, lemon juice, cayenne pepper
 Secondary sauces: béarnaise, maltaise, mousseline, foyot, choron
 Often served with: eggs (eggs Benedict), vegetables (especially asparagus), light poultry
dishes, fish, beef (béarnaise sauce).
To remember these five sauces, it helps to think of them as colours; white, blonde, brown, red and
yellow.

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Activity 4D

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4.5 – Make food quality adjustments within scope of responsibility

 Assess and adjust food quality according to taste, temperature and texture
 Work within scope of own responsibility in the kitchen.
Making food quality adjustments

When it comes to kitchen work, it is vital that all staff members know how to assess and adjust food
quality.
This is because every dish you produce must be of an equally high standard. To send out a few high-
quality dishes and then a few dishes that aren’t so good would be lazy and unfair. Plus, you can be
certain that the customers with the lower quality dishes will notice.
You should be able to assess and adjust a dish’s:

 Taste
 Temperature
 Texture.
It is the entirety of the kitchen staff and waiting staff’s responsibility to ensure that when a diner
receives a dish, it is of the highest quality both in terms of ingredients and presentation. If each
individual member performs their duties correctly and in line with quality and presentation procedure,
as well at the food standards code, then this should always be the case. However, in a busy kitchen,
steps can sometimes be missed, which results in a sub-par plate of food. This doesn’t necessarily mean
that the food will be wasted, as there are actions that can be undertaken to remedy the quality of the
food.
Taste
If a dish does not taste as it should, it could be for a variety of reasons.
These may include:

 Using spoiled produce
 Under or over seasoning
 Using the wrong ingredients
 Not using the right amount of ingredients.
If spoiled produce has been used then the food will have to be thrown away as it is not fit for human
consumption. If the wrong ingredients have been used, this is also difficult to rectify as the flavour
profiles of those ingredients may be immersed within the dish. Using the wrong amount of ingredients,
however, may not make a dish unsalvageable. If discovered during the preparation and cooking stages,
then the other ingredients can be adjusted accordingly to match the ratios within the recipe. Over-

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seasoning can be tricky to rectify, especially if too much salt has been used, as it will require a flavour to
counteract the effect on the taste buds. Under-seasoning is perhaps the easiest issue to solve – just add
more seasoning.
Temperature
Food that is too cold may be able to be reheated so long as it is noticed straight away, has not been
partially eaten and reheating will not affect the quality of the food. Dishes that are too warm, however,
may not be as easy to correct, as too much heat when it is not wanted tends to affect food more
drastically.
Texture
If the texture of a dish is not at its best, it could be because there is a component or accompaniment
missing that adds variation. If you think this is the case, consult the sous chef or chef de cuisine.
Scope of responsibility
The scope of responsibility is the range of duties you are expected to carry out within your job role. In a
catering and hospitality environment, there is a chain of command and where you lie within this chain
will determine your accountability for the presentation and quality of food.
The chain of command within a kitchen is as follows:

 Kitchen manager
 Chef de cuisine
 Sous chef
 Commis chef
 Apprentice chef
 Serving staff and dishwashers.

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In terms of quality and presentation accountability, the following is an example:

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Activity 4E

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5. Present and store stocks, sauces and soups

5.1. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies
5.2. Present soups and sauces attractively on appropriate service-ware
5.3. Add garnishes according to standard recipes
5.4. Visually evaluate dish and adjust presentation
5.5. Store dishes in appropriate environmental conditions
5.6. Clean work area, and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost reduction initiatives

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5.1 – Reconstitute or re-thermalise stocks, sauces and soups to required

consistencies

 Add water, milk, cream or other ingredient according to recipe requirement in order to
reconstitute a stock, sauce or soup
 Safely re-thermalise a stock, sauce or soup on the stove or in the microwave, ensuring
that product is suitable for re-heating.
Reconstituting or reheating stocks, sauces and soups

To reconstitute a stock, sauce or soup is to restore dehydrated food to the appropriate consistency by
adding liquid (usually water). To re-thermalise a stock, sauce or soup, meanwhile, is to re-heat it in a
manner that preserves the original taste, texture, aroma and appearance.
Being able to reconstitute or re-thermalise stocks, sauces and soups is an essential skill for all chefs. It is
inevitable that, on occasion, you will make mistakes. Whether it’s by adding the wrong ingredient,
forgetting to add an ingredient, getting your ingredient amounts wrong, or simply leaving the dish for
too long on the stove, there is any number of potential mistakes you can make when it comes to finding
the right consistency for your stocks, sauces and soups.
Thankfully, however, there are certain measures you can take to make it
for such issues.
To reconstitute a stock, sauce or soup, you will usually add (depending

on the recipe):
 Water
 Milk
 Cream.
Remember:
 If you are reconstituting several different types of food
all at the same time, make sure the ingredient amounts
are uniform so they will reconstitute at the same speed
 Soft water works better with fruits and vegetables than does hard water
 Avoid adding salt until the reconstitution process is complete
 Practice makes perfect.
To re-thermalise a stock, sauce or soup on the stove, you should:

 Use appropriate pots and pans

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 Pay close attention to the amount of time you re-heat each batch – this will vary
according to quantity
 Turn the heat to ‘medium’ if the stock, sauce or soup is not frozen
 Stir regularly
 When the liquid reaches boiling point, allow it to rest at that heat for one minute
 After it is thoroughly re-heated, turn the heat down to medium-low and allow the
liquid to simmer for a little while before finally turning off the heat.
To re-thermalise a stock, sauce or soup in the microwave:

 Use a container with a lot of room at the top, as the liquid will bubble up when it
warms
 Heat on a high power for 20-30 seconds
 Open the microwave door and stir thoroughly
 Heat the liquid again for another 30 seconds
 Repeat the process of heating and stirring until you are happy the liquid is thoroughly
heated.
Remember to check with more experienced staff as to whether or not the stock, sauce or soup is
suitable for re-heating. As a rule of thumb, if the dish is older than three days, avoid re-heating it.

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Activity 5A

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5.2 – Present soups and sauces attractively on appropriate service-ware

 Use a variety of crockery and service way to present soups and sauces attractively
 Use garnishes and side to enhance appeal
 Use napkins and serviettes to enhance appearance.
Presenting soups and sauces attractively

Presenting soups and sauces in an attractive manner is integral to the overall process for cooking and
serving a high-quality meal. This is because we do not measure our enjoyment of food simply by its
taste; the way a dish looks also affects our level of satisfaction, even enhancing the flavour.
When it comes to presenting soups and sauces, you might assume that your options are limited. But this
couldn’t be further from the case. Although you will most often serve soups and sauces in bowls and
dishes, there are many ways to be creative and stimulate your customers’ eyes, as well as their taste
buds.
When presenting soups and sauces, you could:

 Use different shaped bowls and dishes
o for example, square bowls or wide, oval-shaped dishes
o you could also use different vessels such as large mugs, cups, sugar pots and
mason jars
o you may even use mesh tins; these are

proving very popular in casual bars and
restaurants across Australia
 Use a combination of bowls and plates
o for example, ‘teardrop’-shaped plates with

bowls in the middle of the ‘drop’
 Add garnish
o for example, fresh herbs, cheese rind and

croutons can all add colour to your dishes
 Place coloured napkins and serviettes beneath

service-ware
 Serve with a small selection of vegetables
o this helps to add a little more visual substance to the dish

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o for example, if serving tomato soup, include a few sticks of celery on the side.
Remember, only use service-ware that is appropriate to the dish. If a bowl or dish is too big, or if it is
patterned, it will detract from the visual appeal of the food itself. Service staff may also find it difficult to
carry out more than one at a time to customers, which ultimately would slow down the service and lead
to some customers receiving slightly colder meals.
Be sure also to heat up your plates and bowls before ladling in the soup or sauce; this will help the dish
to retain its heat for longer.

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Activity 5B

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5.3 – Add garnishes according to standard recipes

 Add garnishes that are edible, appropriate and varied.
Adding garnishes according to standard recipes

Adding garnishes is a hugely effective way to boost not just the flavour, but also the visual appeal, of
your food. Garnishes help to transform the colour, taste and texture of stocks, sauces and soups, and
therefore offer an outlet for your creativity when cooking.
When adding garnishes, you should:

 Ensure they are edible
 Ensure they are appropriate
 Vary the colour and texture
 Remember that ‘less is more’.
Garnishes include (but are not limited to):

 Fresh herbs
 Vegetables
 Breadcrumbs and croutons
 Crushed nuts
 Basic sauces such as pesto, chemoula or chimichimi
 Citrus zests
 Spices
 Salt and pepper.
When adding garnishes, remember that less is more. You do not want to clutter the plate or dish with
herbs, sauces, vegetables etc. as this will overwhelm the visual appeal, taste, texture and aroma of the
main ingredients.

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Activity 5C

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5.4 – Visually evaluate dish and adjust presentation

 Evaluate accompaniments and garnishes for visual appeal, and adjust to improve
appearance where necessary
 Ensure that dishes are uniform
 Ensure that dishes appear balanced.
Visually evaluating dishes and adjusting presentation

Appearance plays a significant factor in the overall appeal of a dish. In fact, how the food looks is one of
the first things we notice when presented with a dish. In a split second, we assess the colours and
arrangement of the ingredients in our food and, based on that assessment, make an assumption about
how it will all taste. This is important because if a customer expects their food to taste as good or as bad
as it looks, then this will make them more or less likely to enjoy it – regardless of how it actually tastes.
So, whenever you are evaluating a dish you should consider:

 Accompaniments and garnishes that maximise visual appeal:
o for balance
o for colour
o for contrast
 The practicality of food for:
o customer consumption
o service.
Plating food
There are five elements to the basic plating of food.
These are:
 Planning
o have an initial idea or sketch from which to work from
o take inspiration from a range of sources
 Simplicity
o ensure there is one main focus of the plate that resonates with diners and refrain
from cluttering the plate
 Balance

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o create a balance of colour, texture and shape but ensure functionality of eating
and the flavour of the food are the most important aspects
 Portions
o ensure the amount of food being served is appropriate to the nature of the event
and the size of the plate
 Highlight
o make sure the main ingredient is the star of the plate but don’t underestimate
the importance of the support i.e. the garnishes and accompaniments.
Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it meets the
specifications of each.
Ask yourself questions such as:

 Does each dish look like the original plan?
 Are all the dishes uniform?
 Is each person being served the same portion?
 Is there a balance of colours, flavours and textures?
 Does the plate look simple enough?
 Is the seafood still the main attraction of the dish?
 Would I be happy if I were served this?
If your answer to any of the above questions is ‘no’ then the dish needs to be adjusted accordingly. Do
not be prepared to have a dish sent out that you are not happy with – after all, the customer will be
judging the kitchen staff and the company based on their enjoyment of the food.
Adjusting presentation
The best approach to adjusting presentation is to place components on various plates and in different
compositions to perfect the dish before it goes ‘live’ – that is, before it becomes available for customers
to order.
In reality, when a kitchen is busy and there are time restraints, it is inevitable that sometimes dishes
won’t be plated as perfectly as they were during the planning stage but this is why it is important to
inspect and assess each plate before it leaves the kitchen.
If the dish is missing a component, it is a simple fix; add it to the plate. If the plating is not up to par or
the portion size is wrong then it will need to be re-plated, on clean crockery.

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Activity 5D

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5.5 – Store dishes in appropriate environmental conditions

 Ensure that dishes are stored in appropriate conditions in terms of:
o atmosphere
o humidity
o light
o packaging
o temperature
o use of certain containers
o ventilation.
Storing dishes in appropriate environmental conditions

Once you have finished making a dish, you will either have to serve it instantly or store it ready for
service at a later time. If the dish needs to be served at a later time, you
must store it in appropriate environmental conditions; otherwise it will
spoil.
When storing dishes, you must consider factors including:

 Atmosphere
 Humidity
 Light
 Packaging
 Temperature
 Use of certain containers
 Ventilation.
In most cases, you will likely have to store a stock, sauce or soup in the fridge (or freezer) or under a hot
light. In any case, be sure to place the dish where it is going to be safe; not, for instance, on the edge of
a shelf, from which it may fall. Be sure to label your dishes or at least inform your colleagues of where
you have placed them.
It is also important, if storing dishes under a hot light, to make sure you do not leave them there for too
long. Otherwise, they may become too hot, ruining their flavour and texture.

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Activity 5E

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5.6 – Clean work area, and dispose of or store surplus and reusable by-products
according to organisational procedures, environmental considerations, and cost
reduction initiatives

 Clean work areas at the end of each shift
 Use a variety of cleaning materials and equipment
 Dispose of or store surplus and reusable by-products.
Cleaning work areas

At the end of your shift, you need to clean your work area, as well as any tools and equipment you have
used, ready for the next shift. This is vital not just for reasons of cleanliness and hygiene (and, therefore,
food safety) but also for work efficiency. If you were to turn up to work only to find the kitchen had not
been tidied or cleaned by your colleagues on the previous shift, it would hamper your productivity; you
would have to spend a significant amount of time cleaning and tidying before you could get to work on
your duties. Ultimately, this would eat into your organisation’s profits.
Be sure to:
 Clean and tidy all work surfaces
 Clean and tidy all tools and equipment
 Store all tools, equipment and food items in the

appropriate place
 Switch off inactive tools and equipment
 Check the work area is well-ventilated
 Wash all cloths, towels and items of work

clothing (such as aprons, hats, gloves, hairnets
etc.).
Of course, to complete your cleaning duties effectively, you will need access to a wide variety of
cleaning materials and equipment.
Cleaning materials and equipment include (but are not limited to):
 Cleaning cloths
 Commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 Dustpans and brooms
 Garbage bins and bags

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 Hand towel dispenser and hand towels
 Mops and buckets
 Separate hand basin and antiseptic liquid soap dispenser for hand washing
 Sponges, brushes and scourers
 Tea towels.
Disposing of or storing surplus and reusable food

It is also your responsibility – indeed, it is everyone’s responsibility – to dispose of waste food and to
store any surplus or reusable food.
This means:
 Knowing when ingredients and food are past or before their usability date
 Knowing how to make the most of surplus food
 Knowing how to dispose of food safely, hygienically and according to organisational

procedures
 Having access to appropriate storage containers
 Ensuring conditions are appropriate for storage
o controlling factors such as light, temperature, humidity, etc.
 Making a record or keeping a log of disposed or stored food.
Unless you have been instructed to use your own initiative, the important thing to remember when
disposing of waste food or storing surplus and reusable food is to listen to instructions and follow
organisational procedures, taking account of environmental considerations and cost reduction policies.

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Activity 5F

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Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
 Skills assessment
 Knowledge assessment
 Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

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References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
http://dish.allrecipes.com/basic-soup-stocks-vegetarian-beef-and-chicken/, 14/09/2016
http://theculinarycook.com/knife-skills-different-types-of-cuts/, 14/09/2016
http://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/, 14/09/2016
https://en.wikipedia.org/wiki/Clarifying_agent, 14/09/2016
http://www.thekitchn.com/10-simple-ingredients-to-make-your-soups-even-more-delicious-178985,
14/09/2016
http://www.foodnetwork.ca/fun-with-food/blog/8-cool-ways-to-serve-hot-soup-751/, 14/09/2016
http://www.wikihow.com/Garnish-Food, 14/09/2016
https://stellaculinary.com/content/five-french-mother-sauces-mother-all-resources, 14/09/2016
http://allrecipes.tumblr.com/post/20847592503, 03/10/2016
https://www.foodstandards.gov.au/publications/documents/3_2_3.pdf, 03/10/2016
https://www.hsb.com/TheLocomotive/ReducingSpoilageRisksInPerishableGoodsStorage.aspx,
03/10/2016
http://www.livestrong.com/article/433759-how-to-reheat-leftover-soup/, 03/10/2016
Cooking Sauces - The 5 Classic Mother Sauces - HubPages. (n.d.). Retrieved from
http://hubpages.com/food/The-5-Classic-Mother-Sauces


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4.2 – Use flavouring and clarifying agents according to standard recipes.............................................56

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SITXFSA001 Use hygienic practices for food safety

Commercial Cookery and Catering

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1. Select ingredients 1.1 Confirm food production requirements from food

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 Food quality adjustments must involve consideration of factors relating to:

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 Reading skills to:

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 Follow standard recipes to prepare each of the following stocks:

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Skills must be demonstrated in an operational commercial kitchen. This can be:

Assessment must ensure access to:

 Fixtures and large equipment:

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o dustpans and brooms

Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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1.2. Calculate ingredient amounts according to requirements

1.4. Check perishable supplies for spoilage or contamination prior to preparation

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By the end of this chapter, the learner should be able to:

 Use food preparation lists to organise own work tasks.

Confirming food production requirements

Specifically, you should:

 Make sure all work surfaces are clean

 Make sure all kitchenware and

 Make sure work areas are well-ventilated

 Make sure you are wearing the correct clothing

o e.g. aprons, hairnets

 Make sure you understand all health and safety

 Make sure you are aware of all evacuation procedures.

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1.2 – Calculate ingredient amounts according to requirements

By the end of this chapter, the learner should be able to:

 Implement ‘scaling’ where necessary

 Scale a recipe for non-multiple servings.

Calculating ingredient amounts

You may need to:

 Make a larger batch

 Convert from metric to imperial

 Amend an ingredient to meet

To scale a recipe for non-multiple servings:

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500g mixed seafood ÷ 4 = 125g mixed seafood

1kg mixed shellfish ÷ 4 = 250g mixed shellfish

400g fresh linguine ÷ 4 = 100g fresh linguine

25g butter ÷ 4 = 6.25g butter

2 cloves of garlic ÷ 4 = ½ clove of garlic

1 red chilli ÷ 4 = ¼ of a chilli

200ml of dry white wine ÷ 4 = 50ml dry white wine.

125g mixed seafood × 15 = 1,875g mixed seafood

250g mixed shellfish × 15 = 3,750g mixed shellfish

100g fresh linguine × 15 = 1,500g fresh linguine

½ clove of garlic × 15 = 7.5 cloves of garlic