SITHCCC007_SAB Knowledge Test

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La Trobe University *

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Feb 20, 2024

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SITHCCC007 - Prepare Stocks, Sauces and Soups Student Assessment Booklet Version 3.0

SITHCCC007 Student Assessment Booklet Page: 2 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 This page is intentionally left blank

SITHCCC007 Student Assessment Booklet Page: 3 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 ASSESSMENT RECEIPT FORM STUDENT NAME: STUDENT ID: COURSE CODE: COURSE TITLE: TRAINER·S/ASSESSOR·S NAME: DUE DATE UNIT CODE AND DESCRIPTION SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS NOTE: 1. This form must be stapled on top of the Assessment Workbook upon submission. 2. This Assessment Receipt Form must be dated and signed in. DECLARATION 1. I am aware that penalties exist for plagiarism and academic dishonesty. 2. I am aware of the requirements set by my Trainer/Assessor. 3. I have retained a copy of my Assessment. Student Signature: Date: ASSESSMENT RECEIVED BY RGIT Staff Name: Date: Signature: ================================= Tear Here =========================== Students must retain this as a Record of Submission. Assessment Handed On: ____________________ Unit Code & Description: SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS RGIT Student Assessment Received by RGIT Sta II NaPH: «««««« .... ««...««... SLJQaWXUH: «««««««««..««««..«... Student ID: ......................................... SWXdHQW SLJQaWXUH: «.««««««««..««.

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SITHCCC007 Student Assessment Booklet Page: 13 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Plagiarism, cheating and assessment dishonesty: RGIT considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated on a case by case basis and the consequences for students engaging in such practices may include failure of the assessment or unit or exclusion from the course. For more LQIRUPaWLRQ, UHIHU WR RGIT·V AVVHVVPHQW PROLc\. Assessor feedback: Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths and weaknesses or be an overall comment on your submission. A copy of the feedback along with your submission will be given to you and you must keep a copy of it throughout the completion of the course. Student Declaration: I .............................................................................. (Student Name ) have read and understood the information provided above and accept that any act of plagiarism and academic dishonesty may have penalties including cancellation or suspension of my enrolment with RGIT. I further declare that: x All assessment work submitted for this unit competency is my own original work and plagiarism and collusion has not occurred. x Assessment work has not been copied or submitted for any other unit/course. x I have taken proper care and effort to ensure my work has not been copied by another person. x I have retained a copy of this assessment for my own records in the event I must reproduce my work. x I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment which may be different to the one originally submitted. Student signature: ............................................................... Date: ...... / ...... / .......

SITHCCC007 Student Assessment Booklet Page: 15 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 PART 2 Assessment Task

SITHCCC007 Student Assessment Booklet Page: 17 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment Cover Sheet: Assessment Task 1 (AT1) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS Assessment Task Knowledge Test Due Date Assessment Outcome SaWLVIacWRU\ Ō NRW SaWLVIacWRU\ Ō Assessor name Comments/Feedback Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. Assessor Student I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks. Plagiarism check Yes No NA Check for Copying/Collusion Yes No Check for Authenticity (own work) Yes No Cheating or use of model answers Yes No Signature: ........................................................ Date: ................................................................ I have received, discussed and accepted my result as above for this task and I am aware of my appeal rights. Signature: ....................................... Date: ..............................................

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SITHCCC007 Student Assessment Booklet Page: 18 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT LHaUQHUV· UHVRXUcHV IRU WKH XQLW SITHCCC007 ² Prepare Stock, sauces and Soups (organised by the trainer). - LHaUQHU·V QRWHV . Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet. - Time required for assessment: 60 minutes - You must: o Answer all the questions satisfactorily to be deemed competent. o Complete the assessment and submit in due timeline. o Submit with a completed assessment cover sheet. - Your assessor will set a time to provide feedback. Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit a completed (ticked) multiple choice question listed in Knowledge test. - Completed and signed cover sheet for assessment. Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

SITHCCC007 Student Assessment Booklet Page: 19 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 1. You are responsible for preparing and producing stocks, sauces and soups. What information do you need to find when confirming food production requirements for your section? Number of customers, portions and ingredients required for all menu items. Standard recipes to be used, number of bookings for that service period and any specials of the day. Quantities to be produced, portion sizes, equipment and ingredients needed. Allocation of duties amongst the team, quantities required for each dish and production deadlines. 2. YRX·UH PaNLQJ 200 VHUYLQJV RI SXPSNLQ VRXS. EacK VHUYLQJ LV 400 PO. TKH recipe yields 2 L and calls for 1.2 kg pumpkin. How much pumpkin do you actually need? 40 kg. 48 kg. 80 kg. 52 kg. 3. How can you test the freshness of an egg before cracking it open? Place it in a bowl of water and see if it floats or sinks. Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how it reacts. Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness. Hold the egg up to a strong light and look for signs of discolouration and spotting. 4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients? They indicate if an item should still be fresh and of good quality, and when items are no longer fresh or usable. They ensure everyone uses good stock rotation methods. This reduces the amount of wastage and ensures only the freshest of ingredients are used. This information tells you what ingredients to use first so you are always using the freshest, most recently delivered items to prepare dishes. They indicate the freshness and quality of the product, which directly influences the taste and appearance of your dish. 5. What are signs of contamination or spoilage in fresh chicken? Poultry is plump and firm. There are no pinfeathers attached. The skin is unbroken and dry.

SITHCCC007 Student Assessment Booklet Page: 20 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Slimy skin with a very strong odour. 6. Which statement is true about selecting equipment? When making sauces, stocks and soups, you should always select the largest pots to maximise the amount you can produce. You should always use equipment that will make your job quicker and easier to help you meet production deadlines. You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality. You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results. 7. What equipment would you use to purée vegetables for a sauce or soup? Food processor. Saucepan. Stockpot. Whisk. 8. What should you check before using a food processor to chop ingredients for soup? Check that it has been washed using hot water to kill any bacteria and remove chemical residue. Check with your cROOHaJXHV WKaW WKH PacKLQH dRHVQ·W KaYH aQ\ IaXOWV RU VaIHW\ LVVXHV. MaNH VXUH LW LV VaIHO\ aVVHPbOHd accRUdLQJ WR PaQXIacWXUHU·V LQVWUXcWLRQV aQd WKaW LW·V cOHaQ. Make sure you have the correct blades to chop the vegetables. 9. Which practice best demonstrates safe and hygienic use of equipment? Clean and sanitise equipment before use according to manufacturer's instructions. Never use equipment with dirty, sharp or rotating blades. Do not attempt to clean equipment that has sharp blades. Clean all equipment with a caustic cleaner to remove any food particles. 10. What safety procedures should you follow when using stockpots? Always allow the steam to escape away from you rather than towards you and use tongs to add ingredients so you avoid burns from splashes or steam. Make sure there is a towel on the floor in front of the stockpot so the floor does not become slippery. Turn the stockpot off and allow it to completely cool before using a ladle to remove liquids. Use a damp tea towel when making contact with the stockpot as this will absorb the steam and reduce the risk of burns.

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SITHCCC007 Student Assessment Booklet Page: 21 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 11. How should you sort and assemble your ingredients in preparation for cooking? According to the recipe and food production sequencing. According to the ordered steps given in the recipe. AccRUdLQJ WR \RXU VXSHUYLVRU·V LQVWUXcWLRQV. AccRUdLQJ WR ZKLcK PLVH HQ SOacH WaVNV \RX·UH PRVW cRPSHWHQW aW cRPSOHWLQJ. 12. Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots? With a measuring cup. Estimate half of a 1 kg bag of carrots. On a set of accurate scales. With a 1 L measuring jug. 13. Why should you wash fruits and vegetables before starting preparation? To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed. To remove contaminants such as dirt and chemicals. Exposure to water helps them remain plump and fresh. Washing aids preparation processes such as peeling, skinning, slicing and dicing. 14. The carrots for vegetable stock must be cut paysanne. What does this mean? The carrots are sliced into round 1 mm discs. The carrots are cut into 2 mm even dice. The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm. The carrots are cut into 15 mm diameter and 3 mm thick. 15. How can you best minimise waste of re-usable by-products? FROORZ UHcLSHV H[acWO\ VR \RX dRQ·W HQd XS ZLWK OHIWRYHUV. Follow the waste management hierarchy. Follow correct storage and stock rotation procedures. Follow the instructions of your supervisor and more experienced colleagues. 16. Select the most appropriate cooking method to use when preparing onion and bacon for minestrone soup. Boiling. Grilling. Deep frying. Sautéing.

SITHCCC007 Student Assessment Booklet Page: 22 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 17. What is the appropriate cooking method to use when cooking green pea soup? Braising in the oven. Simmering method. Absorption method. Shallow frying in a wok or pan. 18. What is a clarifying raft made of? Stock, lean minced meat, egg whites, mirepoix, herbs. Stock, fatty minced meat, egg whites, mirepoix, herbs. Stock, lean minced meat, cream, egg yolks, herbs. Water, lean minced meat, egg yolks, mirepoix, herbs. 19. What thickening agent would you use to make espagnole? Egg yolks. Blond roux. Brown roux. Breadcrumbs. 20. Which sauce is a derivative of béchamel? Aurore. Mornay. Demi-glace. Supreme. 21. You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage? You need to check for freshness, nutritional value, appearance and taste. You need to check for consistency, texture, taste, temperature and aroma. You need to check whether the dish is too salty, bitter, sweet or sour. II \RX IROORZHd WKH VWaQdaUd UHcLSH SURSHUO\, \RX VKRXOdQ·W QHHd WR cKHcN TXaOLW\ SRLQWV RU make any adjustments at this stage. 22. Which of the following demonstrates best practice for reconstituting or re-thermalising stocks, sauces and soups? Place soup, stock or sauce in a bain-marie to slowly heat up. Reheat on the stove directly from the freezer to avoid food contamination.

SITHCCC007 Student Assessment Booklet Page: 23 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Reheat at a high temperature and bring to a rapid boil for five minutes before removing from heat. Heat gradually on a flat-top grill. Bring to the boil then simmer for five minutes to reduce any bacteria that may have built up during storage. 23. How should you present your final dish? On serviceware that is appr RSULaWH IRU WKH W\SH RI dLVK \RX·UH SOaWLQJ. On a large plate to give a greater visual impact when it is served to the customer. Present the dish using serviceware that is easy to carry. In a bowl or on a plate that has been preheated in the oven. 24. You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the most suitable garnish to use? Sour cream and a sprig of coriander. Croutons. Steamed rice. Grated parmesan cheese. 25. What should you check before a dish is served to the customer? Visually check garnish, service ware and appearance. Check for correct taste and make food quality adjustments. PUHKHaW WKH bRZOV \RX·UH VHUYLQJ KRW dLVKHV LQ VR WKH IRRd VWa\V SLSLQJ KRW. CKHcN WKH dLVK dRHVQ·W c ontain ingredients that could cause an allergic reaction. 26. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked stocks, sauces and soups? POacH dLVKHV dLUHcWO\ LQ WKH IULdJH RU IUHH]HU ZKLOH WKH\·UH VWLOO KRW. Store them in appropriate environmental conditions in a hot bain-marie until required for service. Pay strict attention to temperature. This is the only factor to consider when storing finished dishes. Store the dishes in clean containers in the refrigerator between 1 to 5 °C. 27. YRX aUH ILQLVKLQJ \RXU VKLIW aQd LW·V WLPH WR cOHaQ \RXU ZRUN aUHa. TRda\ \RX KaYH bHHQ preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible for completing? Clean large equipment, such as ovens, griller, bratt pan and steamer. Clean large mechanical equipment, such as the peeler, planetary mixer and processor. Clean and sanitise benches, chopping boards and utensils.

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SITHCCC007 Student Assessment Booklet Page: 24 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Clean and sanitise serviceware, utensils and other small equipment. 28. What sauce is used in the classic dish eggs benedict? Mornay. Mayonnaise. Béchamel. Hollandaise. 29. Which of the following convenience alternatives might you use in soup? Blanched vegetables. Eggs. Pre-portioned poultry. Tinned vegetable/fruit concentrate.