Assess Tool_SITHCCC029_Prepare stocks soups_v1.2

Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:  Language, literacy and numeracy (LLN)  Assistive technology  Additional materials or tutorials  Assistance in using technology for online delivery components. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 43

Prerequisite Requirements SITXFSA005 Use hygienic practices for food safety Performance Criteria The following performance criteria specify the required level of performance for each of the elements of competency: Element Performance Criteria 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 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. 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. 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 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 stocks, sauces and soups. 5.1. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 6 of 43

 characteristics of stocks listed in the performance evidence:  classical and contemporary variations  recipes in which they are used  quality indicators of stock:  clear  fat-free  smell  taste  preparation methods and techniques  production and cooking duration  derivatives of base stocks and sauces  clarifying techniques for stocks, sauces and soups, including:  use of egg white  mise en place requirements for stocks, sauces and soups  appropriate environmental conditions for storing stock, sauces and soups products to:  ensure food safety  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; or  a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial:  blender  food processor  commercial grade work benches (1.5 m per person)  commercial oven and trays (one per two persons):  commercial refrigeration facilities:  cool room or fridge SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 9 of 43

Introduction Welcome to the Student Assessment Tasks for SITHCCC029 Prepare stocks, sauces and soups . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit SITHCCC029 Prepare stocks, sauces and soups 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. For you to be assessed as competent, you must successfully complete three assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Research report – You must research and report on stocks, sauces and soups.  Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Research Report Template (Assessment Task 2)  Student Logbook (Assessment Task 3)  Service Planning Template (Assessment Task 3) SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 12 of 43

Knowledge Assessment 1. List at least three food safety issues which you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk. Risk Strategy for reducing risk Cross-Contamination To reduce the risk of cross-contamination, ensure that all cutting boards, utensils, and equipment are properly cleaned and sanitized between different ingredients. Store raw meat, poultry, and seafood separately from vegetables and cooked foods. Temperature Control Maintain proper temperature control throughout the cooking process. Stocks, sauces, and soups should be brought to a boil and then simmered at a temperature above 165°F (73.9°C) to kill harmful bacteria. When cooling, use an ice bath or shallow containers to ensure rapid cooling to below 41°F (5°C). Time and Holding Avoid leaving stocks, sauces, and soups at room temperature for extended periods. Serve or refrigerate them promptly. Use them within their recommended holding time, typically within 2-4 hours. 2. Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups. Ans- Indicators for Selecting Fresh Ingredients: a. Appearance: Choose ingredients that appear fresh and vibrant. Look for bright colors, firm textures, and no signs of wilting, browning, or mold. b. Smell: Fresh ingredients should have a pleasant aroma that matches their type. Avoid any off or foul odors. c. Texture: Ingredients should feel firm and not mushy. For example, vegetables should not be overly soft, and meats should be springy to the touch. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 15 of 43

d. Organizing Ingredients: Organize all ingredients in the order they will be used. This includes arranging containers of prepped ingredients and having utensils, pots, and pans within reach. 8. Define the following culinary terms in your own words.  Mirepoix: A mixture of diced onions, carrots, and celery used as a flavour base in many dishes.  Consommé: A clear and clarified soup or broth, typically made from richly flavored stock.  Court bouillon: A seasoned, aromatic broth used for poaching seafood and vegetables.  Coating: A thin layer of sauce or liquid applied to a food item, often before breading or cooking.  Pouring: The act of transferring a liquid or sauce onto a dish or food.  Mother sauces: The five fundamental sauces in classic French cuisine, including béchamel, velouté, espagnole, tomato, and hollandaise.  Reduction: The process of simmering a liquid to reduce its volume and intensify its flavour.  Roux: A mixture of fat (usually butter) and flour used as a thickening agent in sauces and soups.  Fond: The browned bits of food residue in the bottom of a pan, often used to create flavorful sauces.  Bouquet garni: A bundle of herbs and aromatics tied together and used to flavor soups, stocks, and sauces. 9. Identify at least three convenience products you could use when preparing stocks, sauces and soups. Ans- Convenience Products for Stocks, Sauces, and Soups: a. Bouillon cubes or granules. b. Canned broth or stock. c. Pre-made roux for thickening. 10. Identify at least three trade names of convenience stocks, sauces and soups. Ans- Trade Names for Convenience Products: a. Knorr for bouillon cubes. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 18 of 43

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 21 of 43

Question 8 Question 9 Question 10 Question 11 Question 12 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 2 Assessment Task Research report Schedule Outcomes Assessed Performance Criteria 1.1,1.2, 1.3,1.4, 2.1,2.2,2.3,3.1,3.2,3.3,3.4, 4.1,4.2,4.3,4.4,5, 4.6.1,5.2,5.3,5.4,5.5 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students In this task, you will research and report on stocks, sauces and soups. You will need access to:  your learning resources and other information for reference  your Research Report Template. Ensure that you: SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 22 of 43

 review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your BICs submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  how your assessment should be submitted. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 23 of 43 i

Activities Complete the following activities. 1. Carefully read the following information. In this task, you will research stocks, sauces and soups. You will need to research all three and gather information on the following:  uses for stocks, sauces and soups  specific information about stocks, including basic ingredients and cooking methods  specific information about sauces, including basic ingredients and cooking methods, the mother sauces and their derivatives  specific information about soups, including types of soups, national soups  classical and contemporary variations of sauces and soups. Next, choose one stock, one sauce and one soup (see note below) and report on the following for each:  appearance and presentation  freshness indicators  quality indicators  nutritional value  taste profile  texture profile. Locate the relevant recipe for each stock, sauce and soup you have reported on and submit each recipe with your report. Note: Your assessor may nominate what you need to research or, alternatively, you will select stocks, sauces and soups that interest you or which are relevant to your workplace. 2. Research and report Research each stock, sauce and soup and use the information you have found to complete the Research report template . SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 24 of 43

Answer - Research Report Template: Stock: Chicken Stock  Uses for Stocks:  Stocks are the foundation of many culinary dishes, such as soups, sauces, stews, and risottos.  Specific Information about Chicken Stock:  Basic ingredients: Chicken bones, water, aromatic vegetables (onions, carrots, celery), herbs (thyme, bay leaves), and seasonings.  Cooking methods: Simmering the ingredients for an extended period (usually several hours) to extract flavors and gelatin from the bones.  Appearance and Presentation:  Clear and golden-brown liquid when strained.  Freshness Indicators:  Aroma should be rich and savory, not off-putting.  Quality Indicators:  Clarity, absence of impurities, and rich flavor.  Nutritional Value:  Low in calories but rich in nutrients, particularly collagen.  Taste Profile:  Savory, rich, and slightly meaty.  Texture Profile:  Liquid, smooth, and not thick. Sauce: Béchamel Sauce  Uses for Sauces:  Sauces are used to enhance the flavor, texture, and appearance of various dishes, such as pasta, vegetables, and proteins.  Specific Information about Béchamel Sauce:  Basic ingredients: Butter, flour, milk, and seasonings (nutmeg, salt, white pepper).  Cooking methods: Melt butter, add flour to create a roux, and then gradually add milk while stirring to create a smooth, creamy sauce.  Mother Sauce and Derivatives:  Béchamel is one of the mother sauces. Derivatives include Mornay (with cheese), Velouté (with stock), and more.  Appearance and Presentation:  Creamy and white, with a smooth texture.  Freshness Indicators:  Aroma should be creamy and buttery.  Quality Indicators:  Smooth texture, no lumps, and balanced flavors.  Nutritional Value:  Moderate in calories due to the use of butter and milk.  Taste Profile: SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 25 of 43

 Creamy, buttery, and slightly nutty.  Texture Profile:  Smooth and velvety. Soup: Minestrone Soup  Uses for Soups:  Soups are versatile dishes enjoyed as appetizers, main courses, or even desserts, and they come in various textures and flavors.  Specific Information about Minestrone Soup:  Type of soup: Italian vegetable soup with pasta or rice.  Ingredients: Tomatoes, vegetables (e.g., carrots, celery, onions, zucchini), beans, pasta or rice, herbs (basil, oregano), and often topped with Parmesan cheese.  National Soups:  Minestrone is a popular Italian soup.  Appearance and Presentation:  A hearty, chunky soup with vibrant colors from the vegetables.  Freshness Indicators:  Fresh aroma of vegetables and herbs.  Quality Indicators:  Balanced flavors, well-cooked vegetables, and tender pasta/rice.  Nutritional Value:  Nutrient-rich with vegetables, beans, and carbohydrates.  Taste Profile:  Savory, slightly tangy from tomatoes, and herbaceous.  Texture Profile:  Chunky with a variety of textures from the ingredients. Assessment Task 2: Checklist Student’s name: Did the student: Completed successfully? Comments Yes No Accurately describe use of stocks, sauces and soups in cookery? Accurately describe dishes matched with soup? SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 26 of 43

Accurately describe service styles common to soup? Accurately describe the four main stocks? Accurately identify regional/traditional varieties of stock? Accurately describe different preparation methods for stocks? Accurately identify basic ingredients and ratios for stocks? Accurately describe cooking processes for stocks? Accurately describe cooking durations for stocks? Accurately describe the five mother sauces? Accurately describe ingredients of the mother sauces? Accurately describe preparation methods/techniques for mother sauces? Accurately describe derivatives of each mother sauce? SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 27 of 43

Accurately identify and describe two classical and two contemporary sauces? Accurately identify and describe the three soup classifications? Accurately identify typical portion sizes of soups? Accurately identify garnishes that can be used with soups? Accurately identify and describe two classical and two contemporary soups? Accurately identify and describe three national soups? Accurately describe the appearance and presentation of one stock? Accurately describe the appearance and presentation of one sauce? Accurately describe the appearance and presentation of one soup? Accurately describe the freshness indicators for one stock? Accurately describe the freshness indicators for one sauce? Accurately describe the freshness indicators for one soup? Accurately describe the quality indicators for one stock? Accurately describe the quality indicators for one sauce? Accurately describe the quality indicators for one soup? SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 28 of 43

Accurately describe the nutritional value for one stock? Accurately describe the nutritional value for one sauce? Accurately describe the nutritional value for one soup? Accurately describe the taste profile for one stock? Accurately describe the taste profile for one sauce? Accurately describe the taste profile for one soup? Accurately describe the texture profile for one stock? Accurately describe the texture profile for one sauce? Accurately describe the texture profile for one soup? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 3: Practical task/ Student logbook SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 29 of 43

Assessment Task 3 Assessment Task Practical task/ Student logbook Schedule Outcomes Assessed Performance Criteria 1.1,1.2, 1.3,1.4, 2.1,2.2,2.3,3.1,3.2,3.3,3.4, 4.1,4.2,4.3,4.4,5, 4.6.1,5.2,5.3,5.4,5.5 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare stocks, sauces and soups. You are to prepare:  the following stocks for use in different recipes: o brown beef stock o chicken stock o fish stocks o vegetable stocks  the following sauces (from a range of cultural backgrounds): o béchamel o coulis o chicken and fish velouté o demi-glacé o hollandaise or béarnaise o jus o mayonnaise-based sauce o tomato-based sauce  the following soups (both hot and cold): o clear o broth o purée SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 30 of 43

o cream. You are also required to:  prepare the above sauces and soups for at least six different customers  respond to special customer requests and dietary requirements  use the following products/agents: o thickening agents o clarifying agents o flavouring agents o convenience products. Instructions for how you will complete these requirements are included below. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 31 of 43

Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment is safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  portioning according to the recipe  cleaning and cutting ingredients using basic culinary cuts as per culinary SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 32 of 43

standards  minimising waste to maximise profitability  following standard recipes accurately and use the following products/agents: o thickening agents o clarifying agents o flavouring agents o convenience products  preparing derivative sauces (both hot and cold) as required  reconstituting or reheating stocks, sauces and soups to required consistencies  selecting suitable accompaniments  adding garnishes according to standard recipes  making adjustments to dishes to ensure quality  presenting soups and sauces attractively  using appropriate service-ware  evaluating and adjusting presentation to ensure quality dishes  storing in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area throughout service, and cleaning up at the end of service  disposing of or storing surplus products according to storage requirements and food safety standards  working safely, hygienically, sustainably and efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:  complete a planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 33 of 43

differently next time). It also helps you to provide evidence for your assessment.  ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure that you have everything that you require to prepare the standard recipe, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient you require o select the relevant cookery method o determine the cooking times and temperatures o select the accompaniments and garnishes you will add to the dish o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment you require o ensure the appropriate food preparation equipment is ready for use o take any customer requirements or special dietary needs into consideration. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 34 of 43

A Service planning template has been provided to help you. 3. Prepare stocks, sauces and soups. Now it’s time to put all of that planning and organising to work. Prepare the stocks, sauces and soups as per the standard recipes and your food preparation list. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability of dishes  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  the required quantities of food are produced  you adjust the taste, texture and appearance of food products according to any deficiencies you identify  you evaluate the quality of finished stocks, sauces and soups and make adjustments to ensure quality products  you present sauces and soups attractively on appropriate service-ware  you add garnishes and accompaniments as required  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area throughout service  you dispose of or store surplus products correctly  you work sustainably, efficiently hygienically and safely at all times. Complete a reflective journal for each time you cook a stock, sauce and soup as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 35 of 43

supervisor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.  Service planning template  Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor. Answer- Activity: Determine Production Requirements 1. Start by carefully reading the standard recipe for the stock, sauce, and soup you are preparing. 2. Refer to the associated food preparation list provided in your logbook. 3. Confirm the food production requirements by cross-referencing the recipe and preparation list. 4. Calculate the number of portions you need to prepare based on your production requirements. 5. Calculate the amount of each ingredient required for the specified number of portions. 6. Select the relevant cookery method for each component (e.g., simmering for stocks, sautéing for sauces). 7. Determine the cooking times and temperatures as specified in the recipe. 8. Select any accompaniments and garnishes mentioned in the recipe. 9. Create a list of all the ingredients needed and cross-check it with what's available in the kitchen. 10. Check all perishable supplies for spoilage or contamination. 11. Identify the food preparation equipment you will need for each component. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 36 of 43

12. Ensure that the appropriate food preparation equipment is clean, sanitized, and ready for use. 13. Take any customer requirements or special dietary needs into consideration when planning the preparation. Activity: Prepare Stocks, Sauces, and Soups 1. Begin the preparation process by following the standard recipes and using your food preparation list as a guide. 2. Ensure that all food is prepared safely and hygienically. This includes proper hand washing, use of gloves, and adherence to food safety guidelines. 3. Implement portion control procedures to accurately measure and portion ingredients. 4. Manage your speed, timing, sequencing, and productivity to ensure efficient preparation. 5. Follow the preparation steps in a way that ensures the quality and consistency of food items. 6. Pay attention to organizational standards and make sure waste is minimized. 7. Assemble and use equipment safely and hygienically, adhering to manufacturer's instructions. 8. Sort and assemble ingredients logically and efficiently to streamline the cooking process. 9. Produce the required quantities of stocks, sauces, and soups as per your calculated production requirements. 10. Adjust the taste, texture, and appearance of food products if any deficiencies are identified during preparation. 11. Evaluate the quality of the finished stocks, sauces, and soups and make adjustments as necessary to ensure they meet the desired standards. 12. Present sauces and soups attractively on suitable service-ware. 13. Add garnishes and accompaniments as specified in the recipe. 14. Work efficiently within commercial time constraints and deadlines. 15. Store prepared food safely and in appropriate environmental conditions. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 37 of 43

16. Respond to any special customer requests or dietary requirements. 17. Maintain a clean and tidy work area throughout the cooking process. 18. Dispose of or store surplus products correctly. 19. Prioritize sustainability, efficiency, hygiene, and safety at all times. Assessment Task 3: Practical Assessment /Student Logbook checklist Student’s name: Did the student: Completed successfully? Comments Yes No Prepare sauces and soups for at least six different customers? Follow standard recipes to prepare the following stocks for a variety of recipes:  brown beef  chicken  fish  vegetables. Follow standard recipes to prepare the following sauces and soups:  sauces: o béchamel o coulis o chicken and fish velouté o demi-glacé SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 38 of 43

o hollandaise or béarnaise o jus o mayonnaise-based sauce o tomato-based sauce  soups: o clear o broth o purée o cream. SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 39 of 43

Use each of the following products/agents:  thickening agents  clarifying agents  flavouring agents  convenience products. Respond to special customer requests and dietary requirements? Interpret the standard recipes and associated food preparation lists to:  confirm food production requirements  calculate number of portions  calculate ingredient quantities? Select the relevant cookery methods and determine cooking times and temperatures? Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements? Check perishable supplies for spoilage or contamination? Select equipment suitable for requirements? Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions? Ensure cleanliness of equipment before use? SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 40 of 43

Sort and assemble ingredients according to food production sequencing? Weigh and measure ingredients accurately? Follow portion control procedures? Clean ingredients? Cut ingredients as required using basic culinary cuts according to culinary standards? Minimise waste to maximise profitability? Follow standard recipes to prepare the stocks, sauces and sauces as required of this task? Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items? Complete all stages of preparation and cooking in a way which ensured organisational standards are met? Select and add appropriate accompaniments and garnishes? Evaluate the quality of stocks, sauce and soups and make adjustments as necessary? Present sauces and soups attractively on appropriate service-ware? Visually evaluate stocks, sauces and soups and adjust presentation? Reconstitute or reheat stocks, sauces and soups to required consistencies? Store dishes safely and in appropriate SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 41 of 43

environmental conditions? Maintain a clean and tidy work area throughout service? Dispose of or store surplus and re- usable by-products? Work safely and hygienically? Work sustainably? Prepare dishes within commercial time constraints? Produce required quantities? Manage own speed, timing, sequencing and productivity to ensure efficiency? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 42 of 43

Unit Name SITHCCC029 - Prepare stocks, sauces and soups Student Name: Date Assessor Name: Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. Strongly Agree Agree Average Disagree Strongly Disagree I received information about the assessment requirements prior to undertaking the tasks 5 4 3 2 1 The assessment instructions were clear and easy to understand 5 4 3 2 1 I understood the purpose of the assessment 5 4 3 2 1 The assessment meets your expectation 5 4 3 2 1 My Assessor was organised and well prepared 5 4 3 2 1 The assessment was Fair, Valid, Flexible and Reliable 5 4 3 2 1 My Assessor's conduct was professional 5 4 3 2 1 The assessment was an accurate reflection of the unit requirements 5 4 3 2 1 I was comfortable with the outcome of the assessment 5 4 3 2 1 I received feedback about assessments I completed 5 4 3 2 1 The pace of this unit was: Too Slow Great Pace Too Fast Comments: SITHCCC029 - Prepare stocks, sauces and soups Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 43 of 43