SITHCCC007 Worksheets

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La Trobe University *

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103001

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Business

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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: 25 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment Cover Sheet: Assessment Task 2 (AT2) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS Assessment Task Worksheets Due Date Assessment Outcome Satisfactory □ Not Satisfactory □ 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: 26 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Assessment task 2: Worksheet Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT Learners’ resources for the unit SITHCCC007 – Prepare Stock sauces and Soups (organised by the trainer). - Learner’s notes . 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: 3 hours - 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 short answers to all the questions asked in the worksheet. - 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: 27 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? □ Satisfactory □ Not Satisfactory Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces. □ Satisfactory □ Not Satisfactory Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The following recipe yields 2 L. Calculate how much of each ingredient you need to make enough servings of custard. Ingredients Yield 2 L Quantity (40 portions) Milk 2 L Sugar 200 g Vanilla essence 4 ml Egg yolks 20 Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

SITHCCC007 Student Assessment Booklet Page: 28 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 □ Satisfactory □ Not Satisfactory Q5: List two quality factors to look for when selecting eggs from stores. □ Satisfactory □ Not Satisfactory Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits? □ Satisfactory □ Not Satisfactory Q7: List four pieces of information you might find on stock date codes and rotation labels. □ Satisfactory □ Not Satisfactory

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SITHCCC007 Student Assessment Booklet Page: 29 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 SECTION 2: SELECT, PREPARE AND USE EQUIPMENT Q8: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups. □ Satisfactory □ Not Satisfactory Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock? □ Satisfactory □ Not Satisfactory Q10: What are three things you should check when assembling equipment? □ Satisfactory □ Not Satisfactory

SITHCCC007 Student Assessment Booklet Page: 30 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it? Ensure safe assembly ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Ensure cleanliness ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment. □ Satisfactory □ Not Satisfactory

SITHCCC007 Student Assessment Booklet Page: 31 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 SECTION 3: PORTION AND PREPARE INGREDIENTS Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? □ Satisfactory □ Not Satisfactory Q14: How would you weigh and measure the following ingredients? 250 g flour 1 tbsp tomato paste 250 mls water 6 button mushrooms □ Satisfactory □ Not Satisfactory Q15: What are three basic precision cuts you might use when preparing vegetables? □ Satisfactory □ Not Satisfactory Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they should do with all the off-cuts. What would you suggest? □ Satisfactory □ Not Satisfactory

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SITHCCC007 Student Assessment Booklet Page: 32 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 SECTION 4: PREPARE STOCKS, SAUCES AND SOUPS Q18: What method of cookery would you use to cook the following foods? Blanched tomato Diced onion Chicken stock □ Satisfactory □ Not Satisfactory Q19: Briefly outline how to cook béchamel (white sauce). □ Satisfactory □ Not Satisfactory Q20: When might you use the roasting method of cookery to produce stocks, sauces and soups? □ Satisfactory □ Not Satisfactory Q21: Explain how each of these clarifying agents is important to clarifying consommé. Lean minced meat ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________

SITHCCC007 Student Assessment Booklet Page: 33 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Egg whites ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Mirepoix of vegetables ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q22: How do you use a ‘bouquet garni’ to flavour soups and stocks? □ Satisfactory □ Not Satisfactory Q23: What happens to stock if you use too much tomato paste? □ Satisfactory □ Not Satisfactory

SITHCCC007 Student Assessment Booklet Page: 34 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Q24: Which sauces have brown meat stock with red wine in them? □ Satisfactory □ Not Satisfactory Q25: Which stock is most likely to have lemon juice added to it? □ Satisfactory □ Not Satisfactory Q26: Identify the base sauce and additional ingredients necessary to make the following derivations. Remoulade sauce ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Mornay sauce ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Bercy sauce ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

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SITHCCC007 Student Assessment Booklet Page: 35 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Q27: Provide an appropriate thickening agent for each of the following sauces and soups. Béchamel ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Velouté ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Espagnole ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Bisque ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Pumpkin soup ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Minestrone ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITHCCC007 Student Assessment Booklet Page: 36 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Q28: Describe two situations where it might be appropriate to use a convenience product. □ Satisfactory □ Not Satisfactory Q29: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make? □ Satisfactory □ Not Satisfactory Q30: Your sauce/soup is too thick. What food quality adjustments can you make? □ Satisfactory □ Not Satisfactory

SITHCCC007 Student Assessment Booklet Page: 37 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 SECTION 5: PRESENT AND STORE STOCKS, SAUCES AND SOUPS Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in the cool room overnight. □ Satisfactory □ Not Satisfactory Q32: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware. □ Satisfactory □ Not Satisfactory Q33: Name a suitable garnish for lobster bisque. □ Satisfactory □ Not Satisfactory

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SITHCCC007 Student Assessment Booklet Page: 38 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Q34: Name a suitable garnish for potato and leek soup. □ Satisfactory □ Not Satisfactory Q35: What adjustments to presentation should you make in these situations? Sauce isn’t shiny. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ The dish does not look visually appealing. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ There are drips or fingerprints on rims of soup bowls. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q36: At what temperatures would you store the following dishes to ensure food safety? Gazpacho ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Tartare sauce ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________

SITHCCC007 Student Assessment Booklet Page: 39 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 Pea and ham soup ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not Satisfactory l Q37: For how long can you hold or store a warm emulsion sauce? □ Satisfactory □ Not Satisfactory Q38: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. □ Satisfactory □ Not Satisfactory

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SITHCCC007 Student Assessment Booklet Page: 40 of 66 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: June 2020 This page is intentionally left blank

SITHCCC007 Worksheets

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