Khush_SITHCCC029_Final

for this assessment. ➢ I confirm that I am ready for assessment. Student Name: Student Signature: Assessment type • Written Questions Instructions provided to the student: Assessment task description: • This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. • The Knowledge Test is comprised of nine (9) written questions • You must respond to all questions and submit them to your Trainer/Assessor. • You must answer all questions to the required level, e.g. provide an answer within the required word limit, to be deemed satisfactory in this task • You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor when your results are available. Applicable conditions: • All knowledge tests are untimed and are conducted as open book assessment (this means you can refer to your textbook during the test). • You must read and respond to all questions. • You may handwrite/use a computer to answer the questions. • You must complete the task independently. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • As you complete this assessment task, you are predominately demonstrating your written skills and knowledge to your trainer/assessor. Resubmissions and reattempts: • Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. • The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. • For more information, please refer to the Training Organisation’s Student Handbook. Location: Assessment method-based instructions and guidelines: Knowledge Test The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 3 of 94

Assessment Task 1: Knowledge Test Provide your response to each question in the box below. Q1: Outline the culinary terms and trade names for ingredients (listed in the table) used in culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to: Culinary terms and Trade names Definition (Single sentence each) Convenience products Cheese: Cheese is a dairy product that comes in hundreds of textures and flavors. It is produced by coagulating milk protein casein, which is then separated from the liquid whey and pressed into finished cheese Fruits: Fruits are the mature ovary or ovaries of one or more flowers. They are found in three main anatomical categories: aggregate fruits, multiple fruits, and simple fruits. Vegetables: Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant Thickening agents: Grated cheese: If a recipe calls for shredded or grated cheese, you’re fine using cheese that you grate yourself at home or store- The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 6 of 94

2.2. Identify any five (5) contents of rotation labels for stock. 1. Date of Arrival : 2. Product Name or SKU 3. Quantity : 4. track of inventory levels. 5. ensure that older stock is used before newer stock Satisfactory response Yes ☐ No ☐ Y e s ☐ No ☐ Q 3: Answer the following questions regarding the characteristics of sauces and soups listed in the table. 3.1 Explain the characteristics of sauces listed in the table below: Sauces Hollandaise sauce Appearance and presentation: The smooth, glossy appearance of Hollandaise sauce is a reflection of its rich, rich consistency. Its brilliant yellow color makes dishes more appealing to look at, and when it is properly emulsified, it should have a uniform texture that is free of any separation. Classical and contemporary variations Even though the most well-known version of Hollandaise is still made the old-fashioned way, newer versions may add new flavors or tweak the fixings, like adding more spices, flavors, or Sati sfac tory resp ons e The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 9 of 94

putting orders, ensuring the idea of the ingredients and proper emulsification. Preparation methods and techniques The preparation of Béarnaise incorporates emulsifying egg yolks with clarified butter and solidifying vinegar, shallots, and tarragon. Procedures like gentle heat, reliable whisking, and careful temperature control are fundamental to achieving a consistent emulsion. Production and cooking durations Béarnaise sauce requires meticulous attention during creation to ensure a productive emulsion. The cooking time is short enough to focus on the gradual mixing of the margarine and the reduction of the accompanying ingredients. Service style Béarnaise sauce is typically served warm and frequently sprinkled over barbecued meats shortly before serving. Its smooth texture and flavorful profile add to a delightful finishing touch, elevating the presentation and taste of the dish. Taste The richness of butter, the mild acidity of the vinegar, and the distinct natural notes of tarragon all contribute to the flavor of Béarnaise sauce. The exquisite, tart, and herbaceous flavors coexist in some way in the sauce. Texture Béarnaise sauce boasts a luxurious texture, smooth and rich, with a slightly thickened consistency. It ought to evenly cover the outer layer of dishes, providing a mouthfeel that is delectable and enhances the overall experience of dining. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 12 of 94

3.2 Explain the characteristics of soups listed in the table below: Soups Consomme Appearance and presentation: Consommé is characterized by its clear, transparent appearance, free of particles or cloudiness. It ought to be crystal clear and take into account the visual appreciation of garnishes. At the point when suitably prepared, consommé shows a splendid or amber color. Classical and contemporary variations The classical consommé follows traditional procedures, utilizing a clear broth obtained through careful clarification. The contemporary varieties may experiment with various trimmings or mixtures to enhance flavor while maintaining a clear appearance. Freshness and other quality indicators Consumé should have a clean, unadulterated taste with almost no off-flavors, a rich smell that reflects the ingredients used, and a reasonable, lively tone. Quality is in like manner reflected with no sediment or impurities. Dishes to which they are matched Consommé is a versatile base that can be served by itself or as a foundation for other soups and dishes. It goes well with julienne vegetables, spices, poached proteins, and other trimmings. Preparation methods and techniques The preparation of consommé incorporates the clarification of a particularly prepared stock utilizing egg whites, mirepoix (a blend of onions, carrots, and celery), and a portion of ground The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 15 of 94

Service style Puree soups are generally served hot in bowls, with the option for creative decorations like whirls of cream, fresh herbs, or a sprinkle of infused oil. Puree soups can be served at a variety of events because the service style can be casual or formal. Taste Puree soups have a concentrated flavor that reflects the inherent characteristics of the basic ingredients. Whether tasty or sweet, the general taste is smooth, and evven, and can be enhanced with herbs like spices, flavors, or a touch of acidity. Texture The defining characteristic of puree soups is their smooth texture. The thick, silky consistency ensures a luxurious mouthfeel. Puree soups are a comforting and satisfying dish because there aren't as many pieces or fibers. Cream Appearance and presentation Cream soups have a predictable, creamy texture and a smooth, velvety appearance. The assortment can contrast depending on the basic trimmings, going from light hues in a cream of mushroom soup to vibrant greens in a cream of spinach soup. Classical and contemporary variations Traditional recipes are frequently used in old- fashioned cream soups, highlighting the numerous ingredients. Variations that take on the classic cream soup can come in the form of innovative flavors, diverse textures, or exceptional enhancements in contemporary varieties. Dishes to which they are matched Cream soups can be matched with a variety of dishes because they are adaptable. They are frequently served as appetizers or quick meals, and they go well with saltines, dried bread, or salads on a side plate. The overall dining experience can be enhanced by selecting accompaniment. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 18 of 94

be savory, rich, and delicate without being overpowering. Preparation methods and techniques l Ingredients: Fish bones (preferably non-smooth groupings), mirepoix, aromatics (like thyme and bay leaves), and cold water. l Stewing: To get rid of flavors without boiling, which could lead to cloudiness, simmer the ingrdients gently. l Skimming: Reliably skim off contaminations and overflow of fat that rises to the surface during the cooking procedures. Production and cooking duration l A careful simmering process and a gradual, delicate stewing process are necessary for the development of fish stock to guarantee the freshness of the ingredients. l Cooking ranges change ordinarily from 30 minutes to an hour, intending to extract flavors without overcooking the delicate fish parts. Brown beef stock Classical and contemporary variations  Classica Variations: Traditional brown beef stock recipes stick to classical techniques, combining meat bones, mirepoix (onions, carrots, celery), tomatoes, and a bouquet garni. The slow and careful stewing process extracts rich flavors and a significant assortment.  Contemporary Variations: Current assortments could attempt various products with additional flavors, spices, or the inclination of different cuts of meat to further develop complexity and significance in flavor. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 21 of 94

Recipes in which they are used Brown beef stock is a significant fixing in various savory dishes, adding depth and luxuriousness. It serves as the base for rich stews, soups, and risottos, as well as excellent French sauces like bordelaise and demi-glace. Quality indicators of stock:  Rich Tone: A fully prepared brown beef stock should have a deep, brown color that reflects the caramelization of the ingredients during the cooking process.  Full Flavor: Due to the slow extraction of nutrients and substances from beef bones and vegetables, the stock ought to have a flavor that is robust and full- bodied.  Clarity: While not as clear as specific stocks, brown meat stock should regardless be freed from impurities and excessive cloudiness. Preparation methods and techniques l Ingredients: Beef bones, mirepoix, tomato stick, bouquet garni (a load of flavors coordinated), and cold water. l Browning: Before stewing, caramelize the beef bones and mirepoix in the stove to increase the color and flavor of the stock. l Stewing: For the best flavor and separation of flavors, a slow, delicate stew is necessary. Production and cooking duration l Production: The production process incorporates carmelizing trimmings, gathering the bouquet garni, and careful measurement of water. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 22 of 94

l Cooking Duration: For brown beef stock to develop its flavor, it needs to be stewed for a long time, typically for four to six hours. Vegetable stock Classical and contemporary variations  Classical Variations: Traditional vegetable stock recipes usually integrate a blend of fragrant vegetables like onions, carrots, celery, leeks, and flavors like thyme and bay leaves. Root vegetables like potatoes may in like manner be consolidated for added significance.  Contemporary Variations: Current varieties may incorporate additional fixings like seaweed or mushrooms for enhanced umami and explore interesting combinations of vegetables, including savory varieties. Recipes in which they are used Many dishes use vegetable stock as a versatile base, especially vegetarian and vegan recipes. It is typically used to enhance the flavor of soups, stews, risottos, and other sauces by adding a rich and savory flavor. Quality indicators of stock:  Clear Consistency: A completely prepared vegetable stock ought to have a clear appearance free of any residue or cloudiness.  Smell: The stock should have a lovely, fragrant aroma that matches the combined aromas of the spices and vegetables used.  Balanced Flavor: Quality vegetable stock The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 23 of 94

should give a balanced, savory flavor without being unnecessarily impactful or dominated by any single ingredients. Preparation methods and techniques  Ingredients: Aromatic vegetables (onions, carrots, celery, leeks), flavors (thyme, bay leaves), and cold water.  Stewing: To ensure a reasonable and balanced stock, carefully stew the vegetables and spices to remove flavors without boiling.  Straining: Strain the stock to remove any solids, resulting in a clear fluid. Production and cooking duration  Production: Cleaning, dicing, and estimating the vegetables and spices are all part of meticulous preparation.  Cooking Time: Vegetable stock customarily requires a more restricted cooking time compared to meat-based stocks, regularly around 1 to 2 hours. Overcooking may cause a lack of freshness. Y e s ☐ No ☐ Q 5: Answer the following questions regarding derivatives of base stocks and sauces. 5.1 List the derivates of base stocks mentioned in the table below: Base stock Derivatives Sati sfac tory resp ons e The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 24 of 94

Fish stock  Fish Velouté: A sauce made by thickening fish stock with a roux (a blend of flour and fat), making a smooth and flavorful base for fish dishes.  Bisque: A rich and smooth soup that usages pureed shellfish, regularly uniting parts of fish stock, making a luscious and liberal texture.  Court Bouillon: A stock that has been carefully prepared and is used to poach fish and seafood. It adds flavor and protects the delicate texture of the fixings. Brown beef stock  Demi-Glace: A concentrated and delicious sauce made by reducing brown meat stock and combining it with brown roux to create a versatile base for various sauces.  Sauce Bordelaise: An excellent French sauce that produces a rich accompaniment for meats by reducing the amount of red wine and adding spices, shallots, brown beef stock, and other ingredients.  Sauce of Black Pepper: A perfect and peppery sauce made with brown beef stock, and black peppercorns, and regularly improved with alcohol or cognac, overhauling the flavor of grilled meats. White chicken stock  Chicken Velouté: A sauce that provides a smooth and neutral foundation for other rich sauces by thickening white chicken stock with a roux.  Soup with Chicken Cream: A calming soup made with white chicken stock, cream, vegetables, and a little bit of rice or noodles for extra flavor.  Derivatives of Chicken Velouté: Depending on the addition of additional flavors and ingredients, chicken velouté can be used to make a variety of soups and sauces. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 25 of 94

5.2 Explain the derivatives of sauces mentioned in the table below: Velouté sauce: Velouté is a classic French sauce made by thickening a white stock (like chicken or fish) with a roux (a blend of flour and fat). It serves as a versatile base for a variety of sauces. Derivatives of velouté sauce: Name of the sauce Ingredients Uses Cardinal (Seafood sauce) Velouté sauce is made with fish stock or essences and typically contains crab, shrimp, or lobster. Cardinal sauce is a lavish accompaniment for fish dishes that gives touch to preparations like barbecued fish or shellfish a rich and delicious flavor. Hollandaise sauce: An emulsified sauce called Hollandaise is made with egg yolks, clarified butter, and either vinegar or lemon juice. It is known for its smooth and rich texture. Bearnaise: A variation of hollandaise enriched with tarragon, shallots, and sometimes chervil or tarragon vinegar. The herbaceous and tart flavor of bearnaise sauce complements barbecued meats, particularly steak, perfectly. Bearnaise Choron(tomato sauce) Ingredients: A tomato-infused variety of Hollandaise sauce is made by adding tomato paste or puree. Uses: Choron sauce is classic paring for grilled meats and fish, offering a sublime blend of the richness of hollandaise with the tanginess of tomatoes. Mayonnaise: A cool emulsion of mustard, oil, vinegar or lemon juice, and egg yolks is mayonnaise. It is a versatile and popular condiment. Derivatives of mayonnaise sauce: Chantilly (Cream sauce) Ingrdients: Mayonnaise blended into whipped cream or egg whites. Uses: Chantilly sauce adds a light and vaporous texture to servings of leafy greens and cold dishes, giving a smooth The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 26 of 94

and elegant touch. Y e s ☐ No ☐ Q 6: Answer the following questions regarding clarifying techniques for stocks, sauces and soups, including the use of egg white. 6.1 Discuss the clarifying techniques for stocks and sauces with the use of egg white in 20 words minimum. Answer: Utilizing egg whites to achieve clarity is frequently included in the clarifying techniques for sauces and stocks. Egg whites coagulate during stewing, getting contaminations and outlining a "raft" that rises to the surface. As the liquid goes through, it turns out to be all the more clear, achieving a refined and faultless appearance for the final result. 6.2 Discuss the clarifying techniques for soups with the use of egg white in 20 words minimum. Answer: In soup clarification, egg whites act as a natural fining agent. They coagulate after being delicately stewed in the stock and form a "raft" that attracts pollutants. As the stock goes through, the result is a sensible and visually appealing soup. Sati sfac tory resp ons e Y e s ☐ No ☐ Q 7: Answer the following questions regarding mise en place requirements for stocks, sauces and soups. 7. 1. Discuss the mise en place requirements for stocks in 20 words minimum. Answer: Mise en place for stock includes meticulous arrangement. Clean and chop ingredients, bones, vegetables, and aromatics. Accurately measure cold water. Collect flavors and spices. Sort instruments out. This prepared approach ensures an even and flavorful beginning stage for various culinary creations. Sati sfac tory resp ons e The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 27 of 94

7.2 Discuss the mise en place requirements for sauces and soups in 20 words minimum. Answer: Sauces and soups require careful assembly when set up. For sauces, gather ingredients like roux, aromatics, liquids, and flavors. Chop vegetables, measure stocks, and gather flavor enhancers for soups. Arrange instruments and utensils. This careful planning ensures a consistent cooking process, resulting in sauces and soups that are adapted, delicious, and well done. Y e s ☐ No ☐ Q 8: Answer the following questions regarding appropriate environmental conditions for storing stock, sauces and soups products to ensure food safety and optimise shelf life. 1 What are the appropriate environmental conditions for storing stock, sauces and soups to ensure food safety? Write your answer using 20 words minimum. Answer: Soups, sauces, and stocks should be refrigerated at temperatures below 40°F (4°C) to prevent spoilage and stop the growth of bacteria. Containers that are set in the right places prevent air exposure, protecting freshness. Labeling with production dates upholds the following and ensures ideal usage for food safety. 8.2. How can you optimise the shelf-life of stock, sauces and soups? Write your answer using 20 words minimum. Answer: To reduce the growth of bacteria and extend the usability period, quick cooling before refrigeration is required. Use airtight containers to confine exposure to air, preventing spoilage. Label products with production dates for authentic stock organization and turn, ensuring freshness and staying aware of quality through the appointed time frame of convenience. Sati sfac tory resp ons e The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 28 of 94

Y e s ☐ No ☐ Q 9: Answer the following questions regarding safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups. 9.1 Discuss the safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups. Write your answer using 20 words minimum. Answer: Safe operational practices incorporate understanding equipment functions. Use stockpots with sturdy handles and covers that fit tightly to make stock. In sauce preparation, control heat with accurate temperature settings on burners. While making soups, use immersion blenders carefully and keep workspaces organized to prevent accidents and assurance capable cooking procedures. 9.2. Identify one (1) piece of commonly used equipment when producing stocks, sauces & soups. Explain for this piece of equipment: a) Safe operational practices ( Any three) Answer: They are as follows:  Secure Use: Make sure the immersion blender is safely assembled.  Avoid Splatter: Soak the blender totally before turning it on to prevent splattering.  Keep an Eye on Hot Liquids: Take care when mixing hot liquids to prevent burns. b) How does it function? (20 words minimum) Answer: The immersion blender, also known as a stick blender, works by simply entering liquids. Its rotating blades mix and puree ingredients directly in the pot, eliminating the need to move to another blender. Sati sfac tory resp ons e The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 29 of 94

c) Features of the piece of equipment (20 words minimum). Answer: It is equipped with a powerful engine, and it mixes and purees well. Stainless steel edges ensure strength. Detachable parts allow for basic cleaning. Control is provided by settings for variable speed, and ergonomic plans enhance mobility and handling. Satisfactory response Yes ☐ No ☐ The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 30 of 94

Pre-Assessment Checklist: Task 2 – Skill Test The purpose of this checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students ➢ Make sure you have completed the necessary prior learning before attempting this assessment. ➢ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ➢ Make sure you understand what evidence is required to be collected and how. ➢ Make sure you know your rights and the Complaints and Appeal process. ➢ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A and negotiate these with your trainer/assessor). ➢ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ➢ Make sure that you have all the required resources needed to complete this assessment task. ➢ The due date of this assessment task is in accordance with your timetable. ➢ In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. ➢ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment. Please tick the above ONLY if you require a reasonable adjustment. Declaration (Student to complete) ➢ I confirm that the purpose and procedure of this assessment task has been clearly explained to me. ➢ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 31 of 94

➢ I confirm that t he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ➢ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ➢ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ➢ I confirm that I am ready for assessment. Student Name: Student Signature: Assessment type • Skill Test - Prepare stocks, sauces and soups Instructions provided to the student: Assessment task description: • This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency. • This assessment task is a Skills Test. • This assessment task consists of five (5) practical demonstration activities. o Activity 1: Selection of ingredients according to food preparation list and standard recipes o Activity 2: Selection and preparation of equipment o Activity 3: Portioning and preparation of ingredients. o Activity 4: Prepare stocks, sauces and soups o Activity 5: Present and store stocks, sauces and soups • You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available. • You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task. Applicable conditions: • This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test). • You will be assessed independently on this assessment task. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • As you complete this assessment task, you are predominately demonstrating your skills, Assessment method-based instructions and guidelines: Skill Test

techniques and knowledge to your trainer/assessor. • Your trainer/assessor may ask you relevant questions during this assessment task Resubmissions and reattempts: • Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. • The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. • For more information, please refer to the Training Organisation’s Student Handbook. Location: • This assessment task may be completed in: ☐ a classroom ☐ learning management system (i.e. Moodle), ☐ workplace, ☐ or an independent learning environment. • Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of this assessment task is to assess the student’s knowledge and skills essential to prepare stocks, sauces and soups in a range of contexts and industry settings. • Skills to follow standard recipes to prepare each of the following stocks: o brown beef stock o brown chicken stock o white chicken stock o fish stock o vegetable stock • Skills to prepare the above five 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 • Skills to follow standard recipes to prepare each of the following sauces at least once: o béchamel sauce: ▪ mornay o stock reduction sauce: ▪ demi glace ▪ jus o Hollandaise sauce

o Bearnaise sauce o cream reduction sauce: ▪ pepper ▪ mushroom o sauce tomate o beurre blanc o velouté: ▪ chicken ▪ fish o coulis o mayonnaise • Skills to follow standard recipes to prepare each of the following soups at least once: o consomme o broth o purée o cream o bisque o chilled soup • Skills to prepare the above sauces and soups: 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 at least one special customer request. Task instructions • This is an individual assessment. • The purpose of this assessment task is to assess student’s ability to prepare various stocks, sauces and soups following standard recipes. • This task will take place in an operational commercial kitchen. This can be: o an industry workplace; or o a simulated industry environment, such as an industry-realistic training kitchen servicing customer. • The trainer/assessor will take on the role of Supervisor. • The trainer/assessor must ensure that the student has access to the following in the simulated or workplace environment. o Food preparation list (Appendix C) o Standard recipes book. (Appendix D) o Equipment list (Appendix E) • The student must use the templates provided to document their response. • The student must follow the word-limits specified when completing the templates. • The trainer/assessor must assess the student based on the performance checklists provided.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Assessment Task 2: Skill Test Skills Test This assessment task requires you to prepare various stocks, sauces and soups following standard recipes. This assessment will be completed in two (2) phases. Phase 1 requires the student to select and prepare ingredients and equipment before the beginning of service i.e., mise en place. The following activities will be completed during this phase:  Activity 1: Selection of ingredients according to food preparation list and standard recipes  Activity 2: Selection and preparation of equipment  Activity 3: Portioning and preparation of ingredients. Phase 2 requires the student to prepare and present the stocks, sauces and soups. During this phase, Activity 4 will be completed. In this activity, the student would prepare and present the stocks, sauces and soups specified in the table. Stocks  Brown beef stock  Brown chicken stock  White chicken stock  Fish stock  Vegetable stock Sauces  Mornay sauce  Demi-glace  Red Wine Jus  Hollandaise sauce  Bearnaise sauce  Black pepper sauce BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 1 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Creamy Mushroom Sauce  Tomato sauce  Chicken Veloute Sauce  Fish Veloute Sauce  Raspberry Coulis  Mayonnaise Soups  Classic Chicken Consommé  Chicken broth  Puree of Onion Soup  Cream of Chicken Soup  Seafood bisque soup  Chilled carrot and ginger soup BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 2 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Phase 1: MISE EN PLACE Activity 1: Selection of ingredients according to food preparation list and standard recipes This activity requires you to select ingredients based on the food preparation list and standard recipes. The following documents are given in the appendix:  Food preparation list (Appendix C)  Standard recipes book. (Appendix D) To complete this activity, you are required to complete the steps below. Step 1: Confirm food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time. Further, you need to calculate the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes. You must record the calculated ingredients using the food preparation list (Template 1). An example of calculations is provided in Template 1. Step 2: After calculation of the ingredient amounts, you are then required to identify and select products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Following are the quality, freshness and stock rotation requirements against which the ingredients are to be checked:  Quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  The skin of meat and poultry items must be free from discolouration, cuts and bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Follow stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.  Select items based on the first in first out (FIFO) basis.  Check perishable supplies for spoilage or contamination prior to preparation.  Conduct temperature checks according to food safety procedures. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 3 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Check all perishable supplies for quality:  currency of best by or use by dates  freshness  size  weight. When checking the products and ingredients for quality, you must tick against each recipe in their respective columns for freshness and stock rotation requirements using (Template 1). BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 4 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 1: Food preparation list Stocks, sauces and soups Ingredients Quantity Meet the quality requirements Does not meet the quality requirements Specify corrective action – if taken Brown beef stock Beef bones 2kg ¨ ¨ Carrots, chopped 2 ¨ ¨ Onions, peeled and quartered 2 ¨ ¨ Sticks celery 2 ¨ ¨ Leek, trimmed and chopped 1 ¨ ¨ Medium tomatoes, squashed 2 ¨ ¨ Tomato paste 100g ¨ ¨ Water 4.5 litres ¨ ¨ Black peppercorns, lightly crushed 5 ¨ ¨ Parsley stalks 4 ¨ ¨ Sprigs thyme 3 ¨ ¨ Bay leaf 1 ¨ ¨ Brown chicken stock Chicken bones 1.5 kg ¨ ¨ mirepoix carrots 400g, celery 200g, onions 200g ¨ ¨ tomato paste 1 tbsp ¨ ¨ Water 2 cup ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 5 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Thyme 2 ¨ ¨ celery 200g ¨ ¨ black peppercorns 1 ¨ ¨ ¨ ¨ ¨ ¨ White chicken stock Chicken bones 1 kg ¨ ¨ mirepoix carrots 400g, celery 200g, onions 200g ¨ ¨ tomato paste 1 tbsp ¨ ¨ Water 2 cup ¨ ¨ Thyme 2 ¨ ¨ celery 200g ¨ ¨ ¨ ¨ ¨ ¨ Fish stock Fish bones 2 kg ¨ ¨ Mirepoix 500 g ¨ ¨ Onions 300 g ¨ ¨ white wine 1 cup ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 6 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ¨ ¨ Vegetable stock Assorted vegetables 500 g ¨ ¨ Celery 300g ¨ ¨ onions 300g ¨ ¨ Parsley 1 ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Mornay sauce Bechamel sauce 100g ¨ ¨ Flour 100g ¨ ¨ Milk 1liter ¨ ¨ Gruyere or Parmesan cheese 200g ¨ ¨ Salt To taste ¨ ¨ white pepper To taste ¨ ¨ Demi-glace ¨ ¨ Brown stock 4 liter ¨ ¨ Flour 100g ¨ ¨ Milk 1liter ¨ ¨ Gruyere or Parmesan cheese 200g ¨ ¨ Salt To taste ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 7 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au white pepper To taste ¨ ¨ Red Wine Jus Red wine 750 mil ¨ ¨ Carrots 100g ¨ ¨ Gruyere or Parmesan cheese 200g ¨ ¨ Salt To taste ¨ ¨ white pepper To taste ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Hollandaise sauce Egg yolks 4 ¨ ¨ Butter 250 g ¨ ¨ Salt To taste ¨ ¨ white pepper To taste ¨ ¨ ¨ ¨ Bearnaise sauce Egg yolks 4 ¨ ¨ Butter 250 g ¨ ¨ white wine vinegar 50 ml ¨ ¨ fresh tarragon 1 tbsp ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 8 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ¨ ¨ ¨ ¨ ¨ ¨ Black pepper sauce Beef or veal stock 1 liter ¨ ¨ black peppercorns 2 tbsp ¨ ¨ Shallots 2 ¨ ¨ brandy or red wine 100 ml ¨ ¨ Butter 50g ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Creamy Mushroom Sauce Mushrooms 250g ¨ ¨ Shallots 2 ¨ ¨ Garlic 2 ¨ ¨ white wine 100 ml ¨ ¨ Shallots 2 ¨ ¨ brandy or red wine 100 ml ¨ ¨ Butter 50g ¨ ¨ ¨ ¨ Tomato sauce Tomatoes 1kg ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 9 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Onions 2 ¨ ¨ Garlic 2 ¨ ¨ olive oil 2 tbsp ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Chicken Veloute Sauce Chicken stock 1 liter ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ Fish Veloute Sauce Fish stock 1 kg ¨ ¨ Flour 50 g ¨ ¨ olive oil 2 tbsp ¨ ¨ tomato paste 2 tbsp ¨ ¨ Raspberry Coulis Raspberries 250 gm ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ Mayonnaise Egg yolks 2 ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 10 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au mustard 1 tsp ¨ ¨ olive oil 50 ml ¨ ¨ ¨ ¨ Classic Chicken Consommé Chicken broth 1 liter ¨ ¨ chicken meat 2kg ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Chicken broth Chicken bones 1.5 kg ¨ ¨ onions 150g ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 11 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Puree of Onion Soup Onions 500g ¨ ¨ chicken or vegetable stock 1 liter ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ Cream of Chicken Soup Chicken broth 1 liter ¨ ¨ chicken meat 200 g ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Seafood bisque Seafood stock 1 liter ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 12 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au soup Seafood 200g ¨ ¨ Carrots 100g ¨ ¨ Flour 50 g ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ Salt To Taste ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ ¨ Chilled carrot and ginger soup Carrots 500g ¨ ¨ Ginger 30g ¨ ¨ Onions 1 ¨ ¨ Garlic 2 ¨ ¨ vegetable broth 1 liter ¨ ¨ tomato paste 2 tbsp ¨ ¨ Sugar 1 tbsp ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 13 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Salt To Taste ¨ ¨ BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 14 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 1 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Confirmed food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time.   Calculated the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes.   Identified and selected products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.  Checked for the following quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  Vegetable, fruit, fish, meat and poultry items must be free from discolouration, cuts and   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 15 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Followed stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.  Select items based on the first in first out (FIFO) basis.  Checked perishable supplies for spoilage or contamination prior to preparation.  Conducted temperature checks according to food safety procedures.  Checked all perishable supplies for quality:  currency of best by or use by dates  freshness  size  weight. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 16 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature Activity 2: Selection and preparation of equipment This activity requires you to select and prepare equipment, such as knives, trays, cutting boards and any other equipment used to prepare the required stocks, sauces and soups. The equipment is listed in the Equipment list (Appendix E). To complete this activity, you are required to complete the steps given below. Step 1: Select type and size of knives and other equipment suitable to each dish and its requirements.  Analyse the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Select type and size of knife and equipment suitable to each dish. Step 2: Determine the equipment safety and hygiene requirements according to manufacturer instructions.  Analyse the manufacturer specifications/Operations Manual.  Determine the equipment safety and hygiene requirements from the operations manual. Step 3: Safely assemble and ensure cleanliness of equipment before use.  Analyse the manufacturer specifications/Operations Manual.  Determine the procedure to assemble and ensure cleanliness of equipment.  Assemble equipment safely and clean before use. Step 4: Further, document the following information based on outcomes of Step 1 – Step 3 using Template 2. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 17 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Knives and equipment selected for each dish.  Safety requirements for handling the knife.  Hygiene requirements for the knives and equipment selected. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 18 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 2: Equipment required Equipment required Stocks, sauces and soups Knives and Equipment required Safety measures Hygiene requirements Brown beef stock - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Use caution when handling hot liquids - Avoid overcrowding the stovetop - Keep fire extinguisher nearby - Wear appropriate kitchen attire - Ensure all utensils and surfaces are clean and sanitized - Use gloves when handling raw meat and ingredients - Regular handwashing before and after food preparation - Use separate cutting boards for raw meats and vegetables Brown chicken stock - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Properly ventilate the kitchen - Avoid spills and clean them immediately - Be cautious with boiling liquids - Ensure proper storage of raw chicken - Store raw chicken in a separate area to prevent cross- contamination - Disinfect surfaces regularly, especially after handling raw chicken - Sanitize all utensils used in the preparation of chicken White chicken stock - Large stockpot - Cheesecloth for straining - Use oven mitts or towels when handling hot pots - Keep an eye on simmering liquids - Store raw chicken away from ready-to- BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 19 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au - Ladle - Fine mesh strainer - Check expiration dates on stock ingredients - Keep a first aid kit accessible eat foods - Follow guidelines for proper hand hygiene - Regularly clean and sanitize all surfaces and equipment Fish stock - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be cautious when working with fish bones - Ventilate the kitchen to reduce odors - Use a splash guard to prevent burns - Store fish properly to prevent contamination - Vegetable stock - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be mindful of allergens and dietary restrictions - Store vegetables at proper temperatures - Label containers with date and contents - Follow guidelines for proper food storage - Mornay sauce - Saucepan - Whisk - Wooden spoon - Use low to medium heat to avoid scorching - Be cautious when working with hot liquids - Have a fire extinguisher accessible - Keep dairy products refrigerated - Clean and sanitize utensils used for sauce preparation - Ensure all dairy products are fresh and within expiration Demi-glace - Large saucepan - Fine mesh strainer - Whisk - Use caution when reducing liquids - Avoid spills and clean them immediately - Ventilate the kitchen to reduce odors - Keep an eye on simmering liquids - Ensure all utensils and surfaces are clean and sanitized BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 20 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au - Ladle - Use gloves when handling raw meat and ingredients - Regular handwashing before and after food preparation - Use separate cutting boards for raw meats and vegetables Red Wine Jus - Large saucepan - Fine mesh strainer - Whisk - Ladle - Be cautious when working with hot liquids - Use low to medium heat to avoid scorching - Have a fire extinguisher accessible - Check expiration dates on ingredients - Store raw meat away from ready-to-eat foods - Disinfect surfaces regularly, especially after handling raw meat - Follow guidelines for proper hand hygiene Hollandaise sauce - Double boiler or saucepan - Whisk - Sauceboat - Be cautious with hot liquids and steam - Avoid overheating the sauce - Use pasteurized eggs to reduce the risk of salmonell0061 - Store eggs and dairy products at proper temperatures - Regularly clean and sanitize all surfaces and equipment Bearnaise sauce - Double boiler or saucepan - Whisk - Sauceboat - Be cautious with hot liquids and steam - Avoid overheating the sauce - Use pasteurized eggs to reduce the risk of salmonella - Keep raw eggs refrigerated and use them promptly - Clean and sanitize utensils BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 21 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au used for sauce preparation Black pepper sauce - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Use oven mitts or towels when handling hot pots - Keep an eye on simmering liquids - Check expiration dates on stock ingredients - Keep a first aid kit accessible - Store raw chicken away from ready-to- eat foods - Follow guidelines for proper hand hygiene - Regularly clean and sanitize all surfaces and equipment Creamy Mushroom Sauce - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be cautious when working with fish bones - Ventilate the kitchen to reduce odors - Use a splash guard to prevent burns - Store fish properly to prevent contamination - Tomato sauce - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be mindful of allergens and dietary restrictions - Store vegetables at proper temperatures - Label containers with date and contents - Follow guidelines for proper food storage - Chicken Velouté Sauce - Saucepan - Whisk - Wooden spoon - Use low to medium heat to avoid scorching - Be cautious when working with hot liquids - Have a fire extinguisher accessible - Keep dairy products refrigerated - Clean and sanitize utensils used for sauce preparation - Ensure all dairy products are fresh and within BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 22 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au expiration Fish Velouté Sauce - Large saucepan - Fine mesh strainer - Whisk - Ladle - Use caution when reducing liquids - Avoid spills and clean them immediately - Ventilate the kitchen to reduce odors - Keep an eye on simmering liquids - Ensure all utensils and surfaces are clean and sanitized - Use gloves when handling raw meat and ingredients - Regular handwashing before and after food preparation - Use separate cutting boards for raw meats and vegetables Raspberry Coulis - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Use oven mitts or towels when handling hot pots - Keep an eye on simmering liquids - Check expiration dates on stock ingredients - Keep a first aid kit accessible - Store raw chicken away from ready-to- eat foods - Follow guidelines for proper hand hygiene - Regularly clean and sanitize all surfaces and equipment Mayonnaise - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be cautious when working with fish bones - Ventilate the kitchen to reduce odors - Use a splash guard to prevent burns - Store fish properly to prevent contamination - Classic Chicken Consommé - Large stockpot - Cheesecloth for straining - Be mindful of allergens and dietary restrictions - Store vegetables at proper temperatures - BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 23 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au - Ladle - Fine mesh strainer - Label containers with date and contents - Follow guidelines for proper food storage Chicken broth - Saucepan - Whisk - Wooden spoon - Use low to medium heat to avoid scorching - Be cautious when working with hot liquids - Have a fire extinguisher accessible - Keep dairy products refrigerated - Clean and sanitize utensils used for sauce preparation - Ensure all dairy products are fresh and within expiration Chicken broth - Large saucepan - Fine mesh strainer - Whisk - Ladle - Use caution when reducing liquids - Avoid spills and clean them immediately - Ventilate the kitchen to reduce odors - Keep an eye on simmering liquids - Ensure all utensils and surfaces are clean and sanitized - Use gloves when handling raw meat and ingredients - Regular handwashing before and after food preparation - Use separate cutting boards for raw meats and vegetables Cream of Chicken Soup - Large stockpot - Cheesecloth for straining - Ladle - Fine mesh strainer - Be mindful of allergens and dietary restrictions - Store vegetables at proper temperatures - Label containers with date and contents - Follow guidelines for proper food storage - BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 24 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Seafood bisque soup - Saucepan - Whisk - Wooden spoon - Use low to medium heat to avoid scorching - Be cautious when working with hot liquids - Have a fire extinguisher accessible - Keep dairy products refrigerated - Clean and sanitize utensils used for sauce preparation - Ensure all dairy products are fresh and within expiration Chilled carrot and ginger soup - Blender or food processor - Saucepan - Plastic wrap or airtight container - Cutting board - Chef's knife - Ladle - Fine mesh strainer or cheesecloth - Mixing bowls - Be cautious with sharp blades - Use caution when handling hot liquids - Keep an eye on simmering liquids - Ensure proper ventilation during blending - Store hot soup in the refrigerator promptly - Be cautious when transferring hot liquids - Keep a first aid kit accessible - Avoid spills and clean them immediately - Ensure all utensils and surfaces are clean and sanitized - Regular handwashing before and after food preparation - Use separate cutting boards for raw and cooked ingredients - Use gloves when handling raw vegetables and ingredients - Store raw vegetables away from ready-to- eat foods - Clean and sanitize all utensils used in soup preparation - Regularly clean and sanitize all surfaces and BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 25 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au equipment BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 26 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 2 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Selected type and size of knives and other equipment suitable to each dish and its requirements.  Analysed the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Selected type and size of knife and equipment suitable to each dish.   Determined the equipment safety and hygiene requirements according to manufacturer instructions.  Analysed the manufacturer specifications/Operations Manual.  Determined the equipment safety and hygiene requirements from the operations manual.   Safely assembled and ensured cleanliness of equipment before use.   BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 27 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Analysed the manufacturer specifications/Operations Manual.  Determined the procedure to assemble and ensure cleanliness of equipment.  Assembled equipment safely and clean before use. The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 28 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 3: Portion and prepare ingredients. This activity requires you to portion and prepare ingredients. The ingredients must be prepared:  For each dish given in the food preparation list. (Appendix C)  In accordance with the recipe (Appendix D) To complete this activity, you are required to complete the steps given below. Step 1: Weigh and measure ingredients and create portions according to recipe.  Determine the sequence of steps to prepare the required stocks, sauces and soups.  Sort and assemble ingredients according to food production sequencing.  Weigh and measure ingredients and create portions. Step 2: Prepare, cut and portion ingredients according to recipe and cooking style. Step 3: Minimise waste to maximise profitability of food items prepared.  Portion and prepare ingredients based on the quantities calculated in Activity 1 to minimise waste. Step 4: Further, document the following information based on outcomes of Step 1 – Step 6 using Template 3.  Mise en place tasks completed when preparing the following:  Stocks  Soups  Sauces  Procedures implemented to minimise waste. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 29 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 3: Portion and prepare ingredients Stocks, sauces and soups Mise en place tasks Procedures to minimise waste Stocks Gather and wash bones, mirepoix, and aromatics. 2. Portion vegetables for mirepoix (carrots, celery, onions). 3. Measure herbs and spices. 4. Assemble other ingredients (tomato paste, wine if needed). Trim excess fat and connective tissue from bones before use. 2. Utilize vegetable scraps (peels, ends) for stock base or compost. 3. Freeze unused herb stems for future stocks or broths. 4. Use leftover vegetables for other dishes to minimize waste. Reuse leftover sauces in other dishes or as bases for new sauces. 2. Portion sauces according to demand to avoid excess leftovers. 3. Utilize trimmings and peels for infusing broths or stocks. 1. Create vegetable or meat scraps bag for homemade broth. 2. Freeze unused portions of soup for later consumption. 3. Repurpose leftover soups into stews or sauces to minimize waste. Sauces Measure and prepare all ingredients (butter, flour, etc.). 2. Chop herbs or additional flavorings. 3. Prepare any required bases (roux, stock reductions). Soups Prep vegetables, meats, and other main ingredients. 2. Measure and assemble additional seasonings and aromatics. 3. Portion any dairy or thickening agents (cream, roux).

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 3 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Weighed and measured ingredients and create portions according to recipe.  Determined the sequence of steps to prepare the required stocks, sauces and soups.  Sorted and assembled ingredients according to food production sequencing.  Weighed and measured ingredients and create portions.   Prepared, cut and portioned ingredients according to recipe and cooking style.   Minimised waste to maximise profitability of food items prepared.  Portioned and prepared ingredients based on the quantities calculated in Activity 1 to minimise waste.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student:

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Student signature Trainer/Assessor signature

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Phase 2: Prepare stocks, sauces and soups using correct preparation techniques and cooking methods This phase requires you to prepare stocks, sauces and soups using correct preparation techniques and cooking methods. After preparing the stocks, sauces and soups, you are then required to reconstitute or re-thermalise them and present them to the customers. During this phase the following activities will be completed:  Activity 4: Prepare stocks, sauces and soups  Activity 5: Present and store stocks, sauces and soups Description of the phase: This phase is in continuation of Phase 1. After completion of the mise en place, you are then required to cook stocks, sauces and soups as ordered by the customers and present dishes. During the completion of this phase, the student and trainer/assessor must adhere to the instructions provided. Instructions for trainer/assessor:  This task must be completed in a commercial kitchen or a simulated work environment servicing customer.  A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.  Please refer to the (Appendix E) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing stocks, sauces and soups according to the industry standard.  The trainer/assessor must discuss the customer orders specified after this section.  The trainer/assessor must discuss time constraints and deadlines for completing this task.  The trainer/assessor must observe the student during the completion of the activities and assess them in accordance with the performance checklist provided. Instructions for the student: The student must:  Meet the time constraints specified by the trainer/assessor.  Reflect the required quantities to be produced.  Follow procedures for portion control and food safety practices when handling and storing food.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Meet customer requests and dietary requirements.  Take into consideration the special customer requirements and adjust the ingredients accordingly.  Follow the recipes provided in Appendix D. Stocks  Brown beef stock  Brown chicken stock  White chicken stock  Fish stock  Vegetable stock Sauces  Mornay sauce  Demi-glace  Red Wine Jus  Hollandaise sauce  Bearnaise sauce  Black pepper sauce  Creamy Mushroom Sauce  Tomato sauce  Chicken Veloute Sauce  Fish Veloute Sauce  Raspberry Coulis  Mayonnaise Soups  Classic Chicken Consommé  Chicken broth  Puree of Onion Soup  Cream of Chicken Soup  Seafood bisque soup  Chilled carrot and ginger soup  Follow the portion control procedures:  Ensure all portions are of a consistent standard and size.  Portions are evenly distributed and tastefully presented on the plate.  Correct garnish is served with each food item.  Follow the procedures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this unit. Activity 4: Prepare stocks, sauces and soups This activity requires you to prepare the following stocks, sauces and soups. Stocks  Brown beef stock

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Brown chicken stock  White chicken stock  Fish stock  Vegetable stock Sauces  Mornay sauce  Demi-glace  Red Wine Jus  Hollandaise sauce  Bearnaise sauce  Black pepper sauce  Creamy Mushroom Sauce  Tomato sauce  Chicken Veloute Sauce  Fish Veloute Sauce  Raspberry Coulis  Mayonnaise Soups  Classic Chicken Consommé  Chicken broth  Puree of Onion Soup  Cream of Chicken Soup  Seafood bisque soup  Chilled carrot and ginger soup When preparing the stocks, sauces and soups, you must:  Follow food safety practices when handling and storing stocks, sauces and soups (Refer to the food safety program – Provided as separate document with this assessment)  Follow procedures for portion control given in the instructions.  Work within commercial time constraints and deadlines (To be discussed by the trainer/assessor)

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au You must prepare stocks, sauces and soups according to the standard recipes and cooking methods specified in the instructions and present stocks, sauces and soups. When preparing and presenting stocks, sauces and soups for each customer order, your trainer/assessor will observe you against the key elements given in Checklist 1. You must also read checklist 1 and ensure that you perform in accordance with the key elements/requirements for preparation of stocks, sauces and soups. After completion of this activity, you must also:  Complete Template 4. You must include the following for each dish prepared during the customer orders: o Flavouring and clarifying agents used. o Clarifying techniques used o Thickening agents used, if any.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Checklist 1: Observation checklist: For assessor use only: Elements Stocks Sauces Soups Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.    Complete cooking process in a logical, planned and safe manner.    Use flavouring agents according to standard recipes.    Use clarifying techniques according to standard recipes.    Use thickening agents and convenience products according to standard recipes.    Work cooperatively with colleagues to ensure timely preparation of stocks, sauces and soups.  Listen and respond to colleagues’ specific enquiries or problems.    Make derivations from basic sauces, both hot and cold where required.    Make food quality adjustments within scope of responsibility.    Comments: Assessor/Trainer sign off: Date:

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 4: Stocks, sauces and soups prepared Stocks, sauces and soups prepared Stocks, sauces and soups Flavouring and clarifying agents used. Thickening agents used, if any. Clarifying techniques used (20 – words minimum) Brown beef stock - Beef bones, mirepoix (carrots, celery, onions), tomato paste None To clarify the brown beef stock, egg whites and crushed eggshells are often used. The egg whites coagulate, trapping impurities, and the eggshells aid in the clarification process. The stock is simmered and then strained through cheesecloth or a fine mesh strainer to achieve clarity. Clarifying brown chicken stock involves the use of a raft made from egg whites and aromatics. The egg whites coagulate and rise to the surface, trapping impurities and creating a clear consommé. The raft is carefully lifted, and the stock is strained for clarity. White chicken stock is clarified by simmering with egg whites and mirepoix. The egg whites form a raft that rises to the top, capturing impurities. After simmering, the stock is strained through cheesecloth for a clear, refined result. Fish stock is clarified by using egg whites, lemon juice, and mirepoix. The egg whites coagulate and trap impurities, while the acid from the lemon juice helps in the clarification process. The stock is then strained for clarity through a Brown chicken stock - Chicken bones, mirepoix, tomato paste None White chicken stock - Chicken bones, mirepoix None Fish stock - Fish bones, mirepoix None Vegetable stock - Assorted vegetables (carrots, celery, onions, leeks), herbs (thyme, parsley), peppercorns None Mornay sauce - Bechamel sauce (butter, flour, milk), Gruyere or Parmesan cheese None Demi-glace - Brown stock (beef or veal), mirepoix (carrots, celery, onions), tomato paste, Espagnole sauce None

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au fine mesh strainer. Vegetable stock is typically clarified through a simple straining process. After simmering the vegetables and herbs, the stock is strained using a fine mesh strainer or cheesecloth to remove solids, resulting in a clear and flavorful vegetable broth. Mornay sauce is a bechamel-based sauce enriched with cheese. It does not require clarification, as the cheese is melted into the sauce, providing a smooth and creamy consistency. Straining is not necessary for this sauce. Demi-glace is clarified using a traditional technique involving the addition of a "raft" made from egg whites and aromatics. The egg whites coagulate during simmering, capturing impurities. After simmering, the raft is lifted, and the demi-glace is strained through cheesecloth for clarity and a rich flavor profile Red Wine Jus is typically clarified by skimming off impurities that rise to the surface during reduction. The sauce is then strained through a fine mesh strainer or cheesecloth to achieve clarity while preserving its Red Wine Jus - Red wine, mirepoix (carrots, celery, onions), beef or veal stock None Hollandaise sauce - Egg yolks, clarified butter, lemon juice, salt, cayenne pepper None Bearnaise sauce - Shallots, white wine vinegar, tarragon, egg yolks, clarified butter None Black pepper sauce - Shallots, white wine vinegar, tarragon, egg yolks, clarified butter None Creamy Mushroom Sauce - Black pepper, beef or veal stock, shallots, brandy or red wine None Tomato sauce - Mushrooms, shallots, garlic, white wine, cream, chicken or vegetable stock Flour or cornstarch Chicken Veloute Sauce - Tomatoes, onions, garlic, olive oil, herbs (such as basil and oregano), sugar None

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au rich flavor. Hollandaise sauce is not traditionally clarified, as the emulsification process involving egg yolks and butter results in a smooth, creamy texture. It does not require straining, and the consistency is achieved through careful emulsification. Bearnaise sauce is not typically clarified. The reduction of vinegar and wine with shallots, combined with the emulsification of egg yolks and butter, results in a creamy and flavorful sauce without the need for straining. Black Pepper Sauce typically does not require clarification. The reduction process and incorporation of ingredients contribute to its texture and flavor. No specific clarifying techniques are commonly used for this sauce. Creamy Mushroom Sauce is typically thickened with flour or cornstarch. It may not undergo a clarifying process, as the mushrooms and other ingredients contribute to the overall texture. Straining is usually not required for this sauce. Tomato Sauce is generally not clarified. The sauce is often simmered to allow flavors to meld, Fish Veloute Sauce - Chicken stock, blond roux (butter and flour), salt, pepper None Raspberry Coulis - Fish stock, blond roux, salt, pepper None Mayonnais e - Fresh or frozen raspberries, sugar, lemon juice None Classic Chicken Consommé - Egg yolks, mustard, vinegar, salt, oil (vegetable or olive oil) None Chicken broth - Chicken broth, mirepoix (carrots, celery, onions), egg whites None Chicken broth - Chicken bones, mirepoix, herbs (thyme, parsley), salt None Cream of Chicken Soup - Chicken bones, mirepoix (carrots, celery, onions), herbs (thyme, parsley), salt None

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au and the texture is achieved through cooking and pureeing the ingredients. Straining is optional, depending on the desired consistency Chicken Velouté Sauce is traditionally clarified by straining. After preparing a roux-thickened chicken stock, the sauce is passed through a fine mesh strainer or cheesecloth to remove any remaining solids, resulting in a smooth and velvety texture. Fish Velouté Sauce follows a similar process to chicken velouté. The fish stock thickened with a roux is strained through a fine mesh strainer or cheesecloth to achieve clarity and a refined texture. Raspberry Coulis may or may not undergo a clarifying process. If a smoother texture is desired, the coulis can be strained through a fine mesh sieve or cheesecloth to remove seeds and pulp, resulting in a silky and seed-free sauce. Mayonnaise does not typically undergo a clarifying process. The emulsification of egg yolks and oil creates a creamy texture without the need for straining. Consistency is achieved through the careful blending of ingredients. Classic Chicken Consommé is clarified using a raft made from egg whites and mirepoix. As the Seafood bisque soup - Chicken broth, chicken meat, mirepoix, cream or milk, flour, butter Flour or cornstarch Chilled carrot and ginger soup - Seafood stock, seafood (shrimp, lobster), mirepoix, tomato paste, cream Roux, rice, or pureeing

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au consommé simmers, the egg whites coagulate, trapping impurities. After simmering and careful removal of the raft, the consommé is strained for clarity. Chicken Broth may undergo a clarification process by skimming off impurities that rise to the surface during simmering. Straining through a fine mesh strainer or cheesecloth can be done for a clearer broth. Chicken Broth may undergo a clarification process by skimming off impurities that rise to the surface during simmering. Straining through a fine mesh strainer or cheesecloth can be done for a clearer broth. Cream of Chicken Soup is thickened with flour or cornstarch. It may not undergo a clarifying process, as the ingredients are typically blended or pureed to achieve a smooth and creamy texture. Seafood Bisque Soup may or may not undergo a clarifying process. If a smoother texture is desired, the bisque can be strained through a fine mesh strainer or cheesecloth to remove solids and achieve a silky consistency.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 4 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Followed standard recipes, selected and used cookery methods to prepare stocks, sauces and soups.   Completed cooking process in a logical, planned and safe manner.   Used flavouring agents according to standard recipes.   Used clarifying techniques according to standard recipes.   Used thickening agents and convenience products according to standard recipes.   Worked cooperatively with colleagues to ensure timely preparation of stocks, sauces and soups.  Listened and responded to colleagues’ specific enquiries or problems.   Made derivations from basic sauces, both hot and cold where required.  

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Made food quality adjustments within scope of responsibility.   Stored stocks, sauces and soups in appropriate environmental conditions.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Trainer/Assessor signature

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Activity 5: Present and store stocks, sauces and soups This activity requires you to present and store stocks, sauces and soups ordered by the customer. Customer orders: Customer orders Customers Soups Sauces Type of order Customer requests and special dietary requirements Sam Chicken broth Chicken Velouté Sauce Creamy Mushroom Sauce Dine-in Use gluten free flour Brett Puree of Onion Soup Mornay sauce Demi-glace Dine-in John Cream of Chicken Soup Mayonnaise Hollandaise sauce Dine-in Robin Classic Chicken Consommé Black pepper sauce Bearnaise sauce Takeaway Use sugar-free sweeteners instead of sugar as the customer is diabatic. Shane Seafood bisque soup Fish Velouté Sauce Raspberry Coulis Dine-in Anna Chilled carrot and ginger soup Red Wine Jus Tomato sauce Takeaway When preparing the stocks, sauces and soups, you must:

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Follow food safety practices when handling and storing stocks, sauces and soups (Refer to the food safety program – Provided as separate document with this assessment)  Follow procedures for portion control given in the instructions.  Work within commercial time constraints and deadlines (To be discussed by the trainer/assessor)  Meet the special customer requests as per the customer order.  Visually evaluate dish and adjust presentation as required considering the following factors:  Changing accompaniments and garnishes to maximise eye appeal:  balance  colour  contrast  Changing plated food for practicality of:  customer consumption  service  wiping drips or spills. You must prepare stocks, sauces and soups according to the standard recipes and cooking methods specified in the instructions and present stocks, sauces and so ups. When preparing and presenting stocks, sauces and soups for each customer order, your trainer/assessor will observe you against the key elements given in Checklist 1. You must also read checklist 2 and ensure that you perform in accordance with the key elements/requirements for preparation of stocks, sauces and soups. After completion of the customer orders, you must also:  Complete Template 5. You must include the following for each dish prepared during the customer orders: o Garnishes used for each recipe. o Procedures implemented to reconstitute or re-thermalise. o Storage conditions

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Checklist 2: Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Elements Customer order 1 Customer order 2 Customer order 3 Customer order 4 Customer order 5 Custome r order 6 Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.       Present soups and sauces attractively on appropriate service-ware, using garnishes according to standard recipes.       Visually evaluate dish and adjust presentation.       Store prepared food items in appropriate environmental conditions.       Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.       Comments: Assessor/Trainer sign off: Date: BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC029 Student Pack Version: February 2023 Page 47 of 88

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Template 5: Present and store stocks, sauces and soups. Present and store stocks, sauces and soups. Stocks, sauces and soups Garnishes used for each recipe. Procedures implemented to reconstitute or re-thermalise. Storage conditions Brown beef stock - Optional: Fresh herbs (thyme, parsley), bay leaves To reconstitute, thaw frozen stock in the refrigerator overnight. Reheat gently on the stovetop, avoiding boiling. Bring to a simmer before use. Store in airtight containers or portioned in freezer bags. Label with date and use within a recommended time frame. Freeze for long- term storage. Brown chicken stock - Optional: Fresh herbs (thyme, parsley), bay leaves Re-thermalise by thawing in the refrigerator. Reheat on the stovetop, avoiding boiling. Bring to a simmer before use. Store in airtight containers or portioned in freezer bags. Label with date and use within a recommended time frame. Freeze for long- term storage. White chicken stock - Optional: Fresh herbs (thyme, parsley), bay leaves Re-thermalise by thawing in the refrigerator. Reheat on the stovetop, avoiding boiling. Bring to a simmer before use. Store in airtight containers or portioned in freezer bags. Label with date and use within a recommended time frame. Freeze for long- term storage. Fish stock - Optional: Fresh herbs (dill, parsley), lemon slices Re-thermalise by thawing in the refrigerator. Reheat on the stovetop, avoiding boiling. Bring to a simmer before use. Store in airtight containers or portioned in freezer bags. Label with date and use within a recommended time frame. Freeze for long- term storage. Vegetable stock - Optional: Fresh herbs (thyme, Re-thermalise by thawing in the refrigerator. Reheat on the stovetop, Store in airtight containers in the

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au parsley), garlic cloves avoiding boiling. Bring to a simmer before use. refrigerator for up to a week. Freeze for long- term storage. Portion if needed. Label with date. Mornay sauce - Optional: Grated cheese (Gruyere or Parmesan), nutmeg Reheat gently on the stovetop or in a microwave, stirring frequently to prevent separation. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Demi-glace - Optional: Fresh herbs (thyme, parsley), garlic Reheat on the stovetop, adding a small amount of water or stock to achieve the desired consistency. Bring to a simmer before use. Refrigerate in airtight containers for up to 1 week. Freeze in portions for longer storage. Red Wine Jus - Optional: Fresh herbs (rosemary, thyme), shallots Reheat on the stovetop, adding a splash of wine or stock if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 1 week. Freeze in portions for longer storage. Hollandaise sauce - Optional: Lemon juice, cayenne pepper, chives Reheat gently using a double boiler or in a microwave at low power, whisking constantly. Do not overheat to prevent curdling. Serve immediately; Hollandaise is best enjoyed freshly made. If needed to store, refrigerate briefly and consume within a few hours. Bearnaise sauce - Optional: Tarragon, shallots, white wine vinegar Reheat gently using a double boiler or in a microwave at low power, whisking constantly. Do not overheat to prevent curdling. Serve immediately; Bearnaise is best enjoyed freshly made. If needed to store, refrigerate briefly and consume within a few hours. Black pepper sauce - Black pepper (freshly ground), shallots, brandy or Reheat gently on the stovetop, adding a splash of stock or water if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au red wine longer storage. Creamy Mushroom Sauce - Mushrooms, shallots, garlic, white wine, cream Reheat gently on the stovetop, adding a splash of stock or cream if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Tomato sauce - Garlic, onions, herbs (basil, oregano), olive oil Reheat on the stovetop, adding a splash of water or broth if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 1 week. Freeze in portions for longer storage. Chicken Velouté Sauce - Optional: Fresh herbs (thyme, parsley), onions, white wine Reheat gently on the stovetop, adding a splash of chicken broth if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Fish Velouté Sauce - Optional: Fresh herbs (dill, parsley), white wine Reheat gently on the stovetop, adding a splash of fish stock if needed. Bring to a simmer before use. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Raspberry Coulis - Raspberries, sugar, lemon juice Serve chilled. Coulis can be thawed in the refrigerator if frozen. If too thick, add a bit of water and stir before use. Refrigerate in airtight containers for up to 1 week. Freeze in portions for longer storage. Mayonnais e - Optional: Dijon mustard, lemon juice, salt, pepper Serve chilled. Mayonnaise does not require reconstitution or reheating. Refrigerate in airtight containers for up to 1 week. Classic Chicken Consommé - Optional: Julienned vegetables (carrots, celery), fresh herbs (parsley) Reheat gently on the stovetop. Bring to a simmer before serving. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Chicken broth - Optional: Sliced carrots, celery, fresh Reheat gently on the stovetop. Bring Refrigerate in airtight containers for up to 3-4

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au herbs (parsley, thyme) to a simmer before using. days. Reheat as needed. Freeze in portions for longer storage. Cream of Chicken Soup - Optional: Cooked chicken pieces, chopped herbs (parsley), cream Reheat on the stovetop, adding a bit of milk or cream if needed. Bring to a simmer before serving. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Seafood bisque soup - Optional: Cooked seafood (shrimp, lobster), cream, fresh herbs (tarragon) Reheat on the stovetop, adding a bit of seafood stock or cream if needed. Bring to a simmer before serving. Refrigerate in airtight containers for up to 3-4 days. Reheat as needed. Freeze in portions for longer storage. Chilled carrot and ginger soup - Optional: Yogurt or sour cream, fresh herbs (cilantro or mint), croutons Serve chilled. Chilled Carrot and Ginger Soup does not require reconstitution or reheating. Refrigerate in airtight containers for up to 3-4 days. Can be portioned into smaller containers for easy serving.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Performance Criteria/Performance Checklist: Activity 4 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Follow food safety practices when handling and storing stocks, sauces and soups (Refer to the food safety program – Provided as separate document with this assessment)   Followed procedures for portion control given in the instructions.   Worked within commercial time constraints and deadlines.   Met the special customer requests as per the customer order.   Visually evaluated dish and adjusted presentation as required considering the following factors:  Changing accompaniments and garnishes to maximise eye appeal:  balance  colour  contrast  

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au  Changing plated food for practicality of:  customer consumption  service  wiping drips or spills. Reconstituted or re-thermalised stocks, sauces and soups to required consistencies.   Presented soups and sauces attractively on appropriate service- ware, using garnishes according to standard recipes.   Visually evaluated dish and adjust presentation.   Stored prepared food items in appropriate environmental conditions.   Cleaned work area and disposed of or store surplus and re-usable by- products according to organisational procedures, environmental considerations, and cost reduction initiatives.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student:

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email info@imperial.edu.au Student signature Trainer/Assessor signature