RC_SITHCCC029 Assessment 1 -Portfolio

Assessment Tasks and Instructions Student Name Anish Panchkoti Student Number RC00003396 Course and Code Certificate IV in Kitchen Management (SIT40521) Unit(s) of Competency and Code(s) SITHCCC029 Prepare stocks, sauces and soups Stream/Cluster Certificate IV in Kitchen Management Trainer/Assessor AWAL KHAN Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Anish Panchkoti Date 09/02/2024 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date 1 of 16

Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to: o convenience products o thickening agents  contents of stock date codes and rotation labels and their implication for food quality standards  characteristics of stocks, sauces and soups listed in the performance evidence: o appearance and presentation o classical and contemporary variations o dishes to which they are matched o freshness and other quality indicators o nutritional value o preparation methods o production and cooking durations o service style o taste o texture  derivatives of base stocks and sauces  mise en place requirements for stocks, sauces and soups  appropriate environmental conditions for storing stock, sauces and soups products to: o ensure food safety o optimise shelf life  safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups. Place/Location where assessment will be conducted RTO to complete Resource Requirements Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC029 Prepare stock, sauce and soups, from the e-coach recipes or any other relevant source which must be stated here: ________________________________ Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio 2 of 16

Assessment 1 Your task: You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. 1. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. Equipment/Utensils Explanation for use Stock Pot and Fonts Soups can be cooked easily in the font. It is especially useful for clear soups such as consommé as the raft is easy to maintain and the fat remains on the surface while it is being drained. Fonts are also ideal for reconstituting soups and sauces due to the indirect heat which means the thickened liquid is less likely to burn. Spatulas and Wooden Spoons Wooden spoons of various sizes are used when sweating off ingredients. Spiders can be used for easy removal of bones and other ingredients, while ladles are important for removing impurities during cooking by skimming the surface and removing the impurities. Strainers and Colanders Strainers and colanders can be used for the first straining of liquid, while a chinois or cheese cloth is ideal for removing fine residue during the final straining of the liquid. Whisks Whisks also come in many lengths and thicknesses to allow for different sized pots, varying consistencies of liquids and to allow even distribution of thickening agents. Whisks are also useful for emulsion sauces as they allow even fat dispersion and aeration. Ladles Ladles are produced in different sizes for accurate portioning, e.g. 50mL ladles for sauces, 200mL ladles for soups. Syringes and Spoons Syringes and spoons can be used to serve small amounts of intensely flavoured sauces or essences and to create visual appeal. Volume Measures Measuring jugs can also be used for portion control. Plastic squeeze bottles are perfect for cold sauces and dressings, as the required amount can be piped onto the plate in interesting patterns. Stick Blenders For commercial quantities of soups and sauces, stick blenders are often used to purée the ingredients. These need to be submerged in the liquid and care must be taken not to damage the pot. The liquid also needs to be checked as any bones in it could damage 4 of 16

the blender or cause the hot liquid to splash. 2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list  the cooking times which apply  the quality signs for good stock Examples Cooking Time Brown stock 1. Veal stock 2. Game stock 3. Chicken stock 4-8 hours 4-8 hours 2-4 hours White stock 1. Fish stock 2. Chicken stock 3. Beef stock 30 minutes to 1 hour 2-4 hours 4-8 hours Miscellaneous stock 1. Sweet corn stock 2. Roast carrot and saffron stock 3. Chinese master stock 1-2 hours 1-2 hours Varies (used repeatedly) Quality signs for stock: Brown Stocks: • Rich Color: Brown stocks should have a deep, rich color, indicating the caramelization of bones and vegetables during the cooking process. • Gelatinous Texture (When Chilled): A high-quality brown stock, especially one made with bones containing collagen, should develop a gelatinous texture when chilled. This indicates a well-extracted and concentrated stock. • Full-Bodied Flavor: The flavor of a good brown stock should be robust and full-bodied, reflecting the long cooking time and the extraction of rich flavors from bones, vegetables, and aromatics. White Stocks: • Clear and Golden Color: White stocks should be clear and have a golden color. They should not be cloudy, indicating proper clarification and straining. • Subtle Aroma: A good white stock should have a subtle aroma, allowing it to serve as a neutral base for various dishes without overpowering flavors. • Light and Clean Flavor: The flavor of a quality white stock should be light, clean, and not overly intense. It should provide a versatile foundation for a variety of recipes. Miscellaneous Stocks: • Distinctive Color and Aroma: Each miscellaneous stock should exhibit a color and aroma specific to its ingredients. For example, a sweet corn stock should have a light golden color and a sweet corn aroma. • Balanced Flavor:The flavor of miscellaneous stocks should be well-balanced, showcasing the unique qualities of the ingredients without one overpowering the others. • Complexity (if intended): Some miscellaneous stocks, like a Chinese master stock, may aim for complexity. In such cases, a good stock should develop depth and layers of flavors from the various ingredients. 5 of 16

 Step 9-Store correctly in small batches. Vegetable and miscellaneous stocks  Step 1-Collect all the ingredients.  Step 2-Chop the vegetables into similar size.  Step 3-Cover vegetables with cold water.  Step 4-Bring to the boil, reduce the heat to a simmer and skim.  Step 5-Add the aromatics that you need.  Step 6-Cook for the appropriate time to extract the flavours.  Step 7-Strain through a fine sieve and label.  Step 8-Store correctly in small batches. 5. Provide an overview over the different types of glazes, the production method for a glaze and the required procedures to provide for a product which is free of impurities. Types of glazes 1. Fish and Prawn 2. Beef 3. Chicken Production steps for a glaze Ten percent of the original volume of a stock should be diluted to create a glaze. The reduction procedure brings out the flavors in the stock and increases its gelatine content, which solidifies the product in cold weather. All impurities and fats need to be removed during the cooking process. 6. Provide 3 examples each for, thickeners based on fats, and thickeners based on starches. Explain how these are used in the preparation of soups and sauces including points of care to ensure a quality product. Thickeners based on fats Thickeners based on starches 1. Cream and egg yolk 1. Rice flour and potato flour 2. Cheese 2. Cornflour 3. Butter 3. Arrowroot 7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or lacking flavour? Problem Solution Stock is cloudy The most obvious course of action is to start with the right production procedures. You may be able to save time by taking your time throughout manufacturing rather than rushing to fix issues after the fact. However, there are ways to fix a blurry or gray result. Clarification is required for cloudy stock, just as it would be for a customer. To make a hot stock, whisk the egg whites until completely combined with the boiling liquid. Once you return the liquid to a simmer, the egg white will absorb the particles and float to the top. Use a fine strainer or muslin to strain. Gently ladle the liquid into a muslin cloth and shake, allowing any leftover particles to sink to the bottom. Stock is bitter Any charred bones or vegetables should be thrown out before heating the stock, as this will intensify the bitterness of the reduction. If the taste of burnt food is too strong, the entire batch must be discarded. Unfit vegetables for stock are another cause of strong smells or 7 of 16

bitterness. Vegetables that are out of date, such as cabbage or eggplants, should not be used since they will impart unwanted flavours to the stock. Stock lacks colour Bones and aromatics are also used to prepare stocks, but they are browned beforehand to enhance the flavour and colour of the final product. The bones are first cooked in a roasting tray, either in the oven or a brat pan. Stock lacks flavour Incorporating less expensive chunks of meat, such as shin or neck meat, or leftover meat, can enhance the flavour of stock made from bones. 8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for stocks and sauces, as well as preparing, cooling and storing stocks including the provisions for labelling? Hygiene and food safety aspects which need to apply for stocks, and sauces when Selecting Ingredients Be sure to keep an eye out for any signs of spoilage or contamination on the ingredients. It's critical to look for stains, discernible mildew, and pungent smells. Smelly or slimy bones have to be disposed of. Ensure that nothing contaminated or broken is used! Make sure there are no dents or bulging on cans before opening them, as these signs suggest that the food inside is dangerous to eat. Preparing Preparation-related items can be processed further, used immediately, or stored for later use. For example, you can boil and then rehydrate smaller-cut beef bones. Cooling Serving temperatures for soups should be the same as those of other hot and cold dishes. Food should always be kept hotter than 60 degrees Celsius and colder than 5 degrees Celsius. Keep an eye out for the danger area. When preparing food, make careful to take out small amounts at a time to minimize temperature swings and contain the spread of bacteria. Storing When plating and preparing meals, keep various types of food apart and consider your work methods to avoid cross-contamination. Using appropriate containers during the servicing and preparation phases will help with this. Little take-out containers, plastic wrap, and vacuum packaging all work to keep products fresh and prevent waste from drying out or deteriorating. Some foods may need to be kept separate. 9. List the classification for soups and provide 2 menu examples for each with an appropriate service vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment). Classification Menu Example Service ware Garnish Accompaniment Thickened soup Pumpkin soup Soup bowl Cream, parsley Bread roll Chicken velouté Soup bowl Cream, spring onion Baguette Miscellaneous Carrot Soup bowl Cream, parsley Bread stick Gazpacho Soup bowl Cream, parsley Bread roll Clear soups Consommé julienne Soup bowl Cream, parsley, vegetable strips Bread stick Chicken noodle Soup bowl Spring onion, parsley Garlic bread 8 of 16

large pumpkin diced 800gm         garlic  minced  50gm         Onion chopped  200gm         carrots  Diced  300gm         celery stalks  chopped  150gm         medium-sized potato    Diced  150gm         vegetable or chicken broth    200ml         heavy cream  Fresh  20ml         cinnamon   Grounded  40gm         Fresh parsley  chopped 20gm                 Total Cost           Portion Cost     Methods: Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened. Add carrots, celery, and potato, continue to sauté for another 5 minutes. Cook Pumpkin: Add diced pumpkin to the pot and stir well. Pour in the vegetable or chicken broth, ensuring all vegetables are submerged. Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender (about 20-25 minutes). Seasoning: Add ground cinnamon, nutmeg, salt, and pepper to the soup. Adjust seasoning according to taste preferences. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a blender and blend until smooth. Be cautious with hot liquids. Finish and Serve: Stir in heavy cream if desired for a creamier texture. Reheat the soup gently if needed. Ladle the pumpkin soup into bowls, garnish with fresh parsley, and serve warm. 11. List the production steps for a Consommé, including points of care. Production steps for Consommé Points of care  Cut the vegetables and mix with the egg white and cold stock or broth.  Mix thoroughly and season. Then add the When straining consommé, use caution. Use a consommé pot that has a tap or syphon. The clear soup would be ruined by the raft breaking apart if 10 of 16

aromatics and bring to the boil.  Stir every 5-10 minutes while it comes to the boil.  Once it forms the raft, turn the heat down to a simmer, do not stir again and cook slowly for about 2 hours.  Strain through a muslin cloth.  Remove any surplus fat with waxed paper or store overnight and let the fat solidify for easy removal.  Reheat the strained consommé with the desired garnish and ladle into a pre-heated soup bowl.  Place on an under-plate and serve immediately. the consommé was tipped into the chinois. 11 of 16

3. Charcuterie sauce Add some gherkin julienne to the Robert sauce. 15. List 2 derivative sauces which can be produced from sauce Béchamel, with their main ingredients. Derivative sauce from sauce béchamel Ingredients 1. Mustard sauce Sauce with mustard with bechamel sauce. 2. Mornay sauce Cheese and egg yolk in a bechamel sauce. Stock could be added to further alter the flavour. 3. Caper sauce Capers as a garnish with bechamel sauce. 16. What is the production method for a Velouté? Production steps for sauce Velouté  Produce a blond roux and let it cool slightly.  Add the boiling stock gradually.  Place a buttered cartouche on top and cook on the stove top or in the oven at ~150°C.  Cook for 30-60 minutes, depending on the amount of sauce, to create a less floury taste. This applies to all roux-based sauces. 17. Provide 3 examples for derivative sauces which can be produced from each, fish velouté, chicken velouté and veal velouté. Velouté Examples 1.Fish 1. Bercy sauce 2. Good wife sauce 3. Duglere sauce 2.Chicken 1. Ivory sauce 2. Supreme sauce 3. Aurora sauce 3.Veal 1. Herb sauce 2. Mushroom sauce 3. German sauce 13 of 16

18. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise. Production steps for sauce mayonnaise  The standard proportion for these components is one litre of oil to eight egg yolks.  To further stabilise the sauce, add a tiny bit of boiling water at the end.  Slowly add the fat after beating the yolks with the mustard and vinegar.  The base flavour will come from the oil used.  Olive oil is typically utilised. Derivative sauce Ingredients 1. Green sauce Blended with a purée of chopped, blanched herbs and mayonnaise. 2. Tartare sauce Mayonnaise combined with pureed chives or green onions and diced, cooked egg yolk. 19. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ? Provide 3 derivative examples which can be produced from each Sauce. Sauce Hollandaise Sauce Béarnaise Ingredients: Vinegar, peppercorns, egg yolk, clarified butter. Production Steps:  With the vinegar, peppercorns, and a little water, make a reduction.  Beat the cooled reduction and the egg yolks until they reach the sabayon stage.  Add the heated, clarified butter gradually.  Straining and seasoning with muslin fabric. Ingredients: Vinegar, egg yolk, clarified butter, onion, tarragon, peppercorns, and fresh parsley or chervil. Production Steps:  Combine the vinegar, peppercorns, onion, tarragon stems, and a small amount of water to create a reduction.  Beat in the cooled reduction and the egg yolks until the sabayon stage is reached.  Add the heated, clarified butter gradually.  Strain and season with a muslin cloth. Derivative sauce Derivative sauce 1. Ancient sauce 1. Foyot sauce 2. Mousseline sauce 2. Palouse sauce 3. Mustard sauce 3. Medici sauce 14 of 16

it's crucial to keep your workspace clean. As you transition between duties during your shift, you should follow standard "tidy up" protocols. Maintaining a clean and organised work area is crucial for good hygiene practices. As much as possible, keep utensils apart from one another to prevent cross-contamination. Cleanliness and Sanitation It is recommended to perform these two steps independently: cleaning and sanitising. The sanitation process needs a spotless, detergent-free surface to be successful. Requirements at the end of service service You must perform a more thorough clean of all of your work surfaces, including benches and shelves, at the conclusion of your shift. Along with cleaning the oven, walls, flooring, cabinets, and other areas of the kitchen and service area, you will also need to clean the stovetops. 16 of 16