RC_SITHCCC029 Assessment 2

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 11/02/2024 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed – Performance Evidence SIT Version 1

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes to prepare each of the following stocks: o brown beef stocks o chicken stocks o fish stocks o vegetable stocks  prepare the above 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 o responding to special customer requests and dietary requirements  follow standard recipes, from a range of cultural backgrounds, to prepare each of the following: o sauces:  béchamel  chicken and fish velouté  coulis  demi glace  hollandaise or béarnaise  jus  mayonnaise based sauces  tomato based sauces o soups both hot and cold:  clear  broth  purée  cream  prepare the above sauces or soups for at least six different customers: 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 special customer requests and dietary requirements. Place/Location where assessment will be conducted RTO to complete Resource Requirements Refer to the Assessment conditions attached to “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. SIT Version 1

Assessment 2 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Stocks Sauces Soups Dish 1: Prawn stock. Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 2: Prawn bisque. Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 3: Ravigote sauce with grilled fish (mayonnaise derivative) Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 4: Chicken noodle soup Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 5: BabaGanoush Recipe Source: e-coach recipes SITHCCC029 No. of serves: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Tahini Chicken Velouté Fish Velouté Coulis Demi glace Clear Broth Purée Cream SIT Version 1

Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Dish 6: RTO to complete Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 7: RTO to complete Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 8: RTO to complete Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 9: RTO to complete Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 10: RTO to complete Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Clear Broth Purée Cream SIT Version 1

Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Prawn stock a) WPRW the carrots b) wash the leek and peel the onion c) Bouquet garni is prepared correctly d) Dice the onion, carrots and leek. Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. Sauté the prawn shells in the butter. b. Add the onion, carrots and leek and sweat in the butter until lightly coloured. c. Add the tomato paste and roast briefly. d. Flame with the brandy, add the white wine, Noilly-prat, water and bouquet garni, cook for 30 minutes. e. Seasoned/ good flavour f. Clear g. Strain through a chinois, label and store appropriately. Correct preparation of sauce: _________________________ Correct preparation of soup: _________________________ Stock or soup is clarified, using correct techniques The result of the clarification is a clear stock or soup Suitable flavours are used to impart on stock, sauce or soup: _______________ Suitable thickening agents have been identified Thickening agents are prepared correctly The end product is free of lumps and strained Suitable convenience products are identified Convenience products are prepared as per label Convenience products are enhanced where possible Correct derivative sauces are identified:_________________________ Derivative sauce is prepared correctly The ingredients used for the derivative sauce are correct and complete (recipe ref.) Each dish is tasted, evaluated and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Present and store appetisers and salads SIT Version 1

The sauce or soup is re-heated or reconstituted to correct consistency The sauce or soup is tasted and adjusted as relevant Suitable service ware selected for presentation at correct temperature (hot) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size A suitable accompaniment is used for soups as applicable:_____________ The dish is evaluated and visually adjusted before being served The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner The equipment is used hygienically: __________________________ Element 3: Portion and prepare ingredients SIT Version 1

The sauce or soup is re-heated or reconstituted to correct consistency The sauce or soup is tasted and adjusted as relevant Suitable service ware selected for presentation at correct temperature (hot) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size A suitable accompaniment is used for soups as applicable:_____________ The dish is evaluated and visually adjusted before being served The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 3 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner The equipment is used hygienically: __________________________ Element 3: Portion and prepare ingredients SIT Version 1

Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Ravigote sauce with grilled fish (mayonnaise derivative) a) Prepare the mayonnaise b) Chop the capers c) Chop the onions and herbs Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. Mix the mayonnaise with all of the ingredients and season to taste. b. Derivative sauces add variety to the menu. A large batch of the base sauce is produced with the mise en place. The derivative sauce is then created to order. Suitable cookery methods used for preparation/dish Correct preparation of stock: _________________________ Correct preparation of sauce: _________________________ Correct preparation of soup: _________________________ Stock or soup is clarified, using correct techniques The result of the clarification is a clear stock or soup Suitable flavours are used to impart on stock, sauce or soup: _______________ Suitable thickening agents have been identified Thickening agents are prepared correctly The end product is free of lumps and strained Suitable convenience products are identified Convenience products are prepared as per label Convenience products are enhanced where possible Correct derivative sauces are identified:_________________________ Derivative sauce is prepared correctly The ingredients used for the derivative sauce are correct and complete (recipe ref.) Each dish is tasted, evaluated and adjusted SIT Version 1

The equipment is used hygienically: __________________________ Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Enter the observation criteria relevant for the dish here and/or add multiple criteria for multiple dishes Example: Dish 4: Chicken noodle soup a) Peel the carrot., b) Peel the onion. c) Peel the garlic. d) Wash the celery and leek. Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. Place the chicken into a pot and top with water. Bring to the boil, then reduce to a simmer. b. Skim off any impurities and add the vegetables, spices and salt. Simmer for ~1 hour, until the chicken is tender. c. Refresh the chicken and vegetables. Remove the meat from the chicken and dice. d. Strain the soup and dice the vegetables. e. Boil the noodles in water, return the vegetables and chopped chicken to the soup and reheat. Add the noodles. Suitable cookery methods used for preparation/dish Correct preparation of stock: _________________________ Correct preparation of sauce: _________________________ Correct preparation of soup: _________________________ Stock or soup is clarified, using correct techniques The result of the clarification is a clear stock or soup Suitable flavours are used to impart on stock, sauce or soup: _______________ Suitable thickening agents have been identified Thickening agents are prepared correctly The end product is free of lumps and strained Suitable convenience products are identified Convenience products are prepared as per label SIT Version 1

Convenience products are enhanced where possible Correct derivative sauces are identified:_________________________ Derivative sauce is prepared correctly The ingredients used for the derivative sauce are correct and complete (recipe ref.) Each dish is tasted, evaluated and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Present and store appetisers and salads The sauce or soup is re-heated or reconstituted to correct consistency The sauce or soup is tasted and adjusted as relevant Suitable service ware selected for presentation at correct temperature (hot) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size A suitable accompaniment is used for soups as applicable:_____________ The dish is evaluated and visually adjusted before being served The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. SIT Version 1