SITHCCC029 V2 Aug2023 (6) IBM Harleen

[Type here] UNIT ASSESSMENT TASK 2 COVER SHEET (To be filled out and submitted with assessment responses) Unit Name: - Prepare stocks, sauces, and soups Unit Code: - SITHCCC029 Group No.- Student Declaration ● This submission is of my own work and does not involve cheating or plagiarism or colluded with any other student(s). ● I understand that if I am found to have plagiarised, cheated, or colluded, action will be taken against me according to the process explained to me. ● I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. ● This piece of work has not previously been submitted for assessment in this or any other subject. ● I acknowledge that I have kept copies of all my assessment work being submitted to resubmit a second copy in case of any misplacement or damage to my work. Student’s Full Name: Student ID: Student’s Signature: Date of submission: Assessor declaration I declare that I have assessed this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate. Assessor’s Name Assessor’s Signature Date: Assessment Outcome: S: Satisfactory. NS: Not Satisfactory. NA: Not Assessed (Please circle) S NS NA Resubmission Yes No ◻ ◻ 1st resubmission ◻ Date of resubmission: 2nd resubmission ◻ Date of resubmission: Extension request approved Yes No ◻ ◻ Revised date of submission ◻ Feedback : Student result response ● My performance in this assessment task has been discussed and explained to me. ● I am satisfied with the assessment decision and would not like to appeal the outcome. (If I want to appeal, I shall get in touch with my trainer & Assessor). Student signature Date Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 2 of 110

[Type here] • Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of the assessment is to check knowledge relevant to the unit. Instructions for answering written questions: • Students must complete a written assessment consisting of a series of questions. • It is expected from students to correctly answer all the questions. • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. • Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant. • Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used. • Assessors must not accept responses/answers that have been copied directly from other sources materials. Resources required to complete the assessment task: • Access to learner guide and other learning materials. • Computer • Internet • MS Word • Printer or e-printer • Unit Assessment Task Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 5 of 110

[Type here] Question 2b: Define what a soup is. (20-40 words) What are the four broad classifications of soup? Give two examples of each. Satisfactory response Yes ☐ No ☐ Question 2c: Identify the following ingredients used in stocks, sauces and soups and their types from the pictures below and list three (3) selection points for each in the provided table. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Picture NAME CATEGORY SELECTION POINTS 1. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 8 of 110

[Type here] Thickening agents Clarifying techniques used (if any) Common garnish used (at least one) Give examples (any 2) Question 3b: In the table below, three types of soups are provided. Student is required to list the key elements based on the characteristics mentioned in the table: Satisfactory response a. Yes ☐ b. Yes ☐ c. Yes ☐ No ☐ No ☐ No ☐ Characteristics of the soup a. Cream b. Bisque c. Chilled soup Appearance and Presentation (4-10 words) Classical or contemporary dish Freshness and other quality indicators (any 2) Preparation methods and techniques Production and cooking durations Taste (taste types of this dish)(any three) Texture (texture types) Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 11 of 110

[Type here] Preparation methods and techniques Production and cooking durations Taste (taste types of this dish) Texture (texture types) Service style Thickening agents Clarifying techniques used (if any) Common derivatives (any 2) Question 4a: Referring to the stocks below, complete the characteristics in the following table: a. Brown beef stock b. Brown chicken stock c. White chicken stock Satisfactory response a. Yes ☐ b. Yes ☐ c. Yes ☐ No ☐ No ☐ No ☐ Characteristics of the soup a. Brown beef stock b. Brown chicken stock c. White chicken stock Classical or contemporary Recipes in which they are used (any 2) Preparation methods and techniques Production and cooking Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 14 of 110

[Type here] 4. Chemical contamination d. is caused when a foreign object contaminates the food. 5. Biological Contamination e. When polluted by a physical, chemical, or microbiological contaminant, food is not fit for consumption. 6. Food Spoilage f. is caused when any toxic liquid contaminates food. Column 1 Answers Examples 1. Perishable food 2. Physical contamination 3. Food contamination 4. Chemical contamination 5. Biological Contamination 6. Food Spoilage Question 5c: List 5 key points to inspect when checking perishable supplies (80-100 words). Satisfactory response Yes ☐ No ☐ Question 5d: Below are examples of commonly found stock ingredients in a commercial kitchen. Please evaluate them on freshness and quality points as a cook and decide if they can be used for food preparation. Satisfactory response a. Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 17 of 110

[Type here] Question 6a: Name the equipment used to prepare stocks, sauces, and soups. Also, add their primary use or function in the below provided table. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ S No. Equipment Name Equipment Function / Use (at least one) 1. 2. 3. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 20 of 110

[Type here] 4. 5. 6. Question 6b: The picture below shows assembling a mixer to prepare mayonnaise sauce. Write down the three steps to assemble it successfully. (50 to 60 words) Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 21 of 110

[Type here] Question 6c: Regarding safe and hygienic assembly and usage of equipment before and after use, complete the following sentences using the following words: hands damaged inspection visual cleanliness equipment food contact PPE (personal protective equipment) switch off manufacturer’s cord operator's manual 1. Read and understand ______________ before using the machine. 2. Wear any required ______________ provided by employer when using the machine. 3. Follow _____________ instructions for machine usage and cleaning. 4. A _____________ surface is referred to as the surface of equipment or utensil with which food normally comes in contact. 5. Always ____________ the machine and unplug the ______________before removing the attachments or cleaning the machine. 6. Thoroughly washing __________ and sanitising the food handling __________ are two of the best ways to prevent bacterial contamination. 7. __________ __________ is the most effective method for verifying the __________ of the equipment. It provides clear information on whether the appliance is free of soil and food debris. It also makes us aware if the equipment is worn out or __________. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Question 6d: All food handlers should wash and dry their hands according to the correct procedure. In the below provided image the hands washing procedure is provided. Student is required to list the correct steps in the provided table. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 22 of 110

[Type here] Step 1 Step 2 Step 3 Step 4 Step 5 Question 6e: List at least three safe handling guidelines for kitchen equipment provided in the table. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Equipment Safety Guidelines Deep fryer Food processor Knives and knife sharpening equipment Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 23 of 110

[Type here] Planetary Mixer Slicing machine / Meat slicer Question 7a: Explain the term ‘mise en place’. (30-60 words). List five benefits of using mise en place. Satisfactory response Yes ☐ No ☐ Question 7b: In the table below, mise en place requirements for stocks, sauces and soups relative to food production sequencing are provided. Student is required to arrange the following steps in the correct sequence: Mise en place Steps Steps in correct order 1. Wash, cut, dice, chop and measure all ingredients. 2. For larger-scale cooking projects, place all the cold ingredients in containers that easily fit in a commercial refrigerator to grab from while cooking. 3. Set ingredients around the cooking station for better accessibility. 4. Have the recipe handy and develop a plan. 5. Place them into appropriately sized dishes, bowls, and containers for Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 24 of 110

[Type here] easy grabbing. 6. Gather all ingredients, utensils, and equipment needed. Turn on the oven to the required temperature and oven setting. Question 7c: From the following tools, student is required to select the correct tool that they can use to measure the ingredients provided in the table. Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Ingredients Tools 1. Rice 2. Salt 3. Oil 4. Chicken breast 5. Salmon Question 7d: In relation to the mise en place requirements for stocks, sauces, and soups, identify the following cuts of vegetables and add a description and purpose in the table provided. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Image Name of cut Description (4-10 words) Purpose (at least one) Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 25 of 110

[Type here] 1. 2. 3. 4. 5. 6. 7. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 26 of 110

[Type here] 8. Question 7e: List five ways to minimise waste and maximise the profitability of food items. Satisfactory response Yes ☐ No ☐ Question 8: In the table below, images of different types of cooking methods are provided; student is required to identify the cooking methods and list at least four pieces of equipment required for them. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Pictures Cooking Method Equipment used 1. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 27 of 110

[Type here] 2. 3. 4. 5. 6. 7. 8. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 28 of 110

[Type here] Question 9a: What is flavour? (20-40 words) List three common types of flavouring agents used in a commercial kitchen when preparing stocks, sauces, and soups. Give two examples of each. Satisfactory response Yes ☐ No ☐ Question 9b: Identify the following flavouring agents and write their name, type, and characteristics in the table provided. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Pictures Name and Type Characteristics (10-30 words) 1. 2. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 29 of 110

[Type here] 3. 4. 5. Question 9c: What is clarification? (20-40 words) List three common methods of clarifying sauces and soups. Give examples for each. Satisfactory response Yes ☐ No ☐ Satisfactory response Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 30 of 110

[Type here] Question 9d: Student is required to fill in the gaps in the text using the words below. egg whites cheesecloth coagulates chicken stock simmered consummate amber- coloured clarified soup strained meat Yes ☐ No ☐ The word ‘consommé’ comes from _________________, meaning to bring to completion or perfect. It is a sparkling, clear, _________________ and well-flavoured _________________ and can be served hot or cold. Consommés are varied, and the soup gets its name from the additional ingredients added to it in the accompanying garnish. Its flavour is heightened by adding _________________, vegetables, poultry and seasonings. The foundation liquid is rich, cold beef, lamb or _________________, to which raw lean minced meat, finely diced or chopped carrots, turnips, onions, celery, leeks, seasonings and _________________ are added and mixed well. This mixture is placed on heat, allowed to come to a boil, and then _________________. The protein in the eggs and meat _________________ and binds in most clouding materials. This coagulated mass rises slowly to the top and forms a raft. When the consommé is clear and cooked, the soup is _________________ through several thicknesses of _________________. Question 10a: What is a thickening agent? (30-50 words) List six thickening agents used to prepare soups and sauces. Satisfactory response Yes ☐ No ☐ Question 10b: From the descriptions provided in the table below, identify the correct thickening agent and add at least two examples of where it is used. Satisfactory response a. Yes ☐ b. Yes ☐ c. Yes ☐ d. Yes ☐ e. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 31 of 110

[Type here] Thickening agent Description Example a. mixture of one part of egg yolk and three parts of cream whisked together and used to thicken and enrich soups and sauces b. Starch from fruit and vegetable purees used in a dish provides the thickening to the dish c. refined wheat flour cooked with the same quantity of butter d. thickener made of equal parts flour and butter kneaded together to form a paste e. mixture of corn starch, potato flour, or arrowroot and water Question 10c: What is a convenience product? How can you use a convenience stock? (80 - 100 words) Satisfactory response Yes ☐ No ☐ Question 10d: How can cooks get the best results from convenience soups? List any four points and give three examples each of convenience sauces and soups. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 32 of 110

[Type here] Question 11a: List ten points for making a good sauce. Satisfactory response Yes ☐ No ☐ Question 11b: In the table below, different types of sauce are provided. Student is required to list the following in the provided table for each sauce: • Derivative of • Ingredients • Use Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ 8. Yes ☐ 9. Yes ☐ 10. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 33 of 110

[Type here] Sauce Derivative of Ingredients Uses (at least one) Tartare Demi- glaze Maltaise Allemande Provencale Cocktail Mornay Cardinal Bearnaise Barbecue Question 11c: List at least three derivatives of white and brown stock. Satisfactory response Yes ☐ No ☐ Question 12a: What food quality adjustments do you need to make in case of the following issues: Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 34 of 110

[Type here] Common issues Adjustment Sauce/ soup is weak-tasting and bland. Sauce/ soup is too thin. Sauce/ soup is too thick. Sauce texture is inconsistent and lumpy. Sauce is not rich enough. Ingredients in the soup are too crunchy. Soup tastes too strong. Question 12b: In making food quality adjustments within the scope of responsibility, discuss how to adjust the following to get a consistently good product. (30-60 words each) ● Taste ● Texture ● Temperature Satisfactory response Yes ☐ No ☐ Question 12c: Give two points to check quality before serving soups and sauces to customers. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 35 of 110

[Type here] Question 13a: Briefly explain the ‘2-hour/ 4-hour rule’ to ensure food safety. Satisfactory response Yes ☐ No ☐ Question 13b: Regarding correctly reconstituting stocks, sauces, and soups, arrange the following steps correctly. Correct sequence Steps Step 1 a. At boiling point, turn the temperature down. Slowly simmer for four to five minutes. This helps reduce any bacteria that may have built up during storage. Step 2 b. Heat the thickened liquid to a pouring consistency. Gradually increase the temperature until it comes to a boil. Step 3 c. Once the liquid has simmered, adjust the consistency if necessary. Thin it with an appropriate liquid or thicken it with a beurre manié or liaison Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 36 of 110

[Type here] Step 4 d. Start the cold, thickened liquid on low heat. Add a small amount of appropriate liquid such as stock, water, or wine and frequently stir with a wooden spoon. This prevents it from burning on the bottom of the pot. Question 13c: Share five points for good practices while reheating and reconstituting stocks, sauces, and soups. Satisfactory response Yes ☐ No ☐ Question 14 a: List ten common garnishes used in commercial kitchens for soups. Satisfactory response Yes ☐ No ☐ Question 14b : List three different types of service ware used to present the sauces and Satisfactory Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 37 of 110

[Type here] soups in the table below. response Yes ☐ No ☐ Soups/sauces Service ware (at least three) Soups: Sauces Question14c: To ensure the plated dish is well presented and attractive with a good visual appeal, we need to evaluate the dish and adjust the presentation before serving it to our customers. In the context of this statement, match the following problems and adjustments in the table provided. Satisfactory response Yes ☐ No ☐ Common problem Answer Adjustments 1. The sauce is not shiny. a. Remove marks using a clean, wet service cloth. Polish if necessary. 2. Dish lacks colour/contrast. b. Change the dish's plating to serve the sauce attractively on the side 3. There are drips or fingerprints on rims. c. Change accompaniments and garnishes to maximise eye appeal. 4. The customer wants control of the sauce serve. d. Add liaison. 5. Serving soup from tureen at the table is creating drips on bowls. e. Hold a small plate under the ladle until it is in position and ready to pour. Use the same plate when returning the ladle to the pot. This prevents unwanted drips. Alternatively, use the same method to plate up in the kitchen for the practicality of service. Question 15a. Excess stock, soups or sauces prepared for a suitable menu can be reused under which conditions? (Any 4) Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 38 of 110

[Type here] Question 15b: Concerning prepared stocks, soups and sauces, list at least nine appropriate environmental conditions for storage to ensure food safety and optimise shelf life. Satisfactory response Yes ☐ No ☐ Question 15c: In the table below, the different operational practices are provided to optimise the shelf life of stock, sauces, and soups. Student is required to match each one with the correct description for environmental conditions or the reason for the practice used. Satisfactory response Yes ☐ No ☐ Operational practice Answer Environmental condition/reason 1. All perishable food that has been in the temperature danger zone (5C – 60C) for more than 2 hours a. to remove any possible contamination. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 39 of 110

[Type here] 2. Hot food needs to be chilled as per food safety guidelines – b. 3-4 days in the cooler or 3-4 months in the freezer. 3. Ensure food is stored correctly, properly covered and labelled c. needs to be used immediately and cannot be reused. 4. Leftovers can be safely refrigerated for d. more than 60C within 2 hours and cannot be further reused. 5. Food should be reheated to e. it should be cooled to less than 21C within the first 2 hours and then further cooled to less than 5C within four hours. Question 16: Using the numbers, arrange the steps used to clean kitchen equipment and premises safely. Satisfactory response Yes ☐ No ☐ Steps Correct order 1. Sanitise all areas with sanitiser spray and leave to air dry. 2. Empty reach-in coolers and wash and sanitise them 3. Clean sinks and faucets 4. Clean the ovens. Be sure to follow the manufacturer's instructions. 5. Oil cast iron cookware 6. Clean freezers 7. Empty and sanitise the ice machine 8. Wash walls and ceilings 9. Wipe down the dry storage area 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard. Question 17: Match the following culinary terms and trade names for ingredients commonly used in producing different stocks, sauces, and soups with correct explanations. Satisfactory response Yes ☐ No ☐ Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 40 of 110

[Type here] Terms Answer Explanations 1. Bouquet garni a. mixture of roughly cut aromatic vegetables - carrot, celery, onions and sometimes leek. 2. Fine herbs b. = Water + Mirepoix + Bouquet garni + White wine 3. Mirepoix c. a cheesecloth bag of flavouring herbs and spices used to flavour stocks. 4. Court Bouillon d. A bundle of herbs with a string, added to stocks, sauces and soups to impart flavour during cooking but taken out before service. 5. Onion clouté e. comprises even parts of finely chopped parsley, chervil, chives, and tarragon. 6. Sachet d'épices f. a peeled whole or half onion studded with cloves holding a bay leaf across the onion. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 41 of 110

[Type here] Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 42 of 110

[Type here] UAT 2 – Practical Demonstration Pre-assessment checklist Purpose 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. Information for students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the complaints and appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to 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. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Reasonable adjustments • If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 43 of 110

[Type here] Assessment task instructions Assessment type: Practical Demonstration Instructions provided to the student: Assessment task description: • This is the second (2) unit assessment task that student must successfully complete to be deemed competent in this unit of competency. • The student is required to complete four activities. o Activity 1: Prepare Stocks o Activity 2: Prepare Sauces 1 o Activity 3: Prepare Sauces 2 o Activity 4: Prepare Soups • The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task. Applicable conditions: • All activities are timed. • The student 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. • Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes this assessment task. • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work. Resubmissions and reattempts: • Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions. • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment). • For more information, please refer to the RTO Student Handbook. Location: • This assessment task may be completed in (tick the relevant box): ☐ Learning Management System ☐ Classroom ☒ Simulated learning environment ☐ Workplace Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 44 of 110

[Type here] Other: ____________________________________ Purpose of the assessment: • Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit. General Instructions for attempting the Practical Demonstration: • Student must complete all the activities of this assessment task. • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. • The student must complete all the provided templates (if any). Resources required to complete the assessment task: • Computer • Internet • MS Word Skills must be demonstrated in an operational commercial kitchen. This can be: • an industry workplace; or • a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Assessment must ensure access to: • fixtures and large equipment: o commercial: ▪ blender ▪ food processor o commercial grade work benches (1.5 m per person) o commercial oven and trays (one per two persons): o commercial refrigeration facilities: ▪ cool room or fridge ▪ freezer o designated storage areas for dry goods and perishables o sink o gas, electric or induction stove top (two burners per person) o storage facilities: ▪ shelving ▪ trays • small equipment: o containers for hot and cold food Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 45 of 110

[Type here] o cutting boards o grater o knife sharpening equipment: ▪ sharpening steel ▪ sharpening stone o knives: ▪ chef's knife ▪ utility knife o measures: ▪ measuring jugs ▪ measuring spoons ▪ portion control scoops o mouli o muslin cloths o pots and pans: ▪ fry pans ▪ stainless steel stock pots o scales o scoops, skimmers and spiders o stainless steel bowls o service-ware: ▪ crockery ▪ cutlery and serving utensils o small utensils: ▪ sieve ▪ peelers, corers and slicers ▪ scraper ▪ spatula ▪ strainers and chinois ▪ tongs and serving utensils ▪ whisk o spoons and ladles o thermometer • food safe gloves • cleaning materials and equipment: o cleaning cloths o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas o dustpans and brooms o garbage bins and bags o hand towel dispenser and hand towels o mops and buckets o separate hand basin and soap for hand washing o sponges, brushes and scourers o tea towels • organisational specifications: o equipment manufacturer instructions o current commercial stock control procedures and documentation for ordering, Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 46 of 110

[Type here] monitoring and maintaining stock o food safety plans o guidelines relating to food disposal, storage and presentation requirements o mise en place lists and standard recipes o safety data sheets (SDS) for cleaning agents and chemicals • diverse and comprehensive range of perishable food supplies for producing stocks, sauces and soups specified in the performance evidence. Activity 1: Prepare Stocks Your task Purpose For this task, you will be required to prepare, produce, and present five varied stocks, two portions each for assessment. Note: This assessment will occur under workplace conditions or in a simulated workplace whichever meets The RTO requirements Assume that you are working as the chef in charge in the feast of flavours and you are responsible to prepare five stocks as per restaurants requirements. You are required to refer to the recipe book and make the recipes as per the recipe book instructions. Student is required to produce the following stocks: ● Recipe 1 – Brown beef stock ● Recipe 2 – Brown chicken stock ● Recipe 3 – White chicken stock ● Recipe 4 – Fish stock ● Recipe 5 – Vegetable stock Throughout this task, the following techniques and conditions for producing stocks must be included: ● Confirming food production requirements from standard recipes. ● Calculating ingredient amounts according to the standard recipe from the recipe book ● Identifying, selecting, and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. ● Choosing, assembling and using suitable equipment safely and hygienically as per requirements and cleaning them before use. ● Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients and creating portions according to recipe. ● Following standard recipes to select and use appropriate cookery methods as stated in the recipe book ● Cook accompaniments required for the dish ● Taste and adjust seasoning as required Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 47 of 110

[Type here] ● Checking the dish's taste, texture and temperature and making food quality adjustments before serving. ● Presenting dishes attractively on appropriate service ware adding dips, sauces, and garnishes according to the standard recipe. ● Evaluating the presentation of the dish and adjusting the presentation before serving. ● Preparing, plating and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. ● Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. ● Storing prepared food items, surplus, and reusable by-products in appropriate environmental conditions as per food safety guidelines. ● Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete and/or attach. Two portions of each recipe need to be prepared. One portion is specified as 300ml. Student is also required to show the calculations for the ingredients calculated in the provided table of ingredients for recipe adjusted and submit it to your trainer/assessor Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions. Once the trainer approves the presentation, you must serve a portion of the product to the trainer. The remaining portion is to be then stored in a manner that will preserve or extend its shelf life. Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 48 of 110

[Type here] Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Stocks Recipe 1 Brown beef stock Recipe 2 Brown chicken stock Recipe 3 White chicken stock Recipe 4 Fish stock Recipe 5 Vegetab le stock 1. Select ingredients. 1.1 Established food production requirements from standard recipes. • 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements • 1.1.2 Student read and understood assessment instruction • 1.1.3 Student accessed recipe (instructions / task information / requirements) • 1.2.4 Student read and understood the recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.2 Estimated ingredient quantities according to the standard recipe • 1.2.1 Student calculated ingredient amounts required for two portions from the recipe book. (Submitted updated recipes in supplied template) ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.3 Determine and choose ingredients from the store for stocks, as per the recipe, based on quality, freshness, and stock rotation. • 1.3.1 Student correctly identified and collected ingredients from the store and cooler per the recipe card. • 1.3.2 Student checked and selected vegetables free of insects, bruises, ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 57 of 110

[Type here] damage, blemishes, or excess dirt • 1.3.3 Student selected vegetables that are not too hard or mushy and have a pleasant aroma and vibrant colour. • 1.3.4 Student successfully located and read food product date codes and rotation labels. • 1.3.5 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. • 1.3.6 Student checked and selected ingredients within the use-by and best-before dates. 1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: • 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. • 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency, and bad odour. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.Select, prepare and use equipment 2.1. Choose the equipment type and size best suiting the recipe needs. • 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare stocks. • 2.1.2 Student selected the correct food preparation equipment as per the standard recipe. • 2.1.3 Student selected the correct cooking equipment as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.2. Before using, ensured the equipment is clean and safely assembled. • 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual • 2.2.2 Student received appropriate training for assembling the used machine. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 58 of 110

[Type here] • 2.2.3 Student thoroughly cleaned the machine before and after use. • 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use. 2.3 Followed manufacture instructions and used the equipment safely and hygienically: • 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions. • 2.3.2 Student received appropriate training for operating the machine. • 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. • 2.3.4 Student checked the equipment and power cord for damage before using the equipment. • 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.Portion and prepare ingredients 3.1 Organised and assembled ingredients according to food production sequencing. • 3.1.1 Student sorted and assembled ingredients according to the food preparation sequence per the standard recipe. • 3.1.2 Student efficiently sequenced the stages of food preparation • 3.1.3 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. • 3.1.4 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.2 Followed the recipe and created portions by weighing and measuring ingredients correctly • 3.2.1 Student weighed all dry ingredients using a weighing scale as per ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 59 of 110

[Type here] the standard recipe. • 3.2.2 Student weighed all wet ingredients using a measuring jug as per the standard recipe • 3.2.3 Student weighed and measured ingredients to prepare two portions of the standard recipe. 3.3 Following culinary standards, cleaned and cut ingredients using basic culinary cuts. • 3.3.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. • 3.3.2 Student washed leafy greens 2-3 times in water to remove any sand or dirt. • 3.3.3 Student peeled and fabricated vegetables using basic culinary cuts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.4. Reduced waste to increase the profitability of the prepared foods. • 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. • 3.6.2 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. • 3.6.3 Student followed correct portion control of all meals to reduce food waste. • 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. • 3.6.5 Students used off-cuts and recycled food to make stocks, soups and sauces to reduce waste and unnecessary costs. • 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. • 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 60 of 110

[Type here] 4.Prepared stocks 4.1 Prepared stocks per standard recipes using appropriate cooking techniques. • 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe • 4.1.2. Student followed standard recipes to select and use the appropriate cookery method. • 4.1.3 Student efficiently sequenced the stages of food production. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.2. Applied flavourings per recommended recipes. • 4.2.1 Student selected and added flavourings to the dish per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.3. Utilised clarifying methods per recommended guidelines. • 4.3.1 Student successfully clarified stocks using the skimming and straining method. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.4 Utilised convenience foods and thickening agents per recommended recipes. • 4.4.1 Student successfully thickened stocks, sauces and soups using appropriate thickening agents. • 4.4.2 Student successfully used convenience foods as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.5. Made food quality adjustments before serving the dish. • 4.5.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. • 4.5.2 Student checked the dish's texture before serving it as per the standard recipe. • 4.5.3 Student checked the temperature of the dish before serving and ensured hot food was served hot and cold food was served chilled. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 61 of 110

[Type here] • 4.5.4 Student brought any dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. • 4.5.5 Student successfully prepared and served a good quality dish with good taste, texture and correct temperature. 5. Present and store stocks 5.1. Reconstituted or re-thermalised stocks, sauces and soups to required consistencies. • 5.1.1 Student successfully reheated soups, sauces and stocks to 60C or above. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate quantity of water or other liquid as required. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate thickening agent in the required quantity. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.2. Stocks were attractively presented with garnishes on proper service ware per standard recipe. • 5.2.1 Students chose the correct and appropriate service ware for presenting the dish per standard recipe. • 5.2.2 Student portioned food correctly as per the standard recipe. • 5.2.3 Student checked service ware for cracks and chips before using. • 5.2.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates and cold food served on chilled plates. • 5.2.5 Student presented dishes attractively on correct service ware as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.3. Visually assessed dish and adjusted presentation were required before serving. • 5.3.1 Student checked the visual balance of the dish's components for a ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 62 of 110

[Type here] well-balanced and harmonious look on the plate. • 5.3.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. • 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. • 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. • 5.3.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. • 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal. 5.4 Stored, prepared food items in suitable environmental conditions. • 5.4.1 Student stored prepared food in hot holding alto shams or bain- marie above 60 C till served to ensure food safety and optimise its shelf life. • 5.4.2 Student stored prepared cold food in refrigeration below 5 C till served, ensuring food safety and optimising its shelf life. • 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety, and optimising its shelf life. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.5. Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned work area and disposed or stored surplus and reusable by-products • 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. • 5.5.2 Student checked the time for all perishable food items in the ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 63 of 110

[Type here] temperature danger zone and only stored food items that had been out for less than 2 hours. • 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. • 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. • 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly • 5.5.7 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. • 5.5.8 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. • 5.5.9 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry and put away all soiled service ware using proper dishwashing and glass washing at the end of service. • 5.5.10 Student worked with others to sweep, wash and sanitise all floor areas at the end of service. • 5.5.11 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. • 5.5.12 Student sorted rubbish into correct bins while disposing of it. 6.Overall Performance • 6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish. • 6.2 Student successfully prepared, plated and presented two portions of the dish within commercial time constraints and deadlines. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 64 of 110

[Type here] • 6.3 Student successfully prepared, plated and presented two portions of the dish following portion control procedures per the standard recipe. • 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food. Trainer or Assessor Comments: Trainer/Assessor Name: - Trainer/Assessor Signature : - Date: Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 65 of 110

[Type here] Activity 2: Prepare Sauces 1 Your task. Purpose For this task, you will be required to prepare, produce, and present sauces, two portions each for assessment. Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets The RTO requirements Assume that you are working as the chef in charge in Feast of Flavours and you are responsible for preparing sauces as per restaurants requirements. You are required to refer to the recipe book and make the recipes as per the recipe book instructions. Student is required to produce the following sauces: • Recipe 6 – Bechamel Sauce o Mornay sauce • Recipe 7 – Stock Reduction Sauce o Demiglace Sauce o Jus • Recipe 8 – Velouté sauce o Chicken o Fish • Recipe 9 – Cream Reduction Sauce o Mushroom sauce o Pepper Sauce Throughout this task, the following techniques and conditions for producing sauces must be included: • Confirming food production requirements from standard recipes. • Calculating ingredient amounts according to the standard recipe from the recipe book • Identifying, selecting, and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. • Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use. • Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients and creating portions according to recipe. • Following standard recipes to select and use appropriate cookery methods as stated in the recipe book • Cooking accompaniments required for the dish • Tasting and adjusting seasoning as required • Checking the dish's taste, texture and temperature and making food quality adjustments before serving. • Presenting dishes attractively on appropriate service ware adding dips, sauces, and garnishes according to the standard recipe. • Evaluating the presentation of the dish and adjusting the presentation before Document Assessment Manual – SITHCCC029 Prepare stock, sauces and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 67 of 110

[Type here] serving. • Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. • Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. • Storing prepared food items, surplus and reusable by-products in appropriate environmental conditions as per food safety guidelines. • Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete. Two portions of each recipe need to be prepared. For recipes where yield is specified in litres one portion of sauce is equivalent to 60ml. Student is also required to show the calculations for the ingredients calculated in the provided table of ingredients for recipe adjusted and submit it to your trainer/assessor Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions. Once the trainer approves the presentation, you must serve a portion of the product to the trainer. The remaining portion is to be then stored in a manner that will preserve or extend its shelf life. Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Document Assessment Manual – SITHCCC029 Prepare stock, sauces and soups Version 1 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 68 of 110

[Type here] Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Sauces 1 Recipe 6 Bechamel & Mornay Sauce Recipe 7 Demi- Glace & Jus Recipe 8a Chicken Velouté Recipe 8b Fish Veloute Recipe 9 Cream reduction sauce - Pepper & Mushroom 1. Select ingredients. 1.1 Established food production requirements from standard recipes. • 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements • 1.1.2 Student read and understood assessment instruction • 1.1.3 Student accessed recipe (instructions / task information / requirements) • 1.2.4 Student read and understood the recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.2 Estimated ingredient quantities according to the standard recipe • 1.2.1 Student calculated ingredient amounts required for two portions from the recipe book. (Submitted updated recipes in supplied template) ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.3 Determine and choose ingredients from the store for stocks, as per the recipe, based on quality, freshness, and stock rotation. • 1.3.1 Student correctly identified and collected ingredients from the store and cooler per the recipe card. • 1.3.2 Student checked and selected vegetables free of insects, bruises, damage, blemishes, or excess dirt • 1.3.3 Student selected vegetables that are not too hard or mushy and have a pleasant aroma and vibrant colour. • 1.3.4 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 70 of 110

[Type here] • 1.3.5 Student selected medium-sized eggs with uniform colour, regular shape with long oval shell, one end blunt and another flat. • 1.3.2 Student checked all farinaceous foods, especially flour, for insects, dirt or debris, which can be a source of contamination. • 1.3.6 Student successfully located and read food product date codes and rotation labels. • 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. • 1.3.8 Student checked and selected ingredients within the use- by and best-before dates. • 1.3.9 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid. 1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: • 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. • 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency and bad odour. • 1.4.3 Student checked that eggs were free of cracks or excess dirt. • 1.4.4 Student checked all farinaceous foods, especially flour, for insects, dirt or debris, which can be a source of contamination. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.Select, prepare and use equipment 2.1. Choose the equipment type and size best suiting the recipe needs. • 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare sauces. • 2.1.2 Student selected the correct food preparation equipment as per the standard recipe. • 2.1.3 Student selected the correct cooking equipment as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 71 of 110

[Type here] 2.2. Before using, ensured the equipment is clean and safely assembled. • 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual • 2.2.2 Student received appropriate training for assembling the used machine. • 2.2.3 Student thoroughly cleaned the machine before and after use. • 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: • 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions. • 2.3.2 Student received appropriate training for operating the machine. • 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. • 2.3.4 Student checked the equipment and power cord for damage before using the equipment. • 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.Portion and prepare ingredients 3.1 Organised and assembled ingredients according to food production sequencing. • 3.1.1 Student sorted and assembled ingredients according to the food preparation sequence per the standard recipe. • 3.1.2 Student efficiently sequenced the stages of food preparation • 3.1.3 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. • 3.1.4 Student placed all ingredients into appropriately sized ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 72 of 110

[Type here] dishes, bowls, and containers and set them around the cooking station for easy accessibility. • 3.1.5 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature. 3.2 Followed the recipe and created portions by weighing and measuring ingredients correctly • 3.2.1 Student weighed all dry ingredients using a weighing scale as per the standard recipe. • 3.2.2 Student weighed all wet ingredients using a measuring jug as per the standard recipe • 3.2.3 Student weighed and measured ingredients to prepare two portions of the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.3 Following culinary standards, cleaned and cut ingredients using basic culinary cuts. • 3.3.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. • 3.3.2 Student washed leafy greens 2-3 times in water to remove any sand or dirt. • 3.3.3 Student peeled and fabricated vegetables using basic culinary cuts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.4. Reduced waste to increase the profitability of the prepared foods. • 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. • 3.6.2 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. • 3.6.3 Student followed correct portion control of all meals to reduce food waste. • 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. • 3.6.5 Students used off-cuts and recycled food to make stocks, soups and sauces to reduce waste and unnecessary costs. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 73 of 110

[Type here] • 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. • 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage 4.Prepare sauces 4.1 Prepared stocks per standard recipes using appropriate cooking techniques. • 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe • 4.1.2. Student followed standard recipes to select and use the appropriate cookery method. • 4.1.3 Student efficiently sequenced the stages of food production. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.2. Applied flavourings per recommended recipes. • 4.2.1 Student selected and added flavourings to the dish per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.3 Utilized convenience foods and thickening agents per recommended recipes. • 4.3.1 Student successfully thickened stocks, sauces and soups using appropriate thickening agents. • 4.3.2 Student successfully used convenience foods as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.4. Created derivatives from basic hot and cold sauces as necessary. • 4.4.1 Student successfully prepared hot and cold basic sauces as per the standard recipe. • 4.4.2 Student successfully prepared derivative sauces for hot and cold basic sauces as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.5. Made food quality adjustments before serving the dish. • 4.5.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 74 of 110

[Type here] • 4.5.2 Student checked the dish's texture before serving it as per the standard recipe. • 4.5.3 Student checked the temperature of the dish before serving and ensured hot food was served hot and cold food was served chilled. • 4.5.4 Student brought any dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. • 4.5.5 Student successfully prepared and served a good quality dish with good taste, texture and correct temperature. 5. Present and store sauces 5.1. Reconstituted or re-thermalised stocks, sauces and soups to required consistencies. • 5.1.1 Student successfully reheated soups, sauces and stocks to 60C or above. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate quantity of water or other liquid as required. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate thickening agent in the required quantity. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.2. Sauces were attractively presented with garnishes on proper service ware per standard recipe. • 5.2.1 Student chose the correct and appropriate service ware for presenting the dish per standard recipe. • 5.2.2 Student portioned food correctly as per the standard recipe. • 5.2.3 Student checked service ware for cracks and chips before using. • 5.2.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates and cold food served on chilled plates. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 75 of 110

[Type here] • 5.2.5 Student presented dishes attractively on correct service ware as per the standard recipe. 5.3. Visually assessed dish and adjusted presentation were required before serving. • 5.3.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate. • 5.3.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. • 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. • 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. • 5.3.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. • 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.4 Stored, prepared food items in suitable environmental conditions. • 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. • 5.4.2 Student stored prepared cold food in refrigeration below 5 C till served, ensuring food safety and optimising its shelf life. • 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety, and optimising its shelf life. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.5. Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned work area and disposed or stored surplus and reusable by-products • 5.5.1 Student checked the time for all perishable food items in ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 76 of 110

[Type here] the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. • 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. • 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. • 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. • 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly • 5.5.7 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. • 5.5.8 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. • 5.5.9 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry and put away all soiled service ware using proper dishwashing and glass washing at the end of service. • 5.5.10 Student worked with others to sweep, wash and sanitise all floor areas at the end of service. • 5.5.11 Student worked with others to empty, wash, sanitise, and air-dry all rubbish bins at the end of service. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 77 of 110

[Type here] • 5.5.12 Student sorted rubbish into correct bins while disposing of it. 6.Overall Performance • 6.1 Student efficiently sequenced the food preparation and production stages to prepare plated and present two portions of the dish. • 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. • 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. • 6.4 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Trainer or Assessor Comments: Trainer/Assessor Name: - Trainer/Assessor Signature : - Date: Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 78 of 110

[Type here] Activity 3: Prepare Sauces 2 Your task. Purpose For this task, you will be required to prepare, produce, and present sauces, two portions each for assessment. Note: This assessment will occur under workplace conditions or in a simulated workplace whichever meets The RTO requirements Assume that you are working as the chef in charge of Feast of Flavours and you are responsible for preparing sauces as per restaurant requirements. You are required to refer to the recipe book and make the recipes as per the recipe book instructions. Student is required to produce the following Sauces: • Recipe 10 – Sauce Tomate • Recipe 11 – Beurre Blanc • Recipe 12 – Coulis • Recipe 13 – Mayonnaise • Recipe 14 – Hollandaise o Bearnaise Throughout this task, the following techniques, and conditions for producing sauces must be included: • Confirming food production requirements from standard recipes. • Calculating ingredient amounts according to the standard recipe from the recipe book • Identifying, selecting, and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. • Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use. • Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients and creating portions according to recipe. • Following standard recipes to select and use appropriate cookery methods as stated in the recipe book • Cooking accompaniments required for the dish • Tasting and adjusting seasoning as required • Checking the dish's taste, texture and temperature and making food quality adjustments before serving. • Presenting dishes attractively on appropriate service ware adding dips, sauces, and garnishes according to the standard recipe. • Evaluating the presentation of the dish and adjusting the presentation before serving. • Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 82 of 110

[Type here] • Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. • Storing prepared food items, surplus, and reusable by-products in appropriate environmental conditions as per food safety guidelines. • Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete. Two portions of each recipe need to be prepared. For recipes where yield is specified in litres one portion of sauce is equivalent to 60ml. Student is also required to show the calculations for the ingredients calculated in the provided table of ingredients for recipe adjusted and submit it to your trainer/assessor Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions. Once the trainer approves the presentation, you must serve a portion of the product to the trainer. The remaining portion is to be then stored in a manner that will preserve or extend its shelf life. Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 83 of 110

[Type here] Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Sauces 2 Recipe 10 Sauce Tomate Recipe 11 Beurre Blanc Recipe 12 Raspberry Coulis Recipe 13 Mayonnaise Recipe 14 Hollandaise & Bearnaise Sauce 1. Select ingredients. 1.1 Established food production requirements from standard recipes. • 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements • 1.1.2 Student read and understood assessment instruction • 1.1.3 Student accessed recipe (instructions / task information / requirements) • 1.2.4 Student read and understood the recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.2 Estimated ingredient quantities according to the standard recipe • 1.2.1 Student calculated ingredient amounts required for two portions from the recipe book. (Submitted updated recipes in supplied template) ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.3 Determine and choose ingredients from the store for sauces as per the recipe, based on quality, freshness, and stock rotation. • 1.3.1 Student correctly identified and collected ingredients from the store and cooler per the recipe card. • 1.3.2 Student checked and selected vegetables free of insects, bruises, damage, blemishes, or excess dirt • 1.3.3 Student selected vegetables that are not too hard or mushy and have a pleasant aroma and vibrant colour. • 1.3.4 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. • 1.3.5 Student selected medium-sized eggs with uniform colour, ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 85 of 110

[Type here] regular shape with long oval shell, one end blunt and another flat. • 1.3.2 Student checked all farinaceous foods, especially flour, for insects, dirt or debris, which can be a source of contamination. • 1.3.6 Student successfully located and read food product date codes and rotation labels. • 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. • 1.3.8 Student checked and selected ingredients within the use- by and best-before dates. • 1.3.9 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid. 1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: • 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. • 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency and bad odour. • 1.4.3 Student checked that eggs were free of cracks or excess dirt. • 1.4.4 Student checked all farinaceous foods, especially flour, for insects, dirt or debris, which can be a source of contamination. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.Select, prepare and use equipment 2.1. Choose the equipment type and size best suiting the recipe needs. • 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare sauces. • 2.1.2 Student selected the correct food preparation equipment as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 86 of 110

[Type here] • 2.1.3 Student selected the correct cooking equipment as per the standard recipe. 2.2. Before using, ensured the equipment is clean and safely assembled. • 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual • 2.2.2 Student received appropriate training for assembling the used machine. • 2.2.3 Student thoroughly cleaned the machine before and after use. • 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: • 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions. • 2.3.2 Student received appropriate training for operating the machine. • 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. • 2.3.4 Student checked the equipment and power cord for damage before using the equipment. • 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.Portion and prepare ingredients 3.1 Organised and assembled ingredients according to food production sequencing. • 3.1.1 Student sorted and assembled ingredients according to the food preparation sequence per the standard recipe. • 3.1.2 Student efficiently sequenced the stages of food preparation • 3.1.3 Student grouped and placed ingredients in sequence to ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 87 of 110

[Type here] ensure all recipe steps were included. • 3.1.4 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. • 3.1.5 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature. 3.2 Followed the recipe and created portions by weighing and measuring ingredients correctly • 3.2.1 Student weighed all dry ingredients using a weighing scale as per the standard recipe. • 3.2.2 Student weighed all wet ingredients using a measuring jug as per the standard recipe • 3.2.3 Student weighed and measured ingredients to prepare two portions of the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.3 Following culinary standards, cleaned and cut ingredients using basic culinary cuts. • 3.3.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. • 3.3.2 Student washed leafy greens 2-3 times in water to remove any sand or dirt. • 3.3.3 Student peeled and fabricated vegetables using basic culinary cuts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.4. Reduced waste to increase the profitability of the prepared foods. • 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. • 3.6.2 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. • 3.6.3 Student followed correct portion control of all meals to reduce food waste. • 3.6.4 Student correctly stored, handled, and prepared ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 88 of 110

[Type here] foodstuffs to reduce spoilage. • 3.6.5 Students used off-cuts and recycled food to make stocks, soups and sauces to reduce waste and unnecessary costs. • 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. • 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage 4.Prepare sauces 4.1 Prepared stocks per standard recipes using appropriate cooking techniques. • 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe • 4.1.2. Student followed standard recipes to select and use the appropriate cookery method. • 4.1.3 Student efficiently sequenced the stages of food production. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.2. Applied flavourings per recommended recipes. • 4.2.1 Student selected and added flavourings to the dish per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.3 Utilized convenience foods and thickening agents per recommended recipes. • 4.3.1 Student successfully thickened stocks, sauces and soups using appropriate thickening agents. • 4.3.2 Student successfully used convenience foods as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.4. Created derivatives from basic hot and cold sauces as necessary. • 4.4.1 Student successfully prepared hot and cold basic sauces as per the standard recipe. • 4.4.2 Student successfully prepared derivative sauces for hot and cold basic sauces as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.5. Made food quality adjustments before serving the dish. ❒ Yes ❒ Yes ❒ Yes ❒ Yes ❒ Yes Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 89 of 110

[Type here] • 4.5.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. • 4.5.2 Student checked the dish's texture before serving it as per the standard recipe. • 4.5.3 Student checked the temperature of the dish before serving and ensured hot food was served hot and cold food was served chilled. • 4.5.4 Student brought any dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. • 4.5.5 Student successfully prepared and served a good quality dish with good taste, texture and correct temperature. ❒ No ❒ No ❒ No ❒ No ❒ No 5. Present and store sauces 5.1. Reconstituted or re-thermalised stocks, sauces and soups to required consistencies. • 5.1.1 Student successfully reheated soups, sauces and stocks to 60C or above. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate quantity of water or other liquid as required. • 5.1.2 Student successfully reconstituted stocks, sauces and soups by adding the appropriate thickening agent in the required quantity. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.2. Sauces were attractively presented with garnishes on proper service ware per standard recipe. • 5.2.1 Student chose the correct and appropriate service ware for presenting the dish per standard recipe. • 5.2.2 Student portioned food correctly as per the standard recipe. • 5.2.3 Student checked service ware for cracks and chips before using. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 90 of 110

[Type here] • 5.2.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates and cold food served on chilled plates. • 5.2.5 Student presented dishes attractively on correct service ware as per the standard recipe. 5.3. Visually assessed dish and adjusted presentation were required before serving. • 5.3.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate. • 5.3.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. • 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. • 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. • 5.3.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. • 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.4 Stored, prepared food items in suitable environmental conditions. • 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. • 5.4.2 Student stored prepared cold food in refrigeration below 5 C till served, ensuring food safety and optimising its shelf life. • 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety, and optimising its shelf life. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 91 of 110

[Type here] 5.5. Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned work area and disposed or stored surplus and reusable by-products • 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. • 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. • 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. • 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. • 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. • 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly • 5.5.7 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. • 5.5.8 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. • 5.5.9 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry and put away all soiled service ware using proper dishwashing and glass washing at the end of ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 92 of 110

[Type here] service. • 5.5.10 Student worked with others to sweep, wash and sanitise all floor areas at the end of service. • 5.5.11 Student worked with others to empty, wash, sanitise, and air-dry all rubbish bins at the end of service. • 5.5.12 Student sorted rubbish into correct bins while disposing of it. 6.Overall Performance • 6.1 Student efficiently sequenced the food preparation and production stages to prepare plated and present two portions of the dish. • 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. • 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. • 6.4 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Trainer or Assessor Comments: Trainer/Assessor Name: - Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 93 of 110

[Type here] Trainer/Assessor Signature : - Date: Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 94 of 110

[Type here] Activity 4: Prepare Soups-(one with special customer request) Additional scenario You are working as a chef in charge at Feast of Flavour restaurant on Friday evening. Four diners come to the restaurant and place their orders with the wait staff. The wait staff has taken their orders and informed you that one dish is with special customer requests. The order includes the following details: • Dish 1– Consommé • Dish 2–Scotch Broth • Dish 3– Carrot soup • Dish 4– Mushroom Soup • Dish 5– Lobster Bisque • Dish 6– Gazpacho A customer has requested Carrot soup and wants it to be Vegan, Dairy free, and Gluten free. Your task. Purpose For this task, students are required to prepare, produce, and present six varied soups, two portions each for assessment. Recipes are in the recipe booklet. Role and participants Chef You are working as the chef in charge in Feast of Flavours. You are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You are required to modify the standard recipe and prepare the dish as per the customer's dietary needs. Wait staff Your trainer will act as the wait staff and provide you instructions with the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide you with complete details of the customer order (trainer may refer to the recipe book for the special customer request order). Note: This assessment will occur under workplace conditions or in a simulated workplace whichever meets The RTO requirements Student is required to produce the following types of soups: • Recipe 15 – Consommé • Recipe 16 – Broth • Recipe 17 – Puree • Recipe 18 – Cream • Recipe 19 – Bisque • Recipe 20 – Chilled Soup Throughout this task, the following techniques, and conditions for producing soups must be Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 95 of 110

[Type here] included: • Confirming food production requirements from standard recipes. • Calculating ingredient amounts according to the standard recipe from the recipe book • Identifying, selecting and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. • Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use. • Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients, and creating portions according to recipe. • Following standard recipes to select and use appropriate cookery methods as stated in the recipe book • Cooking accompaniments required for the dish • Tasting and adjusting seasoning as required • Checking the dish's taste, texture, and temperature and making food quality adjustments before serving. • Presenting dishes attractively on appropriate service ware adding dips, sauces, and garnishes according to the standard recipe. • Evaluating the presentation of the dish and adjusting the presentation before serving. • Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. • Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. • Storing prepared food items, surplus and reusable by-products in appropriate environmental conditions as per food safety guidelines. • Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete. Two portions of each recipe need to be prepared, and one portion of any one recipe to be prepared for special dietary requirements. Student is also required to show the calculations for the ingredients calculated in the provided table of ingredients for recipe adjusted and submit it to your trainer/assessor Once the product is ready, you will present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers' suggestions. Once the trainer approves the presentation, you must serve a portion of the product to the trainer. The remaining portion is to be then stored in a manner that will preserve or extend its shelf life. You will also need to cater to at least one special customer request as per the recipe in the recipe book. You must identify the ingredients that need to be substituted as per special dietary requirement without compromising the product's quality. Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 96 of 110

[Type here] Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 97 of 110

[Type here] Performance criteria checklist for unit assessment task: Does the candidate meet the following criteria? Soups Recipe 1 Consommé Soup Recipe 2 Scotch Broth Recipe 3 Carrot Soup Recipe 4 Mushroom Soup Recipe 5 Lobster Bisque Recipe 6 Gazpacho 1. Select ingredients. 1.1 Established food production requirements from standard recipes. • 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements • 1.1.2 Student read and understood assessment instruction • 1.1.3 Student accessed recipe (instructions / task information / requirements) • 1.2.4 Student read and understood the recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.2 Estimated ingredient quantities according to the standard recipe • 1.2.1 Student calculated ingredient amounts required for two portions from the recipe book. (Submitted updated recipes in supplied template) ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 1.2.1 Student calculated ingredient amounts required for two portions from the recipe book. (Submitted updated recipes in supplied template) • 1.3.1 Student correctly identified and ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 98

[Type here] collected ingredients from the store and cooler per the recipe card. • 1.3.2 Student checked, and selected vegetables free of insects, bruises, damage, blemishes, or excess dirt • 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. • 1.3.4 Student checked and selected clean, undamaged or uncracked eggs to avoid contamination. • 1.3.5 Student selected medium-sized eggs with uniform colour, regular shape with long oval shell, one end blunt and another flat. • 1.3.2 Student checked all farinaceous foods, especially flour for insects, dirt or debris, which can be a source of contamination. • 1.3.6 Student successfully located and read food product date codes and rotation labels. • 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. • 1.3.8 Student checked and selected ingredients within the use-by and best- before dates. • 1.3.9 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 99

[Type here] laid. 1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: • 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. • 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency and bad odour. • 1.4.3 Student checked that eggs were free of cracks or excess dirt. • 1.4.4 Student checked all farinaceous foods, especially flour, for insects, dirt or debris, which can be a source of contamination. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.Select, prepare and use equipment 2.1. Choose the equipment type and size best suiting the recipe needs. • 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare soups. • 2.1.2 Student selected the correct food preparation equipment as per the standard recipe. • 2.1.3 Student selected the correct cooking equipment as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 2.2. Before using, ensured the equipment is clean and safely assembled. • 2.2.1 Student assembled equipment ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 100

[Type here] correctly according to the manufacturer's instructions in the operating manual • 2.2.2 Student received appropriate training for assembling the used machine. • 2.2.3 Student thoroughly cleaned the machine before and after use. • 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use. 2.3 Followed manufacture instructions and used the equipment safely and hygienically: • 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions. • 2.3.2 Student received appropriate training for operating the machine. • 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. • 2.3.4 Student checked the equipment and power cord for damage before using the equipment. • 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.Portion and prepare ingredients 3.1 Organised and assembled ingredients according to food production sequencing. • 3.1.1 Student sorted and assembled ingredients according to the food ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 101

[Type here] preparation sequence per the standard recipe. • 3.1.2 Student efficiently sequenced the stages of food preparation • 3.1.3 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. • 3.1.4 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. • 3.1.5 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature. 3.2 Followed the recipe and created portions by weighing and measuring ingredients correctly • 3.2.1 Student weighed all dry ingredients using a weighing scale as per the standard recipe. • 3.2.2 Student weighed all wet ingredients using a measuring jug as per the standard recipe • 3.2.3 Student weighed and measured ingredients to prepare two portions of the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 3.3 Following culinary standards, cleaned and cut ingredients using basic culinary cuts. • 3.3.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. • 3.3.2 Student washed leafy greens 2-3 ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 102

[Type here] times in water to remove any sand or dirt. • 3.3.3 Student peeled and fabricated vegetables using basic culinary cuts. 3.4. Reduced waste to increase the profitability of the prepared foods. • 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. • 3.6.2 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. • 3.6.3 Student followed correct portion control of all meals to reduce food waste. • 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. • 3.6.5 Students used off-cuts and recycled food to make stocks, soups and sauces to reduce waste and unnecessary costs. • 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. • 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.Prepare soups. 4.1 Prepared stocks per standard recipes using appropriate cooking techniques. • 4.1.1 Student successfully determined ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 103

[Type here] cooking times and temperatures as per the standard recipe • 4.1.2. Student followed standard recipes to select and use the appropriate cookery method. • 4.1.3 Student efficiently sequenced the stages of food production. 4.2. Applied flavourings per recommended recipes. • 4.2.1 Student selected and added flavourings to the dish per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.3. Utilised clarifying methods per recommended guidelines. • 4.3.1 Student successfully clarified stocks using the skimming and straining method ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.4 Utilised convenience foods and thickening agents per recommended recipes. • 4.4.1 Student successfully thickened soups using appropriate thickening agents. • 4.4.2 Student successfully used convenience foods as per the standard recipe. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 4.5. Made food quality adjustments before serving the dish. • 4.5.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 104

[Type here] • 4.5.2 Student checked the dish's texture before serving it as per the standard recipe. • 4.5.3 Student checked the temperature of the dish before serving and ensured hot food was served hot and cold food was served chilled. • 4.5.4 Student brought any dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. • 4.5.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature. 5. Present and store stocks, sauces and soups. 5.1. Reconstituted or re-thermalised stocks, sauces and soups to required consistencies. • 5.1.1 Student successfully reheated soups, sauces, and stocks to 60C or above. • 5.1.2 Student successfully reconstituted stocks, sauces, and soups by adding the appropriate quantity of water or other liquid as required. • 5.1.2 Student successfully reconstituted stocks, sauces, and soups by adding the appropriate thickening agent in the required quantity. ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No 5.2. Soups were attractively presented with garnishes on proper service ware per standard recipe. • 5.2.1 Student chose the correct and ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No ❒ Yes ❒ No Document Assessment Manual – SITHCCC029 Prepare stock, sauces, and soups Version 2 Institute of Business and Management (Victoria)| CRICOS: 03785D |RTO: 45516| info@ibm.vic.edu.au Page 105