Written TestUnit Code: – SITHCCC007Unit Name: – Prepare stocks, sauces and soupsAssessment for this Unit ofCompetency/ClusterDetailsAssessment 1 Written TestAssessment 2 PracticalsAssessment 3Assessment conducted in this instance:Assessment 1 X 2 3 SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 2 of 9Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasksoutlined in elements and performance criteria of this unit:• culinary terms and trade names for ingredients commonly used in the production of differentstocks, sauces and soups relating to:o convenience productso thickening agents• contents of stock date codes and rotation labels and their implication for food quality standardscharacteristics of stocks, sauces and soups listed in the performance evidence:o appearance and presentationo classical and contemporary variationso dishes to which they are matchedo freshness and other quality indicatorso nutritional valueo preparation methodso production and cooking durationso service styleo tasteo texture• derivatives of base stocks and sauces• mise en place requirements for stocks, sauces and soups• appropriate environmental conditions for storing stock, sauces and soups products to:o ensure food safetyo optimise shelf life• safe operational practices using essential functions and features of equipment used to producestocks, sauces and soups.Place/Location where assessment will be conductedDC Classroom and DC Training KitchenResource RequirementsPen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC007Prepare stock, sauce and soups, from the e-coach recipes , Futura recipe book or any otherrelevant source which must be stated below:Reference for recipeshttps://www.taste.com.au/Cookery for the Hospitality Industry6th EditionTEXTBOOK AUTHORS: Graham Dodgshun, Michel Peters, David O’Dea,Riverina Institute of TAFEDATE PUBLISHED: August 2011FORMAT: PaperbackISBN: 9780521156325 SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 3 of 9 Instructions for assessment including WHS requirementsYou are required to address each question in this assessment.If more space is required for any answer you may attach a separate page containingyour ID number, name unit title, unit code and the assessment task number and attachthis page with the current assessment task before submission or alternatively use theback of each paper with a clear reference to the relevant question(s).Ensure you check your work and keep a copy before submitting.You are encouraged to clarify any tasks, requirements or questions you may have withyour trainer.Your trainer will be providing you with feedback. SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 4 of 9Assessment 1: Written TestYour Tasks:You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based onthe theory content and recipes contained in your workbook.1. List all essential equipment and utensils required for the preparation, production and service ofstocks, sauces and soups and explain the use of each item.2. Provide 3 examples each, for brown, white and miscellaneous stocks, and listthe cooking times which applythe quality signs for good stock3. What are the points of care which must be applied when preparing stocks?SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 5 of 94. List the production steps for each of the following types of stock:Brown beef stockWhite chicken stockFish stock Vegetable and miscellaneous stockSITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 6 of 95. Provide an overview over the different types of glazes, the production method for a glaze and therequired procedures to provide for a product which is free of impurities.6. Provide 3 examples for each for, thickeners based on fats, and thickeners based on starches.Explain how these are used in the preparation of soups and sauces including points of care to ensurea quality product.SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 7 of 97. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour orlacking flavour?8. What are the critical hygiene and food safety aspects which must apply when selecting ingredientsfor stocks and sauces, as well as preparing, cooling and storing stocks including the provisions forlabelling?9. List the classification for soups and provide 2 menu examples for each with an appropriate servicevessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 8 of 910. List the production steps for a Consommé, including points of care.11. List the classifications for sauces and provide 3 examples for each.12. List the production steps for a Jus.13. What is the production method for a Velouté?SITHCCC007 Prepare stocks, soups and saucesDuke College (DC) Assessment 1, April 2018CRICOS ID: 02564C Version 2.0RTO ID: 90681 Page 9 of 914. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.15. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ?Provide 3 derivative examples which can be produced from each Sauce.16. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring thecorrect consistency and flavour?
