Prepare Stock Soup and Sauces - Worksheets - The Imperial College of Australia

The Imperial College of Australia
SITHCCC007 - Prepare stocks, sauces and soups
Worksheets
INSTRUCTIONS
 The questions are divided into sections according to the elements within the unit of
competence. There are five sections in this unit.
 You are to provide answers to each of the questions in a separate document using MS Word
or similar word processing tools. Your document should be professionally formatted with
question retyped and answered.
 You must answer all questions satisfactorily to achieve competency in the unit. The extent
of responses required will vary by question.
 Your answers should be in your own words, not copied or plagiarised from any person or
source except where appropriate such as a definition, in which cases you should reference
the source.
 Ask your assessor if you do not understand a question. Whist your assessor cannot tell
you the answer, he/she may be able to re-word the question for you.
 Re-assessment: If you do not achieve the required standard, you will be given the
opportunity to be re-assessed by our Assessor. Arrangements will be made on an individual
basis. If you are deemed to be NS (Not Satisfactory), your assessor will either ask specific
questions orally, and record them with you using the supplementary evidence sheet or you
will be asked to resubmit your responses in full.
 Feedback: Your assessor will provide feedback to students after the completion of the
assessment. The assessor will explain the appeals process when required
SECTION 1: SELECT INGREDIENTS
Q1: You’re preparing ingredients for minestrone soup. What information about production requirements
can you obtain from the standard recipe?
Ans- From standard recipe of soup, we can collect the information about quantity of
ingredients required and the form in which they are used i.e. diced, sliced, etc. It
also provide raw material information in which they are utilised while preparation.
Q2: List five examples of miseen place tasks that relate to soups, stocks and sauces.
Ans- Select ingredients
Get equipment ready
Prepare ingredients
Mix them appropriately according to recipe
Cook them effectively as per recipe
Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The
following recipe yields 2 L. Calculate how much of each ingredient you need to make enough
servings of custard.

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 Ingredients  Yield 2 L  Quantity (40 portions)
Milk 2 L 10L
Sugar 200 g 1000g or 1Kg
Vanilla essence 4 ml 20ml
Egg yolks 20 100
Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
Ans- i) Visual appearance: They should be firm, even sized and should be in good
shape along with free from moulds.
ii) They should have good weight according to size. This shows the freshness of
the vegetable.
Q5: List two quality factors to look for when selecting eggs from stores.
Ans- Check the best before date
Check for the illustrative appearance i.e. look for spot or cracks.
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
Ans- There will be significant change in colour with different texture and unpleasant
smell with undesirable taste.
Q7: List four pieces of information you might find on stock date codes and rotation labels.
Ans- i) It provides best before date
ii) Provides nutritional information
iii) Shows the information about the origin of manufacturer and product
iv) It provides information about the manufacturing date and time of the product
SECTION 2: SELECT, PREPARE AND USE EQUIPMENT
Q1: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups.
Ans- i) Knives
ii) Peelers
iii) Wooden spoons
iv) Chopping boards
v) Saucepans
Q2: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to
cook the stock?

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Ans- Steam kettle stockpots
Q13: What are three things you should check when assembling equipment?
Ans- i) Check for cracks
ii) Frayed cords
iii) Faults
Q4: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Ans- Ensure safe assembly: Before using food processors assemble them correctly as
per manufacturer’s instructions. If unable to understand the instructions ask
someone experienced to demonstrate the same.
Ensure cleanliness: Pieces of packages, sponges and chemical residue cause
cross contamination. Leftover food particles harbour bacteria and are unhygienic. If use
unclean equipments, risk of cross contamination arises and possible food poisoning
outbreaks.
Q5: Identify four safe operational practices to follow when using a food processor or other electrical
equipment.
Ans- i) Set equipment and blades up correctly according to manufacturer’s instructions.
ii) Check for any damage
iii) Put the cover securely in place before switch the appliance.
iv) Do not operate the appliance near the edge of the bench.
SECTION 3: PORTION AND PREPARE INGREDIENTS
Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Ans- Proper preparation requires read the recipe closely after that certain steps helps
such as:
i) Read the recipe closely
ii) Make a list of tasks you need to complete
iii) Prioritise and schedule the tasks
iv) Avoid distraction
v) Observe other experienced cooks in action and ask for advice to identify
more efficient ways of working.
Q2: How would you weigh and measure the following ingredients?
250 g flour in bowl or measuring jug_____________________________________________
1 tbsp tomato paste with measuring spoon________________________________________