SITHCCC007 Prepare Stocks, Sauces and Soups

SITHCCC007 Prepare stocks, sauces and soups
Assessment Task – Student Response
Assessment – Short-answer Questions
This cover sheet is to be completed by the student and used as a record to determine student competency
in this assessment task.
Student Name Student Number
The assessment process and tasks were fully explained to me prior to the commencement of
the assessment ☐
I am aware of which evidence will be collected and how. ☐
I am aware of my right to appeal an assessment decision. ☐
I am aware that I can locate Macallan College’s Macallan College Complaints and Appeals
Policy and Procedure on their website.
☐
I have discussed any additional educational support or reasonable adjustments I require in order
to undertake this assessment with the Student Support Services Officer and Trainer / Assessor,
(if applicable). e.g. Student Handbook and Access and Equity Policy (insert website address)
☐
I have access to all required resources? ☐
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the Macallan College Plagiarism Policy, I hereby acknowledge
by agreeing the to below declaration by ticking the box provided that I have not cheated or plagiarised any
work regarding the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Student Declaration: - I verify that the work completed is my own and that I was adequately
informed of the assessment process prior to commencing this assessment task.
☐
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and
knowledge evidence required and conditions are adhered to demonstrate competency in this unit
assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Provide all your responses in this document.
 Your Assessor will use the assessment criteria in this document and will provide feedback /
comment.
 You must answer all the questions in the assessment tasks in your own words
 This assessment will be required to be completed in 6 hours
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In
all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C –
Competent in the final result of the unit of competency; if you do not satisfactorily complete all the
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SITHCCC007 Prepare stocks, sauces and soups
assessment tasks you will be deemed NYC – Not Yet Competent.
Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case, you will be provided with clear and constructive feedback based on the assessment
decision so that they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to
improve your performance and provided the opportunity to resubmit evidence to demonstrate
competence. The assessor will determine and discuss the reasons for NS – Not satisfactory on any
of the criteria and will assess you through a different method of assessment e.g. verbal/oral
questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why
they did not complete the assessment and if due to illness, a medical certificate must be
produced. This process is detailed more in the “Macallan College Assessment Policy and
Procedure
o In the above scenario, student will be given an opportunity for reassessment within 5
working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have
the opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the
assessment and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student
will be required to repeat the whole unit with full fee for the unit as per the fees policy of
Macallan College. The student will be made aware of the impact of repeating the unit may
have on their student visa. (International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00
reassessment fee will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the
Intervention meeting with the Course Co-ordinator, the matter will be referred to the CEO /
Operation Manager which may result in the suspension or cancellation of their enrolment
o Macallan College has intervention strategies, including student support services available to
enable students to complete qualification in the expected time frame. Students at risk of not
completing within this time frame are identified as early as possible and an intervention
strategy is put in place.
The RTO will ensure access to:
o Commercial Kitchen Simulated Environment
o Workplace procedures and instructions relating to safe work practices
o Workplace safety and emergency evacuation procedures
o Hazardous chemicals and dangerous goods information
o Safety materials and equipment relevant to an Commercial Kitchen
o Fire safety equipment First Aid equipment and relevant stock
o Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: -
 Completed responses to the questions in the Response Sheet provided as a separate attachment.
 Keep simple formatting with 12pt Arial and single line spacing.
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SITHCCC007 Prepare stocks, sauces and soups
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part
A/Part B as applicable)
Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria,
performance evidence and knowledge evidence to confirm that the student evidence submitted
demonstrates validity, sufficiency, authenticity and confirms current skills and knowledge relevant to the
unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Select ingredients.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Prepare stocks, sauces and soups.
 Present and store stocks, sauces and soups.
 culinary terms and trade names for ingredients commonly used in the production of different stocks,
sauces and soups relating to:
o convenience products
o thickening agents
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of stocks, sauces and soups listed in the performance evidence:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched
o freshness and other quality indicators
o nutritional value
o preparation methods
o production and cooking durations
o service style
o taste
o texture
 derivatives of base stocks and sauces
 mise en place requirements for stocks, sauces and soups
 appropriate environmental conditions for storing stock, sauces and soups products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce stocks,
sauces and soups.
Resources required for Assessment:
Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
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SITHCCC007 Prepare stocks, sauces and soups
Assessment – Questioning
Short-answer Question
SAQ Response 1 –
Equipment/Utensils Explanation for use
Stockpot Can be either freestanding, tilted or fixed and it is
used to hold the stock as the cooking process
takes place. Some stockpots have taps fitted for
pouring stock to ensure the stock remains clean
(Nengchao, 2014)
Chinois A cone-shape mesh strainer for slowly straining
the stock to make it free from impurities as all
solids settle at the bottom and a clean stock is
filtered.
Ladle Is a spoon having a long handle for skimming and
stirring ingredients. It is also used to serve food
such as soups and sauces (Gould, 2018)
Spider Is an equipment used to remove large vegetables
and bones
Filter paper Equipment used to skim away any fat in the stock,
sauce or soup
Storage containers For storing soups, sauces, stocks and holding
recipes
Blender For smoothing mixtures during preparation and
mixing ingredients evenly
Cooker Used for cooking purposes as a source of heat in
the kitchen
SAQ Response 2 –
Examples Cooking Time
Brown stock 1. Veal stock
2.Game stock
3.Duck stock
Chicken stock takes 2 to 4 hours
White stock 1. White veal stock
2.Fish stock
3.Chicken stock
Fish stock takes 30 minutes
White Veal stock takes 4 to 8
hours
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SITHCCC007 Prepare stocks, sauces and soups
Miscellaneous stock 1. Vegetable stock
2.Sweet corn
3.
30 minutes to one hour for
vegetable stock
Quality signs for stock:
 A good stock has no fats
 It must be clear with no impurities
 Should be cooked for the required time without being overcooked, burnt or undercooked
 It is not bitter and overspiced
SAQ Response 3 –
Points of care when preparing stocks
 Ingredients used in preparation if stocks must be fresh, suitable to the stock being produced and
must be of good quality
 Vegetable stocks have a fresh herb flavour, clear and should not be bitter
 Stock syrups must be clean without impurities
 All fish and meat stocks should be gelatinous, free of impurities and full flavoured.
SAQ Response 4 –
Stock Production steps
Brown beef stock
(Choi & Kim, 2010)
 Beef bones are first browned by being roasted in an oven
to caramelise the sugar content which naturally occurs in
the food to give it the brown colour.
 The roasted ingredients are then cooked with herbs and
spices in water in a stockpot
 After cooking the stock is strained to remove any
impurities and solids.
 The stock is then boiled down and filtered to remove fat
White chicken stock
(Al-Rajhi, 2014).
 Place the ingredients in a stockpot, add water and the
chicken.
 Boil the mixture over medium heat
 Simmer the mixture
 Strain the stock through a chinois and reserve the chicken
for later use
 Chill the covered stock for 8 hours and skim the fat from
the surface
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SITHCCC007 Prepare stocks, sauces and soups
Fish stock  Melt butter in a stockpot and add onions to cook for about
four minutes
 Place the fish into the stockpot with the mixture of butter
and onions, and cook.
 Stir occasionally as the fish continues to cook
 Pour in cold water and wine
 Drop a pinch of salt and herbs then leave the mixture to
boil
 Skim then sieve after boiling to remove any particles and
fat
Vegetable and miscellaneous
stocks
 Thoroughly wash the vegetables and chop them into large
chunks
 Put all the chopped vegetables in a stockpot and add bay
leaf, fresh thyme, parsley and peppercorns.
 Pour enough water into the mixture in the stockpot
 Boil the stock to medium temperature
 After boiling for a while turn down the heat to medium-low
to allow the mixture bubble gently
 Simmer the vegetable stock for about one hour
 Strain the vegetable stock then filter
SAQ Response 5 –
Types of glazes
1. Meat glaze 2. Chicken glaze 3.Fish glaze
Production steps for a glaze
 The stock that is to be turned into a glaze is boiled on an open saucepan at medium heat
 It is slowly simmered and skimmed without being covered to evaporate the water
 It turns into a thick syrupy content after water is evaporated
 Let the glaze cool and transfer into a container with lid and refrigerate
(Popelka, 2013)
SAQ Response 6 –
Thickeners based on fats Thickeners based on starches
1. Margarine 1. Corn flour
2.Butter 2.Rice flour
3.Oil 3.Arrow root
SAQ Response 7 –
Problem Solution
Stock is cloudy
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SITHCCC007 Prepare stocks, sauces and soups
 Proper straining and skimming of the stock
 Medium boiling if the stock
 Using fresh and good quality ingredients
 Blanching or washing in cold water bones with excessive blood to
remove the blood and other impurities
Stock is bitter
 Ensuring the strong green vegetables are not overcooked
Stock lacks
colour  Use of adequate nourishing elements when making different types of
stocks like fresh bones, meat, fish and vegetables
Stock lacks
flavour
 Use enough bones when preparing the stock to add flavour since it is
the bones that add flavour to the stock
SAQ Response 8 –
Hygiene and food safety aspects which need to apply for stocks, and sauces when
Selecting Ingredients
 Selecting fresh ingredients with good quality to produce the best stock
Preparing
 Using clean equipment and utensils at all times
 Ensure the working are is kept clean to prevent contamination
 Washing all the ingredients before being used
Cooling
 Placing the stock in smaller containers that can be placed in cooled
water and stirred evenly to lower the heat
Storing
 Use the cartouche to store stocks to prevent foreign objects from falling
 Storing in a refrigerator or cool room with a temperature below five
degrees
SAQ Response 9 –
Classification Menu Example Service
ware
Garnish Accompaniment
Clear Ham, pumpkin or pea Bowl Parsley Bread
Broth Chicken broth, mutton broth
and Scotch broth
Bowl Mint Rice
Puree Puree soup Bowl Chives Rice
Cream Cream of mushroom Bowl Barsil Bread
Bisque/Chowder Crayfish bisque and Lobster
bisque
Bowl Coriander Rice
Cold Gazpacho Bowl Beet Bread
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SITHCCC007 Prepare stocks, sauces and soups
SAQ Response 10 –
 Heat stock, pumpkin, salt , garlic, thyme, onion and peppercorns. Lower the heat and simmer the
mixture uncovered
 Puree the soup in a blender
 Boil it again at low heat
SAQ Response 11–
Production steps for Consommé Points of care
 Combine grounded beef or poultry with
lightly beaten egg white and other
ingredients
 Add cold broth and stir
 Put the mixture over medium heat and
stir occasionally to simmer.
 The meat proteins and egg white
coagulate due to the heat hence a raft is
formed which floats and is composed of
a mixture of meat and eggs
 Do not stir. Reduce the amount of heat
as you slowly simmer to remove the
impurities.
 Strain the mixture
 Use or store in a refrigerator after
labelling appropriately
(Han, 2013)
 After the formation of the raft do not stir
the mixture to avoid redistributing the
impurities into the soup
 Do not cover the soup during the whole
process
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SITHCCC007 Prepare stocks, sauces and soups
SAQ Response 12 –
Classification for sauces Examples
1.Roux
(Tebben, 2014)
1.Classical demi-glace
2.Veloute
3.Bechamel
2.Chicken velute 1.Allemande
2.Paulette
3.Aurora Hungarian
3. Emulision 1.Mayonnaise
2.Carbonara
3.Hollandaise
4.Reduction based sauces 1.Bourree Rouge
2. Demi-glace
3. Bourree Blanc
SAQ Response 13 –
Production steps for Jus
Demi-glaze also known as jus is used as an accompaniment for red meat and it is also used as a
base for other sauces
Ingredients: Espagnole sauce, pepper, brown stock, salt and bouquet garni
 Combine the brown stock, bouquet garni and espagnole sauce in a stockpot and place it
over medium heat
 Let it boil as you lower the amount of heat.
 Continue simmering as the liquid reduces
 Occasionally skim for any impurities
 Season with pepper and salt
 Strain through the chinois
SAQ Response 14 –
Derivative sauce from sauce demi-glace Ingredients
1. Bigararde (Orange sauce) Demi- glace, reduced red wine, red currant jelly
and orange juice
2. Diable (Devil sauce) Demi-glace, reduced white wine, vinegar and
cayenne pepper
3. Chasseur (Hunter’s sauce) Demi-glace, reduced white wine, diced shallots
and sliced mushroom in butter
(Escoffier, 2013).
SAQ Response 15 –
Derivative sauce from sauce béchamel Ingredients
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SITHCCC007 Prepare stocks, sauces and soups
1. Mornay (Cheese sauce) Grated gruyere cheese, Bechamel and liaison
2. Soubise (Onion sauce) Bechamel cooked with chopped onions and
strained, and fresh cream
3. Curry sauce Cooked curry powder, onions, Bechamel and
chopped tomatoes
SAQ Response 16 –
Production steps for sauce Velouté
Sauce veloute is made when a light- coloured stock is thickened with a light- coloured roux.
Recipe: White stock veal, fish or chicken, Butter unsalted, flour, salt and pepper
 Simmer the stock in a saucepan
 In a different pan, melt another butter over heat while adding flour
 Stir the flour and butter together for about two minutes after raising the heat to medium
 Whisk the simmering stock into the roux and keep heating and whisking
 Turn down the heat to low when the stock begins to simmer again and cook until the sauce
thickens
 Skim away the thin skin that forms
 Season with pepper and salt
 Strain the solution
(Taylor, Barber, & Broz, 2010)
SAQ Response 17 –
Velouté Examples
1.Fish veloute 1.Duglere sauce
2.Bercy sauce
3.Good wife sauce
2.Chicken veloute 1.Allemande sauce
2.Aurore sauce
3.Curry sauce
3.Veal veloute 1.Herb sauce (Sauce aux fines herbes)
2.German sauce (Sauce allemande)
3.Mushroom sauce (sauce aux champignons)
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SITHCCC007 Prepare stocks, sauces and soups
SAQ Response 18 –
Production steps for sauce mayonnaise
Ingredients for sauce mayonnaise
For making one cup you need: two eggs, two teaspoons of vinegar or fresh lemon juice, olive oil
(one cup) and fine grain salt. (Su et Al, 2010)
Production steps
 Break the eggs in a bowl and separate the yolks and the egg whites.
 Pour the egg yolks into a bowl with fresh lemon juice and whisk thoroughly
 Slowly pour olive oil into the bowl with the juice and yolk as you whisk
 After the mayonnaise thickens, pour oil in a steady and slow stream
 After pouring enough oil whisk the contents until all the oil is incorporated
 In case mayonnaise still looks thick add more water which thins it to your desired level
 Once the oil is mixed evenly in the mayonnaise, it becomes fluffy
 Season with fine grain sea salt
 Store the mayonnaise in a cool place covered for three days
(Zaouadi et Al, 2015)
Derivative sauce Ingredients
1. Chanitilly (Cream sauce) Stiffly beaten whipped cream and mayonnaise
2. Aioli (Garlic sauce) Pounded garlic cloves and mayonnaise
SAQ Response 19 –
Sauce Hollandaise Sauce Béarnaise
Ingredients:
Unsalted butter, egg yolks, lemon juice, salt
(This, 2016), (Eckardt et Al, 2013)
Production Steps:
 Melt butter unsalted in a pan over heat
 Blend lemon juice, egg yolks, salt and it
lightens its colour.
 Slowly add more melted butter as the
blender is going.
 Blend until the butter is incorporated
 Store within a warm spot after
completing for later use
(Rognså et Al, 2014)
Ingredients:
Unsalted butter,Peppercorns, chervil, tarragon,
vinegar, egg yolks,Lemon juice, kosher salt,
black pepper and wine
Production Steps:
 Melt the unsalted butter unsalted in a
pan with medium heat
 Add pepper, salt and shallots then stir
 Reduce the heat, add vinegar and cook
till the vinegar evaporates
 Continue cooking the shallots while
stirring until they become tender and
translucent.
 Transfer the shallot to a small bowl to let
it cool
 Warm the blender, drain the water and
dry it.
 In the warm blender, combine the egg
yolks, lemon juice and a tablespoon of
warm water. Puree the mixture until it
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SITHCCC007 Prepare stocks, sauces and soups
becomes smooth.
 Pour in hot butter and continue blending
for about three minutes
 Pour the sauce into a clean bowl
 Stir in tarragon with shallot reduction and
season with pepper, lemon juice and
salt.
Derivative sauce Derivative sauce
1.Mousseline sauce 1.Choron sauce
2.Maltaise sauce 2.Foyot sauce
3.Noisette sauce 3.Mustard sauce (Helgesdotter, 2014)
SAQ Response 20 –
Procedures to reconstitute sauces and soups
Reconstituting sauce
 Pour the sauce in a pan and place it over low heat source to reheat it and avoid burning
 Stir frequently as the sauce heats
 Serve the sauce while hot
Reconstituting soups
 Pour the soup in a pan and heat it over low heat to reheat it to at least eighty degrees
 The soup is then thinned by adding water, milk or stock and boiled further
 Serve the soup while hot after boiling for a while
SAQ Response 21 –
Examples for different convenience products for stocks, sauces and soups
1. Stocks in cubes, powder form and concentrated crystals
2. Canned sauces, powder sauce and frozen sauce
3. Soups available in cubes, powder form and canned soups
Suggested methods to enhance flavour and presentation of convenience products
1. Using fresh ingredients to tone down the existing flavour of convenience products
2. Overcoming the flavour of convenience products by adding a variety of wines, spirits and fresh
herbs
3. Using water and red wine sauce base to get the required stock from a convenience product
while also using tomato paste and mirepoix to start off a braised dish
SAQ Response 22 –
Requirements
Food safety Aspects  All sharp objects like knives must be
handled with care and stored appropriately
to avoid accidents and injury.
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SITHCCC007 Prepare stocks, sauces and soups
 Fire not being used in the kitchen must be
turned off at all times.
 Ensure you select only fresh and high
quality ingredients for use.
(Johnston, Rodne, & Chong, 2014)
Cleanliness and Sanitation  All the vegetables, ingredients and
equipment must be cleaned before and
after use to maintain cleanliness and
proper hygiene.
 The chef and his assistant must ensure
they are clean and wash their hands
before handling any ingredients in the
kitchen.
(Cuihua, 2014)
Requirements at the end of service service  During storage, the cooled sauce and
soup must be properly labelled with the
production date and name.
 The soup should be covered with a
cartouche to prevent skin formation on the
thickened soup and stop unwanted
impurities from falling into it.
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SITHCCC007 Prepare stocks, sauces and soups
References
Al-Rajhi, M. A. (2014). Determination the concentration of some metals in imported canned food
and chicken stock. American Journal of Environmental Sciences, 10(3), 283.
Choi, S. K., & Kim, D. S. (2010). Physiological and sensory characteristics of brown stock
depending on salt content. Korean journal of food and cookery science, 26(5), 665-675.
Cuihua, Q. (2014). Establish central kitchen under HACCP control in food and beverage industry
to ensure food safety and hygiene. In SHS Web of Conferences (Vol. 6, p. 03005). EDP
Sciences.
Eckardt, J., Wendin, K., Holmer, A., & Åström, A. (2013). Comparison of the consumers’ expected
and actual perception of food investigated by Napping: a case study with Béarnaise sauce.
Escoffier, A. (2013). A guide to modern cookery. Cambridge University Press.
Gould, M. E. (2018). Early American wooden ware & other kitchen utensils. Pickle Partners
Publishing.
Han, M. R., Kim, M. H., & Kim, A. J. (2013). The quality characteristics of consomme soup
prepared with Mosidae. Journal of the East Asian Society of Dietary Life, 23(4), 423-429.
Helgesdotter, G. (2014). Emulsions from a Culinary Perspective: The Case of Hollandaise Sauce
and its Derivates (Doctoral dissertation, Department of Food Science, Faculty of Science,
University of Copenhagen).
Johnston, J., Rodney, A., & Chong, P. (2014). Making change in the kitchen? A study of celebrity
cookbooks, culinary personas, and inequality. Poetics, 47, 1-22.
Nengchao, L. I. N. (2014). U.S. Patent Application No. 14/028,547.
Popelka, P., Luptáková, O., Marcinčák, S., Nagy, J., Mesarčová, L., & Nagyová, A. (2013). The
effect of glaze and storage temperature on the quality of frozen mackerel fillets. Acta
Veterinaria Brno, 81(4), 397-402.
Rognså, G. H., Rathe, M., Paulsen, M. T., Petersen, M. A., Brüggemann, D. A., Sivertsvik, M., &
Risbo, J. (2014). Preparation methods influence gastronomical outcome of hollandaise
sauce. International Journal of Gastronomy and Food Science, 2(1), 32-45.
Su, H. P., Lien, C. P., Lee, T. A., & Ho, J. H. (2010). Development of low‐fat mayonnaise
containing polysaccharide gums as functional ingredients. Journal of the Science of Food
and Agriculture, 90(5), 806-812.
Taylor, D. C., Barber, N., & Broz, C. (2010). Sensory evaluation of a wine's quality in the
preparation of a reduction: a subjective and objective study. Journal of Culinary Science &
Technology, 8(4), 219-228.
Tebben, M. (2014). Sauces: A Global History. Reaktion Books.
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SITHCCC007 Prepare stocks, sauces and soups
This, H. (2016). Hollandaise challenge. Analytical and bioanalytical chemistry, 408(17), 4467-
4468.
Zaouadi, N., Cheknane, B., Hadj-Sadok, A., Canselier, J. P., & Hadj Ziane, A. (2015). Formulation
and optimization by experimental design of low-fat mayonnaise based on soy lecithin and
whey. Journal of Dispersion Science and Technology, 36(1), 94-102.
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