Task 2 Project for SITHCCC007 - Prepare Stocks, Sauces and Soups

Document Title: Task 2 Project
SITHCCC007 – Prepare stocks, sauces and
soups

Contents
COMPETENCY DEMONSTRATION...................................................................................... 4
STUDENT DETAILS............................................................................................................ 5
STUDENT INSTRUCTIONS FOR PROJECT...........................................................................6
ASSESSMENT TASK 2 PROJECT BRIEF...............................................................................7
APPENDIX 1 – How to Guide............................................................................................. 9
Section 1: Culinary terms and trade names for ingredients commonly used in the
production of different stocks, sauces and soups
.......................................................................................................................................
10
Section 2: Contents of stock date codes and rotation labels and their implication for
food quality standards
.......................................................................................................................................
11
Section 3: Characteristics of stocks, sauces and soups..................................................12
Section 4: Derivatives of base stocks and sauces..........................................................15
Section 5: Mise en place requirements for stocks, sauces and soups............................15
Section 6: Appropriate environmental conditions for storing stock, sauces and soups
products to ensure food safety and optimise shelf life
.......................................................................................................................................
15
Section 7: Safe operational practices using essential functions and features of
equipment used to produce stocks, sauces and soups.
.......................................................................................................................................
16
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK..........18
RECORD OF ASSESSMENT TASK 2.................................................................................. 20
Learner details............................................................................................................ 20
Assessor details........................................................................................................... 20
Record of assessment results (please tick appropriate box).......................................20
Appeals – refer to the complaints and appeals policy and procedure.........................20
Assessor Feedback to learner: The assessor must write full feedback to the learner
that is constructive and not generic
....................................................................................................................................
20
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been
applied and the tasks it was applied to
....................................................................................................................................
20
Assessor Intervention (if applicable) - did you need to assist the student in this
assessment. If so please explain.......................................Error! Bookmark not
defined.

COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
Unit of
competency:
Unit Code SITHCCC007 Unit Title Prepare stocks, sauces
and soups
This unit describes the performance outcomes, skills and knowledge required to prepare
various stocks, sauces and soups following standard recipes. It requires the ability to select
and prepare ingredients, and to use relevant equipment and cookery and food storage
methods.
The unit applies to cooks working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and
event and function caterers.
It applies to individuals who work with very little independence and under close supervision
and guidance of more senior chefs. They follow predefined organisational procedures and
report any discrepancies to a higher-level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
To demonstrate your competency in this unit you will need to provide evidence of your
ability to:
 Select ingredients
 Select, prepare and use equipment
 Portion and prepare ingredients
 Prepare stocks, sauces and soups
 Present and store stocks, sauces and soups
Prerequisite units: SITXFSA001 Use Hygienic Practices for Food Safety
https://training.gov.au/Training/Details/SITHCCC007

STUDENT DETAILS
Please complete this declaration with the student
Unit of
competency:
Unit Code SITHCCC007 Unit Title Prepare stocks, sauces
and soups
Trainer/Assessor Name:
Student Name:
Student ID:
Time Allocation Refer to Training Plan
Due date: Refer to you student program guide (training plan).
Please insert the due date as confirmed by your
assessor below:
Due Date: .............../................ /................

ASSESSMENT TASK 2 PROJECT BRIEF
Objective of the task The purpose of this task is to demonstrate your knowledge on the
preparation various stocks, sauces and soups following standard
recipes. It requires the ability to explain how to select and
prepare ingredients, and to use relevant equipment and cookery
and food storage methods.
Resources Learner Guide
PowerPoint
Slides/Handouts
Computer
Internet
How to Guide Template
You will be required
to complete
You must complete a ‘How to Guide’ on how to prepare stocks,
sauces and soups following standard recipes.
Your guide must include how to select and prepare ingredients,
and use relevant equipment and cookery and food storage
methods.
Time allocation Refer to Training Plan
Your task You are required to refer to the ‘How to Guide’ (Appendix 1).
Demonstrate your knowledge by conducting research to outline
the points provided.
Overall, your ‘How to Guide’ will outline how to:
 Prepare stocks, sauces and soups following standard recipes
 Select and prepare ingredients
 Use relevant equipment
 Select and use relevant cookery methods
 Store food
Section 1: Culinary terms and trade names for
ingredients commonly used in the production of different
stocks, sauces and soups
1.1 What is mirepoix?
1.2 List when and why you would use the following
flavouring agents when making stock
1.3 Describe the characteristics of the following thickening agents
1.4 Describe the stock you would use in the following soups
1.5 Describe the probable cause and remedy of the following
hot sauce faults
1.6 Provide at least 3 examples of different convenience
products for stocks, sauces and soups

Section 2: Contents of stock date codes and rotation
labels and their implication for food quality standards
2.1 Provide an example of a food date code that is used
on your ingredients
2.2 What is the purpose of food rotation labels?
Section 3: Characteristics of stocks, sauces and soups
3.1 Complete the characteristics tables for stocks, sauces and
soups
Section 4: Derivatives of base stocks and sauces
4.1 Describe the stock you would use in the following soups
4.2 List 5 different sauces can be derived from a Béchamel sauce
4.3 List 3 different sauces can be derived from a Hollandaise
sauce
Section 5: Mise en place requirements for stocks,
sauces and soups
5.1 What is the approximate ration of ingredients for making
beef and chicken stock
5.2 How should bones be prepared before use in a stock
5.3 What vegetables are unsuitable for stock production?
Explain your answer
Section 6: Appropriate environmental conditions for
storing stock, sauces and soups products to ensure
food safety and optimise shelf life
6.1 Describe how stocks should be stored for the following
methods and prepared for storage, ensuring food safety and
optimising shelf life
6.2 Describe how you should store soups
6.3 How long can soup be stored?
Section 7: Safe operational practices using essential
functions and features of equipment used to produce
stocks, sauces and soups.
7.1 Name the following equipment used in stock production and
how you would safely use them
7.2 List 2 standard safety features on a commercial mixer
7.3 List 4 safety measures when operating a commercial mixer
Appendices include 1 How to Guide
Evidence summary ☐ How to Guide (Appendix 1)
Submission instructions ☐ How to Guide (Appendix 1) – Located in this assessment