SITHCCC007 Prepare stocks, sauces and soups
Task:
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• 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.
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook.
1. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item.
2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list the cooking times which apply the quality signs for good stock.
3. What are the points of care which must be applied when preparing stocks?
4. List the production steps for each of the following types of stock:
Brown beef stock
White chicken stock
Fish stock
Vegetable and miscellaneous stock
5. Provide an overview over the different types of glazes, the production method for a glaze and the required 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 ensure a quality product
7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or lacking flavour?
8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for stocks and sauces, as well as preparing, cooling and storing stocks including the provisions for labelling?
9. List the classification for soups and provide 2 menu examples for each with an appropriate service vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).
10. 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?
14. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples 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 the correct consistency and flavour?
