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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Prepare stocks, sauces and soups.
  5. Present and store soups, sauces and stocks.

Required Skills

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of different stocks sauces and soups

convenience products

thickening agents

characteristics of different stocks sauces and soups

appearance and presentation

dishes to which they are matched and where they are needed

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

mise en place requirements for stock sauces and soups

preparation methods for stocks sauces and soups

equipment used to produce stocks sauces and soups

essential features and functions

safe operational practices

storage of products

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

produce a variety of stocks sauces and soups from different recipes and cultural backgrounds including

sauces

reduced

thickened

hot warm and cold emulsion

soups both hot and cold

clear

broth

pure

cream

bisque

stocks

produce food for multiple customers within commercial time constraints

integrate knowledge of

quality indicators for stocks sauces and soups

different types of stocks sauces and soups

features functions and safe use of food preparation equipment

food safety practices for handling and storing different food types

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment

Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

direct observation of the individual preparing for and producing stocks sauces and soups

evaluation of the taste and visual appeal of stocks sauces and soups prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of stocks sauces and soups

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for stocks sauces and soups equipment cookery

methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements.

Stocks andsauces may include:

béchamel

chicken and fish velouté

demiglacé

fruit based sauces

herb based sauces

hollandaise and béarnaise

jus and coulis

mayonnaise based sauces

yoghurt based sauces.

Equipment may include:

food processor

mouli

stock pots.

Thickening agentsmay include:

beurre mani

bread

flour:

arrowroot

corn

potato

modified starch

roux:

white

blond

brown

sabayon.

Convenience products may include:

boosters

bouillons

flavour enhancers

stocks.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.