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Evidence Guide: SITHCCC007 - Prepare stocks, sauces and soups

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC007 - Prepare stocks, sauces and soups

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure ingredients according to recipe.
  3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
  4. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stocks, sauces and soups.

  1. Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
  2. Use flavouring and clarifying agents according to standard recipes.
  3. Use thickening agents and convenience products appropriately.
  4. Make appropriate derivations from basic sauces, both hot and cold where required.
  5. Make food quality adjustments within scope of responsibility.
Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use flavouring and clarifying agents according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use thickening agents and convenience products appropriately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make appropriate derivations from basic sauces, both hot and cold where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store stocks, sauces and soups.

  1. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.
  2. Present soups and sauces attractively on appropriate service-ware.
  3. Add garnishes according to standard recipes.
  4. Visually evaluate dish and adjust presentation.
  5. Store dishes in appropriate environmental conditions.
  6. Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.
Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present soups and sauces attractively on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients according to recipe.

3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare stocks, sauces and soups.

4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.

4.2.Use flavouring and clarifying agents according to standard recipes.

4.3.Use thickening agents and convenience products appropriately.

4.4.Make appropriate derivations from basic sauces, both hot and cold where required.

4.5.Make food quality adjustments within scope of responsibility.

5. Present and store stocks, sauces and soups.

5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.

5.2.Present soups and sauces attractively on appropriate service-ware.

5.3.Add garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients according to recipe.

3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare stocks, sauces and soups.

4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.

4.2.Use flavouring and clarifying agents according to standard recipes.

4.3.Use thickening agents and convenience products appropriately.

4.4.Make appropriate derivations from basic sauces, both hot and cold where required.

4.5.Make food quality adjustments within scope of responsibility.

5. Present and store stocks, sauces and soups.

5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.

5.2.Present soups and sauces attractively on appropriate service-ware.

5.3.Add garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation.

5.5.Store dishes in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare each of the following stocks:

brown beef stocks

chicken stocks

fish stocks

vegetable stocks

prepare the above stocks for use in different recipes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements

follow standard recipes, from a range of cultural backgrounds, to prepare each of the following:

sauces:

béchamel

chicken and fish velouté

coulis

demi glacé

hollandaise or béarnaise

jus

mayonnaise based sauces

tomato based sauces

soups both hot and cold:

clear

broth

purée

cream

prepare the above sauces or soups for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements.

Demonstrated 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:

convenience products

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:

appearance and presentation

classical and contemporary variations

dishes to which they are matched

freshness and other quality indicators

nutritional value

preparation methods

production and cooking durations

service style

taste

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:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.