SITHCCC007 Updated 19.10.20...... Complete File......

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT
Unit description:
Qualification Title Certificate IV In Commercial Cookery
Unit of competency
SITHCCC007 Prepare Stock, Sauces and Soups
Assessment Tool Knowledge Test
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CBC-SITHCCCC007-V2020.1 Page 1 of 18
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For further information please refer to Student Handbook.
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Assessment Guidelines
What will be assessed

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.
Assessment
Do Not Cut Copy & Paste from any source

All recipes must be expressed in Kilo Grams, grams, Litres, Millilitres and Temperatures to
be in Centigrade only
Your task:
You are required to complete all questions and tasks for this Knowledge test. All tasks and
exercises are based on the theory content and recipes contained in your workbook/ online unit.
1. You are working as a Saucier in the production kitchen of Hotel Futura. To confirm a food
production requirements, prepare the prep-lists for the next production batch of 100 portions
and ordering list for 300 portions for the following week’s production, as per the recipe card
given below.
Standard Recipe Card
Name of dish: Brown beef stock. Portion nos.: 10

Reference source: Futura Portion size: 250ml
Commodities
Item Specification Weight kg/l/unit
Beef bones With knuckles 2kg
Beef shanks With flesh 1kg
Carrots whole 150g
Onion whole 150g
Leek whole 100g
Celery whole 100g
Water 5l
Bouquet garni 1


Method:
Preparation Duration -
1. Wash-peel-rewash the carrots. Peel the onions. Wash the leek and celery. Cut the
vegetables into mirepoix
Cooking Duration 4-8 hours

1. Brown the bones and shanks in a roasting tray in the oven at 180°C for ~30 minutes
2. Add the mirepoix to the roasting tray and roast for a further ~10 minutes. Strain the fat off.
Add some water to the tray to release the sediment. Pour the liquids, bones and meat into a
pot and add the remaining water
3. Bring to the boil and skim off any fat and impurities. Reduce to a simmer and cook for 4-8
hours. Add the bouquet garni an hour before the finish
4. Strain through a chinois, label and store appropriately
Note: Use veal or lamb bones for distinct flavours.
Preparation Duration -
2. WPRW the carrots. Peel the onions. Wash the leek and celery. Cut the vegetables into
mirepoix
Prep-list

Beef shanks 10 kg
Onion 1.5 kg
Beef bones 20 kg
Carrots 1.5 kg
Celery 1 kg
Leek 1 kg
Water 50 l
Bouquet garni 10


Ordering List
Department: Kitchen of Hotel Futura Section: Saucier

Item and Specification Weight kg / l /unit Date:
Beef bones 60 kg Next week production
Beef shanks 30 kg Next week production
Carrots 4.5 kg Next week production
Onion 4.5 kg Next week production
Leek 3 kg Next week production
Celery 3 kg Next week production
Water 150 l Next week production
Bouquet garni 30 Next week production

2. 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.
Equipment/Utensils Explanation for use

Bowls Bowls are used to place the vegetables after
washing it
Peeler It is used to remove the outer layers of
vegetables and fruits
Trays It is a piece of cookware used for roasting meat
in the oven.
Chef knife It is used for slicing, chopping, mincing
vegetables, fruits or meat
Measuring cup Measuring cups used to measure the volume of
liquid or solid cooking ingredients
Wooden spoon It is especially used for stirring and for mixing
ingredients in the bowl
Strainer It is used to strain a liquid
3. Provide 3 examples each, for brown, white and miscellaneous stocks, and list
 the cooking times which apply

 the quality signs for good stock
Examples Cooking Time
Brown stock 1. Chicken stock 2-4 hrs

2. Beef stock 4-8 hrs
3. Veal stock 4-8 hrs
White stock 1. Veal stock 4-8 hrs
2. Fish stock 30 min
3. Chicken stock 2-4 hrs
Miscellaneous stock 1. Roast carrot and saffron stock 30 min
2. Sweet corn stock 30 min
3. Provencale mussel stock 30 min
Quality signs for stock:
 A good stock should be jellied when it is cold.
 It should be fat free
 Be clear
 A pronounced flavour of the main ingredient
 Be cooked for the requireed time to extract all flavour
4. What are the points of care which must be applied when preparing stocks?
Points of care when preparing stocks

I. Do not stir
II. Do not season
III. Start with cold water
IV. Always cook in low heat
V. Do not over simmer
5. List the production steps for each of the following types of stock:
Stock Production steps

Brown beef stock o Heat the oven to 200 C
o Keep the beef or veal bones in a heavy-bottomed
roasting pan and roast bones for half an hour, add
mirepoix and continue roasting.
o Remove the roasting pan from the oven and pass the
bones to a heavy-bottomed stockpot when the bones
are deeply browned.
o Pour enough cold water to the boiling pot to completely
cover the bones and boil them immediately.
o Skim off the scum that arises to the surfaces
o Continue the stock to boil and skim the impurities rising
to the surface. To guarantee that there is still enough
water to protect the bones, the moisture will evaporate.
o Remove the pot from the heat once the stock is
developed.
o Strain through a sieve lined with the stock. If required,
cool the stock easily using an ice bath.
White chicken stock  Wash the chicken inside and out and put it with 3 1/2
litters of cold water in a large stockpot.
 Mix in the vegetables, herbs and peppercorns and
bring to a boil slowly over medium heat.
 Scoop off and discard any residual scum that may
appear on the surfaces
 Once boiling, reduce heat to low and allow to just
simmering for about 1 1/2 hours. Than after, allow the
stock to cool slightly then strained.
 Discard the herbs and vegetables. Fully cool the stock,
then refrigerate overnight and use the large spoon to
scrape off the fat from the top and discard.
Fish stock  Rinse the fish bones and prawns shells in water
 Heat 30 grams of butter in a large saucepan over
medium heat
 Add 1 large finely chopped brown onion and fennel
trimmings
 Add the fish bones and prawn shells and cook, stirring
until the bones whiten
 Add 250 ml of dry white wine 1 dry or fresh bay leaf 6
parsley stalk 10 whole black peppercorns and 2 litres
of cold water to the pan. Bring to a simmer
 Lower the flame and simmer gently for 20 minutes. As
the stock can go cloudy, do not boil.
 Place a large piece of muslin cloth in a fine colander or
large sieve.
 Using the cloth and sieve to steadily strain the stock
into a wide bowl. Eliminate and discard solids.
Vegetable and miscellaneous  Heat the oil over a medium-high heat in a stockpot or
stocks large saucepan.
 Add the onion, swede, celery and carrot and roast for 5
minutes, or until browned.
 Apply water, parsley, bay leaves and peppercorns and
bring to a boil.
 To eliminate any scum growing to the top, use a fine
slotted spoon or fine metal sieve.
 Reduce heat to medium-low and boil for 2 hours
uncovered, skimming every 30 minutes on the top.
 Remove it from heat and let for cool
 Over a large heatproof tub, put a fine sieve. Strain the
stock cautiously through the sieve. Dispose of Sieve
Contents. To room temperature, cool.
 Cover the stock with plastic wrap or place in an airtight
container and store in the fridge.
6. 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.
Types of glazes
1. Beef glaze 2. Chicken glaze 3. Seafood glaze
Production steps for a glaze
 Glaze may be made on the basis of bones from any specific stock, but the most
common is brown stock. To maximize the richness of sauces or in the
preparation of pan sauces, small quantities of glaze are used. Beef, veal, chicken,
fish and prawn stock are most often reduced to glazes.
 By reducing a stock to ~10 per cent of its original volume, glazes are made. The
flavours of the stock are intensified and the decline ensures that until cool, the
gelatin found in the stock rises and the final product is set. During the cooking
process, all fat and impurities must be excluded.
7. Provide 3 examples 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.
Thickeners based on fats Thickeners based on starches
1. Butter: Ensure that the butter is whisked in 1.Beurre manie: Thickened by adding starch
off the heat or the emulsion can separate at the end of the cooking
2. Egg yolks: It provides important 2. Pudding: By adding at the end of cooking
temperatures while cooking
3. Collagen: A protein found in nearly all 3. Roux: Only need to cook for a minute
connective tissue, when cooked it will dissolve
and thicken
8. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking
colour or lacking flavour?
Problem Solution
Stock is cloudy In the first place, to prevent homemade stock from being cloudy, always
start with water, regardless of the type of stock you produce. To keep the
stock from hitting a boil while it cooks, be careful not to turn the heat too
high. The easiest way to eliminate impurities if the stock gets cloudy is by
straining it. To capture even more food debris and pieces of fat, use a fine-
mesh strainer and recommend lining it with cheesecloth.
Stock is bitter Before cooking the stock, remove any blackened bones or vegetables,
otherwise the bitterness will grow as the stock decreases.
Stock lacks If the stock lacks colour than add more browning agents like browned
colour bones or browned vegetables.
Stock lacks If the stock lacks flavour than add more aromatics like vegetables, herbs
flavour and spices.
9. 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?
Hygiene and food safety aspects which need to apply for stocks, and sauces when
Selecting At the time of selecting ingredients never use the ingredients that look
Ingredients rotten, damaged etc.
Preparing At the time of preparation always clean the vegetables and fruits before
cutting and cut and prepare the ingredients following the standard
procedures.
Cooling The stock must be cooled in a specified temperature. It should be cooled

from 600C to 210C in 2 hours and from 210C to 50C in further 4 hours.
Storing Always freeze the stock that will not be used immediately. While storing it
cover it appropriately to avoid cross contamination.
10. 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).
Classification Menu Example Service Garnish Accompanimen

ware t
Thickened Pumpkin soup Deep Croutons Toast bread
soup plate or
Deep
bowl
Clear soup Broth Deep Julienne Noodles
bowl or vegetables
plate
Miscellaneou Gazpacho (cold soup) Deep Some cream or Cheese garlic
s soup plate or herbs toast
bowl
11. Select 1 example of the soups you have listed in Question 9 and write and adjust the
ingredients for the recipe, using the attached recipe template to yield 10 serves. Include the
production method on the recipe card.
Standard Recipe Card
Restaurant Malaya Portion nos 10

Pumpkin
Name of dish: Soup Portion size
Commodities
Brown Onion 2 pcs
Potatoes 1 kg
Carrots 200 gr
Pumpkin 4 kg
Chicken stock 2L
Salt 15 gr
Pepper 10 gr
Method:
1. Roast pumpkins in wedges, seasoned with salt pepper and olive oil
2. Sauté chopped onions, add carrots and potatoes
3. Add roasted pumpkin
4. Add the stock of chicken and boil until the vegetables are all tender.
5. Blend until smooth with a hand blender. Test and ready to eat with salt and pepper.
12. List the production steps for a Consommé, including points of care.
Production steps for Consommé Points of care

It needs to be a very light soup with excellent
The production steps are as follows: pronounced flavours and typically only small
 Clean the stock portions are provided. A simple stock made of
 Simmer stock meat is created by clarifying it.
 Whisk egg white on top
 After whisking the egg white will gather all
the protein from the stock, making the
consommé very clear.
13. List the classifications for sauces and provide 3 examples for each.
Classification for sauces Examples
1. Emulsion sauces 1. Hollandaise

2. Béarnaise
3. Mayonnaise
2. Reduction based sauce 1. Modern demi-glace
2. Beurre rouge
3.Beurre blanc
3. Miscellaneous sauces 1. Apple sauce
2. Tomato sauce
3. Peanut sauce
4. Roux-based sauces 1. Classic demi-glace
2. Béchamel
3. Volute
14. List the production steps for a Jus.
Production steps for Jus

I. Season the meat and place on a trivet
II. After that turn every 15-20 minutes at the time of roasting
III. Mirepoix is added roughly 1/2 hours before the end time
IV. Remove the meat and let it rest
V. Until they form a crust in the pan, reduce the roasting juices
VI. Degrease and then, using cold stock, release the sediment. To intensify the flavours,
simmer for about 1 hour
VII. Thicken it with arrowroot if you desire
VIII. Strain through a fine chinois and label with type and date of production
15. List 3 derivative sauces which can be produced from Demi-glace and list the main ingredient
used in the production.
Derivative sauce from sauce demi-glace Ingredients

1. Provençale Tomato sauce made with sautéed onion,
olives, garlic, capers, and herbs de
Provence
2. Pepper sauce Pepper corn, Onion, black pepper (to

season), White wine
3. Gravy Butter, Flour, Chicken or beef, Thyme and

Rosemary, Onion powder
16. List 2 derivative sauces which can be produced from Béchamel sauce, and list the main
ingredient used in the production.
17.
Derivative sauce from sauce béchamel Ingredients
1. Mornay sauce Cheese and egg yolk
2. Cardinal sauce Lobster butter, Stock truffle essence, and

seasoned cayenne pepper
3.
17. What is the production method for a Velouté?
Production steps for sauce Velouté
 In the beginning, produce a blond roux and let it cool slightly then after add the boiling
stock gradually.
 Place a buttered cartouche on top and cook at 150C on the top of the stove or in the
oven.
 As depending upon the amount of sauce to create a less floury taste cook it for 30-60
minutes.
 This relates to all sauces based on roux. You may manufacture chicken, veal, or fish
velouté, depending on the stock applied to the roux.
18. Provide 3 examples of derivative sauces which can be produced from each, fish Velouté,
chicken Velouté and veal Velouté.
Velouté Examples
1.Fish 1. Berry sauce

2. Sauce Bonne Femme
3. Doglere sauce
2.Chicken 1. Supreme sauce
2. Ivory sauce
3.Aurora sauce
3.Veal 1. Herb sauce
2. German sauce
3. Mushroom sauce
19.
20. What are the basic ingredients of mayonnaise sauce? List the preparation steps and
provide 2 examples of derivative sauces (and ingredients used), that can be produced from
mayonnaise sauce.
Production steps for mayonnaise sauce

Two thin egg yolks, salt and white pepper are whisked together. Pour 8 oz of oil in gently,
whisking vigorously as you apply the oil. Be sure that the oil is thoroughly incorporated when
you add it in. Through stirring in 1 tbsp of lemon juice or vinegar, finish the Mayo.
Derivative sauce Ingredients

1. Hollandise White wine vinegar or lemon juice
2. Caesar salad Parmesan cheese, Anchovy and some
parsley
20. 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.
Sauce Hollandaise Sauce Béarnaise

Ingredients: Ingredients:
 Egg yolks 8  12 eggs
 Salt  Tarragon vinegar
 1 L clarified butter  Kerbs
 Lemon juice or vinegar  1 L clarified butter
Production Steps: Production Steps:

o In the beginning clarify the butter o Clarify the butter in the beginning
o Whisk the egg yolks with some acidic o Whisk the egg with the tarragon
on double boiler vinegar in a bowl
o To emulsify the sauce, add in the o Pour the butter gradually to emulsify
butter steadily. the sauce
o Add salt at the end o Put salt and whisk till sabayon
o Then after stir slowly with a whisk and o At the end add some chopped herbs
correct seasoning
Derivative sauce Derivative sauce
1. Noisette sauce 1. Sauce Foyot
2. Béarnaise sauce 2. Sauce Café de Paris
3. Bavaroises sauce 3. Sauce Palo-ise
21. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring
the correct consistency and flavour?
Procedures to reconstitute sauces and soups

Make sure you reheat it properly to maintain the right consistency when reconstituting a sauce
and not burn it so that you end up with specks and shifts of taste. Make sure there is enough
liquid at the end to get the desired quality. In small pans, it is possible to heat Jus or other
brown sauces. Based on the product's flavour and the final dish, some liquids, such as water,
wine or stock, can be added. To enhance its taste, richness, gloss and coating strength, the
sauce can be assembled with butter. Both stocks and sauces must be strained until
reconstituted in order to guarantee correct consistency. In addition, all reconstituted soups,
stocks, and sauces must be tasted in order to change the seasoning.
22. List 3 different convenience products for stocks, sauces and soups and explain how these
are used. What could be done to enhance convenience products in terms of flavour and
presentation?
Examples for different convenience products for stocks, sauces and soups
1. Gravy mix or powder
2. Canned soup
3. Chicken or beef boosters
Suggested methods to enhance flavour and presentation of convenience products

1. Always use fresh herbs to overtone flavours and aromas
2. For a sauce or soup, make a foundation. For e.g., roast a mirepoix and include the
prepared convenience stock or sauce powder.
3. Use freshly cut ingredients for derivative sauce
23. List 3 food safety aspects which must be considered during the production of soups stocks and
sauces to ensure food safety and a clean workplace during and post production:
Requirements
Food safety Aspects
The food safety aspects are;  Clean the premises, keep the equipment
Clean and sanitize separate from each other to avoid cross
Wash vegetables contamination.
 Wash vegetable in running water to clean
the dirt particles
Cleanliness and Sanitation

The cleanliness and sanitation that should be  Wash the knife and chopping board after
followed are; every use.
Clean knife and chopping board  Ensure that you have cleaned and
Clean table and benches as well as cooking
rack sanitized all benches.
 Be sure everything is in the fridge
Requirements at the end of service

The requirements that should be followed at  The stovetops, refrigerator, walls, floors,
the end are; cupboards, and other kitchen and service
Store all the production appropriately area pieces should be cleaned up.
Wash all the equipment’s and tools after use
 Be sure that food item in the fridge is
covered appropriately.

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Qualification Title Certificate IV In Commercial Cookery

Assessment Tool Knowledge Test

Student must fill this section:

Student signature: _________________ Date: _____________

Assessment Completion Status

Information for Candidate:

 All work is to be entirely of the candidate.

General Information for this assessment:

 Read the instructions for each question very carefully.

For further information please refer to Student Handbook.

Full Name Signature Date (dd/mm/yyyy)

What will be assessed

Do Not Cut Copy & Paste from any source

Standard Recipe Card

Name of dish: Brown beef stock. Portion nos.: 10

Cooking Duration 4-8 hours

4. Strain through a chinois, label and store appropriately

Note: Use veal or lamb bones for distinct flavours.

Item Specification Weight kg/l/unit

Department: Kitchen of Hotel Futura Section: Saucier

Equipment/Utensils Explanation for use

 the cooking times which apply

Examples Cooking Time

Brown stock 1. Chicken stock 2-4 hrs

Points of care when preparing stocks

Stock Production steps

Thickeners based on fats Thickeners based on starches

Cooling The stock must be cooled in a specified temperature. It should be cooled

Classification Menu Example Service Garnish Accompanimen

Standard Recipe Card

Restaurant Malaya Portion nos 10

2. Sauté chopped onions, add carrots and potatoes

3. Add roasted pumpkin

Production steps for Consommé Points of care

Classification for sauces Examples

1. Emulsion sauces 1. Hollandaise

14. List the production steps for a Jus.

Production steps for Jus

Derivative sauce from sauce demi-glace Ingredients

2. Pepper sauce Pepper corn, Onion, black pepper (to

3. Gravy Butter, Flour, Chicken or beef, Thyme and

2. Cardinal sauce Lobster butter, Stock truffle essence, and

17. What is the production method for a Velouté?

Production steps for sauce Velouté

1.Fish 1. Berry sauce

Production steps for mayonnaise sauce

Derivative sauce Ingredients

Sauce Hollandaise Sauce Béarnaise

Production Steps: Production Steps:

Derivative sauce Derivative sauce

Procedures to reconstitute sauces and soups

3. Chicken or beef boosters

Suggested methods to enhance flavour and presentation of convenience products

3. Use freshly cut ingredients for derivative sauce

Cleanliness and Sanitation

Requirements at the end of service

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Student signature: _____ Date: _