SITHCCC029 Student Assessment Tasks 1.v1.0

Introduction
Welcome to the Student Assessment Tasks for SITHCCC029 Prepare stocks, sauces and soups.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
● Assessment Task 1: Knowledge questions – You must answer all questions correctly.
● Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
SITHCCC029 Prepare stocks, sauces and soups

Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
● review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
● comply with the due date for assessment which your assessor will provide
● adhere with your submission guidelines
● answer all questions completely and correctly
● submit work which is original and, where necessary, properly referenced
● submit a completed cover sheet with your work
● avoid sharing your answers with other students.
i
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
● where this task should be completed
● the maximum time allowed for completing this assessment task
● whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide.

Questions
Provide answers to all of the questions below.
1. Define the following culinary terms in your own words.
Mirepoix
Consommé
Court bouillon
Coating
Pouring
Reduction

Roux
Fond
Bouquet garni
2. Identify at least three convenience products you could use when preparing stocks, sauces and
soups.
3. Identify at least three trade names of convenience stocks, sauces and soups.
4. Identify at least three products you can use as thickening agents with sauces and soups.
5. In your training kitchen or workplace, locate at least two stocks, two sauces and two soups.
Aim for a mixture of convenience products, and frozen and chilled products. Take a photo of
the labels on each product that identify best-before and use-by dates and rotation. For each
one, identify the disposal date. Submit the photos as part of your assessment.

6. Describe each of the following sauces.
Sauce Description and preparation methods
Béchamel: mornay
Stock reduction:
demi-glace/jus
Hollandaise
Bearnaise
Cream reduction:
Pepper/Mushroom
Tomate
Beurre blanc

Sauce Description and preparation methods
Velouté
Coulis
Mayonnaise
7. Describe each of the following soups.
Soup Description and preparation method
Consomme
Broth
Purée

Soup Description and preparation method
Cream
Bisque
Chilled soup
8. Identify two classical sauces and two contemporary sauces.
Sauces
Classical
Contemporary

9. Identify two classical soups and two contemporary soups.
Soups
Classical
Contemporary
10. Match a dish to the following sauces and soups.
Sauce/Soup Dish matched to
Jus
Hollandaise
Mornay
Pepper cream sauce
Pea and Ham soup

Sauce/Soup Dish matched to
Bisque
Cream soup
11. Identify different types of stock, including the main five stocks you have learned about during
this unit. Describe the difference in preparation of white and brown stocks, including basic
ingredients and ingredient ratios. Briefly explain the cooking process, including approximate
cooking durations for brown, white, fish and vegetable stocks.
12. Identify two classical stocks and two contemporary stocks.
Stocks
Classical
Contemporary

13. Match a dish to the following stocks.
Stock Dish
Vegetable
White chicken stock
Fish
Beef, pork or duck
White or brown beef stock
14. Using the following table as a guide briefly describe how can you ensure that you make a
quality stock.
Quality indicators
Clear
Fat-free

Quality indicators
Smell
Taste
15. List four derivatives of base stocks and/or sauces.
16. Briefly explain how you can clarify stock using egg white.
17. Choose one stock, one sauce and one soup and describe how each should appear as well as
how should they be presented to maximise customer appeal.
Appearance and presentation
Stock:
Sauce:

Soup:
18. Describe three indicators you would use to select fresh, quality ingredients for use in stocks,
sauces and soups.
19. Describe three quality indicators for stock, sauce, and soup.
Quality indicators
Stock
Sauce
Soup

20. Complete the following table in regards to service style for soups and sauces.
Service style Serving size Garnish
Soups
Sauces
21. Describe the taste and texture profile of one stock, sauce and soup.
Name Taste Texture
Stock __________
Sauce__________
Soup___________

22. Describe four mise en place tasks related to preparing stocks, sauces and soups that you can
complete without affecting the quality of the dish.
23. Briefly describe the requirements for the safe storage and to optimise shelf life of stocks,
sauces and sauces, you must also include the correct temperature range.
Stocks
Sauces
Soups
24. List at least three food safety or equipment and utensils safety that you must consider when
preparing stocks, sauces and soups. Describe how you would reduce each risk.
Risk Strategy for reducing risk

Risk Strategy for reducing risk

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What are the main steps involved in preparing stocks?

What are the main steps involved in preparing stocks?

What are some examples of classical and contemporary stocks?

What are some examples of classical and contemporary stocks?

Introduction

Assessment for this unit

Kitchen time required

SITHCCC029 Prepare stocks, sauces and soups

Information for students

● adhere with your submission guidelines

● answer all questions completely and correctly

● submit work which is original and, where necessary, properly referenced

● submit a completed cover sheet with your work

● avoid sharing your answers with other students.

● where this task should be completed

● the maximum time allowed for completing this assessment task

● whether or not this task is open-book.

SITHCCC029 Prepare stocks, sauces and soups

1. Define the following culinary terms in your own words.

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC029 Prepare stocks, sauces and soups

Sauce Description and preparation methods

SITHCCC029 Prepare stocks, sauces and soups

7. Describe each of the following soups.

Soup Description and preparation method

SITHCCC029 Prepare stocks, sauces and soups

8. Identify two classical sauces and two contemporary sauces.

SITHCCC029 Prepare stocks, sauces and soups

10. Match a dish to the following sauces and soups.

Sauce/Soup Dish matched to

Pepper cream sauce

Pea and Ham soup

SITHCCC029 Prepare stocks, sauces and soups

12. Identify two classical stocks and two contemporary stocks.

SITHCCC029 Prepare stocks, sauces and soups

White chicken stock

Beef, pork or duck

White or brown beef stock

SITHCCC029 Prepare stocks, sauces and soups

15. List four derivatives of base stocks and/or sauces.

Appearance and presentation

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC029 Prepare stocks, sauces and soups

Service style Serving size Garnish

Name Taste Texture

SITHCCC029 Prepare stocks, sauces and soups

Risk Strategy for reducing risk

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC029 Prepare stocks, sauces and soups

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