SITHCCC029

Prepare stocks, sauces and soups

Major Assessment C Activity
Version 1.0

Contextualised and customised by MIA

RTO: 40813

Student Name:

Student ID Number:

Trainer/Assessor
Name:
Class:
Objective: To provide you with an opportunity to demonstrate the required performance
elements for this unit.

This activity will enable you to demonstrate the following performance evidence:
 Follow standard recipes to prepare each of the following stocks:
o brown beef stock
o brown chicken stock
o white chicken stock
o fish stock
o vegetable stock
 Prepare the above five stocks for use in different recipes:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
 Follow standard recipes to prepare each of the following sauces at least once:
o béchamel sauce:
 mornay
 Stock reduction sauce:
o Demi-glace
o jus
 Hollandaise sauce
 Bearnaise sauce
 Cream reduction sauce:
o pepper
o mushroom
 Sauce tomate
 Beurre Blanc
 Velouté:
o chicken
o fish
 Coulis
 Mayonnaise
 Follow standard recipes to prepare each of the following soups at least once:
o consommé
o broth
o purée
o cream
o bisque
o chilled soup
 Prepare the above sauces and soups:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
o responding to at least one special customer request.

This activity will enable you to demonstrate the following skills:

 Reading skills to:

 o locate information in food preparation lists and standard recipes to determine food
preparation requirements
o locate and read date codes and rotation labels on food products.
 Numeracy skills to:
o calculate the number of portions
o determine cooking times and temperatures.
 Problem-solving skills to:
o evaluate quality of ingredients and finished dishes and make adjustments to ensure a
quality product
o adjust taste, texture and appearance of food products according to identified
deficiencies.
 Planning and organising skills to:
o efficiently sequence the stages of food preparation and production.
 Self-management skills to:
o manage own speed, timing and productivity.

Answer the activity in as much detail as possible.

Instructions to Assessor:

The learner must create three journals detailing the preparation of stocks, sauces, and soups. The
production of the stocks, sauces and soups can be undertaken in no particular order but must be
witnessed by suitable delegated person.

Equipment needed:

 Access to a workplace or simulated work environment

 Journal/diary
 Recipes for stocks, sauces and soups
 Full range of kitchen equipment
 Full range of ingredients to create stocks, sauces and soups
 Pen and other stationary equipment.

All activity answers will vary, but the learner should be able to demonstrate their competency in the
unit requirements.

You are to create three separate journals showing that you can successfully produce a variety of
stocks, soups, and sauces.

You must work within a fully operational kitchen, and for all stocks, sauces and soups, show that
you can work within commercial constraints and deadlines, managing your own speed, timing and
productivity whilst creating the products. You must document this process in your journal.

You must show that you can produce the required quantities, follow procedures for portion
control, and follow safe practices when handling and storing food type and document this process
within your journal also.

Your teacher, a senior staff member or assessor must sign off each stock, sauce, and soup that you
create. You must also submit photographic evidence of each completed product.
1. Source standard recipes to prepare the following stocks:

 Brown beef stock

 Brown chicken stock
 White chicken stock
 Fish stock
 Vegetable stock.

Once the recipes have been selected, you must complete the following planning template to
show that you have correctly interpreted the information from the recipes.

You must:

 Identify the required ingredients

 Identify the required equipment
 Calculate the cooking and preparation times
 Identify the sauces or soups that will contain each stock.

Stock Ingredients Equipment Timings Sauces or soups

the stocks will be
used in

Brown beef stock Beef bones: 1kg Oven Roasting bones & Gravy
vegetables: ~20
Large celery rib: 2 Roasting tray
minutes, until
Large onion: 1 Stock pot brown
Large carrot: 2 Strainer Simmering time: As
long as practicable,
Garlic clove: 1
recommended 3-4
bunch
hours for richness
Thyme: 10cm
section
Black
peppercorns: 10
Bay leaf: 3
Oil: 3 tablespoons

Brown chicken stock Chicken carcasses Oven Roasting: Until well Chicken Velouté
or wings: 3 kg roasted and brown
Deep oven tray
Carrot: 1, roughly Simmering: 2-3
Stock pot
chopped hours or until
Large spoon or reduced by half
Onion: 1, skin on,
ladle for skimming
roughly chopped
Strainer or
Leek: 1, roughly
colander with
chopped
cheesecloth
Celery stick: 1,
roughly chopped
Garlic clove: 1,
bashed
 Peppercorns: 5
Bouquet garni (2
parsley stalks, 2
sprigs of thyme, 1
bay leaf, tied with
a string of
blanched leek)

White chicken stock Similar to brown Same as brown Similar simmering Potage of
chicken stock but chicken stock. time as brown Vegetables with
without roasting chicken stock, Poached
the bones and without the Mushrooms
vegetables. roasting time.

Fish stock Fish frames Stockpot Preparation: ~10 Asian Style

(bones): 3 kg minutes Snapper Broth,
Ladle
Dry white wine: Cooking: 20
Fine-mesh strainer
75 ml minutes
simmering, plus 10
Medium brown
minutes sitting
onion: 1, peeled,
thinly sliced
Celery stalks: 1,
thinly sliced
Carrot: 1, thinly
sliced
Bay leaves: 2
Fresh Italian
parsley: 50 gm,
roughly chopped
Fresh thyme: 6-8
sprigs
Black
peppercorns: 2
tablespoons
Maldon Sea salt

Vegetable stock Large celery rib: 2 Oven (for optional Roasting Leek and Pea
roasting of (optional): Until Risotto
Large onion: 1
vegetables for a brown
Large carrot: 2 deeper flavor)
Simmering: 1 hour
Garlic clove: 1 Stock pot
bunch
Strainer
Fennel: 1
Leek: 1 section
Parsley: 1 small
bunch
Bay leaves: 2
2. Produce each stock for use in different recipes documenting the process within a journal.
When doing so, make sure that in your journal you:

 Undertake quality checks on ingredients, including date codes and stock rotation labels
and check for spoilage and contamination
 Safely assemble and clean any required equipment
 Effectively sequence the tasks to adhere to the cooking and preparation times
 Calculate the amounts needed to make the correct quantities of each product
 Weigh out ingredients according to each recipe
 Store each stock appropriately upon completion.

During the cooking process, you will adjust the taste, texture and appearance of food products
according to identified deficiencies. Provide details of adjustments within your journal.

Template for the journal (adapt/modify as required)

Stock, sauce, or soup: Date:
Ingredients and quantities:

Calculation to create required quantity for use in recipe (stocks only):

Calculation to create required quantity if varied from standard recipe:

Customer requests (where applicable):

Adjustments to taste, texture and appearance (if applicable):

Cooking times:

Preparation method and sequence:

Cooking method:

Completed stock image:

Storage requirements:
 Witnessed by:

You must have a senior member of staff, teacher or assessor sign off each stock upon
completion. Submit the journal as evidence for this assessment.

3. Source standard recipes to prepare the following sauces at least once:

 Béchamel sauce:
o mornay
 Stock reduction sauce:
o demi-glace
o jus
 Hollandaise sauce
 Bearnaise sauce
 Cream reduction sauce:
o pepper
o mushroom
 Sauce tomate
 Beurre Blanc
 Velouté:
o chicken
o fish
 Coulis
 Mayonnaise.

Once the recipes have been selected, you must complete the following planning template to
show that you have correctly interpreted the information from the recipes.

You must:

 Identify the required ingredients

 Identify the required equipment
 Calculate the cooking and preparation times
 Identify the stock required for each dish.

Prepare to respond to the following customer requests by making adequate adaptations to at

least two of the sauces:

 A low-fat version
 A dairy-free version.

Sauce Ingredients Equipment Cooking time Stocks Special requests

and temp required

Béchamel
sauce:
Mornay

Stock
 reduction
sauce:
demi-glace
jus

Hollandaise
sauce

Bearnaise
sauce

Cream
reduction
sauce:
pepper
mushroom

Sauce tomate

Beurre Blanc

Velouté:
chicken
fish

Coulis

Mayonnaise

4. Produce each sauce documenting the process within a journal. When doing so, make sure that in
your journal you:

 Undertake quality checks on ingredients, including date codes and stock rotation labels
 Safely assemble and clean any required equipment
 Effectively sequence the tasks to adhere to the cooking and preparation times
 Calculate the amounts needed to make the correct quantities of each sauce
 Weigh out ingredients according to each recipe
 Store each sauce appropriately upon completion.

At least one of these sauces must have reasonable adjustments made for a customer wishing to
order a low-fat version of a sauce and a customer wishing to order a dairy-free version of a sauce.
These changes must be documented alongside the recipe within the journal.

Upon completion of each sauce, ensure that you undertake a taste test before deeming the
product completed, and use seasoning to make the required adjustments.

This will include the use of:

  Clarification techniques
 Thickening agents
 Flavouring agents.

Details of the testing process and related adjustments must be documented within your journal.

Template for journal (adapt/modify as required)

Stock, sauce, or soup: Date:
Ingredients and quantities:

Calculation to create required quantity for use in recipe (stocks only):

Calculation to create required quantity if varied from standard recipe:

Customer requests (where applicable):

Adjustments to taste, texture and appearance (if applicable):

Cooking times:

Preparation method and sequence:

Cooking method:

Completed Sauce Image:

Storage requirements:

Witnessed by:

5. Source standard recipes to prepare the following soups at least once:

 Consommé
 Broth
 Purée
  Cream
 Bisque
 Chilled soup.

Once the recipes have been selected, you must complete the following planning template to
show that you have correctly interpreted the information from the recipes.

You must:

 Identify the required ingredients

 Identify the required equipment
 Calculate the cooking and preparation times
 Identify the stock required for each dish.

Prepare to respond to the following customer requests by making adequate adaptations to at

least two of the soups:

 A low-fat version
 A Vegan version.

Soup Ingredients Equipment Timings Stocks required

Consommé

Broth

Puree

Cream

Bisque

Chilled soup

6. Produce each soup documenting the process within a journal. When doing so, make sure that in
your journal you:

 Undertake quality checks on ingredients, including date codes and stock rotation labels
 Safely assemble and clean any required equipment
 Effectively sequence the tasks to adhere to the cooking and preparation times
 Calculate the amounts needed to make the correct quantities of each soup
 Weigh out ingredients according to each recipe
 Store each soup appropriately upon completion.

At least one of these soups must have reasonable adjustments made for a customer wishing to
order a low-fat version of a soup and a customer wishing to order a dairy-free version.
These changes must be documented alongside the recipe within the journal.
Upon completion of each soup, ensure that you undertake a taste test before deeming the
product completed and use seasoning to make the required adjustments.

This will include the use of:

 Clarification techniques
 Thickening agents
 Flavouring agents.

Details of the testing process and related adjustments must be documented within your journal.

Template for journal (adapt/modify as required)

Stock, sauce, or soup: Date:
Ingredients and quantities:

Calculation to create required quantity for use in recipe (stocks only):

Calculation to create required quantity if varied from standard recipe:

Customer requests (where applicable):

Adjustments to taste, texture and appearance (if applicable):

Cooking times:

Preparation method and sequence:

Cooking method:

Completed soup image:

Storage requirements:

Witnessed by:
7. Evaluate each stock, sauce and soup you have produced using the evaluation templated provided
within Case Study A and attach a copy to each product within the journal.
Case Study
Case Study A – Evaluation forms
Stocks

Self-evaluation criteria Comments/notes

Standard recipe followed?

Specified stock created:

(Circle/highlight)

 Brown beef stock

 Brown chicken stock
 White chicken stock
 Fish stock
 Vegetable stock

Adapted/prepared for use in recipe

(details)
Commercial time constraints and
deadlines
Strengths and areas to improve

Food safety practices

Taste/ Adjustments

Additional comments

Photo evidence