SITHCCC007 - Prepare Stock Sauces and Soups

STUDENT
ASSESSMENT
GUIDE
SITHCCC007
Prepare Stock, Sauces and Soups
STUDENT NAME: ______________________________________________________
STUDENT ID: _________________________________________________________

ASSESSMENT RECEIPT FORM
STUDENT NAME: Luis Alexander Lopera Cano
STUDENT ID: 00006179
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC007 Prepare Stock, Sauces and Soups
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Altec CollegeStaff

Name:
Date:
Signature:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Assessment Received by:
Altec College
Student ID:
Staff Name:
00006179
______________________________________
_____________________________________
Student Signature:
Signature: ______________________________________
_______________________________________
SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Student Assessment Guide | Version 1.1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Approved by: CEO | Next Review: January 2023 Page 2 I 57
ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of
study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessment Information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
• Application of the unit of competency

• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment Tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable.
• Appendix 1- Assessment resource in Altec College Kitchen

Approved by: CEO | Next Review: January 2023
Page 3 I 57
PART 1: Assessment Information
Application of the unit of competency
This unit describes the performance outcomes, skills and knowledge required to prepare various
stocks, sauces and soups following standard recipes. It requires the ability to select and prepare
ingredients, and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.It applies
to individuals who work with very little independence and under close supervision and guidance of
more senior chefs. They follow predefined organisational procedures and report any discrepancies
to a higher-level staff member for action
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC007 Prepare Stock,
Sauces and Soups
Elements
1. Select ingredients.
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Prepare stock, sauces and soups.
5. Present and store stock, sauces and soups.
Performance evidence:
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:
o béchamel
o chicken and fish velouté
o coulis
o demi glacé
o hollandaise or béarnaise
o jus
o mayonnaise based sauces
o tomato based sauces
➢ soups both hot and cold:
o clear
o broth
o purée
o 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.
Knowledge Evidence
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.
Context and conditions for assessments

To comply with the assessment condition of this unit:
• Altec College will conduct practical assessment for this unit in its Commercial Kitchen
Located at Level 8, 620 Bourke Street Melbourne VIC 3000 / Level 73-81 Murray Street
Hobart TAS 7000 with serving internal staff and students as customers.
• Kitchen has access to wide range range ingredients including stocks, sauces and soups
mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers;
This includes:
➢ Altec College staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment
in Altec College Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please
refer Appendix1 at the end of this assessment tool for detailed list of assessment
resources).
• Knowledge assessment for this unit will be conducted at Altec College classrooms at Level 8,
620 Bourke Street, Melbourne VIC 3000 / 73-81 Murray Street, Hobart TAS 7000.
• All Altec College those are assessing this unit will have achieved the Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification;
and
• have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to
the following resources for the unit.
• Computers with access to internet and printers

• DIDASKO learner guide for unit SITHCCC007
• Access to Altec College training Kitchen with access to equipment and documents defined in
conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet.

Student Assessment Guide | Version 1.1 Page 6 I 57
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per
the scheduled delivery of the course. For further details, refer to Altec College Re-Assessment Policy
and Altec College Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.
Assessment Assessment Description Due Date Location of

Tasks Assessment
Assessment You are required to choose the correct Needs to be

Task 1 (AT1) – option(s) from the choices given for the completed in
questions. You must present their assignment the Altec
Knowledge Test
in a clear and professional manner. College
You will be given 60 mins to complete this task. classroom
Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrates that you have the required completed in
knowledge to develop menus for special dietary the Altec
Worksheets
requirements. College
Student will be given 3 Hours to complete this classroom
task
Assessment This is Practical Demonstration in Altec College Needs to be

Task 3 (AT3) – kitchen cooking range of stocks, sauces and completed in
Practical soups from the recipe provided. Altec College
Demonstration Kitchen
This will be done over four (4) sessions of 4
hours each.
You are required to cook for at least Six (6)

different customers during these sessions.
Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current
and authentic.
Assessment Task 1 • Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper-based.
Test • Complete and sign the cover sheet for assessment task.

Assessment Task 2 • Answer all questions correctly in the Written Knowledge Questions
(AT2) – Worksheets and submit to your assessor electronically or paper-based.
• Complete and sign the cover sheet for assessment task.
Assessment Task 3 • Completed Production plan for each Practical Demonstration Session
(AT3) – Practical including recipe cards. (Total 4)
• Cook and present all the menu items for each session and present to
Demonstration
assessor.
• Portfolio photos for all sessions.
• Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with
your assessor/trainer. However, you need to provide genuine evidence documents when
seeking an extension to due date (e.g. extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out
the assessment sheet.

Retaining assessment records:
Altec College will securely retain all completed student assessment items for each student for a
period of 6 months from the date on which the judgement of competence for the student was
made. Altec College will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Altec
College record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you
have completed all assessments and have provided the appropriate evidence required to meet all
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the Altec
College Re-Assessment Policy and Altec College Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and
Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet
the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
Altec College Re-Assessment Policy and Altec College Course Progress Policy. As this is a competency-
based program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by requesting a copy of your records by
contacting the student administration and the assessor.

Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.
Reasonable adjustments and special learning needs:
Altec College works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable
if it can accommodate the student’s particular needs, while also taking into account factors such as
the student’s views, the potential effect of the adjustment on the student and others and the costs
and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you
may appeal formally and in writing to have the result reviewed. For more information, refer to the
Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment. During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the

assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
Altec College considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism
and cheating is treated on a case-by-case basis and the consequences for students engaging in such
practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to Altec College’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.
Student Declaration:
Luis Alexander Lopera Cano
I __________________________________________________________ (Student Name) have read
and understand the information provided above and also understand and accept that any act of
plagiarism and academic dishonesty may have penalties including cancellation or suspension of my
enrolment with ALTEC College. I further declare that:
• All assessment work submitted for this unit competency is my own original work and plagiarism
and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student Signature: _____________________________ Date: _____/______/______

Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name Luis Alexander Lopera Cano
Student Id: 00006179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC007 Prepare Stock, Sauces and Soups
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid,
reliable and flexible assessment with this student, I have received, discussed and accepted my
and I have provided appropriate feedback. I also result as above for this task and I am aware of
declare that I have undertaken the indicated my appeal rights.
assessment integrity checks
Google check for plagiarism  YeS

No
Check for Copying/Collusion  Yes
No
Check for Authenticity (own work)  Yes
No
Cheating or use of model answers  Yes
No
Signature:
_________________________________
Signature:
______________________________________
Date:
____________________________________
Date: _____________________
_____________________

Assessment task 1: Knowledge Test
Required documents and equipment:
• Computer with internet connection to refer to various resources.

• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC007 Prepare Stock, Sauces and Soups
(Organised by the trainer).
• Learner’s notes
Instructions for students:
This assessment will be conducted in the Altec College classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
➢ Answer all the questions satisfactorily to be deemed competent
➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
• You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
• Completed and signed cover sheet for assessment
Evidence submission:
• Documentation can be submitted electronically or paper-based.
• Your assessor will record the assessment outcome on the assessment cover sheet.

Q1. You are responsible for preparing and producing stocks, sauces and soups. What information
do you need to find when confirming food production requirements for your section? c
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and any specials of the
day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and production
deadlines.
Q2. You’re making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and
calls for 1.2 kg pumpkin. How much pumpkin do you actually need?
(a) 40 kg.
b
(b) 48 kg.
(c) 80 kg.
(d) 52 kg.
Q3. How can you test the freshness of an egg before cracking it open? d
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how
it reacts.
(c) Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.
Q4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you
select fresh ingredients? b
(a) They indicate if an item should still be fresh and of good quality, and when items are no longer
fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the amount of wastage
and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first so you are always using the freshest,
most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences the taste and
appearance of your dish.
Q5. What are signs of contamination or spoilage in fresh chicken? d

(a) Poultry is plump and firm.
(b) There are no pinfeathers attached.
(c) The skin is unbroken and dry.
(d) Slimy skin with a very strong odour.

Q6. Which statement is true about selecting equipment? d
(a) When making sauces, stocks and soups, you should always select the largest pots to maximise
the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to help you meet
production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase profits while at
the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase efficiency and
achieve the best results.
Q7. What equipment would you use to purée vegetables for a sauce or soup? a
(a) Food processor.
(b) Saucepan.
(c) Stockpot.
(d) Whisk.
Q8. What should you check before using a food processor to chop ingredients for soup? c
(a) Check that it has been washed using hot water to kill any bacteria and remove chemical residue.
(b) Check with your colleagues that the machine doesn’t have any faults or safety issues.
(c) Make sure it is safely assembled according to manufacturer’s instructions and that it’s clean.
(d) Make sure you have the correct blades to chop the vegetables.
Q9. Which practice best demonstrates safe and hygienic use of equipment? a
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
Q10. What safety procedures should you follow when using stockpots? a
(a) Always allow the steam to escape away from you rather than towards you and use tongs to add
ingredients so you avoid burns from splashes or steam.
(b) Make sure there is a towel on the floor in front of the stockpot so the floor does not become
slippery.
(c) Turn the stockpot off and allow it to completely cool before using a ladle to remove liquids.
(d) Use a damp tea towel when making contact with the stockpot as this will absorb the steam and
reduce the risk of burns.
Q11. How should you sort and assemble your ingredients in preparation for cooking? b
(a) According to the recipe and food production sequencing.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor’s instructions.
(d) According to which mise en place tasks you’re most competent at completing.

Q12. Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots? c
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of carrots.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
Q13. Why should you wash fruits and vegetables before starting preparation? a
(a) To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are
removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing and dicing.
Q14. The carrots for vegetable stock must be cut paysanne. What does this mean? d
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into 2 mm even dice.
(c) The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into 15 mm diameter and 3 mm thick.
Q15. How can you best minimise waste of re-usable by-products? a

(a) Follow recipes exactly so you don’t end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
Q16. Select the most appropriate cooking method to use when preparing onion and bacon for
minestrone soup.
(a) Boiling.
d
(b) Grilling.
(c) Deep frying.
(d) Sautéing.
Q17. What is the appropriate cooking method to use when cooking green pea soup? c
(a) Braising in the oven.
(b) Simmering method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.

Q18. What is a clarifying raft made of? a
(a) Stock, lean minced meat, egg whites, mirepoix, herbs.
(b) Stock, fatty minced meat, egg whites, mirepoix, herbs.
(c) Stock, lean minced meat, cream, egg yolks, herbs.
(d) Water, lean minced meat, egg yolks, mirepoix, herbs.
Q19. What thickening agent would you use to make espagnole? c

(a) Egg yolks.
(b) Blond roux.
(c) Brown roux.
(d) Breadcrumbs.
Q20. Which sauce is a derivative of béchamel? b

(a) Aurore.
(b) Mornay.
(c) Demi-glace.
(d) Supreme.
Q21. You may need to make food quality adjustments within the scope of your responsibility. What
quality points do you need to check at this stage? b
(a) You need to check for freshness, nutritional value, appearance and taste.
(b) You need to check for consistency, texture, taste, temperature and aroma.
(c) You need to check whether the dish is too salty, bitter, sweet or sour.
(d) If you followed the standard recipe properly, you shouldn’t need to check quality points or make
any adjustments at this stage.
Q22. Which of the following demonstrates best practice for reconstituting or re-thermalising
stocks, sauces and soups? d
(a) Place soup, stock or sauce in a bain-marie to slowly heat up.
(b) Reheat on the stove directly from the freezer to avoid food contamination.
(c) Reheat at a high temperature and bring to a rapid boil for five minutes before removing from
heat.
(d) Heat gradually on a flat-top grill. Bring to the boil then simmer for five minutes to reduce any
bacteria that may have built up during storage.
Q23. How should you present your final dish? a

(a) On serviceware that is appropriate for the type of dish you’re plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using serviceware that is easy to carry.
(d) In a bowl or on a plate that has been preheated in the oven.

Q24. You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is
the most suitable garnish to use?
(a) Sour cream and a sprig of coriander.
a
(b) Croutons.
(c) Steamed rice.
(d) Grated parmesan cheese.
Q25. What should you check before a dish is served to the customer? b
(a) Visually check garnish, service ware and appearance.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.
Q26. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked
stocks, sauces and soups? c
(a) Place dishes directly in the fridge or freezer while they’re still hot.
(b) Store them in appropriate environmental conditions in a hot bain-marie until required for
service.
(c) Pay strict attention to temperature. This is the only factor to consider when storing finished
dishes.
(d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C.
Q27. You are finishing your shift and it’s time to clean your work area. Today you have been
preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible
for completing? b
(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer and processor.
(c) Clean and sanitise benches, chopping boards and utensils.
(d) Clean and sanitise serviceware, utensils and other small equipment.
Q28. What sauce is used in the classic dish eggs benedict? d

(a) Mornay.
(b) Mayonnaise.
(c) Béchamel.
(d) Hollandaise.
Q29. Which of the following convenience alternatives might you use in soup? d
(a) Blanched vegetables.
(b) Eggs.
(c) Pre-portioned poultry.
(d) Tinned vegetable/fruit concentrate.

Student Detail
Student Name Luis Alexander Lopera
Assessment Details
Unit of Competency SITHCCC007 Prepare Stock, Sauces and Soups
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware
reliable and flexible assessment with this student, of my appeal rights.
and I have provided appropriate feedback. I also
declare that I have undertaken the indicated
Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: Signature:
_____________________________________ _________________________________
Date: Date: _______________________________

_________________________________________

Assessment task 2: Worksheets
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC007 Prepare Stock, Sauces and Soups
(organised by the trainer)
• Learners Notes.
Instructions for Students

This assessment will be conducted in Altec College classroom with access to the resources listed
above.
You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this
assessment.
Planning the assessment:

• Recommended date for assessment - [Set a date as per timetable]
internet
• Time required for assessment: 3 hours
• You must:
➢ Answer all the questions satisfactorily to be deemed competent.
➢ Complete the assessment and submit in due timelines.
➢ Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence before the
due date specified by the assessor:
• Completed answer sheet with all questions answered.

• Completed and signed cover sheet for the assessment.
• Assessor will record the assessment outcome on the assessment cover sheet.

SECTION 1: Select Ingredients
Q1: You’re preparing ingredients for minestrone soup. What information about production
requirements can you obtain from the standard recipe?
Deadlines
Portion control
Quantities to be produced
Ingredients and equipment
Step by step procedures/methods
Presentat ion standards and techniques
Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces.
1.
peel and chop vegetables
2. set a pot
3.
set the oven
4.
identify the equipment
5. identify the ingredients
Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The
following recipe yields 2 L. Calculate how much of each ingredient you need to make enough
servings of custard.
Ingredients Yield 2 L Quantity (40 portions)

Milk 2L
10 L
Sugar 200 g 1K
Vanilla essence 4 ml
2O ML
Egg yolks 20
100

Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
1. Bulbs and tubers should have no sign of sprouting .
2.
Bulbs and tubers should have no sign of greening on the surface.
Q5: List two quality factors to look for when selecting eggs from stores.
1.
Dairy products and eggs should not be past their best-before or use-by date.
2.
Egg shells shouldn’t be cracked or broken.
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
1.
discolouration around the edges of leaves.
2. blemishes or mould.
Q7: List four pieces of information you might find on stock date codes and rotation labels.
1.
Use-by date
2.
Best -before date
3.
Storage condit ions
4. name of the product

SECTION 2: Select, Prepare and Use Equipment
Q8: List five tools or pieces of equipment you might need for preparing stocks, sauces and
soups.
1.
Saucepans
2. Food processor
3.
chinois
4. tammy cloth
5.
Greaseproof paper
Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you
use to cook the stock?
large stockspot
Q10: What are three things you should check when assembling equipment?
1.
assemble them correctly according to manufacturer’s instructions.
2. ensure you turn it off and unplug it before disassembling and washing.
3.
check for cracks, frayed cords, faults, and incorrectly fitted blades or
components which might make it unsafe.

Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you
use it?
Ensure safe assembly
While assembling and disassembling equipment, check for cracks, frayed cords,
faults, and incorrectly fitted blades or components which might make it unsafe. If
something doesn’t look right, ask someone to check it for you.
Ensure cleanliness
Be on the lookout for these visible signs of uncleanliness when assembling

equipment.
Q12: Identify four safe operational practices to follow when using a food processor or other
electrical equipment.
1.
Put the cover securely in place before you switch the appliance on.
2. Never leave unattended.
3. Check for any damage such as frayed cords, cracks, damaged or loose
components.
4. Switch off and unplug before removing bowl and contents.

SECTION 3: Portion and Prepare Ingredients
Q13: What is the most logical and efficient way to sort and assemble ingredients ready for
cooking?
Proper preparation requires you to read your recipe closely, sequence your tasks,
determine which ingredients go together and assemble them in order, before you
start cooking! This requires certain self-management skills.
Q14: How would you weigh and measure the following ingredients?
250 g flour scale

1 tbsp tomato paste spoon
250 mls water jug
6 button mushrooms container
Q15: What are three basic precision cuts you might use when preparing vegetables?
1.
Brunoise
2.
Macedoine
3.
Paysanne

Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they
should do with all the off-cuts. What would you suggest?
meat stock or meat sauce
Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?
Raw and undercooked eggs may contain Salmonella.

Indirect contamination can happen during the production process, during handling,
or during food preparation

SECTION 4: Prepare Stocks, Sauces and Soups
Q18: What method of cookery would you use to cook the following foods?
Blanched tomato blanching

Diced onion chopping,
Chicken stock Simmering
Q19: Briefly outline how to cook béchamel (white sauce).
Combine equal parts flour and butter in a pan over a low heat. When combined,
take off the heat and cool.
Put 500 ml of milk with an onion clout in a separate pan and bring to the boil.
Return the cooled roux to the heat and begin adding the milk slowly while stirring
vigorously
Q20: When might you use the roasting method of cookery to produce stocks, sauces and soups?
You roast meats and use the sediment and juices to make jus roti and jus li . You
also roast vegetables for brown stock to give them colour.
Q21: Explain how each of these clarifying agents is important to clarifying consommé.
Lean minced meat
It contributes additional flavour and gelatine to the liquid.

Most importantly, it’s a major source of protein that helps the clarifying raft to do its
job.
Egg whites
Egg whites help give additional strength to the proteins in the meat. This provides
additional clarifying power. It’s best to use fresh egg whites in a raft. They have
maximum coagulating capabilities.

Mirepoix of vegetables
These vegetables also help give the coagulated raft some solidity.
Cut the vegetables fairly small to enable them to float to the surface with the raft.
Q22: How do you use a ‘bouquet garni’ to flavour soups and stocks?
Put the desired herbs and spices into the sachet. Tie it closed with a long piece of
butcher’s string. Tie the other end of the string to the pot handle. This allows you to
easily remove the sachet when you obtain the desired flavour. It works on the same
principle as a tea bag.
Q23: What happens to stock if you use too much tomato paste?
It makes the stock very cloudy.
Q24: Which sauces have brown meat stock with red wine in them?
jus sauce
Q25: Which stock is most likely to have lemon juice added to it?
fish stock

Q26: Identify the base sauce and additional ingredients necessary to make the following
derivations.
Remoulade sauce
mayonnaise
Mornay sauce
bechamel
Bercy sauce
fish veloute
Q27: Provide an appropriate thickening agent for each of the following sauces and soups.
Béchamel
roux
Velouté
cream
Espagnole
brown roux
Bisque
rice flour or scotch broth with barley
Pumpkin soup
pur ed pulp of all the ingredients

Minestrone
pasta
Q28: Describe two situations where it might be appropriate to use a convenience product.
1.
we can use a powder stock when we dont have a previous stock made.
2.
we can use mayonnaise from a convenience strore to made a new sauce with
this as base
Q29: Your sauce/soup is weak-tasting and bland. What food quality adjustments can you make?
Reduce and Add seasoning or extra

stock.
Q30: Your sauce/soup is too thick. What food quality adjustments can you make?
Add stock, milk or water depending on the

type of sauce/soup.

SECTION 5: Present and Store Stocks, Sauces and Soups
Q31: Describe the steps involved in reheating 5 L of thick pea and ham soup which was stored in
the cool room overnight.
thickened liquid on a low heat. Add a small amount of appropriate liquid

such as stock, water or wine and stir frequently with a wooden spoon.
Heat the thickened liquid to a flowing consistency. Gradually increase the
temperature until it comes to the boil.
At boiling point, turn the temperature down
Once the liquid has simmered, you can adjust the consistency if necessary
Q32: List three checks you should conduct to ensure you present sauces and soups attractively
on appropriate service ware.
1. Choose the right serviceware
2.
Portion correctly
3.
Check the temperature
Q33: Name a suitable garnish for lobster bisque.
parmesan
Q34: Name a suitable garnish for potato and leek soup.
chesse croutons
Q35: What adjustments to presentation should you make in these situations?
Sauce isn’t shiny.
Enrich with cream, butter or liaison.

The dish does not look visually appealing.
Change accompaniments and garnishes to

maximise eye appeal.
There are drips or fingerprints on rims of soup bowls.
Remove marks using clean, wet service

cloth. Polish if necessary.
Q36: At what temperatures would you store the following dishes to ensure food safety?
Gazpacho
at 4 C or lower
Tartare sauce
at 4 C or lower
Pea and ham soup
at 75 C and serve at 63 C or higher
Q37: For how long can you hold or store a warm emulsion sauce?
after two hours.
Q38: List two other environmental conditions that you must consider when storing surplus
prepared dishes to optimise shelf life and comply with food safety requirements.
1. Ventilation
2.
Light

Student Detail
Student Name Luis Alexander Lopera Cano
Assessment Details
Unit of Competency SITHCCC007 – Prepare Stock, Sauces and Soups
Assessment Task Practical Demonstration

Due Date
AT3 Task 1- Production Plan and
recipe cards
Date of Submission
AT3 Task 2- Demonstration tool
Date of Submission
AT3 Task 3- Portfolio Photos
Date of Submission
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware
reliable and flexible assessment with this student, of my appeal rights.
and I have provided appropriate feedback. I also
declare that I have undertaken the indicated
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No Signature:
Signature: _________________________________
_____________________________________
Date: ___________________________
Date:
_________________________________________
__________

Assessment task 3: Practical Demonstration
• Altec College Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix 1 at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (Altec College)
• Recipes. (Student must print from learner guide)
• Altec College shall make available the ingredients as per recipe.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

internet
• Time required for assessment: 16 hours for 4 sessions (4 hours each)
• You must:
➢ Produce all evidence as required.

➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence before the
due date specified by the assessor:
• Completed Production plan for each Practical Demonstration Session including recipe cards.
(Total 4)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 4 sessions.
• Completed and sign the cover sheet for assessment task.
• Assessor will record the assessment outcome on the assessment cover sheet.

AT3-Practical Demonstration Instructions
In this practical demonstration assessment, , you are required to cook sauces and soups listed in
menu table below for at least 6 different customers.
You will complete this over three (4) sessions in the Altec College training kitchen with access to
staff, assessor as customer.
You must prepare finish food production:
• 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.
Practical Demonstration Sessions and Menu Date of
Demonstration
(Please refer your
timetable and session
Plan)
Practical Demonstration 1
Follow standard recipes to prepare each of the following stocks:
• brown beef stocks
• chicken stocks
• fish stocks
• vegetable stocks
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

Practical Demonstration Tasks
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration
session and your Assessor will set commercial time constraints according to menu for each dish to
reflect industry environment.
Task 1: Production Plan

You are required to consult assessor and internal customers (Altec College staff and students) for the
session whom you will be serving food to confirm the food production requirements from session
menu and standard recipes including:
• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template
provided below according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor has asked you to
prepare.
Number of serves you have been asked to prepare may differ from the number of serves specified in
the standard recipe you have been provided. You are required to adjust quantity of ingredients
according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the
production plan template.
Part B-Equipment:
This part requires you to identify and list all the equipment’s required to cook for individual dish
from the session menu.

You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced
or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
Part C-Recipe card: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves and you must use standard trade names for ingredients and various products as
per recipe.
Part D-Workflow Plan:
• You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.
• You are required to write step by step plan for how you will produce items from menu using
logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards e.g. For cooking Dish
Roast beef with jus lie, it’s important to get the Jus lie ready before you roast your beef.
• Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 2- Prepare and Cook Menu Items

After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task.
Step 1 -Mis-en-place (Food preparation)

• Select the correct size and type of equipment for each dish and assemble and clean them
and use them safely as per instruction manual. Your assessor may ask you questions on how
will you use the equipment safely and will observe you while using the equipment.
• Select the ingredients from store according to recipe ensuring quality, freshness and stock
rotation requirements. Also check if perishable items are fresh and there is no spoilage or
contamination and check contents of stocks take dates and read labels before picking
ingredients and implication on quality of dish prepared.
• Sort and assemble all ingredients as per food production sequence defined in recipe.
• Weigh, measure and portion ingredients according to recipes and number of serves you are
cooking as mentioned in production plan.
• Clean and cut the salad ingredient using basic cuts according to culinary standards e.g., right
shape and size for each cut. Make sure you use right knife for cuts and minimise waste to

maximise yield e.g., while peeling potatoes make sure you use peeler and don’t peel too
much.
• Complete mis-en -place and preparation.
Step 2- Cook the menu items

• Cook the menu items following the standard recipe and steps listed in production plan.
• You should be able to identify appropriate cooking method for each dish and cook dishes
according to appropriate cooking method for each skills session.
• Use flavouring and clarifying agents while preparing various stocks, sauces and soups
according to standard recipes.
• Use thickening agents e.g., batters, eggs etc and convenience products appropriately
wherever required in the recipe.
• Make appropriate derivations from basic sauces, both hot and cold where required by
recipes e.g., Mornay sauce or veloute
• You must adjust the dishes for any dietary preferences e.g., low sodium diets and gluten free
or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments
including any ratio of ingredients adjustment, taste or texture adjustments specified by
assessor and as per production plan.
• During preparation, you must follow food safety during each production step e.g., Selecting
right chopping board for different food types or washing hands after handling different type
of foods and following ‘clean as you go’ principle.
• Make food quality adjustments in stocks and soups including taste, temperature, texture
within scope of responsibility or as specified by assessor.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time
frame.
• You should work cooperatively with your colleagues If you are working in group or sharing
equipment.
Step 3- Present and store stocks, sauces and soups:

• You are required to re-constitute or re-thermalise stocks, sauces and soups to required
consistencies and retain flavour and taste.
• Select appropriate crockery and cutlery and present soups and sauces and add garnishes
according to standard recipes.
• Before presenting the dish to the assessor, you are also required to visually evaluate the
dish. Adjust presentation including accompaniments and garnishes that maximise visual
appeal including balance, colour, contrast. It also includes plating food for practicality of
customer consumption or service style and wiping any drips and spills on plate.
• Final dish must be presented at par with industry standards. Present them to your assessor
for assessment. Your assessor and internal staff (invited to taste meals) will act as customer

for your cooked dish and your assessor or customer may ask you to adjust dishes according
to their preference.
Step 4- Portfolio of work done
• You are required to take at least 2 photos during each Practical Demonstration and affix them
at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.
Step 5- End of service procedures
• After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness and customer appeal, and to minimise wastage and spoilage. This will include
storing in appropriate environmental conditions Including:
➢ humidity
➢ light
➢ packaging
➢ temperature
➢ use of containers
➢ ventilation
• You must then clean the kitchen according to the cleaning schedule and dispose of or store
surplus and reusable by-products according to Altec College kitchen storage requirements
• and procedures, environmental considerations defined above, and cost reduction initiatives.
e.g., Vegetable cut-offs can be used when making stocks and sauces.
• Ensure that all bins are taken out before you leave the kitchen.

AT3-Task1- Template Production Plan
Student Name Luis Alexander Lopera Student ID 00006179 Date
Part A-Menu Items Portion/s Reference Page
beef stock 1
veggie stock 1
fish stock 1
potato and leak soup 1
Part D- Workflow plan Part B-Equipment Communication
Time
Task (Description) and Priority & OHS (Who, About what?)
oven
pot
trail
blender stick
chopping board
knife
tongs

Communication
End of service procedures Equipment
(Who, about what?)
Post service de-brief Communication (who, about what?)
Things to remember
• Use logical sequence for the tasks in both mise en place and cooking • Some recipes may require adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you time

AT3 PART C- Recipe Card - Ingredients
Student
Name
Luis Alexander Lopera Student
ID
00006179 Date
Recipe Name
Portion Size 1 Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
beef stock beef bones 1 4 20
mirepoux 1 4 20
water 500 ml 2L 10L
veggie stock carrots 1/2 unit 2 10
onion 1/4 1 5
celery 1/2 2 10
pepper
bay leaves 1 4 20
fish stock fish bones 1 4 20
mirepoux 1 4 20
water 500 ml 2L 10L
lemon 1/4 1 5
potato and leak soup potato 2 8 40
leak 1 4 20
cream 100ml 400ML 2L
onion 1/4 1 5

What are the criteria’s which needs to be considered when selecting the ingredients?
first the ingredients are the correct for the recipe
then a high quality of them
What steps are involved in preparing the dish?

set up the station
selected ingredients
selected the equipment

mis en place
follow the recipe

plate the food
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:

PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Your assessor will do the following:
• Observe you in a commercial kitchen, preparing and producing a range of dishes using various cooking methods.
• Provide a range of recipes and ingredients.
• Use the checklist to observe you while you use a range of preparation and cooking methods.
• Use the checklist in conjunction with Observation checklist below.
• Observe you over a period while you learn and use various skills/tasks.
• Observe you while preparing sauces or soups for at least six (6) different customers during Four (4) sessions.
• Ensure that you can consistently perform all tasks multiple times satisfactorily.
• Decide when you are competent at all tasks.
• Regularly enter the log’s details into the LMS or hard copy to enable students to track their progress.
You are required to do the following:

• You must demonstrate preparation of a range of stocks, sauces and soups in a commercial kitchen.
• Prepare recipes using all types of stock, sauces and soups listed at least once.
• Prepare dishes for at least six (6) different customers.
• Use any recipe provided by your assessor.
• Consistently perform all tasks multiple times satisfactorily.
• Your assessor will submit results of your practical demonstration tasks via the LMS to track progress.

Session No: 1
Learner name: Luis Alexander Lopera Date:
Recipe name: beef stock No. of customers
Identified and
Recipe Style Type of Food Method of cookery Preparation Process corrected Satisfactory Signature
problems
Stocks £ Dairy products £ Sweating £ Prepared within commercial time £ Yes £
✔ Yes
✔ Brown beef £ Dry goods £ Blanching constraints and deadlines £
✔ No £ No
£
£ Eggs £ Boiling £ Not applicable
£ Chicken
£ Farinaceous products £
✔ Simmering £ Reflected required quantities to be
£ Fish £
✔ Roasting produced
£Vegetable £ Frozen goods
£ Braising
£ Fruit
Sauces £ Microwaving £ Followed procedures for portion control
£ Herbs and spices and food safety practices when handling
£ Béchamel ✔ Meat
£ and storing different food types
£ Chicken velouté
£ Poultry
£ Fish velouté
£ Seafood £ Responded to special customer
£ Coulis requests and dietary requirements
£ Vegetables
£ Demi-glace
£Hollandaise
£ Béarnaise
£ Jus
£ Mayonnaise-based
£ Tomato-based
Soups
£ Clear
£ Broth
£ Purée
£ Cream
Assessor feedback
Learner Feedback

Session No: 2
Recipe name: veggie stock No. of customers
Identified and
problems
Stocks £ Dairy products £ Sweating £ Prepared within commercial time £ Yes ✔ Yes
£
£ Dry goods £ Blanching constraints and deadlines ✔ No
£ £ No
£ Brown beef
£ Chicken
£ Fish £ Roasting produced
£Vegetable
✔ £ Frozen goods
£ Braising
£ Fruit
£ Béchamel
£ Meat and storing different food types
£ Chicken velouté
£ Poultry
£ Fish velouté
£ Coulis ✔ Vegetables
£ requests and dietary requirements
£ Demi-glace
£Hollandaise
£ Béarnaise
£ Jus
£ Mayonnaise-based
£ Tomato-based
Soups
£ Clear
£ Broth
£ Purée
£ Cream
Assessor feedback
Learner Feedback

Session No: 3
Recipe name: fish stock No. of customers
Identified and
problems
£
£ £ No
£ Brown beef
£ Chicken
£
✔
Fish £ Roasting produced
£Vegetable £ Frozen goods
£ Braising
£ Fruit
£ Béchamel
£ Chicken velouté
£ Poultry
£ Fish velouté ✔ Seafood
£ £ Responded to special customer
£ Coulis
£ Vegetables requests and dietary requirements
£ Demi-glace
£Hollandaise
£ Béarnaise
£ Jus
£ Mayonnaise-based
£ Tomato-based
Soups
£ Clear
£ Broth
£ Purée
£ Cream
Assessor feedback
Learner Feedback

Session No: 4
Learner name: potato and leak suop Date:
Recipe name: No. of customers
Identified and
problems
£
£ £ No
£ Brown beef
£ Chicken
£ Fish £ Roasting produced
£Vegetable
✔ £ Frozen goods
£ Braising
£ Fruit
£ Béchamel
£ Chicken velouté
£ Poultry
£ Fish velouté
£ Coulis ✔ Vegetables
£ requests and dietary requirements
£ Demi-glace
£Hollandaise
£ Béarnaise
£ Jus
£ Mayonnaise-based
£ Tomato-based
Soups
£ Clear
£ Broth
£ Purée
✔ Cream
£
Assessor feedback
Learner Feedback

AT3 Task 3: Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required you may make copies of the template.
Unit: Prepare Stocks, Sauces and Soups

Code: SITHCCC007
Student Name:
Student ID:
Trainer:
Submission Date:
_________________________
Trainer
(Signature)

Portfolio Template:
Session 1
Name of Dish: Name of Dish:
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________

Session 2
Date ____________________________ Date ____________________________
Name of Dish:
Date ____________________________

Session 3
Date ____________________________ Date ____________________________
Name of Dish:
Date ____________________________

Session 4
Date ____________________________ Date ____________________________
Name of Dish:
Date ____________________________

Appendix 1- Assessment resource in Altec College Kitchen
Altec College will conduct practical assessment for this unit in its commercial kitchen located at Level 8,
620 Bourke Street, Melbourne VIC 3000 / 73-81 Murray Street, Hobart TAS 7000 with serving internal
staff and students as customers and during assessment student will have access to following resources in
the Kitchen:
Assessment must ensure access to:
• fixtures and large equipment:
Ø commercial:
o blenders and food mills
o planetary mixers
Ø commercial grade work benches (1.5 m/person)
Ø designated area for dry goods and perishables
Ø commercial ovens with trays (one per two persons):
Ø commercial refrigeration facilities:
o cool room and/or fridge
o freezer
Ø deep-fryer
Ø designated storage areas for dry goods and perishables
Ø double sink
Ø gas, electric or induction stove tops (two burners per person)
Ø hot plate or griddle
Ø microwave
Ø salamander or other form of griller (one per four persons)
Ø slicing machine
• small equipment:
Ø baking sheets and trays
Ø containers for hot and cold food
Ø cutting boards
Ø food handler gloves
Ø graters
Ø juicers
Ø knife sharpening equipment
Ø sharpening steels and stones
Ø knives:
o bread knives
o chef knives
o palette knives
o utility knives
Ø measurers:
o metric calibrated measuring jugs
o measuring spoons
o portion control scoops
Ø mortar and pestle
Ø oven mitts
Ø pots and pans
Ø sauce bottles
Ø salad spinners

Øscales
Øscoops, skimmers and spiders
Øsets of stainless-steel bowls
Øservice-ware:
o platters, dishes, and bowls
o cutlery and serving utensils
Ø small utensils:
o flour and drum sieves
o peelers, corers and slicers
o strainers and chinois
o scrapers
o spatulas
o pastry brush
o tongs and serving utensils
Ø whisks:
o fine stainless-steel wire
o coarse stainless-steel wire
Ø spoons:
o large plain and slotted metal spoons
o ladles in a variety of sizes
o wooden spoons
Ø steamers
Ø temperature probes
Ø thermometers
• cleaning materials and equipment:
Ø cleaning cloths
Ø commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
Ø dustpans and brooms
Ø garbage bins and bags
Ø hand towel dispenser and hand towels
Ø mops and buckets
Ø separate hand basin and antiseptic liquid soap dispenser for hand washing
Ø sponges, brushes and scourers
Ø tea towels
• organisational specifications:
Ø equipment manufacturer instructions
Ø mise en place lists, menus and standard recipes
Ø current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
Ø ordering and docketing paperwork
Ø food safety plan
Ø guidelines relating to food disposal, storage and presentation requirements
Ø safety data sheets (SDS) for cleaning agents and chemicals
• diverse and comprehensive range of perishable food supplies for commercial cookery or catering
operations as specified in the performance evidence
• industry-realistic ratios of kitchen staff to customers including Altec College staff, trainer and
students’ individuals who are invited to participate as customer for assessment, in Altec College
Kitchen.

Copyright: Instructions in this tool have been developed by NTA and Altec College for sole purpose of use by Pass Global Pty Ltd t/a ALTEC
College. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Altec College and NTA which
holds authorship rights.


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STUDENT

Prepare Stock, Sauces and Soups

STUDENT NAME: ______________________________________________________

STUDENT ID: _________________________________________________________

Student Signature: Date:

ASSESSMENT RECEIVED BY Altec CollegeStaff

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

The assessment booklet contains two (2) parts:

• Application of the unit of competency

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Application of the unit of competency

2. Select, prepare and use equipment.

3. Portion and prepare ingredients.

4. Prepare stock, sauces and soups.

5. Present and store stock, sauces and soups.

• follow standard recipes to prepare each of the following stocks:

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Context and conditions for assessments

• Computers with access to internet and printers

There is no provision for clustering of assessments in this unit.

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Assessment Assessment Description Due Date Location of

Assessment You are required to choose the correct Needs to be

Assessment This assessment task is short answer question Needs to be

Assessment This is Practical Demonstration in Altec College Needs to be

You are required to cook for at least Six (6)

Outline of evidence to be collected:

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

For assessment task:

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Reasonable adjustments and special learning needs:

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Plagiarism, cheating and assessment dishonesty:

Student Signature: _____________________________ Date: _____/______/______

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Google check for plagiarism  YeS

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

• Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

• Recommended date for assessment: [Trainer to provide]

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Q5. What are signs of contamination or spoilage in fresh chicken? d

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Q15. How can you best minimise waste of re-usable by-products? a

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Q19. What thickening agent would you use to make espagnole? c

Q20. Which sauce is a derivative of béchamel? b

Q23. How should you present your final dish? a

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Q28. What sauce is used in the classic dish eggs benedict? d

SIT30816 | SITHCCC007 Prepare stock, sauces and soups

Student Signature: ___________________________ Date: _//__