SITHCCC007 Student Assessment Tasks

Student Assessment Tasks
SITHCCC007 Use food preparation equipment

Lower Ground 121 Queen Street Campbelltown NSW 2560
CAMPBELL Phone: 0422 092 884 • Email: [email protected]
INSTITUTE
www.campbellinstitute.edu.au
ABN 28 157 907 339 | RTO Provider 52809 | CRICOS Code 03840B
Contents
Introduction........................................................................................................................................ 5
Assessment for this unit.................................................................................................................... 5
Preparing for assessment.................................................................................................................. 5
Assessment Task 1: Knowledge questions.......................................................................................7
Information for students................................................................................................................. 7
Questions...................................................................................................................................... 8
Assessment Task 2: Research report.............................................................................................. 11
Information for students............................................................................................................... 11
Activities...................................................................................................................................... 12
Assessment Task 3: Student logbook............................................................................................. 13
Information for students............................................................................................................... 13
Activities...................................................................................................................................... 14
SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

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ABN 28 157 907 339 | RTO Provider 52809 | CRICOS Code 03840B S
tudent Assessment Agreement
Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any specific needs that should be considered?  Yes  No
If so, explain these in the space below.
Do you understand your rights to re-assessment?  Yes  No

Do you understand your right to appeal the decisions made in an assessment?  Yes  No
Student name Neeru Saini
Student number 20210499
Student signature
Date
Qualification Code
and Name
Unit Code and Name
Assessor name
Assessor signature
Date

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Assessment Cover Sheet

Student Declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I If I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name
Student ID number
Student signature
Date

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ABN 28 157 907 339 | RTO Provider 52809 | CRICOS Code 03840B I
ntroduction
Welcome to the Student Assessment Tasks for SITHCCC007 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

SITHCCC007 Prepare stocks, sauces and soups 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.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Research report – You must research and report on stocks, sauces and
soups.
 Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks
using basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research Report Template (Assessment Task 2)
 Student Logbook (Assessment Task 3)
 Service Planning Template (Assessment Task 3)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment

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Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

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ABN 28 157 907 339 | RTO Provider 52809 | CRICOS Code 03840B A
ssessment 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 RTO’s 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 C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Questions
1. List at least three food safety issues which you must consider when preparing stocks, sauces
and soups. Describe how you would reduce each risk.
Risk Strategy for reducing risk
Chemical contamination Cleaning should be done before and after

operations rather than in the middle of cooking
to prevent chemical contamination.
Misuse of food flavors It is not recommended to use more food

additives than is necessary preparing the food.
All additives should be measured before use
the food.
Mislabelling All packaged stocks, sauces, and soups must

have labels with dates of preparation and
instructions for how long they should be kept
out of the refrigerator or freezer.
2. Describe three indicators you would use to select fresh, quality ingredients for use in stocks,
sauces and soups.
 Never use expired or substitute ingredients.
 Always choose unblemished vegetables and those with their original fragrances.
 Always utilize the best quality bones and flesh when building stocks.
3. List three signs that ingredients used for stocks, sauces and soups have spoiled or are
contaminated.
 Taste
 Smell
 Colour
4. List at least three requirements for the safe storage of stocks, sauces and sauces. At least one
of your answers for each must include the correct temperature range.
Stocks Stocks can be stored for six to seven months in a freezer at a temperature

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of -18 to -24 degrees Celsius, or for at least a week in a cold room with a
temperature of 2 to 4 degrees Celsius.
Sauces Sauces should be put in vacuum-sealed bags or containers before storing.

Once air tightly sealed, it can be kept in a freezer or a cold room.
Soups Soups can be stored for six to seven months in the freezer at a temperature
of -18 to -24 degrees Celsius, or for a week at a cold ambient temperature
of 2 to 4 degrees Celsius.
5. Describe three safety techniques when using knives in the kitchen.
 The safety techniques are:

To avoid rust and enhance its performance, keep your knife sharp and dry at all
times.
 Never leave the knife on the sink after using it; always clean it straight afterwards.
 Always choose the right knife for the job and the right meal.
6. When cooking stocks, sauces and soups, you will use a variety of equipment and utensils. Fill
out the table below, identifying three things you should check before using each piece of
equipment.
Utility knife  Make sure it is neat and well-cut.
 Employ the right tools, including the right knife
 Employ the right tools, including the right knife
Food processor  The processor should be clean, but a quick wash is

preferred.

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 Check to see if the plugs and wires are in good shape.
 Make sure the blades are firmly attached.
7. Describe four mise en place tasks related to preparing stocks, sauces and soups that you can
complete without affecting the quality of the dish.
 Prepare the mirepoix.
 After being cleaned, cut the bones to the appropriate length.
 If required, take the fish's gills out.
 Collect and arrange all of the necessary cooking tools, and make sure they are clean
and sanitized.
 Chop the vegetables into portions that are suitable for stocks and soups.
 Collect, wash, sterilize with chemicals designed for sanitizing vegetables, rinse, and
put in container for later use.
 Cut up your vegetables, then sauté them.
8. Define the following culinary terms in your own words.
 Mirepoix: A mixture of aromatics made from finely chopped vegetables, mirepoix is used
to sweeten foods rather than caramel them (the combination of vegetables will frequently
vary by country and culture). Given that they are cooked slowly, these tasty vegetables
frequently serve as the base of numerous cuisines.
 Consommé: a clear, flavorful liquid broth used as the foundation for a sauce or soup that
is made by clarifying animal stock (typically beef, veal, or fowl, but often fish). Egg whites
are used to clarify the beef stock and any extra components, such as vegetables and/or
herbs. The mixture is stirred while it comes to a rolling boil.
 Court bouillon: Other foods, usually fish or seafood, are poached in a quick-cooking broth
known as court-bouillon or court bouillon, which is pronounced coo-bee-yon in Louisiana.
It can also occasionally be used to poach eggs, sweetbreads, vegetables, and delicate
meats. There is no animal gelatine, only salt and flavouring.

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 Coating: The technique of putting a layer of liquids or solids on a product is known as
coating in the food industry.
 Pouring: liquid transfer between containers.
 Mother sauces: All of these sauces combined are referred to in French as "Grandes
sauces" or "sayces meres." White is Bechamel sauce, blonde is veloute, brown is
Espagnole, buttery is hollandaise, and red is tomato sauce. Each sauce has a unique
characteristic.
 Reduction: When a liquid is reduced, its flavor is improved, its consistency is thickened,
and its volume is decreased by simmering it until some of the water has evaporated.
 Roux: A roux, which is created by mixing and heating flour and fat, is the foundation of
many sauces.
 Fond: Fond is the stuff that, after cooking meat or vegetables on the stovetop, adheres to
your skillet or that gathers at the bottom of a roasting pan after food has been baked.
 Bouquet garni: A bunch of fresh herbs known as a bouquet garni, or "garnished bouquet"
in French, is used to flavour sauces and braises. Once the aroma of the aromatics has
faded, you can quickly remove the bouquet.
9. Identify at least three convenience products you could use when preparing stocks, sauces and
soups.
 Noodles
 Pasta
 Convenience stock
10. Identify at least three trade names of convenience stocks, sauces and soups.
 Maggie
 Peri Peri
 Tabasco
11. Identify at least three products you can use as thickening agents with sauces and soups.
 Corn Starch

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 Thickened Cream
 Eggs
 Roux
12. 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.

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Assessment Task 2: Research report

In this task, you will research and report on stocks, sauces and soups.
You will need access to:
 your learning resources and other information for reference
 your Research Report Template.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s 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
 how your assessment should be submitted.
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. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Activities
Complete the following activities.
1. Carefully read the following information.
In this task, you will research stocks, sauces and soups.

You will need to research all three and gather information on the following:
 uses for stocks, sauces and soups
 specific information about stocks, including basic ingredients and cooking

methods
 specific information about sauces, including basic ingredients and cooking

methods, the mother sauces and their derivatives
 specific information about soups, including types of soups, national soups
 classical and contemporary variations of sauces and soups.
Next, choose one stock, one sauce and one soup (see note below) and report on
the following for each:
 appearance and presentation
 freshness indicators
 quality indicators
 nutritional value
 taste profile
 texture profile.
Locate the relevant recipe for each stock, sauce and soup you have reported on
and submit each recipe with your report.
Note: Your assessor may nominate what you need to research or, alternatively,
you will select stocks, sauces and soups that interest you or which are relevant to
your workplace.
2. Research and report
Research each stock, sauce and soup and use the information you have found to
complete the Research report template.

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ABN 28 157 907 339 | RTO Provider 52809 | CRICOS Code 03840B A
ssessment Task 3: Student logbook
Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare stocks, sauces and
soups. You are to prepare:
 the following stocks for use in different recipes:
o brown beef stock
o chicken stock
o fish stocks
o vegetable stocks
 the following sauces (from a range of cultural backgrounds):
o béchamel o hollandaise or béarnaise
o coulis o jus
o chicken and fish velouté o mayonnaise-based sauce
o demi-glacé o tomato-based sauce
 the following soups (both hot and cold):
o clear
o broth
o purée
o cream.
You are also required to:
 prepare the above sauces and soups for at least six different customers
 respond to special customer requests and dietary requirements
 use the following products/agents:
o thickening agents
o clarifying agents
o flavouring agents
o convenience products.

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Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness

and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment is safely assembled, clean and

ready for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 portioning according to the recipe
 cleaning and cutting ingredients using basic culinary cuts as per culinary

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standards
 minimising waste to maximise profitability
 following standard recipes accurately and use the following products/agents:
o thickening agents
o clarifying agents
o flavouring agents
o convenience products
 preparing derivative sauces (both hot and cold) as required
 reconstituting or reheating stocks, sauces and soups to required consistencies
 selecting suitable accompaniments
 adding garnishes according to standard recipes
 making adjustments to dishes to ensure quality
 presenting soups and sauces attractively
 using appropriate service-ware
 evaluating and adjusting presentation to ensure quality dishes
 storing in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area throughout service, and cleaning up at the end
of service
 disposing of or storing surplus products according to storage requirements and

food safety standards
 working safely, hygienically, sustainably and efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment.

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 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient you
require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the accompaniments and garnishes you will add to the dish
o select the ingredients from stores
o check all perishable supplies for spoilage or contamination
o identify the food preparation equipment you require
o ensure the appropriate food preparation equipment is ready for use
o take any customer requirements or special dietary needs into

consideration.
A Service planning template has been provided to help you.
3. Prepare stocks, sauces and soups.

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Now it’s time to put all of that planning and organising to work. Prepare the stocks,
sauces and soups as per the standard recipes and your food preparation list.
Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes
 you assemble and use equipment safely and hygienically
 you sort and assemble ingredients logically and efficiently
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies you identify
 you evaluate the quality of finished stocks, sauces and soups and make
adjustments to ensure quality products
 you present sauces and soups attractively on appropriate service-ware
 you add garnishes and accompaniments as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area throughout service
 you dispose of or store surplus products correctly
 you work sustainably, efficiently hygienically and safely at all times.
Complete a reflective journal for each time you cook a stock, sauce and soup as
part of your assessment for this unit. Don’t forget to ask your trainer/assessor or
supervisor to complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a

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dish as part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.

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Student Assessment Tasks

SITHCCC007 Use food preparation equipment

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Do you understand your rights to re-assessment?  Yes  No

Student name Neeru Saini

Student number 20210499

Unit Code and Name

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Assessment Cover Sheet

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Research Report Template (Assessment Task 2)

 Student Logbook (Assessment Task 3)

 Service Planning Template (Assessment Task 3)

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Information for students

 adhere with your RTO’s 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.

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Risk Strategy for reducing risk

Chemical contamination Cleaning should be done before and after

Misuse of food flavors It is not recommended to use more food

Mislabelling All packaged stocks, sauces, and soups must

 Never use expired or substitute ingredients.

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Sauces Sauces should be put in vacuum-sealed bags or containers before storing.

5. Describe three safety techniques when using knives in the kitchen.

 The safety techniques are:

Utility knife  Make sure it is neat and well-cut.

 Employ the right tools, including the right knife

 Employ the right tools, including the right knife

Food processor  The processor should be clean, but a quick wash is

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

 Make sure the blades are firmly attached.

 Prepare the mirepoix.

 After being cleaned, cut the bones to the appropriate length.

 If required, take the fish's gills out.

 Cut up your vegetables, then sauté them.

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

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

 Pouring: liquid transfer between containers.

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

SITHCCC007 Prepare stocks, sauces and soups Student Assessment Tasks

Assessment Task 2: Research report

Information for students

 your learning resources and other information for reference

 your Research Report Template.

Ensure that you:

 adhere with your RTO’s 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