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SITHCCC029 Prepare stocks, sauces and soups Student Assessment Assessment Details Qualification Code/Title SIT40521 – Certificate IV in Kitchen Management Assessment Type Assessment 1 Time allowed Due Date Location Term / Year 3 2023 Unit of Competency National Code/Title SITHCCC029 Prepare stocks, sauces and soups Student Details Student Name Manish Khatri Student ID SC2023028 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. Signature: Date: Assessor Details Assessor’s Name RESULTS (Please Circle) ☐ SATISFACTORY ☐NOT SATISFACTORY Feedback to student: *If Student is Not Satisfactory Reassessment Required ☐ Yes ☐ No Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: ____________________ Date: _____________/__________/_________ Comment: Instructions to the Candidates ❖ This assessment is to be completed according to the instructions given below in this document. · Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit. · If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. · Please refer to the College re-submission and re-sit policy for more information. · If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. · Please read the Tasks carefully then complete all Tasks. · To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment. · This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately · Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided. · This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor. Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above. Introduction Welcome to the Student Assessment Tasks for SITHCCC029 Prepare stocks, sauces and soups. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will provide adhere with your 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 B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions Provide answers to all of the questions below. Define the following culinary terms in your own words. Mirepoix Consommé Court bouillon Coating Pouring Reduction Roux Fond Bouquet garni Identify at least three convenience products you could use when preparing stocks, sauces and soups. · The three convenience products we can use when preparing stocks, sauces and soups are: . boosters . bouillon or stock cubes . liquid stocks Identify at least three trade names of convenience stocks, sauces and soups. · The three trades of convenience stocks, sauces and soups are : . Leggos . Masterfoods . Bonox Identify at least three products you can use as thickening agents with sauces and soups. · The three products we can use as thickening agents with sauces and soups are: . cornflour . butter . yoghurt 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. Describe each of the following sauces. Sauce Description and preparation methods Béchamel: mornay Stock reduction: demi-glace/jus Hollandaise Bearnaise Cream reduction: Pepper/Mushroom Tomate Beurre blanc Velouté Coulis Mayonnaise Describe each of the following soups. Soup Description and preparation method Consomme Broth Purée Cream Bisque Chilled soup Identify two classical sauces and two contemporary sauces. Sauces Classical Contemporary Identify two classical soups and two contemporary soups. Soups Classical Contemporary Match a dish to the following sauces and soups. Sauce/Soup Dish matched to Jus Hollandaise Mornay Pepper cream sauce Pea and Ham soup Bisque Cream soup Identify different types of stock, including the main five stocks you have learned about during this unit. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks. Identify two classical stocks and two contemporary stocks. Stocks Classical Contemporary Match a dish to the following stocks. Stock Dish Vegetable Vegetable soup White chicken stock Chicken soup Fish Noodle dish Beef, pork or duck Casserole White or brown beef stock consomme Using the following table as a guide briefly describe how can you ensure that you make a quality stock. Quality indicators Clear We need to start with cold water always. Then remove impurities when they rise to the surface. We cannot stir the stock. We should strain the stock using a chinois. We can use egg clarifying method if required. Fat-free We need to use quality meat and bones and cut the bones into pieces that are 2 to 4 inches. We can blanch the bones. We need to remove impurities when they rise to the surface. We need to add cold water at the end of the ccoking process to encourage remaining fail to rise the surface and skim it off. Smell We need to use quality ingredients and do not boil it. We need to keep the bones submerged. Taste We cannot boil it. We need to keep the bone submerged. We can keep ensure it is not too salty. List four derivatives of base stocks and/or sauces. Soup derivatives . Bechamel ; mornay sauce, nantua sauce . Tomato: Creole, Spanish, Bolognese . Hollandaise: mousseline, grimrod . Veloute: sauce supreme, allemande Stock derivatives: . brown stock: lamb, veal . White stock: other poultry . other stock: plant based beef or chicken, vegan Briefly explain how you can clarify stock using egg white. · We can clarify stock using egg white by using a chinois to strain it. We can separate an egg white and yolk and then we can place egg white in around 100ml of cold water. We can use the hot strained stock to strain the egg and water mixture and the heat it for five minutes. The egg white will get cook and get trap line particles and impurities from the stock. At last strain the stock again top remove the egg white. Choose one stock, one sauce and one soup and describe how each should appear as well as how should they be presented to maximise customer appeal. Appearance and presentation Stock: Sauce: Soup: Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups. · The three indicators we would use to select fresh, quality ingredients for use in stocks, sauces and soups are: . vegetable should be firm . produce should preferably be in season. . Ingredients should be stored to correct temperature requirements. Describe three quality indicators for stock, sauce, and soup. Quality indicators Stock Stock liquids clear and free of fat Stock liquids the right colour. Stock is not too salty and has a nice aroma Sauce Good consistency Good moisture content Nice colour Soup Correct thickness Correct serving temperature Complemenatary garnish Complete the following table in regards to service style for soups and sauces. Service style Serving size Garnish Soups Entrée, appetiser , main, buffet Entrée serving : 200 ml per person Main serving: 500 ml per person Chopped parley, grated ginger, sliced vegetable, chopped nuts. Sauces Accompaniment buffet Entrée: 40 ml Main: 50 to 60 ml Dried or fresh herbs Describe the taste and texture profile of one stock, sauce and soup. Name Taste Texture Stock __________ sweet clean Sauce__________ sour creamy Soup___________ spicy creamy Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish. · We need to gather all the ingredients before we start to cook. · We need to make sure all the utensils and equipment at hand and have checked for cleanliness and other issues. · We can set up eui Briefly describe the requirements for the safe storage and to optimise shelf life of stocks, sauces and sauces, you must also include the correct temperature range. Stocks Sauces Soups List at least three food safety or equipment and utensils safety that you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk. Risk Strategy for reducing risk Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Question 21 Question 22 Question 23 Question 24 Task outcome: Satisfactory Not satisfactory Assessor signature: Assessor name: Date: Student Overall Assessment Record Sheet This form is to be completed by the assessor and used a final record of student competency. All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the student’s file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Qualification Code and Title Student Name: Student ID No: Final Completion Date: Unit Code and Title Term Year Date