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Last Updated on April 15, 2023 by Ozlinks Education
Subject: Prepare stocks, sauces and soups
This unit SITHCCC007* 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.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1 Identify own responsibilities and duties in relation to workgroup members and undertake activities in a manner that promotes cooperation and good relationships.
1.2 Take time and resource constraints into account in fulfilling work requirements of self and others.
1.3 Encourage, acknowledge and act on constructive feedback provided by others in the workgroup.
2. Select, prepare and use equipment.
2.1 Select type and size of equipment suitable to requirements.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Sort and assemble ingredients according to food production sequencing.
3.2 Weigh and measure ingredients and create portions according to recipe.
3.3 Clean and cut salad ingredients using basic culinary cuts according to quality standards.
3.4 Minimise waste to maximise profitability of food items prepared.
4. Prepare stocks, sauces and soups.
4.1 Follow standard recipes, select, and use cookery methods to prepare stocks, sauces and soups.
4.2 Use flavouring and clarifying agents according to standard recipes.
4.3 Use thickening agents and convenience products appropriately.
4.4 Make appropriate derivations from basic sauces, both hot and cold where required.
4.5 Make food quality adjustments within scope of responsibility.
5. Present and store stocks, sauces and soups.
5.1 Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.
5.2 Present soups and sauces attractively on appropriate service-ware.
5.3 Add garnishes according to standard recipes.
5.4 Visually evaluate dish and adjust presentation.
5.5 Store dishes in appropriate environmental conditions.
5.6 Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.
Assessment Requirements.
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: 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
- 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.