Prepare stocks, sauces and soups 

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Contents

COMPETENCY DEMONSTRATION

KII subject code

KII4053

KII subject name

Gastronomy 3

Unit(s) of competency code:

SITHCCC029

SITHCCC035

SITHCCC043

Unit Title

Prepare stocks, sauces and soups 

Prepare poultry dishes 

Work effectively as a cook

This subject 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.

This subject also describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods

This Subject describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and

https://training.gov.au/Training/Details/SITHCCC029

https://training.gov.au/Training/Details/SITHCCC035

https://training.gov.au/Training/Details/SITHCCC043

Prerequisite units:

Students must have completed the following pre-requisite listed below

SITXFSA005 Use hygienic practices for food safety

SITHCCC027 Prepare dishes using basic methods of cookery.

Introduction

Welcome to the Student Assessment Task 1 for KII4053 Gastronomy 3. 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 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: Practical Observation – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete the required documents. The assessor must also observe a range of cooking tasks.

Student Logbook – You must submit a logbook with supporting evidence for 48 service periods.

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 essential subject information.

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 Student User Guide

comply with the due date for assessment which your assessor will provide

adhere with your KII 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 essential subject information. 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 A of the Student User Guide. However, if template has provided you with an assessment cover sheet, please ensure that you use that.

Appendix A: ASSESSMENT COVERSHEET

Subject code:

Subject Name:

Assessment n0.

Student must fill this section:

Student Name:

Student ID:

Privacy Release Clause:

“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”

Authenticity Declaration:

“I declare that:

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 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.

Information for Student:

All work is to be entirely of the student.

Read the instructions for each question very carefully.

Be sure to PRINT your FULL name & LAST name in every place that is provided.

Short questions must be answered in the spaces provided or follow the word limits as instructed.

For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work.

All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.

If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.

All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments. Note that the hard copy of the assessments will not be accepted.

Assessment Completion Status

Attempt

Satisfactory

Non-Satisfactory

Date

Assessor’s Signature

Initial attempt

□

□

2nd attempt/Re-assessment

□

□

Feedback to student:

“I understand all the above rules and guidelines for the assessment”

Student name

Student signature

Date (dd/mm/yyyy)

Appendix B: Pre-assessment Checklist

Your assessor will go through the assessment for this unit. It is important that you understand this assessment before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to complete the following Pre-Assessment Checklist.

You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the ‘Comments’ column.

When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.

Pre – assessment Checklist

Comments

Y ¨

¨ N

I, the student, understand the purpose of the assessment.

Y ¨

¨ N

I understand when and where the assessment will occur, who will assess and in what format the assessment will be submitted.as

Y ¨

¨ N

I understand the methods of assessment.

Y ¨

¨ N

I understand what resources are required to complete this assessment.

Y ¨

¨ N

I understand the performance level required for each assessment event.

Y ¨

¨ N

I understand that it must be my own work. I have been explained and understand the serious consequences in case this work is found plagiarised.

Y ¨

¨ N

I understand the process if I am deemed not yet competent.

Y ¨

¨ N

I understand the feedback process and the appeals process.

Y ¨

¨ N

The assessor has discussed with me if I have any special needs and if so what arrangements have been made.

Student name

Student ID number

Student signature

Date (dd/mm/yyyy)

Knowledge Questions

Complete the following questions. All questions must be completed. For due date consult your trainer.

Part A

Section 1:

Objective: Culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups (approx. 10 words)

1.1 Provide 3 examples for each for, thickeners based on fats, and thickeners based on starches. Explain how these are used in the preparation of soups and sauces including points of care to ensure a quality product

Fats

Explanation

Starches

1.2 List 3 different convenience products for stocks, sauces and soups and explain how these are used. What could be done to enhance convenience products in terms of flavour and presentation

convenience products

explain how these are used

Stocks

Sauces

Soups

Section 2

Objective: dates codes and labels stock food

2.1 What information should be included on any food rotation labelling / coding within a commercial kitchen?

2.2 What is the purpose of food rotation labels?

Section 3:

Objective: Characteristics of sauces and soups

3.1 Complete the characteristics tables for sauces and soups

Sauces

Béchamel sauce

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

stock reduction sauce:

demi-glace

jus

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Hollandaise sauce

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Bearnaise sauce

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Sauce tomate

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

mayonnaise

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Coulis

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

3.2 Complete the characteristics tables for sauces and soups

Soups

Consommé

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Broth

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Purée

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Cream

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

Bisque

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

chilled soup

Preparation methods and techniques

Production and cooking durations

Taste

Texture

Appearance and

presentation

Classical and

contemporary

variations

List 2 dishes to which they are matched

Service style

3.3 List 3 indicators would be use to prepare sauces and soups which is fresh and quality.

freshness

quality

Section 4:

Objective: Characteristics of stock

4.1 Complete the characteristics tables for stocks

Stocks

brown beef stock

Classical and

contemporary

variations

List 2 recipe names in which they are used

preparation methods and techniques

production

brown and white chicken stock

Classical and

contemporary

variations

List 2 recipe names in which they are used

preparation methods and techniques

production

Fish stock

Classical and

contemporary

variations

List 2 recipe names in which they are used

preparation methods and techniques

production

Vegetable stock

Classical and

contemporary

variations

List 2 recipe names in which they are used

preparation methods and techniques

production

4.2 list quality indicators of stock:

4.3 Provide the cooking time for preparing stock

Type of stock

Time

Beef/Veal

chicken

Fish

Vegetable

Section 5:

Objective: Derivatives of base stocks and sauces

5.1 list 2 derivates from a base Stocks

Base stocks

Derivatives

brown beef stock

brown chicken stock

white chicken stock

fish stock

5.2 Research and list 3 derivates from a Sauces

Sauces

Derivatives

Béchamel sauce

stock reduction sauce:

demi-glace

jus

Hollandaise sauce

Bearnaise sauce

cream reduction sauce:

(Explain in approx. 10 words) each

Pepper:

Mushroom:

sauce tomate

velouté:

Chicken:

Fish:

mayonnaise

Section 6:

Objective: clarifying technique for stocks, sauces and soups

6.1 clarifying techniques for stocks using egg whites (approx. 30 words)

Section 7:

Objective: Mise en place requirements for stocks, sauces and soups

7.1 list 3 mise en place requirements for stocks, sauces and soups

Section 8:

Objective: Appropriate environmental conditions for storing stock, sauces and soup.

8.1 Describe how stocks should be stored for the following methods and prepared for storage, ensuring food safety and optimising shelf life

Refrigerator / Cool room

Freezer

Container

Cooling process

8.2 Describe how you should store soups.

8.3 How long can vegetable soup be stored? (approx. 10 words)

Section 9:

Objective: Safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

9.1 Name and purpose the following equipment used in stock, sauces and soups.

9.2 List 2 standard safety features on a commercial blender

9.3 List 4 safety measures when operating a commercial mixer

Part B

Q. 1

Objective: To provide you with an opportunity to identify culinary terms and trade names for ingredients commonly used in the production of different poultry dishes

List at least three food safety issues which you must consider when handling poultry. Describe how you would reduce each risk. (approx. 10 words each)

Risk

Strategy for reducing risk

Q. 2

Objective: To provide you with an opportunity to identify the freshness and other quality indicators for poultry.

Describe three indicators which you would use to select poultry which is fresh. (approx. 10 words each)

Q. 3

Objective: To provide you with an opportunity to identify the freshness and other quality indicators for poultry.

Describe three indicators of quality which you would use to select poultry (approx. 10 words each)

Q. 4

Objective: To provide you with an opportunity to identify the freshness and other quality indicators for poultry.

List three signs that poultry has spoiled.

Q. 5

Objective: To provide you with an opportunity to know the optimise shelf life for storing poultry.

List at least three requirements for the safe storage of poultry. At least one requirement must be the correct temperature range to store poultry at.

Q. 6

Objective: To provide you with an opportunity to know the cooking timeframes and temperatures.

Complete the table with cooking timeframes and temperatures.

Poultry

Time

Temperature

Whole roasted turkey

Whole roasted chicken

Grilled breast

Stewed Drumstick

Poached tenderloin

Q. 7

Objective: To provide you with an opportunity to know the optimise shelf life for storing poultry.

List at least two requirements for storing poultry to optimise its shelf life.

Q. 8

Objective: To provide you with an opportunity to identify safe operational practices using equipment used to produce poultry dishes.

list three safety techniques when using a boning knife to cut poultry.

(approx. 10 words each)

Q. 9

Objective: To provide you with an opportunity to identify safe operational practices using essential functions and features of equipment used to produce poultry dishes.

list four items which you should check before using a mincer to prepare poultry. (approx. 10 words each)

Q. 10

Objective: To provide you with an opportunity to know mise en place requirements for poultry dishes

list four mise en place tasks related to poultry which you can complete without affecting the quality of the dish.

Q. 11

Objective: To provide you with an opportunity to identify culinary terms and trade names for ingredients commonly used in the production of different poultry dishes

Define the following poultry related, culinary terms: (approx. 10 words each culinary term)

Culinary terms

Definition

Barding

De boning

Marinating

Rolling

Trussing and tying

Poultry offal

Feathered game

Ballantine

Galantine

Brine

Soaking

Sous vide

Q. 12

Objective: To provide you with an opportunity to identify the convenience products commonly used in poultry dishes

Describe two convenience products commonly used in poultry dishes. (approx. 10 words)

Q. 13

Objective: To provide you with an opportunity to identify different styles of cooking for in poultry dishes

Describe three cookery methods commonly used when preparing poultry dishes. Include a description of how each method is used. (approx. 10 words each style)

Q. 14

Objective: To provide you with an opportunity to identify the contents of date codes and rotation labels for stock.

Locate at least two stock date codes and two rotation labels on poultry in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:

when the item was delivered

when the item was packed/prepared

when the item is due for disposal

how many days the item has left before it reaches its expiry date

what the stock rotation details are for the item

what the storage temperature requirements are for the item.

Q. 15

Objective: Objective: To provide you with an opportunity to identify characteristics of poultry products (approx. 10 words)

Describe the essential characteristics of and how do the characteristics of each poultry type differ from each other? (approx. 10 words)

chicken

duck

feathered game

poultry offal

Q. 16

Objective: To provide you with an opportunity to identify the cuts of poultry products:

Briefly describe the characteristics of poultry cuts. (approx. 10 words on each cuts)

Poultry cut

Description and uses

Breast

Supreme

Maryland

Drumstick

Thigh

Wing

Saute cuts

Tenderloin

Q. 17

Objective: To provide you with an opportunity to identify the sizes of poultry products:

What is the average size of the following cuts?

Cut

Size

Whole chicken

Whole turkey

Whole duck

½ Breast

Leg

Drumstick

Thigh

Wing

Tenderloin

Supreme

Q. 18

Objective: To provide you with an opportunity to know the safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise profitability

List two things that you could use poultry by-products and off cuts for to reduce wastage and maximise profitability.

Q. 19

Objective: To provide you with an opportunity to identify the characteristics of poultry dishes (approx. 15 words)

List two things that need to be considered when plating to ensure consumer satisfaction and ease of service. (approx. 20 words)

Q. 20

Objective: To provide you with an opportunity to identify the variety of classical and contemporary of poultry dishes (approx. 20 words)

List and briefly describe two classical and two contemporary poultry dishes and their differences. (approx. 20 words)

Q. 21

Objective: To provide you with an opportunity to identify the historical and cultural origin of different poultry products and poultry dishes (approx. 20 words)

List and describe two poultry dishes or products and their historical and cultural origins. (approx. 30 words)

Q. 22

Objective: To provide you with an opportunity to identify the characteristics of poultry dishes:

Describe the taste and the texture of two dishes. (approx. 10 word)

Dish

Taste

Texture

Part C

Section 1:

Objective: basic principles and methods of cookery

1.1 Define the basic principle of cookery (approx. 15 words) each

Principles of cooking

Conduction

Convection

Radiation

1.2 provide definition for methods of cookery (approx. 10 words each)

Methods of cookery

Definition

Boiling

Steaming

Poaching

Stewing

Braising

Roasting

Grilling

Baking

Shallow-frying

Deep-frying

Blanching

Sous vide

Section 2:

Objective: culinary terms commonly used in the industry

2.1 Explain culinary terms below (approx.10 words) each

Accompaniment

Al dente

Barding

Bouquet garni

Clarifying

Cutting and portioning:

Deglaze:

Dressing

Emulsifying

Espagnole

Filleting:

Food intolerance

Garnishing:

Jus

Kosher:

Larding

Marinating:

Mirepoix:

Roux

Stock

Tenderising:

Trimming

Vinaigrette

Velouté:

Zest:

Section 3:

Objective: To provide you with an opportunity to identify the characteristics of food from all main food categories:

3.1 What are the characteristics of five major food groups and how are they used in different dishes? (approx. 20 word) each category.

Dairy Products

Dry Foods:

Fruits

Meat, Poultry and sea foods

Vegetables and legumes/beans

Section 4:

Objective: To provide you with an opportunity to identify Features of standard recipes)

4.1 Describe the 7 essential features of standardised recipe (approx. 10 words) each

Menu item name 

Total Yield 

Portion size/serving size

Ingredient list/quantity

Preparation procedures

Cooking temperatures and times

Mise en place 

Cost per portion

Section 5:

Objective: To provide you with an opportunity to know organisational procedures

Detail the 5 basic procedures that should be followed with preparing food.

Detail the 5 basic procedures that must be followed when storing food

List at least 3 procedures found in a hygiene policy and procedure

5.4 List 5 procedures that should be followed at the end of a shift.

Section 6:

Objective: To provide you with an opportunity to know the strategies for conflict management

6.1 list 5 ways to resolve conflict

6.2 list 5 ways to build and maintain workplace relationships

Section 7:

Objective: To provide you with an opportunity to know essential principles and practices

7.1 list 3 importance of planning and organising work flow.

7.2 What are the food safety and hygiene practices that food handlers must follow? Identify any five (5).

7.3 Identify any 5 principles and practices related to kitchen safety and cleanliness.

Section 8:

Objective: To provide you with an opportunity to know varying requirements of different food service periods and menu types

8.1 list 3 service periods in commercial kitchen

8.2 explain the menu styles (approx. 10 words) each

Menu style

Explanation

à la carte

buffet:

Set (table de hote)

cyclical:

8.3 explain the importance of team work (approx. 20 words)

8.4 list any 5 specific requests from customers on dietary requirements and explain importance in responding to customer request

8.5 list any 5 food plating techniques required in commercial kitchen

Section 9:

Objective: To provide you with an opportunity to know safe and hygienic operational practices using essential functions and features of commercial kitchen equipment in use.

9.1 list 5 aspects to be consider safe work in kitchen

9.2 list 3 common signs of uncleanliness or damage using equipment in kitchen

9.3 list 2 key cleaning and maintenance requirements using equipment in kitchen

9.4 List 2 standard safety features on a commercial blender

9.5 List 4 safety measures when operating a commercial mixer

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