SITHCCC029 - Prepare stocks,

sauces and soups

Student Assessment Tool

Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Contents
Introduction ................................................................................................................................... 3
Assessment for this unit................................................................................................................. 3
Preparing for assessment .............................................................................................................. 3
Student assessment agreement .................................................................................................... 4
Assessment Task 1: Knowledge questions .................................................................................... 6
Information for students ............................................................................................................. 6
Questions .................................................................................................................................. 7
Assessment Task 1: Checklist ................................................................................................. 14
Assessment Task 2: Research report .............................................. Error! Bookmark not defined.
Information for students ............................................................... Error! Bookmark not defined.
Activities ...................................................................................... Error! Bookmark not defined.
Assessment Task 2: Checklist ..................................................... Error! Bookmark not defined.
Assessment Task 3: Student logbook .......................................................................................... 16
Information for students ........................................................................................................... 16
Activities .................................................................................................................................. 18
Assessment Task 3: Student Logbook checklist ....................................................................... 22
Final results record ...................................................................................................................... 34

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

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

SITHCCC029 - 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: 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:

• Student Logbook (Assessment Task 2)

• Service Planning Template (Assessment Task 2)

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
Agreement in Appendix C of your Hospitality Works Student User Guide or Peach Institute 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 question

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Student assessment agreement

Make sure you read through the assessments in your student assessment 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 reassessment?  Yes  No

Do you understand your right to appeal the decisions made in an  Yes  No

assessment?

Student name

Student ID number

Student signature

Date

Assessor name

Assessor signature

Date

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Assessment Task - 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 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

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature

Date

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

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 Peach Institute’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 Peach
Institute has provided you with an assessment cover sheet, please ensure that you use
that.

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

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

2. Describe three indicators you would use to select fresh, quality ingredients for use in
stocks, sauces and soups.

3. List three signs that ingredients used for stocks, sauces and soups have spoiled or are
contaminated.

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4. List at least three requirements for the safe storage of stocks, sauces and sauces. You
must include the correct temperature range in each answer.

Stocks

Sauces

Soups

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

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

Food processor

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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.

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

Mirepoix:

Consommé:

Court bouillon:

Coating:

Pouring:

Mother sauces:

Reduction:

Roux:

Fond:

Bouquet garni:

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9. Identify at least three convenience products you could use when preparing stocks, sauces
and soups.

10. Identify at least three trade names of convenience stocks, sauces and soups.

11. Identify at least three products you can use as thickening agents with sauces and soups
and examples of trades names.

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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13. Discuss the listed characteristics for each of the following sauces and soups:

Appearance and Classical and Dishes to which Freshness and

presentation contemporary they are matched other quality
variations indicators

Mornay sauce

Demi-Glace

Hollandaise
sauce

Bearnaise sauce

Pepper sauce

Sauce Tomate

Beurre blanc

Fish Velouté

Consommé/broth

Purée

Cream

Bisque

Chilled soup

Preparation methods Production and Service style Taste and

and techniques cooking durations Texture

Mornay sauce

Demi Glaze

Hollandaise
sauce

Bearnaise sauce

Pepper sauce

Sauce Tomate

Beurre blanc

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 Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Fish Veloute

Consommé/broth

Purée

Cream

Bisque

Chilled soup

14. Discuss the characteristics for each of the following stocks:

Classical and Recipes in Preparation methods and Production and

contemporary which they techniques cooking duration
variations are used

Brown beef
stock

Brown
chicken stock

White
chicken stock

Fish stock

Vegetable
stock

15. What are the quality indicators of a prepared stock for each of the following:

Clear

Fat-free

Smell

Taste

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16. Identify three (3) derivatives of the following base stocks and sauces.

Bechamel

Espagnole

Tomato

Hollandaise

Veloute

17. Discuss how egg whites are used for clarifying stocks, sauces and soups. Identify one
further technique used for clarifying.

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

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

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Assessment Task - 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 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

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature

Date

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Assessment Task 2: Student logbook

Information for students

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 complete three (3) tasks.
Task 1:

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

o brown beef stock
o brown chicken stock
o white chicken stock
o fish stock
o vegetable stock

• Prepare the above five stocks for use in different recipes:

o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
Task 2:

• Follow standard recipes to prepare each of the following sauces at least once:

o béchamel (Mornay) o stock reduction sauce (Demi-glace

and jus)
o hollandaise
o béarnaise
o cream reduction sauce (pepper and
mushroom) o sauce tomate
o beurre blanc o velouté (chicken and fish)

• Prepare each of the above sauces:

o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
o responding to at least one special customer request.
Task 3

• Follow standard recipes to prepare each of the following soups at least once:

o Consommé

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o Broth
o Purée
o Cream
o Bisque
o Chilled soup

• Prepare each of the above soups:

o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
o responding to at least one special customer request.

Instructions for how you will complete these requirements are included below.

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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
include:

• 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
standards

• minimising waste to maximise profitability

• following standard recipes accurately and use the following products/agents:

o thickening agents
o clarifying agents

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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.

• 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.

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• 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.

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

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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
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 Tool SITHCCC029 - Prepare stocks, sauces and soups

Assessment Task 2: Assessment Criteria

Participant must demonstrate:
Task 1:

Follow standard recipes to prepare each of the following stocks:

o Brown beef stock
o Brown chicken stock
o white chicken stock
o fish stock
o vegetable stock
Task 2:
Follow standard recipes to prepare each of the following sauces at least once:
o Béchamel (Mornay)
o Hollandaise
o Cream reduction sauce (pepper and mushroom)
o Beurre blanc
o Stock reduction sauce (Demi-glace and jus)
o Béarnaise
o Sauce tomate
o Velouté (chicken and fish)
Task 3:
Follow standard recipes to prepare each of the following soups at least once:
o Consommé
o Broth
o Purée
o Cream
o Bisque
o Chilled soup

Task 1 Task 2 Task 3

1. Participant selected the required ingredients
for the tasks. S NS S NS S NS

1.1 Confirmed food production requirements from ☐ ☐ ☐ ☐ ☐ ☐

standard recipes:
 Accessed standard recipes and work instructions
to determine:
o customer requirements:
▪ special customer requests
▪ special dietary requirements
o deadlines and timeframe:

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▪ service timings
▪ start and finish times of entrees,
mains, desserts
▪ cooking time of certain foods
o meal quantities required
o menu items (see 1.3)
o organisational standards required
o portion control

1.2 Calculated ingredient amounts according to ☐ ☐ ☐ ☐ ☐ ☐

requirements:
 Accessed standard recipes to determine
ingredients required and created an ingredients
list
 Identified associated food preparation list
requirements, (special requests, garnishes,
accompaniments, etc.)
 Determined portion sizes
 Determined number of customers and portions
required
 Accurately calculated number of portions
required using all information present
 Allowed extra in calculations to account for
spoilage and shrinkage
1.3 Identified and selected ingredients from stores ☐ ☐ ☐ ☐ ☐ ☐
according to recipe, quality, freshness and stock
rotation requirements:
 Used ingredients list created to identify
requirements from stores
 Selected vegetables that are firm and weighty
 Selected fruit and vegetables that are even in
colour
 Selected crisp vegetables
 Ensured leafy green vegetables are free of
yellow, wilted leaves
 Selected convenience products or dry pasta and
rice that are within use-by or best-before dates
 Ensured foods selected have been stored at the
correct temperature
 Checked stock codes/rotation labels when
selecting ingredients
 Selected ingredients that have the right aroma
 Thawed foods as per food safety requirements

1.4 Checked perishable supplies for spoilage or ☐ ☐ ☐ ☐ ☐ ☐

contamination prior to preparation:
 Looked for signs of pest infestation, such as
chewed packaging, droppings etc.
 Checked eggs for cracks

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 Checked food for off/pungent/bad aromas

 Ensured there are no signs of mould on any
ingredients
 Looked for signs of bugs (such as weevils) may
be found in dry pasta or rice and other dry
ingredients
 Selected meat and poultry that is not slimy
 Selected root vegetables are not cracked
 Ensured meat, poultry and seafood does not
have off or pungent smells.
 Ensured dry foods are not stale or musty in
aroma.
 Checked packaging for damage, such as tears
and rips

Comments:

Task 1 Task 2 Task 3

2. Participant selected, prepared, and safely used
required equipment. S NS S NS S NS

2.1 Selected type and size of equipment suitable to ☐ ☐ ☐ ☐ ☐ ☐

requirements:
 Accessed standard recipe and food preparation
list to determine equipment requirements as per
cookery methods and preparation
 Identified cookery methods to determine
equipment required
 Determined portions required to inform size of
equipment required
 Selected required equipment and checked
cleanliness and serviceability, (see 2.2)

2.2 Safely assembled and ensured cleanliness and ☐ ☐ ☐ ☐ ☐ ☐

serviceability of equipment before use:
 Accessed manufacturer instructions to inform
safe assembly of equipment
 Accessed and followed workplace policies and
procedures when assembling equipment and
checking for cleanliness and serviceability, e.g.,
WHS, reporting and recording, etc.
 Followed safe use of cleaning chemical
procedures, including SDS requirements
 Conducted checks of equipment, including:
o ensuring that blades are clean and
sharpened
o ensuring that power cords and plugs are
in good repair

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o checking the casing for cracks and chips

o checking for splashes, stains or spills
o ensuring that plastic bowls or housings
are not split
o ensuring that knives are clean and
sharpened
o checking that servicing is up to date as
per manufacturer instructions.
Followed manufacturer instructions to
safely assemble equipment

2.3 Used equipment safely and hygienically ☐ ☐ ☐ ☐ ☐ ☐

according to manufacturer instructions:
 Maintained a clean work environment (clean and
sanitise benchtops, items and utensils using
appropriate cleaning sprays and correct coloured
cloths, sponges etc)
 Adhered to handwashing requirements (using
handwashing sink only, using soap to wash
between fingers and up to forearms for at least
one min, rinsing with running water from tap,
drying with single use towel then disposing etc)
 Accessed and read manufacturer’s instructions to
inform:
o Safe use of equipment including pre-use
checks
o Problem solving
o Cleaning of equipment
o PPE requirements (apron, food handling
gloves, hair net/hat, as per instructions
and organisational policy and
procedures)
o Equipment limitations
o Storage requirements

Comments:

Task 1 Task 2 Task 3

3. Participant portioned and prepared
ingredients. S NS S NS S NS
3.1 Sorted and assembled ingredients according to
☐ ☐ ☐ ☐ ☐ ☐
food production sequencing:
 Accessed standard recipe and ingredients list to
create a workflow plan
 Identified all job tasks to be completed and
allocated timing
 Sequenced stages of food preparation and
production
 Sorted ingredients into required preparation and
production sequencing

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

 Assembled ingredients into groups

 Allocated job tasks to self and others according
to workflow plan

3.2 Weighed and measured ingredients and created ☐ ☐ ☐ ☐ ☐ ☐

portions according to recipe:
 Accessed standard recipe to determine weight
and portion requirements
 Used appropriate equipment and measuring
devices, e.g., scales, jugs, spoons, etc.
 Followed correct procedures for weighing and
measuring ingredients:
o Dry ingredients (like flour and sugar)
should be measured using flat-cup
measures. Ingredients should be level
o Spoon measures must be measured with
the correct sized spoons. A level spoon
is essential
o Liquid ingredients should be measured in
jugs
 Followed manufacturer’s instructions when using
electronic scales, e.g., no overflow, using
features such as “tare”
 Used food safety procedures to ensure cross
contamination between ingredients did not occur
 Created portion size for cooking (see 4.2)

3.3 Cleaned and cut ingredients using basic culinary ☐ ☐ ☐ ☐ ☐ ☐

cuts according to quality standards:
 Used food safety practices for handling and
storing food including: (see 2.3)
o Washing hands correctly
o Maintained a clean work environment
o Using equipment to eliminate cross
contamination, e.g., coloured chopping
boards, lids, etc.
 Followed food safety standards to wash and
prepare ingredients
 Measured all ingredients as per standard recipe
 Accessed standard recipe to determine quality
reequipments of cut and used a variety of cutting
styles as per standard recipe requirements, e.g.,
slice, chop, shred, dice, julienne, brunoise,
jardiniere, etc.
 Prepared ingredients using other methods, e.g.,
peeling, scraping, grating, mincing, grinding,
pureeing, etc.
 Created portions according to recipe
requirements to ensure consistency
 Worked efficiently and competitively

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

 Followed workflow plan and sequenced stages of

food preparation and production
 Managed own speed, timing and productivity
 Remained calm and systematic
 Multi-tasked

3.4 Minimised waste to maximise profitability of food ☐ ☐ ☐ ☐ ☐ ☐

items prepared:
 Weighed and portioned all ingredients from
standard recipes
 Reduced the amount of trimmings/off-cuts, e.g.,
ends of vegetables, fat on meat, etc.
 Used food rotation methods such as FIFO
 Located and read labels and date codes and
stickers on food items
 Eliminate cross contamination, e.g., using
coloured cutting boards, correct storage of items,
etc.
 Followed policies and procedures for conducting
mise en place

Comments:

Task 1 Task 2 Task 3

4. Participant prepared stocks, sauces and
soups. S NS S NS S NS

4.1 Selected and used relevant cookery methods to ☐ ☐ ☐ ☐ ☐ ☐

prepare stocks, sauces and soups, following
standard recipes:
 Selected the appropriate cookery method as
indicated in standard recipe
 Selected required equipment to commence
cookery method, e.g., sous vide machine, pan,
deep fryer, etc.
 Identified the cooking times and temperatures
required
 Identified deadlines and timelines, and completed
within commercial time constraints and deadlines
 Accessed standard recipe to determine portion
requirements and demonstrated portion control
procedures (see 3.2):
o used weighing and measuring to ensure
consistency in size/weight/ shape/volume

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

 Checked task instructions and responded to

special customer requests and dietary
requirements, may include:
o adjusting a recipe by changing or
omitting an ingredient
o cooking a dish to order
o creating a dish to meet a customer’s
needs (for example, removal of egg
products or vegetables or fruits that may
cause intolerance or are not able to be
eaten due to lifestyle choices)
o considering taste, texture, temperature
o considering food allergies, e.g., egg
products, nuts, etc.
o considering food intolerances (for
example, using gluten-free products)
o considering religious or cultural needs
o considering nutritional needs

4.2 Used flavouring agents according to recipe: ☐ ☐ ☐ ☐ ☐ ☐

 Accessed standard recipe to inform flavouring
agents required when preparing stocks, soups
and sauces
 Conducted calculations to determine correct
measurements for added flavouring
 Followed food safety requirements when
measuring and adding flavours to food products
 Evaluated prepared stock, soup, sauce is
consistent with the organisation’s standard
recipe, menu and style
 Made adjustments when quality deficiencies
identified, e.g., slightly more or less to suit the
recipe, adjust taste, texture and appearance
4.3 Used clarifying techniques according to standard
☐ ☐ ☐ ☐ ☐ ☐
recipes:
 Accessed standard recipe to inform clarifying
techniques required when preparing stocks,
soups and sauces
 Selected the most appropriate technique
according to recipe, e.g., egg raft, muslin cloth,
ice, etc.
 Followed required techniques as per instructions
to successfully clarify food product, e.g., using
eggs:
o Strain stock/soup
o Make egg white mixture
o Stir mixture into stock/soup and bring to
boil
o Remove from heat and let stand
o Strain

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

4.4 Used thickening agents and convenience

☐ ☐ ☐ ☐ ☐ ☐
products according to standard recipes:
 Accessed standard recipe to inform thickening
agents and convenience products required when
preparing stocks, soups and sauces
 Selected the most appropriate thickening agents
and convenience products according to recipe,
e.g., cornflour, roux, arrowroot, cream, eggs,
butter, etc.
 Conducted calculations to determine correct
measurements for added thickening agents
 Followed food safety requirements when
measuring and adding thickening agents to food
products
 Evaluated prepared stock, soup, sauce is
consistent with the organisation’s standard
recipe, menu and style
 Made adjustments when quality deficiencies
identified, e.g., slightly more or less to suit the
recipe, adjust taste, texture and appearance
4.5 Made derivations from basic sauces, both hot
☐ ☐ ☐ ☐ ☐ ☐
and cold where required:
 Used mother sauces as a base to prepare
derivative sauces
 Accessed standard recipe to inform requirements
for making sauces from mother sauce
 Followed requirements of recipe, including
calculations and measurements
 Followed food safety requirements when
preparing food products
 Evaluated prepared sauce is consistent with the
organisation’s standard recipe, menu and style
 Made adjustments when required, e.g., slightly
more or less to suit the recipe

4.6 Followed standard recipes and made food quality ☐ ☐ ☐ ☐ ☐ ☐

adjustments within scope of responsibility:
 Accessed standard recipe to determine quality
standards of soups, stocks and sauces prepared:
o meets the customer’s expectations of
quality
o is prepared to the expected taste,
texture, balance, flavour, temperature,
consistency and presentation
o is consistent with the organisation’s
standard recipe, menu and style
o meets expected timeliness of delivery,
commercial timeframes
 Evaluated soups, stocks and sauces to
determine if required quality standards have
been met
 If quality standards have not been met, makes
required changes, e.g., added salt, missing
ingredient, larger portion, etc.

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

 If quality standard is outside of scope of

responsibility, addresses issue with supervisor

Comments:

Task 1 Task 2 Task 3

5. Participant presented and stored stocks,
sauces and soups. S NS S NS S NS

5.1 Reconstituted or re-thermalised stocks, sauces ☐ ☐ ☐ ☐ ☐ ☐

and soups to required consistencies:
 Frozen soups, stocks, sauces are thawed (to at
least a slushy consistency) before reheating
 Ensured food was transitioned through the
temperature danger zone when reheating
 Brought soups and stocks to boiling point to kill
bacteria
 Continually stirred thawed soup to avoid it
scalding
 Added stock, milk or water to thicker soups to
avoid burning and sticking
 Tasted the soup, stock, sauce to determine
whether flavour and/or consistency has been
affected and made adjustments to suit
 When reheating consommé, used a piece of
paper towel to remove impurities

5.2 Presented soups and sauces attractively on ☐ ☐ ☐ ☐ ☐ ☐

appropriate service-ware, using garnishes according
to standard recipes:
 Accessed standard recipe to determine plating
and garnish requirements of dishes
 Sourced required service-ware and checked for:
o Cleanliness
o Safety, e.g., no cracks, chips, breaks in
any part/s
 Followed procedures for warming or placing of
service-ware, e.g., under heat lamps, on ice
trays, etc.
 Arranged components of dishes on service ware
following safe handling procedures, e.g., wearing
gloves, using tongs, correct temperature, etc.
 Checked standard recipe to ensure dish is
arranged correctly
 Ensured required quality indicators (from
standard recipe) are followed, may include:

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

o appearance and visual appeal

o colour
o consistency
o moisture content
o mouth feel and eating properties
o plate presentation
o portion size
o shape
o taste
o texture
 Selected required garnish and ensured:
o All products are crisp and fresh and not
wilted or stale
o Even in colour or texture
o Are within the use by date (where
applicable, e.g., apple sauce in a jar)
o Foods have been stored at the correct
temperature
o Stock codes/rotation labels are checked
o Ingredients have the right aroma
 Placed garnishes in correct location on plate, as
per standard recipe, using safe handling
procedures
 Conducted final cleaning of plate, e.g., using
one-use cleaning tool to wipe edges, free of drips
and spills, etc.
5.3 Visually evaluated dish and adjusted ☐ ☐ ☐ ☐ ☐ ☐
presentation:
 Assessed menu items are presented according
to quality standards including:
o on appropriate serving ware (service
ware includes platters, dishes, trolleys,
bowls, cutlery and serving utensils)
o in a way that looks fresh and appealing
o consistent with the style and quality
standards of the organisation
o with appropriate garnishes, sauces and
accompaniments
o served at appropriate temperature
o with no drips and spills
o plated for practicality of customer
consumption and service
 Ensured accompaniments and garnishes
maximise visual appeal:
o balance
o colour
o contrast
 Made appropriate adjustments according to
inspection conducted, e.g., wiping drips and
spills, changing garnish, adding more sauce, etc.

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

5.4 Stored prepared food items in appropriate ☐ ☐ ☐ ☐ ☐ ☐

environmental conditions:
 Ensured storage areas followed appropriate food
safe environmental conditions, including:
o Storage areas are clean, dry and free of
pests
o Use of food safe containers
o Placement of products in cool rooms are
in organised areas, e.g., no meat
products above vegetables, no product
containers placed directly on floor, etc.
o Food products stored at correct
temperatures, e.g., check cool room
temperatures, dry store temperature
o Humidity and moisture content of storage
areas are low
o Lighting is not in excess to spoil food
o All food products packaged in
appropriate food safe packaging
o Food storage areas are well ventilated

5.5 Cleaned work area, and disposed of or stored ☐ ☐ ☐ ☐ ☐ ☐

surplus and re-usable by-products according to
organisational procedures, environmental
considerations, and cost-reduction initiatives:
 Accessed SDS documents when using cleaning
chemicals to determine safe use, e.g., required
PPE, how to use, safety, etc.
 Cleaned and sanitised benchtops, items and
utensils using appropriate cleaning sprays and
correct coloured cloths, sponges etc.
 Disposed of waste in required receptacles using
safe handling procedures
 Stored surplus or reusable products according to
safe handling and storage procedures:
o Completed stock codes/rotation labels
when storing products
o Ensured products are stored at the
correct temperature
o Ensured all products are placed in
correct storage receptacles, e.g., bins,
sealed containers, etc.
o ensuring that frozen goods remain frozen
o ensuring that single use items are stored
correctly
o ensure that eggs are handled safely and
do not pose a salmonella risk

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

o
ensure that vegetables are handled
safely and do not pose an e. coli, listeria
or salmonella risk
o making sure dishes containing rice and
pasta are stored correctly
o maximising freshness, quality and
appearance
o minimising risk of contamination.
o Followed all cost reduction initiatives,
e.g., labelling products with dates, FIFO,
etc.
 Ensured storage areas followed appropriate food
safe environmental conditions (5.4), including:
oStorage areas are clean, dry and free of
pests
o Use of food safe containers
o Placement of products in cool rooms are
in organised areas, e.g., no meat
products above vegetables, no product
containers placed directly on floor, etc.
 Food products stored at correct temperatures,
e.g., check cool room temperatures

Comments:

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Student Assessment Tool SITHCCC029 - Prepare stocks, sauces and soups

Final results record

Student name:

Assessor name:

Date:

Unit name:

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: ________________________________________ Date: ________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: ______________________________________ Date: _______________

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