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SITHCCC007 Prepare stocks, sauces and soups
Task:
The purpose of this assessment is to assess your 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:
• 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:
o Appearance and presentation
o Classical and contemporary variations
o Dishes to which they are matched
o Freshness and other quality indicators
o Production and cooking durations
• 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:
• Safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook.
1. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item.
2. Provide 3 examples each, for brown, white and miscellaneous stocks, and list the cooking times which apply the quality signs for good stock.
3. What are the points of care which must be applied when preparing stocks?
4. List the production steps for each of the following types of stock:
Vegetable and miscellaneous stock
5. Provide an overview over the different types of glazes, the production method for a glaze and the required procedures to provide for a product which is free of impurities.
6. 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
7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or lacking flavour?
8. What are the critical hygiene and food safety aspects which must apply when selecting ingredients for stocks and sauces, as well as preparing, cooling and storing stocks including the provisions for labelling?
9. List the classification for soups and provide 2 menu examples for each with an appropriate service vessel for service and accompaniment or garnish (no repetition of garnish or accompaniment).
10. List the production steps for a Consommé, including points of care.
11. List the classifications for sauces and provide 3 examples for each.
12. List the production steps for a Jus.
13. What is the production method for a Velouté?
14. What are the basic ingredients of sauce mayonnaise? List the preparation steps and provide 2 examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise.
15. How do the ingredients and production steps for a sauce Hollandaise and sauce Béarnaise differ? Provide 3 derivative examples which can be produced from each Sauce.
16. What are the correct hygienic procedures to reconstitute sauces and soups whilst ensuring the correct consistency and flavour?
SITHCCC007 Prepare stocks, sauces and soups
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Tellus molestie nunc non blandit massa enim nec dui. Tellus molestie nunc non blandit massa enim nec dui. Ac tortor vitae purus faucibus ornare suspendisse sed nisi. Pharetra et ultrices neque ornare aenean euismod. Pretium viverra suspendisse potenti nullam ac tortor vitae. Morbi quis commodo odio aenean sed. At consectetur lorem donec massa sapien faucibus et. Nisi quis eleifend quam adipiscing vitae proin sagittis nisl rhoncus. Duis at tellus at urna condimentum mattis pellentesque. Vivamus at augue eget arcu dictum varius duis at. Justo donec enim diam vulputate ut. Blandit libero volutpat sed cras ornare arcu. Ac felis donec et odio pellentesque diam volutpat commodo. Convallis a cras semper auctor neque. Tempus iaculis urna id volutpat lacus. Tortor consequat id porta nibh.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Hac habitasse platea dictumst vestibulum rhoncus est pellentesque. Amet dictum sit amet justo donec enim diam vulputate ut. Neque convallis a cras semper auctor neque vitae. Elit at imperdiet dui accumsan. Nisl condimentum id venenatis a condimentum vitae sapien pellentesque. Imperdiet massa tincidunt nunc pulvinar sapien et ligula. Malesuada fames ac turpis egestas maecenas pharetra convallis posuere. Et ultrices neque ornare aenean euismod. Suscipit tellus mauris a diam maecenas sed enim. Potenti nullam ac tortor vitae purus faucibus ornare. Morbi tristique senectus et netus et malesuada. Morbi tristique senectus et netus et malesuada. Tellus pellentesque eu tincidunt tortor aliquam. Sit amet purus gravida quis blandit. Nec feugiat in fermentum posuere urna. Vel orci porta non pulvinar neque laoreet suspendisse interdum. Ultricies tristique nulla aliquet enim tortor at auctor urna. Orci sagittis eu volutpat odio facilisis mauris sit amet.
Tellus molestie nunc non blandit massa enim nec dui. Tellus molestie nunc non blandit massa enim nec dui. Ac tortor vitae purus faucibus ornare suspendisse sed nisi. Pharetra et ultrices neque ornare aenean euismod. Pretium viverra suspendisse potenti nullam ac tortor vitae. Morbi quis commodo odio aenean sed. At consectetur lorem donec massa sapien faucibus et. Nisi quis eleifend quam adipiscing vitae proin sagittis nisl rhoncus. Duis at tellus at urna condimentum mattis pellentesque. Vivamus at augue eget arcu dictum varius duis at. Justo donec enim diam vulputate ut. Blandit libero volutpat sed cras ornare arcu. Ac felis donec et odio pellentesque diam volutpat commodo. Convallis a cras semper auctor neque. Tempus iaculis urna id volutpat lacus. Tortor consequat id porta nibh.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Hac habitasse platea dictumst vestibulum rhoncus est pellentesque. Amet dictum sit amet justo donec enim diam vulputate ut. Neque convallis a cras semper auctor neque vitae. Elit at imperdiet dui accumsan. Nisl condimentum id venenatis a condimentum vitae sapien pellentesque. Imperdiet massa tincidunt nunc pulvinar sapien et ligula. Malesuada fames ac turpis egestas maecenas pharetra convallis posuere. Et ultrices neque ornare aenean euismod. Suscipit tellus mauris a diam maecenas sed enim. Potenti nullam ac tortor vitae purus faucibus ornare. Morbi tristique senectus et netus et malesuada. Morbi tristique senectus et netus et malesuada. Tellus pellentesque eu tincidunt tortor aliquam. Sit amet purus gravida quis blandit. Nec feugiat in fermentum posuere urna. Vel orci porta non pulvinar neque laoreet suspendisse interdum. Ultricies tristique nulla aliquet enim tortor at auctor urna. Orci sagittis eu volutpat odio facilisis mauris sit amet.
Tellus molestie nunc non blandit massa enim nec dui. Tellus molestie nunc non blandit massa enim nec dui. Ac tortor vitae purus faucibus ornare suspendisse sed nisi. Pharetra et ultrices neque ornare aenean euismod. Pretium viverra suspendisse potenti nullam ac tortor vitae. Morbi quis commodo odio aenean sed. At consectetur lorem donec massa sapien faucibus et. Nisi quis eleifend quam adipiscing vitae proin sagittis nisl rhoncus. Duis at tellus at urna condimentum mattis pellentesque. Vivamus at augue eget arcu dictum varius duis at. Justo donec enim diam vulputate ut. Blandit libero volutpat sed cras ornare arcu. Ac felis donec et odio pellentesque diam volutpat commodo. Convallis a cras semper auctor neque. Tempus iaculis urna id volutpat lacus. Tortor consequat id porta nibh.
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