SITHCCC029 - Prepare stocks, sauces and soups
Nominal hours
Location
Industry
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
This unit 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.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- follow standard recipes to prepare each of the following stocks:
• brown beef stock
• brown chicken stock
• white chicken stock
• fish stock
• vegetable stock - prepare the above five 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 - follow standard recipes to prepare each of the following sauces at least once:
• béchamel sauce:
- mornay
• stock reduction sauce: - demi glace
- jus
• Hollandaise sauce
• Béarnaise sauce
• cream reduction sauce: - pepper
- mushroom
• sauce tomato
• beurre blanc
• velouté: - chicken
- fish
• coulis
• mayonnaise
- follow standard recipes to prepare each of the following soups at least once:
• consommé
• broth
• purée
• cream
• bisque
• chilled soup - prepare the above sauces and soups:
• 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 at least one special customer request.
Students will also be expected to demonstrate the following knowledge:
- 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 date codes and rotation labels for stock
- characteristics of 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
• preparation methods and techniques
• production and cooking durations
• service style
• taste
• texture - characteristics of stocks listed in the performance evidence:
• classical and contemporary variations
• recipes in which they are used
• quality indicators of stock:
- clear
- fat-free
- smell
- taste
• preparation methods and techniques
• production and cooking duration
- derivatives of base stocks and sauces
- clarifying techniques for stocks, sauces and soups, including:
• use of egg white - 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.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):