SITHCCC007 Student Assessment Tasks:
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Assessment cover sheet
| Unit: | SITHCCC007 Prepare stocks, sauces and soups |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Training Package: | SIT |
| Assessment Tool: | Knowledge question, Research report, Student Logbook |
| Student Must Fill this Section | ||||
| Student Name: | ||||
| Student ID: | Term: | Year: | ||
| 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: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”. | |||
| Student Signature: Alosha Tiwari | Date: | |||
| Assessment Outcome | ||||||||||
| Assessor Name:Sijan Pandey | ||||||||||
| Attempt and Tasks | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature | ||||||
| Initial attempt | | | ||||||||
| Re- attempt/Re-assessment | | | ||||||||
| Task 1 | | | ||||||||
| Task 2 | | | ||||||||
| Task 3 | | | ||||||||
Assessor Feedback to Students
| Assessment Outcome: | Competent | Not yet Competent | ||
| Assessor Name: | Sijan Pandey | |||
| Assessor Signature: |
| Information for Student: |
| All work is to be entirely of the student. |
| General Information for this assessment: Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities 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. Re-submission of assessment after the term will incur additional fees. |
| Re-assessment of Result& Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. |
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed competent.
Assessment Schedule
| Task | Due Date | Student Signature | Trainer Signature | Comments |
| Task 1- 3 | Week 2 |
Welcome to the Student Assessment Tasks for SITHCCC007 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.
SITHCCC007 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: Research report – You must research and report on stocks, sauces and soups.
· Assessment Task 3: 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.
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: · Research Report Template (Assessment Task 2) · Student Logbook (Assessment Task 3) · Service Planning Template (Assessment Task 3) |
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 B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
· submitting assessments
· assessment appeals
· re-assessment guidelines
· responding to written questions.
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 your RTO’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.
| 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 your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
- 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 | |
| Recipes | |
| Odour | |
| Environmental Factors |
- Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.
- List three signs that ingredients used for stocks, sauces and soups have spoiled or are contaminated.
- List at least three requirements for the safe storage of stocks, sauces and sauces. At least one of your answers for each must include the correct temperature range.
| Stocks | |
| Sauces | |
| Soups |
- Describe three safety techniques when using knives in the kitchen.
| Utility knife | Sharpening |
| Any Damage in Knife | |
| Cleaning | |
| Food processor | Power |
| Capacity | |
| Accessories |
- Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish.
Define the following culinary terms in your own words.
·Mirepoix:
·Consommé:
·Court bouillon:
·Coating:
·Pouring:
·Mother sauces:
.Reduction:
·Roux:
·Fond:
·Bouquet garni:
- Identify at least three convenience products you could use when preparing stocks, sauces and soups.
Stock :
Sauces: –
Soups:
- Identify at least three trade names of convenience stocks, sauces and soups.
White Stock – chicken bones.
Brown Stock – beef or veal bones.
Fumet – fish stock.
- Identify at least three products you can use as thickening agents with sauces and soups.
Intention behind combining convenience goods: Food that has been professionally prepared (typically by processing) to maximize ease of consumption is referred to as convenience food or tertiary processed food. These foods often don’t need any further preparation before eating.
It could also be lightweight, have a long shelf life, or provide a mix of these useful qualities. Despite the fact that restaurant meals fit this description, the phrase is seldom used to describe them. Ready-to-eat dry goods, frozen meals like TV dinners, shelf-stable foods, prepared mixes like cake mix, and snack foods are all examples of convenience foods.
Since countless years ago, bread, cheese, salted meals, and other prepared foods have been marketed. With advances in food technology, new food kinds have been created. The types of convenience meals might differ by nation and location. Due to worries about their nutritional value and how their packaging can increase solid waste in landfills, several convenience meals have come under fire.
To lessen the harmful components of commercially manufactured food and combat juvenile obesity, a variety of techniques are applied.
For ease of consumption, convenience food is made in commercial facilities. Convenience food items are often offered as hot, ready-to-eat meals, room-temperature, shelf-stable items, or refrigerated or frozen food items that need little preparation (typically just heating). Foods that have been developed to “make them more attractive to the customer” have also been referred to as convenience foods. Similar to restaurants, convenience meals are time-saving.
Restaurant cuisine is ready to eat, while convenience food often needs very little preparation. When compared to cooking at home from scratch, both often cost more money and take less time.
| Student’s name: | ||||
| Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? | Completed successfully? | Comments | ||
| Yes | No | |||
| Question 1 | ||||
| Question 2 | ||||
| Question 3 | ||||
| Question 4 | ||||
| Question 5 | ||||
| Question 6 | ||||
| Question 7 | ||||
| Question 8 | ||||
| Question 9 | ||||
| Question 10 | ||||
| Question 11 | ||||
| Question 12 | ||||
| Task outcome: | ¨ Satisfactory | ¨ Not satisfactory | ||
| Assessor signature: | ||||
| Assessor name: | Sijan Pandey | |||
| Date: | ||||
Assessment Task 2: Research report
In this task, you will research and report on stocks, sauces and soups.
You will need access to:
· your learning resources and other information for reference
· your Research Report Template.
Ensure that you:
· review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
· comply with the due date for assessment which your assessor will provide
· adhere with your RTO’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.
| 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 · how your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Complete the following activities.
1. Carefully read the following information.
| In this task, you will research stocks, sauces and soups. You will need to research all three and gather information on the following: · uses for stocks, sauces and soups · specific information about stocks, including basic ingredients and cooking methods · specific information about sauces, including basic ingredients and cooking methods, the mother sauces and their derivatives · specific information about soups, including types of soups, national soups · classical and contemporary variations of sauces and soups. Next, choose one stock, one sauce and one soup (see note below) and report on the following for each: · appearance and presentation · freshness indicators · quality indicators · nutritional value · taste profile · texture profile. Locate the relevant recipe for each stock, sauce and soup you have reported on and submit each recipe with your report. Note: Your assessor may nominate what you need to research or, alternatively, you will select stocks, sauces and soups that interest you or which are relevant to your workplace. |
- Research and report
| Research each stock, sauce and soup and use the information you have found to complete the Research report template. |
Research Report
Each and every professional kitchen has tock. Many soups and sauces need stock as an ingredient. When making a superb stock, taste and body come first.
Important components of stock :
Principal flavoring compounds
Liquidusually water
Mirepoix,
Aromatherapy
Mirepoix:- The aromatic taste basis known as mirepoix is created by softly simmering carrots, celery, and onions. In order to extract the flavors from the veggies without turning them brown or caramelizing, they are cooked gently in butter or oil. Since mirepoix is often used to add flavor to a meal, the vegetables are frequently filtered out or taken out of the finished product before the cooking is finished.
Aromatics :Vegetables that provide a rich, rounded taste and scent when cooked or mashed are known as aromatics. Each vegetable, from garlic and onions to chiles and ginger, has distinct culinary characteristics as well as various health advantages.
Types of Stocks
· White stock: a transparent, light-colored liquid created by boiling fish, beef, or poultry bones.
· Brown stock: An amber liquid created by first roasting or browning bones from chicken, cattle, veal, or game.
· Fumet: a fish bone-based stock with intense taste.
· Court bouillon: An aromatic vegetable broth.
· Glace: a reduced stock prepared from brown stock, chicken stock, or fish stock that has a consistency similar to jelly.
·Remouillagea: thin broth created from bones that have previously been used in another dish. It may sometimes be used in lieu of water as the liquid component of a stock.
· Bouillon: The liquid that forms when meats or vegetables are simmered; also known as broth.
Sauces :
A sauce is a liquid or semiliquid concoction that is either served with food or is added to it while it cooks. In addition to flavor and moisture, sauces provide texture and color contrast. They may also act as a container for food, such as the velouté sauce used in creamed chicken. Soy sauce, spicy sauce, fish sauce, and Worcestershire sauce are examples of seasoning liquids that are used both as components in food and as table condiments.
Sauce Ingredients
Seasonings and flavors are added to liquid substances to create sauces. Traditional sauces are made by combining a few simple components.
Liquid components
Thickening agents :-
· Flour ·Cornstarch· Arrowroot · Instant starch · Bread crumbs
Mother Sauces:
Mother sauces, or big sauces, are the names for the five fundamental sauces. In order to create these sauces, a liquid and a thickening agent are combined. These mother sauces are used to create compound sauces. For instance, a mother sauce like béchamel serves as the foundation for five more sauces.
Grand or Mother Sauces
Bechamel – milk and white roux
Veloute – veal, chicken or fish stock and a white roux
Brown or Espagnole – brown stock and brown roux
Tomato – stock and tomatoes
Hollandaise – eggs, butter and lemon
Soups
Soups: A liquid dish that often includes chunks of solid food and has a basis of meat, fish, or vegetables.
A substance (such as nitroglycerin or a thick fog) that has the consistency or nutritional value of soup.
Soup varieties include: Clear soups
Hearty soups
Soups with vegetables
Blend soups
Buttery soups
An Australian delicacy that is very popular in Adelaide is the pie floater. It consists of a meat pie in a hearty pea soup, usually with tomato sauce added.
Beef consommé
Presentation and appearance: The finished product is a clear liquid with either a deep amber hue for beef or veal consommé or a very faint yellow hue for chicken consommé. Due to its propensity to cool down more rapidly than other soups and form a gel, consommés are often served sizzling hot.
Freshness indicators: Using innovative technology, the freshness indicator progressively changes color until it alerts the consumer to the expiration of the product’s freshness.
Quality indicators: – It relies on the hue of the components and soups
Nutritional value :
Nutrition
· Calories 120 Calories from fat 30
· Total Fat 3g Saturated Fat 1.5g Trans Fat 0g
· Cholesterol 20mg · Sodium 880mg
· Total Carbohydrate 9g
·Fiber 1g
· Sugars 4g
· Protein 14g
· Vitamin A 60%
· Vitamin C 6%
· Calcium 4%
· Iron 10%
· Taste profile : -It has a thicker viscosity than beef broth, which makes it more suitable for soups and stews.
Texture profile :When allowed to cool, consommé has a gelatinous texture.
Béchamel Sauce
Presentation and appearance: A smooth white sauce produced from milk that has been thickened with butter and flour is known as bechamel sauce. It serves as a foundation for other, trickier sauces like Mornay or Alfredo since it is one of the five mother sauces used in French cooking.
Freshness indicators: Fawn-colored, silky, and thin.
Quality indicators: whitish, smooth, and thin cream
Nutritional value
· Saturated Fat 2.5g
· Trans Fat 0g
· Cholesterol 10mg
· Sodium 85mg
· Total Carbohydrate 10g Fiber 0g
· Sugars 6g
· Protein 4g
· Vitamin A 2%
· Calcium 15%
Taste profile:- Silky cream sauce
Texture profile:- It is a smooth
| Student’s name:Alosha Tiwari | |||
| Did the student: | Completed successfully? | Comments | |
| Yes | No | ||
| Accurately describe use of stocks, sauces and soups in cookery? | |||
| Accurately describe dishes matched with soup? | |||
| Accurately describe service styles common to soup? | |||
| Accurately describe the four main stocks? | |||
| Accurately identify regional/traditional varieties of stock? | |||
| Accurately describe different preparation methods for stocks? | |||
| Accurately identify basic ingredients and ratios for stocks? | |||
| Accurately describe cooking processes for stocks? | |||
| Accurately describe cooking durations for stocks? | |||
| Accurately describe the five mother sauces? | |||
| Accurately describe ingredients of the mother sauces? | |||
| Accurately describe preparation methods/techniques for mother sauces? | |||
| Accurately describe derivatives of each mother sauce? |
| Accurately identify and describe two classical and two contemporary sauces? | |||||
| Accurately identify and describe the three soup classifications? | |||||
| Accurately identify typical portion sizes of soups? | |||||
| Accurately identify garnishes that can be used with soups? | |||||
| Accurately identify and describe two classical and two contemporary soups? | |||||
| Accurately identify and describe three national soups? | |||||
| Accurately describe the appearance and presentation of one stock? | |||||
| Accurately describe the appearance and presentation of one sauce? | |||||
| Accurately describe the appearance and presentation of one soup? | |||||
| Accurately describe the freshness indicators for one stock? | |||||
| Accurately describe the freshness indicators for one sauce? | |||||
| Accurately describe the freshness indicators for one soup? | |||||
| Accurately describe the quality indicators for one stock? | |||||
| Accurately describe the quality indicators for one sauce? | |||||
| Accurately describe the quality indicators for one soup? | |||||
| Accurately describe the nutritional value for one stock? | |||||
| Accurately describe the nutritional value for one sauce? | |||||
| Accurately describe the nutritional value for one soup? | |||||
| Accurately describe the taste profile for one stock? | |||||
| Accurately describe the taste profile for one sauce? | |||||
| Accurately describe the taste profile for one soup? | |||||
| Accurately describe the texture profile for one stock? | |||||
| Accurately describe the texture profile for one sauce? | |||||
| Accurately describe the texture profile for one soup? | |||||
| Task outcome: | ¨ Satisfactory | ¨ Not satisfactory | |||
| Assessor signature: | |||||
| Assessor name: | Sijan Pandey | ||||
| Date: | |||||
Assessment Task 3: 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 prepare: · the following stocks for use in different recipes: o brown beef stock o chicken stock o fish stocks o vegetable stocks | |
| · the following sauces (from a range of cultural backgrounds): | |
| o béchamel o coulis o chicken and fish velouté o demi-glacé | o hollandaise or béarnaise o jus o mayonnaise-based sauce o tomato-based sauce |
| · the following soups (both hot and cold): | |
| o clear o broth o purée o cream. | |
| You are also required to: · prepare the above sauces and soups for at least six different customers · respond to special customer requests and dietary requirements · use the following products/agents: o thickening agents o clarifying agents o flavouring agents o convenience products. Instructions for how you will complete these requirements are included below. |
Complete the following activities.
| 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 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. · 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! |
| 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 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. |
| 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. |
The following stocks are used :
Brown beef stock:- You may make brown stock from either beef, veal, chicken, or game. The ingredients are roasted in a hot oven without any water to give it its color. Brown stock gets its color from browned bones, mirepoix, and tomatoes or a tomato-based product. Then, using water and herbs, this combination is added to a stockpot and cooked.
· Chicken stock:- Bones from chicken, cattle, veal, or fish are boiled with vegetables to create a white stock. While cooking, white stock often has no color. You may blanch the bones before adding them if you want the stock to remain as clear as possible. However, some cooks believe that taste is lost as a result.
· Fish stocks:- Lean fish or shellfish bones are gently cooked to create fish stock. While the cooking period for fish stock is less than that for white stock, the process is the same for both. A delicious liquid known as a fumet is created when lemon juice or other acids are added to water. Since a fumet is 50% less than conventional fish stock, it has a stronger flavor.
· Vegetable stocks:-Vegetable stocks, which don’t include any animal products, are a crucial component of many nutritious recipes. In addition, a lot of vegetarian and vegan cuisines start with vegetable stock. Vegetables, herbs, spices, and water make up a vegetable stock’s fundamental constituents. Various recipes call for different amounts and varieties of veggies. Only 30 to 45 minutes must be cooked in vegetable stock.
Cultural Background of Sauces
Béchamel : – Duke Philippe De Mornay (1549-1623), Lord of the Plessis Marly and Governor of Saumur, created the bechamel sauce in the 1600s. The standard white sauce of Mornay has a variant called bechamel sauce. He is also credited with developing the sauces known as Mornay, Chasseur, Lyonnaise, and Porto.
Hollandaise or béarnaise: – According to legend, it had its start as a sauce created for the visit of the King of the Netherlands to France; thus the name. With hollandaise already on hand, combine it with shallots, pepper, tarragon, and chervil to create béarnaise, a delicious topping for steak frites that has its roots in the French department of Bearn.
Coulis: – The word “cullis,” which was formerly common in ancient English recipes, has been replaced with “coulis” due to a decline in use. Coulis were formerly both sauces and the liquids that leaked from roasting meat. Only those dishes made with poultry, game, fish, crustaceans, and certain vegetables were referred to by some chefs as coulis, or liquid purees.
Jus: – location of origin France. The name “jus” now refers to any transparent, thin, meat-based sauce from which the residue of other flavoring ingredients has been separated. Jus was initially an ingenious means of recycling the deglazed pan juices of the roast into a minimalist sauce.
Chicken and fish veloute: – Chef Marie-Antoine Carême identified the four original Mother Sauces in the early 19th century, and velouté was one of them. The sauce seems to have existed before Carême, and François Pierre de la Varenne published a recipe for it in his very important book The French Cook in 1651.
Mayonnaise based sauce: – The majority of experts agree that the first batch of this concoction of egg yolks, oil, and spices was prepared to commemorate the French soldiers led by Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu, taking control of Mahon, a city on the Spanish Isle of Minorca, in 1756. (1696-1788). The Duke is credited for creating mayonnaise, however it is more probable that it was his personal chef who came up with the idea for the victory feast that included the sauce, which was composed of milk and eggs. The chef created a new dish after realizing there was no cream in the kitchen and replacing it with olive oil.
• Demi-glace:- The fundamental demi-glace recipe is credited to Auguste Escoffier, the pioneer of French cuisine, who also developed the majority of other recipes in the early 1900s.
• Tomato-based sauce: – 1812 The tomato appears. James Mease, a horticulturist and chemist, wrote the first recipe for tomato ketchup in 1812 and referred to tomatoes as “love apples.” He included brandy, spices, and tomato pulp in his recipe, but not vinegar or sugar.
Thefollowing soups (both hot and cold) :
Clear:- Clear stock or broth is used to make clear soups. Clear soup is served as is. Meat and vegetables are boiled to make broth, often known as bouillon. A clear stock or broth that has been spiced and may include meat is used to make vegetable soup.
Broth:- A flavorful liquid consisting of water that has simmered bones, meat, or vegetables is sometimes referred to as bouillon. Although it may be consumed on its own, it is most often used to make sauces, gravies, and soups.
Puree: Purées are the name given to soups that are thickened by pulverizing their principal component in a food processor or blender. Examples include butternut squash soup, navy bean soup, and split pea soup. These rich, robust soups are sometimes offered as a main meal. Cream or milk may be used in purées.
Cream: – A thick, velvety-smooth soup is a cream soup. Vegetables that have been cooked and sometimes puréed are used to make cream soups. Vegetables must be cooked until they are soft before being added to soup while it is being puréed. To fold is to gently swirl something in. Rich chicken broth may also be used to make cream soups.
Attend to dietary needs and any unique consumer demands.
Before assuming that a certain stated dietary preference may be met, always confirm with management or the kitchen.
Make sure the people making the meal are fully aware of the required dietary restrictions.
Even if you have previously complied with similar demands, you should never assume that the kitchen can meet dietary needs of customers.
Before bringing a meal to the table, double-check in the kitchen to make sure it has been cooked as ordered. Ask for confirmation before bringing the item to the table.
Customers with unique dietary requirements may often be catered to by simply proposing healthy items.
Use the following products/agents:
Thickening agents:-
• Roux
• Liason
• White wash
• Beurre maine
• Corn starch
Clarifying agents :Using clarifying chemicals, you may get rid of contaminants from liquids like melted butter, beef stock, or vegetable stock. Typically, this is done by heating the liquid and skimming the top off. To assist with clarification, an agent might be added. Egg whites are the most prevalent agent, however other substances such beef blood.
Flavouring agents: Flavouring agents are essential food additions that come in hundreds of kinds. Some examples of these natural flavouring agents are fruit, nuts, seafood, spice mixes, vegetables, and wine. In addition to natural flavors, artificial flavors also mimic natural flavors.
Convenience products:- Convenience foods may include items like candies, beverages like milk, juices, and soft drinks, as well as fresh or preserved nuts, fruits, and vegetables, processed meats and cheeses, and canned goods like soups and pasta dishes.
Assessment Task 3: Student Logbook checklist
| Student’s name:Alosha Tiwari | |||
| Did the student: | Completed successfully? | Comments | |
| Yes | No | ||
| Prepare sauces and soups for at least six different customers? | |||
| Follow standard recipes to prepare the following stocks for a variety of recipes: · brown beef · chicken · fish · vegetables. | |||
| Follow standard recipes to prepare the following sauces and soups: · sauces: o béchamel o coulis o chicken and fish velouté o demi-glacé o hollandaise or béarnaise o jus o mayonnaise-based sauce o tomato-based sauce · soups: o clear o broth o purée o cream. |
SITHCCC007 Prepare stocks, sauces and soups
Recipes
Stock:
BROWN BEEF/CHICKEN STOCK:
Ingredients:
- 500g bones – beef, veal or chicken marrow bones
- 2 medium onions – unpeeled and cut into eights through the root.
- 2 medium carrots, peeled and cut into 2.5cm pieces
- 2 sticks of celery cut into 2.5cm pieces
- 1 turnip cut into 2.5cm pieces
- ½ small celeriac, peeled and cut into 2.5cm pieces
- 70g button mushrooms
- 1 bulb of fennel
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 2 litres of COLD water
- Handful of fresh parsley stalks
- 1 Bay leave
- ½ teaspoon black peppercorns
- 1 sprig of fresh thyme
Method:
- Preheat the oven to 220C
- Trim any excess fat from the bones. Place in a roasting tray and roast in the oven for about 1 hour until a rich russet brown. Turn the bones occasionally to ensure that they roast and brown evenly on all sides. During the browning process, most of the remaining fat will melt and collect in the roasting tray.
- Shallow fry the vegetables in the vegetable oil until they are caramelised to a rich golden-brown. It is essential that they do not burn.
- Add the tomato puree to the vegetables just before they are fully browned to caramelise it to a deeper red brown colour.
- Remove any burnt vegetable pieces as they will taint the stock with a bitter flavour.
- Place the bones and vegetables in a deep, narrow pot and cover with cold water.
- Bring slowly to the boil skimming the scum off occasionally as it rises to the surface.
- There should be little fat as most of it was rendered down during the roasting and browning process.
- When the water comes to poach, pour cold water into the pot to solidify the fat and scum and skim well to remove the fat and scum, ensuring that the remaining liquid is as clear as possible.
- Add the remaining ingredients. Add more cold water to cover the ingredients, then bring back to the boil. Poach the ingredients for 4 – 5 hours for the chicken bones and 5 – 6 hours for the beef bones, skimming occasionally.
- Strain the stock but do not press the vegetables in the sieve as this could make the stock cloudy.
- Reduce the stock to the required strength, skimming regularly.
- To store the stock, reduce to a glaze, then cool.
EASY FISH STOCK:
Ingredients:
- 500 g meaty halibut, cod, or sea bass bones, or a fish head, split
- 1 large onion, thinly sliced
- 1 large leek, white and pale-green parts only, thinly sliced
- 1 bay leaf
- 1 sprig flat-leaf parsley
- 1 sprig thyme
- 3 whole peppercorns
Method:
Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 10 cups cold water. Bring almost to a boil over high heat (do not let it come to a boil). Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes. Strain stock through a fine-mesh sieve lined with cheesecloth into an 8-cup measuring cup or another pot; discard solids. Stock tastes best when freshly made.
VEGETABLE STOCK:
Ingredients:
- 1 tablespoon olive oil
- 2 medium onions, unpeeled, cut into 1-inch pieces
- 10 celery stalks, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 1-inch pieces
- 200 g crimini (baby bella) or button mushrooms, halved if large
- 1 small fennel bulb, cut into 1-inch pieces
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns.
Method:
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water.
Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Sauces:
BECHAMEL SAUCE:
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, heated
- Salt
- Freshly ground pepper
Method:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
FISH VELOUTÉ:
Ingredients:
- 6 cups fish stock
- 60 g clarified butter
- 60 g all-purpose flour
Method:
- Heat the fish stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let it turn brown, though — that’ll affect the flavor.
- With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
- Using a wire whisk, slowly add the hot fish stock to the roux, whisking vigorously to make sure it’s free of lumps.
- Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
- The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
- Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
- Keep the velouté covered until you’re ready to use it.
CHICKEN VELOUTÉ:
Ingredients:
- 70g butter
- 60g flour
- 1 litre chicken stock
- Salt and white cracked pepper
- Some nutmeg
Method:
In a saucepan bring the chicken stock to the boil. In the meantime, in another small saucepan melt the butter, then add the flour. Using a whisk, mix the roux and cook for about six minutes. When the chicken stock has boiled, add to the cooked roux and mix quickly to combine the ingredients, cook for further 15 to 20 minutes on very low heat.
RASPBERRY COULIS:
Ingredients:
- 350 g fresh raspberries
- 8 tbs caster sugar
- 1/4 cup water
- 1/4 tsp table salt
- 1 tbs lemon juice
Methods:
- Place raspberries, caster sugar, water and salt in a saucepan and simmer overheat until sugar has dissolved. Do not boil.
- Transfer mixture to a blender or use a stick mixer and puree until smooth.
- Using a mesh strainer, strain mixture into a bowl, then continue pushing residue of mixture through. Discard seeds.
- Transfer bowl of puree to fridge and leave at least 1-2 hours before serving.
DEMI GLACÉ:
Ingredients:
- 500 ml Espagnole sauce, hot
- 500 ml vegetable stock, hot
- 1 bouquet garni
Methods:
- In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat.
- Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper.
- Strain through a China Cap or tightly meshed strainer.
HOLLANDAISE:
Ingredients:
- 3 egg yolks
- 1 tablespoon lemon juice
- 60g butter, cut into 1.5cm cubes
Methods:
- Whisk egg yolks and lemon juice in a heatproof bowl.
- Place bowl over a saucepan of simmering water over low heat. Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube butter. Whisk until melted. Repeat with remaining butter (this will take about 10 minutes). Remove from heat. Season with salt and pepper.
RED WINE JUS:
Ingredients:
- 1 tbs oil
- 2 shallots roughly chopped
- 175 ml port
- 175 ml red wine
- 1 sprig fresh rosemary
- 1 bay leaf
- 750 ml beef stock (liquid)
- 1 tsp salt to taste
- 2 tsp butter large
Methods:
- Put enough oil in a pan to just coat the shallots, then caramelise them.
- Add port, red wine and herbs, bring to boil. Simmer and reduce by half.
- Add stock and reduce by half again, to a consistency that will coat a spoon.
- Taste regularly and add a pinch of salt, if needed.
- Remove pan from heat and strain jus through a fine sieve.
- Return to stove and bring to a boil. Remove from heat and melt in butter.
EGGLESS MAYONNAISE SAUCE:
Ingredients:
- 2 Tbsp flour
- 1 Tbsp oil
- 1 cup milk
- 3 Tbsp vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp powdered black pepper
- 1/2 tsp mustard powder
Methods:
- Make white sauce with the flour, fat and milk.
- When cold, add the rest of the ingredients and mix well.
- Chill it, and your mayonnaise is ready.
- Keep this in an airtight bottle in the fridge for 5-6 days.
HOMEMADE TOMATO PASTA SAUCE:
Ingredients:
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 onion, sliced
- 1 tablespoon tomato paste
- 2 x 400g cans chopped peeled tomatoes
- salt and ground black pepper
- 1 teaspoon sugar
- 1/2 cup chopped basil
- 1/3 cup chopped flat-leaf parsley
Methods:
- Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.
- Add the tomato paste and cook, stirring constantly for 1 minute (this ‘cooks off’ the paste, giving it a richer more intense flavor).
- Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
- Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.
Soups:
BONE BROTH
Ingredients:
- 1 kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast, such as chicken, lamb shoulder or bone marrow bones
- OPTIONAL: a generous splash of apple cider vinegar or fresh lemon juice (this can help to extract the minerals from the meat bones)
- 2 onions, leeks, carrots or celery ends 1 tbsp black peppercorns
- a few dried bays leave
Method:
- Place the bones and any optional ingredients into a large stainless-steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.
- Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.
- Fresh chicken carcasses from the butcher usually have a fair amount of meat on them. We tend to poach the carcasses for 20 minutes, then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer to make broth.
- Strain the liquid, using a fine-mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic). Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.
- You can also use a slow cooker. Just turn to high and cook for 12 hours or more.
- Freeze it in batches to use during the week – use glass containers and leave a few centimetres at the top for expansion. Small portions are great for cooking up quinoa or braising vegetables and larger containers are great for making batches of soups, curries and stews.
- Beef bones produce a lot of nutritious fat – (skim some of it and save it for roasting vegetables). Any leftovers can be stored in the fridge for up to three days or freeze the stock in a glass container.
CREAM OF MUSHROOM SOUP:
Ingredients:
- 0.5 cup Butter
- 1kg button mushrooms rinsed and sliced
- 3 onions peeled and chopped
- 0.5 bottle Shiraz or other hearty red wine
- 4 cups rich Chicken Broth
- 1 cup 35% heavy whipping cream
- 1 tablespoon or more of chopped fresh thyme
- 3 tablespoons corn starch
- 0.5 cup Water
- Salt & Pepper
Method:
- Place a large saucepot over medium-high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.
- Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile, stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.
CLASSIC TOMATO SOUP:
Ingredients:
- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 2 chopped yellow onion
- 3 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 2 chopped tomatoes
- 2 tablespoons sugar
- 1/2 teaspoon dried thyme
- Salt
Method:
In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1-2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.
CLEAR ORIENTAL SOUP:
Ingredients:
- 4 cups vegetable stock or 4 cups fish broth
- 1 tablespoon soya sauce, to taste
- 1⁄4 cup spring onion, washed and finely chopped
- 1⁄2 cup bean sprouts
- 1⁄2 cup canned sliced bamboo shoot
- 1⁄2 cup tofu, cubes
- 2 tablespoons fresh coriander leaves, washed
Method:
- Bring stock to a boil in a large pot.
- Add spring onions, soya sauce and bamboo shoots and cook for 5 minutes.
- Then add bean sprouts, tofu and coriander leaves and cook for 5 minutes.
- Serve hot!
- For vegetarian use the vegetable stock.
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