Cookery

SITHCCC029 Prepare stocks sauces and soups

07 May 2024 14:54 PM | UPDATED 2 weeks ago

SITHCCC029 Prepare stocks sauces and soups:

About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it

Student details section

Fill in the table below:

Student name: __________________________________________________________________ Name of RTO: ­­­­­­­­­­­­­­­­ __________________________________________________________________ Trainer/assessor name: __________________________________________________________________ If this workbook is found, please contact me to return it using the details below: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________

Completing your reflective journal

You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:

  • What skills and techniques did I use?
  • What policies and procedures did I follow?
  • How did I ensure efficiency, safety and quality?
  • How did I ensure that my dishes met quality standards?
  • What did I learn during the service and how might I apply it in future?
  • What might I do different next time?

Trainer/Supervisor declaration

Your workplace/simulated workplace trainer/ supervisor’s feedback forms an important part of the assessment process, and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your BIC’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete, and it is likely to be returned to you for resubmission.

Logbook summary

There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.

What do I need to demonstrate?

During your assessment for this unit, 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:
    • thickening agents
    • clarifying agents
    • flavouring agents
    • 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.

Tips for completing this logbook

  • Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
  • Stay up to date! Complete a logbook entry at the end of each service period 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!

Logbook summary

Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single service plan and reflective journal each time that you cook.

Student name: ______________________________________________________________________________

Student number: _____________________________________________________________________________

This unit of competency requires that you follow standard recipes to prepare sauces and soups for at least six different customers.

CustomersDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
Customer 1  
Customer 2  
Customer 3  
Customer 4  
Customer 5  
Customer 6  
SaucesDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
Béchamel  
Chicken and fish velouté  
Coulis  
Demi-glacé  
Hollandaise or béarnaise  
Jus  
Mayonnaise-based sauces  
Tomato-based sauces  
SoupsDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
Clear  
Broth  
Purée  
Cream  

This unit of competency requires that you follow standard recipes to prepare each of these stocks for use in different recipes.

StocksDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
Brown beef  
Chicken  
Fish  
Vegetable  

You must prepare dishes using each of the following products/agents. Evidence of this has been provided.

Products/agentsDateService
plan
Reflective
journal (endorsed by supervisor)
Reflective journal number
Thickening agents  
Clarifying agents  
Flavouring agents  
Convenience products  

Trainer/Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each simulated workplace trainer/supervisor. If you completed all your shifts at the one venue, then you would only submit one. If your logbook contains entries from different kitchens and venues, then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your simulated workplace supervisor at the completion of your required shifts.

This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook, but you can make additional copies as needed.

Trainer/Supervisor name: Position: 
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures worked to a professional level in line with the kitchen’s usual roles and responsibilitiesfollowed standard recipes to prepare stocks for different recipes followed standard recipes to prepare saucesfollowed standard recipes to prepare soupsused a variety of products/agents prepared dishes within commercial time constraints and deadlinesproduced required quantitiesfollowed portion control proceduresfollowed food safety practices for handling and storing foodresponded to special customer requests and dietary requirements.☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No   ☐ Yes  ☐ No  
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment.☐ Yes  ☐ No  
Trainer/Supervisor signature:     
Contact number:
Date:

Service Planning Assessor

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.

  • How many meals are required? Describe how you will ensure that the correct number of meals are produced.
  • Calculate the number of portions that you need (show your workings).
  • Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe _______________________________________

IngredientQtyQty/servesQty x serves required
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
SITHCCC029 Prepare stocks sauces and soups

  • Select the cookery method that you will use. Explain your decision.
  • Select the cooking times and temperatures that you will use. Explain your decision.
  • Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?
  • Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
  • How will you check all perishable ingredients for spoilage or contamination?
  • List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?

Reflective journals

Please note: Only one copy of each template has been included so you will need to make copies as required.

Reflective journal
Student name:Date:Did an RTO assessor observe this service?  ☐ Yes  ☐ No  Journal number: __________
Stocks prepared:☐ brown beef☐ chicken☐ fish☐ vegetable
What dishes are these stocks going to be used for? Explain why these stocks are suited to these dishes.      
Customer number:☐ 1☐ 2☐ 3☐ 4☐ 5☐ 6 
Sauces prepared:
☐ béchamel☐ chicken and fish velouté☐ coulis☐ demi-glacé☐ hollandaise or béarnaise☐ jus
☐ mayonnaise-based sauces☐ tomato-based sauces  
Soups prepared:
☐ Clear☐ Broth☐ Purée☐ Cream  
☐ Hot soups☐ Cold soups    
Products/agents:☐ thickening☐ clarifying☐ flavouring☐ convenience products 
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?)                    
Trainer/Supervisor Endorsement 
Trainer and assessor/Supervisor name:Position:Signed: 
SITHCCC029 Prepare stocks sauces and soups

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