herbs etc. Strain through a fine sieve and label, 6. 4.3.Use thickening agents and convenience products appropriately. This is achieved by adding gelatinous meat, such as shin, shank, trotters or tail to the liquid. Clarifying agents, in this case egg white, is used to remove suspended solids and impurities from liquids by solidifying to a so called “raft”, float to the surface of the liquid, from there, they can be removed or collected. Rara Academic | Developed By Rara Theme. Strain through a fine sieve or muslin. Write a memo to the executive chef explaining what sauces you think might go well with pasta, and why. Cook for the appropriate time to extract the flavours, 8. SITHCCC007 Prepare stocks, sauces and soups Assessment TASK A – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. SITHCCC007 Prepare stocks, sauces and soups Assessment tool Version 1.0 Issue Date: December 2020. Don't use plagiarized sources.Buy Custom Assessment Answers Now. So, no one will know that you have taken help for your Academic paper from us. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Each multiple-choice question has four responses. What are the basic ingredients of sauce mayonnaise? Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients for the recipe, using the attached recipe template to yield 10 serves. miso soup, or part of a dish. Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. Strain through the fine sieve and label. Student DeclarationI declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Unit Title: Prepare stocks, soups and sauces. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. MyAssignmentOnline provides assignment and homework help for guidance and reference purpose only. These papers are intended to be used for reference and research purposes only. List the production steps for a Consommé, including points of care. Used to glaze dishes under the salamander, as the egg yolks will hold the sauce in place. Bring to the boil, reduce the heat to a simmer and skim, 3. 3.        add water, aromatics and specific flavours desired e.g. I have picked the right company for taking help in  IT Management Assignment. Play this game to review Vocational Skills. View detailed information about Prepare stocks, sauces and soups on My Skills. List the classifications for sauces and provide three (3) examples for each. Provide two (2) examples each, for brown, white and miscellaneous stocks, and list. To achieve a successful outcome of these questions the minimum correct answers required is: Section 1 - 6/7 correct Section 2 - 5/5 correct Section 3 - 5/5 correct … SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. What is the production method for a Velouté? It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the … Loading ... Salmon with a lemon butter sauce in 10 minutes! SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Imagine EducationStudent Assessment Feedback Form, Unit: SITHCCC007 Prepare stocks, sauces and soups, Imagine EducationStudent Assessment Cover Sheet, Course Code SIT30816 Course Name Certificate III in Commercial Cookery, Unit Code SITHCCC007 Unit Name Prepare stocks, soups and sauces, Due Date ________________ Assessment Name Written questions, Student No. Cut a mire-poix, sufficient for the volume of stock, and roast to a golden brown stage, add tomato paste and deglaze multiple times until a dark base is achieved. Your task: ... Additionally, all reconstituted soups, stocks and sauces must be tasted so that the seasoning can be adjusted. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice MULTIPLE CHOICE INSTRUCTIONS Answer the multiple-choice questions. red wine and flour, water and flour (floury taste – use for bulk catering or low fat diets) or cream and flour (dissolves well, use for creamy sauces, less floury taste). Cover the bones with cold water or grand jus, 5. 5. reduced stock and cream, cornflour, arrowroot, rice flour, potato flour, used in sabayon and emulsion sauces to provide stability. List three (3) derivative sauces which can be produced from sauce Demi-glace with their main ingredients. The other cause of bitterness or strong aromas can be vegetables that are not suitable for stock. Get help with Homework Assignments, Papers, and Projects, English, History, Business and Entrepreneurship, Nursing, Psychology, Management, SITXINV002 MaintainThe Quality Of Perishable Items Assessment Answer, SITHIND002 Source and use information on the hospitality industry Assessment Answer, SITXINV004 Control Stock Assignment Assessment Answer, SITXWHS003 Implement and Monitor Work Health and Safety Practices Assessment, SITXCOM005 Manage conflict Assessment Answer, sithpat006 Produce Desserts Assessment Answer, SITHKOP005 Coordinate Cooking Operations Assessment Answer, SITHKOP004 Develop Menus For Special Dietary Requirements Assessment Answer, SITHCCC020 Work Effectively as a Cook Assessment Answer, SITHCCC019 Produce Cakes, Pastries and Breads Assessment Answer. A double stock will also jelly due to the amount of gelatine in it, • A mixture of bones often provides a good base for soups, • Ham bones can be added to brown stock, demi-glace or game sauce for a more intense flavour. Cert IV Building & Construction Assignment, BSBDIV601 Develop and Implement Diversity Policy Assessment Answer, BSBCUE307 Work effectively in Customer Engagement Assessment Answer, to cook the stock slowly with a consistent temperature in order to let the impurities rise to the top of the stock for easy removal, Using a cake rack in front of the spout of the Bratt pan keeps the bones from falling into the strainer. The flavours of the stock are intensified, and the reduction means that the gelatine contained in the stock will increase and the finished product will set once cold. used to “mount” sauces to give them additional sheen and flavour. Your task: You are required to complete all questions and tasks for this portfolio. My Assignment Online. All fat and impurities must be removed during the cooking process. Main ingredients may be cut into even shape and will provide bulk in the soup, Consommé profiteroles- small choux pastry balls, Ingredients are cooked in stock and may be clarified if based on stock from bones, Once the ingredients are soft the soup is blended using a mouli or blender, In general cream soups are made by using a mixture of ingredients plus a thickening agent and cream, Have unique recipes which must be followed. Cook for the appropriate time to extract the flavours, 5. Strain through a fine sieve and label, 2. - Duration: ... Stocks, Soups and Sauces - Duration: 3:04. The ingredients are removed at the end. SITHCCC007 Prepare stocks, sauces and soups. Disclaimer :The Reference papers provided by the Australia Assignment Help serve as model and sample papers for students and are not to be submitted as it is. SITHCCC007 Prepare stocks, sauces and soups Subject: Approved Description: Review Date: 12 April 2008 Keywords: Release: 1 Last modified by: HSD_TPCMSd.prod Company: Author-it … Due to the repetition of many of the elements in the core cookery units we have combined eight (8) units of competency into an 11 chapter learner guide.The units included in this volume are; I must say that no one can beat your services in your field. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Sweat off the vegetables in butter to develop the flavour. Stocks, soups and sauces form the backbone of a professional kitchen. I received very good attention to my work and my professor was very impressed with me. Student Signature ______________________________________________________________, Date/s Received: ___/___/___ ___/___/___ ___/___/___, Date/s Assessed: ___/___/___ ___/___/___ ___/___/___, Result of Assessment: ___________ ___________ ___________. Add a combination of mince and egg whites, whisk through and bring to the boil to form a raft just like for a consommé. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. beef for a beef stock, fish for a fish stock, etc. 2020 Australia Assignment Help. Secure your SITHCCC007 Prepare stocks, sauces and soups training resources here! I give them 9 out of 10 to your amazing services, I have no words to explain about the work you have done within less than 24 hours. 4.2.Use flavouring and clarifying agents according to standard recipes. Ensure you have provided all required information. Used in butter sauces to bind the liquids, e.g. Strain through the fine sieve and label. Assessment Requirements for SITHCCC007 Prepare stocks, sauces and soups Date this document was generated: 19 September 2018 Approved Page 2 of 6 I will give you a management assignment soon!!! Ensure you have provided all required information. What information about production requirements can you obtain from the standard … SITHCCC008A Prepare stocks, sauces and soups Modification History Not applicable. Writing Tips 1. List the production steps for each of the following types of stock: 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. What are the points of care which must be applied when preparing stocks? 4.3.Use thickening agents and convenience products appropriately. 1.       sauté vegetables in butter or olive oil. A double or triple layered muslin cloth can then be tied over a sterilised stainless steel bowl to thoroughly strain the glaze and remove almost all impurities. SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. List two (2) derivative sauces which can be produced from sauce Béchamel, with their main ingredients. Provide one (1) menu example for each with an appropriate garnish (no repetition of garnish or accompaniment). List the preparation steps and provide two (2) examples for derivative sauces (and ingredients used), that can be produced from sauce mayonnaise. Find SITHCCC007 Prepare stocks, sauces and soups Training Resources RTO Training Resources here! Prepare stocks, sauces and soups. © Copyright 2020 The unit applies to cooks working in hospitality and catering organisations. It requires the ability to select The SITHCCC007 Prepare stocks, sauces and soups unit from the ICT – Integrated Telecommunications Training Package is included in courses such as ICT50615 Diploma of Website Development – Release 2 Purchasing this unit will include the content outlined above (and in Additional Information) if you want to find out more about what each of the … Roast additional bones and offcuts for brown stocks or add additional ingredients for white stocks and simmer until the flavours have been extracted into the stock. 4. Best quality of work and affordable too! Google Links links to google searches, with filtering in place to maximise the usefulness of the returned results Books Reference books for 'Prepare stocks, sauces and soups' on fishpond.com.au. Provide three (3) derivative examples which can be produced from each Sauce. Unit Code: SITHCCC007. 6. Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Add the stock, simmer and finish as normal. Store correctly in small batches, Miscellaneous stocks must be produced according to the individual recipe. My Chemistry assignment was so complicated as per my knowledge and understanding, but your expert writers did something really amazing work. 1. SITHCCC007 Prepare stocks, sauces and soups Modification History Not applicable. SITHCCC007 _ Assessment 1_ Answers _ Solved Raaz May 25, 2020. Dashi is a Japanese stock that is used as a base for soup, e.g. This enriches the flavour as the collagen is broken down and its flavour is released into the stock. Required fields are marked *. Version 1.1 Assessment Information This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. ASSESMENT ANSWERS SITHCCC007-PREPARE STOCKS,SAUCES AND SOUPS Q1:- What is stock and its purpose? Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. List three (3) food safety aspects which must be considered during the production of soups stocks and sauces to ensure food safety and a clean workplace during and post production. Course Code and Name: SIT30816 Certificate III in Commercial Cookery, Unit Title: Prepare stocks, soups and sauces. Select 1 example of the soups you have listed in Question 9 and write and adjust the ingredients for the recipe, using the below recipe template to yield ten (10) serves. SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name: Duncan Fuller Result Date : Assessor’s Signature: List eight (8) essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. Stocks must be cooked slowly with barely perceptible movement as any rapid boiling would cook the impurities back into the stock and make it cloudy. List 3 different convenience products for stocks, sauces and soups … Store correctly in small batches, 2. This SITHCCC007 training resource package for RTOs was originally developed by a well-known RTO and have been licensed by RTO Learning Materials for continued development and distribution to Australian and international training providers. Finish as usual. Start studying Chapter 6: Stocks, Sauce, and Soup Exam Prep. In this unit you will learn how to prepare: Stocks, glazes and essences A wide variety of reduced, thickened and emulsion sauces A range of soups in all classifications When combined with miso paste and served as a soup, it may have a few cut vegetables and seafood added for eye appeal. These stocks are often based on specific ethnic cuisines. Privacy Policy, SITHCCC007 Prepare stocks, sauces and soups. If the burnt flavour is strong or overpowering the entire batch must be discarded. SITHCCC007 Prepare stocks, sauces and soups. These SITHCCC007 Prepare stocks, sauces and soups training materials will help your RTO deliver a great training experience through: Contextualisable, Editable, Rebrandable Format – so you can adjust, edit, rebrand, re-template, and otherwise modify resources to suit your RTO’s training requirements. SITHCCC005 Prepare dishes using basic methods of cookery. 21. Include the production method on the recipe card. SITHCCC007 stock and sauces riccardo cogo. On completion, submit your assessment via the LMS to your assessor. List two (2) different convenience products for stocks, sauces and soups and explain how these are used. Can be used for sweating off ingredients. On completion, submit your assessment to your assessor. Stocks, sauces and soups can be classical or contemporary and 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Stocks are foundations the chef uses to produce soups and sauces. Remove the impurities and fat from the top by skimming; this gives cleaner flavours in a clear stock. Prepare stocks, sauces and soups SITHCCC007 - Powerpoint - View presentation slides online. Add whisked egg whites into the boiling stock and whisk thoroughly. Description. SITHCCC007 Prepare stocks, sauces and soups "4.2 Flavouring agents and clarifying agents should not be used in the category and context. The resulting strained liquid from the ‘Grand jus’ is then used instead of water when cooking fresh brown stock to provide extra flavour, 4. Buy print or digital RTO training materials for this sought after training package. 2 3. Thanks a lot, guys.. Keep up the good work!!! Bring to the boil, reduce the heat to a simmer and skim, 6. Reference no: EM132444625 . SIT30816 - Certificate III in Commercial Cookery. Do not use eggplants, cabbage or old vegetables as they will impart unwanted flavours into the stock. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. All questions must be addressed to demonstrate competence. Ensure you have provided all required information. Theory content and recipes contained in your workbook/ online unit and Quick response submission! With their main ingredients, otherwise the bitterness will increase as the egg white will the... 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