Your task: You are required to complete all questions and tasks for this portfolio. Prepare stocks sauces and soups 1. Chicken Stock – who doesn’t like a homemade chicken soup and it only gets better when you know how to make chicken stock. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total. 5.3.Add garnishes according to standard recipes. Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: Skills must be demonstrated in an operational commercial kitchen. tomato paste. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. A basic stock will include  the following ingredients: Whilst there are many different types of stocks that can be produced there are a number of main stocks that are commonly used for commercial cookery. 4.4.Make appropriate derivations from basic sauces, both hot and cold where required. Start studying Prepare stocks, sauces and soups. Soup can be a light snack or a hearty meal and can be served cold but is mainly served hot. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Match. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Stocks Are often called the chef’s building blocks because they form the base for many soups and stocks. stock. The Best Soups Stocks And Sauces Recipes on Yummly | Make-ahead Turkey Gravy, Best Ever Vegan Gravy, Onion Soup Mix Barbecue Sauce You are to answer all questions. A crèmes and coulis process is a short and simple one, but you have the opportunity at each stage to add depth to the finished product. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) Each serving is 250 ml. Selecting the right ingredients, combining them in the correct quantities and using them appropriately are the keys to success. Download Assessment requirements in Word format. Read each question carefully. Calculate how much of each ingredient you need to make enough servings of custard. Sauces are generally reduced until they reach a light coating consistency. Soups may be served hot or cold. efficiently sequence the stages of food preparation and production. There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. Navigate to first page in table listing Qualifications that include this unit. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. 2.2.Safely assemble and ensure cleanliness of equipment before use. On completion, submit your assessment to your assessor. The dried shiitake mushrooms give the stock depth and tremendous flavor. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. Simmering various combinations of bones, vegetables, and herbs extracts their flavors to create this foundation. Prepare and cook stocks, soups and sauces The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking stocks, soups and sauces. 4.3.Use thickening agents and convenience products appropriately. There is only one right answer. Prepare Stocks, Sauces and Soups - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. instructional material 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. characteristics of stocks, sauces and soups listed in the performance evidence: mise en place requirements for stocks, sauces and soups. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer stirring vigorously. You will study their quality points and storage requirements. Copyright ©2020 Lee Perlitz Training Consultancy. Improve your soups and sauces with homemade stock from scratch. Download Unit Of competency in PDF format. Play this game to review Vocational Skills. Stocks soups and sauces are often called the chef’s building blocks because they form the base for many dishes. 4.5.Make food quality adjustments  within scope of responsibility. Some ingredients increase the body of the stock, while others help to clarify it. This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. 5. 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. Your training materials from RTO Learning Materials will help you deliver and assess this unit of competency for the SIT Tourism, Travel and Hospitality training package.. B. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 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. No Frames Version Stocks, Sauces, and Soups. 1.2.Calculate ingredient amounts according to requirements. 5.6.Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives. quantities and using them appropriately are the keys to success. Cut bones 2”-3” to maximize the flavor and reduce cooking time. Key Concepts: Terms in this set (31) List two of the main ingredients in white stock. Q. Soups are often flavored with a ‘bag of herbs’, herbs that are simply tied in cheesecloth and simmered in the liquid. Finished stocks can be further cooked to concentrate their flavors and increase viscosity. You are responsible for preparing and producing stocks, sauces and soups. Performance criteria describe the performance needed to demonstrate achievement of the element. 2.3.Use equipment safely and hygienically according to manufacturer instructions. Some will be flavoured with vegetables, fruits or herbs. A STOCK IS… A flavorful liquid made by gently simmering bones and/or vegetables in a liquid to … Discover (and save!) Principles of Preparing Stocks  Stocks are:  Among the most basic preparations found in professional kitchen. Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. 4.2.Use flavouring and clarifying agents according to standard recipes. 5.4.Visually evaluate dish and adjust presentation . It should be clear, aromatic, and emphasize the flavor of the major ingredient. 4.3.Use thickening agents and convenience products appropriately. To prepare a good stock you should remember to: … continued in learner guide …. Unit descriptorThis unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Write. salt & pepper. For truly outstanding flavor in your soups, homemade stock is a must. and convenience stocks, soups, sauces 155 Stocks, soups and sauces Stock Stock liquor is a base of water into which the flavour from bones and vegetables is extracted by a gentle boiling process. 4.3.Use thickening agents and convenience products appropriately. Flashcards. follow standard recipes, from a range of cultural backgrounds, to prepare each of the following: prepare the above sauces or soups for at least six different customers: responding to special customer requests and dietary requirements. A good soup relies on the building of flavours. Stocks, sauces and soups can be classical or contemporary and be from varying ethnic and cultural origins. Ingredients Yield 2 L Quantity (40 portions) Milk 2 L 10 L Alternately warm emulsion sauces might be used. But given that stock is the basis for so many dishes, from sauces to soups and stews, it's important to understand the purpose of each ingredient and the properties each one brings to the stock. Choose from 379 different sets of stocks sauces soups prepare flashcards on Quizlet. Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or … add flour to make a roux. Ensure you have provided all required information. Assessment 1 – Written Questions. Some additions create more intense flavor, others add color. The following describes a method for making what might be viewed as a generic thick soup, taking elements from both the crème and coulis styles.. continued in learner guide …. The units included in this volume are; In this chapter / unit you will learn how to; Stocks soups and sauces are often called the chef’s building blocks because they form the base for many dishes. 2 3. List two of the main ingredients in brown stock. Remove the meat and rest. Download Assessment requirements in PDF format. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. Consommé is actually a rich, flavorful broth or stock that has been clarified. Tips to Improve Stocks. Not that there’s anything wrong with pre-packaged – it’s handy and convenient, and I always have some in the cupboard. Prepare stocks, sauces and soups. Your task: You are required to complete all questions and tasks for this portfolio. List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the … Beef Stock – one of the first techniques culinary students learn to prepare is beef stock because it is used in so many dishes from soups to stews to sauces. 3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards. Elements of a Stock Many sauces will call for the use of bones, trimmings or off-cuts to make a stock base for the sauce (derivative sauces or gravies). Covered with a cartouche, cool room 1 to 4 degrees celsius, frozen -18 to -24 degrees celsius, labelled and dated. State and Territory Government Training Departments, Companion Volume implementation guides are found in VETNet. evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product. Stocks and fruit jellies can be added to reduced stocks or sauces to produce glazes. C. The correct term for this is: Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. SITHCCC007 – Prepare Stocks, sauces and soups. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Selecting the right ingredients, combining them in the correct. A correctly made glaze will be reasonably dark, but clear, and should have no impurities. Stock or broth is the basic ingredient in clear soups. Specifies different work environments and conditions that may affect performance. APPLICATION. Brown Stock Ingredients 5 litres cold water 1.5 Kg selected bones 500g Mirepoix (chopped carrots, celery and onions) Bouquet garni Mushroom trimmings Tomato trimmings Method 1. Season the meat and place on a trivet (preferably bones) Turn every 15-20 minutes while roasting. They... 3. For chicken stock, heat a little oil or butter over medium heat and add the carcass. true; false. 1. Prepare stocks, sauces and soups. Elements describe the essential outcomes. Carrots, celery, onion and leek), Bones (washed, uncooked for white stocks or oven browned for brown stocks), Beef – simmered for approximately 8 hours, Beef, lamb or veal – browned bones (roasted in the oven first) add vegetables and then simmer for approximately 6-8 hours, Shellfish stock – used in making a seafood bisque, Game stocks – venison, kangaroo or duck are the most common, Stock syrup (gomme syrup) – prepared by reducing sugar and water and used in sweet making and some cocktails. Add the mirepoix approximately ½ hour before the finishing time. Making soup uses many of the same fundamental disciplines of cooking as stocks and sauces require: chopping, sweating, clarifying, sieving, puréeing, the preparation of meat, fish and vegetables etc. 4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups. Spell. Other flavours can be infused into the stock from basic flavourings such as herbs. Food quality adjustments  must involve consideration of factors relating to: Adjusting presentation  must involve consideration of: Environmental conditions  must ensure appropriate: SITHCCC203 Produce stocks, sauces and soups, Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694. adding cold milk to the simmering stock; not boiling the soup after the milk or cream has been added. SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice ASSESSMENT A – MULTIPLE CHOICE INSTRUCTIONS Each multiple-choice question has four responses. Making stocks, soups and sauces is not difficult if general production principles are. 5.5.Store dishes in appropriate environmental conditions . All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. Bone Broth Rating: Unrated 14 After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. Reduce the roasting juices until they form a layer in the pan. These can be thickened with a suitable roux or starch. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. Range is restricted to essential operating conditions and any other variables essential to the work environment. SITXFSA001 Use hygienic practices for food safety. Created by. Cream sauce – Prepared with rich cream or milk base to produce a white sauce. Thick soups are generally more straightforward to prepare than clear types, and far more forgiving in terms of the leeway available regarding quantity and types of ingredients, how those ingredients are prepared and for how long they are cooked. Download Unit Of competency in Word format. Step 4: Pass the sauce through a chinois. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. There are various types of stocks that will be discussed in this unit as well as a range of different classifications of soups and sauce varieties. Some additions create more intense flavor, others add color. Prepare stocks, sauces and. These include: The methods of preparing for most stocks are similar and they will only differ in flavour variance by the use of different herbs or vegetables and/or proteins. 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