UNIT : SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS 

INSTRUCTION
COURSE : SIT30816 - CERTIFICATE III IN COMMERCIAL COOKERY

NOTE :ALL ANSWERS ARE COMPULSARY TO SUBMIT AN ASSESSMENT

Assessment Questions
#1.

List 3 convenience products that are commonly used in place of stocks, soups or sauces in a
commercial kitchen:

Convenience products that are commonly used in place of stocks crystal, cube, and powder

varieties.

Soups convenience products that are commonly used in place of soups

cream, tomato paste and red wine varieties.

Sauces convenience products  that are commonly used in place of soups

Mayonnaise, frozen and tomato sause varieties.

#2.

Match the following thickening agents with their examples:

Pure starches ,Cooked roux , Uncooked , Slurry

Description
a) beurre manie (knead equal amounts of flour and butter) 

b) white, blond, brown 

c) a mixture of liquid and flour, e.g. red wine and flour, water and flour (floury taste – use for bulk catering or low
(dissolves well, use for creamy sauces, less floury taste) 

cornflour, arrowroot, rice flour, potato flour 

Appearance and/or Type of dish/s suitable Freshness and quality
Product presentation required made from this indicators
Brown beef stock 
for Presentation and appearance chicken, veal, beef, duck Flavor and texture are two
 Browned bones, mirepoix, and

tomatoes were needed. measures of freshness and

The way you look consistency.

Have the required consistency.

Very flavorful cooking bones are

Indicators of freshness and
White chicken stock  needed for appearance and/or mirepoix.
quality: flavour
presentation.

There is a requirement for

appearance and/or presentation. Moisture is a good measur

Fish stock  stock of fish. Vege has a meaty Fumet. of freshness and

and fishy scent.It seems to be consistency.

almost transparent.

Pepitas for crunch and dried

Freshness and quality
cranberries were needed for
Creamy pumpkin soup  squash. indicators: nutritional value
appearance and/or presentation.
and Appearance.
Creamy and thick.

Minced vegetable minestrone

is needed for appearance Freshness and quality

Minestrone  Roman soup
and/or presentation. indicators: Texture, Taste

Texture is thick and dense.

Seafood bisque  Crustaceans are expected to have mussels. it's Appearance, odour,
 a certain appearance and/or

presentation. Seafood bisque that

is silky smooth.

Eggs and cream are needed for

Beef consomme  appearance and/or presentation. onion soup. it is rich in flavor and tasty.

It's a hearty soup.

Strain the sauce and reboil if

necessary, using a good

Jus lie  bacon rolls, its Nutritional value
quality stock with a distinct

flavour.

Appearance and/or presentation

Mayonnaise  required :lemon juice or Tofu it's consistency.

vinega. is a thick cold sauce.

Appearance and/or presentation

Hollandaise  required: egg yolk, melted Crab imperial it's buttry taste

butter, and lemon juice.

Anglo-Irish cream
Anglaise sauce  Mediterranean sauce it's variations.
It's a soft custard that pours out..
Chicken veloute based 
White roux, blond roux are roux and a light stock it's Nutritional value.

necessary for appearance and/or

presentation. It's thickened and

 made with stock.

Salt pork or bacon is needed for

appearance and/or presentation. Type of dish/s suitable made

Béchamel  it's Freshness and Thicknes
A silky white sauce known as from this :Nantua.

béchamel.
#3.

List 3 traditional soups and 3 modern style soups. 

Soups in the traditional style: Aguadito, Minestra d'orzo, Minestrone

Soups with a modern twist include German split pea soup, Creamy Carrot and Tomato Soup.

#4.

In the table below, fill in the blanks describing the requirement of each product;

#5.

Based on the 2 hour- 4 hour rule, describe the requirements for cooling soups down for
storage. Ensure you also list methods for cooling down large quantities quicker in about 40-
50 words.

Thermometer to calculate the temperature of the food based on the 2 hour-4 hour law, fridge to store

food, and ice water bath to reduce the temperature of the food

Rapidly cool soup safely

fill a big container or a clean sink halfway with ice and a little water.

Place the soup kettle in the ice bath.

Stir the soup to help cool it down and release the heat.

#6.
List seven examples of mise en place tasks that relate to soups, stocks and sauces.

1. Before you begin, read the recipe.

2. Make a sauce or soup stock.

3. Have all of your ingredients weighed, cut, peeled, sliced, grated, and so on.

4. Collect all of the required equipment and ingredients.

5. Ingredient planning.

6. Keep the area clean as you go.

7. Set up your work area.

#7.

List one reason why it is important to have all ingredients prepared and ready prior to
cooking a soup or sauce. ?

You will save a lot of time and pass through the steps of your recipe more smoothly if you do a little

prep work before you start cooking.

#8.

List 2 aspects which must be considered for the each of the stages listed below in reference
to stocks, sauces and soups to ensure safe temperatures and hygiene procedures.

Production 
1. Clear the area and sanitise it.

2.Food safety and hygiene problems that must be addressed; if the can has bloated, the food inside
is unhealthy to eat.

2.

Storage 

1. Labeling is necessary to prevent confusion in the storage space.

2. Use the right materials, cooking techniques, and food storage techniques.

Service 

1. Condensation: The soup must be cooled rapidly, keeping the 2 hour/4 hour rule in mind.
2. Cleaning and dish washing procedures before and after the service.
#9.

Briefly describe the production method for making hollandaise sauce and describe how you
can fix a hollandaise sauce that has split in about 40-60 words.

Production method for making hollandaise sauce :

make clarified butter.

8 tablespoons unsalted butter, either in a glass bowl or a glass measuring cup, as we did here

Step 2: Separate the eggs by removing the yolk and whites.

Step 3: It's time to whisk it up.

Step 4: Season to taste with salt and pepper.

A hollandaise sauce can be improved by whisking in a teaspoon or two of boiling water, a drop at a
time.

#10.

Match the method of cookery with the following foods?

Blanched tomato , Diced onion  Chicken stock

Method of cookery Answer

a) Shallow frying  Diced onion  

b) Simmering  Chicken stock

c) Boiling  Blanched tomato

#11.

List the uses and safety procedures to be followed for each type of equipment listed below:

Equipment item What it is used for Safety procedures

it is used to Liquid food can be prepared

Robocoup food processor  Safety procedures: fit lid p
and mixed.
Robocoup stick blender 
it is used to puree and mix. Safety procedures : Place i
 the blender, and turn it on.

Safety procedures : Allow

it is used to hold liquid foods and ready-
Soup kettle  before cleaning.
to-serve foods.

it is used to braise, simmer and deep-fat

Bratt pan  Safety procedures : wear h
fry.
gloves.

Safety procedures: wash i

Stock pot  it is used to make stock.
and dry before use.
#12.

List two environmental conditions that you must consider when storing surplus prepared
dishes to optimise shelf life and comply with food safety requirements.

The use-by dates on food items should be verified and observed.

it is extra vigilant when it comes to high-risk foods.

#13.

Identify three characteristics of appropriate serviceware for presenting sauces and soups.

Three checks we should do.

1. To prevent lumps, use powerful thickening agents.

2. Using the right tools and equipment, as well as adding flavouring.

3. Shop for ingredients for stocks, sauces, and soups at the store.

#14.

Provide 3 examples for each of the following sauce classifications:

Classification Examples
Reduction-based sauces:  Gravies, meat sauces, modern demi-glace are ex

white, blonde, brown and dark Roux-based sau

Roux-based sauces: 
examples.

Emulsion sauces:  Oil and water mixtures, Butter, Egg yolk are exam

Miscellaneous savoury sauce, Simple butter based

Miscellaneous sauces:  Compound butters are examples.

#15.

List 4 quality characteristics for good stocks.

There are some promising technical signals.

Good leadership.

At all times, keep the stock UNCOVERED.

keep it at a SLOOOW simmer.

#16.

Provide the cooking times for the following stocks:

Type of stock Time

Fish  30 - 35 mint

Chicken  22 to 25 mint

Veal/beef/game  40 mint
#17.

Suggest an appropriate thickening agent for each of the following sauces and soups
 Stock/Sauce/Soup Thickening agent

Béchamel  White roux is its Thickening agent

Velouté  Blonde Roux is its Thickening agent.

Espagnole  Roux is its Thickening agent.

Bisque  flour is its Thickening agent

Pumpkin soup  butter, cornstarch is Thickening agent.

Minestrone  tomato paste is its Thickening agent.

#18.

Describe the portion sizes and service vessels used for the following:
a)    Rich essences and bisques; 
b)    Clear soups; 
c)    Thickened soups?
 

Rich essences and bisques – 

The portion size for Rich essences and bisques is 150 ml and service vessels for Rich

essences and bisques is a saucer.

Clear soups – 

Portion sizes for Clear soups between 3/4 and 1 cup and service vessels for Clear soups is cups.

Thickened soups – 

Standard Portion Size for Thickened soups 200 ml to 250 ml and service vessels for Thickened

soups is bowl.
#19.

How should soups be served? What are the different service styles suitable for serving
soups?

Soup should be the first of six courses.

Following that, fish, an entree, salad, cake, and coffee should be served.

Serve clear soups sweet, near boiling, at 210°F.

At temperatures ranging from 190°F to 200°F (88°C to 93°C), serve hot cream or thick soups.

Soups should be served cold, at 40 degrees Fahrenheit (4 degrees Celsius) or less.

Soups can be served in a number of different ways, including:

1.There is a waiter service available.

2. Chinese banquet service

3. There is a buffet service available...

4. The ability to self-serve.

5. There is a semi-self-service option.

#20.

You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The
following recipe yields 2 L. Calculate how much of each ingredient you need to make enough
servings of custard.

Milk, Sugar, Vanilla essence, Egg yolks

Ingredients Yield 2 L Quantity (40 portions)

2 L 

200 g 

4 ml 
20 

#21.

How would you weigh and measure the following ingredients?

Commodity Equipment

250 g flour  you weigh and measure with cup or bowl

1 tbsp tomato paste  you weigh and measure with table spoon

250 mls water  you weigh and measure with glass and up or bowl

6 button mushrooms  you weigh and measure with cup

#22.

List three classical derivative sauces, and their main ingredients, which can be made from
demi-glace?

Hollandaise sauce is an egg and butter emulsion.

Mayonnaise is a cold sauce that is often used as a spread.

Chicken stock and a blond roux are used to make velouté.

#23.

List two classical derivative sauces, and their main ingredients, which can be made from
Béchamel sauce.

Bechamel with egg yolk and grated cheese; mornay sauce

Nantua sauce; crab meat in a creamed bechamel sauce.

Bechamel with poached onion for the soubisse sauce.

#24.

For each of the following stocks, identify two derivatives:

a. fish stock
b. chicken stock
c. veal stock
 

fish veloute, Cardinal sauce and nages are Derivatives of fish stock.

Demi-glace, Bercy sauce, Normandy are Derivatives of veal stock.

Béchamel, Velouté, Espagnole are Derivatives of chicken stock.

#25.

List four pieces of information you might find on stock date codes and rotation labels.

Use by” date"

Allergy warning
The product's name and description

Ingredient list.