Provide details for the requirements and provisions for adjustment of assessment:

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC007Prepare stocks, sauces and soups
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details
Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance:Assessment 1 0 2 1 3 0

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Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0No further information required

Yes 0Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

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Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed–Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• follow standard recipes to prepare each of the following stocks:
o brown beef stocks
o chicken stocks
o fish stocks
o vegetable stocks
• prepare the above stocks for use in different recipes:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing different food types
o responding to special customer requests and dietary requirements
• follow standard recipes, from a range of cultural backgrounds, to prepare each of the following:
o sauces:
 béchamel
 chicken and fish velouté
 coulis
 demi glace
 hollandaise or béarnaise
 jus
 mayonnaise based sauces
 tomato based sauces
o soups both hot and cold:
 clear
 broth
 purée
 cream
• prepare the above sauces or soups for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing different food types
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 0
2nd Attempt 0
Extension 0– Date: / /

RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /


Assessment 2
Your Tasks:
Prepare the following dishes to the criteria set out below:
Dish to be prepared Stocks Sauces Soups
Dish 1:
Brown Beef Stock
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves: 5
Customers served: 7 XBrown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 2:
Béchamel Sauce
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served: 6 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

XBéchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 3:
Pumpkin Soup
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:3
Customers served:5 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
XPurée
0 Cream

Dish 4:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:3
Customers served:4 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 5:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 6:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:5
Customers served: 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 7:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served:6 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 8:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served:6 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 9:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served: 5 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 10:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves: 5
Customers served: 7 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 11:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served: 6 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish 12:
RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC007
No. of serves:4
Customers served: 5 0Brown beef stock
0Chicken stock
0Fish stock
0Vegetable stock

0Béchamel
0Chicken Velouté
0Fish Velouté
0Coulis
0Demi glace
0Hollandaise or Béarnaise
0Jus
0Mayonnaise based Sauces
0Tomato based Sauces
0Clear
0Broth
0Purée
0 Cream

Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions This is the most important stage in the dish preparation. Upon the receipt of the ingredients all the food items were inspected for safety. 0
0
0
0

The ingredient amounts are calculated correctly according to order/recipes The quantities of every recipe were identified according to the recipe ordered. 0
0
0
0

Ingredients are correctly identified: The ingredients identified as per the requirements of the ordered recipe. 0
0
0
0

• Recipe requirement (suitable for purpose): The inspection was thoroughly done to ensure that all the recipe requirements are met. 0
0
0
0

• Freshness The fresh food items were obtained and stored in a fridge 0
0
0
0

• FIFO is applied for selecting ingredients This was meant to preserve the ingredients for a longer time. 0
0
0
0

Spoilage or deterioration of ingredients are checked and identified Some of the ingredients can be easily spoiled and therefore, the food items were scrutinized to ensure that they are fresh. 0
0
0
0

Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
All the equipment, ingredients, food flavours were identified and put in the organized in an orderly manner. 0
0
0
0

Each piece of equipment is checked for cleanliness Cleanliness is paramount in that it reduces germs. 0
0
0
0

Each piece of equipment is assembled according to manufacturer’s instructions 0
0
0
0

WHS issues are considered:
• Cord:
• Safety Switch provisions:
• Positioning (for example away from moisture):
• Correct use of safety features (feeder, guards)
• Uniform and loose parts are secured from being caught Cord enhances the safety of the cook
Safety is key since kitchen ware may be dangerous if mishandled. 0
0
0
0

Strict following of the procedure 0
0
0
0

All items were place d on the right storage area. 0
0
0
0

The safety features allow for an easier handling of equipment. 0
0
0
0

The uniform depicts professionalism as a chef 0
0
0
0

The equipment is used correctly and in a safe manner This ensures no harm to the cook 0
0
0
0

The equipment is used hygienically: __________________________ Hygiene enhances good health 0
0
0
0

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements This ensures that all the ingredients are served in their right proportions. 0
0
0
0

Ingredients are measured according to recipe portion requirements Meant to enhance the right measurement s to ensure the food is equal to the intended number of people to be served. 0
0
0
0

Correct sequencing of ingredients according to production flow Sequencing enhances a consistent production flow 0
0
0
0

Correct preparation method used for commodities This is necessary for ensuring correct preparation 0
0
0
0

Portioned correctly according to recipe requirement Food should be served in the right proportions. 0
0
0
0

Portioned, suitable for cookery method being used 0
0
0
0

Adequate storage vessels for prepared product, waste and use-able trimmings Storage was meant for the safety and durability of the food items. 0
0
0
0

Re-useable product/ingredients identified and saved Reusing was meant to save money and resources. 0
0
0
0

Cutting boards are washed and sanitised or replaced for different tasks For the sake of hygiene. 0
0
0
0

Hands are washed between different tasks For hygiene 0
0
0
0

Criteria specific for the preparation of the dish:
Brown beef stock
a) Bones are cut into even sizes Accurately done. 0
0
0
0

b) Mirepoix is cut evenly This allowed adequate heating while cooking. 0
0
0
0

c) Bouquet garni is prepared correctly This was accurately done. 0
0
0
0

d) Correct ratio mirepoix to bones Meant to give the soup the right flavour. 0
0
0
0

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish here:

a. Bones are browned evenly Continue to stir until the bones turn brown. 0
0
0
0

b. Sediment is released After the bones turn brown sieve off the sediments. 0
0
0
0

c. Bones browned evenly Look and stir continue to stir. 0
0
0
0

d. Deglazed sediment The sediment should be sieved off completely. 0
0
0
0

e. Seasoned/ good flavour By use of food colors. 0
0
0
0

f. Clear Clearing is meant to rid off the substances not required. 0
0
0
0

g. Gelatinous consistency All the preparation methods done perfectly. 0
0
0
0

Correct preparation of sauce: __________________¬¬¬¬¬¬¬_______ All the steps followed. 0
0
0
0

Correct preparation of soup: __________________¬¬¬¬¬¬¬_______ All the steps followed 0
0
0
0

Stock or soup is clarified, using correct techniques All techniques adhered to. 0
0
0
0

The result of the clarification is a clear stock or soup Verified to be stock 0
0
0
0

Suitable flavours are used to impart on stock, sauce or soup: _______________ Meant to stimulate appetite 0
0
0
0

Suitable thickening agents have been identified This was also identified 0
0
0
0

Thickening agents are prepared correctly All the steps were followed 0
0
0
0

The end product is free of lumps and strained It was perfect 0
0
0
0

Suitable convenience products are identified The food flavours were convenient 0
0
0
0

Convenience products are prepared as per label This was attained 0
0
0
0

Convenience products are enhanced where possible Enhanced 0
0
0
0

Correct derivative sauces are identified:_________________________ The derivatives were identified and labelled 0
0
0
0

Derivative sauce is prepared correctly All the preparation steps were followed. 0
0
0
0

The ingredients used for the derivative sauce are correct and complete (recipe ref.) They were all correct 0
0
0
0

Each dish is tasted, evaluated and adjusted This was perfectly done 0
0
0
0

Special customer requests are provided for where applicable using correct products and cookery methods The necessary steps, methods and items were used. 0
0
0
0

Element 5: Present and store appetisers and salads
The sauce or soup is re-heated or reconstituted to correct consistency This ensured consistency 0
0
0
0

The sauce or soup is tasted and adjusted as relevant The necessary adjustments were made. 0
0
0
0

Suitable service ware selected for presentation at correct temperature (hot) This was meant to enhance safety and durability 0
0
0
0

Suitable garnish is used. Specify: ________________________ Veal garnish 0
0
0
0

Garnish is prepared and of proportional size This was adhered to. 0
0
0
0

A suitable accompaniment is used for soups as applicable:_____________ Garnish was used 0
0
0
0

The dish is evaluated and visually adjusted before being served Done 0
0
0
0

The dish is free of drips, smears and finger marks It was smooth and appetizing 0
0
0
0

Re-useable ingredients are identified, wrapped, labelled and stored correctly Correctly done 0
0
0
0

Waste and perishables are discarded Waste was discarded 0
0
0
0

Food scraps are removed Correctly done 0
0
0
0

Equipment is transferred to wash-up area The equipment was all cleaned and sterilized. 0
0
0
0

The workplace is cleaned, using suitable equipment Cleaning was perfectly done 0
0
0
0

Suitable cleaning chemicals and sanitisers are used All were used 0
0
0
0

Cleaning equipment is rinsed, checked, correctly maintained and stored Cleaning perfectly done. 0
0
0
0

Maintenance issues are reported as relevant. All the maintenance was enhanced 0
0
0
0

Dish Assessment Criteria Comment S NYS S NYS
2 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions Accurately done 0
0
0
0

The ingredient amounts are calculated correctly according to order/recipes Yes this was done 0
0
0
0

Ingredients are correctly identified: 0
0
0
0

• Recipe requirement (suitable for purpose): Suitable ingredients for dish 2 were selected. 0
0
0
0

• Freshness Fresh are nutritious 0
0
0
0

• FIFO is applied for selecting ingredients Meant to give the food more flavours. 0
0
0
0

Spoilage or deterioration of ingredients are checked and identified Done through food testing techniques 0
0
0
0

Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Well identified 0
0
0
0

Each piece of equipment is checked for cleanliness Done by rinsing, cleaning and then sterilizing 0
0
0
0

Each piece of equipment is assembled according to manufacturer’s instructions 0
0
0
0

WHS issues are considered:
• Cord:
• Safety Switch provisions:
• Positioning (for example away from moisture):
• Correct use of safety features (feeder, guards)
• Uniform and loose parts are secured from being caught Meant to assure safety of the cook
Served as a safety gear. 0
0
0
0

Meant to ensure hygiene 0
0
0
0

Enhanced professionalism 0
0
0
0

Safety 0
0
0
0

0
0
0
0

The equipment is used correctly and in a safe manner 0
0
0
0

The equipment is used hygienically: __________________________ To enhance safety 0
0
0
0

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements Weighing the right weight of the ingredients. 0
0
0
0

Ingredients are measured according to recipe portion requirements The right measurements ensure the right portions are used. 0
0
0
0

Correct sequencing of ingredients according to production flow This enhanced a concise production flow 0
0
0
0

Correct preparation method used for commodities All the right methods used. 0
0
0
0

Portioned correctly according to recipe requirement Done 0
0
0
0

Portioned, suitable for cookery method being used Accurately done 0
0
0
0

Adequate storage vessels for prepared product, waste and use-able trimmings Storage facilities were used. 0
0
0
0

Re-useable product/ingredients identified and saved All the reusable ingredients were stored in the fridge 0
0
0
0

Cutting boards are washed and sanitised or replaced for different tasks Fully observed 0
0
0
0

Hands are washed between different tasks Fully done 0
0
0
0

Criteria specific for the preparation of the dish:
Béchamel Sauce
a) Onion is studded Studded and cut into the right portions 0
0
0
0

b) Correct ratio of flour to butter Butter was applied in the correct portion. 0
0
0
0

c) Flour and butter weighed correctly Butter was weighed and correctly applied. 0
0
0
0

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish here:

a. Prepared white roux Done 0
0
0
0

b. No signs of burning Done 0
0
0
0

c. No signs of lumps Done 0
0
0
0

d. Cooked with studded onion Done 0
0
0
0

e. Seasoned to taste Perfectly done 0
0
0
0

f. Strained Perfectly done 0
0
0
0

Suitable cookery methods used for preparation/dish 0
0
0
0

Correct preparation of stock: _________________________ All steps followed 0
0
0
0

Correct preparation of sauce: __________________¬¬¬¬¬¬¬_______ All steps followed 0
0
0
0

Correct preparation of soup: __________________¬¬¬¬¬¬¬_______ All steps followed 0
0
0
0

Stock or soup is clarified, using correct techniques All steps followed 0
0
0
0

The result of the clarification is a clear stock or soup All steps followed 0
0
0
0

Suitable flavours are used to impart on stock, sauce or soup: _______________ All steps followed 0
0
0
0

Suitable thickening agents have been identified Correctly identified 0
0
0
0

Thickening agents are prepared correctly Correctly identified 0
0
0
0

The end product is free of lumps and strained Correctly identified 0
0
0
0

Suitable convenience products are identified Correctly identified 0
0
0
0

Convenience products are prepared as per label All the labels identified 0
0
0
0

Convenience products are enhanced where possible Correctly enhanced 0
0
0
0

Correct derivative sauces are identified:_________________________ Correctly identified 0
0
0
0

Derivative sauce is prepared correctly Prepared well 0
0
0
0

The ingredients used for the derivative sauce are correct and complete (recipe ref.) Correctly done. 0
0
0
0

Each dish is tasted, evaluated and adjusted Done 0
0
0
0

Special customer requests are provided for where applicable using correct products and cookery methods Provided 0
0
0
0

Element 5: Present and store appetisers and salads
The sauce or soup is re-heated or reconstituted to correct consistency Done 0
0
0
0

The sauce or soup is tasted and adjusted as relevant Accurately done 0
0
0
0

Suitable service ware selected for presentation at correct temperature (hot) Done 0
0
0
0

Suitable garnish is used. Specify: ________________________ Done 0
0
0
0

Garnish is prepared and of proportional size Done 0
0
0
0

A suitable accompaniment is used for soups as applicable:_____________ Accurately done 0
0
0
0

The dish is evaluated and visually adjusted before being served Perfectly done 0
0
0
0

The dish is free of drips, smears and finger marks Done 0
0
0
0

Re-useable ingredients are identified, wrapped, labelled and stored correctly Done 0
0
0
0

Waste and perishables are discarded All waste was discarded 0
0
0
0

Food scraps are removed All was removed 0
0
0
0

Equipment is transferred to wash-up area Done 0
0
0
0

The workplace is cleaned, using suitable equipment Done 0
0
0
0

Suitable cleaning chemicals and sanitisers are used All were used 0
0
0
0

Cleaning equipment is rinsed, checked, correctly maintained and stored Done 0
0
0
0

Maintenance issues are reported as relevant. Done 0
0
0
0

Dish Assessment Criteria Comment S NYS S NYS
3 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions Correctly identified 0
0
0
0

The ingredient amounts are calculated correctly according to order/recipes Perfectly done 0
0
0
0

Ingredients are correctly identified: 0
0
0
0

• Recipe requirement (suitable for purpose): Selection based on the purpose of the recipe 0
0
0
0

• Freshness All ingredients were fresh 0
0
0
0

• FIFO is applied for selecting ingredients Well applied 0
0
0
0

Spoilage or deterioration of ingredients are checked and identified Done 0
0
0
0

Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Identified and implemented 0
0
0
0

Each piece of equipment is checked for cleanliness Checked 0
0
0
0

Each piece of equipment is assembled according to manufacturer’s instructions Assembled and implemented 0
0
0
0

WHS issues are considered:
• Cord:
• Safety Switch provisions:
• Positioning (for example away from moisture):
• Correct use of safety features (feeder, guards)
• Uniform and loose parts are secured from being caught
Done 0
0
0
0

Done 0
0
0
0

Done 0
0
0
0

Enhanced safety 0
0
0
0

Done 0
0
0
0

The equipment is used correctly and in a safe manner Done 0
0
0
0

The equipment is used hygienically: __________________________ Checked 0
0
0
0

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements Done 0
0
0
0

Ingredients are measured according to recipe portion requirements Done 0
0
0
0

Correct sequencing of ingredients according to production flow Done 0
0
0
0

Correct preparation method used for commodities Adhered to 0
0
0
0

Portioned correctly according to recipe requirement Accurately followed 0
0
0
0

Portioned, suitable for cookery method being used Accurately followed 0
0
0
0

Adequate storage vessels for prepared product, waste and use-able trimmings Done 0
0
0
0

Re-useable product/ingredients identified and saved Done 0
0
0
0

Cutting boards are washed and sanitised or replaced for different tasks Done 0
0
0
0

Hands are washed between different tasks Fully observed 0
0
0
0

Criteria specific for the preparation of the dish:
Pumpkin Soup
a) Vegetables washed Done 0
0
0
0

b) Pumpkin is cut evenly Done 0
0
0
0

c) Onion sliced evenly Done 0
0
0
0

d) Bouquet garni is prepared correctly Done 0
0
0
0

Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish here:

a. Vegetables are sweated without browning Done 0
0
0
0

b. Vegetables sweated with seasoning Done 0
0
0
0

c. Simmered until soft Done 0
0
0
0

d. Soup is blended without lumps Done 0
0
0
0

e. Hock denuded and cut into even dice Done 0
0
0
0

f. Served in a warmed bowl, plate Done 0
0
0
0

g. Garnished with diced meat and suitable garnish/Croutons, herbs etc. Done

Suitable cookery methods used for preparation/dish 0
0
0
0

Correct preparation of stock: _________________________ Full adhered to 0
0
0
0

Correct preparation of sauce: __________________¬¬¬¬¬¬¬_______ Done 0
0
0
0

Correct preparation of soup: __________________¬¬¬¬¬¬¬_______ Correctly done 0
0
0
0

Stock or soup is clarified, using correct techniques Correct clarifications 0
0
0
0

The result of the clarification is a clear stock or soup Done 0
0
0
0

Suitable flavours are used to impart on stock, sauce or soup: _______________ Done 0
0
0
0

Suitable thickening agents have been identified Done 0
0
0
0

Thickening agents are prepared correctly Done 0
0
0
0

The end product is free of lumps and strained Done 0
0
0
0

Suitable convenience products are identified Identified and labelled 0
0
0
0

Convenience products are prepared as per label Labelled correctly 0
0
0
0

Convenience products are enhanced where possible Enhanced and implemented 0
0
0
0

Correct derivative sauces are identified:_________________________ Identified 0
0
0
0

Derivative sauce is prepared correctly Identified 0
0
0
0

The ingredients used for the derivative sauce are correct and complete (recipe ref.) 0
0
0
0

Each dish is tasted, evaluated and adjusted Identified based on the recipe 0
0
0
0

Special customer requests are provided for where applicable using correct products and cookery methods Provided 0
0
0
0

Element 5: Present and store appetisers and salads
The sauce or soup is re-heated or reconstituted to correct consistency Done 0
0
0
0

The sauce or soup is tasted and adjusted as relevant Done 0
0
0
0

Suitable service ware selected for presentation at correct temperature (hot) Done 0
0
0
0

Suitable garnish is used. Specify: ________________________ Done using veal garnish 0
0
0
0

Garnish is prepared and of proportional size Done 0
0
0
0

A suitable accompaniment is used for soups as applicable:_____________ Garnish 0
0
0
0

The dish is evaluated and visually adjusted before being served Done 0
0
0
0

The dish is free of drips, smears and finger marks The dish was smooth 0
0
0
0

Re-useable ingredients are identified, wrapped, labelled and stored correctly Done correctly 0
0
0
0

Waste and perishables are discarded Done 0
0
0
0

Food scraps are removed All scraps removed 0
0
0
0

Equipment is transferred to wash-up area Done 0
0
0
0

The workplace is cleaned, using suitable equipment Effectively implemented 0
0
0
0

Suitable cleaning chemicals and sanitisers are used Done 0
0
0
0

Cleaning equipment is rinsed, checked, correctly maintained and stored Done 0
0
0
0

Maintenance issues are reported as relevant. Done 0
0
0
0

Dish Assessment Criteria Comment S NYS S NYS
4 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions Effectively identified 0
0
0
0

The ingredient amounts are calculated correctly according to order/recipes Done accurately 0
0
0
0

Ingredients are correctly identified: 0
0
0
0

• Recipe requirement (suitable for purpose): Done 0
0
0
0

• Freshness All the ingredients were fresh 0
0
0
0

• FIFO is applied for selecting ingredients Done 0
0
0
0

Spoilage or deterioration of ingredients are checked and identified Done 0
0
0
0

Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
1. Piece of equipment selected:¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬______________________________
2. Piece of equipment selected:______________________________
3. Piece of equipment selected:______________________________
4. Piece of equipment selected:______________________________
Done
Done
Done
Correctly selected
Done

Selected accurately 0
0
0

Each piece of equipment is checked for cleanliness Done 0
0
0
0

Each piece of equipment is assembled according to manufacturer’s instructions Done 0
0
0
0

WHS issues are considered:
• Cord:
• Safety Switch provisions:
• Positioning (for example away from moisture):
• Correct use of safety features (feeder, guards)
• Uniform and loose parts are secured from being caught Done
Done 0
0
0
0

Done 0
0
0
0

Done 0
0
0
0

Done 0
0
0
0

Done 0
0
0
0

The equipment is used correctly and in a safe manner Done 0
0
0
0

The equipment is used hygienically: __________________________ Done 0
0
0
0

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements Done 0
0
0
0

Ingredients are measured according to recipe portion requirements Done 0
0
0
0

Correct sequencing of ingredients according to production flow Done 0
0
0
0

Correct preparation method used for commodities Done 0
0
0
0

Portioned correctly according to recipe requirement Done 0
0
0
0

Portioned, suitable for cookery method being used Done 0
0
0
0

Adequate storage vessels for prepared product, waste and use-able trimmings Done 0
0
0
0

Re-useable product/ingredients identified and saved Correctly identified 0
0
0
0

Cutting boards are washed and sanitised or replaced for different tasks Correctly done 0
0
0
0

Hands are washed between different tasks Done 0
0
0
0

Criteria specific for the preparation of the dish: Done
Enter the observation criteria relevant for the dish here and/or add multiple criteria for multiple dishes
Example:
Dish 4:
a). Vegetables are sweated without browning Observed and implemented 0
0
0
0

b). Vegetables sweated with seasoning Done 0
0
0
0

c). Simmered until soft Done 0
0
0
0

d) Soup is blended without lumps Done 0
0
0
0

e) Hock denuded and cut into even dice Done 0
0
0
0

f) Served in a warmed bowl, plate Done 0
0
0
0

g) Garnished with diced meat and suitable garnish/Croutons, herbs etc. Done
Element 4: Prepare stocks, sauces and soups Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish here:

a. Hock denuded and cut into even dice Done 0
0
0
0

b. Garnished with diced meat and suitable garnish/Croutons, herbs Done 0
0
0
0

c. Vegetables sweated with seasoning Seasoning was observed 0
0
0
0

d. Served in a warmed bowl, plate Done 0
0
0
0

Suitable cookery methods used for preparation/dish 0
0
0
0

Correct preparation of stock: _________________________ Done 0
0
0
0

Correct preparation of sauce: __________________¬¬¬¬¬¬¬_______ Done 0
0
0
0

Correct preparation of soup: __________________¬¬¬¬¬¬¬_______ Done 0
0
0
0

Stock or soup is clarified, using correct techniques Clarified 0
0
0
0

The result of the clarification is a clear stock or soup Done 0
0
0
0

Suitable flavours are used to impart on stock, sauce or soup: _______________ Done 0
0
0
0

Suitable thickening agents have been identified Done 0
0
0
0

Thickening agents are prepared correctly Done 0
0
0
0

The end product is free of lumps and strained Perfectly done 0
0
0
0

Suitable convenience products are identified Identified 0
0
0
0

Convenience products are prepared as per label Correctly identified 0
0
0
0

Convenience products are enhanced where possible Done 0
0
0
0

Correct derivative sauces are identified:_________________________ Identified and labelled 0
0
0
0

Derivative sauce is prepared correctly Done 0
0
0
0

The ingredients used for the derivative sauce are correct and complete (recipe ref.) Correctly done 0
0
0
0

Each dish is tasted, evaluated and adjusted Done 0
0
0
0

Special customer requests are provided for where applicable using correct products and cookery methods Done 0
0
0
0

Element 5: Present and store appetisers and salads
The sauce or soup is re-heated or reconstituted to correct consistency Done 0
0
0
0

The sauce or soup is tasted and adjusted as relevant Done 0
0
0
0

Suitable service ware selected for presentation at correct temperature (hot) Done 0
0
0
0

Suitable garnish is used. Specify: ________________________ Veal garnish 0
0
0
0

Garnish is prepared and of proportional size Done 0
0
0
0

A suitable accompaniment is used for soups as applicable:_____________ Identified and used 0
0
0
0

The dish is evaluated and visually adjusted before being served Done 0
0
0
0

The dish is free of drips, smears and finger marks Done 0
0
0
0

Re-useable ingredients are identified, wrapped, labelled and stored correctly Done 0
0
0
0

Waste and perishables are discarded Done 0
0
0
0

Food scraps are removed Done 0
0
0
0

Equipment is transferred to wash-up area Done 0
0
0
0

The workplace is cleaned, using suitable equipment Done 0
0
0
0

Suitable cleaning chemicals and sanitisers are used Done 0
0
0
0

Cleaning equipment is rinsed, checked, correctly maintained and stored Done 0
0
0
0

Maintenance issues are reported as relevant. Done 0
0
0
0

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