Describe the taste and texture profile one stock

	SITHCCC029 Prepare stocks, sauce and soups

Contents

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

● Assessment Task 1: Knowledge questions – You must answer all questions correctly.

● Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks

Assessment Task 1: Knowledge questions

Information for students

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Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

	SITHCCC029 Prepare stocks, sauce and soups

3. Identify at least three trade names of convenience stocks, sauces and soups.

Aim for a mixture of convenience products, and frozen and chilled products. Take a photo of the labels on each product that identify best-before and use-by dates and rotation. For each one, identify the disposal date. Submit the photos as part of your assessment.

	SITHCCC029 Prepare stocks, sauce and soups

	SITHCCC029 Prepare stocks, sauce and soups

	SITHCCC029 Prepare stocks, sauce and soups

12. Identify two classical stocks and two contemporary stocks.

	SITHCCC029 Prepare stocks, sauce and soups

13. Match a dish to the following stocks.

16. Briefly explain how you can clarify stock using egg white.

20. Complete the following table in regards to service style for soups and sauces.

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