Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare stocks, sauces and soups

KHU-TOU-0052

Australian Equivalent

SITHCCC029

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. The skills in this qualification must be applied in accordance with Commonwealth

Elements & Learning Outcomes

E1Select ingredients.

0052.E1.O1Confirm food production requirements from standard recipes.

0052.E1.O2Calculate ingredient amounts according to requirements.

0052.E1.O3Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.

0052.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0052.E2.O1Select type and size of equipment suitable to requirements.

0052.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0052.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0052.E3.O1Sort and assemble ingredients according to food production sequencing.

0052.E3.O2Weigh and measure ingredients according to recipe.

0052.E3.O3Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

0052.E3.O4Minimise waste to maximise profitability of food items prepared.

E4Prepare stocks, sauces and soups.

0052.E4.O1Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.

0052.E4.O2Use flavouring agents according to standard recipes.

0052.E4.O3Use clarifying techniques according to standard recipes.

0052.E4.O4Use thickening agents and convenience products according to standard recipes.

0052.E4.O5Make derivations from basic sauces, both hot and cold where required.

0052.E4.O6Make food quality adjustments within scope of responsibility.

E5Present and store stocks, sauces and soups.

0052.E5.O1Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.

0052.E5.O2Present soups and sauces attractively on appropriate service-ware, using garnishes according to standard recipes.

0052.E5.O3Visually evaluate dish and adjust presentation.

0052.E5.O4Store prepared food items in appropriate environmental conditions.

0052.E5.O5Clean work area and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.