Training Package Title Unit Code Hospitality HSC Requirements and Advice by mrleitner

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									Training Package Title: Unit Code

Hospitality (THH02)

HSC Requirements and Advice HSC Indicative Hours:

Prepare stocks, sauces and soups
Unit Descriptor:
This unit deals with the skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation.

THHBCC03B

25
HSC Requirements and Advice
Key Terms and Concepts ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ accompaniment clarification clarifying agent convenience product derivations emulsion essence flavouring agent garnish glaze reconstitute portion control sauce soup stock thickening agent

Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit: ∑ principles and techniques of producing stocks and sauces to industry standards ∑ use of various stocks and bases for a range of soups and sauces ∑ common problems in stocks, sauces and soups and how to identify and rectify ∑ organisational skills and teamwork ∑ safe work practices, particularly in relation to bending and lifting ∑ culinary terms commonly used in the industry in relation to stocks, soups and sauces ∑ appropriate ingredients and food components that may be substituted to meet special dietary and cultural needs ∑ principles and practices of hygiene on a personal and professional level ∑ logical and time efficient work flow ∑ waste minimisation techniques and environmental considerations in specific relation to soups, stocks and sauces.

Critical Aspects of Assessment
Evidence of the following is critical: ∑ ability to prepare a variety of stocks, soups and sauces from different recipes and cultural backgrounds ∑ detailed commodity knowledge of different classifications of stock, soups and sauces.

Context of Assessment and Resource Implications
Assessment must ensure: ∑ demonstration of skills within a fullyequipped operational commercial kitchen (including industry-current equipment) ∑ industry-realistic ratios of kitchen staff to customers ∑ use of a variety of real, suitable ingredients for stocks, sauces and soups ∑ preparation of sauces and soups for customers within typical workplace conditions including working within time constraints.

Assessment Methods
Assessment methods must be chosen to ensure that the skills and processes for making stocks, sauces and soups can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this unit: ∑ direct observation of the candidate making stocks, sauces and soups ∑ sampling of dishes prepared by the candidate ∑ written or oral questions to test commodity knowledge of sauces, soups and stocks ∑ review of portfolios of evidence and third party workplace reports of on-thejob performance by the candidate eg. menus.

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

251

Linkages with Other Units
This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence: ∑ THHGHS01B Follow workplace hygiene procedures ∑ THHBKA01B Organise and prepare food ∑ THHBKA02B Present food ∑ THHBCC01B Use basic methods of cookery

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

252

Element
1 Prepare stocks, glazes and essences required for menu items 1.1

Performance Criteria
Use ingredients and flavouring agents according to standard recipes and to enterprise standards

Range Statement
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, clubs, cafeterias and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances. Stocks and sauces can be classical or contemporary and be from varying ethnic and cultural origins, but must include a selection from each of the following: ∑ reduced sauces ∑ thickened sauces ∑ hot, warm and cold emulsion.

HSC Requirements and Advice
Learning experiences for the HSC must address: Definition of: ∑ stock ∑ glaze ∑ essence Ingredients used in the preparation of stocks including: ∑ bones ∑ vegetables ∑ flavouring agents, such as bouquet garni ∑ trimmings ∑ water Learning experiences for the HSC must address: Characteristics of a good quality stock, glaze and essence Principles and methods of stock making Common problems and their remedies associated with the production of stocks Preparation of a range of stocks and glazes including: ∑ white ∑ brown ∑ vegetable ∑ fish

1.2

Produce a variety of stocks, glazes and essences to enterprise standards

Stocks and sauces may include: ∑ demi-glace ∑ béchamel ∑ chicken and fish veloute ∑ hollandaise and béarnaise ∑ mayonnaise ∑ jus and coulis. Thickening agents may include: ∑ white, blond and brown roux ∑ beurre mani ∑ cornflour, arrowroot and potato flour ∑ bread ∑ modified starch ∑ liaison ∑ sabayon. Convenience products may include: ∑ stocks ∑ boosters ∑ bouillons ∑ flavour enhancers.

1.3 2 Prepare sauces required for menu items 2.1

Use clarifying agents appropriately Produce a variety of hot and cold sauces from classical and contemporary recipes

Learning experiences for the HSC must address: Basic sauces (hot, warm emulsion and cold emulsion) and their derivatives ∑ characteristics ∑ service ∑ storage Characteristics of quality sauces, such as flavour, colour, consistency and gloss Consistency of sauces ∑ pouring ∑ coating ∑ binding

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

253

Element

Performance Criteria

Range Statement

HSC Requirements and Advice
Common problems and their remedies associated with the production of sauces including: ∑ lack of flavour ∑ starchy flavour ∑ too thin ∑ cloudy ∑ lack of colour ∑ bitter flavour ∑ lumps ∑ split/separated Preparation of basic sauces including: ∑ demi-glace ∑ béchamel ∑ chicken or fish veloute ∑ hollandaise or béarnaise ∑ mayonnaise ∑ jus ∑ dessert sauces, such as coulis

2.2

Make appropriate derivations from basic sauces. Use a variety of thickening agents and convenience products appropriately Learning experiences for the HSC must address: Preparation and use of a variety of thickening agents including: ∑ white, blond and brown roux ∑ beurre mani ∑ cornflour, arrowroot or potato flour ∑ liaison or sabayon Types of convenience foods including: ∑ dehydrated, such as vegetables, herbs, spices, boosters, instant soups and sauces ∑ canned, such as soups, sauces, vegetables, fruits, fish ∑ liquid, essences, stock, soup and sauce bases, prepared sauces, dressings ∑ frozen, such as seafood, meat, poultry, vegetables, pastry, fruit ∑ pastes, such as garlic, ginger, horseradish, chillies, tomatoes Reasons for utilising convenience foods including:

2.3

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

254

Element

Performance Criteria

Range Statement
∑ ∑ ∑ ∑ ∑ ∑

HSC Requirements and Advice
cost save time in production readily available for use lack of expertise to produce a fresh product limited storage space boost flavour

2.4

Evaluate sauces for flavour, colour, and consistency and rectify any problems.

3

Prepare soups required for menu items

3.1

Select and assemble the correct ingredients to produce soups, including stocks, and prepared garnishes.

Soups may be classical or contemporary, may be served hot or cold, and may be from varying ethnic and cultural origins, but must include a selection from each of the following: ∑ clear ∑ broth ∑ puree ∑ cream ∑ bisque. Thickening agents may include: ∑ white, blond and brown roux ∑ beurre mani ∑ cornflour, arrowroot and potato flour ∑ bread ∑ modified starch ∑ liaison ∑ sabayon. Convenience products may include: ∑ stocks ∑ boosters ∑ bouillons ∑ flavour enhancers.

Learning experiences for the HSC must address: Classification of soups ∑ thickened or unthickened ∑ clear ∑ broth ∑ puree ∑ cream ∑ bisque ∑ cold ∑ chowder Preparation of suitable garnishes / decorations and accompaniments

3.2

Produce a variety of soups to enterprise standards. Use clarifying, thickening agents and convenience products where appropriate. Evaluate soups for flavour, colour, consistency and temperature and rectify any problems. Present soups at the right temperatures, in clean serviceware without drips and spills, using suitable garnishes and accompaniments.

3.3

3.4

Learning experiences for the HSC must address: Common problems and their remedies associated with the production of soups Learning experiences for the HSC must address: Portion control Service temperatures ∑ hot – above 85ºC ∑ cold – chilled

3.5

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

255

Element

Performance Criteria

Range Statement

HSC Requirements and Advice
Service vessels including: ∑ soup tureen ∑ soup mug, bowl or plate ∑ hallowed-out vegetable ∑ crock pot

4

Store and reconstitute stocks, sauces and soups

4.1

Store stocks, sauces and soups correctly to maintain optimum freshness and quality.

4.2

Reconstitute stocks, sauces and soups to appropriate standards of consistency.

Key Competencies in this Unit
Key Competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment. Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate Key Competencies Collecting, Organising and Analysing Information Communicating Ideas and Information Planning and Organising Activities Working with Others and in Teams Using Mathematical Ideas and Techniques Solving Problems Using Technology Level 1 1 1 1 1 1 1 Examples Determining requirements of orders and menus, collecting commodities and ingredients Sharing information with other kitchen and food service staff or customers Completing mise-en-place and organizing pre-made soup, sauces and stocks Working in a logical sequence within time restraints Working co-operatively with other members of the kitchen brigade Calculating quantities and portions against menus and orders Identifying and rectifying problems such as mayonnaise breaking or soup curdling Dealing with shortages of food items or commodities, equipment failure Using computerized or mechanical kitchen equipment

Hospitality Curriculum Framework

November 2002

THHBCC03B

Prepare stocks, sauces and soups

256


								
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