PC1-11E Prepare basic stocks_ sauces and soups by jizhen1947

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									                                                              Occupational performance standards
                                                                                Professional Cook


Title                 Prepare basic stocks, sauces and soups
Code                  PC1-11E
Type                  Professional Cook 1 – Elective


Description           This unit is about:
                             stocks
                             thickening agents
                             sauces
                             soups.

                      The unit is appropriate for cooks, working at Professional Cook Level 1, who
                      perform a variety of routine tasks in the workplace using a limited range of
                      practical skills under direct supervision.



Elements                                     Performance criteria
1. Prepare and store                         1.1.    Identify and describe types of stocks and their uses.
   stocks
                                             1.2.    Select ingredients to be used in the preparation of a
                                                     variety of stocks.
                                             1.3.    Prepare a variety of stocks to workplace
                                                     requirements using appropriate methods and safe
                                                     and hygienic practices.
                                             1.4.    Cool, strain and store stocks appropriately.


2. Prepare thickening                        2.1.    Identify and describe types of thickening and binding
   agents                                            agents.
                                             2.2.    Identify and describe methods and ratios used for
                                                     thickening and binding.
                                             2.3.    Select appropriate thickening and binding agents for
                                                     recipe requirements.
                                             2.4.    Prepare a variety of thickening and binding agents
                                                     using appropriate methods and ratios, and safe and
                                                     hygienic practices.




PC1-11E Prepare basic stocks, sauces and soups.doc                                                             87
                                                                                                       March 2009
                                                             Occupational performance standards
                                                                               Professional Cook

3. Prepare and store                         3.1.    Identify and describe types of basic sauces and their
   basic sauces                                      uses.
                                             3.2.    Select and process appropriate ingredients for basic
                                                     sauces.
                                             3.3.    Prepare a variety of basic sauces using appropriate
                                                     cooking techniques and recipes, and safe and
                                                     hygienic practices.
                                             3.4.    Finish, cool and store a variety of sauces.
                                             3.5.    Evaluate sauces for flavour, colour and consistency,
                                                     and resolve any problems.


4. Prepare and store                         4.1.    Identify and describe basic types of soups.
   basic soups
                                             4.2.    Select and process appropriate ingredients for basic
                                                     soups.
                                             4.3.    Prepare a variety of basic soups using appropriate
                                                     cooking techniques and recipes, and safe and
                                                     hygienic practices.
                                             4.4.    Finish, cool and store a variety of soups.
                                             4.5.    Evaluate soups for flavour, colour, consistency and
                                                     temperature, and rectify problems.




PC1-11E Prepare basic stocks, sauces and soups.doc                                                           88
                                                                                                     March 2009
                                                     Occupational performance standards
                                                                       Professional Cook


Range of variables
The range of variables provides detailed information about the key terms used within this
unit. These key terms are bolded and italicized in the performance criteria.

This unit applies to all hospitality and catering services where food is prepared and served,
such as restaurants, hotels, clubs, cafeterias and catering operations.

Types of stocks may include:
        beef/veal
        chicken
        seafood
        vegetable
        convenience products.

Workplace requirements may relate to:
       time constraints for completing tasks
       budget and cost requirements
       storage and waste handling requirements
       role/job requirements
       food quantity/quality requirements
       waste minimization requirements.

Thickening and binding agents may include:
        white, blond and brown roux
        beurre manié
        monté au beurre
        cornstarch, arrowroot and potato flour
        modified starch
        egg yolks and liaison
        agar agar
        gelatin
        breads and rice.

Types of sauces may include:
        hot, warm and cold emulsion
        purée sauces
        demi-glace
        béchamel
        chicken and fish velouté
        hollandaise and Béarnaise
        mayonnaise
        jus and coulis.



PC1-11E Prepare basic stocks, sauces and soups.doc                                            89
                                                                                      March 2009
                                                     Occupational performance standards
                                                                       Professional Cook

Types of soups may include:
        clear
        broth
        purée
        cream
        bisque.




PC1-11E Prepare basic stocks, sauces and soups.doc                                        90
                                                                                  March 2009
                                                           Occupational performance standards
                                                                             Professional Cook


Assessment guide
                         The following assessment methods may be used to assess this unit:


                                                                  Direct observation of the challenger
                                    practical assessment          preparing a range of basic stocks,
                                                                  sauces and soups.
                                                                  Sampling of stocks, sauces and soups
                                                                  cooked by the challenger.

Assessment                          competency conversation       Opportunity to explore a range of issues
methods                                                           and tailor questions to suit an individual
                                                                  or group.


                                    evidence portfolio            Review of evidence collected and
                                                                  submitted by the challenger, ie
                                                                  documents, product samples, etc.

                                                                  Written questions to test knowledge of
                                    test                          basic stocks, sauces and soups.

                         The following units can be assessed together:
                                  PC1-01C Follow recipes to prepare menu items
                                  PC1-02C Prepare ingredients for cooking
                                  PC1-03C Demonstrate knowledge of basic cooking techniques
Related units
                                  PC1-05C Use kitchen utensils and equipment
                                  PC1-07C Follow safe work practices
                                  PC1-08C Follow workplace hygiene procedures.


                         At this level, a competent cook must know:
                                   principles and techniques for producing stocks, sauces and soups
                                   common problems in stocks, sauces and soups and how to identify and
                                   resolve them
                                   culinary terms commonly used in the industry in relation to stocks, sauces
                                   and soups
Knowledge to
                                   properties of thickening and binding agents and their reaction to
be assessed                        processes such as holding, freezing and defrosting
                                   appropriate ingredients and food components that may be substituted to
                                   meet special dietary and cultural needs
                                   environmental considerations to minimize energy consumption and
                                   wastage.




PC1-11E Prepare basic stocks, sauces and soups.doc                                                           91
                                                                                                     March 2009
                                                         Occupational performance standards
                                                                           Professional Cook

                         At this level, a competent cook must be able to:
                                   use various stocks and bases for a range of soups and sauces
                                   use stock production methods, including:
                                      o roasting
                                      o sautéing
                                      o boiling
                                      o sweating
                                      o skimming
                                      o deglazing
                                      o clarifying
Skills to be                          o straining
assessed                              o filtering
                                      o reducing
                                   evaluate and adjust stock characteristics
                                   incorporate alcohol into stocks, sauces and soups
                                   determine sauce and soup characteristics such as thickness, colour,
                                   flavour and texture, and adjust if necessary
                                   rectify common problems in stocks, sauces and soups
                                   apply waste minimization techniques in relation to soups, stocks and
                                   sauces
                                   store sauces and soups appropriately.


                         At this level, a competent cook must be able to:
                                   use safe work practices
                                   work effectively as part of a team
Common
                                   use hygienic food handling practices
skills to be
                                   meet timelines for completing tasks
assessed
                                   deal effectively with routine problems
                                   read orders and instructions (literacy skills)
                                   calculate quantities and portions (numeracy skills).


                         At this level, a competent cook must be able to:
                                   provide detailed knowledge of different types of stocks, sauces and
Critical                           soups
evidence to                        prepare a variety of stocks, sauces and soups from different recipes
demonstrate                        prepare sauces and soups under typical workplace conditions and time
competency                         constraints
                                   work in an organized way.




PC1-11E Prepare basic stocks, sauces and soups.doc                                                          92
                                                                                                    March 2009

								
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