Assessment Task 1

1. three food safety issues which you must consider when preparing stocks, sauces and soups.

2. Three indicators you would use to select fresh, quality ingredients for use instocks, sauces andsoups.

Following are the three indicators that can be used to select the fresh, quality ingredients for the uses which are in stocks, sauces and the soups:

• There are both the factors such as internal as well as external factors which appears.
• Size, shape, color and the consistency of the dish also considered as the indicators.
• Third and the last indicator is chemical, physical and microbial.

3. Three signs that ingredients used for stocks, sauces and soups have spoiled orare contaminated.

Following are the three signs which can signify that ingredients that has been used in the stocks, sauces and the soups have been spoiled or contaminated:

• Mold
• Odour
• Taste

4. At least three requirements for the safe storage of stocks, sauces and sauces. At leastone of your answers for each must include the correct temperature range.

5. Three safety techniques when using knives in the kitchen?

Following are the three-safety technique while using the knives in the kitchen:

• Knives should be sharp so that they should make the chopping or cutting quite easy, always make sure that it should be out of the reach of the children.
• While cutting or slicing always keep your hand or your fingers away from the knife in order to prevent the cut on the hand.
• Never make your palm as the cutting board this increases the risk of cutting the palm or hand.

6. When cooking stocks, sauces and soups, you will use a variety of equipment and utensils.Fill out the table below, identifying three things you should check before using each piece of equipment.

7. Four mise en place tasks related to preparing stocks, sauces and soups that youcan complete without affecting the quality of the dish.

Following are the four mise en place task which is quite related to prepare the stocks, sauces, and the soups that can help you to complete the task without affecting the quality of the dish:

• Always go through the recipe first and make sure all the ingredients or the products which are going to be used in the dish is available.
• Always keep spatula, blender, mixing bowls, pan whatever is required to prepare the dish handy.
• Always wash or rinse all the vegetables and mince them according to the requirement of the dish before.
• Preheat the oven or stove on whatever you have decided to prepare the dish.

8. Define the following culinary terms in your ownwords.

• Mirepoix: The culinary term mirepox is used for the flavor base which is being made or prepared once the diced vegetable is being prepared or cooked within the butter or the other fats.
• Consommé: Consommé is also the culinary term, it is also considered as the type of clear soup which is full of flavoured stock or the broth that has been clarified.
• Courtbouillon: Court-bouillon culinary term which means that it is the made up of the quickly cooked broth which is being prepared by the poaching other foods and the vegetables such as fish or the sea- food.
• Coating: The culinary term coating simply means that covering the surface of the dish by garnishing or decorating the dish.
• Pouring: The term pouring means to pour the liquid or any liquidy substances on the dish to make the texture of the dish smooth or flow.
• Mothersauces: Mother sauce is the term which first was derived in French which contains the five basic sauce which is being served with the soups or other poultry dishes. This includes velouté sauce, bechamel sauce and other sauces also.
• Reduction: The term reduction simply refers to the techniques which delivers the great flavor to the dish.
• Roux: The term Roux refers to the flour or the fats which is being cooked or binded together and used to thicken the sauce.
• Fond: The term fond means the two which is “The bottom” or “base”. The word is being used as the stock in the French cooking technique.
• Bouquet garni: The term bouquet garni refers to the bundle of the herbs which to add them into the casseroles or the stocks such as Bay leaf etc.

9. At least three convenience products you could use when preparing stocks, saucesand soups.

• STOCK:- The term stock is considered as the liquid which is quite flavouring base for the soups and the sauces. This stock is being used to prepare the many dishes.
• SAUCES: - The term sauce means that the liquid cream or it is also considered as the semi-solid food which is being served with the various variety of the food.
• SOUPS: - Soups are also found in the form of powder and it can also be found as canned or frozen and soup can also be freshly made.

10. At least three trade names of convenience stocks, sauces and soups.

• béchamel.
• chicken and fish velouté
• demi-glacé
• fruit based sauces.
• herb based sauces.
• hollandaise and béarnaise.
• jus and coulis

11. at least three products you can use as thickening agents with sauces and soups.

• Beurre manié
• Liaison
• Whitewash
• Cornstarch
• Arrowroot
• Slurry
• Waxy Maize

12. In your training kitchen or workplace, locate at least two stocks, two sauces and two soups. Aim for a mixture of convenience products, and frozen and chilled products. Take a photoof 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.

Aim of mixing convenience products: - Convenience food, or tertiary handled food, will be food that is financially ready (frequently through preparing) to enhance simplicity of utilization. Such food is generally prepared to eat without additional planning. It might likewise be effectively versatile, have a long timeframe of realistic usability, or deal a blend of such helpful attributes. In spite of the fact that café suppers meet this definition, the term is only sometimes applied to them. Comfort food sources incorporate prepared to-eat dry items, frozen food varieties like TV meals, rack stable food varieties, arranged blends, for example, cake blend, and nibble food sources.

Bread, cheese, salted food and other arranged food varieties have been sold for millennia. Different kinds of food were created with upgrades in food innovation. Kinds of accommodation food sources can fluctuate by country and geographic area. Some comfort food sources have gotten analysis because of worries about wholesome substance and how their bundling might expand strong waste in landfills. Different techniques are utilized to decrease the undesirable parts of industrially delivered food and battle youth stoutness.

Comfort food is monetarily ready for simplicity of utilization. Items assigned as comfort food are regularly sold as hot, prepared to-eat dishes; as room, temperature, rack stable items; or as refrigerated or frozen food items that require negligible arrangement (ordinarily warming). Comfort food varieties have additionally been depicted as food varieties that have been made to "make them more interesting to the shopper. Accommodation food varieties and eateries are comparative in that they save time. They vary in that café food is prepared to eat, while accommodation food ordinarily requires simple arrangement. Both commonly cost more cash and less time contrasted with home cooking without any preparation.

Assessment Task 2

Stock:Stocks are used as the base for every western cooking. Sticks are most commonly used to prepare the soups and sauces. The use of stocks have been limited. White or clear stock is being used to prepare the soups and the sauce which is being served with the dishes.

Stocks are used with some of the following dishes

• Oven-Braised Rosemary chicken legs
• Garlic Roasted Chicken with White Wine Sauce
• Perfectly Poached Chicken Breasts
• Hainanese Chicken Rice

Sauces:The sauces are being served with the dishes to provide flavor, moisture and color contrast with the texture of the dish.

Sauces are used with some of the following dishes

• Barbecue Sauce: Served with meat
• Adobo-Honey Sauce: Served with salads, veggies, and all types of meat
• Garlic Sauce: Served with every type of meal

Soups:Soups are liquid substance which is being consumed in order to stay hydrated for entire day. Soups helps in developing the good immune system and also helps in maintaining the energy.  They give your immune system a boost. There are lots of soups which are given to ill-people to help them to fight against the bacteria.

Soups are used with some of the following dishes

• Grilled Cheese Sandwich
• Potato and Green Bean Salad
• Pear Salad with Walnuts and Gorgonzola
• Baked cheese and Veggie Quesadillas

Following are the dishes that are matched with soup

• Potato and green bean salad with Chicken and Rice Soup
• Pear Salad with Walnuts and Gorgonzola with French Onion Soup
• Fried Paneer Cheese Pakora with Curried Chicken Soup
• Baked cheese and veggies Quesadillas with Tortilla Soup
• Shrimp Avocado Soup with Tomato vegetable soup

Following are the service style of Soups

Soups that can be served in following:

• Soup cups
• Soup bowls
• Spoon

Stocks

Identify different types of stock, including the main four stocks you have learned about during this unit. Also identify some regional/traditional varieties. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks.

Stocks are used as the base for every western cooking. Sticks are most commonly used to prepare the soups and sauces. The use of stocks has been limited. White or clear stock is being used to prepare the soups and the sauce which is being served with the dishes.

 Essential parts ofstock

• Major flavoring ingredients
• liquid, most often water · Mirepoix
• Aromatics

Mirepoix: The culinary term mirepox is used for the flavor base which is being made or prepared once the diced vegetable is being prepared or cooked within the butter or the other fats.

Aromatics: These are the vegetables which has been deliver deep which is round of flavour and the aroma

Types of Stocks

• White stock: This stock is the type of clear stock or have pale liquid which is prepared on the simmer.
• Brown stock: This stock is a kind of amber liquid which is prepared is being prepared by browning or roasting it first.
• Fumet: This is being prepared by the fish bone.
• Court bouillon: This is an aromatic broth of vegetable.
• Glace: This is being prepared by reducing and being prepared which is having jelly like consistency.

Sauces:

The sauces are being served with the dishes to provide flavor, moisture and color contrast with the texture of the dish.

Identify and describe each of the five mother sauces, including:

• ingredients
• preparation technique/methods
• derivatives of each mothersauce

Following are the five mother sauces:

1. Béchamel sauce:

Ingredients

• 2 Cups Milk
• 1 tbsp butter
• 2 tbsp Flour
• Pinch of Nutmeg
• ½ cup Parmesan Cheese

Preparation Techniques/ Methods:

1. Boil the milk within a heavy saucepan on the medium heat. Keep the milk warm and keep them at very low flame.
2. After that melt the butter within the separate saucepan on low heat, once it start bubbling than add the saucepan start adding flour and start whisking it until it starts turning to brown and makes the brown paste. For atleast 3 to 4 minute
3. Whisk the paste continuously and then start pouring the hot milk and it will start making the steam. Bring the milk at the simmer flame and then whisk for at least 10 minutes sauce will get thickened.
4. Then whisk the nutmeg and then add the cheese and serve it once it is being cooked.

Derivations of Béchamel sauce:

• Cream sauce
• Sauce Mornay
• Sauce Fine herbs

Hollandaise Sauce

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Preparation Method

1. First melt the butter within a microwave for atleast 1 minute.
2. Then combine the egg yolks with the lemon juice and with Dijon salt, cayenne pepper within the blender and blend it for 5 seconds.
3. Then slowly team will start to form and then put the hot butter into the mixture while blender is being running.
4. At last, pour the sauce into the bowl and serve it with the meal.

Derivations of Hollandaise Sauce

• Bearnaise Sauce
• Choron Sauce
• Foyot Sauce
• Maltaise Sauce
• Mousseline Sauce
• Identify two classical sauces and two contemporary sauces. For each one, provide abrief background on theirorigin

Following are the two classical sauces:

1. Béchamel Sauce: This sauce is considered as the traditional sauce which is being prepared from the roux and the milk. This sauce was first originated. This sauce is also known as glue sauce.
2. Hollandaise Sauce:This sauce is quite rich and buttery in taste. Hollandaise sauce is also known as Dutch sauce, this sauce is the mixture or emulsion of butter, lemon juice and egg yolks.

Following are the two contemporary Sauces:

1. Beurre Blanc: This sauce is the French sauce which was first originated in the 1890s in France and is starts with the simmering of the shallouts within the mixture of the white vinegar
2. Pesto Sauce: Pesto sauce was first orginated in Genoa which is the capital city of Liguria which is in Italy. This sauce is the traditional sauce which is made up of crushed garlic, European pine, nuts basil leaves and other such ingredients.

Soups

Soups are the liquid food which is being served specially with the meat, fish and vegetables. Ø  It is something which is the suggesting or having the consistency or the nutrition within the quality of the soup.

Types of soups

• Clear soups
• Thick soups
• Vegetable soups
• Puree soups
• Cream soups

Identify and describe the three soup classifications. Identify the typical serving size of entrée and main soups, and the types of garnishes that can be used.

Clear soups:The clear soup is the soup which is made up of no thickening agent within them. Consommé soup is the clear soup which is being prepared by clarifying the meat or the fish broth.

Cream soups: Cream soup is a soup which is being prepared with the use of cream, or light cream, in this soup many times diary products such as cheese or milk is also being added.

Vegetable soups:The vegetable soup is the most common soup which is being used to prepare the vegetables and the leaf of them as these will be the primary ingredients. 

Identify two classical soups and two contemporary soups. For each one, provide a brief background on their origin.

• Quick Tomato Soup:This soup is the simplest soup which is made up of chopped tomato which is being cooked down and being prepared on the simmer till the once it loses in the raw tomatoes.
• Classic French Onion Soup: This soup was first originated in the Paris and is being made up of the beef broth and onions are being caramelized.

Identify and briefly describe three national soups, including:

• country oforigin
• brief history
• ingredients
• how the soup isserved
• any garnishes and accompaniments.

Following are the three national soups of Australia:

• Pie Floater:

Country of Origin: South Australia

Brief History:The pie floater is an Australian dish especially normal in Adelaide. Accepted to have been first made during the 1890s, the pie floater acquired prevalence as a dinner sold by South Australian pie trucks. In 2003, it was perceived as a South Australian Heritage Icon.

Ingredients: Meat Pie and Pea Soup

How the soup is served: To be extra real you can serve the pie topsy turvy in the soup. Pea Soup – Our conventional style soup is made with dried blue heater peas or Marrowfat peas – they give the best surface for soft pea soup once cooked!

Cauliflower soup:

Country of Origin: Danish

Brief History:Cauliflower soup is a dish that traces all the way back to the start of the twentieth century. It is accepted that the dish stems back to Danish culture where they would utilize the fixings that had nearby at time to place into the soup. This snippet of data is entirely significant as custom and the setting of a formula is the thing that makes it taste unique.

Ingredients: Cauliflower, Carrot, Celery, water, chicken bouillon, butter

How the soup is served: Serve the soup with Kale Caesar salad, cheesy garlic breadsticks.

any garnishes and accompaniments: can be garnished with herbs and bacon.

• Minestrone Soup:

Country of Origin: Italy

Brief History:Minestrone has a rich history that goes back many years. Its fame started to take off in the second century BC when Rome vanquishes Italy. Get-together fixings from extra suppers, Italian workers would make this "helpless man's soup".

Ingredients: Yellow onion, extra-virgin olive oil, carrots, ribs celery, tomato paste, garlic, seasonal vegetables, dried oregano, thyme, Tomato, vegetable broth.

Garnish the soup with Homemade vegan Permesan.

Appearance and presentation

Choose at least one stock, one sauce and one soup (unless your assessor has provided you with specific ones to research). Describe how each should appear. How should they be presented to maximise customer appeal?

Stock:Chicken Stock

It has brown Yellow color in appearance.

Sauce: Béchamel Sauce

This sauce is considered as the traditional sauce which is being prepared from the roux and the milk. This sauce was first originated. This sauce is also known as glue sauce.

Soup:

• Beef Consumme

Appearance and presentation:-The subsequent creation is a reasonable fluid that has either a rich golden shading (for hamburger or veal consommé) or an extremely light yellow tone (for poultry consommé). Consommés are normally served quite hot in light of the fact that they will in general chill off more rapidly than different soups and structure a gel.

Freshness indicators

Describe the freshness indicators for the ingredients used when preparing these stocks, sauces and soups.

Stock: Chicken Stock

Smell and good supplier

Sauces: Béchamel Sauce

Soups: Beef Consomme

The freshness indicator uses a new technology to gradually changes colour until it signals it the end of products freshness

Quality indicators

Describe three quality indicators for each stock sauce and soup:

• Stock: Chicken Stock

Smell and good supplier

• Sauce: Béchamel Sauce

Fawn colored, smooth and thin. Creamy white, smooth and thin

• Soup: Beef Consomme

It depends on the colour of soups and ingredient.

Nutritional value

Describe the nutritional value of each stock sauce and soup.

• Stock: chicken Stock

• Sauce: Béchamel Sauce
• Saturated Fat 2.5g
• Trans Fat 0g
• Cholesterol 10mg
• Sodium 85mg
• Total Carbohydrate 10g Fiber 0g
• Sugars 6g
• Protein 4g
• Vitamin A 2%
• Calcium 15%

• Soup: Beef Consomme

• Calories 120 Calories from fat 30
• Total Fat 3g Saturated Fat 1.5g Trans Fat 0g
• Cholesterol 20mg
• Sodium 880mg
• Total Carbohydrate 9g
• Fiber 1g
• Sugars 4g
• Protein 14g
• Vitamin A 60%
• Vitamin C 6%
• Calcium 4%
• Iron 10%

Taste profile

Describe the taste profile of each stock, sauce and soup.

• Stock: Chicken Stock

Does not have lot of taste but smell chicken

• Sauce: Béchamel Sauce

Silky cream sauce

• Soup: Beef Consomme

The consistency was quite thicker as comparative to the beef broth.

Texture profile

Describe the texture profile of each stock, sauce and soup.

• Stock: Chicken Stock

Light in texture

• Sauce: Béchamel Sauce

It is a smooth in texture

• Soup: Beef Consomme

consommé a gelatinous texture when set to cool

Don’t forget to attach your recipes!

Recipe of Chicken Stock

Recipe of Béchamel Sauce