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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients according to recipe.
   • Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
   • Minimise waste to maximise profitability of food items prepared.
4. Prepare stocks, sauces and soups.
   • Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.
   • Use flavouring and clarifying agents according to standard recipes.
   • Use thickening agents and convenience products appropriately.
   • Make appropriate derivations from basic sauces, both hot and cold where required.
   • Make food quality adjustments within scope of responsibility.
5. Present and store stocks, sauces and soups.
   • Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.
   • Present soups and sauces attractively on appropriate service-ware.
   • Add garnishes according to standard recipes.
   • Visually evaluate dish and adjust presentation.
   • Store dishes in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes that maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare each of the following stocks:

brown beef stocks

chicken stocks

fish stocks

vegetable stocks

prepare the above stocks for use in different recipes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements

follow standard recipes, from a range of cultural backgrounds, to prepare each of the following:

sauces:

béchamel

chicken and fish velouté

coulis

demi glacé

hollandaise or béarnaise

jus

mayonnaise based sauces

tomato based sauces

soups both hot and cold:

clear

broth

purée

cream

prepare the above sauces or soups for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups relating to:

convenience products

thickening agents

contents of stock date codes and rotation labels and their implication for food quality standards

characteristics of stocks, sauces and soups listed in the performance evidence:

appearance and presentation

classical and contemporary variations

dishes to which they are matched

freshness and other quality indicators

nutritional value

preparation methods

production and cooking durations

service style

taste

texture

derivatives of base stocks and sauces

mise en place requirements for stocks, sauces and soups

appropriate environmental conditions for storing stock, sauces and soups products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce stocks, sauces and soups.

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