Unit 16 Assessment 1.docx - SITHCCC007 Prepare stocks...

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SITHCCC007 - Prepare stocks, sauces and soups – Assessment 1Q 1 List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item.
Q 2 Provide 3 examples each, for brown and miscellaneous stocks, and listThe cooking times which applyThe quality signs for good stock
SITHCCC007 - Prepare stocks, sauces and soups – Assessment 1Q 3 What are the points of care which must be applied when preparing stock?
Q 4 List the production steps for each of the following types of stock:

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