SITHCCC007-2.docx - SITHCCC007-Prepare stocks sauces and soups-Assessments-2 1.List all essential equipment and utensils required for the preparation

SITHCCC007-2.docx - SITHCCC007-Prepare stocks sauces and...

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SITHCCC007-Prepare stocks, sauces and soups-Assessments-2 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. Responds: Font -it is especially useful for clear soups such as consommé as the raft is easy to maintain and the fat remains on the surface while it is being drained. Steam jacketed kettle- it is also ideal for reconstituting soups and sauces due to the indirect heat which means the thickened liquid is less likely to burn. Wooden spoons-various sizes wooden spoons are used when sweating off ingredients. Spiders - it can be used for easy removal of bones and other ingredients. Ladles- they are important for removing impurities during cooking by skimming the surface and removing the impurities.they are produced in different sizes for accurate portioning. Strainers and colanders - they can be used for the first straining of liquid. Chinois and muslin cloth- they are ideal for removing fine residue during the final straining of the liquid. Whisks - they come in many lengths and thicknesses to allow for different sized pots, varying consistencies of liquids and to allow even distribution of thickening agents. They are also useful for emulsion sauces as they allow even fat dispersion and aeration. Syringes and spoons - they can be used to serve small amounts of intensely- flavoured sauces or essences and to create visual appeal. Measuring jugs - they can be used for portion control Plastic squeeze bottles - they are perfect for cold sauces and dressings, as the required amount can be piped onto the plate in interesting patterns. Stick blenders - they are often used to puree the ingredients for commercial quantities of soups and sauces. References: Page7&8 of The textbook <PREPARE STOCKS, SAUCES AND SOUPS> viewed on 24 July 2018. 2.Provide 3 examples each, for brown, white and miscellaneous stocks, and list -the cooking times which apply -the quality signs for good stock Responds: Type of stock Cooking time Quality signs Brown stock-chicken stock (veal stock, game stock) 2-4 hours A good stock should be jellied when it is cold. White stock-fish stock (veal stock, beef stock) 20-30 minutes It contain little or no colour Miscellaneous stock-vegetable stock (dashi, miso) 10 minutes It should be clear and have subtle flavor. References: Page10 of The textbook <PREPARE STOCKS, SAUCES AND 1
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SITHCCC007-Prepare stocks, sauces and soups-Assessments-2 SOUPS> viewed on 24 July 2018. 3.What are the points of care which must be applied when preparing stocks? Responds: -always start with cold liquid, as this allows the impurities to rise slowly to the top during cooking and leaches out the flavor. -removing the impurities and fat from the top by skimming gives cleaner flavours in a clear stock. Removing the fat from the top also prevents the stock going off and exuding a sour smell when it is stored, as the fat would form a seal and prevent the stock from cooling down quickly
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