SITHCCC007 –PREPARE STOCKS, SAUCES AND SOUPS –Work Book –Short Answer Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 5 October 2017 SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe?
Q2: List five examples of mise en place tasks that relate to soups, stocks and sauces.
Q3: You are preparing ingredients for 40 serves of English custard. Each serving is 250 ml. The following recipe yields 2 L. Calculate how much of each ingredient you need to make enough servings of custard.