Put the butter into a bowl over a bain marie to

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Put the butterinto a bowl over a bain-marie to clarify.Crushed the peppercorns.3. Weigh or measure ingredients.Weight and measure the ingredients.4. Portion ingredients if necessary.5. Sort ingredients.Put the egg yolks and vinegar into a mixing bowl.The other ingredients on side ready for use.SatisfactoryUnsatisfactoryQ5:What are two (2) safety techniques you should use when working on the stove?
Name:SITHCCC007 - AssessmentVersion: 2018.1Last Reviewed: January 2018
SITHCCC007 - Student Assessment2.Check the gas any time. Close the stove immediately when not in use.SatisfactoryUnsatisfactoryQ6:You are about to start measuring your wet ingredients. What should you check before you start to use themeasuring equipment?Ensure that all measuring equipment are clean before you use them.SatisfactoryUnsatisfactoryQ7:What would you do if the sauce splits/separates?Add more egg yolks to whisk. Keep the sauce warm to avoid separating.SatisfactoryUnsatisfactoryQ8:Name one variation of hollandaise sauce.BearnaiseSatisfactoryUnsatisfactoryQ9:What is one technique you can use to minimise waste when preparing this recipe?
SatisfactoryUnsatisfactoryQ10:What type of dishes is hollandaise served with?
SatisfactoryUnsatisfactoryQ11:At what temperature must you hold warm emulsion sauces and why?
SatisfactoryUnsatisfactoryQ12:Why must you make hollandaise sauce as close to service time as possible?
SatisfactoryUnsatisfactoryQ13:What does the technical term ‘emulsion’ mean?Name:SITHCCC007 - AssessmentVersion: 2018.1Last Reviewed: January 2018
SITHCCC007 - Student AssessmentEmulsion or emulsified sauces are fat or oil-based sauces that contain no starch thickeners.SatisfactoryUnsatisfactoryAssessor ChecklistTo be completed by the assessor.Learner’s name:Guan-ling CHENDid the learner successfully demonstrate evidence of their ability to do thefollowing?CompletedYesNoRead and interpret recipe to check food production requirements.Efficiently sequence food preparation tasks.Calculate ingredient amounts according to requirements.Name:SITHCCC007 - AssessmentVersion: 2018.1Last Reviewed: January 2018
SITHCCC007 - Student AssessmentDid the learner successfully demonstrate evidence of their ability to do thefollowing?CompletedYesNoIdentify and select stock, soup and sauce ingredients from stores according to requirements.Check perishable supplies for spoilage or contamination.Select appropriate type and size of equipment.

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Term
Fall
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Sauce

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