Put the butter into a bowl over a bain marie to

Put the butter into 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.
Satisfactory
☐
Unsatisfactory
☐
Q5: What are two (2) safety techniques you should use when working on the stove?
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018

SITHCCC007 - Student Assessment
2. Check the gas any time. Close the stove immediately when not in use.
Satisfactory ☐ Unsatisfactory ☐
Q6: You are about to start measuring your wet ingredients. What should you check before you start to use the
measuring equipment?
Ensure that all measuring equipment are clean before you use them.
Satisfactory
☐
Unsatisfactory
☐
Q7: What would you do if the sauce splits/separates?
Add more egg yolks to whisk. Keep the sauce warm to avoid separating.
Satisfactory
☐
Unsatisfactory
☐
Q8: Name one variation of hollandaise sauce.
Bearnaise
Satisfactory
☐
Unsatisfactory
☐
Q9: What is one technique you can use to minimise waste when preparing this recipe?
Satisfactory
☐
Unsatisfactory
☐
Q10: What type of dishes is hollandaise served with?
Satisfactory
☐
Unsatisfactory
☐
Q11: At what temperature must you hold warm emulsion sauces and why?
Satisfactory
☐
Unsatisfactory
☐
Q12: Why must you make hollandaise sauce as close to service time as possible?
Satisfactory
☐
Unsatisfactory
☐
Q13: What does the technical term ‘emulsion’ mean?
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018

SITHCCC007 - Student Assessment
Emulsion or emulsified sauces are fat or oil-based sauces that contain no starch thickeners.
Satisfactory
☐
Unsatisfactory
☐
Assessor Checklist
To be completed by the assessor.
Learner’s name:
Guan-ling CHEN
Did the learner successfully demonstrate evidence of their ability to do the
following?
Completed
Yes No
Read and interpret recipe to check food production requirements.
☐ ☐
Efficiently sequence food preparation tasks.
☐ ☐
Calculate ingredient amounts according to requirements.
☐ ☐
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018

SITHCCC007 - Student Assessment
Did the learner successfully demonstrate evidence of their ability to do the
following?
Completed
Yes No
Identify 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.