You are responsible for preparing and producing stocks, sauces and soups. What information do you need to
find when confirming food production requirements for your section?
You’re making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and calls for 1.2 kg
pumpkin. How much pumpkin do you actually need?
How can you test the freshness of an egg before cracking it open?
How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh
SITHCCC007 - Assessment
Last Reviewed: January 2018