Reference no: EM133029652

SITHCCC007- Prepare stocks, sauces and soups

Project D

Task 1
Use the recipe provided or one supplied by your assessor.
Respond to all questions.

GREEN PEA SOUP                                                                                                    Yield: 1 litre

Ingredients                                                             Quantity

Dried split green peas                                               300 g

Butter                                                                        25 g

Onion, finely diced                                                     80 g

Carrot, finely diced                                                     80 g

White stock                                                               1.5 L

Bacon or ham bone                                                   100 g

Croutons                                                                      5

Step Method
1 Wash the peas under cold running water. Allow them to drain.
2 Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables.
3 Place the peas and bones into the pot with the vegetables. Cover with the stock.
4 Bring the soup to the boil. Simmer gently until the peas are tender and break easily, approximately 1.5 to 2 hours.
5 Remove the bones from the pot. Pass the soup through a blender or push it firmly through a fine sieve.
6 Place the puréed soup into a clean pan. Return to the boil. Correct the seasoning and consistency.
7 Serve garnished with croutons or sippets.

Q1: How many portions does the recipe yield if each portion is 250 ml?

Q2: What are two quality indicators you should look for when selecting the carrot?

Q3: What are two signs of spoilage you can look for when selecting the bacon?

Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

Q5: List the equipment needed to measure or weigh ingredients.

Q6: What preparation technique(s) are used to prepare ingredients for cooking?

Q7: What precision cutting technique is used to dice the carrot and onion?

Q8: What cutting technique would you use to alter the recipe by using thick 5 to 8 mm dice carrots in the soup?

Q9: Why must you thoroughly wash the peas in cold water before cooking?

Q10: The recipe instructs you to ‘sweat' the onion. What does this mean?

Q11: There are carrot and onion off-cuts. How can they be used to minimise waste and increase profitability?

Q12: You need to heat and serve green pea soup that you prepared yesterday. It has thickened overnight. How do you reconstitute the soup?

Q13: What type of serviceware would you present this dish in? Base your responses on the serviceware available in your workplace or training environment.
• As a lunch dish
• For a buffet function for 100 people

Q14: What are you looking for when you visually assess this dish?

Q15: Where and how would you store this dish prior to service?

Q16: How do you classify this soup: clear, broth, purée, cream, cold, hot, classic, contemporary?

Task 2
Use the recipe provided or one supplied by your assessor.
Respond to all questions.

Hollandaise sauce                                                                                               Yield: 1 litre

Ingredients                                                             Quantity

Butter                                                                       1.1 kg

White vinegar                                                           100 ml

White peppercorns, crushed                                          8

Water                                                                        80 ml

Egg yolks                                                                   12

Lemon juice                                                              50 ml

Salt                                                                        to taste

Cayenne                                                                   pinch

Step Method

1 Place butter into a bowl over a bain-marie to clarify. When the butter is clarified, keep it warm (40 °C) but not hot.
2 Place vinegar and crushed peppercorns into a pan and reduce until the mixture is almost dry. Remove from the heat and add water.
3 Place the egg yolks into a round-bottomed stainless steel bowl and strain the vinegar reduction into the eggs.
4 Whisk the egg yolks and reduction vigorously over a bain-marie until the mixture thickens and streams from the back of the whisk like a ribbon.
5 Remove the sabayon (light and fluffy egg mix) from the heat and continue to whisk until it cools to 40 °C.
6 Using a ladle, add the clarified butter to the sabayon gradually while whisking continually. Start off with a few drops at a time and slowly increase the flow as the sauce develops.
7 When all the clarified butter has been whisked in, beat in the lemon juice, and adjust seasoning with salt and cayenne.

Note:
If the sauce becomes too thick when whisking, beat in a little lukewarm water to thin.
If the sauce splits/separates, make a small sabayon in a clean bowl with one egg yolk and a little vinegar and then add the broken sauce as if it were the butter.

Q1: Calculate the amounts needed to prepare 3 L of the recipe for the listed ingredients.

Q2: What are two quality indicators to look for when selecting and separating the eggs?

Q3: Describe how you can sequence your miseen place and preparation tasks to meet deadlines.

Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the sauce.

Q5: What are two safety techniques you should use when working on the stove?

Q6: You are about to start measuring your wet ingredients. What should you check before you start to use the measuring equipment?

Q7: What would you do if the sauce splits/separates?

Q8: Name one variation of hollandaise sauce.

Q9: What is one technique you can use to minimise waste when preparing this recipe?

Q10: What type of dishes is hollandaise served with?

Q11: At what temperature must you hold warm emulsion sauces and why?

Q12: Why must you make hollandaise sauce as close to service time as possible?

Q13: What does the technical term ‘emulsion' mean?

Attachment:- Prepare stocks, sauces and soups.rar