CUASW401 - SAUCES AND SOUPS · 2.5 Soups are presented at the right temperature in clean...

C U A S W 4 0 1 - SAUCES AND SOUPS

CUASS401 Prepare sauces and soups

RTQF Level: 4 Learning hours

Credits: 12 120

Sector: Hospitality and tourism

Sub-sector: Culinary arts

Issue date: January, 2014

Purpose statement

This module describes the performance outcomes, skills and knowledge required to prepare

various stocks, sauces and soups in a commercial kitchen or catering operation.

Stocks, sauces and soups can be classical or contemporary and be from varying ethnic and

cultural origins. Soups may be served hot or cold.

Learning assumed to be in place

CUAFS401 Hygiene and food safety

Elements of competence and performance criteria

Learning units describe the essential outcomes of a competence.

Performance criteria describe the required performance needed to demonstrate achievement

of the learning unit.

By the end of the module, the trainee will be able to:

Elements of competence Performance criteria

1. Prepare sauces required for menu items.

1.1 A variety of hot and cold sauces are produced from classical and contemporary recipes.

1.2 A variety of thickening agents and convenience products are used appropriately.

1.3 Sauces are evaluated for flavour, colour and consistency and any problems are rectified.

2. Prepare soups. 2.1 The correct ingredients are selected and assembled to produce soups, including stocks and prepared garnishes.

2.2 A variety of soups is produced. 2.3 Clarifying and thickening agents and methods are used where

appropriate. 2.4 Soups are evaluated for flavour, colour, consistency and

temperature and any problems are rectified. 2.5 Soups are presented at the right temperature in clean serviceware

without drips and spills, using suitable garnishes and accompaniments.

3. Store and reconstitute stocks, sauces and soups.

3.1 Store stocks, sauces and soups to maintain optimum freshness and quality.

3.2 Reconstitute stocks, sauces and soups to appropriate standards of consistency.

LU 1: Prepare sauces required for menu items

1

Learning Outcomes:

1. Identify the ingredients for different types of sauces 2. Identify equipment 3. Prepare sauces 4. Evaluate the quality of sauces and rectify them.

60 Hours

Learning Outcome1.1 Identify the ingredients for different types of sauces

Types of sauces: Cold sauces, Hot sauces, Mother sauces, Basic Derivations, Special sauces

o Demonstration o Individual practice o Presentation

- Books - Flipchart - Markers Projectors - White board Laptops - Recipe books

Formative Assessment 1.1

Assessor may collect among the following evidences and make judgements on whether the

performance criterion has been achieved.

Types of evidence Portfolio assessment tools

Written

Performance

Sort and label tools, utensils and equipment used in preparing vegetables (displayed and mixed)

Performance criterion

Proper identification of equipment, tools and utensils used in preparing

vegetables

Resources Learning activities Content

List out all equipment; tools and utensils used in preparation of

vegetables (preparation of ingredients, cooking, serving and

storing)Essay (short responses/ extended responses) Essay (short or

extended responses)

Checklist Score

Yes No

Tools, utensils and equipment while:

Preparing ingredients

Cooking equipment, utensils and tools

Serving utensils and tools

Storing utensils, tools and equipment

Observation

Learning Outcome 1.2 Identify equipment

Identification of Tools and equipment sauce pots blender strainer sauce ladles knife set spatulas cutting boards lighter stove

o Explanation, o Demonstration o Individual practice

- Books - Flipchart Markers - Projectors - White board - Laptops - Recipe books - Menu



Appropriate dismantling and assembling, cleaning and sterilization of

equipment and tools





Performance evidence

Simulation

observation checklist on procedures

Checklist Score

Yes No

Follow

Assembling procedures (according to user’s manual guide)

dismantling procedures (according to user’s manual guide)

Follow

Assembling procedures (according to user’s manual guide)

dismantling procedures (according to user’s manual guide)

Follow

Cleaning procedures of tools and equipment

Sanitizing procedures of tools and equipment

Sterilizing procedures of tools and equipment

Learning Outcome 1.3: Prepare sauces

Methods of cooking Boiling Simmering

Thickening agents: Roux White wash Liaison

o Explanation, o Demonstration o Individual practice

- Equipment - Tools - Cleaning products - Cleaning materials - Stock pots - Butcher’s knife - Chef’s knife - Strainers - Ladles






Written

Match pictures of different types of vegetables with respective categories

Label different types of vegetables displayed

Multiple choice

Essay (short responses/ extended responses)

Checklist Score

Yes No

Observation


Proper identification of the six categories/ types of vegetables

Learning Outcome 1.4: Evaluate the quality of sauces and rectify them

Common problems in sauces

Techniques to rectify sauces

o Observation o Group work o Individual practice

- Equipment - Tools - Cleaning products - Cleaning materials - Stock pots - Butcher’s knife - Chef’s knife - Strainers - Ladles





Written

Essay writing on good and bad qualities of vegetables and

advantages of purchasing fresh vegetables.

Checklist Score

Yes No

Observation



LU 2: Prepare soup

2

Learning Outcomes:

1. Identify the ingredients for different types of soups 2. Prepare different types of soups 3. Evaluate the quality of soups and rectify them. 4. Present soup

50 Hours

Learning Outcome 2.1 Identify the ingredients for different types of soups

Types of soups Clear soups Purée soups Cream soups

Ingredients

o Research o Brainstorming

- Recipe guide - Cooking books





Written evidence

Oral evidence

True or false questions

Matching

Sentence completion

Simulation


Proper cleaning of raw materials like: trimming and peeling off the loose

skins


Presentation

Checklist Score

Yes No

Selection criteria:

Quality signs

Recipe

Safe practices in washing vegetables for nutritional value purpose :

Washing

Trimming

Peeling/off loose skin

Observation

Learning Outcome 2.2 Prepare different types of soups

Method of cooking Boiling Simmering

Thickening agents

o Demonstration o Individual practice o Presentation.

- Note book, - pens, - Board - Markers - Fish stock - Beef stock - Vegetable stock - Strainers






Relevant cutting of vegetables in accordance with the recipe standards such as

brunoise, macedoine, juliene, batonettes, chiffonade


Written evidence



Multiple choice

Matching

Sentence completion

Simulation

Simulation

Checklist Score

Yes No

Vegetables cuts:

Shape

Size

hygiene standards to be followed while preparing vegetables

Sanitization of workplace equipment and tools

Sterilization equipment and tools

Personal hygiene

Food hygiene

Sanitization of workplace equipment and tools

Sterilization equipment and tools

Personal hygiene

Food hygiene

Measurements of raw materials in terms of quantity according to the recipe standards

Quantity on recipe

Number of people to be prepared for

Observation

Learning Outcome 2. 3 Evaluate the quality of soups and rectify them

Common problems in soups

Techniques to rectify soups

o Observation o Group work o Individual practice

- Note book, - pens, - Board - Markers - Fish stock - Beef stock - Vegetable stock - Strainers







Multiple choice


Matching

Sentence completion

Ticking

Simulation

Checklist Score

Yes No

Different cooking methods and procedures:

Boiling

Steaming

Stewing

Poaching

Grilling

Baking

Roasting

Correct timing to avoid vegetables change of color, texture and loss of nutrients

Method

Timing

Proper presentation of vegetable dishes

Serving tool

Garnish


Appropriate application cooking method according to recipe

Observation

Learning Outcome 2.4 Present soup

Presentation techniques

Garnishing techniques

Soup accompaniments

o Observation o Individual practice

- Plates - Bowls






Multiple choice


Matching

Sentence completion

Ticking

Simulation

Checklist Score

Yes No


Appropriate application cooking method according to recipe


Observation

LU 3: Store and reconstitute stocks, sauces and soups

3

Learning Outcomes:

1. Store stocks, sauces and soups 2. Reconstitute stocks, sauces and soups

10 Hours

Learning Outcome 3. 1 Store stocks, sauces and soups

Storage techniques and procedures

Labelling

o Demonstration o Explanation o Individual practice

- Pots - Fridge - Freezer - Labelling cards





Written evidence


Multiple choice


Matching


Correct selection of storage temperature requirements for vegetables to be

stored


Sentence completion

Simulation

Matching

Checklist Score

Yes No

Storage temperature

Storage equipment

Selection criteria of storage temperature

Life span

Type of dish

Observation

Learning Outcome 3.2 Reconstitute stocks, sauces and soups

Reheating techniques

Principles of hygiene

o Demonstration o Explanation o Individual practice o

- Equipment






Appropriate labelling of the storage containers with indication of items life span

of the dish and preparation date


Performance

Simulation

Checklist Score

Yes No

Labelling procedures:

label information

writing rules

position of label on the storage container

Observation

Integrated Situation Resources

The PAFP team (10 pax) is in a workshop at Beauséjour Hotel.

On the last day, they have ordered sauté French beans. You

are requested to prepare their order within 1h.

- Customer files - telephone - internet - printer - Computer - fax - photocopies - punching machine - stapling machine - books - pens - paper

Assesment Criterion 1: Quality of Process

Checklist Score

Yes No

Indicator: Proper identification of tools and equipment to be used while preparing

egg dishes.

Ingredients are selected according to the recipe

tools are selected as per recipe

Indicator: Proper choice of the raw materials to use in preparation of egg dishes

Cutting standards of ingredients are respected; Chopping, Slicing, Dicing, Juliennes, Macedoine.

Careful breaking of eggshell before cooking process Proper selection of cooking methods according to the recipe

Indicator: Right measurements of ingredients to be used.

Portioning standards are applied

Ingredients are measured using correct measuring tools (scale, measuring spoon, jug or cup) and units (weight; kg, capacity; l, ml or cl )

Indicator: Proper selection of cooking methods according to the recipe

cooking techniques are followed according to the recipe

Recipe preparation procedures are respected (washing, peeling, cutting, frying, turning)

Observation

Assesment Criterion 2: Quality of product

Checklist Score

Yes No

Indicator: Dish is well presented and garnished according to standards

Fresh ingredients are used while garnishing

Prepared dishes is presented attractively (texture, colour, taste, flavour and shape)

The final product is presented accordingly (type of plate, garnishing)

Observation

Assesment Criterion 3: Relevance

Checklist Score

Yes No

Indicator: Cooking time according to the recipe

Cooking degrees requested are respected (lightly-done, well-done).

Time is respected

Right ingredients for recipe are used

Requested dishes is prepared

Appropriate tools and equipment are used

Observation

Assesment Criterion 4: Hygiene

Checklist Score

Yes No

Indicator: Perishable and non-perishable ingredients are cleaned where applicable as per recipe standards

Ingredients are washed properly using running water/or pre-boiled water

Three-system container is used

Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron

Ingredients are washed properly using running water/or pre-boiled water

Indicator: Equipment and tools after use are properly sterilized

The work place is well cleaned and sanitized

Indicator: Personal hygiene is observed


Observation

Assesment Criterion 5: Safety

Checklist Score

Yes No

Indicator: Right temperature of working area.

the workplace is aerated

Indicator: Equipment and tools and ingredients are properly arranged on the workstation

Correct use of tools and equipment is respected (good status of tools, use of tools and equipment according to the instructions

Tools and equipment are handled and used safely (washing, cleaning and cooking)

Ingredients are handled safely

Ingredients, tools and equipment are arranged on working station safely according to the food safety procedures to prevent cross-contamination.

Spoiled ingredients are sorted to prevent food cross-contamination

Indicator: Personal hygiene is observed


Observation

Reference books:

1. http://www.diynetwork.com/how-to/rooms-and-spaces/floors/how-to-install-a-hardwood-floor

2. https://www.google.rw/search?dcr=1&source=hp&ei=n68CWqOfC8PxUo68pKgG&q=wood+floor+in

stallation&oq=wood+floor+inst&gs_l=psy-

ab.1.0.0l10.1354108.1366976.0.1370892.43.24.16.0.0.0.345.3151.2-1j9.11.0....0...1.1.64.psy-

ab..17.26.3333.6..35i39k1j0i10k1j0i22i30k1.397.a-kXHXCv7KY

Note:

http://www.diynetwork.com/how-to/rooms-and-spaces/floors/how-to-install-a-hardwood-floor

https://www.google.rw/search?dcr=1&source=hp&ei=n68CWqOfC8PxUo68pKgG&q=wood+floor+installation&oq=wood+floor+inst&gs_l=psy-ab.1.0.0l10.1354108.1366976.0.1370892.43.24.16.0.0.0.345.3151.2-1j9.11.0....0...1.1.64.psy-ab..17.26.3333.6..35i39k1j0i10k1j0i22i30k1.397.a-kXHXCv7KY




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