cuasw401 - sauces and soups · 2.5 soups are presented at the right temperature in clean...
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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
Formative Assessment 1.2
Performance criterion
Appropriate dismantling and assembling, cleaning and sterilization of
equipment and tools
Resources Learning activities Content
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment 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
Formative Assessment 1.3
Resources Learning activities Content
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
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
Performance criterion
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
Formative Assessment 1.3
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
Essay writing on good and bad qualities of vegetables and
advantages of purchasing fresh vegetables.
Checklist Score
Yes No
Observation
Performance criterion
Resources Learning activities Content
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
Formative Assessment 2.1
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 evidence
Oral evidence
True or false questions
Matching
Sentence completion
Simulation
Performance criterion
Proper cleaning of raw materials like: trimming and peeling off the loose
skins
Resources Learning activities Content
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
Formative Assessment 2.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance criterion
Relevant cutting of vegetables in accordance with the recipe standards such as
brunoise, macedoine, juliene, batonettes, chiffonade
Resources Learning activities Content
Written evidence
Performance evidence
True or false questions
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
Resources Learning activities Content
Formative Assessment 2.3
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Multiple choice
True or false questions
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
Performance criterion
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
Formative Assessment 2.4
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Multiple choice
True or false questions
Matching
Sentence completion
Ticking
Simulation
Checklist Score
Yes No
Performance criterion
Appropriate application cooking method according to recipe
Resources Learning activities Content
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
Formative Assessment 3.1
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 evidence
Performance evidence
Multiple choice
True or false questions
Matching
Performance criterion
Correct selection of storage temperature requirements for vegetables to be
stored
Resources Learning activities Content
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
Formative Assessment 3.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance criterion
Appropriate labelling of the storage containers with indication of items life span
of the dish and preparation date
Resources Learning activities Content
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
Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron
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
Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron
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-
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