-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

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1 -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number Session Superclass- -Title- NF STOCKS AND SAUCES DESCRIPTION- GENERAL COMPETENCE FOR UNIT: Preparing a range of stocks and sauces and suitable derivatives and demonstrating underpinning knowledge associated with thickening agents, faults in production and possible remedies. OUTCOMES 1. prepare a range of stocks and sauces; 2. prepare extensions from a range of stocks and sauces; 3. state the reasons why faults occur in stocks and sauces and describe possible remedies; 4. state the types of roux and other thickening agents and the uses of the resulting stock/sauce. CREDIT VALUE: 1 NC Credit ACCESS STATEMENT: Candidates should have competence in basic food preparation techniques. This may be evidenced by possession of NC modules Introduction to Cookery Processes or Food Preparation Techniques For further information contact: Committee and Administration Unit, SQA, Hanover House, 24 Douglas Street, Glasgow G2 7NQ. Additional copies of this unit may be purchased from SQA (Sales and Despatch section). At the time of publication, the cost is 1.50 (minimum order 5.00).

2 NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION STATEMENT OF STANDARDS UNIT NUMBER: UNIT TITLE: STOCKS AND SAUCES Acceptable performance in this unit will be the satisfactory achievement of the standards set out in this part of the specification. All sections of the statement of standards are mandatory and cannot be altered without reference to SQA. OUTCOME 1. PREPARE A RANGE OF STOCKS AND SAUCES PERFORMANCE CRITERIA (a) (b) (c) (d) The stocks and sauces are correctly prepared according to given specifications. Safe and hygienic standards are maintained throughout. Temperatures and cooking times are correctly controlled. Stocks and sauces are stored correctly. RANGE STATEMENT Stocks: white meat; brown meat; fish; vegetable. Sauces: bechamel; veloute; espangnole; demi-glaze; tomato; warm emulsion; mayonnaise. EVIDENCE REQUIREMENTS Performance evidence of the candidate correctly preparing all of the range of stock and sauces to given specifications. Performance evidence of the candidate maintaining safe and hygienic standards and controlling cooking time and temperature. Performance evidence of the candidate storing stocks and sauces correctly. 2

3 OUTCOME 2. PREPARE EXTENSIONS FROM A RANGE OF STOCKS AND SAUCES PERFORMANCE CRITERIA (a) Extensions are correctly prepared according to given specifications. (b) Safe and hygienic standards are maintained throughout. (c) Temperatures and cooking times are correctly controlled to ensure minimal energy use. (d) Extensions are correctly stored. RANGE STATEMENT Stocks: white meat; brown meat; fish; vegetable. Sauces: bechamel; veloute; espangnole; demi-glaze; tomato; warm emulsion; mayonnaise. EVIDENCE REQUIREMENTS Performance evidence of the candidate correctly preparing at least one extension (including one glaze) from all of the above range to given specifications. Performance evidence of the candidate maintaining safe and hygienic standards and controlling cooking time and temperature. Performance evidence of the candidate storing extensions correctly. OUTCOME 3. STATE THE REASONS WHY FAULTS OCCUR IN STOCKS AND SAUCES AND DESCRIBE POSSIBLE REMEDIES PERFORMANCE CRITERIA (a) (b) (c) The reasons why faults occur are correctly stated. Suitable remedies are given where appropriate. The correct cooling and storage procedures are accurately described. RANGE STATEMENT Stocks: white meat; brown meat; fish; vegetable. 3

4 Sauces: bechamel; veloute; espangnole; demi-glaze; tomato; warm emulsion; mayonnaise. 4

5 EVIDENCE REQUIREMENTS Recorded evidence that the candidate can correctly state the reasons why faults occur in the production of each of the range of stocks and sauces. Recorded evidence that the candidate can explain a suitable remedy for each fault. Recorded evidence that the candidate can describe correct cooling and storage procedures. OUTCOME 4. STATE THE TYPES OF ROUX AND OTHER THICKENING AGENTS AND THE USES OF THE RESULTING STOCK/SAUCE PERFORMANCE CRITERIA (a) (b) (c) The types of roux are correctly described. Other thickening agents and their use are correctly described. A suitable use is given for each stock/sauce produced. RANGE STATEMENT Roux: white; blonde; brown. Stocks: white meat; brown meat; fish; vegetable. Sauces: bechamel; veloute; espangnole; demi-glaze; tomato; warm emulsion; mayonnaise. EVIDENCE REQUIREMENTS Recorded evidence that the candidate can correctly describe the range of roux and give an example of the use of each. Recorded evidence that the candidate can correctly describe four other thickening agents and give a use for each one. Recorded evidence that the candidate can give an example of a dish/menu item suitable for each stock/sauce

6 ASSESSMENT In order to achieve this unit, candidates are required to present sufficient evidence that they have met all the performance criteria for each outcome within the range specified. Details of these requirements are given for each outcome. The assessment instruments used should follow the general guidance offered by the SQA assessment model and an integrative approach to assessment is encouraged. (See references at the end of support notes). Accurate records should be made of the assessment instruments used showing how evidence is generated for each outcome and giving marking schemes and/or checklists, etc. Records of candidates' achievements should be kept. These records will be available for external verification. SPECIAL NEEDS In certain cases, modified outcomes and range statements can be proposed for certification. See references at end of support notes. Copyright SQA 1996 Please note that this publication may be reproduced in whole or in part for educational purposes provided that: (i) (ii) no profit is derived from the reproduction; if reproduced in part, the source is acknowledged. 6

7 NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION SUPPORT NOTES UNIT NUMBER: UNIT TITLE: STOCKS AND SAUCES SUPPORT NOTES: This part of the unit specification is offered as guidance. None of the sections of the support notes is mandatory. NOTIONAL DESIGN LENGTH: SQA allocates a notional design length to a unit on the basis of time estimated for achievement of the stated standards by a candidate whose starting point is as described in the access statement. The notional design length for this unit is 40 hours. The use of notional design length for programme design and timetabling is advisory only. PURPOSE This unit is designed to allow candidates to produce a range of stocks and sauces and to extend their knowledge and skills by producing derivatives from each of the above products. The unit investigates the reasons that faults occur in the production of stocks and sauces and possible ways of rectifying these faults. Additional thickening agents other than roux are investigated as are suitable uses for the stocks and sauces produced. SQA publishes summaries of NC units for easy reference, publicity purposes, centre handbooks, etc. The summary statement for this unit is as follows: In this unit you will learn about the production of stocks and sauces and their extensions and the occurrence of faults in their production and their remedies and the uses of thickening agents. CONTENT/CONTEXT As stocks and sauces are the foundation on which many dishes are built within the kitchen the importance of correct preparation and storage must be stressed. It may be beneficial to introduce convenience stock and sauce as a comparison in terms of preparation time, taste, appearance and cost but this aspect is not assessable. As with other units there is not any requirement to produce finished dishes from the stocks and sauces therefore it is recommended to integrate this unit with, for example: Cookery Processes or Control of Cookery Processes. Due to the hygiene implications of preparing, cooling and storage of stocks and sauces great emphasis should be stressed on correct procedures to be adopted throughout. 7

8 Corresponding to outcomes 1-4: 1&2. Demonstrations should feature as necessary throughout the practical elements of this unit. Clear instructions and/or recipes should be given with emphasis on: method of production, economy of energy, hygiene, safety, cooking procedures, correct storage, quality of good stocks and sauces and seasoning. Several terms associated with production should be covered and explained such as: blanching, simmering, skimming, cooking out, straining, reduction. The use of correct equipment should be emphasised with regard to size of pots for amount being prepared. The range of extensions should not be limited to the range statement of outcome 2 but candidates encouraged to research additional sauces that can be prepared from the base product. Following the production of stocks the tutor should encourage an analysis of colour, taste and appearance, likewise on production of sauces the analysis should be on colour, texture, consistency, taste to develop the candidate's understanding of acceptable quality. 3. The reasons that faults occur in stock and sauce production should be a part of each and every practical session and covered prior to commencing. Faults could include greasy stock, curdling mayonnaise, bitter sauces, etc. Remedies to these faults must also be given where appropriate. Correct storage may include how to keep the sauces hot or warm but must also include the most appropriate method of cooling the sauce/stock in the shortest period possible prior to storage. 4. All types of roux will be covered within the practical elements of this unit. Other thickening agents such as cornflour, arrowroot, beurre-manie, egg yolks, blood should be discussed and explained and their uses related to dishes/sauces. Candidates will require to state the uses of all stocks and sauces produced therefore should be encouraged to research relevant examples for each practical session should this unit not be integrated with another. APPROACHES TO GENERATING EVIDENCE The learning and delivery approach should allow outcomes to be achieved in a candidate-centred, participative and practical manner. Practical work should be carried out individually. The use of carefully structured practical worksheets related to each stock and sauce should detail: - the stock/sauce being produced; - faults that may occur throughout production; - possible remedies to the faults; - correct cooling and storage procedures; - a suitable dish/menu item for the stock/sauce. The remaining practical outcomes can be recorded by means of a practical observation checklist. 8

9 ASSESSMENT PROCEDURES As the majority of this unit relates to the production of stocks and sauces the bulk of evidence will be derived from the practical exercise. Outcome 1 performance criteria (a),(b),(c) and outcome 2, performance criteria (a),(b),(c) may be assessed by a practical observation checklist related to the performance criteria. Outcome 1 performance criterion (d), outcome 2 performance criterion (d), outcome 3 performance criteria (a), (b), (c) and outcome 4, performance criterion (c) may be assessed by recording evidence on structured practical worksheet. Outcome 4, performance criteria (a) and (b) by short answer question. RECOGNITION Many SQA NC units are recognised for entry/recruitment purposes. For up-to-date information see the SQA guide 'Recognised and Recommended Groupings'. REFERENCES 1. Guide to unit writing. (A018). 2. For a fuller discussion on assessment issues, please refer to SQA s Guide to Assessment. (B005). 3. Procedures for special needs statements are set out in SQA s guide Candidates with Special Needs. (B006). 4. Information for centres on SQA s operating procedures is contained in SQA s Guide to Procedures. (F009). 5. For details of other SQA publications, please consult SQA s publications list. (X037). Copyright SQA 1996 Please note that this publication may be reproduced in whole or in part for educational purposes provided that: (i) (ii) no profit is derived from the reproduction; if reproduced in part, the source is acknowledged. 9