SITHCCC007 - Prepare stocks, sauces And soups - Commercial Cookery - Cooking Assignment Help

Assignment Task

1. What is the definition of a convenience product that would be used in a commercial kitchen, and give two (2) examPles

2. Name three (3) thickening agents used when producing different stocks, sauces and soups.

3. Labelling and dating food items is an important part of running a cost effective and productive kitchen.

a. provide three (3) pieces of infor.mation you would find on stock date codes and rotation labels

b. provide two (2) examples how using stock date codes and rotation labels maintain food qualitY standards

4. Appearance and presentation are key characteristics of stocks sauces and soups' a. Provide two (2) examples for each of the listed stocks' Read the question carefully. Your answer should be a minimum of 20 words but no longer than 40 words

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