SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.

Q1:	List any five (5) basic methods of cookery with their key principles and practices.

Q2:	Briefly explain the characteristics of five (5) major food groups. Write your answer in 150-200 words.

Q3:

a) Explain the basic application of the following knives in one (1) or two

(2) sentences each.

· Chef’s knife

· Boning knife

· Paring knife

b) Write down six (6) different cuts used for preparing dish according to recipe requirement.

Q4:

Mise-en-place is important in the kitchen. Explain the importance and requirements of mise en place to produce for dishes in the kitchen. Write your answer in 50-100 words.

Q5:		Match the following cooking methods with suitable foods to cook for each method.
	*Cooking Method*		*Suitable Food*
	A. Boiling		Meats including poultry and fish
	B. Deep Fry		Meats and vegetables
	C. Braise		Vegetables and starches
	D. Steaming		Vegetables
	E. Roasting		Meat, vegetables
	F. Shallow Frying		Processed meats, fish, chips, etc.
Q6:		List any four (4) contents of stock date codes and reasons to use rotation labels.

Q7:	What is a standard recipe? What are the six (6) stages for food preparation and standard recipe according to food production requirements?

Q8:	Why there is a need to calculate ingredient amount according to the requirement of the dish? Answer in 50-100 words.
Q9:	Discuss various methods to weigh and measure ingredients according to the recipes. Answer in 50-100 words
Q10:	List seven (7) tips to reduce waste to increase the profitability of the food produced.

Q11:

What does FIFO stand for in commercial cookery? Write in 20 to 30 words.

Q12:

List any four (4) signs of spoilage and contamination in perishable items.

Q13:

What are the factors to be considered to clean and maintain the equipment? What is the purpose of dismantling the equipment before

cleaning? Answer in 50-100 words.

Q14:	How can you use equipment safely and hygienically according to the manufacturer instructions? Answer in 50-100 words.
Q15:	What are the standard safety features on a commercial mixer? List any three (3).
Q16:	Mention at least two (2) culinary terms for the given cookery methods.
Cookery Methods		Culinary Terms
Stewing
Roasting
Poaching

Grilling
Shallow-Frying
Deep-Frying
Braising
Q17:	What is a portion, and how do you calculate the ingredients required? Answer in 30-40 words.
Q18:	How can you ensure timely preparation of dishes when working with colleagues? List any five (5) aspects.

Q19:

a) List any five (5) different types of garnishes commonly used for the standard recipe.

b) Mention any eight (8) different types of accompaniments widely used for standard recipes.

Q20:

What are the ten (10) steps that need to be taken to clean the kitchen equipment and premises safely and according to food safety standard?

Q21:	List eight (8) steps to dispose of or store re-usable by-products according to the organisational procedures and environmental considerations to ensure food safety.
Q22:	List any five (5) suitable service-ware that can be used to present a dish.

Q23:

a) Write four (4) steps you need to follow to use a microwave in a planned and logical manner.

b) Mention three (3) safe and hygienic work practices you need to follow for steaming.

Q24:

Classify the corrective action for the given problems of the cookery method.

Cookery Method	Problem	Corrective Action
Baking	Food is too dark
Shallow-frying	The yolk on a fried egg breaks
Boiling	Cloudy stock
Baking	Egg custard not set properly
Grilling	Fish dry and with a bad appearance
Braising	Loss of liquid or over- thickening
Poaching	The food breaks up

Assessment Task 2 - Project

Project task:

“My Kitchen” Restaurant is located in Ballarat Victoria. The restaurant is popular with locals and tourist as it offers fresh, locally sourced products at a competitive price. You are working as Head chef.

The restaurant’s menu covers a broad spectrum of cuisines. They further want to add some new on their menu. They have provided you with the following information regarding the new dishes:

New dishes to be included in the
Major food types to be
Cookery methods and complete mise en place activities for each
Standard recipes. (Appendix B)

Major food types to be used	Dishes	Cooking method
Dairy Products Vegetables	Baked Asparagus and Yellow Capsicum Frittata	Bake/Blanch/Shallow frying (Saute)
Dry Goods	Chickpea & Peanut Stew	Stewing
Frozen Goods	Custard Icecream with Dried Apricots	Boiling
Fruit	Roast Chicken with Balsamic Peaches Italian Fried Olived	Roasting Deep frying
Meat	Grilled and braised Pot Roast	Braising/grilling
Poultry Vegetables	Poached while chicken with crunchy steamy vegetables Roast Chicken with Balsamic Peaches	Poaching/steaming Roasting
Seafood	Microwave lemon basil fish with crunchy steamed vegetables Shallow fried fish	Microwave/steaming Shallow frying

Vegetables

Baked Asparagus and Yellow Capsicum Frittata

Bake/Blanch/Shallow frying (Saute)

The restaurant owner wants you to develop a production plan for these dishes. The purpose of preparing the production plan is to ensure that the preparation processes for the recipes are consistent.

Task: Develop a Production Plan

This task requires you to prepare a production plan.

The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods.

To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists and a workflow chart, for the given dishes, before commencing your mise en place and cooking.

You must develop a “Production Plan” using the provided below. If you do not understand any part, ask

your assessor/trainer.

To develop a production plan, you need to complete the following parts:

Part A: Select ingredients

This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.

Considering the information given in the recipes (Appendix 2), you are then required to calculate ingredient amounts.

Note: You must adjust the quantity of the ingredients considering the number of ‘serves’ you are cooking and minimise wastage by selecting the right quantity of ingredients.

Part B: Select equipment

Part B requires you to select the equipment required to prepare the dishes listed in the case study. For each of the dish to be prepared, you need to:

Select the type of equipment suitable for
Document the safety measures to operate

Part C: Workflow Plan

Part C requires you to prepare a workflow plan for the dishes listed in the case study. This part requires you demonstrate your:

Planning and organising skills to efficiently sequence the stages of food preparation and production.
Self-management skills to manage own speed, timing and
Locate information in food preparation lists and standard recipes to determine food preparation requirements.

When writing a plan for each dish; keep in mind to include the following:

Production step
Cooking times and
Cooking method
Food storage methods

Task 1: Develop a Production Plan Templates for Part A:

Template: Select ingredients the given dishes

*Dishes to be prepared*
Dishes	Number of serves	Ingredients required	Quantity
Baked Asparagus and Yellow Capsicum Frittata
Chickpea & Peanut Stew
Custard Icecream with Dried Apricots

Roast Chicken with Balsamic Peaches
Italian Fried Olived
Grilled and braised Pot Roast

Poached while chicken with crunchy steamy vegetables
Roast Chicken with Balsamic Peaches
Microwave lemon basil fish with crunchy steamed vegetables
Shallow fried fish

Baked Asparagus and Yellow Capsicum Frittata

Templates for Part B:

Template: Select equipment required to prepare the dishes

Equipment required to prepare the dishes
Dishes to be prepared	Equipment required	Safety measures
Baked Asparagus and Yellow Capsicum Frittata
Chickpea & Peanut Stew
Custard Icecream with Dried Apricots

Roast Chicken with Balsamic Peaches
Italian Fried Olived
Grilled and braised Pot Roast
Poached while chicken with crunchy steamy vegetables

Roast Chicken with Balsamic Peaches
Microwave lemon basil fish with crunchy steamed vegetables
Shallow fried fish
Baked Asparagus and Yellow Capsicum Frittata

Part C: Workflow Plan: (Note: You are required to identify in your workflow plan; production steps, cooking times and temperatures, appropriate cooking methods and food storage methods to be used to demonstrate your planning and organising skills)
*Dishes to be prepared*	*Production step*	*Cooking times and temperatures.*	*Cooking* *method*	*Food storage methods*
Baked Asparagus and Yellow Capsicum Frittata
Chickpea & Peanut Stew
Custard Icecream with Dried Apricots

Roast Chicken with Balsamic Peaches
Italian Fried Olived
Grilled and braised Pot Roast
Poached while chicken with crunchy steamy vegetables
Roast Chicken with Balsamic Peaches
Microwave lemon basil fish with crunchy steamed vegetables

Shallow fried fish
Baked Asparagus and Yellow Capsicum Frittata

Assessment Task 3 - Skills Test

Skills Test:

This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the (Appendix 1) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing the dishes according to the industry standard.

Scenario:

The production plan was approved. The dishes were added to the menu. You have received the following six (6) customer orders.

Customer orders
Customers	Dishes	Type of order	Special dietary requirements
Mr Sam	1X Baked Asparagus and Yellow Capsicum Frittata 1X Chickpea & Peanut Stew 1X Custard Ice-cream with Dried Apricots	Dine-in.
Miss Elizabeth	1X Roast Chicken with Balsamic Peaches 1X Italian Fried Olived	Take away
Mrs Clinton	1X Grilled and braised Pot Roast 1X Poached while chicken with crunchy steamy vegetables	Dine-in.
Mr Bush	1X Roast Chicken with Balsamic Peaches 1X Microwave lemon basil fish with crunchy steamed vegetables	Take away

Mr Robin

1X Shallow fried fish

1X Baked Asparagus and Yellow Capsicum Frittata

Dine-in.

Mr Anderson

1X Custard Icecream with Dried Apricots

1X Grilled and braised Pot Roast

1X Microwave lemon basil fish with crunchy steamed vegetables

Dine-in.

You are required to use the basic cookery methods (specified in Assessment task 2) to prepare dishes by focusing on any special dietary requirements; serve the prepared to customers according to organisational standards. Your trainer will act like the customer for each of the six (6) orders or will allocate the roles of the customers to the staff members. You need to present these dishes to the customer for each order.

As you have developed a “Production plan” in assessment task two (2); you need to put this production

plan into action and prepare the ordered dishes. When preparing the customer orders; you must:

Follow the standard recipes provided in “Appendix B”.
Follow the portion control procedures:
Ensure all portions are of a consistent standard and
Portions are evenly distributed and tastefully presented on the
Correct garnish is served with each food
Follow the procedures for Food safety practices when handling and storing Refer to the “Food Safety program” provided along with this unit.

A kitchen hand will be provided to you to complete this task. You need to instruct the kitchen hand to complete specific tasks.

The role of the kitchen hand will be allocated to a staff member by your trainer/assessor.

Your assessor will judge your performance according to the checklist provided for this assessment tasks. To prepare the customer orders in a commercial kitchen, you need to complete the following activities:

Activity 1: Select ingredients

In this activity, your trainer/assessor will take you to different stores such as a cold room or storeroom where the ingredients required will be available. At the stores, you need to identify and select the products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

These requirements are given below:

Follow stock rotation requirements:
Locate and read date codes and rotation labels on food products
Check expiry dates of the
Select items based on the first in first out
Check the quality of the product and its impact on the
Check freshness of the fresh
Check perishable supplies for spoilage or contamination prior to

Note: You can use the production plan prepared in Assessment task 2 to identify ingredients.

When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients considering the requirements specified above.

You must complete the templates provided below when completing the task.

Ingredients for customer orders:

Name of dishes

Ingredients

Quantity

Meet the quality requirements

Fresh

Meet the stock rotation requirements

Activity 2: Portion and prepare ingredients; cook, present and store dishes

In this activity, you are required to portion and prepare ingredients; cook, present and store dishes for the customer orders given in the case study.

You must prepare the dishes according to the standard recipes and production plan. The production plan prepared includes the details of the:

Production

For each dish to be prepared, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

Checklist 1: Portion and prepare ingredients
Checklist 2: Cook the dishes specified in the customer
Checklist 3: Present the dine-in orders and store the takeaway

Checklist 1: Portion and prepare ingredients.

Part A:

*Steps*	*Dishes*
*Steps*	Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olived	Grilled and braised Pot Roast
Safely assemble the equipment required to prepare the dishes.	¨	¨	¨	¨	¨	¨
Clean the equipment before use.	¨	¨	¨	¨	¨	¨
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	¨	¨	¨	¨	¨	¨
Weigh and measure ingredients for each dish.	¨	¨	¨	¨	¨	¨
Create portions according to each recipe.	¨	¨	¨	¨	¨	¨
Prepare, cut and portion ingredients according to recipe and cooking style.	¨	¨	¨	¨	¨	¨
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared.	¨	¨	¨	¨	¨	¨

Follow portion control procedures.

Part B:

*Steps*	*Dishes*
*Steps*	Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Safely assemble the equipment required to prepare the dishes.	¨	¨	¨	¨	¨
Clean the equipment before use.	¨	¨	¨	¨	¨
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	¨	¨	¨	¨	¨
Weigh and measure ingredients for each dish.	¨	¨	¨	¨	¨
Create portions according to each recipe.	¨	¨	¨	¨	¨

Prepare, cut and portion ingredients according to recipe and cooking style.

While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared.

Follow portion control procedures.

Checklist 2: Cook dishes specified in the customer orders. Part A:

*Steps*	*Dishes*
*Steps*	Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olived	Grilled and braised Pot Roast
Follow standard recipes given in Appendix B to cook the dishes.	¨	¨	¨	¨	¨	¨
Use cooking methods specified in Assessment task 2.	¨	¨	¨	¨	¨	¨
Used production plan prepared in Assessment task 2 and complete the cooking process in a logical, planned and safe manner.	¨	¨	¨	¨	¨	¨
Follow special dietary requirements.	¨	¨	¨	¨	¨	¨
Listen and respond to colleagues’ specific enquiries or problems. Identify problems with the cooking process and take corrective action.	¨	¨	¨	¨	¨	¨
Work cooperatively with colleagues to ensure timely preparation of dishes.	¨	¨	¨	¨	¨	¨

Make adjustments to food quality, considering the following factors:

· taste

· temperature

· texture.

Part B:

*Steps*	*Dishes*
*Steps*	Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Follow standard recipes given in Appendix B to cook the dishes.	¨	¨	¨	¨	¨
Use cooking methods specified in Assessment task 2.	¨	¨	¨	¨	¨
Used production plan prepared in Assessment task 2 and complete the cooking process in a logical, planned and safe manner.	¨	¨	¨	¨	¨
Follow special dietary requirements.	¨	¨	¨	¨	¨
Listen and respond to colleagues’ specific enquiries or problems.	¨	¨	¨	¨	¨

Identify problems with the cooking process and take corrective action.

Work cooperatively with colleagues to ensure timely preparation of dishes.

Make adjustments to food quality, considering the following factors:

· taste

· temperature

· texture.

Checklist 3: Present and store the dishes.

Part A:

*Steps*	*Dishes*
*Steps*	Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olived	Grilled and braised Pot Roast
Use appropriate service-ware to present each dish. Ensure that your contributions to the plating of a dish support timely and quality food service.	¨	¨	¨	¨	¨	¨
Select and add garnishes and accompaniments following the standard recipes provided in Appendix B and regional variations.	¨	¨	¨	¨	¨	¨
Store dishes in an appropriate environmental condition. Consider: · atmosphere · humidity · light · packaging	¨	¨	¨	¨	¨	¨

· temperature

· use of containers

· ventilation

Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.

Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.

Part B:

*Steps*	*Dishes*
*Steps*	Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Use appropriate service-ware to present each dish. Ensure that your contributions to the plating of a dish support timely and quality food service.	¨	¨	¨	¨	¨
Select and add garnishes and accompaniments following the standard recipes provided in Appendix B and regional variations.	¨	¨	¨	¨	¨
Store dishes in an appropriate environmental conditions. Consider: · atmosphere · humidity · light · packaging · temperature · use of containers	¨	¨	¨	¨	¨

· ventilation
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.	¨	¨	¨	¨	¨
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.	¨	¨	¨	¨	¨

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