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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

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.

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Clean the equipment before use.

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Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.

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Weigh and measure ingredients for each dish.

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Create portions according to each recipe.

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

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

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Follow portion control procedures.

Part B:

Steps

Dishes

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.

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¨

¨

¨

¨

Create portions according to each recipe.

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¨

¨

¨

¨

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

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¨

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

Follow portion control procedures.

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¨

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

Steps

Dishes

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.

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Use cooking methods specified in Assessment task 2.

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Used production plan prepared in Assessment task 2 and complete the cooking process in a logical, planned and safe manner.

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Follow special dietary requirements.

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Listen and respond to colleagues’ specific enquiries or

problems.

Identify problems with the cooking process and take corrective action.

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Work cooperatively with colleagues to ensure timely preparation of dishes.

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Make adjustments to food quality, considering the following factors:

· taste

· temperature

· texture.

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¨

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¨

¨

Part B:

Steps

Dishes

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.

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¨

¨

¨

¨

Use cooking methods specified in Assessment task 2.

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¨

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

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.

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¨

Select and add garnishes and accompaniments following the standard recipes provided in Appendix B and regional variations.

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Store dishes in an appropriate environmental condition.

Consider:

· atmosphere

· humidity

· light

· packaging

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· 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.

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¨

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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¨

¨

¨

¨

Part B:

Steps

Dishes

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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¨

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