SITHCCC008 Kasun_de_Sliva_12298723 AT2 Research Report

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 1 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Assessment Task 2: Research Report Qualification SIT40516- Certificate IV in Commercial Cookery Unit Code/Name SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Re-Assessment ☐ Yes ☒ No Student ID 12298723 Student Name Arumadura Kasun Niranjana De Silva Student Email Address 12298723@brighton.edu.au Trainer/Assessor Name Student Declaration • I declare that this is my own original work and I have not cheated or plagiarised the work or colluded with any other student(s). • I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me. • I have correctly referenced all resources and reference texts throughout these assessment tasks as required. • I hold a copy of this assignment and can produce a copy if requested • I permit a copy of this marked assignment to be retained or reproduced by the College for benchmarking, course review and accreditation purposes. • I am aware of the re-assessment policy and any assessment deemed unsatisfactory will require me to do a re-assessment. • I am aware I have the right to appeal an assessment outcome if I disagree with the outcome. I am aware that I have to follow the complaint and appeal process to request a review of the assessment outcome. Student signature: Kasun De Silva Date 09 / 03 / 2022 Signature is required for the paper-based submission only

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 2 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Information for students In this task, you will research a range of vegetable, fruit, egg and farinaceous dishes. You will need access to: • your learning resources and other information for reference o Student learning guide o Fact sheets Ensure that you: • review the advice to students regarding responding to written tasks • comply with the due date for assessment which your assessor will provide • adhere with your RTO’s submission guidelines • answer all questions completely and correctly • submit work which is original and, where necessary, properly referenced • Do not share your answers with other students. Assessment information Information about how you should complete this assessment can be found in your assessment instruction moodle: • Write your Researched answers in the boxes • this task is open-book and reference your findings if necessary • Your trainer may nominate name of dishes to be researched i

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 4 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Classical and contemporary variations Describe at least one classical and one contemporary variation of each dish. List the differences . Classical variation – Dosa will be only made with ghee and will be eaten with side dishes Contemporary variation – There are different types of Dosa such as, masala, cheese, onion, and etc. Appearance and Presentation Describe how each dish should appear. How should it be presented to maximise customer appeal? Dosa must be in round shape and must be fried till it gets golden brown colour. Some of the Dosa is made to get a crunchy crispy taste and some are made like sponges. Dosa will be served along with sambaar and sambal to increase the taste. Freshness and Quality indicators Describe the freshness indicators for the two key ingredients from each dish. Describe three quality indicators for each dish Freshness indicators - Softness – When Dosa is fresh, they are soft when eating. When time passes it gets hard. Smell – when Dosa are fresh, they has a very appealing smell. But when time passes, the smell fades away. Quality indicators – Thickness – if the Dosa is in good quality, it is made to a regular thickness (this is only for Dosa made as sponges) Taste – there Should be a good amount of idli rice in the Dosa to get the best taste. Colour – if the Dosa is too plain in colour, then it is not good in quality. Nutritional value Describe the nutritional value of each dish This dish is composed of different types of seeds, so it has a variety of nutrients in it. As urad dal is high with protein and calcium, it is good for health. Service Style Describe the service style which each dish is best suited to. Dosa is best to be served with a sambaar dish. Which will be eating by hands. Taste and Texture profile Dosa is a traditional Indian food which has a very unique taste. Because of the different types of seeds in it, it has a mixture of urad dal, rice and idli rice tastes. As it is eaten

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 5 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Describe the taste profile of each dish. Describe the texture profile of each dish. with sambaar, this gives a very spicy taste. This dish is composed with many spices, so the smell is very unique. Provide Picture of the dish List Ingredients: You should provide the list of main ingredients only • Idli rice ½ cup • Normal rice ½ cup • Urad dal ¼ cup • Fenugreek seeds 1/8 tablespoons • Thick poha 2 tablespoons • Salt according to the taste • Ghee to apply on the pan Method: You should provide a summary of the method of cookery used for this dish. There may be more than one. Cooking method – • Add ½ cup of idli rice and ½ cup of normal rice to a bowl and wash them 03 or 04 times. • Get ¼ Of urad dal and 1/8 teaspoon of fenugreek seeds to a separate bowl and rinse them. • Add them together to a same bowl and get two tablespoons of thick poha to a different bowl and wash them • Add the washed thick poha to the bowl with seeds. • Add 1.5 cups of Water and wait for 5 hours. • Add the seeds to a grinder and add 2/3 to ¾ cups of water and grind well. • Add salt per your taste. • Keep the batter for about 12/15 hours for fermentation. • Now heat a pan and add some ghee.

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Quality indicators – Wonton cover – if the cover is hard, they the covers of wontons are not kneaded well. Their quality is low. Taste – if the wontons are made with less meat, then the taste gets low. So the quality is low. Colour – Wontons should be in light gold colour. If they are not cooked well, they will be in the colour of white because the wrap is still not steamed. Nutritional value Describe the nutritional value of each dish Wontons has a high protein level as the filling is made with meat. And have a good carbohydrate intake. Service Style Describe the service style which each dish is best suited to. Wontons are served with a side dish of soya sauce. Wontons will be dipped into the sauce and will be eating by hand. Taste and Texture profile Describe the taste profile of each dish. Describe the texture profile of each dish. This has a spicy taste and a very soft texture. As the wontons are steamed, they are very soft. The wrapper of the wontons are made with all purpose flour and water, they dough is knead to get a soft texture, so the wontons are very soft when eating. As the filling is filled with shrimps and pork, it has a very appealing taste. Wontons are eaten with soya sauce, so the taste increase with a savoury taste. Provide Picture of the dish List Ingredients: You should provide the list of main ingredients only • Shrimp 280g • Pork 100g • Ginger 2 tablespoons • 03 onions • 60 wonton wrappers • All purpose flour • Salt

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 8 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G • Light soya sauce 2 tablespoons • Rice wine 01 tablespoons • White pepper ¼ Tablespoons • ¼ Sesame oil Method: You should provide a summary of the method of cookery used for this dish. There may be more than one. • Gather the ingredients • Grind half of the shrimp and all pork in a grinder along with ginger and seasonings. • Roughly chop the rest of the shrimp and mix with the mixture. • Put one tablespoon of mixture into a wonton wrapper and cover it. • Steam the wontons or fry them in a pan with little oil.

SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008-AT2-Research Report-V1.1 Page | 10 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Accurately describe the taste profile of dish two? Accurately describe the texture profile of dish one? Accurately describe the texture profile of dish two? Accurately describe the historical origins of dish one? Accurately describe the historical origins of dish two? Accurately describe the cultural origins of dish one? Accurately describe the cultural origins of dish two? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: