Research Report Template (1)

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This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 Research report Dish 1: Steak Dish 2: Lamb Curry Historical and cultural origins Research the historical and cultural origins of each of your dishes. Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time? How have the dishes changed over time? ● Dish 1- The origins of steak are difficult to trace as it has been consumed by various cultures for centuries. However, it is believed that the modern-day concept of a steak originated in the United States in the late 19th century. The dish is commonly associated with Western culture, especially in countries like the United States and Argentina, where beef is a popular meat. The dish's popularity can be attributed to the availability of high-quality beef and the rise of meat-based diets in the western world. ● Dish 2- Lamb curry is a traditional dish in Indian cuisine, where lamb is a popular meat. The dish's origins can be traced back to the Mughal era, where it was served to royalty. The dish has since become popular in many other countries and is now considered a classic Indian dish. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 1 of 6

This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 Classical and contemporary variations Describe at least one classical and one contemporary variation of each dish. List the differences . ● Dish 1- A classical variation of steak is a traditional T-bone steak, while a contemporary variation could be a steak with a modern sauce or glaze, such as balsamic glaze or truffle butter. ● Dish 2- A classical variation of lamb curry could be a traditional Rogan Josh, while a contemporary variation could be a fusion dish that combines lamb curry with other cuisines, such as a lamb curry taco. Appearance and presentation Describe how each dish should appear. How should it be presented to maximise customer appeal? ● Dish 1- A steak should be cooked to the desired level of doneness and presented on a clean, white plate with a garnish of fresh herbs or vegetables. The steak should be allowed to rest for a few minutes before being served to allow the juices to redistribute. ● Dish 2- Lamb curry should be presented in a deep bowl with a garnish of fresh cilantro or mint leaves. It should be served with steamed rice or naan bread. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 2 of 6

This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 Freshness indicators Describe the freshness indicators for the two key ingredients from each dish. ● Dish 1- The freshness indicators for steak are the color, smell, and texture of the meat. Fresh steak should have a bright red color, a fresh odor, and a firm texture. ● Dish 2- The freshness indicators for lamb curry are the smell and texture of the meat. Fresh lamb should have a clean, fresh odor, and the meat should be firm to the touch. Quality indicators Describe three quality indicators for each dish. ● Dish 1- The quality indicators for steak are the marbling, tenderness, and flavor. High-quality steak should have even marbling, be tender, and have a rich, beefy flavor. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 3 of 6

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This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 ● Dish 2- The quality indicators for lamb curry are the tenderness of the meat, the richness of the sauce, and the balance of spices. High-quality lamb curry should have tender meat, a flavorful and rich sauce, and a balance of spices that complements the dish. Nutritional value Describe the nutritional value of each dish. ● Dish 1- Steak is an excellent source of protein and iron. A 3-ounce serving of cooked beef provides about 25 grams of protein and 2.5 milligrams of iron. ● Dish 2- Lamb curry is a good source of protein, iron, and vitamins. A 3-ounce serving of cooked lamb provides about 20 grams of protein and 2.5 milligrams of iron. Service style Describe the service style which each dish is best suited to. ● Dish 1- Steak is best suited to formal dining settings, such as steakhouse restaurants or high-end dining establishments. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 4 of 6

This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 ● Dish 2- Lamb curry is best suited to casual dining settings, such as family-style restaurants or Indian street food vendors. Taste profile Describe the taste profile of each dish. ● Dish 1- Steak has a rich, beefy flavor with a slightly charred and caramelized exterior. ● Dish 2- Lamb curry has a rich, savory flavor with a spicy and aromatic sauce. Texture profile Describe the texture profile of each dish. ● Dish 1- Steak should be tender and juicy on the inside with a slightly crisp exterior. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 5 of 6

This document is Research Report Template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC014 ● Dish 2- The texture of lamb curry should be smooth and velvety, with a slightly chunky consistency due to the presence of vegetables and spices. © Pakenham Institute Pty Ltd |RTO No. 41536 l CRICOS Code: 03941H I Website: www.pakenham.edu.au Unit 2, 66 – 68, Main Street Pakenham VIC 3810 Australia |Phone: 0432 197 654 |Email: admission@pakenham.edu.au Student Resources for SITHCCC014| v1.1 | Last reviewed: October 2021 | Not controlled when printed Page 6 of 6

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