SITHCCC027 Student Assessment Tasks RA

SITHCCC027 Prepare dishes using basic methods of cookery 1 Datum College Jahd Hasan Student Id: DC01401 SITHCCC027 prepare dishes using basic methods of cookery

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Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . SITHCCC027 Prepare dishes using basic methods of cookery 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  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  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITHCCC027 Prepare dishes using basic methods of cookery 5 i

Cookery method Description Impact on food Grilling In this method food items are placed on a metal grill directly over the sources of heat (charcoal, gas, wood) in order to cook them. It makes the food crispy and brown. Example: steaks, chops, sausages, kabobs, etc. Poaching It is a cooking method in which the food is cooked gently in water which is just below boiling point (93°C to 95°C). As soon as the liquid with the food item begins to boil ‘lower the temperature to allow poaching. Allow the actual flavor of the food to shine, front and center. Poaching in a liquid is one of the healthiest ways to cook your food, with minimal fat and oil. Example: Egg, fish fruits etc. Roasting In this methods, little oil is used for coating the food with fat. The food is brought into direct contact with heat sources and continuously stirred, until fully roasted. Enhance the flavour through caramelization on the surface. Example: Meats, vegetables, etc. Shallow frying In this method the process of cooking is something fry with a very little amount of oil. Does not reduce the test. Example: burger patty, fish. Sous vide The name sous vide is French, meaning ‘under vacuum’. It is a French cooking technique. In this method food is vacuum- sealed in a cooking pouch and heated at a precise temperature in a water bath. The original weight, flavor and natural color and aroma of the food is not lost. Example: ready meals for sale, some catered foods, etc. Steaming Steaming is the methods of cooking in which food is cooked below the boiling point of water, near 85°C. Steaming doesn't agitate food , softer the food, the easier to absorb all. Example: seafood and shellfish Stewing In this method of cooking, comparatively smaller amount of liquid is used and food is cooked for longer time at low temperature. preserves more of the nutrients and flavour of the food. Example : meat, fish, vegetables or fruit SITHCCC027 Prepare dishes using basic methods of cookery 7

Cookery method Description Impact on food Food is covered half with liquid and steaming doesn't agitate food . 2. Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):  dairy products  dry goods  fruit  vegetables  meat  poultry  seafood. Now answer the following. Your answers should refer to all recipes. Dairy products: Rice pudding  What dairy products are used in the recipes you found? Milk  What are the cookery methods used for the dairy products? Boling the rice in milk.  What effect do these cooking methods have on the dairy products? Soften the rice for the milk.  What is the desired outcome of using these cooking methods with dairy products? Soften the rice that is partially overcooked. Dry goods: dry ingredients  What dry goods are used in the recipes you found? Salt, sugar, cinnamon  What are the cookery methods used for the dry goods? Boiled them in the milk SITHCCC027 Prepare dishes using basic methods of cookery 8

Poultry: Chicken stir fry What poultry is used in the recipes you found? Chicken What are the cookery methods used for the poultry? Stir fry What effect do these cooking methods have on the poultry? Makes crispy and tender What is the desired outcome of using these cooking methods with poultry? Adds taste Seafood: LAKSA SEA FOOD What seafood is used in the recipes you found? Cod and prawns What are the cookery methods used for the seafood? Boiling What effect do these cooking methods have on the seafood? Add teste and flavour as well as making the food till soft. What is the desired outcome of using these cooking methods with seafood? Makes edible, keep the colour and flavour yet tasty. 3. Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food. This is a French term means “everything in its place. In cooking, all the ingredients are measured, cut, peeled, sliced, grated, etc. before we start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly. 4. What types of labels are found in kitchen stores and what is included on the labels? Food labels are required by law to carry essential information so that consumers are informed of the nature and properties of foods prior to purchase. Kitchen stores typically sell labels for a variety of purposes, containing nutritional information, item name, quantity, use-by date or expiry date, manufacturing date and time. 5. List five safe operational practices that must be followed when using equipment required for the various cooking methods. SITHCCC027 Prepare dishes using basic methods of cookery 10

 Clean utensils, cooking equipment and electrical appliances after every use.  Keep appliances away from water, and never use appliances or power points with wet hands.  Replace any damaged plugs or fraying electrical cords.  Store knives properly – in a knife block, in a knife drawer, an allocated section of a cutlery drawer, or invest in a knife guard.  Never put anything metal (cutlery, metal dishes, staples in bags, twisty ties) or use aluminium foil in the microwave as this will catch fire. SITHCCC027 Prepare dishes using basic methods of cookery 11

Assessment Task 2: Student Logbook Information for students Tasks required for this unit  This unit of competency requires that you use each of the following cookery methods at least once to prepare to prepare at least six finished dishes: o baking o blanching o boiling o braising o deep-frying o grilling o poaching o roasting o shallow frying o sous vide o steaming o stewing. You must also:  complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes: o dairy products o dry goods o frozen goods o fruit o meat o poultry o seafood o vegetables.  use food safety practices for handling and storing food  prepare, plate and present two portions each of the six finished dishes above: o within commercial time constraints and deadlines o demonstrating portion control procedures o responding to at least one special customer request. Instructions for how you will complete these requirements are included below. SITHCCC027 Prepare dishes using basic methods of cookery 13

Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  weighing and measuring ingredients accurately  creating portions according to the recipe  preparing and cutting ingredients according to recipe and cooking style  minimising waste to maximise profitability SITHCCC027 Prepare dishes using basic methods of cookery 14

complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 6. Determine production requirements. To ensure you have everything you need to prepare the standard recipe, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the garnishes and accompaniments which you will add to the dish o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is ready for use o take any customer requirements or special dietary needs into consideration. A Service Planning Template has been provided to help you. 7. Prepare dishes using basic methods of cookery. Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which SITHCCC027 Prepare dishes using basic methods of cookery 16

ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability of dishes.  you assemble and use equipment safely and hygienically  the required quantities of food are produced  you take action to any issues you identify related to food production (such as the taste, texture and appearance of food products)  you present dishes attractively on appropriate service-ware  you add garnishes and accompaniments as required  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 8. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you prepare dishes as part of your assessment for this unit.  Service Planning.  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. SITHCCC027 Prepare dishes using basic methods of cookery 17

Assessment Task 2: Checklist Student’s name: Jahid Hasan Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for each of the following cookery methods:  baking  blanching  boiling  braising  deep-frying  grilling  poaching  roasting  shallow frying  sous vide  steaming  stewing. The student has satisfactorily completed a Reflective journal for each of the following types of food:  dairy products  dry goods  eggs  frozen goods  fruit and vegetable SITHCCC027 Prepare dishes using basic methods of cookery 19

Student’s name: Jahid Hasan Has the following been completed? Completed successfully? Comments  meat  poultry  seafood. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: CHEF STAN Date: 17/08/2023 SITHCCC027 Prepare dishes using basic methods of cookery 20