SITHCCC027 Assessment 2 (Word Version)Assessment 2

• Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: • use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): • baking • blanching • boiling • braising • deep-frying • grilling • poaching • roasting • shallow frying • sous vide • steaming • stewing • 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 (at least once across preparation of the above six dishes): • dairy products • dry goods • frozen goods • fruit • meat • poultry • seafood • vegetables • use food safety practices for handling and storing food • prepare, plate and present two portions each of the six finished dishes above: • within commercial time constraints and deadlines • demonstrating portion control procedures • responding to at least one special customer request. This assessment meets the following Foundation Skills: Sa tis fac tor y Un sa tis fac tor y No t Pr es en t Reading • locate information in menus and standard recipes in order to determine food preparation requirements. Oral Communicati on • listen and respond to colleagues specific enquiries or problems.

ASSESSMENT INSTRUCTIONS While being observed by your assessor, complete all mise en place activities for at least six dishes you must prepare and present in your workplace. STEPS TO TAKE 1. Access and review the following:  Menu  Standard recipes of at least six dishes you must prepare and present  Mise en place lists for at least six dishes  Temperature checking  Ensure the following are met: o Food quality o Food freshness o Food stock rotation requirements  Follow guidelines for handling food and the food safety practices for spoilt and contaminated food items  Consult the equipment manufacturer instructions for equipment used in recipes 2. Confirm food preparation requirements of at least six dishes. The six dishes must allow you to use all the following at least once:  The following cookery methods: 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  The following food types:

edamame beans portions Sircoin Steaks, mushroom ragu 2/10/2023 55 minutes 2 portions Coq au vin 2/10/2023 30 minutes 2 portions Steamed snapper ginger and spring onion 2/10/2023 45 minutes 2 portions Eggs Benedict 2/10/2023 15 minutes 2 portions. Vanilla Bean Crème Brulee Ingredients  150 ml Milk  250 grams of heavy cream  4 grams of vanilla paste  65 grams of large egg yolks  25 grams of granulated sugar  52 grams of castor sugar Before starting work, I meticulously recalibrate the recipe card and compile a precise mise- en-place list, ensuring the utmost precision in preparing the Crème Brûlée. I scrupulously wash my hands, meticulously sanitize the kitchen table, tools, and equipment, and set the stage for the culinary journey ahead. Following the recipe card, I meticulously weigh and measure each ingredient, storing them as per the stringent food safety guidelines - The 150 ml of milk and the heavy cream (250g) is carefully poured into a stainless steel pot, the luscious vanilla bean is split to scrape out the flavorful seeds, and the large egg yolks (65g) are readied along with the precisely measured granulated sugar (25g) and a 52 grams of castor sugar. With all elements meticulously in place, I start the process. The heavy cream is gently heated with the vanilla seeds and pod until just before boiling. Meanwhile, the egg yolks are expertly whisked with sugar and salt to create a luxuriously smooth custard base. Once these two elements are seamlessly combined, I perform a taste test to ensure the perfect sugar balance, adjusting to personal preferences if necessary. The exquisite custard is then carefully baked and chilled to perfection before being artfully presented to await the moment of the signature caramelized crust, achieved by delicately torching the surface. Following the precise guidelines of the recipe card, I use additional granulated

they're translucent. I deglaze the pan with 7.5 ml of Lemon Juice and 130 ml of Olive Oil. I let the sauce simmer for a few minutes until it thickens. Finally, I add 60 gms of Thickened Cream and let the ragu simmer a bit more to combine all the flavors. To serve, I plate the Sirloin Steaks and generously top them with the Mushroom Ragu. It's a delightful combination of flavors! After enjoying this delicious dish, I ensure any leftover or unused food is properly wrapped and stored. I then proceed to clean and sanitize all the equipment, cutting boards, and utensils used. Everything is returned to its original place, and I tidy up the kitchen area Coq au vin Ingredients  500 gms Whole Chicken, skin on  100gms Shallots 100 gms  Carrots 15 gms Beetroot powder  100 gms Mushrooms  200 ml Red wine  100 gms Lardons  50 gms Plain flour  0,5 Liter Chicken stock  50 ml Olive oil  75 gms Celery  7,5 gms Salt  2,5 gms Crushed black peppercorns  10 gms Bouquet garni (Bay leaves, thyme, Black peppercorns)  25 gms Rice paper  150 ml Oil I begin by cutting the 500 gms of Whole Chicken into appropriate pieces, making sure the skin is left on. In a hot pan, I add 50 ml of Olive Oil and sear the chicken pieces until they're nicely browned. This step enhances the flavor of the dish. I remove the seared chicken and set it aside. In the same pan, I add 100gms of Lardons and 100 gms of Mushrooms, along with the 100gms of Shallots and 75gms of Celery. These ingredients are sautéed until they become tender and develop a rich color. To create a flavorful sauce, I sprinkle 50 gms of Plain Flour over the sautéed ingredients and stir well. This will help thicken the sauce.

separate pan, I cook 125 gms of Bacon Rashers until they are crispy. I then drain them on paper towels to remove excess oil. For the hollandaise sauce, I make a reduction by heating 50 ml of Red Wine Vinegar along with 15 gms of minced Shallots and 5 gms of chopped Tarragon. I reduce it to about half of the original volume, and then I strain the mixture to remove the solids. I beat the 35 gms of Egg Yolks in a heatproof bowl, and then I gradually whisk in the warm clarified butter to create the hollandaise sauce. This requires a slow, steady stream of butter while constantly whisking. Once the sauce is thick and creamy, I season it with 2.5 gms of Salt and 2.5 gms of Pepper. I adjust the seasoning to taste. To assemble the dish, I place a portion of fresh Spinach (about 150 gms) on each toasted English Muffin half. Then I add a poached egg on top of the spinach on each muffin half. I generously spoon the hollandaise sauce over the poached eggs. To add some extra flavor and garnish, I sprinkle 15 gms of Chopped Parsley over the hollandaise sauce. I serve the eggs benedict while warm, garnishing with the crispy bacon rashers. As I finish preparing the meal, I ensure that any unused ingredients are stored appropriately, and the kitchen is cleaned, with equipment and utensils sanitized and returned to their designated places. Assessor Observation Checklist Section A: Pre-Production Preparation Student Name: Criteria Description/ Performance Indicator Competent? Identifying the production requirement and calculating ingredient as per the recipe and production requirement (Ref to Table A in the Worksheet) Product wise ordered/ production quantity recorded correctly  Yes  No Amount of ingredient quantity requirement adjusted and recorded correctly as per food preparation list and the recipes  Yes  No Ingredients are accurately measured as per the revised recipe  Yes  No

and recorded. Adjusted taste, post tasting the dish and added additional seasoning if required.       Adjusted the consistency or texture of the dish as per the recipe requirement.       Made necessary product changes to meet final dish requirements as per the recipe.       Worked with colleagues to ensure dishes were prepared within the given time restraints.       Responded to special customer requests and dietary requirements for dishes. (If no fault occurs in the assessment, then assessor to give student some common problems like: One of the customers is Coeliac, while another customer needs Student was able to respond to the dietary requirement of the customer regarding these dishes.       Student was able to explain the possible reason of the above alternate product and able to incorporate/de viate from the recipe (Assessor to suggest)       Details of the alternate product have been reported via documentatio n or verbally to the      

Halal food etc) assessor (if there any) Present and store dishes. Restored the condition of the dishes by using Equipment’s or basic cooking techniques to bring the dishes to a hot temperature safely and effectively.       Finished dish was presented and served in appropriate service ware to the customer       Added garnishes that complement the balance, colour and contrast of the stocks.       Directly evaluated the dishes based on the practicality of service to the customer and the ease of consumption.       All leftover, surplus and/or re-usable stocks were packed in sterile food grade containers.       The kitchen was cleaned post usage following the organisational food safety standards.       Discarded any unusable surplus dishes or either      

stored for later use as per organisational procedures. Record of Assessment Instructions: This section is to be completed by your assessor. Assessment Details Candidate Course Code Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Assessor Name Assessment Activity Satisfactory Needs more evidence Knowledge Assessment Knowledge Assessment Question 1 ☐ ☐ Knowledge Assessment Question 2 ☐ ☐ Knowledge Assessment Question 3 ☐ ☐ Knowledge Assessment Question 4 ☐ ☐ Knowledge Assessment Question 5 ☐ ☐ Knowledge Assessment Question 6 ☐ ☐ Knowledge Assessment Question 7 ☐ ☐ Practical Assessment Task 1 Complete Mise En Place Activities ☐ ☐ Task 2 Prepare and Present Dishes ☐ ☐ Task 3 Clean Workspace ☐ ☐ Task 4 Workfow ☐ ☐

Assessor’s Comments Remarks/feedback Details of further evidence required Please tick the appropriate box. Yes No Comments and further action required are noted in the Learner Assessment Pack ☐ ☐ Results discussed and agreed to by the candidate You have the right to appeal the outcome of your assessment. ☐ ☐ The Candidate is ☐ Competent ☐ Not Yet Competent Assessor’s signature Date signed I further confirm that I have verified the candidate’s submissions by contacting the candidate’s supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log above. After reassessment, the Candidate is: ☐ C o m p e t e n t ☐ Not Yet Competent Assessor’s signature Date signed

Candidate’s Comments The signature confirms that I have submitted all my own work, and agree with the assessment decision and feedback. Candidate’s signature Date signed