COOKERY Research Report Completed
pdf
keyboard_arrow_up
School
Royal Melbourne Institute of Technology *
*We aren’t endorsed by this school
Course
SITHCCC019
Subject
Health Science
Date
Dec 6, 2023
Type
Pages
6
Uploaded by BarristerLlamaPerson46
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 1 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Research report
Dish 1:
Dish 2:
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
•
Dish 2
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 2 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences
.
•
Dish 1
•
Dish 2
Appearance and presentation
Describe how each dish should appear. How should it be presented to maximise customer appeal?
•
Dish 1
•
Dish 2
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 3 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
•
Dish 1
•
Dish 2
Quality indicators
Describe three quality indicators for each dish.
•
Dish 1
•
Dish 2
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 4 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Nutritional value
Describe the nutritional value of each dish.
•
Dish 1
•
Dish 2
Service style
Describe the service style which each dish is best suited to.
•
Dish 1
•
Dish 2
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 5 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
Taste profile
Describe the taste profile of each dish.
•
Dish 1
•
Dish 2
Texture profile
Describe the texture profile of each dish.
•
Dish 1
SIT40516 Certificate IV in Commercial Cookery
Research Report Template
–
SITHCCC014 Prepare meat dishes |
Page 6 of 6
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
•
Dish 2
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help