SITHCCC027 Student Assessment Tasks
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Australian Defence Force Academy *
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008
Subject
Health Science
Date
Dec 6, 2023
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SITHCCC027 Prepare dishes using basic methods of cookery 1 Assessment Tasks SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC027 Prepare dishes using basic methods of cookery 2 Contents Introduction 3
Assessment for this unit 3
Assessment Task 1: Knowledge questions 4
Information for students 4
Questions 5
Assessment Task 1: Checklist 13
Assessment Task 2: Student Logbook 14
Information for students 14
Activities 15
Assessment Task 2: Checklist 20
Final results record 23
SITHCCC027 Prepare dishes using basic methods of cookery 3 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
.
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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 i
SITHCCC027 Prepare dishes using basic methods of cookery 5 Questions Provide answers to all of the questions below. 1. Describe each of the following cookery methods and how they impact different types of food. Cookery method Description Impact on food Baking Cooking in the dry heat by dry ingredient in the oven or microwave. It does not involve the use of the flame Create a crush and cook all the way. Blanching Is the quick immersion of a food item in boiling hot water to prepare it for the cooking process ahead. Helps you to keep the colour, flavour, and nutrition. Boiling Is the heating of food items in the boiling point water and then the food item is left to boil until a certain level of cooking is success. Its process to cook all the way and enhance the flavour. Braising Is slow cooking of a food item in fat and a liquid. Helps you to cook the tougher meat and it helps to break down and make it soft and tender. Deep frying Deep-frying is the process of cooking food in oil such that the oil completely covers the food item.
It helps to cook quickly and helps to intend the moisturise inside.
SITHCCC027 Prepare dishes using basic methods of cookery 6 Cookery method Description Impact on food Grilling Grilling is the process of radiating heat toward food. Food items may be grilled in ovens or even in open grills over coal for charred and smoky tastes.
It helps you to keep smoky flavour. Poaching Poaching is the gentle heating of food items in water or a similar liquid. Examples include vegetables, seafood, and tender cuts of meat and poultry.
It helps to cook a delicate food item. It doesn’t over cook the food and prevent food to break down. Roasting Roasting is the cooking of food using dry heat. Examples include roast chicken, roasted vegetables, and roast turkey with cranberry sauce.
It helps to cook bigger food item and create a crush outside and keep the moister inside. Shallow frying Shallow frying involves frying food in the presence of very little fat. Examples include seafood, patties, and healthy food items.
It helps to cook a food not too much oily and fatty. Sous vide Sous vide involves vacuum-sealing food items in heat-safe bags and submerging them in a water bath under controlled temperatures and time.
It helps the food item not to lose the colour, moister, flavour, texture, nutrition and helps to make it tender/softer. Steaming Steaming is the process of cooking food items using steam. Examples include rice, dumplings, vegetables, and seafood.
It helps to keep the nutrition inside the food.
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SITHCCC027 Prepare dishes using basic methods of cookery 7 Cookery method Description Impact on food Stewing Stewing is the slow simmering of food items in a liquid to extract flavours and make a stew.
Examples include chicken broth, chicken stew, seafood stew and vegetables stewed in coconut milk.
It helps to cook tough kind of meat to soft. To keep all the flavour of the meat. 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: •
What dairy products are used in the recipes you found? Cream, Milk, Butter, Cheese •
What are the cookery methods used for the dairy products? Baking
SITHCCC027 Prepare dishes using basic methods of cookery 8 •
What effect do these cooking methods have on the dairy products? Create the crush •
What is the desired outcome of using these cooking methods with dairy products? It crushes Dry goods: •
What dry goods are used in the recipes you found? Dry pasta, Flour, Salt and pepper, Dry herbs •
What are the cookery methods used for the dry goods? Boiling, Baking, Stewing. •
What effect do these cooking methods have on the dry goods? Enhance the flavour. •
What is the desired outcome of using these cooking methods with dry goods? Reach in flavour.
SITHCCC027 Prepare dishes using basic methods of cookery 9 Fruit: •
What fruit is in the recipes you found? Lemon and tomatoes •
What are the cookery methods used for the fruit? Stewing •
What effect do these cooking methods have on the fruit? Make dish the freshness, flavour and tasty. •
What is the desired outcome of using these cooking methods with fruit? Enhancing the flavours. Vegetables: What vegetables are used in the recipes you found? Carrot, Onion, Capsicum, Salad leaf, Egg plant What are the cookery methods used for the vegetables? Boiling, Stewing, Blanching
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SITHCCC027 Prepare dishes using basic methods of cookery 10 What effect do these cooking methods have on the vegetables? Keep the freshness. What is the desired outcome of using these cooking methods with vegetables? Intend the flavours. Meat: What meat is used in the recipes you found? Beef What are the cookery methods used for the meat? Stewing, Roasting, Shallow flying What effect do these cooking methods have on the meat? Create a crush outside and keep moister inside. What is the desired outcome of using these cooking methods with meat? Cook taught food all the way
SITHCCC027 Prepare dishes using basic methods of cookery 11 Poultry: What poultry is used in the recipes you found? Chicken What are the cookery methods used for the poultry? Stewing What effect do these cooking methods have on the poultry? Cook all the way and softer What is the desired outcome of using these cooking methods with poultry? Tender and enhancing the flavour. Seafood: What seafood is used in the recipes you found? Fish fillets What are the cookery methods used for the seafood? Deep fried
SITHCCC027 Prepare dishes using basic methods of cookery 12 What effect do these cooking methods have on the seafood? Cooked all the way and keep some moister inside What is the desired outcome of using these cooking methods with seafood? Quick way to cook. 3. Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food. Everything in plate •
Organizing: Planning what you going to do that dish, what’s the ingredient you will use
•
Preparing: Collecting the ingredient and check the quality of them and gather all the ingredient to prepare the cooking. •
Presenting: Collect all the tools and equipment also the plate and present the food. •
Whether the work in the kitchen 4. What types of labels are found in kitchen stores and what is included on the labels? •
Name of the ingredient •
Date to use by before •
Preparation date •
Allergy advice
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SITHCCC027 Prepare dishes using basic methods of cookery 13 5. List five safe operational practices that must be followed when using equipment required for the various cooking methods. •
Personal hygiene •
Safe who handle it •
Clean equipment and tools •
Follow the instruction of manual. •
Follow the recipe Assessment Task 1: Checklist Student’s name:
Pakkawalun Joomponsri Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully?
Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Task outcome:
Satisfactory
Not satisfactory Assessor signature: Assessor name: Date:
SITHCCC027 Prepare dishes using basic methods of cookery 14 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 15 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 instruction
s •
weighing and measuring ingredients accurately
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SITHCCC027 Prepare dishes using basic methods of cookery 16 •
creating portions according to the recipe •
preparing and cutting ingredients according to recipe and cooking style •
minimising waste to maximise profitability •
following standard recipes accurately •
adding garnishes and accompaniments as per the standard recipe •
identifying problems with cooking processes and taking action to address them •
working effectively as part of a team •
presenting dishes using appropriate service-ware •
storing dishes in appropriate environmental conditions •
following organisational policies and procedures •
maintaining a clean work area •
disposing of or storing surplus products •
working safely and hygienically •
working sustainably •
working efficiently •
working within commercial time constraints and deadlines •
responding to special customer requests and dietary requirements. How will I provide evidence? In your Student Logbook
you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal
. Each time you prepare a dish for assessment of this unit, you will need to: •
complete a Service planning
document •
complete a Reflective journal
(a reflective journal provides an opportunity for you to think about the processes you undertook –
what went well, what you would do differently next time); it also helps you to provide evidence for your assessment •
ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal
.
SITHCCC027 Prepare dishes using basic methods of cookery 17 Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook •
Read through this assessment and your Student Logbook
before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. •
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, 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! 2. 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.
SITHCCC027 Prepare dishes using basic methods of cookery 18 3. 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 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. 4. Submit documents to your assessor.
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SITHCCC027 Prepare dishes using basic methods of cookery 19 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 20
SITHCCC027 Prepare dishes using basic methods of cookery 21 Assessment Task 2: Checklist Student’s name:
Pakkawalun Joomponsri 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
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SITHCCC027 Prepare dishes using basic methods of cookery 22 •
fruit and vegetable •
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 sup
ervisor (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: Date:
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SITHCCC027 Prepare dishes using basic methods of cookery 23 Final results record Student name: Pakkawalun Joomponsri Assessor name: Golam Date: 16/06/2023 Unit name: SITHCCC027 Prepare dishes using basic methods of cookery Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC
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