sit027

prepare dishes using basic methods of cookery SITHCCC027

First published 2022 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Australian Careers College Pty. Ltd Darwin Campus 37 Gregory St, Parap, NT 0820 Sydney Campus Level 3, 303 Pitt St, Sydney, NSW 2000

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 . ACC 2022 @ V1.1 STUDENT ASSESMENT TASK 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. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 5 i

Cookery method Description Impact on food of the water. Braising aising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel . Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming. Braising is a cooking method that helps to transform tougher meats into tender cuts while maintaining flavor and moistness . Deep frying Deep frying is considered a Dry Heat Method of cooking. It uses heat conduction and natural convection to transfer heat to food submerged in fat . Thus begins that golden brown delight known as deep fried food. In foods, some reactions that affect the nutritional quality may occur (6,7). The frying process relies on high temperatures and can changes the structure of labile nutrients, such as proteins, vitamins and antioxidants . Some water- soluble molecules, such as ascorbic acid can be lost during the water evaporation. Grilling Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames . Direct heat quickly sears the outside of food, producing distinctive robust, roasted―and sometimes pleasantly charred―flavors and a nice crust. Grilling can also help lower your calorie intake and may even help with weight loss . While grilling does not remove all the fat from meats, it causes the excess fat to melt and drip off the racks. Other cooking methods allow the meat to cook in its own fat, which can be reabsorbed. Poaching Poaching–like simmering and boiling–is a moist-heat cooking method that involves submerging food in liquid, typically without using fat . Poaching is a Poaching allows the protein in the food to cook without losing moisture . In contrast, if a chicken breast were dropped into a pot of boiling water, the protein molecules would quickly ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 7

Cookery method Description Impact on food gentle cooking process and a convenient way to prepare one element of a multi- faceted meal without having to keep an eye on it. 4 seize and the moisture would be squeezed out. The end result would be a dry, rubbery piece of meat. Roasting Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients . It is a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides at a temperature of at least 300 °F (or 150 °C). The heat can also be derived from an open flame, an oven, or another heat source. Roasting food improves the texture of and deepens the flavor profile of what you're cooking . It takes advantage of the natural sugars inside of food and gives them a sweeter, more concentrated taste. Shallow frying Shallow frying, which is also often referred to as pan frying, is a method in which you fill a shallow pan with oil, let it bubble and heat up, and place the food in the pan, making sure that the food sizzles as soon as it hits the pan . Structure, texture , oil content of food is affected by shallow frying as a result of the temperature involved the higher the temperature the less absorption . Browning reactions affect the surface of the food making it crispy and enhancing flavours. Burning occurs if temperature or timing is incorrect. Sous vide Sous vide is a French cooking technique and the term translates to “under vacuum." In the sous vide technique food is vacuum- sealed in a cooking pouch and heated at a precise temperature in a water bath . Instead of relying on perfect timing, sous vide relies on precise temperature control. Sous vide cooking has several advantages: it increases shelf life by eliminating the risk of contamination during storage; inhibits oxidation of off-flavours and prevents evaporation losses of flavour volatiles and moisture during cooking ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 8

 What dairy products are used in the recipes you found?  Butter  Cheese  Cream  Custard  What are the cookery methods used for the dairy products? There were other ways to prepare dairy products, including boiling, roasting.  What effect do these cooking methods have on the dairy products? Studies have found that while boiling milk eliminated bacteria from raw milk, it also greatly reduced its whey protein levels.  What is the desired outcome of using these cooking methods with dairy products? Dry goods:  What dry goods are used in the recipes you found? Chesnutt  What are the cookery methods used for the dry goods? baking  What effect do these cooking methods have on the dry goods? Compared to "wet heat" cooking, this method of heat raises food temperatures significantly. Moreover, it imparts flavour by giving food a brown crust or surface. While cooking using dry heat, you can use less fat (such as oil or butter) and yet produce a lot of delicious food. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 10

 What is the desired outcome of using these cooking methods with dry goods? Compared to "wet heat" cooking, this method of heat raises food temperatures significantly. Moreover, it imparts flavour by giving food a brown crust or surface. While cooking using dry heat, you can use less fat (such as oil or butter) while still producing a lot of delicious food. Fruit:  What fruit is in the recipes you found? Mango, peaches  What are the cookery methods used for the fruit? Blanching  What effect do these cooking methods have on the fruit? Blanching halts the enzyme processes that would otherwise result in flavour, colour, and texture loss. Moreover, blanching helps decrease vitamin losses, improves colour, and eliminates some surface dirt and microbes. Moreover, it causes some veggies (such as broccoli and asparagus) to soften and wilt, making them simpler to pack.  What is the desired outcome of using these cooking methods with fruit? Vegetables: What vegetables are used in the recipes you found? Carrot,onion,broccoli,potato,pumpkin,celery,leek What are the cookery methods used for the vegetables? Sauteing, steaming, blanching ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 11

Poultry: What poultry is used in the recipes you found? Chicken breast What are the cookery methods used for the poultry? Grilling What effect do these cooking methods have on the poultry? Grilling can also help lower your calorie intake and may even help with weight loss . While grilling does not remove all the fat from meats What is the desired outcome of using these cooking methods with poultry? To develop flavor, tenderness, and juiciness . Seafood: What seafood is used in the recipes you found? Fish What are the cookery methods used for the seafood? Steaming, grilling What effect do these cooking methods have on the seafood? grilling create Maillard browning that mutes some of the fishy flavor. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 13

What is the desired outcome of using these cooking methods with seafood? Grilling gives a smoky flavor and crisped texture to finfish and shellfish. 3. Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food. The term "mise en place" refers to the preparation of the kitchen before cooking. In order to prepare the food that the customer has ordered, the ingredients must be organised and put in their proper locations in the kitchen prior to service time. Prior to beginning to serve clients, arranging every item makes cooking a lot easier, speeds up serving time, and has a good impact on the kitchen's overall operations. Before the start of the service time or the customer placing the order, we can see the chef and cook arranging the ingredients such as cuts of meat, onion slices, garnishes, different vegetables, salads, relishes, sauces, pre-chopped vegetables, and other ingredients that will be needed to prepare the menu items. 4. What types of labels are found in kitchen stores and what is included on the labels?  a description of the food.  ingredients.  nutritional information.  best before or use-by dates.  storage and preparation directions.  warnings about ingredients known to cause allergic reactions. 5. List five safe operational practices that must be followed when using equipment required for the various cooking methods. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 14

Date: ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 16

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. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 17

 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 . 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! 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 ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 19

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 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. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 20