SITHCCC027 Assessment 1 -Assignment

1 of 9 Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC027 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date

2 of 9 Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  major food types and their characteristics: o dairy products o dry goods o frozen goods o fruit o general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces o meat o poultry o seafood o vegetables  how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence  meaning and role of mise en place in the process of preparing, cooking and presenting food  essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence  contents of stock date codes and rotation labels  safe operational practices using essential functions and features of equipment used in the above cookery methods. Place/Location where assessment will be conducted Resource Requirements Pen, paper, calculator Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: 01 / 09 /20 23

4 of 9 Assessment 1 Your task: Answer all questions below. Each question must be addressed to demonstrate competence. 1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift. Examples 1. Quality standards, differences in menus and expectations 2. Service requirements, e.g. Self-service, set menu, à la carte buffet 3. Number of bookings, if there are more or fewer diners than normal 4. Seasonality, as products may have longer or shorter shelf life depending on their freshness 5. Equipment available, e.g. specialised cooking equipment like steamers, braisière, or wok 6. Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first 2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage: Details to be checked 1. Infrastructure, e.g. storage space and preparation space can impact on possible processes such as carcass breakdown 2. Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first 3. Seasonality, as products may have longer or shorter shelf life depending on their freshness

5 of 9 3. Complete the following table relating to the common methods of cookery, providing details for:  The definition and principles  a menu example for each method of cookery using protein or dairy as a main ingredient  a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient Method of Cookery Definition Menu example Meat or dairy product Menu example vegetable or farinaceous product Boiling Submerging food in a liquid, other than fat, at 100°C. Boiled Egg Potato Puree Steaming Food is cooked by the steam of a boiling liquid without being suspended in it. Steamed Fish Fillet Steamed potatoes Poaching Submerging food in a liquid, normally other than fat. This is a gentle form of cooking between 80°C and 95°C. Poached Eggs Poached Pears in Red Wine Stewing Diced food is cooked slowly, covered in a liquid, on top of the stove. Beef vindaloo Vegetable Curry Braising Food is cooked in the oven partially suspended in liquid, covered with a closefitting lid. This method is used for whole joints of meat, larger portion cuts and fibrous vegetables. Oxtail in beer sauce Stuffed cabbage rolls Roasting Food is exposed to direct heat in the oven or turned over an open fire. Fat is used to aid in the cooking process. Roast duck Roast potatoes Grilling Food is cooked by exposing it to radiated heat. Food can be cooked above or below the heat source, or between 2 heat sources. Fillet steak grilled with hickory Cauliflower Mornay Baking Food is cooked using convection of hot air in an oven, or by conduction on a hot stone, griddle iron or in hot ash, without the aid of fat. The air in the oven can be modified by using steam. Beef Wellington Baked apple Shallow- frying, sautéing and stir-frying Food is cooked in a pan using a small amount of fat. Veal Schnitzel Flambé Bananas Deep-frying Food is cooked by submerging it fully in hot fat. Crumbed lamb cutlets Banana fritters Microwaving Although microwaves are not usually used as the primary cookery method in a commercial situation, they are often used to reheat items for service. Scrambled Eggs Fruit Jam

7 of 9 8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery? The effect of location of muscle in an animal on preparation and cookery method used The foremost reason for using different cookery methods is the need to make the food palatable, most foods improve with cooking. Meat is the muscle of the animal and the more a muscle is used, the tougher it gets. Muscles that are used a lot, such as shin, require extensive cooking. Flavour is usually more intense in tougher cuts of meat. 9. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons. Cold water start Hot water start (blanching) For a cold water start, the item is submerged in cold water and then brought to the boil. Menu examples are:  Whole root vegetables, potatoes and shaped potatoes such as château potatoes  Whole fish, large items of meat, salted foods, chicken bones, blanched veal or beef bones For a boiling water start, the liquid is boiling rapidly before the food item is plunged in. The liquid is quickly brought back up to boiling point and after a short cooking time the item is removed, then refreshed in iced water. Menu examples are:  Green vegetables, fruit such as peaches  Tomatoes, new potatoes  Beef and veal bones for white stock 10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven. Provisions for microwave cookery 1. Food should be prepared in uniform sizes. 2. Liquids should be stirred at regular intervals to ensure even cooking. 3. A cover is usually used to prevent the food item drying out and to prevent food items splattering the inside of the microwave. 4. If the food needs to be stirred, turned or covered if being cooked by regular cookery methods, then the same usually applies for microwave cookery. 5. Cooking times will vary slightly depending upon the microwave used (capacity/wattage), cooking dish and the size and density of the food item to be cooked. 11. What is the correct procedure for preparing and cooking pulses? Procedure Combine pre-soaked pulses with water and seasonings in a large cooking container. If available, add 5mL of oil to prevent foaming. Use a large saucepan or cooking container, as pulses double or triple in volume during cooking. Bring water to a boil, cover tightly, reduce heat and simmer until pulses are just tender and not mushy. Simmer pulses slowly as cooking too fast can cause them to split or break open. Guidelines for cooking times will vary with the type and age of the pulses, as well as with the altitude and the hardness of the water. Follow the instructions on the package for best results. Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “ raw ” taste, and crush easily in mouth.

8 of 9 12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items: Importance of teamwork Being part of a team and supporting other team members raises the whole team ’ s productivity level. Teamwork can help achieve tasks a lot more quickly and efficiently. It is essential that a kitchen team is able to function together to prepare all the dishes required. As part of your role you will need to be aware of your responsibilities and each role of the rest of your team. If you can see that you are lagging behind, then you need to notify your supervisor as this will impact all areas. Examples for communication requirements During service, it is essential to communicate the progress of the dishes. If you are cooking a steak medium rare then you need to know that the accompanying sauce will be ready on time. Likewise, if one component is late, then the chefs cooking all other components need to know when to plate up. If one section is lagging severely behind, then chefs may be assigned to help speed up production. For example, if it is a very hot day and customers are ordering lots of salads, then a commis from the grill section could be assigned to help prepare the salads. There may be an issue where you have noticed the quantity of ingredients is insufficient or the quality of ingredient are not to standard, or you may find that there is faulty equipment. Other issues that you may need to address are hazards that you have identified, or a team member who is lagging and impacting your responsibilities. Always address these issues as they arise – and where it is outside of your control speak with your supervisor immediately so that they can put an action plan in place to ensure minimal disruption to service. 13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards. Food Safe Storage requirements Cleaning and Sanitation Specific areas and equipment that need to be cleaned The left-over food must be stored in a clean container. All equipment and cooking utensils must be cleaned. Benches and shelves and all cooking utensils The left-over food must be kept refrifgerated. Remove any particles and residues, the area must be properly cleaned with detergent, and disinfected with a sanitising agent Refrigerator, Cool room & Dry room The unused food must be properly sealed and stored. (same as above) (same as above) The warmed food must be disposed of. Must be cleaned properly and thoroughly. Food processors, microwaves and other equipment. Check the food condition if it can still be used for next shift as some prepared foods can’t be used later. Cleaning from the surface and then sanitised by heat or chemicals. At the end of the shift will need to conduct a more thorough clean of all the work surfaces.