Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC005 – Prepare dishes using basic methods of cookery
Assessment Task 1: Knowledge questions
Questions
1. Describe each of the following cookery methods and how they impact different types of food:
| Baking | |
| Blanching | |
| Boiling | |
| Braising | |
| Deep frying | |
| Grilling | |
| Poaching | |
| Roasting | |
| Shallow frying | |
| Steaming | |
| Stewing | |
| Microwaving |
Answer to question number 1:
The answer to the question number 1 is given below:
| Baking | |
| Blanching | |
| Boiling | |
| Braising | |
| Deep frying | |
| Grilling | |
| Poaching | |
| Roasting | |
| Shallow frying | |
| Steaming | |
| Stewing | |
| Microwaving |
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? | |
| What were the cookery methods used for the dairy products? | |
| Dry goods: | |
| What dry goods are used in the recipes you found? | |
| What were the cookery methods used for the dry goods? | |
| Fruit: | |
| What fruit is in the recipes you found? | |
| What were the cookery methods used for the fruit? | |
| Vegetables: | |
| What vegetables are used in the recipes you found? | |
| What were the cookery methods used for the vegetables? | |
| Meat: | |
| What meat is used in the recipes you found? | |
| What were the cookery methods used for the meat? | |
| Poultry: | |
| What poultry is used in the recipes you found? | |
| What were the cookery methods used for the poultry? | |
| Seafood: | |
| What seafood is used in the recipes you found? | |
| What were the cookery methods used for the seafood? |
Answer to question number 2:
3. Explain when you might use the following.
| Oils | |
| Sauces | |
| Condiments and flavourings | |
| Garnishes | |
| Batters and coatings |
Answer to question number 3:
4. Identify five food types you might cook that have been frozen.
Answer to question number 4:
5. Describe the meaning and role of “mise en place” in relation to preparing, cooking and presenting food.
Answer to question number 5:
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC005 – Prepare dishes using basic methods of cookery
Assessment Task 2: Student logbook
Complete the following activities.
1. Carefully read the scenario provided in the Assessment Task 2 in Cover Page:
Response to Activity 1
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)
(Write down the followings):
a. Follow standard recipes to prepare dishes that demonstrate the use of each of the major food types mentioned in the narrative and complete the “Student Logbook” with necessary appropriate information.
b. Prepare a Service planning document while preparing the “Student Logbook” for each service.
c. 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) while preparing the “Student Logbook” for each service.
d. You should ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal and submit it with the “Student Logbook”.
2. Determine production requirements.
Response to Activity 2:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)
01. Complete the “Service planning” template has been provided to you and ensure that you interpret the standard recipe and associated food preparation list which you will be working with.
3. Prepare dishes using basic methods of cookery.
Response to Activity 3:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 3 of Assessment Task 2 in Cover Page)
Write down the followings:
a. Complete a Reflective journal for each time you cook a dish 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
Response to Activity 4:
(Remove the red coloured writings after writing the response)
(Carefully read the scenario provided in the Activity 4 of Assessment Task 2 in Cover Page)
Write and send an email to your assessor attaching the followings:
a. Service planning
b. Reflective journal (endorsed by your supervisor/assessor).
c. The completed Student Logbook.
