Student Name
Student ID	Blc01102
Unit Name	SITHCCC027 – Prepare dishes using basic methods of cookery
Practical Date	07/02/2023
Submission Date
Student Declaration ☒ Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. √ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☒ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☒ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☒ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☒ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☒ I confirm that I am ready for assessment.   Student Signature: _Anurag Dhakal ______________________

Skills Test:

This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing the dishes according to the industry standard.

Scenario:

The production plan was approved. The dishes were added to the menu.

You have received the following six (6) customer orders.

Customer orders
Customers	Dishes	Type of order	Special dietary requirements
Sam	1X Baked Asparagus and Yellow Capsicum Frittata 1X Chickpea & Peanut Stew 1X Custard Ice-cream with Dried Apricots	Dine-in.
Elizabeth	1X Roast Chicken with Balsamic Peaches 1X Italian Fried Olives 1x Vietnamese chicken salad	Take away
Frank	1X Grilled and braised Pot Roast 1X Poached while chicken with crunchy steamy vegetables	Dine-in.
Helen	1X Roast Chicken with Balsamic Peaches 1X Microwave lemon basil fish with crunchy steamed vegetables	Take away	Diabetic
Robin	1X Shallow fried fish 1X Baked Asparagus and Yellow Capsicum Frittata 1x Vietnamese chicken salad	Dine-in.
Anders	1X Custard Ice cream with Dried Apricots 1X Grilled and braised Pot Roast 1X Microwave lemon basil fish with crunchy steamed vegetables	Dine-in.	Client has nut allergy

Note: When preparing the dishes, you need to ensure that: Meet the time constraints. Your trainer/assessor will provide you time constraints and deadlines for completing this task. The dishes reflect the required quantities to be produced. You follow procedures for portion control and food safety practices when handling and storing food. Customer requests and dietary requirements are met. Take into consideration the special customer requirements and adjust the ingredients accordingly.

You are required to use the basic cookery methods (specified in Assessment task 2) to prepare dishes by focusing on any special dietary requirements;  serve the prepared to customers according to organisational standards. Your trainer will act like the customer for each of the six (6) orders or will allocate the roles of the customers to the staff members.  You need to present these dishes to the customer for each order.

As you have developed a production plan in assessment task two (2); you need to put this production plan into action and prepare the ordered dishes.

When preparing the customer orders; you must:

• Follow the standard recipes provided.
• Follow the portion control procedures:
  • Ensure all portions are of a consistent standard and size.
  • Portions are evenly distributed and tastefully presented on the plate.
  • Correct garnish is served with each food item.
• Follow the procedures for Food safety practices when handling and storing food. Refer to the Food Safety program provided along with this unit.

A kitchen hand will be provided to you to complete this task. You need to instruct the kitchen hand to complete specific tasks.

The role of the kitchen hand will be allocated to a staff member by your trainer/assessor.

Your assessor will judge your performance according to the checklist provided for this assessment tasks.

To prepare the customer orders in a commercial kitchen, you need to complete the following activities:

Activity 1: Select ingredients

In this activity, your trainer/assessor will take you to different stores such as a cold room or storeroom where the ingredients required will be available. At the stores, you need to identify and select the products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 

These requirements are given below:

• Follow stock rotation requirements:
  • Locate and read date codes and rotation labels on food products
  • Check expiry dates of the products.
  • Select items based on the first in first out basis.
• Check the quality of the product and its impact on the recipes.
• Check freshness of the fresh products.
• Check perishable supplies for spoilage or contamination prior to preparation.

Note: You can use the production plan prepared in Assessment task 2 to identify ingredients.

When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients considering the requirements specified above.

You must complete the templates provided below when completing the task.

Ingredients for customer orders:

Name of dishes	Ingredients	Quantity	Meet the quality requirements	Fresh	Meet the stock rotation requirements
Baked Asparagus and Yellow Capsicum Frittata	yellow capsicums	1/3 of large capsicum	☒	☒	☒
asparagus	300 gram	☒	☒	☒
shallots	1/2	☒	☒	☒
zucchini		☒	☒	☒
unsalted butter		☒	☒	☒
eggs		☒	☒	☒
heavy cream		☒	☒	☒
parsley leaves		☒	☒	☒
salt		☒	☒	☒
spring onion		☒	☒	☒
black pepper		☒	☒	☒
Chickpea & Peanut Stew			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Custard Ice-cream with Dried Apricots			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Roast Chicken with Balsamic Peaches			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Italian Fried Olives			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Vietnamese chicken salad			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Grilled and braised Pot Roast			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Poached while chicken with crunchy steamy vegetables			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Microwave lemon basil fish with crunchy steamed vegetables			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Shallow fried fish			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
			☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
		☒	☒	☒
Any perishable item that has spoilage or contamination: None

Activity 2: Portion and prepare ingredients; cook, present and store dishes

In this activity, you are required to portion and prepare ingredients; cook, present and store dishes for the customer orders given in the case study.

You must prepare the dishes according to the standard recipes and production plan.  The production plan prepared includes the details of the:

• Ingredients.
• Equipment.
• Production workflow.

Note: Your trainer/assessor will provide you with the following details regarding the customer orders: Time constraints and deadlines for completing different customer order. Priority sequence of customer orders. You must prepare the dishes using basic cookery methods specified in the case study (Assessment task 2). You must prepare the dishes, considering the special dietary requirements.

For each dish to be prepared, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

• Checklist 1: Portion and prepare ingredients 
• Checklist 2: Cook the dishes specified in the customer order.
• Checklist 3: Present the dine-in orders and store the takeaway orders.

Checklist 1: Portion and prepare ingredients.

Part A:

Steps	Dishes
Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olives	Grilled and braised Pot Roast	Vietnamese chicken salad
Safely assemble the equipment required to prepare the dishes.	☒	☒	☒	☒	☒	☒	☒
Clean the equipment before use.	☒	☒	☒	☒	☒	☒	☒
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	☒	☒	☒	☒	☒	☒	☒
Weigh and measure ingredients for each dish.	☒	☒	☒	☒	☒	☒	☒
Create portions according to each recipe.	☒	☒	☒	☒	☒	☒	☒
Prepare, cut and portion ingredients according to recipe and cooking style.	☒	☒	☒	☒	☒	☒	☒
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared. Follow portion control procedures.	☒	☒	☒	☒	☒	☒	☒

Part B:

Steps	Dishes
Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Safely assemble the equipment required to prepare the dishes.	☒	☒	☒	☒	☒
Clean the equipment before use.	☒	☒	☒	☒	☒
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	☒	☒	☒	☒	☒
Weigh and measure ingredients for each dish.	☒	☒	☒	☒	☒
Create portions according to each recipe.	☒	☒	☒	☒	☒
Prepare, cut and portion ingredients according to recipe and cooking style.	☒	☒	☒	☒	☒
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared. Follow portion control procedures.	☒	☒	☒	☒	☒

Checklist 2: Cook dishes specified in the customer orders.

Part A:

Steps	Dishes
Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olives	Grilled and braised Pot Roast	Vietnamese chicken salad
Follow standard recipes given to cook the dishes.	☒	☒	☒	☒	☒	☒	☒
Use cooking methods specified in Assessment task 2.	☒	☒	☒	☒	☒	☒	☒
Used production plan prepared in Assessment task 2 and complete the cooking process in a logical, planned and safe manner.	☒	☒	☒	☒	☒	☒	☒
Follow special dietary requirements.	☒	☒	☒	☒	☒	☒	☒
Listen and respond to colleagues’ specific enquiries or problems. Identify problems with the cooking process and take corrective action.	☒	☒	☒	☒	☒	☒	☒
Work cooperatively with colleagues to ensure timely preparation of dishes.	☒	☒	☒	☒	☒	☒	☒
Make adjustments to food quality, considering the following factors: taste temperature texture.	☒	☒	☒	☒	☒	☒	☒

Part B:

Steps	Dishes
Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Follow standard recipes given to cook the dishes.	☒	☒	☒	☐	☒
Use cooking methods specified in Assessment task 2.	☒	☒	☒	☒	☒
Used production plan prepared in Assessment task 2 and complete the cooking process in a logical, planned and safe manner.	☒	☒	☒	☒	☒
Follow special dietary requirements.	☒	☒	☒	☒	☒
Listen and respond to colleagues’ specific enquiries or problems. Identify problems with the cooking process and take corrective action.	☒	☒	☒	☒	☒
Work cooperatively with colleagues to ensure timely preparation of dishes.	☒	☒	☒	☒	☒
Make adjustments to food quality, considering the following factors: taste temperature texture.	☒	☒	☒	☒	☒

Checklist 3: Present and store the dishes.

Part A:

Steps	Dishes
Baked Asparagus and Yellow Capsicum Frittata	Chickpea & Peanut Stew	Custard Icecream with Dried Apricots	Roast Chicken with Balsamic Peaches	Italian Fried Olives	Grilled and braised Pot Roast	Vietnamese chicken salad
Use appropriate service-ware to present each dish. Ensure that your contributions to the plating of a dish support timely and quality food service.	☒	☒	☒	☒	☒	☒	☒
Select and add garnishes and accompaniments following the standard recipes provided and regional variations.	☒	☒	☒	☒	☒	☒	☒
Store dishes in an appropriate environmental condition. Consider: atmosphere humidity light packaging temperature use of containers ventilation	☒	☒	☒	☒	☒	☒	☒
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.	☒	☒	☒	☒	☒	☒	☒
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.	☒	☒	☒	☒	☒	☒	☒

Part B:

Steps	Dishes
Poached while chicken with crunchy steamy vegetables	Roast Chicken with Balsamic Peaches	Microwave lemon basil fish with crunchy steamed vegetables	Shallow fried fish	Baked Asparagus and Yellow Capsicum Frittata
Use appropriate service-ware to present each dish. Ensure that your contributions to the plating of a dish support timely and quality food service.	☒	☒	☒	☒	☒
Select and add garnishes and accompaniments following the standard recipes provided and regional variations.	☒	☒	☒	☒	☒
Store dishes in an appropriate environmental conditions. Consider: atmosphere humidity light packaging temperature use of containers ventilation	☒	☒	☒	☒	☒
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.	☒	☒	☒	☒	☒
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.	☒	☒	☒	☒	☒

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