SITHCCC027 – Prepare dishes using basic methods of cookery

SITHCCC027 - Prepare dishes

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 SITHCCC027 – Prepare dishes using basic methods of cookery
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Project task:

“My Kitchen” Restaurant is located in Ballarat Victoria. The restaurant is popular with locals and tourist as it offers fresh, locally sourced products at a competitive price. You are working as Head chef.

The restaurant’s menu covers a broad spectrum of cuisines. They further want to add some new on their menu. They have provided you with the following information regarding the new dishes:

  • New dishes to be included in the menu.  
  • Major food types to be used.
  • Cookery methods and complete mise en place activities for each dish.
  • Standard recipes.
Major food types to be usedDishesCooking method
Dairy Products Vegetables
Dry Goods
Frozen Goods
Fruit 
Meat
Poultry Vegetables
Seafood
Vegetables

The restaurant owner wants you to develop a production plan for these dishes. The purpose of preparing the production plan is to ensure that the preparation processes for the recipes are consistent.

Task: Develop a Production Plan

This task requires you to prepare a production plan.

The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods.

To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists and a workflow chart, for the given dishes, before commencing your mise en place and cooking.

You must develop a “Production Plan” using the provided below. If you do not understand any part, ask your assessor/trainer.

To develop a production plan, you need to complete the following parts:

Part A: Select ingredients

This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.

Considering the information given in the recipes, you are then required to calculate ingredient amounts.

Note: You must adjust the quantity of the ingredients considering the number of ‘serves’ you are cooking and minimise wastage by selecting the right quantity of ingredients.

Part B: Select equipment

Part B requires you to select the equipment required to prepare the dishes listed in the case study.

For each of the dish to be prepared, you need to:

Part C: Workflow Plan

Part C requires you to prepare a workflow plan for the dishes listed in the case study.

This part requires you demonstrate your:

  • Planning and organising skills to efficiently sequence the stages of food preparation and production.
  • Self-management skills to manage own speed, timing and productivity.
  • Locate information in food preparation lists and standard recipes to determine food preparation requirements.

When writing a plan for each dish; keep in mind to include the following:

  • Production step       
  • Cooking times and temperatures.  
  • Cooking method      
  • Food storage methods


Task 1: Develop a Production Plan

Templates for Part A:

Template: Select ingredients the given dishes

Dishes to be prepared
DishesNumber of servesIngredients requiredQuantity
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
      
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  
    
  
  
  
  
  
  


Templates for Part B:

Template: Select equipment required to prepare the dishes

Equipment required to prepare the dishes
Dishes to be preparedEquipment requiredSafety measures
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
   
  
  
Part C: Workflow Plan: (Note: You are required to identify in your workflow plan; production steps, cooking times and temperatures, appropriate cooking methods and food storage methods to be used to demonstrate your planning and organising skills) 
Dishes to be preparedProduction stepCooking times and temperatures.Cooking methodFood storage methods
             
               
                 
     
     
     
     
     
           
     
     
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