Course Name and Code: SIT40516 Certificate IV in Commercial Cookery SITHKOP004 Develop menus for special dietary requirements Assessment Task 1: Research report Activities: 1. After your research list at least five contemporary special dietary requirements which are part of Australian society in order to discover their requirements mentioned in the
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery SITHCCC018 Prepare food to meet special dietary requirements Assessment Task 1: Research report Activities: 1. You need to read the narrative and answer the following questions: a. Write the characteristics of contemporary special dietary requirements which are part of Australian
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Assessment Task 1: Knowledge questions Questions 1. List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk. Risk
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery SITHCCC007 Prepared stocks, sauces and soups Assessment Task 1: Knowledge questions Questions 1. List at least three food safety issues which you must consider when preparing stocks, sauces and soups. Describe how you would reduce each risk. Risk Strategy for
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery SITHCCC006 Prepare appetisers and salads Assessment Task 1: Knowledge questions Questions 1. List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk Risk Strategy for reducing risk
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
