SITHCCC005 Prepare Dishes Using Basic Methods Assessment

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)SITHCCC005 Prepare dishes using basic methods of cookery
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/ClusterDetails
Assessment 1Assignment
Assessment 2Practical Observation
Assessment 3
An assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 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
SignatureDate
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
SignatureDate

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: dairy products dry goods frozen goods fruit general food items: batters coatings condiments and flavourings garnishes oils sauces meat poultry seafood 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 including timeframes
SSH to complete
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: / /201
This assessment:First Attempt2nd AttemptExtension  Date:    /    /
RESULT OF ASSESSMENTSatisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):Date: /  / 
Student SignatureDate: /  / 

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. 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. 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 CookeryDefinitionMenu example Meat or dairy productMenu example vegetable or farinaceous product
Boiling
Steaming
Poaching
Stewing
Braising
Roasting
Grilling
Baking
Shallow-frying, sautéing and stir-frying
Deep-frying
Microwaving
  1. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)

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