Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC007 Prepared stocks, sauces and soups
Assessment Task 1: Knowledge questions
Questions1.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 reducing risk
Answer to question number 1:
The answer to the question number 1 is given below:
Risk Strategy for reducing risk
2.Describe three indicators you would use to select fresh, quality ingredients for use in stocks, sauces and soups.
Answer to question number 2:
3.List three signs that ingredients used for stocks, sauces and soups have spoiled or are contaminated.
Answer to question number 3:
4.List at least three requirements for the safe storage of stocks, sauces and soups. At least one of your answers for each must include the correct temperature range.
Stocks Sauces Soups Answer to question number 4:
Stocks Sauces Soups 5.Describe three safety techniques when using knives in the kitchen.
Answer to question number 5:
6.When cooking stocks, sauces and soups, you will use a variety of equipment and utensils. Fill out the table below, identifying three things you should check before using each piece of equipment.
Answer to question number 6:
Utility knife Food processor 7.Describe four mise en place tasks related to preparing stocks, sauces and soups that you can complete without affecting the quality of the dish.
Answer to question number 7:
8.Define the following culinary terms in your own words.
Mirepoix:
Consomm:
Court bouillon:
Coating:
Pouring:
Mother sauces:
Reduction:
Roux:
Fond:
Bouquet garni:
Answer to question number 8:
9.Identify at least three convenience products you could use when preparing stocks, sauces and soups.
Answer to question number 9
10.Identify at least three trade names of convenience stocks, sauces and soups.
Answer to question number 10:
11.Identify at least three products you can use as thickening agents with sauces and soups.
Answer to question number 11:
12.In your training kitchen or workplace, locate at least two stocks, two sauces and two soups. Aim for a mixture of convenience products, and frozen and chilled products. Take a photo of the labels on each product that identify best-before and use-by dates and rotation. For each one, identify the disposal date. Submit the photos as part of your assessment.
Answer to question number 12:
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC007 Prepared stocks, sauces and soups
Assessment Task 2: Research report
Activities
Complete the following activities.
1.Carefully read the scenario provided in the activity 1 of 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.You need to write the followings:
(1)What are the uses for stocks, sauces and soups.
(2)What are the specific information about stocks, including basic ingredients and cooking methods.
(3)What are the specific information about sauces, including basic ingredients and cooking methods, the mother sauces and their derivatives.
(4)What are the specific information about soups, including types of soups, national soups.
(5)What are the classical and contemporary variations of sauces and soups.
b.You need to choose one stock, one sauce and one soup and write the followings for each:
(1)Appearance and presentation
(2)Freshness indicators
(3)Quality indicators
(4)Nutritional value
Taste profile
(6)Texture profile.
2.Research and Report.
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)
a.You need to write research on each stock, sauce and soup and use the information you have found to complete the Research report template.
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC007 Prepared stocks, sauces and soups
Assessment Task 3: Student logbook
Activities
Complete the following activities.
Activity 1:
Carefully read the scenario provided in the Assessment Task 3 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 3 in Cover Page)
(Write down the followings):
1.In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you prepare a dish, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:
(a)Complete a planning document
(b)Complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process what went well, what you would do differently next time). It also helps you to provide evidence for your assessment.
(c)You need to complete your supervisor/trainer declaration section at the end of the reflective journal and your supervisor/trainor would put his signature.
Activity 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 3 in Cover Page)
a.A Service planning template has been provided to help you. You need to interpret the standard recipe and associated food preparation list which you will be working from and highlight the followings:
How you would confirm the food production requirements.
How you would calculate the number of portions and the amount of each ingredient you require
How you would select the relevant cookery method
How you would determine the cooking times and temperatures
How you would select the accompaniments and garnishes you will add to the dish
How you would select the ingredients from stores
How you would
How you would identify the food preparation equipment you require
How you would ensure the appropriate food preparation equipment is ready for use
How you would take any customer requirements or special dietary needs into consideration.
3.Prepare stocks, sauces and soups.
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 3 in Cover Page)
a.Prepare the stocks, sauces and soups as per the standard recipes and your food preparation list. Write the followings:
(1)How would you ensure that all food is prepared safely and hygienically
(2)How would you ensure that you follow portion control procedures.
(3)How would you ensure that you manage your own speed, timing, sequencing and productivity to ensure efficiency
(4)How would you ensure that all stages of preparation and cooking are completed in a way which ensures:
(a)Quality of food items
(b)Consistency of food items
(c)Organisational standards are met
(d)Waste is minimised to maximise the profitability of dishes
(5)How would you ensure that you assemble and use equipment safely and hygienically
(6)How would you ensure that you sort and assemble ingredients logically and efficiently
(7)How would you ensure that the required quantities of food are produced
(8)How would you ensure that you adjust the taste, texture and appearance of food products according to any deficiencies you identify
(9)How would you ensure that you evaluate the quality of finished stocks, sauces and soups and make adjustments to ensure quality products
(10)How would you ensure that you present sauces and soups attractively on appropriate service-ware
(11)How would you ensure that you add garnishes and accompaniments as required
(12)How would you ensure that you work within commercial time constraints and deadlines
(13)How would you ensure that you store food safely and in appropriate environmental conditions
(14)How would you ensure that you respond to any special customer requests or dietary requirements
(15)How would you ensure that you maintain a clean and tidy work area throughout service
(16)How would you ensure that you dispose of or store surplus products correctly
(17)How would you ensure that you work sustainably, efficiently hygienically and safely at all times
b.A Student Logbook template has been provided to help you. You need to complete a reflective journal for each time you cook a stock, sauce and soup as part of your assessment for this task.
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 3 in Cover Page)
a.Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.
Service planning template
Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.
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 society.
b.Write the considerations of contemporary special dietary requirements which are part of Australian society in a commercial cookery environment.
Answer to question number 1:
The answer to the question number 1 is given below:
2.Research and report.
A Research report template has been provided to you. Use the template to complete your report and then submit it to your assessor.
Answer to question number 2:
Annex A to Assessment Task1: Research report template completed
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC018 Prepare food to meet special dietary requirements
Assessment Task 2: Student Logbook and Assessor Observations
Activities
Complete the following activities.
1.Carefully read the scenario provided in the Assessment Task 2 in Assessment Tasks:
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.You have been provided with a Student Logbook. You need to prepare Six (06) dishes for people who have special dietary needs for health, lifestyle or cultural or religious reasons. To prepare the dishes you need to use special recipes, select special ingredients and produce food to satisfy special requirements. In addition, you need to consider the followings for preparing the dish you select:
(1)Confirming special dietary requirements
(2)Preparing and producing foods to satisfy nutritional and special dietary requirements
(3)Presenting nutritionally balanced food
(4)Prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:
ofood restrictions
ofood preferences
ocultural or religious requirements.
(5)Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the:
ofood restrictions
ofood preferences
ocultural or religious requirements.
(6)
b.Develop six menus and write the names of the items. You also need to find out the costing of six menus or meal plans that address the needs of the special dietary requirements you mentioned above.
2.Identifying the special dietary requirements of each dish with the reason of preparing it for whom and why.
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.You are required to complete a reflective report template each time that you complete a cooking task which suits one of the following situations. Use the Assessment Summary in your Student Logbook to help you keep track.
Note: You are required to cook for six different customers with special dietary requirements so each of the following scenarios must be for a different person.
a. Follow recipes to prepare dishes that cater to a customer who has food restrictions
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customers dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. Follow recipes reflective report template (food restrictions)
b. Follow recipes to prepare dishes that cater to a customer who has food preferences
Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the process that you used to confirm the customers food preferences. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. Follow recipes reflective report template (food preferences)
c. Follow recipes to prepare dishes that cater to a customer who has cultural or religious requirements
Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customers dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used. Follow recipes reflective report template (cultural or religious requirements)
d. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food restrictions.
Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customers dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (food restrictions)
e. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has food preferences
Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the process that you used to confirm the customers food preferences. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (food preferences)
f. Modify recipes and menu items by excluding or substituting ingredients while maintaining nutritional value for a customer who has cultural or religious requirements
Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customers dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.Modify recipes reflective report template (cultural or religious requirements)
3.Submit documents to your assessor:
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:
Submit your works.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents:
Follow recipes reflective report (food restrictions)
Follow recipes reflective report (food preferences)
Follow recipes reflective report (cultural or religious requirements)
Modify recipes reflective report (food restrictions)
Modify recipes reflective report (food preferences)
Modify recipes reflective report (cultural or religious requirements)
Send or submit the completed Student Logbook to your assessor as attachment of this Assessment Task.
(Remember to cover the points mentioned in the Assessment Task Checklist prepared for Assessor)
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHKOP004 Develop menus for special dietary requirements
Assessment Task 3: Monitoring the performance of special menus
Activities
Complete the following activities.
1.Carefully read the scenario provided in the Assessment Task 3 in Assessment Tasks:
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 3 in Cover Page)
(Write down the followings):
a.Evaluating the Ruby Village (a small, aged care) facility in Northern Victoria and write those to response next tasks.
b.You need to remember the term and conditions mentioned in the narrative to respond to the successive tasks.
2.Analyse the menu and make recommendation.
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 3 in Cover Page)
01.Analyse the Ruby Village menu in the Ruby Village Template supplied with this resource. Adjust the menu based on the feedback and dietary goals expressed in previous task.
3.Submit your menu.
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 3 in Cover Page)
Write down the followings:
a.Submit your amended menu to your assessor.
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Assessment Task 1: Knowledge questions
Questions1.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 Strategy for reducing risk
Answer to question number 1:
The answer to the question number 1 is given below:
Risk Strategy for reducing risk
2.Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
Answer to question number 2:
3.Describe three indicators which you would use to select fresh, quality fruit and vegetables.
Answer to question number 3:
4.List three signs that vegetables have spoiled or have been contaminated.
Answer to question number 4:
5.List three signs that pasta has spoiled or has been contaminated.
Answer to question number 5:
6.List the requirements for the safe storage of the following foods:
Food Recommended temperature
Tinned vegetables Dry pasta and rice Fresh pasta Eggs Ripe pineapple Pumpkin Sweet potato Lettuce Strawberries Mushroom Answer to question number 6:
Food Recommended temperature
Tinned vegetables Dry pasta and rice Fresh pasta Eggs Ripe pineapple Pumpkin Sweet potato Lettuce Strawberries Mushroom 7.Identify the shelf/storage life of the following foods.
Food Shelf life
Dry pasta Oranges Cooked rice Hard boiled eggs (in refrigerator) Leftover meals containing egg Watermelon Eggplant Fresh peas Mushroom Answer to question number 7:
Food Shelf life
Dry pasta Oranges Cooked rice Hard boiled eggs (in refrigerator) Leftover meals containing egg Watermelon Eggplant Fresh peas Mushroom 8.Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients..Answer to question number 8:
9.Identify three precision cuts you would use when cutting vegetables.
Answer to question number 9
10.Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.
Answer to question number 10:
11.Describe two things you should do when using the above equipment to ensure you work safely.
Answer to question number 11:
12.Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes
Answer to question number 12:
13.Define the following culinary terms:
Aerating:
Enriching:
Farinaceous:
Infusion:
Macerate:
Binding:
Setting:
Julienne:
Thickening:
Crumbing/coating:
Zest:
Garnishing:
Clarifying:
Glazing:
Emulsifying:
Answer to question number 13:
14.Provide three reasons why it can be beneficial to use convenience products
Answer to question number 14:
15.Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items Answer to question number 15:
16.Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables over fresh.
Answer to question number 16:
17.Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.
Answer to question number 17:
18.Identify two cookery methods commonly used when preparing egg dishes. Include a description of how each method is used.
Answer to question number 18:
19.Identify two cookery methods commonly used when preparing fruit and vegetable dishes. Include a description of how each method is used.
Answer to question number 19:
20.Identify two cookery methods commonly used when preparing farinaceous dishes. Include a description of how each method is used.
Answer to question number 20:
21.List three sauces commonly used with vegetable dishes.
Answer to question number 21:
22.List three sauces commonly used with pasta dishes.
Answer to question number 22:
23.List three accompaniments commonly served with pasta dishes.
Answer to question number 23:
24.In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.
Answer to question number 24:
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Assessment Task 2: Research report
Activities
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.You need to select two dishes which interest you and which are relevant to your workplace. You need to write the researching and reporting on those two dishes. You only need to write the name of two dish and small introduction of why you selected those two dishes.
2.Research and Report.
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)
a.You need to write research on each dish in order to discover the criteria listed in the narrative of the task 2. A Research report template has been provided to you and you need to prepare two research report on two different dishes you mentioned.
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Assessment Task 3: Student logbook
Activities
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 3 in Cover Page)
(Write down the followings):
a.You need to select two dishes which interest you (which you already did) which are relevant to your workplace. You need to complete the Student Logbook template provided to you on those two dishes. You need to write the description of the below during your task. These include:
interpreting standard recipes and food preparation lists
confirming food production requirements
calculating ingredient amounts
identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
following procedures for portion control
producing the required quantities
checking perishable supplies for spoilage
checking perishable supplies for contamination
selecting the type and size of equipment required
ensuring that food preparation equipment safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturers instructions
sorting and assembling ingredients according to food production sequencing
weighing and measuring ingredients accurately
creating portions according to the recipe
cleaning and cutting ingredients according to culinary standards
preparing eggs according to the recipes
preparing fresh farinaceous ingredients according to the recipe
minimising waste to maximise profitability
following standard recipes accurately
selecting and adding accompaniments which are suited to each dish
making adjustments to dishes to ensure quality
presenting dishes attractively
using appropriate service-ware
adding dips, sauces and garnishes according to standard recipes and regional variations
evaluating dishes and adjusting presentation
storing dishes in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products
working safely
working hygienically
working sustainably
working efficiently
working within commercial time constraints and deadlines
responding to special customer requests and dietary requirements.
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 3 in Cover Page)
a.A Service planning template has been provided to help you. You need to write the standard recipe and associated food preparation list which you will be working from two dishes and you must mention the followings in the Service Planning Template:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the accompaniments which you will add to the dish
select the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the food preparation equipment that you require
ensure that the appropriate food preparation equipment is ready for use
take any customer requirements or special dietary needs into consideration.
3.Prepare vegetable, fruit, egg and farinaceous dishes.
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 3 in Cover Page)
a.A Student Logbook template has been provided to help you. You need to complete a reflective journal for each dish that you cook a dish as part of your this assessment task.
b.You must ensure the conditions mentioned in the narrative of this task.
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 3 in Cover Page)
a.Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.
Service planning template
Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.
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 narratives.
Answer to question number 1:
The answer to the question number 1 is given below:
2.Research and report.
A Research report template has been provided to you. Use the template to complete your report and then submit it to your assessor.
Answer to question number 2:
Annex A to Assessment Task1: Research report template completed
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHKOP004 Develop menus for special dietary requirements
Assessment Task 2: Develop and cost special menus
Activities
Complete the following activities.
1.Carefully read the scenario provided in the Assessment Task 2 in Assessment Tasks:
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.Evaluating the special dietary requirements of at least two customer groups and write those to response this task.
b.Develop six menus and write the names of the items. You also need to find out the costing of six menus or meal plans that address the needs of the special dietary requirements you mentioned above.
2.Identifying the special dietary requirements of each group.
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.Prepare a Dietary Requirements Template according to the template provided to you.
3.Planning, costing and developing menus.
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.A Menus Template has been provided for you to use. You will need six copies of the template for six different menus.
4.Submit your works.
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:
Write an email to your assessor with your completed with the followings:
a.Dietary Requirements Templates (two),
b.Menus Templates (six),
c.Assessment Summary Sheet and associated costings and evidence.
Ensure that your files are named according to the file naming conventions described earlier in this guide and that they are complete and well organised.Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHKOP004 Develop menus for special dietary requirements
Assessment Task 3: Monitoring the performance of special menus
Activities
Complete the following activities.
1.Carefully read the scenario provided in the Assessment Task 3 in Assessment Tasks:
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 3 in Cover Page)
(Write down the followings):
a.Evaluating the Ruby Village (a small, aged care) facility in Northern Victoria and write those to response next tasks.
b.You need to remember the term and conditions mentioned in the narrative to respond to the successive tasks.
2.Analyse the menu and make recommendation.
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 3 in Cover Page)
01.Analyse the Ruby Village menu in the Ruby Village Template supplied with this resource. Adjust the menu based on the feedback and dietary goals expressed in previous task.
3.3.Submit your menu.
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 3 in Cover Page)
Write down the followings:
a.Submit your amended menu to your assessor.
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC005 - Prepare dishes using basic methods of cookery
Assessment Task 1: Knowledge questions
Questions1.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
ActivitiesComplete 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. Dont 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.
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC006 Prepare appetisers and salads
Assessment Task 1: Knowledge questions
Questions1.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
Answer to question number 1:
The answer to the question number 1 is given below:
Risk Strategy for reducing risk
2.Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.
Answer to question number 2:
3.Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.
Answer to question number 3:
4.Identify for how long salads should be stored in the refrigerator/cool room.
Answer to question number 4:
5.Lettuce is a key ingredient in many salads. Identify its nutritional value.
Answer to question number 5:
6.Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.
Answer to question number 6:
7.List two things you should check before using knives.
Answer to question number 7:
8.List two safety considerations you need to be aware of when using a mandoline.
Answer to question number 8:
9.Salads are versatile dishes. List three service styles they can be prepared for.
Answer to question number 9
10.When and how are appetisers served? Explain their purpose.
Answer to question number 10:
11.Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers..Answer to question number 11:
12.Define the following culinary terms in your own words:
Canaps:
Hors doeuvres:
Tapas:
Vinaigrette:
Mayonnaise:
Julienne:
Antipasto:
Answer to question number 12:
13.Identify at least three convenience products you could use when preparing appetisers.
Answer to question number 13:
14.Identify three classical salads. Consider your favourite classical salads.
Answer to question number 14:
15.Identify three modern salads. Consider your favourite modern salads.
Answer to question number 15:
16.Identify four garnishes that can be used for appetisers and salads.
Answer to question number 16:
17.Describe the two types of base dressings that are used with salads.
Answer to question number 17:
18.Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.
Answer to question number 18:
19.In your training kitchen or workplace, locate at least two convenience products used to
prepare salads and appetisers. Take a photo of the labels on each product that identify best-
before/use-by dates and rotation requirements. For each one, identify the disposal date.
Submit the photos as part of your assessment.
Answer to question number 19:
Course Name and Code: SIT40516 Certificate IV in Commercial Cookery
SITHCCC006 Prepare appetisers and salads
Assessment Task 2: Student logbook
Activities
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 appetisers and salads.
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. Dont 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.
