SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery Assessment

TASK SUMMARY:

For this assessment task you will be observed preparing and presenting six (6) different dishes. You will prepare, plate and present two portions each of the six finished dishes. Your trainer/assessor will determine if you can whilst performing typical workplace tasks:

• confirm, and select all food items from respective storage areas
• conduct temperature and quality inspections on all food items
• weigh and measure major food types and other food ingredients
• select type and size of equipment and assemble for use
• follow standard recipes and follow kitchen organizational policies and procedures
• complete mise en place activities
• prepare, cut and portion food ingredients
• apply WHS and food safety practices for the handling and storage of each of the major food types
• follow organizational cost-reduction initiatives to minimize waste
• use a range of basic cookery methods
• identify any problems with the cooking process and take corrective action when necessary
• work cooperatively with others to ensure work within time constraints
• present the dishes:
  • on suitable service ware
  • choosing appropriate garnishes and accompaniments
• dispose of, or store surplus food ingredients and re-usable by-products in appropriate environmental conditions
• clean work area.

Major food types:

• dairy products
• dry goods
• frozen goods
• fruit
• meat
• poultry
• seafood
• vegetables.

You must use each of the above food types at least once when preparing the six dishes

Basic cookery methods are:

• baking
• blanching
• boiling
• braising
• deep-frying
• grilling
• poaching
• roasting
• shallow frying (pan fry, saute, stir-fry)
• steaming
• stewing
• Sous vide

Use each of the above cookery methods at least once to prepare at least six finished dishes (at least once across preparation of six finished dishes).

INSTRUCTIONS

This assessment task is supported by assessment task 3.

Therefore, you will need to complete both a kitchen workflow plan (see Appendix 1) and an end of service procedures/ debrief report (see Appendix 2) for the whole practical kitchen session (Assessment Task 2) which involves preparing six (6) different dishes using basic methods of cookery.

Your Assessor will need to sight and approve the kitchen workflow plan before you commence preparing the six (6) different dishes.

The end of service procedures/ debrief report must be completed at the end of the practical session and be submitted to the Assessor for marking.

Assessment is conducted over time.

NB. Part B: Prepare dishes using basic methods of cookery for customers, which include responding to at least one special customer request which will be assessed in the College Restaurant.

*Refer to Appendix 3: Basic Cookery Methods Glossary, for the definition of each cookery method you need to use in this assessment task including the meaning of the term, mise en place.

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

NB. All relevant policies, procedures, plans, relevant legislation and regulations will be made available to you.

WHEN AND WHERE SHOULD THE TASK BE COMPLETED?

WHAT NEEDS TO BE SUBMITTED?

• Access to textbooks and other learning materials
• Access to WHS and Food Safety legislation and regulations at federal and state level
• Kitchen Food Safety Plan
• All relevant organizational policies and procedures i.e. WHS, food hygiene, food safety practices, mise en place, temperature control of perishable food items and storage areas, stock rotation when storing surplus major food types and other ingredients, portion control, cost-reduction initiatives when preparing dishes, suitable garnishes and accompaniments, waste removal, environmental considerations when storing foot items and cleaning and sanitation of work areas.
  • Training Kitchen Recipe Booklet
  • Kitchen Workflow Plan template (see Appendix 1)
  • End of Service Procedures/ Debrief template (see Appendix 2)
  • Basic Cookery Methods Glossary (see Appendix 3)
  • Safety Data Sheets (SDs)
  • Kitchen Workflow Plan (see Appendix 1)
  • Access to a computer, printer and the Internet (where applicable)
  • This is a simulated workplace task to be completed in the training kitchen.
  • Your assessor will provide you with the date for this assessment.
  • All practical observations for the six (6) different dishes you will prepare using basic methods of cookery.
  • The Kitchen Workflow plan to support the preparation of the six (6) different dishes (see Appendix 1).
  • The End of Service Procedures/ Debrief Report (see Appendix 2) at the end of the kitchen practical.

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