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/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
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
Signature Date

2nd Assessor to complete

 I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
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:
o dairy products
o dry goods
o frozen goods
o fruit
o general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
o meat
o poultry
o seafood
o 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 Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

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. Historical data
2. Number of bookings
3. Menu
4. Standard recipe card
5. Climate
6. Special function

2. 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. Temperature
2. Colour
3. Smell

3. 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 Cookery Definition Menu example Meat or Menu example vegetable

dairy product or farinaceous product
Boiling
Submerging food in a Boiled Egg boiled potatoes in
liquid, other than fat, at parsley butter
100°C.
Steaming
Food is cooked by the Steamed Chicken Chinese Steamed potatoes
steam of a boiling liquid Style
without being suspended
in it.

Poaching
Submerging food in a Poached Eggs whole tamarillo poached
liquid, normally other in rose wine
than fat. This is a gentle
form of cooking between
80°C and 95°C.

Stewing
Diced food is cooked slowly, Beef Vindaloo Ratatouille
covered in a liquid, on top of
the stove.

Braising
Food is cooked in the oven Braised Kangaroo Tail Fennel braised in demi-
partially suspended in liquid, with Quandong Glaze glace with Parmesan
covered with a closefitting lid.
This method is used for whole crust
joints of meat, larger portion
cuts and fibrous vegetables.

Roasting
When an item is exposed Chicken roast Roast potatoes
directly to heat from a
flame, such as when
using a spit or rotisserie
to ensure even
application of heat then
it is called roasting

Grilling
Food is cooked by Grilled asparagus Grilled tomatoes with
exposing it to radiated Parmesan
heat. Food can be cooked
above or below the heat
source, or between 2
 heat sources.

Baking
Food is cooked using Beef Wellington Baked apple
convection of hot air in an
oven, or by conduction on a
hot stone, griddle iron or in hot
ash, without the aid of fat. The
air in the oven can be modified
by using steam.

Shallow-frying, sautéing and

stir-frying
Food is cooked in a pan Croque Monsieur Stir-fried vegetables
using a small amount of
fat.

Deep-frying
Food is cooked by Wontons with Soy French fries
submerging it fully in hot Dipping Sauce
fat.

Microwaving
Food is cooked by microwaving Fruit compote Cooked stews

4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)

Method of cookery Equipment used

1. Steaming Bamboo basket, Chinese steamboat

2. Microwaving Microwave, ceramic bowl

3. Braising Braising pan,

4. Stewing Pot, tagine

5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

Safety aspects
1. Ensure that electrical equipment is stored away from moisture to prevent risk of electrocution
2. Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-
contamination
3. When using equipment it is important to consider WHS (work health and safety) to ensure that no injury
or even death occurs
4. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the
growth of mould and bacteria.
5. Store all heavy equipment low on shelves to prevent injury from manual handling.

6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency
during service? What should you inspect when assembling equipment?

Cleaning requirements, maintenance, and inspection for assembly of equipment

Cleanliness is required to avoid cross contamination

Assembly and disassembly of equipment should be done by professionals

Personal hygiene must be kept

Appropriate precautions must be taken while handling heavy machines.

7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that
need to be considered when cooking pork and poultry products, as well as cooking times based on weight
and type of meats?

English term French term Internal Temperature

Well done Bien cuit 70°C

Medium À point 60°C

Rare Saignant 55°C

Very Rare Bleu 52°C

Critical aspects
Cooking times are also a good guideline for determining the degree of doneness. Pork, veal and beef should be cooked
for ~60 minutes per kilogram to get it to the à point stage; ~45 minutes will take it to medium-rare. With poultry, ~45
minutes per kilogram is sufficient for à point, meaning it will be succulent. Always double check the degree of doneness
 with a thermometer, especially for poultry, as it is can harbour Salmonella and should not be served undercooked or
raw.

8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a
dish? How does this affect economic aspects in commercial cookery?

The effect of location of muscle in an animal on preparation and cookery method used
The allocation of muscles in an animal greatly affect the choice of cookery method. Depending on the tenderness of meat we should
select the temperature and cookery method. For example the strong muscle need more cooking time, such as boiling or combination
of them which affect the economic aspects of commercial cookery. More gas/electricity is used to cook the strong muscles. The soft
muscles can be cooked in a simple way and they use low fuel.

9. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples
and reasons.

Cold water start Hot water start (blanching)

Starting to boil vegetables using cold water at first is cold
water start.
Example: Whole root vegetables, potatoes and shaped
potatoes such as château potatoes.
The cold water start helps to leach out excess starch and
bitterness.
Starting to boil vegetables using hot water at start is hot
water start.
Example: Green vegetables, fruit such as peaches
This method is used to retain the maximum amount of
colour and some crispness

10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

Provisions for microwave cookery

1. Food should be prepared in uniform sizes
2. A cover such as cling wrap is usually used to prevent the food item drying out and to prevent food items splattering
the inside of the microwave
3. Liquids should be stirred at regular intervals to ensure even cooking
4. You should undercook the food initially, check it, then finish it with short bursts to ensure the desired result is
achieved
5. Cooking times will vary slightly depending upon the microwave used (capacity/wattage), cooking dish and the size
and density of the food item to be cooked
6.
11. What is the correct procedure for preparing and cooking pulses?

Procedure
 Combine pre-soaked* pulses with water and seasonings in a large cooking container or heavy saucepan. If
available, you can add 5mL (1 tsp) of oil to prevent foaming.
 Use a large saucepan or cooking container, as pulses double or triple in volume during cooking. (Dry pulses will
yield approximately 2-3 times their original amount when cooked.)
 Bring water to a boil, cover tightly, reduce heat and simmer until pulses are just tender and not mushy.
 Simmer pulses slowly as cooking too fast can cause them to split or break open.
 Guidelines for cooking times will vary with the type and age of the pulses, as well as with the altitude and the
hardness of the water. Follow the instructions on the package for best results.
 Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “raw” taste, and crush
easily in your mouth.

Source : https://pulses.org/recipes/cooking-with-pulses

12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication
requirements to ensure efficient preparation, cooking and service of food items:

Importance of teamwork
Teamwork raises the productivity level in the kitchen. Teamwork can help achieve tasks a lot more quickly and efficiently.

Examples for communication requirements

Communication is important as it helps the dishes to be made as you wanted to be. For example if you are preparing the
vegetables for the main course, then you should talk to the saucier about how the dish will be presented, so that you can
prepare the vegetables correctly. Likewise, you may offer to do the chopped parsley for the entire kitchen and may
receive other mise en place items in return, to streamline the production process.

13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs
to be cleaned for the next shift. List the processes required to store left-over foods correctly and the
requirements to clean and sanitise your section to meet food safety standards.

Food Safe Storage requirements Cleaning and Sanitation Specific areas and equipment that
need to be cleaned

Cooling down the food but ensure to Remove all rubbish from Bench
keep out the food from danger zone equipment or working area
 Clean it with detergent and hot
Put into new container or tray Under Bench Fridge
water and sponge;
For cleaning grill wear the PPE
first before using grill chemical

Close with lids or wrap it to avoid Dry it with clean tea towel Microwave
cross contamination

Label the food correctly Sanitize the equipment or Combi-Oven

working area, leave it a minute
to let chemical works.

Wipe all the surface with tea

Store the food to cool room and Grill
towel.
ensure put on the right shelves.
14. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results
in the grey marked fields:

Standard Recipe Card

Name of dish: Tandoori Chicken   Portions: 3

Commodities 3 Portions 18 Portions

Item Specification Weight kg/l/Unit   Weight kg/l/Unit

Chicken Breast 0.240 kg 1.440 kg

Tandoori Paste 0.010 kg 0.060 kg

Yoghurt   0.090 kg 0.540 kg

Mesclun Lettuce 0.030 kg 0.180 kg

Cucumber Telegraph 0.250 ea 1.500 ea

Tomatoes Grape 0.500 pun 3.000 pun

Pooris   6.000 ea 36.00 ea

Coriander Fresh 0.125 bch 0.750 bch

Lemon   0.500 ea 3.000 ea

Accompaniments   2.000 ea 12.00 ea