SITHCCC005 Learner Guide V1.1 ACOT

SITHCC005
Prepare dishes using basic

methods of cookery
Learner Guide
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Table of Contents
Unit of Competency .......................................................................................................................... 4

Application ........................................................................................................................................... 4
Pre-requisite Unit ................................................................................................................................. 4
Performance Criteria............................................................................................................................ 5
Foundation Skills .................................................................................................................................. 6
Assessment Requirements ................................................................................................................... 7
1. Select ingredients ........................................................................................................................ 13
1.1 – Confirm food production requirements from food preparation list and standard recipes .......... 14
Confirming food production requirements ....................................................................................... 14
Establishing timings ........................................................................................................................... 14
Controlling portions ........................................................................................................................... 15
Considering quantities ....................................................................................................................... 15
Accounting for special requests and dietary requirements............................................................... 15
Activity 1A .......................................................................................................................................... 17
1.2 – Calculate ingredient amounts according to requirements ........................................................... 18
Calculating ingredient amounts ......................................................................................................... 18
Scales.................................................................................................................................................. 19
Measuring cups .................................................................................................................................. 19
Measuring spoons .............................................................................................................................. 19
Activity 1B .......................................................................................................................................... 20
1.3 – Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements ........................................................................................................................... 21
Identifying and selecting ingredients ................................................................................................. 21
Activity 1C .......................................................................................................................................... 24
1.4 – Check perishable supplies for spoilage or contamination prior to preparation ........................... 25
Checking perishable supplies ............................................................................................................. 25
Activity 1D .......................................................................................................................................... 26
2. Select, prepare and use equipment .............................................................................................. 27
2.1 – Select type and size of equipment suitable to requirements ....................................................... 28
Selecting type and size of equipment ................................................................................................ 28
Activity 2A .......................................................................................................................................... 30
2.2 – Safely assemble and ensure cleanliness of equipment before use .............................................. 31
VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

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Assembling equipment ...................................................................................................................... 31

Ensuring cleanliness of equipment .................................................................................................... 31
Activity 2B .......................................................................................................................................... 32
2.3 – Use equipment safely and hygienically according to manufacturer instructions......................... 33
Using equipment safely and hygienically ........................................................................................... 33
Activity 2C .......................................................................................................................................... 34
3. Portion and prepare ingredients .................................................................................................. 35
3.1 – Weigh and measure ingredients and create portions according to recipe .................................. 36
Weighing and measuring ingredients ................................................................................................ 36
Creating portions according to the recipe ......................................................................................... 37
Activity 3A .......................................................................................................................................... 38
3.2 – Prepare, cut and portion ingredients according to recipe and cooking style ............................... 39
Preparing ingredients......................................................................................................................... 39
Activity 3B .......................................................................................................................................... 41
3.3 – Minimise waste to maximise profitability of food items prepared .............................................. 42
Minimising waste ............................................................................................................................... 42
Activity 3C .......................................................................................................................................... 43
4. Cook dishes ................................................................................................................................. 44
4.1 – Select and use cookery methods for dishes following standard recipes ...................................... 45
Selecting and using cookery methods ............................................................................................... 45
Activity 4A .......................................................................................................................................... 48
4.2 – Complete cooking process in a logical, planned and safe manner ............................................... 49
Developing plans and following logical cookery processes ............................................................... 49
Ensuring safety while cooking............................................................................................................ 50
Activity 4B .......................................................................................................................................... 51
4.3 – Identify problems with the cooking process and take corrective action ...................................... 52
Identifying problems with the cooking process ................................................................................. 52
Taking corrective action ..................................................................................................................... 53
Activity 4C .......................................................................................................................................... 54
4.4 – Work cooperatively with colleagues to ensure timely preparation of dishes .............................. 55
Working cooperatively with colleagues ............................................................................................. 55
Activity 4D .......................................................................................................................................... 57
5. Present and store dishes ............................................................................................................. 58
5.1 – Present dishes on appropriate service-ware ................................................................................ 59

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Presenting dishes ............................................................................................................................... 59

Activity 5A .......................................................................................................................................... 61
5.2 – Add garnishes and accompaniments according to standard recipes ........................................... 62
Adding garnishes and accompaniments ............................................................................................ 62
Activity 5B .......................................................................................................................................... 64
5.3 – Clean work area, and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives .................. 65
Cleaning the work area ...................................................................................................................... 65
Activity 5C .......................................................................................................................................... 68
Summative Assessments........................................................................................................................ 69
References ............................................................................................................................................. 70

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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to use a range of basic
cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Unit Sector
Hospitality

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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Select ingredients 1.1 Confirm food production requirements from food

preparation list and standard recipes
1.2 Calculate ingredient amounts according to requirements
1.3 Identify and select ingredients from stores according to
recipe, quality, freshness and stock rotation requirements
1.4 Check perishable supplies for spoilage or contamination
prior to preparation
2. Select, prepare and 2.1 Select type and size of equipment suitable to requirements
use equipment 2.2 Safely assemble and ensure cleanliness of equipment before
use
2.3 Use equipment safely and hygienically according to
manufacturer instructions
3. Portion and prepare 3.1 Weigh and measure ingredients and create portions
ingredients according to recipe
3.2 Prepare, cut and portion ingredients according to recipe and
cooking style
3.3 Minimise waste to maximise profitability of food items
prepared
4. Cook dishes 4.1 Select and use cookery methods for dishes following
standard recipes
4.2 Complete cooking process in a logical, planned and safe
manner
4.3 Identify problems with the cooking process and take
corrective action
4.4 Work cooperatively with colleagues to ensure timely
preparation of dishes
5. Present and store 5.1 Present dishes on appropriate service-ware

dishes 5.2 Add garnishes and accompaniments according to standard
recipes
5.3 Clean work area, and dispose of or store surplus and re-
usable by-products according to organisational procedures,
environmental considerations, and cost-reduction initiatives

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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
Reading skills to:

➢ Locate information in menus and standard recipes in order to determine food preparation
requirements
Oral communication skills to:
➢ Listen and respond to colleagues’ specific enquiries or problem
Numeracy skills to:
➢ Calculate the number of portions
➢ Determine cooking times and temperature
Teamwork skills to:
➢ Ensure that individual contributions to the plating of a dish supports timely and quality food
service
Self-management skills to:
➢ Apply safety procedures when working in the kitchen
➢ Deal with pressure of work and kitchen conditions

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Follow standard recipes for dishes that demonstrate use of each of the following major food types:
o dairy products
o dry goods
o frozen goods
o fruit
o meat
o poultry
o seafood
o vegetables
➢ Demonstrate food safety practices for handling and storing each of the major food types
➢ Use each of the following cookery methods and complete mise en place activities when preparing
the above dishes:
o baking
o blanching
o boiling
o braising
o deep-frying
o grilling
o poaching
o roasting
o shallow frying (pan-fry, sauté or stir-fry)
o steaming
o stewing
o microwaving
➢ Prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o demonstrating portion control procedures
o responding to special customer requests and dietary requirements

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Knowledge Evidence
Demonstrated 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
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
➢ An industry workplace
➢ A simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
➢ Fixtures and large equipment:

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o commercial grade work benches (1.5 m/person)
o commercial ovens and trays (one per two persons)
o commercial refrigeration facilities:
▪ cool room and/or fridge
▪ freezer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops (two burners per person)
o commercial:
▪ blenders and food mills
▪ planetary mixers
o deep-fryer
o hot plate or griddle
o lifting and transporting equipment
o microwave
o salamander or other form of griller (one per four persons)
➢ Small equipment:
o baking sheets and trays
o colander
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o juicers
o knife sharpening equipment
o sharpening steels and stones
o knives:

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▪ bread knives
▪ carving knives
▪ filleting knives
▪ palette knives
▪ utility knives
o measurers:
▪ metric calibrated measuring jugs
▪ measuring spoons
▪ portion control scoops
o mortar and pestle
o mouli
o oven mitts
o pots and pans
o service-ware:
▪ platters, dishes, and bowls
▪ cutlery and serving utensils
o salad spinner
o scoops, skimmers and spiders
o scales
o slicing machine
o stainless steel bowls
o small utensils:
▪ flour and drum sieves
▪ peelers, corers and slicers
▪ strainers and chinois
▪ scrapers
▪ spatulas

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▪ pastry brush
▪ tongs and serving utensils
▪ whisks:
▪ fine stainless steel wire
▪ coarse stainless steel wire
o steamers
o spoons:
▪ large plain and slotted metal spoons
▪ ladles in a variety of sizes
▪ wooden spoons
o temperature probes
o thermometers
➢ Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
➢ Organisational specifications:
o equipment manufacturer instructions
o mise en place lists, menus and standard recipes
o ordering and docketing paperwork
o food safety plan

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o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
o temperature recording charts
o work flow schedules
o cleaning schedules
➢ Diverse and comprehensive range of perishable food supplies for commercial cookery
and catering operations as specified in the performance evidence
➢ Industry-realistic ratios of kitchen staff to customers; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within a
training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
➢ Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial

Cookery to assess this unit as part of a Certificate III in Commercial Cookery or
Certificate IV in Commercial Cookery qualification; and
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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1. Select ingredients
1.1. Confirm food production requirements from food preparation list and standard recipes
1.2. Calculate ingredient amounts according to requirements
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements
1.4. Check perishable supplies for spoilage or contamination prior to preparation

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1.1 – Confirm food production requirements from food preparation list and
standard recipes
By the end of this chapter, the learner should be able to:
➢ Confirm timings, portion control, quantities to be produced, special customer requests,
and special dietary requirements as necessary.
Confirming food production requirements

There are a variety of requirements which should be taken into consideration when checking food
preparation lists and reading from recipes. The recipe should specify which resources, appliances, and
ingredients are needed. It should also detail the specific stages of preparation. However, there may be a
greater focus on timings, quantities, and special requirements on a food preparation list.
You should have a good understanding of the specialist terms and phrases which are included on food
preparation lists and within standard recipes. It is important to read them thoroughly before you start
arranging the ingredients and utensils. You may be able to ask your supervisor or search the internet for
any terms that you don’t understand. It will then be necessary to gather the foods and utensils, ensuring
that you have everything necessary for preparation of the dish.
You should confirm these food preparation requirements:

➢ Timings
➢ Portion control
➢ Quantities to be produced
➢ Special customer requests
➢ Special dietary requirements.
The ingredients on any standard recipe should be ordered in accordance with their use when preparing
the dish. You should look out for terms such as “sliced”, “chopped”, or “minced” and ensure that the
necessary preparation is undertaken before you begin cooking the dish. It might be possible to make
substitutions if ingredients are not available in your kitchen or the customers have special dietary
requirements. However, you should consider the effect of including alternative ingredients. They may
have an impact on the taste and texture of the final dish. You are advised to follow the specific
instructions when baking bread and cakes. However, adjustments might be made when cooking evening
meals. It might be best to make exclusions in some instances.
Establishing timings
The food preparation lists and standard recipes should inform you how long it will take for completion
of the dishes that you are planning on serving. They should allow for the amounts of time required for
mixing and cooking different elements of the dish. However, you should be aware that preparation and
cooling times may not be included. You should also be prepared for the cooking or baking times to vary
slightly from those specified on the food preparation lists and recipes. It is important that you leave
enough time in readiness for the arrival of dining parties. It might be possible to prepare the dishes in
advance.

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Controlling portions
Most dining establishments will have portion control systems. You may be expected to restrict the
ingredients that are used in the preparation of pies or cakes. You should also consider the amount of
time that it will take to prepare and cook the raw ingredients. It might be necessary to use your
common sense when plating fries or roasted potatoes. However, you should ensure that they don’t
cover more than half the plate when served alongside meat.
It is quite common for a portion number to be assigned for the preparation of dishes from recipes. This
should signify the number of people that are to be served. It should also tell you the exact ingredients
and measurements which are required. It might be necessary to make adjustments for increased or
reduced portion sizes.
Considering quantities
You should be aware that recipes commonly state the quantities that are to be produced and detail the
specific measurements. A food preparation list may detail the quantities that must be produced when
catering for groups of specific sizes. You should also take care when it comes to the measurement of
ingredients. You will be expected to use specialist measuring utensils to ensure that the dish meets
expectations.
Accounting for special requests and dietary requirements

You may be expected to fulfil these special requests:
➢ Changing sides i.e. vegetables instead of fries
➢ Using a different sauce
➢ Using specific cooking methods
➢ Putting candles on a birthday cake.
Special dietary requirements may be:

➢ Cultural or religious dietary:
o needs
o requirements
o sanctions e.g. Halal, Kosher
➢ Diabetic
➢ Exclusions for:
o allergies – nuts, strawberries, dairy, soy, wheat, fish, and shellfish
o contraindications with medicines – e.g. not consuming alcohol with drugs
o food intolerance – gluten, histamine, dairy, yeast, and alcohol

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➢ Gluten-free – excludes foods containing gluten, a protein composite found in wheat,

barley, rye and triticale. People with Coeliac diseases cannot have these foods
➢ Lacto-ovo – a vegetarian diet that includes the consumption of dairy and egg products
➢ Low-cholesterol – cholesterol is a fatty substance which is essential to health (high

density lipoprotein). If excessive bad cholesterol (low-density lipoprotein) is consumed,
it builds up in the artery walls, leading to high blood pressure. Diets in low cholesterol
can reduce this build up – this means eating a diet excluding animal fats
➢ Low-fat – this diet has a reduced fat content, which helps with weight loss and the
reduction of cholesterol. This is because fat has the highest calorific density of any
macronutrient
➢ Portion size – customers may wish to reduce or increase the size all some or all
portions. This can be down to weight management or personal preference
➢ Vegan – this diet means eating no animal products whatsoever
➢ Vegetarian – strict vegetarians completely avoid the consumption of meat and by-
products of animal slaughter.

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Activity 1A

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1.2 – Calculate ingredient amounts according to requirements

➢ Demonstrate the ability to calculate ingredient amounts in preparation for serving
groups of different sizes
➢ Use appropriate equipment to establish quantities, establish ratios, and convert

measurements as necessary.
Calculating ingredient amounts

It is likely that you will be expected to prepare dishes for groups of different sizes. You will need to alter
the ingredient amounts and portions accordingly. However, you may have some difficulty when it
comes to identifying the specific adjustments which have to be made.
You may have a recipe which specifies the various ingredients required for preparing a chilli con carne
which will serve four people. However, it will be necessary to alter the quantities if six people order the
chilli con carne in your restaurant. You will have to establish the conversion factor to identify the precise
proportions which should be included. This will involve dividing the number of people that you are
planning to serve by the number of people specified in the recipe.
If you are preparing to serve six people and the recipe is suitable for three people, then you should
divide six by three. This will give you the figure of two. It will then be necessary to multiply each
ingredient included in the recipe by two. You should account for the ratios of any ingredients that are
specified in the food preparation list or recipe. If you are expected to include two eggs and three garlic
cloves, then the ratio will be 2:3. The ratios should remain the same when you make adjustments in
preparation for serving groups of different sizes.
Converting quantities
It might also be necessary to convert the ingredient measurements into forms that you understand and
are comfortable working with. You may come across recipes referring to grams ‘g’, or ounces ‘oz.’. They
are both units of weight. However, different systems of measurement are applied in each case. It is
possible that your weighing equipment will specify metrics. However, the recipe might detail the
ingredients in imperial measurements. You will need to apply the basics of conversion in such instances.
Some digital measuring equipment will have the capacity to convert measurements for you. You should
always check this first.
You can calculate ingredient amounts using a variety of kitchen equipment. The
availability of equipment will depend on what type of establishment you work for
and the type of food they serve.
Your options may include:

➢ Scales
➢ Measuring cups
➢ Measuring spoons.

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Scales
There are different types of scales which can be used for the weighing of ingredients. You may wish to
use a digital scale which provides precise measurements, leaving less room for human error.
Alternatively, you may wish to use spring or weight scales. You should also consider which scales you
find easiest to read and which equipment is within your budget. The scales should be suitable for the
purpose of food preparation. If you have small scales, then it might be necessary to measure the
ingredients in several stages.
You are advised to read the manufacturer instructions or manual for your scales. You might be
confident when it comes to the use of basic scales. However, some digital scales are fairly advanced e.g.
showing calorie or nutritional values, etc. You may need to read the manual before you can accurately
read and attribute the different figures shown on the scale. You should ensure that the scale reading is
set to zero before measuring any ingredients. It might be necessary to reset a digital scale if someone
has used them before you.
You may need to account for the additional the weight of the bowl or container when weighing
ingredients. You need to know how much such items weigh and then subtract that figure from the
reading. You might have the option of placing a container on your digital scales and resetting the
reading to zero before adding any ingredients.
Measuring cups
A ‘cup’ is often used as a unit of measurement. As an example you may see a recipe which refers to a
“cup of water” A set of measuring cups may contain several cups of varying sizes. The cups are likely to
be made from plastic or metal. They may be used to measure liquids like milk or dry ingredients such as
sugar.
There may be some variation in measurement readings, depending upon the cups that you are using. A
set of standard measuring cups are usually marked with varying fluid or weight measurements,
depending on the cup size. You should take care and ensure that the cups are stable for precise
readings.
Measuring spoons
It is quite common for recipes to specify the use of spooned measurements e.g. ‘2 teaspoons of sugar’.
It is possible to purchase a set of measuring spoons and keep them specifically for the purpose of
measuring ingredients. Alternatively, you can use spoons from your cutlery collection to measure
ingredients. However, it is advisable to keep utensils separate in a professional kitchen.
Spoons are commonly made from materials such as plastic and metal. They come in a
variety of sizes. You can use the spoons to measure dry or liquid-based ingredients.
The measurement is in spoon size e.g. ‘teaspoon’, ‘tablespoon’. A set of measuring
spoons usually includes measurements of a teaspoon, half teaspoon, quarter
teaspoon, and tablespoon.

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Activity 1B

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1.3 – Identify and select ingredients from stores according to recipe, quality,
freshness and stock rotation requirements
➢ Carry out necessary checks when visiting stores to ensure that produce is of
appropriate quality and freshness before purchasing
➢ Refer to produce use-by-dates and make purchases in accordance with stock-rotation-

requirements.
Identifying and selecting ingredients

You should take care when identifying and selecting ingredients in preparation for cooking. You are
advised to take down exact details of the recipe, specifying the quantities that will be required. You can
take this with you and cross off the items as they are picked. It is likely that the recipe will include
specific types of ingredients. As an example, potatoes may be available in varieties including the Kerr’s
Pink, King Edward, and Marris Piper. You might opt for alternatives and substitutes for reasons of price
or special dietary requirements. You might also have a preference for certain brands.
You may choose to shop and buy the ingredients online for convenience. However, this will mean that
the specific ingredients are picked for you and are not of guaranteed quality. If you are keen to make a
good impression, then it would be advisable to travel directly to the stores. You may choose to buy your
produce from a supermarket or visit independent food merchants. If you are unable to locate the
ingredients, then it would be advisable to ask a store worker. The contents of products should be clearly
labelled. You should also consider the ways in which products have been sourced.
You should have an understanding of these major food types:

➢ Dairy products – the milk of mammals such as the cow and sheep is
used in the production of dairy products. Examples of these products
include milk, butter, cheese, and yogurt. They are excellent sources of
calcium and protein. However, you should be aware that some dairy
products are high in cholesterol and saturated fat. Some people are
also intolerant and allergic to dairy products
➢ Dry goods – these products do not contain any liquid. Examples include tea, coffee, and
whole grains. They can last for a very long time when stored in the appropriate
conditions
➢ Frozen goods – frozen foods are stored and preserved at temperatures of under zero
degrees centigrade. There is a wide selection of foods under this category including
frozen vegetables, meats, and ice creams. They can last a particularly long time as most
bacteria cannot grow in such conditions. However, you should be aware that most
frozen goods have less nutritional benefit than fresh alternatives

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➢ Fruit – there are a wide selection of fresh fruits with various health benefits. Examples
include bananas, blueberries, strawberries, and melons. Such fruits are high in fibre
and vitamin C. They have different shelf lives and you should ensure that they are kept
in appropriate conditions
➢ General food items:
o batters – liquid based batters are usually made from a combination of dry flour,
milk, water, and eggs. Batters often prepared and then used in the coating of
fried foods such as fish and onion rings
o coatings – there are various types of coating which are added to enhance the
flavour and appearance of food. The coatings can also prevent the loss of liquid
during the cooking process. Examples of coated foods include chocolate raisins,
breaded fish, and cereals
o condiments and flavourings – condiments and flavourings are added to a variety

of dishes for the emphasis and inclusion of desirable flavours. Examples of
condiments include mustard, tomato ketchup, and brown sauce. Herbs and
spices may also be added to some dishes
o garnishes – it is common to add garnishes for the increased visual appeal of food
and drink. They may exaggerate certain flavours or provide a contrast. Examples
of garnishes include croutons for soup, duxelles for meat based dishes, and
cherries for cocktails
o oils – it is likely that you will use oils during the heating and cooking process.
They may also be used as an accompaniment to bread and dips. There is some
variation in the nutritional properties of oils and they include various amounts of
polyunsaturated and monounsaturated fatty acids. Examples include vegetable
oil, sunflower oil, and coconut oil
o sauces – there are a wide variety of liquid and cream sauces used for the
purpose of enhancing the flavour and appearance of different dishes. The sauces
may be used as accompaniments for sweet and savoury foods. Examples include
soy sauce, tamarind sauce, and gravy
➢ Meat – any edible animal flesh may be categorised as meat. The

main components are water, protein, and fat. There is some
argument that humans should eat meat as part of a healthy
balanced diet. However, some people have ethical and religious
reasons for avoiding the consumption of meat. Examples of meat
include chicken breasts, pork sausages, and steak
➢ Poultry – the term poultry refers to the birds which are kept, usually for their meat and
eggs. Poultry, like other meats, is high in water, protein, and fat. Examples of
commonly eaten poultry include chickens, turkeys, and ducks

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➢ Seafood – any food that comes from the ocean may be categorised as seafood. Most
types of seafood have excellent nutritional properties, containing essential minerals
and omega-3 fats. Seafood is associated with a range of health benefits, including brain
development, reduction of cardiovascular disease risk, and prevention of osteoarthritis.
Examples of seafood include salmon, trout, tuna, muscles, and squid
➢ Vegetables – any plant based foods may be referred to as vegetables. They may be
eaten in their original state, after necessary preparation or cooked as an
accompaniment to meals. Vegetables also have excellent nutritional value as they are
high in vitamins, minerals, and fibre. You may use vegetables to increase the visual
appeal and flavour of dishes. Examples include carrots, broccoli, Brussels sprouts, and
cabbage
Reading recipes
The recipe should specify the types and quantities of produce that you are expected to select. It might
specify certain varieties which have been used by the chef during preparation of the original dish.
However, you may have the option of buying alternatives, without sacrificing the quality of your own
dish. It might also be necessary to buy substitutes in accordance with special dietary requirements and
preferences. If you’re on a tight budget, then it would be worth considering the availability of affordable
alternatives.
Ensuring quality and freshness

The ingredients that you select should be of the best possible quality. It will be
necessary to carefully inspect the fresh produce and ensure that there isn’t any
bruising or signs of damage. Vegetables and fruit will ideally be bright and colourful. It
will also be necessary to buy produce that is in season for the assurance of quality.
You should pick the produce up and ensure that it has the textual qualities that you
would expect. Fruit should feel smooth and firm. If there are noticeable variations in
texture, then the fruit may have been damaged while being transferred to the store.
The juiciest fruits will be relatively heavy.
Considering stock rotation requirements

You should refer to the use-by-dates and consider the length of time that the produce will last without
any sacrifice in terms of quality or taste. Australian legislation specifies the need for products with a
shelf-life of under two years to have use-by dates on the packaging. You should refer to these dated
labels and ensure that the food can be expected to last long enough for your culinary purposes. There
will inevitably be some deterioration in the quality and freshness of the food as it nears the use-by-date.
You might have to restrict the amount of produce that is bought in accordance with your catering
requirements. It will also be necessary to consider the produce that is already being stored on your
premises. You will have to use the oldest purchase first as part of the stock rotation system. You might
be expected to attach labels as a means of indicating the order in which produce should be used.
Information such as the stocking and expiry date may be included on these labels. You might also have
labels which highlight the foods that are to be used first.

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Activity 1C

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1.4 – Check perishable supplies for spoilage or contamination prior to

preparation
➢ Perform checks and identify perishable foods which should be discarded.
Checking perishable supplies

You should be aware that perishable foods have to be kept in fridges at temperatures below 40 degrees
F or freezers at temperatures below 0 degrees F to ensure that they don’t pose a health hazard. If you
don’t store such foods in the appropriate manner, then bacteria will grow, and the foods will soon
become unfit for consumption. Examples of perishable foods include poultry, seafood, and dairy. Any
foods that have been cooked and left out for storage will also be considered perishable.
You should take care when checking perishable foods. They should smell as they did when they were
first purchased and be firm to the touch. If perishable foods look or feel slimy, then they should be
immediately discarded. You should look out for physical changes and signs of chemical reactions and
microbial contamination. Examples of such changes include bread that has become stale, meat that has
started turning brown, and fruit which has become extremely soft. You might also notice milk and dairy
products that have fermented and developed a sour taste.
Contamination may occur when:

➢ Cooked product is contaminated by raw product
➢ Edible product is contaminated by waste
➢ The product, people, or equipment that have been in contact product are moved
between food handling areas.

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Activity 1D

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2. Select, prepare and use equipment

2.1. Select type and size of equipment suitable to requirements
2.2. Safely assemble and ensure cleanliness of equipment before use
2.3. Use equipment safely and hygienically according to manufacturer instructions

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2.1 – Select type and size of equipment suitable to requirements

➢ Select appropriate items of kitchen equipment in accordance with culinary
requirements.
Selecting type and size of equipment

It will be important to select cookery equipment that is suitable for your purposes. If you are working in
a well-stocked kitchen, then you will have a wide variety of equipment to choose from. You will need to
consider the types of equipment that will be needed during preparation and presentation of the
finished dish.
Cookery equipment may include:

➢ Bain-marie – these baths of hot water should be used in the preparation of foods such
as custard and terrine. The small dishes containing the food should be placed inside the
Bain-marie for gentle heating. You will need to choose an appropriately sized Bain-
marie for the dish that you are preparing. It is common to use roasting pans and
casserole dishes
➢ Blenders – these electrically powered appliances include blades for the mixing of
ingredients in the preparation of milkshakes, purees, smoothies, and similar
consumables. Large and durable blenders are typically used in commercial cooking
environments
➢ Crockery – you will be expected to use a range of crockery items in the

presentation and serving of food. Examples of crockery include plates,
bowls, and mugs. The size and decoration of crockery items varies in
accordance with the dishes that are being served
➢ Cutlery – you should be aware that there is a wide range of cutlery

used for the purposes of food preparation, serving and
consumption. Large serving spoons may be used to transfer
vegetables to customer’s dishes, while smaller side-spoons may be
used when eating starters
➢ Food processors and mixers – Food processors and mixers are designed for the electric
powered chopping, slicing, grating, and blending of raw ingredients. They come in a
variety of sizes, suitable for commercial cooking
➢ Knives and knife sharpening equipment – there are a wide variety of knives suitable for
different cookery purposes. You may have access to knives for chopping raw
ingredients, slicing meats, and cutting bread in your kitchen
➢ Fryers – deep fat and low fat fryers may be used in the preparation of various
ingredients. They may be used to cook chips and fried meats for customers with
different culinary requirements

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➢ Grills and griddles – these items are suitable for the cookery of various meats and
vegetables. They come in a range of sizes and some are suitable for commercial
purposes
➢ Pans – there are a wide variety of pans in different shapes and sizes to suit your
cookery requirements. Casserole pans may be used for the gentle cooking of stews and
casseroles. Saucepans may be used for the frying of meat based ingredients such as
bacon and sausages. You may also have the option of using woks for stir fry’s
➢ Salamanders – these self-contained broiler units may be used for the purpose of
finishing or browning prepared dishes. You may use them in the preparation of toasted
sandwiches, melting cheese and slow baking
➢ Scales – you may have access to different types of scales suitable for the weighing of
ingredients in your kitchen. The scales may give analogue or digital readings and specify
different types of weights. The appropriate size of scales will depend on the ingredients
that you are weighing
➢ Slicers – manual and electrically powered slicers may be used for the slicing of
everything from vegetables to fruits and nuts in your kitchen
➢ Steamers – there are a range of differently sized steamers which may be used for the
preparation of poached fish and freshly steamed vegetables
➢ Thermometers – thermometers should be used in the testing of prepared dishes to

ensure that they have been cooked to the appropriate temperature. An example would
be the meat thermometer, which can be used to test the internal temperature of
different cooked meats.

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Activity 2A

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2.2 – Safely assemble and ensure cleanliness of equipment before use

➢ Assemble kitchen equipment in accordance with the manufacturer’s instructions and
any guidance that is provided
➢ Take appropriate safety measures and ensure that the equipment is thoroughly
cleaned.
Assembling equipment
You should take considerable care when assembling equipment for cookery. It will be necessary to
follow the manufacturer’s instructions and ensure that all of the components are installed correctly. If
you don’t do this then the equipment is unlikely to function properly. You might even be injured as a
result of an equipment malfunction.
You might have to follow the instructions for the assembly of a food processor,
incorporating a variety of components. The instructions may specific the need to
secure the large bowl with a handle onto the processor. The next step might be
to insert the appropriate chopping blade for your purposes. The top piece should
then be attached. The equipment should be switched off before it is connected to
the mains. You should also ensure that any safety guards are in place. You will be
expected to test the equipment and ensure that it functions effectively.
Ensuring cleanliness of equipment

You should also follow procedures for the assurance of safety when cleaning kitchen equipment. It is
highly advisable to disconnect equipment from the electricity supply before you start cleaning. If this
isn’t possible then you should lock down the controls and ensure that you won’t be exposed to
potentially dangerous moving parts while cleaning. You should ask the supervisor if there is any doubt
about how to follow the steps for successful cleaning.
It might be necessary to wear protective gloves when handling blades and other components which
could cause you injury. You might also have to request the assistance of a specialist staff member for
the completion of some cleaning tasks. The individual components may have to be removed and
thoroughly washed using warm water and detergent. You should also apply the appropriate cleaning
solution to the outside of the machine. Sanitiser and disinfectant may have to be used to minimise the
build-up of bacteria. The manufacturer’s instructions should be consulted once more to ensure that you
don’t make any mistakes when putting the machine back together.

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Activity 2B

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2.3 – Use equipment safely and hygienically according to manufacturer

instructions
➢ Follow safety procedures and act in accordance with the manufacturer’s instructions
when using kitchen equipment
➢ Take safety precautions and use appropriate techniques when handling kitchen knives.
Using equipment safely and hygienically

You should appreciate that there will be a safety risk if you don’t follow the
manufacturer’s instructions and take precautions when using kitchen equipment.
Routine checks should be carried it before using the equipment to ensure that it
has been properly assembled. It will also be necessary to check the wiring for signs
of deterioration and ensure that all of the safety guards are in place. If you identify
any safety risks, then you should report to the supervisor and ensure that the
equipment is removed from the cooking area for more rigorous inspection. Your
organisation should provide training in the appropriate use of cooking equipment.
However, you shouldn’t be afraid to speak with the supervisor if you have any
concerns.
It is essential that you follow these rules:

➢ Wash your hands thoroughly before using any kitchen equipment
➢ Don’t reach inside kitchen machinery when it is switched on or in operation
➢ Ensure that the machinery is switched off before commencing cleaning duties
➢ Only use kitchen equipment when you have been given the necessary training and are
entirely confident of safety
➢ Always act in accordance with the manufacturer’s instructions and ask for clarification
when necessary
➢ Follow the correct cleaning procedures after using each piece of equipment.
Kitchen knives
You should act in accordance with instructions when using electric and manual kitchen equipment.
Particular care should be taken when using kitchen knives. Some varieties have extremely sharp blades
which could cause significant injury if the knives aren’t handled properly. Examples include the chef’s
knife and cleaver. You should use a well-secured chopping board when cutting and slicing with these
knives. It will also be necessary to use the appropriate technique in accordance with training and
guidance. Protective gloves may have to be worn to further minimise the safety risk. The knives should
be thoroughly washed after each use to ensure that there is little chance of cross contamination. You
should also take care when carrying knives, ensuring that they are kept close to the body, with the blade
tip facing towards the ground.

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Activity 2C

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3. Portion and prepare ingredients

3.1. Weigh and measure ingredients and create portions according to recipe
3.2. Prepare, cut and portion ingredients according to recipe and cooking style
3.3. Minimise waste to maximise profitability of food items prepared

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3.1 – Weigh and measure ingredients and create portions according to recipe
➢ Use common conversions, scales and other measuring tools to establish the correct
quantities of ingredients
➢ Demonstrate the ability to create portions of different sizes in accordance with the
recipe.
Weighing and measuring ingredients

You will be expected to weigh and measure ingredients to ensure that the appropriate quantities are
used during the cooking process. If you are following a recipe, then it should specify the exact quantities
that were used in the creation of the original dish. The recipe might also specify the number of people
that the dish will cater for. You might have to adjust the quantities if you are preparing to serve groups
of different sizes. You may also have to convert the weights into metrics that you understand.
Here are some examples of conversions which may be used when preparing ingredients:
➢ 150 degrees C = 300 degrees F or gas mark 2
➢ 200 degrees C = 400 degrees F or gas mark 6
➢ 50g = 2 imperial ounces
➢ 100 g = 3½ imperial ounces
➢ 1kg = 1,000g
➢ 250ml = 8fl ounces or 1 cup
➢ 600 ml = 1 pint or 2½ cups
➢ 1 Australian teaspoon = 5ml
➢ 1 Australian tablespoon = 4 teaspoons or 20ml.
It has already been mentioned that there are different types of scales that may be used in your kitchen.
Digital scales should give the most accurate readings. However, you may also be expected to use
mechanical and metric scales. It will be necessary to check the kitchen scales on a regular basis and
ensure that they are functioning properly. You may use them to weigh a variety of ingredients, including
flour, butter, and vegetables. Balance scales should be set to zero before use. You will need to transfer
the ingredients gradually and make adjustments as necessary.
It might also be necessary to measure ingredients using spoons, cups, and marked jugs. You should take
care when using these items and ensure that they are stable to obtain accurate readings. You may seek
a second opinion if you aren’t entirely sure that you have the correct quantity.

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Creating portions according to the recipe

It has already been mentioned that you may have to adjust the quantities specified in a recipe to suit
your purposes. You may take the example of a recipe for a chicken curry for two people. If you know
that you are going to have to serve three people, then you will have to multiply the ingredients by two
and then multiply by three. 20g of tomato puree would be halved to 10g and then multiplied to 30g.
You may have to perform more calculated sums, depending on the recipe and your serving
requirements. It might be necessary to use a calculator in some instances.

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Activity 3A

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3.2 – Prepare, cut and portion ingredients according to recipe and cooking style
➢ Apply the concept of mise en place and complete all necessary preparation tasks
➢ Use appropriate cutting techniques and portion ingredients when required.
Preparing ingredients
It will be necessary to gather and prepare all of the ingredients that you are going to be using when
cooking your chosen dish. The concept of mise en place may be applied to make the preparation
process easier. This will involve the organisation of all the essential equipment and ingredients so that
they can be accessed easily when cooking. You should be able to identify any missing ingredients and
ensure that all of the preparation steps are carried out before cooking. It will also be possible to arrange
the ingredients in the order that they will be needed to ensure that you don’t miss any steps when
cooking.
There are a number of steps which may be followed when preparing your ingredients. You might be
required to peel potatoes, chop onions, and arrange meats ready for cooking. It will be necessary to
wash ingredients such as fruit and vegetables to ensure that any pesticides and chemicals are removed.
You might also have to soak fresh ingredients in a suitable bowl. Care should be taken during the
preparation process to ensure that you don’t injure yourself or spoil the food.
Food organisation and preparation may include:

➢ Cleaning and preparing vegetables and other commodities
➢ Cooking soups and other precooked items
➢ Preparing and portioning:
o meat
o poultry
o seafood
➢ Preparing:
o desserts
o dressings
o garnishes
o sauces
o stocks
➢ Selecting and using service ware and equipment.

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Cutting
Great care should be taken when cutting ingredients to ensure that you don’t injure yourself. You are
advised to place a damp cloth underneath a chopping board and ensure that it is secured on a flat and
stable surface. It will also be necessary to hold knives in the appropriate manner and wear protective
gloves in some instances. You should hold the knife with your dominant hand and use the non-
dominant hand to secure the ingredient. It might be considered necessary to slice a small section to
ensure that certain ingredients don’t roll around on the chopping board. You will also need to curl your
fingers away from the blade so that you don’t cut yourself. Your organisation will ideally provide
training and guidance in the use of safe and effective cutting techniques.
Cutting techniques include:

➢ Cross chop – you should use the pinch gripping method and use your non-dominant
hand to secure the knife when using this technique. A rocking motion should be used
to slice the ingredients
➢ Rock chop – this a very similar technique to the cross chop. You should use the pinch
grip and rocking motion. However, the non-dominant hand should be used to secure
the ingredient, keeping your fingers out of the way when chopping. The knife should
rest against the knuckles when using this technique
Portioning
It has already been mentioned that you may have to adjust the quantities included in recipes for serving
groups of different sizes. You should also account for the quantity of ingredients that will be included in
the finished dish. It is common practice to cut down the ingredients into appropriate sizes before
cooking and serving. You may have to cut a chicken breast up into bite sized chunks and finely slice
onions ready for frying. However, you will find that it is easier to portion ingredients such as beetroot
and foods that are meant to be eaten cold after they have been cooked and chilled.

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Activity 3B

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3.3 – Minimise waste to maximise profitability of food items prepared

➢ Apply a range of measures for the purpose of minimising waste and maximising
profitability of food items.
Minimising waste
There are numerous steps that can be taken to minimise the waste which can occur when preparing and
cooking ingredients. You should consider alternative uses for the kinds of ingredients which would
otherwise be discarded. As an example, you could use onion skins to enhance the flavour and
appearance of stock. Kale stems may be chopped and then sprinkled over the top of finished dishes.
Citrus peels can be zested and then incorporated into pasta sauces. There are a wide variety of options
that should be taken into consideration.
Organisation will be essential for the minimisation of waste. You should have a system for the recording
of ingredients which are running low or have run out. It would also be worth buying ingredients which
can be used in a variety of dishes. You should check the ingredients before buying and ensure that there
is some time before the use-by-date.
You should take care when cutting the ingredients and ensure that all of the edible bits are put to use.
You can also use leftover vegetables and meat scraps in the preparation of broths and soups. It is very
important that you follow the recipe and don’t prepare more ingredients than necessary.
Care should also be taken when storing your ingredients. You should follow the storage instructions
which are specified on the packaging. If you can’t locate these instructions, then it would be advisable
to ask your supervisor. The fridge and freezer should be kept at appropriate temperatures to prolong
the period in which food can be used. You could cut passive herbs into blocks ready for freezing and
adding to any soups or sauces. It is also possible to freeze liquid-based ingredients, such as milk.
You may be reluctant to serve leftovers to your customers. However, there is no reason why they
shouldn’t be used for staff meals. It would also be worth composting leftover ingredients for use in
vegetable gardens.

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Activity 3C

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4. Cook dishes
4.1. Select and use cookery methods for dishes following standard recipes
4.2. Complete cooking process in a logical, planned and safe manner
4.3. Identify problems with the cooking process and take corrective action
4.4. Work cooperatively with colleagues to ensure timely preparation of dishes

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4.1 – Select and use cookery methods for dishes following standard recipes
➢ Select appropriate cooking methods for different types of foods in accordance with
standard recipes.
Selecting and using cookery methods

There are a wide variety of cooking methods which should be used for certain types of food and dishes.
It is quite common for these cooking methods to be specified in recipes. However, you may be required
to choose the most suitable methods in some instances. You should be aware of the processes which
must be followed to achieve desirable culinary results.
It is likely that you will use these cookery methods:

➢ Boiling – this is a particularly common cookery method which may be used for the
preparation of vegetables. The food is usually transferred to a saucepan containing
water, before being boiled and then simmered. You should check the ingredients
regularly while boiling and ensure that the texture or flavour isn’t diminished. The
vitamin content may also be reduced if you boil vegetables for too long
➢ Poaching – this cooking method involves transferring ingredients to a

saucepan or other piece of equipment and submerging in water with a
heat of between 160 and 180 degrees. You may poach eggs, fish, or
chicken. The food should remain intact as it isn’t cooked at
particularly high temperatures. It should also retain its texture and
not be softened, as may happen when stewing
➢ Steaming – this cooking method involves cooking ingredients via the steam from a
saucepan or other item of cooking equipment. The ingredients are usually contained
within a bowl which has holes for the steam to enter. You may steam vegetables, fish,
and tender meats. Such ingredients should retain their temperature and shape as they
aren’t exposed to particularly high temperatures. They should have a fresh appearance
and taste.
➢ Braising – this two-stage cooking method involves sautéing or searing the ingredients
before simmering them in liquid until tender. You may braise meats such as lamb, beef,
and chicken legs for a desirable tender texture. Vegetables may also be caramelised
using this method
➢ Blanching – this cooking method involves plunging the ingredients into boiling water
for a short amount of time before cooling them in cold water. Vegetables such as
cabbage, onions, and carrots may be cooked in this way. You may choose blanching as
a means of softening ingredients or reducing particularly strong and distinctive flavours
➢ Stewing – this cooking method involves the same two stages as are used during
braising. However, it is used in the cooking of smaller ingredients such as vegetables
and chunks of meat which needs to be tenderised

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➢ Roasting – this cooking method is commonly used for the preparation of roasted meats
and vegetables. The ingredients are transferred to an oven and then roasted for a
prolonged period. They should have a tender texture and the moisture should be
retained
➢ Baking – this is a similar method to roasting and is also performed in an oven. It is

commonly used for the cooking of breads, cakes, and pastries. Such foods remain intact
and have soft centres after baking
➢ Grilling – this cooking method if often using in the preparation of

sausages, steaks, and other meats. The heat is transferred from
below the ingredients via a flame or stove top. The ingredients may
have a crispy outside but should be tender. Meat may have grill
lines if it has been cooked upon grates
➢ Shallow frying – considerable care should be taken when using this

rapid cookery method. It involves transferring the ingredients to a
high-temperature pan containing a small amount of oil or other
cooking liquid. The food should be appropriately browned and have a crispy texture
➢ Deep-frying – this cooking method is used in the preparation of high fat foods such as
chips, fritters, and chicken drumsticks. The ingredients should be soaked in hot fat and
fried until they are ready to eat
➢ Stir-frying – this cooking method can be used for the preparation of mixed meats and
vegetables in a short space of time (around five minutes). The ingredients should be
transferred to a high-heat pan or wok and turned continuously during cooking. They
should retain their fresh flavour and texture
➢ Pan-frying – this is a commonly used method for cooking a variety of meets and other
ingredients. A small amount of oil should be transferred to the pan to ensure that the
ingredients don’t stick while cooking. The ingredients should be flipped over a few
times and the inside of any meat should be checked to ensure that it is thoroughly
cooked
➢ Microwaving – microwaves may fulfil a variety of functions including defrosting frozen

food and heating up food that has been kept in cool storage. You should consider the
power of your microwave and adjust the cooking times accordingly.

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You may use the cookery methods in the preparation of these dishes:
➢ Appetisers
➢ Breakfast items
➢ Café-style items
➢ Dishes of limited complexity:
o containing a small number of ingredients
o requiring a single cookery method
➢ Fast food
➢ Partially-prepared items
➢ Pasta dishes.

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Activity 4A

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4.2 – Complete cooking process in a logical, planned and safe manner

➢ Prepare and organise the cooking process, applying the concept of mise en place
➢ Take all necessary safety measures to minimise the risk of harm during the cooking
process.
Developing plans and following logical cookery processes

It will be necessary to follow a logical, planned, and safe cooking process to achieve the best results. If
you are using a recipe, then you should read it through from start to finish before you start cooking. This
will ensure that you are well prepared and that the cooking tasks don’t catch you out. You might
identify the need to follow preparation steps and pre-heat your oven to a specific temperature.
You should ensure that you have all of the necessary ingredients for cooking your chosen dish. You
might have to make a trip to the grocery store and buy fresh stocks before you start cooking. You will
then need to spend time preparing the ingredients and ensuring that they are suitably placed for easy
access. It might be necessary to wash and slice vegetables, cut meats, and measure appropriate
quantities of herbs and spices. You should also gather the equipment that will be required, washing and
assembling any items as necessary.
You are advised to spend a little time developing a workflow plan which can be applied to the cooking
process. This will enable you to break down the cookery tasks into manageable segments, fairly allocate
responsibilities to team members, and ensure that the meal is finished on schedule. The cookery stages
should follow a logical order. It might also be necessary for staff to work in collaboration to ensure that
tasks are completed to the desired standard.
Here is a basic example of a workflow plan:
Slice meat
Create
Prepare and add Heat Place meat
Preheat sauce for
mise en other vegetables dish in
the oven the meat
place ingredients on hob oven
and pour
for cooking

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Ensuring safety while cooking

A number of steps should be followed to ensure your own safety and that of the individuals who are
going to be eating the dishes that you prepare. You are advised to follow the instructions which are
provided with any ingredients that you cook. It is also important to maintain separation between
different types of food to minimise the risk of cross-contamination. You should wash any equipment
and utensils immediately after use.
Checks should be performed to ensure that food is thoroughly cooked. It might be necessary to insert
temperature probes to ensure that food is cooked to the correct temperature throughout. Meat should
be well browned, and you should cook until there aren’t any pink bits. It is common practice to serve
cooked food at a temperature higher than 75 degrees C. However, some food may be transferred to the
fridge or freezer for storage until required. It is essential that you don’t allow foods to remain in the
temperature danger zone of between 5 and 60 degrees C.
These safety measures should be followed:

➢ Wearing protective heat resistant gloves when necessary
➢ Not wearing loose-fitting clothing
➢ Keeping the hair tied back and covered if appropriate
➢ Removing jewellery or ensuring that it cannot come into contact with food
➢ Keeping the food preparation area clean and tidy
➢ Mopping up any spillages to prevent people from slipping over
➢ Washing your hands before handling food and at appropriate times throughout the
cooking process
➢ Checking electrical connections and ensure that they aren’t frayed or exposed
➢ Not leaving pots or pans unattended while heating
➢ Clearing up any debris and remove obstacles from the cooking area
➢ Separating towels and linen from direct heat.

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Activity 4B

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4.3 – Identify problems with the cooking process and take corrective action
➢ Successfully identify and demonstrate an understanding of problems which commonly
occur during the cooking process
➢ Take appropriate corrective actions in accordance with organisational expectations.
Identifying problems with the cooking process

You might have difficulty identifying problems if you are cooking dishes for the first time. However, you
should still consider the types of issues that may arise and how they can successfully be resolved. It is
essential that you learn from experience and don’t continue to make the same mistakes. You should
also be aware of the problems that are commonly encountered during the cooking process.
One common issue is the failure to read through the recipe and carry out the essential preparation
before cooking. You can avoid this issue by taking your time and identifying all of the key details and
procedures that will have to be followed. You should identify the tasks which can be carried out before
you start cooking to make the entire process easier and less stressful. It will also be necessary to have all
of the equipment and ingredients to hand. Ensure that the concept of mise en place is applied.
Other problems that may be identified include:

➢ Overfilling the pan – if you place too many ingredients in the pan then the heat will be
trapped and steam will rise. This will mean that your ingredients don’t brown properly
➢ Failing to preheat the hob or oven – if you don’t preheat the hob then your ingredients
are unlikely to brown properly or stick to the bottom of the pan. The food might also
have to be left out while you wait for the oven to heat
➢ Not considering the oven’s characteristics – you should be aware that your oven may
not cook to 200 degrees C, even if you adjust the dial correctly. If the temperature is
too high, then your dishes will cook too quickly and vice versa
➢ Using the wrong substitutions – you may be tempted to use substitutions in order to
make dishes more healthy or affordable. However, there may be a compromise in the
flavour and appearance of the finished dish
➢ Failing to taste while cooking – you might assume that if you follow all of
the steps outlined in the recipe then the final dish will be perfect.
However, factors such as the type of equipment and ingredients will have
an impact. You should taste the food at different times while cooking and
make adjustments as necessary
➢ Using poor quality ingredients – you may remember that the importance of
freshness and quality were emphasised earlier in this unit. If you fail to
perform the recommended checks then your dishes may have an inferior
taste and appearance
➢ Undercooking and overcooking – you might mistakenly assume that food has cooked all
the way through if you don’t open it up or use a thermometer. It is also quite easy to
forget and mistakenly overcook or burn your food.

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Taking corrective action

It will be necessary to corrective action to resolve any problems with the cooking process. Immediate
action will be necessary whenever such problems are identified. You might need to report to the
supervisor and purchase new ingredients. It might also be necessary to give warnings and quickly recall
any food that has been served in restaurants.
You might identify the need for corrective action as a result of:
➢ Food tests
➢ Kitchen inspections
➢ Feedback and complaints from customers
➢ Staff comments.
There are numerous ways of dealing with unsafe food and kitchen hazards. It might be necessary to
separate raw food from ready-meals. You might also have to discard any food that is past the ‘use by
date’ or thought to contain harmful bacteria. Changes might have to be made in relation to the ways
that foods are prepared and cooked. A staff training review might be necessary to ensure that such
issues don’t occur in the future.
You might have the following responsibilities:

➢ Buying fresh ingredients and cooking equipment
➢ Providing staff members with updated training and guidance
➢ Discarding any food that is thought to have been contaminated
➢ Updating policies and procedures
➢ Changing the temperatures of fridges and freezers.

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Activity 4C

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4.4 – Work cooperatively with colleagues to ensure timely preparation of dishes

➢ Demonstrate excellent team-working skills and collaborate during the preparation of
dishes.
Working cooperatively with colleagues

It is quite likely that you will be required to work in collaboration with a variety of other staff members
when preparing dishes. You will be expected to demonstrate excellent team-working skills to ensure
that the finished dishes meet the highest standards. Teamwork might also be necessary to ensure that
dishes are cooked in accordance with commercial time constraints and deadlines. It is important to
recognise and respect the contributions that are made by your colleagues. There will ideally be a strong
leader who sets the example and allocates work fairly, in accordance with individual skills.
There will inevitably be conflicts in the kitchen environment. You may have
personal differences and thoughts about the steps that should be followed
when preparing food. However, you should consider the reasons for
alternative viewpoints and be prepared to compromise. Any disagreements
should be addressed at the earliest opportunity so that they can be resolved
with minimum stress and fuss. The supervisor or another colleague may
have to act as a mediator and make recommendations which can be
mutually agreed.
If you work in a fast-paced kitchen environment, then you are unlikely to have much quiet time.
However, there may be occasions after finishing dishes when you can take the opportunity to assist
your colleagues. They will probably be quite thankful for the offer of help and be prepared to
reciprocate in the future. The levels of motivation and commitment may increase as workers feel part of
a strong team.
You should be prepared to listen and give carefully considered responses when colleagues make
enquiries and detail any workplace problems. Distractions should be minimised where possible, and you
should give colleagues your full attention. You should ask for clarification when required and speak in
easily understandable terms. Particularly serious issues might have to be referred to the supervisor.
You will probably have a great deal to remember during the cooking process. You may have to follow
written recipes and act upon the directions provided by colleagues and senior staff members. If you are
worried about your ability to remember, then it would be worth taking note of the essential details. You
should be prepared to ask for clarification to ensure that you fully understand the instructions. It will
also be necessary to ask for help when required.

P a g e | 56
Other team-working skills that should be demonstrated include:

➢ Giving positive reinforcement when colleagues do good work
➢ Providing positive and constructive feedback
➢ Listening carefully and processing instructions
➢ Using open and closed questions appropriately
➢ Providing guidance and supervision as necessary
➢ Not making judgements based on personal characteristics
➢ Exercising patience and tolerating mistakes.

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Activity 4D

P a g e | 58
5. Present and store dishes

5.1. Present dishes on appropriate service-ware
5.2. Add garnishes and accompaniments according to standard recipes
5.3. Clean work area, and dispose of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives

P a g e | 59
5.1 – Present dishes on appropriate service-ware

➢ Choose appropriate service-ware and set tables in accordance with the dishes that are
to be served.
Presenting dishes
You should be aware that the appearance of your finished dishes will be directly associated with quality
and taste. If you take great care and ensure superb presentation, then the diners are likely to be
impressed and expectant about the flavours that will be enjoyed. However, there are a number of
presentational aspects that should be taken into consideration.
It is essential that you choose appropriate service ware in order to show off
your dish. There should be enough space on serving plates for the spacing and
attractive presentation of food. However, you shouldn’t choose plates which
are too large and seem to overwhelm the ingredients. It will also be
necessary to consider the decoration of your service-ware. If you want the
food to stand out, then it would be advisable to select plain white serving
dishes. However, decorations may add some visual interest when required.
Service-ware includes:
➢ Platters, dishes, and bowls
➢ Cutlery and serving utensils
➢ Chopsticks.
It is important for plates and bowls to be at the appropriate temperature before adding any food. If you
are planning on serving hot meat-based dishes, then it would be advisable to keep the plates in an oven
at a temperature of 200 degrees C. The plates will be very hot when you first remove them from the
oven. However, they will cool down upon being transferred to the tables and ensure that the food is
maintained at the appropriate temperature. It will also be possible to store bowls in the fridge in
readiness for serving chilled dishes.
You are also advised to care over the positioning of food on the plate. The general rule is that
carbohydrate foods should be placed at 11 o’clock, vegetables at 2 o’clock, and protein at 6 o’clock
relative to the diners. The greatest proportion of the dish should be taken up by the vegetables,
followed by the starch and protein-based foods.
These items may also be used in the presentation of food:

➢ Casserole dishes
➢ Fruit bowls
➢ Vegetable bowls
➢ Ramekins
➢ Compotes
➢ Platters
➢ Salt and pepper pots
➢ Gravy jugs

P a g e | 60
Setting tables
There are a number of key rules that should be followed when setting tables for your diners. It is very
important for the service-ware to have been thoroughly cleaned before starting this process. You should
use appropriate cleaning solutions and ensure that the cutlery is sparkling. It will then be necessary to
lay a table cloth and position the place mats accordingly. The beverage glasses should be placed on
coasters, either directly in front, or to the upper right of the place mats.
The next step will be to start placing the cutlery. You should begin with the knife and fork for the main
course. The fork should be placed to the inner left of the place mat and the knife to the inner right. You
should also ensure that the knife blade is facing inwards. You may then position the salad knife and fork
similarly and to the outside of the main course cutlery.
If you are going to be serving soup, then place the soup spoon directly to the right of the salad knife.
The desert spoon may be placed above the serving mat, with the handle to the right for easy transfer
when required. A desert fork may be placed underneath the spoon, facing in the opposite direction. It is
quite usual to position a plate directly in the centre of the placemat, with a soup bowl upon it. The
serviette may be placed on top of the bowl or to the left of the forks. If you have any trouble
remembering these rules, then it would be worth asking your supervisor to perform a check.
Chopsticks may be provided if you are serving Chinese dishes. These may come individually or in packets
and should be of equal length. They are usually placed on the right-hand side of the plate, together with
spoons. The diners may also be given chopstick holders for added convenience.
Dishes may be served in combination with these utensils:

➢ Butter knife
➢ Cake knife
➢ Caviar spoon
➢ Ladle spoon
➢ Sugar spoon
➢ Tongs

P a g e | 61
Activity 5A

P a g e | 62
5.2 – Add garnishes and accompaniments according to standard recipes

➢ Choose appropriate garnishes and accompaniments for a variety of dishes and ensure
that they are well presented.
Adding garnishes and accompaniments

You may need to buy a variety of garnishes and accompaniments in accordance with the instructions
included within standard recipes. They may be added for the purpose of making your dishes more
visually appealing or complementing the flavour and aroma.
You should be aware that garnishes are often added as final flourishes to beverages and meals. There
are a wide selection of garnishes which may be chosen in accordance with the dish and general effect
that you are trying to achieve. It is common to provide lemon slices for fish dishes and sprigs of parsley
for meat-based dishes.
Other examples of garnishes include:

➢ Sprigs of Rosemary – these small cuts of Rosemary may be added to enhance the
aroma of meat and fish based dishes
➢ Chives – finely chopped chives may be used to enhance the visual appeal and taste of
various dishes including soup, omelettes, and salads
➢ Croutons – these bite-sized chunks of sautéed or re-baked bread may add some crunch
to soups or salads
➢ Chopped herbs – there are a variety of herbs which may be chosen depending on the
dishes that you have prepared. Parsley is commonly used in the garnishing of meat
based dishes
➢ Tomatoes– you can add tomato slices for the improved flavour
and appearance of many dishes. If you’re feeling
extravagant, then you may add a tomato rose to a starter.
Alternatively, you could top a salad with tomato slices
➢ Vegetable Juliennes – these finely chopped vegetable

strips can add some colour and complement the
flavour of many dishes.
There are also a wide variety of accompaniments which may be added to balance and complement the
flavour of any dishes that you prepare. It is important to carefully consider the accompaniments and
ensure that they are appropriate for the meals.

P a g e | 63
Accompaniments may include:

➢ Poppadums’ – these crispy snacks are often served as an accompaniment to spicy
Indian dishes such as chicken biryani and masala. Black pepper and garlic seasonings
may be added for extra flavour
➢ Naan bread – these baked flatbreads are also commonly served alongside Indian
dishes. They can be used to soak up the sauce and provide some welcome relief from
the intense spice
➢ Salsa – this type of sauce usually has tomato as the main ingredient and is included as
an accompaniment to Italian and Spanish dishes. Onions, chillies and other ingredients
may also be included
➢ Rice – wholemeal and white rice varieties are served as accompaniments to dishes
from around the world. Chinese meals may be served with egg fried rice, while Indian
dishes may be served with Basmati rice
➢ Chips – chips are another popular accompaniment and are commonly deep fried. It is
common to serve chips alongside battered fish, burgers and other high cholesterol
foods
➢ Potatoes – potatoes are often served as a healthy alternative to chips. You may choose
varieties such as the crispy baked potato or boiled new potatoes, depending on the
dishes that are being served.

P a g e | 64
Activity 5B

P a g e | 65
5.3 – Clean work area, and dispose of or store surplus and reusable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives
➢ Perform cleaning duties which fall under their scope of responsibilities
➢ Ensure that surplus food is stored appropriately or discarded in accordance with

organisational procedures
➢ Keep re-usable by food products where possible.
Cleaning the work area

It is very important to maintain a clean and well-organised work area. You will need to have an
established cleaning system to minimise the build-up of bacteria and potential contamination. Regular
periods should be set aside for the completion of essential cleaning tasks. You should follow the ‘clean
as you go’ practice to ensure that mess doesn’t accumulate. It will be necessary to limit the build-up of
food waste and ensure that the work surfaces are kept clean.
Cleaning and sanitising may involve:

➢ Cleaning:
o dirt
o food waste
o grease
o pest/waste removal
➢ Sanitising:
o eating and drinking utensils
o food contact surfaces
Your organisation may also assign these cleaning duties:

➢ Disposing of waste
➢ Mopping floors
➢ Cleaning cooking utensils
➢ Cleaning plates and glasses
➢ Keeping corridors and aisles free of clutter
➢ Dusting and polishing
➢ Placing dustbin bags in appropriate receptacles and replenishing as necessary
➢ Vacuuming
➢ Inspecting the workplace to ensure that appropriate standards are being maintained.

P a g e | 66
Disposal and storage

You may be expected to dispose of or store any ingredients and dishes that have not been used or
consumed. It is common practice to discard any food that customers have left on their plates. If you find
that customers are regularly leaving leftovers, then you might consider adjusting the portion sizes and
providing the option of second helpings. It might also be possible to compost the leftovers in
accordance with your organisation’s environmental policy. You should aim to minimise the amount of
food waste.
Kitchen waste and hazardous substances may include:

➢ Any used or out of date ingredient or food item such as:
o cooking oils
o animal fat
o ghee
o dairy products, including milk, yoghurt, cheeses, and. soy products
o dry goods, such as flours, sugars, pasta, and rice
o fruit and vegetables
o general food items such as sauces, condiments and flavourings, garnishes,

coatings, and batters
o meat, seafood, and poultry
o meat products such as standard cuts, sausages, hams, and salami
➢ Any cleaning agent or chemicals.
It is likely that you will have surplus ingredients which can be kept for some time after the service
period. You should ensure that they are rapidly transferred to appropriate storage environments for the
maintenance of quality and freshness. Those ingredients and food containers that have to be discarded
should be placed in the appropriate dustbins. You should have a designated recycling bin suitable for
discarded packaging, plastic bottles and other materials. Fruit and vegetables should be placed in the
compost bin or kept for the preparation of meals during upcoming service periods.
Recyclable products may include:

➢ Glass bottles and jars
➢ Plastics
➢ Paper and cardboard
➢ Tin or aluminium containers
➢ Fruit and vegetable matter.

P a g e | 67
You are also advised to keep re-usable food by-products in accordance with the organisational
expectations. These by-products will be created during the meal preparation process and may be used
for a variety of purposes. You could use them as garnishes or flavourings for sauces that you make.
Reusable by-products may include:

➢ Meat and fish offcuts
➢ Bones and trimmings
➢ Fruit peelings and offcuts
➢ Vegetable peelings and offcuts
➢ Unused portions of:
o fruits
o vegetables
o seafood, meat and poultry
o flowers
o garnishes
o accompaniments
o batter
o dough
o pastry
o fillings
o sauces and dips
o eggs
o Coconut cream and flesh.
o combined spices
o pastes.

P a g e | 68
Activity 5C

P a g e | 69
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills assessment
➢ Knowledge assessment
➢ Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

P a g e | 70
References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Preparing and cooking food:
https://www.foodstandards.gov.au/consumer/safety/faqsafety/documents/CharityFS_Preparing_Cooki
ng_Food_July07.pdf
What is a recipe – what is mise en place?
https://whatscookingamerica.net/Information/WhatIsARecipe.htm
Cooking by numbers:
http://www.learner.org/interactives/dailymath/cooking.html
Safe handling of raw produce and fresh-squeezed juices:
https://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html
Choose the right equipment & use it properly:
https://www.smartkitchen.com/resources/cooking-appendices/tips/choose-the-right-equipment-use-it-
properly
Food safety when shopping:
https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-when-shopping
What’s considered perishable food?
http://www.thekitchn.com/whats-considered-perishable-food-222540
Cooking equipment safety:
http://www.ehs.ucr.edu/safety/recipes/Cooking%20Equipment%20Safety%201.pdf
Kitchen workplace safety:
http://www.workplacesafetyadvice.co.uk/kitchen-workplace-safety.html
Top 5 tips for kitchen hygiene:
http://www.thehygienecompany.com/top-5-tips-kitchen-hygiene
How to Prepare Ingredients:
http://www.nourishu.com/cooking/hoe-to-prepare-ingredients/

P a g e | 71
Use "mise en place" to make meal preparation easier:
http://food.unl.edu/use-mise-en-place-make-meal-preparation-easier
How to reduce your food waste:
https://www.thecaterer.com/articles/323901/how-to-reduce-your-food-waste
15 basic cooking methods you need to know:
http://www.thedailymeal.com/15-basic-cooking-methods-you-need-know
Methods of cookery and techniques:
http://www.cookeryonline.com/Topics/Methods.html
25 most common cooking mistakes:
http://www.today.com/food/25-most-common-cooking-mistakes-2D80555789
The most common cooking mistakes:
http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips
Can’t We All Just Get Along?
https://www.qsrmagazine.com/store/can-t-we-all-just-get-along
Teamwork in a commercial kitchen:
https://clubtraining.com.au/2013/06/17/teamwork-in-a-commercial-kitchen/
Plating and serving:
https://www.chefsteps.com/activities/plating-and-serving
Seven ways to present food like a chef:
http://startcooking.com/seven-ways-to-present-food-like-a-chef
Restaurant kitchen cleaning list:
https://www.thebalance.com/restaurant-kitchen-cleaning-list-2888798
Restaurant cleaning checklist:
http://www.webstaurantstore.com/article/153/restaurant-cleaning-checklist.html
All references accessed on and correct as of 10/10/2016 unless other otherwise stated.

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SITHCC005

Prepare dishes using basic

Unit of Competency .......................................................................................................................... 4

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

Assembling equipment ...................................................................................................................... 31

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

Presenting dishes ............................................................................................................................... 59

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

1. Select ingredients 1.1 Confirm food production requirements from food

5. Present and store 5.1 Present dishes on appropriate service-ware

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

Reading skills to:

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

➢ Major food types and their characteristics:

➢ Contents of stock date codes and rotation labels

Skills must be demonstrated in an operational commercial kitchen. This can be:

➢ A simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

➢ Fixtures and large equipment:

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

o commercial grade work benches (1.5 m/person)

o commercial ovens and trays (one per two persons)

o commercial refrigeration facilities:

▪ cool room and/or fridge

o designated storage areas for dry goods and perishables

o gas, electric or induction stove tops (two burners per person)

▪ blenders and food mills

o hot plate or griddle

o lifting and transporting equipment

o salamander or other form of griller (one per four persons)

o baking sheets and trays

o containers for hot and cold food

o food handler gloves

o knife sharpening equipment

o sharpening steels and stones

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

▪ metric calibrated measuring jugs

▪ portion control scoops

o mortar and pestle

o pots and pans

▪ platters, dishes, and bowls

▪ cutlery and serving utensils

o scoops, skimmers and spiders

o stainless steel bowls

▪ flour and drum sieves

▪ peelers, corers and slicers

▪ strainers and chinois

VCID. ACOT Training and Assessment/SITHCCC005/Learner Guide/V1.1/July 2019

▪ tongs and serving utensils

▪ fine stainless steel wire

▪ coarse stainless steel wire

▪ large plain and slotted metal spoons

▪ ladles in a variety of sizes

➢ Cleaning materials and equipment:

o dustpans and brooms

o garbage bins and bags

o hand towel dispenser and hand towels

o mops and buckets

o sponges, brushes and scourers

o equipment manufacturer instructions

o mise en place lists, menus and standard recipes

o ordering and docketing paperwork