SITHCCC005 - Prepare dishes using basic methods of cookery

Worksheets

SECTION 1: SELECT INGREDIENTS

Q1: What are three production requirements you should confirm before starting your food preparation
tasks?
We should confirm following production requirements before starting food preparation tasks:
a) Confirm the ingredients that we need.
b) Chop, mince anything as required.
c) Make ready all ingredients measuring in equal amount.

Q2: Why is a good mise en place technique essential in the kitchen?

Mise en place technique means 'put in place' which is translated from French. This is great practice to
prepare any new recipe. It is simple but being organized and prepared in the kitchen saves time and
frustration.

Q3: What does the culinary term ‘cream’ mean? (Please briefly explain)
The term 'cream' means the process of blending butter and sugar together for the purpose of smoothing
the mixture before adding other ingredients to make cake, batters, cookie dough, and bread doughs.

Q4: What does the culinary term ‘fold’ mean? (Please briefly explain)
The term 'fold' means something different in cooking than it does in every other usage of the word.
Generally folding calls for an action. Generally, egg whites/whipped cream are folded into a mixture for a
souffle, cake, or pie filling.
Q5: What does the culinary term ‘reduce’ mean? (Please briefly explain)
The culinary term 'reduce' means the process of thickening and intensifying the flavour of a liquid mixture
such as a soup, sauce, wine, or juice by simmering or boiling.

Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four carrots in
the required ingredients. How many onions and carrots do you need to prepare 36 portions of
soup? (Please show your calculations)
We need 6 onions and 12 carrots for 36 portion of soup.

Q7: You are preparing chickens for roasting. What are four quality indicators you should look for when
selecting fresh poultry from the refrigerator.
a) First talk with the butcher to confirm freshness. Poultry should have a clean overall appearance,
free from blemishes or bruises.
b) Fresh smell with no off odours.
c) Unbroken and free of scarring or feathers. Check that the package is well sealed.
d) Roasters typically weigh five to six pounds can be roasted without drying out as easily.

Q8: You are preparing a range of salads and need to select some fresh green leafy vegetables. List two
quality indicators you’ll look for
a) Free from signs of snails, slugs and insects leafy vegetables
b) No sign of wilting or discolouration.

Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the pastry, list
two things to look for when selecting the pastry from the freezer.
If the dough is very hard after taking out from the refrigerator, let it warm up. Make it defrost
overnight. When the dough gets soft slightly, we can start rolling it out on a lightly floured work

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surface. Always roll out the dough from the centre out, rather than back and forth, to prevent
gluten formation. Give the dough a quarter turn every few rolls to prevent sticking.

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SECTION 2: SELECT, PREPARE AND USE EUQIPMENT

Q1: List four different types of tools or equipment you might use when boiling food.
The tools or equipment we might use when boiling food are:
a) Saucepans
b) Boiling pans
c) Stockpots
d) Bratt pans
Q2: List two types of tools or equipment you might use when stewing food.
They are:
a) Casserole bowls
b) Stainless steel saucepans
Q3: What might happen if you select the incorrect sized pan when braising meat?
While braising meat, the excess liquid will dilute the flavour.

Q4: Where can you obtain information or assistance from if you are unsure how to safely assemble an
item of equipment?
We can refer to manufacturer's instruction or ask to experienced people for the demonstration.
Q5: Why should you look for and remove cracked or chipped equipment, utensils or tools from the food
preparation area?
• Do not use cracked or chipped or utensils that cause bacteria.
• make sure that countertops and other food contact surfaces are free of cracks and crevices.
• Follow a regular cleaning schedule to keep the food preparation area, including all equipment,
counters, sinks, and other surfaces clean and sanitized.
• Wash dishes and tableware in hot soapy water after use thoroughly.

Q6: List four safety tips for using a deep fryer.

a) Always use oil with a high smoke point.

b) It is better to use a large, wide, sturdy pan. We should not fill the pan more than two-thirds full
with oil as it may bubble up when food is added, and could spill over.

c) Always use a well-fitting lid close to hand in case the oil catches fire.

d) Regularly check the temperature of your oil. If you have a food thermometer heat the oil to 160C
for low, 180C for moderate and 190C for high.

e) Do not put wet food in the fryer. Excess liquid will cause the oil to splutter which can cause
injuries.

Q7: List three food safety practices for handling different food types.
a) Clean: Wash hands and surfaces often.
b) Separate: Don't cross-contaminate.
c) Cook: Cook to Proper Temperatures.

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q1: What equipment would you use to weigh or measure 250 g flour?
We can use knife to level the flour across the measuring cup. Spoon to fluff up the flour and scoop the
flour into the measuring cup.

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Q2: What equipment would you use to weigh or measure 300mls of chicken stock?
I would use scales to weigh or measure 300mls of chicken stock.

Q3: Name two cut or portion of meat from a butt (short leg) of beef and name one method of cooking
used to prepare it.
They are:
a) Silverside
b) Topside
Q4: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do you
need to prepare 18 serves of the recipe? (Show your calculations)
1 flat fish = 2 fillets
1 serve = 2 fillets
So 18 serve = 18×2 =36
and fish = 36/2=18

Q5: List five preparation techniques used to prepare fruits and vegetables.
• Rinse all products in portable water.
• Do not cook them at all. It is a good method. Munch on a few pieces raw. That’s the way we
really taste the vegetable in its natural state and keep all those nutrients
• Steaming doesn't let vitamin come with the water.
• Cutting produce into large pieces (or cooking them whole) can also reduce the loss of nutrients
by limiting the surface area.
• To talk about the Asia, for example, fruit leathers, fruit pastes, pickles and chutneys are quite
common, and in Africa and Latin America, there are a wide range of dried chips, dried and
powdered leaves, fruit beers and other fermented fruit and vegetable products.

Q6: You have used half a tin of tomatoes in a dish you’re making. How would you safely store the
remaining contents of the tin?
a) First, use saucepan to keep them all or the slow cooker and leave it until we're ready to eat.
b) After that, tomato puree can be used as the base. I added chopped peppers and covered with
cheese before cooking.
c) Minced beef was final meal. Following one of Maisie’s ideas I fried some minced beef with carrots
and peppers, padded it out with some cooked rice and lentils and added the remaining tomatoes.

Q7: List two ways you can reduce food waste in a commercial kitchen.
a) Make habit of buying products in bulk to minimise the amount of packaging used and to be
disposed of.
b) It is better idea to compost food scraps and donate leftover supplies to a charity to reduce food
wastage.

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SECTION 4: COOK DISHES

Q1: What method of cookery is used to cook cakes and scones?

These methods of cookery are used to cook cakes and scones:
a) Whisking method
b) Creaming method
c) Melting method
d) Rubbing in method

Q2: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
vegetables.
This is how we blanch vegetables:
a) Use a large pot of water to a boil.
b) Follow recipe instruction to cut the vegetables.
c) Put the vegetables in the boiling water. Most stir-fry recipes call for the vegetables to be blanched
until they are soft but still crisp.
d) Do not put vegetables in boiling water. Immediately drain the vegetables under cold running water,
or plunge into an ice bath. Drain thoroughly.

Q3: What type of meat or poultry is suitable for stewing?

Meat: Beef, lamb, port, lean sausages
Poultry: Chicken, turkey, duck

Q4: Outline the steps involved in braising meat (including the required cooking temperature and type of
cooking vessel used).
Step 1: First, season the meat and get the pot hot.
step 2: Sear the Meat. Add the meat and brown or sear it.
Step 3: Brown the veggies.
Step 4: Deglaze.
Step 5: Start braising.
Step 6: Add more liquid.
Step 7: Cook the meat.
Step 8: Ready to eat
It can be varied according to the braising recipes. Most of the braising recipes requires temperatures to
be between 275°F and 325°F.The Science and Lore of the Kitchen, states that starting a braise at 200°F
and then raising the temperature to 250°F after two hours is ideal.

Q5: Outline the steps involved in roasting whole birds (including the required cooking temperature).
The steps are below:
a) Preheat the oven to 350ºF/180ºC. One of the oven racks should be in the upper third of the oven.
b) Remove the innards and wash.
c) Place the bird in a shallow, lightly oiled roasting pan after it is dry.
d) Sprinkle a little salt and freshly ground pepper inside the cavity.
e) Slice up one lemon and place it inside the cavity.
f) Close the opening with toothpicks and tie the legs loosely together.
g) Rub a little salt and pepper onto all sides of the chicken, place it in the roasting pan breast-side
down.
h) After another 45-50 minutes of cooking, remove the chicken, allow it to rest for 20 minutes, then
carve.

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Q6: List three things you can do to manage your time and ensure you complete tasks in a logical and
safe manner.
They are:
a) Start your day with a clear focus.
b) Have a dynamic task list.
c) Focus on high-value activities.

Q7: Your braised poultry has turned out dry. What is the likely cause?
If our braised poultry has turned out dry, we should understand it is overcooked. Meat or poultry not
basted or cooked correctly.
Q8: How could you improve your braised poultry in the future?

Q9: Your dough has shrunk during baking and has a hard chewy texture. What is the likely cause?
The dough was overworked if our dough has shrunk during baking and has a hard chew texture.
Q10: How could you improve your dough in the future?
We can improve our dough in the future. We can minimise kneading during preparation. We should not
stretch or force the dough.

Q11: List four techniques you can use when working cooperatively with colleagues to ensure timely
preparation of dishes.
They are:
a) Get ready for the tasks that helps the team achieve its goal.
b) Co-operate and assist other team member with their tasks if required
c) Complete tasks on time
d) Be honest

SECTION 5: PRESENT AND STORE DISHES

Q1: Where can you find information on how to present and garnish a dish correctly?

Q2: What are three considerations when selecting the right type of service ware to present your dish?
a) Serve in an appropriate size while serving individual portions.
b) All dishes plates platters and bowls are spotless and clean.
c) Check that service dishes and platters match and complement each other and that they are
consistent in size, shape, colour etc.

Q3: What is a suitable garnish for grilled fish?

A lemon slice on a dish of grilled fish is suitable garnish.
Q4: Name two common accompaniments for curries?
They are:
a) Cucumber salad
b) Lime pickle
Q5: What are three things you should do when storing reusable by-products?
a) Notice an opened product container with the date of opening.
b) Mark all items with date of storage.
c) Canned ingredients in clean, dry, airtight, food grade containers should be placed.

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Q6: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?
Cleaning schedule is important for the efficient work. It allocates the tasks to specific people or job role. It
can also describe how to complete a task and when it should be done.

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