SITHCCC005 - Written Assessment

Project 1
Part 1

Use the template attached below to create standard recipe cards for three dishes
suitable for service in a restaurant.

The 3 recipes must be

1 seafood entrée, 1 meat or poultry main course and 1 dessert.

Part 2

For each recipe, answer the following-

● Identify the quality requirements for the selection of ingredients.

● Any safety and hygiene requirements for the equipment to be used.
● How to waste should be minimised during preparation and cooking.
● Any problems that might arise during the cooking process and how to
overcome them.
● How teamwork can be used to ensure timely preparation.
● Presentation standards include service ware, garnishes and
accompaniments.
● How the work area will need to be cleaned after preparation and cooking.
● How to store or dispose of any surplus ingredients.

Standard recipe card template

Name
of dish:

Number of portions: Time of preparation: Cooking

time:

Portion size: Time total:

Ingredient Amount Preparation

EQUIPMENT NEEDED:

METHOD: