This document is Research Report Template

It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC008

Research report
Dish 1: Dish 2:

Historical and cultural origins

Research the historical and cultural origins of each of your dishes. Where were they developed?
Were they developed through necessity (for example, availability of ingredients) or as a result of
eating habits at the time? How have the dishes changed over time?

● Dish 1

● Dish 2

Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 1

Classical and contemporary variations
Describe at least one classical and one contemporary variation of each dish. List the differences.

● Dish 1

● Dish 2

Appearance and presentation

Describe how each dish should appear. How should it be presented to maximise customer appeal?

● Dish 1

● Dish 2

Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 2

Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.

● Dish 1

● Dish 2

Quality indicators
Describe three quality indicators for each dish.

● Dish 1

● Dish 2

Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 3

Nutritional value
Describe the nutritional value of each dish.

● Dish 1

● Dish 2

Service style
Describe the service style which each dish is best suited to.

● Dish 1

● Dish 2
Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 4

Taste profile
Describe the taste profile of each dish.

● Dish 1

● Dish 2

Texture profile
Describe the texture profile of each dish.

● Dish 1

Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 5

● Dish 2

Hilton Academy: Level 6, 250 Collins Street, Melbourne, VIC. 3000, Australia.

Email: info@hilton.edu.au | Website: www.hilton.edu.au

RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 6