Name :Eduarda de Oliveira Nejar

ID:12940576

SITHCCC005 Assessment Tasks and Instructions

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 major food types and their characteristics:
o dairy products
o dry goods
o frozen goods
o fruit
o general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
o meat
o poultry
o seafood
o vegetables
 how the major food types are used in different dishes and the effects on them of the different cookery methods listed
in the performance evidence
 meaning and role of mise en place in the process of preparing, cooking and presenting food
 essential culinary terms in, and key principles and practices of, the cookery methods described in the performance
evidence
 contents of stock date codes and rotation labels
 safe operational practices using essential functions and features of equipment used in the above cookery methods.

Place/Location where assessment will be conducted

Resource Requirements
Pen, paper, calculator

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Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

Assessment 1

Your task:

Answer all questions below. Each question must be addressed to demonstrate competence.

1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to
select ingredients and prepare your mise en place for the shift.

1. Historical data- check past weekly, monthly sales and dishes sold

2. Number of bookings- check with the restaurant manager

3. Check with head chef on special functions or VIP bookings

4. Climate and weather

5. Existing MEP on hand plus check prep sheets on your section

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 6. Check SRC on the recipes and stock required to make the dishes on your section

2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you
must check when collecting these from storage areas or upon delivery from stores to ensure quality and
freshness and prevent spoilage:

1.FIFO are important to ensure the oldest products is used first

2.Store food immediately upon delivery especially potentially hazardous foods.
3.If you are opening cans check whether there are any dents, or if the can has bloated-this means that the food inside is not
safe to eat

3. Complete the following table relating to the common methods of cookery, providing details for:
 The definition and principles
 a menu example for each method of cookery using protein or dairy as a main ingredient
 a menu example for each method of cookery using vegetables, farinaceous or fruit as a main
ingredient

Method of Cookery Definition Menu example Meat or Menu example vegetable or

dairy product farinaceous product
Boiling
Submerging food in a Corned beef, whole Corned beef with caper
liquid other than fat at chickens used for stock, sauce, mashed potatoes
100 deg cel boiled ox tongue bolied rice or gnocchi

Steaming
Food is cooked by steam Steamed pork, buns, Steamed potatoes
of boiling water without steamed whole fish, steamed vegetables,
being suspended in it steamed dumplings steamed pudding.

Poaching
Submerging food in a Poached salmon, poached Poached white asparagus,
liquid other than fat. chicken poached pears in red
Gentle form of cooking wine, poached dumplings
temperature between 80-
95 deg cel.

Stewing
Diced food cooked slowly Beef vindaloo, irish stew, Fruit compotes,
covered in a liquid on top beef stew ratatouille, cabbage and
of a stove

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 bacon, vegetarian curries

Braising
Food partially suspended in Braised beef in red wine, Braised fennel in orange
liquid cooked in the oven lamb shanks juice and bouquet garni,
covered with a lid. Used for
large joints of meat, large stuffed cabbage rolls.
portion cuts or fibrous
vegetables

Roasting
Food exposed to direct Roast chicken, turkey, Roast root vegetables
heat in the oven or an beef
open fire. Fat aids in the
cooking process.
Temperatures range from
80-240 deg cel

Grilling
Food is cooked by Grilled beef fillets with Grilled polenta, grilled
exposing to radiated heat. bernaise sauce, pork haloumi, grilled capsicum
Can be cooked slow or cutlet with apple sauce and mushrooms
seared and finished in
oven

Baking
Food is cooked by using
convection hot air. The air in
the oven can be modified by
steam
Beef wellington, herb Baked potatoes with sour
encrusted lamb racks, op cream and chives, potato
rib on the bone in a salt gratin
crust

Shallow-frying, sautéing and

stir-frying
Food is cooked in a pan Veal schnitzel, calves Stir fry vegetables,
using a small amount of liver, pan seared salmon sautéed beans, sautéed
fat potatoes

Deep-frying
Food is cooked by fully
submerging in hot fat.
Temperatures vary
between 140-190 deg cel
Fried chicken, battered Spring rolls, lentil burgers,
fish, coconut prawns, samosas, fried zucchini
chicken kiev flowers

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Microwaving
Food is cooked by using Reheating or defrosting foods Steamed vegetables
electromagnetic radiation

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

Method of cookery Equipment used

1.Deep frying Dry, clean tea towel, deep frying basket, tongs, bowls, trays

2.Baking Dry clean tea towel, baking trays, baking paper, wire racks

3.Poaching Sous vide – vacuum pack and water bath or pot, tongs,
trays – clean dry tea towel

4.Grilling Dry clean tea towel, tongs, cooking trays, wire cleaner

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

Safety aspects
1. Any equipment has to be assembled must be put together correctly.

2. When using equipment, it is important to consider WHS to ensure that no injury or even death occurs

3. If you are ensuring about any aspects of how to use equipment you must tell your supervisor so that you can be trained
properly in how to use it

4. Equipment multifunction and faults must be reported to a supervisor and any faulty equipment must be tagged and
removed from operations

5. Ensure that electrical equipment is stored away from moisture to prevent risk of electrocution

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

Cleaning requirements, maintenance, and inspection for assembly of equipment

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Hygiene is a key factor during any job and regular cleaning and sanitasion of equipment during usage
or when changing food items is essential.
Whichever equipment is used, it is important to check for cleanliness first.
Its recommended to wash any removable parts that come in contact with food in a dishwasher.
Correct storage must be used to ensure the equipment can dry properly to prevent growth of mold an
bacteria.

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

English term French term Internal Temperature

Well done Bien cuit 70 C

Medium A point 60 C

Rare Saignant 55 C

Very rare Bleu 52 C

Critical aspects

Doneness describe how much the inside of an item has been cooked. The doneness scale goes from
very rare which is sealed but basically uncooked up to well done, which is completely cooked through.

Well done veal has an internal temperature of 77 C Well done pork and poultry have internal
temperatures of 85 C

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

Grazing animals; FQ uses the most muscles when walking up and down hills and will be tougher than
the HQ. methods of cookery to consider for these primal include; roasting, braising and stewing.
Offal; beef tail- oxtail and beef cheeks, lot of collagen due to the amount the muscle is used. You need
to consider low and slow cooking methods to tenderize the meat such as braising and stewing.

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Older animals such as dairy cows, high amount of collagen and muscle tears – tough meat, consider
barding primal with pork fat to add moisture and flavor.

Game birds, very lean meat, you need fat to aid in the cooking process. Pheasant (whole) slices of
butter under the skin of the breast, cover with a little sherry, wrap in prosciutto and greaseproof paper
and then wrap in clay and bake.

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

Cold water start Hot water start (blanching)

Root vegetables such as potatoes – cold water Boiling salted water place prepared green beans
start add salt, bring to the boil. Cook until aldente into water for 30 seconds, remove and place into
remove and cool down. iced water. Once cool remove – place in container
and label

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

Provisions for microwave cookery

1. Food should be prepared in uniform sizes

2. Liquids should be stirred at regular intervals to ensure even cooking

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3. You should undercook the food initially, check it, then finish it with shot bursts to ensure the
desired result is achieved

4. If the food needs to be stirred, turned or covered if being cooked by regular cookery methods, then
the same usually applies for microwave cookery

5. Cooking times will vary slightly depending upon the microwave used, cooking dish and the size and
density of the food item to be cooked

11. What is the correct procedure for preparing and cooking pulses?

Procedure

Before being cooked they must be rehydrated, either by being soaked in water overnight or rapid-
soaked by pouring boiling water over them and letting them steep for about an hour. This allows any
impurities to leach out into the steeping liquid, which is discarded before cooking.
Boiled lentils can be used as a meat substitute processed into patties
Boiled yellow split peas can be used for salad and humus

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

Importance of teamwork

Most crucial things you will learn is how to act as part of a team. Being part of a team and supporting
other team members raises the whole team’s productivity level. Achieve tasks a lot more quickly and
efficiently. Good at any job is essential that you are organized. Most important aspects of organization
are establishing systems. Establishing a preparation list for the daily tasks is imperative, especially in
the beginning of your career.

Examples for communication requirements

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Pre service and post service meetings, chance to discuss areas of opportunity with kitchen operations
and team members can put forward any ideas. Weekly team bonding activities good for kitchen moral.
Always lead and train your staff from example

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

Food Safe Storage requirements
Danger zone 5-60 deg cel 2/4 hr rule
any food sitting in this temp needs to
be discarded.
All reusable food needs to be labelled
and perform FIFO.
Any off cuts of trimmings for further
use to be labelled contents, name,
date and use by date.
Cleaning and Sanitation
Removal of oil, food scraps, dust
with scrubbing with hot water and
detergent dry and sanitize
Floors – swept, mopped with hot
water and bleach or a floor
cleaner
Specific areas and equipment that
need to be cleaned
Stove tops, ovens, fridges,
shelves, deep fryers, salamanders,
microwaves, benches, coolrooms

14. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions:

Standard Recipe Card

Name of dish: Tandoori Chicken Portions: 3

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 Commodities 3 Portions 18 Portions

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

Chicken Breast 0.240 kg 1.44 kg

Tandoori Paste 0.010 kg 0.060 kg

Yoghurt 0.090 kg 0.540 kg

Mesclun Lettuce 0.030 kg 0.180 kg

Cucumber Telegraph 0.250 ea 1.500 ea

Tomatoes Grape 0.500 pun 3.00 pun

Pooris 6.000 ea 36.00 ea

Coriander Fresh 0.125 bch 0.750 bch

Lemon 0.500 ea 3.00 ea

Accompaniments 2.000 ea 12.00 ea

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