SIT30816: Certificate III in Commercial Cookery - Accounting Assignment Help

Assignment Task:

INSTRUCTIONS:

• You are required to answer all questions.
• Read each question carefully. Ensure you have provided all required information.
• On completion, submit your assessment via the LMS to your assessor.
• These questions assess the knowledge evidence required for this unit.
• Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes that give you the same opportunities in training as a person without a disability.
• Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
• To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.
• You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).

Q1: Your recipe instructs you to prepare a trivet from a mirepoix of vegetables. What does this mean?

Q2: List three examples of garnishes you might use when serving poultry dishes.

Q3: Using two different poultry dishes you have prepared in the workplace or your training environment, list all the ingredients used to produce these dishes.

Q4: List five classical and contemporary poultry dished that you have eaten or have helped prepare.

Q5: List all the ingredients you can think of that are required to produce these three classical and contemporary poultry dishes. You may use the recipes in the learner guide if you need a reference.

Q6: Look at the definitions provided for the different cuts used when preparing poultry dishes. Add the correct poultry cut for each.

Q7: From which two countries did quail dishes originate?

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