SITHCCC005 : Food Item Appearance, Texture and Quality Points Dish Cooking Method - Management Assignment Help

Assignment Task:

Task:

SITHCCC005 - PREPARE DISHES USING BASIC METHODS OF COOKERY

• Complete the table below with the description of the appearance, texture, quality points for each type of food item. List a dish you could make from this food and list the cooking method you would use. The first one has been done for you as an example.
• Food item Appearance, texture and quality points Dish Cooking method
• Thickened cream Rich and creamy white in colour. Stored 0-5 in cool room in a sealed container and be used within use by date E. g. Fettuccini Carbonara Saute/pan-fry then boiling
• Food item Appearance texture and quality points Dish Cooking method
• Cheese Arborio rice Tomatoes Durum wheat Eggs Lamb shoulder Chicken breast Atlantic salmon Large potatoes Frozen fruit Bananas #2.
• Complete the following table with information about general food items used in cookery:

• General Food Item Description Examples (any two)
• Batters Coatings Condiments Flavourings Garnishes Oils Sauces #3.
• What are the effects of heat on the following?  
• Food type Effects of heat on the food type
• Protein Starches Sugars Water Fat #4.
• Briefly describe each method of cookery, the principles of the methods, the foods that are cooked using these methods. 
•  
• --- Description of method of cookery Principles of the method of cookery (any 3) Foods prepared using this method (list at least 2)
• Baking Blanching Boiling Braising Deep-frying Grilling Poaching Roasting Shallow frying Saute  Stir-frying Steaming Stewing Microwaving #5.
• List three production requirements you should confirm before starting your food preparation tasks?
• #6.
• Describe the meaning of mise en place and mention any three of its benefits in the process of preparing, cooking and presenting food. Your response should be in no more than 150 words.
• #7.
• Which method of cookery should be used for the following foods? 
• Biscuits 
• French Fries 
• Filet steak 
• Rack of Lamb 
• #8.
• Name four kinds of food suitable for baking (List 2 perishable and 2 non-perishable):
• #9.
• Why is it important to check use by dates on products that require this on their labelling? What should you do with stock that is past the use by date? 60- 80 words. Why is it important to check use by dates on products that require this on their labelling? What should you do with stock that is past the use by date? 60- 80 words
• #10.
• What does FIFO mean? Describe the procedure as to how you must follow FIFO in a store room?
• #11.
• Identify which pieces of equipment you would select for the following methods of cookery and mention any two safety procedures you would need to follow:
• Method of cookery Equipment Safety procedures (any two)
• Boiling/simmering/blanching Poaching Roasting Baking Grilling #12.
• List 3 safety aspects which must be considered in order to prevent injuries when using equipment:
• #13.
• What do the following culinary terms mean?
• Cream: 
• Fold:
• Mask:
• Reduce:
• Sweat:
• #14.
• List two food safety practices you should follow when preparing ingredients prior to cooking?
• #15.
• List two safety techniques you should follow when cutting and preparing the ingredients with a knife?
• #16.
• The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions:
• Standard Recipe Card                
• Name of dish:    Tandoori Chicken            Portions: 3
• Commodities   3 Portions 18 Portions
• Item Specification Weight kg/l/Unit   Weight kg/l/Unit
• Chicken Breast 0.240 kg                        kg
• Tandoori Paste 0.010 kg   kg
• Yoghurt   0.090 kg   kg
• Mesclun Lettuce 0.030 kg   kg
• Cucumber Telegraph 0.250 ea  eaTomatoes Grape 0.500 pun   pun
• Pooris   6.000 ea  eaCoriander Fresh 0.125 bunch   bunch
• Lemon   0.500 ea  eaAccompaniments   2.000 ea  ea
• Commodities - Items 18 Portions - Weight kg/l/Unit
• Chicken Tandoori Yogurt Mesclun Cucumber Tomatoes Pooris Lemon Accompaniments

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