SITHCCC005 : Prepare Dishes Using Basic Methods of Cookery Practical Observation - Management Assignment Help

Assignment Task:

Task:

Assessment 1
Your task:
Answer all questions below. Each question must be addressed to demonstrate competence.
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.
Examples
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:
Details to be checked
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 dairy product Menu example vegetable or farinaceous product
Boiling Steaming Poaching Stewing Braising Roasting
Grilling Baking Shallow-frying, sautéing and stir-frying Deep-frying Microwaving Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
Method of cookery Equipment used
1. 2. 3. 4.

• List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
• Safety aspects
• 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
• 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
• Critical aspects
•  
• 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
•  
• 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)
• Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.
• Provisions for microwave cookery
•  
• What is the correct procedure for preparing and cooking pulses?
• Procedure
• 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
• Examples for communication requirements
• 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 Cleaning and Sanitation Specific areas and equipment that need to be cleaned
• Calculation
• The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:
• 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 ea
• Tomatoes Grape 0.500 pun pun
• Pooris  6.000 ea ea
• Coriander Fresh 0.125 bch bch
• Lemon   0.500 ea ea
• Accompaniments   2.000 ea ea

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