SITHCCC006 - Objective of Environment - Preparation of appetisers and salads - Cookery Assessment Answers

Code:-SITHCCC006 Internal Code:- 1AFAEC

Cookery Assessment Answers

Task:- 1. Discuss current resource usage and its impact on the environment 2. Current and proposed purchasing strategies 3. Propose costing strategies to fully utilize environmental assets e above question 4. Seek inputs from the audience 5. Discuss the efficiency targets and continuous improvement strategies Report writing 6. Offer your support to team members for achieving targets 7. Seek suggestions and ideas for environmental and resource efficiency targets 8. Develop and discuss tools and techniques for evaluation and monitoring 9. Recommend a schedule to document and communicate outcomes 10. Agree on new efficiency targets and evaluation and monitoring tools Case Study Group of 50 people from a workplace made a reservation and entered the restaurant today to have their dinner. You are well known to them as you have been cooking for them for a long period of time for their official functions. Today, they don’t want to decide to order their meals. Instead, they ask you to make a suggestion of a recipe of your choice as they believe in your cooking abilities and quality of your food. Analyze the above scenario in terms of factual and numeric information that is given to you for the preparation of the recipe. You are to decide the recipe. Your task You are required to select the recipe, right ingredients, use the right method of cooking using the right equipment for the above scenario: Based on the above-simulated workplace scenario, complete the following steps: Activity 1 What mise en place do you need for this recipe? Activity 2Case Study How many portions does the recipe yield? Activity 3 A. How much each ingredient will you need for 50 portions? Activity 4 B. What cookery methods used for preparing the dish? Activity 5 C. What equipment is used for preparing the dish?

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