SITHCCC005 : Prepare Dishes using Basic Methods of Cookery – Engineering Assignment Help

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Assignment Task :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
To demonstrate your competency in this unit you will need to provide evidence of your ability to:

Select Ingredients

Select Prepare and use equipment 

Portion and prepare ingredients

Cook dishes

Present and store dishes 

 
ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE
Q
Questions 
1 Name 3 commonly found ingredients when preparing food, and give two examples of each
2 To make a butter cake you need the following ingredients. Identify which option you would use from the table given below.
3 Briefly state the meaning of FIFO method and write 2 benefits in using this method when selecting ingredients 
4 Identify the difference between Day-of-the-week labels and shelf-life labels
5 Record the difference between cutlery and utensils and give two examples for each
6 Write 2 Do’s and 2 Do not’s when handlining knives
7 List 2 hygienic work practises and give an example for each
8 List 2 things you should remember when assembling and preparing ingredients
9 List 5 culinary terms and principles, and practices of different cookery methods 
10 Waste management hierarchy is used as a means to minimise waste to maximise profitability of food items prepared. Give at least 2 examples of how you can reduce waste in the food preparation process:
11 Identify the basic cookery methods for the dishes given below
 
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