Assessment 1Your task:<\/p>\n
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.<\/p>\n
Examples:<\/p>\n
Historical data, e.g. on a Friday night you average 40 serves of a particular dish<\/p>\n
Number of bookings, if there are more or fewer diners than normal.<\/p>\n
Special functions, set menu events may mean fewer dishes prepared but more of each dish.<\/p>\n
Climate and weather, a storm may affect the usual number of customers in a waterfront restaurant with a large terrace.<\/p>\n
Service requirement, self-service, set menu, a la carte buffet. <\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.8<\/p>\n
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:<\/p>\n
Details to be checked<\/p>\n
Seasonality, as products may have longer or shorter shelf life depending on their freshness<\/p>\n
Price, e.g. cheaper items may be used for stocks than for plated dishes<\/p>\n
Stock rotation principles such as FIFO are important to ensure that the oldest product is used up first<\/p>\n
Quality standards, e.g. differences in menus and expectations between an aged hostel, caf\u00e9, restaurant and 5 star hotel<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.8<\/p>\n
Complete the following table relating to the common methods of cookery, providing details for: <\/p>\n
The definition and principles<\/p>\n
A menu example for each method of cookery using protein or dairy as a main ingredient <\/p>\n
A menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient <\/p>\n
Method of cookery Definition Menu example meat or dairy product Menu example vegetable or farinaceous product<\/p>\n
Boiling Submerging food in a liquid, other than fat, at 100 \u02daC Corned beef in caper sauce, Anglaise sauce<\/p>\n
Duchess potatoes, boiled rice<\/p>\n
Steaming Food is cooked by the steam of a boiling liquid without being suspended in it Steamed cured veal silverside with chive sauce, Cheese pudding Steamed potatoes, Steamed pudding<\/p>\n
Poaching Submerging food in a liquid, normally other than fat. This is a gentle form of cooking between 80 \u02daC and 95 \u02daC Poached chicken breast with vegetable assortment, Cheese dumplings Poached white asparagus, Poached dumplings<\/p>\n
Stewing Food is cooked by the steam of a boiling liquid without being suspended in it Steamed cured veal silverside with chive sauce, Cheese pudding Steamed potatoes, Steamed pudding<\/p>\n
Braising Food is cooked in the oven partially suspended in liquid, covered with a closefitting lid. Oxtail in beer sauce, Yoghurt Fennel braised in demi-glace with parmesan crust, braised rice pilaf<\/p>\n
Roasting Food is exposed to direct heat in the oven or turned over an open fire. Fat is used to aid in the cooking process. Temperatures very between 80 \u02daC-240 \u02daC Roast chicken, Roast guineafowl with feta cheese stuffing Roast root vegetable medley, roasted rice<\/p>\n
Grilling Food is cooked by exposing it to radiated heat. Food can be cooked above or below the heat source, or between 2 heat sources Fillet steak and b\u00e9arnaise sauce, Raclette with pickles Grilled tomatoes with parmesan, grilled rice cakes<\/p>\n
Baking Food is cooked using convection of hot air in an oven, or by conduction on a hot stone, griddle iron or in hot ash, without the aid of fat. Pork fillet in filo pastry, baked yoghurt with rhubarb Baked potatoes with sour cream, baked cakes<\/p>\n
Shallow \u2013 frying, saut\u00e9ing and stir \u2013 frying Food is cooked in a pan using a small amount of fat Vienna schnitzel, pan-fried paneer with masala Stir-fried vegetables, French toast<\/p>\n
Deep \u2013 frying Food is cooked by submerging it fully in hot fat. Temperature vary from 140 \u02daC to 190 \u02daC Chicken drumsticks in coconut, deep-fried paneerSpring rolls, rice croquettes<\/p>\n
Microwaving Food is cooked using electromagnetic radiation Scrambled eggs, bread roll dough precooked vegetables, Rice<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P. 15-75 <\/p>\n
Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions) <\/p>\n
Method of cookery Equipment used <\/p>\n
Shallow frying Pan <\/p>\n
Microwaving Microwave<\/p>\n
Baking Oven <\/p>\n
Deep Frying Deep Fryer<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.15-75<\/p>\n
List 5 safety aspects which must be considered for each to prevent injuries when using equipment:<\/p>\n
Safety aspects<\/p>\n
It’s important to check it first for cleanliness to prevent cross-contamination.<\/p>\n
When using equipment it\u2019s important to consider WHS.<\/p>\n
Any equipment that has to be assembled must be put together correctly<\/p>\n
Equipment malfunctions and faults must be reported<\/p>\n
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item.<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.9<\/p>\n
What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment? <\/p>\n
cleaning requirements, maintenance, and inspection for assembly of equipment<\/p>\n
Check the equipment\u2019s cleanliness to prevent cross-contamination<\/p>\n
Any equipment that has to be assembled must be put together correctly<\/p>\n
Equipment malfunctions and faults must be reported<\/p>\n
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item.<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.9<\/p>\n
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? <\/p>\n
English French Internal temperature <\/p>\n
Well done <\/p>\n
Medium <\/p>\n
Rare <\/p>\n
Very Rare Bien cuit <\/p>\n
A point <\/p>\n
Saignant <\/p>\n
Bleu 70 \u02daC<\/p>\n
60 \u02daC<\/p>\n
55 \u02daC<\/p>\n
52 \u02daC<\/p>\n
Veal, pork and poultry are generally cooked a point at a minimum. Well done veal has an internal temperature of 77 \u02daC. Well done pork and poultry have internal temperature of 85 \u02daC.<\/p>\n
Pork, veal and beef should be cooked for \u0334\u033460 minutes per kg to get it to a point stage; \u033445 minutes will take to medium-rare. With poultry, \u033445 minute per kg is sufficient for a point, meaning it will be succulent.<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.17<\/p>\n
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?<\/p>\n
The tongue \u2013 is made of pure muscle and is very tough. Boiling and braising are popular cookery methods<\/p>\n
The neck \u2013 contains a lot of connective tissue and the muscles are used quite often. Braising and stewing is often used to allow the collagen to break down and intensify the flavours.<\/p>\n
Front leg shin \u2013 the shanks are in constant use, so the muscle tends to be dry, tough and sinewy. It can be used for soups and stews, as well as for ground beef which is the grilled.<\/p>\n
Back \u2013 the tenderloin and striploin cuts are among the tenderest cuts of beef, as the muscles do not do much work. Tender and fatty cuts of meat are suitable for dry cookery methods such as grilling and roasting<\/p>\n
Tail – quite tough and sinewy as the muscle is being used constantly. Boiling and stewing are the most appropriate methods of cookery for this.<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.12<\/p>\n
What is the meaning of cold water start and hot water start when applied to vegetable? Provide examples and reasons. <\/p>\n
Cold water start Hot water start (blanching)<\/p>\n
The items is submerged in cold water and then brought to the boil<\/p>\n
Whole root vegetables, potatoes and shaped potatoes such as chateau potatoes<\/p>\n
Whole fish, large items of meat, salted foods, chicken bones, blanched veal or beef bones The liquid is boiling rapidly before the food items is plunged in. the liquid is quickly brought back to boiling point and after a short cooking time the item is removed, then refreshed in iced water<\/p>\n
\u2022Green vegetables, fruit such as peaches<\/p>\n
\u2022Tomatoes, new potatoes<\/p>\n
\u2022Beef and veal bones for white stock<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.50<\/p>\n
Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven. <\/p>\n
Provisions for microwave cookery<\/p>\n
Food should be prepared in uniform sizes<\/p>\n
Liquid should be stirred at regular intervals to ensure even cooking<\/p>\n
A cover such as cling wrap is used to prevent the food item drying out<\/p>\n
Undercook the food initially, check it, then finish it with short bursts to ensure the desired result is achieved<\/p>\n
Cooking times will vary slightly depending upon the microwave used<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.75<\/p>\n
What is the correct procedure for preparing and cooking pulses? <\/p>\n
Procedure:<\/p>\n
Combine pre-soaked* pulses with water and seasonings in a large cooking container or heavy saucepan. If available, you can add 5mL (1 tsp) of oil to prevent foaming.<\/p>\n
Use a large saucepan or cooking container, as pulses double or triple \u2028in volume during cooking. (Dry pulses will yield approximately 2-3 times their original amount when cooked.)<\/p>\n
Bring water to a boil, cover tightly, reduce heat and simmer until pulses \u2028are just tender and not mushy.<\/p>\n
Simmer pulses slowly as cooking too fast can cause them to split or break open.<\/p>\n
Guidelines for cooking times will vary with the type and age of the pulses, \u2028as well as with the altitude and the hardness of the water. \u2028Follow the instructions on the package for best results.<\/p>\n
Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no \u201craw\u201d taste, and crush easily in your mouth.<\/p>\n
Viewed on 05.07.2018\/https:\/\/pulses.org\/recipes\/cooking-with-pulses<\/p>\n
Why is teamwork important in a commercial? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items: <\/p>\n
Importance of teamwork <\/p>\n
Being part of a team and supporting other team members raises the whole team productivity level. Team work can help achieve tasks a lot more quickly and efficiently.<\/p>\n
Examples for communication requirements<\/p>\n
You may need to talk to colleagues in other sections as well. For example, if you are preparing the vegetables for the main course, then you should talk the saucier about how the dish will be presented, so that you can prepare the vegetables correctly. Likewise, you may offer to do the chopped parsley for the entire kitchen and may receive other mise en place items in return, to streamline the production process.<\/p>\n
Viewed on 05.07.2018\/ Futura\/ SITHCCC005 Prepare dishes using basic methods of cookery P.78<\/p>\n
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. <\/p>\n
Food safe storage requirements Cleaning and Sanitation Specific areas and equipment that need to be cleaned <\/p>\n
Discard it if raw meat at room temperature for more than 30 min Wipe bench use sanitiser and make it dry Use Grill cleaner to clean 6-burner stoves <\/p>\n
Put Cheese and milk in the cold room, temperature 0\u00b0C – 4\u00b0C Brushes with stiff bristles for cleaning surfaces with tough stains. Use Grill cleaner to clean oven<\/p>\n
Put Cooked meat in container and put in the cold room Hot water (>77\u00b0C) or steam can also be used to sanitise the contact surfaces. Wash the chopping board with hot water and dishwashing<\/p>\n
Discard processed fruits and vegetables To minimise food wastage due to food contamination Wash the blender with hot water and dishwashing<\/p>\n","protected":false},"excerpt":{"rendered":"
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