9454Cheng. SITHCCC005 Assessment 1 -Assignment

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Northeastern University *

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Chemistry

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Jan 9, 2024

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Assessment Tasks and Instructions Student Name Cheng Student Number 9454 Course and Code Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Jose Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable Name Cheng Signature Cheng Date 31 Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  major food types and their characteristics: o dairy products o dry goods o frozen goods o fruit o general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces o meat o poultry o seafood o vegetables  how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence  meaning and role of mise en place in the process of preparing, cooking and presenting food  essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence  contents of stock date codes and rotation labels  safe operational practices using essential functions and features of equipment used in the above cookery methods. Place/Location where assessment will be conducted including timeframes SSH to complete Resource Requirements

Pen, paper, calculator Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: 26 / 02/2020 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Cheng Date: 31 / 3 / 20

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Assessment 1 Your task: Answer all questions below. Each question must be addressed to demonstrate competence. 1. 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 1. Checking the amount on the stock 2. Quality standards, differences in menus and expectation between different levels of restaurant 3. The way of storage of the product, for example some product need to be put into dry store so it keep it dry. 4. First in first out, need to ensure the oldest product is used first 5. Equipment availability 6. Season checking, check what vegetable or fruit is in season so they are fresh and a good quality for the customers. 2. 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 1. Check the quality of the stock when it arrives 2. making sure fresh vegetable and fruit are put in to the fridge, and use it as soon as possible, the vegetable needs to be under 14C*- 8* 3. ask for the source of the product and if it is in season or not (check the colour and the smell of it) 3. 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 Evaporation of water or liquid to cook. Boiled Custard Boiling potatoes with chives

Steaming A way of cooking using evaporation of water. Steamed pork dumpling Steaming vegetables Poaching Cooking involving with a low amount of liquid. Poached chicken breast Vegan poached egg Stewing Combination of solid food cooked in liquid Meat curry Vegetable curry Braising It is a method of cooking while is try first then cook with liquid Chicken Napolitano Braised Tofu with vegetable Roasting Cooking method that use dry heat and hot air cover the food form 150 and above. Roast Beef Roasted vegetable Grilling A way of cooking by applying direct heat to the surface area of the food. Grilled seasoned chicken breast Vegetable skewers Baking A form of. Cooking by heat without direct exposure to any source of flame. Mostly in oven where the temperature is perfectly controlled La Sanai Cup cake

Shallow-frying, sautéing and stir-frying a way of cooking involving low amount of hot oil Crispy Chilly beef Stir fry vegetable Deep-frying A method of cooking by using a high amount of oil and used many times though the day until the oil cannot be used anymore Fry chicken Deep fry rice cake Microwaving Cooking food in a microwave oven. Microwave pasta Frozen vegetable 4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions) Method of cookery Equipment used 1. Frying Commercial Deep-frying machine, metal net, lockable tong 2. Baking Mixer, metal pod for backing, commercial oven, Thermometer, scale 3. stir frying Pan, spatula, gas, burner (source of heat) 4. Grilling A metal net, Griller

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5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment: Safety aspects 1. When use knife to cut foods, make sure the knife needs to face the knuckle to it prevent cutting yourself, store knife in a wooden block or in a drawer. 2. When cook meat, make sure it is facing away from yourself so doesn’t spill hot oil back 3. Never cook while wearing dangling Jewellery 4. Keep potholders nearby for any time 5. Keep extinguisher nearby. 6. 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 Check the condition of the equipment while cleaning Clean the vent, Hood, and duct. While cleaning, can ensure the condition of the equipment and condition. Follow the manufacturer’s instruction while using and know where to clean so it can ensure the duration. (for example, the dish washer) The deep fryer: change oi every so often and check the heat bar if is in good condition. 7. 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 Medium rate Medium Medium well Well done À point Demi – Anglais Cuit Bien cuit Warm red centre it firm (60-65C) Pint and firm Small amount of pink in the centre Grey brown Critical aspects

Pork medium is 65C, Well done is 70C, fr ground pork is 70C. the pork need to be above medium for maximum food safety to consume. 8. 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 Different location of the muscle requires different time of cooking. Some part of the muscle requires longer time of cooking because it frequently used, and it can harder to chew if is not prepare right. Some part of the muscle contains more fat which mean the muscle is not been use lot, which is more tender and relaxed. For example, the Sirloin which is located near the rounds. The sirloin is a good part to do BBQ or cook with a pan. the muscle is a bit hard which require to hit with a hammer a little bit to make it tender. For other part like a tail, there is less amount of muscle and it a hard part of muscle which require to cook a longer term in slow heat to lessen the muscle to be able to chew. If the Tail is cooked in in high heat it can make it harder and it will have a bad texture to the meat. 9. 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) For example, cooking a potato or a root vegetable, a whole For example: small part of carrot, broccoli, tomato, green

fish, large item of meat. This item requires a longer period of cooking so doesn’t need to wait for the waiter to boil and then put it in. all this item require more time of cooking. beans. The Hot water start is to quick cook some vegetables and not cook for a long tern. For example the broccoli cannot cook for a long term of time because it will loss the texture and soft. 10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven. Provisions for microwave cookery 1. Use a plastic warp to hold in the vapor and the heat inside which will help to cook evenly. 2. Cut into same size pieces to ensure even cook. 3. Using a thermometer to check the food is cooked evenly. 4. Don’t cook large cut of meat 5. Make sure the food items are evenly covered and make sure the item is not a large size item.

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11. What is the correct procedure for preparing and cooking pulses? Procedure Soak in water first, make sure it is seasoned or soaked in a large container or can be in a pan. over period of time, drain the water and leave it aside, then put in another round of fresh water for a short period of time. Then bring the water to boil, cover and reduce the heat and it will be tender not mushy if is not cook for a way long period of time. 12. 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 The importance of team work is to corporate and spread the amount of work through the team. So, the one person doesn’t have to do everything. They can communicate with each other to keep up with the orders. Team work can help to reduce time consumption and can increase productivity. Examples for communication requirements While walking in the kitchen make sure to call to others to let other team members to know to be careful and it can prevent injury and spills. For example, a person walks pass the cutting session, which need to tell other that you are passing by and not run into them. This can prevent any injury in the kitchen. 13. 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 Dry food or dry ingredient need to be put into dry store to prevent it get moisture. Floor require to be clean and moped Meat area need to be washed after closing

Meat back to the cold-room if is not used Making sure the meat is in a container sealed Anything surface area the raw meat is been requiring to be heat treated and wash Cooked meat needs to be sure nothing raw is above it Cold room require to clean after putting back in the vegetable Cooked pan requires to be washed Always meat in a container sealed and with tag and day of storage Away waste on the table require to be thrown away Chopin board need to be washed, the red and blue one requires to use chemical and heat treatment to kill any bacteria Raw food requires to be at the bottom of the cold room or need to be freezed. Table need to be sanitised with chemical to kill any bacteria

14. 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 1.44 kg Tandoori Paste 0.010 kg 0.06 kg Yoghurt 0.090 kg 0.54 kg Mesclun Lettuce 0.030 kg 0.18 kg Cucumber Telegraph 0.250 ea 1.5 ea Tomatoes Grape 0.500 pun 3.0 pun Pooris 6.000 ea 36 ea Coriander Fresh 0.125 bch 0.75 bch Lemon 0.500 ea 3 ea Accompaniments 2.000 ea 12 ea

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