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prepare dishes using basic methods of cookery SITHCCC027

First published 2022 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Australian Careers College Pty. Ltd Darwin Campus 37 Gregory St, Parap, NT 0820 Sydney Campus Level 3, 303 Pitt St, Sydney, NSW 2000

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 13 Assessment Task 2: Student Logbook 14 Information for students 14 Activities 15 Assessment Task 2: Checklist 19 Final results record 21 ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 3

Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your RTO’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 5 i

Questions Provide answers to all of the questions below. 1. Describe each of the following cookery methods and how they impact different types of food. Cookery method Description Impact on food Baking Food is cooked using convection of hot air in an oven ,or conduction on a jot stone ,griddle iron or in hot ash ,without the aid of fat. Baked potatoes with sour cream, baked cakes Blanching Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture . In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack. Boiling boiling , the cooking of food by immersion in water th at has been heated to near its boiling point (212 °F [100 °C] at sea level ; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet [300 metres]). Water- soluble substances, such as sugar and salt , raise the boiling point oiling results in the greatest loss of nutrients , while other cooking methods more effectively preserve the nutrient content of food. Steaming, roasting and stir-frying are some of the best methods of cooking vegetables when it comes to retaining nutrients ( 12 , 13 , 14 , 15 ). ACC 2022 @ V1.1 STUDENT ASSESMENT TASK SITHCCC027 Prepare dishes using basic methods of cookery 6

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