SITHCCC005 Assessment 1 -Assignment-2

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International College of Tourism and Hotel Management *

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HOS804

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Mechanical Engineering

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Apr 3, 2024

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docx

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Assessment Tasks and Instructions Student Name Sanjeet Tamang Student Number 1705 Course and Code Certificate IV Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Awal Khan 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 Sanjeet Date 19-05-2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name 1 of 12

Signature Date 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 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. 2 of 12

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: sanjeet Date: 19 / 05 /2023 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 sanjeet Date: 19/ 05 / 2023 3 of 12

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. Through cross check on historical data for example if you are selling 50 portion of garlic butter prawn you make 55 portions ready for the service. 2. Through implementing the POS system to check par stock level regularly. 3. Checking the number of bookings and collaborate with FOH. And preparing accordingly. 4. Looking for any special functions happening on set menu with certain dishes . 5. Checking on the weather condition that affects the flow of customers in the restaurant or bar. 6. Following the proper budget and maintaining the consistency in both buffet and Aa’ la carte menu. 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. Always follow the FIFO method to use those products first which have arrived first. 2. Check the seasonality, labels and prices of product as some food may have short shelf life in regard to its freshness. 3. Always check the temperature of meat and sea food items while collecting from storage or while receiving delivery to make sure they are at right temperature. 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 It is the process of cooking where food is immersed into the boiling water at point of100 °C Eggs, corned beef Pasta, rice, potato Steaming It is the process of cooking where food is Seafood, fish, poultry Beans, carrot, broccoli 4 of 12

cooked through steam either at high or atmospheric pressure. Poaching It is the process of cooking where food is immersed in simmering liquid at temperature of 93-95 °C. Eggs, fish fillets, chicken breast Figs, plums Stewing It is the process of cooking where solid food is covered in liquid completely to get cooked. Shellfish, veal, pork Potato, tomato Braising It is the process of cooking where solid food is just covered by an half liquid and slowly cooked by covering tightly. Beef, furred game, lamb Cabbage, fennel, celery Roasting It is the process of cooking where food is cooked in dry heat. Turkey, duck, lamb Potato, zucchini Grilling It is the process of cooking where dry heat is applied at surface of food to cook. Chicken, flat fish, bacon Eggplant, tomato, cauliflower mornay Baking It is the process of cooking food with dry heat in an oven. Egg custard Potato, mushroom, tofu Shallow-frying, sautéing and stir-frying It is the process of cooking where food is cooked in pan or wok with small amount of oil or fat. Squid, prawns Onion, capsicum Deep-frying It is the process of cooking where food is immersed in hot fat or oil completely. Breaded cutlet, breaded egg Mushroom, eggplant Microwaving It is the process of cooking where food is cooked through the radiation of heat. Fish, shellfish Potato, tomato 5 of 12

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