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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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

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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. 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

4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions) Method of cookery Equipment used 1. Braising Braising pan called brassiere 2. Poaching Fish kettles, sauté use, basket 3. Baking Baking trays, moulds, drums sieves, deck oven 4. Steaming Chinese steam basket, combi steamers 6 of 12

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5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment: Safety aspects 1. The equipment like oven should be serviced in every 6 months to avoid from potential accident to happen. 2. The kitchen team should have the proper knowledge about how to operate equipment properly and should be trained. 3. Always put the electrical equipment like microwave, deep fryer away from the wet areas where it can get water directly. 4. Wear proper safety clothes or protective equipment while using hot steamers, grillers and deep fryers. 5. Always follow the proper cleaning procedures to reduce the potential hazards. 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 The equipment should be cleaned, serviced and maintained regularly to prevent from safety and health risk in the workplace. One has to be familiar about the equipment that is used inside the kitchen regarding how to operate them correctly and use them. Proper chemical should be used to clean and sanitise the equipment regularly to work efficiently inside the kitchen. Make sure the power cords are disconnected when assembling the equipment and proper check should be done regarding its cleanliness. Never put the electrical equipment near wet area and always wear protective tools while assembling the equipment to avoid from potential accidents. 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 Blue rare Rare Medium rare Medium Medium well Well done Bleu Saignant A’ point Demi-anglais Cuit Bien cuit 46 °C red meat only 52 °C red meat only 55 °C red meat only 60 °C red meat only 66 °C red meat only 70 °C red meat 77°C veal and lamb 85 °C pork and poultry 7 of 12

Critical aspects  Always use the thermometer to check the internal temperature of pork, poultry and red meat items as this method is the exact one.  Prick with a cutting fork or needle to check the shade of juices.  Use a cutting fork to lift up poultry and feathered game and let juices trickle, to check their shading and if it is clear than it is well done.  Use fork or hand for touch and press test, the more firmly it feels the more it is cooked. One can only master in this test with the experience.  Always remember poultry are well done with the internal temperature of 85 °C and the weight loss of the meat depends on the degree of level to which it is cooked . 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 types of muscles of animal are used to prepare dish and it does affect the choice of cooking method. The tongue, neck, back muscle, front leg, breast, thigh is used to prepare dish, and all of these require different method of cooking like boiling, stewing, grilling. Braising etc. The reason behind this is some muscles are tough, some are dry, some are tender, some are fatty and some are soft so it has to be cooked in different way to bring the real flavour in it. As the different parts of muscle in animal has to be cooked in different way, some cooking methods may take longer time and therefore uses much electricity or gas, and some meat loses their weight according to degree of doneness to which it is cooked. Thus, it affects economic aspect in commercial cookery . 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) Cold water start is the process of starting in cold water to leach out the impurities, blood and strong flavour as it causes cells to open. Examples and reasons are as follows; -To throw out strong or acrid flavours ( e.g. turnips and swede) -To expel access salt from cured meat. ( e.g. corned silverside, pickled tongue) -To brighten by removing blood and impurities. ( e.g. from bones for stock, prior poached meats) Hot water start is the process of starting in hot water or liquid to preserve the flavour and natural juices as it causes the cell to close. Examples and reasons are as follows; -To squeeze the juices and flavours together. ( e.g. meat and poultry) -To fix the shades of certain vegetables. ( e.g. broccoli, green beans) -To expel the skin of certain foods. ( e.g. tomatoes, peaches) 8 of 12

10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven. Provisions for microwave cookery 1. Make sure the food cuts is in equal size that are to be microwaved. 2. Cover food well with plastic wraps for even cooking and preserve the moisture. 3. Select the proper time and setting in microwave according to the type of food. 4. The food items that are thicker has to be placed outside the edge, so they get more exposure to heat waves and all the foods are cooked evenly. 5. Do not forget to switch on the energy source again after you have closed the door by stirring the food in the middle of cooking. 9 of 12

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11. What is the correct procedure for preparing and cooking pulses? Procedure  Remove all the broken seeds and foreign particles including the pebbles and soil mixed in the pulses and rinse in cold running water.  After that soak the pulses in a deep container and once it is done always strain the pulses and rinse in cold running water.  Now the pulses can be cooked in a large saucepan or container as it doubles the volume during cooking.  Always reduce the heat and simmer the pulses slowly as excess heat can split or break the pulses, while cooking slowly makes it tender and crush easily while eating. 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 In my point of view, teamwork means success. Everyone in commercial kitchen has to work as a part of team and help each other in order to perform the task effectively and maintain consistency. Working as a team not only helps to manage the time effectively but also helps to maintain the highest standard of food and service quality. Examples for communication requirements  Kitchen hands help the chef by cleaning and maintaining kitchen ready for cooking.  Chef needs help from other department like purchasing to store the stock ready for cooking dishes.  Chef needs communication with the FOH to know about bookings and to be prepared to cook accordingly.  Chef is only responsible for cooking but it’s the waiter and restaurant staff to deliver the food to guest and explain them properly. In overall all the staffs have to communicate with each other and work as a team to deliver higher level of service and achieve the set targets. 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 Always use clean and sanitized container to store leftover food. Remove all the leftover food particles from equipment and Inside the microwave as food may be left or spilled while 10 of 12

workbenches. heating. Wrap the used food and seal tightly unused food before storing. Clean thoroughly all the workplaces including the bench with detergent. Glasses of the oven and steamer. The food that was in danger zone for more than one hour has to be thrown away. Use the sanitizer after it is cleaned and dried to kill germs and bacteria. The equipment like mixer, food processor and blender have to disassembled and cleaned thoroughly. Store the food back to the cool room or chiller. Clean thoroughly all the corners and always cover the lid of kitchen bin. All the used chopping boards, utensils, floor and working bench has to be cleaned. 11 of 12

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 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 12 of 12

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