SITHCCC005-Prepare Dishes Using Basic Methods of Cookery A1

SITHCCC005 Prepare dishes using basic methods of cookery
Assessment 1
Your task:
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:
Historical data, e.g. on a Friday night you average 40 serves of a particular dish
Number of bookings, if there are more or fewer diners than normal.
Special functions, set menu events may mean fewer dishes prepared but more of each dish.
Climate and weather, a storm may affect the usual number of customers in a waterfront restaurant
with a large terrace.
Service requirement, self-service, set menu, a la carte buffet.
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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
 Seasonality, as products may have longer or shorter shelf life depending on their freshness
 Price, e.g. cheaper items may be used for stocks than for plated dishes
 Stock rotation principles such as FIFO are important to ensure that the oldest product is used
up first
 Quality standards, e.g. differences in menus and expectations between an aged hostel, café,
restaurant and 5 star hotel
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 Menu example vegetable
meat or dairy or farinaceous product
product
Boiling Submerging food in Corned beef in Duchess potatoes, boiled
a liquid, other than caper sauce, rice
fat, at 100 ˚C Anglaise sauce
DC4313 LAM YI YUEN (RAYMOND) 1

Steaming Food is cooked by Steamed cured veal Steamed potatoes, Steamed

the steam of a silverside with pudding
boiling liquid chive sauce, Cheese
without being pudding
suspended in it
Poaching Submerging food in Poached chicken Poached white asparagus,
a liquid, normally breast with Poached dumplings
other than fat. This vegetable
is a gentle form of assortment, Cheese
cooking between 80 dumplings
˚C and 95 ˚C
Stewing Food is cooked by Steamed cured veal Steamed potatoes, Steamed
the steam of a silverside with pudding
boiling liquid chive sauce, Cheese
without being pudding
suspended in it
Braising Food is cooked in Oxtail in beer sauce, Fennel braised in demi-
the oven partially Yoghurt glace with parmesan crust,
suspended in liquid, braised rice pilaf
covered with a
closefitting lid.
Roasting Food is exposed to Roast chicken, Roast root vegetable
direct heat in the Roast guineafowl medley, roasted rice
oven or turned over with feta cheese
an open fire. Fat is stuffing
used to aid in the
cooking process.
Temperatures very
between 80 ˚C-240
˚C
Grilling Food is cooked by Fillet steak and Grilled tomatoes with
exposing it to béarnaise sauce, parmesan, grilled rice
radiated heat. Food Raclette with cakes
can be cooked pickles
above or below the
heat source, or
between 2 heat
sources
Baking Food is cooked Pork fillet in filo Baked potatoes with sour
using convection of pastry, baked cream, baked cakes
hot air in an oven, or yoghurt with
by conduction on a rhubarb
hot stone, griddle
iron or in hot ash,
without the aid of
fat.
Shallow – frying, Food is cooked in a Vienna schnitzel, Stir-fried vegetables,
sautéing and stir – frying pan using a small pan-fried paneer French toast
amount of fat with masala
Deep – frying Food is cooked by Chicken drumsticks Spring rolls, rice croquettes

submerging it fully in coconut, deep-

in hot fat. fried paneer
Temperature vary
from 140 ˚C to 190
˚C
Microwaving Food is cooked Scrambled eggs, precooked vegetables, Rice
using bread roll dough
electromagnetic
radiation
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15-75
4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no
repetitions)
Method of cookery Equipment used
Shallow frying Pan
Microwaving Microwave
Baking Oven
Deep Frying Deep Fryer
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P.15-75
5. List 5 safety aspects which must be considered for each to prevent injuries when using
equipment:
Safety aspects
It's important to check it first for cleanliness to prevent cross-contamination.
When using equipment it’s important to consider WHS.
Any equipment that has to be assembled must be put together correctly
Equipment malfunctions and faults must be reported
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during
usage or when changing a food item.
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 equipment’s cleanliness to prevent cross-contamination
Any equipment that has to be assembled must be put together correctly
Equipment malfunctions and faults must be reported
Hygiene is key factor during any job and regular cleaning and sanitation of equipment during

usage or when changing a food item.

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 French Internal temperature
Well done Bien cuit 70 ˚C

Medium A point 60 ˚C
Rare Saignant 55 ˚C
Very Rare Bleu 52 ˚C
Veal, pork and poultry are generally cooked a point at a minimum. Well done veal has an internal
temperature of 77 ˚C. Well done pork and poultry have internal temperature of 85 ˚C.
Pork, veal and beef should be cooked for ̴60 minutes per kg to get it to a point stage; ̴45 minutes
will take to medium-rare. With poultry, ̴45 minute per kg is sufficient for a point, meaning it
will be succulent.
P.17
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 tongue – is made of pure muscle and is very tough. Boiling and braising are popular cookery
methods
The neck – 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.
Front leg shin – 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.
Back – 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
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.12

9. What is the meaning of cold water start and hot water start when applied to vegetable?
Provide examples and reasons.
Cold water start Hot water start (blanching)
The items is submerged in cold water and The liquid is boiling rapidly before the food
then brought to the boil items is plunged in. the liquid is quickly
Whole root vegetables, potatoes and shaped brought back to boiling point and after a short
potatoes such as chateau potatoes cooking time the item is removed, then
Whole fish, large items of meat, salted foods, refreshed in iced water
chicken bones, blanched veal or beef bones • Green vegetables, fruit such as
peaches
• Tomatoes, new potatoes
• Beef and veal bones for white stock
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cookery P.50
10. Provide 5 aspects which should be applied to ensure even cooking when using a
microwave oven.
Provisions for microwave cookery
1) Food should be prepared in uniform sizes
2) Liquid should be stirred at regular intervals to ensure even cooking
3) A cover such as cling wrap is used to prevent the food item drying out
4) Undercook the food initially, check it, then finish it with short bursts to ensure the desired
result is achieved
5) Cooking times will vary slightly depending upon the microwave used
P.75
11. What is the correct procedure for preparing and cooking pulses?
Procedure:
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.
Use a large saucepan or cooking container, as pulses double or triple in volume during cooking.
(Dry pulses will yield approximately 2-3 times their original amount when cooked.)
Bring water to a boil, cover tightly, reduce heat and simmer until pulses are just tender and not
mushy.
Simmer pulses slowly as cooking too fast can cause them to split or break open.
Guidelines for cooking times will vary with the type and age of the pulses, as well as with the
altitude and the hardness of the water. Follow the instructions on the package for best results.
Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “raw”
taste, and crush easily in your mouth.
Viewed on 05.07.2018/https://pulses.org/recipes/cooking-with-pulses

12. Why is teamwork important in a commercial? Provide examples for typical

communication requirements to ensure efficient preparation, cooking and service of
food items:
Importance of teamwork
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.
Examples for communication requirements
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.78
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 Cleaning and Sanitation Specific areas and equipment
requirements that need to be cleaned
Discard it if raw meat at room Wipe bench use sanitiser and Use Grill cleaner to clean 6-
temperature for more than 30 make it dry burner stoves
min
Put Cheese and milk in the Brushes with stiff bristles for Use Grill cleaner to clean oven
cold room, temperature 0°C - cleaning surfaces with tough
4°C stains.
Put Cooked meat in container Hot water (>77°C) or steam Wash the chopping board with
and put in the cold room can also be used to sanitise the hot water and dishwashing
contact surfaces.
Discard processed fruits and To minimise food wastage due Wash the blender with hot
vegetables to food contamination water and dishwashing

SITHCCC005-Prepare Dishes Using Basic Methods of Cookery A1

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SITHCCC005 Prepare dishes using basic methods of cookery

DC4313 LAM YI YUEN (RAYMOND) 1

Steaming Food is cooked by Steamed cured veal Steamed potatoes, Steamed

DC4313 LAM YI YUEN (RAYMOND) 2

submerging it fully in coconut, deep-

Shallow frying Pan

Deep Frying Deep Fryer

DC4313 LAM YI YUEN (RAYMOND) 3

usage or when changing a food item.

Well done Bien cuit 70 ˚C

DC4313 LAM YI YUEN (RAYMOND) 4

Viewed on 05.07.2018/ Futura/ SITHCCC005 Prepare dishes using basic methods of

DC4313 LAM YI YUEN (RAYMOND) 5

12. Why is teamwork important in a commercial? Provide examples for typical

DC4313 LAM YI YUEN (RAYMOND) 6

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