Assessment Tasks and Instructions

Student Full Name Xinlu Yu

Preferred Name Elena
Unit code SITHCCC005
Unit Name PREPARE DISHES USING BASIC METHODS OF COOKERY
Trainer/Assessor Scott H
Due Date As per coversheet given in class or as per instructed in class

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 ASSIGNMENT
Assessment 2 PRACTICAL OBSERVATION
Assessment 3
Assessment 4

Attempt Number
Student to highlight correct attempt number. Assessors to adjust if not correct or entered.
By due date or before Corrections to be made within 2 weeks Only when needed. Fees may apply.

☐1 ☐2 ☐3
Assessments must be your OWN work. Fees will apply if proven and an alternate assessment may be given.

Current Grade of this assessment

S  NYS  RE  NS  PTC  RS W F
S = Satisfactory, NYS = Not Yet Satisfactory, RE = Reschedule due to no attendance, NS = No Submission received,
PTC = Practical to be completed, RS = Re-sit practical, W = Withdrawn from unit, F = Fail

Feedback / Comments

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Student Assessment Guidelines
What will be assessed
●
Place/Location where assessment will be conducted
 AHTS – Training & Education 2/97 PIRIE ST ADELAIDE
Resource Requirements

Instructions for assessment including WHS requirements
 answer the questions on the following pages and upload this assessment and all other supporting documents
to AHTS Learn
 Follow any instructions given by trainer in regards to WHS procedures.
Performance objective

Due Dates
The assessment task is due on the date specified by your assessor. Any variations to this arrangement must be approved
in writing by your assessor.
Submit this document with any required evidence attached. See specifications below
for details.
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

AHTS TRAINING AND EDUCATION-KITCHEN

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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.

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.
2.
3.
4.
5.
6.

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.
2.
3.

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

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Method of Cookery Definition Menu example Meat or Menu example vegetable or
dairy product farinaceous product
Boiling

Steaming

Poaching

Stewing

Braising

Roasting

Grilling

Baking

Shallow-frying, sautéing and

stir-frying

Deep-frying

Microwaving

4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)

Method of cookery Equipment used

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1.

2.

3.

4.

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5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

Safety aspects
1.
2.
3.
4.
5.

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

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

Well done

Critical aspects

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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

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)

10.Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

Provisions for microwave cookery

1.
2.
3.
4.
5.
6.

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11.What is the correct procedure for preparing and cooking pulses?

Procedure

13.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

Examples for communication requirements

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

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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

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