ASSESSMENT 1 – Assignment

This cover sheet is to be completed by the assessor and used as a record of outcome of this
assessment task.
Student Name: Harpreet Kaur

Student ID No: GLE2000275

Unit Code: SITXINV005

Unit Title: Prepare dishes using basic methods of cookery
Date of submission: 18-04-2022

Student Declaration I declare that:

 These tasks are my own work, and  I have read and understood the policy
none of this work has been completed on Plagiarism, cheating and collusion
by any other person. and understand that if I am found to be
 These tasks are not plagiarised or
in breach of this policy, disciplinary
colluded with any other student/s. action may be taken against me.
 I have correctly referenced all
 I have a copy of my assessment work
resources and reference texts with me, which I can produce if the
throughout these assessment tasks. original is lost.
Student name: Signature:
Date: / /
Assessment If Not
Criteria Satisfactor
Satisfactory,
y
please
comment
Contents of stock date codes and rotation labels.  Yes  No
Meaning of:
 Wastage to a commercial catering organization
and reasons to avoid it.  Yes  No
 Contaminant, contamination and potentially
hazardous foods as defined by the Australia New
Zealand food standards code.
Reasons for protecting food from contamination  Yes  No
Different types of contamination:
 Microbiological.
 Yes  No
 Chemical.
 Physical.
Methods of rejecting contaminated food  Yes  No

Potential deficiencies of delivered perishable food

items:
 Contaminated food.
 Food that is intended to be:
 Yes  No
 Frozen but has thawed.
 Chilled but has reached a dangerous
temperature zone.
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 Packaged food that is exposed through
damaged packaging.

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 Correct environmental storage conditions for each
of the main food types specified in the Performance
Evidence:
 Correct application of humidity and
temperature controls
 Correct ventilation
 Protecting perishables from exposure to:
 Heating or air conditioning  Yes  No
 Accidental damage through people traffic
 Environmental heat and light
 Sanitary cleanliness
 Storing perishables:
 In dry stores
 In cool rooms
 In freezers
 In refrigerators
 Sanitised and hygienic conditions at room
temperature
Food safety procedures and standards for
storage of perishable supplies:

 Appropriate containers
 Labelling and coding
 First in first out methods
 Storage environments
 Temperature, humidity, light and  Yes  No
ventilation specifications for storage
 Cleaning and sanitising processes for food storage
areas
 Quarantining the storage of items that are likely
to be the source of contamination of food:
 Chemicals
 Clothing
 Personal belongings
Indicators of spoilage and contamination of
perishable supplies:

 Degradation of flavour, aroma, colour and texture

 Enzymic browning
 Drying and hardening  Yes  No
 Crystalisation
 Infestation of animal and pest waste
 Mould
 Exposed packaged food through damaged packaging
 Odour

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Indicators of quality of perishable items:
 Currency of best by or use by dates
 Yes  No
 Freshness
 Size
 Weight
Correct and environmentally sound disposal methods
for  Yes  No
kitchen waste and hazardous substances.

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◻ Satisfactory  Not Yet If Not Yet Satisfactory – Please identify the re-
assessment arrangements:
Satisfactory (Please tick the assessment
result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the
circumstances and reasons why this judgment has been made):

Assessor Declaration:
I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student,
and I have provided appropriate feedback.
Assessor Name: Signature:
Date: / /

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Assessment Guidelines for Student:
Conditions of assessment:
 For this Assessment you are required to follow the instructions provided
under Tasks to be completed by the student and submit your response by
the date advised to your Assessor.
 Your assessor will advise you the Dates and timing for this assessment as per the
timetable.
 Your evidence submitted for this Assessment Task will be graded as either S –
Satisfactory or NS – Not Satisfactory. Your Assessor will provide you with
feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-
submit the evidence. In this case you will be provided with clear and constructive
feedback based on the assessment decision so that you can improve your skills /
knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should
discuss this with your assessor
 If you are dissatisfied with an assessment decision you should make an
appeal to Glen Institute in writing no longer than 10 days following advice
of the assessment decision

Context of and specific resources for assessment

 Access to office equipment and learning resources, access to computer with
internet, printer, projector, and other office facilities.
 Assignment questions

Tasks to be completed by the student

You are required to provide response to all the quiz questions

For this assessment your assessor will assessing you on criteria listed on the

assessment cover sheet: Evidence to be collected for this assessment:

completed responses to all the question listed in the quiz

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 ASSESSMENT 1 – Questioning – Quiz
Question 1: Connect each form of heat transfer with the correct definition:
Answer
Radiation Heat travels directly from its source, e.g. grill bars,
salamander, open fire, spit roast and blow torch.
Convection heat travels in another medium, e.g. hot air in an oven,
boiling liquid, hot fat in deep fryer and through steam
Conduction heat is transferred from the source to a cooking vessel,
e.g. from ages burner to a pot and from electric coils to
a pan

Question 2: List 5 types of large equipment used for dry heat cooking:
Answer.
Roemertopf
Combi oven
Gas Range
Oven
Induction stove

Question 3: List 5 types of large equipment used for moist heat cooking:
Answer.

Question 4: List 3 types of large equipment used for grilling:

Answer.
Char Grill
Salamander
Microwave

Question 5: Which cookery method uses food wrapped in paper, foil or bark?
Answer.
En Papillote

Question 6: Put a tick (√) against the Dry Heat Cookery Methods:
Answer .
Poêler √ Poaching
Deep-frying Shallow-frying √
Roasting √ Grilling
Steaming
Baking
Stewing

Question 7: You need to prepare 45 portions of 0.060 kg each, Carrots and Snow Peas for service. How much do
you need to order per portion and in total for each, given the trimmings below?
Answer.
Carrots Snow Peas

Trimmings 25% 20%

Portion size for service 0.060 kg 0.060 kg

Amount to order per portion 0.080kg 0.075kg

Total amount to order 45 portions 3.600kg 3.375kg

Question 8: The following statements relating to the cookery method of roasting are: (Write true or false in

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space provided)
Answer.
For the purpose of roasting, food is exposed to indirect heat in the oven or turned over a False
pot of boiling water.
The temperatures used for roasting vary between 80-240°C. False
Slow-roasting allows more time for the collagen and other connective tissue to be True
broken down inside the meat.
Low temperatures and long cooking times increase the amount of cooking loss. False
Kangaroo and other roasted game should be cooked fairly underdone, as there True
is very little internal fat and the meat dries out quickly.
Roasting is a popular method of cookery for potatoes, pumpkins, onions, fennel, carrots, True
parsnips and other root and bulb vegetables.
Always double check the degree of doneness with a thermometer, especially for poultry, False
as it is can harbour Salmonella and must not be served undercooked or raw.

Question 9: Connect the temperature to achieve the following levels of doneness to the correct term:
Answer.

À point 55°C
Bien cuit 52°C
Bleu 70°C
Saignant 60°C

Question 10: Put a tick (√) against the correct examples which are suitable for use with the poêler method:
Answer.
Beef rib fillet √
Osso buco
Lamb shanks √
Quail √
Vienna style chicken breast

Question 11: Is the following statement true or false?

Answer.
The poêler method is an underutilised cookery method which is ideal for protein items including whole joints,
primal cuts, whole birds and fish. True

Question 13: Put a tick (√) against the cookery methods which use Shallow-fry technique:
Answer
Stir-frying
Shallow-poaching
Cooking on a flat grill
Question 14: The following statements relating to using dry cookery methods for vegetables are:
Although grilled vegetables are not served very often, grill marks can be used as a False
decoration for capsicum, eggplant, zucchini, asparagus and tomatoes.
Grilled vegetables can be combined with vinaigrette and feta cheese for an interesting True
accompaniment to a meal.
Some vegetables are pre-cooked and then grilled for additional flavour. True
If vegetables are high in moisture, they are often coated before they are deep-fried, as True
this retains the inherent moisture and shape.
Vegetables can be coated using crumbs or batter, before deep-frying. False
If vegetables are battered or crumbed the item is directly drawn through egg and False
crumbs or batter without coating in flour.

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Question 15: Which of the following points of care for deep-frying are true?
The temperature range for deep-frying is 140°C-190°C, with most foods being fired at True
180°C.
High fat temperatures are used to blanch items, e.g. potatoes, as well as for frying False
some pastries.
Never season food over the fryer, as the salt will speed up the deterioration of the True
frying compound
The correct stand-by temperature for a deep-fryer during service periods is 180°C. False
All food items should be patted dry before adding them to the fryer to prevent False
splattering
Use drip trays, bowls, tongs and slotted spoons when handling deep-fried foods to True
avoid spills and burns.
Never heat fat higher than 190°C. This will burn the fat and give a burnt flavour to the False
food.
Question 16: The following statements relating to boiling as a method of cookery are:
Menu examples which would use a boiling water start include whole root True
vegetables, potatoes, whole fish and large items of meat.
Green vegetables are usually refreshed in iced water after boiling to stop the False
cooking process and retain the original colours.
Simmering uses a temperature range between 95°C and 98°C, and is commonly True
applied when cooking stocks and large pieces of tougher meats.
Blanching refers to par-cooking food items quickly using a cold water start. True
The correct ratio of water to product when cooking rice and pasta is 1:10.
Green vegetables are refreshed in iced water after blanching to maintain their False
original colour.

Question 17: Put a tick (√) against the correct statements relating to poaching and its applications:
Poaching is a gentle moist heat cookery method, used extensively for cooking True
delicate food items.
Equipment used for poaching include pots, fish kettle, bratt pan, pan, casserole False
dishes, egg poacher, fondue pot and Chinese steamboat.
Deep-poaching refers to food being completely submerged in the liquid. False
The temperature for poaching is between 60°C and 75°C. False
Suitable liquids for deep-poaching include water, milk, stock syrup, court-bouillon True
or stock.
Large joints of lamb, goat, beef and pork become very tender by using the True
poaching method.

Question 18: Connect the application for poaching to the correct food group:
Vegetables and fruit Poached white asparagus, peach Melba;
Farinaceous Poached dumplings, poached jiaozi;
Dairy Cheese dumplings, quark dumplings
Protein Poached eggs Benedict, poached Rainbow trout.

Question 19: The following procedures for stewing and examples of the suitable equipment typically used for
stewing are: (write true or false)
Food is diced and cooked for a long time in a barely moving liquid to achieve False
maximum tenderisation.
For stewing the food is half submerged in the liquid and in most cases no lid is True
placed on top.
Stews are cooked using any pot, casserole dish or special pots such as a tagine, True
crock pot or Roemertopf .
The food should be boiled rapidly to prevent excessive moisture loss. False
The slow cooking processes used for stewing allow the connective tissue and False
fibres of tough meats and vegetables to be broken down.
European stews like goulash are started by frying the onions, then sealing the meat True
and/or vegetables prior to adding the liquid.

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Question 20: The procedures for “braising” including the preparation requirements for foods and typical
equipment suitable for this braising typically include: (Write true or false in space provided)
Braising is used for whole joints of meat, larger portion cuts and fibrous True
vegetables.
For braising, the items are fully covered by the liquid. False
During the braising process collagen is converted into gelatine and the meat juices True
are released into the cooking liquid, which is then utilised for the sauce.
The liquid used for braising can be stock, jus, wine or beer.
For braising the meat is seasoned and then placed unsealed onto a bed of mirepoix False
or sliced onions.
Once the main item has been prepared and placed in a braisière, a tight-fitting lid False
is placed on top and the pot is placed into the oven at ~150°C.
Braising can be very cost-effective as the method results in moist dishes and True
allows the use of cheaper cuts.

Question 21: The following are processes and characteristics for the cooking techniques “steaming”: (write true
or false)
European cuisines use steaming for meat, offal, poultry, potatoes, vegetables and a True
vast array of fish dishes.
Steaming can be very energy-efficient, for example if the steam from a broth is False
being used to cook another item, e.g. vegetables.
Steaming is one of the healthiest cookery methods, as most of the vitamins and True
other beneficial components are retained.
The Chinese steamboat, bamboo baskets, colanders, commercial pressure False
steamers, and modern convection ovens are all common equipment used for this
process.
When steaming, items are partly submerged in a hot liquid and are cooked in the True
ambient steam.
Whole trays of vegetables can be quickly heated in a convection oven using steam False
without them drying out.

Question 22: Which of the following statements for applications and safe use of a pressure cooker are true?
(write true or false)
Always take care when opening the oven or steamer to avoid scalds from steam – False
either stand behind the oven door for extra protection or keep enough distance
when opening the door.
Pressure cookers do not allow steam to escape until a preset pressure has been False
reached, which causes the temperature inside the cooker to go up.
High-pressure steaming is used for tender meat cuts. True
The pressure build-up causes food to cook more quickly and can shorten cooking True
times by up to 70%.
You must follow manufacturer’s instructions for use of a steamer as the steam can
be as hot as 122°C. True

Commercial pressure cookers will release the pressure automatically once the False
timer runs out and a buzzer or other alarm will let you know when it is safe to
open the cooker.

Question 23: The following environmental aspects should be considered when purchasing or using cooking
equipment: (Write true or false in space provided)
The cost of electricity is a major expenditure in catering operations. False
When purchasing equipment, the only aspect to consider is the equipment’s False
capacity to meet demands.

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 A piece of equipment that is more expensive to purchase may actually save you True
money if it is more energy efficient.
You should only turn your equipment on when it is needed, and you can keep it at True
a holding temperature if your business demands are lower.
During service periods all gas and electricity sources used for cooking meals must False
be lit or switched on.
If high quality materials are used for the bottoms of pots and pans, then the heat False
distribution will be more even.
Effective workflow planning can effectively assist in savings on gas and electricity True
usage.

Question 24: Common methods used to calculate and requisition the required ingredients for menu preparation
include: (write true or false)
To help you prepare the dish correctly, businesses generally provide standard False
recipe cards (SRCs) for each dish which shows you exactly what is needed for the
dish and how to prepare it.
A requisition needs to include all components for a dish including garnishes and True
the classical or intended accompaniments.
The various menu items are broken up into key preparation tasks and an overall False
preparation list or workflow is prepared.
By adding up the recipes you can figure out how many orders you need to place True
for each ingredient.
ingredient. The recipe requirements then have to be calculated, e.g. if the standard True
recipe card is for 10 serves and 40 serves are needed, then the ingredient quantities
on the recipe card would need to be multiplied by 4.
The types and amounts of ingredients are selected and requisitioned from stores or False
collected from the dry store or cool room depending on organisational procedures.
Whenever commodities are collected or received they must be checked for quality, True
freshness, and any signs of deterioration like mould, evidence of pests or bloating
of cans.

Question 25: The following factors may affect the selection of ingredients when preparing dishes. Connect each
factor to the relevant example:
Seasonality self-service, set menu, à la carte buffet
Price as products may have longer or shorter shelf life
depending on their freshness
Infrastructure specialised cooking equipment like steamers,
braisière, or wok
Equipment available
Quality standards differences in menus and expectations between an
aged hostel, café, restaurant and 5 star hotel
Service requirements such as FIFO (first-in-first-out) are important to
ensure that the oldest product is used up first
Stock rotation principles storage space and preparation space can impact on
possible processes such as carcass breakdown

Question 26: Connect the factor which will affect the choice of equipment for preparing food items to the
relevant reason:
Safety using a filleting knife instead of a utility knife will
reduce the amount of wastage when filleting a fish
Appropriateness using a filleting knife instead of a utility knife will
reduce the amount of wastage when filleting a fish
Ease of use using a small knife for a peeling an onion is much
safer than using a large knife
Reducing wastage a small mincer would be used for small batches but a

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 bowl cutter would be used for bulk production

Question 27: The common Work, Health and Safety and Hygiene requirements for using equipment include:
(put a Tick (√) against the correct answers)
Whichever equipment is used, it is important to check it first for cleanliness to prevent True
cross-contamination.
Any equipment that has to be assembled must be put together correctly. Incorrect False
assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must refuse to do the True
task.
Equipment malfunctions and faults must be reported to a supervisor and any faulty False
equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of equipment True
during usage or when changing a food item, is essential.
Correct storage conditions must be used to ensure that equipment can dry properly to False
prevent the growth of mould and bacteria.

Question 28: To ensure smooth, streamlined operations in a commercial kitchen the following teamwork and
organizational aspects are essential: (Write true or false in space provided)
Being part of a team and supporting other team members raises the whole team’s False
productivity level.
One of the most important aspects of organisation is establishing systems True
Establishing a preparation list for the daily tasks is only required if you tend to forget False
what you need to do.
List all the jobs that you need to do and check it with your supervisor, then prioritise the True
list and cross items off as you complete them.
Once your list is complete, double check it to make sure nothing has been missed and True
then see whether anyone else needs any help.
You may need to talk to colleagues in other sections as well to ensure that the False
preparation and assembly steps for dishes are streamlined and occur in a timely manner
to ensure readiness for service.
When plating each dish, standard garnishes and accompaniments need to be added to True
make the dish complete – and the correct final product.

Question 29: The process of assembling and preparing ingredients for good mise en place typically includes the
following steps: (write true or false)
After the recipe card has been consulted and your production has been planned, correct False
weighing of ingredients is essential.
Trimmings and losses during preparation do not need to be considered as the recipe True
details include this.
Once all of the ingredients are weighed consider the correct storage requirements for False
further use as well as preparation and workflow implications.
Prepare the ingredients into the correct size or trim as required. The requirements True
should be outlined in the recipe and will be influenced by the dish, its origin and final
presentation.
During preparation it is important to consider any trimmings or offcuts and how they False
could be utilised in other recipes or sections of the kitchen.
Any items that can be reused must be stored hygienically and are normally identified True
with a tag or label stating the item, the date of packaging and the intended use.

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Question 30: In order to keep a workplace clean, safe and efficient, the following processes should be included
in work routines: (Write true or false in space provided)
Tidy your work area frequently, in particular between different tasks. False
When changing to different tasks and commodities the workplace and equipment need True
to be cleaned and sanitised.
To prevent cross contamination, always use the cutting board and knives for the False
preparation of vegetables first, before using the board and knives to prepare meat and
seafood.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. from True
a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on any True
surface area.
Sanitation should occur each time after cleaning a work area or equipment that comes False
into contact with food.
At the end of a shift it is essential to clean all areas of your workspace. This includes True
stove tops, microwave, salamanders, shelving and wall areas that my commonly
become soiled.

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