SITHCCC005 Prepare dishes using basic methods of cookery (assessment 2).docx

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SITHCCC005Prepare dishes using basic methods of cookeryASSESSMENT 2Shinderpal kaur (GLE0001396)1.Provide 6 examples of how you would identify the required food quantities to be prepared toenable you to select ingredients and prepare your mise en place for the shift.Examples1.Figure out before you start cooking which ingredients you need2.Prepare all the ingredients3.Place each ingredients in a container and all container position near to cooking area4.Prepare all equipment like chopping board, stove, pan etc.5.Preparing garnished6.Preparation of proteins as cutting steaks2.You have identified the food requirements for the dishes you have to prepare for service. List3 details you must check when collecting these from storage areas or upon delivery fromstores to ensure quality and freshness and prevent spoilage:Details to be checked1.Price cheaper items may be used for stocks than for plated dishes2.Seasonality as products may have longer or shorter shelf life depending on their freshness3.Quality standard differences in menu and expectations between an aged hostel, café,restaurants and five star hotel3.Complete the following table relating to the common methods of cookery, providing detailsfor:The definition and principlesa menu example for each method of cookery using protein or dairy as a main ingredienta menu example for each method of cookery using vegetables, farinaceous or fruit as amain ingredientMethod of CookeryDefinitionMenu example Meator dairy productMenu examplevegetable orfarinaceous productBoilingSubmerging food in aliquid rather than fat at100 degree calculousEggsDuchess potatoes,boiled riceSteamingFood is cooked by thesteam of a boilingliquidSea food, fishSteamed potatoes,steamed puddingPoachingCook by simmering insmall amount of liquidFish, , eggs, chickenbreastCarrots, fennelSITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC005Prepare dishes using basic methods of cookeryASSESSMENT 2StewingCombination of solidfood ingredientscooked in liquidSea food, beefCarrots, potato,tomatoBraisingCombination cookingmethod that use wetand dry heatBeefLegumesRoastingUsing dry heatMeat, cheesZucchini, potatoGrillingCharcoal grill, grilledpan, barbecueMeat, cheese,chickenGreen onion, zucchini,eggplant,BakingDeck oven, rotaryoven, barbecue with lidMeat, chickenPotato, capsicumShallow-frying,sautéing and stir-fryingNon-stick-griddle pan,stainless steel, tawaskilletBeef, rice, chickenOnion, baby onionsDeep-frying

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Term
One
Professor
N/A
Tags
Duchess, Saut ing, Shinderpal kaur

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