SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Learner Assessment Pack V2.0 - 07_20

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SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Learner Assessment Pack V2.0_July 2019 Evidence recorded Evidence Type/ Method of assessment Evidence Submitted Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No Unit Assessment 2 Unit Skills Assessment (USA) Yes / No
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes UNIT DESCRIPTION This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. Element Performance Criteria 1. Select 1.1. Confirm food production requirements from food preparation list and standard ingredients recipes. for 1.2 Calculate ingredient amounts according to requirements. vegetable, 1.3 Identify and select ingredients from stores according to recipe, quality, freshness fruit, egg and and stock rotation requirements. farinaceous 1.4 Check perishable supplies for spoilage or contamination prior to preparation. dishes. 2. Select, 2.1. Select type and size of equipment suitable to requirements. prepare and 2.2. Safely assemble and ensure cleanliness of equipment before use. use 2.3. Use equipment safely and hygienically according to manufacturer instructions. equipment. 3. Portion 3.1. Sort and assemble ingredients according to food production sequencing. and prepare 3.2. Weigh and measure ingredients and create portions according to recipe. ingredients. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Prepare eggs for different culinary uses. 3.5. Prepare fresh farinaceous ingredients. 3.6. Minimise waste to maximise profitability of food items prepared. 4. Cook 4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, vegetable, fruit, egg and farinaceous foods. fruit, egg and 4.2 Select and add accompaniments suited to the dish. farinaceous 4.3 Make food quality adjustments within scope of responsibility. dishes. 5.1. Present dishes attractively on appropriate service-ware. Apex Institute of Education | SITHCCC08 – Learner Assessment Pack V2.0_July 2019 | CRICOS: 03156M Page 2 of 25
5. Present 5.2. Add dips, sauces and garnishes according to standard recipes and regional and store variations.

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