Selects and uses mise en place and cookery methods as

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Selects and uses mise en place and cookery methods (as listed in the skills log) for dishes.15/05/1822/05/1823/05/18Q: What is one method of cookery used when preparing dishes for the following food types?VegetablesFruitEggsFarinaceousGive one example of a recipe eachmethod and food type is used in.Q: How does poaching, frying and scrambling change the nature and texture of eggs?Uses numeracy skills to calculate number of portions and determine cooking times and temperatures.Q: At what temperature do you deep-fry foods?Q: How long does it take to cook a hard-boiled egg?Q: You are preparing fresh fruit platters for a function. One platter holds five portions and you need to prepare 25 portions. How many platters do you prepare? 15/05/18 22/05/18 23/05/18 2016 Edition 6
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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Practical demonstration Observable skills/tasks the learner is required to demonstrate Date Signatu re Date Signatu re Date Signatu re Satisfac tory Verbal questions supporting demonstration of skill/task (Questions should be changed to suit the task.) Satisfac tory Ye s No Ye s No Follows standard recipes for dishes using food types listed in the skills log.Q: What is the historical relationship between Italian pasta and Chinese noodles?Q: Can you substitute dried fruit or vegetables for fresh in a recipe? What factors influences your decision?Q: What happens if you overcook scrambled eggs? Q: What does the term 'al dente' mean when cooking pasta? 15/05/18 22/05/18 23/05/18 Q: What is a common accompaniment served with pasta dishes?Q: What are suitable accompaniments for scrambled eggs? Q: How do you manage your own speed and timing to ensure that you complete food preparation tasks within commercial time constraints without cutting corners and risking your safety?Q: What is one example of a special request or dietary need a customer might have when ordering a salad?Q: Why is portion control important when preparing and serving vegetables, fruit, egg or farinaceous dishes? V 2016 7
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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Practical demonstration Observable skills/tasks the learner is required to demonstrate Date Signatu re Date Signatu re Date Signatu re Satisfac tory Verbal questions supporting demonstration of skill/task (Questions should be changed to suit the task.) Satisfac tory Ye s No Ye s No
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