Assessment task 3 student logbook information for

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Assessment Task 3: Student logbookInformation for studentsCooking tasks required for this unitThis unit of competency requires that you follow standard recipes to prepare stocks, sauces andsoups. You are to prepare:the following stocks for use in different recipes:obrown beef stockochicken stockofish stocksovegetable stocksthe following sauces (from a range of cultural backgrounds):obéchamelocoulisochicken and fish veloutéodemi-glacéohollandaise or béarnaiseojusomayonnaise-based sauceotomato-based sauce___________________________________________________________________________________________________________________SITHCCC007 Assessment InstructionVersion: 1.0Version Date: 29 June 2021Next Review: 29 June 2022Approved by: Academic Manager10|P a g e
ABN: 56610041775E: [email protected]W: Level 1, 213-215 Lonsdale Street,Melbourne VIC 3000T: 03 99997401the following soups (both hot and cold):oclearobrothopuréeocream.You are also required to:prepare the above sauces and soups forat least six different customersrespond to special customer requests and dietary requirementsuse the following products/agents:othickening agentsoclarifying agentsoflavouring agentsoconvenience products.Instructions for how you will complete these requirements are included below.ActivitiesComplete the following activities.1.Carefully read the following information.Successful completion of this unit requires that you complete the range of cookingtasks listed above. It is important that you provide evidence that you havesuccessfully completed each task. We have provided you with aStudent Logbookto help you.Below is a guide to the skills and knowledge you must demonstrate when you arecompleting each task. We have provided a number of documents to assist you andyou will find these in yourStudent Logbook.What do I need to demonstrate?During your practical assessments, you will be required to demonstrate a range ofthe skills and knowledge that you have developed during your course. These___________________________________________________________________________________________________________________SITHCCC007 Assessment InstructionVersion: 1.0Version Date: 29 June 2021Next Review: 29 June 2022Approved by: Academic Manager11|P a g e
ABN: 56610041775E: [email protected]W: Level 1, 213-215 Lonsdale Street,Melbourne VIC 3000T: 03 99997401include:interpreting standard recipes and food preparation listsconfirming food production requirementscalculating ingredient amountsidentifying and selecting ingredients from stores according to quality, freshnessand stock rotation requirementsfollowing procedures for portion controlproducing the required quantitieschecking perishable supplies for spoilagechecking perishable supplies for contaminationselecting the type and size of equipment requiredensuring that food preparation equipment is safely assembled, clean andready for useusing equipment safely and hygienicallyusing equipment according to the manufacturer’s instructionssorting and assembling ingredients according to food production sequencingweighing and measuring ingredients accuratelyportioning according to the recipe

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Term
Spring
Professor
N/A
Tags
Academic Manager

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