Check cleanliness prior to use use equipment safely

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Check cleanliness prior to use. Use equipment safely and hygienically when preparing and cooking food. Sort and assemble ingredients according to production requirements. Weigh and measure ingredients correctly and create portions. Clean and cut ingredients using basic culinary cuts. Minimise waste. Select and use mise en place and cookery methods for dishes. Use numeracy skills to calculate number of portions. Prepare dishes for a number of customers: within commercial time constraints and deadlines reflecting required quantities to be produced following procedures for portion control and food safety practices responding to special customer requests and dietary requirements Use flavouring and clarifying agents according to recipe. Use thickening agents and convenience products appropriately. Make appropriate derivations from basic sauces (both hot and cold). Follow standard recipes and make food quality adjustments within scope of responsibility. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Present dishes on appropriate serviceware. Add appropriate dips, sauces and garnishes to dishes. Visually evaluate the dish and adjust presentation if necessary. Store dishes in appropriate environmental conditions. Clean work area and dispose of or store surplus and re-usable by-products. Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Assessment Result: Task A – Multiple choice: Satisfactory Unsatisfactory Task B – Short answer: Satisfactory Unsatisfactory Task C – Project: Satisfactory Unsatisfactory A ‘COMPETENT’ unit result will be awarded at the successful completion of the practical component for SITHCCC007 – Prepare stocks, sauces and soups. For more information, refer to the Work Based Training (WBT) Logbook. Outcome: SATISFACTORY UNSATISFACTORY Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment Assessor’s feedback or additional comments to the learner: Assessor’s signature: Date: Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018

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