Statement of authenticity i acknowledge that i

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have participated for this unit of competency. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /201 SIT Version 1.2 ©AILFE August 2017
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Observable skills/tasks the learner is required to demonstrate Satisfactory Element 1: Select ingredients Y N 1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4 Check perishable supplies for spoilage or contamination prior to preparation. Element 2: Select, prepare and use equipment. Y N 2.1 Select type and size of equipment suitable to requirements. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. Element 3: Portion and prepare ingredients Y N 3.1. Weigh and measure ingredients and create portions according to recipe. 3.2 Prepare, cut and portion ingredients according to recipe and cooking style. 3.3 Minimise waste to maximise profitability of food items prepared Element 4: Cook dishes Y N 4.1 Select and use cookery methods for dishes following standard recipes. 4.2 Complete cooking process in a logical, planned and safe manner. 4.3 Identify problems with the cooking process and take corrective action. 4.4 Work cooperatively with colleagues to ensure timely preparation of dishes. Element 5: Present and store dishes Y N 5.1 Present dishes on appropriate service-ware. 5.2 Add garnishes and accompaniments according to standard recipes. 5.3 Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. SIT Version 1.2 ©AILFE August 2017
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Observation dates Commercial Cookery Practical Observation Form Student: ______________ Class: Intake 1 Term: 2 Trainer: Unit: __ SITHCCC005 - Prepare dishes using basic methods of cookery Student: ______________ Class: ______________ Term: ______________ Trainer : ______________ Unit: __SITHCCC005 Prepare dishes using basic methods of cookery 1. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 Manryland chicken I was a bit of time to clean properly the bones but I liked the taste and the presentation 2 3 4 5 6 7 8 Assessor Signature: SIT Version 1.2 ©AILFE August 2017
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Unit: __SITHCCC005 Prepare dishes using basic methods of cookery 2. Observation Date: Menu Self- Evaluation Trainer’s Comment broccoli Satisfactory performed and the parts that lefts was put inside of the chicken stock Assessor Signature: Unit:
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  • Fall '19
  • Utensils and Equipment, Chicken Maryland

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