Assessment Booklet: SIT40516 Certificate IV in Commercial Cookery

SITHCCC005 Prepare
Assessment
dishes using basic
methods of cookery
Booklet
SIT40516 Certificate IV in
Commercial Cookery
Ransford College Pty Ltd T/A AAAR Institute
of Business & Technology
230 Church Street

Parramatta NSW 2150
Australia
T: 1300 198 775

T: (02) 9689 2173
www.ransford.edu.au
support@ransford.edu.au
ABN 86 606 260 404

ACN 606 260 404
CRICOS 03614A
RTO Number 45178
Your Workplace Health and Safety (WHS) at Ransford College
1. It is your duty to inform staff at Ransford College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions
provided by your trainer. While exiting the building, keep calm and walk alongside the
hand rails.
SITHCCC005 Prepare dishes using basic methods of cookery

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The Assessment Process
Why are assessment tasks important?
To complete your qualification, you are required to apply the ideas you have been learning from this
unit of competence.
The assessment activities are an important part of your training program as they provide an
opportunity to apply what you have been learning and they give both you and your trainer feedback
on your progress.
How will you be assessed?
You will be required to complete a variety of written and practical exercises. Instructions for how to
complete the assessments are provided within each assessment task in this booklet.
What is required for successful completion?
Please read this section carefully before commencing the assessment tasks. You must carefully
complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks
to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some
suggestions for improvement and asked to redo your assessment.
At the successful completion of the assessment tasks, you will have demonstrated your competence
against all of the requirements of the unit.
Submission of assessments
Your trainer will advise you when to commence the assessments in this booklet.
You are required to complete the written assessments on a separate document. You have access to
computers which are equipped with 2010 Microsoft suite of products. You will also have access to
the internet at the College to assist with research and resources. Assessment responses should be
typed; however, handwritten submissions will be accepted if they are clear and legible.
On the document please include:

o Your name
o The date
o The Assessment Number and Task Number.
For example:
o John Smith
o 10 August 2015
o Assessment 1 - Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a
procedure, which must be included with your submission.
Make sure you check your material before submission. You must keep a copy of all work submitted.

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Access and equity
A student’s access to the assessment process should not be affected by restrictions placed on the
location or context of assessment beyond the requirements specified in the training package.
Reasonable adjustments can be made to ensure equity in assessment for people with disabilities,
including language and literacy. Adjustments include any changes to the assessment process or
context that meet the individual needs of the person with a disability, but do not change
competency outcomes. If you believe you have a disability that may affect the completion of these
assessment tasks please speak to your trainer.
Assessment outcomes
Your assessment submission will be assessed and you will be given feedback. Each assessment task
will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked
you will be given an outcome of Competent or Not Competent for the unit of competence.
What can you do if you don’t agree with the assessment result?
If you do not think the assessment process is valid, disagree with the assessment outcome, or
believe that you have been treated unfairly, you can appeal.
The first step is to discuss the matter with your trainer. If you still do not agree, you are able to
request a re-assessment. It is possible to have your assessment submission assessed by a different
assessor.
If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the
appeals process are contained in your Student Handbook.
Declaration of Authenticity
You are required to sign a Declaration of Authenticity for every written assessment submission. The
Declaration is a signed statement from you stating that the assessment submission is your own
work.
Declaration of Authenticity
Student Name Niroj adhikari
Student ID RS181125 Term 5
I declare that all work completed in this assessment is my own
Student Signature Date 7/01/2020
Trainer/Assessor Name Udit srivastava

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1. Assessment 1
Your task:
Answer all questions below. Each question must be addressed to demonstrate competence.
1. Provide 6 examples of how you would identify the required food quantities to be prepared to
enable you to select ingredients and prepare your miseen place for the shift.
Examples
1. Figure out before start cooking which ingredients I need.
2. Prepare all the ingredients
Place each ingredient in a container, and position all the containers near the cooking
work area
work area
work area
work area.
work area.
work area.
work area
Prepare the different utensils for raw and ready to eat foods, such as raw meat and
vegetables.
work area
work area
work area
work area
work area
work area
work area
work area
3. Place each ingredient in each container and position all container near the cooking area

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vegetables.
vegetables.
vegetables.
vegetables.
4. Prepare the different utensil for raw and ready to eat food such as raw meat and vegetable
Prevent cross-contamination of ready-to-eat fruit and vegetables with food poisoning
bacteria found in soil
Prevent cross-contamination of ready-to-eat fruit and vegetables with food poisoning
bacteria found in soil
5. Prevent cross contamination of ready to eat fruit and vegetable with food poisoning bacteria
found in soil
6. Prevent spreading salmonella bacteria from egg to ready to eat food through handling
2. You have identified the food requirements for the dishes you have to prepare for service. List 3
details you must check when collecting these from storage areas or upon delivery from stores to
ensure quality and freshness and prevent spoilage:
Details to be checked
1. Assess the vehicle to ensure the condition of delivery
2. Note delivery timelines to note the expiration and duration of food
storage.
3. Examine the packaging for the leakage and labels
1. Access the vehicle to ensure the condition of delivery
2. Note delivery timelines to note the expiration and duration of food storage
3. Examine the packaging for leakage and labels
3. Complete the following table relating to the common methods of cookery, providing details for:
 The definition and principles
 a menu example for each method of cookery using protein or dairy as a main ingredient
 a menu example for each method of cookery using vegetables, farinaceous or fruit as a
main ingredient
Method of Cookery Definition Menu example Meat Menu example vegetable or

or dairy product farinaceous product
Boiling Boiling is cooking
prepared foods in a Corned beef in caper Duchess potatoes, boiled rice
liquid (water, sauce, Anglaise
bouillon, sauce
stock, milk) at
boiling
point
Boiling is cooking
prepared foods in a
liquid (water,

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bouillon,
stock, milk) at
boiling
point
Boiling is cooking
prepared foods in a
liquid (water,
bouillon,
stock, milk) at
boiling
point
Boiling is cooking
prepared foods in a
liquid (water,
bouillon,
stock, milk) at
boiling
point
Boiling is cooking
prepared foods in a
liquid (water,
bouillon,
stock, milk) at
boiling
poi Submerging
food in a liquid,
other than fat, at
100 ˚ Submerging
food in a liquid,
other than fat, at
100 ˚CCnt
Submerging food in
a liquid, other than
fat, at 100 ˚C
Steaming
Food is cooked by Steamed cured veal Steamed potatoes, Steamed
the steam of a silverside with chive pudding
boiling liquid sauce, Cheese
without being pudding
suspended in it
Poaching
Submerging food in Poached chicken Poached white asparagus,
a liquid, normally breast with Poached dumplings
other than fat. This vegetable
is a gentle form of assortment, Cheese
cooking between dumplings
80 ˚C and 95 ˚C

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Stewing
Food is cooked by Steamed cured veal Steamed potatoes,
the steam of a silverside with chive Steamedpudding
boiling liquid sauce,
without being Cheesepudding
suspended in it
Braising
Food is cooked in meat (lamb, beef) farinaceous (rice)
the oven partially
suspended in
liquid, covered with
a closefitting lid.
Roasting Roasting is cooking poultry and game

in (duck, chicken, Vegetable(potatoes)
dry heat in an oven pheasant)
or poultry and game
on a spit with the (duck, chicken,
aid pheasant)
of fat or oil. poultry and game
Roasting is cooking (duck, chicken,
in pheasant)
dry heat in an oven
or poultry
on a spit with the (Chicken,duck)
aid
of fat or oil.
Roasting is cooking
in dry heat in an
oven or on a
spitwith the aid
Grilling
Grilling is fast Meat(Chop ,steak) Vegetable(Mushroom,tomato)
method of cooking
by radiant heat
Baking
Baking is cooking chicken Vegetable(Potato)
food by dry heat in
an oven
Shallow-frying,
sautéing and stir-
frying
Shallow frying is a Fish(sole,trout) Vegetable(Potato,onion)
cooking food in a

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small quantity of
preheated fat
Deep-frying savoury (cheese

Deep frying is a fritters) Vegetable(onion)
cooking food in
preheated deep oil savory(Cheese
and fat fritters)
Microwaving
Micro wave Fish(Trout) Farinaceous(Pasta)
cookery is cooking
or reheating food
using electro
magnetic waves in
microvave oven
powered by
4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no
repetitions)
Method of cookery Equipment used

1. Shallow frying Non stick , Griddle pan, Stainless steel, Tawa
skillet
2. Roasting Roasting tray, Spit roast, Rotisserie
3.grilling Deck oven, Rotary oven, Barbecue with lid
4.baking Charcol Grill, Griddle pan, Barbecue
5. List 5 safety aspects which must be considered for each to prevent injuries when using
equipment:
Safety aspects
1. Having proper knowledge about handling utensils and equipment’s
2.Keeping electrical equipment a side from wet areas
3.Do not wear loose clothes when working with fire
4.Proper cleaning procedure of equipment’s
5.Do not leave sharp equipment’s haphazardly
6. What are the cleaning requirements and considerations for equipment maintenance to ensure
efficiency during service? What should you inspect when assembling equipment?

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Cleaning requirements, maintenance, and inspection for assembly of equipment
When using equipment it is important to consider WHS (work health and safety) to ensure that no
injury or even death occurs. If you are unsure about any aspect of how to use equipment you must
tell your supervisor so that you can be trained properly in how to use it.Equipment malfunctions
and faults must be reported to a supervisor and any faulty equipment must be tagged and
removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during
usage or when changing a food item, is essential. Correct storage conditions must be used to
ensure that equipment can dry properly to prevent the growth of mould and bacteria.
7. What are the scales of doneness and temperatures which apply for meat? What are the critical
aspects that need to be considered when cooking pork and poultry products, as well as cooking
times based on weight and type of meats?
English term French term Internal Temperature
Rare Tres rare 54 degree Celsius
Medium Moyen rare 60-63 degree

Celsius
welldone Bien fait

71 degree Celsius
Critical aspects
Many factors other than

weight and oven
temperature determine
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cooking
time:
1. Temperature of the meat
before roasting.
2. Amount of fat cover (fat
acts as an insulator).
3. Bones (bones conduct
heat faster than flesh, so
boneless roasts cook
more slowly than bone-in
roasts of the same weight).
4. Size, type, and contents
of the oven.
5. Number of times the

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oven door is opened.
6. Shape of the cut (a flat
or a lo
any factors other than
weight and oven
cooking
time:
any factors other than
weight and oven
cooking
time:
Cooking times are also a good guideline for determining the degree of doneness. Pork, veal and
beef should be cooked for ~60 minutes per kilogram to get it to the à point stage; ~45 minutes will
take it to medium-rare. With poultry, ~45 minutes per kilogram is sufficient for àpoint, meaning it
will be succulent. Always double check the degree of doneness with a thermometer, especially for
poultry, as it is can harbour Salmonella and should not be servedundercooked or raw.Check the
internal temperature of pork and poultry with a minimum of 80*c - 85*c.

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Many factors other than
weight and oven
cooking
time:
1. Temperature of the meat
before roasting.
2. Amount of fat cover (fat
acts as an insulator).
3. Bones (bones conduct
heat faster than flesh, so
boneless roasts cook
more slowly than bone-in
roasts of the same weight).

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4. Size, type, and contents
of the oven.
5. Number of times the
oven door is opened.
6. Shape of the cut (a flat
or a lo
8. How does the location of muscle in an animal affect your choice of cookery method for the
preparation of a dish? How does this affect economic aspects in commercial cookery?
The effect of location of muscle in an animal on preparation and cookery method used
The tongue– is made of pure muscle and is very tough. Boiling and braising are popular cookery
methods
The neck– contains a lot of connective tissue and the muscles are used quite often. Braising and
stewing is often used to allow the collagen to break down and intensify the flavours
Front leg shin– the shanks are in constant use, so the muscle tends to be dry, tough and sinewy. It
can be used for soups and stews, as well as for ground beef which is the grilled
Back– the tenderloin and strip loin cuts are among the tenders’ cuts of beef, as the muscles do not
much work. Tender and fatty cuts of meat are suitable for dry cookery methods such as grilling
and roasting
Tail– quite tough and sinewy as the muscle is being used constantly. Boiling and stewing are the
most appropriate methods of cookery for this

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9. What is the meaning of cold water start and hot water start when applied to vegetables?
Provide examples and reasons.
Cold water start Hot water start (blanching)
The items is submerged in cold water and then The liquid is boiling rapidly before the food
brought to the boil Whole root vegetables, items is plunged in. The liquids is quickly
potatoes and shaped potatoes such as chateau brought back to boiling point and after a short
potatoes Whole fish, large items of meat, salted cooking time the item is removed, then
foods, chicken bones, blanches veal or beef refreshed in iced water
bones Green vegetables, fruit such as peaches
Tomatoes, new potatoes
Beef and veal bones for white stock
10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave
oven.
Provisions for microwave cookery

1. Liquid should be stirred at regular intervals to ensure even cooking
2. Food should be prepared in uniform sizes
3. Cooking times will vary slightly depending upon the microwave used
4. A cover such as cling wrap is used to prevent the food item drying out
5. Undercook the food initially, check it
6. then finish it with short bursts to ensure the desired result is achieved

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11. What is the correct procedure for preparing and cooking pulses?
Procedure
Dry beans, whole peas and chickpeas need to be soaked before they are cooked. Lentils and split
peas do not need to be soaked before they are cooked.
Before soaking dry pulses, remove any shrivelled or broken seeds or any foreign matter such as
dried soil or pebbles, then place in a sieve and rinse under cold running water. Place dried pulses
in a deep container, cover them with water and let them stand for 8 – 10 hours.
12. Why is teamwork important in a commercial kitchen? Provide examples for typical
communication requirements to ensure efficient preparation, cooking and service of food items:
Importance of teamwork
Teams invariably outperform individuals if they are working effectively. When groups come
together to solve a problem, they come up with more creative and flexible solutions than could
individuals. In a restaurant, excellent food and service is always a team effort. If the meal is not
well prepared or if the service is poor, the customer may not enjoy the dining experience. All
members of the team have a role in making the customers experience memorable.
Examples for communication requirements

The person in charge of the kitchen needs to establish communication standards and procedures
so all kitchen staff members know what to do. With expectations in place, the staff is better able
to keep the kitchen running smoothly throughout the meal shifts. If no one understands how to
announce the orders and communicate with one another on timing, you'll run into trouble getting
an entire table's meals out together. Train the staff when and how to communicate in the kitchen
to meet those standards.
13. Lunch service has concluded. You have various foods in left your miseen place and your
workstation needs to be cleaned for the next shift. List the processes required to store left-over
foods correctly and the requirements to clean and sanitise your section to meet food safety
standards.

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Food Safe Storage requirements Cleaning and Sanitation Specific areas and equipment
that need to be cleaned
Leftover food must be stored and
Keep high-risk food at 5 °Cor Wipe counters and the
workplace must be cleaned below or above 60 °C toavoid stovetop with dish detergent
properly the temperature danger zone. and water usinga paper
Store raw foods below towel. Use a new paper
cooked foods. towel and clean water to
Store food in suitable, rinse away the soap. Allow
covered containers.Avoid the counters and the stove to
refreezing thawed foods. dry.
Take special care with high- Mix 1 tablespoon of bleach
risk foods. with 1 gallon of water. Pour
Put hot food into shallow some of the mixture in a
dishes or smaller portions to spray bottle. Spray your
help cool the food as quickly kitchen surfaces with the
as possible. bleach mixture and allow
Don’t put very hot food into them toair dry. The bleach
the refrigerator. Wait until kills most household germs.
steam has stopped rising from
the food before putting it in Wash cutting boards or any
the fridge. items that touch raw meat
immediately with soap and
hot water, then wash again
with the bleach mixture.
Juices from raw meats can
cross-contaminate other
food that touches the cutting
boards or plates the meat
was resting on. Alternatively,
stick those items in the
dishwasher and wash them
on the hottest water or
sanitizing setting.
 Wipe up spills in the

refrigerator promptly
witha paper towel,
dishwashing liquid
and water.
Pour the bleach
mixture into a
bucket. Dip a mop
into the bucket and
scrub your floors to
remove germs and
bacteria that might
have fallen off the
counters as you
prepared your food.

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14. Calculation
The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter
the results in the grey marked fields:
Standard Recipe Card
Name of dish: Tandoori Chicken Portions: 3
Commodities 3 Portions 18 Portions
Item Specification Weight kg/l/Unit Weight kg/l/Unit
Chicken Breast 0.240 kg 1.44 kg
Tandoori Paste 0.010 kg 0.06 kg
Yoghurt buttermilk 0.090 kg 0.54 kg
Mesclun Lettuce 0.030 kg 0.18 kg
Cucumber Telegraph 0.250 ea 1.50 ea
Tomatoes Grape 0.500 pun 3.00 pun
Pooris whole 6.000 ea 36 ea
Coriander Fresh 0.125 bch 0.75 bch
Lemon fresh 0.500 ea 3 ea
Accompaniments 2.000 ea 12 ea

Outcome S NYS

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Is resubmission required Yes No
Trainer signature
Student signature
Trainer Comments

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2. Assessment 2-Practical Observation
Your Tasks
Prepare the following dishes to the criteria set out below:
Dish to be prepared Method(s) of cookery applied Major food groups used
Xdairy products
Dish 1: baking
Xdry goods
Xblanching
Roast Striploin in Cabernet Jus, grilled X boiling frozen goods
tomato, bean bundles, Pommes
braising fruit
Dauphine
Xdeep-frying Xmeat
Recipe Source: Futura Group, e-coach X grilling poultry
recipes SITHCCC005 poaching seafood
No. of serves: 2 customers Xroasting Xvegetables
shallow frying (pan-fry, sauté or stir-fry)
Xsteaming
stewing
microwaving
Dish 2: baking dairy products

blanching dry goods
Braised Lamb Shanks
boiling frozen goods
Recipe Source: Futura Group, e-coach
Xbraising fruit
recipes SITHCCC005
deep-frying Xmeat
No. of serves:
grilling poultry
poaching seafood
roasting Xvegetables
Xshallow frying (pan-fry, sauté or stir-fry)
steaming
stewing
microwaving

blanching dry goods
braising fruit
deep-frying meat
grilling poultry
poaching seafood
roasting vegetables
steaming
stewing
microwaving

blanching dry goods
braising fruit
deep-frying meat
grilling poultry
poaching seafood
roasting vegetables
steaming
stewing
microwaving

blanching dry goods

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braising fruit
deep-frying meat
grilling poultry
poaching seafood
roasting vegetables
steaming
stewing
microwaving

blanching dry goods
braising fruit
deep-frying meat
grilling poultry
poaching seafood
roasting vegetables
steaming
stewing
microwaving
Dish Assessment Criteria Comment S NY S NY

S S
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and
instructions
The ingredient amounts are calculated using the provided
template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and
identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are
identified:
Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to
manufacturer’s instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The equipment is used correctly and in a safe manner

Element 3: Portion and prepare ingredients

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Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and use-
able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different
tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Roast Striploin in Cabernet Jus, grilled tomato, bean bundles,
Pommes Dauphine:
Striploin
a) Trimmed and sinews removed
b) Neatly trussed
Vegetables
c) Tomato washed
d) Core removed
e) Cut in halves and base cut even
f) Topped with herb, parmesan and breadcrumb mixture
g) Drizzled with oil
h) Beans washed
i) Topped and tailed
j) Blanched and refreshed (bright green colour is
maintained)
k) Tied into even bundles, ends trimmed
Pommes Dauphine
l) Potatoes cut evenly
m) Cooked through
n) Mixture, smooth free of lumps
o) Choux paste smooth
p) Mixtures are mixed evenly, seasoned
q) Even crescent shape
r) Placed on strips of greased paper
s) Covered for service (no signs of crust forming)
Element 4: Prepare and cook Comment S NY S NY

S S
Enter the specific criteria relevant for the observation of the
dish here:
Sirloin
a. Seasoned and sealed
b. Roasted for ~ 45 min/kg at 180°C medium rare
c. Deglazed and fat removed
d. Correct reduction for jus with aromatics
e. Jus cooked to correct consistency/seasoned
f. Served on a heated plate
g. Served with Jus and garnish
Vegetables
h. Tomato grilled until golden
i. Cooked through/hot

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j. Beans are heated, buttered and seasoned
k. Vegetables neatly arranged beside Meat
Pommes Dauphine
l. Fried golden brown at 180°C
m. neatly arranged on plate for service
Timely communication with team for assembling and service of

food
Special customer requests are provided for where applicable
using correct products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct
temperature (hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror
or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
Re-useable ingredients are identified, wrapped, labelled and
stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and
stored
Maintenance issues are reported as relevant.

S S
instructions
template below
 Freshness
Spoilage or deterioration of ingredients are checked and identified
identified:


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 Cord:

Ingredients are measured according to recipe portion requirements
Adequate storage vessels for prepared product, waste and use-able
trimmings
tasks
Braised Lamb Shanks:
a) Shanks are frenched
b) Onions and garlic finely diced
c) Vegetables washed and peeled
d) Cut into neat paysanne
e) Herbs are picked and finely sliced (no stems evident)

S S
dish here:
a. Lamb is seasoned, floured

b. Sealed and browned evenly (no black spots)
c. Onion and vegetables are evenly sweated without browning
d. Deglazed correctly without burning of tomato paste
e. Cooked for ~ 1.5 hours at 180°C or until tender
f. Sauce adjusted to correct consistency
g. Seasoned to taste
h. Sauce is trained
i. Shanks served on heated plates, with sauce spooned over
j. Garnished with herbs
k. Free of prints and smears

food
Special customer requests are provided for where applicable using
correct products and cookery methods

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Suitable sauce or complimentary is added correctly (as a mirror or
topped)
stored correctly
stored

S S
instructions
template below
 Freshness
Spoilage or deterioration of ingredients are checked and identified
identified:

 Cord:

Ingredients are measured according to recipe portion requirements
Adequate storage vessels for prepared product, waste and use-able

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trimmings
tasks
Dish 3:
a)
b)
c)
d)
e)

S S
dish here:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.

food
Special customer requests are provided for where applicable using
correct products and cookery methods
Suitable sauce or complimentary is added correctly (as a mirror or
topped)
stored correctly
stored

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Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature
Trainer Comments

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Assessment Outcome
Student Name Niroj adhikari

Student ID RS181125 Date 7/01/2020
Student Signature
Tasks Satisfactory Not yet satisfactory Date

Assessment 1
Assessment 2
Outcome Competent Not Competent

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Comments
I have been provided with feedback on the evidence I have submitted. I have been informed
of the assessment result and the reasons for the decision.
Student signature
The student has been provided with feedback and informed of the assessment result and
the reasons for the decision.
Trainer/Assessor signature Date

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Assessment Booklet: SIT40516 Certificate IV in Commercial Cookery

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SITHCCC005 Prepare

230 Church Street

T: 1300 198 775

ABN 86 606 260 404

Your Workplace Health and Safety (WHS) at Ransford College

SITHCCC005 Prepare dishes using basic methods of cookery

How will you be assessed?

What is required for successful completion?

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SITHCCC005 Prepare dishes using basic methods of cookery

Trainer/Assessor Name Udit srivastava

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

 The definition and principles

Method of Cookery Definition Menu example Meat Menu example vegetable or

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

Roasting Roasting is cooking poultry and game

SITHCCC005 Prepare dishes using basic methods of cookery

Deep-frying savoury (cheese

Method of cookery Equipment used

2. Roasting Roasting tray, Spit roast, Rotisserie

3.grilling Deck oven, Rotary oven, Barbecue with lid

4.baking Charcol Grill, Griddle pan, Barbecue

SITHCCC005 Prepare dishes using basic methods of cookery

English term French term Internal Temperature

Rare Tres rare 54 degree Celsius

Medium Moyen rare 60-63 degree

welldone Bien fait

Many factors other than

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

Cold water start Hot water start (blanching)

Provisions for microwave cookery

SITHCCC005 Prepare dishes using basic methods of cookery

Examples for communication requirements

SITHCCC005 Prepare dishes using basic methods of cookery

 Wipe up spills in the

SITHCCC005 Prepare dishes using basic methods of cookery

Standard Recipe Card

Name of dish: Tandoori Chicken Portions: 3

Commodities 3 Portions 18 Portions

Item Specification Weight kg/l/Unit Weight kg/l/Unit

Chicken Breast 0.240 kg 1.44 kg

Tandoori Paste 0.010 kg 0.06 kg

Yoghurt buttermilk 0.090 kg 0.54 kg

Mesclun Lettuce 0.030 kg 0.18 kg

Cucumber Telegraph 0.250 ea 1.50 ea

Tomatoes Grape 0.500 pun 3.00 pun

Pooris whole 6.000 ea 36 ea

Coriander Fresh 0.125 bch 0.75 bch

Lemon fresh 0.500 ea 3 ea

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

Dish 2: baking dairy products

Dish 3: baking dairy products