Reference no: EM133785032

Prepare dishes using basic methods of cookery

Assessment Task 1 - Knowledge Questions

Questions
Provide answers to all of the questions below.

Describe each of the following cookery methods and how they impact different types of food.

Cookery method Description Impact on food
Baking
Blanching
Boiling
Braising
Deep frying
Grilling

Cookery method Description Impact on food
Poaching
Roasting
Shallow frying
Sous vide
Steaming
Stewing

Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):
dairy products
dry goods
fruit

vegetables
meat
poultry
seafood.
Now answer the following. Your answers should refer to all recipes.

Dairy products:
What dairy products are used in the recipes you found?
What are the cookery methods used for the dairy products?
What effect do these cooking methods have on the dairy products?
What is the desired outcome of using these cooking methods with dairy products?
Dry goods:
What dry goods are used in the recipes you found?
What are the cookery methods used for the dry goods?

What effect do these cooking methods have on the dry goods?
What is the desired outcome of using these cooking methods with dry goods?
Fruit:
What fruit is in the recipes you found?
What are the cookery methods used for the fruit?
What effect do these cooking methods have on the fruit?
What is the desired outcome of using these cooking methods with fruit?
Vegetables:
What vegetables are used in the recipes you found?

What are the cookery methods used for the vegetables?
What effect do these cooking methods have on the vegetables?
What is the desired outcome of using these cooking methods with vegetables?
Meat:
What meat is used in the recipes you found?
What are the cookery methods used for the meat?
What effect do these cooking methods have on the meat?
What is the desired outcome of using these cooking methods with meat?

Poultry:
What poultry is used in the recipes you found?
What are the cookery methods used for the poultry?
What effect do these cooking methods have on the poultry?
What is the desired outcome of using these cooking methods with poultry?
Seafood:
What seafood is used in the recipes you found?
What are the cookery methods used for the seafood?
What effect do these cooking methods have on the seafood?

What is the desired outcome of using these cooking methods with seafood?

Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food.

What types of labels are found in kitchen stores and what is included on the labels?

List five safe operational practices that must be followed when using equipment required for the various cooking methods.

Assessment Task 2

Activities
Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?
During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
interpreting standard recipes and food preparation lists
confirming food production requirements
calculating ingredient amounts
identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
following procedures for portion control
producing the required quantities
checking perishable supplies for spoilage
checking perishable supplies for contamination
selecting the type and size of equipment required
ensuring that food preparation equipment safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturer's instructions
weighing and measuring ingredients accurately
creating portions according to the recipe
preparing and cutting ingredients according to recipe and cooking style
minimising waste to maximise profitability
following standard recipes accurately
adding garnishes and accompaniments as per the standard recipe

identifying problems with cooking processes and taking action to address them
working effectively as part of a team
presenting dishes using appropriate service-ware
storing dishes in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products
working safely and hygienically
working sustainably
working efficiently
working within commercial time constraints and deadlines
responding to special customer requests and dietary requirements.

How will I provide evidence?
In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to:
complete a Service planning document
complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook - what went well, what you would do differently next time); it also helps you to provide evidence for your assessment
ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal.
Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.

Tips for completing your Student Logbook
Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!

Determine production requirements.

To ensure you have everything you need to prepare the standard recipe, you will need to:
interpret the standard recipe and associated food preparation list which you will be working from and:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the garnishes and accompaniments which you will add to the dish
select the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the food preparation equipment that you require
ensure the appropriate food preparation equipment is ready for use
take any customer requirements or special dietary needs into consideration.
A Service Planning Template has been provided to help you.

Prepare dishes using basic methods of cookery.

Now it's time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:
all food is prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure efficiency
all stages of preparation and cooking are completed in a way which ensures:
quality of food items
consistency of food items
organisational standards are met
waste is minimised to maximise the profitability of dishes.
you assemble and use equipment safely and hygienically
the required quantities of food are produced
you take action to any issues you identify related to food production (such as the taste, texture and appearance of food products)

you present dishes attractively on appropriate service-ware
you add garnishes and accompaniments as required
you work within commercial time constraints and deadlines
you store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
you maintain a clean and tidy work area
you dispose of or store surplus products effectively
you work sustainably.