Assessment C Part A – practical demonstration

Instructions Your assessor will do the following.

1. Observe you in a commercial kitchen, preparing and producing dishes using a range of skills/tasks.

2. Provide a range of recipes and ingredients.

3. Use the checklist to observe you using a range of skills/tasks.

4. Observe you over a period of time while you learn and use various skills/tasks.

5. Ensure that you can consistently perform all tasks multiple times satisfactorily.

6. Decide when you are competent at all tasks. You are required to do the following.

7. You must answer all verbal questions.

8. You can ask your assessor for further clarification of any question, if necessary.

9. Provide all necessary information when answering questions.

10. Your assessor will submit results of your practical demonstration tasks via the LMS.

Observable skills/tasks

Verbal questions your assessor may ask to support demonstration of skill/task

(Questions may vary according to the practical task being demonstrated.)

Locates, reads and interprets recipes, food preparation lists, menus and task sheets to confirm food production requirements.

Q: What information is included in a standard recipe?

Q: How does the information contained in recipes and other documents help your planning and mise en place?

Correctly calculates ingredient amounts according to requirements.

Q: What do you do if you need to prepare 15 portions but the recipe you have is for 20 portions?

Q: Why is it important to correctly calculate all ingredients needed to prepare a recipe or dish? What are the consequences if you don’t?

Identifies and selects ingredients from stores according to requirements.

Q: What are five examples of different root vegetables?

Q: What are two quality indicators you should look for when selecting whole fish?

Q: What are two quality indicators you should look for when selecting frozen meat?

Checks perishable supplies for spoilage or contamination.

Q: What are two indicators of spoilage in green leafy vegetables?

Q: What information is included in stock date codes or rotation labels?

Q: How does this information help you when checking for spoilage or contamination?

Selects appropriate type and size of equipment.

Q: What tools and equipment do you need to bake a 23 cm round cake?

Q: What tools and equipment do you need to prepare the crumb coating for deep-fried chicken?

Q: Why is it important to select the appropriate size of equipment when preparing and cooking a recipe or dish?

Applies food and workplace safety procedures when assembling equipment and checks cleanliness prior to use.

Q: What must you check before using a food processor to process food?

Q: You need to slice some ham for a meat platter. What are two checks you must complete before using the meat slicer?

Q: Explain how to safely and hygienically assemble one piece of technical equipment in your workplace or training environment.

Uses equipment safely and hygienically when preparing and cooking food.

Q: Handling knives can be dangerous. What can you do to minimise the risk of an accident or injury when handling knives?

Q: Explain how to use a deep fryer safely.

Q: What is one basic food safety practice you should follow when using equipment to prepare and cook food?

Weighs and measures ingredients, and calculates and creates portions.

Q: You are slicing a large piece of sirloin beef into 200 g portions. How do you make sure you are cutting the meat into the correct portion weight?

Q: How do you measure the ingredients for a mushroom risotto: mushrooms, rice, stock, cream and butter?

Prepares, cuts and portions ingredients according to recipe and cooking style.

Q: Name a dish you have prepared in your workplace or training environment. What preparation and cutting techniques did you use?

Q: What type of cutting technique(s) should you use when preparing vegetables for minestrone soup?

Q: What cutting, preparation and portioning techniques do you use when preparing chicken for a Thai-style chicken stir-fry?

Q: The stir-fry is garnished with finely shredded Thai basil. What is the name of the precision cutting technique you should use?

Minimises waste.

Q: How do you minimise waste in your workplace or training environment?

Q: How does minimising waste help maximise profitability of a dish?

Selects and uses mise en place and cookery methods (as listed in the skills log) for dishes.

Q: Name three different moist methods of cookery. Explain how each method affects food cooked this way and the types of recipes each method is used for.

Q: Name three different dry methods of cookery. Explain how each method affects food cooked this way and the types of recipes each method is used for.

Q: What types of food or dishes might require the use of a microwave during preparation or cooking?

Q: Select an item of large or mechanical equipment you use to cook food. How do you monitor cooking time and temperature when using this equipment?

Follows standard recipes for dishes using food types listed in the skills log.

Q: Choose a standard recipe from your workplace or training area. Discuss at least one characteristic of each of the ingredients in the recipe, for example, flavour, texture, uses (coat, thicken, emulsify), reasons why it is in this recipe (main ingredient, create flavour, thicken sauce, bind, add volume, etc.).

Q: What are two culinary terms used in the recipe? What do they mean?

Q: What method(s) of cookery are used when preparing the recipe? Describe the key principles of at least one method.

Prepares dishes for a number of customers:

·    within commercial time constraints and deadlines

·    reflecting required quantities to be produced

·    demonstrating portion control procedures

·    responding to special customer requests and dietary requirements

·    managing own work to deal with pressure and kitchen conditions.

Q: Working in a commercial kitchen can be busy and demanding. How do you manage your tasks to make sure you meet deadlines?

Q: What challenges do you face producing food for multiple customers? How do you overcome them?

Q: Why is portion control so important when preparing dishes for multiple customers?

Q: What are two examples of common customer requests or dietary requirements in your workplace or training environment?

Q: You are under pressure in your section because all the orders have come in at once. How do you manage this type of pressure? What do you do?

Completes cooking processes in a logical, planned and safe manner.

Q: What techniques can you use to plan your cooking tasks so they are completed in an efficient and timely manner?

Determines cooking time and temperatures.

Q: Where can you find information about the cooking time and temperatures for a dish?

Identifies problems and takes corrective action.

Q: You’ve pan-fried some crumb coated whiting, but the coating is soggy. What is the likely cause, and how can you prevent this happening in the future?

Q: You’re grilling a steak well done. The outside is turning black but the inside is still red and bloody. What’s the likely cause and how do you fix the problem?

Works cooperatively with colleagues to support the timely preparation and plating of dishes.

Q: How can effective teamwork help you meet deadlines?

Q: When should you offer to help others in your team?

Presents dishes on appropriate serviceware.

Q: How does the selection of appropriate serviceware affect the final presentation of a dish?

Q: Describe two different ways you might present grilled salmon to customers. Include any garnishes, accompaniments or sauces in your description.

Q: Why is consistency important when presenting dishes?

Adds appropriate garnishes and accompaniments to dishes.

Q: Describe appropriate garnishes and accompaniments for four dishes on your menu or for:

·      sushi or hand rolls

·      baked fish

·      roast beef

·      minestrone soup

Q: Why must garnishes and accompaniments also meet standards for freshness and quality?

Cleans work area and disposes of or stores surplus and re-usable by-products.

Q: How can you reuse or recycle vegetable off-cuts (peelings, tops and tails)? How do you store them until you need them?

Q: Can you store surplus cooked food that has been held in a hot bain-marie at 50 °C for three hours?

Q: Describe cleaning tasks you can complete throughout preparation and cooking processes that make cleaning and tidying your work area easier at the end of service.

Listens and responds to colleagues’ specific enquiries and problems.

Q: What are two common questions your colleagues ask you during preparation, cooking or plating processes?


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