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SITHCCC005 PREPARE DISHES ASSESSMENT_D HELP

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SITHCCC005 PREPARE DISHES ASSESSMENT_D HELP

SITHCCC005 PREPARE DISHES ASSESSMENT_D HELP

Assessment D – Project

Instructions (for assessments not embedded within the LMS)  

·     The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

·     Name the file using the assessment task number and then save your file.

·     Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

·     Add your name and student number to the header or footer on every page.

·     On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food.

You are required to do the following.

·     Complete Tasks 1 and 2 in Assessment D.

·     Read the recipes and answer the questions.

·     Submit the completed questions to your assessor.

Task 1

·     Use the recipe provided or one supplied by your assessor.

·     Respond to all questions.

 

Hungarian goulash                                                    Yield: 5 portions

Ingredients                                                           Quantity

Cubed beef topside (3 cm cube)                            700 g

Flour                                                                        50 g

Cooking oil                                                              50 ml

Onion, diced (large)                                                120 g

Sweet paprika                                                          40 g

Tomato concassé                                                   250 g

Potatoes 1.5 cm diced                                            250 g

Butter                                                                       50 g

 

Step    Method

1          Pass the beef through the flour. Shake off excess flour.

2          Heat 1/3 of the oil in a stew pan and seal the meat. Remove the meat and keep warm.

3          Add the remainder of the oil and lightly cook the onions without colour.

4          Add the paprika and the remainder of the flour to make a roux.

5          Add the concassé, meat and sufficient water to just cover the meat. Season with salt.

6          Bring to the boil and lightly simmer for 1 hour, remembering to degrassier.

7          Meanwhile, melt the butter in a pan and lightly sauté the diced potatoes.

8          After the stew has simmered for 1 hour, add the potatoes and continue to cook until they are tender.

9          Correct the consistency and seasoning, add a garnish if desired and serve.

Q1:    How many portions does the recipe yield?

Q2:    What are two quality indicators you should look for when selecting the beef topside?

Q3:    List the equipment required to prepare and cook this dish. Include size or dimensions if appropriate.

Q4:    List the equipment needed to measure or weigh ingredients.

Q5:    What preparation technique(s) are used to prepare ingredients for cooking?

Q6:    What cutting techniques are used to prepare ingredients for cooking?

Q7:    What methods of cookery are used in this recipe?

Q8:    Why is stewing used as the principle method of cooking this dish?

Q9:    What is one food safety practice you should follow when preparing ingredients prior to cooking?

Q10:  What is tomato concassé?

Q11:  What type of serviceware would you present this dish on? Base your response on the serviceware available in your workplace or training environment.

Q12:  There are two serves of goulash left over after service. How should you store it?

Q13:  Describe how to clean the stew pot used to cook the goulash.

Q14:  Describe how you support your team to ensure dishes are prepared in a timely manner and within commercial deadlines. Give two examples.

Task 2

·     Use the recipe provided or one supplied by your assessor.

·     Respond to all questions.

Chicken in filo pastry                                                 Yield: 1 portion

Ingredients                                                           Quantity

Breast of chicken, no.10                                            1

Asparagus spears                                                      2

Camembert                                                              30 g

Pepper, salt                                                           to taste

Filo sheets                                                                  2

Unsalted butter, melted                                           40 g

Step          Method

1          Preheat the oven to 185 °C.

2          Blanch and refresh the asparagus in boiling salted water.

3          Trim the breast and remove any skin, bones and fat.

4          Lay the breast on a cutting board and open it out a little using a knife. Season the opening.

5          Trim the asparagus in length to a little shorter than the chicken and lay the spears lengthwise

             in the small incision.

6          Cut the cheese into small pieces and place on top of the asparagus.

7          Fold the filled breast over lengthwise to form a neat bundle.

8          Lay one filo sheet on a bench and paint the surface with melted butter. Lay the second sheet

            on top and gently squeeze out any trapped air. Butter half the surface of the top sheet and

            neatly fold the pastry in half.

9          Place the filled chicken breast on the pastry. Bring the two long edges together and fold them

            down. Neatly fold the ends to seal and form a parcel.

10        Place on a lightly greased baking tray and brush the surface of the parcel with butter.

11        Bake in the oven for about 20 minutes.

Q1:      Calculate the ingredient amounts needed to prepare 15 portions of the recipe.

Breast of chicken, no.10

 

Asparagus spears

 

Camembert

 

Filo sheets

 

Unsalted butter, melted

 

 

Q2:    What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?

Q3:    Describe how you can sequence your mise en place and preparation tasks to meet deadlines.

Q4:    What are two safety techniques you should use when cutting and preparing the ingredients with a knife?

Q5:    A customer has requested no butter be used in the preparation of this dish. The filo pastry is prepared using melted butter. How can you prepare this dish while meeting the customer’s requests.

Q6:    What method of cookery is used in this recipe? Briefly describe the key principle of this method of cookery. 

Q7:    How does wrapping the chicken in pastry affect how it is cooked?

Q8:    What is one safe operating practice you should follow when using an oven?

Q9:    What is one technique you can use to minimise waste when preparing this recipe?

Q10:  The chicken pastries are cooked to order. How can you make sure you finish the cooking process in a timely, logical and planned manner?

Q11:  The pastry on the first chicken pastry you cooked is slightly burnt. What can you do to correct this problem for the next order?

Q12:  The recipe does not indicate a garnish. Based on your workplace or training organisation’s standards and practices, what is an appropriate garnish?

Assessor checklist

To be completed by the assessor.

Learner’s name:

 

 

Did the learner successfully demonstrate evidence of their ability to do the following?

Assessor comments

Completed

Yes

No

Read and interpret recipes to check food production requirements.

 

 

 

Sequence food preparation tasks.

 

 

 

Calculate ingredient amounts according to requirements.

 

 

 

Identify and select appetiser and salad ingredients from stores according to requirements.

 

 

 

Check perishable supplies for spoilage or contamination.

 

 

 

Select appropriate type and size of equipment.

 

 

 

Follow food and workplace safety procedures when assembling equipment and 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.

 

 

 

 

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