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SITHCCC006 PREPARE APPETISERS ASSESSMENT_D

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SITHCCC006 PREPARE APPETISERS ASSESSMENT_D

SITHCCC006 PREPARE APPETISERS ASSESSMENT_D

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 for salads and appetisers.

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.

Coleslaw                                                                                             Yield: 10 portions

Ingredients                                                           Quantity

White cabbage                                                           ½

Onion                                                                      200 g

Carrot                                                                      400 g

Celery                                                                    3 sticks

Pepper and salt                                                     to taste

French dressing                                                     120 ml

Mayonnaise                                                           120 ml

 

Step                                                    Method

1                           Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and

                             remove the hard centre stalk.

2                           Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.

3                           Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.

4                           Mix all vegetables together evenly in a large stainless steel bowl.

5                           Moisten with equal quantities of mayonnaise and French dressing and mix well.

6                          Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.

Q1:    How many portions does the recipe yield?

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

Q3:    What are two signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions?

Q4:    List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

Q5:    List the equipment needed to measure or weigh ingredients.

Q6:    What preparation technique(s) are used to prepare ingredients for cooking?

Q7:    What cutting techniques are used to prepare ingredients for cooking?

Q8:    The cabbage can be cut into a fine shred. What is this cut called?

Q9:    Why must you thoroughly wash the cabbage in cold water before slicing it?

Q10:  Mayonnaise is an emulsion sauce. What is an emulsion?

Q11:  There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?

Q12:  You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio?

Q13:  What type of serviceware would you present this dish in? Base your responses on the serviceware available in your workplace or training environment.

ð As a side dish to accompany a main meal

ð For a buffet function for 100 people

Q14:  What are you looking for when you visually assess this dish?

Q15:  Where and how would you store this dish prior to service?

Q16:  How do you classify this salad: classical, modern, cold, warm or fruit?

Task 2

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

·     Respond to all questions.

chicken satays                                                                                    Yield: 2 portions

Ingredients                                                           Quantity

Bamboo skewers                                                       6          

Chicken breast                                                           1          

Soy sauce                                                               40 ml

Garlic, crushed                                                      1 clove

Lemon juice                                                            30 ml

Peanut oil                                                                20 ml

Onion, finely chopped                                                1          

Peanut butter, crunchy                                           130 g

Chicken stock                                                        250 ml

Salt                                                                          pinch

Sugar                                                                        5 g

Coconut milk                                                      as required

Rice, steamed                                                         160 g

 

Step                                                             Method

1          Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.

2          Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a

            skewer.

3          Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the

            chicken skewers in the mixture for 1 to 2 hours.

4          To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a

            light brown colour.

5          Add peanut butter and stock to the pan and stir over a gentle heat until combined.

6          Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick

            pouring consistency with the coconut milk.

7          Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.

Q1:    You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.

Chicken breast

 

 

Soy sauce

 

 

Peanut butter

 

 

Chicken stock

 

 

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:    Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.

Sequence

Tasks

1. Assemble ingredients.

 

2. Complete basic pre-preparation tasks.

 

3. Weigh or measure ingredients.

 

4. Portion ingredients if necessary.

 

5. Sort ingredients.

 

Q5:    What are two safety techniques you should use when cutting and preparing the ingredients with a knife.

Q6:    You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?

Q7:    What method(s) of cookery for which food item are used in this recipe?

Q8:    What is the purpose of marinating the chicken in this recipe?

Q9:    What is one safe operating practice you should follow when using a char-griller?

Q10:  What is one technique you can use to minimise waste when preparing this recipe?

Q11:  The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What serviceware would you serve the skewers on? Base your responses on the serviceware available in your workplace or training environment.

Q12:  Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?

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 recipe to check food production requirements.

 

 

 

Efficiently 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.

 

 

 

Check cleanliness prior to use.

 

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