SITHCCC005: Prepare dishes using basic methods of cookery

1. What are the five food preparation requirements which should be confirmed when reading food
preparation lists and standard recipes?
 Timing
 Portions
 Quantites to be produced
 Special customer requiremets
 Special dietary requirements

2. Which details may be signified by the portion number?

This signifus the number of people that are to be served it should also detail the exact ingredients and
measurements rrquirements.

3. Give five examples of special dietary requirements.

 Gluten free
 Vegan
 Vegetarian
 Lacto-ovo
 Low fat

1. Convert the metric measurements in the following table into imperial equivalents.
Metric Imperial
1 milligram (mg) 0.0154 grains
1 gram (g) 15.43 grains
1 kilogram (kg) 15432 grains
1 millilitre (ml) 0.338140227 fluid ounce
1 litre (l) 1.75975 pints
1 litre (l) 0.219969 gallon

2. What are the three main pieces of equipment that may be used to establish the weights and quantities of
ingredients?
 Scales
 Measuring spoon
 Measuring cups

1. Why should you visit shops to buy fresh produce rather than purchasing it via online stores?
 It is important to see the product first hand rather than fake.

2. Specify five characteristics of high quality and fresh fruit and vegetables.
 Nice colour
 No bruising
 Smell
 Smoothness and firmness
 In-season produce

1. Identify three characteristics that should be considered when checking perishable foods.
 Smell
 Taste
 Firmess

2. Identify three instances in which contamination may occur.

 Cooked food with raw food
 Edible product is contaminated by waste
 Product or produce that has been moved in food production areas.

Identify the purposes of the following items of kitchen equipment:

 Bain-marie –water bath-this is where food cooks or heats in boiling water
 Salamanders –grill heat is coming from the top browning the food
 Slicers –electronic meat-food slicer that provider accurate portions
 Steamers –enclosed cooking equipment that allows the steams from the water to cook the food.
 Thermometers-check the temperature, give you an accurate reading.

1. Identify four measures that may be taken for the assurance of safety when cleaning kitchen equipment.
 Turn off all equipment
 Wearing protective gloves
 Dissemble equipment correctly
 Don’t put through dishwasher

Identify five rules that should be followed for the assurance of safety when using kitchen
equipment.
1.Ensure equipment is switched off before cleaning equipment
2.Wash hands thoroughly
3.Only use equipment when you have been trained
4. Not reaching inside equipment
5. Follow manufactures instructions.

1. Convert the following quantities as specified:

 200 degrees centigrade into degrees Fahrenheit
392 Fahrenheit
 200 grams into imperial ounces
7.054792oz
 3.5 kilograms into grams
3500grams
 900 millilitres into pints
1.902 us liquid pints
 3 Australian teaspoons into millilitres
15 millilitres

2. Imagine that you have been given a recipe for a lasagne which is meant to serve four
people. The following quantities are specified:
 400g beef mince
 80g of mushrooms
 20 g of tomato concentrate
 140 g of cheddar cheese
Now convert these quantities in preparation for making a lasagne which serves six people.
600g beef mince
120g mushroom
30g tomato
210g cheese

1. How should the concept of mise en place be applied when preparing ingredients ready for cooking?
Set in place this will help you to get organised ready for service

Specify six measures that may be taken for the minimisation of waste.
 Good planning
 Measuring ingredients correctly
 Use the ingredient in many of your menu options
 Use your scraps for specials stocks,soups and sauces
 Use vegetables scraps for compost
 Freezing liquid based ingredients

Complete the following table, giving at least five examples of cooking methods and three foods that they
are suitable for.
Cooking methods Suitable foods
Braising Beef, Lamb, Chicken
Poaching Vegetable, eggs, chicken
Steam Rice, fish
Deep fry Chips, fish, calamari

1. Create a simple (no more than eight stages) workflow plan for a cooking process that you are expected to
complete.
1. check the standard recipe
2. check the cookery methods
3. check portion size
4. cooking

2. Specify six measures that may be taken for the assurance of safety during the cooking process.
 Dont use loosed fitted clothing.
 Remove jewellery.
 Mop up spillages.
 Keep the food preparation area clean.
 Dont leave pets and pans unattended.
 Separating towels and linen from heat.

1. Identify six problems that may be encountered during the cooking process.
 Overfilling the pan
 Burning
 Overcooking ,undercooking
 Not considering the ovens
 Poor quality ingredients
 Using the wrong substitutions

2. Give four examples of corrective actions that may be taken when addressing problems with the cooking
process.
 Buying fresh ingredients
 Provide staff with appropriate training
 Change the temperatures of fridges
 Updating policies and procedures.

1. Give five examples of garnishes which may be added for the enhanced appearance and flavour of dishes.
 Parsley
 Lemongrass
 Thyme
 Croutons
 Tomatoes

2. Give five examples of accompaniments which be included for the purpose of complementing the flavours
and enhancing the appearance of dishes.
 Rice
 Salat
 Chips
 Sauce
 Salsa

1. Identify five cleaning duties that fall under your scope of responsibilities.
 Clean oven grill,fridges,floor.
 Keep clean coolroom.
 Check the temperature in dishwasher for good sanitazing.
 Check the store and other place for pest control.
 Keep the used oil separately from other waste.
2. Give five examples of reusable food by-products.
 Meat and fish offcuts
 Bones and trimmings
 Fruit peeling and offcuts
 Pastes
 Eggs

1. Can you identify five major food types?

 Meat
 Vegetable
 Egg
 Milk
 Grain

2. Why might you choose to poach eggs or fish?

 Healthy
 Speed

3. Why might you choose to steam vegetables?

 Colour
 Looking fresh
 Healthy

4. Why might you choose to blanch onions or cabbages?

 Colour

5. What is the concept of mise en place and how may it be applied when preparing and cooking dishes?
 Everything has its own place. Easy and fast for serving food.

6. Which procedure should be followed when braising ingredients?

 Step 1: Getting Started
 First, season your meat and get your pot nice and hot. Use a heavy-bottomed, deep pot, like a Dutch oven. Add
some oil.
 2: Sear the Meat
 Add the meat and brown or sear it. You want it to be deep dark brown on all sides. Then remove and set aside.
 Step 3: Brown the Veggies
 Next, add the vegetables to the Dutch oven. You want to brown them up.
 Step 4: Deglaze
 When the vegetables are nice and soft, deglaze the pan with wine. The acidity of the wine will balance the
richness of the meat. Be sure to scrape up all the flavorful brown bits on the bottom of the pan.
 Step 5: Start Braising
 Add the meat back to the pot with the veggies
 Step 6: Add More Liquid
 Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a
simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in
the oven at 250 degrees C.
 Step 7: Cook the Meat
 Cooking low and slow breaks down the tough meat so it's tender and delicious. Check on it occasionally. The
liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become
fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.

7. Which procedure should be followed when blanching ingredients?

 Step 1: Have ready a large bowl of ice water (known as an ice bath), a slotted spoon, and a plate lined with a
cloth or paper towel.
 Step 2 : Bring a large pot of water to boil over high heat.
 Step 3 : . Meanwhile, prepare the vegetables. Doing this just before blanching prevents oxidation. Cut them into
uniform pieces to ensure even cooking.
 Step 4 : Just before blanching the vegetables, add couple of tablespoons of salt to the boiling water. Salt helps to
maintain color and improve flavor, but it may be omitted if you wish.
 Step 5: Add the vegetables to the pot in small batches so that the water continues to boil. If blanching more than
one type of vegetable, blanch each one separately and blanch lighter colored ones first, as darker colored ones
will tinge the water and subsequent vegetables.
 Step 6: After about 30 seconds, test for doneness. Remove one piece, dip it into the bowl of ice water, and taste.
Keep tasting every 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between
2-5 minutes.
 Step 7: When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and
plunge them into the ice bath to stop the cooking process. (This is called "shocking.")
 Step 8: When the vegetables are completely cool, remove them from the ice bath and drain on the towel-lined
plate.

8. Which procedure should be followed when pan-frying ingredients?

 Do not overcrowd the pan.
 Cook the food shortly after applying the coatings
 Turn the food only once as it cooks.

9. What types of information may be included on a stock rotation label?

 Date
 Name of product
 Time

10. What should be checked for the assurance of safety when using electrical equipment?
 Security elements
 The device is not damaged

11. What should you do if you are concerned about the safety of electrical kitchen equipment?
 Turn them off
 To ensure their professional repair