PARMINDER SINGH – DC5295

Written Test

Unit Code: - SITHCCC005

Unit Name: - Prepare dishes using basic methods of cookery

Assessment for this Unit of

Competency/Cluster

Details

Assessment 1 Written Test

Assessment 2 Practical/Observation

Assessment 3

Assessment conducted in this instance: Assessment 1 X 2 3

Assessment 1: Written Test
1. Provide 6 examples of how you would identify the required food quantities to
be prepared to enable you to select ingredients and prepare your mise en place
for the shift.

Examples :1. Figfure out before start of cooking which ingredients I need

2. Prepare all the ingredients

3.place each ingredient in a container and position all the containers near the cooking
area

4.prepare different utensils for raw and ready to eat foods such as raw meat and
vegetables

5. prevent cross contamination of ready to eat fruit and vegetables with food poisioning
bacterial found in the soil

6. prevent spreading salmonella bacteria from raw egg to ready to eat foods through
handling or use of contaminated kitchen implements.

You have identified

different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
You have identified
different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
You have identified
different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
u have identified
different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
Details to check when
collecting requirements
from storage or upon
delivery
1. Assess the vehicle
to ensure the
condition of delivery
2. Note delivery
timelines to note the
expiration and
duration of food
storage.
3. Examine the
packaging for the
leakage and labels
u have identified
different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
Details to check when
collecting requirements
from storage or upon
delivery
1. Assess the vehicle
to ensure the
condition of delivery
2. Note delivery
timelines to note the
expiration and
duration of food
storage.
3. Examine the
packaging for the
leakage and labels
u have identified
different requirements
for the dishes you have
prepare for the service.
List
Three details you must
check when collected
these from storage areas
or upon delivery from
stores
to ensure quality and
freshness and prevent
spoilage.
Details to check when
collecting requirements
from storage or upon
delivery
1. Assess the vehicle
to ensure the
condition of delivery
2. Note delivery
timelines to note the
expiration and
duration of food
storage.
3. Examine the
packaging for the
leakage and labels
Q 2You have identified the food requirements for the dishes you have to prepare
for service. List 3 details you must check when collecting these from storage
areas or upon delivery from stores to ensure quality and freshness and prevent
spoilage:

A 2. 1. Assesss the vehicle to ensure the condition of delivery

2. Note delivery timelines to note the expiration and duration of food storage

3. Examine the packaging for leakage and labels.

Q 3. Complete the following table relating to the common methods of cookery,

providing details for:

 The definition and principles

 a menu example for each method of cookery using protein or dairy as a main
ingredient

 a menu example for each method of cookery using vegetables, farinaceous or

fruit as a main
A 3.

Method of Definition Menu ex meat Menu ex

cooking or dairy vegetable or
product farinaceous
product
Boiling Stocks Vegetables

Boiling (beef ,mutton,

chicken, fish
(carrots,
cabbage ,
potatoes)

is
cooking
prepared
foods in
a
liquid
(water,
bouillon,
stock,
milk) at
boiling
Boiling
is
cooking
prepared
foods in
a
liquid
(water,
bouillon,
 stock,
milk) at
boiling
Boiling is preparing food by
heating in liquid at boiling
point.(water, stock, milk)
Steaming Steaming is cooking Meat (tongue, Almost all
prepared foods by steam ham, bacon) vegetables
under varying degrees of
pressure
Poaching Poaching is cooking required Poultry Farinaceous
food in just below boiling (chicken) (gnocchi )
temperature
Stewing It is a long slow cooking Poultry Vegetables
method, where food is cut (chicken (ratatouille)
into pieces and cooked in fricassee,
minimum amount of liquid. curried
The food and liquid are chicken)
served together.
Braising Braising is a method of Meat (lamb , Farinaceous
cooking in the oven.The food beef) (rice)
is cooked in a liquid in a
covered pan.It is a
combination of stewing and
pot roasting.
Roasting Roasting is cooking in dry Poultry and Vegetables
heat in oven or on a spit with game (potatoes,
the aid of fat and oil. (chicken, parsnips.
duck,
pheasant)
Grilling Grilling is a fast method of Meats Vegetables
cooking by radiant heat. Also (chops , (mushrooms ,
called broiling steaks) tomatoes)
Baking Baking is cooking food in dry chicken Vegetables
heat in an oven (the action is (potatoes)
modified by steam)
Shallow Frying Shallow frying is cooking Fish (sole, Vegetables
 food in in a small quantity of trout, herring, (potatoes,
pre heated fat , oil in a plaice, cod) cauliflower,
shallow pan or flat surface onion, chicory)
Deep Frying Deep frying is cooking food Savoury Vegetables
in pre heated oil or fat. (cheese (onions)
fritters)
Microwaving It is cooking or reheating Fish (trout, Farinaceous
food using electromagnetic salmon) (pasta)
waves in a microwave oven
powered by
electricity.Microwaves
activate the water molecules
causing heat by friction
which causes food to cook.

Q 4. Choose 4 methods of cookery and list the suitable equipment that is used for
these (no repetitions)

A 4.

Method of cookery Equipment used

Microwaving Microwave
Shallow Frying Shallow pan
Grilling Gas or electric grill or on fire.
Pot roasting Deep pot or oven with lid.

Q 5. List 5 safety aspects which must be considered for each to prevent injuries
when using equipment:

A 5. 1. Outsource food preparation so that you buy food that is already chopped
or sliced.

2. Redesign machines so that they cannot be operated without guards in place.

3. Ensure “off” button switches are readily assessable.

4. Attach a last slice device or pusher to prevent injury at the cutting station.

5. Make sure all machines have guards attached and workers always use them
while operating equipment.
Q 6. What are the cleaning requirements and considerations for equipment
maintenance to ensure efficiency during service? What should you inspect when
assembling equipment?

A6. 1.All items must be stored off the floor. Allowing clearance from the floor
gives plenty of room for cleaning beneath shelves and equipment.

2. undertake regular maintenance, for eg. Filling holes and replacing damged
titles.

3. keep only what you need at the food business premises.

4. implement and display a cleaning schedule so all staff knows their cleaning
responsibilities.

5. keep wood out of the kitchen. Wood absorbs moisture, provides breeding
ground for food borne disease pathogens ad cannot be easily cleaned or
sanitized.

Q 7. What are the scales of doneness and temperatures which apply for meat?
What are the critical aspects that need to be considered when cooking pork and
poultry products, as well as cooking times based on weight and type of meats?

A 7.

English term French Term Tempratures

Rare Tres rare 130 degrees F (54 degree
C)
Medium Moyn rare 140-145 degree F ( 60 – 63
degree C)
Well done Bien fait 160 degree F ( 71 degree
C)
Many factors other
than weight and
oven temperature
determine cooking
time:
1. Temperature of
the meat before
roasting.
2. Amount of fat
cover (fat acts as an
insulator).
3. Bones (bones
conduct heat faster
than flesh, so
boneless roasts
cook
more slowly than
bone-in roasts of
the same weight).
4. Size, type, and
contents of the
oven.
5. Number of times
the oven door is
opened.
6. Shape of the cut
(a flat or a long,
thin cut cooks more
quickly per
pound than a round,
compact cut
Many factors other than weight and oven temperature determine cooking

1. Temprature of the meat before roasting

2. Amount of fat cover ( fat acts as insulator)
3. Bones (bones conduct heat faster than flesh so bonless roast cooks more
slowly than bone in roast of the same weight)
4. Size, type and content of the oven
5. Number of times the oven door is opened.
6. Shape of the cut (fat or long , thin cut cooks more quickly per pound than a
round compact cut.

Q 8. How does the location of muscle in an animal affect your choice of cookery
method for the preparation of a dish? How does this affect economic aspects in
commercial cookery?
A 8. Meat is made up of protiens in the form of muscle fibres or strands that are
held and bundled together connective tissues. The Fat is dispersed in and around
the muscle fibres. Connective tissues in the form of tendons, harness the
muscles together to the bones. Tenderness does not always equate to flavours.
Flavour is mostly derived from the fat of an animal. A tenderloin steak implies
that it is tender, however this cut lacks the flavor of an abundantly marbled T
bone steak. Flavours and tenderness come together in different ways in
preparation process. Some cuts of meat will have good flavor and juiciness
through natural marbelling while others will be leaner and dryer. For those leaner
cuts of meat that can be dry and lacking in flavor, brining, larding and barding are
the ways to flavor and moistness during the preparation process.

Economic Aspect in cookery

These methods bring in flavor to cheaper cuts of meat thus saving on money.
Overcooking also spoils the flavor and costs more in the form of fuel wastage.

Q 9 What is the meaning of cold water start and hot water start when applied to
vegetables? Provide examples and reasons.

A 9.

Cold Water Start Hot water start (balancing)

Some cook more evenly if heated Some should be put directly in hot
gradually. Vegetable that grow water. Vegetables that grow above
underground like potatoes, carrots ground like peas, greens corns should
beats, turnips should start in cold water be put in boiling water.
Q 10. Provide 5 aspects which should be applied to ensure even cooking when
using a microwave oven.

A 10. 1. Arrange food items in a covered dish and add some liquid if needed.
Cover the dish with a lid or a wrap. Loosen the lid to let the steam escape. The
moi t heat that is created will help destroy harmful bacteria and ensure uniform
cooking.

2. do not cook large cuts of meat on high power 100% . large cuts of meat should
be cooked on medium power for longer period. This allows heat to reach the
center without over cooking the outer area.

3. stir or rotate the food midway through the microwaving time to eliminate cold
spots where harmful bacteria can survive and for more even cooking.
4. when partially cooking food in microwave oven to finish cooking on a grill or
convention oven, it is important to transfer the microwaved food to the other heat
source immediately. Never partially cook food and store for later.

5. Use a food thermometer to verify the food has reached a safe minimul internal
temperature. Cooking times may vary as ovens vary in power and efficiency.

Always allow standing time, which completes the cooking, before checking the
internal temperature.

Q 11. What is the correct procedure for preparing and cooking pulses?

A 11. 1. Make sure to rinse and drain canned pulses before cooking.

2. Dried pulses are not pre cooked therefore take more time to cook. Dry beans,
chickpeas and whole peas need to be soaked overnight before cooking. Before
soaking, remove any shriveled pieces or any foreign matter such as pebbles, soil
etc and place it in a sieve and rinse thoroughly. Place the pulses in a large
container, soake under water for atleast 8-10 hours. Once they are finished
soaking, always discard the soaked water. This will wash away carbohydrates
which cause flatulence.

3. combine pre soaked pulses with water and seasoning in a large cooking
container or a heavy sauce pan. U can also add 5 ml oil to avoid foaming.

4. use a large container to cook as pulses double or triple in size after cooking.

5.bring to boil, cover tightly , reduce th heat and let it simmer till pulses are
tender.

6. simmer pulses slowly as cooking too fast can cause them to split or become
mushy.

7. guideline of cooking will vary with age and dryness of the pulses as well as the
altitude and hardness of the water.

8. tasting is the best way to check if pulses are done. Cooked pulses are tender,
have no raw taste and crush easily in ur mouth.

Q 12. Why is teamwork important in a commercial kitchen? Provide examples for

typical communication requirements to ensure efficient preparation, cooking and
service of food items:
A 12. Team work within a kitchen is crucial. It is an environment where if you
don’t work as a team, then success is impossible to achieve. To be able to work
as a team you must first understand how each member works within the group.
This is as each staff member has to understand how each person works and what
their strengths and weaknesses are. By identifying this, you are able to assist
thise who are less skilled in particular areas, ensuring that there are no areas of
weakness within a team. Effective teamwork and good kitchen routine will ensure
. delays are minimalised and food quality is of the highest standard. To be able to
work as a team means that all staff must work together, this include front of
house, food servers and kitchen staff.

Example for typical communication requirement :-

If your kitchen staff includes people who speak different native languages, the
communication process is likely more difficult. Staff ,members who don’t
understand other team members may misunderstand other members. This
potentially causes a backup in the kitchen, causing your guests to wait for their
food.

An electronic order system is a simple tool to help with communication. This

system allows the server to enter the orders which are sent back to the kitchen.
Once the order arrives in the kitchen, it sets in motion the communication in
kitchen.

Q 13. Lunch service has concluded. You have various foods left, your mise en
place and your workstation needs to be cleaned for the next shift. List the
processes required to store left-over foods correctly and the requirements to
clean and sanitise your section to meet food safety standards.

A 13.

storage Sanatize Specific area and

equip,ment that need to
be cleaned
Once meat is cooked, it is STEP 1 – PREPARATION Workstation
important that it is cared Remove loose dirt and Tables
for properly to prevent food particles . rinse with All cutleries
growth of bacteria. Food warm potable water. Food mat
should be refrigerated or STEP 2. CLEANING Bin and Trash.
cooled to 40 degree F, Wash with hot water and
within 2 hours of cooking. detergent at 60 degree C.
Leftovers that are placed rinse with potable water.
in shallower container STEP 3. SANITIZE
cool more quickly. When Treat with very hot
reheating the temperature potable cleasn water at 75
should reach 140 degree degree c for atleast 2
F. minutes. Apply sanitizer
as directed on label.
STEP 4. AIR DRYING
Leave benches counters
and equipment to air dry.
The most hygienic way to
dry equipment is in
draining rack.