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ASSESSMEN T SUBMISSION FORM

Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your assessment
and your assessment submission form.

Student Number
Student Name
Email
Course Title Certificate IV in Commercial Cookery

Unit Code and Title SITHCCC005 Prepare dishes using basic methods of
cookery

☐ 1. Unit Knowledge Assessment (UKA)

Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name

DECLARATION

√ I hold a copy of this work which can be produced if the original is lost / damaged .
This work is my original work and no part of it has been copied from any other student’s work or from
√
another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collabora tion has
√
been authorised by the instructor / teacher concerned.
√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the purpose
√
of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√
comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our
own. It is a form of cheating and is a very serious academic offence that may lead to exclusion from
√ the college. Plagiarised material can be drawn from, and presented in, wri tten, graphic and visual
form, including electronic data and oral presentations. Plagiarism occurs when the origin of the
material used is not appropriately cited. Plagiarism includes the act of assisting or allowing another
person to plagiarise or to copy my/our work.

Student Signature

I declare that I have read and understood the above declaration.

Student ID: Student Name: Date:

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 Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means student can refer to
textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or
independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may refer to reference
material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be
approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be marked.

 Please answer each question on a separate page provided and clearly indicate the question number at the top of
the page.

 The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if
further clarification is required and to validate authenticity of your submitted work.

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 Question 1 - Answer

Answer all questions below. Each question must be addressed to demonstrate competence.

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. Serving portion

2. Amount that needed

3. History data

4. Number of reservations

5. Special function

6. Weather forecast

2. You 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:

 The ingredient is in good condition.

 Make sure the ingredient not contaminate
 Make sure the ingredient is safe to use (use by date)

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
ingredient

Method of Cookery Definition Menu example Meat or Menu example

dairy product vegetable or
farinaceous product

Boiling Liquid that heated up to Mushroom soup Ravioli pasta

it boiling point

Steaming Cook by steaming from a Steam fish with soy sauce Steam broccoli
boiling water or liquid ginger

Poaching Cook by simmering food Poached Chicken breast Asparagus with hollandaise
in a liquid by form of with creamy tarragon sauce sauce
cooking between 80˚C
and 95˚C

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 Stewing Food that slowly cooked BBQ beef brisket stew Vegetable casserole stew
with a liquid or stock on
the top of the stove.

Braising Cooking method that Braised pork belly Stuffed tofu and chili
combine both wet and
dry heats

Roasting Food that exposed direct Roasted duck Roast potatoes

to the heat in the oven

Grilling Food cooked by exposed Grilled fish Grilled eggplants

to radiated heat

Baking Food cooked using a Beef wellington Cream brulee

convention oven

Shallow-frying, sautéing and Food cooked in a pan with Black pepper beef Stir fry vegetables
stir-frying oil

Deep-frying Cooking method that Fried chicken Fried vegetable tempura

cover with amount of oil
completely until the food
become golden brown
Microwaving Cooked food using radio Chicken quesadilla Macaroni and cheese
waves, an oven
that chefs food very
quickly or made
to prepare dinner in the
sort of ovens

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

Method of cookery Equipment used

Pot, bratt pan, fish kettle
1. Boiling
Commercial deep fryer
2. Deep – frying
Pans
3. Shallow frying
Charcoal grill, Hibachi, griddle pan
4. Grilling

5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
 Always remember to turn off the equipment before plugging in
 Make sure equipment is properly assemble before using it
 Make sure all the equipment part is in good condition
 Make sure all the electric equipment is dry and safe to use before turn it on
 Before using any equipment make sure staff is trained properly and know how to use it.

6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency
during service? What should you inspect when assembling equipment?

Whatever equipment that been used must be clean properly to avoid from cross-contamination. When
assembling equipment make sure it is assemble correctly before using it to prevent from injuries.

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?

English French term Internal Temperature

term
Well done Bein cuit 70˚C
Medium A point 60 ˚C
Rare Saignant 55 ˚C
Very rare Bleu 52 ˚C

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 Critical aspects
Pork and other poultry product usually cooked in medium at a minimum. Well done pork and poultry products
have internal temperature of 85 ˚C. Cooking time is very useful guideline to decide the degrees of the doneness.

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?
The more muscle use in an animal the meat is tougher, tougher meat need to be cook in the right method
for example by braising to tenderise the meat. Tougher meat is cheaper than tender part of meat but with
a right cooking method, it could be make a good price of dish.

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

Cold water start Hot water start (blanching)

Used for root vegetables that are starchy, bitter and Usually used for tender vegetables or if you want to keep
large the color look good and the crispiness.

10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

 Cooking times will differ relying upon the microwave used (capacity/wattage), cooking dish and the size and
density of the food item that to be cooked.
 cover the food with cling wrap is usually used to prevent the food item from drying out and to prevent food
items splattering the inside of the microwave
 The sauce need to be stirred regular to make sure the food even cooking.
 Cut the food for microwaving into same size pieces to ensure even cooking.
 When heating a lot of food at once, try cooking in one-minute intervals instead of a single long cycle.
Before each interval, mix the food with a spoon to help even out the heat distribution.

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

Before the pulses being cook they need to be rehydrated, it can be done by soak it in cold water
overnight, or soak them rapidly by pouring boiling water and let it steep for about an hour.

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:

Teamwork is important to communicate with your team who is working in different station to make sure
all food for a particular dish is prepare at the same time so it could put together in a plate and serve it to
the customer without letting the food sit down for too long and get cold.

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 13. Lunch service has concluded. You have various foods in 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.

Food Safe Storage requirements Cleaning and Sanitation Specific areas and equipment
that need to be cleaned

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 14. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the
grey marked fields:

Standard Recipe Card

Name of dish: Tandoori Chicken Portions: 3

Commodities 3 Portions 18 Portions

Item Specification Weight kg/l/Unit Weight kg/l/Unit
Chicken Breast 0.240 kg 1.44 kg
Tandoori Paste 0.010 kg 0.060 kg
Yoghurt 0.090 kg 0.54 kg
Mesclun Lettuce 0.030 kg 0.18 kg
Cucumber Telegraph 0.250 ea 1.5 ea
Tomatoes Grape 0.500 pun 3.0 pun
Pooris 6.000 ea 36 ea
Coriander Fresh 0.125 bch 0.75 bch
Lemon 0.500 ea 3.0 ea
Accompaniments 2.000 ea 12.000 ea

Page 1 of 9
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