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Evidence Guide: SITHCCC005 - Prepare dishes using basic methods of cookery

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHCCC005 - Prepare dishes using basic methods of cookery

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Weigh and measure ingredients and create portions according to recipe.
  2. Prepare, cut and portion ingredients according to recipe and cooking style.
  3. Minimise waste to maximise profitability of food items prepared.
Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cut and portion ingredients according to recipe and cooking style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook dishes.

  1. Select and use cookery methods for dishes following standard recipes.
  2. Complete cooking process in a logical, planned and safe manner.
  3. Identify problems with the cooking process and take corrective action.
  4. Work cooperatively with colleagues to ensure timely preparation of dishes.
Select and use cookery methods for dishes following standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete cooking process in a logical, planned and safe manner.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify problems with the cooking process and take corrective action.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work cooperatively with colleagues to ensure timely preparation of dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store dishes.

  1. Present dishes on appropriate service-ware.
  2. Add garnishes and accompaniments according to standard recipes.
  3. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Present dishes on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add garnishes and accompaniments according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Weigh and measure ingredients and create portions according to recipe.

3.2.Prepare, cut and portion ingredients according to recipe and cooking style.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Cook dishes.

4.1.Select and use cookery methods for dishes following standard recipes.

4.2.Complete cooking process in a logical, planned and safe manner.

4.3.Identify problems with the cooking process and take corrective action.

4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add garnishes and accompaniments according to standard recipes.

5.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Weigh and measure ingredients and create portions according to recipe.

3.2.Prepare, cut and portion ingredients according to recipe and cooking style.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Cook dishes.

4.1.Select and use cookery methods for dishes following standard recipes.

4.2.Complete cooking process in a logical, planned and safe manner.

4.3.Identify problems with the cooking process and take corrective action.

4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add garnishes and accompaniments according to standard recipes.

5.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes for dishes that demonstrate use of each of the following major food types:

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

vegetables

demonstrate food safety practices for handling and storing each of the major food types

use each of the following cookery methods and complete mise en place activities when preparing the above dishes:

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying (pan-fry, sauté or stir-fry)

steaming

stewing

microwaving

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

demonstrating portion control procedures

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

dairy products

dry goods

frozen goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat

poultry

seafood

vegetables

how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence

meaning and role of mise en place in the process of preparing, cooking and presenting food

essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence

contents of stock date codes and rotation labels

safe operational practices using essential functions and features of equipment used in the above cookery methods.