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Last Updated on December 17, 2023 by Ozlinks Education
Subject: Prepare dishes using basic methods of cookery
The unit SITHCCC005* applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Elements and 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.
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.
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.
Assessment Requirements.
Performance Evidence.
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.
Knowledge Evidence.
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.