Sithccc005

Assignment Task: Task: Assessment 1 Your task: Answer all questions below. Each question must be addressed to demonstrate competence. 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 You have identified the f... Get Start

Assignment Task: Task: SITHCCC005 - PREPARE DISHES USING BASIC METHODS OF COOKERY Complete the table below with the description of the appearance, texture, quality points for each type of food item. List a dish you could make from this food and list the cooking method you would use. The first one has been done for you as an example. F... Get Start

Assignment Task     Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Prac... Get Start

Assignment Task: Task: Q1: List any five (5) basic methods of cookery with their key principles and practices. Q2: Satisfactory   Q3: a) Explain the basic application of the following knives in one (1) or two(2) sentences for each.  Chef’s knife Boning knife  Paring knife b) Write down six (6) different ... Get Start

Assignment Task : This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosk... Get Start