SITHCCC005 Assessment- Prepare Dishes using Basic Methods of Cookery

ASSESSMENT B – SHORT ANSWER
INSTRUCTIONS
You are to answer all questions.
Read each question carefully. Ensure you have provided all required information.
On completion, submit your assessment to your assessor.
SECTION 1: SELECT INGREDIENTS
Q1: What are three production requirements you should confirm before starting your food
preparation tasks?
In order to prepare the food in an organised manner following production requirements must be
followed:
 Procedure of cooking the particular dish should be studied and known to ensure proper
cooking of the recipe.
 Dietary requirements should also be known for cooking a proper dish.
 Ingredients and cooking approaches should also be known to ensure that no damage is
done during the recipe cooking.
Q2: Why is good mise en place techniques essential in the kitchen?
Mise en place is a French culinary phrase which means everything is in its place or putting
everything in place. Preparation of any ingredients and dishes should be done before the
beginning of service. Mise en place technique is important in kitchen because it ensures that all
cooking preparations are accomplished effectively before beginning. It helps to eliminate any
kind of chaos and mismanagement during cooking process so that quality and taste can be
maintained.
Q3: What does the culinary term ‘cream’ mean?
The term cream is defined as the culinary process in which sugar and fat mixture is rapidly
stirred so that these ingredients can be incorporated along with the air until the sugar is
dissolved and mixture is whitened.
Q4: What does the culinary term ‘fold’ mean?

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
It is defined as the process to combine the various dry and liquid ingredients with gentle flicking
action with the help of rubber spatula, wooden spoon or a wire whisk. It cal also be defined as a
combination of all delicate ingredients gently mixed together in such a way that incorporated air
does not escape.
Q5: What does the culinary term ‘reduce’ mean?
In order to intensify the consistency, flavour and texture reduce process is used in cooking
methods. The term reduce means that liquid is allowed to simmer away so that its half amount
can be evaporated to intensify consistency and flavours. Reduce is required to be considered
whenever liquid dishes are cooked.
Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four
carrots in the required ingredients. How many onions and carrots do you need to prepare
36 portions of soup?
For making the 36 portions each ingredient of the recipe is multiplied by 3. Thus, six onions and
12 carrots will be required.
Q7: You are preparing chickens for roasting. What are four quality indicators you should look
for when selecting fresh poultry from the refrigerator.
The following quality indicators must be followed while choosing the poultry.
 Its odour must be pleasant and fresh which is the first thing that should be checked.
 The chicken must not have any pin feathers attached to it.
 The skin of chicken must be free from discolouration, cuts and bruising. Also no pink
liquid should be present which indicates thawing.
 It must not have freezer burn and its packaging must not be damaged. The expiry dates
and storage methods must also be checked to ensure that it is safe for use.
Q8: You are preparing a range of salads and need to select some fresh green leafy
vegetables. List two quality indicators you’ll look for.
The two quality signs for leafy and green vegetables are as follows:
 The leaves must be compact and free from wilting or insect damage. The region around
leave edges must not undergo discolouration.

 On the surface of vegetables there must be no indication of greening or sprouting. They
must have fresh and pleasant smell. After all these things are verified only then salads
should be prepared.
Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the
pastry, list two things to look for when selecting the pastry from the freezer.
 It must have higher puff so that it can be used for making tart base.
 The pastry must be completely thawed before it is used.

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
SECTION 2: SELECT, PREPARE AND USE EUQIPMENT
Q10: List four different types of tools or equipment you might use when boiling food.
For boiling the food a variety of tools and techniques can be used such as:
 Direct and indirectly heated boiling pans
 Stockpots
 Induction pans
 Saucepans
Q11: List two types of tools or equipment you might use when stewing food.
Stewing is defined as the method of simmering food in the presence of liquid which is later on
use as sauce. Though the process can be carried out by variety of equipments but the two most
commonly used equipments are as follows:
 Bratt pan
 Oven
Q12: What might happen if you select the incorrect sized pan when braising meat?
The incorrect size can affect the evaporation rate and thus the overall taste can change. The
size can also influence the heating so the texture and moisture content can influence overall
meat and food can either get over cooked or it can get less cooked. The oversized pan can
cause the dilution of flavour while the smaller pan size will impede the transfer of flavour. To
avoid any such thing proper and correct sized pan should be used so that the dish can be
cooked correctly and properly.
Q13: Where can you obtain information or assistance from if you are unsure how to safely
assemble an item of equipment?
While using mechanical and electrical equipments in kitchen for safety purpose it is essential to
assemble them perfectly. For this purpose the assembling instructions must be carefully
followed given by the manufacturer further if still uncertainty is there then experience holder can
be asked for the demonstration and assistance. And if there is still some uncertainty then
internet can be used to solve that uncertainty or any kind of doubts.
Q14: Why should you look for and remove cracked or chipped equipment, utensils or tools from
the food preparation area?
The cracked equipments must be removed from the food preparation area so that their usage
cannot cause any accidents and food can be prepared with safety like chipped pieces can fall

into food and cracks can harbour bacteria. It also prevents injuries while preparing food. If any
kind of cracked or chipped equipments are used for preparation of the food then it can affect the
quality of the food as well as taste of the food which will eventually be a hindrance in customers
requirements, desire and taste.
Q15: List four safety tips for using a deep fryer.
 For avoiding splashing food must be place with care in deep fryer to avoid any incident
to happen.
 Face and arms must not be placed directly above the fryer in order to avoid burns.
 In case of accidental spill the fat or oil must be cleaned immediately to avoid any further
harm to skin or arm.
 Sleeves must be rolled down so that splashes do not cause any crucial harm however
prevention must be taken to avoid fire. In situations if fire accidents occur then fitted lid
must be placed on top to smother flame.
 Clothes should not come in direct contact with the deep fryer as it can be dangerous for
the cook.
Q16: List three food safety practices for handling different food types.
 For avoiding contamination the quality standards must be monitored before using
ingredients like expiry data of any ingredients used in the dish must be seen and then
used.
 Food must be stored as per the prescribed methods for maintaining its quality and safety
like all the open packets of flour must be sealed and kept in food containers.
 The containers which are used for storing and processing food must be cleaned and
properly assembled so that the superiority of the dish is maintained.
SECTION 3: PORTION AND PREPARE INGREDIENTS
Q17: What equipment would you use to weigh or measure 250 g flour?
To measure the 250 g flour the bowl containing flour must be placed on digital kitchen scale.
The flat cups can also be used to measure the flour.
Q18: What equipment would you use to weigh or measure 300 mls of chicken stock?
Liquid measuring cups or jugs can be used to measure the 300 mls of chicken stock.

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of
cooking used to prepare it.
Meat portion from butt of beef: Flap meat
Cooking method: Dry heat method such as broiling and grilling can be used
Q20: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do
you need to prepare 18 serves of the recipe?
For 18 serves it will require 36 fillets. From a single John Dory three fillets can be obtained from
each side. Hence, for required servings 6 fishes will be required.
Q21: List five preparation techniques used to prepare fruits and vegetables.
 The vegetables and fruits must be washed with fresh water and chopped only when they
are ready to use.
 The vegetable skins have higher content of nutrition thus they must be peeled off after
cooking.
 Along with these food products hands must also be washed with clean water and then
wiped out with clean napkin.
 The unnecessary roots or stems of all the vegetables must be chopped off so that it
does not affect the taste of the dish and the way it is cooked.
 The suitable preservation techniques as per instructions and safety standards must be
followed to maintain the quality and taste of the dish.
Q22: You have used half a tin of tomatoes in a dish you’re making. What should you do with the
remaining contents of the tin?
The remaining contents of tin must not be stored in fridge because it can affect the quality of
tomatoes and thus can cause food poisoning. Thus, the remaining content must be transferred
to another container with option of reseal so that it can be safely stored in the fridge and can be
used later.
Q23: List two ways you can reduce food waste in a commercial kitchen.
For reducing waste in commercial kitchens these ways can be employed:
 Serving portions must be proper according to the members so that food is not wasted.
 Suitable storage and handling must be used to avoid wastage by cross contamination of
food and it can remain fresh to be used next time.
 Monitoring must be done so that food waste can be identified and required changes in
menu or processing technique can be implemented.

SECTION 4: COOK DISHES
Q24: What method of cookery is used to cook cakes and scones?
Cakes and scones are cooked by dry heating baking which may involves variety of methods
such as:
 Whisking
 Rubbing in methodology
 Creaming method
 Melting method
 Baking method
Q25: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
vegetables.
For blanching the vegetables they are placed into boiling water for a small duration so that they
can be cooked partially. After this the vegetable is placed in ice water so that the cooking
process can be terminated.
Q26: What type of meat or poultry is suitable for stewing?
For stewing only tougher meat cuts are suitable. The poultry leg or animal forequarters meat
can also be used for the process like beef, chicken, pork, lamb etc.
Q27: Outline the steps involved in braising meat (including the required cooking temperature
and type of cooking vessel used).
 The meat is presented as single piece and is carved before serving.
 The equipments such as ladles, chinois, wooden spoon and frying pans can be used for
the cooking.
 Colour is provided to meet before braising and then meat is sealed in hot oil.
 Vegetables are blanched for eliminating overpowering flavours.
 Food is half covered with braising liquid.
 The excess liquid is strained and can be used as a sauce.
 For vegetables braising temperature must be in the range 140 to 160 degree Celsius
while for meet it must be in the range 180-200 degree Celsius.

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
Q28: Outline the steps involved in roasting whole birds (including the required cooking
temperature).
 At around 220 degree Celsius whole birds are roasted in hot ovens and also oven
should be pre heated before it is used.
 Heat is reduced immediately after the sealing operation.
 The bird meat must be tender and before roasting excess sinew and fat must be
trimmed.

Q29: List three things you can do to manage your time and ensure you complete tasks in a
logical and safe manner.
For completing all tasks of cooking safely on time following three stages must be followed:
 All food production requirements must be confirmed prior to beginning of process so that
there is no confusion and wastage of time during the preparation of the dish.
 The ingredients must be collected prior so that during cooking there is no chaos for
finding missing element so that it can be made sure that no expired product is used and
no wrong product is collected for use.
 The equipments must be assembled and collected so that food can be prepared fast and
with safety without wastage of time so that all the task are done in a logical and safe
manne.
Q30: Your braised poultry has turned out dry. What is the likely cause?
The braising can result in dry poultry if temperature is not suitable and exceeds the required
temperature for braising like overcooking. Especially the increment in internal temperature of
poultry cause drying.
Q31: How could you improve your braised poultry in the future?
For improving the braised poultry following points must be considered:
 The pot must not be crowded and correct equipments must be selected.
 Poultry must be washed properly and pat dried with paper towel.
 The braising liquid must be chosen in right amount and must be checked periodically to
ensure that all the liquid amount is not completely evaporated.
Q32: Your dough has shrunk during baking and has a hard chewy texture. What is the likely
cause?
The key reason which cause the dough crust to shrunk during baking is that inadequate time
was given to dough for rest. As a result, the rehydration action did not accomplish properly
which caused shrinking action. The use of high protein flour or excessive flour gives the chewy
texture to dough.
Q33: How could you improve your dough in the future?
By using the following measures the dough quality can be improved:
 The flours must be given time so that they can rehydrated and dough is softened more.
 The scale must be used so that exact weight of the ingredients is used and measured.
 Interaction of salt with ingredients of dough can bring significant changes thus to
improve the texture and taste depending upon recipe salt can be added.
 Over kneading and under kneading of dough must not be done as it can damage the
dough and can make it insufficient or unappropriated to be used for a particulate dish.

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
Q34: List four techniques you can use when working cooperatively with colleagues to ensure
timely preparation of dishes.
1. First technique for timely preparation of dishes can be cooperative behaviour i.e. if any team
member requires any help or assistance then they should be assisted whenever required.
2. Good communication among team members is also important i.e. respect and listen all the
opinions and ideas of all the team members.
3. While cooking all the task should be distributed among the team members so that
preparation of dish is done in a timely manner.
4. All the team members should be monitored time to time so that if any mistake is done while
cooking it can be rectified timely.

SECTION 5: PRESENT AND STORE DISHES
Q35: Where can you find information on how to present and garnish a dish correctly?
Information of presenting and garnishing a dish correctly can be found either from internet or
from online tutorials or from cooking guide book or from magazines or from any expert cook.
Further information can be found from garnishing books available.
Q36: What are three considerations when selecting the right type of serviceware to present
your dish?
Type of service type used in presenting the dish affects the presentation and look of the dish to
be served, so it is very much important to ensure that selection of correct serviceware is done
for presenting the dish.
 Appropriate size bowl or plate should be used i.e. it should not be too big so that portion
looks meagre or it should not be too small so that portion goes overflow which is difficult
to carry. Improper sized bowl or plate used for serving decreases the presentation of the
recipe.
 Serviceware should be spotlessly clean and it should be free from any stain, chips or
cracks as chipped pieces can fall into food and cracks can harbour bacteria.
 Service dish and platter should complement and match each other and serviceware
should be consistent in shape, size and colour, etc.
Q37: What is a suitable garnish for grilled fish?
There are many ways in which suitable garnishing of grilled fish can be done to increase the
presentation of the dish such as:
 Slice of a lemon on grilled fish will add taste and visual appeal.
 Grilled fish can also be garnished with either stuffed tomatoes, or with sliced cucumber
or tomato.
 It can also be garnished by creating a visual interest by placing Asparagus, carrots, etc.
under the fish.
 Salsa or red pasta sauce can also be used to garnish grilled fish.
 Sliced cherry tomato or fresh herbs can also be used to garnish it.
 Toasted bread crumbs are also used sometimes.
Q38: What are two common accompaniments for curries?
Accompaniments are high flavoured seasoning of various kinds which is offered with various
dished so that food flavour can be improved and content and richness of the food can be
increased. Two common accompaniments for curries are pappadams, chutneys, naan bread
and raita.
Q39: What are three things you should do when storing reusable by-products?

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer
There are many things that should be kept in mind in order to store the reusable by-products so
that they are kept fresh and are not contaminated.
 All the open bags of flour or any other dry goods should be stored in bins suitable for
food containers.
 Place canned ingredients in dry, clean, airtight, food grade containers.
 Store all the prepared, raw or processed foods should be stored at their correct
temperature.
Q40: How does a cleaning schedule help make cleaning and tidying the work area faster and
easier?
Cleaning schedule is important to be made, followed and done in order to keep the work area
cean. Cleaning schedule helps all the team members or employees to know what they need to
do and when they need to do in order to make the work place clean and tidy in a faster and
easier manner as all the employees or team members will already know their part of work and
will do it properly and on time without wasting any time. Cleaning schedule will also help in
cleaning the workplace faster as all the cleaning work will be done simultaneously.