v1. , boiling, roasting or blanching). Salt and black pepper- as per taste Soy sauce 3 tbsp. : 03457B If your first attempt at this assessment is Not Satisfactory (NS), you will be given one other opportunity to resubmit the assessment, however, conditions apply. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery 1. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. These. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. View SITHCCC027_Student_Assessment_Tasks___Copy. It's a term used in commercial kitchens to describe how a cook sets up and arranges the. docx. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: [email protected] A: 424 Harris Street Ultimo 2007 W: Lesson 6 (5 Hours) Delivery of unit: SITHCCC027 – Prepare dishes using basic methods of cookery Trainers’ notes Practical Knowledge A workflow plan for the. Code Unit name; Core units: SITHCCC023: Use food preparation equipment: SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC028: Prepare appetisers and salads: SITHCCC029: Prepare stocks, sauces and soups. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 1537427486-5cs4a-dbms. docx from BSBPMG 516 at Lonsdale Institute. Batters BJSB Pty Ltd. SITHCCC031* Prepare vegetarian and vegan dishes. docx from BSC MISC at Western Michigan University. AI Homework Help. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. docx. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. SITHCCC027 STUDENT ASSESSMENT TASKS PREPARE DISHES USING BASIC METHODS OF COOKERY Contents Student assessment. Submission Date. 2. How many meals are. 3. docx. 2. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. SITHCCC027 Prepare dishes using basic methods of cookery Service Planning Assessor Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic. docx from HOSPITALITY MANAGEMENT HLTMSG002 at Imagine Education. View SITHCCC027 Student Assessment v1. - A freezer is an appliance that stores food and other materials below freezing point to keep them cold and to preserve them for a longer. Our mission is to provide the highest quality educational materials and innovative training and assessment tools that will help people reach their goals. 00. Baking Using dry heat is a step in the cooking process that it is. View SITHCCC027 Assessment Task 2 of 2 Student Logbook reflective journal questiion01. Australian National University. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. Other related materials See more. Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. C:UsersMatthewAlliance College DropboxCompanyA- New package CIIISIT21 CookeryDraft units (incomplete)SITHCCC027 Methods of cookeryAssessmentSITHCCC027 Assessment 1 V1. T/A CANBERRA INSTITUTE OF EDUCATION AND TECHNOLOGY Ground Floor 15 Barry Drive, Turner CRICOS Provider Code: 03835K | RTO Code: 45592 Telephone: 0261703300 Email: [email protected] Website: | V1. if your RTO has provided you with an assessment cover sheet,. This comprehensive CPCCBC4007A training and assessment resource package comes in an editable digital format, so you are free to contextualise, modify, and adapt the RTO. The complete set and price displayed includes the abovementioned inclusions for the whole “SITHCCC027 Prepare dishes using basic methods of cookery” unit of competency. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. _____ SITHCCC027 Assessment Instruction Version: 1. RTO No: 90438. The SIT RTO materials we provide are designed to deliver the skills, tools and resources needed by students and instructors alike. Other related materials See more. UNIFORMS A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class. View SITHCCC027 - Student Guide (1) (1). Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit. Student name: _____ Student number: _____ This unit of competency requires the you use the. No refund applies if the promotional materials were shipped to individual customers. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. AI Homework Help. docx from BUSINESS 604 at Ashford University. Study Resources. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. Solutions Available. SITHCCC035* Prepare poultry dishes . SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Introduction Welcome to the Student Assessment Tasks for SITHCCC005 Prepare. By focusing on providing well researched, real world RTO resources, we’re able to create SIT learning and assessment materials for a wide range of topics including hospitality, commercial cookery and more. Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. Other related materials See more. Minimise waste to maximise profitability of food items prepared. 1. 45316 Page |2 Objective of Assessment Assessment Feedback. Reserving some whole leaves for garnish. Q2: Look at the method for preparing chicken schnitzel. Service Planning Template Determine production requirements Confirm food production requirements Analyse. WSC-ASSSITHCCC027-V1. Student Name Student ID Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date Submission Date Studen Get expert help for SITHCCC027 - Prepare dishes and many more. d. , boiling, roasting or blanching). SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. Other related materials See more. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Resources. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. What are the mise en place. edu. All of the learning materials and test books required to complete this course will be provided. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] PREPARE DISHES USING BASIC METHODS OF COOKERY – Project Task 2 Read the recipe and answer the questions. 1300. The unit applies to cooks working in hospitality and catering organisations. Uniform requirements for practical classes: • 2 x White double breasted Chefs jacket (Not black. docx from SITHCCC 027 at Imagine Education. docx from JAJSJ USUUS at Tribhuvan University. Our team develops SITHCCC027 materials that are designed to improve real-world outcomes for students and instructors across Australia. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. View SITHCCC027 S2 Student Assessment Pack v1. 0 20. 9874_Ravi_SITHCCC005 Assessment 1 -Assignment (1). B. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. How many meals are required? Describe how you will. Daal combines lentils, dried peas and bean in a thick stew with choice of herbs and spices. 218. au | View SITHCCC027 Student Assessment Tasks c. RADIX EDUCATION PTY. edu. 1 -. 0: March 2023, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o Don’t let raw meat or associated blood and juices come into contact with other food types. Email enrol@skills. Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Regulatory Authorities. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. g. Expert Help. pdf. Please refer to the Unit Application Page. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. 0. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. docx from JAMES COOK HOSPITALIT at James Cook University. Lab 4 Gravity on Earth. Overview. . Solutions available. NB: We do NOT provide any training services. The unit applies to cooks working in hospitality and catering organisations. Other. Assessment Details Qualification Code/Title Assessment Type Task 2 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. Other Related Materials See more. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. SITHCCC027- Prepare dishes using basic methods of cookery. docx from AA 1SITHCCC027 Prepare dishes using basic methods of cookery RTO # 41380 Document: SITHCCC027 Student Logbook | CRICOS 03632K#|Version: 1. 1. SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. docx from HRMS 4281 at Sheridan College. edu. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727. SITHCCC027 Prepare dishes using basic methods of cookery Unit Summary • This unit describes the performance outcomes, skills and knowledge required to use a. View SITHCCC027 Student Assessment Task 2. 4 Preparing for assessment. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. 0. This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. docx from BIO CHCD1V001 at Panjab University School of Open Learning. SITHCCC027: Prepare dishes using. v1. NOTE: This is a sample only. docx. Define the term mise en place. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. Using discretion and judgement, they work with. Certificate III (1 year): $10,000. 1. g. 4. SITHCCC027 Prepare dishes using basic methods of cookery temperature recording charts work flow schedules cleaning schedules diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor. SITHCCC027 Assessment 1- V2 November 2022 (1). RTO Training and Assessment Resources From $700 Per Unit. • To. AI Homework Help. HISTORY 041. docx from BUSINESS ECON 2000 at Loyalist College. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. (RTO). Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 |View Assignment - SITHCCC027- Unit Assessment Tool (UAT). 1. View SITHCCC027 Student Assessment v1. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. certain plastics and other materials used to store food and make. The following units are now available to add to your learning management system: SITHCCC023 Use food preparation equipment. 6. SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 13 SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Purbanchal University School Of Engineering And Technology. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. View SITHCCC027_Student_Logbook_v1. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. Solutions Available. 1-6. ACC@ 2023 V1. *Payment Plans available. The unit applies to cooks working in hospitality and catering organisations. 1. docx from COOKERY SITXGLC001 at University of New South Wales. You should wash them again to maintain best practice. Vinegar3 tbsp. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. 07/02/2023. Other related materials See more. 0 Responsible: Academic Last Validated: April 2023 Page 2 of 16 RTO CODE: 40788 CRICOS NO. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. kuldeep kaur Name of RTO: BIC darwin Trainer/assessor name: edwin escudero If this workbook is found,. Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines. Homework #4 Solutions - ECE557 - Spring. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks • ‘use first’ or ‘new stock/old stock’ labels. This VET resources package includes training materials for a single unit of competency, SITHCCC027 Prepare dishes using basic methods of cookery. RTO ID: 45629 Page 6 of 7. $ 550. M. ORDER the latest release of the SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO training resources now! The SITHCCC027 RTO materials are now available for delivery. However, if the promotional materials were shipped in envelopes together with. 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. docx from SITHCCC 027 at Imagine Education. View SITHCCC027 - Assessment Requirements. 0 Responsibility:. Other Related Materials. Research. Select and use cookery methods for dishes following standard recipes. edu. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. docx from ENG 30004 at University of Melbourne. RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027. no. BSBSTR502. These tasks have been designed to help you demonstrate the skills and knowledge that. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it. Select food preparation equipment. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Student name: _____ Student number: _____. Australian Harbour International College RTO ID: 41338 CRICOS. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. Your SITHCCC027 RTO training package will include this set of materials: Learner Resource; Trainer Manual; Learning Activity Workbook; Mapping Tool; Access to Virtual Workplace Resources (wherever applicable) PowerPoint; SITHCCC027 e-Learning Resources (Optional) Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. 1. Other related materials See more. View SITHCCC027 Student Assessment Tasks (1). Cranberry Case MGT 624. docx from COOKERY SITHCCC003 at Central Queensland University. View SITHCCC027 Student Logbook. docx from MANA HUMAN RESO at Glendale High School. View SITHCCC027 Student Logbook. View SITHCCC027 Student Assessment Task. View Assessment - SITHCCC027-LearningActivityBook-V1. docx. ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8, 341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-08 Learner Guide- UNIT CODE | Version: 1. Students are issued with the required learning and assessment materials for each unit. 05. View Assignment - SITHCCC027 Student Logbook (1). 4. Expert Help. Pages 40. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy. v1. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. Future Budget& Current BS. 2. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. 5 years): $2022 Price - $10,800 2023 Price - $11,200. Training packages that include this unit Qualifications that include this unit Classifications Display history Content Compare: Compare content of this unit of competency with other releases or training components Download: Download Unit of competency in. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067SITHCCC027 - Prepare dishes using basic methods of cookery; and. 1. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. test prep. It requires the ability to check the quality of food and select correct packaging materials. docx from ACT 1968 at Rockford University. 1. edu. Assessment Task Cover Sheet Attach this front cover page to EACH of your assessment. SITHCCC027 Prepare dishes using basic methods of cookery Learner Guide Contextualised andIdentify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 0 | Page 6 of 12 • responding to special customer requests and dietary requirements. April 2023 Page 1 of 16 RTO CODE:. You will need to take your notes/completed activities to class. Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. N. Homework #4 Solutions - ECE557 - Spring 2019. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. View SITHCCC027_Student Logbook_v1. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. N. SITHCCC023 Use food preparation equipment Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. SIT30821 – Be a Certificate III in Commercial Cookery Provider. 0/ Mar 2023 Page 10 of 16 View SITHCCC027 methods of cookery. 2. Reflective journals Reflective journal Student name: Date: 12/11/2022 Did an RTO assessor observeVET Resources Assessment Kits are quality assured RTO resources with audit and update guarantee. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. SITHCCC029 Student Logbook. au Contact. docx. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia). Define the term mise en place. Identify and select knives and other routine and specialised equipment suited to the food preparation task. Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO Resources. View SITHCCC027 Service Planning. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Resources. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. Student name: _____ Name of RTO:. docx from MECHANICAL 0101 at Pandit Deendayal Petroleum University. RTO No. pdf from MANAGEMENT 10 at Invertis University. : 03953D SITHCCC027 prepare dishes using basic methods of. Click or tap here to enter text. v1. Pressure bandage A bandage applied snugly to create pressure on a wound to aid. Solutions Available. Didasko Learning Resources is pleased to announce the launch of our SIT Release 2 content with eight new Cookery units. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Australian Government Bodies. N. Describe each of the following cookery methods and how they impact different types of food. docx. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. 0 (2). The. 41089 I CRICOS NO. Suitability or Form of Material. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. au | CRICOS Code:. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. edu. I prepared the materials in advance and honed my dumpling-folding technique to maximise efficiency. Other related materials See more. docx from BSBPMG 516 at Lonsdale Institute. SITHCCC027 – Assessment Booklet - Student copy Version 1. 4. 1. Guia ITS. B. 0. Study Resources. docx from MANAGEMENT 35 at Tribhuvan University. Apple Study Group Pty. declaration after the summary section. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. 3 Dice the eggplant and zucchini into 2 cm pieces. 1 STUDENT GUIDE SITHCCC031 Prepare vegetarian and vegan dishes 9 Some of those vegetarian and vegan dishes and products include: Lentils in the form of Daal from India, was one of the most staple dishes for ancient Indians. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. B. docx from MANAGEMENT MN4062 at Davenport University. View SITHCCC027 Assessment Outcome and Checklists. Baking This includes reheating your food inside a closed space using dry convection. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. View SITHCCC023 SITHCCC027 Task 2 Performance. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack. 2. Select, prepare and use equipment. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 10 of 50 Q1: Define the term mise en place. It means acknowledging the work of others while developing your own insights, knowledge, and ideas. docx. ` Assessment Task 2: Prepare dishes using basic methods of cookery Introduction Welcome to. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. SITHCCC027 Prepare dishes using basic methods of cookery Cookery Cert 2 SIT20421. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. This could include restaurants, educational institutions, health. au | Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Cookery method Description Impact on food Grilling Cooking food over direct heat, usually on a grill or barbecue - Creates smoky flavors and distinct grill marks - Renders fat and enhances the natural flavors of meat, fish, and vegetables Poaching Cooking food gently in liquid below its boiling point - Maintains the delicate texture of foods like eggs, fish, and. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. 1.