SITHCCC005

Prepare dishes using basic methods of

cookery
Student name: Ravinder Kaur
Student id: 100154

Activity 1B
Objective To provide you with an opportunity to calculate ingredient amounts
according to requirements.
Q1. Convert the metric measurements in the following table into
imperial equivalents.

Metric Imperial

1 milligram (mg)

1 gram (g)

1 kilogram (kg)

1 millilitre (ml)

1 litre (l)

1 litre (l)

Ans:
Metric Imperial

1 milligram (mg) 0.015 grain

1 gram (g) 15.43 grain

1 kilogram (kg) 2.205 pounds

1 millilitre (ml) 0.002 (imperial) pint

1 litre (l) 1.76 pints

1 litre (l) 1.76 pints

Q2. What are the three main pieces of equipment that may be used to
establish the weights and quantities of ingredients?
Ans:
You can calculate ingredient amounts using a
variety of kitchen equipment.
There are three main pieces of equipments:
 Scales

 Measuring cups

 Measuring spoons.
 Scales
There are different types of scales which can be used for the weighing of
ingredients. You may wish to use a digital scale which provides precise
measurements, leaving less room for human error. Alternatively, you
may wish to use spring or weight scales. You should also consider which
scales you find easiest to read and which equipment is within your
budget. The scales should be suitable for the purpose of food
preparation. If you have small scales, then it might be necessary to
measure the ingredients in several dishes .You might be confident when
it comes to the use of basic scales. However, some digital scales are fairly
advanced e.g. showing calorie or nutritional values, etc. . You should
ensure that the scale reading is set to zero before measuring any
ingredients.

Measuring cups
A ‘cup’ is often used as a unit of measurement. As an example you may
see a recipe which refers to a “cup of water” A set of measuring cups
may contain several cups of varying sizes. The cups are likely to be made
from plastic or metal. They may be used to measure liquids like milk or
dry ingredients such as sugar. You should take care and ensure that the
cups are stable for precise readings.

Measuring spoons
It is quite common for recipes to specify the use of spooned
measurements e.g. ‘2 teaspoons of sugar’. It is possible to purchase a set
of measuring spoons and keep them specifically for the purpose of
measuring ingredients.
Spoons are commonly made from materials such as
plastic and metal. They come in a variety of sizes. You can
use the spoons to measure dry or liquid-based
ingredients. The measurement is in spoon size e.g.
‘teaspoon’, ‘tablespoon’. A set of measuring spoons
usually includes measurements of a teaspoon, half
teaspoon, quarter teaspoon, and tablespoon.

Activity 2C
Objective To provide you with an opportunity to use equipment safely and
hygienically according to manufacturer instructions.
Q1. Identify five rules that should be followed for the assurance of
safety when using kitchen equipment.
 Ans: it is essential that you follow these rules while using kitchen
equipments:
 Wash your hands thoroughly before using any kitchen
equipment

 Don’t reach inside kitchen machinery when it is switched

on or in operation

 Ensure that the machinery is switched off before

commencing cleaning duties

 Only use kitchen equipment when you have been given

the necessary training and are entirely confident of safety

 Always act in accordance with the manufacturer’s

instructions and ask for clarification when necessary

 Follow the correct cleaning procedures after using each

piece of equipment.

Activity 3C
Estimated 20 Minutes
Time
Objective To provide you with an opportunity to minimise waste to maximise
profitability of food items prepared.
Q1. Specify six measures that may be taken for the minimisation of
waste.

Ans: Minimising waste

There are numerous steps that can be taken to minimise the waste
which can occur when preparing and cooking ingredients. You should
consider alternative uses for the kinds of ingredients which would
otherwise be discarded. As an example, you could use onion skins to
enhance the flavour and appearance of stock. There are a wide variety of
options that should be taken into consideration.

1. Measure food waste. Simply by tracking food usage and

waste, many restaurants find opportunities to scale back
production while still meeting customer demand. A “food waste
inventory” can help you to identify how much and where food is
wasted so you can implement changes (e.g. smaller portions,
menu changes or substitutions) and monitor your progress.

2. Predict food orders. Having a system in place to help you

accurately predict food orders, either manually or with the help
of digital technology (e.g. predictive ordering technology),
means more accurate data, a better understanding of food
order patterns and more control over your kitchen, which
ultimately leads to less waste (and more money in your pocket).

3. Engage staff. Food Handlers are valuable resources when it

comes to reducing food waste. Some of the most innovative
ideas for reducing food waste comes from kitchen and front-of-
house staff, not from management. Investing in training and
certifying is one of the best things you can do for your
business.. .

4. Compost. For the food scraps you can't use, consider if

composting is a viable option for your restaurant. Some food
businesses use compost from the kitchen to enrich the soil in
fruit and vegetable gardens or as a natural fertiliser for
landscaping. Composting also reduces your environmental
impact.

5. Recycle. Recyclable materials such as paper, cardboard, cans,

bottles and other containers, are too often found in restaurant
rubbish bins. By putting these materials in the correct recycling
bins, your food business can help the environment and save
money on waste collection.

6. Donate. There are a number of charities across Australia that

accept suitable food from restaurants and other food
businesses, which they then distribute to the homeless and
others in need. Consider labelling the food in your coolers and
pantries with a 'serve before' and a 'donate before' date, to help
staff easily determine what goes in the bin and what is suitable
 for donation.

Activity 4C
Objective To provide you with an opportunity to identify problems with the
cooking process and take corrective action.
Q1. Identify six problems that may be encountered during the cooking
process.

Ans:

Identifying problems with the cooking process

You might have difficulty identifying problems if you are cooking dishes
for the first time. However, you should still consider the types of issues
that may arise and how they can successfully be resolved. It is essential
that you learn from experience and don’t continue to make the same
mistakes. You should also be aware of the problems that are commonly
encountered during the cooking process.
Problems that may be identified are given below:
 Overfilling the pan – if you place too many ingredients in
the pan then the heat will be trapped and steam will rise.
This will mean that your ingredients don’t brown properly
 Failing to preheat the hob or oven – if you don’t preheat
the hob then your ingredients are unlikely to brown
properly or stick to the bottom of the pan. The food
might also have to be left out while you wait for the oven
to heat
 Not considering the oven’s characteristics – you should
be aware that your oven may not cook to 200 degrees C,
even if you adjust the dial correctly. If the temperature is
too high, then your dishes will cook too quickly and vice
versa
 Using the wrong substitutions – you may be tempted to
use substitutions in order to make dishes more healthy or
affordable.
 Using poor quality ingredients – you may remember that
the importance of freshness and quality were emphasised
earlier in this unit. If you fail to perform the
recommended checks then your dishes may have an
 inferior taste and appearance
 Undercooking and overcooking – you might mistakenly
assume that food has cooked all the way through if you
don’t open it up or use a thermometer. It is also quite
easy to forget and mistakenly overcook or burn your
food.

Q2. Give four examples of corrective actions that may be taken when
addressing problems with the cooking process.

Taking corrective action is must

It will be necessary to corrective action to resolve any problems with the
cooking process. Immediate action will be necessary whenever such
problems are identified. You might need to report to the supervisor and
purchase new ingredients. It might also be necessary to give warnings
and quickly recall any food that has been served in restaurants.
You might identify the need for corrective action as a result of:
 Food tests

 Kitchen inspections

 Feedback and complaints from customers

 Staff comments.

There are numerous ways of dealing with unsafe food and kitchen
hazards. It might be necessary to separate raw food from ready-meals.
You might also have to discard any food that is past the ‘use by date’ or
thought to contain harmful bacteria. Changes might have to be made in
relation to the ways that foods are prepared and cooked. A staff training
review might be necessary to ensure that such issues don’t occur in the
future

You might have the following responsibilities:

 Buying fresh ingredients and cooking equipment

 Providing staff members with updated training and

guidance.

Activity 5C
Objective To provide you with an opportunity to clean work area, and dispose
of or store surplus and reusable by-products according to
organisational procedures, environmental considerations, and cost-
reduction initiatives.
Q1. Identify five cleaning duties that fall under your scope of
responsibilities.

Ans: It is very important to maintain a clean and well-organised work

area. You will need to have an established cleaning system to minimise
the build-up of bacteria and potential contamination. Regular periods
should be set aside for the completion of essential cleaning tasks
Your organisation may also assign these cleaning duties:
 Disposing of waste
 Mopping floors
 Cleaning cooking utensils
 Cleaning plates and glasses
 Keeping corridors and aisles free of clutter
 Dusting and polishing

Q2. Give five examples of reusable food by-products.

Ans: You are also advised to keep re-usable food by-products in

accordance with the organisational expectations. These by-products will
be created during the meal preparation process and may be used for a
variety of purposes. You could use them as garnishes or flavourings for
sauces that you make.
Reusable by-products may include:
 Meat and fish offcuts

 Bones and trimmings

 Fruit peelings and offcuts

 Vegetable peelings and offcuts

 Unused portions of: fruits, vegetables, flowers ,seafood,

batter, dough, fillings etc.