27 Homework 11

SITHCCC027
prepare dishes using basic

methods of cookery
SITHCCC027 Prepare dishes using basic methods of cookery

About this Student Logbook
This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a Completing your Reflective journal
handy reference guide on what you need to do during your assessment and You are expected to complete a Reflective journal for each time that you cook
how you should go about doing it. as part of your assessment for this unit. Try to think about the highlights of
each service when you are writing your reflection. You might also find the
Student details section following questions useful:
 What skills and techniques did I use?

Fill in the table below:
 What policies and procedures did I follow?
Student name:  How did I ensure efficiency, safety and quality?
Reino Antonio C. Ventura___________________________________________  How did I ensure that my dishes met quality standards?
Name of RTO:  What did I learn during the service and how might I apply it in future?
 What might I do different next time?

_______________________________________________________________
Trainer/assessor name: Supervisor declaration

Ken Mills_______________________________________________________ Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
If this workbook is found, please contact me to return it using the details
their section of each of your reflective journals and fill in the supervisor
below:
declaration after the summary section. Keep in mind that, if you are
_______________________________________________________________ completing your assessment in your RTO’s training kitchen, your trainer will
be your workplace supervisor and should endorse your journal. Without their
_______________________________________________________________ endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
_______________________________________________________________
Logbook summary
Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas)
Version : 1.0 Website: www.sabt.edu.au Email: info@sabt.edu.au Page 3 of 18
There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this  preparing and cutting ingredients according to recipe and cooking style
section up to date – it will help you keep track of any outstanding
requirements.  minimising waste to maximise profitability
 following standard recipes accurately

What do I need to demonstrate?  adding garnishes and accompaniments as per the standard recipe
During your assessment for this unit, you will be required to demonstrate a  identifying problems with cooking processes and taking action to address
range of the skills and knowledge that you have developed during your them
course. These include:
 working effectively as part of a team
 interpreting standard recipes and food preparation lists
 presenting dishes using appropriate service-ware
 confirming food production requirements
 storing dishes in appropriate environmental conditions
 calculating ingredient amounts
 following organisational policies and procedures
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  maintaining a clean work area
 following procedures for portion control  disposing of or storing surplus products
 producing the required quantities  working safely and hygienically
 checking perishable supplies for spoilage  working sustainably
 checking perishable supplies for contamination  working efficiently
 selecting the type and size of equipment required  working within commercial time constraints and deadlines
 ensuring that food preparation equipment safely assembled, clean and  responding to special customer requests and dietary requirements.
ready for use
 using equipment safely and hygienically Tips for completing this logbook
 using equipment according to the manufacturer’s instructions  Read through your logbook before you get started and make sure you
understand what you need to do. If you are unsure, speak to your
 weighing and measuring ingredients accurately
assessor and/or workplace supervisor.
 creating portions according to the recipe
 Stay up to date! Complete a logbook entry at the end of each service
period and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
Logbook summary
Use this list to keep track of your progress. 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.
Student name: __________________________________________________________________________
Student number: _________________________________________________________________________
This unit of competency requires the you use the following basic cookery methods to prepare dishes
at least once for six finished dishes Evidence of this has been provided.
Cooking Method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
☐ baking
☐ blanching
☐ boiling
☐ braising
☐ deep-frying
☐ grilling
☐ poaching
☐ roasting
☐ shallow frying
☐ sous vide
☐ steaming
☐ stewing
This unit of competency requires that you complete mise en place activities and follow standard
recipes to prepare dishes that demonstrate use of each of the following major food types at least once
for the six finished dishes. Evidence of this has been provided.
Food Types Date Reflective journal Reflective journal
(endorsed by number
supervisor)
☐ dairy products
☐ dry goods
☐ frozen goods
☐ fruit
☐ meat
☐ poultry
☐ seafood
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures ☐ Yes ☐ No
worked to a professional level in line with the kitchen’s usual roles and
☐ Yes ☐ No
responsibilities
worked cooperatively and efficiently as a part of a team ☐ Yes ☐ No
communicated effectively with those in the team ☐ Yes ☐ No
followed standard recipes to prepare dishes including meat ☐ Yes ☐ No
followed standard recipes to prepare dishes including poultry ☐ Yes ☐ No
followed standard recipes to prepare dishes including seafood ☐ Yes ☐ No
followed standard recipes to prepare dishes including dry goods ☐ Yes ☐ No
followed standard recipes to prepare dishes including frozen goods ☐ Yes ☐ No
followed standard recipes to prepare dishes including fruit ☐ Yes ☐ No
followed standard recipes to prepare dishes including vegetables ☐ Yes ☐ No
prepared dishes using a range of cookery methods ☐ Yes ☐ No
prepared dishes within commercial time constraints and deadlines ☐ Yes ☐ No
produced required quantities ☐ Yes ☐ No
followed portion control procedures ☐ Yes ☐ No
followed food safety practices for handling and storing food ☐ Yes ☐ No
responded to special customer requests and dietary requirements ☐ Yes ☐ No
☐ Yes ☐ No
took appropriate action to address food production issues
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:
Reflective journals
Reflective journal
Student name: Reino Antonio C. Ventura Date: 26/04/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal
number:
____1____
Recipe/s prepared: Eggs Benedict _
Cooking method used:
☐ baking ☐ blanching ☒ boiling ☐ braising ☐ deep-frying ☒ grilling
☒ poaching ☐ Roasting ☒ shallow frying ☐ sous vide ☐ steaming ☐ stewing
Food type prepared:
☒ dairy products ☒ dry goods ☒ eggs ☐ frozen goods ☐ fruit and vegetable ☐ meat ☐ poultry ☐ seafood
Dishes that were prepared, plated roasting and presented:
☒ completed within commercial time constraints and deadlines ☒ demonstrated portion control procedures
☐ responded to a special customer request ☒ used food safety practices
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
During our time with the activity, we worked as a team. Ensured the safety and cleanliness first. The cooking methods that we used for the “Eggs Benedict” are
boiling, grilling, shallow-frying and poaching. We will ensure to poach the egg in a proper way next time.
Supervisor Endorsement
Supervisor name: Ken Mills Position: Signed:
Reflective journal
number:
_____2___
Recipe/s prepared: Lamb Hot Pot _
☐ baking ☐ blanching ☒ boiling ☐ braising ☐ deep-frying ☐ grilling
☐ poaching ☐ Roasting ☒ shallow frying ☐ sous vide ☐ steaming ☒ stewing
Food type prepared:
☐ dairy products ☒ dry goods ☐ eggs ☐ frozen goods ☒ fruit and vegetable ☒ meat ☐ poultry ☐ seafood
We trimmed the lamb into a dice form. For the “Lamb Hot Pot” you need to boil the lamb for the meat to soften. We are going to be more aware of the time and the
temperature next time.
Supervisor name: Position: Signed:
Reflective journal
Reflective journal
number:
Recipe/s prepared: Chicken Wings with honey and soya ___3_____
☐ baking ☐ blanching ☐ boiling ☐ braising ☐ deep-frying ☒ grilling
☐ poaching ☒ Roasting ☐ shallow frying ☐ sous vide ☐ steaming ☐ stewing
Food type prepared:
☐ dairy products ☒ dry goods ☐ eggs ☐ frozen goods ☐ fruit and vegetable ☐ meat ☒ poultry ☐ seafood
☐ completed within commercial time constraints and deadlines ☐ demonstrated portion control procedures
☐ responded to a special customer request ☐ used food safety practices
We need to learn to trim the chicken wings in a proper and safe way.
Reflective journal
Reflective journal
number:
___4_____
Recipe/s prepared: Apple Fritters _
☐ baking ☐ blanching ☐ boiling ☐ braising ☒ deep-frying ☐ grilling
☐ poaching ☐ Roasting ☐ shallow frying ☐ sous vide ☐ steaming ☐ stewing
Food type prepared:
☒ dairy products ☒ dry goods ☐ eggs ☐ frozen goods ☒ fruit and vegetable ☐ meat ☐ poultry ☐ seafood
First, we cleaned the apple, sliced it into a certain size and peeled it. Mixed all the ingredients with the whisk except the apple. The cooking method that we used
was deep frying. We waited until it turned into a golden brown.

27 Homework 11

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

27 Homework 11

Uploaded by

Copyright:

Available Formats

SITHCCC027

prepare dishes using basic

SITHCCC027 Prepare dishes using basic methods of cookery

 What skills and techniques did I use?

 What might I do different next time?

Trainer/assessor name: Supervisor declaration

 following standard recipes accurately

 following procedures for portion control  disposing of or storing surplus products

 producing the required quantities  working safely and hygienically

 checking perishable supplies for spoilage  working sustainably

 checking perishable supplies for contamination  working efficiently

Student name: __________________________________________________________________________

Student number: _________________________________________________________________________

Cooking Method Date Reflective journal Reflective journal

Food Types Date Reflective journal Reflective journal

Relationship to student (for example, head chef/shift supervisor etc):

worked within the organisation’s policies and procedures ☐ Yes ☐ No

worked cooperatively and efficiently as a part of a team ☐ Yes ☐ No

communicated effectively with those in the team ☐ Yes ☐ No

followed standard recipes to prepare dishes including meat ☐ Yes ☐ No

followed standard recipes to prepare dishes including poultry ☐ Yes ☐ No

followed standard recipes to prepare dishes including seafood ☐ Yes ☐ No

followed standard recipes to prepare dishes including dry goods ☐ Yes ☐ No

followed standard recipes to prepare dishes including frozen goods ☐ Yes ☐ No

followed standard recipes to prepare dishes including fruit ☐ Yes ☐ No

followed standard recipes to prepare dishes including vegetables ☐ Yes ☐ No

prepared dishes using a range of cookery methods ☐ Yes ☐ No

produced required quantities ☐ Yes ☐ No

followed portion control procedures ☐ Yes ☐ No

responded to special customer requests and dietary requirements ☐ Yes ☐ No

Please provide any feedback to the student here:

Cooking method used:

☐ baking ☐ blanching ☒ boiling ☐ braising ☐ deep-frying ☒ grilling

☒ poaching ☐ Roasting ☒ shallow frying ☐ sous vide ☐ steaming ☐ stewing

Food type prepared:

Dishes that were prepared, plated roasting and presented:

☐ responded to a special customer request ☒ used food safety practices

Supervisor name: Ken Mills Position: Signed:

Cooking method used:

☐ baking ☐ blanching ☒ boiling ☐ braising ☐ deep-frying ☐ grilling

☐ poaching ☐ Roasting ☒ shallow frying ☐ sous vide ☐ steaming ☒ stewing

Food type prepared:

Dishes that were prepared, plated roasting and presented:

☐ responded to a special customer request ☒ used food safety practices

Supervisor name: Position: Signed:

Cooking method used:

☐ baking ☐ blanching ☐ boiling ☐ braising ☐ deep-frying ☒ grilling

☐ poaching ☒ Roasting ☐ shallow frying ☐ sous vide ☐ steaming ☐ stewing

Food type prepared:

Dishes that were prepared, plated roasting and presented:

☐ responded to a special customer request ☐ used food safety practices

Supervisor name: Position: Signed:

Cooking method used:

☐ baking ☐ blanching ☐ boiling ☐ braising ☒ deep-frying ☐ grilling

☐ poaching ☐ Roasting ☐ shallow frying ☐ sous vide ☐ steaming ☐ stewing

Food type prepared:

Dishes that were prepared, plated roasting and presented:

☐ responded to a special customer request ☒ used food safety practices

Supervisor name: Position: Signed:

You might also like