CLUSTER 2

*SITHCCC027
Prepare Dishes using basic methods of cookery
SITXINV006
Receive, store and maintain stock

Written Assignment

Student Name:
ROXCEL BUGUIS
Student ID No:
PIE19544
Table of Contents

Table of Contents..................................................................................................................... 2
Assessment Instructions...........................................................................................................2
Introduction to the Unit of Competency..................................................................................3
Assessment Activity 1 – Project – Ordering and Methods of Cooking......................................4
Recipe 1 - Scrambled Eggs with Cheese & fresh Herbs...........................................................8
Recipe 2 - Chicken Ballotine Salad...........................................................................................9
Recipe 3 - Madeira Cake........................................................................................................10
Recipe 4 - Spaghetti with pork Ragu......................................................................................11
Recipe 5 - Brioche.................................................................................................................. 12

Assessment Instructions
The instructions required for this assessment can be found in your copy of the
“Assessment Instructions For Students” that was provided to you at the start of this course.
You are required to familiarise yourself with the guidelines within
the Assessment Instructions For Students to ensure that you are fully aware of your
responsibilities.
If you have lost or misplaced your copy then please notify your trainer or Academic staff and
they will send a copy to you.
Instructions for Students

● Complete ALL questions of the written assessment as per instructed by your

Trainer/Assessor to be deemed Satisfactory in the assessment task. Ensure you have
provided all required information for all questions.
● You must at least attempt to answer the questions.

● Even though your Trainer/Assessor cannot give you answers to questions, they can
rephrase them to clarify what they mean and help you understand how to answer
them.
●

● Use a blue or black pen. Assessments written in pencil or red pen or erasable pen will
not be marked.
● If you need more space, you can use extra paper. All extra pieces of paper must
include your Name, Student ID, Unit Code, Unit Name, and the question you are
answering.
● Do not cheat. Anyone caught cheating will automatically be marked Not Satisfactory
(NS) for this assessment.
● Should you require further information, refer to the General Instructions to Students
in the Assessment Booklet

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All Assessment material should be uploaded as a PDF.

Introduction to the Unit of Competency

Unit Summary
Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery
This is a summative assessment, which requires each student to
Assessment Type
have adequate practice prior to undertaking this assessment.
Description
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, kiosks, cafes, residential caterers, in-flight and other transport caterers, and
event and function caterers.
It applies to individuals who work with very little independence and under close
supervision and guidance of more senior chefs. They follow predefined organisational
procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and
State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this
unit at the time of publication.

Unit Summary
Unit Details SITXINV006 Receive store and maintain stock
This is a summative assessment, which requires each student to
Assessment Type
have adequate practice prior to undertaking this assessment.
Description
This unit describes the performance outcomes, skills and knowledge required to check
and take delivery of stock and appropriately store, rotate and maintain the quality of
stock items.
It requires the ability to store perishable supplies in optimum conditions to minimise
wastage and avoid food contamination.
The unit is particularly important within a food safety regime and applies to hospitality
and catering organisations, including hotels, restaurants, clubs, educational institutions,
health establishments, defence forces, cafeterias, residential caterers, in flight and other
transport caterers, event and function caterers.
Personnel at many levels use this skill in the workplace during the course of their daily
activities, including cooks, chefs, caterers, and kitchen attendants.
The skills in this unit must be applied in accordance with Commonwealth and State or
Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this
unit at the time of publication.

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Assessment Activity 1 – Project – Ordering and Methods of Cooking
Present your report in an original and professional manner - including an index and a
bibliography. All recipes must have descriptions of dishes using appropriate culinary terms
and prices per dish or per recipe.

This assignment MUST be your own work using your OWN words and may be completed in
the spaces provided or with a printed computer-based document.

Remember, cheating and plagiarism are considered a breach of academic misconduct, and
will be dealt with seriously.

Please include a heading stating the following:

❖ Unit codes: SITHCCC027

SITXINV006
❖ Unit names: Prepare dishes using basic methods of cookery
Receive store and maintain stock
❖ Student name: ROXCEL BUGUIS

❖ Student I.D.: PIE19544

❖ Date of submission/due date: 18/01/23

❖ Trainer’s name: Frank Fazio

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You work as a Food and Beverage assistant for a consulting company and the following
brief has come across your table and your boss has asked you to handle this with your
team.

Brief: Altons Fine Dining

Augusto Alton has been in the restaurant industry for over 36 years. He has 28 restaurants
around the world and has now set his sights on expansion into Australia.

His venues are known for great food, with flare and creative styles, using locally grown and
sourced ingredients, priced competitively.

He wants to make some traditional foods his mother used to make for him but only has the
name and ingredients for them.

Augusto wants to understand what goes into creating a few of his mother’s favourites
recipes.

He has given you a series of 4 recipes that he would like you to work out how they would be
cooked, focusing on the methods of how to cook them. He has also given you one recipe
name only and hopes you can find the recipe for this.

He said he will have the ingredients shipped to your locations

Assignment Activity 1.1

● Work out how you would store the different ingredients keeping in mind the
important element of Labelling, FIFO and used by dates
● Your answer should include
o How you would label the ingredients
o Where it would be stored
o The temperatures items should be stored at

Assignment Activity 1.2

● Using the 4 recipes provided, work out using research and your own interpretation,
how these might be cooked, outlining the methods used to create the dish.
● Your answer should include the following:
o The steps you would take to create the recipe
o The methods of how you would prepare the ingredients
o The equipment you would use
o The storage method you might use to preserve elements if required

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Assignment Activity 1.3

● Use this name provided for recipe 5, work out what is in the recipe and then work
out the method to create it.
● Your answer should include the following:
o The steps you would take to create the recipe
o The methods of how you would prepare the ingredients
o The equipment you would use
o The storage method you might use to preserve elements if required

NOTE: Your Report should be presented in a neat and professional manner, with images,
correct headings and free of spelling mistakes.

Ensure this work is your own and not plagiarised from another student or source. If
you use sources form the Internet or book, please reference them appropriately.

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Assignment Activity 1.1
Storage
Ingredient Where to store Storage Temperature
Free-range eggs Cool room 0 – 5 degrees C
Free-range eggs Cool room 3°C
Sea salt & freshly ground Ambient/ dry store Room temperature
black pepper
Cream Cool room 3°C
Butter Cool room 2°C
Chicken Cool room 2.5°C
Chipolata Cool room 3°C
Baby spinach Cool room 3°C
Lemon Cool room 2.5°C
Pork sausages Cool room 3°C
Milk Cool room 2°C
Butter, chopped into small Cool room 2°C
cubes
Mixed soft herbs Dry store Room temperature
Olive oil Dry store Room temperature
Flour Dry store Room temperature
Mushroom Cool room 3°C
Tomato Cool room 2°C
Vinaigrette Dry store Room temperature
Sausage Cool room 3°C
Chicken Cool room 3°C
Sugar Dry store Room temperature
Tomato paste Dry store Room temperature

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Assignment Activity 1.2
Recipe 1 - Scrambled Eggs with Cheese & fresh Herbs

Serves 1 Portions
Prep & Cooking time: 20mins

Ingredients
Free-range eggs 2 large (55-60g eggs)
Pure cream 20ml
Sea salt & freshly ground black pepper As needed
Butter, chopped into small cubes 10 g
Cheese (of your choice, e.g.: grated aged cheddar, diced feta, etc.) 20 g
Mixed soft herbs (e.g.: basil, parsley, chervil, tarragon, etc.), finely 4-5 g
chopped

Method
● In a bowl, crack and whisk the eggs. Add the mixed soft herbs, season with salt,
pure cream, and black pepper
● Put butter on a non-stick omelette pan, heat the pan to medium, and pour in the
eggs. Use a spatula to move them around, making sure to move and scrape the
bottom to prevent them from sticking
● When its solidify, sprinkle the chees, and cook until desired wellness
● Serve immediately with toasted bread

Equipment
Stove , non- stick pan ,whisk, mixing bowl ,wooden spoon.

Can this prepared recipe be stored? If so how?

It should only be stored in the room where it will be prepared; otherwise, it should not be
stored.

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Assignment Activity 1.2
Recipe 2 - Chicken Ballotine Salad

Serves 1
Prep & Cooking Time:1.5 hours

Ingredients
Whole chicken leg (drumstick and thigh) with skin on 1
Chestnut mushrooms or other (thinly sliced) 25 grams
Olive oil
Chipolata sausage 1
Thin pancetta rashes 50 grams
Fresh sage leaves 2
Butter Approx. 20grams
Roma tomatoes, slow roasted 2
Baby spinach Approx. 50 grams
Vinaigrette of your choice Approx. 5-10ml/serve

Method
● Remove the leg and thigh bones from the chicken leg portions by slicing the legs
open down one side and cutting around the bone, keeping the skin attached to the
meat
● Lightly stir the mushrooms in a little hot olive oil for 5 mins until lightly browned,
season well and leave to cool. Open out the boned chicken legs and spoon in the
mushrooms. Cut the end off each chipolata and squeeze the sausage meat over
the mushrooms, using the chipolata skin as a piping bag. Push sausage meat with
your fingers right to the top of the thigh, then close the flaps and pull the skin
across to secure. Now roll the legs over to make the parcels as neat as possible,
then hold the exposed bone and straighten out each leg.
● Cut 4 sheets of foil. Lay 6-7 rashers of pancetta down the center of each sheet,
overlapping slightly, then put the chicken legs crossways over the pancetta and
top each leg with 2 sage leaves. Lift up the edge of the foil that is furthest away
from you, bring it over the chicken and press down the chicken. Wrapped it well in
pancetta.
● Roll each leg in the foil, tucking it in and pressing it tight to the chicken to form a
neat cylinder. Lift the cylinder up by the bone at one end and roll the foil at both
ends, twisting to make a cracker shape.
● Preheat oven to 200°C , put the chicken parcels on a baking sheet snd roast for
15mins, turning them twice. Turn over down to 160°C , roast for a further 30mins,
turning once.
● Heat 1tbsp oil, a knob of butter in a non stick saute pan until hot. Put the chicken
legs in the pan and brown over a high heat on all sides, basting frequently and
turning with a pair of tongs. Lift the chicken legs from the pan, and roll them
around in the juices on the plate so they pick up a nice glaze.
● Cut the stuffed thigh meat of each chicken leg on the diagonal into 3 slices each.
Spoon the polenta on to plates, stand the drumsticks in the middle and lay 3
slicesof stuffed chicken in front. Drizzle with a little vinaigrette and serve
immediately with roasted tomatoes on the side.
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 Equipment
Frying pan or skillet, Knife, Chopping board, Spatula, String Roasting dish, Mixing
bowl,Pastry brush, Baking Paper

Can this prepared recipe be stored? If so how?

If it is intended to be used later, allow it to cool before storing it in a cool place.

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Assignment Activity 1.2
Recipe 3 - Madeira Cake

Yield: 1 loaf
Prep & Baking time: 1.5 hours
Ingredients
Unsalted butter, softened 240 g
Caster sugar 200 g
Lemon – zest and juice 1
Eggs 3
Self-raising flour 210 g
Plain flour 90 g

Method
● Rub butter in the cake pan and line with baking paper. Set pan aside. Make sure all
ingredients are at room temperature
● In a mixing bowl, add in butter and sugar then use mixer to mix till batter is light
and fluffy. Break eggs in a separate bow
● Add lemon then whisk. Add the whisked eggs in the butter and sugar mixture and
mix with the mixer for few minutes
● Add flour in the batter and mix with spatula. Fold n till incorporated
● Pour cake batter in lined cake pan and place in pre heated oven. Bake at 170°C for
45 mins
● Turn cake onto cooling rack and leave to cool. Slice cake.

Equipment
Mixing bowl, Cake pan, Baking paper, Cake tester, Skewer or toothpick, Hand or stand
mixer, Cooling rack, Oven, Spatula

Can this prepared recipe be stored? If so how?

Yes, it can be stored in room temperature for up to 5 days.

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Assignment Activity 1.2
Recipe 4 - Spaghetti with pork Ragu

Serves 6
Prep & Cooking Time:1.5 hours

Ingredients
Spaghetti 1000g

For the ragu

olive oil 2 tbsp
pork sausages 6
garlic cloves, sliced 4
pinch of chilli flakes (optional) pinch
tomato paste 1 tbsp
red wine vinegar 1 tbsp
chopped tomatoes 4 x 400g cans
Parmesan, grated, to serve 50g

Method
● Heat the olive oil in a large saucepan over medium high heat. Cook the vegetables,
stirring, for 4 minutes or until soft. Add the pork sausages, garlic, chopped
tomatoes, tomato paste, red wine vinegar. Season and bring to the boil, reduce
the heat and simmer, stirring for 2mins.
● Cook spaghetti in a saucepan of salted boiling water until al dente. Drain
● Divide spaghetti and sauce among bowls, sprinkle with parmesan, pinch of chili
flakes

Equipment
Saucepan, Knife, Chopping board, Pan, Strainer, Stove

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 Can this prepared recipe be stored? If so how?
The sauce and cooked pasta can be stored separately, but if combined, they must be
served immediately.

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Assignment Activity 1.3
Recipe 5 - Brioche

This recipe requires you to find out what goes into making it and add it into your report.

Ingredients
White flour 450g
Salt 2 tsp
Caster sugar 50g
Dried active yeast 7g
Whole milk 100ml
Eggs 4
Salted butter 190g

Method
● Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one
side and sugar to the other. Pour in the yeast to the side with the sugar, mix each
side into the flour with your hands, then mix it all together with the dough hook
● heat the milk until warm to the touch, but not hot. Mix into the flour mix until
combined with the dough hook on medium, gradually add the eggs and mix for
10mins
● Gradually add the softened butter, until combined. Scrape down the sides, the
dough will be very soft
● Scrape the dough into a large bowl, cover with a tea towel leave for 1hr 30mins
until double size and well risen. After risen, put in the fridge for 1 hour
● Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the
dough into seven equal pieces. Lightly dust a work surface with flour, take a piece
of dough and pull each corner into the middle to form a circular shape. With a bot
pressure, push down and roll into ball. Repeat with the six remaining pieces.
● Put the balls into the tin, four on one side and three in the gaps on the other side,
cover with a tea towel, and leave to provenfor 30 mins until double in size. Heat
the oven to 180C. Lightly brush the dough with the egg wash and bake for 30mins
until golden and risen. Leave the cool in the tin for 20mins, then remove and cool
completely.

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 Equipment
Saucepan ,knife,chopping board,pan,strainer,stove, oven,timer,baking tray,electric mixer,
Mixing bowl.

Can this prepared recipe be stored? If so how?

After it has cooled, wrap it separately in cling wrap and keep it in the cold room.

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