SITHCCC027

Prepare dishes using basic

methods of cookery
LEARNER RESOURCE
RECIPE BOOKLET
Recipe Booklet

Version Control & Document History

Date Summary of modifications Version

17 February 2023 Version 1.0 released for publishing. 1.0

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ntroduction

Preparing dishes is an essential aspect of many people's lives. When you eat food, you will have to
cook or properly prepare it first.
As an aspiring chef or cook, you do the same for your customers. It is your responsibility to ensure
that the dishes are of good quality. This can be achieved by meeting the expectations of your
customers.
Remember that your customers are essential to the growth of your organisation. If the dishes you
make are not up to the standards your customers expect, they might view your skills in a negative
light. Your organisation's reputation might also be affected. Hence, well-prepared dishes are essential.
The key to achieving that is to follow the recipes of those dishes.
To help you get there, this recipe booklet outlines sample recipes that reflect the requirements of the
unit. You can use these recipes to supplement your assessment.

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SITHCCC027 - Prepare Dishes Using Basic Methods of Cookery

This unit SITHCCC027 - Prepare dishes using basic methods of cookery requires you to use a range of
basic cookery methods to prepare dishes. These dishes are commonly prepared by cooks working in
hospitality and catering organisations.
The recipes you will find under this unit will cover the following:
▪ Cookery methods
▪ Major food types

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Recipes Overview
Cookery Method (Part 1)

Cookery Method

Deep-
Baking Blanching Boiling Braising Grilling
Frying

Three-Cheese
Yes yes yes
Souffle

Asparagus,Smoked
Recipe salmon,poached Yes Yes Yes
Name eggs

Poached Peaches
Yes

Tempura of
Chicken, rice and Yes Yes Yes Yes
soy sauce

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Cookery Method (
Major Food Type (Part 1)

Major Food Type

Dairy Dry Frozen Fruit

Products Products Products

Three-Cheese Page
Yes Yes
Souffle 10

Asparagus,Smoked
Page
salmon,poached yes Yes Yes
Recipe Name

14
eggs

Poached Peaches
12 Yes Yes Yes Yes

Tempura of
Page
Chicken, rice and Yes
15
soy sauce

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Major Food Type (Part 1)

Major Food Type

Meat Poultry Seafood Vegetables

Three-Cheese Page
Yes Yes
Souffle 10

Asparagus,Smoked
Page
salmon,poached Yes Yes
Recipe Name

14
eggs

Page
Yes Yes
12

Tempura of
Page
Chicken, rice and Yes Yes
15
soy sauce

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Three-Cheese Souffle

Three-cheese souffle is a light, fluffy dessert. It is typically made of cheese, butter, flour and eggs. For
this recipe, you will add three different types of cheese. Every cheese brings a unique texture and
flavour to the dish.
Start with preheating the oven to 190 °C and greasing the souffle dishes. Then, prepare the roux. Make
sure the butter is foaming before you add the flour to avoid having a clumpy mixture. Also, it is
important to stir constantly while gradually adding milk.
Once the sauce thickens, you must combine this with the cheese mixture. Add Dijon mustard, cayenne
pepper, chives and parsley to give the flavour depth. As for the eggs, they should be at room
temperature. It will be easier to incorporate them with the mixture and give the dish a fluffy texture.
Before you add the egg whites, you must beat them until they form stiff peaks. After gently folding
egg whites in the batter, you can distribute this in the dishes.
It is important to keep the oven door closed for baking this dish. If you need to check if the souffle is
well-risen and cooked through, insert a skewer into the centre of the souffle. If the skewer comes out
clean, serve it immediately. Serving it fresh from the oven is best to prevent the souffle from deflating.

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Ingredients

melted butter, to grease

2 tbsp dried breadcrumbs, to coat
2 ½ tbsp butter
2 ½ tbsp plain flour
250 ml (1 cup) milk
50 g vintage cheddar, finely shredded
50 g Gruyère, finely shredded
50 g Parmesan, finely grated
2 tsp Dijon mustard
½ tsp cayenne pepper
2 tbsp chopped chives
2 tbsp chopped flat leaf parsley
salt and freshly ground black pepper, to taste
4 eggs, at room temperature, separated

Preheat oven to 190°C. Brush four individual 250 ml (1 cup) ramekins or soufflé dishes with the butter to
grease well and then sprinkle with the breadcrumbs, turning to coat the dishes to coat well, tapping out
any excess breadcrumbs. Place on an oven tray and set aside.
Combine the cheddar, Gruyère, Parmesan and set 2 tablespoons of this mixture aside for sprinkling the
tops of the soufflés.
Melt the butter in a medium saucepan over a medium heat until foaming. Add the flour and stir with a
balloon whisk for about 1 minute until the mixture is bubbling and leaves the sides of the pan.
Remove the pan from the heat and gradually add half the milk, stirring constantly with the whisk until
smooth. Gradually add the remaining milk, stirring until smooth. Return the pan to a medium heat, and
stir constantly with the whisk until the sauce thickens and starts to simmer. Reduce the heat to low and
simmer, stirring frequently, for 3 minutes.
Transfer the sauce immediately to a heatproof bowl and stir in the cheddar, Gruyère and Parmesan
mixture, the Dijon mustard, cayenne, chives and parsley. Season well with salt and pepper. Add the egg
yolks and stir until well combined. Stir in the chives and parsley.
Use an electric mixer with a whisk attachment to whisk the egg whites with a pinch of salt until firm
peaks form. Add about a quarter of the whisked egg whites to the cheese sauce and use a large metal
spoon or spatula to fold together until just combined to loosen the mixture. Fold in the remaining egg
whites until just combined (the mixture should appear to have streaks of egg whites through it but there
should be no large clumps of egg white).
Divide the mixture evenly among the prepared dishes. Sprinkle with the reserved 2 tablespoons of the
cheese mixture. Bake in preheated oven for 20 minutes or until the soufflés are well risen and cooked
through (they should still

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Poached Peaches

Poached peaches are cooked fresh peaches in a simple syrup. The syrup helps enhance the peaches'
flavour and makes them tender. It is best to use firm white peaches because these can hold their
shape even if cooked on high heat. Prepare these by cutting a small cross in the base. This will help
peel the skin off easily after they are cooked.
More ingredients are included in the syrup to add depth to the flavour. Rose wine's light and fruity
flavour will complement the peaches. But you can use white or red wine since they also balance the
sweetness of the syrup. To make the syrup, you must combine wine, water, sugar, cardamom, vanilla
bean and cinnamon. Remember to dissolve the sugar before you poach the peaches.
Poaching will help the flavours infuse with the delicate peaches. Once the peaches are tender, set
them aside to cool. Then, separate it from the liquid by using a slotted spoon. You must bring the
liquid to a boil to make the syrup. While waiting for it to thicken, you can remove the skin from the
peaches. Finally, you can plate the peaches with the syrup. Serving it with vanilla yoghurt and
pistachios will help make this dish more refreshing.

• 4 (about 600g) firm white peaches

• 1 cup (250ml) rose wine

• 1 cup (250ml) water

• 1/3 cup (75g) caster sugar

• 3 cardamom pods, bruised

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• 1 vanilla bean, split lengthways

• 1 cinnamon stick

• 500g reduced-fat vanilla yoghurt, to serve

• 1 tbsp pistachios, finely chopped, to serve

Step 1

Use a small sharp knife to cut a small cross in the base of each peach.

Step 2

Place the wine, water, sugar, cardamom, vanilla bean and cinnamon in a medium saucepan over low
heat. Cook, stirring, for 2 mins or until the sugar dissolves.

Step 3

Add the peaches to the pan. Cover with a disc of baking paper to keep the peaches submerged in
poaching liquid. Poach for 30 mins or until peaches are tender. Remove from heat and set aside,
covered, for 1 hour or until cool.

Step 4

Use a slotted spoon to transfer the peaches to a large bowl. Bring the poaching liquid to the boil
over high heat and cook for 10 mins or until the syrup thickens slightly. Set the syrup aside to cool
completely.

Step 5

Carefully remove the skin from peaches. Divide the peaches among serving platters. Drizzle over a
little of the syrup. Serve with vanilla yoghurt and sprinkle with pistachios.

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Poached Eggs, asparagus smoked salmon

A poached egg is a delicious and quick meal to jumpstart your day. You can prepare this in a matter of
minutes, but you must be gentle to prevent the yolk from cracking. Also, you must have a bowl of cold
water on the side to stop the cooking process. Begin by preparing room-temperature eggs. Avoid using
eggs straight from the refrigerator since they can break easily. You want to give the eggs room to cook,
so you must use a large saucepan. Fill it with enough water to cover the eggs. Do not forget to add salt
and a small amount of vinegar. But you could use lemon juice as an alternative. It will still help firm
the egg whites and prevent them from spreading too much. Remember to work one egg at a time to
avoid overcooking it.
Bring the liquid to a boil before you reduce the heat. Make sure the water is gently simmering water.
Then, stir the water to create a whirlpool. This will draw the egg whites towards the centre of the egg.
It also helps if you first crack the egg in a saucer to slide it easily. Do not stir the water once you have
placed the egg.
Keep in mind that the cooking time affects the yolk's doneness. In the recipe below, you have to cook
it for 2–3 minutes for a semi-soft yolk. To get a firm-set yolk, cook the eggs for 3–4 minutes.
Afterwards, transfer the poached egg to a bowl of cold water. Make sure to use a slotted spoon to
transfer the eggs. It will help separate them with the skimpy foam. When the eggs are cooled, it is
important to drain them on a plate lined with paper towels.
If you want to reheat the poached eggs, you will mostly use the same process. The only difference is
you should leave it in the heat for a shorter time to avoid overcooking it.
To make basic poached eggs, you can access the recipe from this link:
Basic poached eggs

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Tempura of chicken,rice soy sauce

Invented by a restaurant in Oita prefecture, Chicken Tempura, or Toriten (とり天) in Japanese, is a

popular food mostly enjoyed in this region.

As straightforward as the name implies, chicken tempura is tempura-style fried chicken. Chicken
breast or thigh is cut into strips, marinated in soy sauce, garlic, and ginger mixture, coated in
tempura batter, and deep-fried.

With a crispy and fluffy batter on the outside and juicy and tender meat inside

INGREDIENTS

¾ lb boneless, skinless chicken breast

1 knob ginger

1 clove garlic

freshly ground black pepper

¼ tsp salt

2 tsp soy sauce

1 large egg

45g cup flour

55g cornflour

75ml water

Gather all the ingredients. (mise en place)

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Pound the chicken breast with a meat tenderizer,This helps to yield thinner and flatter piece of
meat, so the meat cooks faster and more evenly

Cut the meat into roughly ¾" (2 cm)-wide and 3" (7.5 cm)-long strips. Grate 1 knob ginger and 1
garlic clove. Season the chicken with freshly ground black pepper, ¼ tsp salt, and 2 tsp soy sauce.

Add the grated ginger and garlic and mix well with hands (rub the chicken with seasonings).

Set a medium bowl over a large bowl with ice water in it. Add 1 egg and whisk well. With a fine-mesh
sieve, sift the ⅓ cup (45 g) flour and ⅓ cup (55 g) cornflour into the bowl with the eggGradually add
(75 ml) water and mix all together until just enough to combine (don’t over mix). Add the chicken
pieces and coat well with the batter. Heat oil to 350ºF (180ºC) in a deep fryer (or in a medium-size
pot). Add in only 2-3 pieces of battered chicken at one time. To prevent the temperature of the oil
from decreasing, do not add too many cold chicken pieces at once. Deep fry each batch until crispy
on the outside, about 4 minutes total, 2 minutes each side. Then repeat with another 2-3 pieces,
until all pieces are cooked. Pick up tempura crumbs in the oil to keep your oil clean

Serve the Chicken Tempura with rice and say sauce

End of Document

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