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Observation Checklist Fish Goujons
Observation Checklist Fish Goujons
This Observation Form outlines the specific criteria that the candidate must demonstrate/ perform.
This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance.
771400558.docx
Trinity Institute (Australia) 1
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
A. In demonstrating the tasks for this recipe, the student: All All
1.a.ii List equipment to be used, including hand-held, counter-top and large equipment:
771400558.docx
Trinity Institute (Australia) 2
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
1.c Check the requirements you have identified against the standard recipe to ensure they are the same, and adjusts
preparation requirements if needed:
2.a.iii Multiply the current amount of ingredients with the conversion factor:
771400558.docx
Trinity Institute (Australia) 3
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
2.a.iv Add total amount of ingredients that are common to multiple dishes being made:
2.b Identifying the amount of each ingredient to be added while creating the dish, that is calculating the proportion
2.b.i Determines the culinary ratios of each dish, the fixed proportion of ingredients in relation to one another (eg in
spaghetti the ratios might be 50% pasta and 50% sauce):
2.b.ii Determines the culinary ratios of the initially processed food items required, that is the preliminary components, of
each dish (eg in spaghetti the preliminary component is the spaghetti sauce, then the ratios might be 80% tomato sauce
and 20% milk):
2.c.v Check the stock rotation and labels for each ingredient:
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
2.e Check for contamination, including checking designated containers, looking for foreign matter, ensuring animal
products are effectively separated from other ingredients, and exposure to contaminants:
3.b.ii Follow the steps to assemble equipment, connecting all parts, checking no parts are loose, plug in:
3.b.iii Clean before use, removing dirt, wiping surfaces, cleaning interior:
4.a.ii Use weighing scale to weigh the calculated quantity of each solid ingredient:
4.b.ii Select appropriate measuring equipment for measuring each ingredient. List equipment:
4.b.iii Use appropriate measuring equipment to measure each ingredient, ensuring levels:
771400558.docx
Trinity Institute (Australia) 5
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
4.c Cleans ingredients appropriately including removing dirt, washing with running water, and wiping surface of ingredient
with clean cloth to dry:
4.d.ii Cut, divide, prepare ingredients into smaller portions ready for each recipe, using culinary cuts, holding the ingredient
firmly and knife correctly, using the appropriate knife, making cuts uniform in size (tick cut/s used):
Baton Batonnet Julienne
Brunoise Paysanne Chiffonade
Dicing Chopping Slicing
Mincing
4.d.ii Hygiene, eg before using equipment student washed hands properly, hands dried properly, cleaned surface area, keeps
workspace clean:
771400558.docx
Trinity Institute (Australia) 6
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
1.c Use these cookery methods and processes correctly (tick categories):
Bake Blanch Boil
Braise Deep-fry Grill
Poach Roast Shallow-fry
Sous vide Steam Stew
1.d.ii Cook ingredients that must be processed further before using in the dish:
1.d.iii Plan sufficient time for the dish to be cooled down if the dish is to be served cold:
1.e.ii Handles hot equipment carefully, wears PPE, maintain proper distance:
1.e.iii Be careful when moving around kitchen, looking before moving, checking floor is clear:
1.e.iv Use equipment safely, follow manufacturer’s instructions, hold equipment properly, place on suitable flat surfaces,
facing handles away:
1.e.v Use equipment hygienically, washed and dried hands properly, keeping distance between ingredients and equipment
to reduce risk of cross-contamination:
771400558.docx
Trinity Institute (Australia) 7
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
1.e.vii Uses separate equipment and containers for raw and cooked food:
1.f.ii Plan for and use each equipment item for only as long as necessary, reducing impact on others:
1.f.iii Determine time needed for each cooking process so that dishes are served in a timely manner and within commercial
limits:
1.h Student identified at least one problem during the cooking process:
1.i Student takes at least one corrective action for the identified problem:
1.j.ii Demonstrating responding to questions or problems by speaking politely and professionally, non-derogatory and non-
judgemental, following a logical sequence during discussions, providing relevant responses and solutions:
771400558.docx
Trinity Institute (Australia) 8
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
2.b.ii Pour prescribed quantity of liquid food items for each portion:
771400558.docx
Trinity Institute (Australia) 9
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
7 Store dishes
7.a Store prepared and plated dishes no longer than maximum allowable duration, with appropriate cover, in appropriate
storage place:
7.b Labels added as appropriate indicating that it is vegetarian and identifying potential allergens:
7.d Dish is stored in an area with appropriate stable temperature, light, humidity:
8.a.ii Dishes are replenished: when containers only have enough for THREE more serves; using a new container for freshly
prepared items and removing the used container: at correct temperature:
771400558.docx
Trinity Institute (Australia) 10
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
1.d Surplus dishes that were not served to customers that can be stored:
1.e Surplus ingredients that were not used that can be stored:
2.a.ii Storing the food containers in appropriate containers to prevent spoilage and waste:
2.a.iii Separating ingredients into own areas in the storage to prevent mixing or contamination:
2.b.ii Placing leftover re-usable dishes in a refrigerated area for future use:
2.b.iii Placing leftover re-usable ingredients at the front of the storage so they can be used first:
771400558.docx
Trinity Institute (Australia) 11
SITHCCC030
SITHCCC031
FISH GOUJONS Details and YES/
NO/
Comments NA
3.b Use appropriate cleaning materials and equipment, that must include (tick items used):
Cleaning cloths Bucket
Cleaning and sanitising agents and chemicals Hand basin
Dustpan Hand soap
Broom Sponges
Garbage bins and bags Kitchen brushes
Hand towel dispenser and hand towels Scourer
Mop Tea towels
3.c Clean the workstations used in Task 1 and Task 2, including surfaces and floor:
3.d Clean the equipment used in Task 1 and Task 2, including washing dishes:
3.e Dispose of the surplus dishes, surplus ingredients and other by-products identified in 1.a, 1.b and 1.c:
3.e.i When disposing, consider environmental actions by placing wet and dry by-products in separate garbage bags so not to
impact recycling or composting, separating biodegradable from non-biodegradable by-products, put garbage bags
inside garbage bins and place lids on top to keep animals from interfering:
3.e.ii When disposing, consider cost-reduction actions by pressing food waste against the garbage bag to maximise space for
other waste items, recycle by-products such as vegetable trimmings in compost:
771400558.docx
Trinity Institute (Australia) 12
771400558.docx
Trinity Institute (Australia) 13