SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

Assessment 1

Part A

Hygiene & health check

Preparing food is a very hygienic process and there will be proper procedures to follow while preparing food for the importance of food there will be firstly requirement that there will a person who needs to secure their hygiene while preparing food. The hygiene of hands should be washed up properly with the proper soap and hands should be sanitised to make anti-bacterial free hands.

The apparel of the chef or who is preparing the food should wear, & also apparel should be cleaned with an article of proper clothing required while preparing food. A hair net should be present on the head of the chef, there should be wearing gloves while preparing food and also there will be the presence of the Kitchen kit with the chef so that there will be all the equipment which is required must be fulfilled.

Part B

Mise En Place Requirements

The recipes in the requirement include all the ingredient that must be required to prepare the meat dishes that is going to prepare and this required the following ingredient necessary for the meat dishes salt, phosphates, Nitrate and Nitrite, Water, Sugar, Spices, Mechanically separated meat, extenders and binders, and other ingredients which are required for the meat dishes that must be taken according to the requirement of the meat dishes that are preparing and these the ingredient also depends on the number of the customers or serving of food.

The cooking method which is required for the meat dishes is accordingly to meat dishes and the most common method used in preparing meat the common method is boiling the meat and also frying the chicken on a fire to make it more crunchy and tasty.

The preparation of the workspace is according to the meat dishes which are going to prepare and there will be proper wash and sanitise of the work area, clear obstacles that are required to remove.

By gathering all the equipment that is needed for the food preparation and also there is a requirement to check the appearance and texture used in the food and also there is a proper check of the smell from the recipe of the meat dishes.

After doing all try all the required for the meat dishes like knives and also check the freshness of the stocks and also the required to check the perishable ingredient to check and make them favourable environment so that there will no spoilage of food.

Assessment 2

Part A

Preparing food is a very hygienic process and there will be proper procedures to follow while preparing food for the importance of food there will be firstly requirement that there will a person who needs to secure their hygiene while preparing food. The hygiene of hands should be washed up properly with the proper soap and hands should be sanitised to make anti-bacterial free hands. The apparel of the chef or who is preparing the food should wear, & also apparel should be cleaned with an article of proper clothing required while preparing food. A hair net should be present on the head of the chef, there should be wearing gloves while preparing food and also there will be the presence of the Kitchen kit with the chef so that there will be all the equipment which is required must be fulfilled.

Part B

Step 1. Wash Hands

Before preparation of food there important to wash hands to start work in the kitchen and to wash hand, wash hands with running hot water to remove the visible dirt from the hands and other things and then apply soap to hands and cleaned it with a scrub and rinse off with running water and then dry hands with the help of the clean cloth.

Step 2. Check your Tools, Equipment and Ingredients

There will be a proper review of the equipment that is required for the preparation of the meat dish and check that there are all the ingredients which are required for the preparation of the meat dish are available or not if not then complete them within the time and also there is properly ensuring that all the equipment are cleaned and in the operational condition so that there will be no problems faced while using them.

Step 3. Prepare Ingredients

This is an important step for the preparation of the meat dish where it is required to prepare all the required ingredients that are needed for a specific meat dish and measure all the weights of the ingredients according to customers and do all the slicing, peeling work while preparing ingredients and make sure about the portion requirement of each meat dish that is prepared.

Part C

Step 4. Preparation of food

1. Southern Fried Chicken

2. Sizzling Steak Stir-Fry

3. Seafood Risotto

4. Vegetable Jalfrezi

Step 5. Clean All the Equipment and Tools

After meat dishes are prepared by the chef then there will be proper washing of the tools that are used in preparing meat dishes. First, there will be a proper wash with the running hot water and then there will be the application of soap in the proper way then wash slowly with the proper running water and dry all equipment with the help of the paper so that they will get dry faster.

Part D

Step 6 Serve Six Different Customers

For serving food after the preparation there is always a need to take a proper plate with the decorated meat dishes which makes them more efficiently and effectively and good looking to the customer. Serve in plates to the customers and serve the garnish that is required with the specific meat dish so that all the needs of the customer and also serve the spoon as the equipment so that customer feel comfortable. And use all the safety methods so, that there will be no spillage on the table and also on the plate so that it looks good in the plate.

Assessment 3

Part A

Hygiene & health check

Preparing food is a very hygienic process and there will be proper procedures to follow while preparing food for the importance of food there will be firstly requirement that there will a person who needs to secure their hygiene while preparing food. The hygiene of hands should be washed up properly with the proper soap and hands should be sanitised to make anti-bacterial free hands.

The apparel of the chef or who is preparing the food should wear, & also apparel should be cleaned with an article of proper clothing required while preparing food. A hair net should be present on the head of the chef, there should be wearing gloves while preparing food and also there will be the presence of the Kitchen kit with the chef so that there will be all the equipment which is required must be fulfilled.

Part B

Mise En Place Requirements

The recipes in the requirement include all the ingredient that must be required to prepare the vegetable dishes that is going to prepare and this required the following ingredient necessary for the vegetable dishes salt, phosphates, Nitrate and Nitrite, Water, Sugar, Spices, Mechanically separated meat, extenders and binders, and other ingredients which are required for the vegetable dishes that must be taken according to the requirement of the vegetable dishes that are preparing and these the ingredient also depends on the number of the customers or serving of food.

The cooking method which is required for vegetable dishes are accordingly to vegetable dishes and the most common method is used in preparing meat the common method is boiling the meat and also frying the chicken on the fire to make it more crunchy and tasty.

The preparation of the workspace is according to the vegetable dishes which are going to prepare and there will be proper wash and sanitise of the work area, clear obstacles that are required to remove.

By gathering all the equipment that is needed for the food preparation and also there is a requirement to check the appearance and texture used in the food and also there is a proper check of the smell from the recipe of the vegetable dishes.

After doing all try all the required for the vegetable dishes like knives and also check the freshness of the stocks and also the required to check the perishable ingredient to check and make them favourable environment so that there will no spoilage of food.

Assessment 4

Part A

Preparing food is a very hygienic process and there will be proper procedures to follow while preparing food for the importance of food there will be firstly requirement that there will a person who needs to secure their hygiene while preparing food. The hygiene of hands should be washed up properly with the proper soap and hands should be sanitised to make anti-bacterial free hands. The apparel of the chef or who is preparing the food should wear, & also apparel should be cleaned with an article of proper clothing required while preparing food. A hair net should be present on the head of the chef, there should be wearing gloves while preparing food and also there will be the presence of the Kitchen kit with the chef so that there will be all the equipment which is required must be fulfilled.

Part B

Step 1. Wash Hands

Before preparation of food there important to wash hands to start work in the kitchen and to wash hand, wash hands with running hot water to remove the visible dirt from the hands and other things and then apply soap to hands and cleaned it with a scrub and rinse off with running water and then dry hands with the help of the clean cloth.

Step 2. Check your Tools, Equipment and Ingredients

There will be a proper review of the equipment that is required for the preparation of the vegetable dish and check that there are all the ingredients which are required for the preparation of the vegetable dish are available or not if not then complete them within the time and also there is properly ensuring that all the equipment are cleaned and in the operational condition so that there will be no problems faced while using them.

Step 3. Prepare Ingredients

This is an important step for the preparation of the vegetable dish where it is required to prepare all the required ingredients that are needed for a specific vegetable dish and measure all the weights of the ingredients according to customers and do all the slicing, peeling work while preparing ingredients and make sure about the portion requirement of each vegetable dish that is prepared.

Part C

Step 4. Preparation of food

1. Freezable Quiche Lorraine

2. Halloumi with griddled vegetables

3. Steamed Vegetables with Rice-Wine Vinaigrette

4. Raspberry-Swirl Cheesecake

Step 5. Clean All the Equipment and Tools

After vegetable dishes are prepared by the chef then there will be proper washing of the tools that are used in preparing vegetable dishes. First, there will be a proper wash with the running hot water and then there will be the application of soap in the proper way then wash slowly with the proper running water and dry all equipment with the help of the paper so that they will get dry faster.

Part D

Step 6 Serve Six Different Customers

For serving food after the preparation there is always a need to take a proper plate with the decorated vegetable dishes which makes them more efficiently and effectively and good looking to the customer. Serve in plates to the customers and serve the garnish that is required with the specific vegetable dish so that all the needs of the customer and also serve the spoon as the equipment so that customer feel comfortable. And use all the safety methods so, that there will be no spillage on the table and also on the plate so that it looks good in the plate.

Assessment 5

Report

The project is all about preparing different kinds of food which is prepared and made to serve to the customers and there is also an important part is maintaining the hygiene of the food and also personal hygiene so that there will be food safety and other criteria can be maintained with legal food document.

The activities which are done are Mise En Place activities of meat, Poultry, Seafood, and Vegetables and also there is proper kitchen workflow with the preparation of the food and also there are different cooking methods that are needed for the different dishes while preparing the dish for the 6 customers. The kitchen workflow is done in 6 different steps starting with washing hands which means starting with personal hygiene, then in the next step there is checking of tools, equipment and ingredients which are required for the respective dishes, then next step there is the preparation of the ingredients which are required for the dishes, then in next step, there is the preparation of the food item which includes all the cooking methods which are required for the dish and then there is also washing of the equipment which is used while preparing food item and also at the last there is also a proper serving techniques are required to serve to the customer that is mandatory for the presentation of the dish in front of the customer which gives special attention from the customer and customer will get happy and satisfied.

References

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