SITHCCC005 Prepare dishes using basic methods of cookery, Assignment Help, Project Help

Modification History

Not applicable.

Application

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.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Competency Field

Commercial Cookery and Catering

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS     PERFORMANCE CRITERIA
Elements describe the essential outcomes.   Performance criteria describe the performance needed to demonstrate achievement of the element.
1.   Select ingredients.1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
2.   Select, prepare and use equipment.2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions.
3.   Portion and prepare ingredients.3.1.Weigh and measure ingredients and create portions according to recipe. 3.2.Prepare, cut and portion ingredients according to recipe and cooking style. 3.3.Minimise waste to maximise profitability of food items prepared.
4.   Cook dishes.4.1.Select and use cookery methods for dishes following standard recipes. 4.2.Complete cooking process in a logical, planned and safe manner. 4.3.Identify problems with the cooking process and take corrective action. 4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.
5.   Present and store dishes.5.1.Present dishes on appropriate service-ware. 5.2.Add garnishes and accompaniments according to standard recipes. 5.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
SKILLSDESCRIPTION
Reading skills to:locate information in menus and standard recipes in order to determine food preparation requirements.
Oral communication skills to:listen and respond to colleagues’ specific enquiries or problems.
Numeracy skills to:calculate the number of portionsdetermine cooking times and temperatures.
Teamwork skills to:ensure that individual contributions to the plating of a dish supports timely and quality food service.
Self-management skills to:apply safety procedures when working in the kitchendeal with pressure of work and kitchen conditions.

Unit Mapping Information

SITHCCC201 Produce dishes using basic methods of cookery

All recipes are available on Moodle at E-learning pathway

Week 1

Chicken Napoletana

Duchesse Potatoes

Fish Fillet en Papillote

Choux pastry and Pastry cream

Profiteroles-Eclairs

Week 2

Poached chicken breast

Pot roasted lamb rump

Bread rolls

Fettuccine Carbonara

Grilled tomatoes

Week3

Minestrone soup

Lamb curry

Pilaf rice

Ratatouille

Sauté potatoes

Steamed pudding

Week 1

Chicken Napoletana


Ingredients

Serves: 2

Main

  • Chicken maryland 400g
  • Onion 100g
  • Garlic 10g
  • Oregano 2g
  • Basil 5g
  • Olive oil 30mL
  • Tomato puree 250mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Chicken

Key Skill: Boning, braising

Method

Preparation Duration 15 minutes

  1. Separate the thigh from the drumstick and trim the drumstick bone
  2. Peel and dice the onion. Peel and crush the garlic. Pick the herbs and slice finely

Cooking Duration 45 minutes

  1. Heat a pan and add the oil. Season the chicken
  2. Fry the chicken skin side down first, then turn over and seal the other side. Remove the chicken from the pan and put aside
  3. Add the onion to the pan and sweat off until glassy. Add the garlic and fry lightly. Add the herbs (reserving some for garnish) and the tomato puree. Bring to the boil, then reduce the heat
  4. Return the chicken to the pan and partially cover with a lid. Braise slowly for ~30 minutes, until the chicken is cooked through

Plating

  1. Place the chicken onto a pre-warmed plate and spoon the sauce over the top
  2. Sprinkle the remaining herbs over the top and garnish as desired

recipe.garnishes: Asparagus, fresh herbs, pasta, rice

Duchess Potatoes


Ingredients

Serves: 4

Main

  • Potatoes 300g
  • Egg 1
  • Butter 20g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Potatoes

Key Skill: Boiling, piping, baking

Method

Preparation Duration 5 minutes

  1. WPRW the potatoes and cut into even pieces
  2. Separate the eggs and put the white aside

Cooking Duration 45 minutes + resting

  1. Boil the potatoes in salted water for ~20 minutes, until tender. Strain off the water
  2. Place the potatoes in a pot over low heat to dry out. Break the potatoes apart a bit using the wooden spoon
  3. Push the potatoes through a ricer into a pot. Add the butter, nutmeg and seasoning and combine over low heat
  4. Take off the heat, add the egg yolk and combine
  5. Place the mixture into a piping bag and pipe onto baking paper. Refrigerate for at least 30 minutes to set the mixture
  6. Brush the potatoes with egg wash and bake in the oven at 180°C for 5-10 minutes, until golden brown

Plating

  1. Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired

recipe.garnishes: Fresh herbs

Note: Remember to order extra eggs for the egg wash as this has not been listed in the ingredients!

Fish Fillet en Papillote


Ingredients

Serves:

Main

  • Fish fillets 300g
  • Lemon 75g
  • Parsley 5g
  • Butter 30g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

  1. Key Ingredient: Fish
  2. Key Skill: En papillote

Method

Preparation Duration 5 minutes

  1. Pre-heat the oven to 180°C
  2. Season the fish fillets and squeeze the lemon juice over the top
  3. Melt the butter and drizzle over the fish
  4. Chop the parsley

Cooking Duration 15 minutes

  1. Seal the fish quickly on a griddle plate or in a pan. Place onto greaseproof paper or al foil and sprinkle the parsley on top. Fold up the paper to form a bag around the fish
  2. Bake in the oven at 180°C for ~10 minutes, until the bag puffs up

Plating

  1. Place the fish onto a pre-warmed plate and garnish as desired
  2. recipe.garnishes: Fresh herbs, potatoes

Choux Paste


Ingredients

Serves: 15

Main

  • Water 250mL
  • Butter 100g
  • Flour 150g
  • Eggs 4

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Fat, flour, liquid

Key Skill: Pastry production

Method

Preparation Duration 10 minutes

  1. Boil the water, butter, salt and sugar. Remove from the heat
  2. Sift the flour and add to the liquid. Ensure the flour is added all at once or it will form lumps. Mix thoroughly with a wooden spoon
  3. Return to the heat and stir until a white layer is formed on the bottom of the pot. Cool to room temperature
  4. Add the eggs one at a time, mixing in between until a dropping consistency is achieved
  5. Use a piping bag to pipe into the desired shapes

Note: Choux paste is used for profiteroles, éclairs and as a panada.

Pastry Cream – Traditional


Ingredients

Serves: 10

Main

  • Milk 600mL
  • Eggs 4
  • Sugar 150g
  • Vanilla essence 2mL
  • Flour 60g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Eggs, milk, sugar

Key Skill: Filling production

Method

Cooking Duration 10 minutes

  1. Heat the milk in a pot
  2. Separate the eggs then cream the egg yolks and sugar. Add the vanilla and combine
  3. Add the flour to the egg mixture and whisk through
  4. Gradually add the milk to the egg mixture and return to the pot
  5. Bring to the boil while stirring continuously then simmer for 3 minutes
  6. Cover with cling wrap to prevent the forming of skin, then chill

Profiteroles


Ingredients

Serves: 10

Main

  • Choux paste 750g
  • Crème pâtissière 400g
  • Sugar 150g
  • Lemon juice 30mL
  • Fondant 100g
  • Couverture 100g

Difficulty:

(*) (*) (*) (*) ( ) ( )

Key Ingredient: Choux paste, crème pâtissière, couverture, fondant

Key Skill: Caramel production, piping, tempering

Method

Preparation Duration 30 minutes

  1. Prepare choux paste and place in a piping bag. Prepare the crème pâtissière and refrigerate
  2. Pipe choux paste onto a greased tray in ~3cm diameter rounds. Dip your finger into water and then tap the tips down

Cooking Duration 20 minutes

  1. Bake in the oven at 180°C for 20 minutes, until the finished product feels light and is dry in the centre. Do not open the oven for the first 10 minutes or the profiteroles will collapse. Remove from the oven and allow to cool on a rack
  2. Create a hole in the bottom of the profiteroles with the tip of the piping bag, soften the crème pâtissière and pipe it into the hole. For a lighter mixture replace some of the filling with crème Chantilly
  3. Warm the fondant, temper the couverture and prepare a caramel with the sugar and lemon juice for glazing
  4. Dunk the profiteroles in the glazes, set on a rack and use the glazes for further decorating with a paper piping bag

Week 2

Poached chicken breast

Ingredients

Serves:

  • Chicken suprême 300g
  • Button onion 30g
  • Tarragon 5g
  • Butter 40g
  • Sherry 40mL
  • Cream 50mL
  • Difficulty:
  • (*) (*) (*) (*) ( ) ( )
  • Key Ingredient: Chicken
  • Key Skill: Boning, poaching, butter sauce

Method

Preparation Duration 10 minutes

  1. Remove the skin from the chicken breast and trim the wing bone
  2. Peel and dice the onion
  3. Pick the tarragon leaves

Cooking Duration 15 minutes

  1. Sauté the onion in half the butter
  2. Add 2/3 of the sherry and 2/3 of the cream
  3. Place the chicken into the pan. Cover with a cartouche and bring to the boil
  4. Place into the oven and poach at 150°C for 5-7 minutes, until cooked through
  5. Remove the chicken from the pan and put aside, covered with the cartouche to keep it warm
  6. Reheat the sauce and add the remaining sherry and cream. Reduce until the liquid forms bubbles
  7. Mount the sauce with butter. Adjust the seasoning and add the tarragon

Plating

  1. Place the chicken onto a pre-warmed plate and pour the sauce over the top. Garnish as desired

Garnishes: Buttered Chinese broccoli, fresh tarragon sprigs, vegetables, potatoes


POT ROASTED LAMB RUMP

Ingredients

Serves: 2

Ingredients

Serves:

  1. Carrots 50g
  2. Celery 30g
  3. Leek 20g
  4. Onion 150g
  5. Lamb rump 400g
  6. Mustard 20g
  7. Butter 30g
  1.  
  •  

Method

Preparation Duration 10 minutes

  1. WPRW the carrots and cut into mirepoix. Wash the celery and leek and cut into mirepoix
  2. Peel the onion. Cut 1/3 into mirepoix and dice the remaining 2/3
  3. Trim the lamb rump and remove any sinews. The lamb can be tied to ensure an even shape if desired.
  4. Smear the mustard and butter onto the lamb. Put the mirepoix into a pan and place the lamb on top

Cooking Duration 1 hour 15 minutes

  1. Cover with a lid and place in the oven at 180°C. This minimises the shrinkage of the meat. Cook for 45 minutes per kg to achieve medium rare degree of doneness
  2. Remove the lid for the last 10 minutes of cooking time to brown the meat slightly. Use a meat thermometer to gauge the degree of doneness
  3. Remove from the oven and rest the meat before carving

Plating

  1. Place the sliced lamb onto a pre-warmed plate and garnish as desired

Garnishes: Baby salad leaves, jus

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Lamb rump

Key Skill: Poêler

BREAD ROLLS

  1. Bakers flour 600g
  2. Milk 360mL
  3. Yeast 16g
  4. Butter 30g
  5. Salt 10g
  6. Caraway seeds 3g

Method

Preparation Duration 30 minutes + proving time

  1. Preheat the oven to 200°C
  2. Sift the flour into a bowl and form a well in the middle. Place the butter, salt and caraway seeds around the well. Place the yeast and some warm milk in the well and mix gently. Rest in a warm place until the yeast starts to ferment
  3. Add the remaining milk and knead until the gluten is developed and the dough stretches well. Cover with a damp cloth and rest in a warm place until doubled in size
  4. Knock back and divide the dough into 16 even portions. Shape the rolls by rolling them on the bench top. The dough should stick to the bench slightly to achieve a smooth surface. Don’t overdo the dusting!
  5. The rolls can be brushed with various glazes, such as milk or salted water, prior to baking
  6. Place onto a greased tray, cover and allow to prove

Cooking Duration 10-15 minutes

  1. Bake in the oven at 200°C for ~10-15 minutes, until golden brown
  2. Remove and cool on a wire rack

Note: Nuts, seeds, salt or cheese can be sprinkled on top of the rolls prior to baking.Difficulty:

(*) (*) (*) (*) ( ) ( )

Key Ingredient: Flour, yeast, milk

Key Skill: Baking

FETTUCINE CARBONARA

  1. Fettuccine 250g
  2. Button onion 30g
  3. Bacon 100g
  4. Butter 30g
  5. Cream 50mL
  6. Eggs 2
  7. Shaved Parmesan 10g

Method

Preparation Duration 10 minutes

  1. Boil salted water in a pot (Ratio of water to pasta is 10:1). Add the fettuccine and stir through. Boil for ~10 minutes for dried pasta or 3-5 minutes for fresh pasta
  2. Peel and finely slice the onion
  3. Slice the bacon into strips

Cooking Duration 10 minutes

  1. Heat the butter in a pan. Add the bacon and sweat. Add the onion and sweat. Reduce the heat
  2. Drain and refresh the pasta. Add to the pan and stir through
  3. Whisk the egg and cream mixture. Add to the pan and stir through. Do not cook too long or the dish will be too dry. Season to taste

Plating

  1. Use tongs to place the pasta onto a pre-warmed plate and garnish with shaved Parmesan

Garnishes: Fresh herbs, Parmesan

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Fettuccine, bacon

Key Skill: Boiling, pan-frying

GRILLED TOMATOES

  1. Tomatoes 300g
  2. Mixed herbs 1g
  3. Grated Parmesan 10g

Olive oil 20mL

Method

Preparation Duration 5 Minutes

  1. Wash the tomatoes and cut in half. Remove the core
  2. Either cut in half or cut a cross pattern in the top and peel back the skin, season
  3. Mix the herbs, Parmesan and breadcrumbs and sprinkle over the top
  4. Drizzle the oil over the top

Cooking Duration 5 Minutes

  1. Grill the tomatoes under the salamander for 2-3 minutes, until the cheese has browned

Plating

  1. Place the tomatoes onto a pre-warmed plate and serve as an accompaniment or garnish

Garnishes: Fresh herbs

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Tomatoes

Key Skill: Grilling

Week3

Minestrone Soup

Ingredients

Serves: 4

Main

  1. Potato 40g
  2. Carrot 40g
  3. Turnip 15g
  4. Cabbage 40g
  5. Celery 15g
  6. Leek 15g
  7. Beans 20g
  8. Cauliflower 40g
  9. Fresh peas 40g
  10. Tomato 50g
  11. Bouquet garni 1
  12. Onion 30g
  13. Garlic 5g
  14. Bacon 25g
  15. Spaghetti 20g
  16. Butter 25g
  17. Tomato paste 25g
  18. Mixed herbs 2g
  19. Chicken Stock 500mL


Method

Preparation Duration 20 minutes

  1. WPRW potatoes, carrots and turnips. Wash the cabbage, celery, leek, beans and cauliflower
  2. Cut potatoes, carrots, turnips, cabbage, celery and leek into paysanne. Cut the beans diagonally. Cut the cauliflower into small rosettes
  3. Shell the peas
  4. Prepare the tomato concassée and bouquet garni
  5. Peel and dice the onion. Peel and chop the garlic. Remove the rind and then dice the bacon
  6. Break the spaghetti into small pieces. Boil and refresh

Cooking Duration 45 minutes

  1. Heat the butter in a pot. Add the onions and sweat without adding colour. Add the bacon and paysanne vegetables and sweat. Season, place a lid on top and continue to sweat
  2. Add the garlic and tomato paste and sweat. Add the mixed herbs
  3. Add the stock and bring to the boil. Skim as required, then reduce to a simmer. Place a lid on top and simmer for 10 minutes. Add the bouquet garni and simmer for a further 10 minutes
  4. Add the cauliflower, beans, peas and tomato. Simmer for a further 10 minutes
  5. Add the spaghetti pieces and heat through. Remove the bouquet garni and adjust the seasoning

Plating

  1. Use a ladle to spoon the soup into pre-warmed bowls. Garnish as desired

Garnishes: Fresh herbs, grissini, Parmesan

Note: Pancetta or prosciutto offcuts may be used instead of bacon

Lamb Curry

Ingredients

Serves: 2

Main

  1. Onion 150g
  2. Ginger 10g
  3. Garlic 10g
  4. Red chilli 10g
  5. Lemon 0.5
  6. Butter 40g
  7. Diced lamb 400g
  8. Curry powder 8g
  9. Chicken Stock 400mL
  10. Coconut milk 200mL


Method

Preparation Duration 10 minutes

  1. Peel and slice the onion. Peel and chop the garlic and ginger
  2. Slice the chilli on an angle and juice the lemon

Cooking Duration 1 hour 15 minutes

  1. Heat the butter in a pan. Season the lamb and fry. Remove from the pan once browned.
  2. Add the onion to the pan and sweat for ~5 minutes, until it has browned. Add the garlic and ginger and sweat. Add the curry powder and chilli and fry to develop the flavour
  3. Return the lamb to the pan. Add the lemon juice, stock and coconut milk and bring to the boil. Reduce the heat and simmer gently for ~1 hour until tender

Plating

  1. Spoon onto a pre-heated plate and garnish as desired
  2. Garnishes: Indian bread types, pappadums, rice Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Pilaf Rice

Ingredients

Serves: 2

Main

  1. Onion 40g
  2. Butter 20g
  3. Long grain rice 100g
  4. Chicken Stock 150mL

Difficulty: (*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Long grain rice

Key Skill: Braising

Method

Preparation Duration 5 minutes

  1. Peel and dice the onion      Cooking Duration 20 minutes
  1. Heat a pot and melt the butter. Add the onion and sweat
  2. Add the rice. Stir until the rice grains are coated with butter and glossy
  3. Add the stock and stir. Once the rice starts to boil cover with a cartouche and lid and place in the oven at 150°C for ~15 minutes, until the rice is done and the liquid is absorbed
  4. Stir through with a fork to loosen the grains

Plating

  1. Spoon the rice into a mould and turn onto a pre-warmed plate

Note: For large amounts, heat the stock to speed up the process. Ratio of rice to liquid is 1:1.5

Ratatouille

Ingredients

Serves: 4

Main

  1. Zucchini 100g
  2. Eggplant 100g
  3. Green capsicum 50g
  4. Red capsicum 50g
  5. Tomato 100g
  6. Onion 50g
  7. Garlic 10g
  8. Basil 5g
  9. Thyme 5g
  10. Oregano 5g
  11. Olive oil 20mL
  12. Tomato paste 30g

Method

Preparation Duration 10 minutes

  1. WPRW the zucchini, eggplant, capsicum and tomato. Cut into 2cm dice
  2. Slice the onion and crush the garlic
  3. Pick and finely slice the herbs

Cooking Duration 15 minutes

  1. Heat the oil in a pan and sauté the onion and garlic. Add the capsicum and fry lightly
  2. Add the eggplant and zucchini and sweat
  3. Add the tomato paste and fry lightly for 3-5 minutes, then add the tomato and the herbs. Stew for 5-10 minutes until the liquid is almost evaporated and the vegetables are just cooked through

Plating

  1. Adjust the seasoning and serve in a pre-warmed dish

Garnishes: Fresh herbs

Sauté Potatoes

Ingredients

Serves: 2

Main

  1. Chat potatoes 200g
  2. Parsley 5g
  3. Vegetable oil 20mL
  4. Butter 20g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )

Key Ingredient: Potatoes

Key Skill: Boiling, pan-frying

Method

Preparation Duration 15 minutes

  1. Wash the potatoes and boil for ~10 minutes. Remove the potatoes from the water and peel while still hot. Allow to cool, then cut into 3-10mm slices
  2. Chop the parsley

Cooking Duration 5 minutes

  1. Heat oil in a pan. Add the potatoes and fry for ~5 minutes, until golden brown. Add the butter and parsley and toss through. Season to taste

Plating

  1. Place the potatoes onto a pre-warmed plate and garnish as desired

Note: You can add a bit of paprika to improve the colour

Steamed Pudding

Ingredients

Serves: 4

Main

  1. Butter 100g
  2. Sugar 100g
  3. Vanilla essence 2mL
  4. Salt 2g
  5. Eggs 2
  6. SR Flour 150g
  7. Milk 40mL
  8. Mixed dried fruit 60g

Difficulty: (*) (*) ( ) ( ) ( ) ( )    Key Ingredient: Butter, flour, dried fruit         

Key Skill: Steaming

Method

Preparation Duration 5 minutes

  1. Cream the butter, sugar, salt and vanilla essence. Once it is light and aerated, add the eggs one at a time, making sure to incorporate each one fully
  2. Fold in the sifted flour, adding the milk a bit at a time
  3. Wash the dried fruit and combine with a bit of flour before working it into the mixture. This makes the fruit sit evenly within the mixture
  4. Spoon into greased and sugared moulds until half full

Cooking Duration 20 minutes

  1. Set the combi oven on steam and dry heat and 150°C
  2. Steam/bake for ~20 minutes. Check with a skewer to ensure the pudding is cooked through

Plating

  1. Turn the mould upside down onto a plate to remove the pudding
  2. Garnish as desired and serve immediately

Garnishes: Anglaise sauce, caramel sauce, fresh mint, fruit, icing sugar

Note: If no combi oven is available, place the moulds into a water bath in the oven at 150°C. However, the puddings will not brown due to the water bath. Instead of adding salt at the beginning, you can use salted butter

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