Running head: PREPARE DISHES USING BASIC METHODS OF COOKERY

PREPARE DISHES USING BASIC METHODS OF COOKERY

 PREPARE DISHES USING BASIC METHODS OF COOKERY
1

Question 1 Provide 6 examples of how you would identify the required food

quantities to be prepared to enable you to select ingredients and prepare

your mise en place for the shift.

Six examples to develop the identification of the needed food quantities to be

prepared that makes capable to choose ingredients and make ready the shift’s mise en place

are:

• Recipe card of the standard form

• Menu

• Documentation and recording that is connected with the earlier function

• Sheet to conduct banquet evaluation

• Docket of delivery or invoice

• Evaluation from the previous booking

Question 2 You have identified the food requirements for the dishes you

have to prepare for service. List 3 details you must check when collecting

these from storage areas or upon delivery from stores to ensure quality and

freshness and prevent spoilage:

Details regarding the food that are essential to be checked are:

• Temperature

• Colour

• Odour
 PREPARE DISHES USING BASIC METHODS OF COOKERY
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Question 3 Complete the following table relating to the common methods of

cookery, providing details for:

The definition and principles

a menu example for each method of cookery using protein or dairy as

a main ingredient

a menu example for each method of cookery using vegetables,

farinaceous or fruit as a main ingredient

Procedure of Definition Menu Menu

cookery example example

meat or vegetable or

dairy farinaceous

product product

Boiling Making the food submerged in a liquid, Boiled egg Potato

other than fat at the temperature of 100 Gnocchi

degree Celsius. The occurrence of

chemical changes takes place during

boiling (Liñán, Arroyo and Carrete

2019).

Steaming Steaming is a healthy culinary practice Steamed Moroccan

 PREPARE DISHES USING BASIC METHODS OF COOKERY
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(Castillo, Iriondo-DeHond, and millet of couscous

Martirosyan 2018). Cooking of food is fish

done by the steam that gets generated

from boiling liquid without the food

getting suspended in the steam

Poaching Food is submerged in the liquid, Poaching the Gnocchi

generally other than fat. This can be breast of Parisienne

termed as the gentle kind of cooking that chicken

is conducted between the temperatures

80-95 degree Celsius. Poaching is the

term that has a variety of definitions

(Zakeyo et al. 2017).

Stewing Usually, the time of stewing develops a Chicken Quince paste

positive effect to enhance the profiles of tagine

flavour of chicken soup, more

specifically within the first two hours

(Qi et al., 2017). Cooking of diced foods

is performed in a slow manner which is

covered in liquid at the stove’s top.

Braising Braising is identical to the stewing Braised Pilaf rice

procedure of food, but usage of whole oxtail

items is done instead of diced

 PREPARE DISHES USING BASIC METHODS OF COOKERY
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substances. Cover is placed over the

food so that the moisture can get

retained and the flavours of all the sauce

get mingled together. This technique is

mainly used for cooking ducks and

bolsters (Auliya 2020).

Roasting Roasting takes place when the food item Roast Roast

gets subjected to heat on a direct basis. chicken capsicum

This results in the food getting

caramelized or Maillard browning of

food and the external portion of the food

gets cooked. This results in sealing the

exterior portion of the item and ensures

to retain the natural moisture within.

Grilling Grilling is the favourite procedure of Chicken Grilled polenta

cooking throughout the globe. It sateh

develops optimal flavours and this

method uses radiation from direct

heating the source underneath the food

item. Smoking using the conventional

procedure by the method of direct

roasting is termed as grilling

(Fatahuddin, Permadi and Hari 2020).

 PREPARE DISHES USING BASIC METHODS OF COOKERY
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Baking Baking is one of the oldest procedures Creme Baked apple

of cooking. It utilises conventional heat brulee

in an oven instead of direct heat which

is utilised for roasting. In the modern

years, in the baking industry, utilisation

of food additives is done to perform

several activities (Efremova, Taranova

and Zenina 2019).

Shallow frying, Cooking of food is performed in a pan Veal Crumbed

sauteing, stir utilising a little quantity of fat. These are schnitzel eggplant slice

frying suitable for foods which are present with

a large surface to volume ratio (Oke et

al. 2018).

Deep frying Cooking of food is done by making the Crumbed Rice noodles

food submerged entirely in hot fat. It is lamb cutlet that are deep

the method of cooking and frying foods fried

by contacting the food with oil at a

temperature more than 120-190 degree

Celsius (Aşkın and Kaya 2020).

Microwaving The main utilisation of this method is to Scrambled Reheating of

preheat the vegetables. Cooking of food egg vegetables

is performed utilising electromagnetic

 PREPARE DISHES USING BASIC METHODS OF COOKERY
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radiation. Mat drying of papaya with

assistance of microwave can be done

(Qadri, Osama, and Srivastava 2020).

Question 4 Choose 4 methods of cookery and list the suitable equipment

that is used for these (no repetitions)

Cookery method Equipments that can be used

Microwaving Microwave

Shallow frying Pan

Deep frying Deep fryer

Roast Spit roast

Question 5 List 5 safety aspects which must be considered for each to

prevent injuries when using equipment:

Safety aspects
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Walking should not be done in the kitchen premises under the influence of alcohol as the

person can be hazardous to himself as well as the co-employees

Specific attention should be paid to the objects which are moving like mixers, equipments

and slicers

Walking should be done in the work region instead of turning

The job should be performed by being totally alert

The guards of machines must not be removed

Question 6 What are the cleaning requirements and considerations for

equipment maintenance to ensure efficiency during service? What should

you inspect when assembling equipment?

Cleaning requirements, maintenance and inspection

Maintenance of hygiene is a major factor in the kitchen and daily cleaning as well as

sanitation of the varied equipment at the time of using or food changing is required. The

foods to become ready to be consumed, they should underwent food belt to follow cleaning

(Portugal and do Prado Leite 2019)

Maintenance regarding effective conditions of storage should be used so that the equipment
 PREPARE DISHES USING BASIC METHODS OF COOKERY
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can get dried effectively and remains prevented from bacteria and mould

Inspection emphasis regarding the practices of food safety and should gain compliance with

the safety and health code needs. Inspection should be performed regarding hygiene of

foods, secured handling of foods and many more.

Question 7 What are the scales of doneness and temperatures which apply

for meat? What are the critical aspects that need to be considered when

cooking pork and poultry products, as well as cooking times based on

weight and type of meats?

English French Internal

temperature

The term doneness highlights the extent to which the Cuisson 140-145 degree F

internal portion of a food is getting cooked. The implies is medium

scale of doneness goes from too rare, that is sealed, doneness in doneness

by actually uncooked, upto well done, that is entirely French.

160 F is well done
cooked.

Critical aspects

Critical control point is the method of handling practice which is important to adhere in
 PREPARE DISHES USING BASIC METHODS OF COOKERY
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order to prevent the occurrence of food borne illness. It is agreed by the food safety experts

that foods get well cooked when they are heated adequately and are prevented from being

infected from bacteria. The steps which are the critical aspects to food safety are clean,

separate, cook and chill.

Question 8 How does the location of muscle in an animal affect your choice

of cookery method for the preparation of a dish? How does this affect

economic aspects in commercial cookery?

The presence of muscle in an animal lays an impact on the selection of the cooking

method as due to the presence of strong muscles, more duration is required to cook. It is

required to be considered while performing commercial cookery as huge amounts of gas and

electricity consumption occurs because of the gas required. The tenderness of meat gets

impacted due to the existence of muscles and the associated connective tissue. Depending on

meat tenderness, a cooking procedure can be selected. For instance, casserole is the slow

cooker method for cooking strong muscles. On the contrary, for cooking meat which is less

strong, roasting and grilling can be done.

Question 9 What is the meaning of cold water start and hot water start

when applied to vegetables? Provide examples and reasons.

Cold water start Hot water start

This is usually used for items which It implies to par cook items rapidly through the
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are bitter, starchy or large. In this usage of boiling water start. Blanching of the

method, the food gets submerged in green vegetables are generally performed so that

cold water and then they are brought their flavour gets retained. This method sets down

to the boil. Example: shaped potatoes, the impurities; permitting them to get washed off

whole root vegetables, potatoes. prior the bones are put into stock. Example:

starchy vegetables

Question 10 Provide 5 aspects which should be applied to ensure even

cooking when using a microwave oven.

Provisions regarding Microwave cookery

The instructions of the manufacturer must be followed.

Utilisation of containers are microwave safe

Avoidance of water which are super heated

Presence of leakage should be checked

Ovens should not be used which are found to operate when the door is open

Question 11 What is the correct procedure for preparing and cooking

pulses?
 PREPARE DISHES USING BASIC METHODS OF COOKERY
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Pulses

Cooking of pulses is performed quickly so that they can be released of toxins. Prior

cooking, they should be rehydrated, either by pouring boiled water and soaking them in

cold water overnight. This permits the impurities getting leached out into the liquid which

is steeping and that liquid is required to be discarded prior cooking. Braising of the pulses

can also be performed.

Question 12 Why is teamwork important in a commercial kitchen? Provide

examples for typical communication requirements to ensure efficient

preparation, cooking and service of food items:

Importance of teamwork

Being a new apprentice, a person can face varied experiences and demands. Being a

segment of the team and providing help to the team members increases the productivity

level of the entire group. Teamwork can assist in attaining the work in an efficient and

quick way. Teamwork provides satisfaction through worker wellbeing (Ogbonnaya,

Tillman and Gonzalez 2018). The team, which is effectively functional, shapes the attitudes

of workers in a positive manner by permitting the workers to develop coordination to the

tasks that are performed by one another. The team can take a joint decision regarding the

way joint aims can be attained.

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Examples of communication requirements

At the time of serving food, it is important to communicate regarding the progress of

dishes. For example, if steak medium rare is being cooked, then communication should be

done regarding the way to produce the accompanying sauce.

Question 13 Lunch service has concluded. You have various foods left, your

mise en place and your workstation needs to be cleaned for the next shift.

List the processes required to store left-over foods correctly and the

requirements to clean and sanitise your section to meet food safety

standards.

Food safe storage Cleaning and sanitation Particular areas and

requirements equipment required to be

cleaned

Foods should not get cross The foods are required to Cutting boards

contaminated be cooked thoroughly

Refrigeration of the foods that Perfect food storage Counter tops

are cooked within two hours should be used

Closing and sealing of the foods The chopping board Slicer

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should be done appropriately should be cleaned after

use

Note date and time which can Hygiene should be Microwave

be used in future maintained

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References

Aşkın, B. and Kaya, Y., 2020. Effect of deep frying process on the quality of the refined

oleic/linoleic sunflower seed oil and olive oil. Journal of Food Science and Technology,

57(12), pp.4716-4725.

Auliya, A., 2020. The Application Of HACCP (Hazard Analysis Critical Control Point) In

Food Production Department. Jurnal Sosial Humaniora Terapan, 2(2).

Castillo, M., Iriondo-DeHond, A. and Martirosyan, D.M., 2018. Are functional foods

essential for sustainable health?.

Efremova, E.N., Taranova, E.S. and Zenina, E.A., 2019, October. Application of food

supplement in production in order to promote health and prophylactic properties. In IOP

Conference Series: Earth and Environmental Science (Vol. 341, No. 1, p. 012142). IOP

Publishing.

Fatahuddin, F., Permadi, A. and Hari, E.I., (2020) POTENTIAL FOOD SAFETY RISKS IN

THE PROCESSING OF GRILLED FISH IN TEGAL REGENCY OF INDONESIA.

Liñán, J., Arroyo, P. and Carrete, L., 2019. Conceptualizing Healthy Food: How Consumer’s

Values Influence the Perceived Healthiness of a Food Product. Journal of Food and Nutrition

Research, 7(9), pp.679-687.

Ogbonnaya, C., Tillman, C.J. and Gonzalez, K., 2018. Perceived organizational support in

health care: The importance of teamwork and training for employee well-being and patient

satisfaction. Group & Organization Management, 43(3), pp.475-503.

Oke, E.K., Idowu, M.A., Sobukola, O.P., Adeyeye, S.A.O. and Akinsola, A.O., 2018. Frying

of food: a critical review. Journal of Culinary Science & Technology, 16(2), pp.107-127.
 PREPARE DISHES USING BASIC METHODS OF COOKERY
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Portugal, R.L. and do Prado Leite, J.C.S., 2019. Challenges in Modeling Non-Functional

Requirements Collaboratively. In iStar@ ER.

Qadri, O.S., Osama, K. and Srivastava, A.K., 2020. Foam mat drying of papaya using

microwaves: Machine learning modeling. Journal of Food Process Engineering, 43(6),

p.e13394.

Qi, J., Liu, D.Y., Zhou, G.H. and Xu, X.L., 2017. Characteristic flavor of traditional soup

made by stewing Chinese yellow‐feather chickens. Journal of food science, 82(9), pp.2031-

2040.

Zakeyo, P., Makenzi, P. and Chikuni, M., (2017) The Status, Drivers, and Impacts of

Poaching in Lake Chilwa Biosphere Reserve. Biosphere Reserves, p.26.

25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

Quiz - SITHCCC005 Prepare dishes

using basic methods of cookery
Total points 100/100

Email *

raahulkapoor.rk@gmail.com

Student ID number Name:

DC5556 RAHUL KAPOOR

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

1.The following statements relating to the cookery method of roasting are:(Tick

the correct button indicating true or false)

True False Score

For the purpose

of roasting, food
is exposed to
indirect heat in 2/2
the oven or
turned over a pot
of boiling water.

The
temperatures
used for roasting 2/2
vary between 80-
240°C.

Slow-roasting
allows more time
for the collagen
and other
2/2
connective tissue
to be broken
down inside the
meat.

Low
temperatures
and long cooking
2/2
times increase
the amount of
cooking loss.

Kangaroo and
other roasted
game should be
cooked fairly
underdone, as 2/2
there is very little
internal fat and
the meat dries
out quickly.

Roasting is a 2/2
popular method
of cookery for
potatoes,

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

pumpkins,
onions, fennel,
carrots, parsnips
and other root
and bulb
vegetables.

Always double
check the degree
of doneness with
a thermometer,
especially for
poultry, as it is
2/2
can harbour
Salmonella and
must not be
served
undercooked or
raw.

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

2.Are the following statements true or false? (Tick the correct button indicating
true or false)

True False Score

For the purpose

of baking, food is
cooked using
convection of hot
air in an oven, or
2/2
by conduction on
a hot stone,
griddle iron or in
hot ash, without
the aid of fat.

When baking in a
convection oven
the cooking
temperature
2/2
suggested by the
recipe should be
increased by 10-
20°C.

For the “en

papillote”
method food is
cooked by
enveloping it in 2/2
paper or other
sealed bag, using
baking as the
cookery process.

The term
“gratinate” refers
to glazing a food
item to alter its
2/2
colour or texture,
using a blow
torch or a
salamander.

The en papillote 2/2

method retains
the flavour and
nutrients, while
also removing

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

the need for fat

to be used to
keep the food
moist.

3.Tick the cookery methods which use Shallow-fry technique: 6/6

Stir-frying

Deep-frying

Pan-frying

Shallow-poaching

Cooking on a flat grill

Sautéing

Feedback

Well done

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

4.The following environmental aspects should be considered when purchasing or

using cooking equipment:(Tick the correct button indicating true or false.)

True False Score

The cost of
electricity is a
major
2/2
expenditure in
catering
operations.

When purchasing
equipment the
only aspect to
consider is the 2/2
equipment’s
capacity to meet
demands.

A piece of
equipment that is
more expensive
to purchase may
2/2
actually save you
money if it is
more energy-
efficient.

You should only

turn your
equipment on
when it is needed
and you can keep
2/2
it at a holding
temperature if
your business
demands are
lower.

During service
periods all gas
and electricity
sources used for 2/2
cooking meals
must be lit or
switched on.

If high quality 2/2

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25/10/2021, 22:28 Quiz - SITHCCC005 Prepare dishes using basic methods of cookery

materials are
used for the
bottoms of pots
and pans, then
the heat
distribution will
be more even.

Effective
workflow
planning can
effectively assist 2/2
in savings on gas
and electricity
usage.

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5.Common methods used to calculate and requisition the required ingredients

for menu preparation include:(Tick the correct button indicating true or false.)

True False Score

To help you
prepare the dish
correctly,
businesses
generally provide
standard recipe
2/2
cards (SRCs) for
each dish which
shows you exactly
what is needed for
the dish and how
to prepare it.

A requisition
needs to include
all components
for a dish
including 2/2
garnishes and the
classical or
intended
accompaniments.

The various menu

items are broken
up into key
preparation tasks
2/2
and an overall
preparation list or
workflow is
prepared.

By adding up the
recipes you can
figure out how
2/2
many orders you
need to place for
each ingredient.

The recipe 2/2

requirements then
have to be
calculated, e.g. if
the standard

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recipe card is for

10 serves and 40
serves are
needed, then the
ingredient
quantities on the
recipe card would
need to be
multiplied by 4.

The types and

amounts of
ingredients are
selected and
requisitioned from
stores or
2/2
collected from the
dry store or
coolroom
depending on
organisational
procedures.

Whenever
commodities are
collected or
received they
must be checked
for quality,
2/2
freshness, and
any signs of
deterioration like
mould, evidence
of pests or
bloating of cans.

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6.The following factors may affect the selection of ingredients when preparing
dishes. Match each factor to the relevant example: Tick the correct answer to
each item provided in the column.

S
Equipment Quality Service
Seasonality Price Infrastructure ro
available standards requirements
pri

as products
may have
longer or
shorter shelf
life
depending
on their
freshness

differences
in menus
and
expectations
between an
aged hostel,
café,
restaurant
and 5 star
hotel

specialised
cooking
equipment
like
steamers,
braisière, or
wok

cheaper
items may
be used for
stocks than
for plated
dishes

self-service,
set menu, à
la carte
buffet

such as
FIFO (first-

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in-first-out)
are
important to
ensure that
the oldest
product is
used up first

storage
space and
preparation
space can
impact on
possible
processes
such as
carcass
breakdown

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7.You need to prepare 45 portions of 0.060 kg each, Carrots and Snow Peas for
service. How much do you need to order per portion and in total for each, given
the trimmings below? Tick the correct answer to each item provided in the
column.

0.080kg 3.600kg 0.075kg 3.375 kg Score

(Carrots with
25%
trimmings
and 0.060 kg
portion size 2/2
for service
)Amount to
order per
portion

(Snow peas
with 20%
trimmings
and 0.060 kg
portion size 2/2
for service
)Amount to
order per
portion

Carrots with
25%
trimmings
and 0.060 kg
per portion) 2/2
Total
amount to
order 45
portions

Snow peas
with 25%
trimmings
and 0.060 kg
per portion) 2/2
Total
amount to
order 45
portions

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8.Match the temperature to achieve the following levels of doneness to the

correct term:Tick the correct answer to each item provided in the column.

70°C 55°C 60°C 52°C Score

À point 2/2

Bien cuit 2/2

Bleu 2/2

Saignant 2/2

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9.In order to keep a workplace clean, safe and efficient, the following processes
should be included in work routines: (Tick true or false in button provided)

True False Score

Tidy your work

area frequently, in
particular 2/2
between different
tasks.

When changing
to different tasks
and commodities
the workplace
2/2
and equipment
need to be
cleaned and
sanitised.

To prevent cross
contamination,
always use the
cutting board and
knives for the
preparation of 2/2
vegetables first,
before using the
board and knives
to prepare meat
and seafood.

The purpose of
cleaning is to
remove dirt, food
2/2
particles, grease,
grime, scum, etc.
from a surface.

The purpose of
sanitations is to
reduce or kill the
amount of 2/2
bacteria present
on any surface
area.

Sanitation should 2/2

occur each time

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after cleaning a
work area or
equipment that
comes into
contact with
food.

This form was created inside Duke College.

Forms

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