SITHCCC005 dishes using basic methods of cookery

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SITHCCC005 Prepare dishes using basic methods of cookery
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.
SKILLS
DESCRIPTION
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 portions determine 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 kitchen deal 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
Separate the thigh from the drumstick and trim the drumstick bone
Peel and dice the onion. Peel and crush the garlic. Pick the herbs and slice finely
Cooking Duration 45 minutes
Heat a pan and add the oil. Season the chicken
Fry the chicken skin side down first, then turn over and seal the other side. Remove the chicken from the pan and put aside
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
Return the chicken to the pan and partially cover with a lid. Braise slowly for ~30 minutes, until the chicken is cooked through
Plating
Place the chicken onto a pre-warmed plate and spoon the sauce over the top
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
WPRW the potatoes and cut into even pieces
Separate the eggs and put the white aside
Cooking Duration 45 minutes + resting
Boil the potatoes in salted water for ~20 minutes, until tender. Strain off the water
Place the potatoes in a pot over low heat to dry out. Break the potatoes apart a bit using the wooden spoon
Push the potatoes through a ricer into a pot. Add the butter, nutmeg and seasoning and combine over low heat
Take off the heat, add the egg yolk and combine
Place the mixture into a piping bag and pipe onto baking paper. Refrigerate for at least 30 minutes to set the mixture
Brush the potatoes with egg wash and bake in the oven at 180°C for 5-10 minutes, until golden brown
Plating
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:
(*) (*) ( ) ( ) ( ) ( )
Key Ingredient: Fish
Key Skill: En papillote
Method
Preparation Duration 5 minutes
Pre-heat the oven to 180°C
Season the fish fillets and squeeze the lemon juice over the top
Melt the butter and drizzle over the fish
Chop the parsley
Cooking Duration 15 minutes
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
Bake in the oven at 180°C for ~10 minutes, until the bag puffs up
Plating
Place the fish onto a pre-warmed plate and garnish as desired
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
Boil the water, butter, salt and sugar. Remove from the heat
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
Return to the heat and stir until a white layer is formed on the bottom of the pot. Cool to room temperature
Add the eggs one at a time, mixing in between until a dropping consistency is achieved
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
Heat the milk in a pot
Separate the eggs then cream the egg yolks and sugar. Add the vanilla and combine
Add the flour to the egg mixture and whisk through
Gradually add the milk to the egg mixture and return to the pot
Bring to the boil while stirring continuously then simmer for 3 minutes
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
Prepare choux paste and place in a piping bag. Prepare the crème pâtissière and refrigerate
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
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
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
Warm the fondant, temper the couverture and prepare a caramel with the sugar and lemon juice for glazing
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
Remove the skin from the chicken breast and trim the wing bone
Peel and dice the onion
Pick the tarragon leaves
Cooking Duration 15 minutes
Sauté the onion in half the butter
Add 2/3 of the sherry and 2/3 of the cream
Place the chicken into the pan. Cover with a cartouche and bring to the boil
Place into the oven and poach at 150°C for 5-7 minutes, until cooked through
Remove the chicken from the pan and put aside, covered with the cartouche to keep it warm
Reheat the sauce and add the remaining sherry and cream. Reduce until the liquid forms bubbles
Mount the sauce with butter. Adjust the seasoning and add the tarragon
Plating
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:
Carrots 50g
Celery 30g
Leek 20g
Onion 150g
Lamb rump 400g
Mustard 20g
Butter 30g
Method
Preparation Duration 10 minutes
WPRW the carrots and cut into mirepoix. Wash the celery and leek and cut into mirepoix
Peel the onion. Cut 1/3 into mirepoix and dice the remaining 2/3
Trim the lamb rump and remove any sinews. The lamb can be tied to ensure an even shape if desired.
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
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
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
Remove from the oven and rest the meat before carving
Plating
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
Bakers flour 600g
Milk 360mL
Yeast 16g
Butter 30g
Salt 10g
Caraway seeds 3g
Method
Preparation Duration 30 minutes + proving time
Preheat the oven to 200°C
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
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
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!
The rolls can be brushed with various glazes, such as milk or salted water, prior to baking
Place onto a greased tray, cover and allow to prove
Cooking Duration 10-15 minutes
Bake in the oven at 200°C for ~10-15 minutes, until golden brown
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
Fettuccine 250g
Button onion 30g
Bacon 100g
Butter 30g
Cream 50mL
Eggs 2
Shaved Parmesan 10g
Method
Preparation Duration 10 minutes
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
Peel and finely slice the onion
Slice the bacon into strips
Cooking Duration 10 minutes
Heat the butter in a pan. Add the bacon and sweat. Add the onion and sweat. Reduce the heat
Drain and refresh the pasta. Add to the pan and stir through
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
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
Tomatoes 300g
Mixed herbs 1g
Grated Parmesan 10g
Olive oil 20mL
Method
Preparation Duration 5 Minutes
Wash the tomatoes and cut in half. Remove the core
Either cut in half or cut a cross pattern in the top and peel back the skin, season
Mix the herbs, Parmesan and breadcrumbs and sprinkle over the top
Drizzle the oil over the top
Cooking Duration 5 Minutes
Grill the tomatoes under the salamander for 2-3 minutes, until the cheese has browned
Plating
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
Potato 40g
Carrot 40g
Turnip 15g
Cabbage 40g
Celery 15g
Leek 15g
Beans 20g
Cauliflower 40g
Fresh peas 40g
Tomato 50g
Bouquet garni 1
Onion 30g
Garlic 5g
Bacon 25g
Spaghetti 20g
Butter 25g
Tomato paste 25g
Mixed herbs 2g
Chicken Stock 500mL
Method
Preparation Duration 20 minutes
WPRW potatoes, carrots and turnips. Wash the cabbage, celery, leek, beans and cauliflower
Cut potatoes, carrots, turnips, cabbage, celery and leek into paysanne. Cut the beans diagonally. Cut the cauliflower into small rosettes
Shell the peas
Prepare the tomato concassée and bouquet garni
Peel and dice the onion. Peel and chop the garlic. Remove the rind and then dice the bacon
Break the spaghetti into small pieces. Boil and refresh
Cooking Duration 45 minutes
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
Add the garlic and tomato paste and sweat. Add the mixed herbs
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
Add the cauliflower, beans, peas and tomato. Simmer for a further 10 minutes
Add the spaghetti pieces and heat through. Remove the bouquet garni and adjust the seasoning
Plating
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
Onion 150g
Ginger 10g
Garlic 10g
Red chilli 10g
Lemon 0.5
Butter 40g
Diced lamb 400g
Curry powder 8g
Chicken Stock 400mL
Coconut milk 200mL
Method
Preparation Duration 10 minutes
Peel and slice the onion. Peel and chop the garlic and ginger
Slice the chilli on an angle and juice the lemon
Cooking Duration 1 hour 15 minutes
Heat the butter in a pan. Season the lamb and fry. Remove from the pan once browned.
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
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
Spoon onto a pre-heated plate and garnish as desired
Garnishes: Indian bread types, pappadums, rice Difficulty:
(*) (*) ( ) ( ) ( ) ( )
Pilaf Rice
Ingredients
Serves: 2
Main
Onion 40g
Butter 20g
Long grain rice 100g
Chicken Stock 150mL
Difficulty: (*) (*) ( ) ( ) ( ) ( )
Key Ingredient: Long grain rice
Key Skill: Braising
Method
Preparation Duration 5 minutes
Peel and dice the onion Cooking Duration 20 minutes
Heat a pot and melt the butter. Add the onion and sweat
Add the rice. Stir until the rice grains are coated with butter and glossy
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
Stir through with a fork to loosen the grains
Plating
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
Zucchini 100g
Eggplant 100g
Green capsicum 50g
Red capsicum 50g
Tomato 100g
Onion 50g
Garlic 10g
Basil 5g
Thyme 5g
Oregano 5g
Olive oil 20mL
Tomato paste 30g
Method
Preparation Duration 10 minutes
WPRW the zucchini, eggplant, capsicum and tomato. Cut into 2cm dice
Slice the onion and crush the garlic
Pick and finely slice the herbs
Cooking Duration 15 minutes
Heat the oil in a pan and sauté the onion and garlic. Add the capsicum and fry lightly
Add the eggplant and zucchini and sweat
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
Adjust the seasoning and serve in a pre-warmed dish
Garnishes: Fresh herbs
Sauté Potatoes
Ingredients
Serves: 2
Main
Chat potatoes 200g
Parsley 5g
Vegetable oil 20mL
Butter 20g
Difficulty:
(*) (*) ( ) ( ) ( ) ( )
Key Ingredient: Potatoes
Key Skill: Boiling, pan-frying
Method
Preparation Duration 15 minutes
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
Chop the parsley
Cooking Duration 5 minutes
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
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
Butter 100g
Sugar 100g
Vanilla essence 2mL
Salt 2g
Eggs 2
SR Flour 150g
Milk 40mL
Mixed dried fruit 60g
Difficulty: (*) (*) ( ) ( ) ( ) ( ) Key Ingredient: Butter, flour, dried fruit
Key Skill: Steaming
Method
Preparation Duration 5 minutes
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
Fold in the sifted flour, adding the milk a bit at a time
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
Spoon into greased and sugared moulds until half full
Cooking Duration 20 minutes
Set the combi oven on steam and dry heat and 150°C
Steam/bake for ~20 minutes. Check with a skewer to ensure the pudding is cooked through
Plating
Turn the mould upside down onto a plate to remove the pudding
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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