This could include restaurants, educational institutions,. 11 Bake in the oven for about 20 minutes. These tasks have been designed to help you. 1. The unit applies to cooks working in hospitality and catering organisations. 1. Total views 22. You must respond to all questions and submit. Ensure that you: review the advice to students regarding answering knowledge. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery Roasting Roasting and baking are both forms of dry-heat cooking where hot air circulates around the food product to cook in the inside and brown the outside. The Imperial College of Australia A. investigating the mass production of. 5 Add the olive oil to the saucepan and heat. docx. docx from COOKERY SITXHRM009 at Australian Harbour International College. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not. Step 1: marinate the meat with. SITHCCC027 - Prepare dishes using basic methods of cookery| Student Pack V1. docx from SITHCCC 027 at Imagine Education. docx. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. 62. No School. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. BUS 303 Introduction. These learner activities must be completed during the. Describe each of the following cookery methods and how they impact different types of food. 3. pdf. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. docx. 1. assignment. 11/25/2023. docx from BSC MISC at Western Michigan University. Please ensure that you read the instructions provided with these tasks carefully. Doc Preview. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 62 The purpose of this. s-3-4. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. Quiz 4 - Ch 6 and 7. 4. 0, May 2023 Page 4 of 25 Academic Misconduct and Referencing You must provide your responses in your own words. Upload to Study. 2 The table below includes details of cookery methods used while cooking the dishes and the problems that occurred. SITHCCC027 Service Planning Template (3). xlsx. 6. LehmanMod4IT360T. docx. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. Log in Join. List at least two (2) ideal characteristics or signs of quality you should look for when selecting the following major food types from stores. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 13. Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care. docx from MANAGMENT 120 at Trident Technical College. The unit applies to cooks working in hospitality and catering organisations. edu. 1. Ensure the fryer is placed on a stable surface away from flammable materials. To Make the Hollandaise Sauce: Combine the vinegar, white wine, peppercorns, and shallot in a small saucepan over low heat. This could include restaurants, educational institutions, health. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit. MOD 7 HW-Jason Smith2. To prepare the ‘Production Plan’, you need to complete ingredients and. docx from ACCOUNTING TAXATION at Bahauddin Zakaria University, Multan. Identified Q&As 55. place the meat and turn each side every after 2 mins. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template One of the many techniques you should use to make sure the food you prepare and serve is safe to eat is sensory observation. Method 1 Brunoise the onion and chop the garlic. docx from MANAGEMENT 0001 at University of Notre Dame. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – AT2 Practical Demonstration | Version 1. In the original recipe, the. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). SITHCCC027 prepare dishes using basic methods of cookery First. . Document sithccc027 student guide rto 41380 cricos. 2. Get expert help for SITHCCC027 - Prepare dishes and many more. Phase 1 requires you to select and prepare ingredients and equipment before the beginning of service i. assignment. Student details section Fill in the table below: Student name:. Assessment Tasks and Instructions V. Complete cooking process in a logical, planned and safe manner. Our team develops SITHCCC027 materials that are designed to improve real-world outcomes for students and instructors across Australia. 4 Pick, wash and chiffonade the basil and parsley leaves. Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. It's a term used in commercial kitchens to describe how a cook sets up and arranges the materials for the dishes they'll. Learners must answer all questions correctly to be deemed satisfactory in this task. Add the bacon. Residential Schools in Canada. Other related materials See more. HRMS 4281. Questions Provide answers to all of the questions below. View SITHCCC027-Learner Guide-V1. edu. 24X7 help, plag free solution. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. prepare using basicdishes methods of cookery First published 2022 Version. docx. AI Homework Help. Other related materials See more. Upload to Study. Please ensure that you read the instructions provided with these tasks carefully. assignment. Page 3 of 29 • storage facilities small equipment: • assorted pots and pans • blender • can opener • containers for hot and cold food • colander • cutting boards • grater • knife sharpening equipment: • sharpening steel • sharpening stone knives: • chef’s knife • filleting knife • palette knife • utility knife. docx from COOKERY 123 at University of New South Wales. notes. CLUSTER 2 *SITHCCC027 Prepare Dishes using basic methods of cookery SITXINV006 Receive store and maintain stock Written Assignment Contents Assessment Instructions The instructions required for this assessment can be found in your copy of the “ Assessment Instructions For Students ” that was provided to you at the start of this. docx from BSC MISC at Western Michigan University. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Salt and black pepper- as per taste Soy sauce 3 tbsp. SITHCCC027 Service Planning Template. LEARNER GUIDE – SITHCCC027 About this Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) This unit SITHCCC027 Prepare dishes using basic methods of cookery (Release 1) describes the performance outcomes, skills and knowledge required to use a range of basic cookery. If you are unsure, speak to your assessor and/or. 0_RGIT. Questions Provide answers to all of the questions below. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks presenting dishes using appropriate service-ware storing dishes in appropriate environmental conditions following organisational policies and procedures maintaining a clean work area disposing of or storing surplus products working safely and hygienically. View SITHCCC027 Service Planning Template. pdf. docx from BSBWRT 301 at Greenwich English College. docx. 25910Strawberries750 grams1952850Caster sugar85 grams19. docx from HAHA 1266 at University of the People. Sithccc027 student logbook version 10 version date 10. Cluster 2 - Written assessment. Solutions Available. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven , but can also be done in hot ashes , or on hot stones . b Yes as long as the untruthful testimony is. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. Upload your study docs or become a member. MOD 7 HW-Jason Smith2. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Materials. Complete the following table rela±ng to the common methods of cookery, providing details for: ⮚ The defini±on 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 ingredientSITHCCC027 Prepare dishes using basic methods of cookery use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): baking blanching boiling braising deep-frying grilling poaching roasting shallow frying sous vide steaming stewing complete mise en place. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Other Related Materials See more. docx. a) a) 1 tbsp honey SITHCCC027 – Prepare dishes using basic methods of cookery. View Assessment - Assessment-Task-1 SITHCCC027 bikash. 1. b) 250 ml water c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on the nominated recipe and your learner resource. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERYASSESSMENT A– SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it. 3. View Assignment - SITHCCC027_A1_Sandeep_NYS. When simmering, a small bubble (or two) should break through the surface of the liquid every second. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and. Major food types to be used Dishes Cooking method Dairy Products Vegetables Dry Goods Frozen Goods Fruit Meat Poultry Vegetables Seafood Vegetables The restaurant owner wants you to develop a production plan for these dishes. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. Heated ashes, hot stones, or an oven can all be used to achieve it. Nutrtion_Module_1_Study_Guide. notes. 7. Other related materials See more. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). • On completion, submit your assessment via the LMS to your. View Assessment - SITHCCC027 Student Assessment Tasks. The food is cooked uncovered so moisture can escape. Anie sithccc027 sat v10 page 14 of 26 sithccc027. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H O. Expert Help. v1. Unit Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment. View SITHCCC023 SITHCCC027 Task 2 Performance. The unit applies to cooks working in hospitality and catering organisations. docx. View Assignment - SAB SITHCCC027 Prepare dishes using basic method of cookery Februrary Final. document. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. Solutions Available. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all. pdf from MANA MKT401 at Loreto Grammar School for Girls. au | CRICOS Code:. docx. Method: take 2 liters of water in a pan and add chicken and make it boil. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. Neatly fold the ends to seal and form a parcel. Assessment Submission Method ☐ By hand to trainer/assessor ☐ By email to trainer/assessor ☐ Online submission via Learning Management System (LMS) ☐ Any other method _____ (Please describe here) 4. docx. docx. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. View SITHCCC027 Student Logbook. These tasks have been designed to help you demonstrate the skills. 01. Doc Preview. docx. document. Other related materials See more. • On completion, submit your assessment via the LMS to your. 75315Granulated sugar310 grams741250Egg yolk (large)1 pc0. AZ-104 Preparation Material Practice 2020. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using. Your assessor will discuss the tasks to be. your campus or service centre on 131601. source: Total Cost: Portion size. Standard recipes. docx from SOCI 123 at International IT University. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. Solutions. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this In this section, student will note down the discussion of the above activity Page 9 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. v1. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C Final. SITHCCC027 prepare dishes using basic methods of cookery First published. docx from INFORMATIO IT12008 at International IT University. No School. Vinegar3 tbsp. Description of cookery method: Microwaving is cooking food in a. These include: interpreting standard recipes and food preparation lists confirming food production requirements calculating ingredient amounts. Future Budget& Current BS. SITHCCC027 Prepare dishes using basic methods of cookery Release: 1 SIT HCCC027 Prepare dishes using. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not Satisfactory DNS Assessment Task 1 Knowledge questions ☒ ☐ ☐ Assessment Task 2. SITHCCC027 Assessment 1- V2 November 2022 (1). v1. 4. ☐ whisk ☐ steamer ☐ spoons and ladles ☐ temperature probe ☐ thermometer ☐ food safe gloves ☐ cleaning materials and equipment:. Suitability or Form of Material. " It's a term used in commercial kitchens to describe how a cook sets up and arranges the materials for the dishes they'll be making while they're working. 2. 4. The unit applies to cooks working in hospitality and catering organisations. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 Prepare dishes using basic methods. View SITHCCC027 - Assessment Requirements. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. View SITHCCC027 Assessment 1. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle comes. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. Service Planning Template Determine production requirements Confirm food production requirements Analyse. break it down Conduct research – record the reference details Read the topic materials about communication theories. View More. Assessment Task Knowledge Test Due Date Date of Submission Date Student Plagiarism Declaration: By. Chili Cause 3 tbsp. docx from MANAGEMENT HUMAN RESO at Bahauddin Zakaria University, Multan. SITHCCC027 Prepare dishes using basic methods of cookery Student Assessment from SITXMGT 001 at Melbourne Institute of Business & Technology. View SITHCCC027 - Student Logbook. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not. waste reduction. Upload to Study. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 To determine how many servings are required for the first recipe, "The Ultimate Bread & Butter Pudding," we can refer back to the original recipe and the modifications made for two servings. docx from BSBPMG 516 at Lonsdale Institute. Identify the reason for each problem and complete the table. These tasks have been designed to help you. List five safe operational practices that must be followed when using equipment required for the various cooking methods. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. BSBSTR502 Marking Guide CBSA V2. Chapter 2 Book Notes . Solutions Available. Other related materials See more. HUNGARIAN GOULASH YIELD: 5 PORTIONS Ingredients Quantity Cubed beef topside (3 cm cube) 700 g Flour 50 g Cooking oil 50 ml Onion, diced (large) 120 g. docx. set the grilling pan. SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Other related materials See more. • On completion, submit your assessment via the LMS to your. Pages 59. Identify problems with the cooking process and take corrective action. _____ SITHCCC027 Student logbook Version: 1. docx from BSBLDR 812 at Australian National University. test prep. Assessment Task 2: Student logbook Information for students Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes that demonstrate use of each of the following major food types: dairy products dry goods frozen goods fruit meat poultry seafood vegetables. AA 1. TLIA3026_MG_Sk2of2. These resources may include materials like policies and procedures, templates, forms. docx from IS MISC at Madina College of Commerce, Faisalabad. _____ SITHCCC027 Assessment Instruction Version: 1. 1 Page | 1 Rockford InternationalSITHCCC027 Service Planning Template RA. See full list on training. refer to the General Instructions to Students in the Assessment Booklet All Assessment material must be uploaded as a PDF to the Moodle system. N. Homework #4 Solutions - ECE557 - Spring 2019. 1_2023 2. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code:. TVL 356. 1_2023 Dishes Ingredients according to food production sequencing Production step Strip pared lemon rind Baby fennel bulbs trimmed, quartered Chicken breast fillets Baby (Dutch) carrots, trimmed Small parsnips, peeled, quartered. pdf. It also serves as a handy reference guide on what you need to do. View SITHCCC023 and SITHCCC027 Cluster - ASSESSMENT 1 Written Assessment v1. e. Other related materials See more. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Worksheet 1. Use a thermometer to monitor and maintain the correct oil. All of the learning materials and test books required to complete this course will be provided. au. pdf from ACCOUNTING 240A at Swinburne University of Technology . Other Related Materials See more. 0. 1. Public School. docx. pdf. 20. As it encourages effectiveness, coordination, and precision in food preparation, mise en place is crucial in professional kitchens. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Summary Usage recommendation: Current Mapping: Release Status: Current Releases: Companion volumes: Unit of competency Companion Volume implementation guides are found in VETNet Assessment requirements. _____ SITHCCC027 Student Guide Version: 1. Major food types: Two ideal characteristics of quality Frozen goods • Flesh is. Solutions Available. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY ASSESSMENT TASK 1 Short Answer Questions 1. Dessiree Handerson. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. Expert Help. v1. ASSESSMENT TASK 1 COVER SHEET Student Declaration (To be filled out and submitted with assessment responses) I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s). docx from COOKERY SITHCCC019 at Edith Cowan University. docx. 5 Overview. 3. CL Assignment Change of name Starbucks vs Sambucks. SITHCCC027 Student Assessment Task 1. docx. docx from COOKERY SITXINV006 at The University of Sydney. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. BUS 303 Introduction. docx. Assessment-1 SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY Student Must Fill this. View SITHCCC027 Student Assessment Task 2. View SITHCCC027 Student Assessment Tasks (2). John's University. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. was established in 2004 as a general contractor in commercial and residential work, offering construction services in project management, construction. The unit applies to cooks working in hospitality and catering organisations. York University. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. docx from GH 775 at Karachi School for Business & Leadership. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Project Task 1: Read the recipe and answer the questions. Study Resources. Explain your decision. Cultures Of Modernity Final Paper. docx from MGT HUMAN RESO at Health and Science School. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. Describe each of the following cookery methods and how they impact different types of food. 0_2022 Workplace scenario and job specifications: This assessment will be completed in two (2) phases. Study Resources. Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery Date this document was generated: 9 September 2022 Approved. About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. Creswellrd5e_LN08. docx from CHEM 301 at Kathmandu University School of Management. This could include restaurants, educational institutions,. SITHCCC027 Prepare dishes using basic methods of cookery Reflective journals Rockford College-SL-V1. Don’t forget to ask your supervisor/assessor to complete the declaration. SITHCCC027- Prepare dishes using basic methods of cookery RTO Code: 45680 | CRICOS Code: 03907K Learner Guide | Page 23 of 108 V 3: December 2021,. docx from HRM 004 at Oxford University. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (5). Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care. C:UsersMatthewAlliance College DropboxCompanyA- New package CIIISIT21 CookeryDraft units (incomplete)SITHCCC027 Methods of cookeryAssessmentSITHCCC027 Assessment 1 V1. Both the. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. MANAGEMENT 600. Describe each of the following cookery methods and how they impact different types of food. docx. How many meals are required? Describe how you will ensure that the correct number of. test prep. B. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 24 of 50 Q23: Recipes: Stir fry vegetables and Veal medallions in mushroom cream sauce a) Briefly describe the stir fry frying method of cooking and the appearance. Used to align metal fibers on the knifes edge Knife sharpening stone Sharpening stones offer superior results for nearly every kind of knife. 0 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Meat and poultry Meat and poultry can contain a number of harmful bacteria including: • salmonella • listeria • campylobacter • e-coli Each of these bacteria can cause food.