SITHCCC027 Student Assessment Tasks.v1.0

SIT30821 Certificate III in Commercial Cookery
SIT40521 Certificate IV in Kitchen Management

SIT50422 Diploma of Hospitality Management
SITHCCC027
prepare dishes using basic

methods of cookery
Student Assessment Tasks – SITHCCC027 Prepare dishes using

basic methods of cookery| Page 2 of 40
V1.0: April 2023, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
ASSESSMENT COVERSHEET
This Assessment Coversheet MUST be filled up and submitted with each unit assessment task submission.
Yuhua Zhang
Student Name: Student ID: 14075655
Course Certificate III in Commercial Cookery

Unit SITHCCC027
Batch / Group Assessment Due Date: Dec 2023
1 4
2 5
Assessment
Tasks
3 6
√ First Attempt  Second Attempt

Trainer Name Sujeet
Plagiarism and collusion: Plagiarism is an academic dishonesty denoting the use of someone else’s intellectual property
as the form of one’s own work. This includes copying other’s work in whole or part and/or citing information from
various sources without standard referencing.
Disciplinary actions: A student found to have plagiarized or cheated the work or colluded with any other student(s) will
be subject to attend the meeting with the Academic team for counselling, re-submission and /or undertaking
examination. If the student denies the Academic team’s decision, he/she will be referred to the TasCollege Disciplinary
Committee for further actions such as suspension from the course.
Student declaration
 I declare that all the assessment tasks’ answer(s) is my own work and is not plagiarised.
 I agree for providing the electronic copy of my assessment answers to be examined by using a relevant
plagiarism/collusion scan software.
 I have correctly referenced all in-texts and resources throughout the assessment tasks.
 I have made a copy of my assessment answers (print/electronic) that I can produce if the original is misplaced.
 I am aware of TasCollege policy on plagiarism as stated in the TasCollege Assessment Submission Guidelines
and other relevant policy and procedures.
 I also understand that a Late Submission/Re-Sit Fee will apply if I fail to maintain my course progress at the
required level.
Student Signature: Yuhua Zhang Date Submitted: Dec 2023
The Second Attempt will also be applied under compassionate and compelling circumstances.
Signature:
Trainer Declaration: I declare that I have reviewed the submitted
assessments properly and received them as a form of complete submission.
Date: Dec 2023

Contents
Introduction 6
Assessment for this unit 6
Assessment Task 1: Knowledge questions 7
Information for students 7
Questions 8
Assessment Task 2: Student Logbook 15
Information for students 15
Activities 16
About this Student Logbook 21
Student details section 21
Completing your Reflective journal 21
Supervisor declaration 21
Logbook summary 21
What do I need to demonstrate? 22
Tips for completing this logbook 22
Logbook summary 24
Supervisor Declaration Section 26
Reflective journals 28
Final results record 30
Service Planning Template 32
Determine production requirements 32

Introduction
Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods
of cookery. These tasks have been designed to help you demonstrate the skills and knowledge that
you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

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.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

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. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Questions
Provide answers to all of the questions below.
1. Describe each of the following cookery methods and how they impact different types of food.
Cookery Description Impact on food

method
Baking Baking is a dry-heat cooking Baking results in a gentle and even

method that involves the cooking process, promoting the
application of heat to food items in development of golden-brown crusts,
an enclosed environment, typically enhanced flavors, and desirable
an oven. textures in a wide range of baked
goods, from bread to pastries.
Blanching Blanching is a cooking method that Blanching helps to partially cook or

involves briefly immersing food soften vegetables, fruits, or nuts,
items in boiling water or steam and preserving their vibrant colors,
then quickly cooling them in ice removing undesirable flavors, and
water. facilitating easier peeling or skin
removal.
Boiling is a cooking method that

Boiling Boiling is effective for cooking a variety
involves immersing food in a rapidly
bubbling liquid, typically water, at or of foods, from pasta to vegetables, by
near its boiling point. imparting heat evenly. However,
prolonged boiling may lead to nutrient
loss, and the method may not be
suitable for more delicate ingredients.
Braising Braising is a cooking method that Braising results in tender and flavorful
involves searing food, usually meat, dishes as the slow cooking process
at a high temperature and then allows flavors to meld, and the use of
slowly cooking it in a covered pot liquid helps keep the food moist. It's
with a moderate amount of liquid. particularly suitable for tougher cuts of
meat that benefit from the long, gentle
cooking.
Deep frying Deep frying is a cooking method in Deep frying imparts a crispy and
which food is submerged in hot oil, golden texture to the exterior of the
resulting in a crispy exterior and a food while maintaining moisture inside.
quick cooking process. It is commonly used for cooking items
like french fries, chicken, and battered
vegetables, providing a distinct taste
and texture.
Grilling Grilling is a cooking method that Grilling imparts a distinct smoky flavor
involves exposing food directly to and attractive grill marks to the food's


method
an open flame or heat source, often surface. It is commonly used for

on a grill or barbecue. cooking meats, vegetables, and even
fruits, providing a unique taste and
appealing visual appeal.
Poaching Poaching is a gentle cooking Poaching helps retain the natural

method where food, often delicate flavors and moisture of the food. It
items like fish or eggs, is results in tender and delicate textures,
submerged in simmering liquid, making it suitable for items that can
typically water, broth, or wine. easily be overcooked or need to
maintain a specific level of juiciness.
Roasting Roasting is a dry heat cooking Roasting results in a caramelized

method where food, typically meat exterior and a flavorful, juicy interior. It
or vegetables, is cooked in an oven enhances the natural tastes and
using high temperatures. It often textures of the ingredients, creating a
involves the use of oil or fat for delicious contrast between the crispy
basting. outer layer and the tender inside.
Shallow Shallow frying, also known as pan- Shallow frying results in a crispy and
frying frying, is a cooking method where golden-brown exterior while
food is cooked in a small amount of maintaining the moisture and
oil or fat in a shallow pan. The food tenderness of the interior. It imparts a
is partially submerged, and it's rich flavor to the food, and the quick
often turned to ensure even cooking process makes it suitable for a
cooking. variety of ingredients, from vegetables
to meats.
Sous vide Sous vide is a cooking method Sous vide cooking ensures precise
where food is vacuum-sealed in a control over the doneness of the food,
bag and then slowly cooked in a resulting in a uniformly cooked interior
water bath at a precise and while preserving moisture and flavor.
consistent low temperature. This method is particularly effective for
achieving desired textures and
retaining the natural juices of meats
and vegetables.
Steaming Steaming is a cooking method Steaming is a gentle cooking method

where food is cooked by exposing it that helps retain the natural color,
to steam produced by boiling water. nutrients, and flavors of food. It is
The food is placed in a steamer particularly effective for vegetables,
basket or on a rack above the fish, and delicate proteins, as it
water, allowing it to cook through prevents nutrient loss and maintains a
the heat of the steam. moist and tender texture without the
need for additional fats.


method
Stewing Stewing is a cooking method where Stewing results in tender and flavorful
food, typically meat and dishes as the slow cooking process
vegetables, is submerged in a allows the ingredients to absorb the
flavorful liquid and cooked slowly liquid's taste and impart their flavors to
over low heat. The process the broth. Tough cuts of meat become
involves simmering, allowing the tender, and the combination of
ingredients to meld and develop ingredients creates a cohesive, well-
rich flavors. seasoned dish.
2. Gather recipes that include the following food types (the number of recipes you gather is up to
you, but you must make sure you have addressed all food types):
 dairy products
 dry goods
 fruit
 vegetables
 meat
 poultry
 seafood.
Now answer the following. Your answers should refer to all recipes.
Dairy products:
 What dairy products are used in the Creamy Garlic Parmesan Pasta
recipes you found?
Classic Macaroni and Cheese
 What are the cookery methods used Sautéing Spinach and Feta Stuffed Chicken
for the dairy products? Breast
Baking – Cheesecake
Whipping - Vanilla Whipped Cream
 What effect do these cooking Sautéing the spinach and feta enhances their
methods have on the dairy products? flavors by caramelizing the sugars in garlic and
creating a golden crust on the chicken. The
creamy feta sauce adds richness and
complements the savory components.

Baking the cheesecake results in a firm and

smooth texture as the proteins in the cream
cheese coagulate. The gentle heat helps meld
the flavors, creating a luscious and decadent
dessert with a well-set filling and a slightly
toasted crust.
 What is the desired outcome of using The desired outcome is a flavorful and
these cooking methods with dairy succulent chicken breast with a golden-brown
products? exterior, while the sautéed spinach and feta
contribute a rich, savory filling. This cooking
method enhances the taste and texture of the
dish.
Baking the cheesecake achieves a creamy,
smooth texture with a perfectly set filling. The
desired outcome is a well-balanced, indulgent
dessert with a firm yet velvety consistency and
a golden-brown crust.
Dry goods:
 What dry goods are used in the  Garlic Powder

recipes you found?
 Salt
 Black Pepper
 Olive Oi
 What are the cookery methods used Whipping, Baking,

for the dry goods?
 What effect do these cooking Sautéing doesn't directly affect the dry
methods have on the dry goods? goods in this recipe, as the dry goods
(garlic powder, salt, and black pepper) are
used as seasonings. Sautéing enhances
the flavor of the chicken and helps
develop a golden-brown crust.
Baking has a transformative effect on the dry
goods, especially in the crust. The dry goods
(graham cracker crumbs, sugar, and flour) are

mixed to create the crust, and baking causes

the crust to set and become crisp, providing a
contrasting texture to the creamy cheesecake
filling.
 What is the desired outcome of using Baking is used to set and firm the crust made
these cooking methods with dry from graham cracker crumbs, sugar, and flour.
goods? The cheesecake, while baking, should achieve
a creamy and smooth texture in the filling. The
desired outcome is a well-baked crust and a
rich, velvety cheesecake.
Whipping aims to incorporate air into the heavy
cream, transforming it into a light and fluffy
whipped cream. The confectioners' sugar is
incorporated to sweeten the whipped cream,
and the desired outcome is a smooth,
sweetened, and voluminous whipped cream
with a hint of vanilla flavor.
Fruit:
 What fruit is in the recipes you Apple Bananas Berries Grapes

found?
 What are the cookery methods used Baking Grilling Poaching Sautéing Stewing
for the fruit?
 What effect do these cooking Baking fruits often results in a softened texture
methods have on the fruit? and intensified sweetness.
Grilling imparts a smoky flavor to fruits and
adds a slightly charred or caramelized taste.
Poaching fruits in a liquid, often with sugar and
spices, can result in a tender and flavorful
product.
 What is the desired outcome of using Baking fruit often aims to achieve a softened
these cooking methods with fruit? texture, intensified sweetness, and the
development of caramelized or golden-brown
edges. It's commonly used in pies, crisps, and
cobblers.

Grilling imparts a smoky flavor and grill marks

to fruit, creating a balance between sweetness
and a hint of char. Grilled fruits are often used
in salads, desserts, or as a side dish.
Vegetables:
What vegetables are used in the recipes shredded carrot and coriander leaves
you found?
What are the cookery methods used for Boiling, Steaming, Sautéing
the vegetables?
What effect do these cooking methods Boiling vegetables in water can lead to the
have on the vegetables? leaching of water-soluble vitamins and
minerals into the cooking water. It softens
vegetables and can result in a loss of some
nutrients.
Steaming vegetables helps retain their color,
texture, and nutrients since they are not
submerged in water. It's a gentler cooking
method.
What is the desired outcome of using The desired outcome of using different cooking
these cooking methods with vegetables? methods with vegetables is to achieve a
balance between **flavor**, **texture**,
**nutritional value**, and **visual appeal** to
make the vegetables more enjoyable and
appealing in a meal ². The cooking methods
used for vegetables depend on the desired
result, and can include boiling, steaming,
frying, roasting, grilling, sautéing, and more ³⁴.
For example, boiling vegetables can help
retain their nutrients, while roasting can
enhance their flavor and texture ³. Ultimately,
the choice of cooking method depends on the
type of vegetable, the desired outcome, and
personal preference.
Meat:

What meat is used in the recipes you Mongolian Beef, Creamy Mushroom Beef
found? Chuck Roast, Meat Pies
What are the cookery methods used for Roasting Grilling Braising Stewing
the meat?
What effect do these cooking methods Different cooking methods can affect the
have on the meat? quality and healthiness of meat in various
ways. Roasting and baking are healthy forms
of cooking that result in minimal losses of
vitamin C. However, during long cooking times
at high temperatures, up to 40% of B vitamins
may be lost in the juices that drip from the
meat 1. Grilling and broiling are very similar
dry heat, high-temperature cooking methods.
Grilling meat can lead to the formation of
harmful compounds that may increase disease
risk. Broiling is a similar method that uses high
heat from the oven’s top to cook the meat.
What is the desired outcome of using Different cooking methods can have different
these cooking methods with meat? effects on the quality and healthiness of meat. For
example, roasting and baking are healthy forms of
cooking that result in minimal losses of vitamin C.
However, during long cooking times at high
temperatures, up to 40% of B vitamins may be lost
in the juices that drip from the meat . Grilling and
broiling are very similar dry heat, high-temperature
cooking methods. Grilling meat can lead to the
formation of harmful compounds that may increase
disease risk. Broiling is a similar method that uses
high heat from the oven’s top to cook the meat. It
can also lead to the formation of harmful
compounds . Simmering and poaching are moist
heat cooking methods that involve cooking meat in
liquid. These methods are less likely to form
harmful compounds and can help retain the
nutrients in the meat .

Poultry:
What poultry is used in the recipes you chicken, turkey, duck, and goose
found?
What are the cookery methods used for Roasting Baking Grilling Broiling
the poultry?
What effect do these cooking methods Roasting involves cooking the poultry in an
have on the poultry? oven at high temperature. It helps to brown
and crisp the skin, while retaining the meat’s
tenderness and juiciness.
Grilling on a barbecue over direct heat imparts
a smoky flavor and creates grill marks on the
poultry. It also helps to render the fat, making
the skin crispy and the meat flavorful.
What is the desired outcome of using The desired outcome of using these cooking
these cooking methods with poultry? methods with poultry depends on the personal
preference and the type of dish being prepared. For
example, roasting is a popular method for cooking
whole poultry, such as chicken or turkey, as it helps
to brown and crisp the skin while retaining the
meat’s tenderness and juiciness. Grilling, on the
other hand, imparts a smoky flavor and creates grill
marks on the poultry, making it a popular choice
for barbecues and outdoor cooking. Frying creates a
crispy exterior and a moist interior, but adds
calories from the oil and may result in a higher fat
content.
Seafood:
What seafood is used in the recipes you Shrimp Lobster Crab Salmon
found?

What are the cookery methods used for Grilling Baking Broiling Poaching
the seafood?
What effect do these cooking methods Grilling seafood can give it a smoky flavor and
have on the seafood? crispy texture.
Baking seafood can help to retain its moisture and
flavor.
Broiling seafood can give it a crispy texture and
caramelized flavor.
What is the desired outcome of using Grilling seafood can give it a smoky flavor and
these cooking methods with seafood? crispy texture. The high heat of the grill can
also help to caramelize the surface of the
seafood, which can add depth of flavor.
Baking seafood can help to retain its moisture
and flavor. The gentle heat of the oven can
also help to cook the seafood evenly
Broiling seafood can give it a crispy texture
and caramelized flavor. The high heat of the
broiler can also help to cook the seafood quickl
3. Describe the meaning and role of mise en place in relation to preparing, cooking and
presenting food.
Mise en place is a French culinary phrase that means “putting in place” or “gathering” 1. It
refers to the setup required before cooking and is often used in professional kitchens to
refer to organizing and arranging the ingredients that a cook will require for the menu items
that are expected to be prepared during a shift 1. The practice involves preparing and
arranging all the necessary ingredients and equipment in advance, so that they are easily
accessible and ready to use when needed 2. This can include washing, peeling, chopping,
and measuring ingredients, as well as setting up cooking utensils, pots, and pans 2.
4. What types of labels are found in kitchen stores and what is included on the labels?
Day of the Week Labels, Stock Rotation Labels, Nutrition Labels, Allergen Labels
5. List five safe operational practices that must be followed when using equipment required for
the various cooking methods.
Always make sure equipment is off before plugging it in and starting it。

Check for frayed cords and loose parts before using any equipment
Plug cooking appliances directly into an outlet
Use oven mitts and arm guards when working on hot equipment such as griddles, broilers,
ovens and waffle bakers, and when holding hot pans
Clean equipment after each use

Assessment Task 2: Student Logbook

Information for students
Tasks required for this unit

 This unit of competency requires that you use each of the following cookery methods at least
once to prepare to prepare at least six finished dishes:
o baking o poaching
o blanching o roasting
o boiling o shallow frying
o braising o sous vide
o deep-frying o steaming
o grilling o stewing.
You must also:
 complete mise en place activities and follow standard recipes to prepare dishes that use of
each of the following major food types at least once when preparing the above six dishes:
o dairy products o meat
o dry goods o poultry
o frozen goods o seafood
o fruit o vegetables.
 use food safety practices for handling and storing food
 prepare, plate and present two portions each of the six finished dishes above:
o within commercial time constraints o responding to at least one special

and deadlines customer request.
o demonstrating portion control
procedures
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness

and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 preparing and cutting ingredients according to recipe and cooking style
 minimising waste to maximise profitability
 following standard recipes accurately

 adding garnishes and accompaniments as per the standard recipe
 identifying problems with cooking processes and taking action to address them
 working effectively as part of a team
 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
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
 complete a Service planning document
 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of the Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.

Most importantly, ask for help if you are having trouble!
2. Determine production requirements.

To ensure you have everything you need to prepare the standard recipe, you will
need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the garnishes and accompaniments which you will add to the dish
o select the ingredients from stores
o check all perishable supplies for spoilage or contamination
o identify the food preparation equipment that you require
o ensure the appropriate food preparation equipment is ready for use
o take any customer requirements or special dietary needs into

consideration.
A Service Planning Template has been provided to help you.
3. Prepare dishes using basic methods of cookery.
Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability of dishes.
 you assemble and use equipment safely and hygienically

 the required quantities of food are produced
 you take action to any issues you identify related to food production (such as
the taste, texture and appearance of food products)
 you present dishes attractively on appropriate service-ware
 you add garnishes and accompaniments as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.
Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you prepare
dishes as part of your assessment for this unit.
 Service Planning.
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

SITHCCC027
prepare dishes using basic

methods of cookery
About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and Completing your Reflective journal
skills you have developed during your training for this unit. It also serves as a
handy reference guide on what you need to do during your assessment and You are expected to complete a Reflective journal for each time that you cook
how you should go about doing it. as part of your assessment for this unit. Try to think about the highlights of
each service when you are writing your reflection. You might also find the
following questions useful:
Student details section
 What skills and techniques did I use?
Fill in the table below:
 What policies and procedures did I follow?
Student name:  How did I ensure efficiency, safety and quality?
 How did I ensure that my dishes met quality standards?

Yuhua Zhang_____________________________________________________
 What did I learn during the service and how might I apply it in future?
Name of RTO:
 What might I do different next time?
TasCollege______________________________________________________
Trainer/assessor name: Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the
Sujeet__________________________________________________________
assessment process and it is essential you have your supervisor complete
If this workbook is found, please contact me to return it using the details their section of each of your reflective journals and fill in the supervisor
below: declaration after the summary section. Keep in mind that, if you are
completing your assessment in your RTO’s training kitchen, your trainer will
_______________________________________________________________ be your workplace supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be returned to
_______________________________________________________________
you for resubmission.
_______________________________________________________________
Logbook summary
Student Logbook – SITHCCC027 Prepare dishes using basic
methods of cookery | Page 23 of 40
There are a number of requirements you must fulfil within your assessment  creating portions according to the recipe
process, so a Logbook Summary has been provided. Make sure you keep this
 preparing and cutting ingredients according to recipe and cooking style
section up to date – it will help you keep track of any outstanding
requirements.  minimising waste to maximise profitability
 following standard recipes accurately

What do I need to demonstrate?  adding garnishes and accompaniments as per the standard recipe
During your assessment for this unit, you will be required to demonstrate a
 identifying problems with cooking processes and taking action to address
range of the skills and knowledge that you have developed during your
them
course. These include:
 working effectively as part of a team
 interpreting standard recipes and food preparation lists
 presenting dishes using appropriate service-ware
 confirming food production requirements
 storing dishes in appropriate environmental conditions
 calculating ingredient amounts
 following organisational policies and procedures
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  maintaining a clean work area
 following procedures for portion control  disposing of or storing surplus products
 producing the required quantities  working safely and hygienically
 checking perishable supplies for spoilage  working sustainably
 checking perishable supplies for contamination  working efficiently
 selecting the type and size of equipment required  working within commercial time constraints and deadlines
 ensuring that food preparation equipment safely assembled, clean and  responding to special customer requests and dietary requirements.
ready for use
 using equipment safely and hygienically Tips for completing this logbook
 using equipment according to the manufacturer’s instructions  Read through your logbook before you get started and make sure you
 weighing and measuring ingredients accurately understand what you need to do. If you are unsure, speak to your
assessor and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service
period and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
cooking methods and food types during one session, therefore you will only need to complete a
single reflective journal for these cases.
Student name: Yuhua Zhang________________________________________________________________
Student number: 14075655__________________________________________________________________
This unit of competency requires the you use the following basic cookery methods to prepare dishes
at least once for six finished dishes Evidence of this has been provided.
Cooking Method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)
√ baking Dec 2023 YES 1
√ blanching Dec 2023 YES 1
√ boiling Dec 2023 YES 1
√ braising Dec 2023 YES 1
√ deep-frying Dec 2023 YES 1
√ grilling Dec 2023 YES 1
√ poaching Dec 2023 YES 1
√ roasting Dec 2023 YES 1
√ shallow frying Dec 2023 YES 1
√ sous vide Dec 2023 YES 1
√ steaming Dec 2023 YES 1
√ stewing Dec 2023 YES 1
This unit of competency requires that you complete mise en place activities and follow standard
recipes to prepare dishes that demonstrate use of each of the following major food types at least once
for the six finished dishes. Evidence of this has been provided.
Food Types Date Reflective journal Reflective journal

(endorsed by number
supervisor)
√ dairy products Dec 2023 YES 1
√ dry goods Dec 2023 YES 1
√ frozen goods Dec 2023 YES 1
√ fruit Dec 2023 YES 1
√ meat Dec 2023 YES 1
√ poultry Dec 2023 YES 1
√ seafood Dec 2023 YES 1

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Sujeet
Position: Supervisor
Relationship to student (for example, head chef/shift supervisor etc): Supervisor
During the services described in the student’s reflective journals that I have endorsed, the student:
√Yes
worked within the organisation’s policies and procedures
No
worked to a professional level in line with the kitchen’s usual roles and √Yes
responsibilities No
worked cooperatively and efficiently as a part of a team Yes No
√Yes
communicated effectively with those in the team
No
✘ √Yes
followed standard recipes to prepare dishes including meat
No
√Yes
followed standard recipes to prepare dishes including poultry
No
√Yes
followed standard recipes to prepare dishes including seafood
No
√Yes
followed standard recipes to prepare dishes including dry goods
No
followed standard recipes to prepare dishes including frozen goods ✘ Yes No

√Yes
followed standard recipes to prepare dishes including fruit
No
√Yes
followed standard recipes to prepare dishes including vegetables
No
prepared dishes using a range of cookery methods ✘ Yes No
√Yes
prepared dishes within commercial time constraints and deadlines
No
√Yes
produced required quantities
No
√Yes
followed portion control procedures
No
√Yes
followed food safety practices for handling and storing food
No
√Yes
responded to special customer requests and dietary requirements
No
√Yes
took appropriate action to address food production issues
No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
☐ √Yes ☐
journals completed below and any supporting documentation (as required) for the
No
purposes of assessment.
Supervisor signature:
Contact number:

Date: Dec 2023

Reflective journals
Reflective journal
Student name:Yuhua Zhang Date: Dec 2023 Did an RTO assessor observe this activity? √Yes No Journal
number:
____1____
Recipe/s prepared: _
Cooking method used:
√baking √blanching √boiling √braising dveep-frying √grilling
√poaching √shallow frying √sous vide √ steaming √ stewing
Food type prepared:
√dairy √dry goods √eggs √frozen goods fruit a√nd vegetable √meat ✘ poultry seafood
products
Dishes that were prepared, plated roasting and presented:
√completed within commercial time constraints and deadlines √demonstrated portion control procedures
√responded to a special customer request √used food safety practices

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Highlights: In this cooking project, the highlights included successfully preparing a series of diverse and complex recipes, each with its own unique set of
ingredients and techniques. The opportunity to experiment with a variety of flavors and cuisines was particularly enjoyable, and it allowed for an exploration of
different culinary traditions.
Skills and Techniques Shown: Throughout this project, a range of cooking skills and techniques were showcased, from knife skills for precise chopping to
mastering various cooking methods such as sautéing, roasting, and simmering. The ability to adapt to different cooking techniques for each recipe demonstrated
flexibility and versatility in the kitchen.
What I Would Do Differently in the Future: Looking ahead, I would prioritize streamlining the cooking process further by improving time management, multitasking,
and planning. This could involve preparing certain ingredients in advance, such as chopping vegetables or marinating proteins, to reduce cooking time.
Additionally, I would continue to explore new culinary horizons, seeking out unique ingredients and flavor profiles to further expand my culinary repertoire.
Supervisor Endorsement
Supervisor name: Sujeet Position: Supervisor Signed:

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.
 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
6 meals are required.

To ensure making the correct number of meals, we need comprehensive planning, monitoring and
managing the cooking process, minimising waste and ensuring that
adequate ingridents are obtained.
 Calculate the number of portions that you need (show your workings).
 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.
Ingredient list
Recipe: ______________________________________________________________________________________
 Select the cooking times and temperature

 s that you will use. Explain your decision.



ect the garnishes and accompaniments which you will add to your dish. Explain your decision
– how do these complement your dish?
 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
Shop at reliable grocery stores, markets, or online retailers known for their quality produce and
ingredients. These sources often prioritize freshness and quality. When selecting fresh fruits, check
for vibrant colors, firmness, and absence of blemishes or mold. For dairy products, inspect for a
fresh aroma and ensure the packaging is intact.
Look for expiration or best-before dates on packaged ingredients, such as baking powder,
baking soda, or spices. Choose products with longer shelf lives to ensure freshness.
 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?
 Chef's knife.
 Paring knife.
 Knife sharpening/honing rod.
 Bread knife.
 Chopping/cutting board(s)
 Kitchen shears/scissors.
 Vegetable peeler.
 Garlic press.

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SIT30821 Certificate III in Commercial Cookery

SIT40521 Certificate IV in Kitchen Management

prepare dishes using basic

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Course Certificate III in Commercial Cookery

Batch / Group Assessment Due Date: Dec 2023

√ First Attempt  Second Attempt

Student Signature: Yuhua Zhang Date Submitted: Dec 2023

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Assessment for this unit

Kitchen time required

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Assessment Task 1: Knowledge questions

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Cookery Description Impact on food

Baking Baking is a dry-heat cooking Baking results in a gentle and even

Blanching Blanching is a cooking method that Blanching helps to partially cook or

Boiling is a cooking method that

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Cookery Description Impact on food

an open flame or heat source, often surface. It is commonly used for

Poaching Poaching is a gentle cooking Poaching helps retain the natural

Roasting Roasting is a dry heat cooking Roasting results in a caramelized

Steaming Steaming is a cooking method Steaming is a gentle cooking method

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Cookery Description Impact on food

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Baking the cheesecake results in a firm and

 What dry goods are used in the  Garlic Powder

 What are the cookery methods used Whipping, Baking,

Student Assessment Tasks – SITHCCC027 Prepare dishes using

mixed to create the crust, and baking causes

 What fruit is in the recipes you Apple Bananas Berries Grapes

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Grilling imparts a smoky flavor and grill marks

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Plug cooking appliances directly into an outlet

Clean equipment after each use

Student Assessment Tasks – SITHCCC027 Prepare dishes using

Assessment Task 2: Student Logbook

Tasks required for this unit

o boiling o shallow frying

o braising o sous vide

You must also:

o dairy products o meat

o dry goods o poultry

o frozen goods o seafood

 use food safety practices for handling and storing food