SITHCCC005 Student Assessment Tasks Exemplar

Contents
Introduction........................................................................................................................................ 3
Assessment for this unit................3
Preparing for assessment.........3
Assessment Tasks-Cover Sheet
.......................................................................................................................................................... 4
Assessment Task 1: Knowledge
questions........................................................................................................................................... 5
Information for students 5
Questions 6
Assessment Task 1: Checklist
11
SITHCCC005
Assessment Task 2: Student logbook
........................................................................................................................................................ 12
Prepare dishes cookery

Information for students using basic methods of 12
Activities 13
Student assessment tasks
Assessment Task 2: Student Logbook checklist 17
Final results record.......................................................................................................................... 20
Blue Bay College

ABN 28 615 702 335 |ACN 615 702 335
CRICOS Provider Code: 03647C
RTO Provider Code: 45272
v. April 2022
Introduction
Welcome to the Student Assessment Tasks for SITHCCC005 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

SITHCCC005 Prepare dishes using basic methods of cookery describes the performance
outcomes, skills and knowledge required to use a range of basic cookery methods to prepare
dishes.
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 basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
● Student Logbook (Assessment Task 2)
● Service planning template (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
Blue Bay College ABN 28 615 702 335 |ACN 615 702 335| CRICOS Provider Code: 03647C |RTO Provider Code: 45272.
SITHCCC005 Prepare dishes using basic methods of cookery
● submitting assessments ● re-assessment guidelines
● assessment appeals ● responding to written questions.
Assessment Task - 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).
◻ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
◻ I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name
Student ID number
Student signature
Date
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.
Assessment information
i
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 C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
Questions
1. Describe each of the following cookery methods and how they impact different types of food.
Baking Description: Cooking food by surrounding it with dry heat in an oven.

Impact on Food: Ideal for baked goods like bread, cakes, and
pastries, as well as casseroles and roasted meats. Baking evenly
cooks food and often results in a golden-brown exterior with a tender
interior.
Blanching
Description: Briefly boiling food and then quickly plunging it into ice
water.
Impact on Food: Often used to stop enzymatic processes, preserve

color, and make vegetables easier to peel or prepare. It’s common for
vegetables like green beans and tomatoes before freezing or adding to
recipes.
Boiling Description: Cooking food in boiling water or broth.

Impact on Food: Suitable for pasta, grains, and vegetables. Boiling
can make foods tender but may lead to nutrient loss, especially in
vegetables. It’s quick and effective for softening foods and making
them ready for further preparation.
Braising
Description: Cooking food slowly in a small amount of liquid, usually
after browning.
Impact on Food: Perfect for tougher cuts of meat and root vegetables.
It tenderizes the food and infuses it with flavor from the cooking liquid,
resulting in a rich and moist dish.
Deep frying Description: Cooking food by submerging it in hot oil.

Impact on Food: Creates a crispy and golden exterior while the
interior remains moist. It’s commonly used for foods like fries, chicken,
and doughnuts. The high fat content can lead to a higher calorie count.
Grilling Description: Cooking food over direct heat, usually on a grill.

Impact on Food: Adds a smoky flavor and charred exterior while
keeping the interior moist. Ideal for meats, vegetables, and seafood.
The high heat can create caramelization and grill marks that enhance
flavor.
Poaching Description: Cooking food gently in a simmering liquid.
Impact on Food: Suitable for delicate foods like fish, eggs, and fruits.
It cooks food slowly and evenly without breaking it apart, preserving
texture and flavor without adding fat.
Roasting Description: Cooking food in an oven with dry heat, usually at higher
temperatures.
Impact on Food: Ideal for meats, poultry, and vegetables. Roasting
develops a caramelized exterior and tender interior, enhancing flavors
through browning and caramelization.
Shallow frying
Description: Cooking food in a small amount of oil or fat over
moderate heat.
Impact on Food: Used for items like pancakes, fish fillets, and small
cuts of meat. It creates a crispy exterior while allowing the food to cook
through. It’s less greasy than deep frying but still adds a crispy texture.
Steaming Description: Cooking food using steam from boiling water.

Impact on Food: Preserves nutrients and color better than boiling.
Ideal for vegetables, fish, and dumplings. It maintains a moist texture
without added fat and prevents overcooking.
Stewing Description: Cooking food slowly in a pot with a small amount of

liquid, often after browning.
Impact on Food: Suitable for tougher cuts of meat and hearty
vegetables. It allows flavors to meld together, resulting in a rich,
flavorful dish with tender, well-cooked ingredients.
Microwaving Description: Cooking food using microwave radiation.

Impact on Food: Provides quick and convenient cooking. It’s useful
for reheating leftovers, cooking vegetables, and defrosting. However, it
may not always produce the same texture or flavor as other methods,
and uneven cooking can occur if not stirred or rotated.
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
1. Macaroni and Cheese
Ingredients: Macaroni pasta, cheddar cheese, milk, butter, flour, breadcrumbs, salt, black
pepper.
Description: A classic comfort food made with pasta baked in a creamy cheese sauce,
topped with breadcrumbs for a crispy finish.
2. Greek Yogurt Chicken Salad
Ingredients: Chicken breast, Greek yogurt, celery, red grapes, almonds, Dijon mustard,
salt, pepper.
Description: A lighter alternative to traditional chicken salad, using Greek yogurt as a

creamy base mixed with crunchy celery, sweet grapes, and almonds.
3. Creamy Tomato Soup
Ingredients: Tomatoes, heavy cream, vegetable broth, onions, garlic, olive oil, salt, black
pepper, basil.
Description: A smooth and rich tomato soup enriched with heavy cream and seasoned
with garlic and basil.
● dry goods
1. Pasta Carbonara
Ingredients: Spaghetti, eggs, Parmesan cheese, pancetta or bacon, garlic, salt, black
pepper.
Description: A classic Italian pasta dish made with a creamy egg and cheese sauce,
crispy pancetta, and garlic.
2. Quinoa Salad
Ingredients: Quinoa, cherry tomatoes, cucumbers, red onion, feta cheese, olives, lemon
juice, olive oil.
Description: A refreshing and nutritious salad featuring cooked quinoa mixed with fresh
vegetables and a lemon-olive oil dressing.
● fruit
1. Berry Smoothie
Ingredients: Mixed berries (strawberries, blueberries, raspberries), banana, Greek

yogurt, honey, almond milk.
Description: A creamy and nutritious smoothie made with a blend of berries,

banana, and yogurt, sweetened with honey.
2. Apple Crisp
Ingredients: Apples, oats, brown sugar, flour, butter, cinnamon, nutmeg.
Description: A warm dessert featuring tender baked apples topped with a crumbly
oat and brown sugar mixture.
● vegetables
1. Roasted Brussels Sprouts
Ingredients: Brussels sprouts, olive oil, garlic, salt, black pepper.
Description: Brussels sprouts roasted until crispy and caramelized, with a touch of garlic
and seasoning.
2. Vegetable Stir-Fry
Ingredients: Bell peppers, broccoli, carrots, snap peas, soy sauce, garlic, ginger, sesame
oil.
Description: A colorful and quick stir-fry of mixed vegetables, cooked with a savory soy
sauce and ginger sauce.
● meat
1. Beef Stroganoff
Ingredients: Beef sirloin, onions, mushrooms, beef broth, sour cream, Dijon mustard, egg
noodles.
Description: A creamy beef and mushroom dish served over egg noodles, flavored with
sour cream and mustard.
2. Classic Meatloaf
Ingredients: Ground beef, breadcrumbs, eggs, onion, garlic, ketchup, Worcestershire

sauce, salt, pepper.
Description: A traditional meatloaf made with ground beef, seasoned with onion, garlic,
and a tangy ketchup topping.
● poultry
1. Lemon Herb Roasted Chicken
Ingredients: Whole chicken, lemon, garlic, rosemary, thyme, olive oil, salt, black pepper.
Description: A flavorful roasted chicken seasoned with lemon, garlic, and herbs, resulting
in a juicy and aromatic dish.
2. Chicken Tikka Masala
Ingredients: Chicken breast, yogurt, spices (coriander, cumin, turmeric, paprika), tomato
sauce, cream.
Description: Marinated chicken cooked in a spiced tomato and cream sauce, served with
rice or naan bread.
● seafood
1. Garlic Butter Shrimp
Ingredients: Shrimp, butter, garlic, lemon juice, parsley, salt, black pepper.
Description: Shrimp sautéed in a rich garlic butter sauce with a hint of lemon and fresh
parsley.
2. Baked Salmon with Dill
Ingredients: Salmon fillets, dill, lemon slices, olive oil, garlic, salt, black pepper.
Description: Salmon fillets baked with dill and lemon, creating a light and flavorful dish
that’s easy to prepare.
Now answer the following. Your answers should refer to all recipes.
Dairy products: Refer to lesson plans for recipes
cheese, milk and butter

● What dairy products are used in the
recipes you found?
Emulsification, simmering, boiling

● What were the cookery methods
used for the dairy products?
Dry goods:
pasta, noodles, black pepper, garlic, onion,

● What dry goods are used in the
bread crumbs
recipes you found?
boiling
used for the dry goods?
Fruit:
Mixed berries (strawberries, blueberries,

● What fruit is in the recipes you
raspberries), banana,Apples
found?
blending and baking

used for the fruit?
Vegetables:
What vegetables are used in the recipes Brussels sproutsell, peppers, broccoli, carrots,
you found? snap peas
What were the cookery methods used for roasting and stir-frying
the vegetables?
Meat:
What meat is used in the recipes you beef

found?
What were the cookery methods used for Sautéing and baking
the meat?
Poultry:
What poultry is used in the chicken

recipes you found?
What were the cookery roasting and grilling

methods used for the poultry?
Seafood:
What seafood is used in the shrimp and fish (salmon)

recipes you found?
What were the cookery Sautéing and baking

methods used for the seafood?
3. Explain when you might use the following.
Oils When to Use:
● Cooking: Oils are used for frying, sautéing,

roasting, and grilling. They help cook food evenly,
provide moisture, and contribute to flavor.
● Flavoring: Different oils, like olive oil or sesame
oil, can add distinct flavors to dishes.
Examples: Olive oil for sautéing vegetables, vegetable oil

for frying, and sesame oil for adding an Asian flavor to
stir-fries.
Sauces When to Use:
● Enhancing Flavor: Sauces can add complexity

and depth to dishes. They can be used as a
cooking ingredient or as a finishing touch.
● Serving: Sauces are often served alongside or
poured over dishes to complement or enhance
the main flavors.
Examples: Tomato sauce for pasta, barbecue sauce for
grilled meats, and soy sauce for Asian dishes.
Condiments and flavourings When to Use:
● Adding Final Touches: Condiments and

flavorings are used to add a burst of flavor, spice,
or tanginess to finished dishes.
● Enhancing Personal Taste: They allow for
customization based on personal preferences.
Examples: Mustard and ketchup for burgers, hot sauce

for a spicy kick, and vinegar for pickling or brightening
flavors.
Garnishes When to Use:
● Presentation: Garnishes are used to enhance the

visual appeal of a dish. They add color, texture,
and sometimes flavor.
● Finishing Touch: They often provide a final touch
that can elevate the dish aesthetically and make it
more appetizing.
Examples: Fresh herbs on soups, lemon wedges with

seafood, and grated cheese on pasta dishes.
Batters and coatings When to Use:
● Adding Texture: Batters and coatings are used

to provide a crispy or crunchy texture when frying
or baking.
● Flavor and Protection: They can add flavor and
help protect the food during cooking, often
preventing it from drying out.
Examples: Tempura batter for frying vegetables and

seafood, breading for chicken tenders, and panko coating
for a crunchy texture.
4. Identify five food types you might cook that have been frozen.
-Vegetables:
Examples: Broccoli, peas, corn, spinach.
-Meat:
Examples: Chicken breasts, ground beef, pork chops, steak.
-Seafood:
Examples: Shrimp, salmon fillets, fish sticks, scallops.
-Prepared Meals:
Examples: Frozen lasagna, pot pies, meatballs, casseroles.
-Fruits:
Examples: Berries, mango chunks, peaches, pineapple.
5. Describe the meaning and role of mise en place in relation to preparing, cooking and
presenting food.
Mise en place is a French culinary term that means "everything in its place." It refers to the
practice of preparing and organizing all ingredients and tools before starting the cooking process.
Here’s how mise en place plays a crucial role in preparing, cooking, and presenting food:
1. Preparing
● Meaning: Mise en place involves measuring, chopping, and organizing all ingredients
before you start cooking.
● Role: Ensures that you have everything you need readily available, which streamlines the
cooking process. This preparation helps avoid interruptions, reduces the risk of missing
ingredients, and allows for more focused and efficient cooking.
2. Cooking
● Meaning: During the cooking process, mise en place helps maintain an organized
workstation where everything is in its proper place.
● Role: Facilitates a smoother cooking experience by allowing you to focus on the technique
and timing rather than scrambling to find or prepare ingredients. It helps manage the
workflow, making it easier to follow recipes and adapt as needed.
3. Presenting
● Meaning: Mise en place extends to the presentation of the dish, ensuring all elements are
ready for plating and serving.
● Role: Contributes to a polished presentation by having all garnishes, sauces, and
accompaniments prepped and in place. This organization allows for a more attractive and
well-executed final presentation of the dish.
Overall, mise en place is essential for efficiency, precision, and professionalism in cooking. It helps
in managing time effectively, reducing stress, and ensuring that the final product is prepared and
presented to the highest standard.
Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Task outcome:
◻ Satisfactory ◻ Not satisfactory
Assessor signature:
Assessor name:
Date:
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.
You must also:
● prepare dishes using each of the following cookery methods at least once:
o baking o blanching
o boiling o braising
o deep-frying o grilling
o poaching o roasting
o shallow frying (pan fry, sauté or stir o steaming

fry)
o stewing
o microwaving
● complete mise en place activities when preparing the above dishes
● prepare the above dishes for at least six different customers.
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 cook a dish 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 cook a dish 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.
Assessment Task 2: Student Logbook checklist
Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Follow standard recipes to prepare

dishes for at least six different customers
using each of the following types of
products:
● dairy products
● dry goods
● frozen goods
● fruit
● meat
● poultry
● seafood
● vegetables?
Prepare dishes using each of the

following cookery methods at least once:
● baking
● boiling
● deep-frying
● poaching
● shallow frying (pan fry, sauté or stir
fry)
● blanching
● braising
● grilling
● roasting
● steaming
● stewing
● microwaving?
Complete mise en place activities when

preparing the above dishes?
Respond to special customer requests

and dietary requirements?
Interpret the standard recipes and

associated food preparation lists to:
● confirm food production

requirements
● calculate number of portions
● calculate ingredient quantities?
Select the relevant cookery methods and

determine cooking times and
temperatures?
Identify and select ingredients from

stores for each dish according to recipe,
quality, freshness and stock rotation
requirements?
Check perishable supplies for spoilage

or contamination?
Select equipment suitable for
requirements.
Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?
Ensure cleanliness of equipment before

use?
Weigh and measure ingredients

accurately?
Follow portion control procedures?
Prepare and cut ingredients as per

recipe and cooking style?
Minimise waste to maximise profitability?
Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?
Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?
Identify problems with cooking

processes and take action to address?
Work effectively as part of a team?
Add garnishes and accompaniments as

per recipe?
Present dishes attractively on

appropriate service-ware?
Store dishes safely and in appropriate

environmental conditions?
Maintain a clean and tidy work area?
Dispose of or store surplus and re-

usable by-products?
Work safely and hygienically?
Work sustainably?
Prepare dishes within commercial time

constraints?
Produce required quantities?
Manage own speed, timing, sequencing

and productivity to ensure efficiency?
Task outcome:
◻ Satisfactory ◻ Not satisfactory
Assessor signature:
Assessor name:
Date:
Final results record
Student name:
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
◻ My performance in this unit has been discussed and explained to me.
◻ I would like to appeal this assessment decision.
Student signature: Date:
◻ I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: Date:

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Contents

Prepare dishes cookery

Blue Bay College

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

● Student Logbook (Assessment Task 2)

● Service planning template (Assessment Task 2)

● assessment appeals ● responding to written questions.

Assessment Task - Cover Sheet

Information for students

● 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.

Baking Description: Cooking food by surrounding it with dry heat in an oven.

Impact on Food: Often used to stop enzymatic processes, preserve

Boiling Description: Cooking food in boiling water or broth.

Deep frying Description: Cooking food by submerging it in hot oil.

Grilling Description: Cooking food over direct heat, usually on a grill.

Steaming Description: Cooking food using steam from boiling water.

Stewing Description: Cooking food slowly in a pot with a small amount of

Microwaving Description: Cooking food using microwave radiation.

1. Macaroni and Cheese

2. Greek Yogurt Chicken Salad

Description: A lighter alternative to traditional chicken salad, using Greek yogurt as a

3. Creamy Tomato Soup

Ingredients: Mixed berries (strawberries, blueberries, raspberries), banana, Greek

Description: A creamy and nutritious smoothie made with a blend of berries,

Ingredients: Apples, oats, brown sugar, flour, butter, cinnamon, nutmeg.

1. Roasted Brussels Sprouts

Ingredients: Brussels sprouts, olive oil, garlic, salt, black pepper.

Ingredients: Ground beef, breadcrumbs, eggs, onion, garlic, ketchup, Worcestershire

1. Lemon Herb Roasted Chicken

2. Chicken Tikka Masala

1. Garlic Butter Shrimp

2. Baked Salmon with Dill

Dairy products: Refer to lesson plans for recipes

cheese, milk and butter

Emulsification, simmering, boiling

pasta, noodles, black pepper, garlic, onion,

Mixed berries (strawberries, blueberries,

blending and baking

What meat is used in the recipes you beef

What poultry is used in the chicken

What were the cookery roasting and grilling

What seafood is used in the shrimp and fish (salmon)

What were the cookery Sautéing and baking

3. Explain when you might use the following.

Oils When to Use:

● Cooking: Oils are used for frying, sautéing,

Examples: Olive oil for sautéing vegetables, vegetable oil

Sauces When to Use:

● Enhancing Flavor: Sauces can add complexity

Condiments and flavourings When to Use: