SITHCCC005 – Prepare dishes using basic methods of cookery

Home Hospitality Units SITHCCC005 – Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery

Due to the repetition of many of the elements in the core cookery units we have combined eight (8) units of competency into an 11 chapter learner guide. The units included in this volume are;

  • SITHCCC005 – Prepare dishes using basic methods of cookery
  • SITHCCC006 – Prepare appetisers and salads
  • SITHCCC007 – Prepare stocks, sauces and soups
  • SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 – Prepare poultry dishes
  • SITHCCC013 – Prepare seafood dishes
  • SITHCCC014 – Prepare meat dishes
  • SITHCCC019 – Produce cakes, pastries and breads

The 11 chapters cover:

  1. select ingredients
  2. select, prepare and use equipment
  3. portion and prepare ingredients
  4. Present and store dishes
  5. prepare appetisers and salads
  6. prepare stocks, sauces and soups
  7. prepare vegetable, fruit, egg and farinaceous dishes
  8. prepare poultry dishes
  9. prepare seafood dishes
  10. prepare meat dishes
  11. produce cakes, pastries and breads.

In each chapter we will provide you with in-depth information and the tools you will need to work effectively and efficiently in a commercial kitchen. We will give you the foundation that you need to prepare a variety of dishes using a wide range of ingredients.

Select Ingredients

Introduction to chapter

All organisations, regardless of their nature, are in business to make money. In order to do this, they must first purchase the products or services they need to turn into something their customers want. In the hospitality industry this often includes serving meals to customers.

For the organisation to make sufficient profit from the sale of food, however, they need to use their produce efficiently and effectively; getting the most out of every cut of meat or box of vegetables. The selection of ingredients is therefore a matter of not only finding the right foods in line with a recipe, but of ensuring that these resources are selected for quality and used with the company’s profit margin in mind.

In this section we will cover the following topics;

  • Confirm food production requirements from food preparation list and standard recipes
  • Check perishable supplies for spoilage or contamination prior to preparation
  • Calculate ingredient amounts according to requirements
  • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements
Confirm food production requirements

The first step in preparing for service is to review the menu for the day (or service period) to determine what items need to be gathered and prepared, and the standard recipes for the dishes on offer are useful in determining the exact food production requirements. So food production requirements may include:

  • determining the ingredients required
  • understanding and dealing with deadlines for food preparation
  • using correct portion control to make the most of the available produce or ingredients
  • estimating the quantities to be produced
  • knowledge of any special customer requests that may require additional ingredients, time or effort

…. continued in learner guide ….


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