SITHCCC027 Student Logbook. docx. Other related materials See more. 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. Before immersing dry pulses, remove any wrinkled or broken seeds or any foreign material such as dried sand or gravel, then. au. View More. Log in Join. View SITHCCC027 Service Planning Template (3). Other Related Materials. pdf. The unit applies to cooks working in hospitality and catering organisations. Assessment Tasks and Instructions Student Name BHAWANJEET SINGH SAINI Student Number 19675 Course and. a3. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. Recipe Book SITHCCC027 Prepare dishes using basic methods of cookery V1 Jan 2023 4 Method: 1. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team. View SITHCCC027 Slideshow. Assessment Task 1: Knowledge Questions Provide your response to. BSBSTR502 Marking Guide CBSA V2. 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. View SITHCCC027_Student_Logbook_v1. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 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 be making while they're working. It gives the meat an outside crust that is caramelized and browned, which enhances taste and texture. Questions Provide answers to all of the questions below. 0. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 20 Information for students Knowledge questions are designed to help you demonstrate the. Your Prepare Dishes Using Basic Methods Of Cookery RTO training materials package will also be validated by subject matter experts to ensure your RTO. 1537427486-5cs4a-dbms. EAPP-2ND-MONTHLY-EXAM-Copy. 15. document. 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. break it down Conduct research – record the reference details Read the topic materials about communication theories. pdf. To Make the Hollandaise Sauce: Combine the vinegar, white wine, peppercorns, and shallot in a small saucepan over low heat. docx. Course units. This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. Other related materials See more. Identified Q&As 2. docx from COOKERY SITHCCC003 at Central Queensland University. These tasks have been designed to help you. SITHCCC027 Prepare dishes using basic methods of cookery 1. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. Related Q&A. 2. Doc Preview. TITLE Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery PERFORMANCE EVIDENCE Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: use each of the following cookery methods at least once to prepare at least six finished dishes: baking blanching boiling braising deep-frying. docx from MANA HUMAN RESO at Glendale High School. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. docx from AA 1Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated. of cookery. test prep. But because broiled steak is cooked for such a long time at a high. docx. These tasks have been designed to help you. Food types may be frozen or fresh. : 03457B If your first attempt at this assessment is Not Satisfactory (NS), you will be given one other opportunity to resubmit the assessment, however, conditions apply. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. Grilling makes the 40% of B nutrients being lost in this process, as it takes out the juices from the food. pdf. 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. docx. docx from BUILDING A 5011A at Lovely Professional University. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using. Suitability or Form of Material. Assessment Task Knowledge Test Due Date Date of Submission Date Student Plagiarism Declaration: By. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle comes complete with the following:’ Learner Resource – provide tons of information and learning content to help prepare your students for assessment. utensils • whisk • steamer • spoons and ladles • temperature probe • thermometer • food safe gloves • cleaning materials and. Describe each of the following cookery methods and how they impact different types of food. Assessment Details Qualification Code/Title Assessment Type Task 2 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. docx from COOKERY SITXHRM009 at Australian Harbour International College. Expert Help. tarea-8-metodologia-2-hm. 2. Cooking minimum for 2 hours at 75⁰c. Other related materials See more. pdf from ECON 11123 at Loreto Grammar School for Girls. • To. Professional settings are especially. SITHKOP013 Kitchen Workflow Template. Other Related Materials See more. This allows you to confirm that each component is in good functioning order and will not interfere with the others. Assessment Cover Sheet Student Declaration To be filled out and submitted with assessment. Cultures Of Modernity Final Paper. • How many meals are required? Describe how you will. Cookery method Description Impact on food Baking Baking is a sort of dry heat cooking, similar to roasting that takes place in a confined space, such as an oven, rather than over an open flame. People with Coeliac diseases cannot have these foods • Lacto-ovo: o a vegetarian diet that includes the consumption of dairy and egg products • Low cholesterol: o cholesterol is a fatty. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY ASSESSMENT TASK 1 Short Answer Questions 1. The food is cooked uncovered so moisture can escape. Expert Help. SITHCCC027: Assessment Task 2 of 2 (Student Logbook) Question 1: Answer: The above-given information. SITHCCC027 Student Assessment Tasks (1) (2). SITHCCC027 Prepare dishes using basic methods of cookery 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. Study Resources. 24X7 help, plag free solution. docx. Calculator, pens, measuring equipment,. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. 2. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Week 7 Discussion MGMT 500. docx from BSBWRT 301 at Greenwich English College. HOSPITALIT SITHCCC012. Student Pack What is the purpose of this document?. Temperature requirements for storing meat. Order 597114 final. End of preview. CLUSTER 2 *SITHCCC027 Prepare Dishes using basic methods of cookery SITXINV006 Receive store and maintain stock Written Assignments Student Name:. SITHCCC027- Prepare dishes using basic methods of cookery RTO Code: 45680 | CRICOS Code: 03907K Learner Guide | Page 23 of 108 V 3: December 2021,. 5 Methods of Cookery. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. Pages 66. Sithccc027 student logbook version 10 version date 10. 1P. Chem 200 lab 10. It also serves as a handy reference guide on what you need to do. View SITHCCC027-campbell. docx - Assessment. Nutrtion_Module_1_Study_Guide. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Page 2 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 LEARNING ACTIVITIES ACTIVITY OVERVIEW: There are 14 activities in total to be completed on different days. docx. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery. Still, you cannot copy sentences and paragraphs directly from these sources. B. Service Planning Template Determine production requirements Confirm food productionView SITHCCC027 S2 Student Assessment Pack v1. • On completion, submit your assessment via the LMS to your. 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. 0 Page | 6 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Put the tray with date pudding batter in the steamer oven 10:25am Boil the chat potato and egg in a pot Stove, pots, fork Sostika Blanch the beans Pot, strainer, Spider, bowl Sweta 10:35am Prepare the rest of the ingredients measured. document. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. set the grilling pan. Expert Help. Student Assessment Task SITHCCC027 -Prepare Dishes Using Basic Methods of Cookery Student Name: Student. docx. Neatly fold the ends to seal and form a parcel. docx. View SITHCCC027 Student Assessment Tasks RA. N. Bread, rolls, cookies, pies, pastries,. Expert Help. SITHCCC027 Student Assessment. docx. View Assignment - SITHCCC027 Student Logbook (1). These resources may include materials like policies and procedures, templates, forms. au | CRICOS Code:. SITHCCC027 Learner Guide Version 10 May 2023 Page 22 of 66 2 SELECT PREPARE AND from COOK 027 at ILSC language schools. 20210415_154303. SITHCCC027 Student logbook Version 10 Version Date 10 Oct 2022 Next Review 10 from COMP 2010 at Loyalist College. pdf. I understand that if I am found to have. Complete the practical tasks as instructed by your assessor. pdf from MAST 10005 at University of Melbourne. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 8 of 20 4. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. 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. au | Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment (Assessment 1) will assess your knowledge and is one part of the. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. Description This unit describes the performance outcomes, skills and knowledge required to use a. Our assessments identify visible or hidden microbial contamination on any building material or space. 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). Complete cooking process in a logical, planned and safe manner. Prepare, cut, and portion ingredients according to recipe and Doc name: Lesson plan SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Version – 1 Page 1 of 9 Released – JULY 2022 Review date – September 2023 Document uncontrolled when printed View SITHCCC027 methods of cookery. Assessment Tasks and Instructions V. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Project Task 1: Read the recipe and answer the questions. We can proceed as follows The model weight ij β 0 β 1 height ij η i ij with. conducting experiments and tests to understand the properties of materials, for example strength, durability, warmth, elasticity. SITHCCC027 Prepare dishes using basic methods of cookery 16 Complete a Reflective journal for each time you cook a dish as part of your assessment for this unit. Other related materials See more. pdf from HOSPITALIT SITXHRM010 at Tribhuvan University. C:UsersMatthewAlliance College DropboxCompanyA- New package CIIISIT21 CookeryDraft units (incomplete)SITHCCC027 Methods of cookeryAssessmentSITHCCC027 Assessment 1 V1. pdf from AA 1Assessment resubmission template Student Name: Sandesh subedi Student ID: 13384764 Unit #: SITHCCC027View SITHCCC027_Prepare Dishes using basic methods of cookery_Learner guide. Before beginning the cooking process,. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. Salt and black pepper- as per taste Soy sauce 3 tbsp. SITHCCC027 prepare dishes using basic methods. 07 The Power Debate Today. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Doc Preview. docx from BIS 3003 at Asia Pacific International College. 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. 1_2023 Assessment Task View SITHCCC027 Student Logbook_. We. . Standard Recipe Card Name of dish: Ham and tomato omelette Portion nos. 75750Ground almonds105. 0 question 1. Harvard CS40 Summer 2021 homework 2 solutions. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code:. 1. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. ASSESSME N T COVER SHEET A N D STUDE N T ASSESSME N T BOOKLET Student ID Student N ame Course Code and N ame Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Student Declaration 1 st Submission 2nd Submission Reassessment I certify that the attached assessment material is my original work and to the best of my knowledge, no part of this assessmenthas been copied. The difference between baking and roasting is temperature –. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 Prepare dishes using basic methods. Other Related Materials See more. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. pdf from DASC 10003 at University of Melbourne. OB 13. docx. Add the onion and sweat without adding colour. Yellow Sheet is the leading source of continuously updated information on Vancouver Island construction projects - private and public - from contemplation to completion. Baking Using dry heat is a step in the cooking process that it is. 0 SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. 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. • Salt and black pepper- as per taste • Soy sauce 3 tbsp. TLIA3026_MG_Sk2of2. Study Resources. b Yes as long as the untruthful testimony is. docx from BUSINESS 123A at University of Management & Technology, Lahore. Other related materials See more. This could include restaurants, educational institutions,. docx - Assessment. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (5). pdf. Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care instructions, and safety warnings. Cluster 2 - Written assessment. 1. 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. Canberra Institute of Education and. HighnessGiraffePerson1027. 2. edu. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Pages 2. v1. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 1. Cultures Of Modernity Final Paper. The University of Sydney. • Access to a computer, printer, Internet and email software (if required). Want to read all 2 pages? Upload your study docs or become a member. pdf. docx. BUS 303 Introduction. These tasks have been designed to help you demonstrate the skills and knowledge that. Scribd is the world's largest social reading and publishing site. 2. Doc name: Lesson plan SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Version – 1 Page 2 of 9 Released – JULY 2022 Review date. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C Final. EAPP-2ND-MONTHLY-EXAM-Copy. docx. SITXHRM003 Lead and manage people. docx. View SITHCCC027 - Student Logbook. Vegetables & herbs should. Assessment Outcome Form SIT30821 Certificate III in Commercial. Packaging labels: These labels are found on the packaging of products and provide information on the product's contents, expiration date, and nutritional value. This could include restaurants, educational institutions,. Doc Preview. docx from HRM 004 at Oxford University. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. 4. 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. week 1. 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. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Student Assessment from SITXMGT 001 at Melbourne Institute of Business & Technology. Cookery Method Definition Suitable food Boiling To cook in a liquid that is bubbling rapidly and is greatly agitated at 100 deg Vegetables and starches, eggs,. ASSESSME N T COVER SHEET A N D STUDE N T ASSESSME N T BOOKLET Student ID Student N ame Course Code and N ame Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Student Declaration 1 st Submission 2nd Submission Reassessment I certify that the attached assessment. docx. docx. docx from COOKERY SITHCCC019 at Edith Cowan University. Salt and black pepper- as per taste Soy sauce 3 tbsp. These tasks have been designed to help you demonstrate the skills. The unit applies to cooks working in hospitality and catering organisations. docx. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. docx. Expert Help. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. View SITHCCC027 - Assessment Requirements. View SITHCCC027 Student Assessment v1. Student Logbook_SITHCCC027 Prepare Dishes Using Basic Methods of Cookery AFC-SLB-SITHCCC027 V 1. e. 2. allow you to resubmit RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK Access to textbooks and. These include: interpreting standard recipes and food preparation lists confirming food production. 2. prepare using basicdishes methods of cookery First published 2022 Version. docx (1). Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic. SITHCCC027 - Prepare dishes using basic methods of cookery| Student Pack V1. 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. GROUP EDCO 745 Group Pick 2020. Flour, egg wash and crumb the chicken (paner à l’anglaise). Creswellrd5e_LN08. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 9 | P a g e ABN: 57 169 281 501 E: [email protected] W: Sydney (Head Office): Level 2, 16-22 Wentworth Avenue Surry Hills NSW 2010 T: 02 8937 0991 Melbourne: Level 2, 213-215 Lonsdale Street, Melbourne VIC. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. 6. 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. This could include restaurants, educational institutions, health. docx It describes the practise of gathering and setting up all of the materials, utensils, and equipment required for a particular meal or recipe before starting the cooking process in the culinary sense. 0. Solutions Available. 0 Page 20 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 Trainer’s Notes Candidate must complete the statements by filling in the blanks with appropriate responses from the selection. SITHCCC027 Student Assessment Task 1. pdf. docx from BSC MISC at Western Michigan University. Quiz 4 - Ch 6 and 7. Cookery methods and complete mise en place activities for each dish. Poaching The soggy warmth strategy of cooking Is done by lowering the food in liquid/fluid at lower warming temperature, used generally to cook fragile proteins such as fish, eggs, chicken, and some leafy veges. A method for cooking vegetables that you feel you need to improve on (e. - A freezer is an appliance that stores food and other materials below freezing point to keep them cold and to preserve them for a longer. docx from MANAGEMENT HUMAN RESO at Bahauddin Zakaria University, Multan. docx. 2. 4. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. g. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Tips for completing this logbook. For over 37. docx from SOCI 123 at International IT University. Pages 59. View Assessment - Assessment-Task-1 SITHCCC027 bikash. 0 Page 6 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302-Dairy products -Dry goods -Frozen goods -Fruit -Meat -Poultry -Seafood -Vegetables • Mise en place lists of at least six dishes you must prepare and present • Food safety. Trident Technical College. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit. place the meat and turn each side every after 2 mins. 5 Boiling. Don’t forget to ask your supervisor/assessor to complete the declaration. View SITHCCC027-Learner Guide-V1. Solutions Available. source: Total Cost: Portion size. docx. 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 RTO Training Materials. Final Exam_ Earth Science - GEL111_1013. TVL 356. Identified Q&As 36. Learners must answer all questions correctly to be deemed satisfactory in this task. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic. 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 working sustainably working efficiently working within. docx. SITHCCC027 Prepare dishes using basic methods of cookery 1. Dessiree Handerson. Solutions available. Other related materials See more. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the. 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. docx from BSBLDR 602 at The University of Sydney. SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 – Knowledge Question Assessment Cover Sheet &. Pages 26. assessment. pdf. docx. Unit Outline (4 Sessions) SITHCCC027 Prepare dishes using basic methods of cookery ELEMENTS Elements describe the essentialSITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Qualification SIT40527 – Cert IV in Kitchen Management Unit Code/Name SITHCCC035 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID Student Name Student Email Address Trainer/Assessor. 4. John's University. Describe each of the following cookery methods and how they impact different types of food.