SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

ASSESSMENT A – SHORT ANSWER

INSTRUCTIONS
 You are required to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment via the LMS to your assessor.
 These questions assess the knowledge evidence required for this unit.
 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your
assessor prior to attempting the task. Reasonable adjustment means modifications or changes that
give you the same opportunities in training as a person without a disability.
 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
 To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor
will determine how many attempts are allowed for each question.
 You will require access to the learner resource for this unit, the internet and a computer (if submitting
via LMS) or a pen (if submitting hard copy).

Read the definitions and then answer Q1 to Q12 by listing the cookery method and types of food
(minimum two) most suited to this method.
Q1: The placement of food into rapidly boiling water for a short time to partially cook it.

Cookery method Suitable food types (at least two)

Q2: Food is completely covered with water and brought to around 100 °C before reducing heat.

Cookery method Suitable food types (at least two)

Q3: The transfer of heat to food under pressure, either at atmospheric or high pressure. The
food is then suspended above the liquid while it sits in an enclosed cooking vessel.

Cookery method Suitable food types (at least two)

Q4: The slow transfer of moist heat to food cut into bite-sized pieces. Food is simmered in just
enough liquid or sauce to cover the food. Serve the liquid and food together as a complete
dish.

Cookery method Suitable food types (at least two)

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

Q5: The slow transfer of moist heat to food that is half covered with an appropriate liquid and
enclosed in a tightly lidded container in the oven.

Cookery method Suitable food types (at least two)

Q6: Food is completely covered with liquid (water, stock, milk, bouillon) at a constant
temperature of 93 to 95 °C throughout the cooking process.

Cookery method Suitable food types (at least two)

Q7: The transfer of heat to food that is totally immersed in hot fat or oil.

Cookery method Suitable food types (at least two)

Q8: The transfer of heat through conduction to food that’s in a small amount of hot fat or oil in a
pan. It’s a quick and versatile method of cooking used for a wide range of foods.

Cookery method Suitable food types (at least two)

Q9: The transfer of radiated heat to food directed from below or above or both. The heat source
may be gas, electric or charcoal.

Cookery method Suitable food types (at least two)

Q10: The transfer of heat to food that is enclosed in an oven or rotated on a spit. In both cases,
you use fat as a basting agent.

Cookery method Suitable food types (at least two)

Q11: The transfer of dry heat to food in an oven. The dryness of the heat may be modified by
steam produced by the water content of the food.

Cookery method Suitable food types (at least two)

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Q12: The transfer of radiated electromagnetic energy waves to and through the food.

Cookery method Suitable food types (at least two)

Q13: What are dairy products? Provide examples of dairy products in your answer.

Q14: When selecting dairy products and eggs from the fridge what should you look for before
using them?

Q15: What types of food are classified as dry goods and how should you store them?

Q16: Go to your learner guide and look at each of these recipes. List the dry goods required in
each recipe and indicate what role they play in the dish (for example, salt and pepper to
season).
 Osso bucco

 Risotto

 Rice pilaf

 Whiting fillets in tempura

Q17: What are the general time guidelines when storing frozen meat and poultry, fish and
vegetables.

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

Q18: The coating separated from partially defrosted crumbed fish after it was deep-fried. Why did
this happen and what can you do to prevent it?

Q19: List four things you should look for when selecting fruit and vegetables to prepare dishes.

Q20: There are many preparation methods you can use for fruit and vegetables. Match the
preparation method to the food being prepared.

Food being prepared Preparation method

Removing skins from tomatoes
Softening dried apricots for lamb curry
Preparing garlic for garlic bread
Removing the leaves and core of
strawberries for the pavlova

Q21: There are many wet and dry coatings used when deep-frying. Describe the ingredients
and/or coating process for each of these coatings.

Wet or dry coating Explanation

Batter (provide examples of types
of batters)
Paner à l’anglaise (crumbed
English style/plain)
Paner à la milanaise (crumbed
Milanese style)
À la française (French style)

À la juive (Jewish style)

Velveting

Q22: Why do you add accompaniments, condiments and garnishes to cooked dishes?

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Q23: What are the common or traditional accompaniments or condiments that go with these
dishes?

Dish Accompaniment or condiment

Roast pork

Roast turkey

Roast beef

Roast lamb

Grilled fish

Red chicken curry

Q24: Refer to the standard recipe for osso bucco (recipe 38) in your learner guide. How is this
dish garnished?

Q25: List five common garnishes used when preparing dishes.

Q26: When making a stir-fry you use a small amount of aromatic oil to add flavour to the dish.
List two aromatic oils used in stir-fries.

Q27: What type of oil should you use when shallow-frying a chicken schnitzel?

Q28: Why do you brush foods, such as steak, with oil prior to cooking?

Q29: How do you make a sauce using the juices in a pan used to roast meat? What are these
sauces called?

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

Q30: When roasting meat you can place the meat on a mirepoix of vegetables during cooking.
What is the benefit of using a mirepoix when you make the sauce for the roast meat?

Q31: Why do you add sauces to various dishes?

Q32: Name one cut or portion of meat from a butt (short leg) of beef and name one method of
cooking used to prepare it.

Q33: Your braised poultry has turned out dry. What is the likely cause?

Q34: How could you improve your braised poultry in the future?

Q35: You are preparing chickens for roasting. What are four quality indicators you should look
for when selecting fresh poultry from the refrigerator.

Q36: You are preparing a range of salads and need to select some fresh green leafy vegetables.
List two quality indicators you’ll look for.

Q37: When baking items such as egg custards, crème caramels and some types of soufflés,
terrines and cakes, why do you bake them in a bain-marie of water in the oven?

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Q38: Why is it important to rest roasted meats for 10 to 15 minutes prior to carving?

Q39: Why should you only grill small or single portion sizes of food?

Q40: Why is shallow-frying regarded as a popular way to cook?

Q41: Why is stir-frying a healthy and nutritious method of cooking?

Q42: You want fish and chips that are crunchy, golden and not oily. List five deep-frying principles
that will help ensure this result.

Q43: Define the term mise en place.

Q44: Look at the method listed for preparing chicken schnitzel. What are the mise en place tasks
required to prepare, cook and present the schnitzel?
Step Method
1. Using a meat bat, flatten out the chicken breast to an even thickness, about 5 mm.
2. Flour, egg wash and crumb the chicken (paner).
3. Place the butter and oil together in a heavy-based frying pan and heat until the
cooking medium is hot. Test by dropping a few crumbs into the pan and see if they
sizzle.
4. Place the crumbed breast into the pan, breast side down first, and fry until golden
brown.
5. Turn the chicken, using a pair of tongs to avoid piercing the flesh, and continue to fry
until golden brown.
6. Remove the cooked chicken from the pan and place on absorbent paper to drain.
7. Garnish with lemon wedges and serve with a side salad.

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

Mise en place process Tasks

Preparation

Cooking

Presenting

Q45: Why are good mise en place techniques an essential role in the kitchen?

Q46: Define the following culinary terms.

Culinary term Definition

To ‘cream’

To ‘fold’

Reduce

Au gratin

Macerate

Napper

Purée

Sweat

Whip

Casserole

Blanquette

Despumate

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Q47: List five preparation techniques used to prepare fruits and vegetables.

Q48: What method of cookery is used to cook cakes and scones?

Q49: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
vegetables.

Q50: Outline the steps involved in braising meat (including the required cooking temperature and
type of cooking vessel used).

Q51: Outline the steps involved in roasting whole birds (including the required cooking
temperature).

Q52: Your dough has shrunk during baking and has a hard, chewy texture. What is the likely
cause?

Q53: How could you improve your dough in the future?

Q54: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the
pastry, list two things to look for when selecting the pastry from the freezer.

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer

Q55: You have used half a tin of tomatoes in a dish you’re making. What should you do with the
remaining contents of the tin?

Q56: You have some leftover pumpkin soup. It has been made today and you’ll serve the rest
throughout the week. What must you include on the label before storing in the fridge?

Q57: Your organisation’s policy is fresh soups must be used within four days or disposed of. You
notice there is some leftover pumpkin soup in the fridge from an earlier batch made on the
10/05 this year. Today’s date is 17/05. Which soup do you use – the new batch you made
yesterday (16/05) or the one marked as 10/05? Why?

Q58: Why is it important to label all food that is placed in the fridge?

Q59: Knives are one of the most widely and commonly used pieces of equipment in the kitchen.
List five general safety tips when using knives.

Q60: List four safety tips for using a deep fryer.

Q61: Any equipment that’s hot or sharp has the potential to cause an injury. In a kitchen, you
don’t have to look too far to find several of these hazards! List five general safety tips to
keep in mind when using equipment.

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Q62: What are the essential functions and features of the mechanical equipment listed?

Equipment Features and functions

Food processor

Mixer

Blender

Slicer

Bowl chopper

Miner

Dough break

Q63: Look at the essential features and functions of these large fixed pieces of equipment. What
is the name of the item of equipment they are describing?

Features and functions Equipment name

I have four, six or eight gas burners which vary in size to
suit different pots and pans.
I have an open metal grid or bars over gas or electric heat
elements.
I cook food at just a little above boiling point (103 °C) in a
cooking chamber that is under pressure.
I am one of the most potentially dangerous pieces of
equipment found in any kitchen, so take great care. I cook
food at around 190 °C.
You can use me for braising, boiling, steaming, stewing,
poaching, deep-frying or roasting large quantities of food.
You can set some for multi-functions such as browning off
meat (frying) followed by adding liquid for braising.

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