Students also studied. 0. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. Study Resources. I certify that the attached material is my original work,. A method for cooking vegetables that you feel you need to improve on (e. N. xlsx. Complete cooking process in a logical, planned and safe manner. Suitability or Form of Material. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade,. John's University. View SITHCCC027 - Learner guide. Application. Other related materialsView SITHCCC027 Student Assessment Record. HISTORY 041. 1. au W:. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. 4 Assessment. provided in Appendix B of the Student User Guide. 4. The unit applies to cooks working in hospitality and catering organisations. 4. The unit applies to cooks working in hospitality and catering organisations. Our trainers are highly qualified and experienced professional with relevant industry experience and our training materials are practical, up-to-date and industry relevant. docx from HRM 004 at Oxford University. Writing materials, if required. List four safety tips for using a deep fryer. Define the term mise en [email protected] class activities book also collects detailed information that can be uSITHCCC027 Prepare dishes using basic methods of cookery;. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks • ‘use first’ or ‘new stock/old stock’ labels. Re-assessment To gain competency. August 2022. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. RTOs purchase a license for their RTO only and are not permitted to share the documents with any. Other related. CRICOS Provide Code: 03882C. BJSB Pty Ltd. Cleaning materials and equipment SITHCCC023 Use food preparation equipment & SITHCCC027 Prepare dishes using basic methods of. View SITHCCC027 Student Logbook. SITHCCC027 prepare dishes using basic methods of cookery First published. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO materials package includes: Access to Virtual Workplace Resources. 9874_Ravi_SITHCCC005 Assessment 1 -Assignment (1). Other related materialsView SITHCCC027 Student Assessment Tasks. Study Resources. Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Recipe Book | Version 1. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce. prepare using basicdishes methods of cookery First published 2022 Version. 6. Resources included. View SITHCCC027-Learner-Guide-V1. docx. : 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Ph: 1300 781 194 E: [email protected] W: Resources required to complete the assessment task: • Access to learner guide and other learning materials. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single service plan and reflective journal each time that you cook. The assessment tasks include. Training packages that include this unit Qualifications that include this unit Classifications Display history Content Compare: Compare content of this unit of competency with other releases or training components Download: Download Unit of competency in Word format. View SITHCCC027 Student Assessment Tasks. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Other related materials See more. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Our mission is to provide the highest quality educational materials and innovative training and assessment tools that will help people reach their goals. 6. 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 – Project Task 2 Read the recipe and answer the questions. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 39 Question 1: Give below are Major food types and their quality characteristics. 00 $525. if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor. docx from BSBPMG 516 at Lonsdale Institute. docx from BSC MISC at Western Michigan University. edu. Baking This includes reheating your food inside a closed space using dry convection. Bacteria and safe food handling. :421279 CRICOS No. AI Homework Help. 1537427486-5cs4a-dbms. 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. docx. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. docx from MECHANICAL 0101 at Pandit Deendayal Petroleum University. View SITHCCC027 - Unit of Competency. docx from BIOLOGY 123A at GD Goenka University Gurugram. View SITHCCC027 Student Assessment v1. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 16 | 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 3000. au | CRICOS RADIX EDUCATION PTY. This could include restaurants, educational institutions, health. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade,. Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. v1. Other related. What are the mise en place. Nabin Bhatta_____ Name of RTO: Excel college. _____ SITHCCC027 Assessment Instruction Version: 1. 00124K (Melbourne), 02475D (Sydney and Brisbane). Simply call us on 1300 885 484 to buy RTO materials, or fill out the enquiry form and our team will be in touch ASAP to assist you with more information. Document sithccc027 student guide rto 41380 cricos. ORDER the latest release of the SITHCCC027 Prepare Dishes Using Basic. If your logbook contains entries from different kitchens and venues then. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. SITHCCC027 Prepare. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basicLe’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: [email protected] A: 424 Harris Street Ultimo 2007 W: Lesson plan Unit of Competence – SITHCCC027 Prepare dishes using basic methods of cookery This unit describes the performance outcomes, skills and. Q2: Look at the method for preparing chicken schnitzel. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITXCCS007 Learner Workbook V1. 45316 Page | 1 1 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires as a demonstration by the trainer of the practical component. Australian Government Bodies. About this document This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. RTO No. Precision RTO Resources’ SIT30821 RTO materials include detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. Select and use cookery methods for dishes following standard recipes. 2. pdf from SITHCCC 027 at University of Notre Dame. 0 RTO. 1-6. View SITHCCC027 Service Planning. Pharmacology-2017. Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). Selecting the right type and size of equipment is determined by the following factors: • Size of the establishment • Energy efficiency • Must meet all the food safety. ACC@ 2023 V1. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. docx from BSC MISC at Western Michigan University. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 37 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 Unit outcome • This unit is not graded and the student must complete and submit all requirements for the assessment task for this cluster or unit of competency to be deemed competent. 5 years): $2022 Price - $10,800 2023 Price - $11,200. Unit-by-Unit Resource with PowerPoint Presentations and Mapping. Public School. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. Sithccc027 prepare dishes using basic methods of. docx from BUSINESS 604 at Ashford University. 00. docx from BIS 3003 at Asia Pacific International College. Expert Help. View SITHCCC027 Student Assessment Tasks. Pressure bandage A bandage applied snugly to create pressure on a wound to aid. SITHCCC027 Prepare dishes using basic methods of cookery temperature recording charts work flow schedules cleaning schedules diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. 0 resources maintain the company’s commitment to dynamic learning materials, compliant assessments and supporting tools. Solutions Available. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. The assessment tasks include Knowledge Assessment where you need. 1. 0 | Page 1 of. Guia ITS. Cookery method Description Impact on food Grilling Cooking food over direct heat, usually on a grill or barbecue - Creates smoky flavors and distinct grill marks - Renders fat and enhances the natural flavors of meat, fish, and vegetables Poaching Cooking food gently in liquid below its boiling point - Maintains the delicate texture of foods like eggs, fish, and. 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. Application. Add the onion and sweat without adding colour. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) 7 Using this Learner Resource You can find the following icons within the learner resource: Further Reading Includes links to websites, articles, or other online reading materials to aid in your study. pdf. Select type and size of knives and other equipment suitable to requirements. 2. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|2RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 61 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 As a student, you are required to: • Undertake studies and research responsibly and with honesty and integrity • Ensure that academic work is in no way falsified • Seek permission to use the. Complete with white buttons)SIT30821 Certificate III in Commercial Cookery Student Guide - SITHCCC036 Prepare meat dishes | Page 8 of 60 V1. docx from ACCOUNTING TAXATION at Bahauddin Zakaria University, Multan. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction In this unit you will learn how to apply a range of basic cookery methods to prepare different types of dishes that include meat, poultry, seafood, fruit, vegetables, dairy products and dry goods. docx. docx from MANAGEMENT 55 at Superior University Lahore. 45316 Page |2 Objective of Assessment Assessment Feedback. I select method of shallow frying. What are the mise en place. edu. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 43 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 Prerequisite/s • SITXFSA005 Use hygienic practices for food safety • SITHCCC027 Prepare dishes using basic methods of cookery. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. 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. View SITHCCC027 Assessment 1. The Imperial College of Australia A. 1_2023 Answer the following questions: 7. docx from CHEM 301 at Kathmandu University School of Management. SITHCCC027 Prepare dishes using basic methods of cookery Learner Guide Hilton Academy: Level 6, 250 Collins. Pages 74. Other related materials See more. 1. This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. AI Homework Help. 1. View SITHCCC027 Student Logbook. View SITHCCC023 SITHCCC027 Task 2 Performance. Other Related Materials See more. Expert Help. Other related materials See more. SITHCCC027 – Assessment Booklet - Student copy Version 1. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Resources. Select food preparation equipment. 4. Solutions Available. SITHCCC029 Student Logbook. docx from BSBPMG 516 at Lonsdale Institute. docx. Ltd. Scribd is the world's largest social reading and publishing site. CHICKEN IN FILO PASTRY YIELD: 1 PORTION Ingredients Quantity Breast of chicken, no. $500 Per Unit. v1. Click or tap here to enter text. View SITHCCC027 - Student Logbook. Other related materials See more. a)-the four steps you need to follow to use a microwave in planned and logical manner 1-make sure the container is covered 2-reheat should avoided 3-make sure cover the food. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 14 | P a g e ABN: 57 169 281 501 E. If your logbook contains entries from different kitchens and venues then. 24X7 help, plag free solution. Logbook summary Use this list to keep track of your progress. docx from CE 22 at Peach County High School. 05. M. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. : 03953D Page 2 of 16 RTO CODE: 40788 CRICOS NO. Describe each of the following cookery methods and how they impact different types of food. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The Continent Hotel using the username and password provided by your Registered Training Organisation (RTO). Pages 59. Includes chef uniform, knife set & course materials. SITHCCC040- Prepare and serve cheese. Suitability or Form of Material. pdf from MANA MKT401 at Loreto Grammar School for Girls. Other related materials See more. 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 10 of 50 Q1: Define the term mise en place. SITHCCC029* Prepare stocks, sauces and soups . Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. The unit. RTO 0137. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. Chapter 2 Book Notes . 2. But because broiled steak is cooked for such a long time at a high. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. If you are a contractor, you must pay PST on taxable goods (e. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. 2. Doc Preview. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. NB: We do NOT provide any training services. 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 10 of 50 Q1: Define the term mise en place. SITHCCC028* Prepare appetisers and salads . OASDAD ASDKLAJSDL. View SITHCCC027 Student Assessment Task 2. 03664B RTO No. pdf from CE 22 at Peach County High School. Wkst_4-_Atoms_and_Ions. Didasko Learning Resources is pleased to announce the launch of our SIT Release 2 content with eight new Cookery units. 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. All of the learning materials and test books required to complete this course will be provided. For example, if the dish is a roasted chicken, then I would use the roasting method. SITHCCC027 Prepare dishes using basic methods of cookery Release: 1 SIT HCCC027 Prepare dishes using. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensureAssessment Booklet SITHCCC027 Prepare dishes using basic methods of cookery Student. docx. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. SITHCCC027 Prepare dishes using basic methods of cookery temperature recording charts work flow schedules cleaning schedules diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. SITHCCC027- Prepare dishes using basic methods of cookery. SAWKA_critical. Log in Join. edu. Identify problems with the cooking process and take corrective action. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. docx. Log in Join. It is a term used in the food processing sector to describe the process of collecting and setting up all the materials and culinary. docx from BSBPMG 516 at Lonsdale Institute. behaviour-change-assignment. au | CRICOS Code:. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. RADIX EDUCATION PTY. SITHCCC027 Prepare dishes using basic methods of cookery Activities Complete the following activities. docx from BSBPMG 516 at Lonsdale Institute. Overview. docx. docx. The SIT RTO materials we provide are designed to deliver the skills, tools and resources needed by students and instructors alike. SITHCCC027 – Prepare dishes using basic methods of cookery. Doc Preview. Other related materials See more. 1 ACOT (1). Student’s Signature Sandeep kaur Date 4 June 2023 The following information should be read before answering the questions: SITHCCC023_A1_Knowledge Question V2. View SITHCCC027 Student Logbook. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. docx. Ensure the fryer is placed on a stable surface away from flammable materials. 0 20. docx. 2. 2. Training Package Developers. Prepare, cut and portion ingredients according to recipe and cooking style. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. au | CRICOS Code:. Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines. 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. Uniform requirements for practical classes: • 2 x White double breasted Chefs jacket (Not black. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 3 of 32 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 (at. 15. Other Related. Successful completion of this unit requires that you complete the range of cooking tasks listed above. Describe each of the following cookery methods and how they impact different types of food. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page 1 of 1 LEARNER GUIDE – SITHCCC027. docx from COOKERY SITHCCC019 at Edith Cowan University. utensils • whisk • steamer • spoons and ladles • temperature probe • thermometer • food safe gloves • cleaning materials and. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. This is a premium RTO materials package which includes the quality and compliance features RTOs now need to keep up with compliance obligations. Describe each of the following cookery methods and how they impact different types of food. View SITHCCC027 Student Logbook. docx. Carefully read the following information. docx. RTO 32473 CRICOS 03328G. docx from JAJSJ USUUS at Tribhuvan University. (Previously SIT30816 Certificate III in Commercial Cookery) This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. 01. ASSESSMENT COVERSHEET Student. Certificate III (1 year): $10,000. SITHCCC036* Prepare meat. RTO 32473 CRICOS 03328G. Select the cooking times and. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. Application. View SITHCCC027-Major-Assessment-C-V1. This could include restaurants, educational institutions,. (Optional) e-Learning Resources. RTO No. AI Homework Help. au | CRICOS Code:. View Assignment - SITHCCC027 Student Guide. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i In this section, student will note down the discussion of the above activity Page 9 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. View SITHCCC027 Student Logbook. building materials) you obtain to fulfil a contract, unless a specific exemption applies. Student details section Fill in the table below: Student name: Phuong Dung Nguyen_____ Name of RTO: Sydney Metro College_____ Trainer/assessor name: Vinay Kumar_____ If this workbook is found, please contact me to return it using the details below: Name: Phuong Dung Nguyen Mobile number: 0422 765 914_____ Address: Unit 9 32 – 34 Fifth Ave. Computer or other device with word processing software and internet access. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. 0. 0. Other. document. The most common baked. Document: SITHCCC023 - Student Assessment | Version: 1. However, as a retailer or. 0. Q2: Look at the method for preparing chicken schnitzel. Your SITHCCC027 RTO training package will include this set of materials: Learner Resource; Trainer Manual; Learning Activity Workbook; Mapping Tool; Access to Virtual Workplace Resources (wherever applicable) PowerPoint; SITHCCC027 e-Learning Resources (Optional) Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. Keep in mind that, if you are completing your assessment in your RTO’s training. v1. 3. Other related materials See more. • To. Pages 18 This preview shows page 8 - 11 out of 18 pages. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Select and use cookery methods for dishes following standard recipes. trading as SITHCCC027 Student Pack The Imperial College of Australia Version: February 2023 CRICOS ID: 02858M, RTO ID: 121966 Australian Harbour International College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Version V1. 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: This is a sample only. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 |View Assignment - SITHCCC027- Unit Assessment Tool (UAT). Overview. View SITHCCC027 - Assessment Requirements. These labels are found on products themselves and provide information on the materials used to make the. : 03953D SITHCCC027 prepare dishes using basic methods of. Your RTO training materials package will address the latest regulation, technology, and techniques in the industry and will support your RTO in delivering the latest SITHCCC027. docx from MSC 32 at St. docx. This training is delivered with Victorian and Commonwealth government funding. if your RTO has provided you with an assessment cover sheet,. N. Study Resources. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. Identify and select seafood products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Test by dropping a few crumbs into the pan and see if they sizzle. This unit describes the performance outcomes, skills and knowledge required to work as a cook. 0 Contextualised and customised by MIA RTO: 40813 Student Name: Student ID. Week 5 Study Guide. B. Assessment Task 1: Knowledge Questions Provide your response to.