Cert 3 Commercial Cookery

SITHCCC020 Work Effectively As a Cook

Assessment Task 1: Written Question

Assessment Task 1 : Part B - Task 2.1

Task 2.1 Analyse menu items

Choose three menu items from your workplace or training organisation's standard menu and obtain the standard recipes for each dish. The menu items should be prepared, produced or served for the same service period. You may wish to choose menu items from the same section of the menu (for example, entres, salads, main course or dessert).

Alternatively, you may wish to research three menu items and their associated recipes from other sources, such as other hospitality businesses, magazines or the internet.

The menu items should share a number of common ingredients.

Answer all the questions.

1.Analyse the production details of the menu items and their recipes and complete the details below.

Menu and recipe analysis

Name of menu item

1.

2.

3.

2.List the methods of cookery required to produce the menu items.

3.Briefly describe when and how preparation tasks are completed for each menu item. For example, they may be prepared the day before they are required for service or the day of service, prepared in bulk or to order.

4.List the large items of equipment required to produce the menu items. Indicate what ingredients or foods will be cooked using each item and why this method of cookery is suitable for that ingredient or dish.

Item of equipmentIngredients or dishes cookedWhy is the method of cookery

suitable

5. Identify two safety or food hygiene considerations for one of the items of equipment listed above.

6.Do any of the menu items meet the following dietary requirements? If no, what adjustments could you make to the dish to meet each request?

DietaryMenu item 1Menu item 2Menu item 3Possible

RequirementXXXadjustments

Ensure the answer correctly identifies whether menu item fits into these categories and possible adjustments that could be made to assist them to do this.

7.Choose three culinary terms used in the recipes and provide a clear description or definition for each. They could relate to an ingredient, a cooking term or process.

8.Can the three menu items be prepared and served for a variety of different service periods and styles of menu? Explain why/why not.

9.Can the menu items be modified in any way which would make them more suitable for a different service period or style of menu? If yes, how can they be modified?

10.What cleaning tasks do you need to complete when cooking these menu items?

11.Choose one of your menu items and explain what food category each belongs to? What characteristics does each have?