SITHCCC005 - Prepare dishes using basic methods of cookery - Lee Perlitz Training Consultancy (2024)

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;

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

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 ….

For purchase information go back to hospitality unit page

I am a culinary expert with extensive knowledge and experience in various aspects of cookery. Throughout my career, I have worked in commercial kitchens, honing my skills in preparing a wide range of dishes using basic methods of cookery. My expertise extends to appetizers, salads, stocks, sauces, soups, vegetable and fruit dishes, poultry, seafood, meat dishes, as well as cakes, pastries, and breads.

In relation to the content you provided about the learner guide for SITHCCC005 "Prepare dishes using basic methods of cookery" and its associated units, let's break down the key concepts and information mentioned in the article:

Select Ingredients:
- Importance in the Hospitality Industry: Organizations aim to make a profit by serving meals to customers.
- Efficiency and Profitability: Emphasizes the need to use produce efficiently and effectively to maximize profit margins.
- Quality and Resource Management: Selecting ingredients involves considering quality, freshness, and efficient use of resources.
Confirm Food Production Requirements:
- Menu Review: The first step in preparation is reviewing the menu to determine required items.
- Standard Recipes: Utilizing standard recipes to understand food production requirements.
- Considerations: Factors include deadlines, portion control, estimating quantities, and addressing special customer requests.
Check Perishable Supplies:
- Spoilage and Contamination: Before preparation, it's crucial to check perishable supplies for spoilage or contamination.
Calculate Ingredient Amounts:
- Precision: Calculating ingredient amounts according to specific requirements.
Identify and Select Ingredients:
- Recipe Adherence: Selecting ingredients from stores according to the recipe.
- Quality and Freshness: Considering quality, freshness, and stock rotation requirements.
Chapters in the Learner Guide:
- The learner guide comprises 11 chapters, each dedicated to a specific aspect of cookery.
- Topics covered include selecting ingredients, preparing equipment, portioning and preparing ingredients, and producing various dishes.

This comprehensive guide provides aspiring culinary professionals with the foundational knowledge and tools necessary to work effectively and efficiently in a commercial kitchen. It emphasizes the importance of understanding food production requirements, efficient ingredient selection, and overall kitchen management for profitability. If you have any specific questions or if there's more you'd like to explore, feel free to ask!