SITHCCC008 Prepare Farinaceous Dishes :
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This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. 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.
Fill in the table below:
| Student name: __________________________________________________________________ Name of RTO: __________________________________________________________________ Trainer/assessor name: __________________________________________________________________ If this workbook is found, please contact me to return it using the details below: __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ |
Completing your reflective journal
You are expected to complete a reflective journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful:
- What skills and techniques did I use?
- What policies and procedures did I follow?
- How did I ensure efficiency, safety and quality?
- How did I ensure that my dishes met quality standards?
- What did I learn during the service and how might I apply it in future?
- What might I do different next time?
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.
Logbook summary
There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.
What do I need to demonstrate?
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. These include:
- interpreting standard recipes and food preparation lists
- confirming food production requirements
- calculating ingredient amounts
- identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
- following procedures for portion control
- producing the required quantities
- checking perishable supplies for spoilage
- checking perishable supplies for contamination
- selecting the type and size of equipment required
- ensuring that food preparation equipment safely assembled, clean and ready for use
- using equipment safely and hygienically
- using equipment according to the manufacturer’s instructions
- sorting and assembling ingredients according to food production sequencing
- weighing and measuring ingredients accurately
- creating portions according to the recipe
- cleaning and cutting ingredients according to culinary standards
- preparing eggs according to the recipes
- preparing fresh farinaceous ingredients according to the recipe
- minimising waste to maximise profitability
- following standard recipes accurately
- selecting and adding accompaniments which are suited to each dish
- making adjustments to dishes to ensure quality
- presenting dishes attractively
- using appropriate service-ware
- adding dips, sauces and garnishes according to standard recipes and regional variations
- evaluating dishes and adjusting presentation
- storing dishes in appropriate environmental conditions
- following organisational policies and procedures
- maintaining a clean work area
- disposing of or storing surplus products
- working safely
- working hygienically
- working sustainably
- working efficiently
- working within commercial time constraints and deadlines
- responding to special customer requests and dietary requirements.
Tips for completing this logbook
- Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
- Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
- Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!
Use this list to keep track of your progress. 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.
Student name: ______________________________________________________________________________
Student number: _____________________________________________________________________________
This unit of competency requires that you follow standard recipes to prepare vegetable, fruit, eggs and farinaceous dishes for at least six different customers using each of the following product types.
| Customers | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | Customer 1 | ☐ | ☐ | ||
| ☐ | Customer 2 | ☐ | ☐ | ||
| ☐ | Customer 3 | ☐ | ☐ | ||
| ☐ | Customer 4 | ☐ | ☐ | ||
| ☐ | Customer 5 | ☐ | ☐ | ||
| ☐ | Customer 6 | ☐ | ☐ | ||
| Vegetables and fruit | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | dried | ☐ | ☐ | ||
| ☐ | fresh | ☐ | ☐ | ||
| ☐ | frozen | ☐ | ☐ | ||
| Eggs used for the following applications | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | aerating | ☐ | ☐ | ||
| ☐ | binding | ☐ | ☐ | ||
| ☐ | setting | ☐ | ☐ | ||
| ☐ | coating | ☐ | ☐ | ||
| ☐ | enriching | ☐ | ☐ | ||
| ☐ | emulsifying | ☐ | ☐ | ||
| ☐ | glazing | ☐ | ☐ | ||
| ☐ | clarifying | ☐ | ☐ | ||
| ☐ | garnishing | ☐ | ☐ | ||
| ☐ | thickening | ☐ | ☐ | ||
| Farinaceous items | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | couscous | ☐ | ☐ | ||
| ☐ | pasta and noodles | ☐ | ☐ | ||
| ☐ | polenta | ☐ | ☐ | ||
| ☐ | pulses | ☐ | ☐ | ||
| ☐ | rice | ☐ | ☐ | ||
You must prepare dishes using each of the following cookery methods at least once. Evidence of this has been provided.
| Cookery method | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | boiling | ☐ | ☐ | ||
| ☐ | braising | ☐ | ☐ | ||
| ☐ | deep and shallow frying | ☐ | ☐ | ||
| ☐ | poaching or scrambling | ☐ | ☐ | ||
| ☐ | roasting | ☐ | ☐ | ||
| ☐ | stewing | ☐ | ☐ | ||
You must prepare at least three different types of fresh pasta. Evidence of this has been provided.
| Fresh pasta | Date | Service plan | Reflective journal (endorsed by supervisor) | Reflective journal number | |
| ☐ | fresh pasta type 1 | ☐ | ☐ | ||
| ☐ | fresh pasta type 2 | ☐ | ☐ | ||
| ☐ | fresh pasta type 3 | ☐ | ☐ | ||
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.
| Supervisor name: | Position: | ||||
| Relationship to student (for example, head chef/shift supervisor etc): | |||||
| During the services described in the student’s reflective journals that I have endorsed, the student: | |||||
| worked within the organisation’s policies and procedures worked to a professional level in line with the kitchen’s usual roles and responsibilitiesfollowed standard recipes to prepare dishes using vegetables and fruitfollowed standard recipes using eggsfollowed standard recipes using farinaceous itemsprepared dishes using a range of cookery methodsprepared fresh pastaprepared dishes within commercial time constraints and deadlinesproduced required quantitiesfollowed portion control proceduresfollowed food safety practices for handling and storing foodresponded to special customer requests and dietary requirements. | ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No | ||||
| Please provide any feedback to the student here: | |||||
| The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment. | ☐ Yes ☐ No | ||||
| Supervisor signature: | |||||
| Contact number: | |||||
| Date: | |||||
Determine production requirements
Confirm food production requirements
Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions.
- How many meals are required? Describe how you will ensure that the correct number of meals are produced.
ANS:
Two meals are necessary by figuring out the equations.
- Calculate the number of portions that you need (show your workings).
ANS:
We require 2 serving
- Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard template.
Ingredient list
Recipe_______________ Fruit custard ________________________
| Ingredient | Qty | Qty/serves | Qty x serves required |
| Custard Powder | 5SPOON | 2 | 8 |
| Milk | 1L | 0.5 | 2 |
| Sugar | 5SPOON | 2.5 | 10 |
| Fruits | 1KG | 0.5 | 2 |
- Select the cookery method that you will use. Explain your decision.
ANS:
I utilise the boiling procedure since it’s necessary for the thickness of custard
- Select the cooking times and temperatures that you will use. Explain your decision.
ANS:
As we utilised the boiling method, the cooking time will be 10 minutes, and the temperature will be 100 °.
- Select the accompaniments which you will add to your dish. Explain your decision – how do the accompaniments complement your dish?
ANS:
I utilise fruit as a garnish since it adds to the aesthetic appeal and flavour of your food.
- Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
ANS:
· Sugar
· Milk
· Custard
We will purchase these ingredients from supermarkets. As easy as it may seem, I can always tell if I am taking up something that is new and prepared for use by look, smell, and touch. I won’t buy anything without giving it a light squeeze, sniff, and look.
- How will you check all perishable ingredients for spoilage or contamination?
ANS:
One of the many techniques you should use to make sure the food you prepare and serve is safe to eat is sensory observation. Other techniques of verification include perception (such as reviewing cleaning schedules), substance (such as monitoring causticity levels or leading a safe investigation), and actual observation (for example checking temperature or weight). A fundamental component of every food safety plan is checking. Food Safety Plans should be based on the seven HACCP standards as they are legally required in many areas and industries. A fundamental component of every food safety plan is checking. Food Safety Plans should be based on the seven HACCP standards as they are legally required in many areas and industries.
- List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well maintained and ready for use?
ANS:
· 1 Pan
· 1 Cup
· 2 Spoons
· 2 Bowls
It is clean because I used runny water to wash my hands and all the equipment, followed all the personal hygiene precautions, and ensured that everything would be kept in good condition.
Please note: Only one copy of each template has been included so you will need to make copies as required.
| Reflective journal | ||||||||||||||||||||||||||||||
| Student name: | Date: | Did an RTO assessor observe this service? ☐ Yes ☐ No | Journal number: __________ | |||||||||||||||||||||||||||
| Recipe/s prepared: | ||||||||||||||||||||||||||||||
| Customer number: | ☐ 1 | ☐ 2 | ☐ 3 | ☐ 4 | ☐ 5 | ☐ 6 | Vegetables and fruit: | ☐ dried | ☐ fresh | ☐ frozen | ||||||||||||||||||||
| Eggs used for the following applications: | ||||||||||||||||||||||||||||||
| ☐ aerating | ☐ binding | ☐ setting | ☐ coating | ☐ enriching | ☐ emulsifying | ☐ glazing | ☐ clarifying | ☐ garnishing | ☐ thickening | |||||||||||||||||||||
| Farinaceous items: | ☐ couscous | ☐ pasta and noodles | ☐ polenta | ☐ pulses | ☐ rice | |||||||||||||||||||||||||
| Cookery methods: | ☐ boiling | ☐ braising | ☐ deep and shallow frying | ☐ poaching or scrambling | ☐ roasting | ☐ stewing | ||||||||||||||||||||||||
| Fresh pasta: | ☐ type 1 | ☐ type 2 | ☐ type 3 | |||||||||||||||||||||||||||
| Type of pasta: | ||||||||||||||||||||||||||||||
| Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in future?) | ||||||||||||||||||||||||||||||
| Supervisor Endorsement | ||||||||||||||||||||||||||||||
| Supervisor name: | Position: | Signed: | ||||||||||||||||||||||||||||
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For solution: +610482078788
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