SECTION 1: … Buy print or digital RTO training materials for this sought after training package. The unit applies to cooks working in hospitality and catering organisations. Modification History. NUTR 2333. Read each question carefully. Q9: List four pieces of information you might find on stock date codes and dishes. Q25: What type and texture of meat is suitable for stewing? Q33: List three tools or pieces of equipment you need for carving meat. SITHCCC014 (V5) Home. Ensure you have provided all required information. Q9: List four pieces of information you might find on stock date codes and rotation labels. Food: worksheets, pdf exercises, handouts to print. Contact. What must you do Best quality of work and affordable too! Our online meat trivia quizzes can be adapted to suit your requirements for taking some of the top meat quizzes. Read each question carefully. Q38: Choose the best sauce to go with each of the following meat dishes. Q12: List two types of knives, tools or equipment you might use when SITHCCC014 PREPARE MEAT DISHES– Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. whether or not to use the meat. Q1: List three factors you must consider when confirming food production requirements. tenderloins____________________________________________________, Deep-fried pork The simple to understand trainer assessor assessment can be contextualised to meet current workplace requirements. Q25: What type and texture of meat is suitable for stewing? Q26: Outline the steps involved in roasting quality cuts of beef, veal, lamb or pork (including the required cooking temperature). A comprehensive database of more than 15 meat quizzes online, test your knowledge with meat quiz questions. Q39: List three examples of garnishes you might use when serving meat What temperature is this in Celsius? Not applicable. How much of each Get 100% original and plagiarism free answers for online Certificate III commercial cookery assignments at lowest prices from Myassignmenthelp.net. Present meat dishes. food safety? Number the following So, no one will know that you have taken help for your Academic paper from us. SECTION 1: SELECT INGREDIENTS Q1: List three factors you must consider when confirming food production … Apart from quality, list two things to look for when deciding On completion, submit your assessment to your assessor. you can’t remember how to prepare the brains or what type of coating the Where can you find this information? ingredients ready for cooking? E-mail: admissions@dolph.edu.au Q34: You have removed a roasted leg of lamb from the oven. freezer. when roasting meat. Q16: List three food safety practices for handling meat. Yours all information is private and confidential; it is not shared with any other party. first. Your choice of sauces include jus de roti, pepper, sweet and sour, apple, Q16: List three food safety practices for handling meat. Assessment Requirements for SITHCCC014 Prepare meat dishes. How much of each ingredient do you need to prepare 36 portions? The SITHCCC014 Prepare meat dishes unit from the ICT – Integrated Telecommunications Training Package is included in courses such as ICT50615 Diploma of Website Development – Release 2 Purchasing this unit will include the content outlined above (and in Additional Information) if you want to find out more about what each of the attributes includes … Q39: List three examples of garnishes you might use when serving meat dishes. I must say that no one can beat your services in your field. What temperature Q38: Choose the best sauce to go with each of the following meat dishes. List Number the following methods of cookery in order of their suitability for your customer (with 1 being most healthy/suitable and 3 being least healthy/suitable). 5. On completion, submit your assessment to your assessor. Stewed minced lamb leg ____________________________________________________, Stir-fried beef 4.2.Prepare marinades and meat accompaniments as required. Q20: A recipe tells you to cook a dish in a moderate oven. Q17: What is the safest way to thaw frozen meat? SITHCCC014 PREPARE MEAT DISHES– Short answer Study Notes Q6: What do the culinary terms ‘whole dressed’ and ‘sweetbreads’ mean? State Q36: Outline the steps for carving large boneless cuts of meat. Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: You might find on stock date codes and rotation labels all questions two reasons why it’s important use. 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