Prepare dishes using basic methods of cookery

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Application

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

Elements

  • Select ingredients.
  • Select, prepare and use equipment
  • Portion and prepare ingredients
  • Cook dishes.
  • Present and store dishes

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

  • characteristics of the major food types listed in the Performance Evidence
  • effects of cookery methods on the major food types listed in the Performance Evidence
  • desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence
  • meaning and role of mise en place in the process of preparing, cooking and presenting food
  • essential culinary terms relating to the cookery methods described in the Performance Evidence
  • contents of date codes and rotation labels for stock
  • safe operational practices using essential functions and features of equipment used in the above cookery methods.

Prepare dishes using basic methods of cookery