1_2023 Dishes Ingredients according to food production sequencing Production step Strip pared lemon rind Baby fennel bulbs trimmed, quartered Chicken breast fillets Baby (Dutch) carrots, trimmed Small parsnips, peeled, quartered Baby green beans, topped Good-quality basil pesto Step 3: Divide vegetables among. Australian National University. The assessment tasks include. View SITHCCC027 Student Logbook2. Describe each of the following cookery methods and how they impact different types of food. consult a range of learning resources and other information such as handouts, textbooks,. Identified Q&As 20. Doc Preview. Log in Join. 03867B | RTO ID: 45629 Page 2 of 2. The SIT30821 – Certificate III in Commercial Cookery introduces you to a range of cookery skills such as planning, preparing, cooking and presenting a wide variety of food and menu items. RTO No. Solutions available. reflective journal sithccc027. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. View SITHCCC027 Student Assessment Task. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. docx from SITHCCC 027 at Imagine Education. View SITHCCC027 Student Assessment Tasks (1). trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 62 The purpose of this. docx from BSBSUS 211 at New York University. View SITHCCC027_Assessment_A_Short_Answer_Assessor_V4-2 (1). 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. Solutions available. Unit Name. Resources Required for Assessment To complete the Practical Assessment tasks,. Learner Assessment Pack Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). Assessment Task 2: Student Logbook – You must complete a range of food. 0 Website: Email: [email protected] Page 2 of 3Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. SITHCCC027 1 . docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. • How. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. Select a variety of suitable foods and recipes to meet specific requirements. If you completed all your shifts at the one venue then you would only submit one. Service Planning Template Determine production requirements Confirm food production requirements Analyse. -Material Fee including Kitchen Ingredients and Learning Resources: $ 1000. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. 1. Study Resources. v1. Our learner and assessment resources contain everything you need to begin training and assessing your learners. Kent Institute. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 4. Total views. View SITHCCC027 - Unit of Competency. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. N. docx from BIOLOGY 123A at GD Goenka University Gurugram. Blue Lotus College Unit Code: SITHCCC027 Task: Develop a Production Plan This task requires you to prepare a production plan. Plagiarism occurs when you fail to. 10 ways to minimise waste and maximise the profitability. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade, BURWOOD, NSW 2134 13 Question 2 Complete the table below about major food types used in a commercial kitchen: a. But because broiled steak is cooked for such a long time at a high. au W: Sydney (Head Office):. pdf. Student details Student number Student name Assessment declaration Note: If you are an online student, you will be required to. RTO Training and Assessment Resources From $700 Per Unit. Expert Help. General Information for this assessment: Read the instructions for each question very carefully. View SITHCCC027 Lesson outline (2). SCORM Compliant Package-SITHCCC027 Prepare dishes using basic methods of cookery Home Quote. Total views 4. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. . docx from BSBPMG 516 at Lonsdale Institute. docx -. Doc Preview. If any gaps are identified the RTO must develop their own evidence gathering methods, assessment. Total views 8. We are here to simplify and alleviate the daunting and exhausting student learning and assessment process for your RTO with the help of our learning and assessment bundle for the “SITHCCC027 Prepare dishes using basic methods of cookery” unit of competency, by providing you with the following necessary resources and tools: • Student Learner GuideAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 20 Information for students Knowledge questions are designed to help you demonstrate the. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. $1,500. View Assignment - SITHCCC027 Student Guide. ☐ Make sure that you have all the required resources needed to complete this assessment task. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Baking This includes reheating your food inside a closed space using dry convection. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. Our learner and assessment resources can be used for an unlimited number of students within your RTO. Resources included. • On completion, submit your assessment via the LMS to your. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. View SITHCCC027 - Assessment Task 2 - Practical Demonstration. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 37 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 Unit outcome • This unit is not graded and the student must complete and submit all requirements for the assessment task for this cluster or unit of competency to be deemed competent. Your SITHCCC027 training package will include high-quality and detailed RTO assessment tools, RTO learning resources, and extensive mapping documentation to. Study Resources. SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare. The following documents are given in the appendix Food preparation list Appendix from ACC 100 at College of Business & IT Batkhela, Malakand AgencyIdentify one 1 piece of commonly used equipment when preparing dishes using deep from ACC 100 at College of Business & IT Batkhela, Malakand AgencyCluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. Pages 2. ABN: 83 776 954 731. f Level 11, 190 Queen St, Melbourne, 3000. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. The recipe also includes a variety of root. Our learner resources contain everything you need to begin training your learners. ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: [email protected] Ingredient Qty Qty/serves Qty x serves required Select the cookery method that you will use. ca Website:. N. Unit Type. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. docx from IS MISC at Madina College of Commerce, Faisalabad. 1. • Avoiding food poisoning: o Keep raw seafood below 2°C (for example, over ice in the fridge) until it is ready to be cooked. _____ Name of RTO: WSC. SITHCCC027 Prepare dishes using basic methods of cookery Student Guide SITHCCC027 prepare dishesSITHCCC027 - Prepare dishes using basic methods of cookery. Doc Preview. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. This unit is an accredited training resource consistent with the Nationally Recognised Training. To prepare the ‘Production Plan’, you need to complete ingredients and. docx. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. arrangements as per the number of orders the timing may varies for cooking the chicken noodle soup and the. SITHCCC027 Student Logbook v1. Sr. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. 2. Want to. 00. 00 Add to cart Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing. Place/Location where assessment will be conducted Alliance College Level 2/97 Pirie street Adelaide Resource Requirements Pen, Paper, Internet. Study Resources. This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. Study Resources. 1 1. edu. Introduction. Study Resources. edu. docx from ENG 30004 at University of Melbourne. Ltd. Premier provider of quality RTO training resources . au | CRICOS Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. Log in Join. Datum College Jahd Hasan Student Id: DC01401 SITHCCC027 prepare dishes using basic methods of. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. Resources such as a. sithccc027 | rto: 45680 | cricos: 03907k 31 3. SITHCCC027 Prepare dishes using basic methods of cookery Service Planning Assessor 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. Questions Provide answers to all of the questions below. It is commonly used for baking bread,. v1. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. It offers the meal a distinct flavour, charred grill markings, and a smoky flavour. 0 q4. BSBWRT. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. However, over-baking. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027: Assessment 1 Version: 002 Validated: 22 November 2022 Page 1 of 12 RTO No. However, if your RTO has provided you with an assessment cover. ACC@2023 V1. 1 Student Full Name David Santiago Buitrago Alarcon Preferred. 7. View SITHCCC027 Student Logbook. End of preview. au | RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. The Direct Request Process has expanded to include more undisputed notices to end tenancies - Learn more here . Apple Study Group Pty. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. 1. Log in Join. 00: $2,465. •. 1 STUDENT GUIDE SITHCCC035 Prepare poultry dishes 9 o ‘days of the week’ stickers o use by food labels o prep labels (item, name, quantity, date, use by) o ‘use first’ or ‘new stock/old stock’ labels. With this cooking process, most nutrient losses, including vitamin C, are negligible. 0 question 1. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. • For full list of resources, go to: o. If you completed all your shifts at the one venue then you would only submit one. SITHCCC prepare dishes using basic methods of cookery About this Student Logbook. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and anySITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Log in Join. Fixed commercial equipment Features and functions (20 – 30 words) Safe operating practices (20 – 30 words) Blender Blenders are used both in home and commercial kitchens for various purposes, including. Make food quality adjustments within scope of responsibility. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. These include:. Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C. docx from CE 22 at Peach County High School. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. CAQA, and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Then I covered 1 chicken pieces in flour and then shook the excess and sunk into the mixture of an egg. 0. Develop recipes that. Log in Join. Add the bacon. 1_2023 Dishes Ingredients according to food production sequencing Production step Strip pared lemon rind Baby fennel bulbs trimmed, quartered Chicken breast fillets Baby (Dutch) carrots, trimmed Small parsnips, peeled, quartered. Level 2,95 Bathurst Street. 8. View SITHCCC027 Student Assessment Task 1 (1)[1]. 1300 554 100. Name of RTO: WSC. Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. The content on this website is periodically reviewed and updated by the Province of British Columbia as per the date. 38: SITHCCC029: Prepare stocks, sauces and soups:. Pages 34. 50 Regular price $150. B. Study Resources. au. 1. Students are required to bring their own laptop with Office 365 (or similar program) to all classes. Core. Student Name : Student ID : Unit Name SITHCCC027 – Prepare dishes using basic methods of cookery: Practical Date : Submission Date : Student Declaration ☐ Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source. That’s why we developed our comprehensive collection of RTO resources. pdf - SITHCCC027 Prepare. View Assessment - SITHCCC027-LearningActivityBook-V1. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) The unit applies to cooks working in hospitality and catering organisations. . Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. 1. View SITHCCC027 Student Assessment Record. Log in Join. I will correctly reference all resources and. SITHCCC029 - Prepare stocks, sauces and soups Student Assessment Booklet Page: 1 of 81 Version: 1. Expert Help. pdf from MANAGEMENT 10 at Invertis University. 00:. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines answer all questions completely and correctly submit work which is original and, where. SITHCCC027 Assessment THEORY Answer. Our quality assured learner resources come with audit and update guarantee. 0 – Updated on 21 st September 2022 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – AT2 Practical Demonstration | Version 1. Upload to Study. Prepare dishes using basic methods of cookery. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. SITHCCC027 Student Logbook. SITHCCC027 Learner Resource. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. of assessment, e. View SITHCCC027 Self-Study Guide. M. However, if your RTO has provided you with an assessment cover sheet,. 5 Methods of Cookery. (Training and developemt) Module 6. RTO Code: 52786 ABN: 23 489 495 403 wa. Resources Required for Assessment To complete the Practical Assessment tasks,. You will have access to all the resources as specified in the Task Resource Requirements. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H OBJSB Pty Ltd. 1. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. docx from BSC MISC at Western Michigan University. docx - SITHCCC027 prepare. The unit knowledge guide is a tool that can be used to help a student extend. Didasko Learning Resources provides a wide range of resources perfect for RTOs offering various qualifications to learners. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067View SITHCCC027-Assessment 1-Short Answer Questions-V1. It requires the ability to select and prepare ingredients, use relevant equipment, and present the final product. The Imperial College of Australia A. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS. docx - Introduction Welcome to the. These resources are developed by subject matter experts, validated bySITHCCC027 Prepare dishes using basic methods of cookery;. Your answers must be word processed and uploaded to LMS. 5/31/2023. In order to receive this qualification, thirty-three units must be completed satisfactorily:. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: A template is provided in Appendix C of the Student User Guide. Pages 64. AA 1 ASSESSMENT 1. Log in Join. 5 Add the olive oil to the saucepan and heat. Mashed potatoes, creamy, smooth, warm, tasty 3. 2. Assessment Conditions Skills must be demonstrated in an operational. Identified Q&As 18. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 0. Describe each of the following cookery methods and how they impact different types of food. SIT Prep LEARNER ASSESSMENT PACK Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email: Upload to Study. 0 Page 2 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 ASSESSMENT COMPETENCY RECORD This form is to be completed by the assessor and used as the final record of. 2. Level 4, 4 Railway Pde, Burwood NSW 2134 Australia National Number 1800318181The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all. v1. AI Homework Help. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes :. 00124K (Melbourne), 02475D (Sydney and Brisbane). docx from COOKERY SITHCCC002 at Australian National University. SITHCCC027 Prepare dishes using basic methods of cookery Activities Complete the following activities. View SITHCCC027 methods of cookery. Supporting resources: Supporting resources include templates,. If you completed all your shifts at the one venue then you would only submit one. This could include restaurants, educational institutions, health. 0. 0 | Page 9 of 12 Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. View Assignment - SITHCCC027 Student Assessment Pack (1). 00. . Resources required for this Assessment Task SITHCCC023 Use food preparation equipment & SITHCCC027 Prepare dishes using. RADIX EDUCATION PTY. Briefly explain the purpose/use of each of these knives: Chef The chef knife is used for a variety of tasks such as cutting. 0. The unit applies to cooks working in hospitality and catering organisations. SITHCCC036* Prepare meat. docx from MANA HUMAN RESO at Glendale High School. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. docx -. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. Solutions available. Expert Help. docx. HISTORY 041. The Imperial College of Australia A. Roasting: - Dish: Roasted vegetables. In order to achSITHCCC027- Prepare dishes using basic methods of cookery. A template is provided in Appendix C of the Student User Guide. Level 2, 8 Clunies Ross Court, Eight Mile Plains QLD 4113; 07 3519 5680SITHCCC027 - Prepare dishes using basic methods of cookery; and SITXFSA005 - Use hygienic practices for food safety (Or equivalent to be determined by unit coordinator). Study Resources. SITHCCC027 – Assessment Booklet - Student copy Version 1. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks,. Peach County High School. If your logbook contains entries from different kitchens. Session Plan-SITHCCC027 Prepare dishes using basic methods of cookery $ 150. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. For example, if the dish is a roasted chicken, then I would use the roasting method. 0 CRICOS No. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|9 A diet rich in vegetables and fruits Unit Code: SITHCCC027 Student Assesment Pack New Era Institute (RTO 41543 – CRICOS 03509B) Page 10 of 102 Student Pack can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks presenting dishes using appropriate service-ware storing dishes in appropriate environmental conditions following organisational policies and procedures maintaining a clean work area disposing of or storing surplus products working safely and hygienically working sustainably working efficiently working within. docx from BSBLDR 502 at The University of Sydney. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. SITHCCC027. 4. It can be in an open fire or in the oven. Total views 9. This could include restaurants, educational institutions,. All units in the SITHCCC027 RTO resources package come with the Learner Resource. Food Type Characteristics Correct option 1. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 43 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 Prerequisite/s • SITXFSA005 Use hygienic practices for food safety • SITHCCC027 Prepare dishes using basic methods of cookery. SITHCCC027 Student Logbook. docx from AA 1SITHCCC027 Prepare dishes using basic methods of cookery RTO # 41380. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. Australian Business Management PTY LTD ABN: 37 623 414 817, CRICOS Provider: 03826M, RTO: 45578 Address: Mezzanine. Dairy products a) In good condition and free from. 00. However, B vitamin B in. Unit Knowledge Guide-SITHCCC027 Prepare dishes using basic methods of cookery $ 680. If your logbook contains entries from different kitchens. Learn which notice. When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, restaurant or hotel. We are here to simplify and alleviate the daunting and exhausting student learning and assessment process for your RTO with the help of our learning and assessment bundle for the “SITHCCC027 Prepare dishes using basic methods of cookery” unit of competency, by providing you with the following necessary resources and tools: • Student Learner GuideSITHCCC027 Prepare dishes using basic methods of cookery Version: 1. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestionsPreparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Whenever possible, use the stove's back burners; when all burners are in use, use large pots on the back burners and tiny pots on the front burners. SITHCCC027 LEARNER ASSESSMENT PACK 4 Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. If your logbook contains entries from different kitchens and venues then. 9. Expert Help. qld. Study Resources. For example, if the dish is a roasted chicken, then I would use the roasting method. Log in Join.