• You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. HISTORY 041. Study Resources. Suite 1, Level 1, 37 - 39 George Street. Expert Help. Preheat oven to 350°F. View SITHCCC027 Student Logbook. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. . Step 3 In batches, sauté the schnitzels in 2 cm of hot oil for 4–5 minutes on each side, or until golden. Frozen chicken Thigh Sous vide Perfectly firm, juicy, flavourful and tender thighs. Heated ashes, hot stones, or an oven can all be used to achieve it. . 0 | Page 1 of. N. pdf from ENGLISH ENGLISH CO at Alternative Learning Center. Study Resources. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Qualification SIT40521 – Cert IV in Kitchen Management Unit Code/Name SITHCCC027 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID Student Name Student Email Address @brighton. Pages 24. Study Resources. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. 0 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Page | 1 Assessment Task 1: Knowledge questions Qualification SIT40521 – Cert IV in Kitchen Management Unit Code/Name SITHCCC027 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID 13384764 Student Name Sandesh. Flour, egg wash and crumb the chicken (paner à l’anglaise). SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery. Cluster 2. v1. docx - Self-Study Guide. Identified Q&As 40. docx - SITHCCC027. Doc Preview. AI Homework Help. 03664B RTO No. Doc Preview. 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 33 of 50 Q33: Access your digital learner resource or the PDF Recipe book on your Course files identify what is served with the following dishes. 0 Release date: 10/Jun/2022 3. Pages 12. View Harvinder Gill - SITHCCC027_Assessment_A_Short_Answer. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027. Study Resources. Doc Preview. 11/20/2023. The unit applies to cooks working in hospitality and catering organisations. Doc Preview. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on the nominated recipe and your learner resource. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. as to the, as to the, as to the, as to the, as to the, as to Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. School Of Engineering And Technology. Doc Preview. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 16 of 20 Boiling Boiling is the process of adding herbs and spices to liquids such as water, stock, sugar syrup, or other liquids in. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. SITHCCC027 Student Logbook. docx from MANAGEMENT HUMAN RESO at Bahauddin Zakaria University, Multan. edu. Identified Q&As 2. SITHCCC027 Assessment 1- V2 November 2022 (1). Cook lightly for a minute and add the salt and sugar. Log in Join. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. SITHCCC027 prepare dishes using basic methods of cookery SAZEDUL MONEM MASUM –. . This form is. 2. Mashed potatoes, creamy, smooth, warm, tasty 3. View 7. View Assignment - SAB SITHCCC027 Prepare dishes using basic method of cookery Februrary Final. BSBWRT 301. SITXMGT 001. docx from FINANCE 650 at Alliance. docx. This is enough for 6-8 servings, with about 1/2 cup per serving. 4 Preparing for assessment. 5/31/2023. Henan Polytechnic University. docx from COMP 2010 at Loyalist College. 1. monetary resourcesCookery method Description Impact on food or on a grill be used for a variety of foods, including meats, vegetables, and fruits. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. • Access to a computer, printer, Internet and email software (if required). fixtures and large equipment: 1. Assessment Task 1: Knowledge Questions Provide your response to. Business document from Southern New Hampshire University, 5 pages, Service Planning Template 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. In the meantime, prepare the coleslaw by combining the red onion, carrot, and cabbage in a dish with just enough mayonnaise to bind them. SITHCCC027 - Prepare dishes using basic methods of cookery. Greenwich English College. View SITHCCC027_Student_V1_2023(1). Name: Unit of competency Code: SITHCCC027 Name: Prepare dishes using basic methods of cookery Releases: 1. au | CRICOS Code:. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. Dish _____ of 6 Assessment- specific. Pages 41. AI Homework Help. • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). SITHCCC027 LEARNER ASSESSMENT PACK 24 Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO materials package includes: Access to Virtual Workplace Resources. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must. Identified Q&As 38. + STUDENT ASSESSMENT PACK (Summative) SI THC CC027 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 O D S O F. ENGLISH ENGLISH CO. View SITHCCC027 - Unit of Competency. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you. 45316 Page | 1 1 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires as a demonstration by the trainer of the practical component. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Method 1 Blanch and refresh tomatoes and prepare into concasse. Pages 14. 0 Updated on 14 July 2022 This document is uncontrolled when printed (printed on 14 July 2022) Page 5 of 29 Technology skills to: • use food preparation equipment. docx from HRM 004 at Oxford University. 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. There’s a lot to learn. The unit applies to cooks working in hospitality and catering organisations. Solutions Available. N. Your RTO training materials package will address the latest regulation, technology, and techniques in the industry and will support your RTO in delivering the latest SITHCCC027. 10 ways to minimise waste and maximise the profitability of cakes, pastries, and breads produced: Measure food waste Forecast food orders Engage staff Practise good stock control. 0 (2). 1. 07/02/2023. Doc Preview. Resources Required for Assessment To complete the Practical Assessment tasks,. . Various green foods and delicate proteins including fish, chicken, and eggs are prepared using this technique. 8. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. 2 Written Assignment - Student. Log in Join. Unit Name. Students also studied. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 – Knowledge Question Assessment Cover Sheet &. Wash, pick and roughly chop herbs. Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. Student Assessment Task SITHCCC027 -Prepare Dishes Using Basic Methods of Cookery Student Name: Student. Amity University. No School. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. SITHCCC027 Student Logbook v1. Log in Join. Upload to Study. View full document. Upload to Study. edu. Service Planning Template 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. AI Homework Help. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. The steam brings heat to the food and cooks it. Log in Join. . SITHCCC027 Prepare dishes using basic methods of cookery 55. 0 q4. Cookery method Description Impact on food Baking Cooking food in an oven using dry heat Ideal for bread, cakes, and pastries; forms a golden-brown crust, crisp texture, and tender interior Blanching Boiling. docx from COOKERY SITXGLC001 at University of New South Wales. au | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027. 0. pdf from ACCOUNTING 240A at Swinburne University of Technology . SITHCCC027 Prepare dishes using basic methods of cookery 2. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template 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. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in. • How many meals are required? Describe how you will. docx from MATH 123 at Dav Sr. Sithccc027 prepare dishes. Total views 38. v1. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in. Log in Join. Doc Preview. docx from GH 775 at Karachi School for Business & Leadership. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes using. SITHCCC027 LEARNER ASSESSMENT PACK 24Your SITHCCC027 RTO resources package includes a detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. 0 RTO. Use hygienic practices for food safety VACTS Ver 1. SITHCCC027 LEARNER. docx from MANAGEMENT 0001 at University of Notre Dame. docx - SITHCCC027 prepare dishes. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Dishes Cooking time and temperature Easy braised chicken Depending on the thickness of the chicken breast, it takes 30-35 minutes. pdf from SITXMGT 001 at Melbourne Institute of Business & Technology. pdf from BUSINESS A00081463 at Canadore College. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. CHEM. 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 18 of 50 b) 250 ml water c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle comes complete with the following:’ Learner Resource – provide tons of information and learning content to help prepare your students for assessment. edu. au W: Sydney (Head Office):. Before food processing begins, it is very important to check the resources. Central Queensland University. . Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery 15 Image by Liliana Drew on Pexels Key cleaning and maintenance requirements relate to: the correct way to clean and sanitise equipment what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling and lubrication) signs of wear and tear or damage. SITHCCC027 Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. pdf from MANA MKT401 at Loreto Grammar School for Girls. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. SITHCCC 017. Solutions available. If you completed all your shifts at the one venue then you would only submit one. Salt and black pepper- as per taste Soy sauce 3 tbsp. 4 Assessment for this unit. docx from ACT 1968 at Rockford University. Identified Q&As 3. SITHCCC027 – Prepare dishes using basic methods of cookery. 1. Pages 5. SITHCCC027 Prepare dishes using basic methods of cookery C e n tra l A u s tra li a n I n s titu te of Te c hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 ACTIVITY OVERVIEW: LEARNING ACTIVITIES There are 14 activities in total to be completed on different days. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) The unit applies to cooks working in hospitality and catering organisations. Roasting: - Dish: Roasted vegetables. pdf. Explain your decision. 1_2023 Assessment task description: This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. View SITHCCC027 - Student Logbook. Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO Resources. Study Resources. docx from CHEM 301 at Kathmandu University School of Management. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. . docx from COOK SITHKOP005 at College of Business & IT Batkhela, Malakand Agency. ILSC language schools. Solutions available. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. Study Resources. Phone: 250-334-3042 Fax: 250-897-1742 [email protected] -. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of cookery se. docx from BSBPMG 516 at Lonsdale Institute. Grease and flour a 9x13 inch baking pan. Expert Help. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. 9/30/2023. Unit Code Unit Name Name of the Document SITHCCC027 Prepare dishes using basic methods of cookery Student Guide RTO. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (1). Place/Location where assessment will be conducted Resource Requirements Pen, paper,. View SITHCCC027 Shivraj singh. This SITHCCC027 Prepare dishes using basic methods of cookery is supported by a Simulated Business intranet site which includes additional “workplace” resources to help you deliver and assess this qualification easily, and offer training to more students. Solutions available. • How many meals are required?. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not. docx - Introduction Welcome to the. ☐ The due date of this assessment task is in accordance with your timetable. SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. red n the kitchen to complete Assessment Task 2. Total views 34. View Assessment - SITHCCC027 Student Logbook. 0 CRICOS No. Student name Student ID number Unit code and title Student signature Date Assessor declaration I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. docx from BUSI 1000 at FIST Peshawar. 03664B RTO No. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery chef’s knife filleting knife palette knife paring knife utility knife measures: measuring jugs measuring spoons portion control scoops mortar and pestle mouli pots and pans service-ware: crockery cutlery and serving utensils scoops, skimmers and spiders scales stainless steel bowls. Doc Preview. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes using basic methods of cookery C h am b e rs S c h oo l o f B u s i n e ss | C RI C O S C o d e: 03867 B | RT O I D: 45629 Page 3 of 20 During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Study Resources. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2)View SITHCCC027 Student Logbook. View SITHCCC027 Service Planning. The activities align with the assessment tools to ensure the content and language are consistent (this is a common problem when RTOs who buy RTO assessment resources-only. Expert Help. Doc Preview. 0. Pages 21. It offers the meal a distinct flavour, charred grill markings, and a smoky flavour. Resources such as a data projector, whiteboard markers, speakers, pen pointers and presentation screens will be provided. View SITHCCC027_Student_Logbook_v1. Moodle), or independent learning. docx (1). SITHCCC027. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks you respond to any special customer requests or dietary requirements you maintain a clean and tidy work area you dispose of or store surplus products effectively you work sustainably. In a medium bowl, whisk together the. Cluster 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. View SITHCCC027 Student Assessment Task. Describe each of the following cookery methods and how they impact different types of food. 3. Performance Task SITHCCC027 Prepare dishes using basic methods of cookery Description of cookery method: Steaming is a method of cooking that requires moist heat. 6/18/2023. pdf from BUS 100-300 at Alliance. Identified Q&As 8. CLUSTER 2 *SITHCCC027 Prepare Dishes using basic methods of cookery SITXINV006 Receive store and maintain stock Written Assignments Student Name:. These resources may include materials like policies and procedures, templates, forms. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. Log in Join. This Observation Form outlines the specific criteria that the candidate must demonstrate/perform while completing Workplace Assessment Task 3. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 - Prepare dishes using basic methods of cookery| Student Pack V1. Log in Join. v1. 0. v1. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. pdf from SITHCCC 027 at University of Notre Dame. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Log in Join. docx from BSC MISC at Western Michigan University. edu. It is made of vegetable or meat/poultry/fish broth and an acidic liquid like vinegar and wine. Add the bacon. 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. If you completed all your shifts at the one venue then you would only submit one. COMPUTER E 123. SITHCCC027 Service Planning Template. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. Expert Help. 2. sithccc027 | rto: 45680 | cricos: 03907k 31 3. View SITHCCC027 S2 Student Assessment Pack v1. Solutions available. Describe each of the following cookery methods and how they impact different types of food. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. SITHCCC027 Learner Guide Version 1. docx - SITHCCC027 prepare. pdf. docx. View SITHCCC027 Student Guide. View SITHCCC027_Student Assessment tool_V1_2023. Solutions Available. _ ABN: 57 169 281 501 E: admissions@sydneymetrocollege. Identified Q&As 1. Log in Join. People with Coeliac diseases cannot have these foods • Lacto-ovo: o a vegetarian diet that includes the consumption of dairy and egg products • Low cholesterol: o cholesterol is a fatty. Assessment cover sheet Student Must Fill this Section Unit Code / Title Qualification Code / Title: Due Date : SITHCCC027 - Prepare dishes using basic methods of cookery SIT40521 Certificate IV in Kitchen Management 03-06-2023 Student Name: Student ID: PrWeek 4: Prawn Bisque SITHCCC023 Use food preparation equipment SITHCCC027 Prepare. Study Resources. You will have access to all the resources as specified in the Task Resource Requirements. De-seed and slice chilli. docx - Service. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Pages 66. Doc Preview. School Melbourne Institute of Business & Technology; Course Title SITXMGT 001; Uploaded By thepahnwayo; Pages 50Study Resources. - Cooking Method: Gently cooking eggs in simmering water until the whites are set but the yolks remain runny. 1. View SITHCCC027 Assessment 1 -Assignment. Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery Release:. Upload to Study. 1 April 2023 SITHCCC027 Prepare dishes using basic methods of Your Task Complete the following commercial kitchen activities demonstrating skills and knowledge to use a range of basic cookery. SITHCCC027 Prepare dishes using basic methods of cookery LEARNER ASSESSMENT PACK Learner Assessment Pack Table. 0. View SITHCCC027-Learner Guide-V1. You must respond to all questions and submit. View SITHCCC027_Student_Logbook_. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. Cookery Method Definition Suitable food Boiling To cook in a liquid that is bubbling rapidly and is greatly agitated at 100 deg Vegetables and starches, eggs,. docx - SITHCCC027 Prepare dishes using. Assessment Tasks and Instructions Student Name Prieshni Pritika chand Student. 0 question 1. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. I have correctly referenced all resources and reference texts throughout these assessment tasks. Doc Preview. The unit applies to cooks working in hospitality and catering organisations. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. ASSESSMENT TASK 1: KNOWLEDGE TEST Task Resource Requirements Students must have access to the below listed resources. When and where should the assessment be completed • This assessment may be done in your own time as homework or you may be given time to do this task. Meats, vegetables, and seafood are frequently cooked on grills. Expert Help. bc. Pages 25. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Project ASSESSMENT C – PROJECT LEARNER INSTRUCTIONS To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). View SITHCCC027_Student Assessment tool_V1_2023. COOK. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensure. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook 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. Holmes Colleges Brisbane. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. Expert Help. pdf. 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. This activity requires you to portion and prepare ingredients. View SITHCCC027 Student Logbook (1). Assessment Tasks and Instructions V. 5 Boiling. Pages. Question 3: Match the following cookery methods as per their definitions. View SITHCCC027 Assessment 1 NADINE-Short answer questions V1. Dish 1: OssoBucco with red wine jus Method of cookery: Braising Major group used: Dry. SITHCCC027 LEARNER ASSESSMENT PACK 5 Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related.