Student Name Student ID Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date Submission Date Studen Get expert help for SITHCCC027 - Prepare dishes and many more. These labels are found on products themselves and provide information on the materials used to make the. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. 0. 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 – Project Task 2 Read the recipe and answer the questions. It describes the practise of gathering and setting up all of the materials, utensils, and equipment required for a particular meal or recipe. Name of RTO: WSC _____ Trainer/assessor name: MSharifuzzaman. 2. if your RTO has provided you with an assessment cover sheet,. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO materials package includes: Access to Virtual Workplace Resources. docx from BSBPMG 516 at Lonsdale Institute. Your SITHCCC027 RTO training package will include this set of materials: Learner. View reflective journal sithccc027. The assessment tasks include Knowledge Assessment where you need. 07 The Power Debate Today. SITHCCC027* Prepare dishes using basic methods of cookery. Q2: Look at the method for preparing chicken schnitzel. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 3. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. I select method of shallow frying. SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 13 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. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. Public School. v1. pdf from JAMES COOK HOSPITALIT at James Cook University. docx from HRM 004 at Oxford University. The most common baked. This. Dish _____ of 6 Assessment- specific. Other related. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. docx from BSBPMG 516 at Lonsdale Institute. Method 1 Brunoise the onion and chop the garlic. AI Homework Help. 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. docx from BIO CHCD1V001 at Panjab University School of Open Learning. corers and slicers • tongs • whisk • stainless steel bowls • thermometer • food safe gloves cleaning materials and equipment:. docx from JAMES COOK HOSPITALIT at James Cook University. pdf from MANA MKT401 at Loreto Grammar School for Girls. Chili Cause 3 tbsp. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. Research. docx. 3 Dice the eggplant and zucchini into 2 cm pieces. The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system. 1 (1). 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 10 of 50 Q1: Define the term mise en place. View SITHCCC027 Student Logbook. Writing materials, if required. behaviour-change-assignment. au |. View SITHCCC027_Student_Assessment_Tasks. T/A CANBERRA INSTITUTE OF EDUCATION AND TECHNOLOGY Ground Floor 15 Barry Drive, Turner CRICOS Provider Code: 03835K | RTO Code: 45592 Telephone: 0261703300 Email: [email protected] Website: | V1. 5 Add the olive oil to the saucepan and heat. These SITHCCC027 RTO materials are being developed by Precision RTO Resources. au W:. School. 2. Certificate IV (1. N. These labels are found on products themselves and provide information on the materials used to make. Residential Schools in. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at. edu. Match them correctly. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. 1. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 4 of 32 • safe operational practices using essential functions and features of equipment used in the above cookery methods. edu. View SITHCCC027 Assessment Outcome and Checklists. docx from CHEM 301 at Kathmandu University School of Management. pdf from MANAGEMENT 10 at Invertis University. C from SIT30821 SITHCCC027 at Imagine Education. The Imperial College of Australia A. SITHCCC027 Prepare dishes using basic methods of cookery 1. $500 Per Unit. You are welcome to purchase our. Work cooperatively with colleagues to ensure timely preparation of dishes. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team. Expert Help. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. This cover page is not included in Catapult Smallprint’s printed books. View SITHCCC027 - Assessment Requirements. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. These learning and assessment resources were made to help your RTO deliver only the best training experience. docx from MANAGEMENT MISC at Far Eastern University. Explain your decision. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. View SITHCCC027 Student Assessment Tasks. v1. pdf from SITHCCC 027 at University of Notre Dame. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner. The Imperial College of Australia A. SITHCCC027 Prepare dishes using basic methods ofPage 27 of 71 SITHCCC027 S2 Student Assessment Pack v11 Durban International from MANAGEMENT 10 at Invertis University. The cooking time varies depending on various food material and ingredients which may range anywhere from 10. SITHCCC027- Prepare dishes using basic methods of cookery. View SITHCCC027 Student Assessment Tasks 2. Select, prepare and use equipment. Computer or other device with word processing software and internet access. 2. August 2022. UNIFORMS A complete, clean laundered and ironed uniform and correct footwear must be worn at all times while attending class. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 11 Bake in the oven for about 20 minutes. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. 00 Add to cart Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. Student name: _____ Name of RTO:. assignment. xlsx. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). The unit applies to cooks working in hospitality and catering organisations. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. SITHCCC027 Student Assessment Tasks. CRICOS Provide Code: 03882C. Put the food in the deep fryer basket then put it into the hot oil instead of directly put the food into the deep fryer. 2. au | View SITHCCC027 Student Assessment Tasks c. docx from BSBPMG 516 at Lonsdale Institute. v1. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The Continent Hotel using the username and password provided by your Registered Training Organisation (RTO). The unit applies to cooks working in hospitality and catering organisations. Student’s Signature Sandeep kaur Date 4 June 2023 The following information should be read before answering the questions: SITHCCC023_A1_Knowledge Question V2. 1. To judge vegetable freshness, remember these 3 easy ways:. docx from BSC MISC at Western Michigan University. Uniform requirements for practical classes: • 2 x White double breasted Chefs jacket (Not black. Other related materials See more. : 03953D Page 2 of 16 RTO CODE: 40788 CRICOS NO. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. Other related materials See more. Student details section Fill in the table below: Student name: Phuong Dung Nguyen_____ Name of RTO: Sydney Metro College_____ Trainer/assessor name: Vinay Kumar_____ If this workbook is found, please contact me to return it using the details below: Name: Phuong Dung Nguyen Mobile number: 0422 765 914_____ Address: Unit 9 32 – 34 Fifth Ave. 0_5 May 2023_AIC 4 - Read online for free. 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). RTO Connect PTY Ltd t/a Australian Study Link Institute Document Name: SITHCCC027 – Student Guide Version no: 1. docx. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. These. 0 Page | 3 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. 4. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. 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. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067SITHCCC027 - Prepare dishes using basic methods of cookery; and. University of the Punjab, Quid-e-Azam. Lab 4 Gravity on Earth. b Yes as long as the untruthful testimony is not material to the case and is. I prepared the materials in advance and honed my dumpling-folding technique to maximise efficiency. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. View SITHCCC027 Student Logbook. 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. LTD. docx from BSB 502 at Lonsdale Institute. Other related materials See more. Please ensure that you read the instructions provided with these tasks carefully. This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. But because broiled steak is cooked for such a long time at a high. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. View Assessment - SITHCCC027 Student Assessment Task 1. you have learnt during your course. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. docx. SITHCCC027 Prepare dishes using basic methods of cookery Logbook summary Use this list to keep track of your progress. Tips for completing this logbook • Read through your logbook before you get started and make sure you understand what you need to do. Upload to Study. SITHCCC028* Prepare appetisers and salads . Hazardous Materials Hazardous materials surveys are conducted to identify the presence of materials that are known to have adverse effects on building occupants. View SITHCCC027 Student Assessment v1. 3. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. N. test prep. 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. ` Assessment Task 2: Prepare dishes using basic methods of cookery Introduction Welcome to. Other related materials See more. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all. Other related materials See more. 4. Study Resources. Other related materials See more. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i 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. The. SITHCCC027 Prepare dishes using basic methods of cookery Unit Summary • This unit describes the performance outcomes, skills and knowledge required to use a. View SITHCCC027 - Learner guide. College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessor Checklists Assessment Task 2. ASSESSMENT COVERSHEET Student. 1. prepare using basicdishes methods of cookery First published 2022 Version. View SITHCCC027_Student_Logbook_v1. View SITHCCC027 PR_91 Student Assessment Tasks. 07/02/2023. of cookery. docx from SITHCCC 027 at Imagine Education. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. 4. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction In this unit you will learn how to apply a range of basic cookery methods to prepare different types of dishes that include meat, poultry, seafood, fruit, vegetables, dairy products and dry goods. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment -01 (Knowledge Questions) Assessment- 02 (Logbook) Time allowed Due. 0 Page 2 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 LEARNING ACTIVITIES ACTIVITY OVERVIEW: There are 14 activities in total to be completed on different days. edu. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. 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. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: View SITHCCC027 Student Assessment Tasks. Document SITHCCC027 Student Guide RTO 41380 CRICOS 03632K Version 10 Page 21 of from CIS 211 at Amjad Ali Khan College Of Business Admn. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. View Assessment - SITHCCC027-LearningActivityBook-V1. docx from ACCOUNTING TAXATION at Bahauddin Zakaria University, Multan. Minimise waste to maximise profitability of food items prepared. Students are issued with the required learning and assessment materials for each unit. RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027. 1 STUDENT GUIDE SITHCCC031 Prepare vegetarian and vegan dishes 9 Some of those vegetarian and vegan dishes and products include: Lentils in the form of Daal from India, was one of the most staple dishes for ancient Indians. 0 | Page 6 of 12 • responding to special customer requests and dietary requirements. SITHCCC027 STUDENT ASSESSMENT TASKS Contents Student assessment agreement 3 Assessment Task 1 Cover Sheet 5 Introduction 3 Assessment for. 1_2023 Q7: Satisfactory response Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 13 of 16 SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. docx. Other Related Materials See more. docx from BUSINESS 604 at Ashford University. 4. 0. 4. Make resources, assessments, and supporting tools available to your learners today. au | Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the. 0. including materials and dimensions. 1300. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. docx from MANAGEMENT 55 at Superior University Lahore. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 3 of 62 I confirm that the. Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. 4 Assessment for this unit. About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. SOC 02. assignment. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. Expert Help. pdf from MANA MKT401 at Loreto Grammar School for Girls. 0_RGIT. RTO Code: 45592 Service. and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. au |. These tasks have been designed to help you demonstrate the skills and knowledge that. 0. However, if the promotional materials were shipped in envelopes together with. II. View SITHCCC023 and SITHCCC027 Cluster - ASSESSMENT 1 Written Assessment v1. School University of New South Wales; Course Title COOKERY SITXGLC001; Uploaded By BaronMask24349. if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Overview. 4. Pressure bandage A bandage applied snugly to create pressure on a wound to aid. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C. docx from COOKERY SITHCCC007 at Central Queensland University. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The Continent Hotel. Other related materials See more. This unit describes the performance outcomes, skills and knowledge required to work as a cook. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. Reflective journals Reflective journal Student name: Date: 12/11/2022 Did an RTO assessor observeVET Resources Assessment Kits are quality assured RTO resources with audit and update guarantee. docx. Neatly fold the ends to seal and form a parcel. 6. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. SITHCCC prepare dishes using basic methods of cookery About this Student Logbook. Confirm food preparation requirements from standard recipes, lists and other workplace information. f Level 11, 190 Queen St, Melbourne, 3000. This could include restaurants, educational institutions,. 4. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Service Planning Template. Test by dropping a few crumbs into the pan and see if they sizzle. Complete cooking process in a logical, planned and safe manner. docx. Place the crumbed breast into the pan, breast side down first, and fry until. SITHCCC027 prepare dishes using basic methods of cookery First published. HU245_Unit_3_Assignment. As one of the foundational courses in Hospitality and Cookery, we’ve created our SITHCCC027 resources to. Cranberry Case MGT 624. Meat and poultry Meat and poultry can contain a number. View Assignment - SITHCCC027 Student Guide. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. Bill of Materials Product Part Code Quantity Product Decsription Price Each. Suitability or Form of Material. Logbook summary Use this list to keep track of your progress. Other related materials See more. 00 $525. 3. Please refer to the Unit Application Page. $ 550. docx from COOKERY SITHCCC019 at Edith Cowan University. 0 CRICOS No. docx from SITHCCC 027 at Imagine Education. Doc Preview. SITHCCC027 Contents Introduction. Baked goods made with batter are mainly shaped by the containers in which they are baked and include biscuits, muffins, scones, corn bread, layer cakes, and angel food cakes. 1. Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. 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. SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. docx from ENG 30004 at University of Melbourne. Describe each of the following cookery methods and how they impact different types of food. 1. 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. docx. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade,. Study Resources. edu. Anie sithccc027 sat v10 page 14 of 26 sithccc027. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|9 APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. 0 | Page 8 of 40 Fruit and vegetables that are pre-packaged may have already been washed, but you should check the product label to make sure this is the case. LTD. Study Resources. pdf. 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 except where this. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. Doc Preview. 24X7 help, plag free solution. Homework #4 Solutions - ECE557 - Spring. Describe each of the following cookery methods and how they impact different types of food. Document: SITHCCC027 Service Planning Template RTO # 41380. 5 Boiling. Overview. docx from JAJSJ USUUS at Tribhuvan University. Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO Resources. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. Student name: _____ Student number: _____ This unit of competency requires the you use the. If you completed all your shifts at the one venue then you would only submit one. Expert Help. NB: We do NOT provide any training services. 0 | Page 1 of. RTO No. au | CRICOS RADIX EDUCATION PTY. This training is delivered with Victorian and Commonwealth government funding. Other related materials See more. SITHCCC027 Assessment 1- V2 November 2022 (1). SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. List four safety tips for using a deep fryer. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. 1-6. • To. SITHCCC035* Prepare poultry dishes . Describe each of the following cookery methods and how they impact different types of food. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. NOTE: This is a sample only.