[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-189663-105":3,"detail-sidebar-cat-1-en-105":80,"doc-detail-189663-en":126},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","student-sithccc005-prepare-dishes-using-basic-methods-of-cookery-key-terms","Student -SITHCCC005 Prepare dishes using basic methods of cookery - Key Terms","","Unit Key Terms support students to assemble and prepare ingredients for menu items using standard recipes and correct food-handling practices. It covers ingredient identification, appropriate quantities, timing, and selecting quality items using weight and portion requirements, including dairy, dry goods, fruit and vegetables. It explains major food types and their characteristics, freshness and quality indicators, handling and storage, and links these to cookery method effects. It also introduces recipes, Standard Recipe Cards, vegetable cuts and culinary terminology.",{"@graph":14,"@context":72},[15,34,55],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/presentations/","Presentations",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/student-sithccc005-prepare-dishes-using-basic-methods-of-cookery-key-terms/189663/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/student-sithccc005-prepare-dishes-using-basic-methods-of-cookery-key-terms/189663.png","ImageObject",442,249,{"name":42,"@type":43},"Finn","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-03","2026-09-03",true,{"@type":52,"interactionType":53,"userInteractionCount":33},"InteractionCounter",{"@type":54},"ViewAction",{"@type":56,"mainEntity":57},"FAQPage",[58,64,68],{"name":59,"@type":60,"acceptedAnswer":61},"What is a standard recipe and why is it important in commercial kitchens?","Question",{"text":62,"@type":63},"A recipe lists all ingredients and the method to prepare a dish. A standard recipe has been tested to produce the required quantity and quality, enabling consistency across different staff rosters.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"How should ingredients be selected and prepared for menu items?",{"text":67,"@type":63},"Ingredients must be identified correctly according to standard recipes, with the correct quantity and type, assembled and prepared in the required form and time frame. Food preparation should follow weight, amount and/or number of portions.",{"name":69,"@type":60,"acceptedAnswer":70},"What information is included on a Standard Recipe Card (SRC)?",{"text":71,"@type":63},"An SRC includes detailed information for a specific recipe, such as ingredients required, method of preparation, and unit cost. SRCs provide much more information than these items and must be read or interpreted by cooks.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},189663,1788398383,{"code":4,"msg":81,"data":82},"success",[83,87,92,97,102,107,112,117,122],{"id":84,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":85,"slug":86},11,90,"presentations",{"id":88,"doc_module":22,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},12,"Resumes",80,"resumes",{"id":93,"doc_module":22,"doc_module_name":25,"category_name":94,"show_sort_weight":95,"slug":96},14,"Invoices",70,"invoices",{"id":98,"doc_module":22,"doc_module_name":25,"category_name":99,"show_sort_weight":100,"slug":101},15,"Posters",60,"posters",{"id":103,"doc_module":22,"doc_module_name":25,"category_name":104,"show_sort_weight":105,"slug":106},16,"Social Media",50,"social-media",{"id":108,"doc_module":22,"doc_module_name":25,"category_name":109,"show_sort_weight":110,"slug":111},17,"Forms",40,"forms",{"id":113,"doc_module":22,"doc_module_name":25,"category_name":114,"show_sort_weight":115,"slug":116},18,"Letters",30,"letters",{"id":118,"doc_module":22,"doc_module_name":25,"category_name":119,"show_sort_weight":120,"slug":121},21,"Paper Templates",5,"papers-templates",{"id":123,"doc_module":22,"doc_module_name":25,"category_name":124,"show_sort_weight":4,"slug":125},158,"General","general-158",{"code":4,"msg":81,"data":127},{"doc_id":78,"user_id":128,"nickname":42,"user_avatar":129,"doc_module":22,"category_id":84,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":135,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":136,"language":137,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":12,"update_tm":79,"read_time":33},34359740700684,"https://ap-avatar.wpscdn.com/avatar/1f400023980c374ae676?_k=1777273430885731487","Student -SITHCCC005 Prepare dishes using basic methods of cookery\nApplication\tThis unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.\nElements\t1.\tSelect ingredients\n2.\tSelect, prepare and use equipment\n3.\tPortion and prepare ingredients\n4.\tCook dishes\n5.\tPresent and store dishes.\nAssessment requirements for \u0013 HYPERLINK \"http://training.gov.au/Training/Details/SITHCCC005\" \u0014SITHCCC005 Prepare dishes using basic methods of cookery\u0015 are detailed in the Training Package.\nKey Terms\nAssemble and prepare ingredients for menu items\nIngredients are identified correctly, according to standard recipes.\nIngredients are the correct quantity, type and are assembled and prepared in required form and time frame.\nCriteria for selecting quality ingredients\nFood is prepared according to weight, amount and/or number of portions, including:\nDairy products are correctly handled and prepared as required for menu items.\nDry goods are measured, sifted where appropriate and used as required for menu items.\nFruit and vegetables are cleaned, peeled and/or prepared as required for menu items. The \u0013 HYPERLINK \"https://www.sydneymarkets.com.au/markets/produce-market/whats-in-season/autumn.html\" \\h \u0014Sydney markets website\u0015 contains information about the many different fruits and vegetables available in the marketplace including a description, their availability, uses and storage.\nGeneral food items preparation as required for menu items. Some examples include sandwiches, garnishes, coatings and batters.\nPrepare meat, seafood and poultry.\nMeat trimmed, minced or sliced and prepared correctly.\nFish and seafood cleaned and prepared and/or filleted correctly.\nPoultry trimmed and prepared correctly.\nMajor food types and their characteristics\nDairy products, dry goods, frozen goods, fruit, meat, poultry, seafood, vegetables and general food items (batters, coatings, condiments and flavourings, garnishes, oils, sauces):\nActivity:\nSelect two of the above food types and identify the following (note: this activity can be completed for all of the major food types listed):\nExample\nCharacteristics\nIndicators of freshness and quality\nUse in different dishes\nEffects of different cookery methods\nHandling and storage\nWhat are the characteristics of poached food?\nStandard recipe cards\nWhat is a recipe?\nA recipe is a formula, which lists all the ingredients required, and the method necessary to prepare a dish. A standard recipe is one which has been tested, and produces the quantity and quality required for the establishment. Standard recipes allow for consistency – the dish can be produced the same over and over, despite what staff are rostered on that day.\nStandard Recipe Cards (SRC)\nIn commercial kitchens recipes are printed as Standard Recipe Cards, which contain detailed information on a specific recipe.\nSome of the information found on a Standard Recipe Card identifies includes ingredients required to produce the dish, method of preparation, unit cost. The SRC’s contain much more information than this.\nAs a cook or chef in a commercial kitchen you will be given SRC's to follow when you are preparing dishes. You will need to be familiar with the contents and how to read or interpret the information on the cards.\nVegetable Preparation and Cuts\nMany culinary terms used to describe techniques and products produced in commercial kitchens are French in origin, forming the universal language of kitchens worldwide. The preparation of these basic ingredients is the cornerstone of a well-organised kitchen.\nActivity Identify Culinary Terms\nThe following table is all mixed up. Match the culinary terms with their correct definition or description and uses.\nActivity Identify Culinary Terms\nActivity: The following table is all mixed up. Match the culinary terms with their correct definition or description and uses.\nWeb quest\nIdentify various vegetable cuts and preparation techniques used in dishes depicted in","cbCaif5iW63oMgCg","https://ap.wps.com/l/cbCaif5iW63oMgCg","docx",457488,7,10,"English","# Key Terms\n## Performance outcomes and elements\n## Selecting quality ingredients\n## Major food types and characteristics\n## Recipes and Standard Recipe Cards (SRC)\n## Vegetable preparation and cuts\n## Culinary terminology activities\n## Web quest and completing SRCs\n## Methods of cookery and review questions","[{\"question\":\"What is a standard recipe and why is it important in commercial kitchens?\",\"answer\":\"A recipe lists all ingredients and the method to prepare a dish. A standard recipe has been tested to produce the required quantity and quality, enabling consistency across different staff rosters.\"},{\"question\":\"How should ingredients be selected and prepared for menu items?\",\"answer\":\"Ingredients must be identified correctly according to standard recipes, with the correct quantity and type, assembled and prepared in the required form and time frame. Food preparation should follow weight, amount and/or number of portions.\"},{\"question\":\"What information is included on a Standard Recipe Card (SRC)?\",\"answer\":\"An SRC includes detailed information for a specific recipe, such as ingredients required, method of preparation, and unit cost. SRCs provide much more information than these items and must be read or interpreted by cooks.\"}]","Student -SITHCCC005 Prepare dishes using basic methods of cookery - Key Terms | DOCX"]