Other related materials See more. au | CRICOS Code:. Includes chef uniform, knife set & course materials. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. 5 Add the olive oil to the saucepan and heat. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 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. 5 Overview. 3. Click or tap here to enter text. Submission Date. 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. Sweat the onion and garlic till. docx. 2. 2022 SkillsIQ steamer spoons and ladles temperature probe thermometer food safe gloves cleaning materials and equipment:. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. a3. docx from JAMES COOK HOSPITALIT at James Cook University. The unit integrates key technical and. Keep in mind that, if you are completing your assessment in your RTO’s training. Assessment Task Cover Sheet Attach this front cover page to EACH of your assessment. ACC FINANCIAL. Describe each of the following cookery methods and how they impact different types of food. 3 Dice the eggplant and zucchini into 2 cm pieces. Document: SITHCCC027 Student Guide RTO # 41380 | CRICOS # 03632K |Version: 1. Other related materials See more. 1 (1). What are the mise en place. View SITHCCC027 S2 Student Assessment Pack v1. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes. Homework #4 Solutions - ECE557 - Spring 2019. Didasko Learning Resources offers SIT Training Packages to RTOs and TAFEs. docx from BSBPMG 516 at Lonsdale Institute. assignment. Other related materials See more. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare. pdf. M. docx from MANA HUMAN RESO at Glendale High School. Dish _____ of 6 Assessment- specific. This Student Logbook is where you will record evidence of the knowledge and skills you. 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. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. The unit applies to cooks working in hospitality and catering organisations. v1. docx from BSBPMG 516 at Lonsdale Institute. 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. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. At that time, I made a sauce for the. These learning and assessment resources were made to help your RTO deliver only the best training experience. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy. edu. Precision RTO Resources’ SIT30821 RTO materials include detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. 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 plagiarized from any person or source. Pages 59. This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. docx. RTO No. SITHCCC027 Prepare dishes using basic methods of cookery Learner Guide Contextualised andIdentify and select meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. 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. View SITHCCC027 - SAB_1. Your SITHCCC027 RTO training package will include this set of materials: Learner. 0. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page 1 of 1 LEARNER GUIDE – SITHCCC027. docx from BUILDING A 5011A at Lovely Professional University. $ 550. Study Resources. docx. Baking This includes reheating your food inside a closed space using dry convection. 00. Document: SITHCCC027 Service Planning Template RTO # 41380. 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. SITHCCC027 Service Planning Template. au | CRICOS RADIX EDUCATION PTY. A method for cooking vegetables that you feel you need to improve on (e. 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. v1. View SITHCCC027-Learner Guide-V1. Assessment Task 1: Knowledge Questions Provide your response to. : 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Ph: 1300 781 194 E: [email protected] W: Resources required to complete the assessment task: • Access to learner guide and other learning materials. au |. document. (Optional) e-Learning Resources. View SITHCCC027 - Student Guide (1) (1). Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. Australian Government Bodies. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. 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. SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. 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. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. Transitional provision PAS 19R paragraph 173 provides that an entity shall apply. 6. View Assignment - SITHCCC027 Student Assessment Tasks (1). 0 q4. 0. 0. 0 20. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack. 0 Contextualised and customised by MIA RTO: 40813 Student Name: Student ID. But because broiled steak is cooked for such a long time at a high. About this document This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. It requires the ability to check the quality of food and select correct packaging materials. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. BJSB Pty Ltd. 4. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Pages 18 This preview shows page 8 - 11 out of 18 pages. xlsx. This VET resources package includes training materials for a single unit of competency, SITHCCC027 Prepare dishes using basic methods of cookery. b) Mention three (3) safe and hygiene work practices you need to follow for steaming. Pages 40. This includes material sourced from the internet, AuSC staf, other. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. Portion and prepare ingredients. All of the learning materials and test books required to complete this course will be provided. Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) Version : 1. Study Resources. Add the onion and sweat without adding colour. docx from ACCOUNTING TAXATION at Bahauddin Zakaria University, Multan. Other Related Materials. Didasko Learning Resources is pleased to announce the launch of our SIT Release 2 content with eight new Cookery units. Expert Help. View SITHCCC027 - Learner guide. The unit applies to cooks working in hospitality and catering organisations. 3. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] Red meat 1. 0. v1. CRICOS No. 0 Page | 3 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Tips for completing this logbook. 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 knowledge which you have acquired during the learning phase of this unit. View SITHCCC027 Student Logbook. docx from MANAGEMENT MN4062 at Davenport University. 4. The finished meal was not. What are the mise en place. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. docx (1). g. 2. B. Other related materials See more. Other related materials See more. : 03953D SITHCCC027 prepare dishes using basic methods of. 2. SITHCCC027 Service Planning Template. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. View SITHCCC027 Student Assessment Tasks (2). Practical Date. 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. 45316 Page |2 Objective of Assessment Assessment Feedback. View SITHCCC023 and SITHCCC027 Cluster - ASSESSMENT 1 Written Assessment v1. v1. v1. 0 (2). 1. docx from COOKERY SITHCCC019 at Edith Cowan University. Sr. docx. Other related materials See more. Study Resources. docx. Select and use cookery methods for dishes following standard recipes. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|2RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 61 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 As a student, you are required to: • Undertake studies and research responsibly and with honesty and integrity • Ensure that academic work is in no way falsified • Seek permission to use the. View SITHCCC027-Major-Assessment-C-V1. Expert Help. 11 Bake in the oven for about 20 minutes. pdf from JAMES COOK HOSPITALIT at James Cook University. docx from CHEM 301 at Kathmandu University School of Management. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. + 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 OView Assignment - SITHCCC027_A1_Sandeep_NYS. • To. RTO. Other related materials See more. au | SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 17 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. Brisbane. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. 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 – Recipe Book | Version 1. Identified Q&As 40. SITHCCC023 Use food preparation equipment 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. docx from BSBPMG 516 at Lonsdale Institute. Other related materials. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. SITHCCC029 Student Logbook. II. SITHCCC027 Prepare dishes using basic methods of cookery temperature recording charts work flow schedules cleaning schedules diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. kuldeep kaur Name of RTO: BIC darwin Trainer/assessor name: edwin escudero If this workbook is found,. 0 – Updated on 26 September 2022 Page 3 of 21 AT 2 – Practical Demonstration Pre-assessment checklist Purpose The pre-assessment. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205. 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. 0 Website: Email: [email protected] Page 4 of 12View Assessment Task 2_SITHCCC027 Updated. Our materials are designed to be both audit-ready and user-friendly, making them the perfect addition to any RTO or educational institution. Baking Blanching Boiling Braising Deep frying Grilling Poaching Roasting SITHCCC005-AT1-Knowledge Question-V2. Document sithccc027 student guide rto 41380 cricos. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: [email protected] A: 424 Harris Street Ultimo 2007 W: Lesson 6 (5 Hours) Delivery of unit: SITHCCC027 – Prepare dishes using basic methods of cookery Trainers’ notes Practical Knowledge A workflow plan for the. edu. However, if your RTO has provided you with an assessment cover sheet,. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 8 of 63 The Imperial College of Australia A. Suitability or Form of Material. AI Homework Help. 3. View SITHCCC027 - Student Assessment. docx. test prep. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessor Checklists Assessment Task 2. Select, prepare and use equipment. 1300. 0. Define the term mise en [email protected] class activities book also collects detailed information that can be uSITHCCC027 Prepare dishes using basic methods of cookery;. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. View MergeResult_2023_09_10_10_13_41. 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. edu. 4 Preparing for assessment. 1. 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 purpose and procedure of this assessment task has been clearly. 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. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. docx from BSBPMG 516 at Lonsdale Institute. Use the recipe provided or one supplied by your assessor. View SITHCCC027 Slideshow. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. View SITHCCC027 Student Assessment v1. IT525_Leslie O'Connor_Unit 1. 4. 0 Responsible: Academic Last Validated: April 2023 Page 2 of 16 RTO CODE: 40788 CRICOS NO. 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. View SITHCCC027_Student_Logbook_. 0 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Meat and poultry Meat and poultry can contain a number of harmful bacteria including: • salmonella • listeria • campylobacter • e-coli Each of these bacteria can cause food. Work cooperatively with colleagues to ensure timely preparation of dishes. N. docx. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. Other related materials See more. SITXFSA005 Use hygienic practices for food safety. Scribd is the world's largest social reading and publishing site. Log in Join. docx from COOKERY SITXGLC001 at University of New South Wales. docx from BUSINESS 604 at Ashford University. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). Minimise waste to maximise profitability of food items prepared. RTO No: 90438. docx. Ensure the fryer is placed on a stable surface away from flammable materials. Upload to Study. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. 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. School University of New South Wales; Course Title COOKERY SITXGLC001; Uploaded By BaronMask24349. docx from BIS 3003 at Asia Pacific International College. unit 3 challenge. Computer or other device with word processing software and internet access. Select, prepare and use equipment. 1. Make resources, assessments, and supporting tools available to your learners today. v1. Student name: _____ Student number: _____. _ ABN: 57 169 281 501 E: admissions@sydneymetrocollege. Service Planning Template Determine production requirements Confirm food production requirements Analyse. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 39 Question 1: Give below are Major food types and their quality characteristics. SITHCCC027 Prepare dishes using basic methods of cookery Student Guide SITHCCC027 prepare dishesLearner 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). View SITHCCC027 Student Logbook. View SITHCCC027 Student Assessment Tasks. docx from ENG 30004 at University of Melbourne. Define the term mise en place. Heated ashes, hot stones, or an oven can all be used to achieve it. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia). certain plastics and other materials used to store food and make. docx. 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. au W:. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. 1 | Page 10 of 18. docx from SITHCCC 027 at Imagine Education. SITHCCC027 Student Assessment Tasks. docx from COOKERY SITHCCC019 at Edith Cowan University. Future Budget& Current BS. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. B. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. Be sure to PRINT your FIRST name & LAST. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. building materials) you obtain to fulfil a contract, unless a specific exemption applies. edu. This training is delivered with Victorian and Commonwealth government funding. SITHCCC027 STUDENT ASSESSMENT TASKS Contents Student assessment agreement 3 Assessment Task 1 Cover Sheet 5 Introduction 3 Assessment for. docx from MSC 32 at St. 2. docx. The unit. As a. View SITHCCC027 Student Logbook. View SITHCCC027 - Unit of Competency. 1. However, if the promotional materials were shipped in envelopes together with. Salt and black pepper- as per taste Soy sauce 3 tbsp. Select the cooking times and. SITHCCC035-Service-Planning-Template. Application. In the original recipe, the. Log in Join. edu. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. 00124K (Melbourne), 02475D (Sydney and Brisbane). docx. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Reserving some whole leaves for garnish. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Other related materials SITHCCC027 Prepare dishes using basic methods of cookery Questions 1. docx from MANAGEMENT 35 at Tribhuvan University. Australian National University. Vinegar3 tbsp. CRICOS No. Upload to Study. Editable, Quality Resources. Other. 0. 2. By ensuring that all vital materials are on hand,. Describe each of the following cookery methods and how they impact different types of food. All of the learning materials and test books required to complete this course will be provided. 2. However, if your RTO has provided you with an. au |. 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. docx from HRMS 4281 at Sheridan College. 15. This document assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification. Pages 26. Anie sithccc027 sat v10 page 14 of 26 sithccc027. 4. The following units are now available to add to your learning management system: SITHCCC023 Use food preparation equipment. docx from HRM 004 at Oxford University. Other related. Expert Help. 1. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. 8. SITHCCC027- Prepare dishes using basic methods of cookery. 3. arrangements as per the number of orders the timing may varies for cooking the chicken noodle soup and the. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code:. 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 Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. Southwestern High School. Re-assessment To gain competency. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Calculate the amount of each ingredient that you require. View Assessment - SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. Question 2 You need to pass the files to Sarah your leasing assistant. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. 01. 2 De-seed the tomato and the capsicum and dice the flesh into 2 cm pieces. v1. Other related materials See more. LTD. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. Chapter 2 Book Notes . Calculator, pens, measuring equipment,. 2. corers and slicers • tongs • whisk • stainless steel bowls • thermometer • food safe gloves cleaning materials and equipment:.