Cooking

/subjects/cooking
  • Subject Code :

    SITHKOP005

  • Country :

    Australia

Assignment Task   Production requirements Analyse the recipes that you and your team will be preparing for service and determine the following production requirements: Which food service style is most appropriate and why? What a …

  • Uploaded By : William
  • Posted on : September 04th, 2019
  • Downloads : 0

Assignment Task   Part A – Instructions to studentDownload this document. Place the copy somewhere safe on your computer as you will need to type in your responses after each of 12 service periods. Read these instructions carefully. …

  • Uploaded By : Brett
  • Posted on : September 03rd, 2019
  • Downloads : 0

Assignment Task   Application This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare an …

  • Uploaded By : William
  • Posted on : August 18th, 2019
  • Downloads : 0

Assignment Task    Method   1. Grease five dariole moulds with butter (1) and coat with sugar (1). Set aside.   2. Place the butter (2) and sugar (2) in a bowl and cream together until white and fluffy.  …

  • Uploaded By : William
  • Posted on : August 07th, 2019
  • Downloads : 0

Assignment Task   Question 1: How does seasonality of fruit and vegetables impact on quality and price? Question 2: List 3 methods which are commonly used to determine the required ingredients for the production of vegetable, egg, fruit …

  • Uploaded By : William
  • Posted on : June 01st, 2019
  • Downloads : 0

Assignment Task   Use the following questions as the basis for a workplace resource outlining the basic principles and practice of nutrition. a. What are nutrients? b. Identify at least four of the main sources of nutrients. c. How do …

  • Uploaded By : William
  • Posted on : May 12th, 2019
  • Downloads : 0

Assignment Task   Use the following questions as the basis for a workplace resource outlining the basic principles and practice of nutrition. a. What are nutrients? b. Identify at least four of the main sources of nutrients. c. How do …

  • Uploaded By : William
  • Posted on : May 12th, 2019
  • Downloads : 0
  • Subject Code :

    SITXINV002

Assignment Task  Questions 1. Provide a definition of the term ‘wastage’ in the context of a commercial kitchen. In your response, explain why waste should be avoided. 2. Provide a definition of each of the following. …

  • Uploaded By : William
  • Posted on : April 24th, 2019
  • Downloads : 0

Assignment Task  Course:  A homeowner is asking you to help them reduce t left summer-time Air Conditioning system's electrical consumption expenses by 20% betweer July 01, 2021 to August 31, 2021. You visit the site and speak w …

  • Uploaded By : William
  • Posted on : April 05th, 2019
  • Downloads : 0

Assignment Task   1. What is the definition of a convenience product that would be used in a commercial kitchen, and give two (2) examPles 2. Name three (3) thickening agents used when producing different stocks, sauces and soups. 3. …

  • Uploaded By : William
  • Posted on : March 16th, 2019
  • Downloads : 1

Assignment Task   PART A: Practical Assessment You are required to design, prepare and present a suitable recipe that reflects Australian food habits that will cost $5.00 or less per portion. You will need to complete and submit a food …

  • Uploaded By : William
  • Posted on : March 16th, 2019
  • Downloads : 0

Assignment Task   Resources and equipment required to complete this task: Computer with Microsoft office or a similar program Action plan template (provided in this workbook) Access to a simulated workplace environment (commercia …

  • Uploaded By : William
  • Posted on : March 03rd, 2019
  • Downloads : 0

Assignment Task -                      Food Production Plan 1 - Determine food production requirements  2 - Choose food production processes to ensure nutritiona …

  • Uploaded By : Roman
  • Posted on : January 20th, 2019
  • Downloads : 0

Assignment Task SITHKOP005: Coordinate Cooking Operations Task: Provide five (5) examples of how to target market and customer expectations impact on planning and production requirements in food operations List four (4) measures which c …

  • Uploaded By : Bella
  • Posted on : December 10th, 2018
  • Downloads : 28

Assignment Task: Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process: Bulk cookin …

  • Uploaded By : Clay
  • Posted on : August 26th, 2018
  • Downloads : 0

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