Coordinate Cooking Operations

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITHKOP005: Coordinate cooking operations

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2180

TAFEshop Catalogue: 16.030.3352

ISBN: 978-1-74282-451-2

TAFE SA

Related Resources


Principles and Methods of Cookery (Parts 1 and 2) - Commercial Cookery

These DVDs support the Learner Guide “Use Basic methods of Cookery”. On completion of this module, the student will be able to demonstrate an ability to prepare, cook and present food based on the accepted industry standards for each principle, using the correct hygiene and occupational health and safety procedures, select and use appropriate cookery methods and equipment to produce a range of menu items, use appropriate work practices based on industry standards and present menu items for service (includes Part 1 and 2 DVD).  Topics included in this DVD set are Boiling, Simmering and Blanching, Poaching, Braising, Stewing, Steaming, Deep Friying, Baking, Roasting, Grilling, Shallow Frying, Microwave Cooking.  A six (6) DVD set.  Duration: 342 minutes.

DVD$55.50

Stocks, Soups and Sauces - Commercial Cookery

Preparing good quality stocks, soups and sauces is a fundamental culinary skill. Well made, good quality stocks and basic sauces are among the most versatile commodities in the kitchen. On successful completion of this module the student will be able to • Select equipment and utensils • Interpret recipes • Apply production principles for stocks and glazes • Use of stocks, glazes and essences • Produce stocks and glazes • Identify uses for various convenience boosters, bullions and stocks • Produce roux and thickening agents • Classify and produce soups • Produce basic and derivative sauces • Use convenience soup bases.

DVD$51.50

Beef Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Argentine of Beef.  Duration: 32 minutes

DVD$36.00