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THHBCC01B: Use Basic Methods of Cookery
This unit deals with the different types of cookery that can be used to prepare menu items for the kitchen of a hospitality or catering operation. .
This unit underpins effective performance in all other cookery units.
Equipment may include but is not limited to:
- electric / gas ranges, ovens, grills, deep fryers, salamanders
- food processors, blenders, mixers, slicer
Methods of cookery may include but is not limited to:
- boiling, poaching, braising, stewing
- steaming, roasting, baking
- frying (deep / shallow), grilling
Critical aspects of assessment
Demonstrate an ability to efficiently and safely apply methods of cookery in the appropriate context.
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