Tourism and Hospitality
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THHBCC01A: Use Basic Methods of Cookery
This unit deals with the different types of cookery that can be used to prepare menu items.This unit applies to all establishments where food is prepared and served.
Equipment may include but is not limited to:
- electric / gas ranges, ovens, grills, deep fryers, salamanders
- food processors, blenders, mixers, slicer
- boiling, poaching, braising, stewing
- steaming, roasting, baking
- frying (deep / shallow)
Critical aspects of assessment
Demonstrate an ability to efficiently and safely apply methods of cookery in the appropriate context.Activity 1
Activity 2
Activity 3
Case studies
Review questions