SITHCCC027 Prepare dishes using basic methods of cookery Select items based on the first in first out (FIFO) basis. • Check perishable supplies for spoilage or contamination prior to preparation. Conduct temperature checks according to food safety procedures. Check all perishable supplies for quality: currency of best by or use by dates freshness size weight. When checking the products and ingredients for quality, you must tick against each recipe in their respective columns for freshness and stock rotation requirements using (Template 1). Template 1: Food preparation list Recipes Number of serves in a dish Ingredients Quantity Freshness Meet the quality requirements Meet the stock rotation requirements Irish stew 2 Blue-eye fish fillets 2 (200g each) • • • Garlic clove, crushed 1 • • • Lemon juice 1/4 cup • • • Chicken stock 1/3 cup • • • Chopped fresh basil leaves 2 tbsp • • • Celery salt 1 tsp • • • Carrots, cut into thick matchsticks 2 • • • Large red capsicum, thickly sliced 1 • • • Large zucchini 1 • • • Butter 25g • • • Flaked almonds, toasted 1/4 cup • • • Poached chicken with pesto • • • •