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Research Report Template

This document is a research report template for Assessment Task 2 of SITHCCC030, focusing on the preparation of vegetable, fruit, eggs, and farinaceous dishes. It outlines various sections that need to be completed, including historical origins, variations, appearance, freshness and quality indicators, nutritional value, service style, taste, and texture profiles for two dishes. The template serves as a guideline for students to conduct thorough research and present their findings.

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varinderkaur733
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13 views5 pages

Research Report Template

This document is a research report template for Assessment Task 2 of SITHCCC030, focusing on the preparation of vegetable, fruit, eggs, and farinaceous dishes. It outlines various sections that need to be completed, including historical origins, variations, appearance, freshness and quality indicators, nutritional value, service style, taste, and texture profiles for two dishes. The template serves as a guideline for students to conduct thorough research and present their findings.

Uploaded by

varinderkaur733
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

This document is Research report template

It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC030

Research report
Dish 1: Dish 2:

Historical and cultural origins


Research the historical and cultural origins of each of your dishes. Where were they developed?
Were they developed through necessity (for example, availability of ingredients) or as a result of
eating habits at the time? How have the dishes changed over time?

 Dish 1

 Dish 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 1


This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC030

Classical and contemporary variations


Describe at least one classical and one contemporary variation of each dish. List the differences.

 Dish 1

 Dish 2

Appearance and presentation


Describe how each dish should appear. How should it be presented to maximise customer appeal?

 Dish 1

 Dish 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 2


This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC030

Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.

 Dish 1

 Dish 2

Quality indicators
Describe three quality indicators for each dish.

 Dish 1

 Dish 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 3


This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC030

Nutritional value
Describe the nutritional value of each dish.

 Dish 1

 Dish 2

Service style
Describe the service style which each dish is best suited to.

 Dish 1

 Dish 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 4


This document is Research report template
It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC030

Taste profile
Describe the taste profile of each dish.

 Dish 1

 Dish 2

Texture profile
Describe the texture profile of each dish.

 Dish 1

 Dish 2

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 5

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