SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensureSITHCCC027 Prepare dishes using basic methods of cookery Duke College (DC) Assessment 1, April 2023 CRICOS ID: 02564C Version 2. SITHCCC027 Prepare dishes using basic methods of cookery C e n tra l A u s tra li a n I n s titu te of Te c hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 ACTIVITY OVERVIEW: LEARNING ACTIVITIES There are 14 activities in total to be completed on different days. 3 Minimise waste to maximise profitability of dishes produced. A_Salvador_JWMI. 5 There are. docx. Solutions Available. :421279 CRICOS No. Australian Harbour International College RTO ID: 41338 CRICOS Provider. LEARNER GUIDE – SITHCCC027 About this Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) This unit SITHCCC027 Prepare dishes using basic methods of cookery (Release 1) describes the performance outcomes, skills and knowledge required to use a range of basic cookery. Doc Preview. These include: interpreting standard recipes and food preparation lists confirming food production requirements calculating ingredient amounts. BUS 303 Introduction. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. View More. When simmering, a small bubble (or two) should break through the surface of the liquid every second. Tips for completing this logbook. View SITHCCC027 Service Planning Template (3). SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Student Assessment. SITHCCC027 Assessment Manual Version 1. pdf. docx from BUSINESS ECON 2000 at Loyalist College. Verity Construction Ltd. Questions Provide answers to all of the questions below. docx. docx. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (5). 1. Remove from heat and strain. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. This could include restaurants,. As it encourages effectiveness, coordination, and precision in food preparation, mise en place is crucial in professional kitchens. The steam brings heat to the food and cooks it. docx from JAJSJ USUUS at Tribhuvan University. This could include restaurants, educational institutions,. View SITHCCC027 Service Planning. 6 pages. Ensure that you: review the advice to students regarding answering knowledge. The unit applies to cooks working in hospitality and catering organisations. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. 3. 0 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Meat and poultry Meat and poultry can contain a number of harmful bacteria including: • salmonella • listeria • campylobacter • e-coli Each of these bacteria can cause food. docx from COMP 200 at Pakistan Institute of ophthalmology, Al-Shifa Eye Trust Hospital, Rawalpindi. 5_17 Notes (Wed 8am). No School. Describe each of the following cookery methods and how they impact different types of food. SITHCCC027 - Menu Planning and Reflective Journal Booklet SITHCCC027-Menu Planning and Journal-V2. Blue Lotus College Unit Code: SITHCCC027 Major food types to be used. AI Homework Help. you have learnt during your course. docx. pdf. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. Suitability or Form of Material. Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care instructions, and safety warnings. DIPLOMA OF LEADERSHIP AND MANAGEMENT 511. Pages 26. docx. 4. It also serves as a handy reference guide on what you need to do during your assessment and how you should go. pdf from BUSINESS A00081463 at Canadore College. pdf. Step 1: marinate the meat with. 1. Ingredients: 375g (2 1/2 cups) plain flour 1/2 tsp salt 4 eggs, at room temperature Plain flour, extra, to dust Methods: 1. SCI. Ingredient Qty Qty/serves Qty x serves required Salt 4 cup 1/4 ¼ teaspoon Sugar 2 tablespoo ns 1/4 ½ tablespoon Vanilla Extract 1 teaspoon ¼ teaspoon ¼ teaspoon Eggs 2 1 2 Baking Powder 2 teaspoon s 1/2 teaspoons 1 teaspoon Instructions: 1. Both the. docx from HAHA 1266 at University of the People. • Access to a computer, printer, Internet and email software (if required). Expert Help. FINN3226_Practice Problems for Final Exam_solved. 1 -. Describe each of the following cookery methods and how they impact different types of food. EAPP-2ND-MONTHLY-EXAM-Copy. 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. The unit applies to cooks working in hospitality and catering organisations. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. both a and c above. Expert Help. Pages 2. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Poaching Poaching is a cooking technique that includes submerging food into a liquid and gently warming it. Steamer Spoons and ladles Temperature probe Thermometer o Food safe gloves o Cleaning materials and equipment: Cleaning cloths Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas Dustpans and brooms Garbage bins and bags Hand towel dispenser and hand towels Mops and buckets. Pages 66. Federation University. Southwestern High School. docx. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. docx from BSBLDR 812 at Australian National University. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 62 The purpose of this. + STUDENT ASSESSMENT PACK (Summative) SI THC CC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H O D S O F. Study Resources. In order to receive this qualification, thirty-three units must be completed satisfactorily: 27 core units; 6. ASSESSME N T COVER SHEET A N D STUDE N T ASSESSME N T BOOKLET Student ID Student N ame Course Code and N ame Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery Student Declaration 1 st Submission 2nd Submission Reassessment I certify that the attached assessment material is my original work and to the best of my knowledge, no part of this assessmenthas been copied. The effects of various cooking techniques on meat vary. Method: take 2 liters of water in a pan and add chicken and make it boil. assignment. SITHCCC027 Prepare dishes using basic methods of cookery Cookery methods: ☐poaching ☒baking ☐roasting ☐blanching ☐boiling ☒braising ☐shallow frying (pan fry, sauté or stir fry) ☐steaming ☒deep frying ☐stewing ☐grilling ☐microwaving The potatoes must first be peeled and washed before being sliced into roughly 6cm*1cm*1cm. docx. These include: interpreting standard recipes and food preparation lists confirming food production requirements calculating ingredient amounts. Cookery method Description Impact on food Baking Baking is a sort of dry heat cooking, similar to roasting that takes place in a confined space, such as an oven, rather than over an open flame. Other related materials See more. HOSPITALIT SITHCCC012. View Assignment - SITHCCC027 Service Planning Template. View Assignment - SITHCCC027 Assessment Task 2 of 2. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. 0. Final Exam_ Earth Science - GEL111_1013. View SITHCCC027 Student Logbook. The grilled chicken is made of certain materials; scale measuring, knife, pots, spatula plastic, bowls, etc. Other related materials See more. Student Logbook_SITHCCC027 Prepare Dishes Using Basic Methods of Cookery AFC-SLB-SITHCCC027 V 1. Pages 35. Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all. assignment. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. document. AZ-104 Preparation Material Practice 2020. Doc Preview. Still, you cannot copy sentences and paragraphs directly from these sources. Product labels: These labels are found on products themselves and provide information on the materials used to make the product, care. docx. View Assignment - Assessment-Task-1 SITHCCC027. docx. 11. Creswellrd5e_LN08. View Assignment - SITHCCC027 Service Planning Template. pdf from AA 1Assessment resubmission template Student Name: Sandesh subedi Student ID: 13384764 Unit #: SITHCCC027View SITHCCC027_Prepare Dishes using basic methods of cookery_Learner guide. 153Icy butter, cut into a few dices165 grams42. docx from COOKERY SITXHRM009 at Australian Harbour International College. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. 2. Fat is used to aid in the cooking process Meat - Roast lamb, beef, pork, etc Poultry - Roast duck, chicken, guineafowl, etc Eggplant - Roast eggplant Potatoes - Roast potatoes J:\VET\Hospitality\SIT30821 Certificate III in Commercial Cookery\SITHCCC027\STUDENT GUIDE\SITHCCC027 Student Assessment v1. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. Expert Help. xlsx. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. investigating the mass production of. 13. 1. 5 Methods of Cookery. View SITHCCC027 Service Planning Template. ENG MISC. It typically has long cooking time and. Student Name Student ID Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date Submission Date Studen Get expert help for SITHCCC027 - Prepare dishes and many more. Other related materials See more. Other related materials See more. PROJECT PORTFOLIO STUDENT LOGBOOK SITHCCC027 Prepare Dishes Using Basic Methods. Study Resources. Page 27 of 71 SITHCCC027 S2 Student Assessment Pack v11 Durban International from MANAGEMENT 10 at Invertis University. Doc Preview. SITHCCC027 Prepare dishes using basic methods of cookery Recipe – French fries Ingredient Qty Qty/serves Qty x serves required Potatoes, large, fine, julienne 4 pcs 1 1 Peanut oil 4 tsp 1 1 Sea salt 2 pinches 1 1 Select the cookery method that you will use. 134 pages. essay. View SITHCCC027 Service Planning Template. au. docx. 1. e. Other related materials See more. S Aviation Pty Ltd T/A Australian School of Commerce Document Name: SITHCCC027 – Student Guide Version no: 1. View SITHCOO027 TASK 1. pdf. 0. Cooking minimum for 2 hours at 75⁰c. Expert Help. 0 Page 20 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 Trainer’s Notes Candidate must complete the statements by filling in the blanks with appropriate responses from the selection. docx from SITHCCC 027 at Imagine Education. docx from ACC FINANCIAL at Trident Technical College. red n the kitchen to complete Assessment Task 2. Explain your decision. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. tarea-8-metodologia-2-hm. Solutions Available. Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Study Resources. a3. To judge vegetable freshness, remember these 3 easy ways: Sight : Choose the. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. pdf from MANA MKT401 at Loreto Grammar School for Girls. View SITHCCC027 - Student Assessment. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Final Exam_ Earth Science - GEL111_1013. This could include restaurants, educational institutions,. Multimedia Includes links to videos or audios you can. 20. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 |SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. View SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. Mini PaperCJS340. 0. Schedule 19A. 2 SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner Assessment Pack Produced 15 August 2022 Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. Assessment Task Knowledge Test Due Date Date of Submission Date Student Plagiarism Declaration: By. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. Sithccc027 student logbook version 10 version date 10. behaviour-change-assignment-part-1-template-online. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Expert Help. B. MOD 7 HW-Jason Smith2. Need for Government. View SITHCCC027 methods of cookery. 3. It's critical to examine each item for damage, wear and tear, and the presence of foreign material before putting it together. Other related materials See more. Our assessments identify visible or hidden microbial contamination on any building material or space. Before beginning the cooking process,. These • Assessors must not accept responses/answers that have been copied directly from other sources materials. Study Resources. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO Learning Materials. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). Sheridan College. View SITHCCC027 Assessment 1 -Assignment. Identified Q&As 55. The Imperial College of Australia A. Other related materials See more. Datum College Jahd Hasan Student Id: DC01401 SITHCCC027 prepare dishes using basic methods ofUAT 1 – Unit Knowledge Test (UKT) Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. docx from COOKERY SITXINV006 at The University of Sydney. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. ORDER the new SITHCCC027 RTO learning resources now from a top RTO resources developer! Your new SIT resources will help you successfully deliver and assess the latest SITHCCC027 Unit. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. 2. Sweat the onion and garlic till. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Service. Other related materials See more. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 16 | P a g e ABN: 57 169 281 501 E: [email protected] W: Sydney (Head Office): Level 2, 16-22 Wentworth Avenue Surry Hills NSW 2010 T: 02 8937 0991 Melbourne: Level 2, 213-215 Lonsdale Street, Melbourne VIC 3000. 2. Homework #4 Solutions - ECE557 - Spring 2019. Material Information: Kitchen product labels may also include information on the material used to produce the product, such. SITHCCC027 Prepare dishes using basic methods of cookery 4 Logbook summary Use this list to keep track of your progress. Other Related Materials See more. edu. It gives the meat an outside crust that is caramelized and browned, which enhances taste and texture. Food types may be frozen or fresh. To judge vegetable freshness, remember these 3 easy ways:SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. The unit applies to cooks working in hospitality and catering organisations. 1430 EXAM 1 REVIEW - RAISING THE. pdf. SITHCCC027 Student Assessment Task 1. SITHCCC027 Unit Assessment (G)-1. Braising After searing in a pan, food is slowed cooked in a pot or slow cooker until it's tender. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Summary Usage recommendation: Current Mapping: Release Status: Current Releases: Companion volumes: Unit of competency Companion Volume implementation guides are found in VETNet Assessment requirements. The SITHCCC027 RTO materials are now available for delivery. 0 – Updated on 21 st September 2022 Pork cutlets well-trimmed andcooked internal temperature 70c. docx. week 1. SITHCCC027 Service Planning Template (3). Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. Week 7 Discussion MGMT 500. Unit information about the SITHCCC027 training material in this resource. docx from HISTORY 041 at Southwestern High School. SITHCCC027 prepare dishes using basic methods of cookery First. Total views 22. Overall Satisfactory! Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. The process permits food. SITHCCC027 RTO Training Materials. View Assessment - Assessment-Task-1 SITHCCC027 bikash. View Assessment - SITHCCC027 Student Logbook. Heated ashes, hot stones, or an oven can all be used to achieve it. docx. View SITHCCC027 - Student Logbook. Use hygienic practices for food safety VACTS Ver 1. C from SIT30821 SITHCCC027 at Imagine Education. docx 3 of you must check when collecting these from storage areas or upon delivery from stores to ensure quality and. Cluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 9 of 50 TASK 2 ASSESSMENT A – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. serving utensils o whisk • steamer • spoons and ladles • temperature probe • thermometer Food safe gloves Cleaning materials and. Anti-Nutritional Factors. These tasks have been designed to help you demonstrate the skills and knowledge that. docx from ACC FINANCIAL at Trident Technical College. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. docx. M8D1. docx from MSC 32 at St. These include: interpreting standard recipes and food preparation lists confirming food production requirements. docx. homework. When and where should the assessment be completed • This assessment may be done in your own time as homework or you may be given time to do this task. wait for the meat to turn red or until it cooks. 1. Cultures Of Modernity Final Paper. Worksheet 1. Anie sithccc027 sat v10 page 14 of 26 sithccc027. The assessment tasks include Knowledge. 13 Exp 9. ASSESSMENT COVER SHEET &. View dish 2. Identify the reason for each problem and complete the table. 0 Release date: 10/Jun/2022 3. Log in JoinLearner Assessment Pack Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). Identified Q&As 2. you’ll also be able to print or upload these training resources to your Learning Management. AyannaSingleton_Case Study_EDAD515. Prepare, cut, and portion ingredients according to recipe and Doc name: Lesson plan SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Version – 1 Page 1 of 9 Released – JULY 2022 Review date – September 2023 Document uncontrolled when printed View SITHCCC027 methods of cookery. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle comes complete with the following:’ Learner Resource – provide tons of information and learning content to help prepare your students for assessment. MANAGEMENT 600. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. 9. TestOut LabSim 2. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. Cheat Sheet. Cookery Method Definition Suitable food Boiling To cook in a liquid that is bubbling rapidly and is greatly agitated at 100 deg Vegetables and starches, eggs,. Question 5. pdf. docx. Assessors must satisfy the Standards for Registered Training. Cookery method Description Impact on food altitudes, the temperature of boiling water drops approximately one degree Celsius for every 1,000 feet [300 metres] above sea level). 76DC87DA-02F8-4AE3-9C24-AB8684A2785D. Computer or other device with word processing software and internet access. docx from AA 1Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated. well to a steady routine but it can be quite upsetting for a. 3 Learnvault Pty Ltd T/A Australian Federation College RTO Code: 45616 CRICOS Provider No. The cooking time varies depending on various food material and ingredients which may range anywhere from 10 mins to 3 hours. docx from SOCI 123 at International IT University. The unit applies to cooks working in hospitality and catering organisations. 1_NICOLE. Other related materials See more. docx from HOSPITALITY MANAGEMENT HLTMSG002 at Imagine Education. 1. Braising is a combination cooking method. pdf from ACCOUNTING 240A at Swinburne University of Technology . It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. Anti-Nutritional Factors. View SITHCCC027 Student Assessment Task 1. Other related materials See more. 0. Other related materials See more. We will provide you with a complete set of mapping tools. docx. docx from BSBSUS 211 at New York University. Family Assesment. 13. GROUP EDCO 745 Group Pick 2020. edu. These tasks have been designed to help you. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. 2. 1537427486-5cs4a-dbms. SITHCCC027 Mapping Tool. Other Related Materials See more. These include: interpreting standard recipes and food preparation lists confirming food production requirements. OB 13. Other related materials See more. Pages 40. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. An ingredient list has been provided for you or you may like to use your organisation’s standard template. SITHCCC027 Student Assessment Tasks (1) (2). View SITHCCC027-Learner Guide-V1. pdf. 20210415_154303. 1 April 2023 SITHCCC027 Prepare dishes using basic methods of Your Task Complete the following commercial kitchen activities demonstrating skills and knowledge to use a range of basic cookery methods to prepare six dishes:. Week-5-EER-Relational-Mapping. Log in Join. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Describe each of the following cookery methods and how they impact different types of food. Expert Help. 0_2022 Workplace scenario and job specifications: This assessment will be completed in two (2) phases. edu. Student Name Student ID Blc01102Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date 0. The French phrase "mise in place" translates to "put in position," as in "to set up. SITHCCC027 LEARNER ASSESSMENT PACK 7 Reasonable Adjustment Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability - November 2010 - Prepared by - Queensland VET Development Centre Reasonable adjustment in VET is the term applied to modifying the learning environment or making. Fresh fish should be stored at 1 °C or below. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit.