Assessment Tasks and Instructions

Student Name Naresh Kumar

Student Number 870
Course and Code Certificate 3
Unit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads
Stream/Cluster
Trainer/Assessor SIMON MOORE

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Naresh kumar Date 21/9/2019

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

SIT Version 1 1 of 16
©Futura Group 2016
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 culinary terms and trade names for ingredients commonly used in the production of different appetisers and
salads
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of different appetisers and salads:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
 quality indicators for appetisers and salads
 cookery methods for appetisers and salads
 dressings, sauces and garnishes for salads
 mise en place requirements for appetisers and salads
 appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce appetisers
and salads.

Place/Location where assessment will be conducted

Sero Institute

Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and
salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here:
______________ __________________

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations and attach all recipes and the
workflow-plan to this portfolio
Your trainer will be providing you with feedback.
The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

SIT Version 1 2 of 16
©Futura Group 2016
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

21 / 09 /
Student Signature Naresh kumar Date: 2019

SIT Version 1 3 of 16
©Futura Group 2016
Assessment 1

Your task

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the
theory content and recipes contained in your workbook/ online unit.
Use the attached recipe card and workflow plan template and copy as required.

The information you provide in this portfolio may be followed-up with questions from your trainer before the
final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.

1. You are to plan the preparation for the following selection of appetisers using 4 different methods of
cookery:

 1 small selection of antipasto

 2 cold canapés
 2 types of finger foods
 1 hot hors d’oeuvres
 1 type of savouries
 1 type of tapas

a. Use the recipe card template and write the recipes for each variety to yield 4 serves each.

b. Provide a suitable sauce or dip, and garnish for each type.

c. List all equipment required to prepare your selection and how each piece is safely used in the
preparation process.

d. Suggest 3 different service vessels which could be used to serve your selection.

e. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties,
colours, sizes and shapes.

2. Choose 3 different salads including an example for a modern warm salad.

a. Provide a recipe for each salad and list the production steps including specific cuts employed and
dressings used.
b. List the garnishes to be used and the service vessels for presentation.

SIT Version 1 4 of 16
©Futura Group 2016
 3. Provide 3 different recipe examples with production methods for dressings you could provide for a
buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in
their production methods (e.g. bound, temporary emulsion etc.)

4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers
and salads.
List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional
aspects for each.

5. List the hygiene requirements which must be followed during production and storage of your appetisers,
salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and
storage provisions and details for labelling.

6. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at
7 PM (Your shift starts at 1 PM).

SIT Version 1 5 of 16
©Futura Group 2016
 Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)

End Of Service Procedures Equipment Communication (Who, About what?)

Post Service De-Brief Communication (Who, About what?)

SIT Version 1 6 of 16
©Futura Group 2016
1. Appetiser preparation

Appetizers Ingredients Cookery Sauce or dip, and Service vessel

(4serve each) methods garnish
Antipasto salads 2 hearts romaine Tossing Balsamic vinegar
lettuce, chopped and olive oil
1/2 pound Genoa Party
salami, ask for it in 1 Buffet
chunk at deli counter, French
diced Restaurant
2 cups pickled hot
vegetable salad
12 pitted black olives,
coarsely chopped, such
as kalamata
12 jumbo green olives,
pitted, coarsely
chopped
1 small jar, 8 ounces,
roasted red peppers,
drained and diced
1 small jar, 6 ounces,
marinated artichoke
hearts, drained
2 tablespoons balsamic
vinegar, eyeball it
1/4 cup extra-virgin
olive oil, eyeball it
Salt and pepper
Canapes ( Shrimp 3 cups water Boiling Hot sauce
Cocktail Canapes 2¾ teaspoons Old Bay
) Seasoning, divided
½ pound small/medium
(41/50 count) shrimp,
peeled and deveined
6 tablespoons butter,
softened
2 teaspoons finely
minced celery
1 teaspoon finely
minced green onion

SIT Version 1 7 of 16
©Futura Group 2016
 20 round Melba toast
crackers
20 celery leaves
Hot pepper sauce
(optional)
Canapés ½ telegraph cucumber - Salmon for
( Cucumber 200g tub cream cheese, garnish
Cream Canapes ) softened for spreading Cream cheese
10 fresh, fine-textured
gluten free bread slices
3 Tbsp finely chopped
fresh Italian parsley
Salt to taste
Ground black pepper to
taste
Smoked salmon to
garnish
Cheese Truffles Three-Cheese Pimiento Poaching Black pepper
Cheese
Finely chopped toasted
pecans
Chopped fresh parsley
Cooked and crumbled
bacon
Mini Corn Dogs 1 cup flour Deep-frying Mustard
with Cranberry 3/4 cup yellow Mayonnaise
Mustard cornmeal
3 tablespoons sugar
2 teaspoons kosher salt
3/4 teaspoon baking
powder
1/4 teaspoon baking
soda
1 1/2 cups buttermilk
3 tablespoons butter,
melted
1 large egg
Vegetable oil
12 ounces thin hot
dogs, each cut into 1
1/2-in. lengths

SIT Version 1 8 of 16
©Futura Group 2016
 Cornstarch
Cocktail picks or
toothpicks
Cranberry Mustard
(recipe follows)
Smoked shrimp 2 teaspoons sugar Wok - smoking Spicy Remoulade
2 teaspoons caraway Sauce
seeds Sweet and hot
1 teaspoon salt mustard
3/4 pound large shrimp,
shelled and deveined
5 fresh red chile
peppers (optional)
Light Tea-Smoking
Mixture
Spicy Remoulade
Sauce or sweet-and-hot
mustard
Pan con Tomate Eight 1/2-inch-thick Baking Cheese and olive
with Garrotxa slices of ciabatta oil
Cheese Extra-virgin olive oil,
for brushing and
drizzling
2 garlic cloves, halved
crosswise
4 tomatoes, halved
crosswise
Kosher salt
Pepper
Shaved Garrotxa
cheese, for topping

2) Choose 3 different salads including an example for a modern warm salad

Types of salads Production steps Dressing garnishes Service vessels

SIT Version 1 9 of 16
©Futura Group 2016
 used

Warm beetroot, Soak chickpeas overnight, then Olive oil Rosemary Housewarming
asparagus and drain and set aside. Party
chickpea salad
Preheat oven to 200ºC.

Chop garlic and rosemary

(leaving aside 2 small pieces of
rosemary).

Trim beetroots, leaving 5cm of

stalk and roots intact.

Place beetroots on foil, sprinkle

with garlic and rosemary, and
spray lightly with oil.

Fold foil to make a packet and

roast for 45 minutes or until
beetroots are tender.

Remove packet from oven and

set beetroots aside to cool.

Meanwhile, boil chickpeas in

fresh water for half an hour,
then drain and set aside.

Blanch asparagus in boiling

water for 2 minutes, then cut
spears into 5cm pieces.

Slice onion thinly. Trim and

peel beetroot and cut into bite-
size wedges.

Toss chickpeas, asparagus and

onion with olive oil, then add
beetroot.

Place into 2 bowls, sprinkle

salads with pine nuts, garnish
each with a sprig of rosemary
and serve.

Warm Salad of Preheat your oven to Miso Red chilli Buffet

SIT Version 1 10 of 16
©Futura Group 2016
 Roasted Kale, 425°F/220°C. dressing
Coconut, and Party
Tomatoes Halve the tomatoes and place
them on a baking tray with
some salt and pepper, a good
drizzle of olive oil, the zest of
both limes, and the juice of
one. Roast for 20 minutes until
blistered and golden.

Next, pile the kale on to a

baking tray with the coconut.
Pour over the soy sauce and
toss well until everything is
coated. Roast in the oven with
the tomatoes for the last 5 to 10
minutes of their cooking time,
until crisp.

Meanwhile, mix all the

dressing ingredients together in
a bowl with the juice of the
second lime. Taste and add a
little more seasoning or lime
juice if needed, letting your
taste buds guide you—
remember the dressing will be
less punchy once it hits the
salad. Pull the kale and
tomatoes out of the oven and
transfer to a big bowl. Toss
with the miso dressing, adding
a little at a time and tasting as
you go, and serve still warm.

Warm Alfresco Preheat the oven to 190C. Balsamic Bread Buffet

Duck Salad Remove duck breasts from glaze stick Fine dining
packaging and pat duck breasts appetizers
dry with paper towel. Score the Party
skin in a diagonal pattern and

SIT Version 1 11 of 16
©Futura Group 2016
 season with salt and pepper.
Heat a frying pan until you can
feel moderate heat coming off
it. Place the duck skin side
down for 5 minutes, or until the
skin is golden. Turn the duck
over for 2 minutes skin side up.
Remove the duck from the pan
and place in a roasting tray.
Cook in the oven for 8-10
minutes, or until pink in the
middle. Let the duck breast rest
for at least 5 minutes before
slicing into it.
Toss the rocket leaves, fennel,
pear and feta together in a large
salad bowl. Place tossed salad
onto a serving platter.
Place the grapes, apple juice,
balsamic glaze and olive oil
into the frying and simmer 3 -4
minutes. Season with salt &
pepper.
Thinly slice the duck breast and
lay decoratively over the salad,
spoon over the grapes and
dressing, serve with thinly
sliced bread stick.

SIT Version 1 12 of 16
©Futura Group 2016
3) Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to
accompany different salad leaves. Dressings need to include a low fat option and differ in their production
methods (e.g. bound, temporary emulsion etc.)

Types of dressings Production methods

Greek Yogurt Ranch Dressing Bound

1) Combine all ingredients in a jar with a tight-

fitting lid, shake until well combined.
Alternatively, you can combine all ingredients
in a food processor or blender and pulse until
well combined and smooth.

2) Refrigerate and let flavours blend for at least

30 minutes, preferably 2 hours, before serving
Chile-Lime Salad Dressing Temporary emulsion

1) Combine all ingredients in a jar with a tight-

fitting lid, shake until well combined.
2) Refrigerate and let flavours blend for at least
30 minutes, preferably 2 hours, before serving.
Honey Mustard Dressings Bound

1) Combine all ingredients in a jar with a tight-

fitting lid, shake until well combined.

2) Refrigerate and let flavours blend for at least

30 minutes, preferably 2 hours, before serving.

4) A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and
salads. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional
aspects for each.

For appetisers

Types Nutritious aspects

Five Layer Mexican dip  Avocado contain lots of fiber and are rich
in vitamins and minerals, such as B-
vitamins, vitamin K, potassium, copper,
vitamin E and vitamin C
 Tomatoes also an excellent source

SIT Version 1 13 of 16
©Futura Group 2016

Bruschetta with Peach Salsa and Melted Brie
Deviled Eggs with Pickled Onions
vitamin C, biotin, molybdenum and
vitamin K
 Black bean and cheese are the good
source of protein
 Peach will be natural sweetener and it is
very low in Saturated Fat, Cholesterol and
Sodium. It is also a good source of
Dietary Fiber, Vitamin A, Niacin and
Potassium, and a very good source of
Vitamin C.
 Brie cheese serves as a good source of
vitamins B-12 and B2.
 eggs contain the highest biological value
(or gold standard) for protein.
 Onions not only provide flavor, they also
provide important nutrients and health-
promoting phytochemicals. High in
vitamin C, onions are a good source of
dietary fiber, and folic acid.

For salads

Types Nutritious aspects

California Quinoa Salad  Quinoa is a good source of protein, fiber,
iron, copper, thiamin and vitamin B6
 Served with balsamic lime dressing which
balsamic vinegar is low in fat and
beneficial for stabilizing your blood
cholesterol level.
Greek Salad  Varieties of vegetables provide you a
nutritious vitamins
 Lemon vinaigrette contains vitamin C
from lemon.
Caprese Avocado Salad  Avocado is healthy fats. It contains lots of
fiber and are rich in vitamins and
minerals, such as B-vitamins, vitamin K,
potassium, copper, vitamin E and vitamin
C
 Mozzarella cheese is the good source of
protein

SIT Version 1 14 of 16
©Futura Group 2016
5) List the hygiene requirements which must be followed during production and storage of your appetisers,
salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage
provisions and details for labelling.

• Clean and disinfect work surfaces, chopping boards and equipment thoroughly before you start
preparing food and after you have used them to prepare raw food.
• Use different equipment (including chopping boards and knives) for raw meat/poultry and ready-to-
eat food unless they can be heat disinfected in, for example, a commercial dishwasher.
• Wash your hands before preparing food.
• Wash your hands thoroughly after touching raw food.
• Keep raw and ready-to-eat food apart at all times, including packaging material for ready-to-eat food.
• Store raw food below ready-to-eat food in the fridge. If possible, use separate fridges for raw and
ready-to-eat food.
• Provide separate working areas, storage facilities, clothing and staff for the handling of ready-to-eat
food.
• Use separate machinery and equipment, such as vacuum packing machines, slicers and mincers, for
raw and ready-to-eat food.
• Separate cleaning materials, including cloths, sponges and mops, should be used in areas where
ready-to-eat foods are stored, handled and prepared.
• Make sure that your staffs know how to avoid cross-contamination.

Work Flow Plan/ End of Service Procedures/ De-Brief

Time Task (Description) and Equipment & WHS Communication (Who, About
Priority what?)
1 pm Collect ingredients and - Head chef ( what to prepare )
equipment
2 pm Wash and dry equipment Dish cloth Kitchen staff ( delegate works )
3 pm Cut and defrost ingredients Chopping board and Kitchen staff ( delegate works )
knife
4 pm Preheat oven Oven Chefs ( how long for preheating the
oven )
4:30 Start cooking Saucepan, pan, bowl, Head chefs ( follow the instruction )
pm wok
7 pm Serve Plate Waitress ( serving foods )
End of service Procedures Equipment Communication (Who, About
what?)
9 pm Collect plate Tray Waitress ( collect plates )

SIT Version 1 15 of 16
©Futura Group 2016
 9:30 Cleaning ( tables, floors and Mop, dish cloth, Waitress
pm arranging tables and chairs ) sweep ( delegate works )
Post Service De-Brief Communication (Who, About
what?)
10 pm Meetings - All workers ( about the job
performance )
10:30 Planning Paper and pen All workers ( the upcoming
pm functions )

SIT Version 1 16 of 16
©Futura Group 2016