SITHCCC008 Prepare Vegetables Fruits Eggs and Farinaceous Dishes

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES– Short answer
Student Name Princepal singh Student ID 00000081

Qualification Code and Name SIT30816, Certificate III in Commercial Cookery
Trainer Name Rajan
This Unit Assessment Agreement (UAA) includes information about your obligations as an International student under the National VET Regulator Act 2011 (NVR Act 2011)
and the Education Services for Overseas Students Act 2000 (ESOS Act 2000), to ensure you meet your visa requirements for Course Progress (meeting your course assessment
requirements) and Participation (meeting the minimum course contact hours of 20 Hours per week).
Australian Tertiary Institute (ATI) as a Nationally Registered Training Organisation, and an approved CRICOS Provider, is required to monitor and manage each International
student’s course progress and participation in accordance with the Standards for RTOs, 2015, and the National Code 2018.
Student are required to read and sign this UAA document to confirm they have received a copy and a briefing from the ATI representative regarding their Assessment Due Date
Requirements for the Unit of competence as shown below.
Part 1 – Unit Outline
Subject/Cluster or Unit Code and Name SITHCCC008, PREPARE VEGETABLES, FRUITS, EGGS AND FARINACEOUS DISHES
Trainer Name Rajan
Trainer Email Traine07r@atiaus.edu.au
Student Support Email SSO@atiaus.edu.au
Part 2 – Assessment Agreement and Due Dates

Trainer is to confirm the approved ATI Assessment Method for each assessment activity from the below:
- Written/Knowledge - Case Study - Role Play - Project - Demonstration/Observation
Assessment No. Assessment Name Assessment Method Assessment Due Date
Assessment 1 KA1 SHORT ANS QUESTIONS 20/05/2020
Assessment 2 KA2 PRACTICAL DEMONSTRATION
Assessment 3 KA3 PROJECT 20/05/2020
Assessment 4 KA 4 MCQ 20/05/2020
Assessment 5
Assessment 6
Assessment 7
Assessment 8
IMPORTANT NOTE:
Under the Standards for RTO’s 2015, Australian Tertiary Institute has implemented assessment systems, policies and procedures to ensure Assessment is conducted in
accordance with the Principles of Assessments and Rules of Evidence.
Please go to the ASQA - Users’ guide to the Standards for Registered Training Organisations 2015 located at https://www.asqa.gov.au/standards/chapter-4/clauses-1.8-1.12
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© DidaskoDigital 2018 www.didasko.com
or refer to the ATI Student Handbook for more information regarding the Principles of Assessment and Rules of Evidence.
Student Acknowledgement
Students are to complete this acknowledgement section to confirm they have read and agree to the above Unit Assessment Agreement / Due dates:
Student
Princepal singh Student Signature 00000081 Date: 20/05/2021
Name
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Part 3 – ATI Assessment Rules and Requirements

This UAA summaries the assessment rules and requirements that govern assessments conducted at Australian Tertiary Institute.
An ATI Trainer or representative will issue ATI students with an UAA at the commencement of each new unit of competence. Students will be briefed by the ATI Trainer or
Representative and will then be required to complete and sign their individual UAA – to confirm they have read and understand the rules and requirements within the Agreement.
Student assessments will not be accepted for marking without the student having completed and signed each relevant ATI UAA.
Once the UAA has been completed and signed by each relevant student, the ATI trainer (or ATI representative) will take a copy for ATI retention on the students file, and the
student will be provided a copy for their retention/future reference.
In accordance with the relevant NVR and ESOS Standards, ATI is required to retain all student assessment records for International students for a minimum period of 2 years.
Student are strongly encouraged to retain a copy of all assessment/s they have completed and submitted to the Trainer or ATI . ATI does not take responsibility for students lost
or stolen assessments prior to their having been received in the ATI allocated Assessment inbox or for assessments/correspondence that has not been sent by the student to the
correct ATI email address – as instructed and documented to all ATI students.
ATI reserves the right to request any/all original assessment documentation from students at any time during and/or after a student has submitted an assessment.
Assessment Readiness
Students who have demonstrated that they have satisfactorily participated in scheduled classes will be deemed “Assessment Ready”, unless identified otherwise by the trainer or
student.
Assessments are not to be accepted for marking from students who have been identified as not being “Assessment Ready”.
Assessment Authentication
All ATI student assessments/evidence received by ATI must be sufficiently authenticated – ATI is to have processes and systems in place that provide evidence and/or
confidence that the assessment/evidence received is the assessment and/or work of the actual enrolled student and that the enrolled student has submitted the assessment/evidence
for marking.
ATI Authentication methods may include but are not limited to:
 the inclusion of a student formal acknowledgement within the assessment document
 restricting assessments to only being issued and received via the ATI allocated student email account
 authentication questioning – where relevant trainers quiz students on work they have submitted – completed face to face, via telephone, and/or web chat program i.e Skype.
ATI assessment outcomes and/or results must show evidence of a least one Assessment Authentication method having been used or identified.
Note: Students are encouraged to ask the ATI trainer or representative any questions they may have or seek clarification should the need to at any time during the UAA briefing
process
Part 4 – Submitting of Assessment/s and Evidence
Students are required to ensure their completed assessments and/or evidence are always submitted by the student for marking to the relevant ATI Training Section Assessment
Email address from the following email addresses only:
 Certificate IV, Diploma and Advanced Diploma of Business Courses – Email to:
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 business.assessments@atiaus.edu.au
 Certificate III, Certificate IV, Diploma and Advanced of Hospitality Courses – Email to:
 hospitality.assessments@atiaus.edu.au
Students must ensure all assessments and/or evidence must include ALL of the following details:
 Class Number
 Student Name
 Student ID Number
 Unit Code
 Assessment Number
 Trainers Name
 Date the student is submitting the assessment
For example: C3B9_Singh_P123_SITXWHS0023_KA3_Leejo_02012020

NOTE: Student assessments and/or evidence will not be accepted for marking if submitted using any other method.
In EXCEPTIONAL circumstances students may seek assistance from their relevant trainer to request written
approval from the Training coordinator.
Part 5 – Assessment Outcomes/Results and Feedback

Students whose assessment/s submitted have not achieved a “Satisfactory” outcome or “Competent” result, will receive a written response, feedback and guidance from their
trainer via their ATI individual allocated student email account within two (2) weeks of the unit assessment Due Date.
The student is responsible for checking their ATI individual email account for their assessment outcomes and/or results on a regular basis. Students may also login to their
allocated Student Portal (access via Australian Tertiary Institute website) to check for their assessment outcomes and/or results at any time.
Part 6 - Assessment Attempts and Fees
Students enrolled with ATI are provided up to three (3) attempts per assessment activity in attempting to achieve a Satisfactory assessment outcome. Students will then be offered
and opportunity to re-enrol in the relevant unit/s that they have been unsuccessful in completing.
This may vary for each student depending on a student’s individual circumstances. Students’ progress is managed on a case-by-case basis and not on a one-fits-all approach.
Please refer to the following related ATI policies/procedures for further assistance if required:
 ATI Monitoring Student Progress and Participation policies and Procedures,
 ATI Intervention Policy/Procedures
 ATI Assessment Policy
Scheduled Assessment – Due Date as per UAA (1st assessment attempt) No Fee Charged
Students are required to complete assessment activities and tasks in order to progress in their course/units of study – for each unit of competence, students are scheduled to
complete the assigned and scheduled assessment activities – as agreed/signed in the individual ATI UAA (1 st assessment attempt) where a student does not achieve a
“Satisfactory” outcome for a scheduled assessment activities or task, they will not be marked with an assessment outcome of “Competent”.
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In these circumstances, the student will be provided with relevant and appropriate feedback, guidance and support from their Trainer in person and also written feedback via email
on areas that require further action/response from the student and advised of the assessment activity outcome (eg: Not Competent, Did not Submit, or Did not Attend).
The Trainer will provide the student – in writing via the student email with an Assessment Re-submission(2nd attempt) - Due Date.
The student’s initial assessment (1st assessment attempt) outcome will be recorded via the ATI Competence Record Form (CRF) by the trainer.
Re-Submission – Due Date Issued to Student in Writing (2nd assessment attempt) No Additional Fee Charged
Students who have not successfully achieved a “Competent” outcome for a scheduled Re-Submitted assessment
(2nd assessment attempt) activity or task, will not be marked with an assessment outcome of “Competent” against their scheduled assessment re-submission/2 nd attempt. In these
circumstances, the student will be provided relevant and appropriate feedback and guidance and support opportunities from their Trainer in person and via email on areas that
require further action/response from the student and advised of the assessment activity outcome (eg: Not Satisfactory, Did not Submit, or Did not Attend). The Student’s Re-
Submission (2nd Assessment Attempt) outcome will be recorded via the ATI Competence Record Form (CRF) by the trainer.
The Trainer will then provide the student – in writing via email with a final Re-Assessment (3rd assessment attempt) opportunity – The Due Date will be the end of the 2nd week
of the next Term Break.
The student will be advised of the cost associated with undertaking a “Re-Assessment” activity or tasks/s and will confirm the Re-assessment must be scheduled and paid for in
advance by the Student via the ATI Student Services officer/Reception and will be conducted during the students NEXT term break.
NOTE: NO further assessment extensions will be available to students after the “Re-Assessment” opportunity.
Re-Assessment – Due Date last day 2nd week of students next Term Break.(3rd/Final assessment attempt) Fees to be Charged
 Each Written/Knowledge/Theory Assessment = $25 per assessment,
 Each Practical, Observation/Demonstration Assessment = $50 per assessment
In circumstances where a student has not successfully achieved a “Competent” assessment outcome/s in their Final 3 rd assessment attempt, or the student failed to submit the
relevant assessment/s by the allocated Due Date for marking, the student will be provided relevant and appropriate feedback and guidance and support opportunities from their
Trainer in person and via email on areas that remain unsatisfactory.
Students who have not achieved a “competent” outcome in all assessment requirement for a relevant unit of competence (for example a Business course) will receive an
assessment result for the relevant unit of competence of “NYC” (Not Yet Competent),or “DNS” (Did Not Submit) or “DNA” (Did Not Attend).
Students who have not achieved a “competent” outcome in all assessment requirement for a relevant Unit of competence (for example a Commercial Cookery Course) will
receive an assessment outcome for the relevant units of competence of “NS” (Not Satisfactory),or “DNS” (Did Not Submit) or “DNA” (Did Not Attend).
NOTE: Students will be required to ensure they have paid the due “Re-Assessment” fee and booked their attendance in for the Re-Assessment prior to attending any final/Re-
assessment activity.
Students who do not achieve a Competent “C” result for the relevant unit they are enrolled in OR an Assessment Outcome of Not Competent “NC” for the relevant units they are
enrolled will be required to apply to Re-Enrol in the relevant unit/s that they have been deemed “NYC” OR “NC”. Fees for Re-Enrolment are available to the student via the ATI
website, the Student Handbook, or via the Student Services /Reception Staff.
The Trainer will record the students 3rd/final assessment outcome or result on the relevant ATI Competence Record Form (CRF).
RE-ENROLMENT
Fee Per Unit of Competence/Per Week = $150
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Learning Support Sessions

Fee = $60 per hour**
ATI is committed to provide our students who are committed to their learning and academic goals with the most relevant and appropriate support and assistance. FREE support
sessions are available to students however, students who demonstrate a low commitment to their class participation of course progress through a demonstration of poor
participation and/or unsatisfactory progress may be required to pay a fee for additional or extra requested one to one tuition support from trainers.
** Fee per hour may differ depending on number of students in the session and on the individual student’s circumstances.
PLEASE NOTE: Students with poor class participation or unsatisfactory course progress due to medical or other compelling or compassionate circumstances (with evidence
available to support circumstances) will not be required to pay the Re- Assessment Fees listed above. As each student is monitored and managed on a case-by-case basis they will
be offered support and assistance when ATI are made aware or identify such circumstances with appropriate evidence provided.
Part 7 – Plagiarism and Cheating
Students must ensure that the evidence they submit as their assessment/work is their own, and/or where applicable, they have acknowledged in writing within the assessment
evidence to the trainer the work of others (see reference guide below).
In an educational environment plagiarism is cheating and is considered as instances where a student acts dishonestly in misleading the Trainer in submitting evidence/ work that is
not their own.
At the ATI, plagiarism is considered as a serious breach of the Australian Tertiary Institute’s Student Code of Conduct and will not be tolerated. Plagiarism and/or Cheating is
defined as:
 Submitting some or part of someone else’s work as your own (with or without that person’s permission)
 using any part of someone else’s work without the proper acknowledgement, this may also breach copyright Laws
 submitting an exact and/or partially duplicated assessment and/or evidence as your own
 knowingly letting another student submit all or part of your work as their own
 copying full or partial sentences and/or paragraphs from one or more sources
 submitting substantial copies or extracts from books, articles, theses, unpublished work such as working papers, seminar and conference papers, internal reports,
computer software, websites, lecture notes or tapes, without clearly indicating their source/origin
 using notes, your mobile, input from others, or other unauthorised resources without permission
 have one or more other people assist or contribute to your assessment/evidence submitted and represented (implicitly or explicitly) as being your own/individual work
 stealing an assessment document or assessment guide/trainer guide from within ATI
 imitation of a transcript or an idea;
 Another person helping in the creation of an assessment/evidence without the express need, consensus, or knowledge of the Trainer
 asking someone else to write and/or submit assessment work/evidence on your behalf
 downloading from the internet and submitting the contents ‘as is’ and as your own work.
Where plagiarism and/or cheating has been identified within a students submitted assessment/evidence, ATI will contact the relevant student/s individually and invite them to an
Intervention Meeting to discuss the findings, evidence and seek feedback from the student. In circumstances where plagiarism and/or cheating has been confirmed, one or more of
the following actions, fees and penalties may apply:
1st offence:
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 written warning issued and student required to meet with Student Services Officer (SSO),
 student is required to pay the required $50 administrative fee, and
 student to request permission to do a RE–ASSESSMENT of the assessment and/or evidence,
 trainer and/or SSO to confirm approval to RE-ASSESSMENT of the assessment and/or evidence, confirm in writing the new set assessment Due Date. For the RE-
ASSESSMENT, and
 Student is required to pay the ATI RE-ASSESSMENT Fee for each assessment/each week
(please refer to Re-Assessment Fees listed above)

2nd offence:
 second written warning issued and the student is required to meet with SSO,
 student required to pay the required $50 administrative fee; and
 student must request permission to RE-ENROL in the relevant unit of competence, and
 Student is required to pay the ATI RE-ENROLMENT Fee for each unit.
(please refer to Re-Enrolment Fees listed above)

3rd offence:
Where an ATI student has been identified as having submitted assessment/s and/or evidence that is plagiarised or the student has cheated for a third or more occasion, ATI may
commence action to issue the student with a Notice of Intent to Cancel their enrolment under Standard 9 of National Code 2018, which would include details being forwarded to
the relevant and appropriate required Government agencies.
NOTE: ATI trainers are required to report all instances of suspected plagiarism and/or cheating - this information and supporting evidence must be submitted to the
Compliance Officer, Training Coordinator and Student Services Coordinator for further review and action where applicable.
Part 8 - Written Assessment Format Requirement/Guide
Students are to ensure that written assessment and supporting evidence are submitted using the following ATI written assessment format requirements.
Failure to submit assessments following ATI formatting requirements may result in the student’s assessment/s and/or supporting evidence not being accessible to the student in
order to meet the relevant assessment requirements, and/or that the ATI trainer may not have access and/or be in a position to interpret and/or mark the content of the student’s
assessment and/or supporting evidence. This may result in the student not achieving a satisfactory outcome or competent result:
Text
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Header
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Header Content: Australian Tertiary Institute (Right side) and Unit Title (Left side)
Footer
Font: Arial, Font Size: 9
Footer Content: First Name & Family Name Student ID Date: dd/mm/yy Page no.
Margins
LEFT: 4cm TOP : 4cm BOTTOM: 4cm RIGHT: 4cm
References
References must include the following information:
From a book: Book title, author, year published and Page No.
From a newspaper: Newspaper Name, Issue No. Date and Page No.
From the internet: Website address, Author (if available), Date downloaded
Save your written assessments as follows:
Class Number, Student Name, Student ID Number, Unit Code, Assessment Number, Trainers Name, Date the student is submitting the assessment
For example: C3B9_Singh_P123_SITXWHS0023_KA3_Leejo_02012020
Part 9 - ATI Appeal Policy and Procedure
Students who feel dissatisfied with the way they have been assessed and/or the assessment outcomes or results recorded for them, should in the first instance communicate the
issue and/or concerns with their relevant trainer as soon as possible from the effective date of the incident or decision.
If the issue or concern cannot be solved informally, the student may complete an ATI Complaints and Appeals form. Appeals must be lodged within 20 calendar days of the initial
event/decision.
A student completes the ATI Complaints and Appeals form, then submits this completed form to Student Services in person at the ATI reception or by emailing and attaching the
completed form to: sso@atiaus.edu.au
If the student is not successful in the complaint/appeal process or are not satisfied with the outcome they must be advised within 10 working days of the outcome that they have
the right to access an external complaints/appeals handling process by contacting the Overseas Student Ombudsman via email: ombudsman@ombudsman.gov.au
Part 10 - Privacy Statement
Australian Tertiary Institute recognises and respects your privacy. Australian Tertiary Institute collects, stores and uses personal information only for the purposes of
administering students and prospective student admissions, enrolment and education.
The information collected is confidential and will not be disclosed to third parties without your consent, except to meet government, legal or other regulatory authority
requirements and/or to authenticate information provided to us as part of our application process. Australian Tertiary Institute’s Privacy Policy reflects the National Privacy
Principles set out in the Privacy Act 1988 as well as the Information Privacy Principles set out in the Information Privacy Bill 2007 (WA). Further information about our Privacy
Policy is available on request.
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Part 11 - Student Acknowledgement and Agreement

 I have read and agree to the ATI Assessment Rules and Requirements as provided and outline in the signed UAA.
 I understand that my assessments and supporting evidence may be refused for marking if I have not submitted them in accordance with the content, rules and
requirements contained within this UAA read and signed by me as indicated below.
 I have read, acknowledge and agree to the above Unit, Assessment and set Due Dates outlined in this UAA.
 I understand and agree to only submit assessments and supporting evidence that is my own work, unless I otherwise make reference.
 I understand and agree that it is my responsibility to submit all scheduled assessments and supporting evidence by the allocated Due Date/s and that failure to meet these
dates may result in my assessment/s not being marked.
 I understand and agree that I am responsible for the retention of all my original assessments and supporting evidence and that I must provide theses original assessments
to the ATI trainers and/or representatives when requested specifically where plagiarism and/or cheating is suspected.
 I understand and agree that ATI is required to photocopy and retain a copy of this completed and signed UAA, and that I must ensure I retain the copy I will be provided
with by the trainer for my own records and future reference.
Student Name Princepal dingh Student Signature Princepal singhDate 20/05/2021
ATI Trainer/Representative Name Trainer Signature Date
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ASSESSMENT A – SHORT ANSWER
INSTRUCTIONS
 You are required to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment via the LMS to your assessor.
 These questions assess the knowledge evidence required for this unit.
 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
that give you the same opportunities in training as a person without a disability.
 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
 To be deemed satisfactory in this task you are required to answer all questions correctly. Your
assessor will determine how many attempts are allowed for each question.
 You will require access to the learner resource for this unit, the internetand a computer (if submitting
via LMS) or a pen (if submitting hard copy).
1. Q1: List six varieties of edible seeds of the legume family that you can purchase conveniently pre-soaked and cooked in tins.
1. Red kidney beans
2. Soya beans
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3. Pinto beans
4. Black beans
5. Red and yellow beans
6. Fava beans
✔ Good
2. Q2: Besides fresh, how else might these food products come prepared? Select the best answer from these preparation methods – frozen,
canned, pickled, dried or bottled.
Food products Preparation
Peaches, apples, pears, olives Bottled
Beans, lentils, mushrooms, apricots, figs Dried
Gherkins, onions, chargrilled vegetables, Picked
cucumbers
Blueberries, blackberries, raspberries Frozen
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Lentils, chickpeas, peas, beetroot, pineapple Canned

Eggs Dried
✔ Good
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3. Q3: How else can eggs be purchased if you are not buying fresh eggs? List and describe the three options.
- Powdered egg – like we can buy eggs in powder form it mainly used in industries.
- Frozen – some industries sell eggs in frozen form which packed in pouches.
- Liquid – liquid eggs can be sold as whole eggs and separated it must be kepy in refrigerated and have a short life.
✔ Good
4. Q4: Fresh vegetables are categorised into groups according to how they are grown and what they look like. Look at the categories listed
and provide two vegetable examples for each category.
Category Vegetable examples
Root Radish, carrot
Bulbs Garlic, onion
Tubers Potato, sweet potato
Flowers Cauliflower, broccoli
Vegetable fruit Tomato, cucumber
Fungi Mushrooms, oyster
Leaves Cabbage, spinach
Seeds and Corn, peas
pods
Stems Fennel, celery
✔ Good
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5. Q5: Do you know the different categories of fresh fruit? Look at the fruit listed and add which fruit category they belong to.
Fruit Category
6. Grapes, passionfruit, kiwifruit, tamarillos 7. Vine
8. Apples, pears, quinces, loquats 9. Pomes
10.Lemons, limes, oranges, mandarins, tangerines, 11.Citrus
tangelos, kumquats, grapefruit
12.Apricots, cherries, peaches, plums, nectarines, 13.Stone
mangoes, dates
14.Almonds, cashews, pistachios, peanuts, hazelnuts, 15.Hard shell
chestnuts, walnuts, pecans, Brazil nuts,
candlenuts, coconuts, macadamias, pine nuts
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✔ Good
16. Q6: Look at the list of fresh pasta products. Briefly describe the appearance of each pasta type.
Fresh pasta Characteristics
Spaghetti 17.Long thin and round wires
Tagliatelle 18.Flat long ribbons
Cannelloni 19.Pasta sheet wrapped around filling
Lasagne 20.Used for making layered dishes
Fettuccini 21.Flat ribbons for pan dishes
Tortellini 22.Small pillow shaped filled with meat
Ravioli 23.Rectangle filled pillow
✔ Good
24. Q7: Match the characteristics (appearance and presentation) to the correct farinaceous product.
These are very fine translucent threads made from rice, mung beans, seaweed or potato starch.
Cellophane noodle
Long grain, short grain, brown, wild, glutinous, Italian round
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Rice
Butterflies: served with a sauce or used for salads

Farfalle
Derived from cracked semolina wheat. The wheat grains are milled into coarse granules approximately 1 mm in diameter.
Couscous
An Italian-style porridge made from white or yellow cornmeal (maize).

Polenta
✔ Good
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25. Q8: Read the statements about best-before dates and spoilage of food items. What are the missing words (food items)?
26.Check the best-before date on the packaging of
dried and fresh _____. Beyond this date, dried
_____ might smell and taste stale, and
fresh______ becomes dry, discoloured and
mouldy.
27.-pasta
28.The best-before date cannot exceed 28 days
after the _____ were laid and ______ should not
be used past this date.
- Eggs
29.Looking for signs of spoilage in all types of
_______ is important as spoiled ingredients can
ruin the flavour and appearance of your dishes.
If ______ are frozen, look for dry, discoloured or
burnt-looking patches that indicate freezer
burn.
- Vegetables or frruit
30.Look for physical contaminants in fresh, frozen,
canned and dried _____, freezer burn on frozen
items and mouldy spots on fresh and dried
_____. Transfer canned _____ to a clean, airtight
container and refrigerate when not in use.
- Fruit
✔ Good
Q9: What are stock rotation labels and why are they used?
Ans. stock rotation is used for keeping food for long and it helps to minimise the loss of stock. This ensure that all goods are safe.
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Q31: List four sauces commonly served with pasta.

1. Pesto
2. Marinara
3. Carbonara
4. Neapolitan
31. Q10: Besides best-before, use-by dates and storage dates, what other information might you find on stock date codes and rotation labels?
List four.
1. Storage condition
2. Weight
3. Packaging date
4. Food contents
✔ Good
Q33: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons, chopped herbs, deep-fried
noodles, chopped basil, zest of lemon or orange.
 Caesar salad
 Poached winter pears
 Spaghetti Bolognese
 Potato and leek soup
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32. Q11: List three ingredients you can add to change the colour of fresh pasta dough.
1. Tomato
2. Beetroot
3. Pumpkin
✔ Good
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33. Q12: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.
Check the recipe and replace it
The dish does not look visually appealing.

Put more ingredients for more colour so it looks accretive
Food is piled dangerously high on the plate and may spill when carried.
Replace the food plate
✔ Good
The descriptions below are for six different fruit, vegetable, egg or farinaceous dishes. Use these descriptions to answer questions 13 to 20.
Recip Description
e
A 34.Line fluted tin with short crust pastry. Fry the bacon, cool then
spread bacon and cheese over bottom of flan. Prepare savoury
custard by whisking eggs, milk, cream and seasoning and pour into
flan shell. Bake for 10 minutes until custard has set and has a light
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brown surface.
B 35.Peel potatoes and trim to an even shape. Slice with a mandolin to
about 1mm. Cut potatoes into round slices. Place slices in frying
basket and deep fry in oil at 185 °C. Shake gently to avoid sticking.
Using a spider, keep the slices moving until they are crisp and an
even golden brown. Remove and drain well. Season.
C 36.Peel, core, slice and wash the apples and place them in a suitable
pan. Add the water, lemon juice and sugar, bring to the boil and
simmer until the apples are soft.
D Tear lettuce into bite-sized pieces. Remove the crust from the bread
and cut evenly into 1cm cubes. Heat the peeled garlic cloves and
olive oil gently in a frying pan. Add the bread cubes and cook,
turning continually until the croutons are crisp and golden brown.
Drain. Coddle the eggs by placing them into boiling water for one
minute. Break the eggs into a bowl, add the olive oil, lemon juice
and pepper and mix well. Cut the anchovy fillets into small
pieces. Place the lettuce in a bowl and toss with the coddled egg
dressing. Scatter croutons and anchovy on top and finish with
shaved Parmesan.
E 37.Melt half the butter in a deep-sided pan. Add the onion and cook
without colour (sweat). Add the rice and cook until all the grains
are coated with butter and it takes on a glassy appearance. Add
the boiling stock, season and add the bay leaf and garlic. Bring to
the boil, cover with a buttered cartouche and a lid and cook in a
preheated oven at 190 °C for 17 minutes. Check to see if the rice
is tender and al dente. Remove the bay leaf and garlic clove.
Lightly fork the remainder of the butter through the rice and adjust
seasoning.
F 38.If using packet noodles, soak and drain according to package
instructions. Mix sauces (oyster sauce, peanut oil) and sugar
together in a small bowl. Heat oil in a wok over high heat. Add
onions and garlic. Cook for approximately 1 to 2 minutes. Add beef
and stir-fry for approximately 1 to 2 minutes until browned. Add
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broccolini and cook for 1 minute. Add noodles and sauce mixture.
Toss to combine and serve garnished with spring onions.
39.
40. Q13: What dish am I? Using the list of dishes, match the description to the relevant dish by inserting A, B, C, D, E, orF into the column.
Dish A, B, C, D ,E or F
Caesar salad D
Gaufrette potatoes B
Noodle stir-fry F
Rice pilaf E
Stewed apples C
Quiche Lorraine A
✔ Good
41. Q14: List all the methods of cookery used to prepare these dishes. Which method is used more than the others?
1. Shallow frying
2. Braising
3. Boiling
4. Stewing
5. Baking
Most used method is shallow frying
22 2018 Edition
✔ Good
42. Q15: Once the dish from Recipe C is cooked, you can purée and use it as a sauce. What dish would you use this sauce to accompany?
43. Ans. roast pork
✔ Good
44. Q16: What would you use the dish from Recipe E as an accompaniment for?
45. Ans roasted meat and vegetables
✔ Good
23
46. Q17: How do you make the classical recipe from Recipe D into something more contemporary?
Ans. add bacon or chicken breast.
✔ Good
47. Q18: Use your knowledge of the different recipes to number them in order of highest nutritional quality. (1 = highest nutritional quality, 6 =
lowest nutritional quality)
1 Noodle stir-fry
2 Caesar salad
3 Stewed apples
4 Rice Pilaf
5 Quiche Lorraine
6 Gaufrette potatoes
✔ Good
48. Q19: For what reasons did you list number 5 and 6 dishes as the lowest nutritional value?
24 2018 Edition
Ans. because of using butter in pastry and cream used in dish which all contain fat.
✔ Good
49. Q20: How would you present these dishes to the customers? List four general tips for correctly serving dishes to customers.
1. Portion the dish correctly
2. Choose the right service ware for every dish
3. Check the temperature before serving
4. Check for consistency
✔ Good
25
50. Q21: List three quality indicators (appearance, texture, taste or freshness) you should check before serving each of these dishes to
customers. The quality indicators of the first dish have been provided for you as an example.
Dishes Quality indicators – appearance, texture, taste,
freshness
e.g. Caesar Is the texture of the lettuce crisp and fresh, are the
salad croutons crispy and not soggy? Is the dressing
balanced with not too much lemon? Is the egg fresh
and still runny?
Rice pilaf Check by smell and also check the softness of rice
Gaufrette Check the colour off potatoes and smell the oil.
potatoes
Quiche Lorraine Check the egg mixture set all the way correctly
Spaghetti Check the colour of sauce
niçoise
Mango coulis See the colour and smell it before serving
✔ Good
26 2018 Edition
51. Q22: List the historical and cultural origin of these dishes. Use your research skills to find the answers.
Caesar salad
It is invented by Caesar cardini and he is owner of a
restaurant in tijuana
Gaufrette potatoes It is a French word which means a wafer of crispy

fried potatoes
Quiche Lorraine Quiche is a german word meaning cake
Salad nicoise
It is traditionally made of potatoes, eggs and
anchovies
✔ Good
52. Q23: You have leftover Quiche Lorraine and mango coulis. How should you store these dishes to optimise their shelf life?
53. Ans. quiche contains dairy products so always keep it in air tight container in cool room and the mango coulis should be stored in sealed
container at 6 to 10 c
27
✔ Good
54. Q24: List three dishes for each type of rice.

Long grain rice
Boiling rice, rice pilaf and steamed rice
Short grain rice

Risotto, sushi and arancini
Medium grain rice

Rice pudding popsicles, chinese fried rice and mushroom risotto
55. Q25: List five classical egg dishes or sauces made with eggs.
1. Egg mornay
2. Omelette
3. Frittata
4. Pavlova
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5. Hollandaise
✔ Good
56. Q26: What are two signs of spoilage in berry, vine, stone and other soft fruits?
1. Insect damage
2. Dry
✔ Good
29
30 2018 Edition
57. Q27: List two quality factors to look for when selecting bulb and tuber vegetables.
1. Insect
2. No sign of sprouting
✔ Good
58. Q28: What service ware would you use to present the following dishes?
Green salad served as a side salad
Small plate
Grilled vegetable and polenta stack

Dinner plate
Fruit salad to be placed on a buffet table

Large bowl
Fettuccini carbonara
Dinner plate
31
Fried rice
Bowl
Poached eggs on toast

Large plate
✔ Good
59. Q29: You followed the recipe for ‘new potatoes in parsley butter’ correctly but note that the end product lacks flavour. Based on the list of
ingredients, how could you adjust its flavour without altering its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste
Ans. add more salt and pepper
✔ Good
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60.
61. Q30: Your cooked rice is starchy. How can you prevent this from happening in the future?
62. Ans. rinse the rise to remove extra starch.
✔ Good
33
63. Q31: List four sauces commonly served with pasta.

5. Pesto
6. Marinara
7. Carbonara
8. Neapolitan
✔ Good
64. Q32: List four dips or sauces commonly served with vegetables.
Avocado feta dip
Kale and artichoke dip
Yogurt traziki
Edamame hummus
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65. Q33: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons, chopped herbs, deep-fried
noodles, chopped basil, zest of lemon or orange.
Caesar salad
Coddled egg
Poached winter pears

Zest of lemon
Spaghetti Bolognese
Chopped basil
Potato and leek soup

Chopped herbs
✔ Good
35
66. Q34: List a suitable accompaniment(s) for each of the following dishes.
Vegetable frittata Side salad
Baked fruit 67.Ice cream
Fried eggs 68.Onion
Mexican rice 69.Corn chips
Apple pie 70.Cream
Vegetable curry 71.Rice
Baked potato 72.Sour cream
Dried or fresh fruits 73.Nuts
Baked lasagne 74.Salad
✔ Good
75. Q35: What are two cultural variations of gnocchi and what is its base ingredient(s)?
1. Gnocchi Parisienne (pastry)
2. Gnocchi romaine (egg)
✔ Good
36 2018 Edition
76. Q36: What method of cookery would you select to cook the following foods?
Blanched tomato – boiling
Bacon in an omelette – shallow frying
Crème caramel – baking
Stir-fry vegetables – shallow frying
Rice pilaf – braising
Couscous – boiling
Egg in Caesar salad – poaching
Vegetable curry – stewing
Banana fritters – deep frying
Roast chicken and vegetables – roasting
✔ Good
77. Q37: Briefly outline how to cook rice using the boiling method.
- Rinse the rice twice
- Place water in saucepan
- Wait for boiling water than add rice
- Cook rice in water 15 to 20 mins
- Rinse the rice in running water
37
✔ Good
78. Q38: Briefly outline how to cook eggs using the poaching method.
- Bring water to boiling with vinegar
- Then reduce the temperature of water
- Crack the egg in cup and gently put egg in hot water
- Poach the egg for there to four minutes
- Then gently remove egg from water with slotted spoon
✔ Good
38 2018 Edition
39
79. Q39: Briefly explain the process, method of cookery and the characteristics (appearance, texture)of these farinaceous foods.
Food type Description
Couscous Place it in bowl and cover it with boiling salted water for 5
(instant) to 8 mins. Once cooked, mix with butter, olive oil or
other spices with fork to prevent sticking
Pasta/noodles Place pasta into rapidly boiling water. Use 4 L of water for
500 g pasta. Cooking time is depending on which
pasta you are using to check is it cooked taste the
piece of pasta.
Polenta Mix the ground yellow meal with water, salt and other
seasoning in pot. Cook it on stove when the mixture
has become firm, cut it into desired shapes ready for
grilling.
Pulses such as Rinse in cold water to wash. Cover dried beans with water
lentils, and boil water in stockpot. Add dried beans and
chickpeas return to boil then remove it from heat and leave it to
sit at room temperature for 3 hours.
40 2018 Edition
✔ Good
80. Q40: When using frozen vegetables in a stir-fry what must you do before adding and cooking them?
81. Ans. deforest them and drain extra water.
✔ Good
82. Q41: What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?
83. Ans. it can cause food poisoning due to high risk if is it not handled in correct way.
✔ Good
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84. Q42: List two ways that you can help reduce the health risks associated with raw eggs or dishes containing raw or partially cooked eggs.
1. Always refrigerate raw egg products
2. Always cook egg based dishes before serving.
✔ Good
42 2018 Edition
85. Q43: We are using frozen egg mixtures for scrambled eggs on the buffet. The eggs have been defrosted and have been on the beach for
around six hours. Is there any health risk associated with using them?
Ans. frozen egg should use as soon as possible after defrosting.
✔ Good
86. Q44: Eggs are very versatile and are used for many applications – aerating, binding, setting, coating, enriching, emulsifying, glazing,
clarifying, garnishing and thickening. List the application of the eggs in these dishes
Dish Application
Crème caramel Setting
Soufflé and sponges Aerating
Meat loaf, terrines Binding
Chicken schnitzel Coating
Egg pasta, puddings Enriching
Mayonnaise, hollandaise Emulsifying
Chicken stock Clarifying
Caesar salad, gravlax Garnish
✔ Good
43
87. Q45: Eggs can be used for emulsifying. What does this mean?
88. Ans. emulsion is used for mixing two liquid because normally its not possible to mix two ingredients such as oil and water but in egg yolk has
some emulsifying properties which helps to mix it in other liquid.
✔Good
89. Q46: I have dried (powdered) eggs, frozen eggs and liquid eggs to use. Put the eggs in order of optimal shelf life with 1 being the shortest
shelf life and 3 being the longest.
Liquid eggs 90.1
Frozen eggs 91.2
Dried or powdered eggs 91.3
92. Q47: Explain how and when you might use eggs for glazing.
93. Ans. most cakes and pies are mixed with egg glazed before cooking to it a golden colour.
✔ Good
44 2018 Edition
45
94. Q48: List five examples of mise en place tasks that you might use to prepare fruit and vegetable dishes.
1. Washing
2. Peeling
3. Slicing
4. Blanching
5. Juicing
95.
✔ Good
96. Q49: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each
ingredient.
Ingredients Quantity (4 portions) Quantity (20 portions)
97. Olive oil 98. 25 ml 99. 125 ml
100. Tomato concassé 101. 250 g 102. 1250 ml or 1.25 L
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103. Spaghetti 104. 240 g 105. 1200 g or 1.2 kg

106. Basil, finely 107. 6 g 108. 30 g
shredded
109. White wine 110. 50 ml 111. 250 ml
✔ Good
112. Q50: Look at this recipe and list the mise en place tasks required to prepare this dish.
Special Fried Rice
Ingredients Quantity
Long-grain rice, rinsed 350 g
Sesame oil 3 tsp
Eggs, lightly beaten 2
Peanut oil 1 tbsp
Chinese barbecued pork, chopped 150 g
Cooked prawns, peeled 100 g
Baby peas 120 g
Shallots, trimmed, thinly sliced 3
Soy sauce 2 tbsp
- Rinse the rise first
47
- Beat eggs gently

- Chop BBQ pork
- Peel prawns
- Defrost peas
- Slice
✔ Good
48 2018 Edition
113. Q51: For these food items/dishes what is the main mise en place task required?
Eggs for a meringue Separate
Lentils for dahl Soak lentils
Steamed rice Rinse rice
Apples for apple pie Peel and slice
Roast potatoes Peel and cut
Eggs for scrambled eggs Remove shells and whisk
Fresh pasta Boil water
✔ Good
114. Q52: List two quality factors to ensure food safety when selecting eggs from stores.
- Shell of egg should be undamaged
- No crack on shell
✔ Good
49
115. Q53: At what temperatures would you store these food products to ensure food safety and optimise shelf life?
Root vegetables such as
carrots, potatoes, onions
Cool and dry area
and garlic
Bananas
18 c
Most fruit (apples, kiwi fruit,

apricot, grapes,
6 to 10 c
nectarines, peaches,
etc.) and vegetables
(zucchini, peas, corn,
asparagus, cabbage,
etc.)
Broccoli and broccolini Store at 1 c
Eggs
In cool room and dry area
Fresh pasta
Under 4 in cool room
50 2018 Edition
Rice, couscous, polenta,

noodles, pulses
In jar in dry store
✔ Good
116. Q54: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service?
Ans. these all contain perishable food and store in 1 to 4 c
✔ Good
117. Q55: List two other environmental conditions that you must consider when storing surplus prepared vegetable, fruit, egg and farinaceous
dishes to optimise shelf life and comply with food safety requirements.
1. Do not store food in direct sunlight
2. Less humidity in cool room always to keep food safe
51
✔ Good
118. Q56: What are three things you should check when assembling any electrical equipment used in the kitchen?
1. Cracks
2. Cleanliness of equipment
3. Faults
✔ Good
119. Q57: Identify four safe operational practices you should observe when using hot pots to prepare vegetables, fruit, egg or farinaceous dishes.
1. Wear your uniform always on work
2. Keep your work area clear
3. Use tong to add ingredients
52 2018 Edition
4. Use ladle to remove liquid
✔ Good
120. Q58: List five safe operational practices you should observe when using the deep fryer to prepare vegetables, fruit, egg or farinaceous
dishes.
1. Always keep your sleeves rolled
2. Do not put your arms direct in fryer
3. Always keep the flour clean while working
4. Always allow fat to cool to room temperature before straining the fat
5. Prevents skin burns from splashes.
✔ Good
53
INSTRUCTIONS
 Your assessor will do the following.
Observe you in a commercial kitchen, preparing and producing various vegetable, fruit, egg and
farinaceous dishes using a range of skills/tasks.
Contextualise observations to suit your workplace or training environment.
Provide a range of recipes and ingredients and a list of required resources and equipment.
Use the checklist to observe you using a range of skills/tasks.
Observe you over a period of time while you learn and use various skills/tasks.
Record comments and feedback based on their observation of your performance.
Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once)
satisfactorily.
Decide when you are competent at all tasks.
Submit the results of your practical demonstration tasks via the LMS.
 You are required to do the following.

Complete the practical tasks as instructed by your assessor.
Observable skills/tasks Assessor comments and feedback

Selects ingredients for vegetable, fruit, egg and farinaceous dishes
Can read and interpret recipes,
food preparation lists, menus and
task sheets to check food
production requirements.
54 2018 Edition
Can correctly calculate

ingredients amounts.
Is able to efficiently sequence

food preparation and production
tasks.
Can identify and select
vegetable, fruit, eggs and
farinaceous ingredients from
stores according to according to
recipe, quality, freshness and
stock rotation requirements.
Can locate and read date codes
and rotation labels on food
products and check perishable
supplies for spoilage or
contamination prior to
preparation.
Selects, prepares and uses equipment
Can accurately select appropriate

type and size of equipment.
Can safely assemble and ensure

cleanliness of equipment before
use.
Safely and hygienically uses
equipment when preparing and
cooking food.
Portions and prepares ingredients
55

Can efficiently sort and assemble
ingredients according to food
production sequencing.
Is able to accurately weigh and
measure ingredients and create
portions according to the recipe.
Shows that they can clean and
cut ingredients using basic
culinary cuts and according to the
standards set.
Is able to prepare a range of egg

dishes for different culinary uses.
Is able to prepare a range of

fresh farinaceous ingredients.
Is able to successfully
demonstrate waste minimisation
when preparing food items.
Uses numeracy skills correctly to
calculate number of portions and
determine cooking times and
temperatures.
Cooks vegetable, fruit, egg and farinaceous dishes
Can successfully follow standard
recipes, select and use cookery
methods (as listed in the skills
log) to prepare vegetable, fruit,
eggs and farinaceous foods.
56 2018 Edition

Can prepare the various
farinaceous foods according to
the preparation processes,
applications and requirements
listed in the skills log.
Has shown they can prepare at
least three different types of fresh
pasta.
Can prepare vegetable, fruit,
eggs and farinaceous foods for at
least six different customers
within commercial time
constraints and deadlines (as per
skills log).
Can select and add
accompaniments suited to the
dish.
Correctly reflects required
quantities of vegetable, fruit,
eggs and farinaceous foods to be
produced.
Is able to respond to special
customer requests and dietary
requirements when preparing
farinaceous foods.
Can follow procedures for portion
control and food safety practices
when handling and storing
different food types.
57

Is able to evaluate quality of the
ingredients and finished products
and make food quality
adjustments within scope of
responsibility.
Uses problem-solving skills to
adjust taste, texture and
appearance of food products
according to identified
deficiencies.
Can successfully manage own

speed, timing and productivity.
Presents and stores vegetable, fruit, egg and farinaceous dishes
Can present dishes attractively

on appropriate service ware.
Is able to add dips, sauces and

garnishes according to standard
recipes and regional variations.
Can visually evaluate the dish
and adjust presentation if
needed.
Is able to safely stores dishes in
appropriate environmental
conditions.
Is able to clean work area and
dispose of or stores surplus and
re-usable by-products according
to procedures, environmental
considerations and cost-
reduction initiatives.
58 2018 Edition
ASSESSMENT B PART B – SKILLS LOG
INSTRUCTIONS
Your assessor will do the following.
Observe you in a commercial kitchen, preparing and producing a range of dishes using various cooking methods.
Provide a range of recipes and ingredients, and a list of equipment/resources as specified in the assessment conditions.
Use the checklist to observe you using a range of preparation and cooking methods.
Use the checklist in conjunction with Assessment B Part A.
Observe you over a period of time while you learn and use various skills/tasks.
Observe you preparing dishes for at least six different customers.
Ensure that you can consistently perform all tasks multiple times satisfactorily.
Decide when you are competent at all tasks.
You are required to do the following.

You must demonstrate preparation of a range vegetables, fruit, eggs and farinaceous dishes in a commercial kitchen.
Prepare each food/product listed at least once.
Prepare at least three different types of fresh pasta.
Demonstrate all preparation and methods of cookery listed at least once.
Demonstrate all applications for eggs listed at least once.
Prepare dishes for at least six different customers.
Use any recipes provided by your assessor.
Consistently perform all tasks multiple times satisfactorily.
59
Skills log example

Your assessor will provide and maintain the skills log.
Example
 Learner name: Peter Smith  Date:  12.5.20XX

 No. of
 Recipe name:  Pasta salad  10
customers:
 Type of food  Method of cookery  Preparation process  Identified and  Satisfac Signature
corrected tory
problems
Vegetables and fruit: Boiling Prepared within commercial time Yes Yes LG
dried Braising constraints and deadlines No No
fresh Deep and shallow frying Reflected required quantities to be Not applicable
frozen Poaching and scrambling produced
Roasting Followed procedures for portion
Eggs used for the following Stewing control and food safety practices
applications: when handling and storing
aerating different food types
binding Responded to special customer
setting requests and dietary
coating requirements
enriching
emulsifying
glazing
clarifying
garnishing
thickening
Farinaceous items:
couscous
pasta and noodles
polenta
pulses
rice
fresh pasta (insert type):
60 2018 Edition
 Assessor feedback
Pasta cooked al dente, other preparation tasks finished within required timeframes. Well presented with simple, fresh garnish.
 Learner feedback
Smooth preparation. Pre-prepared mayonnaise a little bland so corrected flavour with condiments and herbs. Would change herb flavourings next time to add
more colour.
ASSESSMENT C – PROJECT
INSTRUCTIONS
You will require access to the learner resource for this unit, the internet and a computer.
You are to answer all questions.
Read each task and question carefully. Ensure you have provided all required information.
Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your
assessor prior to attempting the task. Reasonable adjustment means modifications or changes that
give you the same opportunities in training as a person without a disability.
Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
To be deemed satisfactory in this task you must complete each project correctly. Your assessor will
determine how many attempts you are allowed for each task/question.
On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for
vegetables, fruit, eggs and farinaceous dishes.
You are required to do the following.
Complete Tasks 1, 2, 3 and 4.

Read the recipes and answer the questions.
Submit the completed questions to your assessor.
Task 1
61
Use the recipe provided or one supplied by your assessor.

Respond to all questions.
 GAUFRETTE POTATOES YIELD: 10 PORTIONS
Kennebec potatoes 800 g
Salt and pepper to taste
Step Method
1 Peel and remove the eyes from the potatoes and trim to an even shape.
2 Set the corrugated fluted blade of a mandoline to about 1 mm.
3 Cut the potato into round slices, turning the potato about 90 degrees between each slicing movement to give a trellis pattern.
4 Place the slices into a frying basket and carefully lower the basket into a clean deep fryer set at 185 °C.
5 Shake the potatoes gently in the basket to prevent the slices sticking together. When the bubbling effect of the fat slows down, tip the
potatoes out of the basket into the fat.
6 Using a spider, keep the potato slices moving and turning until they are crisp and an even golden brown.
7 Remove the potatoes from the fat and drain them well. Season them with pepper and salt away from the fryer.
62 2018 Edition
Q1: How must you prepare the potatoes prior to slicing?

Ans. remove the ice from the potatoes
✔ Good
Q2: The chef has told you to prepare 50 portions. How much potato do you need?
Ans 4 kg
✔ Good
Q3: Why does this recipe specify Kinneret potatoes? Why can’t you use any type of potato?
Ans because it gives better quality than others
✔ Good
Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
1. Chefs knife
63
2. Deep fryer
3. Slicer
4. Spider
5. Peeler
✔ Good
Q5: List the equipment needed to measure or weigh ingredients.

Ans. measuring jar
Measuring scales
✔ Good
Q6: What mise en place tasks are required to prepare the equipment prior cooking?
1. Peel and prepare
2. Preheat the oven to 185
64 2018 Edition
✔ Good
Q7: What method of cookery is used to cook this dish?

Ans. deep fryer
✔ Good
Q8: What are three safe work practices you should use when using a deep fryer?
1. Protective uniform
2. Place it carefully
3. Do not go closure to fryer
✔ Good
65
Q9: How can you use any potato off-cuts waste to reduce expenses?
Ans you can used it for making stock.
✔ Good
Q10: This dish is often used as a side dish for steak sandwiches. What service ware would you present them on if they were not being placed on
the main plate?
Ans. bowl
✔ Good
Q11: What is one type of sauce or dip you could serve this dish with if it was being served as an appetiser or snack?
Ans. mayonnaise
66 2018 Edition
✔ Good
Q12: The first batch of deep-fried gaufrette potato slices are pale golden brown and not very crisp. What is the problem?
Ans. do not overheat oil
✔ Good
Task 2
Use your internet search engine to research information and answer the questions.
Q1: What country did the Granny Smith apple originate in?
Ans. Australia
✔ Good
67
Q2: What are two qualities that make the Granny Smith distinctive?
1. Cooking apple
2. Flavour and texture
✔ Good
Q3: What are three modern varieties of apples currently available on the market?
1. Pink lady
2. Sun dower
3. Joon gold
✔ Good
68 2018 Edition
Q4: Complete the table and answer the following questions.

Where did the rice originate from (country, region)?
How is it traditionally cooked?
What type(s) of dishes or style(s) of cooking is it used in?
Type of Originated Cooking method(s) Types of dishes

rice from
Jasmine Thailand Steaming Asian cuisine
Basmati India Boiling Indian dishes
Aborio Italy Absorption risotto
✔ Good
Task 3
MANGO COULIS YIELD: 500 ML
Mango cheeks, fresh/frozen/canned 600 g
Castersugar 25 g
Cointreau (orange liqueur) 10 ml
69
Lemon juice 10 ml
Step Method
1 Cut the cheeks from the mango. Peel them using a sharp knife and then roughly dice.
2 Place the diced mango, sugar, cointreau, and lemon juice into a blender and purée thoroughly.
3 Pass the sauce through a fine strainer and refrigerate until required.
Q1: What are three features you are looking for when selecting fresh mangoes for this dish?
Ans. black spots, insect free and freshness.
✔ Good
Q2: What would be one sign of potential contamination or spoilage if you were using canned mango cheeks?
Ans. damaged can
✔ Good
Q3: Describe how you safely assemble the food processer prior to use.
Ans. assemble it using correct instructions and do not check blade sharpness with figure. Never use near water always put it on flat clear surface.
70 2018 Edition
✔ Good
Q4: The recipe yields 500 ml. If you use 50 ml of the coulis to decorate one plated portion of dessert, how many portions will this recipe yield?
Ans. 10 portion
✔ Good
Task 4
MINI PASTA FRITTATAS YIELD: 6
Mini penne or macaroni pasta 1 cup
Eggs 6
71
Semi-dried tomatoes, roughly chopped 180 g

Ham, finely chopped 150 g
Cheese, grated 1 cup
Chives, chopped 2 tbsp
Salt and pepper to taste
Step Method
1 Preheat oven to 180 °C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan.
2 Cook pasta until just tender. Drain pasta and transfer to a large bowl. Allow to cool for 10 minutes.
3 Whisk eggs and milk until combined. Pour over pasta.
4 Add semi-dried tomato, ham, cheese and chives to pasta mixture. Stir until well combined. Season with salt and pepper.
5 Fill muffin holes with pasta mixture. Bake for 30 minutes or until frittatas are puffed and golden. Stand for 5 minutes. Turn out onto a wire
rack.
6 Serve frittatas with a dollop of tomato salsa and oven fries.
Q1: Explain the role of eggs in this dish?

Ans. it gives the texture to dish and makes the dish thick and combined the ingredients.
Q2: What shape is penne or macaroni pasta?

Ans. round tubes
✔ Good
Q3: You’ve decided to modify the recipe and use fresh pasta instead of dried. Briefly describe the steps in preparing fresh pasta.
Ans. Prepare the dough
Let the dough rest for 1 hour
Roll the dough ( use machine or do manually with roller pin)
72 2018 Edition
Cut the rolled dough sheet into pasta shape
Q4: How do you store surplus fresh pasta to ensure food safety and optimise shelf life before it is used the next day?
Ans. put it in airtight container and leave in cool room
✔ Good
Q5: A customer has a gluten intolerance and cannot eat dishes that have gluten (wheat) based ingredients. What alternative pasta could you
use instead of the penne or macaroni?
Ans. it made from mashed potatoes and cheese.
✔ Good
Assessor checklist
To be completed by the assessor.
Learner’s name:
73
Did the learner Complete

successfully demonstrate d
the following skills and Assessor comments
knowledge? Yes No
Read and interpreted recipes to

confirm food production
requirements.
Understood mise en place

requirements for vegetable, fruit, egg
and farinaceous dishes.
Efficiently sequenced food

preparation tasks.
Calculated ingredient amounts

according to requirements.
Used understanding of indicators of

quality and freshness to identify and
select ingredients from stores.
Selected appropriate type and size of

equipment and identified safe
operating practices.
Described techniques to minimise

waste.
74 2018 Edition

Assessor comments
the following skills and
knowledge? Yes No
Used numeracy skills to calculate

number of portions.
Identified how to present dishes

attractively using appropriate
serviceware.
Identified appropriate dips, sauces

and garnishes according to recipe.
Identified appearance, presentation

and texture quality characteristics.
Displayed understanding of basic

cookery methods for vegetable, fruit,
egg and farinaceous dishes.
Identified historical and cultural origin

of different fruit and farinaceous
dishes and products.
Identified appropriate environmental

conditions for storing vegetable, fruit,
egg and farinaceous to ensure food
safety and optimise shelf life.
75

Assessor comments
the following skills and
knowledge? Yes No
Identified culinary applications which

use eggs.
Understood culinary terms for

ingredients used to prepare
vegetable, fruit, egg and farinaceous
dishes.
76 2018 Edition
PLEASE ATTACHED COPY OF MCQ HERE
77
78 2018 Edition
✔ Good
79

SITHCCC008 Prepare Vegetables Fruits Eggs and Farinaceous Dishes

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES– Short answer

Student Name Princepal singh Student ID 00000081

Part 2 – Assessment Agreement and Due Dates

Part 3 – ATI Assessment Rules and Requirements

For example: C3B9_Singh_P123_SITXWHS0023_KA3_Leejo_02012020

Part 5 – Assessment Outcomes/Results and Feedback

Learning Support Sessions

 student is required to pay the required $50 administrative fee, and

 student to request permission to do a RE–ASSESSMENT of the assessment and/or evidence,

(please refer to Re-Assessment Fees listed above)

 student required to pay the required $50 administrative fee; and

(please refer to Re-Enrolment Fees listed above)

Font: Arial or Times New Roman, Font Size: 12

Part 11 - Student Acknowledgement and Agreement

Student Name Princepal dingh Student Signature Princepal singhDate 20/05/2021

ATI Trainer/Representative Name Trainer Signature Date

ASSESSMENT A – SHORT ANSWER

Lentils, chickpeas, peas, beetroot, pineapple Canned

Long grain, short grain, brown, wild, glutinous, Italian round

Butterflies: served with a sauce or used for salads

An Italian-style porridge made from white or yellow cornmeal (maize).

Q31: List four sauces commonly served with pasta.

The dish does not look visually appealing.

Gaufrette potatoes It is a French word which means a wafer of crispy

Quiche Lorraine Quiche is a german word meaning cake

54. Q24: List three dishes for each type of rice.

Short grain rice

Medium grain rice

Grilled vegetable and polenta stack

Fruit salad to be placed on a buffet table

Poached eggs on toast

Ans. add more salt and pepper

63. Q31: List four sauces commonly served with pasta.

Poached winter pears

Potato and leek soup

103. Spaghetti 104. 240 g 105. 1200 g or 1.2 kg

Special Fried Rice

- Rinse the rise first

- Beat eggs gently

Most fruit (apples, kiwi fruit,

Rice, couscous, polenta,

4. Use ladle to remove liquid

 You are required to do the following.

Observable skills/tasks Assessor comments and feedback

Observable skills/tasks Assessor comments and feedback

Can correctly calculate

Is able to efficiently sequence

Can accurately select appropriate

Can safely assemble and ensure

Observable skills/tasks Assessor comments and feedback

Is able to prepare a range of egg

Is able to prepare a range of

Observable skills/tasks Assessor comments and feedback

Observable skills/tasks Assessor comments and feedback

Can successfully manage own

Presents and stores vegetable, fruit, egg and farinaceous dishes

Can present dishes attractively

Is able to add dips, sauces and

ASSESSMENT B PART B – SKILLS LOG

You are required to do the following.

Skills log example

 Learner name: Peter Smith  Date:  12.5.20XX

Learner assessment guide and evidence