Assessment 1 Sithccc 008 Prepare Vegetable Fruit Eggs and Farinaceous Dishes Complete

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Assessment 1 Sithccc 008 Prepare vegetable, fruit, eggs and

farinaceous dishes Complete
certificate 4 of commercial cookery (Victorian Certificate of Education)
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ASSESSMENT 1 – Portfolio
This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name: jaap
Student ID No:
Unit code SITHCCC008
Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the student
completing this assessment task. You should conduct your assessment in accordance with the Principles of
Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.
• Attach student`s hand out during the coaching session if applicable .
Satisfactory If Not Satisfactory,

Assessment Criteria
please comment
culinary terms and trade names for ingredients used in
standard recipes for vegetable, fruit, egg and farinaceous
dishes, relating to:
 Yes  No
 convenience products
 fresh products
contents of stock date codes and rotation labels  Yes  No
characteristics of different vegetable, fruit, egg and farinaceous
dishes:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators  Yes  No
 nutritional value
 service style
 taste
 texture
accompaniments and sauces for vegetable, fruit, egg and
 Yes  No
farinaceous dishes
historical and cultural origin of different vegetable, fruit, egg
 Yes  No
and farinaceous dishes and products
cookery methods for vegetable, fruit, egg and farinaceous
 Yes  No
dishes listed in the performance evidence
health risks associated with raw egg products and alternative
 Yes  No
egg products
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culinary applications which use eggs as specified in the

 Yes  No
performance evidence
mise en place requirements for vegetable, fruit, egg and
 Yes  No
farinaceous dishes
appropriate environmental conditions for storing food products
to:
 Yes  No
 ensure food safety
 optimise shelf life
safe operational practices using essential functions and
features of equipment used to produce vegetable, fruit, egg  Yes  No
and farinaceous dishes
 Satisfactory  Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment
arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):
Student Declaration: I hereby acknowledge Assessor Declaration: I declare that I have

by signing this declaration that I have not conducted a fair, valid, reliable and flexible
cheated or plagiarised any work in all the assessment with this student, and I have provided
assessment tasks undertaken in this unit of appropriate feedback
competency except where the work has been
correctly acknowledged or as per the specific
assessment task instructions. Assessor Name: _____________________________
I declare that I have been assessed in this

assessment task, have been provided with Signature: ____________________________
feedback and I have been advised of my result. I
also am aware of my appeal rights Date: ____/_____/_____
Student name:
Ranky_________________________
Signature: Ranky________________________
Date: __15_/_09___/_2021____

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Assessment Guidelines for Student:

Conditions of assessment
 You are required to complete all questions and tasks for this portfolio
 On completion, submit your portfolio to assessor.
 This assessment must be done in classroom.
 On completion, submit your response as a word document printed on A4 paper to your assessor.
 You are required to answer all the questions that are outlined in this Assessment and submit your
evidence to your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory
for this assessment. Your Assessor will provide you with feedback.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for
this assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with
your assessor
Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task.
When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.
What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.
Reasonable adjustment or special needs

Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.
In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

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What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.
Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.
What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.
Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.
o Must not be collaborated with another student on work that is intended to be completed
individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work
Feedback
Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.
Context of and specific resources for assessment
During the assessment tasks, you will be provided with:
 Printed copy of the portfolio questions and tasks
Your assessor will be assessing you on the criteria listed in the Assessment cover
sheet
Evidence to be provided by the student for this assessment:

Printed copy of typewritten word document on A4 size paper containing responses to all the questions

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ASSESSMENT 1 – Portfolio
Answer the following questions
1. Access the market information in your state and identify all fruit and vegetables currently in season.
Categorise these in the provided tables below:
Root vegetables in season:
Tubers Bulbs Roots

Potato Shallot Radish
Sweet potato Leek Carrot
Jerusalem artichoke Onion Garlic Beetroot
Spring onion Celeriac
Green vegetables in season:
Legumes (seed
Flowers Leaves Stems Fruits
pods)
Broccoli Cabbage Asparagus Beans Avocado
Cauliflower Spinach Celery Corn Tomato
Globe Belgian Bamboo shoots Peas Cucumber
Artichokes Endive Fennel Chickpeas Pumpkin
Lettuce Rhubarb Okra Zucchini
Fruits in season:
Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit
Blackberries Babaco
Apricots Apples Grapefruit
Blackcurrants Bananas
Cherries Crab-apple Kumquats
Blueberries Coconut
Peaches Custard apple Lemons
Boysenberries Dates
Clingstone Nashi Lemonades
Cranberries Dragon fruit
Freestone Pears Limes
Gooseberries Figs
Plums Quinces Mandarins
Grapes Guavas

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2. The following table lists 7 methods of cookery. From the fruit and vegetable, you listed in question 1,
select 2 root vegetables, 2 green vegetables and 3 different fruit.
a. Allocate them so that each cookery method below has 1 vegetable or fruit suitable for cooking
with that method.
b. Describe how you would cook each vegetable or fruit using the cookery method you chose.
c. Provide a suitable sauce or accompaniment and appropriate garnish for each dish and brief
details for presentation.
Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

Method Vegetable Accompaniment /
Garnish)
Beans, broccoli, Short cooking time only , do not add salt. Do not Cook vegetables on s
Peas, Potatoes, use sodium bicarbonate. simmer until they are
Boiling Carrots just done ,to prevent
mushy texture and
grey colour.
Fennel, okra Softens the fibres and absorbs flavours from the Starchy vegetables can
,eggplant cooking liquid. Used for fibrous vegetables or absorb the cooking
Braising Onions, vegetables with little natural flavour. liquor and add menu
potatoes variety
,parsnips
Capsicums, Mainly used for capsicums to remove the skin Mainly used for
carrots, after wards. starchy vegetables,
potatoes which are cooked
within their skins.
Carrots and potatoes
Roasting are often roasted
together with meat
items. Potatoes can
also be roasted with
olive oil and herbs
such as rosemary.
Tempura, Need to be protected from the cooking medium Can be fat blanched to
crumbed items to keep the moisture inside. precook and prevent
Deep- potatoes ,thinly oxidisation, then
frying sliced, root finished at service
vegetables time. Smaller cuts can
be finished directly.
Blanched Mainly tossed in butter to provide flavour and Mainly used for
vegetables, stir- gloss. Can be cooked a la minute. blanched items such as
Shallow-
fry, shaped and pre shaped potatoes
frying
blanched and turned vegetables.
vegetables

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Tough Stewed to soften them, sauerkraut. Tomatoes Often stewed in

vegetables and other nightshade vegetables are stewed for combination with
Stewing such as ratatouille. meat, such as in an
cabbage, Irish stew and in
fennel, celery curries
All varieties Usually covered with cling film wrap, then Can be cooked rapidly.
cooked for a short period of time to retain However only small
colour and flavour. Ideal for reheating during amounts should be
Microwave
service. used. Ideal for
reheating during
service.

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3. Using the SRC templates, provide the recipes and production methods for dishes using the
commodities below. Each recipe must yield 4 portions:
 1 Risotto
 1 pasta dish made from fresh paste with sauce
 Pilaf rice
 2 different types of gnocchi
 1 dish using Polenta
 2 different pulses of your choice
Risotto
Name of dish: Risotto
Methods:
Cooking time : 10 mint
1. Saute onion, leek, and garlic in butter
Ingredients: and oil. Cook until tender.
2 tablespoons olive oil 2. Add rice, water, and bullion cor chicken
stock). Just enough to couer rice. Couer
3 tablespoons butter
and cook over medium low heat, stirring
2 cups rice blend occasionally, hoding liquid as necessary.
Cook until rice is soft.
8 cups water or chichen stock
3. Take off heat, then add cheeses.
1 small onion, minced
4 cloves garlic, minced
2 tablespoons better than boullion1/4 cup

parmesan cheese
1/4 cup blue cheese
Equipment Needed: Pan, Oven, Roasting tray, wooden spoon, chopping board, weighing
machine, Knives.
1 pasta dish made from fresh paste with sauce:
Name of dish : Pasta Method:
Cooking time : 10 mint Cook pasta in boiling water and after 7 mins
drain the water.
Ingredients:
Saute onion and garlic in a pan.
Olive oil 1 tbsp.
Add tomato and tomato pasre cook till boil
1 Brown onion
and simmer.
2 Garlic cloves
Add the Parsley, sugar salt and pepper.
Diced tomato 800 g
Add the pasta and put high heat, mix well.
Tomato paste 1 tbsp. Serve immediately in a pasta bowl.

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Parsley 1/3 cup
Caster sugar 1/2 tbsp.
Penne 400 gm
Equipment Needed: Pan, Oven, Roasting tray, wooden spoon, chopping board, weighing
machine, Knives.
Pilaf rice
Name of dish: Pilaf rice Method:

Cooking time: 10 mint
Ingredients: Heat up the chicken broth Add chicken
broth, butter, salt, garlic powder, pepper,
Chicken broth 2.5 cup paprika and onion powder and simmer.
Unsalted butter 1/2 cup On a large skillet set heat up, olive oil.
Kosher sea salt 1 tbsp Add vermicelli, cook till brown. Add rice
Garlic powder 1/2 tbsp and cook till it turns bright white. Pour
Black pepper 1/2 tbsp the war broth mixture over the rice and
Paprika 1/2 tbsp mix well. Put the lead on and simmer.
Onion powder pinch After the rice is cooked add the parsley
Olive oil 2 tbsp and stir. Serve straight away in a plate.
Vermicelli 1.3 cup
Basmati rice 1 cup
Chopped fresh parsley 1 tbsp
2 different types of gnocchi:

Name of the dish: Roasted mushroom Method:
gnocchi
Cooking time: 10 mint Pre heat the oven to 220 degree.
Ingredients: Slice the mushroom and put in a roasting
tray with gnocchi.
Mushroom 250 g
Gnocchi 500g Drizzle the olive oil and roast for 25
Olive oil 3 tbsp minutes, stir frequently until the gnocchi
Baby spinach 160 gm gets golden.
Blue cheese 100 gm
Once the gnocchi is ready get the tray out
and stir with half of spinach and crumble
the blue cheese on the top.
Put the tray back and melt the cheese.

Serve with remaining spinach and little
drizzle of olive oil

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Name of dish: Creamy broccoli Gnocchi Method:

Cooking time: 10 min
Mix crème fraiche, mustard and lemon
Ingredient: juice Boil water with salt.
Add broccoli in boiling water and cook for

Crème Fraiche 3 tbsp
3 minutes.
Dijon Mustard 1/2 tbsp
Lemon juice/ Zest 1 Add gnocchi and cook it till floats on
Broccoli 200 gm surface then drain the water.
Gnocchi 350 gm
Olive oil 2 tbsp Heat the oil and put broccoli, gnocchi and
Frozen peas 100 gm frozen peas.
Toasted pine nuts 1 tbsp
Add crème fraiche mixture and toss it
well. Season to taste.
Serve in pasta bowl with lemon zest and

pine nuts on top as garnish.
Methods:
Name of dish: Polenta
Bring chicken broth to boil.
Cooking time : 20 mint
Add polenta and start whisking until no
Ingredients: lumps, simmer.
Butter 3 tbsp Continue whisking until polenta starts

to thicken.
Polenta 1 cup
Cook for further 30 mins but whisk
Parmiigiano-Reggiano Cheese 1 cup often.
Chicken broth 4 cups When polenta is thick enough to stir,
take it off the heat and add the butter
and parmigiana- Reggiano cheese (keep
1 tbsp for garnish).
Cover with lead and let the cheese

melt.
Season to taste and serve it in a bowl
with
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2 different pulses of your choice
Name of dish: Lentil with roasted Method:

veggies salad
Boil 500 ml of water and add lentil to
Cooking time: 15 mint cook for 30 mins.
Ingredients: On a baking tray put beets and carrots

with drizzle of olive oil and touch of salt
Green lentil 1 cup
cook in the oven @ 180-degree Celsius
Golden beets 2 for 15 minutes.
Carrots 4 Whisk yoghurt, garlic, lemon zest and

olive oil until creamy and smooth.
Olive oil 1 tbsp
On a plate assemble lentil, beets and
Garlic 2 cloves carrot, drizzle yoghurt sauce and
Lemon zest 1 tbsp parsley.
Yoghurt 1/2 cup
Parsley 1 bunch

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Name of dish: Minestra Verde Methods:

Cooking time: 20
On a roasting tray drizzle pancetta
Ingredients: with olive oil and cook in the oven for
Olive oil 100 gm 5 minutes.
Chopped pancetta 1/4 tbsp
Add leek and fennel and cook for
Chopped fennel 1
further 3 minutes.
Garlic 1
Dried thyme 1/2 tbsp Add garlic crushed thyme, bay leaf,
Dried bay leaf 1 smoked paprika and season with salt
Smoked paprika 1/2 tbsp and pepper.
Leek 1
Dried green peas 2 cup Boil the water and add peas then
Zucchini diced 2 cup simmer for 10 minutes. Add zucchini,
Spinach 50 gm spinach and baking powder and
Baking soda 1 tbsp season to taste.
Parmesan cheese 1 tbsp
Basil leaves for garish Mix pancetta mix to the other thing
but remove bay leaf.
Serve in bowl with parmesan and

basil leaf as garnish
4. Provide 2 menu examples for each of the following potato preparation methods:
Baked Potato Dishes
Example Production Method

1.Pommes au four Whole, baked in foil and/or on rock salt
2.Pommes Anna Slice thinly, place in greased Anna dish, bake
Water-Finished Potato Dishes
Example Description

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1.Pommes nature Turned boiled or steamed potatoes
2.Pommes mousse line Put through ricer, add butter and hot cream
Water-Blanched and Fat-Finished Potato Dishes
Example Description
1. Pommes sauté Cut pre-cooked potatoes 2mm-3mm thick
2. Pommes noisette Cut with a hazelnut size scoop
Fat-Blanched and Fat-Finished Potato Dishes
Example Size and Preparation

1. Pommes frites 50*5*5mm
2.Pommes mignonettes Frying
Directly Fat-Finished Potato Dishes
Example Size and Preparation

1. Pommes Allumettes Frying
2. Pommes Pailles Frying
5. List 10 culinary uses of eggs and provide a Menu example for each use.
Culinary use of Egg Menu Example

1. Enriching Egg provides extra flavour and body in sauces and desserts.
Liaison is used to provide the final flavour life and smoothness in
a sauce. The Analgise base used for ice cream provides a
lingering taste and mouth feel
2.Aerating When whipped, egg will capture and hold air bubbles, making

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mixtures lighter. This can be observed in meringue. Pavlova,

sponge and soufflé
3.Setting Egg can set twice its own weight and is used in custards and
quiche for this purpose. Use a ratio of 1:1 egg to liquid for a firm
custard 1:2 egg to liquid for a soft mixture, such as or bread and
butter pudding
4.Coating The stickiness of the egg helps to attach crumbs or other items to
food. Egg can also be used as a coating for seafood or poultry to
keep the centre moist, which is referred to as a la juice and is
ideal for functions.
5.Binding Eggs help to bind ingredients together in a meatloaf or farce.
Eggs also bind the ingredients in dough and batter and provide
structure for baked goods.
6.Clarifying Egg white will hold impurities and bring them to the top of a
simmering liquid. This property is used when clarifying soups and
sauces.
7.Emulsion Egg yolks are used to emulsify liquids that don’t normally mix. If
oil and vinegar are mixed together, you get a vinaigrette, which
will separate quickly. If egg is used, the oil and vinegar stay
combined for much longer and sauced such as mayonnaise can
be made and stored
8.Glazing The egg yolk is used in sauces before browning the dish under
the salamander for oysters Mornay or for covering pastry with
egg was before baking to achieve a golden colour in the finished
product for puff pastry fleurons.
9.Thickener Eggs are used to thicken sauces. The fat in egg yolk adds flavour
and thickens the liquid. Liaison is the most commonly used
thickening agent but egg yolks are also added to custards or
pastry cream for thickening.
10.Garnishing Eggs are used as a garnish in many dishes. Small poached quail
egg can be used for a individual Caesar salad, veal schnitzel
Holstein-style requires a fried egg on top. Eggs can even be used
as a base for creating interesting shapes.
6. What are the essential hygiene requirements which must apply to eggs during storage, preparation
and service of egg products to ensure egg safety?
Why is this of particular importance when dealing with elderly, children, pregnant women, small
children, babies and people with weak immune systems?
Hygiene requirements to ensure egg safety

Storage-store in a cool and dry place, cool room is preferable but ensure that they are separate from raw
meat, store in original containers.
Preparation-Do not use any cracked eggs, crack eggs into a small container first in case of contamination
or off odours. Use product within 30 minutes at room temperature, do not use any egg shell, and avoid
contamination.

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Service of cooked product -Serve product as soon as possible, store eggs sway from strong smelling items,
raw or partially cooked eggs any form a health risk, particularly to high risk group.
Implications for elderly, children, pregnant women, small children, babies and people with weak
immune systems
Finding alternatives of raw egg product for elderly, chicken, pregnant women, small children and people
with weak immune systems. Try alternate pasteurized eggs to shell eggs.
7. Provide an overview of the preparation techniques and a menu example including sauce and
accompaniment (where applicable) for each of the following egg dishes:
Dish Preparation Sauce and Accompaniment
Poach the eggs with Toasted

English muffins and Warmed ham
with Avocado on top Hollandaise Sauce, chives for
Eggs Benedict
garnish
A cooked dish made from one or

more eggs which are removed
from their shells and placed into
a pan and fried with butter.
Fried Eggs Salt and pepper
Place coddler in water and cook

egg until whites are set but yolk
is still runny.
Unsalted butter, heavy cream,

Coddled Eggs
thinly sliced chives
Egg Dip A hardboiled egg mixed with Mayonnaise, mustard, minced

cream cheese, milk and sweet chives
pepper pieces or assorted

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crackers
Wisk the eggs, into the fry pan

really hot cook between 2 min ,
put salt and pepper.
Scrambled Eggs Onion, tomatoes, bacon
Wisk the eggs, put into a fry pan

hot with butter, put tomatoes,
potatoes and spinach, lit on in
leave 3 min, salt and pepper.
Omelette with filling Potatoes, bacon
8. Provide an overview of the nutritional values for eggs, fruit and vegetables including the essential
requirements to retain vitamins and minerals during storage, preparation and cooking:
Commodity with Nutritional Value Requirements to retain vitamins and

examples minerals
Most of the fruits are low in fat,
sodium and calories but whereas
fruits contain enormous amount
Fruit:
of potassium, dietary fibre, Light, temperature, air and water can affect
vitamin c and folic acid. the retention of vitamins, minerals and other
essential nutrients in fruits. Eggs must be
Vegetables are important sources stored in their original packaging in cool
of many nutrients including room from 1*-5* Celsius. A person must be
Vegetables:
vitamins, fibre, Potassium. very careful regarding hygiene handling eggs,
as eggs are very delicate substance to deal
Eggs are important source of with.
proteins, vitamins, minerals and
Eggs: lecithin. Egg contains the vitamins
expect vitamin C.
9. List the equipment required to prepare each dish listed in Question 7. Explain the WHS points of care,
cleaning and sanitation requirements, and preparation for use:
Dish Equipment Points of Care / WHS Assembly

White must be cooked
Tray, Pans On a top of bread, poured
Eggs Benedict and careful with the
with hollandaise
eggshells
Pan Spatula.
Wash the egg. Wash all
Fried Eggs Place in a plate with bread.
the equipment

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Coddled Eggs Small pot or big

ramekin Place in plate with bacon and
Give enough time to cook
bread but make sure the pot
the eggs
will be hot
Mixer, Pan
Ensure safe egg handling, Put in ramekins with other
Egg Dip
be sure to remove shells food
Pan
Ensure to store the egg
Scrambled Eggs mix properly. Pass egg Served in a place with bread
mix through strainer.
Pan and Oven Safe egg handling as well

Omelette with filling as the pan sill be very hot Serve with bread
after coming out of oven
Cleaning and Sanitation Requirements:

1) Mark sure to have clean and hygienic work area before start employed .
2) Check for any fault in equipment’s and clean and sanitize all the used tackles correctly.
3) Make sure about cleaning and sanitizing the work area after use.
10. What are the requirements for the safe handling of foods when collecting ingredients, and during
preparation, display and storage to meet food safety requirements? Which provisions will ensure food
safety at each step?
Food safety
Vegetables Fruit Eggs Farinaceous
requirements
Checking for any
damage or ripeness Checking for the Checking for the
Collecting Checking for
damage, quality expiry and
Ingredients freshness
and expiry date. damages
Wash before
preparing and don't Cooking well
overcook. Wash the fruit enough to kill Precook till
Preparation and take the seed salmonella and andante and
out. must be careful store properly
with eggshell
Color Fresh and Make sure looks

nices nice
Fruits must be in Make sure are
Display refrigerated not crack. Make
display sure are clean.

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Storage Prepared vegetables

Store the eggs in
must be stored in a
their original Prepared items
sealed container Cling wrap all the
packaging. must be in cool
with labe cut fruits and put
Discard all the room with label
in a container
eggs-based in a closed
with label
sauces within 4 container
hours
11. You are working in the entremetier section of a hotel. The section is responsible for the preparation of
vegetable, fruit, egg and farinaceous dishes
a) What is required to ensure a food safe workspace and equipment during preparation and service
and at the end of the shift?
1) Be sure you have clean and sanitize work area before starting to work
2) Checking for any types of faultiness in equipment’s and clean and sanitize all the used
equipment’s
3) Make sure to clean and sanitise the work area after use.
b) What does this need to include to prevent wastage of leftovers or by-products from preparation?
1) Always mentioning the left over’s in the recipe card.

2) Having good communication with other colleagues of different sections.

Assessment 1 Sithccc 008 Prepare Vegetable Fruit Eggs and Farinaceous Dishes Complete

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Assessment 1 Sithccc 008 Prepare vegetable, fruit, eggs and

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Student Name: jaap

Unit code SITHCCC008

Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes

• Attach student`s hand out during the coaching session if applicable .

Satisfactory If Not Satisfactory,

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culinary applications which use eggs as specified in the

Student Declaration: I hereby acknowledge Assessor Declaration: I declare that I have

I declare that I have been assessed in this

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Assessment Guidelines for Student:

When and where will this assessment take place?

What if the assessment is not suitable?

Reasonable adjustment or special needs

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What if the answers are not satisfactory?

What if I missed my assessment day?

Cheating and Plagiarism

Context of and specific resources for assessment

During the assessment tasks, you will be provided with:

 Printed copy of the portfolio questions and tasks

Evidence to be provided by the student for this assessment:

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Root vegetables in season:

Tubers Bulbs Roots

Sweet potato Leek Carrot

Jerusalem artichoke Onion Garlic Beetroot

Spring onion Celeriac

Green vegetables in season:

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Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

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Tough Stewed to soften them, sauerkraut. Tomatoes Often stewed in

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4 cloves garlic, minced

2 tablespoons better than boullion1/4 cup

1/4 cup blue cheese

1 pasta dish made from fresh paste with sauce:

Name of dish : Pasta Method:

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Parsley 1/3 cup

Caster sugar 1/2 tbsp.

Name of dish: Pilaf rice Method:

2 different types of gnocchi:

Put the tray back and melt the cheese.

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Name of dish: Creamy broccoli Gnocchi Method:

Add broccoli in boiling water and cook for

Serve in pasta bowl with lemon zest and

Butter 3 tbsp Continue whisking until polenta starts

Cover with lead and let the cheese

2 different pulses of your choice

Name of dish: Lentil with roasted Method: