Assessment Tasks and Instructions

Student Name
Student Number
Course and Code Certificate 3
Unit(s) of Competency and Code(s) SITHCCC002 Prepare simple dishes

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short answer questions
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

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

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

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 characteristics of the simple dishes described in the performance evidence
 basic cookery methods for simple dishes described in the performance evidence
 methods for presenting types of food described in the performance evidence
 food safety practices for preparing and storing ingredients and simple dishes:
o appropriate environmental conditions to ensure food safety
o correct processes for re-heating pre-prepared foods
o appropriate methods to optimise shelf life
 safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements
Pen, paper, calculator

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

Statement of Authenticity
X I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
X
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
X
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: 30 / 07 /2020

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

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 Feedback to Student:

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

30 / 07 /
Student Signature Date: 2020

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Assessment 1

Your task:

Answer all questions below. Each question must be addressed to demonstrate competence.

1. List 4 dishes from the following food groups below and provide a description for each criteria listed in the
table below:

Food group Dish/ menu example Description including ingredients, cookery method and garnish/ accompaniment
Pasta/Noodles Pasta con Pasta with basic Tomato and Basil Sauce, Key ingredients are red ripe
pomodoro e tomatoes, extra virgin olive oil, garlic cloves (minced), fresh basil, red chilly
basilico flakes, penne (though you could use any pasta here, long, thin, short or
tube, as this is a sauce which works well with all the pastas), parmesan
cheese, Salt

Poached Eggs Garlic Soup with For this soup recipe, whack the garlic cloves with the side of a chef’s knife;
Potatoes and the papery skins will loosen from the cloves and you can slip them right off.
Poached Eggs Key ingredients are olive oil, salted butter, garlic, cloves peeled, leek,
halved lengthwise, very thinly sliced, dark green parts reserved separately,
thyme leaves, Yukon Gold potatoes, chicken broth, crème fraîche or sour
cream, Kosher salt, pepper, eggs, parsley, Finely grated lemon zest (for
serving)

Salads Chicken Salad with Chicken simmered in stock with tarragon makes a delicious topping in this
Tarragon spinach salad recipe, especially when topped with orange segments and
toasted almonds. Key ingredients are skinless chicken breast fillets (about
300g), salt–reduced chicken or vegetable stock, sprigs tarragon, lemon,
peppercorns, tahini, salt and freshly ground black pepper, witlof or chicory,
baby spinach leaves, oranges, peeled and segmented, flaked almonds,
toasted For serving: Slice witlof diagonally into narrow pieces. Place on a
large serving platter with spinach leaves. Add orange segments and
toasted almonds. Slice chicken into wide strips and add to salad. Spoon on
dressing.

Sandwiches Toasted Ham and Toasted Ham and Roasted Capsicum Sandwich Key ingredients are
Roasted Capsicum sourdough bread, provolone or swiss cheese, thin slices ham, roasted red
Sandwich capsicum, drained and sliced butter, Parmesan cheese, Mayonnaise for
spreading For serving: Heat a frying pan over medium heat until warm. Fry
the sandwich on both sides until golden brown and cheese is melted. You
could also toast it under the griller. Cut the sandwich in half and serve.

2. List 1 menu example for each of the following applications:

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Application Menu example
cleaning, peeling and slicing raw food Salad that comes with thin- slicing vegetable

batters Fish and chips prepared with beer batter

coatings Schnitzel, Fish fillets, Croquettes, Mushrooms, Vegetables

garnishes A gyro sandwich garnished with mint

marinades Beef marinating for a Korean barbecue dish

3. List 5 safety aspects that must be considered and followed when using equipment for preparing simple
dishes.

Safety aspects for the use of equipment

1. Ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling
machinery

2. Be very careful when using machinery with moving parts - you could be severely injured

3. Always remain aware of the possible dangers. Always use pushers or guards that come with equipment such
as slicers, mandolins, food processors and juicers - it is a legal requirement to use these during operation

4. Horseplay often results in serious injury

5. Loose connections can be extremely dangerous

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4. Provide a description for the principles and equipment used for the following cookery methods including
one different menu example suitable for each method:

Cookery Method Description including equipment used Menu Example

Baking Food is cooked using convection of hot air in an Meat - Beef Wellington
oven, or by conduction on a hot stone, griddle iron Poultry - Pigeon baked in clay
or in hot ash, without the aid of fat. The air in the Seafood - Fish in brioche
oven can be modified by using steam Cheese - Topping for gratinating,
soufflé
Milk - Crème caramel
Cream - Brulée

Boiling Submerging food in a liquid, other than fat, at Brisket - Beef broth with brisket
100°C Corned Beef - Corned beef in
horseradish sauce
Almonds - Blanched almonds Eggs -
Boiled eggs

Braising Food is cooked in the oven partially suspended in
liquid, covered with a closefitting lid. This method
is used for whole joints of meat, larger portion
cuts and fibrous vegetables.
Meat - Braised oxtail
Poultry - Braised chicken ballottine
Seafood - Braised octopus Cream -
Can be used as part of the braising
liquid

Frying (deep and shallow) Food is cooked in a pan using a small amount of Meat - Veal Schnitzel
fat. Food is cooked by submerging it fully in hot Poultry - Stir-fried chicken Seafood
fat. - Dory goujons
Eggs – Pan

Grilling Food is cooked by exposing it to radiated heat.
Food can be cooked above or below the heat
source, or between 2 heat sources
Meat - Fillet steak grilled with
hickory
Poultry - Chicken satay
Seafood - Grilled swordfish Lentils -
Grilled lentil patties Polenta -
Grilled polenta Semolina - Gnocchi
Romaine Rice - Grilled arancini
Cheese - Topping for gratinating,
soufflé

Poaching Submerging food in a liquid, normally other than Poultry - Poached chicken breast
fat. This is a gentle form of cooking between 80°C Meat - Veal quenelles
and 95°C Seafood - Fish or shellfish in beurre

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Eggs - Poached eggs

Pressure cooking the process of cooking food at high pressure, Pressure cooker chicken risotto
employing water or a water-based cooking liquid, Javanese BBQ Beef Ribs
in a sealed vessel known as a pressure cooker.
High pressure limits boiling, and permits cooking
temperatures well above 100 °C (212 °F) to be
reached.

Steaming Food is cooked by the steam of a boiling liquid Meat - Steamed veal fillet Poultry -
without being suspended in it Steamed chicken tenderloin
Seafood - Steamed fish fillet Cheese
- Steamed cheese buns

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5. The following recipe for a chef’s salad yields 2 Portions. Your chef has instructed you to prepare 50 Portions
when you come in tomorrow morning. Answer the questions below:

CHEF’S SALAD
Preparation Time: 10 minutes
Serves 2

Ingredients:
50g Mixed lettuce
50mL French dressing
50g Cherry tomatoes
50g Cucumber
40g Roast chicken
40g Ham
20g Cheese
5g Watercress

Questions:

a) You have 0.800 kg of cucumbers in your fridge. How much do you need to order to make 50 portions of
salad?

Response: 0.450kg.

b) How much French dressing will you require for 50 serves of chef’s salad?

Response: 1,250ml

6. The preparation steps for the chef’s salad list the following methods: Answer the questions below

Preparation Steps:

1. Wash lettuce and tear into bite-sized pieces. Use a salad spinner to dry the leaves then refrigerate
2. Prepare the French dressing
3. Cut the cucumber in half lengthwise and scoop out the seeds. Cut in half lengthwise and then slice
thinly. Cut the tomatoes in quarters
4. Slice the cheese, ham and chicken into 2mm strips.

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Questions:

a) List all equipment you will need to prepare this salad following the preparation steps, including different
containers to store each prepared product before assembly.

Response: Colander, Serving Spoons, Woodern Spoon, Containers with labels, Cutting Boards, Lettuce Knife,
Grater

b) How do you need to prepare and set up your workspace to Work Health and Safety standards and to
meet food safety requirements before you start preparation of this salad?

Response: preparation phase is referred to as mise en place, which means to have everything in its place
before the actual cooking takes place

c) How should the commodities you have prepared stored before assembly for service, which is in 2 hours
time?

Response: Store covered in the refrigerator to retain freshness, Salad greens should not be dressed until they
are ready to be served, as the acid in the dressing will begin to cook the greens, causing them to become limp.
Food must be cooled from 60°C to 21°C within 2 hours and from 21°C to 5°C within 4 hours. Note that this is the
internal temperature, not the external temperature.

7. You have received an order for 3 serves of Spaghetti Bolognaise. The pasta is pre-cooked in the coolroom
from this morning and the Bolognaise sauce is also refrigerated. Explain the methods you can use to re-heat
each, the pasta and the Bolognaise sauce to meet food safety requirements. (No use of a microwave
permitted for this purpose).

Re-heating method and requirements for pasta Re-heating method and requirements for bolognaise
Method: reheat on the stovetop Method: reheating in the saucepan with a little water on a
low heat

Critical aspects: it may not reheat well because the pasta is Critical aspects: if reheated in the hight heat, it may be
not coated by a sauce or other ingredients to prevent it burned.
from drying out

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8. You are preparing 50 portions of lamb curry, 40 portions of bolognaise and 3 litres of French dressing for the
mise en place for the next 3 days. Answer the following questions:

a) What are the requirements for cooling the cooked dishes to meet food safety requirements?

Response: thawing frozen food should be proceeded in the fridge or cool room not outside or on the bench.
Thawing outside or on the bench, then by the time the middle has thawed out, the edges will have been in the
danger zone for several hours. This means that bacteria are multiplying, and the food is not safe to eat.

b) How could you use portion control measures for each of the dishes listed above top prevent wastage
and make it easy for use during service instances?

Response: Place the item into an suitable containers like a bowl or gastronome. Then it should be covered by the
containers, stick clearly labels, and keep on a drip tray. The covering will prevent the item being contaminated
from drips, and the drip tray will catch any leaking fluid as the item thaws. The trays should be kept on a low
shelf in the cool room so that any drips or juices do not contaminate other items. Never run hot/warm water
over food to thaw it

c) Your chef has asked you to store all the foods you have prepared correctly to meet food safety
standards. What do you need to do to meet these requirements?

Response: There are strict rules governing how food should be cooled and heated. If food has been cooked, then
it must be cooled within a certain timeframe. This is referred to as the 2hour/4hour rule. High risk foods such as
meat, poultry, game, seafood, cooked rice, milk and custards should be stored under the following conditions,

- Refrigerated between 1°C and 4°C,

- On clean trays, covered and labelled showing the product contents, date and name of the person who stored
or produced the product. Depending on the items being stored, trays should be regularly changed to avoid the
items sitting in pooled blood or their own juices, as this accelerates spoilage and leads to "off" odours

- Store each type of protein separately and keep them away from cooked food items, to avoid cross
contamination

- Store only for short timeframe

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9. You are serving lasagne and various curries and rice from a bain-marie on display to customers. What are
the food safety aspects you need to ensure, to prevent food from contamination?

Food Safety aspects for food on display

1. Sell and display food at the correct temperature like hot food above 65°C

2. High risk food items such as pizzas and meat pies must not be held or displayed for long periods

3. Wash your hands thoroughly prior to handling food. Use gloves, palette knives, meat forks or tongs to minimise
contamination

4. Sneeze guards or other protective barriers must be placed on all display items

5. Prevent any unnecessary contact with ready-to-eat food and any damaged food cannot be sold and food cannot be sold
beyond the expiry time and date

10. Your chef tells you that each dish you prepare needs to be presented to organisational guidelines and recipe
standards. List 5 examples of what this would typically include:

Guideline or Standard Example

1. All perishable commodities should be refrigerated at 1- When creams, yoghurts, butter, cheese and ice cream are
4°C so that they appear at the best possible quality, on the needed to put on the plates, it must be stored in the fridge
plate before using.

2. The danger zone, between 5°C and 60°C, must be Hot food like rice, pasta have to place in the temperature
observed, to ensure the best possible quality of the final above 65°C before serving.
product

3. Try not to use more than 60% of the plate's surface. The On the plate of rice should spare space to make the food
rim of the plate is the frame of the dish - keep it spotless! more attractive.

4. Use utensils such as plastic rings, timbales, cups, ice Ice cream and topping should be severed presentably by
cream scoops and meat forks to help with presentation and using utensils to make the beautiful figures.
portion control.

5. Dishes should be finished just prior to service to ensure Try not to cook and leave food too long before serving. Hot
the highest quality food have to be served right away to keep it hot and nice.

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11. The lunch service has been announced “finished”. Your work space has all the equipment and used and
unused foods on benches and shelves. Explain the procedures for cleaning your workplace and storing and
disposing of foods to ensure all food safety requirements are met in the area is clean to industry standards:
Storage of re-useable by-products
High risk foods such as meat, poultry, game, seafood,
cooked rice, milk and custards should be stored under
the following conditions:
* Refrigerated between 1°C and 4°C
* On clean trays, covered and labelled showing the
product contents, date and name of the person who
stored or produced the product. Depending on the
items being stored, trays should be regularly changed
to avoid the items sitting in pooled blood or their own
juices, as this accelerates spoilage and leads to "off"
odours
* Store each type of protein separately and keep them
away from cooked food items, to avoid cross-
contamination
* Store only for short timeframes
Using labels is an ideal way to be organised and to
remember what was done and when. This applies to
everything from simple labels. On the simplest level a
cartouche or stick-on label is sufficient for internal
records and FIFO. Colour-coded labels are an ideal way
to add an additional level of control for FIFO, as these
labels can indicate the day of production or when an
item should be served
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Cleaning and sanitation (where? how?)
Cleaning is the act of removing of dirt, food particles,
grease, grime, scum, etc. from a surface. Cleaning is
aided by the application of a detergent, which helps to
lift the dirt from the surface as well as keep it from
reattaching. Cleaning generally produces a visible
result, i.e. the object looks clean. However, cleaning
does not kill off bacteria.
Sanitation means that heat and/or a chemical
sanitisation product is applied to kill/reduce the
amount of bacteria. Surfaces that come into contact
with food products need to be sanitised regularly.
These 2 processes should be carried out as separate
procedures – first you clean and then you sanitise. In
order to be effective, the sanitation process requires a
clean and detergent-free surface.
At the end of your shift you will need to conduct a
more thorough clean of all your work surfaces, such as
benches and shelves. You will also need to clean
stovetops, the oven, walls, floors, cupboards and other
parts of the kitchen.
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