Assessment-1

EET DIETARY REQUIREMNTS

SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare foods to meet special dietary requirements

Student Must Fill this Section

Student Name:

Student ID: Term: 2 Year: 2022

Privacy Release “I give my permission for my assessment material to be used in the auditing,
Clause: assessment validation & moderation Process”.
“I declare that:
Authenticity The material I have submitted is my own work;
Declaration: I have given references for all sources of information that are not my own,
including the words, ideas and images of others”.

Student Signature: Date:15/05/2022

Assessment Outcome

Assessor Name: MSHARIFUZZAMAN

Not Yet Assessor

Attempt Competent Date
Competent Signature

Initial attempt √  15/05/2022

2nd attempt/Re-
assessment  

Information for Student:

 All work is to be entirely of the student.

General Information for this assessment:

 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach
its own work formatted in double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of competency.
 If the student doesn’t understand the assessment, they can request help from the assessor to interpret the
assessment.
 Re-submission of assessment after the term will incur additional fees.

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 Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the
grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen
days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the
lecturer/trainer in charge and the Academic Manager or if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel
will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external
mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles
of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic
appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all
other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be
submitted to the Student Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email:
Complaints@wsc.nsw.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of
notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in
support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the
medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.

Assessment Task Requirements

You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule

Task Due Date Learner Sign Trainer Sign Off Comments

Assessmen Week 2
t Task 1
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Comments/ feedback to student
The student successfully outlines the answer and showed very potential knowledge of the
task. Overall Satisfactory

Assessment Task 1: Written questions

TASK SUMMARY
You are to answer all written questions.

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RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to textbooks and other learning materials.
 Access to a computer, printer, Internet and email software (if required).
 Access to Microsoft Word (or a similar program).

WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

 This task may be done in your own time as homework or you may be given time to do this task in class
(where applicable).
 Your assessor will provide you with the due date for this assessment.

WHAT HAPPENS IF I GET SOMETHING WRONG?

If your assessor marks any of your answers as incorrect, they will make arrangements with you about
resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may
need to provide new written responses to the questions that were answered incorrectly. Your assessor will give
you a due date by which this must be provided.

STUDENT INSTRUCTIONS FOR TASK 1

 This is an open book test – you can use your learning materials as reference.
 You must answer all questions in this task correctly.
 You must answer the questions by typing your answers in Microsoft Word or a similar program – your
assessor will advise as to whether you must email them your completed assessment, submit the file on a
USB drive or hand in a hard copy.
 If there are tables included in your task that you need to fill out, you may choose to recreate them in a word
processing application. If you have been provided with an electronic version of this booklet, you may prefer
to type your answers directly into the document.

WRITTEN ANSWER QUESTION GUIDANCE

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These
words will guide you as to how you should answer the question. Some questions will also tell you how many
answers you need to give – for example, ‘Describe three strategies…’.
 Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or
features. Generally, you are expected to write a response of two or three sentences in length.
 Explain – when a question asks you to ‘explain’, you will need to make clear how or why something
happened or the way it is. Generally, you are expected to write a response of two or three sentences in
length.
 List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format,
often with a specific number of items indicated.

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QUESTION 1
List three things that you could do to determine the production needs for a service period.
They are:
 Be familiar with the menu.
 Be familiar with the recipes.
 Determine the production requirement and the work schedule.

QUESTION 2
a) Describe five things that are outlined in a standard recipe.
 Name of the dish
 Ingredient list with quantities, procedures, yield, portion size.
 Name of recipe, portions, labour cost to produce recipe, and total recipe weight.
 Name of employee who will make the recipe, cooking time, service instructions, and food cost.
 Ingredient specifications, order quantity and purchase unit.

b) How do you work out quantities of ingredients required for food production on a large scale?
 Write down the quantities of all the different ingredients.
 Divide all the quantities by the number of people the recipe is for. You now have the quantity of
each ingredient for a 1-person recipe.
 Multiply these quantities by the number of people you want to cook for.

QUESTION 3
a) List six items of large equipment found in a commercial kitchen.
 Stockpots
 Ovens
 Griddles
 Fryer
 Dish washer
 Cooking Ranges

b) List six items of small equipment found in a commercial kitchen.

 Knives
 Spoons
 Skimmers
 Cutter

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 Forks
 Turner

QUESTION 4
Provide a description for each of the following cooking methods.

Cooking method Description

Blanching

De-glazing

Poaching

Stewing

Deep frying

Gratinate

Baking

Larding

QUESTION 5
Provide a description of the following culinary terms:

Culinary term Description

Garnish

Fleuron

Nappe

Bouillabaisse

Paupiette

Roux

QUESTION 6
a) List five production methods suitable for bulk cooking.
They are:
 Batch cooking
 Sous-vide.
 Cook-chill.
 Cook-freeze.
 call-order

b) List three production methods that are not suitable for bulk cooking.
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 Poaching
 Pan frying
 Deep Frying

QUESTION 7
a) Provide three examples of wet cooking methods.
 Boiling
 Glazing
 Steaming

b) Provide three examples of dry cooking methods.

 Roasting
 Grilling
 Baking

QUESTION 8
List five foods suitable for each of the following cooking methods:

Cooking method Suitable foods

Steaming Chicken, Vegetables, Fruit, Cake and Pudding

Poaching Egg, Chicken, Beef-Fillet, Fish-Fillet and Fruit

Grilling Vegetables, Lamb, Octopus Bacon and Chicken

Baking Cake, Muffin, Bread, Cupcake and Chicken

QUESTION 9
List four key pieces of information that can be found on stock date codes.
 Name and description of the product.
 Net weight.
 Date mark.
 Ingredient list.

QUESTION 10
a) Explain how you can ensure that you are using safe operating procedures when using commercial cookery
equipment.
 Ensure the correct equipment is used for the job.
 Wear personal protective equipment.
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 Plan any work to minimize risks identified.
 Use appropriate warning signs.
 Provide appropriate training and guidelines.
 Maintain and check equipment regularly.

b) Outline the safe operational practices for adjusting blades on an item of kitchen equipment.
Make sure cutting blades are sharp. Keep your hands away from the edges of cutting blades – make
sure you can see both your hands (and all your fingers) as well as the cutting blades. Keep your eyes
on the item you are cutting and know where your fingers are in relation to the blade.

QUESTION 11
Michael works as a chef at the Best Bite Café. He has come in early to prepare for the lunch service. It is
his responsibility to gather all of the resources required to cook the dishes on the menu and set up the
kitchen.

a) Describe the process Michael will follow to set up his kitchen in preparation for the lunch service.
 Check the menu.
 Read Recipe
 Collect Ingredients
 Ensure kitchen safety measures.
 Check items for spoilage and contamination.
 Clean and prepare ingredients.
 Maintain Hygiene
 Check equipment before usage.
 Ensure correct product is delivered.

b) Michael is also responsible for ordering the ingredients required for the dishes on the café’s lunch and
dinner menu. Describe at least three ways that Michael can minimise waste and maximise profitability when
preparing for service.
 Plan and purchase wisely when the products are available for cheaper price.
 Use the products according to purchase dates, use older products first.
 Monitor the portions used for cooking.
 Bulk buys the products.
 Use leftovers for garnishing wherever possible.
 Recycle waste.

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QUESTION 12
Jane works as a chef in a busy restaurant. She is working the lunch service. She pulls a chicken dish out of
the oven and uses a thermometer to check the temperature. It is only 45°C. Jane figures that since it looks
cooked and the other two dishes for that table are plated and ready, it will be okay. She puts it up on the
counter for wait staff to serve it to the customer.

a) What is the issue in this scenario?

Jane has not maintained the safety standards as the temperature of the chicken should be at least 60
degree Celsius and above.

b) What corrective action should Jane have taken?

Jane should have cooked it for longer period until the temperature reaches 60 degree Celsius or if
the dish cannot be recooked then Jane must discard the dish.

c) Jane has three uncooked chicken breasts left over. How and where should she store these until they are
needed for the dinner service period?
Jane should store it in a clean container in the bottom of the fridge and fridge temperature
should be below 5 degree Celsius.

d) What is the potential risk of not storing food correctly?

Food will be contaminated.

QUESTION 13
a) What is the body’s preferred source of energy?
Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are
one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates
into glucose.
Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs.

b) List three good sources of food nutrients.

 Fresh fruits, vegetables and meat are good sources of food nutrients.
c) What are the five nutrient groups of the body?
 Carbohydrates
 Proteins
 Vitamins
 Fats
 ‘Minerals

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d) How can you determine the nutritional content of a packed or processed food item?
Nutritional information panels are a part of the food label. These tell you what nutrients the
food contains and how much of each nutrient there is. When you buy a packaged food product,
have a look at the back of the packet. You should be able to see a box with a heading like
'Nutritional information'.

e) List five ways to reduce the loss of nutrients while cooking.

 Keep skins on when possible.
 Avoid continuous reheating of food.
 Use a minimal amount of cooking liquid.
 Choose steaming over boiling.
 When you do boil, retain the cooking liquid for a future use (like soups and stocks)  Use the
microwave.

QUESTION 14
a) Describe the following religious food requirements:

Kosher

Halal

b) Describe the meaning of ‘haram’.

Haram is an Arabic term meaning 'forbidden'. This may refer to: something sacred to which access is
forbidden to the people who are not in a state of purity.
c) What is halal certification?
Halal certification states that the food or the products are permissible for the followers of Islam and
no haram product or procedure is used while its manufacturing or processing.

QUESTION 15
List five foods commonly associated with food allergies.
They are:
 Cow’s milk
 Tree nuts
 Peanuts
 Fish
 Wheat
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QUESTION 16
Explain the difference between a food allergy and food intolerance
A true food allergy causes an immune system reaction that affects numerous organs in the body. It
can cause a range of symptoms. In some cases, an allergic food reaction can be severe or life-
threatening. In contrast, food intolerance symptoms are generally less serious and often limited to
digestive problems.

QUESTION 17
Describe five management strategies for someone with lactose intolerance.
 Drink milk with other foods
 Do not drink on an empty stomach.
 Distribute milk intake into small serves spread out over the day.
 Build up your tolerance by starting small and gradually increasing your milk consumption.
 Regular fat milk contains less lactose than low fat or skim milk.

QUESTION 18
What foods need to be avoided if a customer says that they have Celiac disease?

 Wheat, including spelt, faro, graham, Khorasan wheat, semolina, durum, and wheat berries.
 Rye.
 Barley.
 Triticale.
 Malt, including malted milk, malt extract, and malt vinegar.

STION 19
a) What two things should be avoided when catering for customers with cardiovascular disease?
Red meat and oily food should be avoided.

b) What two things should be avoided when catering for customers with diabetes?
sugar and processed carbohydrates

QUESTION 20
Explain the difference between type one and type two diabetes.
People with type 1 diabetes don't produce insulin. You can think of it as not having a key. People
with type 2 diabetes don't respond to insulin as well as they should and later in the disease often
don't make enough insulin.

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QUESTION 21
What is a macro-biotic diet?
A macrobiotic diet is a fad diet based on ideas about types of food drawn from Zen Buddhism.

QUESTION 22
a) Provide an explanation for each of the following types of diets:

Lacto-ovo vegetarian

Lacto-vegetarian

Vegan

b) List three sources of protein for vegetarians.

 Eggs
 Low-fat cheese
 Yogurt

QUESTION 23
Explain what is meant by an ‘elimination’ diet.
Elimination diets can serve as both diagnostic and treatment strategies in an integrative setting.

QUESTION 24
Describe four beliefs that relate to food, drink and fasting of Hindus.
 avoiding meat and eggs
 although some may eat lamb, chicken, or fish.
 Beef is always avoided because the cow is considered a holy animal, but dairy products are
eaten.
 Animal-derived fats such as lard and dripping are not permitted.

QUESTION 25
Describe three mise en place requirements for special diet foods.
 substitute ingredients used to produce dishes with special dietary recipes.
 ingredients suitable for meeting basic nutritional needs
 ingredients that cause common allergic reactions.

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QUESTION 26
a) What resources can you access to interpret the code/number for food additives and preservatives?
To check what additives are in foods, read the label. All food ingredients, including any additives,
must be listed on the label of a food.

b) List three common side effects that people who are sensitive to food additives may experience.
Weakness, Headache, and nausea

c) Provide the name of each of the following food additive codes and describe how they are used:
Food additive code Name of food additive Use

162

133

621

221

QUESTION 27
a) What are the five principal recommendations featured in the Australian Dietary Guidelines?
 To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious
food and drinks to meet your energy needs.
 Enjoy a wide variety of nutritious foods from these five groups every day.
 Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
 Encourage, support, and promote breastfeeding.
 Care for your food; prepare and store it safely.

b) What are the five nominated food groups referred to in Australian Dietary Guideline 2?
 Plenty of vegetables
 Fruit
 Grain (cereal) foods
 Lean meats and poultry, fish, eggs, tofu Milk,
 yoghurt, cheese and/or their alternatives

c) How can children and adolescents maintain a healthy weight?

They should be physically active every day and their growth should be checked regularly.

d) What are the 12 dietary guidelines for older Australians?

Older people should eat nutritious foods and keep physically active to help maintain muscle strength
and a healthy weight.
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QUESTION 28
List five implications of having a poor diet that lacks sufficient nutrition.
 Being overweight or obese.
 Tooth decay.
 High blood pressure.
 High cholesterol.
 Heart disease and stroke.

QUESTION 29
Describe how each of the following foods can affect medications:

Grapefruit juice

Green leafy vegetables

Natural black liquorice

(Glycyrrhiza)

QUESTION 30
a) What type of flour would you use if you were cooking a dish for somebody who has a yeast intolerance?
Rice, rice flour, rice pasta, rice cakes and rice cereals.

b) What type of flour would you use if you were cooking a dish for somebody who has celiac disease?
Flours made from rice, corn, soy, and potato.

QUESTION 31
List three sugar alternative sweeteners that could be used for a person who is on a sugar-free diet.
 Stevia
 Monk fruit extract
 Coconut Palm sugar

QUESTION 32
a) Describe two benefits of a low sodium diet.
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 Lower your blood pressure

 Reduce your risk of heart

attack.

b) Describe two benefits of a low kilojoule diet.

• A 15-35% reduction in deaths from all-causes following breast cancer.
• A 13-25% reduction in insulin-dependent diabetes.

Question 33

Mel works as a chef at a small private hospital. When new patients arrive, she is responsible for ensuring that
their individual dietary requirements are met.
Mel looks at the patient list daily, to identify new patients and their dietary requirements. There are two new
patients on the list today:
Patient 1: Ahmed, aged 87. Ahmed had a fall and fractured his ribs. He is a strict Muslim. Ahmed speaks very
little English.
Patient 2: Anette, aged 55. She has been admitted for a heart attack and is awaiting surgery. Anette is very
overweight. She is also allergic to eggs.
Mel must look at preparing a menu to suit both of these patients. She must consider Ahmed’s cultural food
requirements and Anette’s health related food requirements.

a) List two other people/health specialists that you could consult with to clarify Ahmed’s food requirements.
Nutrition educator and Dietician.

b) List three other people/health specialists that you could consult with to clarify Anette’s food requirements.
Nutrition educator, Dietician, Anette’s consulting specialist doctor.

QUESTION 34
For each of the following food and beverages, provide two different types and two cooking uses.

Food Types Use in cooking

Cheese

Milk

Rice

Flour

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 Food Types Use in cooking

Frozen fish

Eggs

Lettuce

Red meat

QUESTION 35
For each of the following condiments, list two dishes that they are commonly used in:

Soy sauce

Beer batter

Paprika

Sesame oil

Olive oil

WHAT MUST BE SUBMITTED FOR TASK 1:

 Your answers to each question.

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 Assessment Record Checklist

ASSESSMENT TASK 1: WRITTEN QUESTIONS

Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if Y
applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements been made for reassessment?
Please note any reasonable adjustments for this task below.

¨ I have reviewed the mapping to this task.

√I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has
satisfactorily demonstrated the knowledge required of this unit.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is
provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.

Assessment Task 1 outcome: Satisfactory √ Not Satisfactory 

Date: ___________________________________

Student name: ______________________________________________________________________________

Assessor name: MSHARIFUZZAMAN____________________________________________________________

Assessor signature: ___________________________________________________________________

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