Assessment Task 1 - Multiple Choice

Enhance College of Technology
Enhance College Pty Ltd

ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: info@enhance.edu.au
SITHCCC014: Assessment 1 – Multiple Choice
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to
determine student competency in this assessment task Yes / No
The assessment process and tasks were fully explained.
I am aware of which evidence will be collected and how.
I am aware of my right to appeal an assessment decision.
I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on
their website.
I have discussed any additional educational support or reasonable adjustments I require in

order to undertake this assessment with the Student Support Services Officer and Trainer
/ Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy.
I have access to all required resources?
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: / / 20
Assessment Satisfactory or Not Yet Satisfactory

Results (Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed is Assessor Declaration: - I verify that I have adequately
my own and that I was adequately informed of the explained and negotiated the assessment tasks with the
assessment process prior to commencing this assessment student prior to commencing assessment.
task.
Student Name: Assessor’s Name:
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SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC014 – Prepare Meat Dishes
Document Version: 1 Updated: 11Nov19 Source:
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Student Signature Date Assessor Signature Date
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Student Guide for Assessment

Instructions Instructions to include, but not limited to:
1. Student will be assessed in a classroom environment.
2. Ensure the student is aware of the assessment requirements at the commencement
of the unit
3. The students are required to work alone to answer all the questions.
4. The questions are aimed at testing the student’s knowledge and skills of prepare
meat dishes.
5. This written assessment comprising of multiple-choice questions that need to be
answered by circling or highlighting the one correct response of four options.
6. The student is required to complete the multiple-choice assessment for this unit of
competency. To complete this task, the student will need to answer all the
questions in this multiple-choice in this assessment.
7. The student answers should be recorded in the student assessment question
booklet.
8. After the student has successfully completed the written assessment, they
must present it to the Trainer/Assessor for correction.
9. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
10. In special circumstances this written assessment may be delivered as an oral
assessment in which the assessor shall mark the assessment and identify
the assessment was presented orally
Task/s to be The tasks you will be observed undertaking are:

assessed
- Each multiple-choice question has four responses.
- You are to answer all questions.
- There is only one right answer.
- On completion, submit your assessment to your assessor.
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify types of meat and their different characteristics
- Explain quality indicators of different dishes and environmental conditions
- Discuss the effects of different cookery methods
- Explain mise en place and the role it plays
- Discuss contents of stock date codes and rotation labels
- Explain safe operational practices and functions and features of equipment used in
cookery methods
Time allowed On average, the Assessment should take 1-2 hours to complete
Location Assessment will be completed in a classroom under the supervision of a trainer/assessor.
Decision making To achieve a satisfactory outcome, you must be able to: -

rules  culinary terms and trade names for:
 ingredients commonly used in the production of different meat dishes
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 classical and contemporary meat dishes
 different cuts of meat and styles of cooking
 contents of stock date codes and rotation labels
 meat classifications
 characteristics of meat products and meat dishes:
 appearance
 fat content
 freshness and other quality indicators
 primary, secondary and portioned cuts
 nutritional value
 taste
 texture
 historical and cultural origin of different meat products and meat dishes
 preparation techniques for different cuts and types of meat specified in the performance
evidence
 cookery methods for different cuts and types of meat specified in the performance evidence
 equipment used to prepare and produce meat dishes:
 knife care and maintenance
 essential features and functions
 safe operational practices
 mise en place requirements for meat dishes
 appropriate environmental conditions for storing meat and meat products to:
 ensure food safety
 optimise shelf-life
 safe operational practices using essential functions and features of equipment used to produce
meat dishes.
Performance The assessment methods must be by direct observation of tasks on required skills and
Observation knowledge to ensure correct interpretation and application. Your Assessor will observe you
Criteria for on the following observations:
Assessment Task
 follow standard recipes to prepare meat dishes using each of the following meat items:
 beef
 game:
 kangaroo
 venison
 specialty meats
 lamb
 pork
 veal
 offal:
 kidney
 liver
 use each of the following meat preparation techniques at least once when preparing the above
dishes, as appropriate:
 ageing
 barding
 boning and trimming
 cutting and portioning
 larding
 marinating
 mincing
 rolling
 tenderising
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 trussing and tying
 skewering
 prepare the required meat dishes using each of the following cookery methods at least once:
 braising
 frying
 grilling
 roasting
 stewing
 prepare above food for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and
storing meat
 responding to special customer requests and dietary requirements
Assessment Assessors must satisfy NVR/AQTF assessor requirements.

conditions
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting.
Assessment must include direct observation of tasks.
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application.
Resources required The following equipment will be made available to students:

- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops,
WiFi, Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:

 an industry workplace
 a simulated industry environment, such as a training kitchen
servicing customers.
Assessment must ensure access to:

 fixtures and large equipment:
 commercial blenders and food mills
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 microwave
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 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 knife sharpening equipment
 sharpening steels and stones
 knives:
 butcher and boning knives
 carving knives
 chef knives
 utility knives
 larding needles
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 meat:
 bats
 cleavers
 mincers
 oven mitts
 pans and pots for small and large production:
 stainless steel, cast iron, iron and non-stick fry pans
 large and small pots
 scales
 scoops, skimmers and spiders
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 small utensils:
 flour and drum sieves
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 temperature probes
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 dustpans and brooms
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 ordering and docketing paperwork
 food safety plan
 guidelines relating to food disposal, storage and presentation requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of meat products as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training
organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
 have worked in industry for at least three years where they have applied the skills
and knowledge of this unit of competency
Results/Re-  Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
assessment for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet 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 they can improve your skills
/ knowledge prior to reassessment.
 Where a ‘NYS – Not Yet Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
opportunity to resubmit evidence to demonstrate competence. The assessor
will determine and discuss the reasons for NYS – Not Yet Satisfactory on any of
the criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to
illness, a medical certificate must be produced. “This process is detailed
more in
the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be
provided with information identifying the areas in which they failed to
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achieve competency. Students will then have the opportunity to repeat the
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assessment task within 5 working days of notification with no reassessment
fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the RTO within five working days with a valid reason for not
availing themselves of the reassessment opportunity, then those students
will be given a final chance to re-sit the assessment and will be charged at
$100.00.
o After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for
the unit as per the fees policy of the RTO. The student will be made aware
of the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$100.00 reassessment fee will be charged for reassessing the assessment
within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
o The RTO has intervention strategies, including student support services
available to enable students to complete qualification in the expected time
frame. Students at risk of not completing within this time frame are
identified as early as possible and an intervention strategy is put in place.
Reasonable Assessor may adjust assessment conditions (as required) to suit workplace objectives
Adjustment provided that the integrity of the task is maintained.
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Assessment 1 – Multiple Choice

1. What information is provided on a food preparation list?
(a) Standard recipes with an ingredients list.
(b) Anticipated bookings for the next service period.
(c) Requirements for preparation of daily specials and menu variations.
(d) Food production requirements and preparation deadlines.
2. What are two factors that determine the quantities of ingredients required to prepare a
dish?
(a) The standard recipe and number of portions required.
(b) The standard recipe and any dietary variations required.
(c) The number of portions and a list of menu items.
(d) The preparation list and ingredients list.

3. What are three factors which help you select from stores the appropriate ingredients
required for your menu items?
(a) Number of portions required, availability of ingredients, and location in storage
area.
(b) The requirements listed in the standard recipe, expiry dates of ingredients, and
workplace quality standards.
(c) If any of the ingredients have already been pre-prepared, expiry dates of
ingredients, and their appearance.
(d) Preparation deadlines, the ingredients list of the recipe, and access to
appropriate equipment.
4. Which of the following is an indicator of poor quality pork?
(a) Temperature between 1 °C and 5 °C.
(b) Firm in texture and finely marbled.
(c) Bright pink to greyish pink in colour

(d) Thick rind with hairs attached.
5. Which piece of equipment would you use to sharpen a carving knife?

(a) Meat hook.
(b) Meat cleaver.

(c) Sharpener.
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
(d) Honing steel.
6. What tools or equipment would you use for chopping through meat bones?
(a) Paring knife.
(b) Meat cleaver.
(c) Honing steel.

(d) Food processor.
7. Why is it very important to make sure equipment is clean before preparing ingredients
for meat dishes?
(a) Many ingredients in meat dishes have a high water content, which could cause
the equipment to rust and discolour the ingredients being prepared.
(b) Recipes require ingredients to be cut very finely so there is a greater risk of food
becoming stuck in the equipment.
(c) Many of the ingredients are high-risk foods that may not be processed further
during preparation, so the risk of cross-contamination is higher.
(d) The recipes usually combine ingredients from many different types of food
groups together, so the risk of cross-contamination is higher.
8. What safety procedures should you follow when slicing rolled meat on a meat slicer?
(a) Always use the push guard for moving food towards the blade.
(b) Avoid turning the slicer on and off during your shift.
(c) To minimise food contamination, rinse the running blades under water between
tasks.
(d) Always wear protective gloves when pushing food towards the blade with your
hands.
9. What’s the safest way to thaw frozen meat?

(a) On the benchtop overnight.
(b) Under cold running water.

(c) In the microwave for a maximum of ten minutes.
(d) In the refrigerator at 1 °C to 3 °C until it’s completely defrosted.

10. Why should you sort and assemble all your ingredients prior to starting to prepare them?
(a) It allows you to check your portion sizes before you start preparation.
(b) It makes you read the recipe prior to commencing.
(c) It helps ensure you have all the required ingredients and speeds up the
preparation process.
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(d) It helps you get the meals out on time.
11. Weighing and measuring ingredients accurately is an important part of the preparation
process (mise en place). Why?
(a) It ensures that the dish is presented the same way every time it’s made.
(b) It will help produce dishes that look and taste appropriate and yield the correct
portions.
(c) Correctly calculating measurements increases yield and allows you to accurately
portion food later.
(d) If ingredients are weighed and measured accurately, you will be able to make the
dish faster.
12. Your recipe requires 500 g minced lamb. How will you weigh or measure the lamb?
(a) With a measuring cup.
(b) Estimate half of a 1 kg pack of minced lamb.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.

13. Your recipe instructs you to truss meat in preparation for roasting. What does this mean?
(a) Tying and securing the meat into a neat bundle or shape for cooking.
(b) Boning out the meat and rolling it into neat, evenly shaped rolls.
(c) Immersing the meat into a cooked or uncooked cold liquid.

(d) The process of inserting strips of pork back fat into the muscle of uncooked meat
using a larding needle.
14. You have finished making a rabbit stew and have some raw meat left over. What
should you do with it?
(a) Minimise waste by storing the leftover meat in a sealed, labelled food-grade
container in the refrigerator or freezer.
(b) Dispose of the leftover meat and complete a wastage report.
(c) Cook the leftover pieces and add them to your completed dish.
(d) Add the leftover pieces to a tray of other stored meat in the refrigerator.
15. What method of cookery is best suited to tenderise tougher cuts of meat and game?
(a) Grilling.
(b) Shallow frying.
(c) Braising.
(d) Roasting.
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169
Australia Phone: 07 3895 8393 email:
16. What type of meat would you select to make a stir-fry?
(a) Tender pieces cut into small, uniform sizes.
(b) Legs or large meat cuts.
(c) Delicate offal.
(d) Small tough cuts or off-cuts from a range of different animals.
17. What accompaniments are best suited to roast beef?

(a) Mint sauce and rosemary.
(b) Wasabi.
(c) Yorkshire pudding, English mustard or horseradish.
(d) Onion stuffing and cranberries.
18. How can you improve the quality of tough meat cuts?
(a) By soaking them in stock overnight.
(b) Deep-frying to absorb extra fat from the fryer.
(c) By marinating in a combination of wine, soy, onion and spices.
(d) By roasting with other tender pieces.

19. What food quality adjustments might you need to make during the preparation process?
(a) Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or
ratio of ingredients.
(b) Adjust the type of serviceware used to serve the dish.
(c) Adjust the size of each portion to achieve the required yield.
(d) Select different ingredients from those listed in the standard recipe if they are
fresher.
20. What tools and equipment do you need to carve whole or large meat cuts?
(a) Chef’s knife, cutting board and honing steel.
(b) Roast knife, carving fork and cutting board.
(c) Carving trolley, knife, fork and tongs.
(d) Carving knife, carving fork and cutting board.

21. In addition to using the right tools and equipment, what must you be aware of when
carving meat?
(a) You must know how the customer likes their meat cooked prior to carving.
(b) You must use appropriate techniques, taking account of meat and bone structure
and waste minimisation.
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
(c) You must know how many slices or serves to carve and which end of the meat to
start at.
(d) You must use appropriate cutting techniques and complete the task as quickly as
you can so customers are not kept waiting.
22. You are asked to portion and serve a cooked meat dish but you don’t know how much
to serve on the plate. How can you find out?
(a) Ask the customer what size serve they would like.
(b) Read the menu.
(c) Judge the right amount by the size of the plate or dish.
(d) Refer to the recipe for correct portion size.
23. What sauce is most commonly served with roast pork?

(a) Apple sauce.
(b) Tomato sauce.

(c) Hollandaise sauce.
(d) Cranberry sauce.
24. Which garnish is best suited to an Asian beef stir-fry?

(a) Steamed rice.
(b) Parsley.
(c) Delicately carved vegetable.
(d) Deep-fried noodles.
25. What adjustments to presentation might you need to make after visually evaluating a
dish before service?
(a) Modify ingredients to adjust the flavour and texture of the dish.
(b) Increase portion sizes if the dish looks too small.

(c) Clean up drips and spills. Change dips or sauces if they are incorrect.
(d) Make sure any special dietary requests have been met.
26. As meat dishes contain high-risk, perishable items, what temperature should they be
stored at?
(a) On the bench at 10 °C to 15 °C so they will be at room temperature.
(b) In the refrigerator between 1 °C and 4 °C.
(c) In the refrigerator between 1 °C and 3 °C until one hour before service, when
they can be placed on a kitchen bench to warm up.
(d) In the refrigerator at 1 °C.
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27. How should you store by-products and off-cuts for later use elsewhere in the
production process?
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with the date and freeze until
required.
(c) Refrigerate food items on a tray near the door of the refrigerator for easy visibility
and access.
(d) Place in a clean container, cover and clearly label what the contents are. Place
in the refrigerator.
28. How can you reduce the number and type of cleaning tasks you have to complete at
the end of a service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor
completion.
(c) Clean and tidy your work area as you complete each task during preparation and
service.
(d) Train all staff in correct cleaning techniques, so equipment and work areas are
cleaned correctly, reducing repetition of tasks.
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Assessment Task 1 - Multiple Choice

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Enhance College of Technology

Enhance College Pty Ltd

SITHCCC014: Assessment 1 – Multiple Choice

Student Name Student ID Number

Unit Start Date Unit End Date

Assessment Due Date Date Submitted

The assessment process and tasks were fully explained.

I am aware of which evidence will be collected and how.

I am aware of my right to appeal an assessment decision.

I have discussed any additional educational support or reasonable adjustments I require in

I have access to all required resources?

Cheating & Plagiarism Declaration

Assessment Satisfactory or Not Yet Satisfactory

Feedback to Student - Please provide general feedback on the Student’s performance

Student Name: Assessor’s Name:

Student Signature Date Assessor Signature Date

Student Guide for Assessment

Task/s to be The tasks you will be observed undertaking are:

Location Assessment will be completed in a classroom under the supervision of a trainer/assessor.

Decision making To achieve a satisfactory outcome, you must be able to: -

Assessment Assessors must satisfy NVR/AQTF assessor requirements.

Resources required The following equipment will be made available to students:

Assessment must ensure access to:

Assessment must ensure access to:

Assessment 1 – Multiple Choice

(c) Requirements for preparation of daily specials and menu variations.

(d) Food production requirements and preparation deadlines.

(c) The number of portions and a list of menu items.

(d) The preparation list and ingredients list.

(b) Firm in texture and finely marbled.

(c) Bright pink to greyish pink in colour

5. Which piece of equipment would you use to sharpen a carving knife?

(b) Meat cleaver.

(b) Meat cleaver.

(c) Honing steel.

9. What’s the safest way to thaw frozen meat?

(b) Under cold running water.

(d) In the refrigerator at 1 °C to 3 °C until it’s completely defrosted.

(c) On a set of accurate scales.

(d) With a 1 L measuring jug.

(c) Immersing the meat into a cooked or uncooked cold liquid.

(b) Shallow frying.

(c) Delicate offal.

(d) Small tough cuts or off-cuts from a range of different animals.

17. What accompaniments are best suited to roast beef?

(d) Onion stuffing and cranberries.

(c) By marinating in a combination of wine, soy, onion and spices.

(d) By roasting with other tender pieces.

(c) Carving trolley, knife, fork and tongs.

(d) Carving knife, carving fork and cutting board.

(b) Read the menu.

23. What sauce is most commonly served with roast pork?

(b) Tomato sauce.

(d) Cranberry sauce.

24. Which garnish is best suited to an Asian beef stir-fry?

(d) Deep-fried noodles.

(b) Increase portion sizes if the dish looks too small.

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