Subject code & Name CC08_CIII Coach and work with people

Units of competency SITHCCC020 Work effectively as a cook _ Knowledge

Assessment type/Tools Knowledge assessments Only.

Course Name SIT30816 Certificate III in Commercial Cookery

Name of Assessor Daqian Yu Date of Assessment

Name of Student Tananan Siri-amornpan ID: 18266

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Instructions For students:
Please answer the following questions. You may reference the learning content and/or
conduct your own research.
You must answer all of the questions ensuring sufficient responses to demonstrate
reflection and knowledge of each question.
Responses that are too short or do not sufficiently demonstrate knowledge or genuine
reflection will be marked as incorrect.
You should attempt every question and review your answers, before submitting your work
for marking.
Each question is graded out of 1 mark.
When you have completed all questions, you will need to press “Save and Submit” to send
through for grading.
By submitting your work, you are declaring that the material contained within your
submissions is your own material, written and developed by no other person except where
due reference is made. False declarations may lead to withdrawal of any qualification or
subject.
For assessors:
The assessor must consider all aspects of the UoC when making a judgement. For your
guidance a Sample Answer/s and Rubric have been provided to give clarity on the evidence
required and to maintain a consistency of judgment.
The assessor should offer constructive feedback across the assessment. In the first
instance, if insufficient evidence to meet criteria is presented, the assessor must offer
feedback and allow the student the opportunity to resubmit.
Feedback comments must be provided in red text.

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Range and Conditions
Decision Making Rules
Pre-Approved Reasonable
Adjustments
Rubric
 Online
 Students must work through this assessment independently
Students must answer all of the questions ensuring sufficient responses to demonstrate the
required skills and underpinning knowledge to complete each question. Answers must be
correct to achieve a Satisfactory response.
Answers will be assessed against prescribed marking criteria.
Where a student achieves a “Not Yet Satisfactory” result, they will be provided an
opportunity to resubmit their work.
There are no pre-approved adjustments for this assessment. Adjustments will be made on
a case by case basis. The Assessor must record details on the Student’s Profile Record.
A rubric has been assigned for each question. As a principle, if the following responses are
given by the student, then the assigned mark is a zero.
 Blank
 Nothing written in space provided
 No attempt to answer assigned question (e.g. responses: “I don’t know”)

SITHCCC020 Work effectively as a cook

Knowledge – Test 1
Q1. Complete the following table by providing key principles of the cookery methods listed:
Baking. Dry heat cooking method used in oven to cook cake, bread, pastry to reach a crispy texture as final
product

Boiling. Wet heat cooking method to cook veg, meat, egg etc. by fully covered in a pot of boiling water

Braising. Wet heat cooking method used in oven to cook tough meat, gaming. There is half covered by the
cooking liquid and tenderise with other ingredients

Deep-frying. Cooking method used to cook item (could be battered/crumbled) fully covered in hot oil

Grilling. Dry heat cooking method used in flattop grill and apply the heat from below through the food

Poaching. Cooking temperature below boiling point/ simmering/ 70-80c

Stewing.

Result (answer for above column)

Wet heat cooking method used in pot to cook on top of stove with minimum amount of liquid

☐ Correct ☐ Incorrect
Feedback:

Q2.Complete the following table by identifying the cookery method from the description provided.
Description Your identification of cookery method
Partially cooking food immersing in a hot blanching

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liquid, commonly for later use.

Water is boiled on high heat then heat is

reduced until water moves gently for slower simmering
cooking.

Subjecting food to heat via steam in an

steaming
enclosed/ confined space.

Result ☐Correct ☐ Incorrect

Feedback:

Q3. Complete the table below by providing the meaning of culinary terms listed:
Culinary Term Meaning
Coulis. a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is
commonly used on meat and vegetable dishes, and it can also be used as a base for soups or
other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is
especially popular with poached apples or Key lime pie

Royal Icing. a decorative hard white icing made with egg whites, powdered sugar, and some flavouring and
colouring

Wet dishes. Cooking with ‘wet heat’ is a process where food is cooked by being placed into a hot liquid or
exposed to steam. Wet cooking methods are excellent at softening tough fiber in foods. The
moist heat improves tougher cuts of meats like a beef chuck, shank or brisket, highly fibrous
vegetables like collard greens or pea pods and legumes like beans and lentils. Wet heat is also a
low-fat cooking method because little or no added fat is needed. Meats, fish, white-meat poultry
and vegetables cook well when prepared with wet heat

Gratinate. Cooking with a covering of buttered crumbs or grated cheese until a crust or crisp surface forms

Bouquet Garni. A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups.

Peelings. Get rid of skin

Roux. flour and fat cooked together and used to thicken sauces

Liaison. a mixture of egg yolks and heavy cream that is used to enrich a soup or sauce at the end of the
cooking process

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 Chinois. conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and
sauces, producing a very smooth texture.

Escalope Thin sliced food item

Caramelise Sugar heated to a temperature above its melting point

Macerate soften or become softened and enhance flavour by soaking in a liquid

Result ☐Correct ☐ Incorrect

Feedback :

Questioning – Test 2
Q1. List three characteristics for the ‘dairy products’ food category.
1. storing in the temperature below 5 degree
2. butter, milk, cream, cheese form
3. from different type of fat content
4. short shelf life
5. individual item can be further processed into big variety of options (flavour, colour, shape textured
Result ☐Correct ☐ Incorrect

Feedback:
Q2. List five characteristics for the ‘dry goods’ food category.
1. Undamaged package can be last longer
2. tinned/ canned
3. store in dry storeroom under room temperature
4. convenience food
5. after opening the package, need to transfer to an air tight container
Result ☐Correct ☐ Incorrect

Feedback:

Q3. List three characteristics for the ‘frozen goods’ food category.
1. -18c/ remain rock hard frozen
2. need to defrost before using
3. meat, seafood, poultry, fruit, vegetable
4. no re-freeze
Result ☐Correct ☐ Incorrect

Feedback:

Q4. List three characteristics for the ‘fruit’ food category.

1. seasonal options
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 2. dried, fresh, frozen, processed
3. stone, tropical, citrus, pomes, berries
4. store in dry storeroom or fridge
Result ☐Correct ☐ Incorrect

Feedback:
Q5. List three characteristics for the ‘meat’ food category.
1. fresh/ high risk
2.fresh/ frozen/ processed
3. carcass/ portioned
4. aged/ grass fed/ grain fed
5. Beef/ pork / game /lamb/ veal
Result ☐Correct ☐ Incorrect

Feedback:
Q6. List five characteristics for the ‘poultry’ food category.
1. fresh/ high risk
2.fresh/ frozen/ processed
3. carcass/ portioned
4. chicken/ duck/ game/ turkey
5. variation in taste, texture, fat content by different types and cuts
Result ☐Correct ☐ Incorrect

Feedback:

Q7. List three characteristics for the ‘seafood’ food category.

1. high risk
2. fresh/ frozen
3. whole or fillet
4. round/ flat/ oily/white/ ocean/ fresh water
Result ☐Correct ☐ Incorrect

Feedback:
Q8. List three characteristics for the ‘vegetables’ food category.
1. seasonal options
2. fresh/ canned/ frozen/ processed
3. rooty/ leafy/ fungi/ bulbs/ stem/ seed/ flower
4. store in dry storeroom/ fridge
Result ☐Correct ☐ Incorrect

Feedback:
Q9. Identify five possible inclusions in a ‘standard recipe’.
1. name
2. portion/ yield
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3. amount/ weight/ volume of all ingredients
4. price for each ingredient
5. list of all ingredients
6. cooking method/ plating guideline
7. image
Result ☐Correct ☐ Incorrect

Feedback:

Q10. What are ten possible examples of organisational procedures/considerations when planning food
production for a session?
1. menu design
2. reservation
3.staff/ labour availability (skilled/ non-skilled)
4. ingredient availability
5. cooking equipment availability
6. service ware availability
7. cost/ budget
8. time availability
9. special dietary requirement
10. WHS checking
11. service session - breakfast/ lunch/ dinner/ branch
Result ☐Correct ☐ Incorrect

Feedback:

Q11. What are three possible examples of organisational procedures/considerations when preparing
food for a session?
1. avoid any type of cross contamination
2. good personal hygiene/ workplace cleanliness
3.meet the quantity listed on the preparation list
4. meet all special dietary requirement
Result ☐Correct ☐ Incorrect

Feedback:

Q12. What are three possible examples of organisational procedures/considerations when storing food
that has just been delivered to the kitchen?
1. check against the quality
2. check against date
3. check storage conditions
4. check quantity against purchase order
5. FIFO
6. minimize time food in TDZ

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7. frozen stock first
Result ☐Correct ☐ Incorrect

Feedback:

Q13. What are three possible examples of organisational procedures/considerations when storing food
that has been cooked and is being stored for later use?
1. label
2. 2 hours/4 hours
3. FIFO
4. use clean/ food safe graded quality container to pack away
5. avoid cross contamination
Result ☐Correct ☐ Incorrect

Feedback:

Questioning – Test 3
Q1. What are ten possible examples of organisational procedures/considerations in relation to
workplace health and safety for cooks?
1. chef uniform
2. chef boot
3. PPE
4. No pointing knife to other
5. No running
6. No mixing chemical without instruction
7. ask for help, if necessary, e.g. heavy lifting etc.
8. signage on wet area
9. follow safe manual and other handling protocols
10. assume everything is hot
Result ☐Correct ☐ Incorrect

Feedback:
Q2. What are ten possible examples of organisational procedures/considerations in relation to safe food
hygiene practices in the kitchen?
1. personal hygiene
2. workplace cleanliness
3. pest control
4. FIFO
5. storage conditions (temperature, ventilation, humidity)
6. no cross contamination
7. 2/4 hours rules
8. gloves/ wash hand
9. TDZ
10. only re-heat food once
11. check the ingredient quality before using
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Result ☐Correct ☐ Incorrect

Feedback:
Q3. What are five possible examples of organisational requirements for end-of-shift procedures in a
kitchen?
1. clean facilities, equipment, utensils
2. label the food (prepared and unprepared)
3. dispose the waste
4. develop a food ordering list
5. develop note to communicate for next shift
6. food quality review
7. restock item used
Result ☐Correct ☐ Incorrect

Feedback:
Q4. Name five essential principles and practices related to planning and organising work in a commercial
kitchen.
1. develop individual workflow
2. allocate work balance individual and team
3. provide enough break
4. provide time frame
5. make sure enough labour to cover the peak service time
Result ☐Correct ☐ Incorrect

Feedback:

Q5. Name five essential principles and practices related to food safety and hygiene in a commercial
kitchen.
1. Ensure all food handler are trained and skilled
2. At least 1 food safety supervisor available
3. provide on site training if required
4. maintain food documentation as required
5. ensure all staff comply with kitchen requirement
Result ☐Correct ☐ Incorrect

Feedback:
Q6. Name ten essential principles and practices related to kitchen safety and cleanliness in a commercial
kitchen.
1. train all staff in WHS
2. develop cleaning schedule
3. develop cleaning instruction
4. complete documentation related to cleaning and WHS
5.regular inspection on WHS

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6. feedback on WHS issues
7. ensure all staff comply with kitchen requirement
8. regular meeting
9. monitor staff activities with ongoing task
10. develop and use HACCP
Result ☐Correct ☐ Incorrect

Feedback:
Q7. Complete the following table by indicating the varying requirements on a kitchen for the service
sessions listed.
Service session How requirements vary for this session
Breakfast. 1. Preparation done day before
2. need to prepare for lunch time
3. set up the section for lunch
4. emphasis on egg dishes cooked to order
5. follow different customers special requirement

Lunch. 1. required fast service speed

2. reservation
3. limited option for each course
4. smaller portion than dinner
5. can use silver service type

Dinner. 1. larger portion than lunch

2. reservation
3. more a la cart items
4. more choices within each courses
Result ☐Correct ☐ Incorrect

Feedback:

Q8. Complete the following table by indicating the varying requirements on a kitchen for the menu
options listed.
Menu type How requirements vary for this menu type
A la carte menu. 1. range of menu items that can be quickly cooked to order
2. need effective re-thermalisation procedures
3. need effective heat and cool prepared items

Table d’hôte 1. need to restrict number of courses, choices within courses to match capacity of kitchen
menu. 2. focus on soup, wet dishes, pasta

Function menu. 1. time management

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 2. agreement between kitchen and customer beforehand
3. prepared in advanced
Result ☐Correct ☐Incorrect

Feedback:
Q9. What are ten examples of safe operational practices that need to be adhered to when using
functions and features of commercial kitchen equipment?
1. follow instruction
2.turn off equipment before cleaning
3. training
4. stop using equipment when there is any faulty
5. no water around electronic equipment
6. No touching by finger the moving parts
7. ensure all parts are locked in place before starting work with it
8. No jewellery
9. operate equipment on stable and flat surface
10. No loose clothing or sleeve
11. right tools/ equipment for right tasks
Result ☐Correct ☐ Incorrect

Feedback:

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