Learner Assessment Pack

Learner Assessment Pack
Assessment Delivery
Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC031 -
Prepare vegetarian and vegan dishes (Release 1). It may refer to your own workplace/organisation,
or to a simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with
the assessment.
Each Learner Assessment Pack is made up of these parts:
Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
▪ Knowledge Assessment
▪ Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Before you commence your assessment, ensure that you have a good knowledge of the subject,
have thoroughly read your Learner Resource, and clearly understand the assessment requirements
and the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a
simulated workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence.
Verification from at least one third-party signatory, and preferably two or more witnesses is required
SITHCCC031 - Prepare vegetarian and vegan dishes (Release 1)
2 Learner Assessment Pack Produced 4 October 2022
© Precision RTO Resources

to confirm your demonstration of these practical knowledge and skills. These witnesses would
usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
Steps for Candidates

Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based
on your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each
task as instructed using either your own workplace, or using a simulated business, as
discussed with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as
detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.
Accessing Intranet Pages

Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel], can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using these details:
Learner Assessment Pack Produced 4 October 2022 3

Username: trinityinstitutelearner
Password: trinityinstitute@123
Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a
disability - November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of
software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
▪ The same learning opportunities as candidates without a disability, and
▪ The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:
▪ Customising resources and assessment activities within the training package or accredited
course
▪ Modifying the presentation medium
▪ Candidate support
▪ Use of assistive/adaptive technologies
▪ Making information accessible both before enrolment and during the course
▪ Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on
the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment

method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.

Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:
▪ Computer with internet and email access, and a working web browser
▪ Installed software: Word, Adobe Acrobat Reader
▪ An operational commercial kitchen. This can be an industry workplace, or a simulated industry
environment, such as an industry-realistic training kitchen servicing customers, that will allow
you access to:
o Recipe Requirements template
o Standard recipe for each of the following:

● At least four vegetarian dishes
● At least four vegan dishes
o Equipment, tools and facilities available in your workplace/organisation, including:
● Fixtures and large equipment:
- Commercial:
▪ Blender
▪ Food processor
▪ Planetary mixer
- Commercial grade work benches (1.5 m per person)
- Commercial oven with trays (one per two persons)
- Commercial refrigeration facilities:
▪ Cool room or fridge
▪ Freezer
- Deep fryer
- Designated storage areas for dry goods and perishables
- Sink
- Gas, electric or induction stove top (two burners per person)
- Hot plate or griddle
- Pasta machine
- Salamander or other form of griller (one per eight persons)
- Storage facilities:
▪ Shelving
▪ Trays
● Small equipment:
- Baking sheets and trays
- Hand-held beaters
- Containers for hot and cold food
- Cutting boards
- Grater
- Juicer
- Knife sharpening equipment:

▪ Sharpening steel
▪ Sharpening stone
- Knives:
▪ Chef’s knife
▪ Utility knife
- Measurers:
▪ Measuring jugs
▪ Measuring spoons
▪ Portion control scoops
- Mouli
- Pots and pans for small and large production:
▪ Stainless steel
▪ Cast iron
▪ Non-stick fry pans
- Scoops, skimmers and spiders
- Scales
- Service-ware:
▪ Crockery
▪ Cutlery and serving utensils
- Stainless steel bowls
- Steamer
- Small utensils:
▪ Sieve
▪ Pastry brush
▪ Peelers, corers and slicers
▪ Scraper
▪ Spatula
▪ Strainers and chinois
▪ Tongs and serving utensils
▪ Whisk
- Spoons and ladles
- Thermometer
● Food safe gloves
● 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
- Garbage bins and bags
- Hand towel dispenser and hand towels
- Mops and buckets
- Separate hand basin and soap for hand washing
- Sponges, brushes and scourers

- Tea towels
o Organisational specifications:
● Equipment manufacturer instructions
● Current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
● Mise en place lists and standard recipes
● Guidelines relating to food disposal
● Food safety plan
● Safety data sheets (SDS) for cleaning agents and chemicals
o Diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
o Vegetarian ingredients:
● Vegetables and fruit:
- Dried
- Fresh
- Frozen
- Fermented
● Dairy products
● Nuts and seeds
● Arborio rice
● Eggs
● Grains and pulses
● Legumes
o Vegan ingredients:
● Vegetables and fruit:
- Dried
- Fresh
- Frozen
- Fermented
● Dairy substitutes:
- Coconut products
- Plant-based milks
- Cashew cheese
- Butter alternatives
- Soy-based cheese
● Meat substitutes:
- Portion control cuts
- Mince
● Tofu:
- Firm
- Silken
- Emulsion
● Egg substitutes:

- Flax eggs
- Chia
o Information about the scope of your responsibilities
o Opportunity to:
● Prepare the ingredients and equipment for vegetarian and vegan dishes
● cook, present and store vegan dishes

Learner Assessment Pack
Assessment Tasks

Knowledge Assessment
Question 1
Complete the table below about ingredients for vegetarian and vegan dishes by identifying:
a. At least two ingredients that fall into each of the following categories:
i. Meat substitutes
ii. Dairy substitutes
iii. Fresh vegetables
iv. Fresh fruits
b. At least one example for each ingredient identified
c. At least one key characteristic for each ingredient identified
Ingredients Ingredients Examples Characteristics
a. Meat Substitutes i. Mushrooms - Portobello mushroom in burger These mushrooms are perfect
patties. specially in replacement for beef due to
their pleasurable texture and variety of
flavourings. The capacity of these
mushrooms in absorption of sauces
make it possible that the resulting dish
will resonate meat.

Ingredients Characteristics
Ingredients Examples
ii. Soy -Tofu It is a very healthy and high

protein meat substitute. It has a smooth
texture which can be used in soups or
noodles as preferred. It is all bland in
itself but can be flavoured with different
spices.
b. Dairy Substitutes i. Soy Soy based cheese It is made from soy milk. It is very
high in protein which can be consumed
by vegetarian and vegan people.
ii. Almond Almond Milk Almond milk is indeed a plant-

based milk made from almonds that has
a runny texture and a nutty taste. Some
companies also try to make it similar to
cow milk adding flavors to it. It includes
no cholesterol or lactose.
c. Fresh Vegetables i. Broccoli Pan fried Broccoli It can be perfect for breakfast
because
It is a green vegetable full of minerals
and nutrients.
ii. Spinach Salad Adding spinach to the vegetable salad

makes it more
healthy and tasty. It includes several
minerals like potassium which is very
helpful to reduce blood pressure.
d. Fresh Fruits i. Strawberry Fresh Fruit salad Variety of fresh fruit in a dish
together makes it nutritious. It is very
refreshing.
ii. Banana Milk Shake Adding banana in milkshake

enhances the flavour of milk shake.
Banana is rich in potassium. So, it is very
healthy.

Question 2
Identify the following for egg substitutes:

a. At least two examples of egg substitutes
b. At least two characteristics of egg substitutes
Examples
i. Mashed banana
ii. Aquafaba
Characteristics
i. Baking with mashed banana can leave a hint of banana flavour. But it helps to make the
final dish moist. So, it is s perfect replacement of eggs while making cakes, breads, or
brownies.
ii. Aquafaba is the perfect replacement for egg whites. It is the watery leftover after
cooking beans or legumes. It has almost as same consistency as egg whites. So, it is
perfect for vegetarian dishes that ask for egg whites.
Question 3
Outline all information that must be included in each of the following:

a. Date codes:
i. Best-Before Date
ii. Use-By Date
b. Rotation labels
A. Date Codes

Question 3
Date Codes Contents of Date Codes
a. Best-Before Date Best-before date is usually for frozen food items. There
should be the date of manufacturing and best before date. It
is all about quality rather than safety. The food item will be
safe after the best before date, but it won’ be at it’s best
quality. It should also include ingredients/ composition,
nutritional value, calories, name, place of origin etc.
b. Use-By Date The Use-by date is concerned with the safety. It means
that it is literally unsafe to consume the food item after it
crosses the Use-By date. It should include the information
like name and address, calories, ingredient list, Date
mark,etc.
B. Rotation Labels
The main purpose of rotation label is to make sure that the freshness of food items is
maintained because the information contained in it help in doing so.The rotation label should
contain the information like name of ingredients, Information about the nutrition composition,
storage and instructions, Best before/ use by date codes etc.
Question 4
Complete the table below about accompaniments and sauces to vegetarian dishes:
a. Identify at least two of each of the following:
i. Accompaniments
ii. Sauces
b. In your own words, briefly describe each identified accompaniment or sauce.
Responses must be in 30 words or more.
A. Accompaniments

Question 4
Accompaniment Description
i. Seasoned Potato Wedges Potato Wedges can be simple yet a very flavourful
accompaniment to vegetarian dish. For example: serving it
with a bowl of roasted vegetables just enhances the taste.
ii. Avocado salad Avocado has a great nutritional value. It is not that
flavourful in itself, but it tastes great when a salad based on
avocado is prepared. It can be a good accompaniment for
burger or any other vegetarian dish. It just helps to spice
things up.
B. Sauces
Sauce Description
i. Tomato sauce It is the most popular sauce around the whole world. It
is very easy to make from scratch or it is easily available in the
marketplace. It can be used in soups, as a dip for fried potato
or in any vegetarian dish one likes.
ii. Soy Sauce Soy sauce can be used as a dip for vegetarian sushi or
something. Also, it can be used while cooking pan fried
noodles, veg. fried rice, and many more. It can add a great
flavour to the main dish .
Question 5
Complete the table below about accompaniments and sauces to vegan dishes:
a. Identify at least two of each of the following:
i. Accompaniments
ii. Sauces
b. In your own words, briefly describe each identified accompaniment or sauce.
Responses must be in 30 words or more.

Question 5
A. Accompaniments
Accompaniment Description
i. Creamy Corn Salad It is very refreshing during summer season. Adding soy
yogurt and non-dairy mayonnaise in corn and mixing it well
results this creamy delight. It can be a great accompaniment
for a vegan dish. It tastes sour and creamy.
ii. Sauteed It is very easy and less time consuming. At the same
Mushrooms time, the dish can’t be undermined. The caramelized flavour
in the sautéed mushroom can add a lot of flavours in the main
dish served. It is quite popular as well.
B. Sauces
Sauce Description
i. Gochujang Gochujang is a spicy Korean sauce that is absolutely

vegan. It goes through a fermentation process before the final
sauce comes out. Thus, it is a bit sweet as well. Vegan dishes
can use the Gochujang paste/sauces in many ways possible.
ii. Cashew cream The cashew cream sauce is very versatile as it can be
sauce used in the place of mayonnaise or it can be a base sauce for
other complex sauces. There is this beauty about the cashew
cream sauce that it is very rich and creamy. It can also work
for thickening soups and making creamy texture in vegan
dishes.
Question 6
In your own words, briefly describe the following origins of each ingredient provided below:
▪ Historical origin
▪ Cultural origin
Ingredients Historical Origin Cultural Origin

Question 6
a. Dried vegetables Vegetables and fruits used Middle Eastern and Oriental
and fruits to be dried in sun or dehydrated cultures were likely to practice
in tunnels back then in around drying the food stuffs in the
1700 BC. earliest days of history.
b. Fresh vegetables It was probably during the At first, the hunters and
and fruits period when the agricultural gatherers consumed it. Soon,
domain started developing at after the systematic civilization
aroun10000-7000 BC. started, south America can be
considered for the cultural
origin.
c. Frozen vegetables Frozen fruits and vegetables The cultural origin can be
and fruits have a long history as the origin traced back to the Liao Dynasty
can be dated back to 3000 BC. of China where the frozen pear
Ice cellars were used back then fruit used to be a delicacy. That’s
to freeze the food items and how it all started.
preserve them for future.
d. Fermented It can be observed that the The cultural origin is in the
vegetables and earliest hint of use of fertile Crescent which is now
fruits fermentation was during 6000 known to be the Middle East
BC. region where fermented
beverages used to be very
popular around there.
e. Nuts The earliest remains of Nuts specially walnuts

walnuts were tracked to be of used to be the basics from the
around Iraq and it was during very early periods of the history.
50000 BC or so. Greeks and romans also had the
craze for nuts. That’s how it all
started. It is also said that
peanuts came to America from
Africa. It was transferred to
spain, then to Asia and so on.
f. Seeds The history about seeds like Chia seeds apparently came
chia seeds and flax seeds date from Mexico and South America
back around 3500 BC and 5000 whereas Flax seed was seen to
BC respectively. be cultivated around

Mediterranean to India.
g. Arborio rice Arborio rice is a short- It is originated from the very
grain rice from Italy. It is given fertile Po valley in Italy.
the name well after Italian town
of Arborio, which is located in
the Po Valley in the Piedmont
region. Because of their greater
amylopectin starch composition,
the round shaped grains are
firmer, creamier, and chewier
when cooked than some other
types of rice.
h. Grains It is studied that people The cultivation gradually

consumed grains before about moved from Southern Asia to
75000 years around west Asian Europe, India and many other
region. The now grain i.e. wheat regions gradually.
used to be the origin grain which
grew all by itself around the river
banks.
i. Pulses The earliest evidences are There are different views

found before 11000 years or so regarding the origin from around
in Fertile Crescent regarding the Middle East, Africa, Colombia.
consumption of pulses for the
very first time.
j. Legumes It is believed that the It found out that the
legumes were traced back in the Mesopotamian and Egyptian
period before 10000 BCE. civilizations cultivated and
consumed many varieties of
legumes back then.

Question 7
Complete the table below about cookery methods for vegetarian and vegan dishes:
a. In your own words, define each cookery method provided below
b. Identify at least one example of a dish made using each cookery method
c. In your own words, briefly describe the historical origins of each identified dish
d. In your own words, briefly describe the cultural origin of each identified dish
Cookery Method Description Dish Historical Origin Cultural Origin
i. Boiling The food is prepared by Boiled green The history of eating There are different stories
putting the food items in vegetables boiled veggies trace back to the of African people eating boiled
water whose temperature has nomadic tribes collecting the green vegetables at the
been heated to just around food from around them in beginning seasoned with
the boiling point of water (100 Mediterranean and eating various spices. It is the simplest
degrees Celsius). Here, the water them. way of cooking. So, it can be
level is above the level of food related even to the earlier days
items. of human civilization.
ii. Braising This technique of cooking Braised Tofu Tofu was found to be East Asian and south East
is recommended for secondary prepared about 2000 years ago Asian countries. Chinese Han
slices of meat, fibrous in China. But the manufacturing Dynasty first made this item.
vegetables, and relatively large occurred the most in Japan due Seasoning it and different
sized food items. In this method, to the availability of technical cooking methods were

Cookery Method Cultural Origin
Description Dish Historical Origin
pots such as the tagine or crock facilities. introduced later.

pot are regularly used. In the
case of vegetable braising, the
vegetables are sautéed at a
really high temperature and then
add a liquid to which the food is
baked in a oven or a oven
maintained temperature.
iii. Deep frying Deep frying is a type of dry heat Fried Oyster Growing Oyster mushrooms is Europe, North America, Asia.
method of cooking. It uses the Mushrooms the result of experiment in India used to grow it around the
process of conduction and Germany during 1917. It grew years in early sixties.
convective heat transfer to on wooden logs an surface of
transfer heat to food submerged trees.
in fat. As a result of using this
cooking method, the golden
brown delight of food will be the
resulting dish. It is widely known
cooking technique all over the
world.
iv. Shallow frying It involves heating a small Veg patties Around 1985, the British people After the world war II, a radio
amount of oil prior to actually used a term nut loaf for veg drama series talked about veg
adding the food item. Heat burgers where veg patties were burgers with nuts and legumes.

control is crucial because low used. That is a very famous cultural

heat causes the food to stick to reference to the veg patties
the pan and high heat provokes used for burgers.
the food to burn severely while
staying undercooked/raw on the
interior. It uses small amount of
oil than in deep frying where the
food item touches the surface of
a pan.
v. Poaching A subtle/gentle moist Poached veggies with The history traces back to 17 th The cultural origin calls for
temperature cooking approach is walnut relish century where poached meat French people practicing the
often used in this procedure for and veggies used to be a thing poached veggies and meat.
delicate menu planning. It in France.
necessitates the use of cooking
tools such as pots, bratt pans,
casserole dishes, Chinese
steambots, egg poachers, and so
on.
vi. Steaming Steaming is one of the healthiest Arborio rice dish= The historical origin of risotto The rice was starchy which led
food preparation Risotto can be tied to the history of rice to the introduction of dish like
technique because it retains the in Italy because the original risotto. The Arborio rice was
majority of the nutritional risotto was made from the cultivated in the fertile Po valley

supplements as well as other Arborio rice. of Italy.

nutritious components. It can
also be extremely energy
efficient, such as when the
vapour from a stock is utilized to
make preparations for another
menu item.
vii. Grilling Grilling food items result in Grilled vegetarian or The historical origin of pizza It started from the
crusty texture and charred vegan pizza traces back to 18th century In southwestern city of Italy
flavours. In this method, food Italy whereas the history of named Naples. Grilled pizza is a
items are marinated and kept grilled pizza talks about the AI new variation or experiment
over a rack where heat is Forno in Providence. They done in recent years.
transferred specially through originated the grilled version of
charcoal fire. The result is pizza.
crosslines on the food items. It is
very popular cooking technique
all around the world.
viii. Blanching Blanching is generally practices Blanched It can be viewed together with It is the sub-method of boiling.
in case of vegetables where the vegetables( Broccoli, boiling. The history is quite old. So, the origin of blanching can
food item is submerged into a cauliflower, asparagus be tied to the origin of boiling. It
boiling water/ liquid and are etc.) is the result of adding some
taken out quickly. They are modern twist into the boiling.

soaked in ice cold water right

after. This preserves the
nutrients and maintains the
freshness.
ix. Roasting This is one of the earliest cooking Vegan puff pastry The historical origin is around A French painter accidentally
methods. Roasting seems to take 1645 in the land of France. made the puff pastry in the
place when a component is process of making cake for his
straightforwardly exposed to a father. Different variations to
flaming source of heat, such as the puff pastry has been
when using a rotisserie to introduced lately.
guarantee that heat is evenly
distributed throughout.
x. Stewing Stews are found in most notable Pumpkin and lentil The history is about the time of The origination of lentil based
recipes, and although the stew 7000 BC or so. The pumpkin stew can be seen from the
techniques vary, the protocol is stew is very old as viewed now. Jewish land. Pumpkin soups
and always has been the same. were from Mexico.
To achieve maximum
tenderisation, the component is
diced and cooked for a long time
inside a liquid that it barely
moves.

Question 8
Answer the questions below about food safety.
a. Identify at least three examples of food containing raw eggs.
i. Sauces like Mayonnaise and Hollandaise sauce
ii. Desserts like brownies, muffins or mousse
iii. Eggnog
b. Identify the main risk associated with raw eggs.
Eggs have a great nutritional value. However, one can get food poisioning if s/he
consumes raw egg. There is a high chance that one gets infected with a bacteria called
salmonella. It may result sickness with the symptoms like vomiting, fever, diarrhea,
stomach problems etc. So, the main risk associated with raw eggs is the contamination of
salmonella.
c. Identify the main health risks to using egg substitutes.
The egg substitutes may not contain the 13 important nutrients i.e vitamins and
minerals. The egg substitutes may not contain the equivalent calorie as of the eggs. Also,
some non-desirable ingredients like fat soluble vitamins, vegetable oil may be there. Also,
the egg substitutes sometimes contain egg because they are basically targeted for
cholesterol conscious people. So allergies may be the result for the ones who have
allergies with egg products.
d. Identify the optimal refrigerator temperature for each of the ingredients provided below.
Ingredient Temperature
i. Leafy greens and 2-3 degree Celsius (Less than 5 degree Celcius)
temperate fruit
ii. Tropical and subtropical 13 degree Celsius and above because they are chill
fruit sensitive

iii. Eggs 4-5 degree Celsius
iv. Tofu 4-5 degree Celsius
e. In your own words, describe how to avoid cross-contamination between ingredients

during storage.
One needs to separate the raw food from the ready to eat food. The packaged food
should be sealed properly and kept in their respective containers so that the juices can’t
fall off and cause contamination. The main consideration should be made for separating
raw food and the cooked food.
f. In your own words, describe the proper way to store each of the ingredients provided
below to keep them fresh for longer.
Ingredient Proper Storage
i. Leafy greens They should be rinsed, wrapped in a paper towel and

should be kept in a container or plastic bag with air tight
seal.
ii. Tomatoes It is the best to store tomatoes at a room temperature.

However, the ripe tomatoes can get damaged. So, they can
be refrigerated in a container covering it well.
iii. Fresh fruits Fresh fruits can be kept in their packages in the crisper
section in the refrigerator. They are bound to stay fresh
there.
iv. Eggs Store it in its own carton in the inside shelf. The
temperature is more constant in the insides. 40 degree
Farenheit is the perfect temperature for storing eggs in the
refrigerator.

Learner Assessment Pack

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Learner Assessment Pack

Uploaded by

Copyright:

Available Formats

Learner Assessment Pack

SITHCCC031 - Prepare vegetarian and vegan dishes (Release 1)

2 Learner Assessment Pack Produced 4 October 2022

© Precision RTO Resources

Steps for Candidates

Accessing Intranet Pages

SITHCCC031 - Prepare vegetarian and vegan dishes (Release 1)