Document Title: Task 1 Knowledge questionnaire

Document Subtitle: SITHCCC006 - Prepare Appetisers and

Salads
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Contents
COMPETENCY DEMONSTRATION ............................................................................................... 4
STUDENT DETAILS ................................................................................................................... 5
STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE ................................................... 6
ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE ................................................................. 7
ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK ...................... 13
RECORD OF ASSESSMENT TASK 1 Knowledge Questionnaire ..................................................... 15
Learner details .................................................................................................................... 15
Assessor details .................................................................................................................. 15
Record of assessment results (please tick appropriate box)..................................................... 15
Appeals – refer to the complaints and appeals policy and procedure ........................................ 15
Assessor Feedback to learner: .............................................................................................. 16
Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied and
the tasks it was applied to ................................................................................................... 16
Assessor Intervention (if applicable) - did you need to assist the student in this assessment. If so
please explain:.................................................................................................................... 16

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 COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:

Unit of Unit Code SITHCCC006 Unit Title Prepare Appetisers and

competency: Salads

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and
salads following standard recipes. It requires the ability to select and prepare ingredients, and to use
relevant equipment and cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants,
educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential
caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance
of more senior chefs. They follow predefined organisational procedures and report discrepancies to a
higher-level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of
publication.

To demonstrate your competency in this unit you will need to provide evidence of your ability to:
• Select ingredients
• Select, prepare, use equipment
• Portion and prepare ingredients
• Prepare appetisers and salads
• Present and store appetisers and salads

Prerequisite units: SITXFSA001 Use Hygienic Practices for Food Safety

https://training.gov.au/Training/Details/SITHCCC006

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 STUDENT DETAILS
Please complete this declaration with the student
Unit of competency: Unit Code SITHCCC006 Unit Title Prepare Appetisers and
Salads

Trainer/Assessor Name:

Student Name:

Student ID:

Time Allocation Refer to Training Plan

Due date: Refer to you student program guide (training plan). Please
insert the due date as confirmed by your assessor below:

Due Date: ……………/……………. /…………….

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STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE

• Complete the readiness for assessment workbook before commencing this assessment
• This is an open book written assessment
• You are required to complete all questions
• Written questions may be a combination of multiple choice, short answer or true or false
questions
• Please print / write legibly
• Make sure you answer all questions
• Black or blue pen is required to complete this assessment. If you type your answers you must
initial each question
• You must not separate this document
• Ensure you complete the task record sheet at the end of this assessment
• Return your assessment by the date set by your assessor and your training plan
• Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in
regards to cheating
• Reasonable adjustment: If you require any adjustments to accommodate a need in order to
complete this assessment, please talk to your assessor. Arrangements will be put in place to
ensure a fair and flexible approach is undertaken for this assessment. Please note that the
range or nature of the adjustment will ensure that the outcomes of the unit are not
compromised
• Feedback: Your assessor will provide feedback to you after the completion of the assessment.
The trainer assessor will explain the appeals process if applicable or alternatively refer to your
student handbook for further details
• Re-assessment: If you do not achieve the required standard, you will be given 2 more
opportunities to be re-assessed by our Assessor. Please note after 3 attempts a cost will be
incurred

Declaration: I confirm that I have read and understood the instructions, my responsibilities and
requirements for this assessment

Student signature: …………………………………………………… Date: …………………………………………

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 ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE
Q Questions S NS

1 List and explain 3 requirements in food production ☐ ☐

2 You need to prepare 50 mini quiches for a cocktail function. Based on ☐ ☐

the recipe below, calculate the amounts required for each ingredient.
Ingredients Quantity (10 portions) Quantity (50 portions)
Shortcrust or puff pastry 250 g
Bacon, small dice 70 g
Cheddar cheese, grated 70 g
Chives, finely chopped ¼ bunch
Eggs 2
Cream 360 ml
3 For the following produce describe what indicators determine ☐ ☐
the that the produce is not fresh and is of poor quality.
Cucumber
Shrimp
Cheddar cheese
4 List 4 signs of spoilage or contamination in perishable supplies ☐ ☐

5 Explain the following equipment categories and list at least 2 ☐ ☐

examples for each category
Basic
equipment

Disposables
6 You should safely assemble and ensure cleanliness of ☐ ☐
equipment before use. Answer YES/NO to the following
questions.
No Statement Yes No
1 Dirty equipment may result in cross-contamination of foods, ☐ ☐
leading to food poisoning.
2 Before any piece of equipment is used, it is not very important to ☐ ☐
be assembled correctly and safely.
3 Some pieces of equipment can cause serious injury if they are not ☐ ☐
assembled correctly.

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 4 If electrical equipment is used, cords need to be checked regularly ☐ ☐
before it is connected to the power source.
5 All equipment need not be clean before use. ☐ ☐

6 Equipment should be cleaned and sanitised after use, and its ☐ ☐

cleanliness checked before it is used with food.
7 List 3 things you should take into consideration when washing ☐ ☐
knives

8 What are the steps of mise en place? ☐ ☐

9 List 5 items you would use to weigh and measure ingredients ☐ ☐

in a commercial kitchen

10 Identify the following culinary cuts from the list below: ☐ ☐

Julienne Dice Slice Brunoise

Mince Chiffonade chop cube

11 Name 3 things you can do to minimize waste ☐ ☐

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 12 Name and explain 3 cookery methods you would use to ☐ ☐
prepare salads and appetisers

Couple the most appropriate sauce from the list provided to the ☐ ☐
13 appetizer listed.
Tartare Soy Barbeque Mayonnaise Sweet and Sour
Sauce Appetizer
Pork Ribs with Barbecue sauce

Boiled egg salad with mayonnaise

Crispy fried fish with tartare sauce

Prawns with sweet and sour sauce

Steamed dumplings with soy sauce

14 List 3 things you should take into consideration when making ☐ ☐

food quality adjustments

15 You need to present dishes on appropriate service-ware. Select ☐ ☐

the correct response from the list below:
Mirrors and woodenware Use of fruit baskets, mussel shells and spoons’

Clean and free from chips and cracks Service-ware should be chilled

with food placed on doilies Is more appealing

Statement – Finish the statement Answer

To serve cold appetizers

Service-ware should always be
Innovative presentations include
Plain service-ware
Unusual service-ware include
Crystal platters are usually used
16 Write 3 garnishes you can use for each of the following food ☐ ☐
categories
Nuts

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 Fruits
cheese
Legumes and grains
proteins
17 What adjustments to presentation should you make in these ☐ ☐
situations?
Incorrect sauce has been placed on
a platter of hot appetisers.
The salad is not visually appealing
as it looks bland and colourless.
The plate has some spills

18 Name 7 environmental conditions you should take into account ☐ ☐

when storing appetisers and salads

19 State 3 initiatives you can take to keep a commercial kitchen ☐ ☐

clean

20 List three factors you must consider when confirming food ☐ ☐

production requirements.

21 List three quality checks you should make when selecting ☐ ☐

lettuces and other leafy greens for appetisers or salads.

22 Explain the difference between use-by dates, best-before dates ☐ ☐

and rotation labels.
Use by
Best before
Rotation labels
23 What 3 steps would you take with regards to stock rotation to ☐ ☐
minimise wastage?

24 What is the purpose of a salad spinner? How does it work? ☐ ☐

25 When making mini curried vegetable filo parcels as a hot appetiser, ☐ ☐

what are six items of equipment you need to prepare them?

26 Name the tools and equipment used in preparing salad? ☐ ☐

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 1
2
3
4
5
6
7
27 Describe the below kitchen tools and equipment used for preparing ☐ ☐
appetizers
Ball Cutter
Rubber spatula
Channel knife
Spatula
Wire Whip
Zester
French knife
Paring knife
Butter curler
Cutting board
Kitchen shear
Potato Masher
Chiller
Oven
28 You are preparing roast beef and wasabi cream cold canapés. ☐ ☐
Your preparation tasks include finely slicing the pre-cooked
beef using the mechanical slicer, baking bread bases and

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 making a wasabi-flavoured mayonnaise using the mixer. What
are four safety and hygiene practices you should follow when
assembling and using equipment to prepare these items?

29 Why is it important to thoroughly wash vegetables and leafy ☐ ☐

greens before preparing salads and appetisers? List two (2)
reasons.

30 What does it mean if your recipe requires vegetables to be cut into ☐ ☐

julienne?

31 You are cutting potatoes into a 6-mm dice. What is this cut called? ☐ ☐

32 List five (5) dips or sauces which could be served with ☐ ☐

appetisers.

33 33.1 How can you maximise visual appeal? ☐ ☐

33.2 How should you plate food?

34 List three (3) food safety or environmental requirements when ☐ ☐

storing salad and appetisers.

35 What information should you put on a date label attached to ☐ ☐

surplus food being stored for service at another time or day?

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 ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR
THIS TASK
Assessor to complete
ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if
the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to
satisfactory performance of this task. The criteria below are directly linked to the performance measures
required throughout the task and therefore there are no model answers required as the criterion below
is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory
outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be
treated as NS and the reassessment process should be applied.

IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this
outcome was provided. Record your reasons in the section labelled “NS outcomes”

Task requirements - In your professional opinion has the student demonstrated the required skills when
performing the routine task above related to this unit of competency. Is the student able to?
Item Knowledge Evidence - Task requirements S NS
In your professional opinion has the student applied the required
knowledge when explaining routine tasks related to this unit of
competency?

Is the student able demonstrate the below knowledge application of

routine tasks as follows?

1 Confirm food production requirements from food preparation list and ☐ ☐

standard recipes.
2 Calculate ingredient amounts according to requirements. ☐ ☐

3 Identify and select appetiser and salad ingredients from stores ☐ ☐

according to recipe, quality, freshness and stock rotation requirements.
4 Check perishable supplies for spoilage or contamination prior to ☐ ☐
preparation
5 Check perishable supplies for spoilage or contamination prior to ☐ ☐
preparation
6 Safely assemble and ensure cleanliness of equipment before use. ☐ ☐
7 Use equipment safely and hygienically according to manufacturer ☐ ☐
instructions.
8 Sort and assemble ingredients according to food production sequencing. ☐ ☐
9 Weigh and measure ingredients and create portions according to recipe. ☐ ☐
10 Clean and cut salad ingredients using basic culinary cuts according to ☐ ☐
quality standards.
11 Minimise waste to maximise profitability of food items prepared. ☐ ☐
12 Select and use relevant cookery methods for salads and appetisers. ☐ ☐

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 13 Prepare sauces and dressings according to recipe. ☐ ☐
14 Follow standard recipes and make food quality adjustments within scope ☐ ☐
of responsibility.
15 Present dishes on appropriate service-ware. ☐ ☐
16 Add dips, sauces and garnishes according to standard recipes and ☐ ☐
regional variations
17 Visually evaluate dish and adjust presentation. ☐ ☐
18 Store dishes in appropriate environmental conditions . ☐ ☐
19 Clean work area, and dispose of or store surplus and re-usable by- ☐ ☐
products according to organisational procedures, environmental
considerations, and cost-reduction initiatives.

NS Outcomes
Item Record in detail the reason for the NS outcome applied

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 RECORD OF ASSESSMENT TASK 1 Knowledge Questionnaire
To be completed by the trainer/assessor
Learner details Assessor details
Name Name

Unit SITHCCC006 Unit Title Prepare Appetisers and Date

Code Salads
Record of assessment results (please tick appropriate box)

Assessment activity Satisfactory Date More Date

evidence
Task 1– Knowledge Questionnaire 1-35 ☐ ☐

Outcome - The learner has completed Satisfactory ☐ Not ☐

all the assessments requirements for this Satisfactory
unit of competency and has been
deemed
Context Detail (Assessor to record)

Attempts

Attempt ……../………/…….. Attempt ……../………/…….. Attempt 3 ……../………/……..

1 2
Appeals – refer to the complaints and appeals policy and procedure
If you receive a Not Satisfactory assessment result you have the right to appeal. You have three
assessment attempts. After the third attempt arrangements for payment will be made for
reassessment purposes. Refer to your student hand book for more details on the complaints and
appeals process.

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 Assessor Feedback to learner:
The assessor must write full feedback to the learner that is constructive and not generic

Reasonable Adjustment (if applicable) explain why reasonable adjustment has been applied
and the tasks it was applied to

Assessor Intervention (if applicable) - did you need to assist the student in this assessment.
If so please explain:

Assessor Assessor Date

Name Signature
Student declaration - I hereby certify that this assessment is my own work, based on my
personal study and/or research. I have acknowledged all material and resources used in the
presentation of this assessment whether they are books, articles, reports, internet searched or
any other document or personal communication. I also certify that the assessment has not
previously been submitted for assessment in any other subject or any other time in the same
subject and that I have not copied in part or whole or otherwise plagiarised the work of other
learning and/or other persons. I confirm that I understand that I must complete this assessment
on my own. I confirm that I will not cheat or plagiarise, or copy from another student during the
completion of this assessment.
Student Student Date
name signature

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