Sithccc008 - A-2022.1 2

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT
Unit description: This unit describes the performance outcomes, skills and knowledge
required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following
standard recipes. It requires the ability to select and prepare ingredients, and to use relevant
equipment, cookery and food storage methods.
Cluster PREP 2
Unit of Competency SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
Qualification Title SIT40516 - Certificate IV in Commercial Cookery
Assessment Tool Knowledge test
Student must fill this section:

Candidate Name:
Candidate ID:
“I give my permission for my assessment material to be used in the auditing,
Privacy Release Clause: assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Student signature: _________________ Date: _____________
Feedback to student:
Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt ☐ ☐
2nd attempt/Re-assessment ☐ ☐
CBC-SITHCCC008-A-V2022.1 Page 1 of 30
Academic Appeal procedures & Re-assessment:
If a student at Canterbury Business College is not happy with his/ her results, the student may appeal against their result via a written
request, clearly stating the grounds of appeal to the SSM. This should be submitted after completion of the subject and within 14 days of
commencement of the new term.
 If the student is dissatisfied with their results, he/she has a right to appeal.
 The notice of appeal should be in writing addressed to the SSM / PRINCIPAL and submitted within seven days of notification of the
assessment results.
 If the appeal is not lodged in the specified time, the result will stand as marked.
 In the event of an emergency, such as in cases of serious illness or injury, the student 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.
Procedures for academic appeals & complaints
CBC motivates students to express any concern they may have about assessments / study-related issues if necessary. Students need to
follow CBC’s defined procedures, while addressing their assessment / study-related concern or wishing to make a complaint.
1. The student is expected to first contact their subject trainer to address their work/study-related concern.
2. If the student is not satisfied with the trainer’s response or has difficulty discussing matters with the trainer, they have the right to
escalate the matter and discuss with the Student Service Manager to seek resolution.
3. Every student has an opportunity to formally present their case with the Student Service Manager / Principal. The student is
welcome to bring a support person if they wish.
4. If the resolution reached is not to the satisfaction of the student, the student has a further right of appeal, which has to be done in
writing, “complaint/appeal form” to the Student Service Manager.
5. The student needs to include all relevant information within their documented complaint.
6. The student may submit the documented complaint in writing by letter, email or in person.
7. The Student Service Manager will respond to the complaint in writing about the appeal outcome including the reasons for the
decision within 10 working days from the date of submission. The decision will be reviewed by the Principal / SSM prior to informing
the student.
8. If the complainant is not satisfied with the solution provided, or if you want to complain or appeal this decision, you can contact the
Overseas Students Ombudsman. The Overseas Students Ombudsman is free and independent. Find out more at
http://www.ombudsman.gov.au/contact-us or phone 1300 362 072.
Assessments resit policy
All students will be offered an opportunity to resit/resubmit a failed exam/assessment only once. If the student still does-not succeed after
the re-submission the student has to pay $150 reassessment fee for every subsequent attempt.
Students do not qualify for an automatic re-sit:
 If they are absent on the assessment due date without prior approval from the trainer / Principal; and
 Do not meet the minimum attendance requirement.
CBC will inform the student of re-submissions / resit dates.
CBC will consider a student’s request for late-submission / extension on a case-by-case, provided that the evidence submitted by the
student is valid.
Resit/Re-assessment Procedure:
 An appeal in writing is made to the Principal / SSM providing reasons for re-assessment /appeal.
 Principal / SSM will review the assessment in consultation with the trainer.
 The student will be advised of the review result.
 If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in
charge, the Principal or SSM OR if need be an external assessor.
 CBC will advise the student of the appeal decision within 14 days from the submission date of the appeal. The decision of the panel
will 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 CBC’s 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 external assessor will be borne by the CBC. The external assessor will base his/her judgement based on principles of
assessment. These principles require assessment to be reliable, fair, practical and valid.
For further information please refer to Student Handbook.
“I acknowledge that I have understood all the above rules and guidelines for the assessment
Full Name Signature Date (dd/mm/yyyy)
Instructions to Learner
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and
the terms and conditions relating to the submission of your assessment task. Please consult with
your trainer/assessor if you are unsure of any questions. It is important that you understand and
adhere to the terms and conditions and address fully each assessment task. If any assessment task
is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge
of the overall unit of competency. When undertaking any written assessment tasks, please ensure
that you address the following criteria:
 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL 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,
recipe cards, workflow plans 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 candidate doesn’t understand the assessment, they can request help from the assessor
to interpret the assessment.
 Candidates with special learning needs should notify their trainer/assessor so measures can
be implemented to address those needs.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is
completing all the assessment tasks on time.
Plagiarism
All work is to be entirely of the candidate. Plagiarism is taking and using someone else's thoughts,
writings or inventions and representing them as your own. Plagiarism is a serious act and may result
in a learner’s exclusion from a course. When you have any doubts about including the work of other
authors in your assessment, please consult your trainer/assessor.
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more
training and experience).
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded
“Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and
will be given another chance to resubmit your assessment task(s).
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
 culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and
farinaceous dishes, relating to:
o convenience products
o fresh products
 contents of stock date codes and rotation labels
 characteristics of different vegetable, fruit, egg and farinaceous dishes:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
 accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
 historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
 cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence
 health risks associated with raw egg products and alternative egg products
 culinary applications which use eggs as specified in the performance evidence
 mise en place requirements for vegetable, fruit, egg and farinaceous dishes
 appropriate environmental conditions for storing food products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce vegetable,
fruit, egg and farinaceous dishes.
Resource Requirements
Pen, paper, calculator, internet access, Recipes relevant for the unit of competency for example e-
coach, SITHCCC008.
Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.
The seasonal factors and source to be used to gather information for the purpose of this portfolio, will
be provided to you by your trainer as outlined on the following page for Assessment.
Assessment
Instruction for assessment
Your task:
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are
based on the theory content and recipes contained in your workbook/ online unit.
All recipe cards and workflow plan templates will be provided by your teacher where required.
The information you provide in this portfolio may be followed-up with questions from your trainer
before the final practical assessment. It is therefore essential that you have sufficient knowledge to
explain and substantiate all information you provide in this paper.
Location:
Season:
Website to explore: e.g. Coles and Woolworths Online etc.
1. Access the market information in your state and identify all fruit and vegetables currently in
season. Categorise these in the provided tables below:
Define root, Bulb and tuber based vegetables with reference to their culinary use by proving at least
3 examples covering each of categories:
Tubers Bulbs Roots

Onion Carrot
Potato Garlic Beetroot
Sweet potato Leek Celeriac
Taro Shallot Turnip
Jerusalem artichoke French shallot Parsnip
Yam Spring onion Radish
Green vegetables in season:

Flowers Leaves Stems Legumes(seed Fruits
pods)
Lettuce Asparagus Beans Mango
Cauliflower Spinach Celery Corn Blueberry
Broccoli Cabbage Bamboo Peas Blackberry
Cauliflower shoots Chickpeas Peach
Fennel
Rhubarb
Fruits in season:
Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit
Custard apple Blackcurrants Grapefruit Babaco
Apricots Nashi Blueberries Kumquats
Cherries Plum Blackberries Lemons Limes Bananas
Nectarines Cranberries
Gooseberries Coconut
Dates
Dragon fruit
Figs
Guavas
2. What are the factors you should consider planning vegetarian dishes?
- The factors that should consider planning vegetarian dishes are:
 Available Time to Cook

One of the main factors to consider when planning vegetarian dishes is the amount of time you have to cook.
Depending on your unique situation, you may be able to dedicate more or less time to preparing vegetarian
meals each week.
 Seasonal Food Availability

Another factor to consider when planning vegetarian dishes is the availability of seasonal foods. Depending
on where you live, certain fruits and vegetables may be more readily available during certain times of the
year.
 Variety of Foods
When planning vegetarian dishes, it's important to consider the variety of foods available. The great thing
about vegetarian cooking is that there is an endless variety of foods to choose from. From legumes and grains
to nuts and seeds, there are endless options to choose from. It's important to incorporate a variety of foods
into your meals so that you can get a wide range of nutrients. Additionally, having a variety of foods helps to
make meals more flavorful and interesting.
3. Discuss the following points after purchasing vegetables and fruits:
 Quality
 Freshness
 Price
 Purchasing specifications
 Grading
 Handling procedures
- Quality:
Vegetables and fruits can be quite expensive out of season and therefore it is important to be aware of when to
use fresh commodities and when to utilise dried, canned, or frozen vegetables and fruit. When we are buying the
fruit and vegetable, we have to careful it has good quality and its benefits or not; like what kind of advantage, it
has and what kind of disadvantage it has.
- Freshness:
Freshness of vegetables is important factors; they should be purchased from a reliable supplier and in prime
condition. Large establishments often buy direct from the wholesalers to save on costs and to get the freshest
produce available, while smaller operators can buy locally or from the regional markets to ensure freshness. If we
go through a lot of produce, we can purchase in bulk to reduce costs.
- Price:
Always consider that wholesale prices are lower at the markets, but you need to buy in larger quantities. If you
have to waste some of the produce you purchased, then it might end up costing you more than if you had paid
the retail price. Local farmers' markets are also a great opportunity to source local product - they may not always
be cheaper but have better flavour.
- Purchasing specifications:
Using purchasing specifications will help to get the appropriate quality product. For example, if you are garnishing
with tomatoes then you would order a small amount of high-quality produce, whereas for the purpose of making
tomato sauce, the size would not matter, but the degree of ripeness would be all- important.
- Grading:
Grading applied to fruit and vegetables also helps the chef. Second grade apples are suitable for apple purée, but
for a breakfast display you would require first grade (choice) fruit.
- Handling
Environmental impacts such as drought, storms and floods can play havoc with prices and availability. For
example, Cyclone Larry destroyed the Innisfail banana crops, leading to a shortage in supply and steep price
increases. This is a problem faced by many farmers as drought, floods, storms and locusts can play havoc with
their business.
4. Discuss the historical impact on the development of vegetarian dishes on the modern
culinary science.
Clue: You can consider a particular dish on the perspective of specific cuisine for instance:
Pasta: Italian cuisine
- Environmental impact is a huge consideration for many people choosing a plant- based diet, due to the
fact that animal agriculture is responsible for a significant amount of resource consumption.
Here in Australia, agriculture accounts for almost 60 percent of water use - compared to 12 per cent
used by the next most consumption industry, according to the Australia Bureau of Statistics (ABS).
Vegan Australia claims 43 per cent of agricultural water is used for pasture and hay production for
grazing meat and dairy livestock, while only 10 per cent is actually used for growing fruits and
vegetables for human consumption.
Furthermore, direct livestock emissions account for around 10 per cent of Australia's greenhouse gases,
according to Department of Agriculture and Water Resources, not counting indirect emissions through
animal care, transport and feeding.
https://www.cordonbleu.edu/news/how-vegetarianism-is-influencing-restaurant- menus/en
5. What are heirloom vegetables? Why are they different from the vegetables produced in the
industrial scale? Discuss with sufficient examples.
- Heirloom vegetables and fruits are varieties that were grown as crops at some stage but are not
grown as part of large - scale agriculture. They often have a strong flavour and interesting colours.
Many commercial products are bred for their transport capability and are harvested when only
partially ripened. The remaining ripening happens in storage and results in a loss of flavour. Eat a
tomato from the garden and compare the taste with a commercial product bought at supermarket.
The downside of heirloom vegetables is supply as they have long ripening processes and distinct
seasons, which can be quite short. They are not an item to put onto standard function menu.
6. How can you prevent wastage choosing appropriate equipment? Provide examples.
- Keep food types separate to avoid cross-contamination and consider your work processes during
preparation and plating. The use of appropriate containers during the preparation and service stages will
assist in this purpose. Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping
product in optimum condition and minimizing waste through spoilage or drying out. Individual items or
particular food groups may need to be segregated in order to prevent them absorbing the odours of other
food.
Labelling is a very important step as it will ensure that FIFO principles are followed, and it also helps to
monitor the lifespan of your products. Using labels is an ideal way to be organized and to remember what
was done and when. This applies to everything from simple labels, such as a cartouche stating:
Mayonnaise, 12/02/20, J. Peterson, up to full nutritional labels required for bulk cooking and distribution.
7. The following table lists 7 methods of cookery. From the fruit and vegetable, you listed in
question 1, select 2 root vegetables, 2 green vegetables and 3 different fruit.
a. Allocate them so that each cookery method below has 1 vegetable or fruit suitable for
cooking with that method.
b. Describe how you would cook each vegetable or fruit using the cookery method you
chose.
c. Provide a suitable sauce or accompaniment and appropriate garnish for each dish
and brief details for presentation.
Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

Method Vegetable Accompaniment /
Garnish)
Boiling
Carrot Cook vegetables on a simmer until they are just Ginger dressing
done, to prevent “mushy” texture and grey colour
Braising
Parsnips Starchy vegetables can absorb the cooking liquor Rice
and add menu variety.
Roasting
Capsicum Mainly used for capsicums to remove their skin Ground beef
after all.
Deep-
frying Asparagus Need to be protected from the cooking medium to Grilled Chicken
keep the moisture inside
Shallow-
frying Pineapple Mainly tossed in butter with sugar to provide Cinnamon
flavour and gloss. Can be cooked á la minute such
as flambé bananas.
Stewing
Pear Often stewed to slowly break down the fibers and Caramel
to absorb the flavours from the stewing liquor.
Alcohol and spices are often used
Microwave
Banana Usually covered with cling wrap and then cooked Cinnamon
for a short period of time to retain colour and
flavour. Ideal for reheating during service. Can also
be used for small amounts of jam production.
8. Using the SRC and workflow templates, provide the recipes and production methods for
dishes using the commodities below. Each recipe must yield 6 portions and written using
Metric figures (Grams/Kilograms, Milliliter/ Liters, Centigrade)
 Arborio rice (Make vegetarian risotto)

 Create gnocchi dish (Think of the flour you are using and suggest to adjust it for the customer with
special requirements in a footnote. And also discuss the sauce base in a footnote.)
 1 Thai fried rice
 1 couscous (create a warm salad )
 1 dish using Polenta (Think of soft polenta or polenta chips)
 1 Lentil of your choice (Think of making soup.)
Standard Recipe Card
Name of dish: Portion nos.: 6

Reference source: Portion size: 125
Commodities
Item Specification Weight kg/l/unit
Method:
1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently
for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look
slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will
evaporate and leave the rice with a tasty essence
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn
the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to
be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock
until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice
is cooked, add some boiling water.
6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making theperfect risotto, as this
is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its
beautiful texture.
Name of dish: Carbonara Capanna Portion nos.: 6

Pizza
capanna
Reference source: warriewood Portion size: 120g
Commodities
Green and yellow courgettes vegetable 6
Penne pasta 500g
Eggs Poultry 4
Single cream Dairy product 100ml
Parmesan cheese Dairy product 100g
Olive oil Extra virgin 50g
Bacon pork 6 slices
Thyme herbs Half bunch
Courgette flowers Flowers 150g
Method:
1. Put a large pan of salted water on to boil.

2. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the
courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced
finely.
3. Your water will now be boiling, so add the penne to the pan and cook according to the packet
instructions.
4. To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another
recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black
pepper, and put to one side.
5. Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive
oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
6. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick.
Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated
with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
7. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the
pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes,
bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy
sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
8. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of
the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for
seasoning.
9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can
become thick and stodgy if left too long.
Name of dish: Pilaf Rice Portion nos.: 6

Reference source: Portion size: 135
Commodities
Butter Dairy product 3tbsp
Orzo pasta pasta 150g
Onion root vegetable 1
Cloves garlic root vegetable 3
White long grain rice grain 400g
Chicken broth poultry 3 cups
Salt seasoning 1.5 tbsp
Parsley herbs 1 tbsp
Parmesan Dairy product 100g
Method:
1. In a large skillet over medium-low heat, melt butter *Note, you need a lid for the skillet for later
2. Add orzo pasta to butter, and cook and stir orzo until golden brown.
3. Once orzo pasta is golden, stir in onion and cook until onion becomes translucent.
4. Add garlic and cook for 1 minute until fragrant.
5. Add in the rice, chicken broth, salt, and parsley. Stir well, then increase heat to high and bring to a boil.
6. Once boiling, reduce heat to medium-low, cover skillet with lid, and simmer until the rice is tender, and the liquid
has been absorbed, 20 to 25 minutes.
7. Remove from heat and let stand for 5 minute
8. Stir in parmesan, then fluff with a fork.
9. Taste, and adjust seasoning as needed.
Name of dish: Maroccan Couscous Portion nos.: 6

Capanna recipes
Reference source: book Portion size: 170g
Commodities
Roast turkey Slices 390g
Green salad Leaves 240g
Maroccan Couscous 600g
Pomegranate Seeds 300g
Method:
1.Roughly tear the turkey slices and put in a large bowl with the salad and couscous.
2. And Add a drizzle of olive oil and toss well.
3. Divide between two plates, then sprinkle each with the pomegranate seeds.
4. Grind over pepper to serve.
Name of dish: Polenta Portion nos.: 6

Capanna recipes
Commodities
Water 6 cups
Cornmeal Corn flour 1 1⁄2 cup 1
Kosher salt seasoning 1⁄2 tbsp
Butter Dairy product 3 tbsp
Fresh ground black pepper spice
Method:
1. Bring the water to boil in a medium sauce pan. When the water boils, whisk in the cornmeal in a slow steady
stream whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2
minutes). Add teaspoon kosher salt.
2. Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes
unt the cornmeal loses its raw flavor (taste every so often to check).
3. When the polenta is complete, turn off the heat and add the butter, and more kosher salt and pepper to taste.
You ca cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water
to loosen i up
Name of dish: Lentil Portion nos.: 6

Capanna recipe
Commodities
Onion Root vegetable 1
Garlic cloves Root vegetable 3
Artichoke hearts flower 2
Tuskan Kale plants ½ bunch
Olive oil oil 2 tbsp
Oregano Dried herbs 1 tbsp
Basil Dried herbs 1 tbsp
Lentils grain 2 cups
Water water 2 cups
Bay leaf Dried herbs 1
Red pepper spice ¼ tbsp
Salt seasoning 1 tsp
Fire roasted whole tomatoes vegetables 2
Parmesan cheese Dairy product 60 g
Method:
1. Dice the onion. Mince the garlic. Drain the artichoke hearts, and chop them into bite sized pieces. Wash and
thinly slice the kale into ribbons.
2. In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent.
Add the minced garlic, dried oregano, and dried basil. Saute for another minute.
3. Add the red lentils, water, red pepper flakes, kosher salt, and 1 bay leaf and bring to a boil.
4. Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then
chop the whole tomatoes into bite sized pieces, and add them to the pot.
5. Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become
too soft.
6. Taste, and additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.
Work Flow Plan/ End of Service Procedures / De-Brief
Task (Description) and Communication (Who, About

TIME Equipment & WHS
Priority what?)
9: 00 Turn off all lights in the back of All
the house to save power
9.30 Turn off all ovens, grills, stoves, Chef

and hot surfaces
9.45 Clean the grills Wraps, sponges, Chef

chemicals, Gloves,
masks
9.50 Clean equipment, tools, Wrags, sponges, KH

pots/pans, etc. chemicals, Gloves,
masks
10.00 Replace/Filter the fryer oil, if Chef

necessary
10.30 Place all dirty dishes in the KH

dishwasher
10.40 Wrap and date everything after Clings Chef

it’s been placed into a new
container/seal
10.50 Take out the trash Gloves, masks, KH

safety boots
Communication (Who, About

End Of Service Procedures Equipment
what?)
Safely store all utensils, glass,
All
and kitchen tools
Check the ventilation hoods

All
Sanitize all the surfaces
Chemicals, wrags,
All
Gloves, masks
Chemicals, mop,
safely signs,
Sweep/Mop the floors
Gloves , masks,
safety boots
Communication (Who, About

Post Service De-Brief
what?)
Make a prep list or note for the
opening crew if anything else Chef
should be addressed
9. Provide 2 menu examples for each of the following potato preparation methods:
 Baked
 Water finished
 Water blanched and fat finished
 Fat blanched and fat finished
 Directly fat finished
Baked Potato Dishes
Example Production Method

1. Jacket potatoes Whole, baked in foil and/or on rock salt
2. Gratin Potatoes Layer with onion, cream and cheese, bake
Water-Finished Potato Dishes
Example Description
1. Mashed potatoes Put through ricer, add butter and hot milk.
2. Snow potatoes Put through ricer
Water-Blanched and Fat-Finished Potato Dishes
Example Description
1. Castle potatoes Approximately egg size, turned evenly
2. Olive potatoes Cut with an olive shaped scoop
Fat-Blanched and Fat-Finished Potato Dishes
Example Size and Preparation

1. Pylon potato 50x20x20mm
2. Chip 50x10x10mm
Directly Fat-Finished Potato Dishes

Example Size and Preparation
1. Lattice potatoes Cross-cut for lattice pattern
2. Chip potatoes Thin slices
10. List 10 culinary uses of eggs and provide an example for each use.
Culinary use of Egg Example

1. Aerating Meringue
2. Garnishing Caesar Salad
3. Thickening Pastry cream
4. Clarifying Soups an sauces
5. Clarifying Puff pastry fleurons
6. Emulsifying Mayonnaise
7. Enriching Anglaise base
8. Coating Seafood
9. Setting Bread
10. Binding Dough and batter
11. What are the essential hygiene requirements which must apply to eggs during storage,
preparation and service of egg products to ensure egg safety?
Why is this of particular importance when dealing with elderly, children, pregnant women,
small children, babies and people with weak immune systems?
Hygiene requirements to ensure egg safety
- Use an egg separator when separating eggs

- Acidify raw egg products below pH 4.2 with lemon juice or vinegar
- Keep raw egg products below 5°C
- Make raw egg products fresh every day and discard within 24 hours
- Wash and dry your hands before and after handling eggs
- Clean and sanitize equipment and surfaces before and after using with eggs - Clean and sanitize
containers between each use
- Use separate containers for each batch
Implications for elderly, children, pregnant women, small children, babies and people with weak
immune systems
Contamination by Salmonella is of primary concern, as faecal matter or dirt can transfer the bacteria
through cracks in the shells of eggs. Commercially produced eggs are sanitized very soon after laying,
however poor handling practices can still cause problems.
Mishandled eggs can result in widespread food poisoning, causing illness, hospitalization and even death!
Australia has had a series of severe outbreaks since 2013, which has led NSW to introduce new egg
safety rules.
12. Discuss the culinary use of the egg under the following categories with at least one menu
dish example:
Category Example
Aerating Souffle
Binding farce
Enriching Anglaise base used for ice cream
Emulsifying mayonnaise
Clarifying sauce
Setting quiche
Glazing covering pastry
Coating Coating poultry
Thickening Liaison
Garnishing veal schnitzel Holstein-style requires a fried

egg on top
13. Provide an overview of the nutritional values for eggs, fruit and vegetables including the
essential requirements to retain vitamins and minerals during storage, preparation and
cooking:
Commodity with examples Nutritional Value

Most fruit is naturally low in fat, sodium, and calories and a source of many
Fruit:
essential nutrients such as potassium, vitamins A and C, folate, and dietary fibre.
Most vegetables are naturally low in fat and calories. None have cholesterol.
Vegetables:
(Sauces or seasonings may add fat, calories, and/or cholesterol.) Vegetables are
important sources of many nutrients, including potassium, dietary fiber, folate (folic
acid), vitamin A, and vitamin C. Diets rich in potassium may help to maintain
healthy blood pressure. Vegetable sources of potassium include sweet potatoes,
white potatoes, white beans, tomato products (paste, sauce, and juice), beet
greens, soybeans, lima beans, spinach, lentils, and kidney beans.
Eggs are an important source of protein, vitamins, minerals and lecithin, which
Eggs:
lowers the amount of cholesterol in the blood. Eggs contain all the vitamins (A, Bs,
D, and E) except C, a wide range of essential trace elements (zinc, iron, iodine,
phosphorus and potassium) and are easily digestible. The carotenoids found in
eggs cannot be produced by the body and must be added through the food intake.
They are pro-vitamin A components and assist with protecting cells, improving eye
sight and protecting the skin from UV rays.
Requirements to retain vitamins and minerals:
Steaming is a great way to cook vegetables quickly and retain valuable nutrients. Microwave cooking is
also good because it uses minimal water, and the cooking time is very short. Stir frying is another way to
quickly cook a variety of vegetables.
14. Fill up the following tables to prove your knowledge on the nutrition of the vegetables and
fruits.
Vegetables/Egg/Fruits Vitamin Impact of deficiency Solution

group
Butter, egg yolk, milk, carrots, apricots A Resistance to infections Fat soluble, heat
is lowered, blindness, resistant
infections of skin
Yeast, wholegrain bread, corn, B1 Resistance to infections Water soluble, heat

potatoes, fish, meat is lowered, blindness, resistant
infections of skinaffects
nervous system
Liver, milk, eggs, malt B2 Sleeplessness, Heat sensitive
nervousness
Yeast, liver, wheat germ B6 Infections of the eyes, Water soluble, heat
weight loss, reduced
appetite resistant
Liver eggs B12 Affects DNA synthesis, Water soluble

formation of blood cells
Citrus fruit, green vegetables C Scurvy, infections of Water soluble

gums, tiredness
Fish liver oil, eggs D Reduced body growth, Fat soluble, heat
softness of the bones, resistant
rickets
Liver, cereals, wheat germ E Affects muscle Fat soluble

development, blood cells
Leafy green vegetables and egg yolk K Affects blood coagulation, Fat soluble
hemorrhage
15. List the equipment required to prepare each dish listed in Question 12. Explain the WHS
points of care, cleaning and sanitation requirements, and preparation for use:
Dish Equipment Points of Care / WHS Assembly

Saucepan, oven Soft centre, Hollandaise Most fruit is naturally low in
Eggs Benedict fat, sodium, and calories and
a source of many essential
nutrients such as potassium,
vitamins A and C, folate, and
dietary fibre.
Frying pan Heat control Most vegetables are naturally

Fried Eggs low in fat and calories. None
have cholesterol. (Sauces or
seasonings may add fat,
calories, and/or cholesterol.)
Vegetables are important
sources of many nutrients,
including potassium, dietary
fiber, folate (folic acid),
vitamin A, and vitamin C.
Diets rich in potassium may
help to maintain healthy blood
pressure. Vegetable sources
of potassium include sweet
potatoes,white potatoes,
white beans, tomato products
(paste, sauce, and juice),
beet greens, soybeans,lima
beans, spinach, lentils, and
kidney beans.
Sauce pan Time required/au bain- Eggs are an important source
Coddled Eggs marie of protein, vitamins, minerals
and lecithin, which lowers the
amount of cholesterol in the
blood. Eggs contain all the
vitamins (A, Bs, D, and E)
except C, a wide range of
essential trace elements
(zinc, iron, iodine,
phosphorus and potassium)
and are easily digestible. The
carotenoids found in eggs
cannot be produced by the
body and must be added
through the food intake. They
are pro- vitamin A
components and assist with
protecting cells, improving
eye sight and protecting the
skin from UV rays.
Bowl Texture Most fruit is naturally low in

Egg Dip fat, sodium, and calories and
a source of many essential
nutrients such as potassium,
vitamins A and C, folate, and
dietary fiber.
Frying pan Baveuse entre Most vegetables are naturally

Scrambled Eggs low in fat and calories. None
have cholesterol. (Sauces or
seasonings may add fat,
calories, and/or cholesterol.)
Vegetables are important
sources of many nutrients,
including potassium, dietary
fiber, folate (folic acid),
vitamin A, and vitamin C.
Diets rich in potassium may
help to maintain healthy blood
pressure. Vegetable sources
of potassium include sweet
potatoes, white potatoes,
white beans, tomato products
(paste, sauce, and juice),
beet greens, soybeans, lima
beans, spinach, lentils, and
kidney beans.
Frying pan No creases, no or little Eggs are an important source

Omelette with filling colour depending on of protein, vitamins, minerals
enterprise and dish, and lecithin, which lowers the
bemuse centre amount of cholesterol in the
blood. Eggs contain all the
vitamins (A, Bs, D, and E)
except C, a wide range of
essential trace elements (zinc,
iron, iodine, phosphorus and
potassium) and are easily
digestible. The carotenoids
found in eggs cannot be
produced by the body and must
be added through the food
intake. They are pro- vitamin A
components and assist with
protecting cells, improving eye
sight and protecting the skin
from UV rays.
Cleaning and Sanitation Requirements:
1. Wash and dry your hands before and after handling eggs
2. Clean and sanitise equipment and surfaces before and after using with eggs 3. Clean and sanitise
containers between each use
4. Use separate containers for each batch
16. Research the following 2 links and create a project with in 500 words of your own on egg safety
legislation:
https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/retailfactsheets/
safe_preparation_of_raw_egg_products.pdf
https://www.foodstandards.gov.au/publications/documents/3_2_2.pdf
You must cover the following points on your project:
 Food with raw eggs

 Storage and temperature (legal requirements).
 Sanitation and hygiene (legal requirements).
This standard sets out specific requirements for food businesses and food handlers that, if complied with,
should ensure food does not become unsafe or unsuitable. The requirements are set out in the following five
main divisions, 2,3,4,5 and 6.
2 — General requirements This division requires food handlers to have appropriate skills and knowledge in food
hygiene and safety matters and for food businesses to notify details of their business to the relevant authority.
3 — Food handling controls This division specifies requirements for food as it is being handled, from receipt to
disposal. It also includes food recall requirements.
4 — Health and hygiene requirements This division obliges food handlers to comply with certain health and hygiene
requirements. It also obliges the food business to ensure that all persons in the food business comply with these
requirements.
5— Cleaning, sanitising, and maintenance This division covers the general cleanliness and maintenance of the food
premises, as well as what is required for cleaning and sanitising food contact surfaces and eating and drinking utensils.
6 — Miscellaneous This division includes requirements concerning thermometers, single-use items, animals and pests,
and alternative methods of compliance.
-Food with raw eggs
Foods that contain raw eggs need extra care. Products with raw eggs have been responsible for some of the largest
foodborne illness outbreaks in NSW. This is because the disease-causing organism Salmonella is often found on the
shell of whole eggs. If handled incorrectly the Salmonella will then contaminate the raw egg product.
Clean and sanitise kitchen equipment used for making raw egg products before and after each use. Clean and sanitise
storage containers and dressings/sauce dispensers between each batch.
Use separate containers for each batch of food (i.e. do not top up previous dressings and sauces). kitchen surfaces and
utensils clean and dry.
Do not wash eggs as this makes them susceptible to further contamination ——Egg definitions(classification)
‘Dirty eggs’ are eggs whose shell is contaminated with visible faeces, soil or other matter (e.g. yolk, albumen, feathers)
‘Cracked eggs’ are eggs with a cracked shell (where a crack is visible to the naked eye or by candling).
Requirements for raw egg
In order to ensure the food is safe to eat, special attention must be given to the preparation, storage and handling of
eggs and raw egg products, to prevent the growth of Salmonella. Acidify raw egg products to keep them safe, using
vinegar or lemon juice. To stop Salmonella from growing it is important to:
acidify raw egg product to a pH at or below 4.2 – this can be done using vinegar or lemon juice. check and record the
pH of the acidified raw egg product with a pH meter or pH paper
—- Storage and temperature control
Keep acidified raw egg products at or below 5°C.

Make acidified raw egg product fresh every day in small tubs, not in bulk. Discard acidified raw egg product within 24
hours.
- Receival and storage of eggs

- Only purchase and receive whole eggs that are: – clean, not cracked or leaking
– supplied in clean packaging
– correctly labelled (i.e. with name of the food, the supplier’s name and address, and lot identification or date–
marking).
Whole eggs should be refrigerated at or below 5°C and used by the ‘best before’ date. Sanitation and hygiene. This is
important in preventing the spread of Salmonella to other foods made by the business.
17. What are the requirements for the safe handling of foods when collecting ingredients, and
during preparation, display and storage to meet food safety requirements? Which provisions
will ensure food safety at each step?
Food safety Vegetables Fruit Eggs Farinaceous
requirements
Vegetables can be Fruit is available When handling With all
Collecting
purchased in a fresh, dried, eggs ensure that farinaceous
Ingredients
variety of ways, all canned, frozen you have washed products it is
of which have and as pulp. This your hands, important to
advantages and allows for utensils, check for any
disadvantages. The different menu equipment and infestation such
available kitchen, uses such as work areas as weevils or
storage and cool fresh and canned thoroughly as moths which may
room space, as well fruit for breakfast, bacteria can be have entered the
as the size of the dried fruit served transferred to the product.
menu and the with cheese and eggs.
number of kitchen frozen fruit for
staff will influence soufflés or ice
how you purchase cream.
vegetables
Wash well to Ensure that the Do not use any When boiling
Preparation
remove all sign of fruit is clean, cracked eggs; pasta, use a ratio
soil, sand and or always run under crack eggs into a of 10L salted
foreign objects. cold water to small container water to 1kg
Vegetables with remove any first in case of pasta and pour
hard skins, such as residual spray contamination or some oil on top to
pumpkin will need to that may still be “off” odours; use prevent the pasta
have the skin on the surface of product within 30 sticking together
removed. the fruit. Even if minutes at room Most dried pasta
the fruit is going temperature; do will need about
to be peeled it is not use any egg 12 minutes of
good practice to shell; avoid cooking time as
wash as then the contamination the dried pasta
work surface needs to soften
does not become first. Always
contaminated check the
with surface packaging for
residue. suggested
cooking times.
Refresh the pasta
immediately with
a burst of cold
water and then
drain in a
colander. Toss
through with
some oil and
serve
immediately.
Vegetables that Store the produce Displayed in their Package size

Display
discolour (oxidise) in the containers original packaging should focus on
after preparation, in which they as they protect possible usage
like potatoes, can have been the eggs and
be stored in water or delivered. All allow air
treated with acid refrigerated circulation.
such as lemon juice, goods need to be
e.g. cut globe moved into the
artichokes. Cut cool room to
vegetables into comply with
even size to HACCP
promote even regulations.
cooking or improve
the eye appeal of
the finished product
through precision
cuts or turning
Place them in a Fruit should be Store in a cool Stored in the cool

Storage
colander or salad stored in their and dry place; room and used
spinner after original cool within 3-4 days.
washing and store containers in the
in the fridge to crisp cool room, with room is preferable
them up. Being crisp the exception of but
and dry means the bananas.
dressing coats the ensure that they
leaves easily - are separate from
residual water on raw meat; store in
the leaves quickens original
deterioration and
containers; apply
makes dressing the FIFO procedures
leaves more difficult.
18. Define the following preparation technics. Provide a menu example of each of the categories:
Cuts Definition/Suitable vegetables Menu use Example
Brunoise very fine dice. A method of Garnish, sauces
cutting vegetables, usually to the
dimensions of 2 mm by 2 mm by
2 mm or less.
Celery, carrot, onion
Jardiniere cut pieces of veggie into batons served as a garnish with meat.
with a width of anywhere from 4 Stewed
mm to 10 mm wide.
Carrot, potatoes,
Julienne Julienne strips are usually no Consommé́ or broth garnished

more than (3mm) square, but can
be cut to any length desired
Zucchini, carrots, celery
Mecedoine For a fine vegetable mixture, the fruit macédoine,

vegetables should be chopped
into cubes 4 mm x 4 mm x 4 mm
Carrot onion turnip beans and
celery
Paysanne Cubes about 1cm. Potato Roast vegetables
Battonet Then cut it into 6 cm long pieces, Soups, stock, dipping pates
then cut each of those pieces into
6mm thick slices Carrot,
Zucchini, Cucumber
19. Why is the trend of vegetarianism gradually increasing? Discuss it in reference to the
following terms:
 Vegan diet:
 Ovo Lacto vegetarian diet.
 Lacto vegetarian diet.
Vegan diet:
Many people start to follow this trend mainly for concerns of the animal health and how the mass
produce treat the animals.
The secondary reason that people have is for the health benefits plants have in our body. Some
people sustain that when killing an animal a compound is release and that compound can cause
cancer and other long term diseases on our body.
Ovo Lacto vegetarian diet.

Some people are allergic to lacto and egg which can cause severe cause if now cautions. The
majority of the people that follow this diet is more concern for the animal and fell pity to be part of
killing an animal. Some other can say that are following this diet purely for health benefits. Some
athletes have specific diets that are not require meat, to increase performance and durability.
Lacto vegetarian diet.

As describe before a lot of people are lacto intolerant, especially if you think that is a bit unnatural to
drink milk after certain age.
20. You are working in the entremetier section of a hotel. The section is responsible for the
preparation of vegetable, fruit, egg and farinaceous dishes.
a) What is required to ensure a food safe workspace and equipment during preparation and
service and at the end of the shift?
Cleaning and sanitizing equipment during preparation and service and at the end of the shift are
required procedures to ensure a safe workspace and avoid cross contamination.
b) What does this need to include to prevent wastage of leftovers or by-products from
preparation?
Ensure to only bring food out of storage to use considering daily or weekly recipes Order ingredients
considering their longevity and date when it will be used Ensure serving sizes are reliable
Ensure that staff is trained to minimise waste

Using leftovers from the kitchen in other dishes, for example, custard into a trifle
21. What can you use for laminating pasta?
process of folding the dough into a smaller package and feeding it back into the pasta maker. The main
argument for laminating has to do with the final texture of your dough, but it's also a great way to patch up
any pesky holes.
Laminated pasta contains flour, water and/or eggs which are mixed together, kneaded and then squeezed
through rollers. In addition to more common shapes, like fettuccini or spaghetti, laminated fresh pasta is also
made to produce things like cannelloni, ravioli, tortellini, or hand-cut pappardelle noodles.
22. How egg plays role in making soufflé?
The motion of beating egg whites traps air into the mix. The egg white protein seals around pockets of
air, creating bubbles. Egg yolks are separated out because their fat prevents those bubbles from
forming. Those air bubbles expand in the oven, creating that famous cloud-like formation of a soufflé

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Student signature: _________________ Date: _____________

Assessment Completion Status

Full Name Signature Date (dd/mm/yyyy)

Instructions for assessment including WHS requirements

Website to explore: e.g. Coles and Woolworths Online etc.

Tubers Bulbs Roots

Green vegetables in season:

- The factors that should consider planning vegetarian dishes are:

 Available Time to Cook

 Seasonal Food Availability

3. Discuss the following points after purchasing vegetables and fruits:

Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

 Arborio rice (Make vegetarian risotto)

Standard Recipe Card

Name of dish: Portion nos.: 6

Standard Recipe Card

Name of dish: Carbonara Capanna Portion nos.: 6

1. Put a large pan of salted water on to boil.

Standard Recipe Card

Name of dish: Pilaf Rice Portion nos.: 6

Standard Recipe Card

Name of dish: Maroccan Couscous Portion nos.: 6

Standard Recipe Card

Name of dish: Polenta Portion nos.: 6

Standard Recipe Card

Name of dish: Lentil Portion nos.: 6

Work Flow Plan/ End of Service Procedures / De-Brief

Task (Description) and Communication (Who, About

9.30 Turn off all ovens, grills, stoves, Chef

9.45 Clean the grills Wraps, sponges, Chef

9.50 Clean equipment, tools, Wrags, sponges, KH

10.00 Replace/Filter the fryer oil, if Chef

10.30 Place all dirty dishes in the KH

10.40 Wrap and date everything after Clings Chef

10.50 Take out the trash Gloves, masks, KH

Communication (Who, About

Check the ventilation hoods

Communication (Who, About

Baked Potato Dishes

Example Production Method

Water-Finished Potato Dishes

Fat-Blanched and Fat-Finished Potato Dishes

Example Size and Preparation

Directly Fat-Finished Potato Dishes

2. Chip potatoes Thin slices

Culinary use of Egg Example

- Use an egg separator when separating eggs

- Use separate containers for each batch

Enriching Anglaise base used for ice cream

Glazing covering pastry

Coating Coating poultry

Garnishing veal schnitzel Holstein-style requires a fried

Commodity with examples Nutritional Value

Requirements to retain vitamins and minerals:

Vegetables/Egg/Fruits Vitamin Impact of deficiency Solution

Yeast, wholegrain bread, corn, B1 Resistance to infections Water soluble, heat

Liver eggs B12 Affects DNA synthesis, Water soluble

Citrus fruit, green vegetables C Scurvy, infections of Water soluble

Liver, cereals, wheat germ E Affects muscle Fat soluble

Dish Equipment Points of Care / WHS Assembly

Student signature: _____ Date: _