KINGSFORD

KII4016 INTERNATIONAL
INSTITUTE

PREP 2
ASSESSMENT 1
Instructions to Learner

Welcome to KII4016 Prep 2! This KII unit covers the following unit/s of competency.

SITHCCC006 Prepare Appetisers and Salads

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes

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:

▪ Address each question including any sub-points

▪ Demonstrate that you have researched the topic thoroughly

▪ Cover the topic in a logical, structured manner

▪ Your assessment tasks are well presented, well referenced and word processed

▪ Your assessment tasks include your full legal name in the provided cover page.

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
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. The following list outlines some of the activities for which a
learner can be accused of plagiarism:

▪ Presenting any work by another individual as one's own unintentionally

▪ Handing in assessments markedly similar to or copied from another learner

▪ Presenting the work of another individual or group as their own work

 ▪ Handing in assessments without the adequate acknowledgement of sources used,
including assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be
organised to discuss this with you, and further action may be taken accordingly.

Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in
whole or in part of unauthorised collaboration with another person or persons. Collusion involves
the cooperation of two or more learners in plagiarism or other forms of academic misconduct
and, as such, both parties are subject to disciplinary action. Collusion or copying from other
learners is not permitted and will result in a “NS” grade and NYC.

Assessments must be typed using document software such as (or similar to) MS Office.
Handwritten assessments will not be accepted (unless, prior written confirmation is provided by
the trainer/assessor to confirm).

Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory

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). If you are still deemed
as “Not Yet Competent” you will be required to re-enrol in the unit of competency.

Additional evidence
If we, at our sole discretion, determine that we require additional or alternative
information/evidence in order to determine competency, you must provide us with such
information/evidence, subject to privacy and confidentiality issues. We retain this right at any
time, including after submission of your assessments.

Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict
confidence, in accordance with the law. However, you are responsible for ensuring that you do
not provide us with anything regarding any third party including your employer, colleagues and
others, that they do not consent to the disclosure of. While we may ask you to provide
information or details about aspects of your employer and workplace, you are responsible for
obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are
not breached by you in supplying us with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with
your assessment and/or the outcome as a result of that treatment, you have the right to lodge an
appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed
further with the request after discussions with your trainer/assessor, you need to lodge your
appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more
information please refer to our policy and procedures by visiting www.kii.edu.au/documents or
login to your LMS account by clicking the link :
https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning
Candidates will be able to have their previous experience or expertise recognised on request.

Special needs
Candidates with special needs should notify their trainer/assessor to request any required
adjustments as soon as possible. This will enable the trainer/assessor to address the identified
needs immediately

Assessment requirements

The assessment activities in this workbook assess aspects of all the elements, performance
criteria, skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit you must undertake all activities in this Assessment and
have them deemed satisfactory by the assessor. If you do not answer some questions or perform
certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may
ask you supplementary questions to determine your competence. Once you have demonstrated
the required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your
assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as
provided during induction (orientation). For more information refer to our assessment policies by
visiting www.kii.edu.au/documents or login to your LMS account by clicking the link
https://www.kiionline.edu.au/course/view.php?id=59.

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact
your assessor to discuss your options. You have the right to formally appeal any outcome and, if
you wish to do so, discuss this with your trainer/assessor .
ASSESSMENT COVERSHEET

Unit:
Course Name: Certificate IV in Commercial Cookery
Assessment Tool: Assessment 1

Student must fill this section:

Student Name: Maria Denesse Hernaez

20220135
Student ID:
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”
“I declare that:
• The material I have submitted is my own work;
Authenticity • I have kept a copy of all relevant notes and reference material
Declaration: that I used in the production of my work;
• I have given references for all sources of information that are
not my own, including the words, ideas and images of others.”
Date: 26/11/2022
Student Signature:

Assessment Completion Status

Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature

Initial attempt  

2nd attempt/Re-
assessment  

Feedback to student:
Information for Student:

• All work is to be entirely of the Student.

General Information for this assessment:
• 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 or follow the word limits as instructed.
• For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student
must attach its own work formatted in double space, Arial 12 pts.
• All assessment tasks must be addressed correctly in order to obtain a competence for the unit of
competency.
• If the Student doesn’t understand the assessment, they can request help from the assessor to interpret
the assessment.
• All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to
submit your assessments. Note that the hard copy of the assessments will not be accepted.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Operations Manager. This should be submitted after completion of
the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
• An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
• Operations Manager will delegate another faculty member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Operations Manager OR if need be an external
assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision
of the panel will be deemed to be final.
• If the student is still not satisfied with the result, the he / she has the right to seek independent advice
or follow external mediation option with 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 reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
• To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form
with all other supporting documents, if any. This form is available via our website. The completed
Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or
electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills,
NSW 2010, Email: admin@kii.edu.au
• The notice of appeal should be in writing addressed to the Operations Manager and submitted within
seven days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
• In emergency circumstances, such as in cases of serious illness or injury, you 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.
• The decision of Operations Manager will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed
in the students’ complaint / grievance policy.

“I understand all the above rules and guidelines for the assessment”

Maria Denesse Hernaez 26/11/2022

Full Name Signature Date (dd/mm/yyyy)

 Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you
understand this assessment before taking on the questions and tasks. To confirm that you
have been given this overview, we ask you to complete the following Pre-Assessment
Checklist.

You are required to carefully read each checklist item provided below and tick either ‘Y’ to
confirm your understanding or ‘N’ if you disagree. In case you disagree with an item,
please provide your reason under the ‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This
acknowledges that your Trainer/Assessor has discussed all of the information with you
prior to undertaking this assessment.

Pre – assessment Checklist Comments

Y N I, the student, understand the purpose of the assessment.

I understand when and where the assessment will occur, who

Y N will assess and in what format the assessment will be
submitted.as

Y N I understand the methods of assessment.

I understand what resources are required to complete this

Y N
assessment.

Y I understand the performance level required for each

N
assessment event.

I understand that it must be my own work. I have been

Y N explained and understand the serious consequences in case
this work is found plagiarised.

Y N I understand the process if I am deemed not yet competent.

Y
N I understand the feedback process and the appeals process.

Y The assessor has discussed with me if I have any special

N
needs and if so what arrangements have been made.
Student Full Name Student ID Student Signature Date
(dd/mm/yyyy)
Maria Denesse Hernaez 20220135
26/11/2022

Knowledge Activity (Q & A)

Instructions

▪ Answer the questions listed in Part A and B. All questions are mandatory.
▪ Follow the word limitations as indicated next to the question.
▪ Your answer should be typed in Ms word or equivalent.
▪ Submit your assessment only in the LMS. Hard copies are not excepted.
▪ Your trainer will announce the due dates of the assessments in the class.

Part A

Objective: To provide you with an opportunity to show you have the required
knowledge for this unit.

▪ The answers to the following questions will enable you to demonstrate your
knowledge of:

▪ Culinary terms and trade names for ingredients commonly used in the production of
different appetisers and salads

▪ Contents of stock date codes and rotation labels and their implication for food quality
standards

▪ Characteristics of different appetisers and salads:

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

▪ Quality indicators for appetisers and salads

▪ Cookery methods for appetisers and salads

▪ Dressings, sauces and garnishes for salads

▪ Mise en place requirements for appetisers and salads

▪ Appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life

▪ Safe operational practices using essential functions and features of equipment

used to produce appetisers and salads

1. Using information from the learner guide, create an alphabetised glossary of

terms related to the creation of salads and appetisers. It should have at least 15
entries.

Apple - natural salad ingredient with a sweet and pleasing crunch

Broccoli - an edible green plant in the cabbage family
Carrots - stimulate the appetite, a source of vitamin A, B C and E
Celery - user-friendly, requiring less chopping leverage than the stalks. They're naturally bite-sized and
ready to join lettuce, spinach, radicchio, and the other leafy components of a typical spring mix
Cherry Tomatoes - easier to slice plus there are so many colors and varieties and makes the salad very
colorful and healthy
Cucumbers - light and refreshing taste that will keep you hydrated
Kale - add color, flavor and texture to the salad
Lettuce - is usually served with an array of other vegetables and fruits in a salad and lettuce is often used
to add a crunch to sandwiches, hold a variety of fillings as a wrap, or provide color as a garnish.
Mesclun Leaves - also works great as a garnish or palate cleanser. Place a handful onto a burger instead of
the usual lettuce leaves to make the dish more colorful and nutritious, or lay a piece of grilled salmon on
a bed of mesclun to add flavor
Mushroom - serve the best functions related to health
Olives - are rich in vitamin E and other antioxidants, which may help reduce the risk of health conditions
like cancer, diabetes, stroke, and heart disease. It's also an excellent source of: Vitamin A. Copper.
Onion - work well in salads and guacamole, or on a juicy burger, in part because of their vivid color
Ricotta Cheese - Use it atop a chilled cucumber soup as a garnish
Spinach - The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked
Walnut - provide creaminess, richness, and superior emulsification to sauces
2. Explain the difference between use-by dates, best before dates and rotation
labels in no more than 100 words.

Date marks give a guide to how long food can be kept before it begins to deteriorate or may become
unsafe to eat.
The two types of date marking are use-by dates and best-before dates. The food supplier is responsible
for placing a use-by or best-before date on food.
Foods that must be eaten before a certain time for health or safety reasons should be marked with a use-
by date. Foods should not be eaten after the use-by date and can’t legally be sold after this date because
they may pose a health or safety risk.
Most foods have a best-before date. You can still eat foods for a while after the best-before date as they
should be safe but they may have lost some quality. Foods that have a best-before date can legally be
sold after that date provided the food is fit for human consumption.
On the other hand, rotation labels provide a colour-coded system for arranging food preparation and
packaged meals in order of freshness so that it lessens the risk of using or serving expired food in a
variety of situations.

3. Your assessor has assigned you one variety of salad, e.g. Greek salad. Describe
the attributes of the Greek salad that must include information about the
following: ( word limit: 100 words approx).

▪ Appearance and presentation

▪ Classical and contemporary variations
▪ Freshness and other quality indicators
▪ Nutritional value
▪ Service style
▪ Taste
▪ Texture.
 A Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta
cheese. Traditionally, it has no greens or any leafy vegetables but nowadays, we can spice it up and add
some of it. There are also many different ways how to interpret the salad and taking this dish into the
next level. One of the best example is the Barbeque Lamb Greek Salad that is a good source of protein.
It provides 21 grams of protein in just a 3-ounce serving! Lamb is also a great source of Vitamin B12
which is important for proper functioning of your cells and nervous system and also provides Niacin,
Iron, and Zinc. Surely lamb and in a salad is a perfect combination which compliments the taste of the
meat and juicy vegetables. And with the sauce, it is very easy to make a dressing. With just 5 ingredients
+ salt and pepper, it’s super simple to whisk together, and it gives this easy Greek salad recipe a bright,
zingy flavor. It’s a simple mix of olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano.
This Barbeque Lamb Greek salad is a flavorful, refreshing summer dish! Save a few mint leaves to add
right before serving.

4. List 4 factors that will indicate a high-quality salad or appetiser (50 words
approximately).

First and foremost is the appearance and presentation. Greens should be fresh and simple. You can also
add some garnish which enhances the appearance of the salad while also complementing the overall
taste.
Second is nutritional value. Salad greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate,
fiber, and phytonutrients. Leafy vegetables are a good choice for a healthful diet because they do not
contain cholesterol and are naturally low in calories and sodium.
Third is the service style. A salad can be served in many different ways, warm or cold, raw ingredients,
cooked or a combination, as a starter, main course, meal accompaniment or in a buffet table.
Fourth is the taste. A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or
arugula. To really up the flavor of your salad, reach for the herbs and spices, which add both flavor and
health benefits.
5. List 4 cookery methods that can be used in the preparation of salads and
appetisers and outline them in no more than 100 words approximately.

1. Baking - all baked salad is a warm and cozy salad full of oven roasted vegetables. One of the
perfect meal prep is baked salad with dressing
2. Boiling - Cooking vegetables by boiling them in water, is one of the methods many nutritionists
recommend when we want to start dieting as they are cooked without fat or oil unlike frying, grilling
or roasting them. Once boiled, pour olive oil in it and Mix them well. Garnish the vegetables with the
chopped pieces of carrot, drizzle lemon juice and sprinkle salt in the bowl. Serve!
3. Blanching - is scalding vegetables in boiling water or steam for a short time. It is typically followed
by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise
cause loss of flavor, color and texture.
4. Frying - may be very delicious, it is the least healthy cooking method. Too much fried food can
be responsible for many cardiovascular problems. Furthermore, can loose many fat-soluble vitamins
when vegetables are cooked in this way.
6. List 5 common sauces and dressings that can be used with salads and appetisers
(50 words approximately).

1. Honey Mustard - most incredible sweet, tangy, and creamy sauce made from simple ingredients
like honey, mustard, mayonnaise, vinegar, and a couple spices. It takes only a few minutes to make
and can be used several ways.
2. Thousand Island dressing - Thousand Island Dressing is a classic American salad dressing with
a mayonnaise base. In addition to mayo, it's made with ketchup, relish, vinegar or lemon juice, and
sweet paprika. It's creamy with a light tomato flavor and a slight tang from the relish and vinegar but
is overall pretty sweet.
3. Ranch dressing - Ranch dressing is one of the most popular salad dressings in North America. It's
known for its perfect trifecta of creaminess, herbs, and an oniony bite.
4. Caesar dressing - made with anchovies, garlic, Parmesan cheese, lemon juice, and egg yolks for rich
and flavorful Caesar dressing ready in just 5 minutes! This homemade Caesar salad dressing has the
perfect balance between salty, acidic, and umami flavors.
5. Parsley dressing - Brightly flavored, this lemon-parsley dressing is a fantastic flavor boost to spring
and summer salads.

7. Choose one standard salad or appetiser recipe used within your workplace or
organisation and list all the mise en place processes you would need to carry out.
Explain in no more than 100 words how carrying out these processes impacts
upon the dish’s preparation.

Greek bowl Salad with Lamb

Ingredients: Lamb as the protein, Mesclun leaves as the base, Cucumber, cherry tomatoes, red onion,
olives, lemon, capsicum, feta cheese and oregano leaves

Kitchen Tools: Chef's knife, Green chopping board

Preparation:
a. Cut Cucumbers into a bite size piece, cut cherry tomatoes into twos, wedge the lemon, diced the
capsicum, crumbed the feta and sprinkle dried oregano leaves.
b. Grill the lamb, this will serve as the protein.
c. Mix Cucumber, Cherry tomatoes, red onion, dried oregano leaves, capsicum and Honey Mustard
dressing in a bowl.
d. Put everything in a bowl together with the mesclun leaves as the base.
e. Put the lamb on top and sprinkle crumbed feta cheese on the top, lemon wedge and olive on side.

Above mis-en place is perfect to make the salad properly. This would be the utimate guide for Greek
bowl Salad with Lamb.
8. What would the appropriate environmental conditions be for a smoked salmon
and cream cheese appetiser platter that was due to be served in an hour’s time in
order to ensure the food remained safe and to retain its quality and freshness? (50
words approximately).

The temperature of the environment which dishes are stored in will have a massive impact upon how
quickly they will perish and become unsafe to eat. Cold dishes that contain meat, cheeses or wet
ingredients (such as egg mayonnaise) are classed as high risk foods. This is because if not stored at the
right temperature, the bacteria which cause food poisoning will thrive on these ingredients. For this
reason, these dishes should be stored in a cool environment which is below 40 degrees Fahrenheit (or 5
degrees Celsius) such as a fridge. Some appetisers may be able to be successfully frozen for use in the
future and these must be packaged properly and their date of freezing clearly identifiable on the
container.
9. For one piece of equipment used in sandwich preparation, explain the essential
functions and features. You may refer to the manufacturer’s manual if needed. (50
words approximately).

Sandwich grill/press

- A sandwich press is a countertop appliance designed to heat and grill sandwiches, although you can get
creative with it and use it to cook and reheat a variety of foods. It generally comes in a 2-slice or 4-slice size
and, while on the heavyish side, is still compact and easy to store when not in use.
Part B: Knowledge Activity (Q & A)
Objective: To provide you with an opportunity to show you have the required
knowledge for this unit.

The answers to the following questions will enable you to demonstrate your knowledge
of:

▪ Culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes, relating to:
▪ convenience products
▪ 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:
▪ ensure food safety
▪ optimise shelf life
▪ Safe operational practices using essential functions and features of equipment
used to produce vegetable, fruit, egg and farinaceous dishes

1. Describe what brunoise, chiffonnade, and concasse cuts look like, and explain
how you would perform each one (100 words approximately)..

The brunoise is the finest dice and is derived from the julienne. Any smaller and the cut is considered
a mince. To brunoise, gather the julienned vegetable strips together, then dice into even 3mm cubes.
This cut is most often used for making sauces like tomato concasse or as an aromatic garnish on
dishes.

Chiffonade is a knife technique used for cutting herbs and leafy vegetables such as lettuce into thin
strips or ribbons. To chiffonade a basil, for instance, you would stack the basil leaves, roll them into a
tube and then carefully cut across the ends of the tube with your knife to produce fine strips.

tomato concassé are small, diced tomatoes with no skin and no seeds. It is a cooking term meaning
to rough chop any ingredient, usually vegetable or fruit. This term is particularly applied to tomatoes,
 where tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), and
chopped to specified dimensions.

2. Explain what the following food date labels refer to:

▪ Use by
▪ Best before
▪ Display until.
(100 words approximately).

The use-by date is only accurate so long as the produce has not had its packaging compromised before
that date and so long as it has been stored accordingly. These date codes can help you make purchasing
decisions as well as stock rotation policies within the workplace. The use-by coding date differs to the
best before date which refers to the date which the produce remains completely saleable and will retain
any qualities which it is marketed to possess. In general terms, the use by date is with regards to the
safety of consuming the produce whereas the best before date denotes the quality of the food. Beyond
the best before date, food may still be fine to eat but will not necessarily be at its peak quality. Food that
has surpassed the use-by date, however, should not be consumed. The only exception to this is if the
food has been safely frozen straight after purchase. Display until labels means food must be sold by a
certain date
3. Generally, out of fruit, vegetable, and farinaceous ingredients, what would be
considered to be the most and least perishable? (50 words approximately).

In general, all fruit and vegetable products perish relatively quickly, while farinaceous ingredients –
although also classed as perishable – will generally last much longer. Be aware that items will perish
much more quickly if they are not stored correctly at the appropriate temperatures. Highly perishable
foods are those that have been harvested or slaughtered and are utilized with little or no further
processing to prevent bacterial spoilage. This category includes, but is not limited to, the following fresh
foods: raw vegetables, raw fruits, raw milk, fish, poultry, and red meats.

4. Give (list) five examples of sauces which can be used with vegetable, fruit, egg,
and farinaceous dishes.

- Aioli
- Hollandaise
- Sweet chilli sauce
- Gravy
- Béchamel
5. Give a brief background of at least one vegetable or fruit that you use regularly,
outlining where it is grown, in what conditions it is grown, and in what seasons it is
harvested/picked. (100 words approximately).

Peach is the most use fruits for me because it is my favorite.

Peaches and nectarines are grown in the majority of Australian states excluding the Northern Territory
and the Australian Capital Territory. Victoria is the major producer, accounting for around 70% of the
total production of nectarines and around 80% of peaches. Peach trees grow best in climates with hot
summers and winter temperatures colder than 45°F. Most peach varieties require time in cold
temperatures in order to grow effectively Seasons it is harvested?

6. Describe how you would boil, bake, and fry vegetable and farinaceous
ingredients. (50 words approximately).

Boiling Washing and slicing vegetables into roughly equal pieces is recommended. Add salted water to a
pot and add the vegetables. Put the lid on the pan, rapidly bring the mixture to a boil, then reduce the
heat and simmer the veggies until they are tender when tested with a skewer, knife tip, or fork. Never
boil vegetables vigorously as some veggies may fragment as a result. Add extra boiling water if necessary.
After draining, plate. Baking Set the oven to 200°C. Cook vegetables as needed. Before baking, remove
seeds from things like pumpkin, capsicums, and marrow. Before baking tomatoes, eggplants, and
capsicums, stuff them with the filling. Bake until a fork test reveals softness. Frying Utilize the proper pan
 size, and avoid adding too many vegetables at once. Before adding veggies, heat the skillet to the
appropriate temperature. If necessary, drain veggies with absorbent paper.

7. How can you minimise and avoid the health risks associated with raw eggs? (50
words approximately).

Before handling raw eggs and foods containing raw eggs, wash your hands, utensils, tools, and work
surfaces with hot, soapy water. Cook eggs until the white and yolk are both firm. Runny scrambled eggs
are not acceptable. Cook eggs in casseroles and other dishes to a temperature of 160° F.

8. Name three of the primary uses for eggs in recipes. What purpose do they serve?
(50 words approximately).

Coating and binding - Eggs act as the "glue" in recipes, holding ingredients together. For example, this
adhesive is used by cooks to produce hamburgers. They are frequently employed as a sealant around the
ingredients in fried meals, either by themselves or in combination with flour or breadcrumbs. Eggs are
used to thicken a number of dishes, including custards, sauces, and soups. They are also added to items
that do not naturally combine to create combinations. Such a mixture is referred to as an emulsion. Eggs
can trap air when they are whisked, which makes mixes lighter and helps them to rise. When baking
cakes, mousses, soufflés, and meringues, this is crucial.
9. Why is it important to prepare ingredients and organise them on your worktop,
according to the food production sequence? (50 words approximately).

It's crucial to plan out every action you must take to organize your time. Prior to preparing something, it's
helpful to check to see sure all the ingredients are present. Of course, it also aids in determining whether
the full task at hand has been accomplished.

10. How can storing ingredients and dishes in fridges and freezers help to ensure
food safety? (50 words approximately).

By preventing deterioration, proper food storage not only helps you get the most out of your food budget
but also preserves the nutritional worth and quality of the goods you buy. Additionally, safe food storage
can aid in preventing hazardous bacteria-caused foodborne illnesses.
11. Why is it important to disassemble and clean all equipment parts after cooking?
(50 words approximately).

Cleaning and sanitising food contact surfaces aims to eliminate the food (nutrients) that bacteria need to
develop as well as to eradicate any existing bacteria. The clean, sanitised surfaces and equipment must
drain completely and must be stored dry in order to avoid the formation of bacteria.