Assessment Tasks and Instructions

Student Name Charanpreet Singh

Student Number RC00000707
Course and Code Certificate III in Commercial Cookery
Unit(s) of Competency and Code(s) SITHCCC008 Prepare vegetable, fruit, egg and farinaceous
dishes
Stream/Cluster
Trainer/Assessor Ashleigh Caddell

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date 16/08/2022

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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 Signature Date

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.

Place/Location where assessment will be conducted including timeframes

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

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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 1.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: 16 / 08 /2022

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: 16/ 08 / 2022

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Assessment 1

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.

Teacher to adjust this assignment according to locality and season:

Location: The physical location of the RTO/workplace

Season: Summer, Winter etc.

Website to explore: e.g. Flemington Markets etc.

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 1. Access the market information in your state and identify all fruit and vegetables currently in season.
Categorise these in the provided tables below:

Root vegetables in season:

Tubers Bulbs Roots

Sweet potato Garlic Carrots

Cassava Onion Beet

Potato Spring onion Turnip

Chive

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Green vegetables in season:

Flowers Leaves Stems Legumes (seed pods) Fruits

Broccoli Parsley Celery Green peas Cucumber

Cauliflower Lettuce Asparagus Peas Eggplant

Artichoke Spinach Fennel Chick peas Tomato

Fruits in season:

Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit

Peach Coconut Strawberries Orange Passion fruit

Apricot Bananas Grapes Lime Guava

Mango Apple Papaya

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2. 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
Beans, broccoli, Short cooking time only, do not add salt. Cook veggies on a simmer
peas, potatoes until they are done.

Braising Fennel, okra,

Softens and fibres and absorb the flavors from the cooking Starchy vegetables can
eggplant, onions
liquid used for the vegetable with little flavour absorb the cooking liquor
and add menu variety.

Roasting
Capsicum, Mainly used for capsicums, to remove the skin afterwards Just for the starchy
carrots, potatoes veggies which are cooked
within their skins.

Deep-
Tempura, sliced Need to be protected from the cooking medium to keep Tossed in butter to add
frying root vegetables the moisture inside. flavor and gloss.

Shallow-
Blanched Mainly cooked in submerged cooking oil or butter
frying vegetables

Stewing
Vegetables, To be stewed in a syrup made from sweetener.
potatoes

Microwav
Banana Reheat the cooked food and the control temperature
e

3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities
below. Each recipe must yield 4 portions:

 1 Risotto
 1 pasta dish made from fresh paste with sauce
 Pilaf rice
 2 different types of gnocchi
 1 dish using Polenta
 2 different pulses of your choice

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4. 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. Gratin dauphinios Rub the butter all over the surface of a gratin dish. Peel
and slice potatoes. pour half milk and cream over it.
Then pour left milk and cream on left potatoes. Scatter
the cheese over the top and bake for one hour, until
golden.
2. Jacket potatoes
Rub 2 tsp olive oil over 4 large baking potatoes and put
in oven. bake for 20 mins. cut a cross on top of each
potato, squeeze the sides, add 200 ml cream and your
favourite toping.

Water-Finished Potato Dishes

Example Description
Boil potatoes for 20-25min until tender, melt butter ,
Duchess potato preheat oven. drain potatoes and mash with butter,
spices and cream, salt and egg yolks. pipe on to a baking
sheet, brush with butter. bake until nicely browned ,about
20 minutes.
Put potatoes in a pot and cover with cold water. salt the
water. boil for 30 mins. then peel them. Beat in butter a
piece at a time. Boil the milk and beat it in, splash by
splash, until completely absorbed.

Water-Blanched and Fat-Finished Potato Dishes

Example Description

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 1.Parisian potatoes Place potatoes into 2-quart saucepan and cover with cold
water. Boil and then drain. Heat 3 tsp of extra virgin olive
oil and 2 tsp of butter over medium heat. Add cooed
potato and sprinkle minced garlic, salt and pepper.

Cut them in 1.5cm cubes. Sprinkle with salt and pepper.

2.Pan fried potatoes Heat oil in large, non-stick frying pan on medium heat.
Add potato, cook for 20 mins. Remove pan from heat.
Add tomato and parsley.

Fat-Blanched and Fat-Finished Potato Dishes

Example Size and Preparation

1.Chips Cut potatoes in chips shape, place in fryer and blanch for
few minutes, drain, let it cool and finish in the fryer again,
fry until golden brown and on outside, season and serve.
Cut potatoes into wedges shape, place in fryer and blanch
2.Wedges for few mins, cool down and finish in the rye again, till
golden brown and crispy on the outside, season and
serve.

Directly Fat-Finished Potato Dishes

Example Size and Preparation

1. Pommes 50x2x2m/cut, dried and then directly finish at 180 degree
allumettes C
50x1x1mm/cut, dried and then directly finished at 180
2. pommees pailles degree C

5. List 10 culinary uses of eggs and provide an example for each use.

Culinary use of Egg Example

1. Enriching Cake
2. Aerating Meringue
3. Setting Cream caramel
4. Coating Schnitzel
5. Binding Cream caramel
6. Clarifying Clearing stocks
7. Emulsion Hollandaise

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 8. Glazing Duchesse potatoes
9. Thickener Soups
10. Garnishing Consommé Royale

6. 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

While storing in cool room keep the eggs on its original package.
Make sure hands are washed and clean while handling eggs.
Using egg separator while separating egg white and yolk.
Avoiding cracked egg

Implications for elderly, children, pregnant women, small children, babies and people with weak immune
systems
Finding alternatives of raw egg product for elderly, chicken, pregnant women, small children and people with
weak immune systems.
Try alternate pasteurised eggs to shell eggs

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7. Provide an overview of the preparation techniques and a menu example including sauce and
accompaniment (where applicable) for each of the following egg dishes:

 Eggs Benedict
 Fried Eggs
 Coddled Eggs
 Egg Dip
 Scrambled Eggs
 Omelette with filling

Dish Preparation Sauce and Accompaniment

Eggs Benedict Poaching Hollandaise

Fried Eggs Frying Bread

Coddled Eggs Baking Bacon

Egg Dip Boiling Assorted crudité

Scrambled Eggs Stir frying Salmon

Omelette with filling Baking Zucchini and bread

8. 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

Fruit: Most of the fruits are low in fat, sodium and calories but whereas fruits contain
enormous amount of potassium, dietary fibre, vitamin c and folic acid

Vegetables: Vegetables are important sources of many nutrients including vitamins, fibre,
Potassium.

Eggs: Eggs are important source of proteins, vitamins, minerals and lecithin. Egg
contains the vitamins expect vitamin C.

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 Requirements to retain vitamins and minerals:

Light, temperature, air and water can affect the retention of vitamins, minerals and other essential nutrients
in fruits. Eggs must be stored in their original packaging in cool room from 1*-5* Celsius. A person must be
very careful regarding hygiene handling eggs, as eggs are very delicate substance to deal with.

9. List the equipment required to prepare each dish listed in Question 7. Explain the WHS points of care,
cleaning and sanitation requirements, and preparation for use:

Dish Equipment Points of Care / WHS Assembly

Tray, PANS White must be cooked On a top of bread, poured with
Eggs Benedict and careful with the hollandaise.
eggshells.
Pan Eggs need to be cooked Place in a plate with bread.
Fried Eggs and careful with the shells

Small pot or big Give enough time to cook Place in plate with bacon and
Coddled Eggs ramekin the eggs bread but make sure the pot
will be hot
Mixer Ensure safe egg handling, Put in ramekins with other
Egg Dip be sure to remove shells food.

Pan Ensure to store the egg Served in a place with bread.

Scrambled Eggs mix properly. Pass egg mix
through strainer
Pan and oven Safe egg handling as well Serve with bread.
Omelette with filling as the pan sill be very hot
after coming out of oven
Cleaning and Sanitation Requirements:
Mark sure to have clean and hygienic work area before start employed.
Check for any fault in equipment’s and clean and sanitise all the used tackle's correctly.
Make sure about cleaning and sanitising the work area after use.

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10. 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
Collecting Ingredients Checking for any Checking for Checking for the Checking for the
damage or ripeness freshness damage, quality expiry and
and expiry date. damages

Preparation Wash before Wash the fruit and Cooking well Precook till
preparing and don't take the seed out. enough to kill andante and store
overcook salmonella and properly
must be careful
with eggshell

Display Prepared vegetables Fruits must be in Egg items must be Must be displayed
must be displayed in refrigerated displayed above above 60*C
safe zone display 60*C
temperature above
60*C

Storage Prepared vegetables Cling wrap all the Store the eggs in Prepared items
must be stored in a cut fruits and put their original must be in cool
sealed container with in a container with packaging. Discard room with label in
label label all the eggs-based a closed container
sauces within 4
hours

11. 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?

i) Be sure you have clean and sanitise work area before starting to work
ii) Checking for any types of faultiness in equipment’s and clean and sanitise all the used equipment’s
iii) Make sure to clean and sanitise the work area after use.

b) What does this need to include to prevent wastage of leftovers or by-products from preparation?

 Always mentioning the left overs in the recipe card.

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 Having good communication with other colleagues of different sections.

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