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Sithccc 028 Student Assessment Tasks

Product Innovation and Management (Royal Melbourne Institute of Technology)

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SITHCCC028

prepare appetizers
and salads

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First published 2022

Version 1.0

RTO Works
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© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
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correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.

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Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 14
Assessment Task 2: Student Logbook 16
Information for students 16
Activities 18
Assessment Task 2: Checklist 22
Final results record 24

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Introduction
Welcome to the Student Assessment Tasks for SITHCCC028 Prepare appetisers and salads.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

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Assessment Task 1: Knowledge

questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i
Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. Define the following culinary terms in your own words:

Culinary term Definition

Canapés An Appetizer consisting of a piece of bread or toast or a cracker topped

with a savory spread (such as caviar or cheese).

Tapas Traditionally they are Small Savoury dishes, snacks or appetisers of

Spanish cuisine.

Vinaigrette A sauce made typically of oil, vinegar, and seasonings and used especially
on salads, cold meats, or fish.

Mayonnaise An Emulsion of raw egg yolks and vegetable oil. Plain mayonnaise is
flavoured with lemon juice, mustard, or vinegar.

Antipasto Antipasto is the sort of food that is often served at the beginning of an
Italian meal,

Tossed When you toss food, you shake or mix small pieces of it together with a
sauce or dressing.

Compound Compound food means a food made with more than one commodity / food
as its ingredients,

Farinaceous Consisting or made of starch, such as bread, macaroni, and potatoes,

Vol-au-vent A baked shell of puff pastry, filled with chicken, fish in a cream sauce

Filo pastry Filo is a type of dough made with water and flour pressed into paper – thin
sheets that become light and flaky when baked.

Croutons A small cube of toasted or crisply fried bread.

Anchovy Anchovy: any of a family of small fishes resembling herrings that includes
several that are important food fishes used especially in appetizers, as a
garnish, and for making sauces and relishes.

Parmigiano- A hard cheese made from the milk of cows raised in the provinces of
Reggiano Parma, Reggio Emilia, Modena and parts of Mantua and Bologna
provinces, in the valleys, hills and mountains between the Po River and
the Ren+o River.

Rocket Use as a Salad leaf with lemony dressing, or stir into pastas and risottos to

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Culinary term Definition

wilt for a peppery kick.in

2. In your training kitchen or workplace, locate at least two convenience products used to
prepare salads and appetisers. Take a photo of the labels on each product that identify best-
before/use-by dates and rotation requirements. For each one, identify the disposal date.
Submit the photos as part of your assessment.
 Prepared Pesto: This is a creamy, flavourful and delicious product. It is usually used when
tossed on hot pasta as a sandwich
 Frozen Pastas: This is a product that can be cooked in minutes usually used with pasta
sauce making a great mix of salads

3. Briefly describe the following salads and appetisers, their historical and cultural origins and
modern variations.

Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

Caesar salad Its mixed variety of Invented in 1920s by Dijon Mustard, black
cold dishes food Italian chef in pepper,
Tijuana, Mexico.

Niçoise salad French salad with Invented in 1920s in Salad include Raw
tune. Green beans, USA by French chef red peppers.
egg, tomatoes, Jean Orsi Shallots Artichoke.
potatoes enough for

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Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

main dish course.

Cobb salad Typically chop Wee Hours of a Four varieties of

chicken, tomatoes, Hollywood, green: iceberg
bacon. Boiled egg. California, in 1937 at lettuce, watercress,
Cheese, lettuce. And Brown Derby endive and
dress with a restaurant. Monterey jack.
vinaigrette.

Vol-au-vent Bakes shell with Invented in early It is usually served

puff. Pastry. filled 1800s Antonin as an appetizer or a
with chicken. Game, Carême’s in Paris. small snack, filled
fish cream sauce. with chicken or fish.

Arancini balls It has Meat sauce Originated in Sicily Eastern Sicily have
and mozzarella in the 10th century in a Conical Shape
cheese filling and Arab country. inspired by the
crunchy breadcrumb Volcano Etna.
coating.

4. List five questions you should ask yourself in regard to the balance, colour and contrast when
considering the appearance and presentation of salads and appetisers you create.
 The salad and appetizer must be kept off the plate’s rim (raised outer part of the plate) and
the plate of the right size (not too large or too small) must be selected according to the
portion size
 Cut the ingredients neatly in a uniform manner to make the salad and appetizer look
presentable
 The presentation must be kept simple as a simple and natural arrangement of salad and
appetizer is more pleasing as compared to an elaborate and contrived (not natural)
presentation.
 Ingredients must be mounted on the plate instead of spreading them flat on the plate so
that the appetizer and salad look more presentable.
 Use a surprising element to add colour to the arrangement for making it look more
presentable. For instance, adding shreds of red carrot to green-coloured lettuce leaves
may make the salad attractive

5. List five classical salads.

 Classic Greek Salad.
 Pad Thai Salad with Coconut Lime Dressing.
 Green Goddess Chicken Salad.
 Fruity Pasta Salad.
 Bulgur Wheat and Shrimp Salad

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6. List five modern salads.

 Macaroni salad
 Greek salad
 Coleslaw
 Fruit salad
 Caesar salad

7. List five steps to check for freshness and other quality indicators when choosing food for
salads and appetisers.
 Appearance and Presentation.
 Classical and contemporary variations.
 Freshness and other quality indicators.
 Historical and cultural derivations.
 Nutritional Value

8. Salads are versatile dishes. List three service styles they can be prepared for.
 An Appetiser.
 An Entrée.
 Main course

9. When and how are appetisers served? Explain their purpose.

 Appetizers are the first course served when seated at a table.
 Appetizers are meant to whet the appetite before the following courses.
 Appetizers connote that a dinner will follow
10. List five different taste and textures that can be found in salads and appetisers.
Sweet

Taste Salty.
Bitter.
Sour.
Umami.
Texture Lumpy

Rough

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Smooth.
Rubbery.
Soft.
11. Describe the following cookery methods commonly used when preparing appetisers and
salads.

Cookery method Description

Baking Baking is a method of preparing food that uses dry heat, typically in
an oven, but can also be done in hot ashes, or on hot stones.

Boiling Boiling. The cooking of food by immersion in water that has been
heated to near its boiling point.

Frying Frying. The cooking of food in hot fats or oils, usually done with a
shallow oil bath in a pan over a fire or as so-called deep fat frying.

Grilling Grilling involves cooking food on a rack over a heat sources, usually a
charcoal fire or ceramic. Briquettes heated by gas flames.

Poaching Poaching is a Low-temperature, moist- heat cooking methods from

60- 80°C suitable for delicate, lean proteins, like fish, shellfish, poultry
breasts, and beef or pork tenderloin.

Roasting Roasting is a cooking method that uses dry heat and hot air to
surround the food and cook it evenly on all sides.

Steaming Steaming is a method of cooking that requires moist heat, The steam
brings heat to the food and cooks it.

12. Identify four garnishes that can be used for appetisers and salads.
 Vegetables (fresh or cooked)
 Fruits (fresh or dried). Cheese
 Proteins (meat, poultry, and fish)
 Croutons, nuts and seed

13. Describe the two types of ‘base’ dressings and one sauce that are used with salads.
 Creamy Dressing.
 Vinaigrette Dressings.
 Greek yogurt ranch sauce (used with salads)

14. Describe four mise en place tasks related to salads and appetisers that you can complete
without affecting the quality of the dish. Identify two tasks for salads and two tasks for
appetisers.

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 Cut ingredients neatly (Salad)

 Make every ingredient identifiable (Appetizer)
 A topping of meat, seafood, vegetable, Fruit or whatever
 A base of a small piece of bread, pastry or crackers

15. Briefly describe how to ensure that you achieve consistency and presentation when plating
salads and appetisers.
 Salads: Cut uniformly whenever possible- diced items should be square
 Appetisers: Presentation of the plating food makes an Impression, even a promise with the
viewer

16. Explain how you can keep salad dressings stored in a way that optimises shelf life and
freshness.
 Shelf life: In a Container with a lid with as much air removed as possible and stores in
the refrigerator
 Freshness: Dry Salad in an Airtight plastic container lined with paper towel

17. Explain how you can keep prepared salads stored in a way that optimises shelf life and
freshness.
 Wait to add toppings until day-of
 Store ready-to-eat salads in glass instead of plastic

18. Identify for how long salads should be stored in the refrigerator/cool room.
 It can last in the fridge for up to 5 days if stored properly. Keep them in a tight container or
wrap them in shrink wrap before putting them in the fridge

19. List at least three food safety issues which you must consider when preparing appetisers and
salads. Describe how you would reduce each risk.

Risk Strategy for reducing risk

Leaving food or salads out too long before Put perishable foods in the refrigerator within 2
putting it in the fridge. hours or within 1 hour if the food is exposed to
a temperature over 20°C.

Thawing or Marinating food on the Always marinate food in the refrigerator no

counter matter what kind of marinade you’re using.

Peeling vegetables without washing them Wash all vegetables under running water even
first. if you’re going to peel them.

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1 Y

Question 2 Y

Question 3 Y

Question 4 Y

Question 5 Y

Question 6 Y

Question 7 Y

Question 8 Y

Question 9 Y

Question 10 Y

Question 11 Y

Question 12 Y

Question 13 Y

Question 14 Y

Question 15 Y

Question 16 Y

Question 17 Y

Question 18 Y

Question 19 Y

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Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you:
 follow standard recipes to prepare the following appetisers and salads:

o appetisers: o salads, including preparation of

dressings as required by recipe:
 antipasto
 tossed
 canapés
 compound
 tapas
 farinaceous
 warm
 fruit.

 complete mise en place activities and follow standard recipes when preparing above
appetisers and salads that use each of the following ingredients at least once across
preparation of the eight appetisers and salads:

o bread and bakery items o frozen goods

o dairy products o fruit

o dressing ingredients o herbs and spices

o dry goods o meat

o eggs o poultry

o farinaceous products o seafood

o vegetables.

 use each of the following cookery methods when preparing the above appetisers and
salads (at least once across preparation of the eight appetisers and salads):

o baking o poaching

o boiling o roasting

o frying o steaming.

o grilling

 use food safety practices for handling and storing food.

 prepare, plate and present two portions of each of the above appetisers and salads:

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o within commercial time constraints o responding to at least one special

and deadlines customer request.
o following portion control procedures

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness
and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to recipes
 cleaning and cutting ingredients according to culinary standards
 preparing sauces and dressings

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 minimising waste to maximise profitability

 following standard recipes accurately
 selecting and adding accompaniments which are suited to each dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding dips, sauces and garnishes according to standard recipes and regional
variations
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely, hygienically, sustainably and efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for
you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete

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evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the accompaniments which you will add to the dish

o select the ingredients from stores

o check all perishable supplies for spoilage or contamination

o identify the food preparation equipment that you require

o ensure that the appropriate food preparation equipment is ready for use

o take any customer requirements or special dietary needs into

consideration.
A Service Planning Template has been provided to help you.

3. Prepare appetisers and salads.

Now it’s time to put all of that planning and organising to work. Prepare the
appetisers and salads as per the standard recipes and food preparation lists.
Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

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o organisational standards are met

o waste is minimised to maximise the profitability of dishes

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies identified
 you evaluate the quality of finished appetisers and salads and make
adjustments to ensure a quality product
 you present appetisers and salads attractively on appropriate service-ware
 you prepare sauces and dressings
 you add dips, sauces and garnishes
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a Reflective journal for each time you prepare dishes as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you prepare
dishes as part of your assessment for this unit.
 Service Planning
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

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Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Service Planning document for each
salad and appetiser, completed mise en
place, used all required ingredients and
cooking methods listed in the
performance evidence.

The student has satisfactorily completed

a Reflective journal for each type of
salad and appetiser:
 appetisers:
o antipasto

o canapés

o tapas

 salads, including preparation of

dressings as required by recipe:
o tossed

o compound

o farinaceous

o warm

o fruit.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
Assessor Logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has

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completed the Supervisor Declaration

Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Final results record

Student name:

Assessor name:

Date:

Unit name: SITHCCC028 Prepare appetisers and salads

Qualification name: COMMERCIAL COOKERY CERTIFICATE - 3

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: Date:

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

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