Cookery

SITHCCC005 Prepare Dishes Using Cookery

26 April 2023 16:47 PM | UPDATED 12 months ago

SITHCCC005 Prepare Dishes Using Cookery :

SITHCCC005 Prepare Dishes Using Cookery
SITHCCC005 Prepare Dishes Using Cookery
Text Box: Student Assessment Task


SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC005 Prepare Dishes Using Cookery

Student Name:                                                                   

Student Number:

Contents

Assessment process overview………………………………………………………………………………………………………………………. 3

Tips for submitting written work……………………………………………………………………………………………………………………… 4

Assessment agreement………………………………………………………………………………………………………………………………….. 6

Assessment Task 1: Practical Activity………………………………………………………………………………………………………….. 7

Assessment Task 2: Practical Activity………………………………………………………………………………………………………….. 10

Assessment Task 3: Practical Activity…………………………………………………………………………………………………………. 13

Assessment Task 4: Theory Task…………………………………………………………………………………………………………………. 16

SITHCCC005 Prepare Dishes Using Cookery Assessment process overview

This Student SITHCCC005 Prepare Dishes Using Cookery Assessment Task Booklet is used to assess your performance against the requirements of the following units of competency SITHCCC018 Prepare food to meet special dietary requirements, SITHCCC005 Prepare dishes using basic methods of cookery and SITHCCC001Use food preparation equipment. You must satisfactorily complete the following assessment tasks to be deemed competent for these units:

Assessment Task                    Assessment Outline

  1. Practical activity                    Use basic methods of cookery and equipment to prepare dishes in

accordance with customer dietary requirements.

  • Practical activity                    Use basic methods of cookery and equipment to prepare dishes in

accordance with customer dietary requirements.

  • Practical activity                    Use basic methods of cookery and equipment to prepare dishes in

accordance with customer dietary requirements.

  • Theory task                           Multiple choice questions. Select the correct response from a number of

alternatives.

Dishes Using Cookery Assessment requirements

You will be provided an SITHCCC005 Prepare Dishes Using Cookery assessment schedule by your trainer. This will indicate the dates assessments will be undertaken e.g. for practical activities and/ or the dates for SITHCCC005 Prepare Dishes Using Cookery assessment submissions e.g. for written work.

Prior to assessment your assessor will provide you information on how to prepare. Ensure you are fully prepared for each assessment task. The resources required for each task are indicated in each task.

If you have identified special learning needs the assessment process and/ or materials may be adjusted to address these requirements. If you feel there is an issue that will impact your performance during an assessment task, it is important to bring this to the attention of your assessor prior to attempting the task.

Read all assessment task information in full. Contact your assessor to clarify assessment requirements if you are unsure about any aspect of the SITHCCC005 Prepare Dishes Using Cookery assessment process or task requirements.

Each assessment task includes a set of instructions that guide you on requirements. Information is also provided on the assessment context (e.g. where it will be undertaken) and conditions (e.g. closed book).

For performance to be deemed satisfactory in an assessment task, you must satisfactorily address all the assessment criteria. You must satisfactorily complete each assessment task to be deemed competent in this unit.

Submitting assessments

You will be informed the process for submitting any written work and what has to be submitted. This

information will be supplied with each task. You must submit all work by the due date. Failure to do so may count as a submission attempt.

Complete the Student declaration section of the Assessment Cover Sheet that is supplied with each assessment task. Submit this to the assessor along with your work. Retain a copy of all work submitted for each assessment task.

Academic conduct

Cheating, plagiarism and unauthorised collusion in any form during SITHCCC005 Prepare Dishes Using Cookery assessments will result in the assessment submission being invalidated.

Assessment feedback

You will be provided feedback on performance on completion of the task. The feedback will be provided in the SITHCCC005 Prepare Dishes Using Cookery Assessment Cover Sheet and will indicate if you have satisfactorily addressed all the assessment criteria and indicate the assessment result as S – Satisfactory or U – Unsatisfactory. Assessors will discuss your performance in each task when providing feedback.

Assessment resubmissions

If you fail to demonstrate satisfactory performance in an SITHCCC005 Prepare Dishes Using Cookery assessment task you will be provided another 2 opportunities to address the assessment criteria. The assessor will arrange this with you.

Accepting the assessment result

Once the assessor has provided written and verbal feedback, you are required to complete the Accepting assessment result section of the Assessment Cover Sheet.

Assessment appeals

You have the right to appeal the outcome of SITHCCC005 Prepare Dishes Using Cookery assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Tips for submitting written work

SITHCCC005 Prepare Dishes Using Cookery Assessment questions, report briefs and project instructions include words that guide you on the expected level of response. The information below is a guide on the expected level and type of response required by questions and instructions that include the highlighted words below.

Note that the following guidance is the minimum level of response required.

List                  Identify information in a list format. A short response is required e.g. a list of food items required for a menu.

Identify             Similar to list. A short response is required e.g. identify 3 types of cheese.

Outline             A brief response of 1 or 2 sentences is required that includes a brief overview of the main parts/ aspects of the question subject.

Summarise      A brief response of 1 or 2 sentences is required that includes a brief overview of the main parts/ aspects of the question subject.

Describe           This requires a more comprehensive response than outline or summarise. When describing something you provide more detailed information of the question subject. You may be often asked to describe processes or aspects/ features or qualities of the question subject.

Expected responses will be between 3 to 4 sentences in length.

Explain            When explaining something you provide detailed information on the question subject. You may be asked to explain reasons justifying why you would complete processes in a certain order or why something happened. Expected responses will be between 3 to 4 sentences in length.

Analyse            When responding to questions asking you to analyse something, you should identify key aspects or features of the subject. Expected responses will be between 3 to 4 sentences in length.

Quick summary of assessment process

  1. Review task requirements to identify SITHCCC005 Prepare Dishes Using Cookery assessment criteria and task requirements.
    1. Clarify anything you don’t understand with your assessor.Ensure you are fully prepared to undertake the task.Complete the Assessment Agreement. Provide this to your assessor prior to attempting assessment task 1.Complete the Assessment Task Cover Sheet and submit to you assessor at the commencement of a task that is observed by your assessor or when submitting written work.Undertake the task in accordance with task requirements.Your assessor will provide written feedback in the Assessment Task Cover Sheet and discuss this with you.If required identify and confirm part of the task that must be resubmitted and confirm your understanding of requirements with the assessor.
    1. Complete the Student Declaration – Acceptance of assessment result section of the Assessment Task Cover Sheet. Keep a copy of the feedback provided in the Assessment Task Cover Sheet.

Assessment Task 1 – Practical activity

Overview

In this task you are required to prepare two different dishes in accordance with customer requirements. You will be observed by the assessor when completing this SITHCCC005 Prepare Dishes Using Cookery task.

Assessment conditions & context

This is an open book SITHCCC005 Prepare Dishes Using Cookery assessment. Students may refer to their notes during this task.

This SITHCCC005 Prepare Dishes Using Cookery task is to be completed at the JLC commercial kitchen at an agreed time and location with your assessor. This task is to be completed in approximately 120 minutes (your assessor will confirm the duration with you). The assessor will observe your performance during this task.

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re- assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of SITHCCC005 Prepare Dishes Using Cookery assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • A wide variety of ingredients that facilitate cooking for customers with special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • A selection of recipes to address special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists, menus, standard recipes, and recipes for special dietary requirements
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Assessment Task 1 – Instruction

Task instructions

In this task you to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare two different dishes in accordance with the recipe and customer requirements.

When undertaking this task, you are to complete the following in accordance with kitchen practices, policies and procedures.

  1. Preparation (Mise en place part 1)
    1. Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
    1. Consult with the supervisor to confirm the dietary requirements of the two customers including any special requirements/ modifications (e.g. religious/ cultural belief, health restrictions, dietary preferences)
    1. Implement personal hygiene practices for food handling
    1. Access workplace recipes and select the suitable recipes for the customers
    1. Select equipment and utensils in accordance with customer’s special dietary requirements
    1. Select and inspect appropriate equipment and utensils for cleanliness and safe usage
    1. Clean and dry the benchtop space equipment and utensils for food preparation
    1. Make any minor repairs/ adjustments to equipment and utensils (if required)
    1. Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)
  • Select ingredients (Mise en place part 2)
    • In accordance with the recipe for each dish and any special customer dietary requirements select appropriate ingredients for each dish in accordance with organisation stock rotation policy and to ensure optimum nutritional quality of dishes
    • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
    • If any special customer recipe modifications were requested identify and confirm with the supervisor alternative suitable ingredient/ s that could be used that have equal nutritional value
    • Inform the waiter (assessor) to confirm the suitability of alternative ingredient/ s with the customer prior to completing selection of ingredients
    • Select substitute ingredients in accordance with customer requirements
    • Review the ingredients in the recipes and food packaging, identify and inform the supervisor of any ingredients that may cause health consequences for any customer including food allergies and

intolerances.

  • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
    • Organise workspace in accordance with recipe cooking sequences

3.   Prepare each dish in accordance with the recipe and customer requirements (including special requirements/ modifications)

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
    • Minimise wastage when preparing ingredients for cooking (when peeling, chopping, pouring, weighing)
    • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
      • Pans for each part of the task/ ingredient
      • Bowls for each part of the task/ ingredient
      • Cooker function/ plate for each part of the task/ ingredient
      • Weighing utensils for each part of the task/ ingredient
      • Mixing utensils for each part of the task/ ingredient
      • Correct knives and cutting techniques
    • Cook ingredients in accordance with recipe requirements for temperature and duration
  • Use recipe cooking techniques in accordance with special dietary requirement
    • Use correct cooking techniques for each ingredient/ part of the recipe for each dish:
      • boiling
      • braising
      • poaching
      • stewing
      • shallow frying
      • microwaving

4.      Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
    • Follow the recipe sequence and timelines for preparation
    • Clear ingredients from specific work area once used
    • Maintain a clean and organised workspace (avoid clutter)
    • Use equipment and utensils safely and in accordance with workplace practice
    • Complete the task in accordance with deadline
    • Maintain personal hygiene and use PPE
    • Avoid cross contamination
    • Use correct procedures for handling hot food safely, avoiding spills and splashes

5.     Food presentation

  • Present the food in an attractive manner so it is visually appealing
    • Select and use suitable garnishes for the dish
    • Select and use the correct serving dish/ plate
    • Plate the food in accordance with workplace portion sizes/ amounts
    • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
    • Inspect the dish once plated for a balance of components, colours and contrasts
    • Make adjustments if necessary
    • Wipe any drips and spills on serving dish
    • Release the dish for service once its confirmed the dish is in accordance with requirements

6.     Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
    • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf /cupboard shelf)
    • Avoid cross contamination when storing ingredients
    • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
    • Clear and clean work areas, cooking utensils and equipment
    • Make any minor repairs/ adjustments to equipment and utensils (if required)
    • Store utensils and equipment in correct locations
  • Food taste/ quality (the assessor will taste the food and make decisions on the following)
    • Is the food taste in accordance with requirements for the type/ style of dish?
    • Are the ingredient textures in accordance with requirements for the type/ style of dish?
    • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
    • Does the dish have an appropriate balance of flavours?
    • Is the food appetising?
    • Is the food at an acceptable temperature?
    • Is the overall dish quality in accordance with workplace standard?

End of task

Assessment Task 2 – Practical activity

Overview

In this task you are required to prepare two different dishes in accordance with customers special dietary requirements. You will be observed by the assessor when completing this task.

Assessment conditions & context

This is an open book SITHCCC005 Prepare Dishes Using Cookery assessment. Students may refer to their notes during this task.

This task is to be completed at the JLC commercial kitchen at an agreed time and location with your assessor. This task is to be completed in approximately 120 minutes (Assessor to confirm duration).

The assessor will observe your performance during this task.

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this SITHCCC005 Prepare Dishes Using Cookery assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re- assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this SITHCCC005 Prepare Dishes Using Cookery task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • A wide variety of ingredients that facilitate cooking for customers with special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • A selection of recipes to address special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists, menus, standard recipes, and recipes for special dietary requirements
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Assessment Task 2 – Task instructions

In this SITHCCC005 Prepare Dishes Using Cookery task you to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare two different dishes in accordance with the recipes and customer special dietary requirements.

When undertaking this task you are to complete the following in accordance with kitchen practices, policies and procedures.

  1. Preparation (Mise en place part 1)
    1. Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
    1. Consult with the supervisor to confirm the dietary requirements of the two customers

including any special requirements/ modifications (e.g. religious/ cultural belief, health restrictions, dietary preferences)

  • Implement personal hygiene practices for food handling
    • Access workplace recipes and select the suitable recipes for the customers
    • Select equipment and utensils in accordance with customer’s special dietary requirements including those stemming from religious and/ or cultural beliefs (if relevant)
    • Select and inspect appropriate equipment and utensils for cleanliness and safe usage
    • Clean and dry the benchtop space equipment and utensils for food preparation
    • Make any minor repairs/ adjustments to equipment and utensils (if required)
    • Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)
  • Select ingredients (Mise en place part 2)
    • In accordance with the recipe for each dish and any special customer dietary requirements, select appropriate ingredients for each dish in accordance with organisation stock rotation policy and to ensure optimum nutritional quality of dishes
    • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
    • If any special customer recipe modifications were requested identify and confirm with the supervisor alternative suitable ingredient/ s that could be used that have equal nutritional value
    • Inform the waiter (assessor) to confirm the suitability of alternative ingredient/ s with the customer prior to completing selection of ingredients
    • Select substitute ingredients in accordance with customer requirements
    • Review the ingredients in the recipes and food packaging, identify and inform the supervisor of any ingredients that may cause health consequences for any customer including food allergies and intolerances.
    • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
    • Organise workspace in accordance with recipe cooking sequences

3.   Prepare each dish in accordance with the recipe and customer requirements (including special requirements/ modifications)

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
    • Minimise wastage when prepare ingredients for cooking (when peeling, chopping, pouring, weighing)
    • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
      • Pans for each part of the task/ ingredient
      • Bowls for each part of the task/ ingredient
      • Cooker function/ plate for each part of the task/ ingredient
      • Weighing utensils for each part of the task/ ingredient
      • Mixing utensils for each part of the task/ ingredient
      • Correct knives and cutting techniques
  • Cook ingredients in accordance with recipe requirements for temperature and duration
    • Use recipe cooking techniques in accordance with special dietary requirement
    • Use correct cooking techniques for each ingredient/ part of the recipe for each dish e.g.
      • blanching
      • boiling
      • grilling
      • steaming
    • Identify problems with the cooking process and take corrective action (where required).

4.   Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
    • Follow the recipe sequence and timelines for preparation
    • Clear ingredients from specific work area once used
    • Maintain a clean and organised workspace (avoid clutter)
    • Use equipment and utensils safely and in accordance with workplace practice
    • Complete the task in accordance with deadline
    • Maintain personal hygiene and use PPE
    • Avoid cross contamination
    • Use correct procedures for handling hot food safely, avoiding spills and splashes

5.   Food presentation

  • Present the food in an attractive manner so its visually appealing
    • Select and use suitable garnishes for the dish
    • Select and use the correct serving dish/ plate
    • Plate the food in accordance with workplace portion sizes/ amounts
    • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
    • Inspect the dish once plated for a balance of components, colours and contrasts
    • Make adjustments if necessary
    • Wipe any drips and spills on serving dish
    • Release the dish for service once its confirmed the dish is in accordance with requirements

6.   Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
    • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf and cupboard shelves)
    • Avoid cross contamination when storing ingredients
    • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
    • Clear and clean work areas, cooking utensils and equipment
    • Make any minor repairs/ adjustments to equipment and utensils (if required)
    • Store utensils and equipment in correct locations
  • Food taste/ quality (the assessor will taste the food and make decisions on the following)
    • Is the food taste in accordance with requirements for the type/ style of dish?
    • Are the ingredient textures in accordance with requirements for the type/ style of dish?
    • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
    • Does the dish have an appropriate balance of flavours?
    • Is the food appetising?
    • Is the food at an acceptable temperature?
    • Is the overall food quality in accordance with workplace standard?

End of task

Assessment Task 3 – Practical activity

Overview

In this SITHCCC005 Prepare Dishes Using Cookery task you are required to prepare three different dishes in accordance with customers special dietary requirements. You will be observed by the assessor when completing this task.

Assessment conditions & context

This is an open book assessment. Students may refer to their notes during this task.

This task is to be completed at the JLC commercial kitchen at an agreed time and location with your assessor. This task is to be completed in approximately 120 minutes (Assessor to confirm duration).

The assessor will observe your performance during this task.

During this task the kitchen will have traffic of people, noise, other cooks undertaking tasks and cooking workflows in operation.

The assessor is the kitchen supervisor. The assessor will also role play the waiter in this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re- assessment attempt/ s will be arranged at a later time and date.

Appeals

You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or have other appropriate grounds for an appeal.

Confirming requirements

Assessors will confirm requirements of this task with you prior to commencement. If you are unsure about any aspect of the requirements, ask your assessor to provide clarification. Consult with the assessor if you have any learning issues/ needs that may impact your performance when attempting this task.

Required resources

  • Commercial kitchen, equipment and resources for food preparation, cooking & storage
  • Equipment manufacturer manuals
  • A wide variety of ingredients that facilitate cooking for customers with special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • A selection of recipes to address special dietary requirements including: Vegetarian, Halal, Hindu and food intolerances/ allergies
  • Kitchen supervisor – The assessor is the kitchen supervisor
  • Other members of the kitchen team (other students undertaking their own tasks)
  • Kitchen policies and procedures in relation to Organisational Health & Safety and Food handling, preparation and storage, stock control and kitchen/ personal hygiene
  • Guidelines relating to food disposal, storage and presentation requirements
  • Documentation for ordering, monitoring and maintaining stock
  • Customer order dockets
  • Standard recipe card
  • Mise en place lists, menus, standard recipes, and recipes for special dietary requirements
  • Stock ordering paperwork
  • Food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Assessment Task 3 – Task instructions

In this task you to access the kitchen recipe book, identify and select the correct recipes/ ingredients and equipment in accordance with requirements. You are then to prepare three different dishes in accordance with the recipes and customer special dietary requirements.

When undertaking this task you are to complete the following in accordance with kitchen practices, policies and procedures.

  1. Preparation (Mise en place part 1)
    1. Select and use Personal Protective Equipment (PPE) including kitchen uniform at all times
    1. Consult with the supervisor to confirm the dietary requirements of the customers including any special requirements/ modifications (e.g. religious/ cultural belief, health restrictions, dietary preferences)
    1. Implement personal hygiene practices for food handling
    1. Access workplace recipes and select the suitable recipes for the customers
    1. Select equipment and utensils in accordance with customer’s special dietary requirements including those stemming from religious and/ or cultural beliefs (if relevant)
    1. Select and inspect appropriate equipment and utensils for cleanliness and safe usage
    1. Clean and dry the benchtop space equipment and utensils for food preparation
    1. Make any minor repairs/ adjustments to equipment and utensils (if required)
    1. Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)
  • Select ingredients (Mise en place part 2)
    • In accordance with the recipe for each dish and any special customer dietary requirements select appropriate ingredients for each dish in accordance with organisation stock rotation policy and to ensure optimum nutritional quality of dishes
    • Inspect ingredients and notify the supervisor of any out of date stock or items you think are not fresh enough
    • Calculate ingredient amounts, create portions for each dish and place in workspace, ready for use
    • Organise workspace in accordance with recipe cooking sequences

3.   Prepare each dish in accordance with the recipe and customer requirements (including special requirements/ modifications)

  • Prepare the ingredients for cooking (peel, wash, cut, pour, organise)
    • Minimise wastage when prepare ingredients for cooking (when peeling, chopping, pouring, weighing)
    • Use correct equipment and utensils in accordance with recipe and customer’s dietary requirements
      • Pans for each part of the task/ ingredient
      • Bowls for each part of the task/ ingredient
      • Cooker function/ plate for each part of the task/ ingredient
      • Weighing utensils for each part of the task/ ingredient
      • Mixing utensils for each part of the task/ ingredient
      • Correct knives and cutting techniques
    • Cook ingredients in accordance with recipe requirements for temperature and duration
    • Use correct cooking techniques for each ingredient/ part of the recipe for each dish e.g.
      • Boiling
      • Steaming
      • Sautee
      • Frying
      • Roasting
      • Baking
    • Identify problems with the cooking process and take corrective action (where required).

4.   Organisation and performance during food preparation

  • Perform tasks in a logical order to ensure efficient workflow
    • Follow the recipe sequence and timelines for preparation
    • Clear ingredients from specific work area once used
    • Maintain a clean and organised workspace (avoid clutter)
    • Use equipment and utensils safely and in accordance with workplace practice
    • Complete the task in accordance with deadline
    • Maintain personal hygiene and use PPE
    • Avoid cross contamination
    • Use correct procedures for handling hot food safely, avoiding spills and splashes

5.   Food presentation

  • Present the food in an attractive manner so its visually appealing
    • Select and use suitable garnishes for the dish
    • Select and use the correct serving dish/ plate
    • Plate the food in accordance with workplace portion sizes/ amounts
    • Plate the food at appropriate temperature (check with thermometer/ temperature probe)
    • Inspect the dish once plated for a balance of components, colours and contrasts
    • Make adjustments if necessary
    • Wipe any drips and spills on serving dish
    • Release the dish for service once its confirmed the dish is in accordance with requirements

6.   Clean up and store unused ingredients

  • Place/ return unused ingredients in appropriate storage containers and minimise wastage
    • Store unused ingredients in the correct container, location and position within the location (fridge/ cooler shelf and cupboard shelves)
    • Avoid cross contamination when storing ingredients
    • Dispose of wastage in correct manner (waste/ recycling bins and water/ oil disposal)
    • Clear and clean work areas, cooking utensils and equipment
    • Make any minor repairs/ adjustments to equipment and utensils (if required)
    • Report any equipment or utensil hygiene/ maintenance issues out with the scope of your role to the supervisor (if required)
    • Store utensils and equipment in correct locations
  • Food taste/ quality (the assessor will taste the food and make decisions on the following)
    • Is the food taste in accordance with requirements for the type/ style of dish?
    • Are the ingredient textures in accordance with requirements for the type/ style of dish?
    • Were the ingredients cooked for the correct duration in accordance with recipe requirements and to maintain nutritional values?
    • Does the dish have an appropriate balance of flavours?
    • Is the food appetising?
    • Is the food at an acceptable temperature?
    • Is the overall food quality in accordance with workplace standard?

End of task

Assessment Task 4 – Theory task – Multiple choice questions

Overview

This is a multiple-choice task. In this task you are required to choose the correct response from a number of alternatives.

Assessment conditions & context

This is a closed book assessment. Students may not refer to their notes during this task.

This task is to be completed at an agreed time and location with your assessor. Submit the completed Assessment cover sheet and Question sheet to your assessor at the completion of this task.

Assessment criteria

For performance to be deemed satisfactory in this assessment task, you must satisfactory complete each part of the task (provide an appropriate response to each question). If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate satisfactory performance.

Resubmissions

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed each part of the task requirements.

If any part of this task is not satisfactorily addressed your assessor will explain why and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re- assessment attempt/ s will be arranged at a later time and date.

Appeals

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Questions

  1. Foods are composed mainly of:
    1. Carbohydrates
    1. Fats
    1. Proteins
    1. Water
    1. Vitamins
    1. Minerals
  2. A and B
  3. A, B and D
  4. A, C and D
  5. All of the above
  6. None of the above
  • Substitute ingredients in dishes for customers who suffer from gluten and yeast intolerance may include:
    • Replacing pasta that contains gluten to gluten free pasta
    • Replacing flour that contains gluten and/ or yeast with brown rice flour
    • Replacing flour that contains gluten and/ or yeast with barley flour
    • Replacing flour that contains gluten/ and or yeast with corn flour
  • A and B
  • A, B and D
  • A, C and D
  • All of the above
  • None of the above
  • Common triggers for anaphylaxis reactions include:
  1. Eggs
    1. Wheat
    1. Seafood
    1. Nuts
  1. A and B
    1. B and C
    1. A, B and C
    1. B, C and D
    1. All of the above
  • Lactose intolerance is a condition whereby people have symptoms due to the decreased ability to digest lactose, a sugar normally found in:
  1. Milk
    1. Yogurt
    1. Cream
    1. Banana
  1. A and B
  2. B and C
  3. A, B and C
  4. B, C and D
  5. All of the above
  • Symptoms of Lactose intolerance may include:
  1. feeling bloated and wind
    1. pain or cramps in your tummy
    1. diarrhoea
    1. consistently feeling thirsty
    1. feeling sick
  1. A
  2. B and D
  3. A, B and C
  4. A, B, C and E
  5. All of the above
  • Substitute ingredients in dishes for customers who suffer from anaphylaxis may include:
  1. Replacing sauces that contain peanuts with sauces that contain sunflower seeds
    1. Replacing sauces that contain tree nuts with sauces that contain roasted pumpkin seeds
    1. Replacing sauces that contain peanuts with sauces that contain tree nuts
    1. Replacing sauces that contain peanuts with sauces that contain roasted soy beans
  1. A and C
  2. A, B and D
  3. A, C and D
  4. All of the above
  5. None of the above
  • Common signs and symptoms displayed by a person having an anaphylaxis reaction include:
  1. Hives, welts and redness over body
    1. Swelling or tightness of throat, face and tongue
    1. Difficult and noisy breathing
    1. Wheezing or persistent coughing
    1. Loss of consciousness
  1. A, B, C and E
  2. B, C, D and E
  3. A, B, C, D and E
  4. All of the above
  5. None of the above
  • Common food ingredient substitutes are:
  1. Margarine for butter
    1. Soy based yogurt for yogurt containing lactose
    1. Soy cheese for cow’s milk-based cheese
    1. Rice milk for cow’s milk
  1. A only
  2. B and C
  3. A, B and C
  4. All of the above
  5. None of the above
  • Some common symptoms displayed by people who are allergic to shellfish include:
  1. Vomiting, stomach cramps, indigestion, diarrhea
    1. Hives all over the body
    1. Shortness of breath, wheezing, repetitive cough
    1. Tight, hoarse throat; trouble swallowing, swelling of the tongue and/or lips
    1. Tightness of the chest, impaired vison and blindness
  1. A, B and C
  2. B, C and D
  3. A, B, C and D
  4. A, C, D and E
  5. All of the above
  1. Ingredients suitable for meeting basic nutritional needs include:
  1. Vegetables, legumes and beans
    1. Meat, fish and poultry
    1. Fruit
    1. Grains
    1. Dairy products
  1. A, B and D
  2. B, C and D
  3. A, C and E
  4. B, C, D and E
  5. All of the above
  1. Which of the following statements about uncooked lean red meat is/ are correct?
  1. It contains iron
    1. It contains vitamin D
    1. It is high in protein
    1. It is low in carbohydrates and cholesterol
    1. It contains B vitamins
  1. A, B and C
  2. B, C and E
  3. A, C and E
  4. A, C, D and E
  5. All of the above
  1. Which of the following statements about dairy products is/ are correct?
  1. Full fat milk is high in cholesterol
    1. Milk contains calcium, phosphorus and protein
    1. Cheese contains protein, calcium, vitamins A and B12,
    1. Most cooked cheeses are high in kilojoules
    1. Cheese contains zinc and vitamin C
  1. A, B and C
  2. B, C and E
  3. A, B, C and D
  4. A, C, D and E
  5. All of the above
  1. Which of the following statements about uncooked vegetables is/ are correct?
  1. Green beans, Asparagus and peas are low in fat
    1. Green vegetables such as kale, spinach and broccoli are high in protein
    1. Green peppers and Lettice are low in protein and fat free
    1. Tomatoes and onions are very high in fat
    1. All vegetables have the same nutritional values
  1. A and B
  2. B and C
  3. A, B and C
  4. A, C, D and E
  5. None of the above
  1. Which of the following statements about fruit is/ are correct?
  1. Bananas and apples are a good source of carbohydrates
    1. Raisins are high in calories and carbohydrates
    1. Grapefruit and oranges are low in fat
    1. Apples and grapes are very high in protein
  1. A and B
  2. C and D
  3. A, B and C
  4. A, C and D
  5. All of the above
  1. Which of the following statements about grains is/ are correct?
  1. Grains such as oatmeal and brown rice are fat free
    1. All grains are low in carbohydrates
    1. Rye is high in cholesterol
    1. Cooked Quinoa is very low in calories
    1. All grains are low in fibre
  1. A and B
  2. A, C and D
  3. B and C
  4. All of the above
  5. None of the above
  1. Which of the following statements about uncooked poultry is/ are correct?
  1. Skinless chicken and turkey are low in carbohydrates
    1. Skinless chicken and turkey contain no fat
    1. Skinless chicken and turkey are high in protein
    1. Skinless chicken and turkey are high in carbohydrates
  1. A
  2. B and D
  3. A and C
  4. C and D
  5. None of the above
  1. Which of the following statements about fruits is/ are correct?
  1. Most fruits are low in energy (kilojoules)
    1. Most fruits are high in fibre
    1. Most fruits are high in water
    1. Most fruits are high in fat
  1. A and B
  2. B and D
  3. A, B and C
  4. A, C and D
  5. None of the above
  1. Which of the following statements about fruits is/ are correct?
  1. Most orange, red and yellow fruit contains vitamin A
    1. Fruit is an excellent source of vitamins
    1. Fruit is an excellent source of minerals
    1. Fruit juice can be very high in sugar
  1. A
  2. B and C
  3. A, B and C
  4. All of the above
  5. None of the above
  1. Which of the following food groups do Vegetarians normally eat?
  1. Fruits
    1. Vegetables
    1. Poultry and meat
    1. Grains
    1. Dairy
    1. Fish
  1. A and B
  2. B and C
  3. A, B and C
  4. A, B, D and E
  5. A, C, D and F
  • Which of the following food groups do Vegans normally eat?
  1. Fruits
    1. Vegetables
    1. Poultry and meat
    1. Grains
    1. Dairy
    1. Fish
  1. A and C
  2. B and E
  3. C and D
  4. A, B and C
  5. A, B and D
  • Macrobiotic diets include:
  1. High intakes of animal products
    1. Eating locally grown foods that are in season
    1. Consuming meals in moderation
    1. Low fat and high fibre foods
  1. A and B
  2. B and C
  3. C and D
  4. A, B and C
  5. B, C and D
  • Food preservatives are classified into two main groups – antioxidants and antimicrobials.
  1. Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative mechanisms.
    1. Antioxidants are compounds that foster the deterioration of foods by oxidative mechanisms.
    1. Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food
    1. Antimicrobial agents inhibit the growth macroorganisms in food
  1. A and B
  2. A and C
  3. C and D
  4. A, B and C
  5. A, B and D
  • Common methods of preserving food include:
  1. Freezing
    1. Cooling
    1. Curing
    1. Pickling
    1. Dicing
  1. A and B
  2. A and D
  3. B, C and D
  4. A, B, C and D
  5. All of the above
  • Food additives are substances added to food:
  1. Preserve the flavour
    1. Enhance its taste
    1. Enhance the appearance
    1. Preserve the life of the food
    1. Modify the food texture
  1. A and B
  2. A and D
  3. B, C and D
  4. All of the above
  5. None of the above
  • The purpose of food additives:
  1. Starch are additives that reduce the bulk of a food without affecting its taste
    1. Emulsifiers allow water and oils to remain mixed together
    1. Flour treatment agents are added to flour to improve its colour
    1. Sweeteners are added to foods for flavouring
  1. A and C
  2. B and D
  3. A, B and C
  4. B, C and D
  5. None of the above
  • Food additives and preservatives can have the following implications:
  1. Some people experience intolerances to certain preservatives, particularly among people with asthma.
    1. The flavour enhancer monosodium glutamate (MSG) can lead to some people experiencing headache, numbness and tingling.
    1. Research into food colouring has concluded there was a possible link between hyperactivity and food colourings in children aged three and nine years old.
    1. There are no recorded instances of any person experiencing health effects of consuming additives or preservatives.
  1. A and B
  2. B and C
  3. A, B and C
  • B, C and D
  • None of the above
  • A food-drug interaction can:
  1. prevent a medicine from working the way it should
    1. cause a side effect from a medicine to get worse or better
    1. cause a new side effect unknown to health professionals
    1. change the way your body uses a food
  1. B and C
  2. A and D
  3. A, B and C
  4. B, C and D
  5. All of the above
  • A Diabetic who has not consumed enough sugar/ glucose may display which of the following signs and symptoms:
  1. Pale skin
    1. Hunger
    1. Sweating
    1. They feel weak
    1. Confusion
    1. Become happy
  1. A and B
    1. A, B and C
    1. B, D, E and F
    1. A, B, C, D and E
    1. All of the above
  • Signs and symptoms a diabetic with high blood sugar may display include:
  1. excessive thirst
    1. tiredness
    1. blurred vision
    1. hot, dry skin
    1. smell of acetone on breath
  1. A and B
    1. A, B and C
    1. B, C, D and E
    1. All of the above
    1. None of the above
  • Which of the following statements about nutrients is/ are correct?
  1. Nutritional values in vegetables can be lowered by some methods of cooking
    1. Vegetables stored past their use by date lose some nutritional value
    1. Steaming helps retain nutritional values
    1. Nutritional values in some foods can be destroyed by extreme heat or prolonged heat
    1. Freezing some foods can reduce the nutritional value
  1. A, B and D
  2. A, B, C and E
  3. B, C, D and E
  4. All of the above
  5. None of the above
  • Cheese contains which of the following nutrients:
  1. Protein
    1. Calcium
    1. Vitamin A, vitamin B12, vitamin C
    1. Riboflavin, phosphorus and zinc
  1. A, B and C
  2. A, B and D
  3. B, C and D
  4. All of the above
  5. None of the above
  • Red meat contains which of the following nutrients:
  1. Iron and zinc
    1. Vitamins A, B, D and K,
    1. Chromium, copper, folic acid,
    1. Magnesium, potassium, selenium
  1. A, B and C
  2. A, C and D
  3. A, B and D
  4. All of the above
  5. None of the above
  • Nutrients in seafood include:
  1. Clams and Oysters are good source of Iron
    1. Salmon, Scallops and Tuna are a good source of protein
    1. Cod, Flounder and Catfish are a good source of vitamin A
    1. Shrimp and Rainbow Trout contain vitamin A
  1. A, B and C
  2. A, B and D
  3. B, C and D
  4. All of the above
  5. None of the above
  • Eating a healthy balanced diet including fruit and vegetables can:
  1. Help lower blood pressure
    1. Help prevent coronary heart disease
    1. Can reduce the chance of getting major illnesses
    1. Help prevent obesity
  1. A and B
  2. B and C
  3. A, B and D
  4. B, C and D
  5. All of the above
  • Which of the following statements about nutrients in food and drinks is/ are correct?
  1. Fruit juices do not supply the body with nutrients
    1. Low sugar or sugar free drinks help limit the effects sugar has on the body
    1. Non-sugar sweeteners are a substitute for sugar in food and drinks
    1. Food containing only carbohydrates supply the body with a wide range of nutrients
  1. B and C
  2. B and D
  3. A and D
  4. A, B and C
  5. A, C and D
  • People choose to eat healthy balanced diets including recommended portions for food and drinks because:
  1. A range of nutritional food cannot help support a healthy lifestyle
    1. They wish to maintain physical fitness and are unlikely to choose foods that give them a range of nutrients
    1. They may be obese and/ or have Diabetes and wish to control their weight
    1. They may have major illness that require their body to be supplied foods that help manage the Illness
  1. C and D
  2. B and D
  3. A, B and D
  4. A, B and C
  5. A, C and D
  • Food labelling normally includes the following information:
  1. Ingredients
    1. Country of origin
    1. Nutritional values as a percentage or weight or measure
    1. Use by date
  1. A and D
  2. B and D
  3. A, B and C
  4. A, B and D
  5. A, B, C and D
  • Halal diets normally:
  1. Don’t include blood and blood by products
    1. Include pork as the main meat
    1. Include alcohol
    1. Include birds of prey
    1. Include animals that were dead prior to slaughtering
  1. A
  2. B
  3. A, B and C
  4. A, B and D
  5. A, B, C and D
  • Hindu diets:
  1. Can be vegetarian or non-vegetarian
    1. Can differ depending on what region the person is from
    1. Many Hindus only eat food considered sattvic, or pure, which excludes food derived from animals
    1. Nearly all Hindus eat eggs, fish, poultry or beef
  1. A and B
  2. C and D
  • A, B and C
  • A, B and D
  • A, B, C and D
  • Kosher diets:
  1. Only includes land animals which both chew the cud and have cloven hooves.
    1. Includes the hare, hyrax, camel and pig
    1. Include shellfish and pork
    1. Include grape products produced by anybody
  1. A
  2. B
  3. C
  4. B and C
  5. D
  • Lacto ovo diets normally:
  1. Do not include meat or fish or poultry
    1. Do not include fruits or vegetables,
    1. Do not include grains, legumes, nuts or seeds
    1. Do not include dairy or egg products
  1. A
  2. B
  3. C
  4. D
  5. None of the above
  • Sodium:
  1. Is found in Worcestershire sauce, soy sauce, onion and salt
    1. Increasing intake of sodium can normally help prevent heart disease
    1. Can have an impact on blood pressure
    1. Can affect the arteries if taken in excess
  1. A, C and D
  2. A, B and C
  3. A, B and D
  4. B, C and D
  5. All of the above
  • Australian Dietary Guidelines for older Australians include:
  1. Eat at least 2 meals a day
    1. Eat plenty of vegetables (including legumes) and fruit
    1. Eat plenty of cereals, breads, pasta and saturated fat
    1. Choose foods high in salt
    1. Choose foods low in calcium
  1. A
  2. B
  3. A, B and C
  4. B, C and D
  5. All of the above
  • Australian Dietary Guidelines for children and adolescents include:
  1. Eat plenty of vegetables, legumes and fruit
    1. Eat plenty of wholegrain cereals, breads, rice, pasta and noodles
    1. Choose foods high in salt and calcium
    1. Eat milks, yoghurts and cheeses
    1. Include lean meat, fish, poultry and/or alternative
  1. A and B
  2. B and D
  3. A, B and C
  4. B, C and D
  5. A, B, D, and E
  • Types of food coatings include:
  1. Batter
    1. Crumbs
    1. Icing
    1. Chocolate
    1. Milk
  1. A and C
  2. B and E
  3. A, B, C and D
  4. B, C, D and E
  5. A, B, D, and E
  • Function of food coatings include:
  1. Enhance flavour
    1. Enhance appearance
    1. Enhance taste
    1. Reduce costs
    1. Improve palatability
  1. All of the above
  2. None of the above
  3. A only
  4. A, B, C and E
  5. A, B, D, and E
  • Condiments and flavourings such as salt and pepper are used to:
  1. Improve the taste
    1. Complement the flavours of a dish
    1. Improve health
    1. Improve circulation
  1. All of the above
  2. None of the above
  3. A and B only
  4. A, B, C and D
  5. A, B and C
  • Which of the following statements is/ are correct?
  1. Dry goods may include condiments and flavourings that have moisture in them
    1. Frozen goods should be carefully prepared during the cooking process to prevent health issues
    1. Oils and sauces may be added to hot or cold food
    1. Oils and sauces may only be served with hot dishes
    1. Sauces have to be stored carefully to avoid spoiling
  1. All of the above
  2. None of the above
  3. A and B only
  4. A, B, C and D
  5. A, B, C and E
  • Which of the following statements is/ are correct?
  1. Garnishes are used to make dishes look more appealing
    1. Garnishes can include sauces, herbs and spices
    1. Garnishes should only really be used for dessert dishes
    1. Garnishes may perish if not stored appropriately
  1. A and B
  2. B and C
  3. A, B, C and D
  4. B, C, D
  5. A, B and D
  • To adjust the blades on electric food mixers:
    • Ensure the equipment is disconnected form he power source
    • Refer to the manufacturer’s instructions for blade adjustment & locate the screw/ mechanism for adjusting the blade height
    • Turn the screw/ mechanism to raise or lower blade height
    • Place small coin in bottom of mixer bowl and attach bowl to mixer
    • Turn on mixer blades
    • If the coin is slowly being moved around the bottom of the bowl by the blades, then the height setting is correct
    • If the coin is rapidly spinning around the bowl by the blades, then the height setting is correct
  1. A, B, C, D and F
  2. A, C, D, E and F
  3. A, B, C, E and G
  4. A, B, C, D, E and F
  5. A, B, C, D, E and G
  • To oil a squeaky door on a dishwasher, fridge or freezer:
    • Ensure the equipment is disconnected form he power source
    • Refer to the manufacturer’s instructions for oiling hinges
    • Access type of oil as indicated in manufacturer’s instructions
    • Access any type of oil for use with hinges
    • Apply the oil to location as per manufacturer’s instructions
    • Apply the oil to the location you think is best
  1. None of the above
  2. A, B, D and E
  3. A, B, C and E
  4. A, C, D and F
  • A, B, C and F

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