SITHCCC008 Prepare Vegetable Fruit

05 May 2023 11:29 AM | UPDATED 11 months ago

SITHCCC008 Prepare Vegetable Fruit :

SITHCCC008 Prepare Vegetable Fruit
SITHCCC008 Prepare Vegetable Fruit


Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
ClusterPREP 2
Unit of CompetencySITHCCC008 Prepare Vegetable, Fruit, Eggs And Farinaceous Dishes
Qualification TitleSIT40516 – Certificate IV in Commercial Cookery
Assessment ToolKnowledge test
Student must fill this section:
Candidate Name: 
Candidate ID: 
Privacy Release Clause:“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”
Plagiarism and Collusion:“I acknowledge that entire assessment work is done by me”
Student signature:    _________________                  Date: _____________  
Feedback to student:
Assessment Completion Status
AttemptSatisfactoryNon-SatisfactoryDateAssessor’s Signature
  Initial attempt    
  2nd attempt/Re-assessment    

Instructions to Learner

Assessment instructions


Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.

Written work

Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

  • Read the instructions for each question very carefully.
  • Be sure to PRINT your FULL name & LAST name in every place that is provided.
  • Short questions must be answered in the spaces provided.
  • For those activities requesting extra evidence such as: research reports, ESSAY reports, recipe cards, workflow plans etc, the student must attach its own work formatted in double space, Arial 12 pts.
  • All activities must be addressed correctly in order to obtain a competence for the unit of competency.
  • If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
  • Candidates with special learning needs should notify their trainer/assessor so measures can be implemented to address those needs.

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.


All work is to be entirely of the candidate. Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor.

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience).

Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and will be given another chance to resubmit your assessment task(s). 

Assessment Guidelines

What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:   culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:convenience productsfresh productscontents of stock date codes and rotation labelscharacteristics of different vegetable, fruit, egg and farinaceous dishes:appearance and presentationclassical and contemporary variationsfreshness and other quality indicatorsnutritional valueservice styletastetextureaccompaniments and sauces for vegetable, fruit, egg and farinaceous disheshistorical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and productscookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidencehealth risks associated with raw egg products and alternative egg productsculinary applications which use eggs as specified in the performance evidencemise en place requirements for vegetable, fruit, egg and farinaceous dishesappropriate environmental conditions for storing food products to:ensure food safetyoptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.  
Resource Requirements
Pen, paper, calculator, internet access, Recipes relevant for the unit of competency for example e-coach, SITHCCC008.      
Instructions for assessment including WHS requirements
You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. The seasonal factors and source to be used to gather information for the purpose of this portfolio, will be provided to you by your trainer as outlined on the following page for Assessment.  


Instruction for assessment

Your task:

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

All recipe cards and workflow plan templates will be provided by your teacher where required.

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.



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

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

Define root, Bulb and tuber based vegetables with reference to their culinary use by proving at least 3 examples covering each of categories:


Green vegetables in season:

FlowersLeavesStemsLegumes (seed pods)Fruits

Fruits in season:

Stone FruitHard FruitSoft FruitCitrus FruitTropical Fruit
  • What are the factors you should consider planning vegetarian dishes?


  • Discuss the following points after purchasing vegetables and fruits:
  • Quality
  • Freshness:
  • Price:
  • Purchasing specifications
  • Grading:
  • Handling procedures:
  • Discuss the historical impact on the development of   vegetarian dishes on the modern culinary science.

Clue: You can consider a particular dish on the perspective of specific cuisine for instance: Pasta: Italian cuisine


  •  What are heirloom vegetables? Why are they different from the vegetables produced in the industrial scale? Discuss with sufficient examples.


  • How can you prevent wastage choosing appropriate equipment? Provide examples.


  • 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.
    • Allocate them so that each cookery method below has 1 vegetable or fruit suitable for cooking with that method.
    • Describe how you would cook each vegetable or fruit using the cookery method you chose.
    • Provide a suitable sauce or accompaniment and appropriate garnish for each dish and brief details for presentation.
Cookery MethodSuitable Fruit / VegetableCookery TechniquePresentation (Sauce / Accompaniment / Garnish)
MicrowaveMangoCube mango and place in a microwave-safe dish. Microwave for 30 seconds or until warm.Serve with a scoop of vanilla ice cream and sprinkle with toasted coconut flakes.
  • 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

ExampleProduction Method
1. Classic Baked Potato   2. Stuffed Baked Potato  Served with butter, sour cream, and chives   Stuffed with cheese, bacon, and sour cream

Water-Finished Potato Dishes


Water-Blanched and Fat-Finished Potato Dishes


Fat-Blanched and Fat-Finished Potato Dishes

ExampleSize and Preparation

Directly Fat-Finished Potato Dishes

ExampleSize and Preparation
  • 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
Implications for elderly, children, pregnant women, small children, babies and people with weak immune systems
  1. Discuss the culinary use of the egg under the following categories with at least one menu dish example:
  1. 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 examplesNutritional Value
Requirements to retain vitamins and minerals:
  1. Fill up the following tables to prove your knowledge on the nutrition of the vegetables and fruits.
Vegetables/Egg/FruitsVitamin groupImpact of deficiencySolution
TomatoesA, C  
AvocadoB1, B2, B3, B5, B6, C, E, K  
BroccoliB1, B2, B6, C  
MushroomsB2, D  
Egg yolkB2, B12, D, E  
  1. List the equipment required to prepare each dish listed in Question 12. Explain the WHS points of care, cleaning and sanitation requirements, and preparation for use:
DishEquipmentPoints of Care / WHSAssembly
Eggs Benedict   
Fried Eggs   
Coddled Eggs   
Egg Dip   
Scrambled Eggs   
Omelette with filling   
  1. 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 requirementsVegetablesFruitEggsFarinaceous
Collecting Ingredients    
  1. Define the following preparation technics. Provide a menu example of each of the categories:
CutsDefinition/Suitable vegetablesMenu use Example
  1. Why is the trend of vegetarianism gradually increasing? Discuss it in reference to the following terms:
  2. Vegan diet:
  3. Ovo-Lacto vegetarian diet.
  4. Lacto vegetarian diet.


  • Ethical concerns: Many people are choosing a vegetarian or vegan diet due to ethical concerns about the treatment of animals in the food industry.
  1. You are working in the “Entremetier” section of a hotel. The section is responsible for the preparation of vegetable, fruit, egg and farinaceous dishes.
  1. What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift?


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


  1. What can you use for laminating pasta?


  1. How egg plays role in making soufflé?


  • What are farinaceous dishes? What role they play in our menu planning. And provide 4 culturally diverse farinaceous dishes


  • Briefly explain the process, method of cookery and the characteristics (appearance, texture) of these farinaceous foods.
  1. Couscous (instant):
  2. Pasta/noodles:
  1. Polenta:
  1. Pulses such as lentils, chickpeas:
  • Research the following 2 links and create a project with in 500 words of your own on egg safety legislation:

You must cover the following points on your project:

  • Food with raw eggs
  • Storage and temperature (legal requirements).
  • Sanitation and hygiene (legal requirements).


  • Explain how eggs are used in coating and Aerating of dishes


  • Connect the given pasta sauce to the typical ingredients:
  1. Alfredo
  2. Bolognese
  3. Carbonara
  4. Marinara
  5. Napolitano
  6. Pesto
  7. Cacio e Pepe Sauce
IngredientsName of the saucesPreferred pasta used
 Cacio e Pepe Sauce 
  • Using the SRC and workflow templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 6 portions and written using Metric figures (Grams/Kilograms, Milliliter/ Liters, Centigrade)
Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 
Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 

Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 

Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 

Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 
SITHCCC008 Prepare Vegetable Fruit

Standard Recipe Card    
Name of dish:     Portion nos.:  
Reference source:      Portion size:  
ItemSpecificationWeight kg/l/unit 
SITHCCC008 Prepare Vegetable Fruit

Work Flow Plan/ End of Service Procedures / De-Brief     
TIMETask (Description) and PriorityEquipment & WHSCommunication (Who, About what?)
SITHCCC008 Prepare Vegetable Fruit


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