SITHCCC031 Prepare vegetarian and vegan dishes 

SITHCCC031 Prepare vegetarian and vegan dishes  :

SITHCCC031 Prepare vegetarian and vegan dishes  Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Course and Prepare vegetarian   Unit Details

Course code
Course name
Unit code	SITHCCC031
Unit name	Prepare vegetarian and vegan dishes

Assessment Submission Method

☐      By hand to trainer/assessor	☐ By email to trainer/assessor	☐ Online submission via Learning Management System (LMS)
☐      By Australia Post to RTO	☐ Any other method _________________________________________________                                        (Please mention here)

Student Declaration

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to: Reproduce this assessment and provide a copy to another member of staff; and Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking).   Student signature   Date

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recorded	Evidence Type/ Method of assessment			Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)			S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Practical Assessment			S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
		Trainer/Assessor Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

• I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

• Written Questions

 Instructions provided to the student:

Assessment task description:     

• This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
• The Unit Knowledge Test is comprised of thirty-two (32) written questions.
• Student must respond to all the questions and submit them to the Trainer/Assessor.
• Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
• Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

 Applicable conditions:   

• This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
• Student must read and respond to all questions.
• Student may handwrite/use computers to answer the questions.
• Student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
• Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts: 

• Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

• Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

 Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

• Students must complete a written assessment consisting of a series of questions.
• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
• Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
• Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
• Assessors must not accept responses/answers that have been copied directly from other sources materials.
  

Resources required to complete the assessment task:

• Computer
• Internet
• MS Word
• Unit Assessment Task
• Access to all learning materials

Question 1: Using market information from the state in which you reside, list at least 3 vegetables that are currently in season in each category. Categories:	Satisfactory response
	Yes ☐	No ☐

Question 2: Using market information from the state in which you reside, list at least 3 green (leafy) vegetables that are currently in season. Categories:	Satisfactory response
	Yes ☐	No ☐

Question 3: The table below outlines five methods of cookery. From the vegetables listed in Questions 1 and 2, select three root vegetables and three green vegetables and: a) Allocate them so that each cookery method has one vegetable suitable for cooking with that method. b) Describe how you would cook each vegetable using the cookery method you have chosen. Categories:	Satisfactory response
	a) Yes ☐ b) Yes ☐	No ☐ No ☐

Cookery Method	Suitable Vegetables	Cookery Technique
Boiling
Braising
Roasting
Deep-frying
Shallow frying

Question 4: In the table below, outline the nutritional values of vegetables including the most important requirements to retain vitamins and minerals during storage, preparation, and cooking:	Satisfactory response
	Yes ☐	No ☐

Commodity	Nutritional Value	Requirements to retain vitamins and minerals
Vegetables

Question 5: In the table below, outline the requirements for the correct handling of vegetables when gathering ingredients, and during preparation, storage, and display to meet food safety requirements. Which steps will ensure food safety at each step?	Satisfactory response
	Yes ☐	No ☐

Collecting Ingredients
Preparation
Display
Storage

Question 6: You are preparing ingredients for Minestrone Soup. What information about the requirements of production would you gain from the standard recipe?	Satisfactory response
	Yes ☐	No ☐

Question 7: List at least five examples of mise en place that relate to preparing vegetable dishes.	Satisfactory response
	Yes ☐	No ☐

Question 8: You are preparing ingredients for 30 serves of Mushroom and Lentil Bolognese. Subject to the recipe below, add up the quantities necessary for each ingredient.	Satisfactory response
	Yes ☐	No ☐

Ingredients	Quantity (4 portions)	Quantity (30 portions)
Vegetable Stock (Organic)	400ml
Portobello Mushroom	4
Spaghetti	240g
Basil, finely chopped	6g
Puy Lentils	100g

Question 9: List two quality factors to look for when selecting bulb and tuber vegetables.	Satisfactory response
	Yes ☐	No ☐

Question 10: What are the signs of spoilage in berries, grapes, and other soft fruits? (50-100 words)	Satisfactory response
	Yes ☐	No ☐

Question 11: Answer the following questions. a) List at least four pieces of information you might find on stock date labels. b) What is ‘FIFO’, and why do you use stock rotation in the Food Service?	Satisfactory response
	a) Yes ☐ b) Yes ☐	No ☐ No ☐

Question 12: What are three aspects of safety you should check when assembling equipment?	Satisfactory response
	Yes ☐	No ☐

Question 13: How do you ensure the safe assembly and cleanliness of mechanical equipment before using it in the kitchen?	Satisfactory response
	Yes ☐	No ☐

Question 14: Identify at least four safe operational practices to follow when using a food processor or other electrical equipment.	Satisfactory response
	Yes ☐	No ☐

Question 15: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? Answer in one line.	Satisfactory response
	Yes ☐	No ☐

Question 16: How would you weigh and measure the following ingredients?	Satisfactory response
	Yes ☐	No ☐

250 g uncooked basmati rice
1 tbsp organic tomato paste
250 mls water
6 organic button mushrooms

Question 17: Your co-worker has just completed preparing some root vegetables for a stew. They ask you what they ought to do with all the off cuts. What would you advise?	Satisfactory response
	Yes ☐	No ☐

Question 18: At what temperature should you store vegetarian and vegan dishes until they are required for service?	Satisfactory response
	Yes ☐	No ☐

Question 19: Which garnish would you choose for the following dishes? Your garnish options are a poached egg and diced herbs.	Satisfactory response
	Yes ☐	No ☐

Caesar salad
Potato and Leek Soup

Question 20: List a suitable accompaniment for each of the following dishes.	Satisfactory response
	Yes ☐	No ☐

Vegetable Frittata
Mushroom Bolognese
Keralan Vegetarian Curry

Question 21: What service ware would you use to present the following dishes?	Satisfactory response
	Yes ☐	No ☐

Green salad served as a side salad
Grilled vegetable and polenta stack

Question 22: List at least four dips or sauces commonly served with vegetables.	Satisfactory response
	Yes ☐	No ☐

Question 23: What adjustments to the final presentation should you make in the following situations?	Satisfactory response
	Yes ☐	No ☐

The wrong dressing has been set on the plate.
The dish does not look appetising.
Food is stacked too high on the plate and may overturn when served.

Question 24: List at least two environmental conditions that you should review when putting away additional ready to serve dishes to enhance their shelf life and follow food safety requirements.	Satisfactory response
	Yes ☐	No ☐

Question 25: You are being employed in the cold larder section of a hotel. This area of the kitchen is primarily focused on vegetable-based dishes. What is required to ensure a safe food work area and equipment during the preparation and service periods and at the close of the shift?	Satisfactory response
	Yes ☐	No ☐

Question 26: List at least two important factors that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.	Satisfactory response
	Yes ☐	No ☐

Question 27: Identify the following ingredients from the pictures and match them correctly with their classification and country of origin below. Culinary term / trade name Classification Historical / cultural origin a)     b)     c)     d)     e)     f)     g)     h)     i)     j)       Ingredient Culinary term / trade name Classification Historical / cultural origin a)   Couscous Farinaceous – Wheat – Stuffed / Filled pasta Italy b) Gnocchi Vegetable – Pods and seeds Italy c) Polenta Farinaceous – yellow cornmeal from maize Japan d) Fava / Broad bean Farinaceous – Wheat – cracked semolina pellets. Italy e) Ravioli Farinaceous – buckwheat noodles Algeria and Morocco f) Parsnip Fruit – Drupe Italy, Rome g) Soba Noodles Farinaceous – Rice – Long-grained. Mediterranean and Middle East h) Basmati Rice Vegetable – Root vegetable India i) Peach Farinaceous – Wheat -Medium-length ribbon pasta Eurasia j) Fettuccine Farinaceous – soft dumplings made from flour, semolina or potatoes. China	Satisfactory response
	a) Yes ☐ b) Yes ☐ c) Yes ☐ d) Yes ☐ e) Yes ☐ f) Yes ☐ g) Yes ☐ h) Yes ☐ i) Yes ☐ j) Yes ☐	No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐

Question 28: For egg, dairy, meat, and convenience products, list at least 4 substitutes in the table below.	Satisfactory response
	Yes ☐	No ☐

Egg substitutes	Dairy substitutes	Meat substitutes	Convenience products

Question 29: Describe the food safety risks that are associated with raw egg products and alternative egg products.	Satisfactory response
	Yes ☐	No ☐

Question 30: List at least 2 traits of the following aspects of different vegetarian and vegan dishes in the table below:	Satisfactory response
	Yes ☐	No ☐

Appearance and presentation	Balance	Colour	Contrast	Contemporary variations	Freshness

Question 31: Referring to the images below, complete the characteristics of the following dishes in the table below: a) Ratatouille Vegetables b) Poached Pears c) Vegetable Lasagne Characteristics of the product a) Ratatouille Vegetables b) Poached Pears c) Vegetable Lasagne Appearance and Presentation – Balance       Appearance and Presentation – Colour       Appearance and Presentation – Contrast       Classical or contemporary dish       Freshness and other quality indicators (any 2)       Taste (taste types of this dish)       Texture (texture types)       Cookery method (involved, if any)       Accompaniment, sauce, garnish (present or suggested)       Mis en place requirements	Satisfactory response
	a) Yes ☐ b) Yes ☐ c) Yes ☐	No ☐ No ☐ No ☐

Characteristics of the product	a) Ratatouille Vegetables	b) Poached Pears	c) Vegetable Lasagne

Question 32:  Name five classic and five contemporary/ modern sauces served with vegetable, fruit, egg, and farinaceous dishes. Classic sauces Contemporary or modern sauces	Satisfactory response
	Yes ☐	No ☐

UAT 2 – Practical Demonstration

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

• Practical Demonstration

Instructions provided to the student:

Assessment task description:    

Practical Assessment:

Trainers and Assessors must gather evidence of the ability of trainees to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

• complete mis en place activities and follow standard recipes, using each of the following cookery methods at least once, to prepare at least eight finished dishes:
• boiling
• braising
• deep and shallow frying
• poaching
• steaming
• grilling
• blanching
• roasting
• stewing
• use each of the following types of products at least once when preparing four of the above dishes for vegetarian consumption:
• vegetables and fruit:
• dried
• fresh
• frozen
• fermented
• dairy products
• nuts and seeds
• arborio rice
• eggs
• grains and pulses
• legumes
• use each of the following types of products at least once when preparing four of the above dishes for vegan consumption:
• vegetables and fruit:
• dried
• fresh
• frozen
• fermented
• dairy substitutes:
• coconut products
• plant-based milks
• cashew cheese
• butter alternatives
• soy-based cheese
• meat substitutes:
• whole cuts
• mince
• tofu:
• firm
• silken
• emulsion
• egg substitutes:
• flax eggs
• chia
• prepare two portions of each of the eight finished dishes above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing different food type.

Applicable conditions:   

• •         This assessment task is untimed.

Resubmissions and reattempts:

• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Purpose of the assessment:

• Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Practical Demonstration:

Resources required to complete the assessment task:

• Computer
• Internet
• MS Word
• Printer or e-printer
• Unit Assessment Task
• Commercial kitchen environment
• Learner Guide and other relevant learning materials.

Assessment Task 2

Your task

Using the Standard Recipe Card templates, demonstrate several recipes and methods for dishes using the materials below. Each recipe should yield four (4) serves: Your performance will be observed against the checklists for each dish as given at the end. 4 Vegetarian Dishes 1) Cherry chard wild rice Name of Dish: Cherry chard wild rice Cooking time: 28 minutes Components: 150 g mixed wild rice 200 g mixed-colour chard 60 g dried sour cherries 20 g shelled unsalted walnut halves 40 g feta cheese Method: 2) Curried Quinoa and Tofu Name of dish: Curried Quinoa and Tofu Cooking time: 10 min Ingredients: 2 tsp curry powder 2 red chilli, deseeded (chopped) 4 tbs continental parsley 4 spring onions (finely sliced) 2 tsp turmeric (ground) 4 tsp tamari 1 cup organic quinoa 4 cup baby spinach leaves 600g classic tofu (lightly mashed with a fork) 4 tsp olive oil Method: 3) Classic ratatouille Name of dish: Classic ratatouille Cooking time: 1 Hour 15 minutes Ingredients: 2 red onions 3 red or yellow capsicums 6 ripe tomatoes 4 cloves of garlic 2 aubergines 3 courgettes ½ a bunch of basil (15g fresh) Olive oil Sprigs of thyme (15g fresh) 1 x 400 g of tinned plum tomatoes 1 tablespoon balsamic vinegar ½ lemon Method: 4) Vegetable and Tofu Strudels Name of dish Vegetable and Tofu Strudels Cooking time: 30 min Ingredients: 2 tbsp vegetable oil 2 tbsp butter 150g potatoes, finely diced 1 leek, shredded 2 garlic cloves, crushed 1 tsp garam masala ½ tsp chilli powder ½ tsp turmeric 50g okra, sliced 100g sliced button mushrooms 2 tomatoes, diced 225g firm tofu (bean curd), diced 12 sheets filo pastry 3 tbsp butter, melted Salt and pepper Method:   4 Vegan Dishes 1) Greek-inspired cauliflower stew Name of Dish: Greek-inspired cauliflower stew Cooking time: 1 Hour 25 minutes Components: lemon olive oil 1 bulb of garlic 2 red onions 10 black olives 300g potatoes ½ oregano bunch 10 large ripe plum tomatoes 1 cauliflower head 200g peas frozen   Method: 2) Vegan pesto gnocchi Name of dish: Vegan pesto gnocchi Cooking time: 20 minutes Components: 2 corncobs 80ml virgin olive oil 1 leek, trimmed, thinly sliced 3 garlic cloves, finely chopped 320g pkt Mix-a-Mato Tomatoes, larger ones halved 2 zucchinis, sliced Pinch of dried chilli flakes (optional) 500g packet vegan potato gnocchi 200g packet vegan basil pesto Fresh basil leaves, to serve Method: Spinach and Nut Pilau Name of Dish: Spinach and Nut Pilau Cooking time: 55 minutes Components: 10g dried porcini mushrooms 300ml hot water 1 onion, chopped 1 garlic clove, crushed 1 tsp grated root ginger ½ fresh green chilli, seeded and chopped 2 tbsp oil 225g basmati rice 1 large carrot, grated 175ml vegetable stock ½ tsp ground cinnamon 4 cloves ½ tsp saffron strands 225g fresh spinach, long stalks removed 125g pistachio nuts 2 tsp chopped coriander Salt and pepper Coriander leaves for garnish Method: Jacket Potatoes with Beans Name of Dish: Jacket Potatoes with Beans Cooking time: 55 minutes Components: 6 large potatoes 4 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 1 tsp ground turmeric 1 tbsp cumin seeds 2 tbsp mild or medium curry paste 350g cherry tomatoes 400g black-eye beans (peas), drained and rinsed 400g red kidney beans, drained and rinsed 1 tbsp lemon juice 2 tbsp tomato paste 150ml water 2 tbsp chopped fresh mint or coriander Salt and pepper Methods:   Place/Location where assessment will be conducted: _______________________________________________ Assessment instructions will always include WHS stipulations. Each assessment task is handled independently addressing the assessment needs as specified. You are required to complete each task for this assessment as outlined below, following the relevant recipes. Food Safety, Hygiene and WHS procedures were instructed to the student during the sessions that they have participated in to fulfil the practical requirements of this unit.

You will be required to complete and/or attach.

You are required to complete this task as per above instructions.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 1: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 2: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 3: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 4: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 5: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 6: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 7: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Dish to be prepared	Method(s) of cookery applied	Specified foods/preparation
Dish 8: Recipe Source: No. of Portions		Vegetables

		Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Does the candidate meet the following criteria			Yes	No	Trainer/Assessor Comments
1. Element 1: Select Ingredients for vegetarian and vegan dishes
1A	Ensure that the food production requirements are clearly defined from standard recipes.
1B	All ingredient amounts are calculated correctly
1C	Identify and select ingredients (from stores) according to recipe requirements.
1D	Spoilage of ingredients is correctly identified before preparation
2. Element 2: Select, prepare, and use equipment
2A	The appropriate equipment required to prepare the dish is identified:
	1. Piece of equipment selected: _________________________
	2. Piece of equipment selected:  _________________________
2B	The piece of equipment is hygienically clean and checked over
2C	Use equipment safely and hygienically according to manufacturer instructions
	WHS requirements are followed in the kitchen such as:
3. Element 3: Portion and prepare ingredients
3A	Ingredients are sorted and assembled according to the food production sequence.
3B	Weigh (and measure) ingredients and create two portions according to recipe.
3C	Ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.
3D	Ensure that clean and cut ingredients as required use basic culinary cuts according to culinary standards.
3E	Minimise waste to maximise profitability of food items prepared.
4. Element 4: Cook vegetarian and vegan dishes
4A	Follow standard recipes to select and use relevant cookery methods according to recipe
4B	Select and add accompaniments suited to each dish
4C	Make food quality adjustments within scope of responsibility
5. Element 5: Present and store vegetarian and vegan dishes
5A	Present dishes attractively on appropriate service-ware.
5B	Add dips, sauces and garnishes according to standard recipes.
5C	Visually evaluate dish and adjust presentation.
5D	Store prepared food in appropriate environmental conditions.
5E	You must dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. You need to clean your work area.

Standard Recipe Card Example:
Standard Recipe Card
Name of dish:	Curried pumpkin and chickpea soup		No. of Serves	6 pax
Reference source:	CPC01/04/20XX
Portion cost:			Serving size:
			Sale Price at $
			(% Food Cost)
Ingredients
Item	Specification	Weight unit	Cost per unit	Actual Cost
Olive oil		1 tbsp	$1.60 per 100ml	$0.32
Brown Onion		1 each	$3.00 per 1kg	$0.54
Garlic Cloves	(crushed)	2	$25.00 per 1kg	$1.50
Curry Powder		2 tsp	$0.35 per 10g	$0.35
Butternut Pumpkin	cut into 1.5cm cubes	1.75kg	$4.90 per 1kg	$9.80
Chickpeas	(Drained and rinsed)	400g can	$1.90 per 1kg	$0.80
Vegetable Stock		4 cups	$0.40 per 100ml	$4.00
Coriander		Garnish
			Cost Total
			Cost per Portion
Method:
1) Over medium heat in a frypan, add the onion and garlic. The onion should be softened after 5 minutes. The curry powder needs to be added to the pan and sauté for 1 minute. The pumpkin will be worked in and stirred.
2) Half the chickpeas should be crushed with a fork. Gradually add the stock, crushed chickpeas and water to the frypan. Boil completely. Minimise the heat to low and simmer for 30 minutes until the soup has become thicker. Remaining chickpeas should be stirred in. Dish the soup into serving ware and garnish with coriander.

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