Assessment Tasks and Instructions
\nStudent Name
\nStudent Number
\nCourse and Code
\nUnit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads
\nStream\/Cluster
\nTrainer\/Assessor
\nAssessment for this Unit of Competency\/Cluster Details
\nAssessment 1 Portfolio
\nAssessment 2 Practical Observation
\nAssessment 3
\nAssessment conducted in this instance: Assessment 1 1 2 0 3 0
\nReasonable Adjustment
\n1. Has reasonable adjustment been applied to this assessment?
\nNo 0 No further information required
\nYes 0 Complete 2.
\n2. Provide details for the requirements and provisions for adjustment of assessment:
\nStudent to complete
\n0
\nMy assessor has discussed the adjustments with me
\n0
\nI agree to the adjustments applied to this assessment
\nSignature Date
\n2nd Assessor to complete
\n0
\nI agree the adjustments applied to this assessment are reasonable
\nName
\nSignature Date
\nAssessment Guidelines
\nWhat will be assessed
\nThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
\n\u2022 culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads
\n\u2022 contents of stock date codes and rotation labels and their implication for food quality standards
\n\u2022 characteristics of different appetisers and salads:
\no appearance and presentation
\no classical and contemporary variations
\no freshness and other quality indicators
\no nutritional value
\no service style
\no taste
\no texture
\n\u2022 quality indicators for appetisers and salads
\n\u2022 cookery methods for appetisers and salads
\n\u2022 dressings, sauces and garnishes for salads
\n\u2022 mise en place requirements for appetisers and salads
\n\u2022 appropriate environmental conditions for storing appetiser and salad products to:
\no ensure food safety
\no optimise shelf life
\n\u2022 safe operational practices using essential functions and features of equipment used to produce appetisers and salads.
\nPlace\/Location where assessment will be conducted
\nSero Institute
\nResource Requirements
\nPen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ______________ __________________
\nInstructions for assessment including WHS requirements
\nYou are required to address each question in this assessment.
\nOnce you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio
\nYour trainer will be providing you with feedback.
\nThe 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.
\nStatement of Authenticity
\n0
\nI acknowledge that I understand the requirements to complete the assessment tasks
\n0
\nThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
\n0
\nI understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
\nStudent Signature: Date: \/ \/201
\nThis assessment: First Attempt 0
\n2nd Attempt 0
\nExtension 0 \u2013 Date: \/ \/
\nRESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
\nFeedback to Student:
\nAssessor(s) Signature(s): Date: \/ \/
\nStudent Signature Date: \/ \/<\/p>\n
Assessment 1
\nYour task
\nYou 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.
\nFor questions 1,2, and 3, please use the available recipe card template and submit separately in the Recipe Cards section. Don\u2019t forget to do the costing.
\nThe 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.
\n1. You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery:
\n? 1 small selection of antipasto
\n? 2 cold canap\u00e9s
\n? 2 types of finger foods
\n? 1 hot hors d\u2019oeuvres
\n? 1 type of savouries
\n? 1 type of tapas
\na. Use the recipe card template and write the recipes for each variety to yield 4 serves each.
\nb. Provide a suitable sauce or dip, and garnish for each type.
\nc. List all equipment required to prepare your selection and how each piece is safely used in the preparation process.
\nd. Suggest 3 different service vessels which could be used to serve your selection.
\ne. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties, colours, sizes and shapes.
\n2. Choose 3 different salads including an example for a modern warm salad.
\na. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used.
\nb. List the garnishes to be used and the service vessels for presentation.
\n3. Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)
\n4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads.
\nList 3 menu options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each. We do not need the full recipe.
\n5. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling.
\n6. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM).<\/p>\n
Work Flow Plan\/ End of Service Procedures \/ De-Brief
\nTIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
\nEnd Of Service Procedures Equipment Communication (Who, About what?)
\nPost Service De-Brief Communication (Who, About what?)<\/p>\n","protected":false},"excerpt":{"rendered":"
Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads Stream\/Cluster Trainer\/Assessor Assessment for\u2026<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8797,8792,8791,8795,8796,8798,8785,8800,8786,8784,8788,8794,8793,8789,8799,8790,8787],"tags":[7555,7554,7550,7553,7551,7558,7556,7552,7557,7324],"class_list":["post-110099","post","type-post","status-publish","format-standard","hentry","category-assignment-helper","category-assignment-writers","category-assignment-writing-services-near-me","category-best-assignment-writing-service","category-engineering-assignment-writing-service","category-essay-writing-help-free-essay-writer","category-homework-help-free","category-homework-help-global-tiktok-guy","category-homework-help-online","category-homework-help-websites","category-homework-solver","category-homework-writer-free","category-homework-writer-online","category-homework-writing-jobs","category-homework-writing-machine","category-homework-writing-services-online","category-top-homework-helper","tag-assignment-writer","tag-assignment-writing-service-uk-essays","tag-assignment-writing-service-uk-with-20-off-assignment-help","tag-cheap-assignment-writing-service-uk","tag-cheap-uk-assignment-writing-services","tag-custom-assignment-writing-and-proofreading-service","tag-online-assignment-help-uk","tag-uk-assignment-geek","tag-uks-1-experts-proofreaders-hire-our-thesis-advisors","tag-university-assignment-help"],"_links":{"self":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts\/110099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/comments?post=110099"}],"version-history":[{"count":0,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/posts\/110099\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/media?parent=110099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/categories?post=110099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studyproessays.com\/help\/wp-json\/wp\/v2\/tags?post=110099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}