Assessment Tasks and Instructions
\nStudent Name
\nStudent Number
\nCourse and Code
\nUnit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery
\nStream\/Cluster
\nTrainer\/Assessor
\nAssessment for this Unit of Competency\/Cluster Details
\nAssessment 1 Assignment
\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 major food types and their characteristics:
\no dairy products
\no dry goods
\no frozen goods
\no fruit
\no general food items:
\n? batters
\n? coatings
\n? condiments and flavourings
\n? garnishes
\n? oils
\n? sauces
\no meat
\no poultry
\no seafood
\no vegetables
\n\u2022 how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence
\n\u2022 meaning and role of mise en place in the process of preparing, cooking and presenting food
\n\u2022 essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence
\n\u2022 contents of stock date codes and rotation labels
\n\u2022 safe operational practices using essential functions and features of equipment used in the above cookery methods.
\nPlace\/Location where assessment will be conducted
\nRTO to complete
\nResource Requirements
\nPen, paper, calculator
\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.
\nYour trainer will be providing you with feedback.
\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:
\nAnswer all questions below. Each question must be addressed to demonstrate competence.
\n1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.
\nExamples
\n1.
\n2.
\n3.
\n4.
\n5.
\n6.
\n2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:
\nDetails to be checked
\n1.
\n2.
\n3.
\n3. Complete the following table relating to the common methods of cookery, providing details for:
\n? The definition and principles
\n? a menu example for each method of cookery using protein or dairy as a main ingredient
\n? a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient
\nMethod of Cookery Definition Menu example Meat or dairy product Menu example vegetable or farinaceous product
\nBoiling
\nSteaming
\nPoaching
\nStewing
\nBraising
\nRoasting
\nGrilling
\nBaking
\nShallow-frying, saut\u00e9ing and stir-frying
\nDeep-frying
\nMicrowaving
\n4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
\nMethod of cookery Equipment used
\n1.
\n2.
\n3.
\n4.<\/p>\n
5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
\nSafety aspects
\n1.
\n2.
\n3.
\n4.
\n5.
\n6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?
\nCleaning requirements, maintenance, and inspection for assembly of equipment
\n7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?
\nEnglish term French term Internal Temperature
\nCritical aspects
\n8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?
\nThe effect of location of muscle in an animal on preparation and cookery method used
\n9. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.
\nCold water start Hot water start (blanching)
\n10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.
\nProvisions for microwave cookery<\/p>\n","protected":false},"excerpt":{"rendered":"
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