SIT40516 Certificate IV – SITHCCC008

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 1: Knowledge questions

Questions

1.    List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk.

RiskStrategy for reducing risk
  
  
  

Answer to question number 1:

The answer to the question number 1 is given below:

RiskStrategy for reducing risk
  
  
  

2.         Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.

Answer to question number 2:

3.         Describe three indicators which you would use to select fresh, quality fruit and vegetables.

Answer to question number 3:

4.         List three signs that vegetables have spoiled or have been contaminated.

Answer to question number 4:

5.         List three signs that pasta has spoiled or has been contaminated.

Answer to question number 5:

6.         List the requirements for the safe storage of the following foods:

FoodRecommended temperature
Tinned vegetables 
Dry pasta and rice 
Fresh pasta 
Eggs 
Ripe pineapple 
Pumpkin 
Sweet potato 
Lettuce 
Strawberries 
Mushroom 

Answer to question number 6:

FoodRecommended temperature
Tinned vegetables 
Dry pasta and rice 
Fresh pasta 
Eggs 
Ripe pineapple 
Pumpkin 
Sweet potato 
Lettuce 
Strawberries 
Mushroom 

7.    Identify the shelf/storage life of the following foods.

FoodShelf life
Dry pasta 
Oranges 
Cooked rice 
Hard boiled eggs (in refrigerator) 
Leftover meals containing egg 
Watermelon 
Eggplant 
Fresh peas 
Mushroom 

Answer to question number 7:

FoodShelf life
Dry pasta 
Oranges 
Cooked rice 
Hard boiled eggs (in refrigerator) 
Leftover meals containing egg 
Watermelon 
Eggplant 
Fresh peas 
Mushroom 

8.         Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients..

Answer to question number 8:

9.         Identify three precision cuts you would use when cutting vegetables.

Answer to question number 9

10.  Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.

Answer to question number 10:

11.       Describe two things you should do when using the above equipment to ensure you work safely.

Answer to question number 11:

12.       Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes

Answer to question number 12:

13.       Define the following culinary terms:

  • Aerating:
  • Enriching:
  • Farinaceous:
  • Infusion:
  • Macerate:
  • Binding:
  • Setting: 
  • Julienne:
  • Thickening:
  • Crumbing/coating:
  • Zest:
  • Garnishing:
  • Clarifying:
  • Glazing:
  • Emulsifying:

Answer to question number 13:

14.       Provide three reasons why it can be beneficial to use convenience products

Answer to question number 14:

15.       Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items Answer to question number 15:

16.  Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables over fresh.

Answer to question number 16:

17.  Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.

Answer to question number 17:

18.  Identify two cookery methods commonly used when preparing egg dishes. Include a description of how each method is used.

Answer to question number 18:

19.  Identify two cookery methods commonly used when preparing fruit and vegetable dishes. Include a description of how each method is used.

Answer to question number 19:

20.  Identify two cookery methods commonly used when preparing farinaceous dishes. Include a description of how each method is used.

Answer to question number 20:

21.  List three sauces commonly used with vegetable dishes.

Answer to question number 21:

22.  List three sauces commonly used with pasta dishes.

Answer to question number 22:

23.  List three accompaniments commonly served with pasta dishes.

Answer to question number 23:

24.  In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.

Answer to question number 24:

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 2: Research report

Activities

Complete the following activities.

1.         Carefully read the scenario provided in the Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 2 in Cover Page)

 (Write down the followings):

a.         You need to select two dishes which interest you and which are relevant to your workplace. You need to write the researching and reporting on those two dishes. You only need to write the name of two dish and small introduction of why you selected those two dishes.

2.         Research and Report.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 2 in Cover Page)

a.         You need to write research on each dish in order to discover the criteria listed in the narrative of the task 2. A Research report template has been provided to you and you need to prepare two research report on two different dishes you mentioned.

Course Name and Code: SIT40516 Certificate IV in Commercial Cookery 

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 3: Student logbook

Activities

Complete the following activities.

1.         Carefully read the scenario provided in the Assessment Task 2 in Cover Page:

Response to Activity 1

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 1 of Assessment Task 3 in Cover Page)

 (Write down the followings):

a.         You need to select two dishes which interest you (which you already did) which are relevant to your workplace. You need to complete the Student Logbook template provided to you on those two dishes. You need to write the description of the below during your task. These include:

  • interpreting standard recipes and food preparation lists
  • confirming food production requirements
  • calculating ingredient amounts
  • identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
  • following procedures for portion control
  • producing the required quantities
  • checking perishable supplies for spoilage
  • checking perishable supplies for contamination
  • selecting the type and size of equipment required
  • ensuring that food preparation equipment safely assembled, clean and ready for use
  • using equipment safely and hygienically
  • using equipment according to the manufacturer’s instructions
  • sorting and assembling ingredients according to food production sequencing
  • weighing and measuring ingredients accurately
  • creating portions according to the recipe
  • cleaning and cutting ingredients according to culinary standards
  • preparing eggs according to the recipes
  • preparing fresh farinaceous ingredients according to the recipe
  • minimising waste to maximise profitability
  • following standard recipes accurately
  • selecting and adding accompaniments which are suited to each dish
  • making adjustments to dishes to ensure quality
  • presenting dishes attractively
  • using appropriate service-ware
  • adding dips, sauces and garnishes according to standard recipes and regional variations
  • evaluating dishes and adjusting presentation
  • storing dishes in appropriate environmental conditions
  • following organisational policies and procedures
  • maintaining a clean work area
  • disposing of or storing surplus products
  • working safely
  • working hygienically
  • working sustainably
  • working efficiently
  • working within commercial time constraints and deadlines
  • responding to special customer requests and dietary requirements.

2.         Determine production requirements.

Response to Activity 2:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 2 of Assessment Task 3 in Cover Page)

a.         A Service planning template has been provided to help you. You need to write the standard recipe and associated food preparation list which you will be working from two dishes and you must mention the followings in the Service Planning Template:

  1. confirm the food production requirements
  2. calculate the number of portions and the amount of each ingredient that you require
  3. select the relevant cookery method
  4. determine the cooking times and temperatures
  5. select the accompaniments which you will add to the dish
  6. select the ingredients from stores
  7. check all perishable supplies for spoilage or contamination
  8. identify the food preparation equipment that you require
  9. ensure that the appropriate food preparation equipment is ready for use
  10. take any customer requirements or special dietary needs into consideration.

  3.       Prepare vegetable, fruit, egg and farinaceous dishes.

Response to Activity 3:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 3 of Assessment Task 3 in Cover Page)

a.         A Student Logbook template has been provided to help you. You need to complete a reflective journal for each dish that you cook a dish as part of your this assessment task.

b.         You must ensure the conditions mentioned in the narrative of this task.

4.         Submit documents to your assessor.

Response to Activity 4:

(Remove the red coloured writings after writing the response)

(Carefully read the scenario provided in the Activity 4 of Assessment Task 3 in Cover Page)

a.   Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.

  • Service planning template
  • Reflective journal (endorsed by your trainer/assessor or supervisor).
  • Send or submit the completed Student Logbook to your assessor.
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