Assessment 1 Sithccc 008 Prepare vegetable, fruit, eggs and farinaceous dishes Complete PDF

Preview

Summary

cookery cert 4 assignment sithccc088 prepare vegetable fruit eggs...

Description

ASSESSMENT 1 – Portfolio This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task

Student Name:

jaap

Student ID No: Unit code

SITHCCC008

Unit Title

Prepare vegetable, fruit, eggs and farinaceous dishes

Note to Assessor: • You are to use this checklist when assessing the evidence provided by the student as a result of the student completing this assessment task. You should conduct your assessment in accordance with the Principles of Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8. • Attach student`s hand out during the coaching session if applicable.

Satisfactory

Assessment Criteria culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: 

convenience products



fresh products

 Yes  No

 Yes  No

contents of stock date codes and rotation labels characteristics of different vegetable, fruit, egg and farinaceous dishes:  appearance and presentation  classical and contemporary variations  freshness and other quality indicators

 Yes  No

 nutritional value  service style  taste  texture accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence health risks associated with raw egg products and alternative egg products

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

1 of 18

 Yes  No  Yes  No  Yes  No  Yes  No

If Not Satisfactory, please comment

culinary applications which use eggs as specified in the performance evidence mise en place requirements for vegetable, fruit, egg and farinaceous dishes appropriate environmental conditions for storing food products to:  ensure food safety  optimise shelf life safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes 

Satisfactory

 Not Yet Satisfactory

 Yes  No  Yes  No

 Yes  No

 Yes  No

If Not Yet Satisfactory – Please identify the re-assessment arrangements:

(Please tick the assessment result for this task) Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why this judgment has been made):

Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

Student Declaration: I hereby acknowledge by signing this declaration that I have not cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has been correctly acknowledged or as per the specific assessment task instructions.

Assessor Name: _____________________________

I declare that I have been assessed in this assessment task, have been provided with feedback and I have been advised of my result. I also am aware of my appeal rights

Signature: ____________________________ Date:

____/_____/_____

Student name: Ranky_________________________ Signature: Ranky________________________ Date:

__15_/_09___/_2021____

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

2 of 18

Assessment Guidelines for Student: Conditions of assessment     

 



You are required to complete all questions and tasks for this portfolio On completion, submit your portfolio to assessor. This assessment must be done in classroom. On completion, submit your response as a word document printed on A4 paper to your assessor. You are required to answer all the questions that are outlined in this Assessment and submit your evidence to your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory for this assessment. Your Assessor will provide you with feedback. Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for this assessment. If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you will be provided with clear and constructive feedback based on the assessment decision so that you can improve your skills / knowledge prior to reassessment. If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor

Submitting assessments You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor will tell you how to submit your responses to this task.

When and where will this assessment take place? The task must be done in your classroom. Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable? If you are unable to respond to the questions in writing, your assessor may be able to provide you with an alternative method, such as asking you verbal questions. Discuss this with your assessor.

Reasonable adjustment or special needs Reasonable adjustment will be provided for students with a disability or learning difficulty according to the nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not presented with artificial barriers to demonstrating achievement in the program of study. Reasonable adjustments may include the use of adaptive technology, educational support and alternative methods of assessment such as oral assessment. In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure the assessment principles of fairness and flexibility are addressed. However, assessors must be confident that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the qualifications and Statements of Attainment issued as certification of achievement. abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

3 of 18

What if the answers are not satisfactory? You have 2 attempts of submission for each unit of competency. For each assessment re-submission, you should complete any assessment tasks that were marked as NYS and resubmit. Students should meet the student support officer and book for the reassessment at this stage. Third attempt to submit the assessment will require further training and you will need to enrol in the unit of competency and subsequently extend your CoE. If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no longer than 20 days following advice of the assessment decision.

What if I missed my assessment day? You will be required to attempt the assessment during the re-assessment week. Please check the fee and charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your own. must not be a used or reproduced (all or parts) of another student's work. o o o o

Must not be collaborated with another student on work that is intended to be completed individual submission Must not be performed/submitted by another person on your behalf contracted another person to do the work for you allowed or contracted another person to edit and substantially change your work

Feedback Students are encouraged to reflect on key observations and issues encountered during their studies to encourage learning. Knowing what you understand or have mastered and identifying where you need to improve the critical skills for successful learning. Your assessor will give you feedback throughout the duration of the unit you are studying and after assessment results. The feedback given to you will always be to support your achievements and to monitor your progress throughout your studies.

Context of and specific resources for assessment During the assessment tasks, you will be provided with:  Printed copy of the portfolio questions and tasks

Your assessor will be assessing you on the criteria listed in the Assessment cover sheet Evidence to be provided by the student for this assessment: Printed copy of typewritten word document on A4 size paper containing responses to all the questions abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

4 of 18

ASSESSMENT 1 – Portfolio Answer the following questions 1.

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

Root vegetables in season: Tubers

Bulbs

Roots

Potato

Shallot

Radish

Sweet potato

Leek

Carrot

Jerusalem artichoke

Onion Garlic

Beetroot

Spring onion

Celeriac

Green vegetables in season: Flowers Broccoli Cauliflower Globe Artichokes

Leaves

Stems

Cabbage Spinach Belgian Endive Lettuce

Asparagus Celery Bamboo shoots Fennel Rhubarb

Legumes (seed pods) Beans Corn Peas Chickpeas Okra

Fruits Avocado Tomato Cucumber Pumpkin Zucchini

Fruits in season: Stone Fruit

Hard Fruit

Apricots

Apples

Soft Fruit Blackberries

Citrus Fruit Grapefruit

Blackcurrants Cherries

Crab-apple

Peaches

Custard apple

Clingstone

Nashi

Freestone

Pears

Plums

Quinces

Bananas Kumquats

Blueberries

Coconut Lemons

Boysenberries

Dates Lemonades

Cranberries

Dragon fruit Limes

Gooseberries

Figs Mandarins

Grapes

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Tropical Fruit Babaco

Nov 2019

Guavas

5 of 18

2. 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. a. b. c.

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 Method

Suitable Fruit / Vegetable

Boiling

Beans, broccoli, Short cooking time only , do not add salt. Do not Peas, Potatoes, use sodium bicarbonate. Carrots

Braising

Cookery Technique

Fennel, okra ,eggplant Onions, potatoes ,parsnips Capsicums, carrots, potatoes

Softens the fibres and absorbs flavours from the cooking liquid. Used for fibrous vegetables or vegetables with little natural flavour.

Tempura, crumbed items potatoes ,thinly sliced, root vegetables

Need to be protected from the cooking medium to keep the moisture inside.

Mainly used for capsicums to remove the skin after wards.

Roasting

Deepfrying

Shallowfrying

Blanched Mainly tossed in butter to provide flavour and vegetables, stir- gloss. Can be cooked a la minute. fry, shaped and blanched vegetables

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

6 of 18

Presentation (Sauce / Accompaniment / Garnish) Cook vegetables on s simmer until they are just done ,to prevent mushy texture and grey colour. Starchy vegetables can absorb the cooking liquor and add menu variety Mainly used for starchy vegetables, which are cooked within their skins. Carrots and potatoes are often roasted together with meat items. Potatoes can also be roasted with olive oil and herbs such as rosemary. Can be fat blanched to precook and prevent oxidisation, then finished at service time. Smaller cuts can be finished directly. Mainly used for blanched items such as pre shaped potatoes and turned vegetables.

Stewing

Tough vegetables such as cabbage, fennel, celery All varieties

Microwave

abbd8299c8ad1c9e22432c0697696076.docx

Stewed to soften them, sauerkraut. Tomatoes and other nightshade vegetables are stewed for ratatouille.

Usually covered with cling film wrap, then cooked for a short period of time to retain colour and flavour. Ideal for reheating during service.

Version 2.0

Nov 2019

7 of 18

Often stewed in combination with meat, such as in an Irish stew and in curries Can be cooked rapidly. However only small amounts should be used. Ideal for reheating during service.

3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 4 portions:      

1 Risotto 1 pasta dish made from fresh paste with sauce Pilaf rice 2 different types of gnocchi 1 dish using Polenta 2 different pulses of your choice

Risotto Name of dish: Risotto

Methods:

Cooking time : 10 mint

1. Saute onion, leek, and garlic in butter and oil. Cook until tender.

Ingredients: 2 tablespoons olive oil

2. Add rice, water, and bullion cor chicken stock). Just enough to couer rice. Couer and cook over medium low heat, stirring occasionally, hoding liquid as necessary. Cook until rice is soft.

3 tablespoons butter 2 cups rice blend 8 cups water or chichen stock

3. Take off heat, then add cheeses.

1 small onion, minced 4 cloves garlic, minced 2 tablespoons better than boullion1/4 cup parmesan cheese 1/4 cup blue cheese

Equipment Needed: Pan, Oven, Roasting tray, wooden spoon, chopping board, weighing machine, Knives.

1 pasta dish made from fresh paste with sauce: Name of dish : Pasta

Method:

Cooking time : 10 mint

Cook pasta in boiling water and after 7 mins drain the water.

Ingredients:

Saute onion and garlic in a pan.

Olive oil 1 tbsp.

Add tomato and tomato pasre cook till boil and simmer.

1 Brown onion 2 Garlic cloves

Add the Parsley, sugar salt and pepper.

Diced tomato 800 g

Add the pasta and put high heat, mix well. Serve immediately in a pasta bowl.

Tomato paste 1 tbsp.

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

8 of 18

Parsley 1/3 cup Caster sugar 1/2 tbsp. Penne 400 gm Equipment Needed: Pan, Oven, Roasting tray, wooden spoon, chopping board, weighing machine, Knives.

Pilaf rice Name of dish: Pilaf rice Cooking time: 10 mint Ingredients:

Method: Heat up the chicken broth Add chicken broth, butter, salt, garlic powder, pepper, paprika and onion powder and simmer. On a large skillet set heat up, olive oil. Add vermicelli, cook till brown. Add rice and cook till it turns bright white. Pour the war broth mixture over the rice and mix well. Put the lead on and simmer. After the rice is cooked add the parsley and stir. Serve straight away in a plate.

Chicken broth 2.5 cup Unsalted butter 1/2 cup Kosher sea salt 1 tbsp Garlic powder 1/2 tbsp Black pepper 1/2 tbsp Paprika 1/2 tbsp Onion powder pinch Olive oil 2 tbsp Vermicelli 1.3 cup Basmati rice 1 cup Chopped fresh parsley 1 tbsp

2 different types of gnocchi: Name of the dish: Roasted mushroom gnocchi Cooking time: 10 mint Ingredients: Mushroom 250 g Gnocchi 500g Olive oil 3 tbsp Baby spinach 160 gm Blue cheese 100 gm

Method: Pre heat the oven to 220 degree. Slice the mushroom and put in a roasting tray with gnocchi. Drizzle the olive oil and roast for 25 minutes, stir frequently until the gnocchi gets golden. Once the gnocchi is ready get the tray out and stir with half of spinach and crumble the blue cheese on the top. Put the tray back and melt the cheese. Serve with remaining spinach and little drizzle of olive oil

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

9 of 18

Method:

Name of dish: Creamy broccoli Gnocchi Cooking time: 10 min

Mix crème fraiche, mustard and lemon juice Boil water with salt.

Ingredient:

Add broccoli in boiling water and cook for 3 minutes.

Crème Fraiche 3 tbsp Dijon Mustard 1/2 tbsp Lemon juice/ Zest 1 Broccoli 200 gm Gnocchi 350 gm Olive oil 2 tbsp Frozen peas 100 gm Toasted pine nuts 1 tbsp

Add gnocchi and cook it till floats on surface then drain the water. Heat the oil and put broccoli, gnocchi and frozen peas. Add crème fraiche mixture and toss it well. Season to taste. Serve in pasta bowl with lemon zest and pine nuts on top as garnish.

Methods: Name of dish: Polenta

Bring chicken broth to boil.

Cooking time : 20 mint

Add polenta and start whisking until no lumps, simmer.

Ingredients:

Continue whisking until polenta starts to thicken.

Butter 3 tbsp Polenta 1 cup

Cook for further 30 mins but whisk often.

Parmiigiano-Reggiano Cheese 1 cup Chicken broth 4 cups

When polenta is thick enough to stir, take it off the heat and add the butter and parmigiana- Reggiano cheese (keep 1 tbsp for garnish). Cover with lead and let the cheese melt.

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

10 of 18

Season to taste and serve it in a bowl with parmigiano-reggiano cheese.

2 different pulses of your choice Name of dish: Lentil with roasted veggies salad Cooking time: 15 mint

Method: Boil 500 ml of water and add lentil to cook for 30 mins. On a baking tray put beets and carrots with drizzle of olive oil and touch of salt cook in the oven @ 180-degree Celsius for 15 minutes.

Ingredients: Green lentil 1 cup Golden beets 2

Whisk yoghurt, garlic, lemon zest and olive oil until creamy and smooth.

Carrots 4 Olive oil 1 tbsp

On a plate assemble lentil, beets and carrot, drizzle yoghurt sauce and parsley.

Garlic 2 cloves Lemon zest 1 tbsp Yoghurt 1/2 cup Parsley 1 bunch

abbd8299c8ad1c9e22432c0697696076.docx

Version 2.0

Nov 2019

11 of 18

Name of dish: Minestra Verde Cooking time: 20

Methods: On a roasting tray drizzle pancetta with olive oil and cook in the oven for 5 minutes.

Ingredients: Olive oil 100 gm Chopped pancetta 1/4 tbsp Chopped fennel 1 Garlic 1 Dried thyme 1/2 tbsp Dried bay leaf 1 Smoked paprika 1/2 tbsp Leek 1 Dried green peas 2 cup Zucchini diced 2 cup Spinach 50 gm Baking soda 1 tbsp Parmesan cheese 1 tbsp Basil leaves for garish

Add leek and fennel and cook for further 3 minutes. Add garlic crushed thyme, bay leaf, smoked paprika and season with salt and pepper. Boil the water...