Sithccc 002 ASS CO - finished PDF

Preview

Summary

Assessment Tasks and InstructionsStudent Name JOHAN DANIEL GUATIVA ROJASStudent Number 9998476Course and Code SIT30816 CERT III CCUnit(s) of Competency and Code(s) SITHCCC002 Prepare simple dishesStream/Cluster 21Trainer/Assessor SIMON MOOREAssessment for this Unit of Competency/Cluster DetailsAsses...

Description

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) Stream/Cluster Trainer/Assessor

JOHAN DANIEL GUATIVA ROJAS 9998476 SIT30816 CERT III CC SITHCCC002 Prepare simple dishes

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Short answer questions

Assessment 2 Assessment 3

Practical Observation

21 SIMON MOORE

Assessment conducted in this instance: Assessment 1

2

3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No

No further information required

Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Johan Daniel Guativa Rojas

Date

27/04/2021

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature

Date

Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and

SIT Version 1 ©Futura Group 2016

1 of 12

performance criteria of this unit: 

characteristics of the simple dishes described in the performance evidence

  

basic cookery methods for simple dishes described in the performance evidence methods for presenting types of food described in the performance evidence food safety practices for preparing and storing ingredients and simple dishes: o appropriate environmental conditions to ensure food safety



o

correct processes for re-heating pre-prepared foods

o

appropriate methods to optimise shelf life

safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Place/Location where assessment will be conducted SERO INSTITUTE

Resource Requirements Pen, paper, calculator

Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback.

Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I 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 Student Signature:

Johan Daniel Guativa

This assessment:

First Attempt

RESULT OF ASSESSMENT

Satisfactory

Date: 27/04/2021 2nd Attempt

Extension

– Date:

/

/

Not Yet Satisfactory

Feedback to Student: Good effort Daniel – check Q 4 Competent assessment

SIT Version 1 ©Futura Group 2016

2 of 12

Assessor(s) Signature(s):

Simon Moore

Date:

28/4/21

Student Signature

Johan Daniel Guativa Rojas

Date:

27/4/2021

SIT Version 1 ©Futura Group 2016

3 of 12

Assessment 1 Your task: Answer all questions below. Each question must be addressed to demonstrate competence.

1. List 4 dishes from the following food groups below and provide a description for each criteria listed in the table below: Food group

Dish/ menu example

Description including ingredients, cookery method and garnish/ accompaniment

Pasta/Noodles

Penne white sauce with shrimp

Penne with white sauce combine with fine cut parsley and shrimp

Poached Eggs

Poached egg with Avocado on toast

Toast on top with poached eggs and avocado. Then, dressing with hollandaise sauce garnish by micro herbs

Salads

Caesar salad

Blend until smooth with garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper. Mix salad with parmesan cheese

Sandwiches

Club sandwich

2 layers sandwich 1st layer is bacon. Then, the 2nd layer is chicken and vegetable. The sandwich cut in to triangle shape.

 2. List 1 menu example for each of the following applications: Application cleaning, peeling and slicing raw food Batters Coatings Garnishes Marinades



Menu example

Salad Pasta Deep fry chicken coating with eggs bath and bread crumb Egg on toast Peruvian ceviche

3. List 5 safety aspects that must be considered and followed when using equipment for preparing simple dishes. Safety aspects for the use of equipment 1. Make sure that the equipment is not broken 2.Using the guard to protect yourself 3. Clean and sanitise after use 4. Make sure that you know how to use the machine

SIT Version 1 ©Futura Group 2016

4 of 12



SIT Version 1 ©Futura Group 2016

5 of 12

4. Provide a description for the principles and equipment used for the following cookery methods including one different menu example suitable for each method: Cookery Method Baking

Description including equipment used

Baking tray, Fan oven or just oven, whisk

Menu Example

Muffin

Definition of baking: Food is cooked using convection of hot air in an oven, or by conduction on a hot stone, griddle iron or in hot ash, without the aid of fat. The air in the oven can be modified by using steam.

Boiling

Pot, Stove, metal spoon

Tomato soup

Submerging food in a liquid, other than fat, at 100°C (at sea level). Braising

Pot, Stove, Wooden spoon Food is cooked in the oven partially suspended in liquid, covered with a closefitting lid. This method is used for whole joints of meat, larger portion cuts and fibrous vegetables.

Brais pork, Brais lamp shank

Frying (deep and shallow)

Deep frying machine, Deep frying basket Definition of Deep Fry: Deep-frying is a dry-heat

French fry

cooking method, utilizing fat or oil to cook pieces of food. The process works by completely submerging food in hot liquid. Depending on the type of oil chosen and food being fried, a high temperature of up to 400°F (204°C) is maintained to create golden-brown surface textures in a short amount of time.

Grilling

Poaching

Griddle drill Grill definition: Food is cooked directly on the rack or grate of the grill, so the best types of foods for cooking on a grill tend to be meats and poultry, although firm fish, seafood, and also vegetables can be cooked on the grill. Because a grill cooks with high-temperature dry heat, meats that are cooked on a grill should be tender cuts of meat, and marinating can be helpful to retain moisture.

Bbq chicken

Pot, Stove

Egg poaches

Submerging food in a liquid, normally other than

SIT Version 1 ©Futura Group 2016

6 of 12

fat. This is a gentle form of cooking between 80°C and 95°C. Pressure cooking

Electric pressure cooker

Baked potato soup

Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker Steaming

Steaming boat Food is cooked by the steam of a boiling liquid without being suspended in it.

Describe each of the principles Daniel so I can accurately assess you- I have done the first one for you



SIT Version 1 ©Futura Group 2016

7 of 12

5. The following recipe for a chef’s salad yields 2 Portions. Your chef has instructed you to prepare 50 Portions when you come in tomorrow morning. Answer the questions below:

CHEF’S SALAD Preparation Time: 10 minutes Serves 2 Ingredients: 50g 50mL 50g 50g 40g

Mixed lettuce French dressing Cherry tomatoes Cucumber Roast chicken

40g 20g 5g

Ham Cheese Watercress

Questions: a) You have 0.800 kg of cucumbers in your fridge. How much do you need to order to make 50 portions of salad? Response: 0.45kg

 b) How much French dressing will you require for 50 serves of chef’s salad? Response: 1.25L

 6. The preparation steps for the chef’s salad list the following methods: Answer the questions below Preparation Steps: 1. Wash lettuce and tear into bite-sized pieces. Use a salad spinner to dry the leaves then refrigerate 2. Prepare the French dressing 3. Cut the cucumber in half lengthwise and scoop out the seeds. Cut in half lengthwise and then slice thinly. Cut the tomatoes in quarters SIT Version 1 ©Futura Group 2016

8 of 12

4. Slice the cheese, ham and chicken into 2mm strips.

Questions: a) List all equipment you will need to prepare this salad following the preparation steps, including different containers to store each prepared product before assembly.



Response: Chef knife, Salad spinner, Pan, spoon, 6 containers

b) How do you need to prepare and set up your workspace to Work Health and Safety standards and to meet food safety requirements before you start preparation of this salad?



Response: Clean and sanitise bench and tools, wear chef hat and apron

c) How should the commodities you have prepared stored before assembly for service, which is in 2 hours time?



Response: Chicken, Salad, ham , chese, tomato

7. You have received an order for 3 serves of Spaghetti Bolognaise. The pasta is pre-cooked in the coolroom from this morning and the Bolognaise sauce is also refrigerated. Explain the methods you can use to re-heat each, the pasta and the Bolognaise sauce to meet food safety requirements. (No use of a microwave permitted for this purpose). Re-heating method and requirements for pasta Method: BOIL

Re-heating method and requirements for bolognaise Method: BOIL

Critical aspects: boil with water until cooked

Critical aspects: boil sauce until it heat

Don’t overcook

Don’t burn – reheat on gentle heat

 SIT Version 1 ©Futura Group 2016

9 of 12

SIT Version 1 ©Futura Group 2016

10 of 12

8. You are preparing 50 portions of lamb curry, 40 portions of bolognaise and 3 litres of French dressing for the mise en place for the next 3 days. Answer the following questions: a) What are the requirements for cooling the cooked dishes to meet food safety requirements? Response: 1-4 C

 b) How could you use portion control measures for each of the dishes listed above top prevent wastage and make it easy for use during service instances? Response: Measure by scale and ladle

 c) Your chef has asked you to store all the foods you have prepared correctly to meet food safety standards. What do you need to do to meet these requirements? Response: The principal recommendation is store in the cool room 1-4c French dressing store in the top shelf, Bolognese and lamp curry store in the cooked meat over the raw meat.

 9. You are serving lasagne and various curries and rice from a bain-marie on display to customers. What are the food safety aspects you need to ensure, to prevent food from contamination? Food Safety aspects for food on display

Food Safety aspects for food on display Don't use the same spoon taking a food from different trail Use mask to prevent things contaminate with a food Be careful when take a juicy thing don’t split to the other food

 10. Your chef tells you that each dish you prepare needs to be presented to organisational guidelines and recipe standards. List 5 examples of what this would typically include: Guideline or Standard SIT Version 1 ©Futura Group 2016

Example 11 of 12

1. Recipe number

1

2. Date of SRC was create

Today 6 Mar 2019

3. Name of recipe

Lamb Shank

4. Portion size 5.Coast per portion

2 for 2 people All the cost for 1 portion

Food is to be served on clean plates

Inspect plates for cleanliness, damage and temperature required

No finger prints

Hold plates by the rime and have a clean cloth for wiping any marks, drips etc.

Discussed in class with student- verbal clarification

 11. The lunch service has been announced “finished”. Your work space has all the equipment and used and unused foods on benches and shelves. Explain the procedures for cleaning your workplace and storing and disposing of foods to ensure all food safety requirements are met in the area is clean to industry standards: Storage of re-useable by-products Pack vegetable and food into fridge Don’t contaminate raw food and cooked food Always put the date on

Cleaning and sanitation (where? how?) Bench and shelves need to clean and sanitise by using multipurpose. All equipment need to clean after use and put in the dish washer machine.



SIT Version 1 ©Futura Group 2016

12 of 12...