SITHCCC005 Knowledge Test

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School

La Trobe University *

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103001

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Business

Date

Feb 20, 2024

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pdf

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Uploaded by Sargent_Science_Crow8

SITHCCC005 - Prepare dishes using basic methods of cookery Student Assessment Booklet Version 3.0

SITHCCC005 Student Assessment Booklet Page: 14 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 This page is intentionally left blank

SITHCCC005 Student Assessment Booklet Page: 18 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT LeaUQeUV· UeVRXUceV fRU Whe XQiW SITHCCC005 ² Prepare Dishes using basic methods of cookery. (organised by the trainer). - LeaUQeU·V QRWeV . Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet. - You must: o Answer all the questions satisfactorily to be deemed competent. o Complete the assessment and submit in due timeline. o Submit with a completed assessment cover sheet. - Your assessor will set a time to provide feedback. Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit a completed (ticked) multiple choice question listed in Knowledge test. - Completed and signed cover sheet for assessment. Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

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SITHCCC005 Student Assessment Booklet Page: 19 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 Assessment A – Short Answer 1. What do you refer to when confirming food production requirements? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16 L). How do you calculate the amount of each ingredient you need? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 3. You're selecting ingredients for a dish you are about to start preparing. Which ingredients would you reject? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 4. You need 1 L of cream for your recipe. Which carton would you use? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 5. You are checking your meat prior to preparing it for a dish. What temperature should the meat be when you remove it from the refrigerator? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely remove the chicken from the fryer when it is cooked? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay? ______________________________________________________________________________________________ Satisfactory Not Satisfactory

SITHCCC005 Student Assessment Booklet Page: 20 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 8. What must you check before using any equipment? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 9. Which practice best demonstrates safe and hygienic equipment use? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 10. Your recipe requires 250 g flour. How will you weigh or measure the flour? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 12. You are making a beef stew. How do you know which cut of beef, and how much beef to use? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 14. Which practice is the most desirable according to the waste management hierarchy? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory

SITHCCC005 Student Assessment Booklet Page: 21 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 15. Which method of cookery would you use to make ratatouille? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 16. Your recipe states to sauté the vegetables. What method of cookery will you use? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 17. Which types of food are not prepared using the boiling method as the rapid movement of the liquid breaks up the food? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 18. How should you complete the cooking process? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 19. The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how can you prevent this happening in the future? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 20. What can you do to ensure timely preparation of dishes? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 21. Why is presenting dishes attractively important? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory

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SITHCCC005 Student Assessment Booklet Page: 22 of 65 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: August 2020 22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish the curry? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 23. What information should be placed on any surplus food before it is stored at the end of a service period? ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory 24. What is not a common task completed on a daily basis when cleaning and tidying your work area at the end of a service period. ______________________________________________________________________________________________ ______________________________________________________________________________________________ Satisfactory Not Satisfactory

SITHCCC005 Knowledge Test

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