SITHASC024 Class activity book - Student_012023
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Chemistry
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Feb 20, 2024
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 1
of 21
CLASS ACTIVITIES - Student
SITHASC024
Prepare Asian salads
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
SITHASC024 - Prepare Asian salads
Question 1: List some common culinary terms and trade names for ingredients used in the production of Asian
salads. Question 2: What is the importance of confirming food production requirements? BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 2
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 3: How can you apply stock rotation when selecting salad ingredients? Question 4: List some practical directions to help you select the best salad ingredients from stores. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 3
of 21
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 5: What are the steps to check perishable supplies effectively? Question 6: List different things to consider when selecting the type and size of equipment. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 4
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 7: List different types of equipment commonly used in Asian salad preparation. Question 8: Discuss some guidelines for safely assembling and preparing equipment. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 5
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 9: List some examples of following manufacturer's instructions for using equipment when preparing
Asian salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 6
of 21
Your preview ends here
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 10: Explain the significance of proper portioning. Question 11: What techniques that can be used for portioning ingredients in Asian salads? BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 7
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 12: Discuss some techniques to cut ingredients according to recipe and cooking style. Question 13: What kind of tools are commonly used for portioning ingredients in Asian salads? BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 8
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 14: What are the steps involved to sort and assemble ingredients according to food production
sequencing? Question 15: Discuss some guidelines to help cooks measure, weigh, and portion ingredients according to recipe
requirements. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 9
of 21
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 16: List some common cutting techniques used in Asian salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 10
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 17: How can you minimise waste when preparing Asian salads? Question 18: List different recommendations for preparing marinades, flavourings, and sauce mixtures for Asian
salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 11
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 19: Discuss some strategies for following standard recipes and making food quality adjustments. Question 20: List some general guidelines to follow when presenting Asian salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 12
of 21
Your preview ends here
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 21: What are Accompaniments? List some accompaniments used in preparing in Asian salads. Question 22: What is the main purpose of visual evaluation? BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 13
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Question 23: List some key aspects to consider when storing food. Question 24: Prepare a checklist for cleaning the work area for Asian salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 14
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 15
of 21
Your preview ends here
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Class Activities: Activity 1: Asian salads have been enjoyed around the world for their delicious taste, fresh and healthy ingredients, and
their colourful and visually appealing presentations. Asian salads are popular because they often include a
combination of crisp greens, juicy fruits, savoury meats, crunchy nuts, and sweet dressings. As a warm-up, write
down the key things that comes to your mind when you think of preparing Asian salads. BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 16
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Activity 2:
On your own, or with a partner, take another look at the list above. Rank each point in order of importance to
you. Then, (if you are working with another person), compare your results with your partner. If you are working
alone, use the space below to make some reflections on your list.
Points for reflection:
1)
Which aspect of preparing Asian salads is the most important to you? Why?
2)
Which is the least important? Why?
3)
Do you think that different aspects may be more or less important to you and to others at different
points of the lifespan? Why do you think people’s priorities may change at different points in
time?
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 17
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 18
of 21
Your preview ends here
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The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Activity 3:
In this activity, you are required to create a PowerPoint presentation explaining the procedure to minimise waste
to maximise profitability of food items prepared.
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 19
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
Page 20
of 21
The Imperial College of Australia
A.B.N.
85 123 406 039
212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777
Web
www.imperial.edu.au
Email
info@imperial.edu.au
Activities 1-3
Answer may vary but student must address the questions according to the following resources:
Learner Guide
PowerPoint presentation
Self-study Guide
Live Training sessions and discussions with trainers/assessors BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966
SITHASC024 Class Activity Book - Student Pack
Version: January 2023
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the second part of this question, calculate how
much heat will be released or absorbed.
released or absorbed…
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IWE: Half-Reaction Method of Balancing Aqueous
Redox Equations in Acidic Solution
; Read Section 20.2. You can click on the Review link
to access the section in your e Text.
Balance each of the following redox reactions
occurring in acidic aqueous solution.
K(s) + Cr³+ (aq) → Cr(s) + K+ (aq)
Express your answer as a chemical equation including phases.
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A chemical reaction does not occur for this question.
Part B
?
Al(s) + Fe²+ (aq) →
A1³+ (aq) + Fe(s)
Express your answer as a chemical equation including phases.
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Use the figure below (Figure F01-7-8) to answer this question.
Temperature Anomaly (°C)
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Which statement is a correct interpretation of the data depicted in the plot?
The mean global temperature has decreased by ~0.9 °C since 1880.
O The mean global temperature has increased by ~0.9 °C since 1880.
O The mean global temperature has increased by ~1.1 °C since 1880.
The mean global temperature has decreased by ~1.1 °C since 1880.
The mean global temperature has increased and decreased since 1880 but overall, the temperature has remained
constant.
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Note the positive charge; compare with NH4 †.
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a. NH2 (each H is bonded to N)
b. PO3- (each O is bonded to P)
c. BeCl,- (each Cl is bonded to Be)
d. ClO4 (each O is bonded to Cl)
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Enzymes lower the activation energy of a chemical reaction. This means that the reaction is more likely to proceed, and results in faster formation of products.
Part B
Complete this vocabulary exercise relating to enzymes.
Match the words in the left column to the appropriate blanks in the sentences on the right. Make certain each sentence is complete before submitting your answer.
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cofactor
1. A substrate binds to an enzyme at the
where the reaction occurs.
substrate
2. A small organic molecule necessary for the function of some enzymes…
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(129) ALEKS: Calculating x +
X
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Calculate the solubility at 25 °C of CuBr in pure water and in a 0.0150M CoBr₂ solution. You'll find K, data in the ALEKS Data tab.
Round both of your answers to 2 significant digits.
0-
solubility in pure water:
solubility in 0.0150 M CoBry solution:
Explanation
30 Methods for Measuring the pH of an Aqueous
Slide 28 of 104
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Cameron V
Solving for a reactant in solution
One way the U.S. Environmental Protection Agency (EPA) tests for chloride contaminants in water is by titrating a sample of silver nitrate solution. Any chloride
anions in solution will combine with the silver cations to produce bright white silver chloride precipitate.
Suppose an EPA chemist tests a 200. mL sample of groundwater known to be contaminated with tin(II) chloride, which would react with silver nitrate solution
like this:
SnCl,(aq) + 2 AgNO,(aq) → 2 AgCl(s) +
Sn(NO,),(aq)
The chemist adds 23.0 mM silver nitrate solution to the sample until silver chloride stops forming. He then washes, dries, and weighs the precipitate. He finds he
has collected
6.8
of silver…
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