SITHCCC014_Assessment 1 Practical Assessment

SITHCCC014 – PREPARE MEAT DISHES ASSESSMENT TASK 1 FEEDBACK COVER SHEET STUDENT NAME SAUGAT K C STUDENT ID S9994120 ASSESSOR NAME K.MacDonald EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt Task 1: Prepare Dishes ☐ ☐ ☐ Task 2: Provide Evidence ☐ ☐ ☐ Task 3: Answer the Questions ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHCCC014_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 1 of 6

SITHCCC014 – Prepare Meat Dishes Assessment 1: Practical Assessment Assessment task description This assessment will be completed during the Kitchen Practical time of the Certificate IV in Commercial Cookery. You are required to complete a series of practical tasks. All tasks are linked to the Performance Evidence required for this unit. You will use the Assessment document to record your completed tasks by taking a photo of yourself with the dish that you have prepared. Your trainer will observe you and sign off on the tasks performed using the Digital Checklist in Didasko. Please take note of the following instructions to ensure that you can effectively use and complete your Assessment:  It is your responsibility to ensure you have this with you during the practical session/s for this unit.  It is your responsibility to ensure you take the required photos and then embed these in the document when necessary  This is Assessment 1 for this unit. You must successfully complete it to receive a satisfactory mark.  Once your assessment is complete, you will then submit it via Didasko. Please ensure you keep the original copy for your records.  You are required to answer all of the following questions after the delivery of this unit.  If you answer any of the questions wrong, your assessment will be sent back to you by your trainer for correction.  If at any time you are in doubt, you have the following resources to refer to: o Your learner Guide in Didasko o Your Trainer will explain it to you o You also have the slides you can look at Note: Please do not “google” the answers, they do not always give the right answer and will only give generic answers, not always referring to a Commercial Kitchen Environment. Document Name: SITHCCC014_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 2 of 6

TASK 2 Instructions You are required to supply evidence in the form of a Photo of you holding the dish/with the dish. Q1 #52 Grilled aged sirloin steak #276 herb Crusted Kangaroo 1E Venison steaks with Stroganoff Sauce and fries #278 Rabbit with Thai Green Curry #1FBoneless Lamb with Rosemary, Orange and Cranberry Stuffing #1G Pork Kofta #38 Osso Buco #281 Devilled Pork #279 Calfs Liver Lyonnaise style Q2 Is this dish Classical ☒ or contemporary ☐ Is this dish Classical ☐ or contemporary ☒ Is this dish Classical ☒ or contemporary ☐ Is this dish Classical ☐ or contemporary ☒ Is this dish Classical ☐ or contemporary ☒ Is this dish Classical ☐ or contemporary ☒ Is this dish Classical ☒ or contemporary ☐ Is this dish Classical ☒ or contemporary ☐ Is this dish Classical ☒ or contemporary ☐ Q3 What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? ☐ Braising ☐ frying ☒ Grilling ☐ Roasting ☐ Stewing ☐ Braising ☒ frying ☐ Grilling ☐ Roasting ☐ Stewing ☐ Braising ☐ frying ☒ Grilling ☐ Roasting ☐ Stewing ☐ Braising ☐ frying ☐ Grilling ☐ Roasting ☒ Stewing ☐ Braising ☐ frying ☐ Grilling ☒ Roasting ☐ Stewing ☐ Braising ☐ frying ☒ Grilling ☐ Roasting ☐ Stewing ☒ Braising ☐ frying ☐ Grilling ☐ Roasting ☐ Stewing ☐ Braising ☒ frying ☐ Grilling ☐ Roasting ☐ Stewing ☐ Braising ☒ frying ☐ Grilling ☐ Roasting ☐ Stewing Document Name: SITHCCC014_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 4 of 6

Q4: Describe the Taste and texture of the following dishes: #276 Herb crusted Kangaroo #1G Pork Kofta #281 Devilled Pork Kidney Taste: Gamey Taste: Spicy, herby Taste: Gentle spice Texture: Tender juicy Texture: Chunky firm Texture: Tender and juicy TASK 3 Answer all the questions related to your practical sessions in the kitchen. Q1: You are working on Passe, (checking the dishes before they go out to the customer). You notice they are adding 2 more medallions of Kangaroo to the plate. This is going to effect your food cost! what do you do? I would give it back to the Chef to do the replacement with a proper portion control or ask them to recheck the standard serving size. Q2: What are the environmental conditions for storing the following Products: Product: Environmental Conditions: Fresh Lamb shoulder  Cool room in the lower shelves. (1-4 degree C.)  Store in a clean with airtight container.  Check the label information, best before date, ingredient. Cooked Pork Kofta  Cool room below 5-degree C.  High humidity. Flour  Put in the dry store in a air tight container  No direct sunlight.  Low humidity.  Put the label on. Q3: When you made the Boneless lamb (#1F) You used the shoulder cut so that it could be stuffed and rolled. What would you do with the bones? Use the bones to prepare the stock. Document Name: SITHCCC014_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 5 of 6