Prepare vegetable ,eggs and farnices.docx

Assessment Tasks and Instructions Student Name Martin Ravindrajairaaz Student Number S3156 Course and Code Unit(s) of Competency and Code(s) SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Practical Observation Assessment 3 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 martin Date 30.11.2018 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name SITVersion 1.1 1 of 25 ©Futura Group 2017

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 performance criteria of this unit:  culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: o convenience products o fresh products  contents of stock date codes and rotation labels  characteristics of different vegetable, fruit, egg and farinaceous dishes: o appearance and presentation o classical and contemporary variations o freshness and other quality indicators o nutritional value o service style o taste o 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  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: o ensure food safety o optimise shelf life  safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes. Place/Location where assessment will be conducted including timeframes RTO to complete Resource Requirements Pen, paper, calculator, internet access, Recipes relevant for the unit of competency for example e-coach, SITHCCC008. Instructions for assessment including WHS requirements SITVersion 1.1 2 of 25 ©Futura Group 2017

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. The seasonal factors and source to be used to gather information for the purpose of this portfolio, will be provided to you by your trainer as outlined on the following page for Assessment 1. 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: Date: / /201 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Martin Date: 30 / 11 / 2018 SITVersion 1.1 3 of 25 ©Futura Group 2017

Assessment 1 Your task: You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. All recipe cards and workflow plan templates will be provided by your teacher where required. The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. Teacher to adjust this assignment according to locality and season: Location: The physical location of the RTO/workplace Season: Summer, Winter etc. Website to explore: e.g. Flemington Markets etc. SITVersion 1.1 4 of 25 ©Futura Group 2017

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 Sweet potato Taro Jerusalem artichoke Yam Onion Garlic Leek Shallot French shallot Spring onion Carrot Beetroot Celeriac Turnip Parsnip Radish SITVersion 1.1 5 of 25 ©Futura Group 2017

Green vegetables in season: Flowers Leaves Stems Legumes (seed pods) Fruits Broccoli Cauliflower Globe artichokes Broccoflow er Cabbage Spinach Belgian endive (Witlof) Lettuce Asparagus Celery Bamboo shoots Fennel Rhubarb Beans Corn Peas Chickpeas Okra Avocado Tomato Cucumber Pumpkin Zucchini Fruits in season: Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit Apricots Cherries Nectarines Peaches Clingstone Freestone Apples Delicious Granny Smith Pink Lady Crabapple Custard apple Blackberries Blackcurrant s Blueberries Boysenberrie s Cranberries Gooseberries Grapefruit Kumquats Lemons Lemonades Limes Mandarins Oranges Babaco Bananas Coconut Dates Dragon fruit Figs Guavas SITVersion 1.1 6 of 25 ©Futura Group 2017

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