Ass Tool_SITHCCC030_Prep Veg, fruit, egg dishes

Comments (if any) Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include: SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 3

Unit Code Unit Title SITHCCC027 Prepare dishes using basic methods of cookery SITXFSA005 Use hygienic practices for food safety Elements and Performance Criteria ELEMENTS PERFORMANCE CRITERIA Elements describe the essential outcomes Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. 2. Select, prepare and use equipment. 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredients. 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients and create portions according to recipe. 3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary standards. 3.4. Prepare eggs for different culinary uses. 3.5. Prepare fresh farinaceous ingredients. 3.6. Minimise waste to maximise profitability of food items prepared. 4. Cook vegetable, fruit, egg and farinaceous dishes. 4.1. Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. 4.2. Select and add accompaniments suited to the dish. 4.3. Make food quality adjustments within scope of responsibility. 5. Present and store vegetable, fruit, egg and farinaceous dishes. 5.1. Present dishes attractively on appropriate service-ware. 5.2. Add dips, sauces and garnishes according to standard recipes. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 6

 appropriate environmental conditions for storing food products to:  ensure food safety  optimise shelf life  safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 9

Questions Provide answers to all of the questions below. 1. List at least three food safety issues which you must consider when handling and cooking with eggs and alternative egg products. Describe how you would reduce each risk. Risk Strategy for reducing risk Salmonella Contamination: Raw eggs, including the shell, may be contaminated with Salmonella, a bacteria that can cause food poisoning when consumed.  Purchase pasteurized eggs: Buy eggs that have been pasteurized, as pasteurization kills harmful bacteria like Salmonella without cooking the eggs.  Proper storage: Keep eggs refrigerated at or below 40°F (4°C) to slow bacterial growth.  Use fresh eggs: Check for any cracks or damage to the eggshell before use, and discard any cracked or dirty eggs.  Cook thoroughly: Cook eggs and egg- based dishes to a minimum internal temperature of 160°F (71°C) to kill any potential pathogens. Cross-Contamination: Cross- contamination can occur when raw eggs or surfaces/tools that have come into contact with eggs are not properly cleaned, leading to the spread of harmful bacteria.  Hand hygiene: Wash your hands thoroughly with soap and water before and after handling eggs to prevent the transfer of bacteria.  Separate tools and surfaces: Use separate cutting boards, utensils, and containers for raw eggs to avoid cross- contamination with other foods.  Sanitize surfaces: Clean and sanitize all surfaces, including countertops, utensils, and equipment, that have been in contact with eggs.  Store separately: Keep raw eggs away from ready-to-eat foods in the refrigerator to prevent any drips or leaks. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 12

 Avoid Off-Odors : Be cautious of any unpleasant or moldy smells, as these can be a sign of spoilage or overripeness. c) Texture and Firmness :  Squeeze Test : Gently squeeze the fruit or vegetable to assess its firmness. It should yield slightly to pressure without feeling mushy or overly soft. Items like oranges and cucumbers should have a slight give when squeezed.  Weight : Heavier fruits and vegetables for their size often indicate higher water content and freshness. For example, a dense and heavy watermelon is likely juicier and fresher than a lighter one of the same size. 4. List three signs that vegetables have spoiled or have been contaminated. Ans- Three signs that vegetables have spoiled or have been contaminated are; 1. Visible Mold or Fungus :  Mold or fungal growth is a clear indicator of spoilage. It can appear as fuzzy patches, black spots, or white, green, or blue powdery substances on the surface of vegetables.  Mold can produce mycotoxins, which can be harmful if ingested, so it's essential to discard vegetables with visible mold growth. 2. Unpleasant Odor :  Spoiled vegetables often emit a foul or pungent odor that is noticeably different from their fresh state. This unpleasant smell may be indicative of bacterial or fungal growth.  Trust your sense of smell. If the vegetables have a strong, off-putting odor, it's best to discard them. 3. Sliminess or Discoloration :  Vegetables that have become slimy or developed an unusual texture are likely spoiled. They may feel slippery or mucilaginous to the touch.  Discoloration, such as a change in color to brown, gray, or dark spots, can also be a sign of spoilage.  These changes in texture and appearance may be due to bacterial or enzymatic activity that breaks down the vegetable's cell structure. 5. List three signs that pasta has spoiled or has been contaminated. Ans- Three signs that pasta has spoiled or has been contaminated are; 1. Off Odor : SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 15

7. Identify the shelf/storage life of the following foods. Food Shelf life Dry pasta Dry pasta has a long shelf life and can last indefinitely when stored in a cool, dry place. It may become slightly stale over time but remains safe to eat. Oranges Oranges can last for about 1-2 weeks when stored at room temperature. Refrigeration can extend their shelf life to around 2-4 weeks. Cooked rice Cooked rice can be stored in the refrigerator for 3-4 days. For longer storage, freeze it, and it can last for 1-2 months. Hard boiled eggs (in refrigerator) Hard-boiled eggs can be safely stored in the refrigerator for up to 1 week. Leftover meals containing egg Meals containing eggs, if cooked and stored properly, can typically be refrigerated for 3-4 days. If freezing, they can last for 1-2 months. Watermelon Cut watermelon should be refrigerated and can last for about 3-5 days. Whole watermelons can be stored at room temperature for 1-2 weeks. Eggplant Eggplant can be stored in the refrigerator for 1-2 weeks. It may deteriorate in quality over time but should remain safe to eat within this period. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 18

 Some companies offer specialized vegan egg substitute products that closely mimic the texture and function of eggs in cooking and baking. Examples include JUST Egg and Follow Your Heart VeganEgg. 9. Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables. Ans- Four items which you should check before using a blender or food processor to prepare fruit and vegetables are; 1. Cleanliness :  Check that the blender or food processor is clean and free of any residue from previous use. Even a small amount of leftover food can affect the flavor and hygiene of your current recipe.  Wash all removable parts, such as blades, containers, and lids, thoroughly with warm, soapy water and rinse them well before assembling the appliance. 2. Sharpness of Blades :  Inspect the blades to make sure they are sharp and in good condition. Dull blades can result in uneven chopping or blending and may require more effort, potentially overheating the motor.  If you notice any signs of damage or dullness, consider sharpening the blades or replacing them according to the manufacturer's instructions. 3. Tight Assembly :  Ensure that all components are securely assembled before use. This includes properly attaching the container or jar, lid, and any additional accessories or attachments.  Loose or improperly assembled parts can lead to spills, leaks, and even accidents during operation. 4. Electrical Safety :  Check the power cord for any fraying or damage. A damaged cord can be a safety hazard and may cause electrical issues.  Verify that the power switch or control buttons are functioning correctly and that the appliance turns on and off smoothly.  Make sure the appliance is properly grounded and plugged into a suitable electrical outlet with the appropriate voltage. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 21

10. Describe two things you should do when using the above equipment to ensure you work safely. Ans- Two things you should do when using the above equipment to ensure you work safely are; 1. ecure the Lid and Container :  Before starting the appliance, always ensure that the lid and container are securely in place. Many blenders and food processors have safety interlock mechanisms that prevent them from operating unless the lid is properly secured.  Double-check that the container or jar is correctly seated on the base or motor unit. If there is any uncertainty about the assembly, refer to the user manual for guidance.  Failing to secure the lid and container can result in ingredients splattering or being ejected from the appliance, potentially causing injury and making a mess in your kitchen. 2. Operate in Short Bursts and Use a Pulse Function :  When blending or processing, especially with solid or fibrous fruits and vegetables, it's a good practice to operate the equipment in short bursts and use the pulse function.  Pulse mode allows you to start and stop the appliance in brief intervals, giving you better control over the consistency and texture of your mixture. It also reduces the risk of overloading the motor and overheating.  Avoid continuous operation for extended periods, especially when working with tough or large ingredients. Overloading the equipment can lead to motor strain and overheating, which may damage the appliance or pose safety hazards. 11. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes. Ans- Four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes are; 1. Washing and Prepping Vegetables and Fruits : SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 22

 Wash, peel, and chop or dice vegetables and fruits as required by the recipe. This includes tasks like cleaning leafy greens, peeling and cutting potatoes, or dicing onions and bell peppers.  Organize the prepped vegetables and fruits in separate containers or on a tray, so they are easily accessible when you start cooking. This ensures that they are clean, ready to use, and won't affect the quality of your dishes. 2. Measuring and Portioning Ingredients :  Measure out all dry and wet ingredients needed for the recipe. This includes items like flour, sugar, spices, oils, and liquids.  Portioning ingredients in advance ensures accuracy and consistency in your dishes. It also prevents interruptions during cooking, such as running out of a key ingredient. 3. Setting Up Cooking Equipment :  Arrange and set up the cooking equipment you'll need for the dish. For example, if you're making a vegetable stir-fry, have your wok or skillet, spatula, and any other necessary utensils ready.  Check that the equipment is clean and in good working condition before starting to cook. This helps maintain the quality of the final dish and minimizes the risk of issues arising during the cooking process. 4. Preparing Eggs and Dairy :  For egg-based dishes, like omelets or quiches, crack and beat the eggs in a bowl, season them if required, and have them ready to pour into the pan when needed.  If your dish includes dairy, measure out milk, cream, or cheese and have it within reach. For example, for a creamy pasta sauce, have the cream premeasured and ready to add. 12. Define the following culinary terms: Culinary term Definition Aerating The process of incorporating air into a mixture, typically through whipping, beating, or folding. Aerating ingredients, such as eggs or cream, can make a mixture lighter and fluffier. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 23

Culinary term Definition Enriching Adding ingredients to a dish to enhance its flavour, nutritional value, or texture. Enriching often involves incorporating ingredients like butter, cream, or egg yolks to make a dish richer and more flavourful. Farinaceous Refers to foods that are made primarily from flour or grains, such as pasta, bread, and pastries. The term is used to describe dishes that have a predominant grain or flour component. Infusion The process of steeping or soaking a solid ingredient, such as herbs, spices, or tea leaves, in a liquid, typically hot water or oil, to extract its Flavors. Infusions are often used to flavour liquids like stocks, syrups, or oils. Macerate To soften or steep food, usually fruit, in a liquid, such as alcohol, sugar, or juice, to enhance its flavour and texture. Macerating can also release natural juices and create a syrup or marinade. Binding The process of using an ingredient to hold together or thicken a mixture, such as adding eggs to bind meatloaf or breadcrumbs to bind meatballs. Binding agents help maintain the shape and texture of dishes. Setting The point in cooking or cooling when a liquid or mixture transitions from a liquid state to a solid or semi-solid state. Setting is often used to describe the process of foods like custards or jelly forming a firm texture as they cool. Thickening The process of increasing the viscosity or thickness of a liquid or mixture. Common thickeners include flour, cornstarch, and roux, which are used to make gravies, sauces, and soups thicker and smoother. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 24

Culinary term Definition Crumbing/ coating Coating food items, such as meat or vegetables, with a layer of breadcrumbs, flour, or other dry coatings before frying or baking. This creates a crispy, golden exterior. Zest The outermost, flavourful part of citrus fruit peel (usually from lemons, limes, or oranges). Zest is often used to add a bright, citrusy flavour to dishes and is obtained by grating or scraping the fruit's outer layer. Clarifying The process of removing impurities or solid particles from a liquid, often used in the context of clarifying stocks or consommé. This is achieved by simmering the liquid with ingredients like egg whites and then straining it. Glazing Coating a food item with a glossy, shiny finish, often achieved by applying a thin layer of a glaze or syrup. Glazing can enhance the appearance and flavour of dishes. Emulsifying Combining two immiscible liquids, such as oil and water, into a stable mixture, typically with the help of an emulsifying agent like egg yolk or mustard. This process results in a uniform and well-mixed product, like salad dressings or mayonnaise. 13. Describe three convenience products commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items. Ans- Convenience products are pre-prepared or partially processed food items that save time and effort in the kitchen. They are often used in various dishes that contain fruits, vegetables, eggs, and farinaceous items. Here are three common convenience products used in these types of dishes: 1. Frozen Vegetable Blends :  Description : Frozen vegetable blends are pre-cut and pre-packaged mixtures of various vegetables. These blends can include options like stir- fry vegetables, mixed vegetables, or specific combinations like peas and carrots. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 25

 Use : Frozen vegetable blends are convenient for adding a variety of vegetables to dishes such as stir-fries, casseroles, and soups. They eliminate the need for washing, peeling, and chopping fresh vegetables, saving time and reducing food waste. 2. Canned Fruit Cocktail :  Description : Canned fruit cocktail is a mixture of assorted diced fruits like peaches, pears, grapes, and cherries, typically preserved in a light syrup or fruit juice.  Use : Canned fruit cocktail is commonly used in fruit salads, desserts, and breakfast dishes. Its convenience lies in the fact that the fruits are already peeled, pitted, and ready to use, making it easy to add a variety of fruits to recipes without extensive preparation. 3. Prepared Pie Crusts :  Description : Prepared pie crusts are pre-made crusts that come in various forms, such as frozen, refrigerated, or pre-baked. They can be made from ingredients like flour, butter, and shortening.  Use : Prepared pie crusts are a time-saving option for making sweet and savory pies and quiches. They eliminate the need for making pie dough from scratch, rolling it out, and shaping it into a pie pan, simplifying the process of pie-making. 14. Discuss the difference in taste and texture between frozen fruit and vegetables and fresh fruit and vegetables. Ans- The taste and texture of frozen fruit and vegetables can differ from fresh counterparts due to the freezing and thawing process. Here are some key differences: Frozen Fruits: Taste:  Slightly Altered Flavor: Freezing can cause some fruits to have a slightly altered flavor due to the breakdown of cell structures during freezing and thawing. This may result in a milder or slightly sweeter taste in some cases.  Consistency: Many frozen fruits, particularly berries, retain their natural sweetness and can be quite flavorful. Some people even prefer the taste of certain frozen fruits in dishes like smoothies or desserts. Texture: SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 26

 Slightly Softer Texture: Frozen fruits can become slightly softer and less crisp compared to fresh ones. This is due to the expansion of ice crystals during freezing, which can affect the fruit's cell structure.  Still Suitable for Baking: Frozen fruits are often suitable for baking applications like pies and muffins, where the softened texture is less noticeable. Frozen Vegetables: Taste:  Milder Flavor: Some frozen vegetables may have a milder flavor compared to fresh ones. Blanching (briefly boiling) vegetables before freezing can help preserve their color and flavor, but there can still be some flavor loss.  Varied Taste: The taste of frozen vegetables can vary depending on the vegetable type. For example, frozen peas and corn are often perceived as having a more consistent taste compared to vegetables like broccoli or spinach. Texture:  Softer Texture: Frozen vegetables often have a softer texture compared to fresh ones. This can be attributed to the breakdown of cell walls and the retention of moisture during the freezing process.  Suitable for Cooking: While frozen vegetables may not have the same crispness as fresh ones, they are still suitable for various cooking methods such as stir-frying, steaming, or adding to soups and stews. 15. Describe the cooking methods used when preparing egg dishes, fruit and vegetable dishes and farinaceous dishes. Include a description of how each are used. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 27

Cookery method Egg Fruit and vegetable Farinaceous Boiling Boiling eggs involves immersing them in boiling water until they reach the desired level of doneness. Soft- boiled eggs have runny yolks, while hard-boiled eggs have fully set yolks. Boiling is a common method for cooking vegetables like potatoes, corn, and green beans. It's also used for blanching vegetables briefly to soften them before other cooking methods. Pasta, rice, and grains like rice are often boiled in water until they become tender. The cooking time varies depending on the type and size of the starch. Frying Fried eggs are cooked in a pan with a small amount of oil or butter. Variations include sunny-side- up (yolk exposed), over easy (yolk runny), and over hard (yolk fully set). Frying is used for dishes like tempura, where vegetables (and sometimes fruits) are coated in a batter and deep- fried until crispy. Pan-frying or shallow frying is used for dishes like pancakes, latkes, and stir-fried noodles. The starch is cooked in a pan with oil or fat. Baking Baking is used for egg dishes like quiches, casseroles, and strata. The ingredients are mixed, placed in a baking dish, and cooked in an oven until set and slightly puffed. Baking is employed for roasting vegetables, which involves seasoning and baking them in the oven until they become tender and caramelized. Baking is the primary method for making bread, cakes, cookies, and various pastries. The mixture is placed in the oven and cooked until it's set, risen, and golden brown. Sautéing Sautéing is not typically used for egg dishes, although it may be used to cook ingredients like vegetables before adding beaten eggs Sautéing involves cooking vegetables quickly in a hot pan with a small amount of oil or butter. It's used for dishes like stir-fries and Sautéing is used for dishes like risotto, where rice or grains are first cooked in oil or butter and then simmered with liquid until creamy. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 28

Cookery method Egg Fruit and vegetable Farinaceous for an omelet. sautéed greens. Blanching Blanching is not commonly used for egg dishes. Blanching entails briefly immersing vegetables in boiling water and then immediately transferring them to ice water to stop cooking. It's used to preserve color and texture before freezing or for preparing salads. Blanching is sometimes used for pasta or vegetables before incorporating them into dishes like pasta salads or stir-fries. Braising Braising is not commonly used for egg dishes. Braising involves cooking fruits or vegetables slowly in a closed container with a small amount of liquid (often broth or wine). It's typically used for tougher vegetables or fruits to make them tender and flavorful. Commonly braised vegetables include carrots and cabbage. Braising is not a typical method for cooking starches. Grilling Grilling is not commonly used for egg dishes. Grilling is popular for vegetables like bell peppers, zucchini, and eggplant. Fruits like peaches and pineapple can also be grilled to enhance their flavor and add smokiness. Grilling can be used for some farinaceous items, such as grilling pizza dough to create a crispy crust or grilling polenta slices for added flavor. Poaching Poaching eggs involves gently Poaching is not commonly used for Poaching is used for some farinaceous SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 29

Cookery method Egg Fruit and vegetable Farinaceous simmering them in water. The egg white sets while the yolk remains runny. Poached eggs are often used in dishes like Eggs Benedict. fruits or vegetables. items, such as poaching pears in sugar syrup for desserts like poached pear in red wine. Roasting Roasting is not commonly used for egg dishes. Roasting vegetables like potatoes, tomatoes, and Brussels sprouts involves cooking them in the oven at a high temperature, resulting in caramelization and a deep flavor. Roasting is not a common method for farinaceous dishes, although roasted chickpeas or nuts can be added to some dishes for flavor and texture. Stewing Stewing is not commonly used for egg dishes. Stewing fruits can involve simmering them in a sugar syrup, often with spices, to create compotes or preserves. Vegetables can be part of stews, such as in vegetable- based soups. Stewing is used for certain farinaceous dishes like rice pudding, where rice is cooked slowly with milk, sugar, and flavorings until it becomes creamy. Steaming Steaming is not commonly used for egg dishes. Steaming is a gentle cooking method for vegetables like broccoli, asparagus, and artichokes. It helps retain their color, nutrients, and crispness. Steaming is often used to cook rice, couscous, and certain pasta dishes. It involves using steam to cook starches, resulting in a fluffy texture. Microwaving Microwaving is not Microwaving can be Microwaving is SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 30

Cookery method Egg Fruit and vegetable Farinaceous commonly used for egg dishes, although it can be used for quick, scrambled egg preparations. used to steam or cook certain fruits and vegetables quickly. It's often used for reheating or defrosting frozen vegetables. sometimes used to prepare quick- cooking farinaceous items like instant oatmeal or microwaveable rice. Sous vide Sous vide is not commonly used for egg dishes but can be used to achieve precise temperatures for custards and poached eggs. Sous vide involves vacuum-sealing fruits or vegetables and cooking them in a water bath at a precise, controlled temperature. It's used to preserve texture and flavor. Sous vide can be used for cooking some farinaceous items like rice, allowing for precise control over doneness. 16. List three sauces commonly used with vegetable dishes. Ans- There are many sauces that can be used with vegetable dishes, but here are three commonly used ones: 1. Hollandaise Sauce: Hollandaise sauce is a rich and creamy sauce made with egg yolks, butter, lemon juice, and a pinch of cayenne pepper. It has a velvety texture and a tangy flavor, making it a classic accompaniment for steamed or blanched vegetables like asparagus and broccoli. 2. Pesto Sauce: Pesto sauce is a vibrant and aromatic sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and sometimes a touch of lemon juice. It's a versatile sauce that pairs wonderfully with a wide range of vegetables, including pasta dishes, roasted vegetables, and as a dip for bread or raw vegetables. 3. Bechamel Sauce: Bechamel sauce, also known as white sauce, is a creamy and smooth sauce made with a roux (butter and flour) and milk. It serves as a base for many other sauces and can be used to make vegetable dishes like creamy gratins and vegetable pot pies. 17. List three sauces commonly used with pasta dishes. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 31

Ans- Pasta dishes offer a wide variety of sauce options, and here are three commonly used sauces: 1. Tomato Sauce (Marinara Sauce): Tomato sauce, often referred to as marinara sauce, is a classic choice for pasta dishes. It's made from tomatoes, garlic, onions, and herbs like basil and oregano. Tomato sauce can be used with various pasta shapes, from spaghetti to penne, and is versatile enough to accommodate additional ingredients like meatballs, seafood, or vegetables. 2. Alfredo Sauce: Alfredo sauce is a creamy and indulgent sauce made from butter, heavy cream, and Parmesan cheese. It's known for its rich and velvety texture. Alfredo sauce pairs well with fettuccine and other wide pasta shapes. It can also be customized with ingredients like grilled chicken or sautéed mushrooms. 3. Pesto Sauce: Pesto sauce is a vibrant and flavorful sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and sometimes a hint of lemon juice. It has a bright green color and a robust herbaceous taste. Pesto is commonly tossed with pasta, such as linguine or fusilli, to create a fresh and aromatic dish. It also works well with ingredients like cherry tomatoes and roasted red peppers. 18. List three accompaniments commonly served with pasta dishes. Ans- Pasta dishes are often complemented with various accompaniments to enhance the overall dining experience. Here are three commonly served accompaniments with pasta dishes: 1. Garlic Bread: Garlic bread is a popular side dish for pasta. It typically consists of sliced or halved Italian or French bread that is spread with a mixture of butter, garlic, and parsley, then toasted or baked until golden and fragrant. The crisp and garlicky slices of bread are perfect for sopping up any remaining sauce on the plate. 2. Salad: A fresh green salad is a common accompaniment to pasta dishes, providing a contrast in texture and flavors. Classic options include Caesar salad with romaine lettuce, croutons, and Caesar dressing, or a simple mixed greens salad with vinaigrette. The salad can serve as a refreshing palate cleanser between bites of pasta. 3. Grated Parmesan Cheese: Grated Parmesan cheese, often offered at the table, allows diners to customize their pasta dishes. It adds a savory, salty, and nutty flavor that complements a wide range of pasta sauces. Many people enjoy sprinkling grated Parmesan generously over their pasta for an extra layer of richness. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 32

19. In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment. Ans- Product:                     Nida Products Regular hotdog Weight:                      500g Origin:                       Netherlands Disposal Date:      July 16, 2023 20. For the next four questions you will need to choose an egg, fruit, vegetable and farinaceous dish and research each dish and identify:  the historical and cultural origins  classical and contemporary variations  appearance and presentation  taste and texture profiles. Chosen dishes SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 33

Egg Eggs Benedict Fruit Fruit Salad Vegetable Ratatouille Farinaceous Risotto a) The historical and cultural origins. (Where were they developed? Were they developed through necessity for example, availability of ingredients or as a result of eating habits at the time? How have the dishes changed over time?) Historical and cultural origins Egg Eggs Benedict is believed to have originated in the late 19th century in the United States. Its precise origin is debated, but it's widely attributed to Lemuel Benedict, a Wall Street banker who requested a combination of ingredients at the Waldorf Hotel in New York City. Fruit Fruit salad has no specific cultural or historical origin and is a dish developed to enjoy a variety of fresh fruits combined harmoniously. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 34

Historical and cultural origins Vegetable Ratatouille is a traditional French vegetable stew originating from the region of Provence in France. Its origins date back centuries, and it's a celebrated dish in French cuisine. Farinaceous Risotto is an Italian dish with origins in Northern Italy, particularly in the regions of Lombardy and Piedmont. It has been a staple in Italian cuisine for centuries. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 35

b) Describe the classical and contemporary variations of each dish and the differences between the two. Classical Contemporary Egg The classic Eggs Benedict includes a split English muffin, Canadian bacon or ham, a poached egg, and hollandaise sauce. Variations may include using smoked salmon (Eggs Royale) or spinach (Eggs Florentine) instead of bacon or ham. Creative twists involve different bread types, such as croissants or waffles, and unique toppings like avocado or crab. Fruit A classic fruit salad combines fresh fruits like melons, berries, citrus segments, and grapes. Contemporary variations often incorporate tropical fruits like mango, pineapple, and kiwi. Some versions may add sweetness with honey or drizzle fruit juices for enhanced flavor. Vegetable The classic Ratatouille consists of a medley of vegetables such as eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, simmered together with herbs like thyme and basil. Contemporary variations may involve ingredient variations or presentation changes. Some may add ingredients like olives or capers, while others may experiment with different cooking methods or seasonings. Farinaceous Classic risotto is made with Arborio or Carniola rice, cooked slowly with onions, white wine, and hot broth until creamy. Contemporary variations may experiment with different grains, such as using quinoa or farro instead of rice. Ingredients like seafood, mushrooms, saffron, or diverse herbs and spices can be incorporated for unique flavors. c) Describe how each dish should appear. How should it be presented to maximise customer appeal? SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 36

Balance Colour Contrast Egg Eggs Benedict should be presented with a neatly poached egg on top of a toasted and buttered English muffin half, followed by a slice of Canadian bacon or ham, all generously coated with velvety hollandaise sauce. Chopped parsley may be sprinkled for garnish. Fruit Fruit salad should appear vibrant and colorful. It's typically presented in a bowl or platter, showcasing the assortment of fruits. Garnishes like mint leaves or a sprinkle of powdered sugar may be added for visual appeal. Vegetable Ratatouille should typically appear as a colorful and rustic dish. The vegetables are often sliced or diced and arranged in an overlapping pattern, either in a baking dish or skillet. It is traditionally served hot. Farinaceous Risotto should appear creamy and slightly soupy. It is often served in a shallow bowl or on a plate, showcasing its smooth and glossy texture. Garnishes may include grated Parmesan cheese and fresh herbs. d) Describe the taste and the texture of each dish. Taste Texture Egg The poached egg provides a runny yolk that combines with the creamy hollandaise sauce for a rich and buttery taste. The English muffin adds a slight crunch, while the Canadian bacon or ham contributes a savory and smoky element. Eggs Benedict offers a harmonious blend of flavors and textures. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 37

Fruit Fruit salad offers a refreshing taste with a medley of Flavors ranging from sweet and juicy to tangy and citrusy. The textures vary, with some fruits being crisp and others tender or slightly crunchy. Overall, it provides a burst of fruity freshness. Vegetable Ratatouille offers a harmonious blend of flavours from the fresh, simmered vegetables, combined with aromatic herbs. The dish is known for its rich, savory, and slightly tangy taste. The textures can vary, with some vegetables softening during cooking while others maintain a slight crunch. Farinaceous The taste can vary depending on the added ingredients, providing a wide range of flavours, from earthy and mushrooms to seafood-infused or saffron-tinged. Risotto is renowned for its creamy and luxurious texture. The rice grains are tender and slightly chewy, while the dish has a rich and savory flavour due to the combination of ingredients, wine, and broth. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 38

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 39

Question 19 Question 20a Question 20b Question 20c Question 20d Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 40

Assessment Task 2: Practical Assessment Task/ Student Logbook Assessment Task Student Logbook Schedule Outcomes Assessed Performance Criteria 1.1,1.2,1.3,1.4,2.1,2.2,2.3,3.1,3.2,3.3,3.4,3.5,3.6,4.1,4.2,4.3 ,5.1,5.2,5.3,5.4,5.5 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students Tasks required for this unit This unit of competency requires that you:  complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes: o boiling o frying o scrambling o poaching o omelette o souffle  use eggs for each of the following functions at least once across preparation of the ten dishes: o aerating o binding o setting o coating o enriching o emulsifying o glazing o thickening  use of each of the following food types at least once across preparation of the ten dishes: o vegetables and fruit:  dried  fresh o farinaceous items:  couscous  pasta SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 41

 frozen  noodles  polenta  pulses  rice You must also:  prepare, plate and present two portions each of the ten finished dishes above: o within commercial time constraints and deadlines o responding to at least one special customer request o following procedures for portion control and food safety practices when handling and storing different food types. Instructions for how you will complete these requirements are included below. Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 42

 checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  creating portions according to the recipe  cleaning and cutting ingredients according to culinary standards  preparing eggs according to the recipes  preparing fresh farinaceous ingredients according to the recipe  minimising waste to maximise profitability  following standard recipes accurately  selecting and adding accompaniments which are suited to each dish  making adjustments to dishes to ensure quality  presenting dishes attractively  using appropriate service-ware  adding dips, sauces and garnishes according to standard recipes and regional variations  evaluating dishes and adjusting presentation  storing dishes in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products  working safely  working hygienically  working sustainably  working efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 43

How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:  complete a Service Planning document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure that you have everything that you require to prepare the standard recipe, you will need to:  interpret the standard recipes and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the accompaniments which you will add to the dish SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 44

o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment that you require o ensure that the appropriate food preparation equipment is ready for use o take any customer requirements or special dietary needs into consideration. A Service Planning Template has been provided to help you. 3. Prepare vegetable, fruit, egg and farinaceous dishes. Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability of dishes.  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  food items match the recipes and menu descriptions  the required quantities of food are produced  you adjust the taste, texture and appearance of food products according to any deficiencies which you identify  you evaluate the quality of finished dishes and make adjustments to ensure a quality product  you present dishes attractively on appropriate service-ware  you add dips, sauces and garnishes as required  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 45

 you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.  Service Planning Template  Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor. Answer- THE CHOCOLATE DISH, DISH INGREDIENTS FOR FLOURLESS CHOCOLATE CAKE 1 300g for the puff pastry Chocolate in its purest form, cut into pieces. 225 grams of castor sugar 175 mL of boiling water 225g salted butter, cut into cubes and extra to grate 6 free range eggs, separated 1 tsp instantaneously of coffee powder 2 teaspoon vanilla extract To cap it all off. 200 millilitres of fresh cream 255g beer for the warmer months 1 tablespoon of rubbery chocolate The Sugar, uterus dust SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 46

The Methods and/or Approach: 1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). 2. For anything like the cake, grease as well as line the bottom of a 23cm/9in spring form tin with baking paper. 3. Pulse the chocolate and sugar together in a food processor until a fine powder forms. Combine the boiling water, butter, egg yolk, coffee powder, and vanilla essence in a blender until smooth. 4. In a clean basin, whisk the identical egg whites until a firm approach is introduced when the whisk is removed, then gently fold into the chocolate mixture with a metal spoon. 5. Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until a skewer inserted in the centre comes out clean. 6. Begin by taking the cake from the oven and allowing it to cool in the tin before refrigerating it for 2-3 days. DISH 2: MOGHRABIEH, as well as MOROCCAN TOFU THE COMPOSITION OF INGREDIENTS,  pound fresh soup greens from a box  Amount of extra virgin olive oil (heaped teaspoon).  1 15-ounce can of cherry tomatoes, drained (the juices reserved)  tbsp cumin powder 12 tbsp cumin powder  1 teaspoon each of Moroccan seasoning/pumpkin and pie spice  kosher salt as well as freshly ground pepper  1 cup of couscous  1 package 12 to 14 ounces firm tofu, washed and sliced into power chord cubes  1/3 cup dried apricots, chopped  1 tablespoon curry paste, plus season with salt and pepper 10. halved bleu cheese dressing, 1/3 tablespoons pitted  TWO TABLESPOONS FRESH CILANTROSE, IN ADDITION TO (THE chopped one). DIRECTIONS 1. Remove the herbal remedies from either the soup greens or the vegetables and set them aside; peel and cut the vegetables as needed. Heat the olive oil in a pan over medium heat, rather than in the Dutch oven. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 47

 Toss in the tomato juices with 12 teaspoon cumin, ras el step in this process, as well as salt and a few grinds of pepper. Cook for another 2 minutes, or until the liquid has thickened.  Add the tomatoes and 2 cups of water to the pan.  Cook, covered, for 8–10 minutes, or until the vegetables are tender. Meanwhile, prepare the couscous as directed on the package; set aside. 2. Add 12 cup water, soy products, dried apricots, olives, season to taste with salt, and the remaining 1 teaspoon cumin and 12 teaspoon ras el step in this method to a blender or food processor bowl. Cover and set aside for 5 minutes to warm. Reduce the temperature. 3. In the same pot, chop the soup green herbs and add a tiny amount of cilantro. Season with salt and pepper and add the remaining two in a mixture. Finish with couscous and a sprinkling of remaining cilantro on top. The food plan Time to prepare: 15 minutes 6 HOUR COOKING TIME – 6 SERVINGS – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – The number of items and the quantity of products 30 gram onions 1 kilogram lamb shank 60 ML clarified butter 5 g ginger powder garlic paste, 5 g To taste, season with salt. coriander powder (10 g) turmeric powder, 3 g wheat flour, 45 g MDH 45 gram Masala Nihari ginger strips, 5 g (garnish) coriander leaves, 10 g Lime Juice (15 ML) The method is 1. Melt the ghee in a big saucepan. Cook the sliced onions in the hot ghee until they are golden brown. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 48

2. In a large mixing bowl, combine the lamb shank, ginger and garlic paste, coriander powder, turmeric powder, and salt. Combine the ingredients and coat the lamb shanks. Sautéing time: 5 minutes 3. Combine the water and nihari masala in a mixing bowl. Cook on low heat for about 4 hours, or until the meat is tender. Meanwhile, keep an eye on things. 4. Dissolve the wheat flour in the water and stir until no lumps remain. Stir this one into the gravy as well, and then continue to cook until the gravy thickens. 5. 5. Drizzle with lime juice and garnish with ginger slices and coriander leaves in a serving bowl. 6. Beef Scotch Fillet Steak (Cube Roll) 7. History as well as origin — This recipe has no recorded history or origin, but it is thought that the Cube Roll is known as Scotch Fillet in Australia and New Zealand. It comes from the side of the backbone and delivers tasty and substantial flesh. In a home kitchen, it's one of the most flexible cuts you'll discover. A meal plan 10 minutes to prepare - 20 minutes to cook - four servings Pan-Frying is a method of cooking. The total number of items Scotch Fillet Steaks, 4 pieces Beans 30 gram peas (30 g) Scotch Fillet Steaks, 4 pieces 5 g flakes of sea salt 30 ML Vinegar de Vinagre Blanc Count of Egg Yolks 2 oz. butter, 150 g roasted potato wedges, 50 g SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 49

The cooking methods are as follows: 1. Drizzle olive oil over each steak. Season with salt and pepper to taste. Warm the skillet over medium-high heat. 2. Cook until only a single side of the meat is moist. The steaks should only be turned once. The steaks can then be checked with wooden chopsticks to see if they're done. Rare means delicate, medium means bouncy, and well done means firm. 3. Remove the steaks from the fire, loosely cover with foil, and put aside for 4 minutes, or until golden brown. 4. In a food processor, add the salt, red wine vinegar, and egg yolks and pulse until smooth to make fast béarnaise. Melt and heat the butter until it is totally melted. While the machine is running, add the butter a little at a time; the first batch should be a trickle. Drizzle the butter in a thin stream slowly. To taste, add black pepper. 5. To serve, toss the roasted potatoes, beans, and peas with a tablespoon of béarnaise. Kangaroo Dumplings is a game (Kangaroo Mince) Origin and History - When people think of Australia, they think of kangaroos. Kangaroos have been killed for their meat for millennia, and it wasn't legal to eat kangaroo meat in Southern Australia until 1980. Due to the enormous quantity of kangaroos, only 5 species out of 45 can be gathered. Kangaroo meat is quite high in protein. Furthermore, this meal appears to have no recognized roots or history, despite the fact that kangaroo meat is an Australian delicacy. RECIPE Time to prepare: 20 minutes 6 minutes of cooking time - 5 servings Steaming is a cooking technique. All-Inclusive Quantity SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 50

Kangaroo 200 gram Mince spring onions, 30 g Bamboo shoots weighing 60 grams Water chestnuts, 15 g 30 milliliters oyster sauce Chinese Cooking Wine (30 ML) Wrappers for Wontons Pieces: 30 5 ML Sesame Oil Egg White 1 tblsp. sesame oil (5 mL) The steps are as follows: 1. Toss the kangaroo mince, spring onion, bamboo shoots, water chestnuts, oyster sauce, cooking wine, sesame oil, and egg white together in a mixing bowl. 2. Spoon a tablespoon of the kangaroo mixture into the center of each wonton wrapper. Brush the edges of the wrappers with water, then draw the opposing corners to the center of the filling to encircle it and firmly press to seal. 3. Bring a large saucepan halfway full of water to a boil. Place the dumpling steamer in the saucepan with the bottom oiled. Half of the dumplings should go into the steamer, which should be set over water. Cover with a lid and steam for 4-5 minutes, or until cooked through. Carry on with the rest of the dumplings. 4. Serve the dumplings with your favourite dipping sauce. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 51

Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Service Planning document for each vegetable, fruit, eggs and farinaceous dish, cooking technique, egg preparation function, food types and lamination technique listed in the performance evidence. The student has satisfactorily completed a Reflective journal for each vegetable, fruit, eggs and farinaceous requirements listed in the performance tasks. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 52

Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 53

Student Feedback Form Unit SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Student Name: Date Assessor Name: Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. Strongly Agree Agree Average Disagree Strongly Disagree I received information about the assessment requirements prior to undertaking the tasks 5 4 3 2 1 The assessment instructions were clear and easy to understand 5 4 3 2 1 I understood the purpose of the assessment 5 4 3 2 1 The assessment meets your expectation 5 4 3 2 1 My Assessor was organised and well prepared 5 4 3 2 1 The assessment was Fair, Valid, Flexible and Reliable 5 4 3 2 1 My Assessor's conduct was professional 5 4 3 2 1 The assessment was an accurate reflection of the unit requirements 5 4 3 2 1 I was comfortable with the outcome of the assessment 5 4 3 2 1 I received feedback about assessments I completed 5 4 3 2 1 The pace of this unit was: Too Slow Great Pace Too Fast Comments: SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A 54