SITHCCC008 Worksheets

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La Trobe University *

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103001

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Health Science

Date

Feb 20, 2024

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pdf

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SITHCCC008 - Prepare vegetable, fruit, egg and farinaceous dishes. Student Assessment Booklet Version 3.0

SITHCCC008 Student Assessment Booklet Page: 16 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 This page is intentionally left blank

SITHCCC008 Student Assessment Booklet Page: 27 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? □ Satisfactory □ Not yet Satisfactory Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes. □ Satisfactory □ Not yet Satisfactory Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient. Ingredients Quantity (4 portions) Quantity (20 portions) Olive oil 25 ml Tomato concassé 250 g Spaghetti 240 g Basil, finely shredded 6 g White wine 50 ml □ Satisfactory □ Not yet Satisfactory

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SITHCCC008 Student Assessment Booklet Page: 28 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q4: List two quality factors to look for when selecting bulb and tuber vegetables? □ Satisfactory □ Not yet Satisfactory Q5: List two quality factors to look for when selecting eggs from stores. □ Satisfactory □ Not yet Satisfactory Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits? □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 29 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q7: List four pieces of information you might find on stock date codes and rotation labels. □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 30 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 2: Select, prepare and use equipment Q8: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs. □ Satisfactory □ Not yet Satisfactory Q9: You’re making a very large quantity ( 30 kg) of rissotto. What equipment would you use to cook the rissotto? □ Satisfactory □ Not yet Satisfactory Q10: What are three things you should check when assembling equipment?

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SITHCCC008 Student Assessment Booklet Page: 31 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 □ Satisfactory □ Not yet Satisfactory Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it? Ensure safe assembly ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ Ensure cleanliness ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ □ Satisfactory □ Not yet Satisfactory Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment. □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 32 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 3: Portion and prepare ingredients Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? □ Satisfactory □ Not yet Satisfactory Q14: How would you weigh and measure the following ingredients? 250 g uncooked rice ______________________________________________________________________________________________ 1 tbsp tomato paste ______________________________________________________________________________________________ 250 mls water ______________________________________________________________________________________________ 6 button mushrooms ______________________________________________________________________________________________ □ Satisfactory □ Not yet Satisfactory Q15: What are three basic precision cuts you might use when preparing vegetables? □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 33 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q16: Your colleague has just finished preparing some vegetables for a casserole. They ask you what they should do with all the off-cuts. What would you suggest? □ Satisfactory □ Not yet Satisfactory

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SITHCCC008 Student Assessment Booklet Page: 34 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 4: Cook vegetables, fruit, egg and farinaceous dishes Q18: What method of cookery would you use to cook the following foods? Blanched tomato ______________________________________________________________________________________________ Omelette ______________________________________________________________________________________________ Crème caramel ______________________________________________________________________________________________ Stir-fry vegetables ______________________________________________________________________________________________ Rice pilaf ______________________________________________________________________________________________ □ Satisfactory □ Not yet Satisfactory Q19: Briefly outline how to cook rice using the boiling method. □ Satisfactory □ Not yet Satisfactory Q20: Briefly outline how to cook eggs using the poaching method. □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 35 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q21: List five culinary uses of eggs. □ Satisfactory □ Not yet Satisfactory Q22: Explain how and when you might use eggs for glazing. □ Satisfactory □ Not yet Satisfactory Q23: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need. □ Satisfactory □ Not yet Satisfactory Q24. List three ingredients you can add to change the colour of fresh pasta dough.

SITHCCC008 Student Assessment Booklet Page: 36 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 □ Satisfactory □ Not yet Satisfactory Q25: What are two cultural variations of gnocchi and what is its base ingredient? □ Satisfactory □ Not yet Satisfactory Q26: List a suitable accompaniment for each of the following dishes. Vegetable frittata ______________________________________________________________________________________________ Baked fruit ______________________________________________________________________________________________ Fried eggs ______________________________________________________________________________________________ Mexican rice ______________________________________________________________________________________________ □ Satisfactory □ Not yet Satisfactory Q27: Your cooked rice is starchy. How can you prevent this from happening in the future? □ Satisfactory □ Not yet Satisfactory

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SITHCCC008 Student Assessment Booklet Page: 37 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q28: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without harming its appearance? New waxy potatoes 1.2 kg Parsley, chopped 25 g Butter, melted 100 g Pepper and salt to taste □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Student Assessment Booklet Page: 38 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 5: Present and store vegetable, fruit, egg and farinaceous dishes Q29: What service ware would you use to present the following dishes? Green salad served as a side salad Grilled vegetable and polenta stack Fruit salad to be placed on a buffet table □ Satisfactory □ Not yet Satisfactory Q30: List four sauces commonly served with pasta. □ Satisfactory □ Not yet Satisfactory Q31: List four dips or sauces commonly served with vegetables.

SITHCCC008 Student Assessment Booklet Page: 39 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 □ Satisfactory □ Not yet Satisfactory Q32: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon or orange. Caesar salad __________________________________________________________________________________________ Poached winter pears __________________________________________________________________________________________ Spaghetti bolognese __________________________________________________________________________________________ Potato and leek soup __________________________________________________________________________________________ □ Satisfactory □ Not yet Satisfactory Q33: What adjustments to presentation should you make in these situations? Incorrect sauce has been placed on the plate. The dish does not look visually appealing. Food is piled dangerously high on the plate and may spill when carried. □ Satisfactory □ Not yet Satisfactory

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SITHCCC008 Student Assessment Booklet Page: 40 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q34: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service? □ Satisfactory □ Not yet Satisfactory Q35: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. □ Satisfactory □ Not yet Satisfactory

SITHCCC008 Worksheets

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