Ass Tool_SITHCCC031 Pre veg vegan dishes (2)

SITHCCC031 – Prepare vegetarian and vegan dishes Assessment Tool Mode | Classroom Delivery SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside international College Provider Code: 45215 | CRICOS Provider Code 03630A Page 1 of 33

Assignment Cover Sheet Student ID Student Name Unit SITHCCC031– Prepare vegetarian and vegan dishes Assessment Task - Title/Number Trainer/Assessor Date Submitted Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration . Declaration of Originality: By submitting this assignment for assessment, I acknowledge and agree that:  This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence  No part of this assessment task/work has been copied from any other source without acknowledgement of the source  No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task  A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request  The trainer/assessor may, for the purpose of assessing this assessment task/work: o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy . I declare that this assessment is my own work. Student signature: Date: ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Admin Use Only Received | Date Stamp Comments (if any) SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 33

 Personal support services, e.g. a reader, Auslan interpreter, a scribe  assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards  modifying the presentation method, e.g. visual, oral, print, electronic  adjustments to timeframes, e.g. providing materials prior to class, extended time limits  adjustment of the physical environment, e.g. specific furniture, arrangement of classroom. The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005). Skill Recognition and Credit Transfer Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities. Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website Academic Policies and Procedures Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website. Submission of Work All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission. Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently. Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 33

Unit Overview This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. Learning Outcomes On successful completion of this unit, the learner/trainee will be able to;  Select ingredients for vegetarian and vegan dishes.  Select, prepare and use equipment.  Portion and prepare ingredients.  Cook vegetarian and vegan dishes.  Present and store vegetarian and vegan dishes. As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below. Prerequisite Requirements Unit Code Unit Title SITHCCC027 Prepare dishes using basic methods of cookery SITXFSA005 Use hygienic practices for food safety Performance Criteria The following performance criteria specify the required level of performance for each of the elements of competency: Element Performance Criteria 1. Select ingredients for vegetarian and vegan 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 SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 33

 arborio rice  eggs  grains and pulses  legumes  use each of the following types of products at least once when preparing four of the above dishes for vegan consumption (at least once across preparation of the four dishes):  vegetables and fruit:  dried  fresh  frozen  fermented  dairy substitutes:  coconut products  plant-based milks  cashew cheese  butter alternatives  soy-based cheese  meat substitutes:  portion control cuts  mince  tofu:  firm  silken  emulsion  egg substitutes:  flax eggs  chia  prepare, plate and present two portions each of the four vegetarian and four vegan finished dishes above:  within commercial time constraints and deadlines  following procedures for portion control and food safety practices when handling and storing different food types. Knowledge Evidence Demonstrated 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 vegetarian and vegan dishes, relating to:  convenience products:  meat substitutes  dairy substitutes  egg substitutes  fresh products  contents of date codes and rotation labels for stock  characteristics of different vegetarian and vegan dishes:  appearance and presentation  balance  colour  contrast  contemporary variations  freshness and other quality indicators SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 7 of 33

 taste  texture  characteristics of ingredients used in preparing vegetarian and vegan dishes  accompaniments and sauces for vegetarian and vegan dishes  historical and cultural origin of different vegetarian and vegan dishes and products  cookery methods for vegetarian and vegan dishes listed in the performance evidence  food safety risks associated with raw egg products and alternative egg products  mise en place requirements for vegetarian and vegan dishes  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 vegetarian and vegan dishes. Introduction SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 8 of 33

Assessment Task 1 Assessment Task Knowledge questions Schedule Outcomes Assessed Performance Criteria 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 Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your BIC’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students . Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. Questions Provide answers to all of the questions below. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 10 of 33 i

1. List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below. Substitute Description Meat Tofu Tofu, also known as bean curd, is made from soybeans and is a versatile meat substitute. It has a mild flavour and can be marinated, grilled, sautéed, or used in soups and stews. Seitan Seitan is a protein produced from wheat gluten that feels like meat in texture due to its chewiness. It is frequently used as an independent protein and in recipes like stir-fries and sandwiches. Tempeh Tempeh is a food item that has a rich flavour that is produced from fermented soybeans. It may be marinated, sliced, and used in a variety of recipes, including salads, sandwiches, and tacos. Lentils In meals like vegetarian burgers, shepherd's pie, and stews, cooked lentils, whether whole or in the form of lentil-based products, can be used to replace meat as a source of protein. Mushrooms Some mushrooms, such as portobello and oyster, have a meaty feel and can be roasted, sautéed, or grilled to produce meals that remind us of meat. Dairy Almond Milk A popular dairy milk replacement derived from almonds is known as almond milk. It comes in a variety of flavours and is used in baking, cooking, and drinks. Coconut Yogurt A dairy-free substitute created from coconut milk is coconut yoghurt. It can be used as a topping, blended, or used as the foundation for parfaits. Cashew Cheese When combined with other ingredients, cashews may provide a creamy, cheese-like texture that is perfect for spreads, dips, and sauces. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 11 of 33

2. List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each. Answer They are: 1. Vegetables:  Spinach: Used in salads, stir-fries, and pasta dishes.  Bell Peppers: Often stuffed, grilled, or used in fajitas and stir-fries. 2. Fruits:  Avocado: Used in salads, sandwiches, and spreads like guacamole.  Tomatoes: Common in salads, sauces, and salsas. 3. Herbs:  Basil: Used in pesto, pasta dishes, and as a garnish.  Cilantro: Found in Mexican, Indian, and Middle Eastern cuisine, used for garnishing and flavouring. 4. Legumes:  Lentils: Used in soups, stews, and salads.  Chickpeas: Often used in hummus, curries, and roasted as a snack. 3. List five culinary terms used for vegetarian and vegan dishes. Answer The terms are: i. Plant-based ii. Tofu iii. Seitan iv. Tempeh v. Sauté SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 13 of 33

4. List three labels that could be used and what would be on the label. Answer i. Vegan Label ii. Plant-Based Label iii. Non-Dairy Label 5. List two vegetarian or vegan dishes and describe their characteristics. Answer Mushroom Risotto: Characteristics: Italian rice dishes like mushroom risotto are cooked with Arborio rice, which is renowned for having a high starch content. It is slowly cooked by drizzling in broth, giving it a creamy texture. It frequently has flavours like white wine, sautéed mushrooms, garlic, and onions. To keep it vegan, parmesan cheese can be replaced with a plant-based option. Rich and warming, the recipe highlights the umami flavours of the mushrooms. Chickpea Curry: Characteristics: Indian cuisine is famed for its chickpea curry, sometimes referred to as chana masala. It includes chickpeas that have been prepared in a flavorful spice mixture that includes cumin, coriander, turmeric, and garam masala. Usually made with tomatoes, the meal can have its level of spiciness changed to suit the tastes of each person. It frequently comes with rice, naan, or roti. This meal offers a pleasing harmony of flavours and textures in addition to being filling and high in protein. 6. Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes. Balance Making sure that no single flavour, texture, or ingredient dominates the entire experience is key to achieving balance in a meal. It's about bringing diverse elements together in harmony, as when you mix sweet and savoury, soft and crunchy, or mild and powerful flavours. By balancing these components, the food becomes more flavorful and satisfying. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 14 of 33

Example: Cauliflower Rice Sushi Rolls To make a low-carb, nutrient-rich version of sushi, finely chopped cauliflower is used in place of the traditional rice. These sushi rolls provide a lighter and healthier choice thanks to their assortment of vibrant veggies, avocado, and plant-based meats like tofu or seasoned tempeh. 8. Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality. Vegetarian or vegan ingredients/products Freshness and quality indicators Avocado  Colour: Avocados that are ripe are typically dark green to almost black. Ripeness is indicated by a tiny give when the stem end is gently pressed. Avoid avocados that have excessively soft patches or mould growth.  Texture: Avocados should give light pressure when ripe but shouldn't feel mushy. The consistency should be smooth and creamy without becoming stringy.  Fragrance: Overripe avocados may have an overpowering odour, whereas ripe avocados give off a mellow, earthy perfume. Spinach  Colour: Fresh spinach should have bright green leaves that have not yellowed or browned. Avoid any leaves that seem slimy or withered.  Texture: The leaves ought to be delicate and crisp. Textures that are slimy or faded are decaying.  Smell: Fresh spinach smells clean and earthy. Avoid spinach that has an unpleasant smell or taste since it may be spoiled. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 16 of 33

9. List three important points when selecting ingredients for preparing vegetarian and vegan dishes. Answer i. Nutritional Balance: Select components that provide all necessary elements, such as protein, B12, iron, and omega-3 fatty acids. ii. Flavour and Texture: For appetising recipes, combine spices with umami-rich foods and a variety of textures. iii. Substitution and Innovation: Try explore several plant-based options and innovative cooking techniques. 10. List six common accompaniments and six sauces used in vegetarian and vegan dishes. Accompaniment Sauces Rice Tomato Sauce Salad Tahini Sauce Bread Salsa Roasted Vegetables Peanut Sauce Quinoa Vegan Pesto Steamed Vegetables Coconut Curry Sauce SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 17 of 33

Product Common cookery methods nutrients. An illustration would be lemon juice drizzled over steaming broccoli. Stir-Frying frying food in bite-sized bits quickly over high heat in a wok or skillet. An illustration would be a soy-based stir-fry with vegetables and tofu. Baking using dry heat to cook food inside of an oven. An illustration would be herb- seasoned baked sweet potatoes. Boiling food is prepared by boiling it until it is soft. An example would be boiled spaghetti with a tomato-based sauce. Simmering long-term gentle cooking of food in liquid at low heat. Consider lentil soup that has been cooked with spices and veggies. 13. What food safety risks are associated with raw eggs and alternative egg products? Answer Due to the possibility of the presence of dangerous pathogens like Salmonella, raw eggs and substitute egg products offer a number of food safety issues. The outside of raw eggs can become contaminated with germs, or the inside of the egg might become polluted through the pores in the eggshell. Foodborne infections can be contracted by eating raw or undercooked eggs, especially for those with low immune systems, young children, and the elderly. Alternative egg products, such as raw egg replacements composed of plant-based substances, might likewise pose a risk of contamination if improperly handled or processed. To reduce these hazards and maintain food safety, it's essential to store eggs at the right temperatures, prevent cross-contamination, and completely prepare foods that contain eggs. 14. List four ways to minimise food safety risks with raw eggs and alternative egg products. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 19 of 33

Answer i. Temperature Control : To stop the growth of bacteria, keep raw eggs and egg substitutes in the refrigerator at 40°F (4°C) or below. Don't keep them at room temperature for too long. ii. Pasteurization: When at all feasible, use pasteurised eggs or egg products since they have been heated to kill hazardous germs while keeping their liquid condition. This lowers the chance of contracting a foodborne illness. iii. Avoid Cross-Contamination : Keep raw eggs and egg products away from other foods, utensils, and surfaces to avoid cross-contamination. To prevent the transmission of germs, only handle eggs in containers, cutting boards, and equipment designed for that purpose. iv. Cook Thoroughly : Make sure eggs are properly boiled to a safe internal temperature before using them in recipes that call for cooking. Any possible germs in the eggs are eliminated as a result. Make sure the egg substitutes, such as aquafaba (chickpea brine), are boiled thoroughly as well. 15. How does mise en place differ for vegetarian and vegan dishes? Answer The technique of "mise en place," which entails preparing and setting up all of the necessary materials and equipment before beginning to cook, is modified specifically for vegetarian and vegan recipes. Vegetarian and vegan dishes may both include dairy and eggs, but vegetarian recipes must use plant-based substitutes. Protein preparation is emphasised, including marinating or pressing plant-based proteins like tofu. It's important to make substitutions, such using nutritional yeast in place of cheese. Because dietary demands vary, being mindful of allergies is essential. Adapted spices and sauces satisfy dietary restrictions. With a variety of vegetables, legumes, grains, and nuts/seeds, nutrient balance is maintained. Cross-contamination must be avoided, especially while preparing vegan foods. Vegetarian-friendly garnishes and toppings, such herbs and yoghurt without dairy, are used. In general, the mise en place idea holds true, but it also fits with the particulars of vegetarian and vegan diets, emphasising item substitutions, allergy avoidance, and nutrient balance. SITHCCC031 – Prepare vegetarian and vegan dishes Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Bayside International College Provider Code: 45215 | CRICOS Provider Code 03630A Page 20 of 33