Practical Observation Assessment for Certificate IV in Cookery

Assessment Tasks and Instructions Student Name Ishwor oli Student Number RC00001717 Course and Code SITHCCC005 (Certificate IV in commercial cookery) Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Mr. Awal Khan. Assessment for this Unit of Competency/Cluster Details Assessment 1 Short answer questions Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Ishwor oli Date 20/09/2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date

Assessment Guidelines What will be assessed – Performance Evidence The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes for dishes that demonstrate use of each of the following major food types: o dairy products o dry goods o frozen goods o fruit o meat o poultry o seafood o vegetables  demonstrate food safety practices for handling and storing each of the major food types  use each of the following cookery methods and complete mise en place activities when preparing the above dishes: o baking o blanching o boiling o braising o deep-frying o grilling o poaching o roasting o shallow frying (pan-fry, sauté or stir-fry) o steaming o stewing o microwaving  prepare the above dishes for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o demonstrating portion control procedures o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted including timeframes SSH to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes

Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Ishwor oli Date: 20 / 09 / 2023 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Ishwor oli Date: 20/ 09 / 2023 Assessment 2 Your Tasks Prepare the following dishes to the criteria set out below: Dish to be prepared Method(s) of cookery applied Major food groups used

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Dish 1: Roast Striploin in Cabernet Jus, grilled tomato, bean bundles, Pommes Dauphine Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: 2 customers baking X blanching X boiling braising X deep-frying X grilling poaching X roasting shallow frying (pan-fry, sauté or stir-fry) X steaming stewing microwaving X dairy products X dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 2: Braised Lamb Shanks Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: baking blanching boiling X braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving dairy products dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 3: Duchess potatoes X baking blanching X boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) X steaming stewing microwaving X dairy products dry goods frozen goods fruit meat poultry seafood X vegetables Dish 4: Pilaf Rice baking blanching boiling X braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables Dish 5: baking dairy products X dry goods

Chicken Napoletana blanching boiling X braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving frozen goods fruit meat X poultry seafood vegetables Dish 6: Fish Fillet en papillote X baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing X microwaving X dairy products dry goods frozen goods fruit meat poultry X seafood X vegetables Dish 7: Fettuccine carbonara baking blanching X boiling braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 8: Ratatouille baking blanching boiling braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming X stewing microwaving dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables Dish 9: baking X dairy products X dry goods

Choux paste blanching X boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving frozen goods fruit meat poultry seafood vegetables Dish 10 : Pastry cream baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood vegetables Dish 11 : profiteroles X baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood vegetables `

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Dish Assessment Criteria Comment S NYS S NYS 1 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Roast Striploin in Cabernet Jus, grilled tomato, bean bundles, Pommes Dauphine: Striploin a) Trimmed and sinews removed

b) Neatly trussed Vegetables c) Tomato washed d) Core removed e) Cut in halves and base cut even f) Topped with herb, parmesan and breadcrumb mixture g) Drizzled with oil h) Beans washed i) Topped and tailed j) Blanched and refreshed (bright green colour is maintained) k) Tied into even bundles, ends trimmed Pommes Dauphine l) Potatoes cut evenly m) Cooked through n) Mixture, smooth free of lumps o) Choux paste smooth p) Mixtures are mixed evenly, seasoned q) Even crescent shape r) Placed on strips of greased paper s) Covered for service (no signs of crust forming) Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: Sirloin a. Seasoned and sealed b. Roasted for ~ 45 min/kg at 180°C medium rare c. Deglazed and fat removed d. Correct reduction for jus with aromatics e. Jus cooked to correct consistency/seasoned f. Served on a heated plate g. Served with Jus and garnish Vegetables h. Tomato grilled until golden i. Cooked through/hot j. Beans are heated, buttered and seasoned k. Vegetables neatly arranged beside Meat Pommes Dauphine l. Fried golden brown at 180°C m. neatly arranged on plate for service Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold)

Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients

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Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Braised Lamb Shanks: a) Shanks are frenched b) Onions and garlic finely diced c) Vegetables washed and peeled d) Cut into neat paysanne e) Herbs are picked and finely sliced (no stems evident) Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. Lamb is seasoned, floured b. Sealed and browned evenly (no black spots) c. Onion and vegetables are evenly sweated without browning d. Deglazed correctly without burning of tomato paste e. Cooked for ~ 1.5 hours at 180°C or until tender f. Sauce adjusted to correct consistency g. Seasoned to taste h. Sauce is trained i. Shanks served on heated plates, with sauce spooned over j. Garnished with herbs k. Free of prints and smears Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly

Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 3: Pilaf Rice

1. onion was diced properly. 2. Rice is measured and washed 3. Chicken stock is prepared Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. Butter is melted in a heated pot b. Finely diced onion is added and sweated c. Rice is added until the rice is coated with butter d. Stock is added and stir well and is covered with a lid and place in the oven for e. 150c for 15 mins f. It is stirred well with a fork to loosen the grains g. Then it is plated in a pre-warmed plate Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

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Dish Assessment Criteria Comment S NYS S NYS

2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 4: Duchess potatoes 1. potatoes was cut even pieces properly. 2. Egg was separated into egg white properly. Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. potatoes was boiled around 20 minutes until tender. 2. Potato is dried on a pot over low heat

3. Potatoes is put through a ricer into a pot and butter is added and some seasoning as well. 4. The potatoes is brushed with egg wash and bake into oven at 180 c for 5 to 10 mins until golden brown 5. The mixture is placed into a piping bag and pipe into a baking paper Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients

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Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 5: Fish Fillet en papillote 1. Fish fillet was washed properly. 2. parsley was chopped properly. 3. lemon was cut properly. Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. Oven was preheated at 180 c 2. Fish fillets was seasoned with lemon juice. 3. Butter is melted and drizzle over the fish 4. Fish is sealed on a griddle plate onto greaseproof paper and parsley is sprinkled on top and folded up the paper to form a bag 5. Bake in the oven at 180 c for 10 mins until the bag puffs up 6. It is placed on a pre warmed plate and garnished

Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)

 Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 6: Fettuccine carbonara 1. fettuccine was boiled into salted water properly. 2. onion was finely sliced properly. 3. Bacon was sliced properly. 4. Egg and cream was mixture properly. Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. Butter is heated in a pan and the bacon is added and let it sweat 2. Same with onion it is added and cook until sweat 3. pasta is added and stir fried 4. Whisking the egg and cream mixture and added to the pan and cook and make sure to not make it dry 5. Season to taste and use of tongs to place into a pre warmed plate and garnish with shaved parmesan Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size

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Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements

Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 7: Ratatouille 1. Vegetables are washed and peeled and cut diced properly. 2. Onion was sliced, and the garlic was crushed properly. 3. herbs was sliced properly. Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. Heating the oil in a pan and sautéing the onion and garlic and the capsicum is lightly fried. 2. Eggplant and zucchini is added and sweated 3. Tomato paste is added and pan fry lightly for 3 to 5 mins B) 4. the herbs and tomato are added and stew for 5 to 10 mins until the liquid is almost evaporated and the vegetables are cooked through 5. Seasoning is adjusted and serve in a pre-warmed dish Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly

Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings

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Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 8: Choux paste 1. Water, butter and flour are specified correctly 2. Eggs is specified Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. Water is boiled with butter salt and sugar 2. Then it is removed from the heat 3. The flour is sifted and added to the liquid and must ensure that the flour is all added at once or else it will form lumps Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used

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Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 9: pastry cream

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1. All the ingredients was measured correctly. 2. Milk was measured 600ml properly. 3. Flour of 60 g, vanilla essence 2ml, sugar 150g, and eggs are needed according to the standard recipe Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: 1. Milk is heated in a pot 2. Eggs is separated, and the egg yolk is creamed and the sugar and vanilla essence is combined 3. Flour must be added into the egg mixture and whisk thoroughly 4. Milk is added gradually to the mixture and returned to the pot 5. Bringing it to the boil and stirring continuously then simmer it for 3 minutes 6. Covering it with cling wrap to prevent the forming of skin then chill Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

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Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified:  Recipe requirement (suitable for purpose):  Freshness  FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered:  Cord:  Safety Switch provisions:  Positioning (for example away from moisture):  Correct use of safety features (feeder, guards)  Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Dish 10: profiteroles 1. 750 g of choux paste 2. Creme patisserie of 400 g

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3. Sugar 150 g 4. 30 ml of lemon juice 5. Fondant and couverture each 100 g Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: A) 1. Putting the prepared choux paste in a piping bag and piping into a grease paper tray and baking it in the oven at 180c for 20 minutes and after it is done. let it cool on a rack B) 2. Creating a hole in the bottom of the profiteroles with the tip of the piping bag soften the creme patisserie and piping it in the hole C) 3. Warming the fondant and tempering the couverture and preparing the caramel with the lemon juice for glazing. Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Specify: ________________________ Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant.

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SITHCCC005 Assessment 2 -Practical Observation-2

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