SITHCCC008 Student Assessment Tasks copy

Introduction Welcome to the Student Assessment Tasks for SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. For you to be assessed as competent, you must successfully complete three assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Research report – You must research the historical and cultural origins of two dishes.  Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Research report template (Assessment Task 2)  Service Planning template (Assessment Task 3)  Student Logbook (Assessment Task 3) Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Assessment Task 1 - Cover Sheet Student declaration To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks. Student name Ngema Dolma Lopchan Tamang Student ID number DIT-220914 Student signature Ngema Date 25/01/2023 Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N Feedback Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature Ngema Dolma Lopchan Tamang Date 25/01/2023

reduces flavour. Fruits and vegetables spend less time going from the farm to the tab le because they are in season, preserving a large portion of their Flavour and nutritional content. 4. List three signs that vegetables have spoiled or have been contaminated.  A change in texture  Change in colour  Undesirable taste 5. List three signs that pasta has spoiled or has been contaminated.  Vegetables lose their colour or turn yellow.  Take note of the aromas and textures.  The floor is covered with a sticky coating. 6. List the requirements for the safe storage of the following foods: Food Recommended temperature Tinned vegetables Optimum 50°F to 70°F Dry pasta and rice Between 40°F and 75°F Fresh pasta between 40°F and 75°F Eggs 40° F or below Ripe pineapple 10°F-13°F Pumpkin 13°F- 15°F Sweet potato 14°F- 18°F Lettuce 40°F Strawberries

Farinaceous: Farinaceous foods include pasta, noodles, rice, polenta, and gnocchi, for Instance. Example of farinaceous foods that are high in nutrition and provide energy and dietary fibre starchy flours, cereals, pulses, and starchy vegetables. Infusion: A process when a substance is placed in a hot liquid and allowed to steep in order to extract the taste of the substance.The liquid picks on the flavour of the item that has been soaked in it.  Macerate: food is softened or broken down through the process of maceration, which involves a liquid. Raw, dried, or preserved fruit or vegetables are washed in a liquid to mellow the food or absorb the flavour of the liquid.  Binding: A dry product is bound by the addition of a liquid, such as a beaten egg or melted fat, to keep it together. For binding, the chef displays it using beaten egg.  Setting: The phrase “setting ” refers to when a grape vine’s flowers become fertilised and begin to ripen into grapes.  Julienne: A technique for slicing vegetables into tiny strips also called "Julienne" in French .  Thickening: A denser liquid or mixture will occur from adding a thickening agent or boiling to reduce the liquid’s volume. This process is frequently referred to as“ forming a liaison” to distribute solid inside a mixture.  Crumbing/coating: Before heating a product, a thin layer of crumbs is applied to its exterior this process is known as crumbing.  Zest: A food ingredient zest is created by scraping or chopping the rinds of citrus fruits without wax such as lemons, oranges, citron, and limes. Zest enhances flavour in food.  Garnishing: Garnishing is a decoration or accent that is added to a cooked food dish or beverage.  Clarifying: This technique is used to remove particles from a liquid, such as melted butter, beef stock, or vegetable stock. Commonly, this is accompanied by skimming the liquid surface as it warm up.  Glazing: A glaze is a glossy, typically sweet, sporadically savoury material that is used to dip, drip, or brush onto food in cooking. Egg whites and simple icings are used to make glazes. Some common ingredients include sugar, milk, butter, and various oil.  Emulsifying: The process of mixing two elements that don’t often mix well is referred to as emulsifying. Commonly utilised are a fat or oil, such as olive oil, and water- based liquid, lol broth, vinegar, or water. 14. Provide three reasons why it can be beneficial to use convenience products.  Reasonable price

 Green Goddess 22. List three sauces commonly used with pasta dishes. > Espagnole sauce.  > Velouté sauce.  > Béchamel sauce. 23. List three accompaniments commonly served with pasta dishes. >The New Spring Mix.  > Simple Arugula Salad.  > Lemony Salad with Radicchio & Pepitas .  24. 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. > Everything,   both   cooked   and   uncooked,   needs   to   be   labelled.  Labels should contain the following de tails: The item's name, the date it was manufactured, and the name of the last person who worke d on the product (cooked the food)  If at all feasible, use by the expiration date. The destination of the food should be listed on the label if i t will be used in another section.This is especially important in hospitals or facilities for the elderly  where the food will be consumed by people with special dietary requirements. Any special dietary  requirements may need to be mentioned.  It include anything that might make someone allergic to it: that are soy products, milk products and wheat.

Assessment Task 2 - Cover Sheet Student declaration To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks. Student name Ngema Dolma Lopchan Tamang Student ID number DIT- 220914 Student signature Ngema Date 25/01/2023 Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N Feedback Student result response ✅ My performance in this assessment task has been discussed and explained to me. ✅ I would like to appeal this assessment decision. Student signature Ngema Date Assessment Task 2: Research report

• Quality of spices, tender meat, and well-cooked rice. • Nutritional Value: • Balanced with proteins, carbohydrates, and aromatic spices. • Service Style: • Often served with raita (yogurt-based side dish) and salad. • Taste Profile: • Aromatic, flavorful, and mildly spicy. • Texture Profile: • Soft rice, tender meat, and crispy fried onions. 2. Paneer Tikka: • Historical and Cultural Origins: • Evolved from the traditional Tandoori cooking style in Northern India. • Variations: • Achar Paneer Tikka, Malai Paneer Tikka, etc. • Appearance and Presentation: • Cubes of marinated paneer (Indian cottage cheese) skewered and grilled. • Freshness Indicators: • Moist and succulent texture with a smoky aroma. • Quality Indicators: • Quality of paneer, well-marinated with spices, and perfectly grilled. • Nutritional Value: • High in protein from paneer and spices. • Service Style: • Served with mint chutney and lemon wedges. • Taste Profile: • Spicy, tangy, and smoky flavors. • Texture Profile: • Soft paneer with a slightly charred exterior. 2. Research and report Research each dish in order to discover the criteria listed above. A Research report template has been provided. Historical and cultural origins

Dish 1 Egg: According to records from China and Egypt, domesticated birds began producing eggs for human consumption approximately 1400 B. C.E. Archeological evidence for egg intake originates from the Neolithic era. The Romans discovered egg- laying hens among the Germans, in Gaul, and in England. Fruit: According to Zohary and Spiegel.Roy, fruit culture, as opposed to merely gathering, is estimated to have sta rted between 4000 and 3000 BCE (1975). Two regions of the Fertile Crescent saw the development of fruit culture: the Tigris-Euphrates civilisation in Mesopotamia and the Nile valley culture in Egypt Classical and contemporary variations - Fruit and vegetables are categorised both botanically and gastronomically - A plant’s flower gives rise to fruit; the rest of the plant is categorised as vegetable. - Fruits have seeds, whereas vegetables contain roots, branches, and leaves. - Appearance and presentation - •  On the plate, there are a variety of colour combinations. - •  The presentation's maximum height - •  The kind of dish or platter that they are served on - •  When mixing multiple veggies, a flavour combination is used. - •  The texture that each vegetable contributes - Freshness indicators - Fruits: - - •  Look at the colour. Colour is frequently used as a ripeness indicator. - •  Compress the fruit as much as you can. A few fruits, such as apples, should be solid, whereas others, such as peaches, should not. - •  Examine the stems. Some fruits, such as pears and cantaloupes, should have a softer stem. - •  Take a whiff of the fruit. - •  Keep an eye out for luster. - Freshness of eggs: To determine freshness, place a raw egg in the shell in a basin of water and see if it sinks. Because of the big air cell, fresh eggs stay at the bottom of the bowl, while stale eggs stand on end or float. Other variables that cause the egg to float include a fragile shell and small fractures. - - Quality indicators - Eggs quality indicator: - - •  Egg yolk - •  Egg white - •  Smell - •  Shell - •  Air cell - Fruits: - - Maturity, solidness, size and shape uniformity, the absence of faults, and skin and flesh colour are all quality factors for fruits. For veggies, most of the same quality parameters apply, with the inclusion of texture-related traits

such turgidity, hardness, and tenderness. - Nutritional value - Eggs: - •  75 calories - •  7 grams of high-quality protein - •  5 grams of fat - •  1.6 grams of saturated fat - •  Iron, vitamins, minerals, and carotenoids. - Fruits: - Fruit is a good source of potassium, vitamins A and C, folate, and dietary fiber, as well as being naturally low in fat, salt, and calories. - Service style - •  Scaling - •  Clock face - •  Nordic - •  Angles - •  Landscaping - •  Free form - •  Vertical forms, one of the most well-known plating themes, can include sculptures and dishes stacked in layers to simulate height. - Taste profile - Fruits: Fruit flavour is a complicated web of interactions between two primary senses: taste and scent. - Eggs: The yolk has a multi-tone flavour that is pleasantly sweet and pungent with sulphur overtones and an earthy savoury undertone, while the white has a bright and mild savoury flavour. - - Texture profile - Eggs: Exploratorium. The texture is bumpy and gritty. - Fruits: - The sense of touch is used to assess the texture of fruits and vegetables, whether they are picked up by hand or placed in the mouth and eaten. - - Assessment Task 2: Checklist Student’s name: Did the student: Completed successfully? Comments Yes No

Accurately describe the appearance of dish one? Accurately describe the appearance of dish two? Accurately describe the presentation of dish one? Accurately describe the presentation of dish two? Accurately describe one classical and one contemporary variation of dish one? Accurately describe one classical and one contemporary variation of dish two? Accurately describe the freshness indicators for dish one? Accurately describe the freshness indicators for dish two? Accurately describe the quality indicators for dish one? Accurately describe the quality indicators for dish two? Accurately describe the nutritional value for dish one? Accurately describe the nutritional value for dish two? Accurately describe the service style for dish one? Accurately describe the service style for dish two? Accurately describe the taste profile of dish one? Accurately describe the taste profile of dish two? Accurately describe the texture profile of dish one?

Accurately describe the texture profile of dish two? Accurately describe the historical origins of dish one? Accurately describe the historical origins of dish two? Accurately describe the cultural origins of dish one? Accurately describe the cultural origins of dish two? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date:

Assessment Task 3 - Cover Sheet Student declaration To be filled out and submitted with assessment responses ✅ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s). ✅ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me. ✅ I have correctly referenced all resources and reference texts throughout these assessment tasks. Student name Ngema Dolma Lopchan Tamang Student ID number 220914 Student signature Ngema Date 25/01/2023 Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor name Assessor signature Date Assessment outcome S NS DNS Resubmission Y N Feedback Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature Date Assessment Task 3: Student logbook

Information for students Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the following types of products:  vegetables and fruit: o dried o fresh o frozen  eggs used for the following applications: o aerating o binding o setting o coating o enriching o emulsifying o glazing o clarifying o garnishing o thickening  farinaceous items: o couscous o pasta and noodles o polenta o pulses o rice. You must also:  prepare dishes using each of the following cookery methods at least once: o boiling o braising o deep and shallow frying o poaching or scrambling o roasting o stewing  demonstrate each of the following culinary applications at least once when working with eggs: o aerating o binding o setting o coating o enriching o emulsifying o glazing o clarifying o garnishing o thickening  prepare at least three different types of fresh pasta

 respond to special customer requests and dietary requirements. 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  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. 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 planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment  ask your supervisor/trainer to sign the supervisor declaration section at the end of the 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 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 that 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 recipe 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 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  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.

Assessment Task 3: Student Logbook checklist Student’s name: Ngema Dolma Lopchan Tamang Did the student: Completed successfully? Comments Yes No Follow standard recipes to prepare dishes for at least six different customers using each of the following types of products:  vegetables and fruit: o dried o fresh o frozen ✅  eggs used for the following applications o aerating o binding o setting o coating o enriching o emulsifying o glazing o clarifying o garnishing o thickening ✅  farinaceous items: o couscous o pasta and noodles o polenta o pulses o rice? ✅

Student’s name: Ngema Dolma Lopchan Tamang Did the student: Completed successfully? Comments Yes No Prepare dishes using each of the following cookery methods at least once:  boiling  braising  deep and shallow frying  poaching or scrambling  roasting  stewing? Prepare at least three different types of fresh pasta? Respond to special customer requests and dietary requirements? Interpret the standard recipes and associated food preparation lists to:  confirm food production requirements  calculate number of portions  calculate ingredient quantities? Select the relevant cookery methods and determine cooking times and temperatures? Identify and select ingredients from stores for each dish according to recipe, quality, freshness and stock rotation requirements? Check perishable supplies for spoilage or contamination? Select equipment suitable for requirements. Ensure that equipment was assembled and used safely, hygienically and

Student’s name: Ngema Dolma Lopchan Tamang Did the student: Completed successfully? Comments Yes No according to manufacturer instructions? Ensure cleanliness of equipment before use? Sort and assemble ingredients according to food production sequencing? Weigh and measure ingredients accurately? Follow portion control procedures? Clean ingredients? Cut ingredients as required using basic culinary cuts according to culinary standards? Minimise waste to maximise profitability? Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods? Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items? Complete all stages of preparation and cooking in a way which ensured organisational standards are met? Select and add accompaniments suited to each dish? Evaluate the quality of dishes and make adjustments as necessary? Present dishes attractively on appropriate service-ware? Visually evaluate dishes and adjust

Student’s name: Ngema Dolma Lopchan Tamang Did the student: Completed successfully? Comments Yes No presentation? Add dips, sauces and garnishes according to standard recipes and regional variations? Store dishes safely and in appropriate environmental conditions? Maintain a clean and tidy work area? Dispose of or store surplus and re- usable by-products? Work safely and hygienically? Work sustainably? Prepare dishes within commercial time constraints? Produce required quantities? Manage own speed, timing, sequencing and productivity to ensure efficiency? Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date:

Final results record Student name: Assessor name: Date: Unit name: Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge questions S U DNS Assessment Task 2 Research report S U DNS Assessment Task 3 Student Logbook S U DNS Overall unit results C NYC Feedback ✅ My performance in this unit has been discussed and explained to me. ✅ I would like to appeal this assessment decision. Student signature: Ngema __________________________________ Date: 25/01/2023________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: _______________________________________ Date: _________________