SITHCCC027 Assessment 2 -Practical Observation

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC027 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor 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 Date 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 Resource Requirements Refer to the Assessment conditions attached to the 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.

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 Dish 1: Roast Striploin in Cabernet Jus, grilled tomato, bean bundles, Pommes Dauphine Recipe Source: recipes SITHCCC027 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: recipes SITHCCC027 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: baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving dairy products dry goods frozen goods fruit meat poultry seafood vegetables Dish 4: baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving dairy products dry goods frozen goods fruit meat poultry seafood vegetables Dish 5: baking blanching boiling braising deep-frying grilling poaching dairy products dry goods frozen goods fruit meat poultry seafood

roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving vegetables Dish 6: baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving dairy products dry goods frozen goods fruit meat poultry seafood vegetables

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 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

 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: a) b) c) d) e) Element 4: Prepare and cook Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish here: a. b. c. d. e. f. g. h. i. j. k. 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.