SITHCCC008_Kasun_De_Silva_12298723_Re-Assessment Task Cover Sheet _V1.0
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Deakin University *
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Course
MISC
Subject
Information Systems
Date
Dec 6, 2023
Type
Pages
3
Uploaded by Sachini_
Re-Assessment Task Cover Sheet _V1.0.docx
Page | 1
Brighton College Pty Ltd
RTO Code: 45023 | CRICOS Code: 03635G
Re-Assessment Task Cover Sheet
To be completed while student re-submitting the assessments.
Qualification
SIT40516- Certificate IV in Commercial Cookery
Unit Code/Name
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
Task Name/Number
Assessment Task 1: Knowledge Questions
Student ID
12298723
Student Name
Arumadura Kasun Niranjana De Silva
Student Email Address
12298723@brighton.edu.au
Trainer/Assessor Name
Student Declaration
•
I declare that this is my own original 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 as
required.
•
I hold a copy of this assignment and can produce a copy if requested
•
I permit a copy of this marked assignment to be retained or reproduced by the College for
benchmarking, course review and accreditation purposes.
•
I am aware of the re-assessment policy and any assessment deemed unsatisfactory will require me to
do a re-assessment.
•
I am aware I have the right to appeal an assessment outcome if I disagree with the outcome. I am
aware that I have to follow the complaint and appeal process to request a review of the assessment
outcome.
Student signature:
Kasun De Silva
Date
15 / 03 / 2022
Signature is required for the paper-based submission only.
Re-Assessment Task Cover Sheet _V1.0.docx
Page | 2
Brighton College Pty Ltd
RTO Code: 45023 | CRICOS Code: 03635G
8. Assume you have been asked to prepare a dish that contains eggs, but there has been a special
customer request. There are several customers who are vegan. What can you substitute the eggs with?
In your answer, include reference to egg replacers and their ingredients.
•
Tofu
•
Applesauce
•
Bananas
21. List three sauces commonly used with vegetable dishes.
•
Mayonnaise
•
Soy sauce
•
Pesto
24. Read the 3 scenarios described below in the box.
Today’s date is 30/07/2020.
You have received several items. You are required to explain the following
statements:
•
Describe what information would be on the stock date/label for each of the product.
•
List the expected expiry date/ and/or shelf life left according to each of the product.
•
Explain the action taken for each situation: either the storage condition (temperature included) or
disposal process.
Re-Assessment Task Cover Sheet _V1.0.docx
Page | 3
Brighton College Pty Ltd
RTO Code: 45023 | CRICOS Code: 03635G
Information
Today is 30/07/2021
Supplies
What information would be on the
stock date code/label? If any/or
freshness signs when fresh
What would be the expected
expiry date? Shelf life?
Explain the action taken: either the
storage
conditions
or
disposal
process.
Delivery date
25/07/2021
Onions
Lettuce
Packed date
Onions
–
4 to 6 weeks
Lettuce
–
7 to 10 days
Store in room temperature in a well-
ventilated area.
Delivery date
25/07/2021
A10 tin peaches
Best before date
Packed date
Manufactured date
1.5 to 2 years
When the tin is opened, put it in the
refrigerator.
Delivery date is
25/07/2021
1 dozen of egg
Best before date
Packed date
Manufactured date
7-10 days
Make sure the shell is not broken.
Keep it in a clean area without any
odor.
Production date is
today 30/07/2021
Freshly made fettuccine
Best before date
Packed date
Manufactured date
2 days in refrigerator
Fill a jar with the mixture and keep it in
the fridge or freezer.
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