SITHCCC006: Prepare Appetisers and Salads Assessment Guide

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 1 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHCCC006 Prepare appetisers and salads Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Student Logbook

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 2 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHCCC006 Prepare appetisers and salads are outlined in the assessment plan below. 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 Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the 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 ingredients:  bread and bakery items  condiments  dairy products  dressing ingredients  dry goods  eggs  farinaceous products  frozen goods  fruit  herbs and spices  meat  poultry  seafood  vegetables  follow standard recipes to prepare the following appetisers and salads:  appetisers:  antipasto  canapés  hors d’oeuvres  tapas  salads:

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 3 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  classical  modern  cold  warm  fruit  use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:  baking  boiling  blanching  frying  grilling  poaching  roasting  steaming  prepare the above dishes for at least six different customers:  within commercial time constraints and deadlines  reflecting required quantities to be produced  following procedures for portion control and food safety practices when handling and storing different food types  responding to special customer requests and dietary requirements. 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 commonly used in the production of different appetisers and salads  contents of stock date codes and rotation labels and their implication for food quality standards  characteristics of different appetisers and salads:  appearance and presentation  classical and contemporary variations  freshness and other quality indicators  nutritional value  service style  taste

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 4 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  texture  quality indicators for appetisers and salads  cookery methods for appetisers and salads  dressings, sauces and garnishes for salads  mise en place requirements for appetisers and salads  appropriate environmental conditions for storing appetiser and salad products to:  ensure food safety  optimise shelf life  safe operational practices using essential functions and features of equipment used to produce appetisers and salads. Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial:  blenders and food mills  planetary mixers  commercial grade work benches (1.5 m/person)  designated area for dry goods and perishables  commercial ovens with trays (one per two persons):  commercial refrigeration facilities:  cool room and/or fridge  freezer  deep-fryer  designated storage areas for dry goods and perishables  double sink  gas, electric or induction stove tops (two burners per person)  hot plate or griddle  microwave  salamander or other form of griller (one per four persons)  slicing machine

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 5 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  small equipment:  baking sheets and trays  containers for hot and cold food  cutting boards  food handler gloves  graters  juicers  knife sharpening equipment  sharpening steels and stones  knives:  bread knives  chef knives  palette knives  utility knives  measurers:  metric calibrated measuring jugs  measuring spoons  portion control scoops  mortar and pestle  oven mitts  pots and pans  sauce bottles  salad spinners  scales  scoops, skimmers and spiders  sets of stainless steel bowls  service-ware:  platters, dishes, and bowls  cutlery and serving utensils  small utensils:  flour and drum sieves  peelers, corers and slicers  strainers and chinois  scrapers  spatulas  pastry brush

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 6 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  tongs and serving utensils  whisks:  fine stainless steel wire  coarse stainless steel wire  spoons:  large plain and slotted metal spoons  ladles in a variety of sizes  wooden spoons  steamers  temperature probes  thermometers  cleaning materials and equipment:  cleaning cloths  commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and antiseptic liquid soap dispenser for hand washing  sponges, brushes and scourers  tea towels  organisational specifications:  equipment manufacturer instructions  mise en place lists, menus and standard recipes  current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock  ordering and docketing paperwork  food safety plan  guidelines relating to food disposal, storage and presentation requirements  safety data sheets (SDS) for cleaning agents and chemicals  diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence  industry-realistic ratios of kitchen staff to customers; these can be:  staff and customers in an industry workplace during the assessment process; or

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 7 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:  have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. Version history

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 8 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO Assessment details

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 9 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K There are two assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHCCC006 Prepare appetisers and salads describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete 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:  Student Logbook (Assessment Task 2)  Service planning template (Assessment Task 2)

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 10 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 19 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 11 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task 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.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o 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 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 fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 12 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk. Risk Strategy for reducing risk Bugs on salads Odour and spoilsport Bacteria Thicker skin of vegetables cannot be penetrated by the bacteria. All the vegetables should be washed especially leafy green veggies with the tap water, this will kill lot of bugs. Vegetables should always be refrigerated a nd should stay away from the salad bar

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 13 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness. Keep the dressing separate Greens in dressing is the sure way to shorten a salad’s lifespan. Dressing must be kept separate before serving. Dressing should be poured in small containers. Dry greens thoroughly before putting them away Salad base should be dried after washing it whether with salad spinner or with the towels.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 14 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness. Salads are great way into the diet but it is difficult to make sure that it stay fresh if it is made in advance. If salad is not to be mixed before eating, make sure that the greens are stored in the refrigerator with a paper towel.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 15 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: Identify for how long salads should be stored in the refrigerator/cool room. 7 to 10 days While it will vary from one head of lettuce to another, when properly stored, leafy greens should stay fresh and crisp for 7 to 10 days. A whole head of lettuce will typically last longer than individual greens, especially tightly bound heads of lettuce, such as iceberg and endive.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 16 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : Lettuce is a key ingredient in many salads. Identify its nutritional value. It is high in mineral, calcium, phosphorous and magnesium but it is low in fibre and is naturally low in sodium. But romaine lettuce is full with vitamin C, K and folate.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 17 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: Choose three more ingredients you would use in appetisers and salads and identify their nutritional values. Vegetables that can be eaten raw are used: all kinds of lettuce, watercress, cabbage, spinach, and romaine. Raw onions have only 40 calories per 100 grams. They have 89% water and 1.7% fibre with little protein and fat. Dietary source of the antioxidant lycopene is Tomato. They have many health benefit like, reducing the risk of heart disease and cancer.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 18 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: List two things you should check before using knives. Knives should be kept sharp Cutting should be alone on a stable surface.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 19 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: List two safety considerations you need to be aware of when using a mandoline. Finger guards should be used for cutting Blade guard should be always used.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 20 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Salads are versatile dishes. List three service styles they can be prepared for. 1) Various base leaves, protein, grain, fruits, seeds, herbs and dressing should be used. 2) Good salad companions can be both nut butter and whole grain breads.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 21 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: When and how are appetisers served? Explain their purpose. At a cocktail party or before a meal, the appetizers are served. They are the snacks.To increase the hunger is the main purpose of the appetizer or making someone prepare for the main course.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 22 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 11: Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers. Salad: Ingredients should be prepared and must be placed in a bowl. This will include washing, knife work. Work space should be prepared. Appetisers: Entire recipe should be read. All the ingredients should be gathered. Pre-measure all the ingredients.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 23 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 12: Define the following culinary terms in your own words:  Canapés:  Hors d’oeuvres:  Tapas:  Vinaigrette:  Mayonnaise:  Julienne:  Antipasto: Canapés: It is a base of small piece of bread, pastry or crackers. Some of the examples of canapes are: crostini and bruschetta. Cracker, a small pancake or even a pastry are used by modern canapes. Hors d’oeuvres: The term is used inter changeably. Hors d’oeuvres in French it means ‘out of work.’ Tapas: It is a snack in Spanish cuisine or an appetizer. It can be cold and hot both. Tapas has evolved to become the most sophisticated cuisine in base and restaurants in Spain and across the globe as well. Vinaigrette: Vinaigrette dressing- a sauce that is made out of oil, vinegar and is used on salad, cold meat or fish. Mayonnaise: It is a thick cold sauce that is commonly used in sandwiches, hamburgers and fries. Julienne: It is the French name for the method of cutting vegetables into the thin strips. Antipasto: is the first course of a meal, a plate of cold meat or vegetable.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 24 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 13: Identify at least three convenience products you could use when preparing appetisers. Crackers or small slices of bread or toast or puff pastry are cut into different shapes. It is served as the base for the savory which is often topped with canopy.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 25 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 14: Identify three classical salads. Consider your favourite classical salads. Bean Salad. Fruit Salad. Russian Salad. My most favourite salad is Russian Salad.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 26 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 15: Identify three modern salads. Consider your favourite modern salads. Sandwich Salad. Salmon and Roe Salad Easy Italian sub salad My most favourite Salad is Sandwich Salad.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 27 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 16: Identify four garnishes that can be used for appetisers and salads. Sauce and syrup Edible flowers Purees Roots and greens

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 28 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 17: Describe the two types of ‘base’ dressings that are used with salads. Sesame ginger Dressing of ginger is an American salad dressing that is made with ingredients of East Asia. It is made out of the seasoned rice, vinegar, garlic, onion, corn syrup and water. Balsamic vinaigrette. It is made by the addition of small amount of Balsamic vinaigrette of olive oil and wine vinegar.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 29 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 18: Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method. Spread it out thin and spritz it Lettuce is spread for Berry spritzer. Berries are topped and then nuts are toasted. Heat and toss Stir fry the veggie and toss with fresh spinach. It is to be served warm

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 30 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 19: In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 31 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Student Logbook Task Summary 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 ingredients: o bread and bakery items o condiments o dairy products o dressing ingredients o dry goods o eggs o farinaceous products o frozen goods o fruit o herbs and spices o meat o poultry o seafood o vegetables  preparing the following appetisers: o antipasto o tapas o hors d’oeuvres o canapés  preparing the following types of salads at least once: o classical o cold o fruit o modern o warm You must also:  prepare dishes using at least four of the following cookery methods at least once: o baking o blanching o boiling o frying

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 32 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o grilling o roasting o poaching o steaming  respond to special customer requests and dietary requirements  complete mis en place activities when preparing appetisers and salads. Instructions for how you will complete these requirements are included below. Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o 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 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 fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 33 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 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

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 34 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  using equipment safely and hygienically  using equipment according to t he manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  creating portions according to recipes  cleaning and cutting ingredients according to culinary standards  preparing sauces and dressings  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, hygienically, sustainably and efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 35 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 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.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 36 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 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 appetisers and salads. Now it’s ti me to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 37 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  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 identified  you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product  you present appetisers and salads attractively on appropriate service-ware  you prepare sauces and dressings  you add dips, sauces and garnishes  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.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC006 Prepare appetisers and salads| Page 38 of 38 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t for get 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.

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