SITHCCC023 Assessment 2 -Practical Observation_03042024 (REVISED)

pdf

School

Australian Institute of Business *

*We aren’t endorsed by this school

Course

SITHCCC028

Subject

Mechanical Engineering

Date

Jan 9, 2024

Type

pdf

Pages

Uploaded by CaptainSummer10645

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC023 Use food preparation equipment 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 assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blenders o food processors o graters o knife sharpening equipment:  sharpening steels and stones o knives:  butcher and boning  filleting  palette o mandolin slicers o measures o mouli o peelers, corers or slicers o planetary mixers o scales o thermometers o whisks: fine and coarse stainless steel wire  use food preparation equipment to prepare each of the following food types: o fruit and vegetables o general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces and marinades o meat o poultry o seafood  make precision cuts on fruit and vegetables  complete food preparation tasks within commercial time constraints. 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. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace 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: Date: 18 / 08 /20 23 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 Date: / /

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Assessment 2 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Equipment used Major food groups used Dish 1: Beer batter Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales Thermometer X Whisk: fine/coarse Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Dish 2: Battered Fish Fillet Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade Garnishes Meat Poultry X Seafood Precision Cuts: Dish 3: Cucumber Raita Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor X Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood Precision Cuts: Dish 4: _________________ Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts:

Dish 5: _______________ Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Dish 6: ___________________ Recipe Source: e-coach recipes SITHCCC023 No. of serves: Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Add further dishes as required

Dish Assessment Criteria Comment S NYS S NYS 1 Element 1: Select food preparation equipment The food production requirements are identified from recipes and instructions The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Element 2: Use equipment to prepare food Each piece of equipment is assembled according to manufacturer’s instructions Equipment is assembled hygienically Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Food items are prepared to make precision cuts: N/A Correct knives selected for precision cuts: N/A Correct cutting techniques used: N/A Correct precision cuts and sizes used where applicable Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and usable 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 Element 3: Clean and maintain food preparation equipment. Correct cleaning agent selected for equipment Correct cleaning procedure used Equipment sanitised where required Equipment adjusted where required e.g. blades adjusted; mechanism oiled Equipment issues are reported Uses water efficiently. Switches of gas and power supply when not immediately required Uses recycling where appropriate The workplace is cleaned, using suitable equipment Criteria specific for the preparation of the dish: Beer Batter a) Ingredients are identified correctly b) Ingredients are measured according to recipe c) Flour is sifted d) Mixed correctly e) The batter is free from lumps f) The seasoning is checked and adjusted g) Batter is covered and stored for restring period (30 min) 2 Element 1: Select food preparation equipment The food production requirements are identified from recipes and instructions The correct/suitable equipment required to prepare the dish is/are identified:

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Each piece of equipment is checked for cleanliness Element 2: Use equipment to prepare food Each piece of equipment is assembled according to manufacturer’s instructions Equipment is assembled hygienically Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Food items are prepared to make precision cuts: N/A Correct knives selected for precision cuts: N/A Correct cutting techniques used Correct precision cuts and sizes used where applicable Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and usable 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: Battered Fish Fillet a) Deep fryer set to correct temperature (180°C) b) The equipment for deep-frying is prepared (Spider, Tray, Bowl etc) c) Fish fillets are trimmed d) Pin bones are removed e) Tartare Sauce is prepared according to Recipe f) Fish fillets are seasoned g) Fish fillets are coated and with flour h) Cooked golden, evenly i) Drained j) Served on warmed plate and garnished with Lemon, Parsley k) Plate is clean, free of smears and drips Element 3: Clean and maintain food preparation equipment. Correct cleaning agent selected for equipment Correct cleaning procedure used Equipment sanitised where required Equipment adjusted where required e.g. blades adjusted; mechanism oiled Equipment issues are reported Uses water efficiently. Switches of gas and power supply when not immediately required Uses recycling where appropriate The workplace is cleaned, using suitable equipment 3 Element 1: Select food preparation equipment The food production requirements are identified from recipes and instructions The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Element 2: Use equipment to prepare food

Each piece of equipment is assembled according to manufacturer’s instructions Equipment is assembled hygienically Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Food items are prepared to make precision cuts: N/A Correct knives selected for precision cuts: N/A Correct cutting techniques used Correct precision cuts and sizes used where applicable Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and usable 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: Cucumber raita a) Ingredients are identified correctly b) Ingredients are weighed according to recipe c) Lemon is juiced correctly d) Cucumber is washed correctly and grated evenly e) Cumin seeds are roasted without excessive browning f) Cumin seeds are ground to even consistency g) Ingredients are mixed correctly h) The seasoning is checked and adjusted Element 3: Clean and maintain food preparation equipment. Correct cleaning agent selected for equipment Correct cleaning procedure used Equipment sanitised where required Equipment adjusted where required e.g. blades adjusted; mechanism oiled Equipment issues are reported Uses water efficiently. Switches of gas and power supply when not immediately required Uses recycling where appropriate The workplace is cleaned, using suitable equipment 4 Element 1: Select food preparation equipment The food production requirements are identified from recipes and instructions The correct/suitable equipment required to prepare the dish is/are identified: 1. Knives selected: N/A 2. Equipment selected: Juicer, grater, bowls, frying pan, mortar and pestle Each piece of equipment is checked for cleanliness Element 2: Use equipment to prepare food Each piece of equipment is assembled according to manufacturer’s instructions Equipment is assembled hygienically Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements

Add further dishes as required Correct preparation method used for commodities Food items are prepared to make precision cuts: Correct knives selected for precision cuts: Correct cutting techniques used Correct precision cuts and sizes used where applicable Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and usable 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 a) b) c) d) e) f) g) h) Element 3: Clean and maintain food preparation equipment. Correct cleaning agent selected for equipment Correct cleaning procedure used Equipment sanitised where required Equipment adjusted where required e.g. blades adjusted; mechanism oiled Equipment issues are reported Uses water efficiently. Switches of gas and power supply when not immediately required Uses recycling where appropriate The workplace is cleaned, using suitable equipment

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version