Student Assessment Task 1

SITHCCC028 – Prepare Appetisers and Salads

Student Name:

Student ID:

Novus Education | RTO Code: 45082 | CRICOS Code: 03966K I SITHCCC028

 First published 2022

Version 1.0

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Novus Education | RTO Code: 45082 | CRICOS Code: 03966K I SITHCCC028

Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 14

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Introduction
Welcome to the Student Assessment Tasks for SITHCCC028 Prepare appetisers and salads. 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

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
commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also
observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more information
about the requirements for training/commercial kitchens in the Hospitality Works Student User
Guide.

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Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired
during the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality Works
Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works 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 complete and submit an assessment cover sheet with your work. A template is provided
in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment
cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. Define the following culinary terms in your own words:

Culinary term Definition

Canapés

Tapas

Vinaigrette

Mayonnaise

Antipasto

Tossed

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 Culinary term Definition

Compound

Farinaceous

Vol-au-vent

Filo pastry

Croutons

Anchovy

Parmigiano-
Reggiano

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 Culinary term Definition

Rocket

2. 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.

3. Briefly describe the following salads and appetisers, their historical and cultural origins and modern
variations.

Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

Caesar salad

Niçoise salad

Cobb salad

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 Salad/Appetiser Description Historical and Potential modern
cultural origins changes to dish

Vol-au-vent

Arancini balls

4. List five questions you should ask yourself in regard to the balance, colour and contrast when
considering the appearance and presentation of salads and appetisers you create.

5. List five classical salads.

6. List five modern salads.

7. List five steps to check for freshness and other quality indicators when choosing food for salads
and appetisers.

8. Salads are versatile dishes. List three service styles they can be prepared for.

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9. When and how are appetisers served? Explain their purpose.

10. List five different taste and textures that can be found in salads and appetisers.

Taste

Texture

11. Describe the following cookery methods commonly used when preparing appetisers and salads.

Cookery method Description

Baking

Boiling

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 Cookery method Description

Frying

Grilling

Poaching

Roasting

Steaming

12. Identify four garnishes that can be used for appetisers and salads.

13. Describe the two types of ‘base’ dressings and one sauce that are used with salads.

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14. 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.

15. Briefly describe how to ensure that you achieve consistency and presentation when plating salads
and appetisers.

16. Explain how you can keep salad dressings stored in a way that optimises shelf life and
freshness.

17. Explain how you can keep prepared salads stored in a way that optimises shelf life and
freshness.

18. Identify for how long salads should be stored in the refrigerator/cool room.

19. 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

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 Risk Strategy for reducing risk

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the suggested
answer for the following?
Yes No
Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18

Question 19

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 Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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