Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type Time allowed
Due Date Location Term / Year

Unit of Competency
National Code/Title
Student Details
Student Name Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:
and has not been copied or plagiarised from any person or source.
Date:
Assessor’s Name
RESULTS (Please Circle) SATISFACTORY NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required Yes No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task Yes No
Signature:

Have student already completed practical/ Vocational Placement Date:

Component? Yes No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC008 Prepare vegetable, fruit, egg and
farinaceous dishes. 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

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes describes the performance
outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and
farinaceous dishes following standard recipes. It requires the ability to select and prepare
ingredients, and to use relevant equipment, cookery and food storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Research report – You must research the historical and cultural origins of
two dishes.

 Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and
complete a Student Logbook. The assessor must also observe 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:

 Research report template (Assessment Task 2)

 Service Planning template (Assessment Task 3)

 Student Logbook (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

2
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:

 submitting assessments

 assessment appeals

 re-assessment guidelines

 responding to written questions.

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

3
 Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

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

Question 20

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 Question 21

Question 22

Question 23

Question 24

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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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.

Assessment information
i
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 C 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

1. List at least three food safety issues which you must consider when handling and cooking with eggs.
Describe how you would reduce each risk.

Risk Strategy for reducing risk

2. Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling
and cooking with fruit and vegetables. Provide two examples.

3. Describe three indicators which you would use to select fresh, quality fruit and vegetables.

4. List three signs that vegetables have spoiled or have been contaminated.

5. List three signs that pasta has spoiled or has been contaminated.

6. List the requirements for the safe storage of the following foods:

Food Recommended temperature

Tinned vegetables

Dry pasta and rice

Fresh pasta

Eggs

Ripe pineapple

Pumpkin

Sweet potato

Lettuce

Strawberries

Mushroom

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 7. Identify the shelf/storage life of the following foods.

Food Shelf life

Dry pasta

Oranges

Cooked rice

Hard boiled eggs (in refrigerator)

Leftover meals containing egg

Watermelon

Eggplant

Fresh peas

Mushroom

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.

9. Identify three precision cuts you would use when cutting vegetables.

10. Describe four items which you should check before using a blender or food processor to prepare fruit and
vegetables.

11. Describe two things you should do when using the above equipment to ensure you work safely.

12. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you
can complete without affecting the quality of dishes.

13. Define the following culinary terms:

 Aerating:

 Enriching:

 Farinaceous:

 Infusion:

 Macerate:

 Binding:

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  Setting:

 Julienne:

 Thickening:

 Crumbing/coating:

 Zest:

 Garnishing:

 Clarifying:

 Glazing:

 Emulsifying:

14. Provide three reasons why it can be beneficial to use convenience products.

15. Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs
and farinaceous items.

16. Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables over fresh.

17. Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.

18. Identify two cookery methods commonly used when preparing egg dishes. Include a description of how each
method is used.

19. Identify two cookery methods commonly used when preparing fruit and vegetable dishes. Include a
description of how each method is used.

20. Identify two cookery methods commonly used when preparing farinaceous dishes. Include a description of
how each method is used.

21. List three sauces commonly used with vegetable dishes.

22. List three sauces commonly used with pasta dishes.

23. List three accompaniments commonly served with pasta dishes.

24. In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged),
farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by
dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one,
identify the disposal date. Submit the photos as part of your assessment.

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