STUDENT PACK

UNIT – SITHCCC030
Prepare vegetables, fruit, eggs and
farinaceous dishes
 ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student
submissions including any associated checklists are to be attached to this cover sheet before placing on the student's
file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed
and attached to this form.

Student Name Kulwinder Kaur Student ID 14294887

Assessor Name Gagan Verma Due Date 01/09/2023

Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Prepare vegetable, fruit, eggs Unit Code SITHCCC030
and farinaceous dishes
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Test S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained and agree Assessor Feedback:
to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also
understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a
competent result for this unit of competency. I declare that the work contained in this
assessment is my own, except where acknowledgement of sources is made. I understand that a
person found responsible for academic misconduct will be subject to disciplinary action (refer
to Enrolment Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for the purpose
of review and validation.

Student Signature: Kulwinder Kaur Assessor Signature:

Date: 01 / 09 / 2023 Date: / /

Administrative useonly
Entered onto Student Management Database Date : Initials:
Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC030 – Prepare vegetables fruit egg and
farinaceous dishes.
Elements

1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.

2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook vegetable, fruit, egg and farinaceous dishes.
5. Present and store vegetable, fruit, egg and farinaceous dishes.

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:

1. Complete mise en place activities and follow standard recipes, using each of the following cookery techniques
at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):
 boiling
 frying
 scrambling
 poaching
 omelette
 souffle
2. Use eggs for each of the following functions at least once, when preparing the above dishes (at least once
across preparation of the ten dishes):
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
  thickening
3. Use of each of the following food types at least once when preparing the above dishes (at least once across
preparation of the ten dishes):
 vegetables and fruit:
 dried
 fresh
 frozen
 farinaceous items:
 couscous
 pasta
 noodles
 polenta
 pulses
 rice
4. Prepare fresh pasta including use of lamination techniques
 prepare, plate and present two portions each of the ten finished dishes above:
 within commercial time constraints and deadlines
 following procedures for portioncontrol and food safety practices whenhandling and storing different
food types
 responding to at least one special customer request.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and
farinaceous dishes, relating to:
 convenience products
 fresh products
2. Contents of date codes and rotation labels for stock
3. Characteristics of different vegetable, fruit, egg and farinaceous dishes:
 appearance and presentation
 balance
 colour
 contrast
 classical and contemporary variations
 freshness and other quality indicators
 taste
 texture
4. Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
5. Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
6. Cookery techniques listed in the performance evidence
7) Food safety risks associated with raw egg products and alternative egg products
8) Culinary functions which use eggs as specified in the performance evidence
9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
10) Plating methods for practicality of service and customer consumption
11) Appropriate environmental conditions for storing food products to:
 ensure food safety
 optimise shelf life
12) Safe operational practices using essential functions and features of equipment used to produce vegetable, fruit,
egg and farinaceous dishes.

Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

Outline of evidence to be collected

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.

Assessment 1 - Completed written questions answered and submit to your assessor

Written test electronically or paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen, cooking range of vegetable, fruit,
Practical Observation egg and farinaceous dishes. You must use different cooking methods and
preparation techniques from the recipes provided.
You are required to cook for at least Ten (10) different dishes during practical
sessions
 Assessment Task 1
SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes
Written Test

Assessment Questions:
1. Please tick (✓) one of the following. To confirm food production requirements what documents we use in
hospitality?
Organisational policies and procedures.
WHS requirements and standard recipes.
Standard recipes and food preparation lists. 
Food preparation lists and booking sheets.

2. When preparing the dishes. List the factors that may affect the selection of ingredients. Connect each factor to
the relevant example:

Seasonality (1) storage space and preparation space can impact on possible processes
such peeling potatoes or onions (3)
Price (2) specialised cooking equipment like steamers, braisière, or wok (4)
Infrastructure (3) differences in menus and expectations between an aged hostel, café,
restaurant and 5-star hotel (5)
Equipment available (4) such as FIFO (first-in-first-out) are important to ensure that the oldest
product is used up first (7)
Quality standards (5) cheaper items may be used for stocks than for plated dishes (2)
Service requirements (6) self-service, set menu, à la carte buffet (6)
Stock rotation principles (7) as products may have longer or shorter shelf life depending on their
freshness (1)

3. Please tick (✓) one of the following. How much rice do you need? If you’re making 25 servings of risotto. The
recipe yields 10 serves and calls for 800 g Arborio rice.

4 Kg
2 Kg 
8 Kg
3 Kg
 4. As a Chef you need to prepare 50 portions of Broccoli flowers. A prepared portion weighs 0.090 kg. Trimmings
account for 25% of the total weight. How much Broccoli do you are going to order?

The amount of broccoli needed to order in preparing 50 portion of broccoli flower = 3.375 kg
Portions of broccoli flowers needed = 50
A prepared portion of broccoli weighs = 0.090 kg
Trimmings account for broccoli is 25% of the total weight.
Therefore, to find how much broccoli is required to order,
This can be calculated as the following:
Trimming account for 25% of 0.090 = 0.0225 kg
The remaining weight of broccoli required = 0.090 - 0.0225 = 0.0675 kg
Therefore, the broccoli needed to be ordered = 0.0675 × 50 = 3.375 kg

5. Provide 3 examples for each group as a classification for root vegetables.

Tubers Bulbs Roots

sweet potato leek radish
potato garlic beet root
taro onion carrot

6. List 5 varieties of mushroom available in your state.

 Button mushrooms
 Oyster mushrooms
 Swiss brown
 King trumpet
 White mushroom cups
 Portobello

7. Which of the following facts are important to ensure fruit and vegetables retain their nutritional benefits: (Tick
true or false in space provided)
True False
Light, temperature, air and water can affect the retention of vitamins in vegetables, which True
is an important consideration when purchasing, storing and preparing vegetables.
Minerals, or trace elements, are other essential nutrients obtained from vegetables and True
fruit.
Storing peeled and cut vegetables in water in a coolroom will ensure prolonged freshness. False
The mainmineral elements needed by the body are sodium, potassium, iron, zinc, calcium, True
magnesium and phosphorus.
The vitamins A, E and K are water soluble vitamins. False
Pulses are an important source of proteins. True
Vitamin levels in fruit and vegetables develop after harvesting. True
8. Match the type of potatoes to the correct description:

Starchy potatoes (1) meaning they have less starch and retain their shape when cooked. (2)
Waxy potatoes (2) meaning they are more floury and are ideally used for purée or mashed potato dishes.
(1)

9. Please provide an overview of the preparation techniques and a menu example including sauce and
accompaniment for each of the following egg dishes.

Dish Preparation Sauce and Accompaniment

Eggs Benedict Eggs Benedict is prepared by having a Chives for garnishing the eggs Benedict
base Canadian bacon and over top of that, and Hollandaise sauce
poached eggs with English muffins toasted
in halves.
Scrambled Eggs Scrambled eggs is a dish which is preparedButter, Oil, onion, salt, bacon, tomatoes.
from the beaten eggs yolks and white. Th
beaten eggs white and yolk is then cooked
over a pan or hot pan and is stirred
continuously, forming a texture of curd as
theyare coagulating together.
Omelette with filling Omelet is a dish prepared from the beatenOil, Butter, bacon, potatoes.
eggs this is cooked quickly in butter or oil
they are not stirred further while cooked
They are prepared inside of a frying pan
which is sometimes folded in round. Thi
type of egg dish is often filled with cheese
meat and vegetables of choice.

10. The provisions to determine and organise the required ingredients to prepare mise en place for vegetable, egg,
fruit and farinaceous dishes include: (Write true or false in space provided)

True False
As with all cookery recipes a standard recipe card will show the yield and can be easily True
multiplied or divided to meet the required quantity.
All mise en place needs must be collated on the requisition form. The ingredients such as True
dried, fresh and frozen vegetables and fruit are then collected from stores, checked for
quality and stored until required for preparation or production based on the workflow
list.
The exact needs vary between establishments. Some may buy only fresh vegetables and True
produce curries, timbales or stews such as ratatouille every day, while others may buy
frozen or canned vegetables due to budget and storage constraints.
Make sure that you check the ingredients for any signs of spoilage or contamination. True
Obvious mould, off smelling odours and discolouration should all be looked for.
Make sure you do not use any spoiled or contaminated ingredients! True
 The contents of cans that have dents or show signs of bloating must be heated before use. False

11. Pleasetick (✓) one of thefollowing. In order to makehard‐boiled eggs which of the following equipment would
you use?

Saucepan, stove top, slotted spoon.

Frypan, stove top, spatula.
Saucepan, stove top, egg slice 
Kettle, large bowl, slotted spoon.
12. Please tick (✓) one of the following. How do you always prepare equipment before using it?

Wash it using water at least 67 °C to kill bacteria and remove chemical residue
Use your common sense to figure out how to assemble the equipment, without troubling
busy colleagues or your supervisor.
Safely assemble it according to manufacturer’s instructions and make sure it’s clean 
Preparing equipment before use isn’t your responsibility.

13. The common Work Health and Safety and Hygiene requirements for using equipment include: (Write true or
false in space provided)
True False
Whichever equipment is used, it is important to check it first for cleanliness to prevent True
cross-contamination.
Any equipment that has to be assembled must be put together correctly. Incorrect True
assembly could damage the equipment or cause injury.
If you are unsure about any aspect of how to use equipment you must refuse to do the True
task.
Equipment malfunctions and faults must be reported to a supervisor and any faulty True
equipment must be tagged and removed from operations.
Hygiene is a key factor during any job and regular cleaning and sanitation of equipment True
during usage or when changing a food item, is essential.
Correct storage conditions must be used to ensure that equipment can dry properly to True
prevent the growth of mould and bacteria.

14. Please mention producing pasta dough in order:

(3) Cover with plastic wrap and rest for 20 minutes.
(1) Sift the flour into a mixing bowl.
(5) Refold and pass the dough through the pasta machine on progressively thinner
settings.
(6) Putthe appropriate cutter on the pasta machine, then pass the pasta through again to
make the desired shapes.
(4) Flatten the dough then roll it out with a pasta machine on a thick setting
(2) Add the eggs, salt, oil and mix with a dough hook on low speed for 5-10 minutes.
15. Pleasetick (✓) one of thefollowing. Foran apple strudel if your recipe requires 500 g diced apples. How will you
weigh or measure the apples?

With a measuring cup

Estimate half of a 1 kg bag of apples
On a set of accurate scales 
With a 1 L measuring jug

16. For any menu uses for eggs - match the culinary use to the correct properties:

Aerating (1) This propertyisemployed whenpreparing meatloaf or farce but also provides structure
for baked goods (2)
Binding (2) This property provides extra flavour, smoothness and body in sauces and desserts (5)
Setting (3) Essential property used when crumbing foods (4)
Coating (4) This property is essential for applications like bread-and-butter pudding or cream
caramel (3)
Enriching (5) This can be observed in the preparation of meringue, Pavlova, sponge and soufflé (1)
Emulsifying (6) This property is used to hold impurities in the final preparation steps for soups and
sauces (6)
Glazing (7) This property is essential to produce stable mixtures and sauces (8)
Clarifying (8) This property is required for some classical menu applications and provides visual
appeal (7)
Thickening (9) This property will help to achieve a golden colour in the finished product like e.g.
pastries (10)
Garnishing (10) This property is required to provide consistency to custards or pastry cream (9)

17. The following procedures for the preparation of pulses are: (Write true or false in space provided)

True False
The long soak method uses soaking pulses overnight in water, which helps to clean and True
12enderize them.
The rapid soak method pulses are placed in a pan with cold water and brought to a rapid True
boil for 5 minutes, then covered and cooled.
The soaking liquid is always used for cooking the pulses. True
When cooking pulses salt is added to the water as salt softens the skins and shortens False
cooking times.
Cooking times will vary depending upon the type and age of the pulse True
18. Please connect the suitable metho(2) d of cookery to the relevant group of vegetables:

Steaming (1) Fennel, okra, eggplant, onions, potatoes, parsnips (5)

Braising (2) Eggplant, potatoes (2) (6)
Grilling (3) Zucchini, snow peas, asparagus, sweet potatoes, potatoes (3)
Stewing (4) Onions, eggplant, zucchini, capsicum, tomatoes (4)
Baking (5) Blanched vegetables, stir-fry, shaped and blanched vegetables (6)
Shallow frying (6) Asparagus, mushrooms, potatoes (1)

19. Please connect the gnocchi preparations to the correct ingredients:

Parisienne style (1) uses mashed potato and flour plus other flavours such as fresh herbs. (2)
Romana style (2) uses choux paste as a base and other ingredient such as cheese can be added. (1)
Piémontaise style (3) is made from semolina. (3)

20. What are the requirements for the safe handling of foods when collecting ingredients, and during preparation,
display and storage to meet food safety requirements? Which provisions will ensure food safety at each step?

Requirements for food Vegetables Fruit Eggs Farinaceous

safety
Collecting the To make sure that to check To check the ingredients The usual shelf life for Infestations of any moths
ingredients all the ingredients for any for any sort of spoilage or storing eggs is for about 2 or weevils must be
signs of contamination or contamination. Look for weeks. Any foul smell checked while
spoilage. Any obvious any sort of foul smell, like rotten smell from investigating
smell, mould, discoloration discoloration, odor or eggs can be a sign of Farinaceous. Vermin or
and odor must be looked weird texture. Any type spoilage or cobweb like strings can
after. Do not use any of molded ingredient contamination, one must easily detect any moths
contaminated or spoiled must be discarded look for it. or weevils. Any affected
ingredient. Do not use immediately and is not to portion of cereals must
dented cans that are bloated be used to prevent be discarded as they get
as the food inside of them is contamination. affected too soon,
not safe to use. therefore small batch is
stored.
Preparation While the preparation of the While the preparation, Ensure that hands, Use 10L of boiling water
desired vegetables makes keep the hands, utensils, utensils, equipments etc to boil the pasta in salted
sure that the countertops, knives, chopping board are cleaned thoroughly. water. 1i kg of pasta with
knives, chopping board, etc neat and tidy to Handling of eggs with some oil on top of it to
utensils and cook’s hands prevent any cross- hands should be limited, prevent sticking of the
are clean. This will prevent contamination. as bacteria can be pasta. 12 minutes of
contamination of the food. transferred. cooking. Dry the pasta
when soft. Refresh the
boiled pasta under fresh,
clean and running water.
Always check its
packaging before using.
Toss some oil and
 additional herbs and
spices as required to the
taste and serve hot in the
desired serve-ware.
Display While serving raw While serving the fruits Neat and tidy Display of farinaceous
vegetables make sure that raw, keep your hands to a presentation to enhance can be done to expose its
use of hands is less. Ensure bare minimum of its different appealing appealing textures,
washing of hands often and reach. This will prevent features of the dish, with variety and color. Clean
handling of the equipment is cross-contamination. appropriate garnishes and tidy surfaces are
done properly. Wear gloves Wear appropriate gears over it and referenced used. Highlight its
while dishing up the recipe. like gloves to handle its side dishes. feature, elevate the
cooking. presentation and choose
a good service-ware.
Storage Label the containers and Proper labeling of the Eggs should be stored in Store the ingredients in
store the vegetables in ingredients must be done the top shelf of the air tight containers to
temperature controlled area and should be stored in refrigerators. Check the avoid exposure with air
in a cool and dry place. proper temperature packaging dates. and moisture. Check the
Separate the packed controlled environment. packaging dates before
vegetables from the fresh using the ingredients.
ones, to retain their
moisture.

21. Please connect the suitable sauce to the menu example:

Poached Peaches (1) Tomato coulis with fresh basil (3)

Apple Strudel (2) Sauce Hollandaise (4)
Italian style vegetables (3) Raspberry coulis (2)
Poached white asparagus Sauce Anglaise (1)
(4)
 22. Please tick (✓) one of the following. Which of the following is the most suitable accompaniment to serve with
flambéed strawberries.

Grated chocolate sprinkled over the strawberries.

A side serves of fresh strawberries.
Banana topping poured over the top and finished with a mint leaf.
Whipped cream served in a separate dish. 

23. What is the ratio of ingredients for producing fresh pasta? Which type of flour is commonly used?

Pasta consists of two ingredients mainly. These two are eggs and flour. The ratio goes like for every 100grams of flour, one egg is
needed. The exact ratio of the ingredients depends upon the size of the eggs and consistency of the pasta required. Sometimes a pinch
of salt is also added to the pasta.
commonlyused flour type are:
 All-purpose flour.
 Type 00 flour.
 Semolina flour.

24. Pleasetick (✓) oneof thefollowing. Within the scope of your responsibility, you may need to makefood quality
adjustments. What are the following quality points do you need to check at this stage?
Freshness, nutritional value, appearance, and taste.
Consistency, texture, taste, temperature, and aroma. 
Whether the dish is too salty, bitter, sweet, or sour.
If you followed the standard recipe properly, you shouldn’t need to check quality points or 
make any adjustments at this stage.

25. Please tick (✓) one of the following. How should you present your final dish?

Present the dish attractively, using service ware that is appropriate for the type of dish 
you're plating.
On a large plate to give a greater visual impact when it is served to the customer.
Present the dish using service ware that is easy to carry.
In a bowl or on a plate that has been pre‐heated in the oven.
26. What is a general guideline for the serving size of vegetables? Which culinary and nutritional aspects do you
need to take into consideration?

 The standard serve for vegetables is usually of about 75g or 100kj to 350kj.
 It is½ cup of cooked orange or green vegetables like spinach, pumpkin, carrots or broccoli.
 It is ½ cup of sweet corns.
 It is½ of medium sized potato or anystarchyvegetables such as cassava, taro or sweet potato.
 It is½ of cooked canned or dried lentils, peas or beans with less or no salt at all.
 It is 1 cup for raw salad or green and leafy vegetables.
 It is 1 whole tomato.
 For solid foods, like anytype of root vegetables like beets or carrots, it is ½ of the serving cup.
 A total of five servings should be done per day as per the research done from the Harvard. These five servings of vegetables
and fruits offer the strongest benefits in health. The serving sizes mayvary. The sizes can be found easily.
 The following should be taken into considerations, while considering the culinaryandnutritional aspects:
 Culinary aspects: the serving sizes and portions of the vegetables and fruits may vary as per the recipes or the type of dish
being prepared. It is essential to consider those recipes that have positive outcomes while considering health benefits. The
desired outcome of the dish being prepared must be considered while taking size and proportions of the vegetables in mind.
 Nutritional aspects: the serving size and proportions of the considered fruits and vegetables must be recommended over
the daily consumption of the vegetables and fruits. A balanced intake of vitamins is associated with engulfing a variety of
fruits and vegetables. Fruits and vegetables are a great source of in taking different vitamins, fibers and protein.

27. Forthepresentation of vegetable, egg and farinaceousdishes thefollowing aspectsshould be considered: (Write
true or false in space provided)

True False
Vegetables, fruit, eggs and farinaceous items may feature as dishes by themselves, as an True
accompaniment, or as a base for a protein-based dish.
The presentation of vegetables, fruit, eggs and farinaceous items requires that all True
components of the dish need to complement each other to provide balanced texture,
16lavor and colour.
In a traditional setting, the vegetable accompaniments were painstakingly prepared by True
turning into even shapes before cooking.
Vegetables served as an accompaniment of a dish do not require any garnishing as the False
main item of the dish will be the centre point of focus.
For traditional presentation each component of the dish has to be considered and True
presented attractively.
Moderndishes often use the vegetable components as the main decorative feature of the True
presentation.
Various vegetable elements, herbs, flowers, sauces and other items are precisely arranged True
to the chef’s exact specifications to blend with, enhance, highlight or contrast the main
protein item.
28. With the egg dishes following are suitable accompaniments and sauces which would be typically served. (Write
true or false in space provided)
True False
Atbreakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms go well with True
eggs for a typical English breakfast.
Various sauces are also common with tomato sauce popular for cooked breakfast, cold True
emulsion sauces for omelettes and Mornay sauce is a must for eggs Benedict.
Eggs are most popular for breakfast and go well with bread in any form, from traditional True
toast to sourdough and little soldiers for soft boiled eggs.
Spinach, fresh vegetables and fried potatoes are perfect for adding colour and extra True
texture.
Suitable accompaniments depend on the menu type and the service style. True

29. During production, storage and service of vegetable, fruit, egg and farinaceous dishes to ensure safe
temperatures and hygiene procedures you need to consider the following aspects: (Write true or false in space
provided)

True False
Always be aware of the danger zone and keep cold foods below 5°C and hot foods above True
60°C.
Whenpreparing food make sure that you remove all ingredientsrequired for a recipe from False
the cool room to ensure an organized preparation process
Keep food types separate to avoid cross-contamination and consider your work processes True
during preparation and plating.
The use of appropriate containers during the preparation and service stages will assist in True
this purpose.
Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping True
product in optimum condition and minimising waste through spoilage or drying out.
Labelling is a very important step as it will ensure that FIFO principles are followed, and it True
also helps to monitor the lifespan of your products.

30. To ensure a clean and hygienic workplace, please list 6 processes that must be considered:
 Pest controlling.
 Maintenance of the equipments in the kitchen.
 Food storage and its timelyrotation.
 Proper cleaning and sanitization of the kitchen wares, utensils, cooking stove etc.
 Waste management should be done properly.
 Personal hygiene and proper hand-washing.
31. The following processes must be considered to ensure a clean and hygienic workplace. (Write true or false in
space provided)

True False
Tidy your work area frequently, in particular between different tasks. True
When changing to different tasks and commodities, the workplace and equipment need True
to be cleaned and sanitised.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. from a True
surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present on any True
surface area.
Sanitation should occureach time after cleaning awork area or equipmentthat comes into True
contact with food
In order for a workplace to be hygienic it must be sanitised before the cleaning process False
can commence.
At the end of a shift it is essential to clean all areas of your workspace. This includes stove True
tops, microwave, salamanders, shelving and wall areas that my commonly become soiled.
 Assessment Task 2
SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes
Practical Observation
Assessment Questions:
Prepare and present the following dishes to the criteria set out below:

1. Poached eggs benedict

2. Moroccan scramble eggs with couscous
3. Souffleomelette with cheese
4. Miso noodles with fried eggs
5. Crème caramel
6. Breaded polenta fries with garlic aioli and lentil salsa
7. Classic aioli
8. Lentil salsa
9. Quick puff pastry apple strudel with crème / crème anglaise
10. Jewelled rice with dried fruit
11. Laminated basil pasta with garlic brown butter
12. Fettuccine carbonara
13. Homemade Pasta

For Criteria, please choose from the following or use N/A if you haven't used any of these in that specific recipe.

1. Cooking technique: Boiling, Frying, Scrambling, Poaching, Omelette, Souffle.

2. Culinary uses for egg: Aerating, Binding, Setting, Coating, Enriching, Emulsifying, Glazing, Thickening.
3. Specified foods/preparation:
 Vegetables, fruit: Dried, Fresh, Frozen
 Farinaceous: Couscous, Pasta, Noodles, Polenta, Pulses, Rice
Dish name: miso noodles with fried No. Of serves: 6
eggs
❑ Mise en place list: eggs, Cooking technique: Boiling, frying

ramen noodle, miso paste, Culinary uses for egg: Coating, setting

scallions, sesame oil Specified foods/preparation: Eggs(fresh), ramen noodles(dried), miso

❑ Equipment used: pot, skillet paste(prepared), scallions(fresh)
❑ Special request: vegan option
available
Photo attached:
Dish name: mroccan scramble eggs No. Of serves: 6
with couscous
❑ Mise en place list: eggs, Cooking technique: Scrambling, frying

couscous, bell peppers, Culinary uses for egg: Binding

onions, tomatoes, cumin, Specified foods/preparation: Eggs (fresh), couscous (dried), bell peppers
(fresh), tomatoes (fresh)
coriander, parsley for garnish
❑ Equipment used: skillet,
mixing bowl
❑ Special request: gluten-free
Photo attached:
Dish name: soufflé omelet with No. Of serves: 6
cheese
❑ Mise en place list: eggs, Cooking technique: Omelet, soufflé
cheese, butter, salt, pepper Culinary uses for egg: Aerating, setting

❑ Equipment used: non-stick Specified foods/preparation: Eggs(fresh), cheese(fresh)

skillet, whisk
❑ Special request: vegetar8ian
Photo attached:

Poach
Dish name: poached eggs benedict No. Of serves: 6
❑ Mise en place list: eggs, Cooking technique: Poaching

English muffins, Canadian Culinary uses for egg: Setting

bacon, hollandaise sauce, Specified foods/preparation: Eggs(fresh), English muffins (fresh),

Canadian bacn (frozen), hollandaise sauce
chives for garnish
(prepared)
❑ Equipment used: saucepan,
slotted spoon, toaster
❑ Special request: N/A
Photo attached:
Dish name: breaded polenta fries No. Of serves: 6
with garlic and lentil salsa
❑ Mise en place list: eggs, Cooking technique: Baking, frying

polenta, breadcrumbs, garlic, Culinary uses for egg: Coating, binding

lemon juice, lentils, tomatoes, Specified foods/preparation: Eggs(fresh), polenta(dried),

cilantro breadcrumbs(prepared), lentils(canned),
tomatoes(fresh)
❑ Equipment used: baking
sheet, food processor
❑ Special request: vegan option
available
Photo attached:
Dish name: jeweled rice with dried No. Of serves: 6
fruit
❑ Mise en place list: eggs, rice, Cooking technique: Boiling

dried fruit (apricots, Culinary uses for egg: N/A

cranberries), almonds, Specified foods/preparation: Eggs(fresh), rice(dry), dried fruit (prepared)

saffron, cardamom
❑ Equipment used: pot
❑ Special request: vegan
Photo attached:
Dish name: classc aioli (garlic No. Of serves: 6
mayonnaise)
❑ Mise en place list: eggs, garlic, Cooking technique: Emulsifying
Culinary uses for egg: Emulsifying
lemon juice, olive oil
❑ Equipment used: food Specified foods/preparation: Eggs (fresh), garlic (fresh)
processor
❑ Special request: N/A
Photo attached:
Dish name: crème caramel No. Of serves: 6
❑ Mise en place list: eggs, sugar, Cooking technique: Baki8ng

milk, vanilla extract Culinary uses for egg: Setting, enriching

❑ Equipment used: ramek8ins, Specified foods/preparation: Eggs(fresh), sugar(granulated), milk (fresh)

baking dish
❑ Special request: gluten-free
Photo attached:
Dish name: fettuccine pasta No. Of serves: 6
❑ Mise en place list: fettuccine Cooking technique: Boiling(for pasta), frying(for pancetta),
scrambling(for eggs)
pasta, eggs, pancetta or Culinary uses for egg: Binding, enriching
bacon, parmesan cheese, Specified foods/preparation: Eggs(fresh), fettuccine paste(dry),
garlic, parsley, black pepper pancetta or bacon(fresh)
❑ Equipment used: large
pot(for boiling), skillet
❑ Special request: none
Photo attached:
Dish name: laminated basil pasta No. Of serves: 6
with garlic brown butter
❑ Mise en place list: fresh basil, Cooking technique: Boiling(f9or pasta), browning(for garlic butter)

pasta sheets, garlic butter, Culinary uses for egg: Binding

salt, pepper, parmesan cheese Specified foods/preparation: Eggs(fresh), fresh basil pasta
sheets(homemade)
❑ Equipment used: rolling pin,
pasta machine, skillet
❑ Special request: none
Photo attached:
Dish name: homemade pasta No. Of serves: 6
❑ Mise en place list: flour, eggs, Cooking technique: Boiling (for pasta)

salt, water (optional) Culinary uses for egg: Binding

❑ Equipment used: mixing Specified foods/preparation: Eggs(fresh), flour(dry)

bowl, rolling pin, pasta
machine
❑ Special request: none
Photo attached:
Dish name: apple puff pastry strudel No. Of serves: 6
❑ Mise en place list: egg, water, Cooking technique: Baking

granulated sugar, all purpose Culinary uses for egg: Binding, enriching

flour, granny smith apple Specified foods/preparation: Eggs (fresh), sugar (granulated), granny
(peeled), raisins, puff pastry smith apple (peeled and fresh), raisins (fresh
and prepared), puff pastry sheets (prepared)
sheets, confectionery sugar
❑ Equipment used: oven, fork,
bowl.
❑ Special request: depends
upon dietary conditions
Photo attached:
Dish name: No. Of serves:
❑ Mise en place list Cooking technique:
❑ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:
 Assessment Evaluation Tool – AT1
Unit Code: SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes
Unit Name:
Assessment Name: AT1 – Written test
Student’s name: Kulwinder Kaur
Student Id: 14294887
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2,1.3,1.4, 2.1, Yes No
2.2, 2.3, 3.1, 3.2, 3.3, 3.4,3.5,3.6, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3,5.4,5.5]
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and
stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients and create portions according to recipe.
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary
standards.
3.4. Prepare eggs for different culinary uses.
3.5. Prepare fresh farinaceous ingredients.
3.6. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Presentdishes attractively on appropriate service-ware.
5.2. Add dips, sauces and garnishes according to standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food items in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according
to organisational procedures, environmental considerations, and cost-reduction
initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, Yes No
9, 10, 11]
(1) Culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes, relating to:
 convenience products
 fresh products
(2) Contents of date codes and rotation labels for stock
(3) Characteristics of different vegetable, fruit, egg and farinaceous dishes:
a) appearance and presentation
 balance
 colour
 contrast
b) classical and contemporary variations
c) freshness and other quality indicators
d) taste
e) texture

(4) Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
(5) Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes
and products
6) Cookery techniques listed in the performance evidence.
(7) Food safety risks associated with raw egg products and alternative egg products
(8) Culinary functions which use eggs as specified in the performance evidence
(9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
(10) Appropriate environmental conditions for storing food products to: a) ensure food
safety b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used
to produce vegetable, fruit, egg and farinaceous dishes.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:
 Assessment Evaluation Tool – AT2
Unit SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes
Unit Name:
Assessment Name: AT2 – Practical observation
Student’s name: Kulwinder Kaur
Student Id: 14294887
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4, 5] Yes No
(1) complete mise en place activities and follow standard recipes, using each of
the following cookery techniques at least once to prepare at least ten finished
dishes (at least once across preparation of the ten dishes)
 Boiling
 Frying
 Scrambling
 Poaching
 Omelette
 souffle
(2) use eggs for each of the following functions at least once, when preparing the
above dishes (at least once across preparation of the ten dishes)
 Aerating
 Binding
 Setting
 Coating
 Enriching
 Emulsifying
 Glazing
 Thickening
(3) use of each of the following food types at least once when preparing the
above dishes (at least once across preparation of the ten dishes)
A. Vegetables and fruit:
 Dried
 Fresh
 Frozen
B. Farinaceous items:
 Couscous
 Pasta
 Noodles
 Polenta
 Pulses
  Rice
(4) prepare fresh pasta including use of lamination techniques
(5) prepare, plate and present two portions each of the ten finished dishes
above:
 within commercial time constraints and deadlines
 following procedures for portion control and food safety practices
when handling and storing different food types
 responding to at least one special customer request.
Is Student able to demonstrate thefollowing: Performance Criteria [1.1, 1.2,1.3,1.4, 2.1, Yes No
2.2, 2.3, 3.1, 3.2, 3.3, 3.4,3.5,3.6, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5]
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and
stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients and create portions according to recipe.
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary
standards.
3.4. Prepare eggs for different culinary uses.
3.5. Prepare fresh farinaceous ingredients.
3.6. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Present dishes attractively on appropriate service-ware.
5.2. Add dips, sauces and garnishes according to standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food items in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according
to organisational procedures, environmental considerations, and cost-reduction
initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, Yes No
9, 10, 11]
(1) Culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes, relating to:
 convenience products
 fresh products
(2) Contents of date codes and rotation labels for stock
(3) Characteristics of different vegetable, fruit, egg and farinaceous dishes:
a) appearance and presentation
 balance
 colour
 contrast
b) classical and contemporary variations
c) freshness and other quality indicators
d) taste
e) texture

(4) Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
(5) Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes
and products
6) Cookery techniques listed in the performance evidence.
(7) Food safety risks associated with raw egg products and alternative egg products
(8) Culinary functions which use eggs as specified in the performance evidence
(9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
(10) Appropriate environmental conditions for storing food products to: a) ensure food
safety b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used
to produce vegetable, fruit, egg and farinaceous dishes.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature: