SITHCCC006 - Ass1 Recent 5 (1) JJJJJ

Canterbury Business College
CRICOS Code – 01899K RTO Code - 6554
ASSESSMENT 1
Unit description:
Unit Code SITHCCC006
Unit Name Prepare appetisers and salads
Qualification Name Certificate IV In Commercial Cookery
Assessment Tool Portfolio
Student must fill this section:

Candidate Name: Mandeep singh
Candidate ID: 5695
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”
Plagiarism and
“I acknowledge that entire assessment work is done by me”
Collusion:
Student signature: _____mandeep singh____________ Date: _____________

15/03/019
Feedback to student:
Assessment Completion Status

Non- Assessor’s
Attempt Satisfactory Date
Satisfactory Signature
Initial attempt  
2nd attempt/Re-assessment
 
CBC-SITHCCCC006-A1-V2019.2 Page 1 of 15
Information for Candidate:
 All work is to be entirely of the candidate.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc.
The student must attach its own work formatted in double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of
competency.
 If the candidate doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
Re-assessment of Result& Academic Appeal procedures:
If a student at Canterbury Business College is not happy with his/ her results, the student may appeal
against their result via a written letter, clearly stating the grounds of appeal to the MSS / DSS. This
should be submitted after completion of the subject and within 14 days of commencement of the new
term.

Re-assessment Process:
 An appeal in writing is made to the ACC / MSS providing reasons for re-assessment /appeal.
 ACC / MSS will delegate another faculty member of CBC to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is
formed comprising the lecturer/trainer in charge, the ACC, the MSS and the DSS OR if need be
an external assessor.
 The Institute will advise the student of the appeal decision within 14 days from the submission
date of the appeal. The decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent
advice or follow external mediation option with CBC’s nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-
enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her
judgement based on principles of assessment. These principles require assessment to be reliable, fair,
practical and valid.

Academic Appeals:
 If the student is dissatisfied with the outcome of the assessment marking process, he/she has a
right to appeal the assessment results.
 The notice of appeal should be in writing addressed to the MSS / ACC and submitted within
seven days of notification of the assessment results.
 If the appeal is not lodged in the specified time, the result will stand as marked.
 In emergency circumstances, such as in cases of serious illness or injury, the student must
forward a medical certificate in support of a deferred appeal. The notice of appeal must be made
within three working days of the concluding date shown on the medical certificate.
 The decision of MSS / ACC will be discussed with the DSS and will be final.
For further information please refer to Student Handbook.
“I acknowledge that I have understood all the above rules and guidelines for the assessment
Mandeep kaur
Full Name mandeep singh Signature mandeepsingh Date (15/03/2019)
Submission Details
Please submint your assessment with practical observations. Any variations to this arrangement
must be approved in writing by your assessor.
Submit this document with any required evidence attached. See specifications below for details.
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:
 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
 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.
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 meaning and role of mise en place in the process of preparing, cooking and presenting
food
 essential features and functions of, and safe operating practices and maintenance
requirements for, the following equipment used in food preparation:
 commercial:
 blenders
 food processors
 graters
 mixers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 butcher and boning
 chef
 filleting
 palette
 utility
 vegetable
 measures
 peelers, corers, and slicers
 scales
 thermometers
 whisks
 food safety practices for handling different food types
 cleaning practices and agents suitable to range of equipment in use
 precision cuts used in a commercial kitchen:
 brunoise
 chiffonnade
 concasse
 jardinière
 julienne
 macédoine
 mirepoix
 paysanne
 safe operational practices using essential functions and features of equipment used to
prepare:
 dairy products
 dry goods
 fruit
 general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades
 meat
 poultry
 seafood
 vegetables
 safe operational practices for maintenance and minor adjustments of equipment:
 adjusting blades
 Oiling machines.
Elements Performance Criteria
Elements describe the essential outcome Performance criteria describe the performance
needed to demonstrate achievement of the
element.
1. Select ingredients 1..1, 1.2, 1.3,1.4
2. Select, prepare and use equipment. 2.1,2.2, 2.3
3. Portion and prepare ingredients. 3.1,3.2, 3.3,3.4
4. Prepare appetisers and salads. 4.1,4.2,4.3,4.4
5. Present and store appetisers and salads. 5.1,5.2,5.3,5.4,5.5
Assessment 1
Instruction for assessment
Your task
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on
the theory content and recipes contained in your workbook/ online unit.
Use the attached recipe card and workflow plan template and copy as required.
The information you provide in this portfolio may be followed-up with questions from your trainer before
the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and
substantiate all information you provide in this paper.
1. You are to plan the preparation for the following selection of appetisers using 4 different methods
of cookery:
 1 small selection of antipasto

 2 cold canapés
 2 types of finger foods
 1 hot hors d’oeuvres
 1 type of savouries
 1 type of tapas
a. Use the recipe card template and write the recipes for 1 cold Canape, 1 finger food, I savouries
to yield 4 serves each.
Standard Recipe Card (cold canape)

NAME OF
DISH:BUCKWHEAT
BLINIS WITH SALMON
ROE
Ref. Source
Serves: 4
Ingredients Quantity Unit

Chives Chervil 10
Eggs 6
Buckwheat flour 75
Strong flour 125
Dried yeast 7
Salt 3
Castor sugar 5
Buttermilk 150
Unsalted butter 30
Mayonnaise 30
Salmon roe
Method
Preparation:
1. Step 1 Sift the buckwheat and flour into a bowl. Make a well and add the yeast.
Sprinkle the salt and sugar around the well. Warm some of the buttermilk and
add to the well. Allow to prove
2. Whisk the yolks and remaining buttermilk, add to the dry ingredients and
combine. In a separate bowl, whisk the whites to soft peaks, then fold into the
batter
3. Heat the butter in a pan. Add the batter in tablespoon amounts and fry,
turning them over once golden
4. Combine the boiled eggs, mayonnaise and chives
Cooking
 Sift the buckwheat and flour into a bowl. Make a well and add the yeast. Sprinkle the
salt and sugar around the well. Warm some of the buttermilk and add to the well. Allow
to prove
 Whisk the yolks and remaining buttermilk, add to the dry ingredients and combine. In a
separate bowl, whisk the whites to soft peaks, then fold into the batter
 Heat the butter in a pan. Add the batter in tablespoon amounts and fry, turning them
over once golden
 Combine the boiled eggs, mayonnaise and chives
Step 6:Plating
1. Arrange the blinis on a platter and top with the egg mixture, salmon roe and
chervil
Standard Recipe Card (finger food)

NAME OF DISH
VEGETABLE
PAKORA DISH:
Ref. Source
Serves: 6

Besan flour 100
Chilli powder 1
Garam masala 1
Turmeric 1
Yoghurt 200
Water 60
Eggplant 80
Spinach 70
Carrots 50
Capsicum 70
Beans 40
Method
Step 1: prepration
1. Sift the flour and spices and mix with the water and yoghurt. Mix well to
remove any lumps, rest the batter for 1 hour
2. Trim and wash the eggplant. Cut into 2cm cubes, season with salt and let stand
for 30 minutes to draw out the bitterness, then wash and dry
3. Remove the stalk from the spinach and cut into 4cm squares
4. WPRW the carrots. Cut the carrots and capsicum into batons
5. Top and tail the beans
Cooking Duration 10 minutes
1. Draw the vegetables through the batter and deep-fry until golden brown. Drain on
absorbent paper
Plating
1. Place the pakoras onto a pre-warmed plate and serve with a dipping sauce
Standard Recipe Card (Savouries)
NAME OF
DISH: SALT-
ROASTED
PEANUTS
Ref. Source
Serves: 2

 Lime 100
 Black pepper 4
 Peanuts 250
 Vegetable oil 20
25
 Honey
2
 Green mango powder 1
 Cayenne pepper 4
 Salt flakes
Method
Step 1: prepration
1. Preheat the oven to 180°C

2. Zest and juice the lime
Cooking Duration 15 minutes

1. Place the zest, juice, pepper, oil, honey, mango powder and cayenne into a pan and
cook for ~5 minutes, until thickened
2. Add the peanuts and salt and toss until the peanuts are evenly coated. Transfer to a
lined baking tray and bake in the oven at 180°C for ~10 minutes, tossing regularly until
golden and caramelised
b. Provide a suitable sauce or dip, and garnish for each type.

Quince Spread ,smokey paprika
c. List all equipment required to prepare your selection and how each piece is safely used in the
preparation process.
Knives, fryer,blender
d. Suggest 3 different service vessels which could be used to serve your selection.
Platter,slate,wooden board
e. Draw a lay-out plan for a platter which could be used to serve your selection, considering
varieties, colours, sizes and shapes.
2. Choose 3 different salads including an example for a modern warm salad.
a. Provide a recipe for 1 modern salad and 1 classic salad, list the production steps including
specific cuts employed and dressings used.
Thai grilled beef salad
Classic caesar salad
b. List the garnishes to be used and the service vessels for presentation.
Parsley, feta cheese, coriander
3. Provide 3 different recipe examples with production methods for dressings you could provide for a
buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ
in their production methods (e.g. bound, temporary emulsion etc.)
Vinegrette,emulsion: ceaser dressing
4. A group of elderly people have asked you for healthy, nutritious options for a function using
appetisers and salads.
List 3 options for both appetisers and salads which meet these criteria and outline the main
nutritional aspects for each.
Baby Cos Salad With Cherry Tomatoes And Salad Cream
Contemporary Caesar Salad
Citrus Salad with Baby Spinach
Guacamole
Lamb Brochettes
Quail Eggs
5. List the hygiene requirements which must be followed during production and storage of your
appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of
the shift and storage provisions and details for labelling.
Safe food preparation
To safely prepare food, you should follow these tips:
keep raw foods and ready-to-eat foods separate to avoid cross-contamination

use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and
sanitise utensils and cutting boards between uses
thoroughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after
using them
thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals
make sure food is thoroughly cooked and the centre of the cooked food has reached 75 °C
avoid leaving recently cooked food out to cool for more than 1 hour; as soon as food has cooled, place it
in the refrigerator
know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are
kept at temperatures between 5 °C and 60 °C.
thaw frozen food on the bottom shelf of the refrigerator to keep it out of the temperature danger zone
take extra care when preparing foods that contain raw eggs – such as egg nog, homemade mayonnaise
and aioli – because bacteria on the egg shells can contaminate the food
be trained in safe food handling and preparation.
Safe food storage and display
To safely store and display food, you should follow these tips:
keep raw foods and ready-to-eat foods separate, to avoid cross-contamination

store food in clean, food-grade storage containers
don’t store food in opened cans
make sure food storage containers have not been used to store things other than food, and wash and
sanitise them before use
don’t reuse containers that are only meant to be used once
if a reusable container is in poor condition, throw it out
cover food with tight-fitting lids, foil or plastic film, to protect the food from dust, insects and cross-
contamination
wash and rinse any garnishes used on food
store food in areas specially designed for food storage, such as refrigerators, coolrooms, pantries and
food storerooms
never store food on the floor or on pallets, or in areas containing chemicals, cleaning equipment, clothing
or personal belongings
remove and avoid using foods that are past their use-by dates, spoilt, or are in damaged containers or
packaging
know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are
kept at temperatures between 5 °C and 60 °C.
be trained in safe food handling and preparation.
Cross-contamination
Raw food must be kept separate from cooked and ready-to-eat food. Raw food may contain bacteria, which
causes food poisoning.
Cross-contamination happens when cooked or ready-to-eat food contacts raw food. Raw food should
always be stored below ready-to-eat or cooked food in refrigerators and display cabinets. This way, juices
from the raw food cannot drip onto cooked food.
Cross-contamination can also happen if you use dirty knives, chopping boards or other equipment. If
possible, don’t use the same equipment when preparing raw food, and cooked and ready-to-eat food.
Thoroughly clean and sanitise equipment after each use.
Bacteria can be transferred to food from your hands. Thoroughly wash and dry your hands before handling
food, and between handling raw food and cooked or ready-to-eat food. Also use clean, sanitised utensils
(tongs, spoons, spatulas) to handle cooked or ready-to-eat food.
Gloves
Disposable gloves can help prevent cross-contamination. The same precautions should be taken when
handling raw food, and cooked or ready-to-eat foods. Wash and dry your hands thoroughly before putting
on gloves, and always use fresh gloves.
Change your gloves:
at least once every hour

if they become contaminated
if they tear
when switching between handling raw and ready-to-eat foods
when changing tasks
after taking the rubbish out
after sweeping, mopping and cleaning.
Temperature danger zone
The temperature danger zone is between 5 °C and 60 °C. Bacteria grow quickly in high-risk foods that are
kept in this temperature range.
Cold food storage
You need to keep cold foods at 5 °C or colder, and keep frozen foods frozen solid during storage at –15 °C
or colder. Cool rooms, refrigerators and freezers must have proper thermometers, and temperatures
should be checked regularly.
Hot food preparation and display
Hot food must be kept at 60 °C or hotter. Bains-marie and other hot food holders are designed to keep food
at this temperature.
Do not use bains-marie and similar equipment to heat food. If this equipment is used for heating food, the
food will spend too long in the temperature danger zone.
Before placing food in the bain-marie, make sure the food is thoroughly cooked. Ensure that the centre of
the cooked food has reached 75 °C. Most bacteria are killed when food is cooked properly.
Some tips for safely using bains-marie include:
preheat bains-marie before use and operate them on the highest temperature setting
make sure the temperature of the food does not fall below 60 °C
use a clean thermometer to check the temperature of the food
do not overfill bain-marie trays, because the temperature of the food could fall below 60 °C.
Cooling food
Food that has been cooked should not be left out to cool for more than 1 hour. As soon as food has cooled,
place it in the refrigerator or freezer.
Note that large portions of food cool faster if divided into smaller portions.
Thawing frozen food
Be sure to keep frozen food frozen solid while it is in the freezer.
Thaw food thoroughly before cooking. Bacteria can grow in frozen food while it is thawing, so keep frozen
food out of the temperature danger zone. To do this, thaw frozen food on the bottom shelf of the
refrigerator (so the juices do not drip onto other foods) and keep it in the fridge until it is ready to be
cooked.
If using a microwave oven to thaw food, cook it immediately after defrosting.
If you have to cook food that is still frozen, make sure that the food is cooked right through, and that its
core temperature reaches 75 °C.
Do not refreeze food that has been frozen and thawed already. Freezing does not kill bacteria, and live
bacteria are still in food when it is thawed again.
Food serving and labelling
Store food in clean, food-grade storage containers that are strong enough for the food they contain. If
containers are reusable, wash and sanitise them before using them. Do not reuse containers that are only
meant to be used once.
Food labels or tags can carry bacteria. For cooked and ready-to-eat food, use tags or labels on the trays or
containers, and not on the food itself. Be sure not to pierce cooked or ready-to-eat food with tags or labels.
When serving food, make sure that all cutlery and crockery is clean and undamaged.
6. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to
start at 7 PM (Your shift starts at 1 PM).
Work Flow Plan/ End of Service Procedures / De-Brief

TIME Task (Description) and Priority Equipment &WHS Communication (Who, About what?)
1 pm Wash hands
Sanitize bench and chopping board
1.05 pm Check the menu make a list of the Bowls,trollies Speak to the supervisor
ingredients.
1.25 Collect the ingredients. Wash peel Reference to the ingredients lists
the vegetables
2.00 Wrap the vegetables and all the Follow the hygiene practice
indgrdients
3.00 avoid leaving recently cooked food Follow hygiene practices

out to cool for more than 1 hour; as
soon as food has cooled, place it in
the refrigerator
4.00 Food labels or tags can carry Follow hygiene practices.

bacteria. For cooked and ready-to-
eat food, use tags or labels on the
trays or containers, and not on the
food itself. Be sure not to pierce
cooked or ready-to-eat food with
tags or labels.
End Of Service Procedures Equipment Communication (Who, About what?)

7.00 Leave a note on a piece of paper for
Wrap and level and store the leftover
next day reference
Record any wastage cean up
Post Service De-Brief Communication (Who, About what?)
Debriefing about the leftover food

Sous/executives
ingredients for tomorrow

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Canterbury Business College

CRICOS Code – 01899K RTO Code - 6554

Student must fill this section:

Student signature: _____mandeep singh____________ Date: _____________

Assessment Completion Status

Information for Candidate:

 All work is to be entirely of the candidate.

General Information for this assessment:

 Read the instructions for each question very carefully.

For further information please refer to Student Handbook.

unit in the context of the job role, and:

 bread and bakery items

 herbs and spices

 follow standard recipes to prepare the following appetisers and salads:

activities when preparing the above dishes:

 prepare the above dishes for at least six different customers:

 within commercial time constraints and deadlines

 reflecting required quantities to be produced

storing different food types

 responding to special customer requests and dietary requirements.

performance criteria of this unit:

different appetisers and salads

 characteristics of different appetisers and salads:

 appearance and presentation

 classical and contemporary variations

 freshness and other quality indicators

 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

 ensure food safety

 optimise shelf life

produce appetisers and salads.

Demonstrated knowledge required to complete the tasks outlined in elements and

performance criteria of this unit:

requirements for, the following equipment used in food preparation:

 knife sharpening equipment

 sharpening steels and stones

 butcher and boning

 peelers, corers, and slicers

 food safety practices for handling different food types

 cleaning practices and agents suitable to range of equipment in use

 precision cuts used in a commercial kitchen:

 general food items:

 condiments and flavourings

 sauces and marinades

 safe operational practices for maintenance and minor adjustments of equipment:

Elements Performance Criteria

1. Select ingredients 1..1, 1.2, 1.3,1.4

2. Select, prepare and use equipment. 2.1,2.2, 2.3

3. Portion and prepare ingredients. 3.1,3.2, 3.3,3.4

4. Prepare appetisers and salads. 4.1,4.2,4.3,4.4

5. Present and store appetisers and salads. 5.1,5.2,5.3,5.4,5.5

 1 small selection of antipasto

Standard Recipe Card (cold canape)

Ingredients Quantity Unit

Standard Recipe Card (finger food)

Ingredients Quantity Unit

Cooking Duration 10 minutes

Standard Recipe Card (Savouries)

Ingredients Quantity Unit

1. Preheat the oven to 180°C

Student signature: _mandeep singh Date: _____