Assessment-Task-1 (3) Prepare Vegetable and Fruits

Assessment-1
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG AND

FARINACEOUS DISHES
Student Must Fill this Section
Student
Name:
Student ID: Term: Year:
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the auditing, assessment validation & moderation Process”.
Clause:
“I declare that:
 The material I have submitted is my own work;
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 I have given references for all sources of information that
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are not my own, including the words, ideas and images of
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Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt Satisfactory Date
Satisfactory Signature
Initial attempt  
2nd attempt/Re-
assessment  
Information for Student:

 All work is to be entirely of the student.
WSC-ASSSITHCCC008-V1.1-23012020 Page | 1
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST 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 student doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
 Academic Manager will delegate another faculty member 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 and the Academic Manager OR if need be an external
assessor.
 The Institute will advise the student 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 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 you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request for Appeal of a
Decision form with all other supporting documents, if any. This form is available via our website.
The completed Request for Appeal form is to be submitted to the Student Support Officer either in
hard copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150,
Email: info@wsc.nsw.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the
unit.
 In emergency circumstances, such as in cases of serious illness or injury, you 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 Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.
RTO: 45360 | CRICOS: 03690M
Comments/Feedback to Students
RTO: 45360 | CRICOS: 03690M
Assessment Task 1: Written Questions
TASK SUMMARY
You must answer all questions below correctly.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:

 Access to textbooks and other learning materials
 Access to a computer, printer, Internet and email software (if required)
 Access to Microsoft Word (or a similar program).
WHEN AND WHERE WILL THIS TASK BE COMPLETED?

 This task may be done in your own time as homework or you may be given time to do this
task in class (where applicable).
 Your assessor will provide you with the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?

If your assessor marks any of your answers as incorrect, they will make arrangements with
you about resubmission. Your assessor may ask you some questions verbally to check your
understanding, or you may need to provide new written responses to the questions that were
answered incorrectly. Your assessor will give you a due date by which this must be provided.
STUDENT INSTRUCTIONS FOR TASK 1

 This is an open book test – you can use your learning materials as reference.
 You must answer all questions in this task correctly.
 You must answer the questions by typing your answers in Microsoft Word or a similar
program – your assessor will advise as to whether you must email them your completed
assessment, submit the file on a USB drive or hand in a hard copy. If there are tables
included in your task that you need to fill out, you may choose to recreate them in a word
processing application. If you have been provided with an electronic version of this
booklet, you may prefer to type your answers directly into the document.
WRITTEN ANSWER QUESTION GUIDANCE

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or
‘explain’. These words will guide you as to how you should answer the question. Some
questions will also tell you how many answers you need to give – for example, ‘Describe three
strategies…’.
 Describe – when a question asks you to ‘describe’, you will need to state the most
noticeable qualities or features. Generally, you are expected to write a response of two or
three sentences in length.
 Explain – when a question asks you to ‘explain’, you will need to make clear how or why
something happened or the way it is. Generally, you are expected to write a response of
two or three sentences in length.
RTO: 45360 | CRICOS: 03690M
 Identify – when a question asks you to ‘identify’, you will need to briefly describe the
required information. Generally, you are expected to write a response of two or three
sentences in length.
 List – when a question asks you to ‘list’, this means you will need to briefly state
information in a list format, often with a specific number of items indicated.
RTO: 45360 | CRICOS: 03690M
QUESTION 1
For each of the following vitamins, explain why they are needed and identify three fruit and/or
vegetable sources.
Vitamin: Needed for: Source:
Folate
A retinol
B3 niacin
B2 riboflavin
B1 thiamine
QUESTION 2
For each of the following vegetables, list at least three purchase specifications.
Vegetable Purchase Specifications
Swede
Cauliflower
Potatoes
Onion and garlic
Lettuce
RTO: 45360 | CRICOS: 03690M
Snow peas
Mushrooms
QUESTION 3
What months are the following fruits and vegetables in season in Australia?
 Leeks
 Brussel sprouts
 Asparagus
 Nectarines
 Blueberries
QUESTION 4
Describe the correct way to store each of the following foods to retain their quality and
freshness. Include the storage temperature and shelf life in your response.
Food Item Storage
Onion
Potato
Carrots
Tomatoes
Eggs
Tofu
Pineapple
QUESTION 5
For each of the following food types, identify two convenience items that could be used to
replace fresh products in standard recipes.
RTO: 45360 | CRICOS: 03690M
Food Type Convenience Item
Fruit
Vegetables
Egg
QUESTION 6
Describe the difference between fresh pasta and dried pasta, including the ingredients used
and their shelf life.
Answer:
QUESTION 7
a) What is the culinary term for the preparation style where vegetables are
marinated in olive oil, lemon and herbs and served cold?
b) What is the culinary term for fresh herbs and vegetables tied together with
cheesecloth and used to flavour sauces, stocks, soups and stews?
c) What is the culinary term for slowly adding hot liquid to eggs whilst vigorously
stirring and increasing the temperature, without curdling the eggs?
d) What is the culinary term for briefly submerging vegetables in simmering or
boiling water to assist in preparation?
Answer:
a)
b)
c)
d)
RTO: 45360 | CRICOS: 03690M
QUESTION 8
List three common cooking methods for each of the following foods:
Food Type Common Cooking Methods
Vegetables
Fruit
Eggs
Rice
QUESTION 9
a) List the different types of eggs used by chefs in professional kitchens.
b) List three nutritional health benefits of eggs.
c) Australian eggs are sold in four different sizes. What are they? Include each
weight.
d) Describe the three quality grades of eggs and what they are used for.
Grade Description
First quality
Second quality
Industrial
QUESTION 10
Describe how eggs are used in the following applications:
Application Description
Binding
Emulsifying
RTO: 45360 | CRICOS: 03690M
Setting
Aerating
Coating
Glazing
Clarifying
Garnishing
Thickening
QUESTION 11
a) Describe the health risks associated with eating raw egg products?
e) List three alternatives to egg products
Answer:
a)
b)
QUESTION 12
Tom is a chef at a busy upmarket restaurant. He is preparing the fruit, vegetables,
farinaceous foods and eggs for the dinner service. The diner menu consists of the following
dishes:
 Ravioli napolitana
 Lamb kofta with couscous
 Cesar salad with poached egg
 Chicken Schnitzel with Mesclun salad and mustard vinaigrette
RTO: 45360 | CRICOS: 03690M
 Eye fillet steak mashed sweet potatoes and greens
 Vegetable paella
 Chocolate mousse
 Apple crumble
List 10 things that Tom must do in preparation for the dinner service (mise en place).
Answer:
QUESTION 13
For each of the following food types, list one classical dish and a contemporary variation of
this dish:
Food Type Classical Dish Contemporary Variation
Vegetable
Fruit
Egg
Rice
QUESTION 14
a) Lit the three types of pulses and provide examples of each type:
e) How should pulses be stored?
RTO: 45360 | CRICOS: 03690M
Answer:
a)
b)
QUESTION 15
a) Where did rice originate from?
f) Describe the texture of undercooked and overcooked rice.
Answer:
a)
b)
QUESTION 16
Martha is a chef at a small Italian restaurant. She has been asked to make up some fresh
pasta dough for the next service period.
a) What equipment will Martha need to make the dough?
f) What are the two key ingredients of quality pasta?
g) List four different cooking methods used when preparing pasta
h) What is the term used to describe the way pasta should be cooked so it is cooked
but still firm to the bite?
i) What is the historical origin of most pasta dishes served in Australia?
Answer:
a)
b)
c)
d)
e)
RTO: 45360 | CRICOS: 03690M
QUESTION 17
Explain why green and leafy vegetables should be cooked by placing them into boiling water?
Answer:
QUESTION 18
a) What is a ‘butter glaze’ on vegetables?
j) What are three generic examples of garnishes for dishes?
k) What are the two sauces commonly served with salad vegetables?
l) What are three examples of sauces served with pasta?
Answer:
a)
b)
c)
d)
QUESTION 19
What are three examples of standard storage conditions for food products?
Answer:
RTO: 45360 | CRICOS: 03690M
QUESTION 20
What are three ways to learn the safe operating procedures for commercial kitchen
equipment?
Answer:
QUESTION 21
a) What are three key pieces of information that can be found on stock date codes?
g) What are three items of information usually found on internal stock rotation
labels?
h) What is the main reason a kitchen worker would check the contents of stock date
codes and rotation labels?
Answer:
a)
b)
c)
QUESTION 22
For each of the following service styles, list two possible menu items that include each food
type.
Vegetable Fruit Egg Farinaceous

Ingredients
Breakfast
buffet
A la carte
dinner
RTO: 45360 | CRICOS: 03690M
Self-
service
café
SUBMISSION REQUIREMENTS FOR TASK 1:

 Your answers to each question.
Assessment Record Checklist
ASSESSMENT TASK 1: WRITTEN QUESTIONS
Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly,
if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
Please note any reasonable adjustments for this task below.
RTO: 45360 | CRICOS: 03690M
ASSESSMENT TASK 1: WRITTEN QUESTIONS
Yes No
¨ I have reviewed the mapping to this task.
¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has
satisfactorily demonstrated the knowledge required of this unit.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is
provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
Assessment Task 1 outcome: Satisfactory  Not Satisfactory 
RTO: 45360 | CRICOS: 03690M

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Assessment-1

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG AND

Student ID: Term: Year:

Student Signature: Date:

Not Yet Assessor

Information for Student:

 Read the instructions for each question very carefully.

Re-assessment of Result & Academic Appeal procedures:

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK:

WHEN AND WHERE WILL THIS TASK BE COMPLETED?

WHAT HAPPENS IF I GET SOMETHING WRONG?

STUDENT INSTRUCTIONS FOR TASK 1

WRITTEN ANSWER QUESTION GUIDANCE

Vitamin: Needed for: Source:

Vegetable Purchase Specifications

Onion and garlic

Food Item Storage

Food Type Common Cooking Methods

Food Type Classical Dish Contemporary Variation

Vegetable Fruit Egg Farinaceous

SUBMISSION REQUIREMENTS FOR TASK 1:

Assessment Record Checklist

ASSESSMENT TASK 1: WRITTEN QUESTIONS

Assessment Task 1 outcome: Satisfactory  Not Satisfactory 

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