SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

ASSESSMENT C – PROJECT

INSTRUCTIONS
 You will require access to the learner resource for this unit, the internet and a computer.
 You are to answer all questions.
 Read each task and question carefully. Ensure you have provided all required information.
 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your
assessor prior to attempting the task. Reasonable adjustment means modifications or changes that give you
the same opportunities in training as a person without a disability.
 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion,
etc., with you prior to attempting this task.
 To be deemed satisfactory in this task you must complete each project correctly. Your assessor will determine
how many attempts you are allowed for each task/question.
 On completion, submit your assessment to your assessor via the LMS.

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery
for different recipes and types of food for vegetables, fruit, eggs and farinaceous dishes.

You are required to do the following.

 Complete Tasks 1, 2, 3 and 4.

 Read the recipes and answer the questions.
 Submit the completed questions to your assessor.

Task 1
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

GAUFRETTE POTATOES YIELD: 10 PORTIONS

Ingredients Quantity
Kennebec potatoes 800 g
Salt and pepper to taste

Step Method
1 Peel and remove the eyes from the potatoes and trim to an even shape.
2 Set the corrugated fluted blade of a mandoline to about 1 mm.
3 Cut the potato into round slices, turning the potato about 90 degrees between each
slicing movement to give a trellis pattern.
4 Place the slices into a frying basket and carefully lower the basket into a clean deep
fryer set at 185 °C.
5 Shake the potatoes gently in the basket to prevent the slices sticking together. When the
bubbling effect of the fat slows down, tip the potatoes out of the basket into the fat.
6 Using a spider, keep the potato slices moving and turning until they are crisp and an
even golden brown.

1© Didasko Digital 2018 www.didasko.com

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

7 Remove the potatoes from the fat and drain them well. Season them with pepper and
salt away from the fryer.

2 2018 Edition
 SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Q1: How must you prepare the potatoes prior to slicing?

- Wash thoroughly, peel, and remove the eyes from the potatoes.

Q2: The chef has told you to prepare 50 portions. How much potato do you need?
- 4 kilograms of potatoes.

Q3: Why does this recipe specify Kennebec potatoes? Why can’t you use any type of potato?
- Kennebec potatoes are starchy and have low water content. This makes them
great potatoes for frying.

Q4: List the equipment required to prepare and present this dish. Include size or dimensions if
appropriate.
 Colander
 Mandolin
 Peeler
 Knife
 Chopping board
 Deep fryer
 Spider
 Bowl
 Thermometer

Q5: List the equipment needed to measure or weigh ingredients.

- Weighing scale

Q6: What mise en place tasks are required to prepare the equipment prior cooking?
- Washing, peeling, slicing
- Pre-heating fryer

3© Didasko Digital 2018 www.didasko.com

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Q7: What method of cookery is used to cook this dish?

- Deep-frying

Q8: What are three safe work practices you should use when using a deep fryer?

 Make sure to use the fryer baskets

 Do not fry wet food
 Ensure that the work area around the fryer is clean, remove any substances –
like plastic – that can easily cause an accident

Q9: How can you use any potato off-cuts waste to reduce expenses?

- Potato off-cuts can be saved to be used in stocks or can also be infused in oil.
Potato skins can also be deep fried and turned into potato crisps.

4 2018 Edition
 SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Q10: This dish is often used as a side dish for steak sandwiches. What serviceware would you
present them on if they were not being placed on the main plate?
- I would present them on a separate plate, a shallow bowl, or on what my
workplace’s procedures says.

Q11: What is one type of sauce or dip you could serve this dish with if it was being served as an
appetiser or snack?
- Normally, fried potatoes would be served with ketchup as a dip. But, they can also be
served with ranch, honey mustard, a cheese sauce, or even gravy.

Q12: The first batch of deep-fried gaufrette potato slices are pale golden brown and not very
crisp. What is the problem?
- The oil might not have been hot enough and the potatoes need to be fried for a
second time at a higher temperature.

Task 2
 Use your internet search engine to research information and answer the questions.
 Respond to all questions.

Q1: What country did the Granny Smith apple originate in?
- Australia

Q2: What are two qualities that make the Granny Smith distinctive?
- Its green colour.
- They are sour and has a more acidic taste unlike other apples which are sweet or
have a balanced sweet-acidic ratio.

5© Didasko Digital 2018 www.didasko.com

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Q3: What are three modern varieties of apples currently available on the market?
- Fuji
- Ambrosia
- Honeycrisp

6 2018 Edition
 SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Q4: Complete the table and answer the following questions.

 Where did the rice originate from (country, region)?
 How is it traditionally cooked?
 What type(s) of dishes or style(s) of cooking is it used in?

Type of rice Originated from Cooking method(s) Types of dishes

Plainly steamed rice
Jasmine Thailand Steaming/ Boiling
Thai fried rice
Pilaf
Basmati India and Pakistan Boiling/ Simmering
Biryani
Risotto
Aborio Piedmont in Italy Boiling/ Simmering
Rice Pudding

Task 3
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

MANGO COULIS YIELD: 500 ML

Ingredients Quantity
Mango cheeks, fresh/frozen/canned 600 g
Caster sugar 25 g
Cointreau (orange liqueur) 10 ml
Lemon juice 10 ml

Step Method
1 Cut the cheeks from the mango. Peel them using a sharp knife and then roughly dice.
2 Place the diced mango, sugar, cointreau, and lemon juice into a blender and purée
thoroughly.
3 Pass the sauce through a fine strainer and refrigerate until required.

Q1: What are three features you are looking for when selecting fresh mangoes for this dish?
- Mangoes should look fresh and appetizing.
- There is no sign of insect bites or dark brown spots or speckles.
- The ideal mango should be football-shaped, so you should choose mangoes that are
full, plump and rounded, especially around the stem.

Q2: What would be one sign of potential contamination or spoilage if you were using canned
mango cheeks?
- The canned mango cheeks have already rust. If you open the can there is already rancid
smell. If you find a moulds in the product. There is bubbly actively rising in the canned
and a funky or slimy texture. The canned already expanded than the normal shape. The

7© Didasko Digital 2018 www.didasko.com

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

best thing you can also do is to check the expiration date in the can. To make it sure that
the product still safe to use.

Q3: Describe how you safely assemble the food processer prior to use.
- Before using food processors (or any other electrical /mechanical equipment)
assemble them correctly according to manufacturer’s instructions. If you don’t
understand these instructions, ask someone experienced to demonstrate how to
do so. After you’ve finished using the equipment, ensure you turn it off and
unplug it before disassembling and washing. Again, do this according to
manufacturer’s instructions or under an experienced colleague’s guidance. While
assembling and disassembling equipment, check for cracks, frayed cords, faults,
and incorrectly fitted blades or components which might make it unsafe. If
something doesn’t look right, ask someone to check it for you.

Q4: You are completing mise en place for mango, strawberry and dark plum coulis. All
variations follow this recipe with only the type of fruit changing. You are using fresh
strawberries, frozen mangoes and canned plums. How do you sort and assemble your
ingredients prior to preparation?
- Sort your ingredients as per category of fruits separate the mangoes, strawberry and
dark plum so you can easily do your puree accordingly. Prepare all the necessary
equipment you need for this process or activity.

Q5: The recipe yields 500 ml. If you use 50 ml of the coulis to decorate one plated portion of
dessert, how many portions will this recipe yield?
- There are 10 recipe yields for this recipe.
(500ml / 50 ml = 10 yields)

Q6: How should you store the coulis after preparation?

- If you are going to store the coulis, sterilise first the container or jar. By doing that the jar
needs to be submerged in covered by boiling water for minutes. Or you can also preheat
an oven at 160-180 degrees Celsius to sterilized your jars. It should be tight sealed in an
airtight container or jar in cool room.

Task 4
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

MINI PASTA FRITTATAS YIELD: 6

8 2018 Edition
 SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Ingredients Quantity
Mini penne or macaroni pasta 1 cup
Eggs 6
Semi-dried tomatoes, roughly chopped 180 g
Ham, finely chopped 150 g
Cheese, grated 1 cup
Chives, chopped 2 tbsp
Salt and pepper to taste

Step Method
1 Preheat oven to 180 °C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan.
2 Cook pasta until just tender. Drain pasta and transfer to a large bowl. Allow to cool for 10
minutes.
3 Whisk eggs and milk until combined. Pour over pasta.
4 Add semi-dried tomato, ham, cheese and chives to pasta mixture. Stir until well
combined. Season with salt and pepper.
5 Fill muffin holes with pasta mixture. Bake for 30 minutes or until frittatas are puffed and
golden. Stand for 5 minutes. Turn out onto a wire rack.
6 Serve frittatas with a dollop of tomato salsa and oven fries.

Q1: Explain the role of eggs in this dish?

- The role of an egg here it serves as a binder from this mixture.

Q2: What shape is penne or macaroni pasta?

- Shape of penne it is thick elongated in size and shape, while the macaroni pasta
it’s a bit thinner in size and shape.

Q3: You’ve decided to modify the recipe and use fresh pasta instead of dried. Briefly describe
the steps in preparing fresh pasta.
- Clean and sanitize your work surface.
- Do the mise en place, basic pasta dough recipe 2cups of flour, 3 pcs of large eggs,
1tbsp of olive oil and 1 tsp salt.
- Damp the flour in the work surface then make a whole. Then crack the 3 eggs and put in
the middle hole of the flour.
- Add the olive oil and salt. Using the for beat the egg to incorporate the flour together with
the other ingredients.
- Using your hands knead the tough together all the ingredients. If its still dry, add
gradually 2 tbsp of water to the mixture.
- Knead the dough for 10minutes and make it a ball dough push it with your finger to
check the texture. If it’s come back to its shape your dough is ready for rest. It should be
round and smooth.
- Then cover it will cling or plastic wrapper and let it rest for 30minutes to see the results.
- After 30minutes, cut your dough into half. In your working area spread a bit flour then
using your rolling pin, roll your dough and fold 3 times. Then roll it until the dough
becomes thinner and you already reach the window pane texture.

9© Didasko Digital 2018 www.didasko.com

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

- Window pane meaning you can see pass through light (transparent) and it is already
elastic but the dough should not break.
- Finally, the dough is ready to be cut in the pasta maker. Or you can manually cut it using
a sharp knife. Once done cutting the pasta you can dust it with flour then it is ready for
cooking.

Q4: How do you store surplus fresh pasta to ensure food safety and optimise shelf life before it
is used the next day?
- Storing of fresh pasta use a clean airtight container and store it in the chiller.

Q5: A customer has a gluten intolerance and cannot eat dishes that have gluten (wheat)
based ingredients. What alternative pasta could you use instead of the penne or
macaroni?
- Alternative pasta to be used is multigrain pasta can be used to regular pasta.

10 2018 Edition
 SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Assessor checklist
To be completed by the assessor.

Learner’s name:

Did the learner successfully demonstrate Completed

the following skills and knowledge? Assessor comments
Yes No

Read and interpreted recipes to

confirm food production requirements.

Understood mise en place

requirements for vegetable, fruit, egg
and farinaceous dishes.

Efficiently sequenced food

preparation tasks.

Calculated ingredient amounts

according to requirements.

Used understanding of indicators of

quality and freshness to identify and
select ingredients from stores.

Selected appropriate type and size of

equipment and identified safe
operating practices.

Described techniques to minimise

waste.

Used numeracy skills to calculate

number of portions.

Identified how to present dishes

attractively using appropriate
serviceware.

Identified appropriate dips, sauces

and garnishes according to recipe.

11
© Didasko Digital 2018 www.didasko.com
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES – Project

Did the learner successfully demonstrate Completed

the following skills and knowledge? Assessor comments
Yes No

Identified appearance, presentation

and texture quality characteristics.

Displayed understanding of basic

cookery methods for vegetable, fruit,
egg and farinaceous dishes.

Identified historical and cultural origin

of different fruit and farinaceous
dishes and products.

Identified appropriate environmental

conditions for storing vegetable, fruit,
egg and farinaceous to ensure food
safety and optimise shelf life.

Identified culinary applications which

use eggs.

Understood culinary terms for

ingredients used to prepare
vegetable, fruit, egg and farinaceous
dishes.

12 2018 Edition