SITHCCC005 Prepare Dishes Using Basic Methods of Cookery SITHCCC018 Prepare Foods To Meet Special D

Assessment-1
E E T D I E TA R Y R E Q U I R E M N T S
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC018 Prepare foods to meet special dietary requirements
Student Must Fill this Section

Student Name: Ranjeet Kumal
Student ID: Term: Year: 2021
S20740 st
1
Privacy Release “I give my permission for my assessment material to be used in the auditing,
Clause: assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are not my
own, including the words, ideas and images of others”.
Student Signature: Ranjeet Kumal Date: 04/05/2021
Assessment Outcome
Assessor Name: Sundar Sir
Not Yet
Attempt Competent Date Assessor Signature
Competent
Initial attempt  
2nd attempt/Re-
assessment  
WSC-ASSSITHCCC005&SITHCCC018-V1.1-23012020 Page | 1
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Information for Student:
 All work is to be entirely of the student.
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.
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The student must attach its own work formatted in double space, Arial 12 pts.
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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 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, 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
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Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW
2150, Email: Complaints@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, International such
College as in cases
of Australia of T/A
Pty Ltd serious
Westernillness or injury, you must forward a
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03690M
three working days of the concluding date shown on the medical certificate.
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 Student would then have the right to pursue the claim through an independent external body
Comments/ feedback to student
Assessment Task 1: Written questions
TASK SUMMARY
You are to answer all written questions.
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).
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WHEN AND WHERE IS THIS TASK TO 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.
 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.
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QUESTION 1
List three things that you could do to determine the production needs for a service period.
• Be familiar with the menu.
• Be familiar with the recipes.
• Determine the production requirement and the work schedule.
QUESTION 2
a)Describe five things that are outlined in a standard recipe.
• Name of the dish

• Ingredient list with quantities, procedures, yield, portion size.
• Name of recipe, portions, labour cost to produce recipe, and total recipe weight.
• Name of employee who will make the recipe, cooking time, service instructions, and food cost.
• Ingredient specifications, order quantity and purchase unit.
b)How do you work out quantities of ingredients required for food production on a large scale?
• Write down the quantities of all the different ingredients.

• Divide all the quantities by the number of people the recipe is for. You now have the quantity of
each ingredient for a 1-person recipe.
• Multiply these quantities by the number of people you want to cook for.
QUESTION 3
a)List six items of large equipment found in a commercial kitchen.
• Stockpots
• Ovens
• Griddles
• Fryer
• Dish washer
• Cooking Ranges
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b) List six items of small equipment found in a commercial kitchen.
• Knives
• Spoons
• Skimmers
• Cutter
• Forks
• Turner
QUESTION 4
Provide a description for each of the following cooking methods.
Cooking method Description

Blanching Blanching is a cooking process in which a food, usually a vegetable or fruit,
is scalded in boiling water, removed after a brief, timed interval, and finally
plunged into iced water or placed under cold running water (shocking or
refreshing) to halt the cooking process.
De-glazing Deglazing is a cooking technique for removing and dissolving browned food
residue from a pan to flavour sauces, soups, and gravies.
Poaching Poaching is a moist heat method of cooking by submerging food in liquid and
heating at a low temperature.
Stewing Stewing is a combination cooking method that uses small, uniform pieces of
meat that are totally immersed in liquid and slowly simmered.
Deep frying Deep-frying is a dry heat cooking method, utilizing fat or oil to cook pieces of
food. The process works by completely submerging food in hot liquid.
Gratinate, it means to crumbs combined with a high fat product such as butter, cream,
cheese, or eggs for the topping.
Baking Baking is a type of dry heat cooking, like roasting, that's done in an enclosed
space such as an oven, not over a direct flame.
Larding The word larding is a culinary technique for preparing large cuts of meat in
which long strips of fat are woven through the meat using a needle called a
larding needle.
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QUESTION 5
Provide a description of the following culinary terms:
Culinary term Description
Garnish A garnish is an item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.
Fleuron A small crescent shaped piece of puff pastry, used as a garnish for fish.
Nappe A French term describing the coating of a prepared dish with sauce.
Bouillabaisse In modern cooking the term Bouillabaisse often refers to a rich sauce made
from fish bones or roasted heads and wings.
Paupiette A paupiette is a type of roulade and sometimes called a braciola.
Roux Roux is used as a thickening agent for gravy, sauces, soups, and stews.
QUESTION 6
a)List five production methods suitable for bulk cooking.
• Batch cooking
• Sous-vide.
• Cook-chill.
• Cook-freeze.
• call-order
b)List three production methods that are not suitable for bulk cooking.
• Poaching
• Pan frying
• Deep frying
QUESTION 7
a)Provide three examples of wet cooking methods.
• Boiling
• Glazing
• Steaming
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b)Provide three examples of dry cooking methods.
• Roasting
• Grilling
• Baking
QUESTION 8
List five foods suitable for each of the following cooking methods:
Cooking method Suitable foods
Steaming Chicken, Vegetables, Fruit, Cake, Pudding
Poaching Egg, chicken, beef fillet, Fish fillet, Fruit
Grilling Vegetables, chicken, lamb, fish, bacon
Baking Cake, Muffin, Cupcake, bread, Chicken
Q UESTION 9
List four key pieces of information that can be found on stock date codes.
• Name and description of the product.
• Net weight.
• Date mark.
• Ingredient list.
QUESTION 10
a) Explain how you can ensure that you are using safe operating procedures when using commercial
cookery equipment.
• Ensure the correct equipment is used for the

job.
• Wear personal protective equipment.
• Plan any work to minimise risks identified.
• Use appropriate warning signs.
• Provide appropriate training and guidelines.
• Maintain and check equipment regularly.
b)Outline the safe operational practices for adjusting blades on an item of kitchen equipment.
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Make sure cutting blades are sharp. Keep your hands away from the edges of cutting blades –
make sure you can see both your hands (and all your fingers) as well as the cutting blades. Keep
your eyes on the item you are cutting and know where your fingers are in relation to the blade.
QUESTION 11
Michael works as a chef at the Best Bite Café. He has come in early to prepare for the lunch
service. It is his responsibility to gather all the resources required to cook the dishes on the menu
and set up the kitchen.
a) Describe the process Michael will follow to set up his kitchen in preparation for the lunch service.
• Check the menu.
• Read Recipe
• Collect Ingredients
• Ensure kitchen safety measures.

• Check items for spoilage and contamination.
• Clean and prepare ingredients.

• Maintain Hygiene
• Check equipment before usage.

• Ensure correct product is delivered.
b) Michael is also responsible for ordering the ingredients required for the dishes on the café’s lunch
and dinner menu. Describe at least three ways that Michael can minimise waste and maximise
profitability when preparing for service.
• Plan and purchase wisely when the products are available for cheaper price.
• Use the products according to purchase dates, use older products first.
• Monitor the portions used for cooking.
• Bulk buys the products.

• Use leftovers for garnishing wherever possible.
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• Recycle waste.
QUESTION 12
Jane works as a chef in a busy restaurant. She is working the lunch service. She pulls a chicken dish
out of the oven and uses a thermometer to check the temperature. It is only 45°C. Jane figures that
since it looks cooked and the other two dishes for that table are plated and ready, it will be okay. She
puts it up on the counter for wait staff to serve it to the customer.
a) What is the issue in this scenario?
Jane has not maintained the safety standards as the temperature of the chicken should be at least 60
degree Celsius and above.
b) What corrective action should Jane have taken?
Jane should have cooked it for longer period until the temperature reaches 60 degree Celsius or if the
dish cannot be recooked then Jane must discard the dish.
c) Jane has three uncooked chicken breasts left over. How and where should she store these until
they are needed for the dinner service period?
Jane should store it in a clean container in the bottom of the fridge and fridge temperature should
be below 5 degree Celsius.
d) What is the potential risk of not storing food correctly?

Food will be contaminated.
QUESTION 13
a) What is the body’s preferred source of energy?
ANS: Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates
are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates
into glucose.
Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and
organs. b) List three good sources of food nutrients.
ANS:
Fresh fruits, vegetables and meat and good sources of food nutrients.
RTO: 45360 | CRICOS: 03690M
c) What are the five nutrient groups of the body?
ANS:
• Carbohydrates
• Proteins
• Vitamins
• ‘Minerals
• Fats
d) How can you determine the nutritional content of a packed or processed food item?
ANS:
Nutritional information panels (NIPs) are a part of the food label. These tell you what nutrients the
food contains and how much of each nutrient there is. When you buy a packaged food product,
have a look at the back of the packet. You should be able to see a box with a heading like
'Nutritional information'.
e) List five ways to reduce the loss of nutrients while cooking.

ANS:
• Keep skins on when possible.
• Avoid continuous reheating of food.
• Use a minimal amount of cooking liquid.
• Choose steaming over boiling.
• When you do boil, retain the cooking liquid for a future use (like soups and stocks)  Use
the microwave.
QUESTION 14
a) Describe the following religious food requirements:
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Kosher Kosher is a term to describe any food that complies with a strict set of dietary
rules in Judaism. These rules are called kashrut. Not all Jewish
people observe the rules of kashrut by eating kosher food. For
those who do, it is a way to show reverence to God and feel
connected to their faith and their communities.
Halal A Halal diet includes all domestic birds, cattle, sheep, goats, camels, buck, rabbits,
fish, locusts, fruit & vegetables, dairy, eggs, pulses, and legumes. Many Muslims
also consider shellfish to be halal; however, this view is not shared by all. Of all the
above food groups, meat is the most regulated.
b) Describe the meaning of ‘haram’.
Haram is an Arabic term meaning 'forbidden'. This may refer to: something sacred to which access is
forbidden to the people who are not in a state of purity.
c) What is halal certification?

Halal certification states that the food or the products are permissible for the followers of Islam and no
haram product or procedure is used while its manufacturing or processing.
QUESTION 15
List five foods commonly associated with food allergies.
Most food allergies are caused by cow's milk, eggs, tree nuts, peanuts, shellfish, fish, soy, and wheat.
QUESTION 16
Explain the difference between a food allergy and food intolerance.
A true food allergy causes an immune system reaction that affects numerous organs in the body. It can
cause a range of symptoms. In some cases, an allergic food reaction can be severe or life-threatening.
In contrast, food intolerance symptoms are generally less serious and often limited to digestive
problems.
RTO: 45360 | CRICOS: 03690M
QUESTION 17
Describe five management strategies for someone with lactose intolerance.
• Drink milk with other foods
• Do not drink on an empty stomach.
• Distribute milk intake into small serves spread out over the day.
• Build up your tolerance by starting small and gradually increasing your milk consumption.
• Regular fat milk contains less lactose than low fat or skim milk.
QUESTION 18
What foods need to be avoided if a customer says that they have Celiac disease?
• Wheat, including spelt, faro, graham, Khorasan wheat, semolina, durum, and wheat berries.
• Rye.
• Barley.
• Triticale.
• Malt, including malted milk, malt extract, and malt vinegar.
QUESTION 19
a) What two things should be avoided when catering for customers with cardiovascular disease?
Red meat and oily food should be avoided.
b) What two things should be avoided when catering for customers with diabetes?
Refined sugar and processed carbohydrates
QUESTION 20
Explain the difference between type one and type two diabetes.
People with type 1 diabetes don't produce insulin. You can think of it as not having a key. People with
type 2 diabetes don't respond to insulin as well as they should and later in the disease often don't make
enough insulin.
QUESTION 21
What is a macro-biotic diet?
A macrobiotic diet is a fad diet based on ideas about types of food drawn from Zen Buddhism.
QUESTION 22
a) Provide an explanation for each of the following types of diets:
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Lacto-ovo vegetarian A lacto-ovo vegetarian eating pattern is based on grains, fruits and
vegetables, legumes (dried beans, peas, and lentils), seeds, nuts, dairy
products, and eggs. It excludes meat, fish and poultry or products
containing these foods.
Lacto-vegetarian Lacto-vegetarian diets exclude meat, fish, poultry, and eggs, as well as
foods that contain them. Dairy products, such as milk, cheese, yogurt,
and butter, are included. Ovo-vegetarian diets exclude meat, poultry,
seafood, and dairy products, but allow eggs.
Vegan Veganism is a type of vegetarian diet that excludes meat, eggs, dairy
products, and all other animal-derived ingredients. Many vegans also do
not eat foods that are processed using animal products, such as refined
white sugar and some wines.
b)List three sources of protein for vegetarians.
• Eggs
• Low-fat cheese
• Yogurt
QUESTION 23
Explain what is meant by an ‘elimination’ diet.
Elimination diets can serve as both diagnostic and treatment strategies in an integrative setting.
QUESTION 24
Describe four beliefs that relate to food, drink and fasting of Hindus.
• avoiding meat and eggs
• although some may eat lamb, chicken, or fish.
• Beef is always avoided because the cow is considered a holy animal, but dairy products are
eaten.
• Animal-derived fats such as lard and dripping are not permitted.
QUESTION 25
Describe three mise en place requirements for special diet foods.
• substitute ingredients used to produce dishes with special dietary
recipes.
• ingredients suitable for meeting basic nutritional needs  ingredients
that cause common allergic reactions.
RTO: 45360 | CRICOS: 03690M
QUESTION 26
a)What resources can you access to interpret the code/number for food additives and preservatives?
To check what additives are in foods, read the label. All food ingredients, including any additives,
must be listed on the label of a food.
b) List three common side effects that people who are sensitive to food additives may experience.
Weakness, Headache, and nausea
c) Provide the name of each of the following food additive codes and describe how they are used:
Food additive code Name of food additive Use

162 Beet red Natural colour containing a number of
pigments, all belonging to the class known
as betalains.
133 Brilliant blue FCF Synthetic organic compound used primarily as
a blue colorant for processed foods,
medications, dietary supplements, and
cosmetics.
621 Monosodium Glutamate (MSG)The most common flavour enhancer used in a
variety of food prepared domestically at
home or commercially at restaurants and in
pre-packaged food products.
221 Sodium sulphite It is used as a preservative as well as
oxidising and bleaching agent to prevent
spoilage and discoloration.
QUESTION 27
a) What are the five principal recommendations featured in the Australian Dietary Guidelines?
• To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious
food and drinks to meet your energy needs.
• Enjoy a wide variety of nutritious foods from these five groups every day.
• Limit intake of foods containing saturated fat, added salt, added sugars and alcohol.
• Encourage, support, and promote breastfeeding.

• Care for your food; prepare and store it safely.
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b) What are the five nominated food groups referred to in Australian Dietary Guideline 2?
• Plenty of vegetables
• Fruit
• Grain (cereal) foods
• Lean meats and poultry, fish, eggs, tofu  Milk, yoghurt, cheese and/or their alternatives
c) How can children and adolescents maintain a healthy weight?

They should be physically active every day and their growth should be checked regularly.
d) What are the 12 dietary guidelines for older Australians?

Older people should eat nutritious foods and keep physically active to help maintain muscle strength
and a healthy weight.
QUESTION 28
List five implications of having a poor diet that lacks sufficient nutrition.
• Being overweight or obese.
• Tooth decay.
• High blood pressure.
• High cholesterol.
• Heart disease and stroke.
QUESTION 29
Describe how each of the following foods can affect medications:
Grapefruit juice Grapefruit juice can block the action of CYP3A4, so instead of being
metabolized, more of the drug enters the blood and stays in the body
longer.
Green leafy vegetables Green, leafy vegetables, which are high in vitamin K, can decrease how
well aspirin thins the blood.
Natural black liquorice Some medications for inflammation can decrease potassium in the
body. (Glycyrrhiza) Liquorice might also decrease potassium in the body.
RTO: 45360 | CRICOS: 03690M
QUESTION 30
a) What type of flour would you use if you were cooking a dish for somebody who has a yeast
intolerance?
Rice, rice flour, rice pasta, rice cakes and rice cereals.
b)What type of flour would you use if you were cooking a dish for somebody who has celiac disease?
Flours made from rice, corn, soy, and potato.
QUESTION 31
List three sugar alternative sweeteners that could be used for a person who is on a sugar-free diet.
• Stevia
• Monk fruit extract
• Coconut Palm sugar
QUESTION 32
a)Describe two benefits of a low sodium diet.
Lower your blood pressure
and reduce your risk of heart
attack.
r)Describe two benefits of a low kilojoule diet.
• A 15-35% reduction in deaths from all-causes following breast cancer.

• A 13-25% reduction in insulin-dependent diabetes.
Question 33
Mel works as a chef at a small private hospital. When new patients arrive, she is responsible for
ensuring that their individual dietary requirements are met.
Mel looks at the patient list daily, to identify new patients and their dietary requirements. There are
two new patients on the list today:
Patient 1: Ahmed, aged 87. Ahmed had a fall and fractured his ribs. He is a strict Muslim. Ahmed
speaks very little English.
Patient 2: Anette, aged 55. She has been admitted for a heart attack and is awaiting surgery. Anette
is very overweight. She is also allergic to eggs.
Mel must look at preparing a menu to suit both patients. She must consider Ahmed’s cultural food
requirements and Anette’s health related food requirements.
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a) List two other people/health specialists that you could consult with to clarify Ahmed’s food
requirements.
Nutrition educator and Dietician.
b) List three other people/health specialists that you could consult with to clarify Anette’s food
requirements.
Nutrition educator, Dietician, Anette’s consulting specialist doctor.
QUESTION 34
For each of the following food and beverages, provide two different types and two cooking uses.
Food Types Use in cooking.
Cheese Cottage Used for sweets.
cheese Used in baking.
Mozzarella Cheese
Milk Almond Diary free diet
milk for weight loss diet food
Low fat milk
Rice Basmat Biriyani
Brown rice It is versatle rice that becomes light and fluffy when cooked, ensuring.
it won't stck together.
Flour Cake flour To prepare cakes
Corn flour Used as binding agent.
Food Types Use in cooking.

Frozen fish Flounder Fillet
Salmon Grill
Eggs Chicken Omelette
egg Boiled egg
Quail egg
Lettuce Arugula Puff pastry
Coral Sandwich
Red meat Beef Beef roast
Lamb Lamb chops
Question 35
For each of the following condiments, list two dishes that they are commonly used in:
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Soy sauce Noodles, Chilly chicken
Beer batter Fried chicken, onion rings
Paprika Hummus, Waffle fries
Sesame oil Rice noodle, salad
Olive oil Salad, Drizzle on sandwich
W HAT MUST BE SUBMITTED FOR T ASK 1:
 Your answers to each queston.
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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 been made for reassessment?
Please note any reasonable adjustments for this task below.
¨ 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 ¨
Date:
04/05/2021________________________
Student name: Ranjeet Kumal___________________________________________________
Assessor name: Sundar Sir______________________________________________________
Assessor signature: ___________________________________________________________
RTO: 45360 | CRICOS: 03690M
Assessment-2
E E T D I E TA R Y R E Q U I R E M N T S
Student Must Fill this Section

Student ID: Term: Year:

S20740
1st 2021
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
Student Signature: Ranjeet Kumal Date:04/05/2021
Assessment Outcome
Assessor Name: Sundar Sir
Not Yet Assessor

Attempt Competent Date
Competent Signature
Initial attempt  
2nd attempt/Re-
assessment  
RTO: 45360 | CRICOS: 03690M
RTO: 45360 | CRICOS: 03690M
Information for Student:
 All work is to be entirely of the student.
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 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, 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: Complaints@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. International College of Australia Pty Ltd T/A Western Sydney College
 If the appeal is not lodged inRTO: the45360
specified
| CRICOS:time,
03690Mthe 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
Assessment Task Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.
Assessment Schedule
Task Due Date Learner Sign Trainer Sign Comments

Off
Assessment Week 2
Task 1
Comments/ feedback to student
Assessment Task 2: Cooking observations
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TASK SUMMARY
For this task, you are required to prepare the and cook the following:
 Chicken Caesar salad
 Beef goulash with pilaf rice
 Nasi Goreng with prawns
 Apple strudel with Chantilly cream
 Mountain pepper encrusted calamari on crispy salad and lemon myrtle dressing
 Oven baked barramundi fillet (or small whole barramundi) in paper bark with green
beans, snow peas, crispy potato battens and a mango salsa.
Further requirements:
 Each dish must be prepared for six customers.
 You must cater for special dietary requirements.
 Your assessor will observe you as you prepare, cook, serve and clean.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

 Access to a real or simulated workplace environment.
 Customers (real life customers or customers role played by other students)
 Industry-realistic ratios of kitchen staff to customers
 Recipes (provided by your assessor)
 Food ingredients (provided)
 Commercial Cookery Observation Booklet (if applicable)
 Kitchen resources and equipment (assessor to ensure).
WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

 You will do this task in a real simulated commercial kitchen.
 Your assessor will provide you with the date of the cooking demonstrations/observations.
WHAT NEEDS TO BE SUBMITTED?

Students need to prepare, cook and plate each of the following:
 Chicken Caesar salad
 Beef goulash with pilaf rice
 Nasi Goreng with prawns
 Apple strudel with Chantilly cream
 Mountain pepper encrusted calamari on crispy salad with lemon myrtle dressing
 Oven baked barramundi fillet (or small whole barramundi) in paper bark with green beans
and snow peas and crispy potato battens and a mango salsa.
You are not required to submit anything else for this task. You will be observed and
questioned throughout the assessment and all outcomes will be recorded in the Observation
Booklet / Assessment Record Tool.
You may choose to keep recipes and take photos of the meals once they are plated and ready
for serving. You may choose to add these to your portfolio, for the assessment task in unit
SITHCCC020 Work effectively as a cook.
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STUDENT INSTRUCTIONS FOR TASK 2
For this task, you must prepare six different dishes.
Read the instructions for each cooking demonstration task. You will be required to alter each
dish to cater for specific dietary requirements.
Your assessor will observe you as you prepare each dish. Your assessor will also ask you
some verbal questions during and at the end of the cooking demonstration/observation.
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DISH 1 – CHICKEN CAESAR SALAD
For this task, you are required to cook chicken Caesar salad.
 You may work in groups or pairs as advised by your assessor.
 Your assessor will provide you with the recipe. You will be required to prepare the dish
for six customers (role played by other students).
 Confirm the dietary requirements of each of the customers prior to preparing the dish.
 You must ensure that you follow correct food safety procedures at all times.
NOTE: One of your customers has an egg allergy and suffers from anaphylaxis. You must
prepare an egg-free chicken Caesar salad for this customer.
 Discuss the customer’s dietary requirements with team members.
 Clearly write down a set of instructions to change the recipe for the customer with the
allergy. Include the ingredients that will be substituted, the measurements/quantities and
cooking methods. You may wish to research and access recipe alternatives to meet the
customer’s dietary requirements.
Your assessor will be observing you as you set up, prepare, cook and present the dish.
During the observation, your assessor will be looking to see that you can:
 Read recipe and food preparation lists
 Confirm customer’s dietary requirements
 Communicate dietary requirements and substitutes with team members
 Collect ingredients and check for spoilage
 Select ingredients to ensure optimum nutritional quality
 Gather appropriate equipment and ensure cleanliness of equipment
 Safely assemble equipment
 Follow kitchen safety procedures
 Calculate ingredient amounts to prepare the dishes for six customers
 Minimise waste
 Correctly store leftover uncooked food items
 Correctly determine cooking times and temperatures
 Substitute ingredients while maintaining nutritional value to cater for special dietary
requirements
 Follow manufacturer instructions and use equipment safely and hygienically
 Prepare and cook dishes in a logical, planned and safe manner
 Grill chicken, poach eggs and shallow fry croutons
 Work cooperatively with team members
 Select and use appropriate service ware to present the dishes
 Plate dishes in a suitable environment
 Garnish, evaluate and adjust the presentation of the dishes before serving
 Present the dishes in an appetising and attractive manner
 Serve appropriate sized portions
 Apply self-management strategies to deal with pressure
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 Follow correct food safety procedures at all times
 Thoroughly clean work area.
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Your assessor will also ask you some verbal questions during and at the end of the cooking
demonstration/observation. The questions will relate to the following topics:
 Egg allergy symptoms
 Substitution of ingredients to cater for dietary requirements
 Issues/problems and corrective actions.
Recipe: Chicken Caesar salad

Serves: 6
Ingredients:
600g of chicken breast

25 leaves of cos lettuce
2 cloves garlic, whole peeled cloves
150ml olive oil (1)
300g white bread
9 Eggs
200ml olive oil (2)
100ml lemon juice
Black pepper, finely ground for seasoning
30g anchovy fillets
100g Parmesan, shaved
200g of bacon cut into strips
Cooking instructions:
1. Wash the lettuce in cold water; tear into bite-sized pieces, and leave to drain well.
2. Remove the crust from the bread and evenly cut into 1cm cubes.
3. Heat the peeled garlic cloves and olive oil (1) gently in a frying pan. Add the bread and cook
while continually turning until the croutons are crisp and golden brown.
4. Drain the croutons on absorbent paper.
5. Place bacon in hot pan and gently fry off until cooked.
6. Drain the oil off the bacon and place on absorbent paper.
7. Poach 6 eggs then place on absorbent paper (see poaching instructions below).
8. Cut the anchovy fillets into small pieces, and shave the Parmesan using a vegetable peeler or a
slicer. Set these aside for further use.
9. Coddle 3 remaining eggs by placing them into boiling water for 1 minute.
10. Break the eggs into a bowl, add the olive oil (2), lemon juice, and pepper and mix well.
11. To serve, place the lettuce in a bowl and toss with the coddled egg dressing. Scatter the croutons,
bacon, anchovy and grilled chicken and place poached egg on top. Finish with the shaved
Parmesan. Serve.
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Poached eggs
Ingredients:
1.5lt water
15ml white vinegar
Eggs
1. Bring the water and vinegar to the boil.

2. Break the eggs into individual bowls and check for blood or broken yolks.
3. Gently slide one egg at a time into the simmering poaching liquid. Allow 15-20 seconds
between each egg for the water to regain temperature.
4. Adjust the temperature to just below simmering and poach for 3 minutes or until the
white is firm and the yolks are still runny, yet warm.
5. Remove the eggs and serve hot or refresh in cold water for later use.
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DISH 2 – BEEF GOULASH WITH PILAF RICE
For this task, you are required to cook beef goulash with pilaf rice.
NOTE: One of your customers is vegetarian. You must prepare a vegetarian goulash for
this customer.
 Discuss the customer’s dietary requirements with team members.
 Clearly write down a set of instructions to change the recipe for the vegetarian customer.
Include the ingredients that will be substituted, the measurements/quantities and cooking
methods. You may wish to research and access recipe alternatives to meet the customer’s
dietary requirements.
 Minimise waste
 Substitute ingredients while maintaining nutritional value to cater for special dietary
requirements
 Braise beef
 Select and use appropriate service ware to present the dishes
 Plate dishes in a suitable environment
 Serve appropriate-sized portions
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 Thoroughly clean work area.
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 Selecting ingredients
 Meat substitutions
 Consulting with health professionals
Recipe: Hungarian goulash

Serves: 6
Ingredients:
800g cubed beef topside – 3cm 40gm sweet paprika
50g flour 250g tomato concasse/paste
50ml cooking oil 300g potatoes, diced 1.5cm
120g onion, large dice 50g butter
1. Prepare rice pilaf (see recipe below).

2. Pass the beef through the flour. Shake off excess flour.
3. Heat 1/3 of the oil in a stew pan and seal the meat. Remove the meat and keep warm.
4. Add the remainder of the oil and lightly cook the onions without colour.
5. Add the paprika and the remainder of the flour to make a roux.
6. Add the concasse, meat and sufficient water to just cover the meat. Season with salt.
7. Bring to the boil, reduce heat and lightly simmer
8. Then place lid on pot and cook in oven for 1 hour at 150°C.
9. Meanwhile, melt the butter in a pan and lightly sauté the diced potatoes.
10. Bring pot out of oven and remove lid and place on stove again. Then add the potato
and continue to cook until tender.
11. Correct the consistency and seasoning.
12. Reheat the rice.
13. Plate the rice and goulash, garnish and serve.
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Recipe: Rice pilaff (braised rice)
Serves: 6
Ingredients:
80g butter
Garnish:
40g onion, finely chopped
150g long grained rice Chopped parsley
360ml white stock, chicken or veal (boiling)
1/2 bay leaf
1 garlic clove, peeled whole
1. Melt half the butter in a suitably sized deep-sided pan. Add the onion and cook without
colour (sweat).
2. Add the rice and cook until all the grains are coated with butter and it takes on a
glassy appearance.
3. Add the boiling stock, season and add the bay leaf and garlic.
4. Bring to the boil, cover with a buttered cartouche and a lid and cook in a preheated
oven at 190 °C for 17 minutes. Check to see if the rice is tender and al dente.
5. Remove the bay leaf and garlic clove.
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DISH 3 – NASI GORENG WITH PRAWNS AND CHICKEN
For this task, you are required to cook Nasi Goreng with prawns.
 Adjust the quantities and measurements outlined in the recipe to serve six.
 Confirm the dietary requirements of each of the customers prior to preparing the dish
NOTE: One of your customers is Muslim and can only eat halal certified meat. You must
make one Nasi Goreng, with rice, that meets halal food requirements.
 Discuss the customer’s dietary requirements with team members
 Clearly write down a set of instructions to change the recipe for the Muslim customer.
Include the ingredients that will be substituted, the measurements/quantities and cooking
methods. You may wish to research and access recipe alternatives to meet the customer’s
dietary requirements.
 Minimise waste
 Substitute ingredients whilst maintaining nutritional value to cater for cultural dietary
requirements
 Boil rice, poach chicken and shallow fry bacon and sausage
 Select and use appropriate service-ware to present the dishes
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 Thoroughly clean work area
 Certified halal food
 Ingredient substitutions
 Issues/problems and corrective actions
Recipe: Nasi Goreng with prawns and chicken

Serves: 4
Ingredients:
2 tablespoons oil 8 cooked prawns, peeled
3 red (Asian) eschalots, finely chopped 3 cups cooked jasmine rice (from 1 cup
1 long red chili, seeds removed, thinly (200g) uncooked rice), cooled
sliced 2 tablespoons chopped coriander leaves
2 garlic cloves, finely chopped 4 eggs, fried
3 tablespoons soy sauce or kecap manis
1 teaspoon sambal oelek Garnish:
200g of chicken breast diced Lemon wedges, fried Asian shallots, fried
100gms of bacon/Asian pork sausage thinly egg and coriander sprigs
sliced
1. Heat the oil in a wok or a large, deep fry pan over medium-high heat. When hot, add
chicken and bacon cook for 3 minutes.
2. Then add eschalots, chili and garlic and fry the mixture for 2 minutes until eschalots
are golden.
3. Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and. Toss for 2
minutes or until well combined.
4. Add prawns and toss, then with your hands, scatter the rice over, breaking up any
clumps. Stir-fry until hot and well combined, then toss in coriander.
5. Divide the fried rice among 4 plates. Top each with a fried egg, garnish with fried
shallots and coriander (if desired), then serve with lemon wedges.
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DISH 4 – APPLE STUDEL WITH CHANTILLY CREAM
For this task, you are required to cook Apple strudel with Chantilly cream.
for six customers (role played by other students)
NOTE: One of your customers is lactose intolerant. One of your apple strudel desserts
must be lactose free to cater to this customer’s food intolerance.
 Minimise waste
 Substitute ingredients whilst maintaining nutritional value to cater for cultural dietary
requirements
 Stew apples
 Use an oven to bake the dessert
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 Lactose intolerance
Recipe: Apple strudel

Serves: 10
Ingredients:
1.5kg apples, Granny Smith 120g unsalted butter, melted
100g caster sugar 130g dry cake crumbs or crushed plain
100g apricot jam sweet biscuits
Pinch ground cinnamon (1) Pinch ground cinnamon (2)
100g sultanas
50g walnuts, finely chopped Garnish:
500g strudel dough with Chantilly cream (see instructions
below)
1. Peel, core and quarter the apples and slice thinly. Place the apple slices into a bowl
and add the sugar, jam, cinnamon (1), sultanas and walnuts and mix together.
2. Lay a clean tablecloth over a workbench and dust well with flour and rub in lightly.
Place the strudel dough in the centre of the tablecloth and roll out to a large rectangle
using a rolling pin. This is done to start stretching the dough.
3. Put your hands under the centre of the rolled dough with the back of the hands up and
carefully begin stretching the dough outwards. Only use the back of your hands and not
your fingers to avoid poking any holes in the dough.
4. Continue gently stretching and pulling the dough from the centre out in all directions to
gain an even thickness all around. When finished, the dough should be thin, almost
transparent and in a large rectangular shape. Using a pair of scissors, trim away any
heavy rim of dough and discard.
5. Sprinkle the entire surface of the stretched dough with the melted butter.
6. Mix the crumbs and cinnamon (2) together and sprinkle them evenly over the dough.
7. Spread the prepared apple mixture evenly over the middle six-tenths of the dough,
leaving two uncovered portions along the long edges of the rectangle.
8. Gather up and grasp the tablecloth on the opposite side of the dough from where you
are standing and lift it upward and forward to start the strudel rolling, using the cloth
as an aid. Continue rolling up the strudel into a thick roll, taking care to keep it tight
and compact.
9. Transfer the roll to a lightly greased or greaseproof lined baking tray with the pastry
seamed edge underneath. If the strudel does not fit on the tray lengthwise, bend it into
a horseshoe shape. Brush the surface with cream.
10. Place the strudel into an oven pre-heated to 190 0C and bake until golden brown,
approximately 40-45 minutes. Periodically throughout the baking, brush/baste the
strudel with cream to promote richness, shine and even coloring.
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11. When cooked, dredge the strudel with icing sugar, slice into suitable portions and serve
hot or cold.
Recipe: Chantilly cream

Serves: Makes 500ml
Ingredients:
500ml whipping cream 20g castor sugar Few drops vanilla essence
1. Place the cream, sugar and vanilla essence in a bowl and whisk until fairly stiff.
2. Serve piped or in dollops as an accompaniment to desserts as required.
DISH 5 – MOUNTAIN PEPPER ENCRUSTED CALAMARI ON CRISPY SALAD AND LEMON
MYRTLE DRESSING
For this task, you are required to cook mountain pepper encrusted calamari on crispy salad
and lemon myrtle dressing.
for six customers (role played by other students)
 Adjust the quantities and measurements outlined in the recipe to serve 6
NOTE: One of your customers is gluten intolerant. You must make one gluten free version
of this dish to cater to the customer’s dietary requirements.
 Minimise waste
 Substitute ingredients whilst maintaining nutritional value to cater for special dietary
requirements
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 Use correct cooking techniques to blanch beans and fry calamari
 Optimising nutritional value
 Gluten-free options
Recipe: Mountain pepper encrusted calamari on crispy salad and lemon myrtle
dressing
Serves: 1
Ingredients:
100g of calamari, scored and cut into strips
100g of corn flour
10g of cracked mountain pepper/ schezwan pepper
10g of salt
10ml of vinaigrette
20g of salad mix
Small handful green beans
15ml of lemon myrtle dressing
1. Prepare and refrigerate the lemon myrtle mayonnaise (recipe below).
2. Mix corn flour with cracked mountain pepper/ schezwan pepper and salt.
3. Dust the calamari with corn flour mix and dust off excess cornflour.
4. Deep fry calamari until crispy.
5. Blanch the beans and add to the salad mix.
6. Mix the salad mix, green beans and vinaigrette and place on the plate.
7. Place calamari next to the salad then add lemon myrtle mayo.
Recipe: Lemon myrtle dressing

Serves: Makes 1 litre
Ingredients:
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6 Egg yolks
50ml White vinegar
15g French mustard paste
Pepper and salt to seasoning
1lt Salad oil
30ml Lemon juice
10g of ground down Lemon Myrtle
1. Mix the egg yolks, vinegar, mustard, pepper and salt thoroughly with a whisk.
2. Gradually drizzle the oil into the vinegar mixture while whisking vigorously and
continually. When the emulsion forms, you can add the oil slightly faster.
3. When the mayonnaise becomes thick, thin out with a little of the lemon juice.
4. Gradually beat in the remaining oil alternately with the lemon juice.
5. Stabilize the mix by whisking in 20ml of cold water. Adjust seasoning.
DISH 6 – OVEN BAKED BARRAMUNDI FILLET (OR SMALL WHOLE BARRAMUNDI) IN

PAPER BARK WITH GREEN BEANS, SNOW PEAS, CRISPY POTATO AND A MANGO SALSA
For this task, you are required to cook oven baked barramundi in paper bark with green
beans, snow peas, crispy potato battens and a mango salsa.
 Adjust the quantities and measurements outlined in the recipe to serve six.
NOTE: One of your customers does not like snow peas and has requested that they are
removed from the dish. You must cater to this customer request.
 Communicate food requests and substitutes with team members
 Minimise waste
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 Substitute ingredients whilst maintaining nutritional value to cater for special dietary
requirements
 Use correct techniques to blanch vegetables, steam vegetables, roast potatoes and bake
fish
 Nutritional benefits of barramundi, snow peas and green beans
Recipe: Oven baked barramundi fillet (or small whole barramundi) in paper bark
with green beans, snow peas, crispy potato and a mango salsa
Serves: 1
Ingredients:
1 Serve steamed white fish (barramundi) in paper bark
40g of mango salsa
50g of snow peas
50g of beans
60g of potato cubed
Salt and pepper for seasoning
Garnish; lemon wedge and finely chopped parsley
1. Heat the oven to 180°C.
2. Cook fish in the paper bark (cooking times will vary based on size of fish – assessor to
advise).
3. Roast the cubed potatoes in the oven until golden and crispy, and then toss with
seasoning.
4. Steam beans and then snow peas 1 minute later for 30 seconds then strain off.
5. Open paper bark and place on the plate. Then stack the potato on the plate and then
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the beans and snow peas.
6. Top the fish with the mango salsa and serve.
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ASSESSMENT TASK 2: COOKING OBSERVATIONS
DISHES 1-3
Preparation
Dish 1: Dish 2: Dish 3:
Chicken Caesar Beef goulash Nasi Goreng
salad and pilaf rice with prawns
Did the student… Yes No Yes No Yes No
Collect the required ingredients?
¨ Collected the required ingredients
¨ Selected fresh ingredients to ensure the optimum nutritional quality of the dish
¨ Checked for spoilage or contamination prior to preparing the dish
Prepare and gather appropriate equipment?
¨ Read recipe and food preparation lists prior to preparing the dish
¨ Gathered appropriate equipment required to prepare the dish
¨ Ensured the cleanliness of equipment prior to use
¨ Safely assembled cooking equipment
Communicate dietary requirements with others involved in preparing the dish?
¨ Discussed the food requirements with team members and came up with a suitable
alternative
¨ Wrote down instructions on how to prepare the dish for customer, including substituted
ingredients, measurements/quantities and cooking methods
¨ Accessed special dietary recipes and selected alternative ingredients to cater to special
dietary requirements
Correctly calculate ingredient amounts to prepare the dishes for six customers?
¨ Correctly weighed ingredients
¨ Correctly measured ingredients
¨ Correctly cut and portioned ingredients according to recipe
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Cooking
Dish
Chicken Ca
salad
Did the student… Yes No
Prepare and cook the dishes in a logical, planned and safe manner?
¨ Correctly determined cooking times and temperatures
¨ Used techniques to retain the nutrition in the ingredients
¨ Minimised waste
¨ Collaborated with others in the kitchen
¨ Managed their time, work schedule and production targets
¨ Responded calmly to workplace pressure
Follow kitchen safety procedures?
¨ Used correct manual handling techniques
¨ Wore correct PPE
¨ Removed or contained hazards to minimise risks
¨ Followed equipment and manufacturer instructions
¨ Safely handled knives
¨ Ensured safety guards were in place and used on equipment
¨ Sought advice when unsure
¨ Stopped work when it was considered unsafe to proceed
Use a variety of appropriate cooking methods and techniques?
Dish 1 Dish 2 Dish 3
¨ Grilled chicken ¨ Braised the beef ¨ Boiled rice
¨ Poached egg ¨ Correctly used ¨ Poached chicken
¨ Shallow fried croutons microwave to heat rice ¨ Shallow fried bacon and
sausage
Prepare one option to meet the needs of one customer by substituting ingredients and
replacing them with other ingredients whilst maintaining nutritional value?
Dish 1 – egg allergy Dish 2 - vegetarian Dish 3 - halal
¨ Removed the poached ¨ Remove the beef ¨ Remove the bacon and
egg ¨ Replace with a four- sausage
¨ Made an egg-free bean mix or tofu ¨ Replace with halal
dressing approved chicken
¨ Added more chicken
Dish
Chicken Ca
salad
Work co-operatively with team members?
¨ Listened to their colleagues
¨ Worked cooperatively to take action to resolve problems
Apply suitable self-management strategies to deal with the pressure of working in a
kitchen?
¨ Remained calm
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Dish
Chicken Ca
salad
¨ Communicated with team members
¨ Took corrective action when problems arose
¨ Worked logically
Presentation
Select and use appropriate service-ware to present the dishes?
¨ Selected appropriate size and type of plates and/or bowls and cutlery
¨ Checked and disposed of or reported any chipped, broken or cracked eating, drinking
and food handling utensils
Ensure that the dishes were plated in a suitable environment in preparation for garnishing
and serving?
¨ Safely placed on a clean, hygienic surface away from direct heat and other food
contaminants
¨ Presented in room/space adequately ventilated, at correct humidity and temperature
Appropriately garnish, evaluate and adjust the presentation of the dishes before serving?
¨ Garnishes maximised visual appeal, balance, colour and contrast
¨ Wiped drips and spills
¨ Worked with others to plate a quality dish within time constraints
¨ Presented dish in an appetising and attractive manner
Food safety and hygiene
Thoroughly clean the work area?
¨ Disposed or stored surplus food according to kitchen procedures
¨ Recycled where possible
¨ Used appropriate cleaning products according to workplace procedures
Dish
Chicken Ca
salad
Store food appropriately?
¨ Stored any leftover uncooked chicken in a fridge 5°C or below
¨ Used appropriate, air-tight containers
¨ Stored raw chicken away from cooked meat products
Follow correct food safety procedures at all times when preparing, cooking, storing and
cleaning?
¨ Wore disposable gloves and changed as required
¨ Used food thermometers to check temperature of food
¨ Completed required logs, records and registers
¨ Kept potentially hazardous food out of Temperature Danger Zone as much as possible
¨ Handled food as little as possible
¨ Protected food from contamination
¨ Timed food preparation activities where necessary
¨ Washed hands as required
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Dish
Chicken Ca
salad
Did the student…
¨ Followed stock rotation requirements
Verbal questioning (Refer to the Marking Guide for questions to ask the student and Dish
suggested answers; where ‘no’ is indicated to any question, please indicate the gaps Chicken Ca
identified in the student’s knowledge and make a note of reassessment arrangement in salad
comments section.) Yes No
Did the student…
Correctly answer Question 1?
Correctly answer Question 4? * *
Correctly answer Question 5? NA NA
* where applicable; student may not have encountered any issues

DISHES 1-3
Comments:
Please note any reasonable adjustments made for this task below.
Dish 1 Outcome: Satisfactory ¨ Not Satisfactory ¨

Trainer/Assessor Trainer/Assessor
name: signature:
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DISHES 4-6
Preparation
Dish
Apple stru
with Chan
cream

Collect the required ingredients?
¨ Collected the required ingredients
¨ Selected fresh ingredients to ensure the optimum nutritional quality of the dish
¨ Checked for spoilage or contamination prior to preparing the dish
Prepare and gather appropriate equipment?
¨ Read recipe and food preparation lists prior to preparing the dish
¨ Gathered appropriate equipment required to prepare the dish
¨ Ensured the cleanliness of equipment prior to use
¨ Safely assembled cooking equipment
Communicate dietary requirements with others involved in preparing the dish?
¨ Discussed the food requirements with team members and came up with a suitable
alternative
¨ Wrote down instructions on how to prepare the dish for customer, including substituted
ingredients, measurements/quantities and cooking methods
¨ Accessed special dietary recipes and selected alternative ingredients to cater to special
dietary requirements
Correctly calculate ingredient amounts to prepare the dishes for six customers?
¨ Correctly weighed ingredients
¨ Correctly measured ingredients
¨ Correctly cut and portioned ingredients according to recipe
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Cooking
Dish
Apple stru
with Chan
cream

¨ Minimised waste
¨ Wore correct PPE
Dish 4 Dish 5 Dish 6
¨ Replace cream with ¨ Blanched beans ¨ Blanched potatoes prior
berries ¨ Fried calamari to roasting
¨ Correctly used the oven ¨ Steamed beans and snow
to bake the strudel peas
¨ Baked barramundi
Prepare one option to meet the needs of one customer by substituting ingredients and
replacing them with other ingredients whilst maintaining nutritional value?
Dish 4 – lactose-free Dish 6 – gluten-free Dish 6 – no snow peas
¨ Replace cream with ¨ Used gluten free flour to ¨ Replace with another
berries coat the calamari green vegetable, such a
¨ Use lactose free broccolini
butter/margarine in the
pastry
Dish
Apple stru
with Chan
cream

Apply suitable self-management strategies to deal with the pressure of working in a
kitchen?
¨ Remained calm
RTO: 45360 | CRICOS: 03690M
Cooking
Dish
Apple stru
with Chan
cream

¨ Minimised waste
¨ Wore correct PPE
¨ Communicated with team members
¨ Took corrective action when problems arose
¨ Worked logically
Presentation
Select and use appropriate service-ware to present the dishes?
¨ Selected appropriate size and type of plates and/or bowls and cutlery
¨ Checked and disposed of or reported any chipped, broken or cracked eating, drinking
and food handling utensils
Ensure that the dishes were plated in a suitable environment in preparation for garnishing
and serving?
¨ Safely placed on a clean, hygienic surface away from direct heat and other food
contaminants
¨ Presented in room/space adequately ventilated, at correct humidity and temperature
Appropriately garnish, evaluate and adjust the presentation of the dishes before serving?
¨ Garnishes maximised visual appeal, balance, colour and contrast
¨ Wiped drips and spills
¨ Worked with others to plate a quality dish within time constraints
¨ Presented dish in an appetising and attractive manner
Food safety and hygiene
Thoroughly clean the work area?
¨ Disposed or stored surplus food according to kitchen procedures
¨ Recycled where possible
¨ Used appropriate cleaning products according to workplace procedures
Did the student… Dish
Apple stru
with Chan
RTO: 45360 | CRICOS: 03690M
Cooking
Dish
Apple stru
with Chan
cream

¨ Minimised waste
¨ Wore correct PPE
cream
Yes No
Store food appropriately?
¨ Stored any leftover uncooked chicken in a fridge 5°C or below
¨ Used appropriate, air-tight containers
¨ Stored raw chicken away from cooked meat products
Follow correct food safety procedures at all times when preparing, cooking, storing and
cleaning?
¨ Wore disposable gloves and changed as required
¨ Used food thermometers to check temperature of food
¨ Completed required logs, records and registers
¨ Kept potentially hazardous food out of Temperature Danger Zone as much as possible
¨ Handled food as little as possible
¨ Protected food from contamination
¨ Timed food preparation activities where necessary
¨ Washed hands as required
¨ Followed stock rotation requirements
Dish
Verbal questioning (Refer to the Marking Guide for questions to ask the student and Apple stru
suggested answers; where ‘no’ is indicated to any question, please indicate the gaps with Chan
identified in the student’s knowledge and make a note of reassessment arrangement in cream
comments section.)
RTO: 45360 | CRICOS: 03690M
Dish
Verbal questioning (Refer to the Marking Guide for questions to ask the student and Apple stru
suggested answers; where ‘no’ is indicated to any question, please indicate the gaps with Chan
identified in the student’s knowledge and make a note of reassessment arrangement in cream
comments section.)
Did the student…
Correctly answer Question 4? * *
* where applicable; student may not have encountered any issues

DISHES 4-6
Comments:
Please note any reasonable adjustments made for this task below.

Trainer/Assessor Trainer/Assessor
name: Sundar Sir signature:
Assessment Record Sheet
RTO: 45360 | CRICOS: 03690M
After assessment, the assessor and participant should sign the competency record. If
competency is not achieved at the first attempt, strategies to address the performance gaps
need to be identified and a time for re-assessment must be organised.

UoC:
Trainer Name:
Student ID: S20740
The Evidences Supplied Are:
□ Valid □ Sufficient □ Authentic □ Current
The participant has shown competence in the following elements:
□ Select ingredients.
□ Select, prepare and use equipment.
□ Portion and prepare ingredients.
□ Cook dishes.
□ Present and store dishes.
□ Confirm special dietary requirements and select ingredients.
□ Prepare foods to satisfy nutritional and special dietary requirements.
□ Present prepared food.
Date: 04/05/2021
Assessment Decision: □ Competent □ Not Yet Competent
Student Signature: Ranjeet Kumal
Assessor Signature:
Assessor Feedback to Student:
RTO: 45360 | CRICOS: 03690M
Date of Re-Assessment:
RTO: 45360 | CRICOS: 03690M

SITHCCC005 Prepare Dishes Using Basic Methods of Cookery SITHCCC018 Prepare Foods To Meet Special D

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Assessment-1

Student Must Fill this Section

Student Signature: Ranjeet Kumal Date: 04/05/2021

Assessor Name: Sundar Sir

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result& Academic Appeal procedures:

Assessment Task 1: Written questions

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

WHAT HAPPENS IF I GET SOMETHING WRONG?

STUDENT INSTRUCTIONS FOR TASK 1

WRITTEN ANSWER QUESTION GUIDANCE

• Name of the dish

• Write down the quantities of all the different ingredients.

Provide a description for each of the following cooking methods.

Cooking method Description

• Ensure the correct equipment is used for the

• Ensure kitchen safety measures.

• Clean and prepare ingredients.

• Check equipment before usage.

• Bulk buys the products.

b) What corrective action should Jane have taken?

d) What is the potential risk of not storing food correctly?

organs. b) List three good sources of food nutrients.

e) List five ways to reduce the loss of nutrients while cooking.

b) Describe the meaning of ‘haram’.

c) What is halal certification?

b)List three sources of protein for vegetarians.

Food additive code Name of food additive Use

• Encourage, support, and promote breastfeeding.

c) How can children and adolescents maintain a healthy weight?

d) What are the 12 dietary guidelines for older Australians?

Flours made from rice, corn, soy, and potato.

Lower your blood pressure

and reduce your risk of heart

r)Describe two benefits of a low kilojoule diet.

• A 15-35% reduction in deaths from all-causes following breast cancer.

Food Types Use in cooking.

W HAT MUST BE SUBMITTED FOR T ASK 1:

 Your answers to each queston.

ASSESSMENT TASK 1: WRITTEN QUESTIONS

¨ I have reviewed the mapping to this task.

Assessment Task 1 outcome: Satisfactory ¨ Not Satisfactory ¨

Student Must Fill this Section

Student ID: Term: Year:

Student Signature: Ranjeet Kumal Date:04/05/2021

Assessor Name: Sundar Sir

Not Yet Assessor

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result& Academic Appeal procedures:

Task Due Date Learner Sign Trainer Sign Comments

Comments/ feedback to student

Assessment Task 2: Cooking observations

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

WHAT NEEDS TO BE SUBMITTED?

Recipe: Chicken Caesar salad

600g of chicken breast

1. Bring the water and vinegar to the boil.

Recipe: Hungarian goulash

1. Prepare rice pilaf (see recipe below).