SITHCCC008 - Prepare Vegetable, Fruit, Egg and Farineceous Dishes

STUDENT
ASSESSMENT
GUIDE
SITHCC008
Prepare Vegetable, Fruit, Egg and Farinaceous

Dishes
STUDENT NAME: ______________________________________________________
STUDENT ID: _________________________________________________________

ASSESSMENT RECEIPT FORM
STUDENT NAME: Luis Alexander Lopera Cano
STUDENT ID: 00006179
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous
Dishes
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Altec College Staff

Name:
Date:
Signature:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Assessment Received by:
Altec College
Staff Name: Student ID:
_____________________________________ ______________________________________
Signature: Student Signature:
_______________________________________ ______________________________________
SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Student Assessment Guide | Version 1.1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Approved by: CEO | Next Review: January 2023
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ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of
study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessment Information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
• Application of the unit of competency

• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment Tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable.
• Appendix 1- Assessment resource in Altec College Kitchen

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PART 1 - Assessment Information
Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various vegetable, fruit, egg, and farinaceous dishes following standard recipes. It requires the ability
to select and prepare ingredients, and to use relevant equipment, cookery, and food storage
methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher-level staff member for action.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC008 Prepare Vegetable,
Fruit, Egg, and Farinaceous Dishes.
Elements
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.
2. Select, prepare, and use equipment.
3. Portion and prepare ingredients.
4. Cook vegetable, fruit, egg, and farinaceous dishes
5. Present and store vegetable, fruit, egg, and farinaceous dishes.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit
in the context of the job role, and:
• follow standard recipes to prepare dishes for at least six different customers using each of
the following types of products:
➢ vegetables and fruit:
o dried
o fresh
o frozen
➢ eggs used for the following applications:
o aerating

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o binding
o setting
o coating
o enriching
o emulsifying
o glazing
o clarifying
o garnishing
o thickening
➢ farinaceous items:
o couscous
o pasta and noodles
o polenta
o pulses
o rice
• prepare dishes using each of the following cookery methods at least once:
➢ boiling
➢ braising
➢ deep and shallow frying
➢ poaching or scrambling
➢ roasting
➢ stewing
• prepare at least three different types of fresh pasta
• prepare the above dishes:
➢ within commercial time constraints and deadlines
➢ reflecting required quantities to be produced
➢ following procedures for portion control and food safety practices when handling
and storing different food types
➢ responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
• culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit,
egg, and farinaceous dishes, relating to:
➢ convenience products
➢ fresh products
• contents of stock date codes and rotation labels
• characteristics of different vegetable, fruit, egg, and farinaceous dishes:
➢ appearance and presentation
➢ classical and contemporary variations
➢ freshness and other quality indicators
➢ nutritional value
➢ service style
➢ taste
➢ texture
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• accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
• historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and
products
• cookery methods for vegetable, fruit, egg, and farinaceous dishes listed in the
performance evidence
• health risks associated with raw egg products and alternative egg products
• culinary applications which use eggs as specified in the performance evidence
• mise en place requirements for vegetable, fruit, egg, and farinaceous dishes
• appropriate environmental conditions for storing food products to:
➢ ensure food safety
➢ optimise shelf life
• safe operational practices using essential functions and features of equipment used to
produce vegetable, fruit, egg, and farinaceous dishes.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
• Altec College will conduct practical assessment for this unit in its Commercial Kitchen
Located at Level 8, 620 Bourke Street Melbourne VIC 3000 / 73-81 Murray Street Hobart TAS
7000 with serving internal staff and students as customers.
• Kitchen has access to wide range ingredients including vegetable, fruit, egg, and farinaceous
dishes mentioned in this unit and access to industry-realistic ratios of kitchen staff to
customers; This includes:
➢ Altec College staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment
in Altec College Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please
refer Appendix1 at the end of this assessment tool for detailed list of assessment
resources).
• Knowledge assessment for this unit will be conducted at Altec College classrooms at Level 8,
620 Bourke Street Melbourne VIC 3000 / 73-81 Murray Street Hobart TAS 7000.
• All Altec College those are assessing this unit will have achieved the Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery and have worked in industry
for at least three years where they have applied the skills and knowledge of this unit of
competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment, and you have access to
the following resources for the unit.
• Computers with access to internet and printers

• DIDASKO learner guide for unit SITHCCC008
• Access to Altec College training Kitchen with access to equipment and documents defined in
conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.

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Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient, and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per
the scheduled delivery of the course. For further details, refer to Altec College Re-Assessment Policy
and Altec College Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.
Assessment Assessment Description Due Date Location of

Tasks Assessment
Assessment You are required to choose the correct Needs to be

Task 1 (AT1) – option(s) from the choices given for the completed in
questions. You must present their assignment the Altec
Knowledge Test
in a clear and professional manner. College
You will be given 60 mins to complete this task. classroom
Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrates that you have the required completed in
knowledge to develop menus for special dietary the Altec
Worksheets
requirements. College
Student will be given 3 Hours to complete this classroom
task
Assessment This is Practical Demonstration in Altec College Needs to be

Task 3 (AT3) – kitchen. cooking range of vegetable, fruit, egg completed in
Practical and farinaceous dishes by using the products Altec College
Demonstration mentioned in the session plan. You must use
Kitchen
different cooking methods and preparation
techniques from the recipe provided.
This will be done over 4 sessions of 4 hours
each.
You are required to cook for at least Six (6)
different customers during these sessions.

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Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current
and authentic.
Assessment Task 1 • Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper based.
Test • Complete and sign the cover sheet for assessment task.
Assessment Task 2 • Answer all questions correctly in the Written Knowledge Questions
(AT2) – Worksheets and submit to your assessor electronically or paper based.
• Complete and sign the cover sheet for assessment task.
Assessment Task 3 • Completed Production plan for each Practical Demonstration Session
including recipe cards. (Total 4)
(AT3) – Practical
• Cook and present all the menu items for each session and present to
Demonstration
assessor.
• Portfolio photos for all sessions.
• Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair, and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you, and complete
the comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with
your assessor/trainer. However, you need to provide genuine evidence documents when
seeking an extension to due date (e.g., extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the hand in hard copies in the classroom.
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Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
Altec College will securely retain all completed student assessment items for each student for a
period of 18 months from the date on which the judgement of competence for the student was
made. Altec College will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Altec
College record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you
have completed all assessments and have provided the appropriate evidence required to meet all
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the Altec
College Re-Assessment Policy and Altec College Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and
Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet
the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
Altec College Re-Assessment Policy and Altec College Course Progress Policy. As this is a competency-
based program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.
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Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by requesting a copy of your records by
contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.
Reasonable adjustments and special learning needs:
Altec College works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy, or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the needs of the student. An adjustment is reasonable if it can
accommodate the student’s particular needs, while also considering factors such as the student’s
views, the potential effect of the adjustment on the student and others and the costs and benefits of
making the adjustment.
Any adjustments made must:
a. Be discussed, agreed, and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you
may appeal formally and in writing to have the result reviewed. For more information, refer to the
Assessment Policy and the Complaints and Appeals Policy and Procedures.

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Assessor intervention:
Assessors will check if you are ready for the assessment and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment. During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
Altec College considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism
and cheating is treated on a case-by-case basis and the consequences for students engaging in such
practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to Altec College’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.
Student Declaration:
Luis Alexander Lopera Cano
I __________________________________________________________ (Student Name) have read
and understand the information provided above and understand and accept that any act of
plagiarism and academic dishonesty may have penalties including cancellation or suspension of my
enrolment with ALTEC College. I further declare that:
• All assessment work submitted for this unit competency is my own original work and plagiarism
and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student Signature: _____________________________ Date: _____/______/______

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PART 2 - Assessment Tasks
Assessment Cover Sheet: Assessment Task 1 (AT1)

Student Detail
Student Name Luis Alexander Lopera Cano
Student Id: 6179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC008 Prepare Vegetable, Fruit, Egg and
Farinaceous Dishes.
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, reliable
and flexible assessment with this student, and I I have received, discussed and accepted my
have provided appropriate feedback. I also declare result as above for this task and I am aware
that I have undertaken the indicated assessment of my appeal rights.
integrity checks
Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: Signature:
______________________________________ _________________________________
Date: Date:
__________________________________________ ____________________________________

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Assessment task 1: Knowledge Test
Required documents and equipment:
• Computer with internet connection to refer to various resources.

• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC008 Prepare Vegetable, Fruit, Egg and
Farinaceous Dishes. (Organised by the trainer).
• Learner’s notes
Instructions for students:
This assessment will be conducted in the Altec College classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
➢ Answer all the questions satisfactorily to be deemed competent
➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
• You are required to submit a completed (ticked) multiple choice question listed in
Knowledge test.
• Completed and signed cover sheet for assessment
Evidence submission:
• Documentation can be submitted electronically, or paper based.
• Your assessor will record the assessment outcome on the assessment cover sheet.

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Q1. You are responsible for preparing and producing all vegetable, fruit, egg, and farinaceous
dishes. What information do you need to find when confirming food production requirements
for your section? c
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and any specials of the
day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and production
deadlines.
Q2. You’re making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g Arborio
rice. How much rice do you need? b
(a) 4 kg.
(b) 2 kg.
(c) 8 kg.
(d) 3 kg.
Q3. How can you test the freshness of an egg before cracking it open? a
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how
it reacts.
(c) Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.
Q4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you
select fresh ingredients? d
(a) They indicate if an item should still be fresh and of good quality, and when items are no longer
fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the amount of wastage
and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first, so you are always using the freshest,
most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences the taste and
appearance of your dish.
Q5. What are signs of contamination or spoilage in fresh commercially produced and packaged
pasta? d
(a) Past its use-by date or a strong, floury smell.
(b) A flexible but firm texture that breaks when bent.
(c) Muddy yellow colour with a shiny surface.
(d) Dryness, discolouration, or mould.

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Q6. Which statement is true about selecting equipment? d
(a) When making vegetable, fruit, egg, and farinaceous dishes, you should always select the largest
pots to maximise the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to help you meet
production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase profits while at
the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase efficiency and
achieve the best results.
Q7. What equipment would you use to make hard-boiled eggs? a

(a) Saucepan, stove top, slotted spoon.
(b) Frypan, stove top, spatula.
(c) Saucepan, stove top, egg slice.
(d) Kettle, large bowl, slotted spoon.
Q8. What should you check before you use a pasta machine to roll out and cut fresh pasta? c
(a) Check that it has been washed using hot water to kill any bacteria and remove chemical residue.
(b) Check with your colleagues that the machine doesn’t have any faults or safety issues.
(c) Make sure it is safely assembled according to manufacturer’s instructions and that it’s clean.
(d) Make sure you have the correct blades, and the bench is adequately floured, so the pasta won’t
stick.
Q9. Which practice best demonstrates safe and hygienic use of equipment? a
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp, or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
Q10. What safety procedures should you follow when steaming vegetables in an atmospheric
steamer? a
(a) Using protective gloves, open the door carefully to release the steam before retrieving the tray
of hot vegetables.
(b) Make sure there is a towel on the floor in front of the steamer, so the floor does not become
slippery.
(c) Turn the steamer off and allow it to completely cool before opening.
(d) Use a damp tea towel to carry the hot trays of vegetables, as this will absorb the steam and
reduce the risk of burns.

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Q11. How should you sort and assemble your ingredients in preparation for cooking? a
(a) According to the recipe and food production sequencing.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor’s instructions.
(d) According to which mise en place tasks you’re most competent at completing.
Q12. Your recipe requires 500 g diced apples. How will you weigh or measure the apples? c
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of apples.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
Q13. Why should you wash fruits and vegetables before starting preparation? a
(a) To make sure they are clean, and all excess leaves, foliage, stems and other unwanted debris
are removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing, and dicing.
Q14. The carrots for stir-fry vegetables must be julienned. What does this mean? a
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into a 2 mm even dice.
(c) The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.
Q15. How can you best minimise waste of reusable by-products? a

(a) Follow recipes exactly so you don’t end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
Q16. Select the most appropriate cooking method to use when preparing whole pears as a dessert
item. d
(a) Boiling.
(b) Grilling.
(c) Deep frying.
(d) Poaching.
Q17. What is the appropriate cooking method to use when cooking pasta? b
(a) Braising in the oven.
(b) Boiling method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.
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Q18. The recipe states the egg whites must be whisked to a stiff peak. Which statement best
describes this term? c
(a) Dense egg foam mass that holds its shape in the bowl but does not form peaks.
(b) Glossy white foam formed by large bubbles of air. The soft foam tends to move around a lot in
the bowl when shaken and the surface weeps liquid.
(c) Vivid white foam with a glossy appearance and very fine close texture. Firm peaks form when
the whisk is lifted from the foam.
(d) White glossy foam that moves slowly in the bowl when shaken. When the whisked egg white is
removed, a peak form.
Q19. What role do eggs play when added to minced meat when making meat loaf or meat balls? a
(a) Binding.
(b) Enriching.
(c) Clarifying.
(d) Emulsifying.
Q20. You have finished kneading your pasta dough. What is the next step in making fresh pasta? a
(a) Cover and rest the dough for at least 30 minutes or up to three hours.
(b) Roll the pasta dough and feed it through a pasta machine.
(c) Roll the pasta dough and dry it out before feeding through the pasta cutting machine.
(d) Sprinkle the dough with durum semolina and feed the dough through the pasta machine.
Q21. Select the most suitable accompaniment to serve with flambéed strawberries. d
(a) Grated chocolate sprinkled over the strawberries.
(b) A side serves of fresh strawberries.
(c) Banana topping poured over the top and finished with a mint leaf.
(d) Whipped cream served in a separate dish.
Q22. You have prepared a vegetable stir-fry with honey soy sauce for a vegetarian customer. What
is the most suitable accompaniment to serve with it? a
(a) Steamed rice.
(b) Steamed pasta.
(c) Couscous soaked on chicken stock.
(d) Cheesy creamed polenta.
Q23. You are checking the quality of your prepared dish prior to plating and service. What quality
checks do you need to complete at this stage to determine if any adjustments need to be
made? b
(a) Freshness, nutritional value, appearance, and taste.
(b) Consistency, texture, taste, temperature, and aroma.
(c) Whether the dish is too salty, bitter, sweet, or sour.
(d) If you followed the standard recipe properly, you shouldn’t need to check quality points or make
any adjustments at this stage.
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Q24. How should you present your final dish? a
(a) On service ware that is appropriate for the type of dish you're plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using service ware that is easy to carry.
(d) In a bowl or on a plate that has been pre-heated in the oven.
Q25. What sauce is used in the classic dish eggs Benedict? d

(a) Mornay.
(b) Mayonnaise.
(c) Béchamel.
(d) Hollandaise.
Q26. What should you check before a dish is served to the customer? b
(a) Visually check garnish, service ware and appearance.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.
Q27. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked
dishes, such as steamed rice or boiled pasta? d
(a) Place dishes directly in the fridge or freezer while they’re still hot.
(b) Store them in appropriate environmental conditions in a hot bain-marie until required for
service.
(c) Pay strict attention to temperature. This is the only factor to consider when storing finished
dishes.
(d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C.
Q28. You are finishing your shift and it’s time to clean your work area. Today, you have been
preparing vegetable and farinaceous dishes. What are some of the cleaning tasks you are
responsible for completing? a
(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer, and processor.
(c) Clean and sanitise benches, chopping boards and utensils.
(d) Clean and sanitise service ware, utensils, and other small equipment.

Page: 18 of 69
Student Detail
Student Id: 00006179
Assessment Details
Unit of Competency SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous
Dishes.
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted my
reliable, and flexible assessment with this student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks

_____________________________________ _________________________________
Date: Date:
_________________________________________ _____________________________________

Page: 19 of 69
Assessment task 2: Worksheets
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC008 – Prepare Vegetable, fruit, egg and
farinaceous dishes. (Organised by the trainer)
• Learners Notes.
Instructions for Students

This assessment will be conducted in Altec College classroom with access to the resources listed
above.
You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this
assessment.
Planning the assessment:

• Recommended date for assessment - [Set a date as per timetable]
internet
• Time required for assessment: 3 hours
• You must:
➢ Answer all the questions satisfactorily to be deemed competent.
➢ Complete the assessment and submit in due timelines.
➢ Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence before the
due date specified by the assessor:
• Completed answer sheet with all questions answered.

• Completed and signed cover sheet for the assessment.
• Assessor will record the assessment outcome on the assessment cover sheet.

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SECTION 1: Select Ingredients
Q1: You’re preparing ingredients for minestrone soup. What information about production
requirements can you obtain from the standard recipe?
Deadlines
Portion control
Quantities to be produced
Ingredients and equipment
Step by step procedures/methods
Presentat ion standards and techniques
Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes.
1. peel and chop vegetables
2. set a pot
3. set the oven
4.
identify the equipment
5. identify the ingredients
Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe
below, calculate the amounts required for each ingredient.
Ingredients Quantity 4 portions Quantity (20 portions)

Olive Oil 25 ml 125 ml
Tomato concassé 250 g 1250 g
Spaghetti 240 g 1200 g
Basil, finely shredded 6g 30 g
White wine 50 ml 250 ml

Page: 21 of 69
Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
1.
Firm and free from bruising, insects, discolouration, and decay.
2. No sign of sprouting or greening on the surface
Q5: List two quality factors to look for when selecting eggs from stores.
1. look that eggs are storing in their cartons or boxes
2. check they are not broken
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
1. discolouration around the edges of leaves.
2. blemishes or mould.
Q7: List four pieces of information you might find on stock date codes and rotation labels.
1. Use-by date
2. Best -before date
3. Storage conditions
4. name of the product

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SECTION 2: Select, Prepare and Use Equipment
Q8: List five tools or pieces of equipment you might need for preparing and cooking scrambled
eggs.
1. saucepan
2. whisk
3. wooden spoon
4. bowl
5. stove
Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you
use to cook the stock?
large stockspot
Q10: What are three things you should check when assembling equipment?
1. assemble them correctly according to manufacturer’s instructions.
2. ensure you turn it off and unplug it before disassembling and washing.
3. check for cracks, frayed cords, faults, and incorrectly fitted blades or
components which might make it unsafe.

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Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you
use it?
Ensure safe assembly
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.
Ensure cleanliness
Be on the lookout for these visible signs of uncleanliness when assembling

equipment.
Q12: Identify four safe operational practices to follow when using a food processor or other
electrical equipment.
1. Put the cover securely in place before you switch the appliance on.
2. Never leave unattended.
3. Check for any damage such as frayed cords, cracks, damaged or loose
components.
4. Switch off and unplug before removing bowl and contents.

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SECTION 3: Portion and Prepare Ingredients
Q13: What is the most logical and efficient way to sort and assemble ingredients ready for
cooking?
Proper preparation requires you to read your recipe closely, sequence your tasks,
determine which ingredients go together and assemble them in order, before you
start cooking! This requires certain self-management skills.
Q14: How would you weigh and measure the following ingredients?
250 g uncooked rice
scale
1 tbsp tomato paste
spoon
250 ml water
jug
6 button mushrooms
container
Q15: What are three basic precision cuts you might use when preparing vegetables?
1. Brunoise
2. Macedoine
3. Paysanne

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Q16: Your colleague has just finished preparing some vegetables for a casserole. They ask you
what they should do with all the off cuts. What would you suggest?
keep them for a veggie stock
Q17: What are the health risks associated with raw eggs or dishes containing raw or partially
cooked eggs?
Raw and undercooked eggs may contain Salmonella.

Indirect contamination can happen during the production process, during handling,
or during food preparation

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SECTION 4: Cook vegetables, fruit. egg and farinaceous dishes
Q18: What method of cookery would you use to cook the following foods?
Blanched tomato
blanching
Omelette
Shallow frying
Crème caramel
Baking
Stir-fry vegetables
Shallow frying
Rice pilaf
steaming
Q19: Briefly outline how to cook rice using the boiling method.
Rinse the rice at least twice in a colander or sieve.

Place the water in the saucepan. Use at least a litre of liquid for every cup of rice.
Bring the water to a boil and add the rice.
Allow the rice to boil for 15 to 20 minutes until cooked
strain the rice using a colander
Rinse the rice with clean running water.

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Q20: Briefly outline how to cook eggs using the poaching method.
Bring water with a splash of vinegar to the boil, and then reduce the temperature
until there is no movement
Crack the egg into a saucer or small cup and gently lower it into the water, allowing
the egg to slide into the hot water.
Poach the egg for three to four minutes.
Gently remove the egg from the water using a slotted spoon and drain excess water
on kitchen paper before placing on a plate
Q21: List five culinary uses of eggs.
1. Binding
2. Setting
3. Coating
4. Enriching
5. Emulsifying
Q22: Explain how and when you might use eggs for glazing.
Use whole beaten eggs (yolks or whites) to glaze food before placing it in the oven
or under the salamander. The glaze helps to seal the foods. It imparts flavour and
colour, changes the texture, and improves the appearance of cooked food.

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Q23: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.
1. flour
2. olive oil
3. egg
4. semolina
Q24. List three ingredients you can add to change the colour of fresh pasta dough.
1. basil
2. spinach
3. tomato
Q25: What are two cultural variations of gnocchi and what is its base ingredient?
1. Gnocchi parisienne / choux pastry
2. Gnocchi romaine / semolina, milk, eggs, nutmeg and

cheese.

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Q26: List a suitable accompaniment for each of the following dishes.
Vegetable frittata
steam rice
Baked fruit
whipped cream
Fried eggs
tomato sauce
Mexican rice
tortilla
Q27: Your cooked rice is starchy. How can you prevent this from happening in the future?
Rinse rice to remove excess starch prior to

cooking.
Q28: You followed the recipe for new potatoes in parsley butter correctly but note that the end
product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its
flavour without harming its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste
add salt and pepper at the end of the preparation

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SECTION 5: Present and store vegetable, fruit, egg, and farinaceous dishes
Q29: What service ware would you use to present the following dishes?
Green salad served as a side salad
small bowl plate
Grilled vegetable and polenta stack
round plate
Fruit salad to be placed on a buffet table
trail
Q30: List four sauces commonly served with pasta.
1. Bolognese
2. Marinara
3. Carbonara
4. Pesto

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Q31: List four dips or sauces commonly served with vegetables.
1. Bechamel
2. Mornay sauce
3. Concasse cuit
4. Hollandaise
Q32: Which garnish would you choose for the following dishes? Your garnish options are
coddled egg, croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon or orange.
Caesar salad
crroutons
Poached winter pears
lemon
Spaghetti bolognese
chopped basil
Potato and leek soup
chopped herbs

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Q33: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.
Check the standard recipe and

change if necessary.
The dish does not look visually appealing.
Adjust the ingredients if necessary. Add more colour if

necessary with a bright garnish.
Food is piled dangerously high on the plate and may spill when carried.
Reconsider how you want to present the food so it is safer

and more secure for staff and customers.
Q34: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until
required for service?
between 1 C and 4 C
Q35: List two other environmental conditions that you must consider when storing surplus
prepared dishes to optimise shelf life and comply with food safety requirements.
1. There must be adequate ventilation in the refrigerator to ensure even circulation of cold
air.
2. Humidity in the refrigerator should be relatively low

Page: 33 of 69
Student Detail
Student Id: 6179
Assessment Details
Unit of Competency SITHCCC008 Prepare Vegetable, Fruit, Egg and
Farinaceous Dishes.
Assessment Task Practical Demonstration
Due Date
AT3 Task 1- Production Plan and
recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT3 Task 2- Demonstration tool
AT3 Task 3- Portfolio Photos
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I declare that I have conducted a fair, valid, reliable and I have received, discussed and accepted my result
flexible assessment with this student, and I have as above for this task and I am aware of my
provided appropriate feedback. I also declare that I appeal rights.
have undertaken the indicated assessment integrity
checks

_____________________________________ _________________________________
Date: Date:
_________________________________________ _____________________________________

Page: 34 of 69
Assessment task 3: Practical Demonstration
• Altec College Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix 1 at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (Altec College)
• Recipes. (Student must print from learner guide)
• Altec College shall make available the ingredients as per recipe.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

internet
• Time required for assessment: 16 hours for 4 sessions (4 hours each)
• You must:
➢ Produce all evidence as required.

➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence before the
due date specified by the assessor:
• Completed Production plan for each Practical Demonstration Session including recipe cards.
(Total 4)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 4 sessions.
• Completed and sign the cover sheet for assessment task.
• Assessor will record the assessment outcome on the assessment cover sheet.

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AT3-Practical Demonstration Instructions
In this practical demonstration assessment, you are required to prepare vegetable, fruit egg and
farinaceous dishes listed in menu table below for at least 6 different customers using each of the
following products:
• vegetables and fruit:

➢ dried
➢ fresh
➢ frozen
• eggs used for the following applications:
➢ aerating
➢ binding
➢ setting
➢ coating
➢ enriching
➢ emulsifying
➢ glazing
➢ clarifying
➢ garnishing
➢ thickening
➢ farinaceous items:
➢ couscous
• pasta and noodles
➢ polenta
➢ pulses
➢ rice
• You must prepare the dishes using each of the following cookery methods at least once:
➢ boiling
➢ braising
➢ roasting
➢ stewing
• You must prepare at least three (3) different types of fresh pasta.
You will complete this over Four (4) sessions in the Altec College training kitchen with access to
staff, assessor as customer.
You must prepare finish food production:
• within commercial time constraints and deadlines.
• reflecting required quantities to be produced.
• following procedures for portion control and food safety practices when handling and
storing different food types.
• responding to special customer requests and dietary requirements.

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Practical Demonstration Sessions and Menu Date of
Demonstration
(Please refer your
timetable and session
Plan)
Practical Demonstration 1
Follow standard recipes to prepare each of the following types of products:
• vegetables and fruit:
➢ dried
➢ fresh
➢ frozen
• eggs used for the following applications:
➢ aerating
➢ binding
➢ setting
➢ coating
➢ enriching
➢ emulsifying
➢ glazing
➢ clarifying
➢ garnishing
➢ thickening
• farinaceous items:
➢ couscous
➢ pasta and noodles
• farinaceous items:
➢ polenta
➢ pulses
➢ rice

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Practical Demonstration Tasks
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration
session and your Assessor will set commercial time constraints according to menu for each dish to
reflect industry environment.
Task 1: Production Plan

You are required to consult assessor and internal customers (Altec College staff and students) for the
session whom you will be serving food to confirm the food production requirements from session
menu and standard recipes including:
• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template
provided below according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor has asked you to
prepare.
Number of serves you have been asked to prepare may differ from the number of serves specified in
the standard recipe you have been provided. You are required to adjust quantity of ingredients
according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the
production plan template.
Part B-Equipment:
This part requires you to identify and list all the equipment’s required to cook for individual dish
from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced
or convention oven.

Page: 38 of 69
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
Part C-Recipe card: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves and you must use standard trade names for ingredients and various products as
per recipe.
Part D-Workflow Plan:
• You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.
• You are required to write step by step plan for how you will produce items from menu using
logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards e.g. For preparing a
lot of dishes, dried beans and pulses must be soaked well in advance for cooking.
• Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.
.
Task 2- Prepare and Cook Menu Items

After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task.
Step 1 -Mis-en-place (Food preparation)
• Select the correct size and type of equipment including suitable knives (e.g. for vegetables
and fruit you will need food processors, blenders. For egg, you will need whisks and egg
slicers. For Farinaceous dishes, you will need pasta cutters and rice cookers) Assemble and
clean them and use them safely as per instruction manual. Your assessor may ask you
questions on how you will use the equipment safely and will observe you while using the
equipment and knives safely.
• Select the ingredients for vegetable, fruit, egg and farinaceous dishes from store according
to recipe ensuring quality, freshness and stock rotation (LIFO and FIFO) requirements. Also
check if perishable items are fresh, there is no spoilage or contamination, check contents of
stocks take dates, read labels before picking ingredients and implication on quality of dish
prepared.
(e.g., To determine the freshness of egg, you must place the egg in a deep bowl filled with
cold water and check if it:
Sinks to the bottom and stays there, it’s about 3-6 days old
Sinks but floats, its more than a week old
Sinks but then stands on end, it’s about 2 weeks old
Floats to the surface, it’s very old and should not be used)

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• You must prepare eggs for different culinary uses by using the following few methods:
➢ Boiling
➢ Whisking
➢ Separating
➢ Slicing
And the following applications:
➢ aerating
➢ binding
➢ setting
➢ coating
➢ enriching
➢ emulsifying
➢ glazing
➢ clarifying
• You must thaw any frozen fruit or vegetable which will be used to prepare the dish. You
must use the following methods to prepare the vegetable and fruit:
➢ Vegetable
➢ Washing
➢ Peeling
➢ Dicing
➢ Grating
➢ Slicing
➢ Blanching
➢ Fruit
➢ Washing
➢ Peeling
➢ Segmenting
➢ Juicing
➢ Slicing
➢ Soaking
➢ Carving
• You must prepare fresh farinaceous ingredients by using the following methods:
➢ Boiling
➢ Kneading
➢ Sifting
➢ Rolling
➢ Shaping
➢ Cutting
➢ Rinsing
➢ Soaking
• You must prepare at least 3 different types of fresh pasta.
• Weigh, measure, and portion ingredients according to recipes and number of serves you are
cooking as mentioned in production plan. Also make sure you are using appropriate measure
equipment and correct units of measurement.
• You are required to prepare dishes using each of the following cookery methods at least
once:
➢ boiling
➢ braising
➢ roasting
Page: 40 of 69
➢ stewing
• Clean and cut other ingredients using basic cuts according to culinary standards e.g., right
shape and size for each cut. Make sure you use right knife for cuts and minimise waste to
maximise yield and profitability e.g., while peeling potatoes make sure you use peeler and
don’t peel too much.
• Complete mis-en -place and preparation.
Step 2- Cook vegetable, fruit, egg and farinaceous dishes

• Cook the menu items (vegetable, fruit, egg and farinaceous dishes) following the standard
recipe and steps listed in production plan.
• You should be able to identify appropriate cooking method for each dish and cook dishes
according to appropriate cooking method for each skills session.
• You are required to use following cooking methods for vegetable, fruit, egg and farinaceous
dishes according to recipe requirements as per session menu. You will cover all the cooking
methods at least once by completing all the practical sessions.
➢ boiling
➢ braising
➢ roasting
➢ stewing
• You must prepare suitable dips or sauces according to the recipe (e.g., Baked potato is
served with sour cream and chives. Sliced tropical fruits are served with a hot chocolate
dipping sauce Fried eggs are served with fresh tomato sauce. Penne can be served with
pesto sauce) You must adjust the dishes for any dietary preferences e.g., low sodium diets
and gluten free or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments
including any cooking preference, (e.g., If the vegetables have lost colour, you may shorten
the cooking time and refresh in ice water to stop the cooking process) taste or texture
adjustments specified by assessor and as per production plan.
• During preparation, you must follow food safety during each production step e.g. Selecting
right chopping board for different food types or washing hands after handling different type
of foods and following ‘clean as you go’ principle.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time
frame.
• You should work cooperatively with your colleagues If you are working in group or sharing
equipment.
Step 3- Present and store vegetable, fruit, egg and farinaceous dishes.
• You are required to present the dish attractively on appropriate service ware e.g., soup bowl
and soup Turin etc.
• You must add dip or sauce to blend, enhance or dominate the flavour of the dish according
to standard. You should add suitable garnishes according to standard recipe to enhance the
colour, flavour, texture and the overall presentation of the meal.
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• Before presenting the dish to the assessor, you are also required to visually evaluate the
dish. Adjust presentation including accompaniments and garnishes that maximise visual
appeal including balance, colour, contrast. It also includes plating food for practicality of
customer consumption or service style and wiping any drips and spills on plate e.g.,
Hollandaise sauce is served with eggs benedict.
• Final dish must be presented at par with industry standards. Present them to your assessor
for assessment. Your assessor and internal staff (invited to taste meals) will act as customer
for your cooked dish and your assessor or customer may ask you to adjust dishes according
to their preference.
Step 4- Portfolio of work done

• You are required to take at least 2 photos during each Practical Demonstration and affix them
at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.
Step 5- End of service procedures
• After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness, and customer appeal, and to minimise wastage and spoilage. This will include
storing in appropriate environmental conditions Including:
➢ humidity
➢ light
➢ atmosphere
➢ packaging
➢ temperature
➢ use of containers
➢ ventilation
• You must then clean and tidy the kitchen according to the cleaning schedule and dispose of
or store surplus and reusable by-products according to Altec College kitchen storage
requirements and procedures, environmental considerations defined above, and cost
reduction initiatives.
• Ensure that all bins are taken out before you leave the kitchen.

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AT3-Task1- Template Production Plan
Student Name Luis Alexander Lopera Student ID 6179 Date
Part A-Menu Items Portion/s Reference Page
pasta dough 1
fettucine carbonara 1
spinach and ricotta ravioli 1
Part D- Workflow plan Part B-Equipment Communication

Time
Task (Description) and Priority & OHS (Who, About what?)
get the equipment pasta machine

place the chopping board bowl
weigh the ingredients chopping board
place the rest of the ingredients top stove
turn on the top stove saucepan

make the pasta dough chinnoa
let it rest for 30 min wooden spoon
put in the pasta machine cutter
til you get as thick as you want knife
boil water and some oil bowl

add the pasta and let it cook tongs
wait around 3 minutes wrap paper
stir and add cold water whisk
in a sauce pan place onion oven
add the cooked pasta spatula
mix cream and a egg yolk ramekins
place in the saucepan
then add bacon
add the mixed cream and
place in the plate

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Communication
End of service procedures Equipment
(Who, about what?)
get the pasta for the ravioli

mix the ricotta and spinach
cut the pasta for ravioli
place the mix and close it
put the pasta in the boil water
add the previous napolitan
sauce in a saucepan
when the raviolis are ready
place in the saucepan
then plate it.
Post service de-brief Communication (who, about what?)
Things to remember
• Use logical sequence for the tasks in both mise en place and cooking • Some recipes may require adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you time

Page: 44 of 69
AT3 PART C- Recipe Card - Ingredients
Student Student
Name Luis Alexander Lopera ID 6179 Date
Recipe Name
Portion Size 1 Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
pasta dough olive oil 50 ml 200ml 1L

flour 200 g 800 g 4kl
egg 2 8 40
fettucini carbonara pasta 200 g 800 g 4 kl
cream 100 ml 400 ml 3L
egg yolk 1 4 20
bacon 100g 400g 2 kl
onion 1/4 1 5
spinach and ricotta ravioli pasta 200 g 800g 4kl
ricotta 50 g 200 g 1k
spinach 100g 400 g 2 kl
napolitan sauce 100 ml 400 ml 2L
What are the criteria’s which needs to be considered when selecting the ingredients?

Page: 45 of 69
first the ingredients are the correct for the recipe
then a high quality of them
What steps are involved in preparing the dish?

set up the station
selected ingredients
selected the equipment
mis en place
follow the recipe
plate the food
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Page: 46 of 69
PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Your assessor will do the following:
• Observe you in Altec College kitchen, preparing and producing a range of vegetable, fruit, egg and farinaceous dishes using various cooking methods
and preparation techniques.
• Provide a range of recipes and ingredients.
• Use the checklist to observe while you use a range of preparation techniques and cooking methods.
• Use the checklist in conjunction with Observation checklist below.
• Observe you over a period while you learn and use various skills/tasks.
• Observe you while preparing vegetable, fruit, egg and farinaceous dishes for at least six different customers during Four (4) sessions.
• Ensure that you can consistently perform all tasks multiple times satisfactorily.
• Decide when you are competent at all tasks.
• Regularly enter the log’s details into the LMS or hard copy to enable students to track their progress.
You are required to do the following:

• You must demonstrate preparation of a range of vegetable, fruit, egg and farinaceous dishes using various cooking methods and preparation
techniques.
• In Altec College kitchen.
• Prepare recipes using all types of vegetable, fruit, egg, and farinaceous dishes listed at least once.
• Prepare vegetable, fruit, egg, and farinaceous dishes for at least six different customers.
• Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
• Consistently perform all tasks multiple times satisfactorily.
• Your assessor will submit results of your practical demonstration tasks via the LMS to track progress.

Approved by: CEO | Next Review: January 2023 Page: 47 of 69
Session No: 1
Learner name: Luis Alexander Lopera Cano Date:
Recipe name: No. of customers
Identified and
Recipe Style Method of Cookery Preparation Process corrected Satisfactory Signature
problems
Vegetables and fruit:  Boiling  Prepared within commercial  Yes  Yes
 dried  Braising time constraints and  No  No
 fresh  Deep and shallow frying deadlines  Not applicable
 frozen  Poaching and scrambling  Reflected required quantities
 Roasting to be produced
Eggs used for the following applications:  Stewing  Followed procedures for
 Aerating portion control and food
 coating safety practices when
 binding handling and storing different
 setting food types
enriching  Responded to special
 emulsifying customer requests and dietary
 glazing requirements
 clarifying
 garnishing
 thickening
Farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
Assessor feedback
Learner Feedback

Session No: 2
Recipe name: fettucini carbonara No. of customers
Identified and
problems
 clarifying
 garnishing
 thickening
Farinaceous items:
 couscous
 polenta
 pulses
 rice
Assessor feedback
Learner Feedback

Session No: 3
Recipe name: spinach and ricotta ravioli No. of customers
Identified and
problems
 clarifying
 garnishing
 thickening
Farinaceous items:
 couscous
 polenta
 pulses
 rice
Assessor feedback

Learner Feedback
Session No: 4
Learner name: Date:
Recipe name: No. of customers
Identified and
problems
 emulsifying customer requests and
 glazing dietary requirements
 clarifying
 garnishing
 thickening
Farinaceous items:
 couscous
 polenta
 pulses
 rice

AT3 Task 3: Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required you may make copies of the template.
Unit: Prepare Vegetable, Fruit, Egg and Farinaceous Dishes

Code: SITHCCC008
Student Name: Luis Alexander Lopera Cano
Student ID: 00006179
Trainer:
Submission Date:
_________________________
Trainer
(Signature)

Page: 62 of 69
Portfolio Template:
Session 1
Name of Dish: Name of Dish:
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________

Page: 63 of 69
Session 2
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________

Page: 64 of 69
Session 3
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________

Page: 65 of 69
Session 4
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________

Page: 66 of 69
Appendix 1- Assessment resource in Altec College Kitchen
Altec College will conduct practical assessment for this unit in its commercial kitchen located at
Unit 7, 63-71 Boundary Road, North Melbourne VIC 3051 and Fisher Avenue, Lower Sandy Bay TAS 7005 with
withwith serving
internal staff and students as customers and during assessment student will have access to following
resources in the Kitchen.
• fixtures and large equipment:
➢ commercial:
o blenders and food mills
o food processor
o planetary mixer
➢ commercial grade work benches (1.5 m/person)
➢ commercial ovens with trays (one per two persons)
➢ commercial refrigeration facilities:
o cool room and/or fridge
o freezer
➢ deep fryer
➢ designated storage areas for dry goods and perishables
➢ double sink
➢ gas, electric or induction stove tops (two burners per person)
➢ hot plate or griddle
➢ microwave
➢ pasta machine
➢ salamander or other form of griller (one per four persons)
➢ storage facilities:
o shelving
o trays
• small equipment:
➢ baking sheets and trays
➢ beaters
➢ containers for hot and cold food
➢ cutting boards
➢ food handler gloves
➢ graters
➢ juicers
➢ knife sharpening equipment
➢ sharpening steels and stones
➢ knives:
o chef knives
o utility knives
➢ measurers:
o metric calibrated measuring jugs
o measuring spoons
o portion control scoops
➢ oven mitts
➢ pots and pans for small and large production:
o stainless steel
o cast iron
o non-stick fry pans
➢ scoops, skimmers and spiders
Page: 67 of 69
➢ scales
➢ service-ware:
o platters, dishes and bowls
o cutlery and serving utensils
➢ sets of stainless-steel bowls
➢ steamers
• small utensils:
➢ flour and drum sieves
➢ pastry brushes
➢ peelers, corers and slicers
➢ scrapers
➢ spatulas
➢ strainers and chinois
➢ tongs and serving utensils
➢ whisks:
o fine stainless-steel wire
o coarse stainless-steel wire
➢ spoons:
o large plain and slotted metal spoons
o ladles in a variety of sizes
o serving spoons
o wooden spoons
➢ thermometers
• cleaning materials and equipment:
➢ cleaning cloths
➢ commercial cleaning and sanitizing agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
➢ dustpans and brooms
➢ garbage bins and bags
➢ hand towel dispenser and hand towels
➢ mops and buckets
➢ separate hand basin and antiseptic liquid soap dispenser for hand washing
➢ sponges, brushes, and scourers
➢ tea towels
• organisational specifications:
➢ equipment manufacturer instructions
➢ current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
➢ mise en place lists, menus, standard recipes, and recipes for special dietary requirements
➢ guidelines relating to food disposal, storage, and presentation requirements
➢ ordering and docketing paperwork
➢ food safety plan
➢ safety data sheets (SDS) for cleaning agents and chemicals
• diverse and comprehensive range of perishable food supplies for commercial cookery or catering
operations as specified in the performance evidence
• industry-realistic ratios of kitchen staff to customers including Altec College staff, trainers and
students who are invited to participate as customer for assessment, in Altec College Kitchen.

Page: 68 of 69
• Copyright: Instructions in this tool have been developed by NTA and Altec College for sole purpose of use by Pass Global Pty Ltd t/a ALTEC
College. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Altec College and NTA which
holds authorship rights.

Page: 69 of 69

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STUDENT

Prepare Vegetable, Fruit, Egg and Farinaceous

STUDENT NAME: ______________________________________________________

STUDENT ID: _________________________________________________________

Student Signature: Date:

ASSESSMENT RECEIVED BY Altec College Staff

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Signature: Student Signature:

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

The assessment booklet contains two (2) parts:

• Application of the unit of competency

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Application of the unit of competency:

2. Select, prepare, and use equipment.

3. Portion and prepare ingredients.

4. Cook vegetable, fruit, egg, and farinaceous dishes

5. Present and store vegetable, fruit, egg, and farinaceous dishes.

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Context and conditions for assessments:

• Computers with access to internet and printers

There is no provision for clustering of assessments in this unit.

Assessment Assessment Description Due Date Location of

Assessment You are required to choose the correct Needs to be

Assessment This assessment task is short answer question Needs to be

Assessment This is Practical Demonstration in Altec College Needs to be

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair, and flexible.

For unit of competency:

For assessment task:

Reasonable adjustments and special learning needs:

Any adjustments made must:

a. Be discussed, agreed, and documented in the assessment record

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Plagiarism, cheating and assessment dishonesty:

Student Signature: _____________________________ Date: _____/______/______

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Assessment Cover Sheet: Assessment Task 1 (AT1)

Google check for plagiarism  Yes No

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Required documents and equipment:

• Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

• Recommended date for assessment: [Trainer to provide]

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Q7. What equipment would you use to make hard-boiled eggs? a

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Q15. How can you best minimise waste of reusable by-products? a

Q25. What sauce is used in the classic dish eggs Benedict? d

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Google check for plagiarism  Yes No

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Instructions for Students

Planning the assessment:

• Completed answer sheet with all questions answered.

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

1. peel and chop vegetables

3. set the oven

5. identify the ingredients

Ingredients Quantity 4 portions Quantity (20 portions)

SIT30816 | SITHCCC008 Prepare Vegetable, Fruit, Egg, and Farinaceous Dishes.

Student Signature: ___________________________ Date: _//__