* SITHCCC025

Prepare and present sandwiches

* SITHCCC028
Prepare appetisers and salads

Written Assessment

Student Name:

Student ID No:

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 Table of Contents
Table of Contents 2
Assessment 1 – Written Assessment 3

Assessment Instructions
The instructions required for this assessment can be found in your copy of the
“Assessment Instructions For Students” that was provided to you at the start of
this course.
You are required to familiarise yourself with the guidelines within
the Assessment Instructions For Students to ensure that you are fully aware of
your responsibilities.
If you have lost or misplaced your copy then please notify your trainer or Academic
staff and they will send a copy to you.
Instructions for Students

 Complete ALL questions of the written assessment as per instructed by your

Trainer/Assessor to be deemed Satisfactory in the assessment task. Ensure you
have provided all required information for all questions.
 You must at least attempt to answer the questions.
 Even though your Trainer/Assessor cannot give you answers to questions, they
can rephrase them to clarify what they mean and help you understand how to
answer them.

 Use a blue or black pen. Assessments written in pencil or red pen or erasable
pen will not be marked.
 If you need more space, you can use extra paper. All extra pieces of paper must
include your Name, Student ID, Unit Code, Unit Name, and the question you are
answering.
 Do not cheat. Anyone caught cheating will automatically be marked Not
Satisfactory (NS) for this assessment.
 Should you require further information, refer to the General Instructions to
Students in the Assessment Booklet

All Assessment material should be uploaded as a PDF.

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 Assessment 1 – Written Assessment

Scenario

Alton’s has contacted your catering business to develop a plan for the pre-launch party of Alton’s dining
chain in Australia. It will take place in Melbourne and there is expected to be at least 50 guests in
attendance. Augusto is very partial to light sandwiches and salads so he is hoping to have a variety of
different options available for his guests. He wants to stay away from heavy meals for this event and stick to
appetisers, sandwiches and salads.

Alton’s marketing team have requested that you provide them with a detailed report on preparation and
storage of food for the event. Your report should include images of the food along with quantities of
ingredients needed.

The marketing team have also provided you with a couple of sample recipe cards for sandwich, appetiser
and salad Augusto likes.

• Tea (or Pullman) Sandwich

• Caesar Salad
• Crustless mini ham and vegi quiches

Task 1.
Calculate the scenario quantities (for 50 customers) within each standard recipe card.

Tea (or Pullman) Sandwich

Yield: 1 Portion Single Serve Recipe Scenario Quantity

Ingredients Quantity
Iceberg lettuce leaf 1
Egg 1
Curry powder 1t
Whole egg mayonnaise 1T
Whole grain bread 2 slices
Rye bread 1 slice
Garnish – as preferred
Option – Lettuce could be replaced with sliced cucumber
Method
1. Wash and tear lettuce
2. Boil egg in saucepan over high heat for 5-7 minutes. Remove egg, allow to cool in a bowl of
cold water.
3. Peel and mash egg with fork. Combine curry powder and mayonnaise with egg.
4. Lay one slice of wholegrain and one slice of rye bread on chopping board and spread both
with egg mixture to one side only.
5. Add lettuce to both on top of the egg mixture.
6. Place rye bread on top of the wholegrain bread (with egg mixture).
7. Place second slice of wholegrain bread (plain with no egg mixture) on the rye bread,
forming a triple layered sandwich.
8. was
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 9. Serve on plate/plater and garnish as desired.

Caesar Salad

Yield: 1 Portion Single Serve Recipe Scenario Quantity

Ingredients Quantity
Romaine Leaves 125g
White bread 15g
Olive Oil 40mls
Garlic Cloves 10g
Anchovy fillet 2pcs
Eggs 1/2
Lemon juice 10lms
Parmesan cheese 4g
Garnish –
Option –
Method
Caesar dressing:
1. Mash the anchoves and garlic together to make a paste.
2. Place the eggs in the bowl and whip until it well beaten
3. Add the anchovy and garlic paste and the first quantity of lemon juice. Whip until well
mixed.
4. While mixing, slowly adding olive oil as when making mayonnaise.
5. When the dressing becomes thick, add the remaining lemon juice.
6. Gradually beat in the rest of oil alternating with the rest of lemon juice.
7. Mix in the parmesan cheese and salt.
Salad:
1. Wash and drain the greens thoroughly. Chill in the refrigerator.
2. Cut the bread into small cubes.
3. Heat a thin layer of olive oil in saute pan over moderately high heat. Add the bread cubes
and saute until golden and crisp.
4. Remove the cruotons from pan and hold for service. Do not refrigerate.
5. Add the greens and toss to coat with the Caesar dressing.
6. Add croutons and toss a final time.
7. 7. Plate and serve

Crustless mini ham and vegie quiches

Yield: 1 Portion Single Serve Recipe Scenario Quantity

Ingredients Quantity
Butter, at room temperature 15g
Small head broccoli, cut into small florets 1/4
Frozen chopped spinach 65g
Frozen peas and corn, thawed 20g
Shaved ham, finely chopped 25g
Finely grated parmesan 8g
Eggs 3
Milk
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 Garnish –
Option –
Method
1. Preheat oven to 180C/160C fan forced. Grease eighteen 80ml (1/3 cup) non-stick muffin
pans with butter .
2. Bring a small saucepan of water to the boil over high heat. Add the broccoli and cook for 1
minute or until just tender. Drain. Refresh under cold water. Drain.
3. Meanwhile, use your hands to squeeze the excess liquid from the spinach . Place spinach in
a bowl. Add peas and corn , ham and half the parmesan . Toss to combine.
4. Divide broccoli and spinach mixture among prepared muffin pans. Whisk together eggs and
milk in a large jug until well combined. Season with salt and pepper. Pour egg mixture
evenly among the pans. Sprinkle with remaining parmesan. Bake for 20-25 minutes or until
quiches are golden and just set. Serve.

Task 2.
 After calculating the required scenario quantities above, complete the workflow plan and indicate the
mise en place tasks. Ensure you describe your tasks correctly.
 All three recipes are to be prepared, presented and stored, for collection by the customer.
 Customer pick up time is in 3 hours.
 You can use the template below to write your workflow or create your own.

TIME TASK INGREDIENTS UTENSILS/EQUIPMENT

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 Student Declaration: I declare that this is my own Name: ________________________
work, and it has not been copied from any person or Signature: ________________________
source. I am also aware of my appeal rights.
Date: ____/_____/_____

Assessor Use Only

Comments

Result
Satisfactory Not Satisfactory
(Please Circle)

Assessor: I declare that I have Assessor: ____________________________

conducted a fair, valid, reliable and
flexible assessment with this student, Signature: ____________________________
and I have provided appropriate
feedback Date: ____/_____/_____

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