SITHCCC006 Prepare appetisers and salads Assessment
- Subject Code :
SITHCCC006
Introduction
Welcome to the Student Assessment Tasks for SITHCCC006 Prepare appetisers and salads. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
SITHCCC006 Prepare appetisers and saladsdescribes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions You must answer all questions correctly.
- Assessment Task 2: Student Logbook You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
|
Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2) Service planning template(Assessment Task 2) |
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
|
Assessment information |
|
|
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. |
- List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.
- Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.
- Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.
- Identify for how long salads should be stored in the refrigerator/cool room.
- Lettuce is a key ingredient in many salads. Identify its nutritional value.
- Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.
- List two things you should check before using knives.
- List two safety considerations you need to be aware of when using a mandoline.
- Salads are versatile dishes. List three service styles they can be prepared for.
- When and how are appetisers served? Explain their purpose.
- Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.
- Define the following culinary terms in your own words:
- Canaps:
- Hors doeuvres:
- Tapas:
- Vinaigrette:
- Mayonnaise:
- Julienne:
- Antipasto:
- Identify at least three convenience products you could use when preparing appetisers.
- Identify three classical salads. Consider your favourite classical salads.
- Identify three modern salads. Consider your favourite modern salads.
- Identify four garnishes that can be used for appetisers and salads.
- Describe the two types of base dressings that are used with salads.
- Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.
- In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.
Assessment Task 2: Student logbook
Information for students
|
Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers: using each of the following types of ingredients: |
|
|
obread and bakery items ocondiments odairy products odressing ingredients odry goods oeggs ofarinaceous products |
ofrozen goods ofruit oherbs and spices omeat opoultry oseafood ovegetables |
|
preparing the following appetisers: |
|
|
oantipasto otapas |
ohors doeuvres ocanaps |
|
preparing the following types of salads at least once: |
|
|
oclassical ocold ofruit |
omodern owarm |
|
You must also: prepare dishes using at least four of the following cookery methods at least once: |
|
|
obaking oblanching ogrilling oroasting |
oboiling ofrying opoaching osteaming |
|
respond to special customer requests and dietary requirements complete mis en place activities when preparing appetisers and salads. Instructions for how you will complete these requirements are included below. |
|
Complete the following activities.
|
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. |
|
|
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: interpreting standard recipes and food preparation lists confirming food production requirements calculating ingredient amounts identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements following procedures for portion control producing the required quantities checking perishable supplies for spoilage checking perishable supplies for contamination selecting the type and size of equipment required ensuring that food preparation equipment safely assembled, clean and ready for use using equipment safely and hygienically using equipment according to the manufacturers instructions sorting and assembling ingredients according to food production sequencing weighing and measuring ingredients accurately creating portions according to recipes cleaning and cutting ingredients according to culinary standards preparing sauces and dressings minimising waste to maximise profitability following standard recipes accurately selecting and adding accompaniments which are suited to each dish making adjustments to dishes to ensure quality presenting dishes attractively using appropriate service-ware adding dips, sauces and garnishes according to standard recipes and regional variations evaluating dishes and adjusting presentation storing dishes in appropriate environmental conditions following organisational policies and procedures maintaining a clean work area disposing of or storing surplus products working safely, hygienically, sustainably and efficiently working within commercial time constraints and deadlines responding to special customer requests and dietary requirements. How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: complete a planning document complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process what went well, what you would do differently next time). It also helps you to provide evidence for your assessment ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! |
- Determine production requirements.
|
To ensure that you have everything that you require to prepare the standard recipe, you will need to: interpret the standard recipe and associated food preparation list which you will be working from and: oconfirm the food production requirements ocalculate the number of portions and the amount of each ingredient that you require oselect the relevant cookery method odetermine the cooking times and temperatures oselect the accompaniments which you will add to the dish oselect the ingredients from stores ocheck all perishable supplies for spoilage or contamination oidentify the food preparation equipment that you require oensure that the appropriate food preparation equipment is ready for use otake any customer requirements or special dietary needs into consideration. A Service planning templatehas been provided to help you. |
- Prepare appetisers and salads.
|
Now its time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that: all food is prepared safely and hygienically you follow portion control procedures you manage your own speed, timing, sequencing and productivity to ensure efficiency all stages of preparation and cooking are completed in a way which ensures: oquality of food items oconsistency of food items oorganisational standards are met owaste is minimised to maximise the profitability of dishes you assemble and use equipment safely and hygienically you sort and assemble ingredients logically and efficiently food items match the recipes and menu descriptions the required quantities of food are produced you adjust the taste, texture and appearance of food products according to any deficiencies identified you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product you present appetisers and salads attractively on appropriate service-ware you prepare sauces and dressings you add dips, sauces and garnishes you work within commercial time constraints and deadlines you store food safely and in appropriate environmental conditions you respond to any special customer requests or dietary requirements you maintain a clean and tidy work area you dispose of or store surplus products effectively you work sustainably. |
|
|
Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Dont forget to ask your trainer/assessor or supervisor to complete the declaration. |
- Submit documents to your assessor.
|
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completeddocuments for each time that you cook a dish as part of your assessment for this unit. Service planning template Reflective journal(endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbookto your assessor. |
