SITHCCC030- Assessor Checklist - 13598064 Sergio Eduardo Garcia Gutierrez

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes. Unit Assessment Cover Sheet & Tasks Checklists Student and Trainer/Assessor Details Student ID 13598064 Student name Sergio Eduardo Garcia Gutierrez Contact number 0424290416 Email address Sergio.egg.91@gmail.com Trainer/Assessor name Gurleen Kaur Bijan f Course and Unit Details Course code SIT30821 Course name Certificate III in Commercial Cookery Unit code SITHCCC030 Unit name PREPARE VEGETABLE, FRUIT, EGGS AND FARINACIOUS DISHES Assessment Submission Method ☐ By hand to trainer/assessor ☒ By email to trainer/assessor ☐ Online submission via Learning Management System (LMS) ☐ By Australia Post to RTO ☐ Any other method Click or tap here to enter text. Student Declaration • I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. • I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack. • For the purposes of assessment, I give the trainer/assessor of this assessment the permission to: o Reproduce this assessment and provide a copy to another member of staff; and o Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature: Date: 10/10/2023 (Date of Submission) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 1 of 31 V4: Sep 2023, Approved: Academic Manager, Next Review: Sep 2024

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes. Assessment Plan To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment tasks. Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome Unit Assessment Task 1 Unit Knowledge Test (UKT) ☐ S / ☐ NS (First Attempt) ☐ S / ☐ NS (Second Attempt) Unit Assessment Task 2 Practical Demonstration ☐ S / ☐ NS (First Attempt) ☐ S / ☐ NS (Second Attempt) Final Feedback and Outcome of Unit Click or tap here to enter text. Outcome ☐ C ☐ NYC Date Assessed Click or tap to enter a date. (Date of Marking) Trainer & Assessor Signature Result updated on SMS by RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 2 of 31 V4: Sep 2023, Approved: Academic Manager, Next Review: Sep 2024

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes. Assessment Task 1 – Assessor Checklist for Unit Knowledge Test (UKT) To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Question and Answers 1. Answered the following questions. a. Explained what a standard recipe is and what are the 5 main uses of standard recipes. b. Calculated the conversion factor by using the appropriate formula. c. Calculated the weights of the ingredients required for preparing 30L soup ☐ ☐ 2. Identified the given ingredients from the pictures and match them correctly with their classification and country of origin below ☐ ☐ 3. Explained the given labels in the picture. (30 to 50 words) ☐ ☐ 4. Answered the following questions. a. Evaluated commonly found stock ingredients in a commercial kitchen on freshness and quality points as a cook and decide if they can be used for food preparation. b. listed three key selection points of the given ingredients with three examples. c. Matched the given food contamination and food wastage with correct description and example. ☐ ☐ 5. Answered the following questions. a. Matched the given culinary term with its definition and example. b. In the context of preserved fruits and vegetable products, briefly discussed the given terms (40 to 60 words) with some examples of each ☐ ☐ 6. Answered the following questions. a. Referring to the images, completed the characteristics of the given dishes in the table. b. Referring to the images, completed the characteristics of the given dishes in the table ☐ ☐ 7. "It is important to minimise waste to maximise the profitability of food items prepared." Answer the following questions in context of this statement. a. Concerning the prepared vegetable, fruit, egg, and farinaceous dishes in question 6, listed the appropriate environmental conditions for storage to ensure food safety and optimise shelf life which in turn will reduce wastage and increase profitability. b. Listed five ways to minimise waste and maximise the profitability of food items. ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 3 of 31 V4: Sep 2023, Approved: Academic Manager, Next Review: Sep 2024

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes. c. Matched the given beginnings of statements 1 – 5 with their correct endings a – e. 8. Answered the following questions. a. Named the equipment used to prepare vegetable, fruit, egg, and farinaceous dishes. Also, added their primary use or function. b. Listed five safety measures one must take while operating commercial mixer machine (50 to 60 words). c. Regarding safe and hygienic assembly and usage of equipment before and after use, complete the sentences with the given words ☐ ☐ 9. Answered the following questions. a. Using the numbers, arrange the steps used to safely clean kitchen equipment and premises according to food safety standards. b. Explained the three basic steps of cleaning the work area in a kitchen? c. Explained the difference between cleaning and sanitising? (30-50 words) ☐ ☐ 10. Answered the following questions. a. Explained the term mis en place (1 to 2 sentences). b. Regarding sorting and arranging ingredients according to food production sequencing, arranged the given steps in the correct sequence. c. Selected the correct tool to measure the following ingredients ☐ ☐ 11. Identified the given cuts of vegetables and added a description and purpose related to preparing vegetable, fruit, egg, and farinaceous dishes. ☐ ☐ 12. Regarding handling raw egg products and alternative egg products for various culinary purposes and preparing egg dishes, answered the following questions a. Matched the following main culinary functions of eggs with their descriptions and examples. b. Fill in the blanks from the available words c. Listed five Food Safe raw egg and alternative egg product handling rules. (30-50 words) ☐ ☐ 13. Regarding preparing farinaceous dishes, answer the following questions. a. Listed seven farinaceous ingredients used in commercial kitchens. b. When making fresh pasta, wrote the correct sequence using the pictures demonstrating each step ☐ ☐ 14. Regarding selecting and using relevant cookery methods for preparing vegetable, fruit, egg, and farinaceous dishes, answer the following ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 4 of 31 V4: Sep 2023, Approved: Academic Manager, Next Review: Sep 2024

SITHCCC030 – Prepare vegetable, fruit, eggs, and farinaceous dishes. question: In 1 - 2 sentences, briefly explained the given cookery methods and add ingredients involving those methods. 15. Answered the following questions. a. Explained what an accompaniment is? b. For each of the categories given, add a minimum of two suitable accompaniments ☐ ☐ 16. Answered the following questions. a. In the table given, column 1 shows some popular dips and sauces used in commercial kitchens. Choose the vegetable, fruit, egg, and farinaceous dishes that are suited to the dips and sauces in column 1. Gave an example to support the answer and suggest a relevant garnish. b. Named five classic and five contemporary/ modern sauces served with vegetable, fruit, egg, and farinaceous dishes. c. Listed six common garnishes used in commercial kitchens for vegetable, fruit, egg, and farinaceous dishes. ☐ ☐ 17. Answered the following questions. a. Explained food quality adjustments would need to make in case of the given issues. b. In making food quality adjustments within the scope of responsibility, discussed how we can adjust the following to get a consistently good product. (Not more than 60 words each) ☐ ☐ 18. Answered the following questions. a. Explained five different types of service ware to present vegetable, fruit, egg, and farinaceous dishes according to organisational standards? Included a minimum of one example for each. b. Listed five factors needed to check to ensure that plated dish is well presented and attractive with a good visual appeal. c. To ensure the plated dish is well presented and attractive with a good visual appeal, it need to be evaluated the dish and adjust the presentation before serving it to customers. In context to this statement matched the checks and adjustments. d. Concerning plating methods of present vegetable, fruit, egg, and farinaceous dishes for the practicality of service and customer consumption, fill in the blanks correctly. ☐ ☐ Unit Assessment Result Sheet (UARS) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 5 of 31 V4: Sep 2023, Approved: Academic Manager, Next Review: Sep 2024