SITHCCC008 Worksheets

.pdf

School

La Trobe University *

*We aren’t endorsed by this school

Course

103001

Subject

Health Science

Date

Feb 20, 2024

Type

pdf

Pages

16

Uploaded by Sargent_Science_Crow8

SITHCCC008 - Prepare vegetable, fruit, egg and farinaceous dishes. Student Assessment Booklet Version 3.0
SITHCCC008 Student Assessment Booklet Page: 16 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 This page is intentionally left blank
SITHCCC008 Student Assessment Booklet Page: 27 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? □ Satisfactory □ Not yet Satisfactory Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes. □ Satisfactory □ Not yet Satisfactory 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 Tomato concassé 250 g Spaghetti 240 g Basil, finely shredded 6 g White wine 50 ml □ Satisfactory □ Not yet Satisfactory
SITHCCC008 Student Assessment Booklet Page: 28 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q4: List two quality factors to look for when selecting bulb and tuber vegetables? □ Satisfactory □ Not yet Satisfactory Q5: List two quality factors to look for when selecting eggs from stores. □ Satisfactory □ Not yet Satisfactory Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits? □ Satisfactory □ Not yet Satisfactory
SITHCCC008 Student Assessment Booklet Page: 29 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q7: List four pieces of information you might find on stock date codes and rotation labels. □ Satisfactory □ Not yet Satisfactory
SITHCCC008 Student Assessment Booklet Page: 30 of 68 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 2: Select, prepare and use equipment Q8: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs. □ Satisfactory □ Not yet Satisfactory Q9: You’re making a very large quantity ( 30 kg) of rissotto. What equipment would you use to cook the rissotto? □ Satisfactory □ Not yet Satisfactory Q10: What are three things you should check when assembling equipment?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help