20210412 SITHCCC005 Student Assessment task_ ONKIU LEUNG.docx

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY Student Assessment Task Student Name Student Id Course ON KIU LEUNG SLB2000178 SIT40516 Certificate IV in Commercial

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY ASSESSMENT COVER SHEET Assessment Cover Sheet Learner’s name: ON KIU LEUNG Assessors Name: Nabil Belramoul / Roshan Thammitaarachchi Date Submitted: 29.10.22 The following questions are to be completed by the assessor: Is the Learner ready for assessment? ☐ Yes ☐ No Has the assessment process been explained? ☐ Yes ☐ No Does the Learner understand which evidence is to be collected and how? ☐ Yes ☐ No Have the Learner’s rights and the appeal system been fully explained? ☐ Yes ☐ No Have you discussed any special needs to be considered during assessment? ☐ Yes ☐ No The following documents must be completed and attached: ☐ Assessment Task 1: Written Q uestions The learner completed satisfactorily the written questions as per the assessment requirement. ☐ S ☐ NYS ☐ Assessment Task 2: Practical Activity The learner demonstrated satisfactorily the practical activity as per the assessment requirement. ☐ S ☐ NYS Learner Declaration I agree to undertake assessment in the knowledge that information gathered will only be used for professional development purposes and can only be accessed by the RTO I declare that: ☒ I have provided with the explanation and instruction of the assessment criteria ☒ The material I have submitted is my own work Salisbury College Australia RTO:45062 | CRICOS:03565E V1.0 Page |2/19

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY ☒ I have kept a copy of all relevant notes and reference material that I used in the production of my work ☒ I have given references for all sources of information that are not my own, including the words, ideas and images of others Learner Signature: Date: Result and Feedback Feedback to Learner: Overall Outcome ☐ Competent ☐ Not yet Competent Assessor Signature: Date: ASSESSMENT TASK 1 Written Questions Salisbury College Australia RTO:45062 | CRICOS:03565E V1.0 Page |3/19

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY This assessment task consists of 22 questions. You may use reference material to assist you such as texts and the internet, but you must correctly reference your information. You must answer all questions correctly and in accordance with the instructions given. Answers should not more than 100 words for each question: 1. Name a dish that you would cook using the following cooking methods: a) Baking Cake and cookies b) Blanching Semolina cake c) Boiling Potatoes, vegetables d) Braising Meats e) Deep-frying Chips, onions f) Grilling Grilled pork neck g) Poaching Poach egg h) Roasting Roasted pork i) Shallow frying (pan-fry, sauté or stir-fry) Pan fry salmon j) Steaming Steam fish k) Stewing Beed Stew l) Microwaving Microwave rice 2. What is the meaning and role of mise en place in the process of preparing, cooking and presenting food? Mise en place is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out ready for use. Salisbury College Australia RTO:45062 | CRICOS:03565E V1.0 Page |4/19

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