SITHCCC031_6328_Thapnaree
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Australian Pacific College *
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CERTIFICAT
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Health Science
Date
Dec 6, 2023
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44
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STUDENT
ASSESSMENT GUIDE
SITHCCC031
Prepare vegetarian and vegan dishes
STUDENT NAME: ___________________________________________
STUDENT ID: ______________________________________________
SITHCCC031 – Prepare vegetarian and vegan dishes
Student Assessment Guide | Version 1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Page 2 of 32
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION
SITHCCC031 – prepare vegetarian and vegan dishes
NOTE:
1.
This form must be stapled on top of the Assessment Workbook upon submission.
2.
This Assessment Receipt Form must be dated and signed in.
DECLARATION
1.
I am aware that penalties exist for plagiarism and academic dishonesty.
2.
I am aware of the requirements set by my Trainer/Assessor.
3.
I have retained a copy of my Assessment.
Student Signature:
Date:
ASSESSMENT RECEIVED BY Altec College Staff
Name:
Date:
Signature:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE
Student
Assessment Received by:
Altec College
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Student ID:
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Student Signature:
SITHCCC031 – Prepare vegetarian and vegan dishes
Student Assessment Guide | Version 1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Page 3 of 32
TASK 1
KNOWLEDGE REVIEW
LEARNER INSTRUCTION
•
Answer all the questions.
•
On completion, submit your assessment via the LMS to your assessor.
•
This task is used to determine your current level of understanding of the topics covered in this
topic and does not contribute to your final assessment result.
•
Your assessor may use the results of this task to identify further training needs or to determine
your readiness for assessment.
•
Should you require ‘reasonable adjustment’ to complete this task, discuss the options with your
assessor. Reasonable adjustment means modifications or changes are made to an assessment to
take into account an individual learner’s needs.
•
You will require access to the learner resource for this unit, the internet and a computer (if
submitting via LMS) or a pen (if submitting hard copy).
SITHCCC031 – Prepare vegetarian and vegan dishes
Student Assessment Guide | Version 1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Page 4 of 32
1.
You are responsible for preparing and producing all vegetarian and vegan dishes. What
information do you need to find when confirming food production requirements for your
section?
(a)
Number of customers, portions and ingredients required for all menu items.
(b)
Standard recipes to be used, number of bookings for that service period and any
specials of the day.
(c)
Quantities to be produced, portion sizes, equipment and ingredients needed.
(d)
Allocation of duties amongst the team, quantities required for each dish and production
deadlines.
2.
You’re making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g arborio
rice. How much rice do you actually need?
(a)
4 kg.
(b)
2 kg.
(c)
8 kg.
(d)
3 kg.
3.
How can you test the freshness of an egg before cracking it open?
(a)
Place it in a bowl of water and see if it floats or sinks.
(b)
Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and
see how it reacts.
(c)
Place the egg on a smooth benchtop and spin it. How long and fast it spins indicates
freshness.
(d)
Hold the egg up to a strong light and look for signs of discolouration and spotting.
4.
How do stock date codes and rotation labels, such as use-by and best-before dates, help you
select fresh ingredients?
(a)
They indicate if an item should still be fresh and of good quality, and when items are no
longer fresh or usable.
(b)
They ensure everyone uses good stock rotation methods. This reduces the amount of
wastage and ensures only the freshest of ingredients are used.
(c)
This information tells you what ingredients to use first so you are always using the
freshest, most recently delivered items to prepare dishes.
(d)
They indicate the freshness and quality of the product, which directly influences the
taste and appearance of your dish.
SITHCCC031 – Prepare vegetarian and vegan dishes
Student Assessment Guide | Version 1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Page 5 of 32
5.
Which statement is true about selecting equipment?
(a)
When making vegetarian and vegan dishes, you should always select the largest pots to
maximise the amount you can produce.
(b)
You should always use equipment that will make your job quicker and easier to help you
meet production deadlines.
(c)
You should always select the cheapest equipment to reduce costs and increase profits
while at the same time maintaining quality.
(d)
You should always select the correct type and size to avoid accidents, increase efficiency
and achieve the best results.
6.
What equipment would you use to make hard-boiled eggs?
(a)
Saucepan, stovetop, slotted spoon.
(b)
Frypan, stovetop, spatula.
(c)
Saucepan, stovetop, egg slice.
(d)
Kettle, large bowl, slotted spoon.
7.
Which practice best demonstrates safe and hygienic use of equipment?
(a)
Clean and sanitise equipment before use according to manufacturer’s instructions.
(b)
Never use equipment with dirty, sharp or rotating blades.
(c)
Do not attempt to clean equipment that has sharp blades.
(d)
Clean all equipment with a caustic cleaner to remove any food particles.
8.
How should you sort and assemble your ingredients in preparation for cooking?
(a)
According to the recipe and food production sequencing.
(b)
Any order is fine as long as you have all the ingredients required.
(c)
According to your supervisor’s instructions.
(d)
According to which mise en place tasks you’re most competent at completing.
9.
Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
(a)
With a measuring cup.
(b)
Estimate half of a 1 kg bag of apples.
(c)
On a set of accurate scales.
(d)
With a 1 L measuring jug.
10.
Why should you wash fruits and vegetables before starting preparation?
(a)
To make sure they are clean and all excess leaves, foliage, stems and other unwanted
debris are removed.
(b)
To remove contaminants such as dirt and chemicals.
(c)
Exposure to water helps them remain plump and fresh.
(d)
Washing aids preparation processes such as peeling, skinning, slicing and dicing.
SITHCCC031 – Prepare vegetarian and vegan dishes
Student Assessment Guide | Version 1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Page 6 of 32
11.
The carrots for stir-fry vegetables must be julienned. What does this mean?
(a)
The carrots are sliced into round 1 mm discs.
(b)
The carrots are cut into a 2 mm even dice.
(c)
The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm.
(d)
The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.
12.
How can you best minimise waste of reusable by-products?
(a)
Follow recipes exactly so you don’t end up with leftovers.
(b)
Follow the waste management hierarchy.
(c)
Follow correct storage and stock rotation procedures.
(d)
Follow the instructions of your supervisor and more experienced colleagues.
13.
Select the most appropriate cooking method to use when preparing whole pears as a dessert
item.
(a)
Boiling.
(b)
Grilling.
(c)
Deep frying.
(d)
Poaching.
14.
What is the appropriate cooking method to use when cooking pasta?
(a)
Braising in the oven.
(b)
Boiling method.
(c)
Absorption method.
(d)
Shallow frying in a wok or pan.
15.
When catering to a vegan diet, what are the two common egg substitutes used to make baked
goods?
(a)
Soya beans or soy milk.
(b)
Almond meal or almond milk.
(c)
Flax seeds or chia seeds.
(d)
No need to substitute, eggs comply with a vegan diet.
16.
A customer asks for vegan options on the menu. What should you do?
(a)
Check if any dishes on the menu are vegan or can be prepared with vegan substitutes.
(b)
Offer them any vegetarian dishes as these will be guaranteed to be vegan.
(c)
Offer them anything excluding red meat as vegans can eat fish, shellfish, chicken or
duck.
(d)
As long as the dish excludes eggs, caviar, dairy products, honey, oils, or pâté then it will
be vegan.
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