SITHCCC020-Student Assessment v3.0 WEC (1).pdf

C:\ProgramData\activePDF\Temp\DocConverter\API\Input\$2ed8c1068cc9$AC607B47C6DD4E0CB63CBFE542929B29.d ocx Student Name: Rohit Kumar Student ID : 194336 Unit: SITHCCC020 Work effectively as a cook Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’s Initial: Questions Logbook See workplace logbook Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature : Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name: Duncan Fuller Result Date : Assessor’s Signature: Imagine Education Student Assessment Feedback Form

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C:\ProgramData\activePDF\Temp\DocConverter\API\Input\$2ed8c1068cc9$AC607B47C6DD4E0CB63CBFE542929B29.d ocx Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITHCCC020 Unit Name Work effectively as a cook Due Date 12 January 2021 Assessment Name Short Answer Questions Student No. 194336 Student Name Rohit Kumar Student Phone 0403690090 Student Email ritiknarwal592@gmail.com@gmail.com Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature ________________________________________ Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. Imagine Education Student Assessment Cover Sheet

C:\ProgramData\activePDF\Temp\DocConverter\API\Input\$2ed8c1068cc9$AC607B47C6DD4E0CB63CBFE542929B29.d ocx Course Code and Name: SIT30816 Certificate III in Commercial Cookery Unit Code: SITHCCC020 Unit Title: Work effectively as a cook Assessment 1 – Short Answer Questions Your task: Answer all questions below. Each question must be addressed to demonstrate competence. 1. A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self raising flour do you need to produce 45 serves? 45 x 0.03 = 1.350kg 2. You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is 34% of the total weight? 5 divide by 100 x 34 = 1.7 5-1.7 3.3/kg 3. You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What quantity of raw carrots will you require for preparation? Yield testing – edible divide gross x 100 = 2.150 divide by 2.500 x 100 = 86% 2.150 divide by 86% = 2.500/kg 4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run: Insert step number Step 1 Step 2 Establishing recipe cards Step 2 Step 4 Receiving and storing stock Step 3 Step 3 Constructing preparation lists Step 4 Step `1 Planning the menu Step 5 Step 6 Producing, plating and serving Step 6 Step 5 Constructing purchase/order list Imagine Education

C:\ProgramData\activePDF\Temp\DocConverter\API\Input\$2ed8c1068cc9$AC607B47C6DD4E0CB63CBFE542929B29.d ocx 5. What do the individual sections in a kitchen need to do once the menu is written and finalised? Each part can deliver readiness agenda dependent on menu, with the goal that they can arrange the entirety of the right fixings and administration were each assistance period consistency of the end results. Pastry segment needs to heat a make frozen yogurt , natural product garnises and chocolate filigree. 6. What are the important aspects of WHS to apply before attempting to use or to clean any commercial equipment?(Tick the correct box indicating true or false) True False All equipment should have a risk assessment completed for it and appropriate SOPs must be developed true Whatever equipment you are using, only do so if you have watched somebody else use it false Staff training must be considered and correct cleaning techniques should be taught and practised, including the correct use of the various cleaning chemicals true Equipment must be used safely and efficiently in order to produce professional menu items true If you are unsure of how something works, find the manufacturer’s instructions or ask someone who knows True 7. Connect the correct description with the relevant large equipment Large equipment Insert large equipment name below Font 2 An energy efficient heat source using a magnetic field to heat the pot or pan. It produces very little heat and assists greatly in keeping kitchens cool. Induction Stove 4 A wall-mounted or suspended device with electric or gas-top heat. It is used to gratinate dishes or glaze dishes for a final shine. Bratt Pan 1 A large, fixed tiltable pot which is used for producing stocks and soups on a large scale. A lock tab allows for convenient transfer of liquids for service or storage Salamander 3 A large, fixed tiltable pan which is used to sauter large volumes of vegetables, starches or prepared, portioned poultry and meat. It is often used for browning bones for stocks.

C:\ProgramData\activePDF\Temp\DocConverter\API\Input\$2ed8c1068cc9$AC607B47C6DD4E0CB63CBFE542929B29.d ocx 8. Connect the correct description with the relevant equipment used for grilling: Equipment Insert correct equipment name below Char grill BBQ and weber often use real wood or charcoal for extra flavour. Commercial applications also use gas or electricity and many come with hoods or lids for even cooking Griddle plate or solid top hibachi Japanese BBQ type which uses charcoal underneath grill bars BBQ and Weber teppanyaki Japanese griddle plate, used by chefs to cook in front of the customer and serve them with great flair Teppanyaki Char grill lava rock grill or charcoal is used to heat the grill bars Hibachi Griddle plate or solid to allows for large numbers of steaks to be cooked without any direct exposure to fire and no fat burn 9. Connect the correct description with the relevant equipment used for cooking processes: Equipment Insert correct equipment name below Sauteuse 3 A long narrow pot with high walls, handles and a perforated tray insert which allows whole fish to be inserted and poached with minimum movement. Sautoir 1 A round, lidded pan with angled or rounded walls. It usually has a long handle and is used to heat and toss small amounts of food until cooked. Fish poacher 4 These are made from steel, wood or plastic and may come with inserts or baskets to suspend food above boiling water. Steamer 2 This has straight sides and a matching lid. A long handle allows for tossing of food and larger varieties have also a smaller handle opposite for ease of lifting. 10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC) include: (Tick the correct answers) The name of the recipe  Recipe number  Quantities and specifications of commodities used  A photo of the dish The recipe portion yield  The preparation time and labour costs Portion size  Cost per portion  The date the card was produced and the version 

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