Class Activity Book- Student Pack
SITHCCC030
Prepare vegetable, fruit, eggs and
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
SITHCCC030– Prepare vegetable, fruit, eggs and farinaceous dishes
Assessor copy (For Assessor use only)–SITHCCC030– Prepare vegetable, fruit,
eggs and farinaceous dishes:
Question 1: What are the elements of food production requirements?
Question 2: Why do ingredients play a major role in cooking?
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 3: What are the requirements for selecting recipe ingredients, such as quality, freshness,
and stock rotation?
Question 4: What do you mean by perishable items?
Question 5: Discuss the factors that must be considered while selecting the type and size of
equipment.
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 6: Distinguish between Detergents and Solvent Cleaners.
Question 7: When should food handlers wash their hands?
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 8: Mention some components of a Mise en place checklist.
Question 9: What steps must you take to create portions in accordance with the recipe?
Question 10: Examine some guidelines you use when working with knives.
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 11: Answer the following questions:
• List out some ingredients required for preparing Couscous.
• What types of equipment do you need to make this recipe?
• How to prepare Couscous?
Question 12: Discuss the strategies to minimise waste to maximise the profitability of food items
prepared.
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 13: Discuss any four (4) benefits of standard recipes.
Question 14: What are accompaniments?
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 15: Discuss the strategies used to make food quality adjustments within the scope of
responsibility.
Question 16: What elements are considered when presenting dishes?
Question 17: Discuss the most popular leaves and herbs used for garnishing.
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Question 18: Write the three (3) stages in visually evaluating a dish.
Question 19: Discuss the environmental conditions for storing food products to ensure food safety.
Question 20: Discuss the organisational procedures to clean the work area.
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
Version Number: v1 Unit Code: SITHCCC030
Duke College (DC) CRICOS ID: 02564C RTO ID: 90681
