SITHCCC030

Prepare vegetable,
fruit, egg and
farinaceous dishes
Contents
Introduction........................................................................................................................................ 4
Assessment for this unit.................................................................................................................... 4
Preparing for assessment.................................................................................................................. 4
Assessment Task 1: Knowledge questions.......................................................................................6
Information for students................................................................................................................. 6
Questions...................................................................................................................................... 7
Assessment Task 1: Checklist..................................................................................................... 11
Assessment Task 2: Research report.............................................................................................. 13
Information for students............................................................................................................... 13
Activities...................................................................................................................................... 14
Assessment Task 2: Checklist..................................................................................................... 15
Assessment Task 3: Student logbook............................................................................................. 17
Information for students............................................................................................................... 17
Activities...................................................................................................................................... 19
Assessment Task 3: Student Logbook checklist..........................................................................23
Final results record.......................................................................................................................... 27

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Introduction
Welcome to the Student Assessment Tasks for SITHCCC030 Prepare vegetable, fruit, egg and
farinaceous dishes. These tasks have been designed to help you demonstrate the skills and
knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes describes the performance
outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and
farinaceous dishes following standard recipes. It requires the ability to select and prepare
ingredients, and to use relevant equipment, cookery and food storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Research report – You must research the historical and cultural origins of
two dishes.
 Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and
complete a Student Logbook. The assessor must also observe a range of cooking tasks.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Research report template (Assessment Task 2)
 Service Planning template (Assessment Task 3)
 Student Logbook (Assessment Task 3)

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  assessment appeals

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 re-assessment guidelines  responding to written questions.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Student Assessment Agreement

Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit? ✘ Yes No
Do you understand the requirements of the assessments for this unit? ✘ Yes No
Do you agree to the way in which you are being assessed? ✘ Yes No
Do you have any specific needs that should be considered? ✘ Yes No
If so, explain these in the space below:

Do you understand your rights to re-assessment? ✘ Yes  No

Do you understand your right to appeal the decisions made in an assessment? ✘ Yes No

Student name KARMJEET KAUR

Student number AV610

Student signature KK

Date

Assessor name

Assessor signature

Date

Assessment Cover Sheet

Student Declaration
To be filled out and submitted with assessment responses.
✘ I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 ✘ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
✘ I have correctly referenced all resources and reference texts throughout these assessment
tasks.

Student name KARMJEET KAUR

Student ID number AV610

Student signature KK

Date

Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor name

Assessor signature

Date

Assessment outcome C NYC DNS Resubmission Y / N

Assessment S NS DNS Comment

Tasks

Task 1 ☐ ☐ ☐

Task 2 ☐ ☐ ☐

Task 3 ☐ ☐ ☐

Student result response

My performance in this assessment task has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 Date

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in Appendix

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Questions

1. List at least three food safety issues which you must consider when handling and cooking with
eggs. Describe how you would reduce each risk.

Risk Strategy for reducing risk

Salmonella Use pasteurized eggs, cook eggs

contamination thoroughly (until yolks and whites
are firm), and avoid cracked eggs.

Cross-contamination Store eggs separately from ready-

to-eat foods, wash hands and
surfaces after handling eggs.
Store eggs in the refrigerator at or
Spoilage
below 4°C, check expiration
dates, and discard any eggs with
an off smell or unusual
appearance.

2. Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria
when handling and cooking with fruit and vegetables. Provide two examples.

 Wash fruits and vegetables thoroughly under running water before use.

 Use separate cutting boards for raw produce and raw meat to avoid cross-
contamination.

 Store fruits and vegetables at recommended temperatures to slow bacterial growth

3. Describe three indicators which you would use to select fresh, quality fruit and vegetables.

 Color: Vibrant and uniform, without discoloration or browning.

 Texture: Firm to the touch, not mushy or wilted.

 Smell: Fresh and natural aroma, without any off odors.

4. List three signs that vegetables have spoiled or have been contaminated.

 Mold growth (visible spots or fuzz).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

  Unpleasant odor (sour or rotten smell).

 Slimy or mushy texture.

5. List three signs that pasta has spoiled or has been contaminated.

 Unusual smell (sour or musty).

 Visible mold.

 Sticky or slimy texture.

6. List the requirements for the safe storage of the following foods:

Food Recommended temperature

Tinned vegetables Store in a cool, dry place.

Dry pasta and rice Store in a cool, dry place.

Fresh pasta Refrigerate at or below 4°C.

Eggs Refrigerate at or below 4°C.

Ripe pineapple Refrigerate at or below 4°C.

Pumpkin Store in a cool, dry place.

Sweet potato Store in a cool, dark place.

Lettuce Refrigerate at or below 4°C.

Strawberries Refrigerate at or below 4°C.

Mushroom Refrigerate in a paper bag.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

7. Identify the shelf/storage life of the following foods.

Food Shelf life

Dry pasta Dry 1-2 years

pasta (unopened)
Oranges 1-2 weeks (refrigerated)

Cooked rice 3-4 days (refrigerated)

Hard boiled eggs (in refrigerator) 1 week

Leftover meals containing egg 3-4 days (refrigerated)

Watermelon 1 week (refrigerated)

Eggplant 5-7 days (refrigerated)

Fresh peas 3-5 days (refrigerated)

Mushroom 5-7 days (refrigerated)

8. Assume you have been asked to prepare a dish that contains eggs, but there has been a
special customer request. There are several customers who are vegan. What can you
substitute the eggs with? In your answer, include reference to egg replacers and their
ingredients.

 Commercial egg replacers (e.g., Ener-G, Bob’s Red Mill) made from potato
starch or tapioca.

 Flaxseed or chia seeds (1 tbsp ground seeds + 3 tbsp water = 1 egg).

 Silken tofu (¼ cup blended tofu = 1 egg, good for binding).

 Applesauce or mashed banana (¼ cup = 1 egg, adds moisture).

9. Identify three precision cuts you would use when cutting vegetables.

 Julienne (thin matchstick strips).

 Brunoise (fine dice, 1-2mm cubes).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

  Chiffonade (thin ribbons, often for leafy greens).

10. Describe four items which you should check before using a blender or food processor to
prepare fruit and vegetables.

 Cleanliness: Ensure all parts are sanitized.

 Assembly: Check that blades and lids are securely attached.

 Power cord: Inspect for damage.

 Capacity: Do not overload the appliance.

11. Describe two things you should do when using the above equipment to ensure you work
safely.

 Pulse in short bursts to avoid overheating.

 Use the tamper (if applicable) instead of hands to push ingredients down.

12. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg
dishes that you can complete without affecting the quality of dishes.

 Washing and peeling vegetables.

 Measuring and portioning ingredients.

 Preparing garnishes.

 Setting up equipment.

13. Define the following culinary terms:

 Aerating: Incorporating air to make light (e.g., whisking eggs).
 Enriching: Adding fats/cream for richness (e.g., butter in pasta).
 Farinaceous: Starchy foods (e.g., pasta, rice).
 Infusion: Extracting flavors by steeping (e.g., tea).
 Macerate: Softening fruits in liquid/sugar (e.g., berries in sugar).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

  Binding: Holding ingredients together (e.g., eggs in meatballs).
 Setting: Solidifying (e.g., gelatin desserts).
 Julienne: Thin matchstick cuts.
 Thickening: Adding agents (e.g., cornstarch) to increase viscosity.
 Crumbing/Coating: Covering food in breadcrumbs (e.g., schnitzel).
 Zest: Grated citrus peel for flavor.
 Garnishing: Decorating dishes for presentation.
 Clarifying: Removing impurities (e.g., clarified butter).
 Glazing: Adding shine (e.g., egg wash on pastry).
 Emulsifying: Mixing immiscible liquids (e.g., oil and vinegar in mayo).

14. Provide three reasons why it can be beneficial to use convenience products.

 Time-saving (pre-cut vegetables).

 Consistency (pre-measured ingredients).

 Extended shelf life (canned/frozen items).

15. Describe at least one convenience product commonly used in dishes that contain fruits,
vegetables, eggs and farinaceous items.

 Pre-cut frozen vegetables (e.g., stir-fry mixes).

 Canned tomatoes (for sauces).

 Pre-made pasta sauces.

 Liquid egg whites (for binding/aerating).

16. Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables
over fresh.

 Frozen fruits/vegetables are often flash-frozen at peak ripeness, retaining nutrients.

 Fresh produce may lose vitamins over time if not consumed quickly.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

17. Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and
vegetables.

 Frozen produce can become softer after thawing (e.g., berries).

 Fresh produce typically has a crisper texture.

18. Identify two cookery methods commonly used when preparing egg dishes. Include a
description of how each method is used.

 Poaching: Simmering eggs in water (soft, runny yolk).

 Scrambling: Stirring eggs in a pan over low heat (creamy texture).

19. Identify two cookery methods commonly used when preparing fruit and vegetable dishes.
Include a description of how each method is used.

 Roasting: High-heat oven cooking (caramelizes sugars, e.g., roasted carrots).

 Blanching: Briefly boiling then shocking in ice water (retains color, e.g., green
beans).

20. Identify two cookery methods commonly used when preparing farinaceous dishes. Include a
description of how each method is used.

 Boiling: Cooking pasta in salted water until al dente.

 Risotto method: Slowly adding stock to rice while stirring (creamy texture).

21. List three sauces commonly used with vegetable dishes.

 Hollandaise (for asparagus).

 Béchamel (for gratins).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 Pesto (for roasted veggies).

22. List three sauces commonly used with pasta dishes.

 Marinara (tomato-based).

 Alfredo (cream-based).

 Carbonara (egg and cheese-based).

23. List three accompaniments commonly served with pasta dishes.

24. Grated Parmesan.

25. Garlic bread.

26. Fresh herbs (basil, parsley).

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

27. In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen
and packaged), farinaceous products and eggs. Take a photo of the labels on each product
that identify best-before/use-by dates and rotation requirements. Try to find at least one item
that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part
of your assessment.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 1: Checklist
Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Question 17

Question 18

Question 19

Question 20

Question 21

Question 22

Question 23

Question 24

Task outcome: Satisfactory Not Satisfactory

Additional Comments

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 2: Research report

Information for students

In this task, you will research a range of vegetable, fruit, egg and farinaceous dishes.
You will need access to:
 your learning resources and other information for reference
 your Research Report Template.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Activities
Complete the following activities.

1. Carefully read the following information.

In this task, you will research vegetable, fruit, egg and farinaceous dishes in order
to discover their:
 historical and cultural origins
 classical and contemporary variations
 appearance and presentation
 freshness indicators
 quality indicators
 nutritional value
 service style
 taste profile
 texture profile.
Your assessor may nominate the dishes which you should research or,
alternatively, you will select a range of dishes which interest you or which are
relevant to your workplace. Seek approval from your assessor on your dishes
before you begin this task.
You will be researching and reporting on two dishes.

2. Research and report

Research each dish in order to discover the criteria listed above. A Research report
template has been provided.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 2: Checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Accurately describe the appearance of

dish one?

Accurately describe the appearance of

dish two?

Accurately describe the presentation of

dish one?

Accurately describe the presentation of

dish two?

Accurately describe one classical and

one contemporary variation of dish one?

Accurately describe one classical and

one contemporary variation of dish two?

Accurately describe the freshness

indicators for dish one?

Accurately describe the freshness

indicators for dish two?

Accurately describe the quality indicators

for dish one?

Accurately describe the quality indicators

for dish two?

Accurately describe the nutritional value

for dish one?

Accurately describe the nutritional value

for dish two?

Accurately describe the service style for

dish one?

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Accurately describe the service style for
dish two?

Accurately describe the taste profile of

dish one?

Accurately describe the taste profile of

dish two?

Accurately describe the texture profile of

dish one?

Accurately describe the texture profile of

dish two?

Accurately describe the historical origins

of dish one?

Accurately describe the historical origins

of dish two?

Accurately describe the cultural origins

of dish one?

Accurately describe the cultural origins

of dish two?

Task outcome: Satisfactory Not Satisfactory

Additional Comments

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 3: Student logbook

Information for students

Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least
six different customers using each of the following types of products:
 vegetables and fruit:
o dried

o fresh

o frozen

 eggs used for the following applications:

o aerating o emulsifying

o binding o glazing

o setting o clarifying

o coating o garnishing

o enriching o thickening

 farinaceous items:
o couscous o pulses

o pasta and noodles o rice.

o polenta

You must also:

 prepare dishes using each of the following cookery methods at least once:
o boiling o poaching or scrambling

o braising o roasting

o deep and shallow frying o stewing

 demonstrate each of the following culinary applications at least once when working with
eggs:
o aerating o emulsifying

o binding o glazing

o setting o clarifying

o coating o garnishing

o enriching o thickening

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 prepare at least three different types of fresh pasta
 respond to special customer requests and dietary requirements.
Instructions for how you will complete these requirements are included below.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness
and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to the recipe
 cleaning and cutting ingredients according to culinary standards
 preparing eggs according to the recipes
 preparing fresh farinaceous ingredients according to the recipe

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 minimising waste to maximise profitability
 following standard recipes accurately
 selecting and adding accompaniments which are suited to each dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding dips, sauces and garnishes according to standard recipes and regional
variations
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for
you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 Tips for completing your Student Logbook
 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the accompaniments which you will add to the dish

o select the ingredients from stores

o check all perishable supplies for spoilage or contamination

o identify the food preparation equipment that you require

o ensure that the appropriate food preparation equipment is ready for use

o take any customer requirements or special dietary needs into

consideration.
A Service planning template has been provided to help you.

3. Prepare vegetable, fruit, egg and farinaceous dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

 efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify
 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product
 you present dishes attractively on appropriate service-ware
 you add dips, sauces and garnishes as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Assessment Task 3: Student Logbook checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Follow standard recipes to prepare

dishes for at least six different customers
using each of the following types of
products:

 vegetables and fruit:

o dried

o fresh

o frozen

 eggs used for the following

applications
o aerating

o binding

o setting

o coating

o enriching

o emulsifying

o glazing

o clarifying

o garnishing

o thickening

 farinaceous items:
o couscous

o pasta and noodles

o polenta

o pulses

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

o rice?

Prepare dishes using each of the

following cookery methods at least once:
 boiling
 braising
 deep and shallow frying
 poaching or scrambling
 roasting
 stewing?

Prepare at least three different types of

fresh pasta?

Respond to special customer requests

and dietary requirements?

Interpret the standard recipes and

associated food preparation lists to:
 confirm food production
requirements
 calculate number of portions
 calculate ingredient quantities?

Select the relevant cookery methods and

determine cooking times and
temperatures?

Identify and select ingredients from

stores for each dish according to recipe,
quality, freshness and stock rotation
requirements?

Check perishable supplies for spoilage

or contamination?

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Select equipment suitable for

requirements.

Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?

Ensure cleanliness of equipment before

use?

Sort and assemble ingredients according

to food production sequencing?

Weigh and measure ingredients

accurately?

Follow portion control procedures?

Clean ingredients?

Cut ingredients as required using basic

culinary cuts according to culinary
standards?

Minimise waste to maximise profitability?

Follow standard recipes to select and

use relevant cookery methods for
vegetable, fruit, egg and farinaceous
foods?

Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?

Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?

Select and add accompaniments suited

to each dish?

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Evaluate the quality of dishes and make

adjustments as necessary?

Present dishes attractively on

appropriate service-ware?

Visually evaluate dishes and adjust

presentation?

Add dips, sauces and garnishes

according to standard recipes and
regional variations?

Store dishes safely and in appropriate

environmental conditions?

Maintain a clean and tidy work area?

Dispose of or store surplus and re-

usable by-products?

Work safely and hygienically?

Work sustainably?

Prepare dishes within commercial time

constraints?

Produce required quantities?

Manage own speed, timing, sequencing

and productivity to ensure efficiency?

Task outcome: Satisfactory Not Satisfactory

Additional Comments

SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes