Level 11, 190 Queen St, Melbourne, 3000

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Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence

Student Name: Abdul Rehman Student ID: NTCA230206

Start Date: 14-02-2024 Completion Date: 16-02-2024

Unit Code: SITHCCC030

Unit Title: Prepare vegetable, fruit, eggs and farinaceous dishes

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.

Student Signature: _____________________________________________________________

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Satisfactory
Written q Assessment coversheet
Assessment 1 q Completed Written Assessment S | NS
Assessment

q Assessment coversheet
Assessment 2 Student Logbook S | NS
q Completed Logbook
Final Assessment Result for this unit: q COMPETENT q NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: Abdul Rehman own work.
Signature: _____________________
Date: 16/02/2024 Assessor name: ____________________________
Signature: ____________________________
Date: ____/_____/_____

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For office use only

Final Assessment Result Entered onto

Student Management Database Date Initials

International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made

Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

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SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous
dishes

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment

Assessment Tasks
Unit Assessment Task 2 Student Logbook

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No Abdul Rehman
Student Name NTCA230206

Unit Code SITHCCC030

Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes

Assessment No. 1
Assessment Method Written Assessment
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Yet Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers

Questions
Provide answers to all of the questions below.

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

Risk Strategy for reducing risk

When handling and cooking with eggs To reduce this risk, make sure to cook eggs
and alternative egg products, there are thoroughly, avoid consuming raw or
three food safety issues to consider. One undercooked eggs, and properly store eggs in
risk is the potential for Salmonella the refrigerator.
contamination..

Another risk is cross-contamination. To minimize this risk, wash your hands and all
utensils, cutting boards, and surfaces that
come into contact with eggs or egg products.

Lastly, the risk of allergic reactions should Clearly label dishes containing eggs and
be considered. educate others about potential allergens.

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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.
Answer:
When handling and cooking with fruits and vegetables, it’s important to reduce the risk of contaminants like E.
Coli, Salmonella, and Listeria. Here are two examples of how you can do that:

1. Wash thoroughly: Rinse fruits and vegetables under running water to remove dirt, bacteria, and other
contaminants. Use a scrub brush for firm produce like melons or root vegetables. This simple step can help
eliminate harmful bacteria.

2. Proper storage: Store fruits and vegetables at the appropriate temperature to prevent the growth of bacteria.
Keep them refrigerated if needed, and separate raw produce from ready-to-eat items to avoid cross-
contamination.

3. Describe three indicators which you would use to select fresh, quality fruit and vegetables.
Answer:
When selecting fresh, quality fruit and vegetables, there are three indicators you can look for:

1. Appearance: Choose produce that has vibrant colors, smooth skin, and is free from blemishes or bruises. It
should look fresh and appealing.

2. Texture: Feel the produce to ensure it is firm and not overly soft or mushy. Different fruits and vegetables
may have different textures, but they should generally feel crisp and plump.

3. Smell: Give the produce a gentle sniff. It should have a pleasant, fresh aroma. Avoid any fruits or vegetables
that have a strong or unpleasant odor.

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

1. Foul odor: If the vegetables have a strong, unpleasant smell, it could be a sign of spoilage or bacterial
contamination.

2. Mold or discoloration: If you notice any mold growth or significant discoloration, such as dark spots or slime,
it’s best to discard the vegetables as they may be spoiled.

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3. Slimy texture: If the vegetables feel slimy or have a slippery texture, it’s a clear indication that they have
started to spoil and should not be consumed..

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

1. Off smell: If the pasta has a sour or rancid smell, it’s a strong indication that it has gone bad and should not
be consumed.

2. Unusual appearance: Look for any signs of mold, discoloration, or an unusual slimy or sticky texture on the
pasta. These are signs that it may have spoiled or been contaminated.

3. Strange taste: If the pasta tastes off or has a bitter or unpleasant flavor, it’s best to stop eating it and discard
the rest.

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

Food Recommended temperature

Tinned vegetables - Temperature: Store tinned vegetables in a

cool, dry place at room temperature. Avoid
exposing them to extreme heat or cold, as it
can affect the quality and safety of the food.

- Location: Keep tinned vegetables away from

direct sunlight and sources of heat, such as
stoves or heaters. It's best to store them in a
pantry or cupboard that is well-ventilated and
away from any potential contaminants.

- Rotation: Practice the "first in, first out"

principle. Use the oldest tins of vegetables first
to ensure freshness and prevent any spoilage.

Dry pasta and rice - Temperature: Keep dry pasta and rice in a
cool, dry place at room temperature. Avoid
storing them in areas that are exposed to heat
or moisture, as it can cause them to spoil or
become infested with pests.

- Packaging: Ensure that the pasta and rice

are stored in airtight containers or resealable

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Food Recommended temperature

bags to prevent moisture and pests from

entering. This will help maintain their freshness
and quality.

- Rotation: Similar to tinned vegetables,

practice the "first in, first out" principle with dry
pasta and rice. Use the oldest packages first to
ensure that they are consumed before their
expiration date.

Fresh pasta - Refrigeration: Fresh pasta should be stored

in the refrigerator to keep it cool and prevent
spoilage. Place it in an airtight container or
wrap it tightly in plastic wrap to maintain its
moisture and prevent it from drying out.

- Timing: Fresh pasta is best consumed within

a few days of making or purchasing it. The
sooner you use it, the better the taste and
texture will be.

- Freezing: If you can't consume the fresh

pasta within a few days, you can freeze it for
longer storage. Wrap it tightly in plastic wrap
and place it in a freezer-safe bag or container.
It can be stored in the freezer for up to three
months. When you're ready to use it, thaw it in
the refrigerator overnight before cooking.

Remember, fresh pasta is more perishable

than dried pasta, so it's important to store it
properly to maintain its quality. Enjoy your
culinary adventures with fresh pasta! Let me
know if you have any other questions.

Eggs - Temperature: Eggs should be stored in the

refrigerator at a temperature of around 40°F
(4°C) or below. This helps to slow down the
growth of bacteria and maintain their
freshness.

- Packaging: Keep eggs in their original carton

or transfer them to a covered container to
protect them from absorbing odors from other

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Food Recommended temperature

foods in the fridge.

- Placement: Store eggs in the main body of

the refrigerator, rather than on the door, as the
door is subject to temperature fluctuations
when opened and closed.

- Rotation: Use the oldest eggs first to ensure

their freshness. You can practice the "first in,
first out" principle by placing newer eggs at the
back of the carton.

Ripe pineapple - Color: A ripe pineapple should have a

golden-yellow color on the skin. Avoid
pineapples that are mostly green, as they may
not be fully ripe yet.

- Smell: Give the pineapple a sniff near the

base. If it has a sweet, tropical aroma, it's a
good sign that it's ripe and ready to enjoy.

- Texture: Gently press the pineapple to check

for firmness. It should have a slight give when
you apply pressure, but it shouldn't be too soft
or mushy.

- Leaves: Take a look at the leaves on top of

the pineapple. If they are green and fresh-
looking, it's a good indication that the
pineapple is ripe.

Pumpkin - Cooking: Pumpkins can be used in a variety

of dishes, from savory to sweet. You can make
pumpkin soup, pumpkin pie, roasted pumpkin,
or even pumpkin bread. The possibilities are
endless!

- Nutritional Benefits: Pumpkins are packed

with nutrients like vitamins A and C, fiber, and
potassium. They're also low in calories, making
them a healthy addition to your meals.

- Pumpkin Carving: Apart from cooking,

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Food Recommended temperature

pumpkins are often associated with Halloween.

Carving pumpkins into jack-o'-lanterns is a fun
tradition during this time.

- Seeds: Don't forget about the pumpkin seeds!

They can be roasted and enjoyed as a snack
or used as a topping for salads and soups.

Sweet potato - Versatility: Sweet potatoes can be cooked in

various ways, such as baking, boiling, roasting,
or even grilling. They can be used in both
savory and sweet recipes, making them a
versatile choice.

- Nutritional Benefits: Sweet potatoes are rich

in vitamins A and C, fiber, and antioxidants.
They are also a good source of complex
carbohydrates, which provide sustained
energy.

- Flavor: As the name suggests, sweet

potatoes have a naturally sweet taste that
pairs well with both sweet and savory flavors.
They can be used in dishes like sweet potato
fries, mashed sweet potatoes, or even in pies
and cakes.

- Colors: Sweet potatoes come in different

colors, including orange, purple, and white.
Each variety has its own unique flavor and
texture.

Lettuce - Types: There are several types of lettuce,

including iceberg, romaine, butterhead, and
leaf lettuce. Each type has its own unique
characteristics and taste.

- Nutrition: Lettuce is low in calories and high

in water content, making it a great choice for
those looking to add more greens to their diet.
It's also a good source of vitamins A and K.

- Salad Base: Lettuce is often used as the

base for salads, providing a fresh and crisp
texture. You can mix it with other vegetables,

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Food Recommended temperature

fruits, proteins, and dressings to create a

delicious and nutritious salad.

- Wraps: Lettuce leaves can also be used as a

healthy alternative to tortillas or bread. They
can be filled with various ingredients like grilled
chicken, veggies, or even tofu, creating a tasty
and low-carb wrap.

Strawberries - Sweet and Tart: Strawberries have a perfect

balance of sweetness and tartness, making
them a delightful treat for your taste buds.

- Versatile: You can enjoy strawberries in so

many ways! Eat them fresh, add them to
smoothies, use them in desserts like
strawberry shortcake or strawberry ice cream,
or even incorporate them into savory dishes
like salads.

- Nutritional Benefits: Strawberries are packed

with vitamin C, fiber, and antioxidants. They're
also low in calories, making them a healthy
choice for snacking.

- Heart-Shaped: Did you know that

strawberries are shaped like little hearts? It's
one of the reasons they're often associated
with love and romance.

- Seasonal Delight: Strawberries are typically

in season during the spring and summer
months, so it's the perfect time to enjoy them
at their freshest and most flavorful.

Mushroom - Varieties: Some popular types of mushrooms

include button mushrooms, cremini
mushrooms, portobello mushrooms, shiitake
mushrooms, and oyster mushro- Nutritional
Benefits: Mushrooms are low in calories and
fat, making them a healthy addition to meals.
They're also a good source of vitamins,
minerals, and antioxidants.

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Food Recommended temperature

- Culinary Uses: Mushrooms can be used in a

wide range of dishes. They can be sautéed,
grilled, roasted, or even used in soups, stews,
and sauces. They add a unique umami flavor
and a meaty texture to vegetarian and meat-
based dishes alike.

- Flavor Enhancers: Mushrooms are known for

their ability to enhance the flavors of other
ingredients in a dish. They can add depth and
richness to sauces, gravies, and stocks.

- Cooking Tips: When cooking mushrooms, it's

best to cook them over medium-high heat to
allow them to release their moisture and
develop a nice golden color. You can also
season them with herbs, garlic, or soy sauce to
enhance their flavour .

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

Food Shelf life

Dry pasta Dry pasta, if stored properly in a cool and dry

place, can have a long shelf life. Generally, dry
pasta can last anywhere from 1 to 3 years.
However, it’s always a good idea to check the
expiration date on the packaging for more
accurate information. Just make sure to store it
in an airtight container to keep it fresh for as
long as possible.

Oranges

Cooked rice

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Food Shelf life

Hard boiled eggs (in refrigerator)

Leftover meals containing egg

Watermelon

Eggplant

Fresh peas

Mushroom

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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.

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

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

11. 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.

12. Define the following culinary terms:

Culinary term Definition

Aerating

Enriching

Farinaceous

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Culinary term Definition

Infusion

Macerate

Binding

Setting

Thickening

Crumbing/coating

Zest

Clarifying

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Culinary term Definition

Glazing

Emulsifying

13.

i. Describe three dry goods or frozen convenience products commonly used in dishes that contain fruits,
vegetables, eggs and farinaceous items.

ii. Describe two (2) fresh convenience products commonly used in dishes that contain fruits, vegetables,
eggs and farinaceous items

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

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15. Describe the cooking methods used when preparing egg dishes, fruit and vegetable dishes and farinaceous
dishes. Include a description of how each are used.

Cookery Fruit and vegetable Farinaceous Egg

method

Boiling

Frying

Baking

Sautéing

Blanching

Braising

Grilling

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Cookery Fruit and vegetable Farinaceous Egg

method

Poaching

Roasting

Stewing

Steaming

Microwaving

Sous vide

16. In the space below identify the correct culinary term for the cooking methods using eggs

Method Culinary Term

Method used to provide strength and structure for baked goods e.g.
meatloaves
Method used when crumbing foods

Method used to provide extra flavour, smoothness and body in

sauces and desserts
This method is essential for applications like bread and butter
pudding or cream caramel
This method is used in the preparation of meringue, sponge and
soufflé

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This method is essential to produce stable mixtures and sauces

This method will help to achieve a golden colour in the finished

product
This method is required to provide consistency to sauces, custards or
pastry cream

17. List three sauces commonly used with vegetable dishes.

18. List three sauces commonly used with pasta dishes.

19. List three accompaniments commonly served with pasta dishes.

20. 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.

21. For the next four questions you will need to choose an egg, fruit, vegetable and farinaceous dish and research
each dish and identify:
 the historical and cultural origins
 classical and contemporary variations
 appearance and presentation
 taste and texture profiles.

Chosen dishes

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Egg

Fruit

Vegetable

Farinaceous

a) The historical and cultural origins. (Where were they developed? Were they developed through necessity for
example, availability of ingredients or as a result of eating habits at the time? How have the dishes changed
over time?)

Historical and cultural origins

Egg

Fruit

Vegetable

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Historical and cultural origins

Farinaceous

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b) Describe the classical and contemporary variations of each dish and the differences between the two.

Classical Contemporary

Egg

Fruit

Vegetable

Farinaceous

c) Describe how each dish should appear. How should it be presented to maximise customer appeal?

Balance Colour Contrast

Egg

Fruit

Vegetable

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Farinaceous

d) Describe the taste and the texture of each dish.

Taste Texture

Egg

Fruit

Vegetable

Farinaceous

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Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory

Q1. r Yes r No

Q2. r Yes r No

Q3. r Yes r No

Q4. r Yes r No

Q5. r Yes r No

Q6. r Yes r No

Q7. r Yes r No

Q8. r Yes r No

Q9. r Yes r No

Q10. r Yes r No

Q11. r Yes r No

Q12. r Yes r No

Q13. r Yes r No

Q14. r Yes r No

Q15. r Yes r No

Q16. r Yes r No

Q17. r Yes r No

Q18. r Yes r No

Q19. r Yes r No

Q20a. r Yes r No

Q20b. r Yes r No

Q20c. r Yes r No

Q20d. r Yes r No

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No
Student Name
Unit Code SITHCCC030

Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes

Assessment No. 2
Assessment Method Student Logbook
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Yet Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 2 – Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you:
 complete mise en place activities and follow standard recipes, using each of the following
cookery techniques at least once to prepare at least ten finished dishes:

o boiling o poaching

o frying o omelette

o scrambling o souffle

 use eggs for each of the following functions at least once across preparation of the ten
dishes:

o aerating o enriching

o binding o emulsifying

o setting o glazing

o coating o thickening

 use of each of the following food types at least once across preparation of the ten dishes:

o vegetables and fruit: o farinaceous items:

 dried  couscous
 fresh  pasta
 frozen  noodles
 polenta
 pulses
 rice

You must also:

 prepare, plate and present two portions each of the ten finished dishes above:

o within commercial time constraints o following procedures for portion

and deadlines control and food safety practices
when handling and storing different
o responding to at least one special
food types.
customer request

Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.

1. Carefully read the following information.

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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
 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

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Tel: 03 9606 0032 | Web: www.ntca.edu.au
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 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 Service Planning document
 complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your Student 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 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 recipes and associated food preparation list which you
will be working from and:
o confirm the food production requirements

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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
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

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 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.

Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.

S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this assessment task (Comment and feedback to
the student needs to demonstrate competency in the students)
following critical aspects of evidence:

The student has satisfactorily completed a Service Planning

document for each vegetable, fruit, eggs and farinaceous
dish, cooking technique, egg preparation function, food types
and lamination technique listed in the performance evidence.

o The student has satisfactorily completed a

Reflective journal for each vegetable, fruit, eggs
and farinaceous requirements listed in the
performance tasks.

Assessor observations have been completed and collectively

across all observations (either singular or on multiple
occasions) all boxes have been checked as Yes and the
student demonstrated their competence as per the Quality
indicators provided in the assessor logbook.

The student’s workplace supervisor (or the assessor if in a

training kitchen) has completed the Supervisor Declaration
Section in the student’s logbook and you are satisfied that
they have answered Yes to each question, the supervisor
has provided comments/feedback and you have followed up
on any gaps or concerns you have by discussing this with the
supervisor.
Provide details of any discussions that took place in the
Comments column.

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