Ransford College Pty LTD T/A AAAR Institute of Business & Technology 230 Church Street Parramatta NSW 2150 Australia

Ransford College Pty Ltd T/A AAAR Institute
of Business & Technology
230 Church Street

Parramatta NSW 2150
Australia
T: 1300 198 775

T: (02) 9689 2173
www.ransford.edu.au
[email protected]
ABN 86 606 260 404

ACN 606 260 404
CRICOS 03614A
RTO Number 45178
Your Workplace Health and Safety (WHS) at Ransford College
• It is your duty to inform staff at Ransford College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
• In case of an emergency evacuation, you are required to follow the instructions
provided by your trainer. While exiting the building, keep calm and walk alongside
the hand rails.
The Assessment Process

Why are assessment tasks important?
To complete your qualification, you are required to apply the ideas you have been learning from this
unit of competence.
The assessment activities are an important part of your training program as they provide an opportunity
to apply what you have been learning and they give both you and your trainer feedback on your
progress.
How will you be assessed?
You will be required to complete a variety of written and practical exercises. Instructions for how to
complete the assessments are provided within each assessment task in this booklet.
What is required for successful completion?
Please read this section carefully before commencing the assessment tasks. You must carefully complete
EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed
Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for
improvement and asked to redo your assessment.
At the successful completion of the assessment tasks, you will have demonstrated your competence
against all of the requirements of the unit.
Submission of assessments
Your trainer will advise you when to commence the assessments in this booklet.
You are required to complete the written assessments on a separate document. You have access to
computers which are equipped with 2010 Microsoft suite of products. You will also have access to the
internet at the College to assist with research and resources. Assessment responses should be typed;
however, handwritten submissions will be accepted if they are clear and legible.
On the document please include:

• Your name
• The date
• The Assessment Number and Task Number.
For example:
• John Smith
• 10 August 2015
• Assessment 1 - Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a procedure,
which must be included with your submission.
Make sure you check your material before submission. You must keep a copy of all work submitted.
Access and equity
A student’s access to the assessment process should not be affected by restrictions placed on the
location or context of assessment beyond the requirements specified in the training package.
Reasonable adjustments can be made to ensure equity in assessment for people with disabilities,
including language and literacy. Adjustments include any changes to the assessment process or context
that meet the individual needs of the person with a disability, but do not change competency outcomes.
If you believe you have a disability that may affect the completion of these assessment tasks please
speak to your trainer.
Assessment outcomes
Your assessment submission will be assessed and you will be given feedback. Each assessment task will
be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will
be given an outcome of Competent or Not Competent for the unit of competence.
What can you do if you don’t agree with the assessment result?
If you do not think the assessment process is valid, disagree with the assessment outcome, or believe
that you have been treated unfairly, you can appeal.
The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a
re-assessment. It is possible to have your assessment submission assessed by a different assessor.
If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the
appeals process are contained in your Student Handbook.
Declaration of Authenticity
You are required to sign a Declaration of Authenticity for every written assessment submission. The
Declaration is a signed statement from you stating that the assessment submission is your own work.
Declaration of Authenticity
Student Name Niroj Adhikari
Student ID RS181125 Term 2
I declare that all work completed in this assessment is my own
Student Signature Date 11/05/2020
Trainer/Assessor Didier Schwartz

Name
1. Assessment 1-Portfolio
Your task:
You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based
on the theory content and recipes contained in your workbook/ online unit.
All recipe cards and workflow plan templates will be provided by your teacher where required.
The information you provide in this portfolio may be followed-up with questions from your trainer
before the final practical assessment. It is therefore essential that you have sufficient knowledge to
explain and substantiate all information you provide in this paper.
Teacher to adjust this assignment according to locality and season:
Location: The physical location of the RTO/workplace
Season: Summer, Winter etc.

Website to explore: e.g. Flemington Markets, coles, woolworth etc.
• Access the market information in your state and identify all fruit and vegetables currently in
season. Categorise these in the provided tables below:
Root vegetables in season:
Tubers Bulbs Roots
1. Potato 1. chives i. yam
2. taro 2. elephant garlic ii. parsnip
3. parsnip 3. garlic iii. carrot
4. Jicama 4. leek iv. yuca
5. celeriac 5. onion v. celery
6. Beets 6. shallots vi. ginger
Green vegetables in season:
Flowers Leaves Stems Legumes (seed Fruits

pods)
1. Broccoli 1. Spinach 1. Celery i. peas 1. capsicum

2. Cauliflower 2. lettuce 2. Asparagus ii. beans 2. tomato
3. Courgette 3. silverbeet 3. rhubarb iii. sweet 3. pumpkin

corn
4. globe 4. puha 4. kohlrabi 4. cucumber
artichoke iv. sprouted
5. witloof bean and 5. okra
5. choi sum
6. watercress seeds 6. chokos
6. Broccolini
Fruits in season:
Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit
1. Plums 1. apple i. strawberry 1. Amanatsu i. avacado
2. Peaches 2. apricot ii. Raspbery 2. balady ii. babaco

citron
3. Nectarines 3. bananas iii. Blue berry iii. bacupari
3. orange
4. Apricots 4. grape iv. Cranberries iv. banana
fruit 4. desert
5. Mangoes v. Grapes lime v. bael
5. limes
vi. black
5. Etrog
mulberry
•
• The following table lists 7 methods of cookery. From the fruit and vegetable you listed in question 1,
select 2 root vegetables, 2 green vegetables and 3 different fruit.
• Allocate them so that each cookery method below has 1 vegetable or fruit suitable for
cooking with that method.
• Describe how you would cook each vegetable or fruit using the cookery method you chose.
• Provide a suitable sauce or accompaniment and appropriate garnish for each dish and brief
details for presentation.
Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

Method Vegetable Accompaniment /
Garnish)
Boiling
Carrots, beans Green vegetables must be cooked for short garlic,peper sauce for
time, do not add salt to prevent colour loss. dipping,saute ginger
Cook vegetables on a simmer until they are
done
Braising
Eggplant, okra Used for fibrous vegetables and softens the parmesan,butter
fibres. Starchy vegetables can absorb the
cooking liquid.
Roasting
Capsicum, Mainly used for starchy vegetables, which rosemary
carrots are cooked within their skin
Deep-
frying
Potatoes, Green vegetables need to be protected mayonnise
tempura from cooking medium to keep the moisture
inside.
Shallow-
Cauliflower, Mainly tossed in butter to provide flavour white wine
frying
blanched and gloss, can be cooked for a minute. tarragon,mustard
vegetables cream
Stewing
Celery, Stewed to soften vegetables. Often stewed Worcestershire
cabbage in combination of meat such as in an irish sauce, rosemary,
stew or in curries oregano
Microwav
e
Pumpkin, Usually covered with cling wrap then cream,mayonnise
broccoli cooked for a short period of time to retain
colour and flavour. Canbe cooked rapidly
root vegetables.
• Using the SRC templates, provide the recipes and production methods for dishes using the
commodities below. Each recipe must yield 4 portions:
• 1 Risotto
• 1 pasta dish made from fresh paste with sauce
• Pilaf rice
• 2 different types of gnocchi
• 1 dish using Polenta
• 2 different pulses of your choice
• Provide 2 menu examples for each of the following potato preparation methods:
• Baked
• Water finished
• Water blanched and fat finished
• Fat blanched and fat finished
• Directly fat finished
Baked Potato Dishes
Example Production Method

1.Pommes au four whole or peeled potatoes are sliced or pre-cut and
2.Pommes boulangere placed onto a tray. Sometimes a liquid and other
flavouring is added, then they are baked in the
oven until soft in the centre
Whole, baked in foil and/or on rock salt.
Slice thinly, layer with sauteed onions and broth
Water-Finished Potato Dishes
Example Description
1. Duchesse Potato SEASON MASHED POTATO WITH BUTTER, SALT AND
2. Mash Potato NUTMEG, PLACE IN A PIPING BAG AND PIPE ON A
TRAY WITH BAKING PAPER, REFRIGERATE TO SET
MIXTURE AND THEN EGG WASH, BAKE IN THE OVEN
UNTIL GOLDEN BROWN
BOIL PEELED POTATOES, PASS THROUGH A MOULI,
ADD BUTTER AND MILK AND PLACE OVER HEAT,
STIRRING, SEASON WITH SALT, PEPPER AND
NUTMEG
Water-Blanched and Fat-Finished Potato Dishes
Example Description
1. Parisian Potato BOIL THE BABY POTATOES, DRAIN, PLACE IN A TRAY
2. Pan fried potato WITH OLIVE OIL AND SEASONING, ROAST IN TE
OVEN UNTIL GOLDEN BROWN, STIRRING
SOMETIMES
BOIL POTATOES UNTIL SOFT, BUT STILL FIRM, IN A
FRYING PAN MELT BUTTER OR HEAT OLIVE OIL AND
SAUTEED POTATOES UNTIL GOLDEN BROWN,
SEASON WITH SALT AND PEPPER
Fat-Blanched and Fat-Finished Potato Dishes
Example Size and Preparation

1.CHIPS CUT POTATOES INTO CHIPS SHAPE (FRENCH FRIES),
PLACE IN THE FRYER AND BLANCH FOR A FEW
2.WEDGES MINUTE, DRAIN, LET COOL DOWN AND THEN FINISH
IN THE FRYER AGAIN, FRY UNTIL GOLDEN BROWN
AND CRISPY ON THE OUTSIDE, SEASON AND SERVE
CUT POTATOES INTO WEDGES SHAPE, PLACE IN THE

FRYER AND BLANCH FOR A FEW MINUTES, DRAIN,
LET COOL DOWN AND THEN FINISH IN THE FRYER
AGAIN, FRY UNTIL GOLDEN BROWN AND CRISPY ON
THE OUTSIDE, SEASON AND SERVE
Directly Fat-Finished Potato Dishes
Example Size and Preparation

1. CHIPS SLICE POTATOES INTO CHIPS SHAPE (USE MANDOLIN
OR SLICER), PLACE IN THE FRYER ANDFRY UNTIL
2. LATTICE POTATO GOLDEN BROWN AND CRISPY
SLICE POTATOES INTO WAFFLE THIN SHAPE, DEEP

FRY IN HOT OIL UNTIL GOLDEN BROWN AND CRISPY
• List 10 culinary uses of eggs and provide an example for each use.
Culinary use of Egg Example

1.Aerating Sponge Cakes,Souffles,Pavlova
2.Binding Hamburgers,Patties,Omelettes
3.Clarifying Stocks,Consomme Soups,Aspic
4.Coating Fried or deep fried foods, such as fish, meats,
chicken and vegetables
5.Enriching Cakes,Puddings,Pasta,Egg-nog drinks
6.Emulsion Hollandaise,Mayonnaise
7.Garnishing Consommé Royale,Consommé Célestine
8.Glazing Bread and bread rolls,Duchesse potatoes
9.Thickener Soups Custard
10.Flavour and colour Cakes,Custard
• What are the essential hygiene requirements which must apply to eggs during storage, preparation
and service of egg products to ensure egg safety?
Why is this of particular importance when dealing with elderly, children, pregnant women, small
children, babies and people with weak immune systems?
Hygiene requirements to ensure egg safety
1. Avoid cracked eggs and dirty eggs
2. take the same precaution with eggs
3. cook the eggs until they are hot all the ways
4. avoid uncooked food that contain raw egg
Implications for elderly, children, pregnant women, small children, babies and people with
weak immune systems
1. Consider alternative recipes for uncooked foods that would usually contain raw eggs.
2. Consider using pasteurised egg products instead of shell eggs – ask about pasteurised egg at
your supermarket.
• Provide an overview of the preparation techniques and a menu example including sauce and
accompaniment (where applicable) for each of the following egg dishes:
• Eggs Benedict
• Fried Eggs
• Coddled Eggs
• Egg Dip
• Scrambled Eggs
• Omelette with filling
Dish Preparation Sauce and Accompaniment
Eggs Benedict Poach the eggs,Toasted English Hollandaise sauce,English

muffins,Warmed ham,Avocado muffins,Chives for garnish
on top
Fried Eggs Butter,egg salt and pepper
Coddled Eggs Unsalted Butter,Eggs,Heavy salt and pepper,thinly sliced

cream,Finely chopped cooked chives
ham
Egg Dip Cream cheese,Milk,Boiled Mayonnaise, Mustard,

large eggs,Sweet pepper Worcestershire sauce,Minced
pieces or assorted,crackers chives
Scrambled Eggs Butter,Eggsshredded cheese, salt and pepper

finely chopped ham
Omelette with filling Butter,Eggsshredded cheese, salt and pepper
finely chopped ham
• Provide an overview of the nutritional values for eggs, fruit and vegetables including the essential
requirements to retain vitamins and minerals during storage, preparation and cooking:
Commodity with examples Nutritional Value

Fruit: Vitamin
Vegetables: Vitamin
Eggs: protein, calcium, vitamin
Requirements to retain vitamins and minerals:

Fruits: keep fresh
Vegetable: Keep Fresh
Eggs: Keep in dry clean area
• List the equipment required to prepare each dish listed in Question 7. Explain the WHS points of
care, cleaning and sanitation requirements, and preparation for use:
Dish Equipment Points of Care / WHS Assembly

Slotted spoon Wash eggs English muffin
Eggs Benedict Pot Wash the equipment Bacon
Stove The egg cooked Hollandace on top
Bowl
Wisk.
Pan Wash the egg Plate
Fried Eggs Spatula. Wash all the Bacon
equipment. Toast
Pot the egg cooked Little slice of toast
Coddled Eggs Water Don’t burn yourself Salt Pepper
Slotted spoon
Stove.
pan the egg cooked Plate
Egg Dip water Don’t burn yourself Bacon
fry pan Salt pepper
stove
Fry Pan Wash all the Plate
Scrambled Eggs Butter equipment Make sure Bacon
Spoon the eggs ar cooked Spinach
Stove Cheese
Bowl
Wisk
Fray pan Wash al the Plate
Omelette with filling Spatula Bowl equipment Foulther over
Wisk Make sure the egg are Bacon
cooked Salt Pepper
Cleaning and Sanitation Requirements:
Clean the eggs, sanitize all the equipment and wash all the equipments.
• What are the requirements for the safe handling of foods when collecting ingredients, and during
preparation, display and storage to meet food safety requirements? Which provisions will ensure
food safety at each step?
Food safety Vegetables Fruit Eggs Farinaceous

requirements
Collecting Fresh Fresh Make sure the Unopen page
Ingredients egg are not and not
broken contamination
Preparation Washed Washed Make sure the Make sure that

first,Peel ,Re-wash first,Peel ,Re- egg are not norexpire,saly,Oil
wash broken
Display Fresh and Fresh and Make sure are Unopen page
nice,colour nice,colour not crack. Make sure looks
Make sure are nice
clean.
Storage FIFO ( first in, first FIFO,Cold below 5 degree dry store,make
out) Cold room room sure food are
labelled
• You are working in the entremetier section of a hotel. The section is responsible for the preparation
of vegetable, fruit, egg and farinaceous dishes.
• What is required to ensure a food safe workspace and equipment during preparation and
service and at the end of the shift?
Make sure are clean and sanitize.
Avoid any cross contamination.
Keep you work area clean and organised.
• What does this need to include to prevent wastage of leftovers or by-products from
preparation?
Use the correct amount.

All cut of trimmings used in stocks.
Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature
Trainer Comments
2. Assessment 2-Practical Observation
Your Tasks:
RTO to complete schedule and provide relevant recipes – dish 1-3 are examples
You are required to prepare a menu example for each of the recipe categories set out below. Your
trainer will provide you with specific recipes for each instance. The criteria overleaf provide an
overview of the criteria which will be observed during each instance for each preparation or as
instructed.
Dish to be prepared Method(s) of cookery Culinary uses for Specified

applied eggs foods/preparations
boiling aerating Vegetables, fruit
Dish 1: braising binding dried
Fried Rice deep-frying setting X fresh
roasting coating X frozen
Recipe Source: X shallow frying enriching
Futura Group recipe book, poaching or scrambling emulsifying Farinaceous
e-coach recipes SITHCCC008 stewing glazing Couscous
clarifying Pasta or noodles
No. of serves: 2 X garnishing Polenta
thickening Pulses
X Rice
Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3
X boiling aerating Vegetables, fruit

Dish 2: braising binding X dried
Vegetable Curry deep-frying setting X fresh
roasting coating frozen
Recipe Source: 4 X shallow frying enriching
e-coach recipes SITHCCC008 X stewing glazing Couscous
No. of serves: garnishing Polenta
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Dish 3: braising X binding dried
Ham Omelette deep-frying setting fresh
Recipe Source: X shallow frying enriching
stewing glazing Couscous
e-coach recipes SITHCCC008
No. of serves: 1 garnishing Polenta
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Scrambled eggs deep-frying setting fresh
Recipe Source: shallow frying enriching
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Potato gnocchi deep-frying setting fresh
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Pomme pont neuf deep-frying setting fresh
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

deep-frying setting fresh
Fresh fettucine pasta roasting coating frozen
with parmesan and pesto shallow frying enriching
Recipe Source: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
Futura Group recipe book, clarifying Pasta or noodles
e-coach recipes SITHCCC008 garnishing Polenta
No. of serves: 2 thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Pomme Dauphine deep-frying setting fresh
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3

Ratatouille deep-frying setting fresh
Futura Group recipe book, stewing emulsifying Farinaceous
e-coach recipes SITHCCC008 glazing Couscous
thickening Pulses
Rice

Variety 1
Variety 2
Variety 3
Dish Assessment Criteria Comment S NY S NYS

S
1 Element 1: Select Ingredients 
The food production requirements are identified from
recipes and instructions
 
The ingredient amounts are calculated using the provided
template below
 
Ingredients are correctly identified:  
• Recipe requirement (suitable for purpose):  
• Freshness  
• FIFO is applied for selecting ingredients  
Spoilage or deterioration of ingredients are checked and
identified
 
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the
dish is/are identified:  
Each piece of equipment is checked for cleanliness  

Each piece of equipment is assembled according to
manufacturer’s instructions
 
WHS issues are considered:  
• Cord:  
• Safety Switch provisions:
 
• Positioning (for example away from moisture):
 
• Correct use of safety features (feeder, guards)
• Uniform and loose parts are secured from being
 
caught  
The equipment is used correctly and in a safe manner  
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion
requirements
 
Ingredients are measured according to recipe portion
requirements
 
Correct preparation method used for commodities  
Portioned correctly according to recipe requirement  
Portioned, suitable for cookery method being used  
Culinary cuts used according to requirement for dish  
Adequate storage vessels for prepared product, waste
and use-able trimmings
 
Correct preparation of eggs for the following culinary  
uses: tick or circle
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
• clarifying
• garnishing
• thickening
Farinaceous ingredients are prepared using correct  
methods: specify
1.
2.
3.
Re-useable product/ingredients identified and saved  
Cutting boards are washed and sanitised or replaced for
different tasks
 
Hands are washed between different tasks  
Criteria specific for the preparation of the dish:  
Fried Rice  
• Rice boiled in appropriate ratio of water  
• Cooked al dente  
• Refreshed and strained on colander  
• Stored in refrigerator  
• Onion diced finely  
• Carrots cut into paysanne  
• Shallots sliced at an angle/even lengths  
• Garlic peeled and crushed  
• Ginger peeled and finely chopped/grated  
• Chilli deseeded/thinly sliced  
• Bacon cut into paysanne  
• Prawns are peeled  
• Prawns deveined  
• Prawns sliced into even size pieces  
 
 
Element 4: Cook vegetable, fruit, egg and Comment S NY S NYS
farinaceous dishes. S
Enter the specific criteria relevant for the observation of
the dish(es) here:
 


• Wok seasoned and clean  
• Oil heated to correct temperature  
• Ingredients sweated – no signs of browning  
• Main ingredients are stir-fried  
• Soy sauce, prawns and shallots added and stir-fried  
• Kept warm for service  
• Omelette cooked in clean pan to even thickness  
• Rice portioned into warmed bowls  
• Garnished with hated shallots and julienne of omelette.  
Chilli, coriander etc.
 
The methods outlined in the recipe for the dish are
followed correctly
 
The cookery method(s) required for the dish are applied
correctly
 
The correct accompaniment is selected for the dish  
The dish is seasoned and adjusted  
Special customer requests are provided for where
applicable using correct products and cookery methods
 
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct  
temperature (hot/cold)
Suitable garnish is used. Specify:
________________________
 
Garnish is prepared and of proportional size  
Suitable sauce or complimentary is added correctly (as a
mirror or topped)
 
The dish is evaluated and adjusted before being served  
Accompaniments are suitable and well presented  
The dish is free of drips, smears and finger marks  
The service for dishes overall for an order is well timed
and acceptable
 
Re-useable ingredients are identified, wrapped, labelled
and stored correctly
 
Waste and perishables are discarded  
Food scraps are removed  
Equipment is transferred to wash-up area  
The workplace is cleaned, using suitable equipment  
Suitable cleaning chemicals and sanitisers are used  
Cleaning equipment is rinsed, checked, correctly
maintained and stored
 
Maintenance issues are reported as relevant.  
Dish Assessment Criteria Comment S NYS S NYS

2 Element 1: Select Ingredients
The food production requirements are identified from recipes
and instructions
 
template below
 
identified
 
The correct/suitable equipment required to prepare the dish
is/are identified:  

 
• Cord:  
 
 
• Correct use of safety features (feeder, guards)  
 
caught
requirements
 
requirements
 
Adequate storage vessels for prepared product, waste and use-
able trimmings
 
Correct preparation of eggs for the following culinary uses: tick 
or circle
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
• clarifying
• garnishing
• thickening
Farinaceous ingredients are prepared using correct methods:  
specify
1.
2.
3.
different tasks
 
Vegetable Curry  
• All vegetables are washed and peeled  
• Vegetable off-cuts retained for stock  
• Vegetables evenly cut into 3 cm dice or pieces  
• Peas are washed and shelled  
• Garlic, onion and ginger neatly peeled  
• Garlic, onion and ginger sliced thinly  
 
Element 4: Cook vegetable, fruit, egg and farinaceous Comment S NYS S NYS
dishes.
Enter the specific criteria relevant for the observation of the
dish(es) here:
 
 
• Vegetable off-cuts cooked in stock until tender  
• Stock is strained  
• Spices are cooked in hot oil without burning  
• Chillies, vegetables (except peas) and seasoning are added and  
sweated
• Stock and coconut milk is added to cover vegetables  
• Curry is stewed to correct consistency  
• Peas are added  
• Curry is seasoned to taste  
• Coconut is toasted without signs of burning  
• Served in warmed bowls  
• Garnished with coconut  
• Served with neat arrangement of condiments  
 
The methods outlined in the recipe for the dish are followed
correctly
 
correctly
 
Special customer requests are provided for where applicable
using correct products and cookery methods
 
Suitable service ware selected for presentation at correct
 
Suitable garnish is used. Specify: ________________________  
Suitable sauce or complimentary is added correctly (as a mirror
or topped)
 
The service for dishes overall for an order is well timed and
acceptable
 
Re-useable ingredients are identified, wrapped, labelled and
stored correctly
 
Cleaning equipment is rinsed, checked, correctly maintained and
stored
 
and instructions
 
template below
 
identified
 
The correct/suitable equipment required to prepare the dish
is/are identified:  

 
• Cord:  
 
 
 
caught  
requirements
 
requirements
 
able trimmings
 
Correct preparation of eggs for the following culinary uses: tick  
or circle
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
• clarifying
• garnishing
• thickening
specify
1.
2.
3.
Re-useable product/ingredients identified and saved 


different tasks
 
Ham Omelette  
• eggs cracked hygienically  
• eggs well aerated  
• bacon/ham sliced thinly and evenly  
 
dishes.
dish(es) here:
 
 
• Pan correct temperature  
• Baveuse centre  
• Golden colour (not browned)  
• Even cylinder shape  
• Appropriate attractive garnish  
 
correctly
 
correctly
 
 
 
or topped)
 
acceptable
 
stored correctly
 
stored
 

and instructions
 
template below
 
identified
 
The correct/suitable equipment required to prepare the dish  
is/are identified:
• Piece of equipment
selected:____Saucepan_______________________
___
• Piece of equipment
selected:_______Stirrer_______________________
• Piece of equipment selected:
________Knife______________________
• Piece of equipment selected:_______Chop
board_______________________
 
• Cord:  
 
 
 
caught  
requirements
 
requirements
 
able trimmings
 
Correct preparation of eggs for the following culinary uses: tick  
or circle
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
• clarifying
• garnishing
• thickening
specify
1.
2.
3.
different tasks
 
Enter the observation criteria relevant for the dish here and/or
add multiple criteria for multiple dishes
 
Dish 4: Pilaf rice  
a) Sauté' onion and green pepper until tender crisp  
b) Cook rice properly  
c) Cook chicken properly  
•  
•  
 
dishes.
dish(es) here:
 
Serve hot  
• Melted butter in a 2 qt. saucepan over high heat.  
• Sautéed onion and green pepper until tender crisp
 
• Added rice; cooked for 1 to 2 minutes, stirring frequently
• Added water and chicken bouillon; brought to a boil.
 
• Stirredonce and reduced heat to low.
• Removed from heat and uncovered and let stand for 5  
minutes before serving.
 
correctly
 
correctly
 
 
 
or topped)
 
acceptable
 
stored correctly
 
stored
 
Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature
Trainer Comments
Assessment Outcome
Student Name Niroj Adhikari
Student ID RS181125 Date 11/05/2020
Student Signature
Tasks Satisfactory Not yet satisfactory Date

Assessment 1
Assessment 2
Outcome Competent Not Competent
Comments
I have been provided with feedback on the evidence I have submitted. I have been informed of
the assessment result and the reasons for the decision.
Student signature
The student has been provided with feedback and informed of the assessment result and the
reasons for the decision.
Trainer/Assessor signature Date

Ransford College Pty LTD T/A AAAR Institute of Business & Technology 230 Church Street Parramatta NSW 2150 Australia

Uploaded by

Copyright:

Available Formats

Ransford College Pty LTD T/A AAAR Institute of Business & Technology 230 Church Street Parramatta NSW 2150 Australia

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Ransford College Pty LTD T/A AAAR Institute of Business & Technology 230 Church Street Parramatta NSW 2150 Australia

Uploaded by

Copyright:

Available Formats

Ransford College Pty Ltd T/A AAAR Institute

of Business & Technology

230 Church Street

T: 1300 198 775

ABN 86 606 260 404

The Assessment Process

How will you be assessed?

What is required for successful completion?

On the document please include:

• The Assessment Number and Task Number.

• Assessment 1 - Question 1 (Record your answer).

Access and equity

Trainer/Assessor Didier Schwartz

Teacher to adjust this assignment according to locality and season:

Location: The physical location of the RTO/workplace

Season: Summer, Winter etc.

Root vegetables in season:

Tubers Bulbs Roots

1. Potato 1. chives i. yam

2. taro 2. elephant garlic ii. parsnip

3. parsnip 3. garlic iii. carrot

4. Jicama 4. leek iv. yuca

5. celeriac 5. onion v. celery

6. Beets 6. shallots vi. ginger

Green vegetables in season:

Flowers Leaves Stems Legumes (seed Fruits

1. Broccoli 1. Spinach 1. Celery i. peas 1. capsicum

3. Courgette 3. silverbeet 3. rhubarb iii. sweet 3. pumpkin

1. Plums 1. apple i. strawberry 1. Amanatsu i. avacado

2. Peaches 2. apricot ii. Raspbery 2. balady ii. babaco

Cookery Suitable Fruit / Cookery Technique Presentation (Sauce /

• 1 pasta dish made from fresh paste with sauce

• 2 different types of gnocchi

• 1 dish using Polenta

• 2 different pulses of your choice

• Water blanched and fat finished

• Fat blanched and fat finished

• Directly fat finished

Baked Potato Dishes

Example Production Method

Water-Finished Potato Dishes

Water-Blanched and Fat-Finished Potato Dishes

Fat-Blanched and Fat-Finished Potato Dishes

Example Size and Preparation

CUT POTATOES INTO WEDGES SHAPE, PLACE IN THE

Directly Fat-Finished Potato Dishes

Example Size and Preparation

SLICE POTATOES INTO WAFFLE THIN SHAPE, DEEP

Culinary use of Egg Example

• Omelette with filling

Dish Preparation Sauce and Accompaniment

Eggs Benedict Poach the eggs,Toasted English Hollandaise sauce,English

Fried Eggs Butter,egg salt and pepper

Coddled Eggs Unsalted Butter,Eggs,Heavy salt and pepper,thinly sliced

Egg Dip Cream cheese,Milk,Boiled Mayonnaise, Mustard,

Scrambled Eggs Butter,Eggsshredded cheese, salt and pepper

Commodity with examples Nutritional Value

Eggs: protein, calcium, vitamin

Requirements to retain vitamins and minerals: