Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type       Time allowed      
Due Date       Location       Term / Year      

Unit of Competency
National Code/Title      
Student Details
Student Name       Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:      
and has not been copied or plagiarised from any person or source.
Date:      
Assessor’s Name      
RESULTS (Please Circle) ☐SATISFACTORY ☐NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required ☐ Yes ☐ No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task ☐ Yes ☐ No
Signature:      

Have student already completed practical/ Vocational Placement Date:      

Component? ☐ Yes ☐ No

Instructions to the Candidates

❖ This assessment is to be completed according to the instructions given below in this document.
❖ Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
❖ If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
❖ Please refer to the College re-submission and re-sit policy for more information.
❖ If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
❖ Please read the Tasks carefully then complete all Tasks.
❖ To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
❖ This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
❖ Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
❖ This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
❖ Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC008 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

SITHCCC008 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

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

2
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

● re-assessment guidelines

● responding to written questions.

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

3
 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

Question 17

Question 18

Question 19

Question 20

Question 21

Question 22

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 Question 23

Question 24

Task outcome: ◻ Satisfactory ◻ Not satisfactory

Assessor signature:

Assessor name:

Date:

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 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.

i Assessment information

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

● 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.

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

cracking of eggs to handle with care and check for cracks

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 before using

smelling of stored eggs to be stored in cartons inside fridge rather than

placing directly

bacteria in cooked eggs eggs should be cooked well as it kills bacteria

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: For reducing the risk of any kinds of contaminants, there are a number of tips that we can follow.
Presence of contaminants can cause food poisoning and other problems. Properly washing hands is one of
the best methods to reduce such risks. Before and after handling fruits and vegetables, hands should be
thoroughly washed with soap and water. Also washing of knives, utensils and worktops is important. The
clothes that are used for drying of hands and dishes shouldn’t be damp and dirty. The chopping board must
also be clean and dry and should be separate for fruits, vegetables and meat. Fruits and vegetables should
be stored properly and used before they rot. Fruits and vegetables should not be cut and left in open air as
they are more prone to contaminants.

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

Answer: While buying any fruits and vegetables we should find out many things like whether they are
spoiled or fresh and many others. Three indicators for selecting fresh, quality fruit and vegetables are:

● Freshness- We must be careful that the fruits and vegetables are fresh looking. The products chosen
should be vibrant. However the use of chemicals can also make them colourful.
● No cuts or damage- While buying one must be careful that there are no cuts or damage in the product.
Any cut may cause bacteria to enter and cause them to spoil.
● Seasonal items- All the products are not grown all year. Thus while selecting the seasonal fruits and
vegetables one should buy according to season as they are of great taste. Off- season products don’t
give full taste any may be expensive and low quality.

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

Answer: Following are the signs that the vegetables have spoiled or have been contaminated are:

● spoiled vegetables produce slime

● some vegetables develop mold over them
● the contaminated vegetables lose their original colour

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

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 Answer: They are:

● if it passes the expiration date

● if it develops mold on them
● if its colour is changed

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

Food Recommended temperature

Tinned vegetables 50 to 70 degree F

Dry pasta and rice 70 degree F

Fresh pasta 33 to 38 degree F

Eggs 40 degree F or below

Ripe pineapple 45 to 55 degree F

Pumpkin 50 to 60 degree F

Sweet potato 80 degree F with 90% humidity

Lettuce 32 degree F

Strawberries 32 to 36 degree F

Mushroom 32 degree F

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

Food Shelf life

Dry pasta 1- 2 years

Oranges whole orange for 2- 3 weeks

cut orange same day

Cooked rice 4 days in refrigerator

Hard boiled eggs (in refrigerator) 7 days in refrigerator

Leftover meals containing egg 3 to 4 days in refrigerator

Watermelon for temperature below 75 degree F upto 10 days

for temperature above 75 degree F upto 5 days

Eggplant whole eggplant lasts 4 to 5 days

cut eggplant only 30 minutes before turning

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 brown

Fresh peas fresh pea pod for 2 to 3 days

fresh snap pea for 2 to 3 days

Mushroom 10 days in refrigerator

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.

Answer: Vegan people avoid eating meat, eggs, dairy products and other animal products. Eggs are used for
several purposes in cooking. However, there are replacements for eggs. Some of them are listed below:

Replacement for egg Ingredients used

Applesauce cooked apples (one fourth cup can replace one

egg)

Mashed banana banana (one fourth cup can replace one egg)

Flax seeds or chia seeds grounded flaxseed or chia seeds(1 tablespoon of

chia seeds or 3 tablespoon of flax seeds can
replace one egg)

Commercial egg replacers (powder form) potato starch, tapioca starch and some agents(1.5
tablespoon with 2-3 tablespoon warm water can
replace one egg )

Silken tofu soy milk (one fourth cup of pureed tofu can replace
one egg)

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

Answer: They are:

● Chopping
● Diced
● Julienne cut

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

Answer: They are:

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 ● Blade- before using a blender or a food processor for grinding, one must be sure that the blades are
clean, rust free, fixed properly and many more. It should be noted that the blade is made of stainless steel
so that it is strong and durable.
● Jar and jar lid- blender jars can be of glass, plastic or steel. While preparing any fruits and vegetables the
jar lid should be placed properly and it must be fixed so that when the grinding begins the lid doesn’t blow
out.
● Function- some blenders can crush ice and other products. There are points present to set up the speed
we want for the product. For normal crush we can use low speed, grinding medium and paste can be
done at high speed. There are also options for whisking. Nowadays blenders can also cook soup, crush
ice, deserts and many more.
● Dry or wet ingredients- for wet ingredients like smoothies, juice, salad dressing, soup and spreads we use
blenders. While for dry ingredients like vegetables, cheese and other dry goods, we use food processor.

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

Answer: For safety we can do following things:

● Electric check- the plug is to be placed correctly in the socket. No presence of water near the appliances
and should be clean and dry. And turning off the equipment when not in use.
● Keeping hands and fingers out of the blender- we should never put our hands and fingers inside the
blender as it consists of sharp blades and might cause cuts and severe injury.

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.

Answer: They are:

● Washing- washing of vegetables and fruits is the first step for preparation of dishes
● Peeling- there are some vegetables and fruits that need to be peeled like potato, mango, orange and
many more.
● Slicing- after peeling the next step for preparing anything is slicing or cutting the ingredients and keeping
them in bowls or trays that are required for the preparation of dishes.
● Gathering of spatulas, bowls and ladle that are to be used for preparation is also important as different
dishers have different requirement.

13. Define the following culinary terms:

● Aerating: it is the process of making ingredients lighter and of more volume by combining the
ingredients.
● Enriching: it is the process of adding the micronutrients to the food product that were lost during any
processes.
● Farinaceous: these are products made of starch or flour and they have mealy appearance
● Infusion: it is the process of soaking or steeping of substance in liquid in order to extract flavors.
● Macerate: it is the method to make something soft and delicious by soaking them in liquid.

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 ● Binding: this method is used to hold dry mixture together like adding liquid or egg to flour forms a dough
by binding them together.
● Setting: it is used for custards and puddings so that the material remains firm and is set.
● Julienne: it is a method of cutting some items into thin strips like julienne ginger or leek can be used for
garnishing.
● Thickening: it is the process of creating denser liquid by adding a thickening agent or reducing by
boiling.
● Crumbing/coating: coating is the process of covering food with nuts or bread or cracker crumbs
● Zest: zest refers to the outermost skin layer of citrus fruits like lemon, oranges. It is used for flavouring.
● Garnishing: it is method of adding items for decoration and presentation of food or drink
● Clarifying: it is the method of removing impurities from liquid like melted butter, vegetable or meat stock
● Glazing: it is method of coating of vegetables with flavoured and glossy sauce by reducing the cooking
liquid
● Emulsifying: it is method of combining two immiscible liquid in suspension like oil and water

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

Answer: They are:

● it reduces the preparation time

● contains variety of items
● no need to store, buy or planning of ingredients

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

Answer: Milk is the product that can be used with dishes containing fruits, vegetables, eggs and farinaceous
items. Milk with some fruits are used in making custard or milk shake and many other items. It is also used
with vegetables and potatoes. It is used with eggs for preparing bakery items. And also with farinaceous
items like bread, macaroni and potatoes.

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

Answer: Most fruits and vegetables that are picked and frozen actually have more nutrients than they have
when fresh. Studies show that the Vitamin C contained in green beans and corn were higher in frozen
samples than in freshly produced strawberries, pea and broccoli. Also a type of blueberry that was stored for
3 weeks in cold storage had a 29% increase in antioxidants. Freezing is found to be more convenient, long
lasting and low cost and even increase in nutrients in some fruits and vegetables.

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

Answer: Freezing is used to preserve fruits and vegetables for a longer time. However this might cause a
change in texture in some like softness. There are a variety of factors on which the quality of frozen items

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 depend, like raw or ripe, harvesting and processing. The items do not deteriorate if freezed compared to
shelf life. Freezing can result in change of structure, firmness, softness, colour, smell and original texture.

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

Answer: They are:

● Boiling: this method is mostly used for cooking eggs. Hard or soft boiled eggs are used for sandwiches,
toast, soup and many other dishes. Egg is boiled in water for 10 to 15 minutes for hard boiled and 6
minutes for soft boiled.
● Frying: poached eggs and scrambled eggs are famous for their taste. For this egg is cracked in pan with
some oil in it and sprinkled with salt and pepper.

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

Answer: They are:

● Steaming: it is one of the best methods to prepare fruits and vegetables. In this method the vitamins are
not in direct contact with water and so the nutritional value is not lost and can be consumed. Steaming
causes reduced cooking time.
● Baking; This method is mostly used these days. The vegetables and fruits are sliced and kept in a baking
tray and seasoned and finally baked.

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

Answer: They are:

● The pasta method: this method is used for making graind more chewy such as barley or wheat. The
cooking method of grain is just like cooking pasta.
● The absorption method: This method is quite familiar. In this the grains are added with a measured
amount of water and allowed to cook. The liquid is absorbed by grains and it is ready to eat.

21. List three sauces commonly used with vegetable dishes.

Answer; They are:

● yogurt sauce
● pesto
● walnut dressing

22. List three sauces commonly used with pasta dishes.

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 Answer: They are:

● vegan cream sauce

● pesto pasta sauce
● marinara

23. List three accompaniments commonly served with pasta dishes.

Answer: They are:

● caesar salad
● roasted broccoli with garlic
● garlic breadsticks

24. 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.

Answer:

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