Training for Knowledge & Livelihood (TKL college)

ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Assessment cover sheet

Unit: Prepare vegetable, fruit, egg and farinaceous dishes
Course Name: SIT40516 Certificate IV in Commercial Cookery
Training Package: SIT
Assessment Type: Knowledge questions, Research report, Student Logbook

Student Must Fill this Section

Student Name:

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are not
my own, including the words, ideas and images of others”.
Student Signature: Date:

Assessment Outcome

Assessor Name:

Attempt and Not Yet

Satisfactory Date Assessor Signature
Tasks Satisfactory

Initial attempt  

Re-
attempt/Re-
 
assessment

Task 1  

Task 2  

Task 3  
 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature:

SITHCCC008 Assessment v 1.0 2

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Information for Student:

 All work is to be entirely of the student.

General Information for this assessment:

 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, essay reports, etc. The
student must attach its own work formatted in double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the unit of
competency.
 If the student doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.

SITHCCC008 Assessment v 1.0 3

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written
letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for re-assessment
/appeal.
 Academic Manager will delegate another member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is
formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an
external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, he / she has the right to seek independent
advice or follow external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-
enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her
judgement based on principles of assessment. These principles require assessment to be reliable, fair,
practical and valid.

Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the TKL- Request for Appeal of a
Decision form with all other supporting documents, if any. This form is available via our
website. The completed Request for Appeal form is to be submitted to the Student Support
Officer either in hard copy or electronically via the following contact details:
Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield
Shopping Centre, Parramatta, NSW 2150 , Email: [email protected]
 The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted
within seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in
the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within
three working days of the concluding date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.

Assessment Requirements

SITHCCC008 Assessment v 1.0 4

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule

Task Due Date Student Trainer Signature Comments

Signature

Task 1- 3 Week 2

SITHCCC008 Assessment v 1.0 5

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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)

SITHCCC008 Assessment v 1.0 6

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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  re-assessment guidelines

 assessment appeals  responding to written questions.

SITHCCC008 Assessment v 1.0 7

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

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.

SITHCCC008 Assessment v 1.0 8

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

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.

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

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

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

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

Food Recommended temperature

Tinned vegetables

Dry pasta and rice

Fresh pasta

Eggs

Ripe pineapple

Pumpkin

Sweet potato

SITHCCC008 Assessment v 1.0 9

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Lettuce

Strawberries

Mushroom

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

Food Shelf life

Dry pasta

Oranges

Cooked rice

Hard boiled eggs (in refrigerator)

Leftover meals containing egg

Watermelon

Eggplant

Fresh peas

Mushroom

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

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

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

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.

SITHCCC008 Assessment v 1.0 10

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

13. Define the following culinary terms:

 Aerating:

 Enriching:

 Farinaceous:

 Infusion:

 Macerate:

 Binding:

 Setting:

 Julienne:

 Thickening:

 Crumbing/coating:

 Zest:

 Garnishing:

 Clarifying:

 Glazing:

 Emulsifying:

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

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

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

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

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

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

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

SITHCCC008 Assessment v 1.0 11

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

21. List three sauces commonly used with vegetable dishes.

22. List three sauces commonly used with pasta dishes.

23. List three accompaniments commonly served with pasta dishes.

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.

SITHCCC008 Assessment v 1.0 12

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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 guide? Yes No

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

SITHCCC008 Assessment v 1.0 13

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Question 18

Question 19

Question 20

Question 21

Question 22

Question 23

Question 24

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC008 Assessment v 1.0 14

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

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.

SITHCCC008 Assessment v 1.0 15

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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.

SITHCCC008 Assessment v 1.0 16

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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?

SITHCCC008 Assessment v 1.0 17

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Accurately describe the nutritional value for

dish two?

Accurately describe the service style for dish

one?

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

Assessor signature:

Assessor name:

Date:

SITHCCC008 Assessment v 1.0 18

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

SITHCCC008 Assessment v 1.0 19

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

o coating o garnishing

o enriching o thickening

 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.

SITHCCC008 Assessment v 1.0 20

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

SITHCCC008 Assessment v 1.0 21

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 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

 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

SITHCCC008 Assessment v 1.0 22

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

the 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 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.

SITHCCC008 Assessment v 1.0 23

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

 you maintain a clean and tidy work area

 you dispose of or store surplus products effectively

 you work sustainably.

SITHCCC008 Assessment v 1.0 24

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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.

SITHCCC008 Assessment v 1.0 25

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

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

SITHCCC008 Assessment v 1.0 26

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

o polenta

o pulses

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?

SITHCCC008 Assessment v 1.0 27

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Check perishable supplies for spoilage or

contamination?

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

SITHCCC008 Assessment v 1.0 28

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

organisational standards are met?

Select and add accompaniments suited to

each dish?

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

SITHCCC008 Assessment v 1.0 29

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Assessor signature:

Assessor name:

Date:

SITHCCC008 Assessment v 1.0 30

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Recipes
RICE PUDDING WITH FRUIT COMPOTE Serves 4

Ingredients:

 2 cups of milk
 3/4 cup sugar
 2 teaspoons vanilla extract
 2 1/2 cups long-grain white rice
 1/4 cup heavy cream
 200g frozen fruit

Preheat oven 175 degrees.

1. Lightly grease a 6 1/2 cup baking dish.

2. Place milk, 1/2 cup of sugar, vanilla and rice in prepared dish. Bake, uncovered, for 45 mins or until
milk is absorbed.
3. Remove pudding from oven; skim off the skin. Stir in cream.
4. Meanwhile, put 1/2 cup cold water, the frozen fruit and remaining sugar in a small saucepan. Bring
to a boil.
5. Reduce heat and simmer, uncovered, for 5 mins or until syrup thickens a little. Remove from heat.
Let stand for 5 mins.

Serve rice pudding warm, topped with compote.

CHEESY BEETROOT CROQUETTES WITH DEEP FRIED POTATO CHIPS Serves 4

Ingredients:

Beetroot croquettes

 2 medium boiled beetroots, about 1 cup of grated beetroots

 2 medium boiled Yukon gold potatoes
 ½ teaspoon dry mango powder
 Salt as required
 ¼ tsp red chilli powder
 ¼ tsp pepper as required
 1 tsp cumin-coriander powder
 1 tsp tablespoon finely chopped onion
 ¼ cup of finely chopped coriander
 1 teaspoon ginger paste
 green chillies as per desired heat (optional)
 1 cup grated cheese (processed/ mozzarella)

SITHCCC008 Assessment v 1.0 31

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 Panko breadcrumbs, as required

 vegetable oil, as required
 Salt to taste
 1-2 eggs beaten lightly
 Potato chips
 4 large potatoes
 sunflower oil, for deep frying

Preparation

Croquettes

1. In a bowl, combine all the ingredients listed up to grated cheese. Mix well and form a smooth
dough, you may add some breadcrumbs; if you need to bind the mixture, I didn’t need any.
2. Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a
smooth ball. Dip this in the beaten eggs, then roll them over the breadcrumbs.
3. Prepare the remaining croquettes in the same way. Refrigerate for 15 minutes.
4. Heat 2-3 drops of vegetable oil in the cavities of the frying pan, Place the balls in the cavities, let
them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from
all sides.

Chips

5. Now peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly
thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have
time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat
dry with kitchen paper.
6. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use
a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-
fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry
for ten minutes, or until cooked through but not browned.
8. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen
paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this
stage.)
9. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips
gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the
pan with a slotted spoon and drain on kitchen paper.
10. Tip into a serving dish and sprinkle with salt and vinegar to serve.
11. Serve hot with dip of your choice/tomato ketchup.

BRAISED ROOT VEGETABLES AND CABBAGE WITH FALL FRUIT Serves 6

Ingredients

 2 tablespoons unsalted butter

 2 tablespoons extra-virgin olive oil
 1 small white onion, thinly sliced
 4 carrots, sliced 1/3 inch thick
 4 large radishes, quartered

SITHCCC008 Assessment v 1.0 32

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 4 baby turnips, peeled and quartered

 340g Savoy cabbage, cored and coarsely chopped
 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
 2 garlic cloves, thinly sliced
 Salt
 Freshly ground pepper
 1/2 cup low-sodium chicken broth
 1 Bosc pear—peeled, cored and cut into 1-inch pieces

Preparation

1 Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam
subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and black
pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6
minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes,
until tender.
2 Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated
and the pear is tender about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.

POACHED SCRAMBLED EGGS Serves 1

Ingredients

 2 large eggs
 1 tablespoon extra-virgin olive oil (optional)
 Fine sea salt
 Freshly ground black pepper

Preparation

1. Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain
away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork
for 10 seconds.
2. Set a medium saucepan filled with 2 inches of water over moderate heat. Put a strainer in the sink.
When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to
create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 10.
3. Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While
holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the
eggs into the strainer and press them lightly to expel any excess liquid.
4. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground
black pepper.

ROAST VEGETABLE WITH BOILED PASTA Serves 4

Ingredients

 2 red capsicums
 2 carrots, peeled, ¾ lengthways

SITHCCC008 Assessment v 1.0 33

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 1/2 small (about 750g) butternut pumpkin

 1 eggplant
 2 zucchini, ¾ lengthways
 125g button mushrooms
 1 red onion, cut into thin wedges
 Canola oil spray
 400g fettuccini
 ½ cup flat-leaf parsley, roughly chopped
 ½ cup small basil leaves (optional)
 125g reduced-fat ricotta
 1 tablespoon olive oil
 1 tablespoon freshly squeezed lemon juice

Preparation

1. Preheat oven to 250°C (230°C fan-forced). Cut the vegetables (except mushrooms and onion) into
2cm pieces and arrange in base of a large roasting pan. Add the mushrooms and onion.
2. Spray the vegetables lightly with olive oil and roast for 30 minutes, turning the vegetables twice
until light golden and tender.
3. Meanwhile, boil the pasta in a large saucepan of unsalted boiling water following packet
instructions. Drain and add to the hot roasting pan. Add the herbs and ricotta and toss gently to
combine.
4. Combine the olive oil and lemon juice, pour over the pasta and vegetables, and toss gently. Serve
immediately.

Fresh Pasta

Ingredients

 3 large eggs, beaten to blend

 2 cups all-purpose flour
 1 tablespoon olive oil
 1 teaspoon kosher salt

Method

 Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough
forms. Knead with the dough hook until the dough is smooth and elastic, about 10 minutes. Cover
dough with plastic wrap and let rest at least 30 minutes.
 Cut and roll as desired.

SITHCCC008 Assessment v 1.0 34

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

STEWED FRUIT Serves 4

Ingredients

 3 pears not too ripe

 750mL of water
 200g of honey
 1 small slice of fresh ginger
 2 small cinnamon sticks
 2 tsp of orange blossom water
 1 dozen dates, a bit dry
 1 dozen dried apricots
Preparation

1 Remove the skin from the slice of fresh ginger.

2 In a large pan, collect water, honey, ginger, cinnamon and orange flower water.
3 Add dates and apricots.
4 Bring to a boil, then turn off heat and let it steep, covered with a lid.
5 Cut the peeled pears into quarters, and then remove the woody part and the seeds.
6 Add pears to syrup and bring the mixture to a boil quickly. Don’t forget to cover it in order to prevent
the pears from darkening.
7 Then simmer, covered, for about fifteen minutes. Turn pears occasionally.
8 Plate the stewed fruit to serve.

EGGS BENEDICT Serves 4

Ingredients

 8 x 50g free-range eggs

 Pinch salt
 8 slices ham speck (see note)
 1/2 baguette (French stick), thickly diagonally sliced
 50g butter, at room temperature (optional)
 1/2 bunch fresh chives, cut into 5cm lengths
Easy hollandaise sauce

 200g unsalted butter

 3 egg yolks
 1 tablespoon fresh lemon juice, or to taste
 1/2 teaspoon salt, or to taste
 2 tablespoons hot water
 Ground black pepper, to taste

Preparation:

1 Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs
recipe.
2 To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal
spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard
milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until
mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream.

SITHCCC008 Assessment v 1.0 35

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if
necessary. Half fill a large bowl with warm water (if the water is too hot, the sauce will curdle). Pour
sauce into a small bowl and place in the large bowl.
3 Place the ham speck on the lined tray. Cook under a preheated grill, turning once, for 4-6 minutes or
until crisp. Transfer to a plate and cover with foil to keep warm.
4 Place the baguette slices on the lined tray and cook under a preheated grill, turning once, until toasted.
Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
5 Reheat eggs by bringing a clean pan of water to the boil then remove it from heat. Add eggs. Stand,
covered, for 1 minute. Remove and drain on a plate lined with paper towels.
6 Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle
over the eggs. Sprinkle with chives and serve.

SPRING VEG PASTA Serves 6

Ingredients

 1 x 350 g bunch of asparagus

 2 small courgettes
 2 large free-range eggs
 60 g crème fraîche
 1 handful of freshly grated Parmesan cheese, plus extra to serve
 ½ a lemon
 400 g tagliatelle pasta (if using dried) or
 olive oil
 100 g pancetta
 ½ a bunch of fresh mint

Preparation:

1 Fill a large saucepan with water, add a big pinch of sea salt and bring it to the boil.
2 Peel the vegetables into ribbons with a speed peeler. Set aside.
3 Break the eggs into a big mixing bowl, add the crème fraîche and Parmesan cheese, and finely grate in
the lemon zest. Add a pinch of salt and black pepper, then mix well.
4 Cook the pasta in the large pan of boiling water according to the packet directions.
5 Heat a glut of oil in a large pan. Chop and add the pancetta for 4 to 5 minutes, until crisp.
6 Setting aside a cupful of water, drain the pasta.
7 Off the heat, add the pasta to the pancetta, pick in most of the mint, then add the veg ribbons, egg
mixture and a splash of pasta water.
8 Stir it all together, then add more pasta water if you think it needs it.
9 Dish it up, then top each bowl with the remaining mint leaves and an extra grating of Parmesan.

Fresh Pasta

Ingredients

 3 large eggs, beaten to blend

 2 cups all-purpose flour

SITHCCC008 Assessment v 1.0 36

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 1 tablespoon olive oil

 1 teaspoon kosher salt

Method

 Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough
forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough
with plastic wrap and let rest at least 30 minutes.
 Roll and cut in tagliatelle shape.

TORTIGLIONI WITH CARAMELISED ONIONS & PUMPKIN Serves 4

Ingredients

 1/2 (about 850g) butternut pumpkin, peeled, seeded, cut into 1cm cubes
 100ml extra virgin olive oil
 350g tortellini pasta
 2 onions, thinly sliced
 2 cloves garlic, crushed
 300g (1 1/4 cup) ricotta
 30g (1 cup) baby spinach, thinly shredded
 1 1/2 lemons, juiced
 Halved, pitted Kalamata olives (optional), to serve

Preparation

1 Place pumpkin and 60ml (1/4 cup) oil in a large bowl and toss to combine. Season with salt and pepper.
2 Heat a large, heavy-based frying pan over high heat. Add pumpkin to the pan and cook for 10 minutes
or until pumpkin is golden and caramelised. (Avoid moving the pumpkin around too much. Instead,
leave it undisturbed for 1/2 minutes or until browned underneath before turning it over.)
3 Meanwhile, add pasta to a large saucepan of boiling salted water and cook for 10 minutes or until al
dente. Drain and return to the saucepan. Add the pumpkin mixture to the pan and toss to combine.
4 While the pasta is cooking, heat 1 tablespoon oil in the frying pan over high heat. Add onions and 1
teaspoon salt, and cook for 10 minutes or until onions are soft and browned. Add garlic to the pan and
cook, stirring, for 1 minute or until fragrant. Add onion mixture to pasta. Toss to combine.
5 Crumble the ricotta in a small bowl and drizzle with remaining 1 tablespoon oil. Add the spinach and
lemon juice, and stir gently to combine. Add the ricotta mixture to pasta and stir gently to combine.
Scatter with olives and serve.

Fresh Pasta

Ingredients

 3 large eggs, beaten to blend

 2 cups all-purpose flour
 1 tablespoon olive oil
 1 teaspoon kosher salt
Method

SITHCCC008 Assessment v 1.0 37

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

 Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough
forms. Knead with the dough hook until dough is smooth and elastic, about 10 minutes. Cover
dough with plastic wrap and let rest at least 30 minutes.
 Roll and cut in tortellini shape.

TUNA MORNAY WITH ORANGE & LEEK Serves 4

Ingredients:

 slices white bread, torn

 1 tablespoon finely grated orange rind
 1 cup chopped fresh continental parsley
 40g coarsely grated parmesan
 250g Barilla Penne Rigate
 35g (1/4 cup) cornflour
 250ml (1 cup) chicken stock
 125ml (1/2 cup) white wine
 80ml (1/3 cup) fresh orange juice
 1 tablespoon olive oil
 1 leek, ends trimmed, thinly sliced
 1 x 425g can tuna in spring water, drained, flaked

WHITE SAUCE

 40g butter
 40g (1/4 cup) plain flour
 500ml (2 cups) milk
 130g (1/2 cup) natural yoghurt
 40g (1/2 cup) coarsely grated cheddar

Preparation

1 Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl
of a food processor and process until coarsely chopped.
2 Cook the pasta following packet directions. Drain.
3 Meanwhile, to make the white sauce, melt butter in a saucepan over medium heat. Stir in the flour.
Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook
over medium heat, stirring constantly with a wooden spoon until sauce boils and thickens. Remove
from heat. Stir in yoghurt and cheddar.
4 Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice.
5 Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4
minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
6 Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to an
ovenproof dish. Top with the breadcrumb mixture and remaining parmesan. Bake for 30 minutes or
until golden.

BASIC PASTA RECEIPT Serves 4

SITHCCC008 Assessment v 1.0 38

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

Ingredients:

 375g (2 ½ cups) plain flour

 ½ tsp salt
 4 eggs
 plain flour extra to dust

Preparation

Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular
mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your
fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to
gradually draw the flour into the centre until the mixture forms a dough. To check if the dough is the right
consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky,
it is the right consistency. If not, knead in a little more flour and test again. Lightly flour the surface if
necessary. Firmly knead the dough by using the heel of your hand to firmly push down into it and then away
from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half
turn and repeat. Continue and repeat. Continue kneading the dough for 6 - 7 minutes or until smooth and
elastic. Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean,
damp tea towel. Set aside for 10 minutes to rest. Attach a pasta machine to the side of a workbench and
adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work
surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it
into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and
repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller
rectangle and feed through the machine again. Repeat this process 5-6 times or until smooth.

Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process,
reducing the setting each time until the dough is 1-1.5mm thick.

Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or
overlap each other as the moist pasta will stick together. Repeat steps 3-4 with the remaining portions of
dough. Set the pasta sheets aside for 10-15 minutes (depending on the temperature in your kitchen) or until
dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into
desired shapes

SITHCCC008 Assessment v 1.0 39

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

HARD BOILED EGGS Serves: 8

Ingredients

 1 tablespoon salt
 1/4 cup white vinegar
 6 cups of water
 8 eggs

Directions
Preparation:5min › Cook:20min › Extra time:15min cooling › Ready in:40min

1. Combine the salt, vinegar and water in a large saucepan, and bring to a boil over high heat. Add
the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil and cook
for 14 minutes.
2. Once the eggs have cooked, remove them from the hot water, and place into a container of ice
water or cold, running water. Cool completely, about 15 minutes. Store unpeeled eggs in the
refrigerator up to 1 week.

FRENCH OETITE PAIN Makes: 16 rolls

Ingredients

 350ml warm water

 1 tablespoon active dry yeast
 2 tablespoons caster sugar
 2 tablespoons vegetable oil
 1 teaspoon salt
 500g strong white bread flour
 1 egg white

Directions
Preparation:20min › Cook:20min › Extra time:1hour40min rising › Ready in:2hours20min

1. In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10
minutes.
2. To the yeast mixture, stir in the oil, salt and nearly half of the flour. Stir in the remaining flour, a
little at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly
floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and
let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal
pieces and form into round balls. Place on lightly greased baking trays at least 5cm apart. Cover the
rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile,
preheat oven to 200 degrees C.

SITHCCC008 Assessment v 1.0 40

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

5. Brush the rolls with beaten egg white for a deeper colour — Bake for 18 to 20 minutes in the
preheated oven, or until golden brown.

EASY CHICKEN CONSOMME

Ingredients

 1 cooked chicken carcass (skin and fat removed)

 1 medium onion (skin on, halved)
 1 large carrot (washed and roughly chopped)
 1 celery stalk (washed and roughly chopped)
 1 garlic clove (skin on)
 Small handful fresh tarragon
 Large handful flat-leaf parsley (leaves and stalks)
 1 bay leaf
 3 large egg whites
 Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
 Salt and pepper

Steps to Make It

1. In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the
carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.
2. Cover with cold water and bring to a gentle, rolling boil.
3. Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the
ingredients must be covered in water.
4. Taste the stock after the allotted cooking time. It should have a good flavour of chicken and a
background hint of the vegetables and herbs. If not, cook a while longer.
5. Strain the stock through a large colander, discarding the solids.
6. Return the liquid to the pan. Bring back to a boil and reduce by approximately a quarter.
7. Allow the liquid to cool down, then place in the refrigerator for 1 hour.
8. Skim any fat from the surface.
9. Then add the egg whites and whisk thoroughly.
10. Bring the liquid to a boil whisking all the time. If you want a darker consommé, then add the
optional Kitchen Bouquet.
11. Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface.
12. Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain
water (see note below). Gently ladle the crust into the sieve and then slowly ladle the liquid over
the crust, allow time for the liquid to pass through the crust and sieve before adding any more. DO
NOT PUSH THE STOCK THROUGH (it will make the consommé cloudy).
13. Return the clear liquid to the pan and reheat to hot but not boiling. This soup is best served warm
to hot (not boiling) as it intensifies the flavour. Cold consommés are not as tasty.
14. If you are not serving the consommé immediately, cool the soup and refrigerate until required.
15. Reheat the soup to hot but not boiling and divide between six hot soup plates, garnish with hard-
boiled eggs

SITHCCC008 Assessment v 1.0 41

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

CREAMY CHICKEN SOUP

Ingredients

 4tablespoons butter
 1 onion, finely chopped
 ¼ cup all-purpose flour
 6cups reduced-sodium chicken broth, heated
 egg yolks
 1cup heavy cream
 ¾ cup cooked chicken, chopped (leftover from roast chicken or freshly poached)
 ½ teaspoon salt
 Freshly ground white pepper

Instructions

1. Melt butter in a large saucepan over medium-low heat. Add onion and cook 8 minutes. Add flour,
whisking until smooth. Cook 3 minutes. Add 1 cup of hot chicken broth, whisking vigorously to
blend. Whisk in 5 more cups of broth. Bring to a simmer, stirring.
2. Whisk egg yolks and cream together in a large bowl. Ladle about 1/2 cup hot soup into the egg
mixture, whisking slowly. Pour egg mixture back into pan, whisking slowly. Heat slowly (do not
boil), adding more broth if too thick. Add chicken, salt and pepper, and heat thoroughly. Makes 8
cups.

COUSCOUS AND BLACK BEAN SALAD Serves: 8

Ingredients

 1 1/4 cups (300ml) chicken stock

 1 cup (175g) uncooked couscous
 3 tablespoons extra-virgin olive oil
 2 tablespoons fresh lime juice
 1 teaspoon red wine vinegar
 1/2 teaspoon ground cumin
 8 spring onions, chopped
 1 red capsicum, seeded and diced
 small bunch fresh coriander, diced
 1 cup (165g) corn
 2 (400g) tins black beans, drained
 salt and freshly ground black pepper, to taste

Directions
Preparation:30min › Cook:5min › Ready in 35min

1. Bring chicken stock to a boil in a large saucepan and stir in the couscous. Cover and remove from
heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add spring onions,
capsicum, coriander, corn and beans then toss to coat.

SITHCCC008 Assessment v 1.0 42

 Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au

3. Fluff the couscous well, breaking up any chunks with a fork. Add to the bowl with the vegetables
and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to
serve.

CREAMY POLENTA

Ingredients

 750ml (3 cups) cold water

 170g (1 cup) coarse polenta (cornmeal)
 125ml (1/2 cup) thin cream
 20g (1/4 cup) finely grated parmesan
 40g butter
 Salt
 Finely ground white pepper

Select all ingredients

ADD TO SHOPPING LIST SHOP INGREDIENTS NOW AT COLESPRINT RECIPE

METHOD

Step 1

Bring the water to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir
the water. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is
incorporated into the water (whisking ensures the polenta is dispersed through the liquid as quickly as
possible). Don't add the polenta too quickly, or it will turn lumpy.

Step 2

Reduce heat to low (cook the polenta over low heat; otherwise it will cook too quickly, and you will need to
add extra water). Simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture
thickens and the polenta is soft. (To test whether the polenta is soft, spoon a little of the polenta mixture
onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see
if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat
until the polenta is soft.)

Step 3

Remove from heat. Add the cream, parmesan and butter, and stir until well combined. Taste and season
with salt and pepper. Serve immediately.

SITHCCC008 Assessment v 1.0 43