SITHCCC006 Assessment 1 -Portfolio.docx - SITHCCC006...

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SITHCCC006 Assessment Tasks and Instructions Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: o appearance and presentation o classical and contemporary variations o freshness and other quality indicators o nutritional value o service style o taste o texture quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads .

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