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Ashish-4937SITHCCC008 Assessment 1 -Portfolio (1).docx -...

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Assessment Tasks and InstructionsStudent NameAshish phuyalStudent Number4937Course and CodeUnit(s) of Competency and Code(s)SITHCCC008 Prepare vegetable, fruit, egg and farinaceousdishesStream/ClusterTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1PortfolioAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 123Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?NoNo further information requiredYesComplete 2.2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureashishDate5/29/20192ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDate
Assessment GuidelinesWhat will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements andperformance criteria of this unit:culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and farinaceousdishes, relating to:oconvenience productsofresh productscontents of stock date codes and rotation labelscharacteristics of different vegetable, fruit, egg and farinaceous dishes:oappearance and presentationoclassical and contemporary variationsofreshness and other quality indicatorsonutritional valueoservice styleotasteotextureaccompaniments and sauces for vegetable, fruit, egg and farinaceous disheshistorical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and productscookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidencehealth risks associated with raw egg products and alternative egg productsculinary applications which use eggs as specified in the performance evidencemise en place requirements for vegetable, fruit, egg and farinaceous dishesappropriate environmental conditions for storing food products to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce vegetable, fruit, eggand farinaceous dishes.Place/Location where assessment will be conducted including timeframesSSH to completeResource RequirementsPen, paper, calculator, internet access, Recipes relevant for the unit of competency for example e-coach,SITHCCC008.Instructions for assessment including WHS requirementsYou are required to address each question in this assessment.Once you have completed all questions, check all responses and calculations.

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Term
One
Professor
N/A
Tags
Vegetable, Egg white, Egg yolk, Egg dishes

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