Assessment C - Work Book.pdf - ASSESSMENT C u2013 WORK...

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ASSESSMENT C WORK BOOK - SHORT ANSWER Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 11 October 2017 Teaching Team HOSPITALITY Student Name SURAJ SHARMA Student No. CBC190953 Teacher ABDUL Semester/Year MAY 2020 Program Name and Code SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY Unit Name and Code SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG & FARINACEOUS DISHES Assessment Description and Version ASSESSMENT C WORK BOOK INSTRUCTIONS TO CANDIDATES This assessment is made up of short answer questions. The questions are divided into sections according to the elements within the unit of competence. There are five sections in this unit. You are required to provide a response to all questions in each section. You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit. There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements. Result S = Satisfactory NS = Not Satisfactory NA = Not Assessed Reassessment S = Satisfactory NS = Not Satisfactory NA = Not Assessed Assessment C Work Book Short Answer S | NS | NA S | NS | NA Comments and Feedback: The Students overall result was: Satisfactory Unsatisfactory Resit Required Student Name SURAJ SHARMA Examiner Name Student Signature SURAJ Examiner Signature Date 01/06/2020 Date
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG & FARINACEOUS DISHES Work Book SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS DISHES Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe?
Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 11 October 2017
Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes.
Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient. Ingredients Quantity (4 portions) Quantity (20 portions) Olive oil 25 ml 125ml Tomato concassé 250 g 1250g Spaghetti 240 g 1200g Basil, finely shredded 6 g 30g White wine 50 ml 250ml Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
SITHCCC008 PREPARE VEGETABLE, FRUIT, EGG & FARINACEOUS DISHES Work Book Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 11 October 2017

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