SITHCCC006 PREPARE APPETISERS AND SALADS – Project
ASSESSMENT C – PROJECT
You will require access to the learner resource for this unit, the internet and a computer.
You are to answer all questions.
Read each task and question carefully. Ensure you have provided all required information.
Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
that give you the same opportunities in training as a person without a disability.
Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
To be deemed satisfactory in this task you must complete each project correctly. Your assessor will
determine how many attempts you are allowed for each task/question.
On completion, submit your assessment to your assessor via the LMS.
Learner assessment guide and evidence
This assessment requires you to identify equipment, preparation tasks and methods of cookery
for different recipes and types of food for salads and appetisers.
You are required to do the following.
Complete Tasks 1 and 2.
Read the recipes and answer the questions.
Submit the completed questions to your assessor.
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
YIELD: 10 PORTIONS
Pepper and salt
Remove the outer leaves from the cabbage until you reach the shiny unblemished
leaves. Cut into quarters and remove the hard centre stalk.
Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain
Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.
Mix all vegetables together evenly in a large stainless steel bowl.
Moisten with equal quantities of mayonnaise and French dressing and mix well.
Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.
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