SITHCCC007 - Prepare stocks, sauces and soups - Written assessment V.2019.1 (1).docx

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SITHCCC007 Prepare stocks, sauces and soups Assessment 1- written assessment
SITHCCC007–Assessment 1 Instructions to Students: Student name: Ramandeep bains Y o u a r e r e q u i r e d t o : Y o u a r e r e q u i r e d t o : R e a d t h r o u g h a n d f o l l o w a l l i n s t r u c ti o n s p r o v i d e d . S u b m i t y o u r a s s e s s m e n t t o t h e S t u d e n t L e a r n i n g M a n a g e m e n t S y s t e m ( L M S ) E n s u r e y o u r s u b m i s s i o n i d e n ti fi e s C o m p l e t e C o m p l e t e e a c h a s s e s s m e n t t a s k / a c ti v i t y . P L A G I A R I S M A N D C O L L U S I O N P L A G I A R I S M A N D C O L L U S I O N P l a g i a r i s m i s a p r a c ti c e t h a t i n v o l v e s t h e u s i n g o f a n o t h e r p e r s o n s i n t e l l e c t u a l o u t p u t a n d p r e s e n ti n g i t a s o n e s o w n . T h i s i n c l u d e s t h e p r e s e n t a ti o n o f w o r k t h a t h a s b e e n c o p i e d , i n w h o l e o r p a r t , f r o m o t h e r s o u r c e s ( i n c l u d i n g o t h e r s t u d e n t s w o r k , p u b l i s h e d b o o k s o r p e r i o d i c a l s , t h e I n t e r n e t , u n p u b l i s h e d w o r k s o r u n a u t h o r i s e d c o l l a b o r a ti o n w i t h o t h e r p e r s o n s ) , w i t h o u t d u e a c k n o w l e d g e m e n t . C O N S E Q U E N C E S O F P L A G I A R I S M A N D C O L L U S I O N C O N S E Q U E N C E S O F P L A G I A R I S M A N D C O L L U S I O N R e f e r r a l o f t h e m a tt e r t o t h e D i r e c t o r f o r : A s t u d e n t f o u n d t o h a v e p l a g i a r i s e d m a t e r i a l w i l l b e i n s t a n t l y g r a d e d N o t Y e t C o m p e t e n t ( N Y C ) a n d m a y b e s u b j e c t t o o n e o r a l l o f t h e f o l l o w i n g : R e f e r r a l o f t h e m a tt e r t o t h e A c a d e m i c C o o r d i n a t o r f o r : Name: SITHCCC007 – Assessment 1 Version: V.2019.1 Last Reviewed: January 2019 Page|1
SITHCCC007–Assessment 1 Unit description This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. Name: SITHCCC007 – Assessment 1 Version: V.2019.1 Last Reviewed: January 2019 Page|2
SITHCCC007–Assessment 1 TASKA – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. Read each question carefully. Ensure you have provided all required information. SECTION 1: SELECT INGREDIENTS Q1: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? Ingredients requirement and how to proceed step by step.

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