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SITHCCC005 Assessment Task 1.docx - Assessment Task Title:...

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Assessment Task Title:Short Answer QuestionsInstructions for the Student:Students to complete all 14 questions and submit by the due date.Documents to submit:Assessment task 1 as attached.Criteria for Satisfactory Performance of the TaskYour teacher will evaluate your work according to the criteria for satisfactory performance ofthe task listed below. If you wish to, you may use the “self-assess” column to evaluate yourown performance against each criterion.ASSESSMENT TASK 1:Self-Assess1.major food types and their characteristics:dairy productsdry goodsfrozen goodsfruitgeneral food items:obattersocoatingsocondiments and flavouringsogarnishesooilsosaucesmeatpoultryseafoodvegetables2.how the major food types are used in different dishes and the effectson them of the different cookery methods listed in the performanceevidence3.meaning and role of mise en place in the process of preparing, cookingand presenting food4.essential culinary terms in, and key principles and practices of, thecookery methods described in the performance evidence5.contents of stock date codes and rotation labels6.safe operational practices using essential functions and features ofequipment used in the above cookery methods.

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