To complete the written assessment students must

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To complete the written assessment, students must successfully complete the following: Task A – Short answer Task B – Project The overall result and feedback for this task will be provided on the assessment result page at the end of this document. Item 1 - Written assessment For students' information only During practical demonstration, assessors are required to do: Observe performance in an operational commercial kitchen or food preparation area. This can be: an industry workplace a simulated industry environment Assess student performance against the criteria indicated in the practical assessment checklist. Use professional judgement when deciding if a student has satisfactorily addressed the assessment criteria. Record performance on the practical assessment checklist at the time of observation. Assessor will indicate the student's performance as Satisfactory or Unsatisfactory . Item 2 - Practical demonstration At the successful completion of the Item 1 - written assessment and Item 2 - practical demonstration, a Competent result will be awarded. The overall unit result and feedback are recorded in the practical assessment documentation. Unit outcome Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2
SITHCCC006 – Assessment TASK A – 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: List three factors you must consider when confirming food production requirements. 1. 2. 3. Satisfactory Unsatisfactory Q2: You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amounts required for each ingredient. Ingredients Quantity (10 portions) Quantity (50 portions) Shortcrust or puff pastry 250 g Bacon, small dice 70 g Cheddar cheese, grated 70 g Chives, finely chopped ¼ bunch Eggs 2 Cream 360 ml Satisfactory Unsatisfactory Q3: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads.
Q4: You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a key characteristic of this lettuce that will help you identify it? Name: SITHCCC006 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|3
SITHCCC006 – Assessment Satisfactory Unsatisfactory Q5: You are about to prepare fresh prawns for canapés. What are two signs of spoilage or contamination you should look for before commencing preparation?
SECTION 2: Select, Prepare and Use Equipment Q6: What is the purpose of a spinner? How does it work?
Q7: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them?

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