Signature Date Student I have received discussed and accepted my result as

Signature date student i have received discussed and

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Signature: ................................................................ Date: ........................................................................ Student: I have received, discussed and accepted my result as above for this unit and I am aware of my appeal rights. Signature: ................................................................ Date: ......................................................................... ASSESSMENT METHOD 1 –Multiple Choice Questions (MCQ) INSTRUCTIONS TO STUDENTS 1. There are 27 MCQ questions, each with four responses. 2. There is only one right answer 3. In order to achieve satisfactory, all questions must be answered correctly 4. This assessment is a close book. 5. This assessment must complete in the classroom and in assessment environment 6. Do not use mobile phones or any electronic devices during the assessment period. 7. Do not cheat. Anyone caught cheating will automatically be marked Not Yet Competent for this unit. There are NO EXCEPTIONS to this rule 8. Mark answer clearly using blue or black pen only 9. On completion, submit the knowledge test to your assessor. 10. Ask your assessor, if you do not understand a question. Your assessor cannot tell you the answer he/she may be able to re-word the question for you. 11. You have 1hour to complete this assessment 1.What information is provided on a food preparation list? (a)Standard recipes with an ingredients list. (b)Anticipated bookings for the next service period. (c)Requirements for preparation of daily specials and menu variations. (d)Food production requirements and preparation deadlines. 2. What are two factors that determine the quantities of ingredients required to prepare a dish? (a) The standard recipe and number of portions required. (b) The standard recipe and any dietary variations required. 4 ABN 13 616 496 596. RTO 45461 CRICOS 03742D Address 74 Sydney ST, Albion VIC 3020, phone number: +61433150060 Email [email protected] , Version:2.0
(c)The number of portionsand a list of menu items. (d)The preparation list and ingredients list. 3.What are three factors which help you select from stores the appropriate ingredientsrequired for your menu items?

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