The unit knowledge test is comprised of twenty four

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The Unit Knowledge Test is comprised of twenty-four (24)written questions You must respond to all questions and submit them to your Trainer/Assessor. You must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task You will receive your feedback within two weeks - you will be notified byyour Trainer/Assessor when results are available. Applicable conditions: All knowledge tests are untimed and are conducted as open book tests (this means you are able to refer to your textbook during the test). You must read and respond to all questions. You may handwrite/use computers to answer the questions. You must complete the task independently. No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. As you complete this assessment taskyou are predominately demonstrating your written skills and knowledge to yourtrainer/assessor. The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is yourown work. Resubmissions and reattempts: Where a student’s answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed. You must speak to your Trainer/Assessor if you have any difficulty in completing this task and require reasonable adjustments (e.g. can be given as an oral assessment) For more information, please refer to your RTO Student Handbook. Location: This assessment task may be completed in an independent learning environment. Purpose of the assessment The purpose of this assessment task is to assess the students’ knowledge essential to prepare dishes using basic methods of cookery in a range of contexts and industry settings. Knowledge to choose and and use cookery methods for dishes. Knowledge to choose appropriate type and size of equipment. Knowledge to work cooperatively with colleagues. Knowledge to find and choose ingredients according to recipe, quality, freshness and stock rotation requirements. Knowledge to prepare, cut and portion ingredients. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8.0 11
Knowledge to safely assemble and ensure cleanliness of equipment. Knowledge to present dishes on appropriate service-ware. Knowledge to verify food production requirements from food preparation list and standard recipes. Knowledge to utilize equipment safely and hygienically. Knowledge to find out problems with the cooking process and take corrective action. Knowledge to c lean work area, and dispose of or store surplus and re-usable by-products. Knowledge to evaluate ingredient amounts according to requirements. Knowledge to minimise waste to maximise profitability of food.

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