To complete the written assessment students must successfully complete the

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 answerTask 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 assessmentFor students' information onlyDuring practical demonstration, assessors are required to do:Observe performance in an operational commercial kitchen or food preparation area. This can be:an industry workplacea simulated industry environmentAssess 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 Satisfactoryor Unsatisfactory.Item 2 - Practical demonstrationAt the successful completion of theItem 1 - written assessment and Item 2 - practical demonstration, a Competent resultwill be awarded. The overall unit result and feedback are recorded in the practical assessment documentation.Unit outcomeName: SITHCCC012 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|2
SITHCCC012 – AssessmentTASK A – SHORT ANSWERINSTRUCTIONS: You are to answer all questions.Read each question carefully. Ensure you have provided all required information.SECTION 1: SELECT INGREDIENTSQ1:List three (3) factors you must consider when confirming food production requirements.1.2.3.Satisfactory Unsatisfactory Q2:You have a recipe for 12 portions of chicken risotto. The recipe lists 1 kg chicken breast fillets and 24mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions?Satisfactory Unsatisfactory Q3:You need to select some fresh poultry from stores for a recipe you’re preparing. List four (4) quality indicatorsyou’ll look for.1.2.3.4.Satisfactory Unsatisfactory Q4: You want to use some leftover poultry cuts you’ve found stored in the freezer. Apart from quality, list two (2)things to look for when deciding whether or not to use the poultry.1.2.Satisfactory Unsatisfactory Q5:What do the culinary terms ‘Aileron’ and ‘Maryland’ mean? AileronName: SITHCCC012 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|3
SITHCCC012 – AssessmentMarylandSatisfactory Unsatisfactory Q6:From which two (2) countries did quail dishes originate?
Q7:Number the following poultry meat from most to least healthy based on their fat content and nutritionalquality (with 1 being most healthy and 3 being least healthy). Whole duck Chicken tenderloins Chicken drumsticks Satisfactory Unsatisfactory SECTION 2: SELECT, PREPARE AND USE EQUIPMENTQ8:List four (4) different types of knives, tools or equipment you might use when roasting poultry.

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