Satisfactory☐Unsatisfactory☐Name:SITHCCC003 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|11
SITHCCC003 – AssessmentQ2:How many portions does the recipe yield?☐
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Q3:What are two (2) quality indicators you should look for when selecting lettuce for the chiffonade?☐
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Q4:What are two (2) signs of spoilage you can look for when selecting the white and wholemeal bread?☐
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Q5:List the mise en place tasks you need to complete prior to preparing this sandwich.Satisfactory☐Unsatisfactory☐Q6:What is one technique you can use to minimise waste when preparing this recipe and other types ofsandwiches?Satisfactory☐Unsatisfactory☐
Q7:Which sandwich preparation and making technique(s) are used to prepare this sandwich?☐
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Q8:Describe how you prepare the lettuce, tomato and chicken to ensure uniformity of presentation.Name:SITHCCC003 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|12
SITHCCC003 – AssessmentSatisfactory☐Unsatisfactory☐Q9:List the sequence ingredients are layered in when preparing this sandwich.☐
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Q10:A customer has requested barbeque sauce instead of mayonnaise. Based on the other ingredients, is this areasonable flavour combination?☐
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Q11:What are two (2) food safety practices you should use when making sandwiches to order in a sandwich bar?1.2.Satisfactory☐Unsatisfactory☐
Q12:The bacon is cooked using a griller. List two (2) safety tips to follow when using heating equipment like a grilleror salamander.1.2.Satisfactory☐Unsatisfactory☐Q13:Describe how you cut, present and garnish the sandwich.Satisfactory☐Unsatisfactory☐Q14:What visual assessments will you undertake for a club sandwich prior to service?Satisfactory☐Unsatisfactory☐Name:SITHCCC003 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|13
SITHCCC003 – AssessmentQ15:Can this sandwich be stored for service later? Why/why not?Satisfactory☐Unsatisfactory☐Q16:You are storing leftover cooked chicken breasts for use in another service period. How and where do you storethem?Satisfactory☐Unsatisfactory☐Q17:How do you clean your chopping board and utensils when you are cleaning your work area at the end ofservice?Satisfactory☐Unsatisfactory☐Name:SITHCCC003 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|14
SITHCCC003 – AssessmentAssessment Result:Task A – Short answer:Satisfactory☐Unsatisfactory☐Task B – Project:Satisfactory☐Unsatisfactory☐A ‘COMPETENT’ unit result will be awarded at the successful completion of both theory and practical componentfor this unit.Outcome:SATISFACTORY☐UNSATISFACTORY☐Assessor’s feedback or additional comments to the learner:Assessor’s signature:Date:Name:SITHCCC003 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|15
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