Assessment a - Short answer Instructions  You are required to...

Assessment a - Short answer

Instructions 

• You are required to answer all questions.
• Read each question carefully. Ensure you have provided all required information.
• On completion, submit your assessment via the LMS to your assessor.
• These questions assess the knowledge evidence required for this unit. 
• Should you require 'reasonable adjustment' to complete assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes that give you the same opportunities in training as a person without a disability.
• Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
• To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.
• You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).

Q1: List six varieties of edible seeds of the legume family that you can purchase conveniently pre-soaked and cooked in tins.

Q2: Besides fresh, how else might these food products come prepared? Select the best answer from these preparation methods - frozen, canned, pickled, dried or bottled.

Food products

Preparation

Peaches, apples, pears, olives

Beans, lentils, mushrooms, apricots, figs

Gherkins, onions, chargrilled vegetables, cucumbers

Blueberries, blackberries, raspberries 

Lentils, chickpeas, peas, beetroot, pineapple

Eggs

Q3: How else can eggs be purchased if you are not buying fresh eggs? List and describe the three options.

Q4: Fresh vegetables are categorised into groups according to how they are grown and what they look like. Look at the categories listed and provide two vegetable examples for each category.

Category

Vegetable examples

Root

Bulbs

Tubers

Flowers

Vegetable fruit

Fungi

Leaves

Seeds and pods

Stems

Q5: Do you know the different categories of fresh fruit? Look at the fruit listed and add which fruit category they belong to.

Fruit

Category

Grapes, passionfruit, kiwifruit, tamarillos

Apples, pears, quinces, loquats

Lemons, limes, oranges, mandarins, tangerines, tangelos, kumquats, grapefruit 

Apricots, cherries, peaches, plums, nectarines, mangoes, dates

Almonds, cashews, pistachios, peanuts, hazelnuts, chestnuts, walnuts, pecans, Brazil nuts, candlenuts, coconuts, macadamias, pine nuts

Q6: Look at the list of fresh pasta products. Briefly describe the appearance of each pasta type.

Fresh pasta

Characteristics

Spaghetti

Tagliatelle

Cannelloni

Lasagne

Fettuccini

Tortellini

Ravioli

Q7: Match the characteristics (appearance and presentation) to the correct farinaceous product.

• These are very fine translucent threads made from rice, mung beans, seaweed or potato starch.

• Long grain, short grain, brown, wild, glutinous, Italian round 

• Butterflies: served with a sauce or used for salads

• Derived from cracked semolina wheat. The wheat grains are milled into coarse granules approximately 1 mm in diameter.

• An Italian-style porridge made from white or yellow cornmeal (maize).

Q8: Read the statements about best-before dates and spoilage of food items. What are the missing words (food items)?

Check the best-before date on the packaging of dried and fresh _____. Beyond this date, dried _____ might smell and taste stale, and fresh______ becomes dry, discoloured and mouldy.

The best-before date cannot exceed 28 days after the _____ were laid and ______ should not be used past this date.

Looking for signs of spoilage in all types of _______ is important as spoiled ingredients can ruin the flavour and appearance of your dishes. If ______ are frozen, look for dry, discoloured or burnt-looking patches that indicate freezer burn.

Look for physical contaminants in fresh, frozen, canned and dried _____, freezer burn on frozen items and mouldy spots on fresh and dried _____. Transfer canned _____ to a clean, airtight container and refrigerate when not in use.

Q9: What are stock rotation labels and why are they used? 

Q10: Besides best-before, use-by dates and storage dates, what other information might you find on stock date codes and rotation labels? List four.