Homework answers / question archive / SITHCCC006 Prepare appetisers and salads Assessment 1 Portfolio Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: appearance and presentation classical and contemporary variations freshness and other quality indicators nutritional value service style taste texture quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: ensure food safety optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads

SITHCCC006 Prepare appetisers and salads Assessment 1 Portfolio Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: appearance and presentation classical and contemporary variations freshness and other quality indicators nutritional value service style taste texture quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: ensure food safety optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads

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SITHCCC006 Prepare appetisers and salads

Assessment 1 Portfolio

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: appearance and presentation classical and contemporary variations freshness and other quality indicators nutritional value service style taste texture quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: ensure food safety optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads.

Place/Location where assessment will be conducted

Sero Institute

Resource Requirements

Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ______________ __________________

Instructions for assessment including WHS requirements

You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio Your trainer will be providing you with feedback. The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

 

Statement of Authenticity
	I acknowledge that I understand the requirements to complete the assessment tasks
	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature:                                                                                                             Date:     /      /201

 

This assessment:	First Attempt	2nd Attempt	Extension  – Date:     /    /
RESULT OF ASSESSMENT	Satisfactory               Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):				Date:	/    /
Student Signature				Date:	/    /

 

 

 

Assessment 1

Your task

You are required to complete all questions and tasks for this portfolio. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

 

For questions 1,2, and 3, please use the available recipe card template and submit separately in the Recipe Cards section. Don’t forget to do the costing.

 

The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

 

 

1. You are to plan the preparation for the following selection of appetisers using 4 different methods of cookery:

 

• 1 small selection of antipasto
• 2 cold canapés
• 2 types of finger foods
• 1 hot hors d’oeuvres
• 1 type of savouries
• 1 type of tapas

 

1. Use the recipe card template and write the recipes for each variety to yield 4 serves each.

 

2. Provide a suitable sauce or dip, and garnish for each type.

 

3. List all equipment required to prepare your selection and how each piece is safely used in the preparation process.

 

4. Suggest 3 different service vessels which could be used to serve your selection.

 

5. Draw a lay-out plan for a platter which could be used to serve your selection, considering varieties, colours, sizes and shapes.

 

 

2. Choose 3 different salads including an example for a modern warm salad.

 

1. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used.
2. List the garnishes to be used and the service vessels for presentation.

 

 

 

3. Provide 3 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves.  Dressings need to include a low fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)

 

 

4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads.

List 3 menu options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each. We do not need the full recipe.

 

5. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling.

 

 

6. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM).

 

 

Work Flow Plan/ End of Service Procedures / De-Brief
TIME	Task (Description) and Priority	Equipment & WHS	Communication (Who, About what?)
	End Of Service Procedures	Equipment	Communication (Who, About what?)
	Post Service De-Brief		Communication (Who, About what?)