Assessment C - Work Book - Short Answer: Hospitality

ASSESSMENT C – WORK BOOK - SHORT ANSWER
Teaching Team HOSPITALITY
Student Name Student No.
Teacher Semester/Year
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHCCC008 –PREPARE VEGETABLE, FRUIT, EGG & FARINACEOUS DISHES
Assessment Description and ASSESSMENT C – WORK BOOK

Version
INSTRUCTIONS TO CANDIDATES
This assessment is made up of short answer questions.
 The questions are divided into sections according to the elements within the unit of competence. There are five sections in this unit.
 You are required to provide a response to all questions in each section.
 You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.
Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed
Assessment C  Work Book – Short Answer S | NS | NA S | NS | NA
Comments and Feedback:
The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required
Student Examiner
Name Name
Student Examiner
Signature Signature
Date Date
Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 11 October 2017
SITHCCC008 – PREPARE VEGETABLE, FRUIT, EGG & FARINACEOUS DISHES– Work Book
SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND

FARINACEOUS DISHES
Q1: You’re preparing ingredients for minestrone soup. What information about production requirements
can you obtain from the standard recipe?
Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes.
Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate
the amounts required for each ingredient.
Ingredients Quantity (4 portions) Quantity (20 portions)

Olive oil 25 ml
Tomato concassé 250 g
Spaghetti 240 g
Basil, finely shredded 6g
White wine 50 ml
Q4: List two quality factors to look for when selecting bulb and tuber vegetables?

Q5: List two quality factors to look for when selecting eggs from stores.
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
Q7: List four pieces of information you might find on stock date codes and rotation labels.

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Q8: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.
Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to
cook the stock?
Q10: What are three things you should check when assembling equipment?
Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
 Ensure safe assembly
 Ensure cleanliness

Q12: Identify four safe operational practices to follow when using a food processor or other electrical
equipment.

SECTION 3: PORTION AND PREPARE INGREDIENTS

Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q14: How would you weigh and measure the following ingredients?
 250 g uncooked rice ___________________________________________________

 1 tbsp tomato paste _______________________________________________________________
 250 mls water ____________________________________________________________________
 6 button mushrooms ______________________________________________________________
Q15: What are three basic precision cuts you might use when preparing vegetables?
Q16: Your colleague has just finished preparing some vegetables for a casserole. They ask you what they
should do with all the off-cuts. What would you suggest?
Q17: What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?

SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES

Q18: What method of cookery would you use to cook the following foods?
 Blanched tomato __________________________________________________________________

 Omelette _________________________________________________________________________
 Crème caramel ___________________________________________________________________
 Stir-fry vegetables ________________________________________________________________
 Rice pilaf _________________________________________________________________________
Q19: Briefly outline how to cook rice using the boiling method.
Q20: Briefly outline how to cook eggs using the poaching method.
Q21: List five culinary uses of eggs.
Q22: Explain how and when you might use eggs for glazing.

Q23: You’ve been asked to make basic fresh pasta dough. List the four ingredients you’ll need.
Q24. List three ingredients you can add to change the colour of fresh pasta dough.
Q25: What are two cultural variations of gnocchi and what is its base ingredient?
Q26: List a suitable accompaniment for each of the following dishes.

 Vegetable frittata
 Baked fruit
 Fried eggs
 Mexican rice
Q27: Your cooked rice is starchy. How can you prevent this from happening in the future?
Q28: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a
little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without
harming its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste

SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS

DISHES
Q29: What serviceware would you use to present the following dishes?
 Green salad served as a side salad
 Grilled vegetable and polenta stack
 Fruit salad to be placed on a buffet table
Q30: List four sauces commonly served with pasta.
Q31: List four dips or sauces commonly served with vegetables.
Q32: Which garnish would you choose for the following dishes? Your garnish options are coddled egg,
croutons and chopped herbs, deep-fried noodles, chopped basil.
 Caesar salad
 Poached winter pears
 Spaghetti bolognese
 Potato and leek soup

Q33: What adjustments to presentation should you make in these situations?

 Incorrect sauce has been placed on the plate.
 The dish does not look visually appealing.
 Food is piled dangerously high on the plate and may spill when carried.
Q34: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for
service?
Q35: List two other environmental conditions that you must consider when storing surplus prepared dishes
to optimise shelf life and comply with food safety requirements.


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ASSESSMENT C – WORK BOOK - SHORT ANSWER

Teaching Team HOSPITALITY

Student Name Student No.

Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY

Assessment Description and ASSESSMENT C – WORK BOOK

This assessment is made up of short answer questions.

Assessment C  Work Book – Short Answer S | NS | NA S | NS | NA

Comments and Feedback:

The Students overall result

Choice Business College Pty Ltd

SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND

Ingredients Quantity (4 portions) Quantity (20 portions)

Choice Business College Pty Ltd

Choice Business College Pty Ltd

SECTION 2: SELECT, PREPARE AND USE EQUIPMENT

Choice Business College Pty Ltd

Choice Business College Pty Ltd

SECTION 3: PORTION AND PREPARE INGREDIENTS

 250 g uncooked rice ___________________________________________________

Choice Business College Pty Ltd

SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES

 Blanched tomato __________________________________________________________________

Q21: List five culinary uses of eggs.

Choice Business College Pty Ltd

Q26: List a suitable accompaniment for each of the following dishes.

Choice Business College Pty Ltd

SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS

 Grilled vegetable and polenta stack

 Fruit salad to be placed on a buffet table

Q30: List four sauces commonly served with pasta.

Q31: List four dips or sauces commonly served with vegetables.

 Poached winter pears

 Potato and leek soup

Choice Business College Pty Ltd

Q33: What adjustments to presentation should you make in these situations?

 The dish does not look visually appealing.

Choice Business College Pty Ltd

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