STUDENT PACK

UNIT – SITHCCC030
Prepare vegetables, fruit, eggs and
farinaceous dishes
 ASSESSMENT COVER SHEET
This form is to be completed by the assessor and used as a final record of student competency. All student
submissions including any associated checklists are to be attached to this cover sheet before placing on the student's
file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed
and attached to this form.

Student Name Jay mar balaos Student ID 14477105

Assessor Name mahmud hasan Due Date
Course Name Certificate III in Commercial Course Code SIT30821
Cookery
Unit Name Prepare vegetable, fruit, eggs Unit Code SITHCCC030
and farinaceous dishes
FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑
Please attach the following student evidence to this form Result
S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Test S | NYS | DNS

Assessment 2 ❑ Practical Observation S | NYS | DNS
Final Assessment Result for this unit C / NYC
C = Competent / NYC = Not Yet Competent
Student Declaration: I acknowledge the assessment process has been explained and agree Assessor Feedback:
to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also
understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a
competent result for this unit of competency. I declare that the work contained in this
assessment is my own, except where acknowledgement of sources is made. I understand that a
person found responsible for academic misconduct will be subject to disciplinary action (refer
to Enrolment Acceptance Agreement).
I give permission for a copy of my marked work to be retained and reproduced for the purpose
of review and validation.

Student Signature: ____________________________ Assessor Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database Date : Initials:
Introduction
This assessment has been designed for students undertaking face to face mode of study to provide information before
students take assessments and contains assessment tools to assess the skills and knowledge required from students
to be deemed competent in this unit.
Please read all the information given to you by the assessor and when you receive this assessment. If you do not
understand any part of this assessment, please inform your assessor/trainer.

Purpose of assessment
The purpose of assessment is to determine competency in the unit SITHCCC030 – Prepare vegetables fruit egg and
farinaceous dishes.

Elements

1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.

2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook vegetable, fruit, egg and farinaceous dishes.
5. Present and store vegetable, fruit, egg and farinaceous dishes.

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of
the job role, and:

1. Complete mise en place activities and follow standard recipes, using each of the following cookery techniques
at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):
• boiling
• frying
• scrambling
• poaching
• omelette
• souffle
2. Use eggs for each of the following functions at least once, when preparing the above dishes (at least once
across preparation of the ten dishes):
• aerating
• binding
• setting
• coating
• enriching
• emulsifying
• glazing
 • thickening
3. Use of each of the following food types at least once when preparing the above dishes (at least once across
preparation of the ten dishes):
• vegetables and fruit:
• dried
• fresh
• frozen
• farinaceous items:
• couscous
• pasta
• noodles
• polenta
• pulses
• rice
4. Prepare fresh pasta including use of lamination techniques
• prepare, plate and present two portions each of the ten finished dishes above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing different
food types
• responding to at least one special customer request.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
1. Culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, egg and
farinaceous dishes, relating to:
• convenience products
• fresh products
2. Contents of date codes and rotation labels for stock
3. Characteristics of different vegetable, fruit, egg and farinaceous dishes:
• appearance and presentation
• balance
• colour
• contrast
• classical and contemporary variations
• freshness and other quality indicators
• taste
• texture
4. Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
5. Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products
6. Cookery techniques listed in the performance evidence
7) Food safety risks associated with raw egg products and alternative egg products
8) Culinary functions which use eggs as specified in the performance evidence
9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
10) Plating methods for practicality of service and customer consumption
11) Appropriate environmental conditions for storing food products to:
• ensure food safety
• optimise shelf life
12) Safe operational practices using essential functions and features of equipment used to produce vegetable, fruit,
egg and farinaceous dishes.

Competency Requirements
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC). Assessors will ensure that
the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid)
prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for
any assessment at the first attempt will be given two additional opportunities for reassessment. If the student is
still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required
to re-enrol in the unit of competency as per the scheduled delivery of the course.

Outline of evidence to be collected

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the
evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.

Assessment 1 - Completed written questions answered and submit to your assessor

Written test electronically or paper based.
Complete and sign the cover sheet for assessment task
Assessment 2 - This is Practical Demonstration in Nova kitchen, cooking range of vegetable, fruit,
Practical Observation egg and farinaceous dishes. You must use different cooking methods and
preparation techniques from the recipes provided.
You are required to cook for at least Ten (10) different dishes during practical
sessions
 Assessment Task 1
SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes
Written Test

Assessment Questions:
1. Please tick (✓) one of the following. To confirm food production requirements what documents we use in
hospitality?

Organisational policies and procedures.

WHS requirements and standard recipes.
Standard recipes and food preparation lists.
Food preparation lists and booking sheets.

2. When preparing the dishes. List the factors that may affect the selection of ingredients. Connect each factor to
the relevant example:

Seasonality storage space and preparation space can impact on possible processes
such peeling potatoes or onions
Price specialised cooking equipment like steamers, braisière, or wok
Infrastructure differences in menus and expectations between an aged hostel, café,
restaurant and 5-star hotel
Equipment available such as FIFO (first-in-first-out) are important to ensure that the oldest
product is used up first
Quality standards cheaper items may be used for stocks than for plated dishes
Service requirements self-service, set menu, à la carte buffet
Stock rotation principles as products may have longer or shorter shelf life depending on their
freshness

3. Please tick (✓) one of the following. How much rice do you need? If you’re making 25 servings of risotto. The
recipe yields 10 serves and calls for 800 g Arborio rice.

4 Kg
2 Kg
8 Kg
3 Kg
4. As a Chef you need to prepare 50 portions of Broccoli flowers. A prepared portion weighs 0.090 kg. Trimmings
account for 25% of the total weight. How much Broccoli do you are going to order?

5.6kg or 6kg

5. Provide 3 examples for each group as a classification for root vegetables.

Tubers Bulbs Roots

sweet potato onion carrots
potato garlic cassava
carrots red raddish celeriac

6. List 5 varieties of mushroom available in your state.

inoki
oyster
shiitake
button
portobello

7. Which of the following facts are important to ensure fruit and vegetables retain their nutritional benefits: (Tick
true or false in space provided)

True False
Light, temperature, air and water can affect the retention of vitamins in vegetables, which
is an important consideration when purchasing, storing and preparing vegetables. true

Minerals, or trace elements, are other essential nutrients obtained from vegetables and
fruit. true
Storing peeled and cut vegetables in water in a coolroom will ensure prolonged freshness. false

The main mineral elements needed by the body are sodium, potassium, iron, zinc, calcium,
magnesium and phosphorus. true

The vitamins A, E and K are water soluble vitamins. false

Pulses are an important source of proteins. true

Vitamin levels in fruit and vegetables develop after harvesting. false

8. Match the type of potatoes to the correct description:

Starchy potatoes meaning they have less starch and retain their shape when cooked.
Waxy potatoes meaning they are more floury and are ideally used for purée or mashed potato dishes.

9. Please provide an overview of the preparation techniques and a menu example including sauce and
accompaniment for each of the following egg dishes.

Dish Preparation Sauce and Accompaniment

Eggs Benedict egg english muffin hollandaise bacon or smoke salmon

Scrambled Eggs eggs butter parmesan cream

Omelette with filling egg cheese mushroom tomato whipped feta cream

10. The provisions to determine and organise the required ingredients to prepare mise en place for vegetable, egg,
fruit and farinaceous dishes include: (Write true or false in space provided)

True False
As with all cookery recipes a standard recipe card will show the yield and can be easily
multiplied or divided to meet the required quantity. true

All mise en place needs must be collated on the requisition form. The ingredients such as
dried, fresh and frozen vegetables and fruit are then collected from stores, checked for
quality and stored until required for preparation or production based on the workflow
list. true

The exact needs vary between establishments. Some may buy only fresh vegetables and
produce curries, timbales or stews such as ratatouille every day, while others may buy
frozen or canned vegetables due to budget and storage constraints. true

Make sure that you check the ingredients for any signs of spoilage or contamination.
Obvious mould, off smelling odours and discolouration should all be looked for. true
Make sure you do not use any spoiled or contaminated ingredients! true

The contents of cans that have dents or show signs of bloating must be heated before use. false

11. Please tick (✓) one of the following. In order to make hard‐boiled eggs which of the following equipment would
you use?

Saucepan, stove top, slotted spoon.

Frypan, stove top, spatula.
Saucepan, stove top, egg slice
Kettle, large bowl, slotted spoon.
12. Please tick (✓) one of the following. How do you always prepare equipment before using it?

Wash it using water at least 67 °C to kill bacteria and remove chemical residue
Use your common sense to figure out how to assemble the equipment, without troubling
busy colleagues or your supervisor.
Safely assemble it according to manufacturer’s instructions and make sure it’s clean
Preparing equipment before use isn’t your responsibility.

13. The common Work Health and Safety and Hygiene requirements for using equipment include: (Write true or
false in space provided)

True False
Whichever equipment is used, it is important to check it first for cleanliness to prevent
cross-contamination. true
Any equipment that has to be assembled must be put together correctly. Incorrect
assembly could damage the equipment or cause injury. true
If you are unsure about any aspect of how to use equipment you must refuse to do the
task. false
Equipment malfunctions and faults must be reported to a supervisor and any faulty
equipment must be tagged and removed from operations. true

Hygiene is a key factor during any job and regular cleaning and sanitation of equipment
during usage or when changing a food item, is essential. true
Correct storage conditions must be used to ensure that equipment can dry properly to
prevent the growth of mould and bacteria. true

14. Please mention producing pasta dough in order:

3 Cover with plastic wrap and rest for 20 minutes.
1 Sift the flour into a mixing bowl.
Refold and pass the dough through the pasta machine on progressively thinner
5 settings.
Put the appropriate cutter on the pasta machine, then pass the pasta through again to
6 make the desired shapes.
4 Flatten the dough then roll it out with a pasta machine on a thick setting
2 Add the eggs, salt, oil and mix with a dough hook on low speed for 5-10 minutes.
15. Please tick (✓) one of the following. For an apple strudel if your recipe requires 500 g diced apples. How will you
weigh or measure the apples?

With a measuring cup

Estimate half of a 1 kg bag of apples
On a set of accurate scales
With a 1 L measuring jug

16. For any menu uses for eggs - match the culinary use to the correct properties:

Aerating This property is employed when preparing meatloaf or farce but also provides structure
for baked goods
Binding This property provides extra flavour, smoothness and body in sauces and desserts
Setting Essential property used when crumbing foods
Coating This property is essential for applications like bread-and-butter pudding or cream
caramel
Enriching This can be observed in the preparation of meringue, Pavlova, sponge and soufflé
Emulsifying This property is used to hold impurities in the final preparation steps for soups and
sauces
Glazing This property is essential to produce stable mixtures and sauces
Clarifying This property is required for some classical menu applications and provides visual
appeal
Thickening This property will help to achieve a golden colour in the finished product like e.g.
pastries
Garnishing This property is required to provide consistency to custards or pastry cream

17. The following procedures for the preparation of pulses are: (Write true or false in space provided)

True False
The long soak method uses soaking pulses overnight in water, which helps to clean and
tenderise them. true

The rapid soak method pulses are placed in a pan with cold water and brought to a rapid
boil for 5 minutes, then covered and cooled. true

The soaking liquid is always used for cooking the pulses. false

When cooking pulses salt is added to the water as salt softens the skins and shortens
cooking times. false
Cooking times will vary depending upon the type and age of the pulse true
18. Please connect the suitable method of cookery to the relevant group of vegetables:

Steaming Fennel, okra, eggplant, onions, potatoes, parsnips

Braising Eggplant, potatoes
Grilling Zucchini, snow peas, asparagus, sweet potatoes, potatoes
Stewing Onions, eggplant, zucchini, capsicum, tomatoes
Baking Blanched vegetables, stir-fry, shaped and blanched vegetables
Shallow frying Asparagus, mushrooms, potatoes

19. Please connect the gnocchi preparations to the correct ingredients:

Parisienne style uses mashed potato and flour plus other flavours such as fresh herbs.
Romana style uses choux paste as a base and other ingredient such as cheese can be added.
Piémontaise style is made from semolina.

20. What are the requirements for the safe handling of foods when collecting ingredients, and during preparation,
display and storage to meet food safety requirements? Which provisions will ensure food safety at each step?

wear gloves in handling food when using hands

avoid cross contamination from cooked and raw food
use tongs in transferring food from pots
practice good personal hygiene and wear protective clothing

temperature
cover it up
environmental condition

21. Please connect the suitable sauce to the menu example:

Poached Peaches Tomato coulis with fresh basil

Apple Strudel Sauce Hollandaise
Italian style vegetables Raspberry coulis
Poached white asparagus Sauce Anglaise
22. Please tick (✓) one of the following. Which of the following is the most suitable accompaniment to serve with
flambéed strawberries.

Grated chocolate sprinkled over the strawberries.

A side serves of fresh strawberries.
Banana topping poured over the top and finished with a mint leaf.
Whipped cream served in a separate dish.

23. What is the ratio of ingredients for producing fresh pasta? Which type of flour is commonly used?

100 g flour
1pc of egg semolina

24. Please tick (✓) one of the following. Within the scope of your responsibility, you may need to make food quality
adjustments. What are the following quality points do you need to check at this stage?

Freshness, nutritional value, appearance, and taste.

Consistency, texture, taste, temperature, and aroma.
Whether the dish is too salty, bitter, sweet, or sour.
If you followed the standard recipe properly, you shouldn’t need to check quality points or
make any adjustments at this stage.

25. Please tick (✓) one of the following. How should you present your final dish?

Present the dish attractively, using service ware that is appropriate for the type of dish
you're plating.
On a large plate to give a greater visual impact when it is served to the customer.
Present the dish using service ware that is easy to carry.
In a bowl or on a plate that has been pre‐heated in the oven.
26. What is a general guideline for the serving size of vegetables? Which culinary and nutritional aspects do you
need to take into consideration?

80grams per serving of vegetables

texture
flavor
nutrition content

27. For the presentation of vegetable, egg and farinaceous dishes the following aspects should be considered: (Write
true or false in space provided)

True False
Vegetables, fruit, eggs and farinaceous items may feature as dishes by themselves, as an
accompaniment, or as a base for a protein-based dish. true
The presentation of vegetables, fruit, eggs and farinaceous items requires that all
components of the dish need to complement each other to provide balanced texture,
flavour and colour. true

In a traditional setting, the vegetable accompaniments were painstakingly prepared by

turning into even shapes before cooking. true

Vegetables served as an accompaniment of a dish do not require any garnishing as the

main item of the dish will be the centre point of focus. true
For traditional presentation each component of the dish has to be considered and
presented attractively. true

Modern dishes often use the vegetable components as the main decorative feature of the
presentation. true
Various vegetable elements, herbs, flowers, sauces and other items are precisely arranged
to the chef’s exact specifications to blend with, enhance, highlight or contrast the main
protein item. true
28. With the egg dishes following are suitable accompaniments and sauces which would be typically served. (Write
true or false in space provided)

True False
At breakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms go well with
eggs for a typical English breakfast. true

Various sauces are also common with tomato sauce popular for cooked breakfast, cold
emulsion sauces for omelettes and Mornay sauce is a must for eggs Benedict. false
Eggs are most popular for breakfast and go well with bread in any form, from traditional
toast to sourdough and little soldiers for soft boiled eggs. true

Spinach, fresh vegetables and fried potatoes are perfect for adding colour and extra
texture. true

Suitable accompaniments depend on the menu type and the service style. true

29. During production, storage and service of vegetable, fruit, egg and farinaceous dishes to ensure safe
temperatures and hygiene procedures you need to consider the following aspects: (Write true or false in space
provided)

True False
Always be aware of the danger zone and keep cold foods below 5°C and hot foods above
60°C. true
When preparing food make sure that you remove all ingredients required for a recipe from
the cool room to ensure an organized preparation process false
Keep food types separate to avoid cross-contamination and consider your work processes
during preparation and plating. true
The use of appropriate containers during the preparation and service stages will assist in
this purpose. true

Small takeaway containers, vacuum packaging and plastic wrap all assist in keeping
product in optimum condition and minimising waste through spoilage or drying out. true

Labelling is a very important step as it will ensure that FIFO principles are followed, and it
also helps to monitor the lifespan of your products. true

30. To ensure a clean and hygienic workplace, please list 6 processes that must be considered:

clean and sanitize all work surface

clean and sanitize equipment and food containers
put away cleaned equipment
place dirty linen and towels in the linen bag
empty and wash rubbish bin
sweep and mop floors
31. The following processes must be considered to ensure a clean and hygienic workplace. (Write true or false in
space provided)

True False
Tidy your work area frequently, in particular between different tasks. true

When changing to different tasks and commodities, the workplace and equipment need
to be cleaned and sanitised. true
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. from a
surface. true
The purpose of sanitations is to reduce or kill the amount of bacteria present on any
surface area. true

Sanitation should occur each time after cleaning a work area or equipment that comes into
contact with food true
In order for a workplace to be hygienic it must be sanitised before the cleaning process
can commence. false
At the end of a shift it is essential to clean all areas of your workspace. This includes stove
tops, microwave, salamanders, shelving and wall areas that my commonly become soiled. true
 Assessment Task 2
SITHCCC030 – Prepare vegetable, fruit, egg and farinaceous dishes
Practical Observation
Assessment Questions:
Prepare and present the following dishes to the criteria set out below:

1. Poached eggs benedict

2. Moroccan scramble eggs with couscous
3. Souffle omelette with cheese
4. Miso noodles with fried eggs
5. Crème caramel
6. Breaded polenta fries with garlic aioli and lentil salsa
7. Classic aioli
8. Lentil salsa
9. Quick puff pastry apple strudel with crème / crème anglaise
10. Jewelled rice with dried fruit
11. Laminated basil pasta with garlic brown butter
12. Fettuccine carbonara
13. Homemade Pasta

For Criteria, please choose from the following or use N/A if you haven't used any of these in that specific recipe.

1. Cooking technique: Boiling, Frying, Scrambling, Poaching, Omelette, Souffle.

2. Culinary uses for egg: Aerating, Binding, Setting, Coating, Enriching, Emulsifying, Glazing, Thickening.
3. Specified foods/preparation:
• Vegetables, fruit: Dried, Fresh, Frozen
• Farinaceous: Couscous, Pasta, Noodles, Polenta, Pulses, Rice
Dish name:poached egg benedict No. Of serves: 1

❑ Mise en place list Cooking technique: poaching

❑ Equipment used Culinary uses for egg: main

❑ Special request Specified foods/preparation:

Photo attached:

Dish name:moroccan scrambled egg with couscous No. Of serves: 1

❑ Mise en place list Cooking technique: shallow frying/blanching

❑ Equipment used Culinary uses for egg: main

❑ Special request Specified foods/preparation:

Photo attached:
Dish name: souffle omelette with cheese No. Of serves: 1

❑ Mise en place list Cooking technique: shallow frying

❑ Equipment used Culinary uses for egg: main

❑ Special request Specified foods/preparation:

Photo attached:

Dish name:miso noodles with fried egg No. Of serves: 1

❑ Mise en place list Cooking technique: boiling/shallow frying/

❑ Equipment used Culinary uses for egg: garnish

❑ Special request Specified foods/preparation:

Photo attached:
Dish name:creme caramel No. Of serves: 2

❑ Mise en place list Cooking technique: baking

❑ Equipment used Culinary uses for egg:

❑ Special request Specified foods/preparation:
Photo attached:

breaded polenta fries wiht garlic aioli and lentil salsa

Dish name: No. Of serves: 1

❑
/ Mise en place list Cooking technique: deep frying/boiling

❑
/ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:
Dish name:classic aioli No. Of serves: 1

❑
/ Mise en place list Cooking technique:
❑
/ Equipment used Culinary uses for egg: emulsify/main

❑ Special request Specified foods/preparation:

Photo attached:

Dish name: lentil salsa No. Of serves: 1

❑
/ Mise en place list Cooking technique: boiling

❑
/ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:
Dish name: apple strudel with creme anglaise No. Of serves: 1

❑
/ Mise en place list Cooking technique: baking

❑
/ Equipment used
Culinary uses for egg: egg wash

❑ Special request Specified foods/preparation:

Photo attached:

Dish name:jeweled rice with dried fruits No. Of serves: 1

❑
/ Mise en place list Cooking technique: boiling sautee

❑
/ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:
 laminated basil pasta with garlic brown butter

Dish name: No. Of serves: 1

❑
/ Mise en place list Cooking technique: boiling/sautee

❑
/ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:

Dish name:fettuccine carbonara No. Of serves: 1

❑/ Mise en place list Cooking technique: boiling/sautee

❑/ Equipment used Culinary uses for egg:

❑ Special request Specified foods/preparation:
Photo attached:
Dish name:homemade pasta No. Of serves: 2

❑/ Mise en place list Cooking technique:

❑/ Equipment used Culinary uses for egg:
❑ Special request Specified foods/preparation:
Photo attached:
 Assessment Evaluation Tool – AT1
Unit Code: SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes
Unit Name:
Assessment Name: AT1 – Written test
Student’s name:
jay mar balaos
Student Id: 14477105
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2,1.3,1.4, 2.1, Yes No
2.2, 2.3, 3.1, 3.2, 3.3, 3.4,3.5,3.6, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3,5.4,5.5]
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and
stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients and create portions according to recipe.
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary
standards.
3.4. Prepare eggs for different culinary uses.
3.5. Prepare fresh farinaceous ingredients.
3.6. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Present dishes attractively on appropriate service-ware.
5.2. Add dips, sauces and garnishes according to standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food items in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according
to organisational procedures, environmental considerations, and cost-reduction
initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, Yes No
9, 10, 11]
(1) Culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes, relating to:
• convenience products
• fresh products
(2) Contents of date codes and rotation labels for stock
(3) Characteristics of different vegetable, fruit, egg and farinaceous dishes:
a) appearance and presentation
• balance
• colour
• contrast
b) classical and contemporary variations
c) freshness and other quality indicators
d) taste
e) texture

(4) Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
(5) Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes
and products
6) Cookery techniques listed in the performance evidence.
(7) Food safety risks associated with raw egg products and alternative egg products
(8) Culinary functions which use eggs as specified in the performance evidence
(9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
(10) Appropriate environmental conditions for storing food products to: a) ensure food
safety b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used
to produce vegetable, fruit, egg and farinaceous dishes.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
Assessor name:
Assessor signature:
 Assessment Evaluation Tool – AT2
Unit SITHCCC030 - Prepare vegetable, fruit, egg and farinaceous dishes
Unit Name:
Assessment Name: AT2 – Practical observation
Student’s name:
Student Id:
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4, 5] Yes No
(1) complete mise en place activities and follow standard recipes, using each of
the following cookery techniques at least once to prepare at least ten finished
dishes (at least once across preparation of the ten dishes)
• Boiling
• Frying
• Scrambling
• Poaching
• Omelette
• souffle
(2) use eggs for each of the following functions at least once, when preparing the
above dishes (at least once across preparation of the ten dishes)
• Aerating
• Binding
• Setting
• Coating
• Enriching
• Emulsifying
• Glazing
• Thickening
(3) use of each of the following food types at least once when preparing the
above dishes (at least once across preparation of the ten dishes)
A. Vegetables and fruit:
• Dried
• Fresh
• Frozen
B. Farinaceous items:
• Couscous
• Pasta
• Noodles
• Polenta
• Pulses
 • Rice
(4) prepare fresh pasta including use of lamination techniques
(5) prepare, plate and present two portions each of the ten finished dishes
above:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices
when handling and storing different food types
• responding to at least one special customer request.
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2,1.3,1.4, 2.1, Yes No
2.2, 2.3, 3.1, 3.2, 3.3, 3.4,3.5,3.6, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5]
1.1. Confirm food production requirements from standard recipes.
1.2. Calculate ingredient amounts according to requirements.
1.3. Identify and select ingredients from stores according to recipe, quality, freshness and
stock rotation requirements.
1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2.1. Select type and size of equipment suitable to requirements.
2.2. Safely assemble and ensure cleanliness of equipment before use.
2.3. Use equipment safely and hygienically according to manufacturer instructions.
3.1. Sort and assemble ingredients according to food production sequencing.
3.2. Weigh and measure ingredients and create portions according to recipe.
3.3. Clean and cut ingredients as required using basic culinary cuts according to culinary
standards.
3.4. Prepare eggs for different culinary uses.
3.5. Prepare fresh farinaceous ingredients.
3.6. Minimise waste to maximise profitability of food items prepared.
4.1. Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of responsibility.
5.1. Present dishes attractively on appropriate service-ware.
5.2. Add dips, sauces and garnishes according to standard recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food items in appropriate environmental conditions.
5.5. Clean work area and dispose of or store surplus and re-usable by-products according
to organisational procedures, environmental considerations, and cost-reduction
initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, Yes No
9, 10, 11]
(1) Culinary terms and trade names for ingredients used in standard recipes for
vegetable, fruit, egg and farinaceous dishes, relating to:
• convenience products
• fresh products
(2) Contents of date codes and rotation labels for stock
(3) Characteristics of different vegetable, fruit, egg and farinaceous dishes:
a) appearance and presentation
• balance
• colour
• contrast
b) classical and contemporary variations
c) freshness and other quality indicators
d) taste
e) texture

(4) Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
(5) Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes
and products
6) Cookery techniques listed in the performance evidence.
(7) Food safety risks associated with raw egg products and alternative egg products
(8) Culinary functions which use eggs as specified in the performance evidence
(9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes
(10) Appropriate environmental conditions for storing food products to: a) ensure food
safety b) optimise shelf life
(11) Safe operational practices using essential functions and features of equipment used
to produce vegetable, fruit, egg and farinaceous dishes.
Outcome: ❑ Satisfactory
❑ Unsatisfactory
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