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Ultimo RTO 90072

SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals of 29

PICTON HIGH SCHOOL

Stage 6 Hospitality Kitchen Operations

2019-2020 Cluster C

Assessment Task Quality Meals

Units of Competency: SITXINV002: Maintain the quality of perishable items SITHKOP001: Clean kitchen premises and equipment SITHCCC001: Use food preparation equipment Student Name:_____________________________ Date of Issue: 25th July 2019 Due Date: 26th August 2019

Teachers: The completed student assessment task and the Evidence and Answer Guide must be securely retained on QMS for six months after the completion of the course. Also retain any other evidence that demonstrated how the student was deemed competent e.g. written tasks, photographs, videos.

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STUDENT ASSESSMENT TASK

Name of Task Cluster C: Quality Meals

Name of VET Course Hospitality – Kitchen Operations

Qualification Code and Name SIT20416 Certificate II in Kitchen Operations

Assessor Name(s) Mr G Reynolds [email protected]

Units of Competency Assessed

SITHKOP001 Clean kitchen premises and equipment SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items

Pre-requisite units SITXFSA001 Use hygienic practices for food safety

Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace a simulated industry environment, such as a training kitchen servicing customers

SITHKOP001 Clean kitchen premises and equipment Assessment must ensure access to: commercial kitchen with food preparation and storage areas with floor, walls and shelves fixtures and large and small equipment

organisational specifications: equipment manufacturer manuals current commercial stock control procedures and documentation for ordering, monitoring

and maintaining cleaning stock commercial cleaning schedules food preparation lists ordering and docketing paperwork safety procedures for chemical accidents SDS for cleaning agents and chemicals and plain English workplace documents or

diagrams that interpret the content of SDS. SITHCCC001 Use food preparation equipment

organisational specifications: equipment manufacturer instructions mise en place lists and standard recipes organisational food safety plan safety data sheets (SDS) for cleaning agents and chemicals variety of commercial ingredients used in food preparation specified in the performance

evidence industry-realistic ratios of kitchen staff to customers.

SITXINV002 Maintain the quality of perishable items commercial refrigeration facilities

computers, printers and stock control software systems electronic equipment used for stock control containers for hot and cold storage designated: delivery area storage areas for dry goods and perishables recording systems proformas used by the workplace organisation specifications: current commercial stock control procedures and documentation for the ordering,

monitoring and maintenance of stock temperature recording charts thermometers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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PICTON HIGH SCHOOL Resources and equipment

required for Assessment Students must provide the following for this assessment:

Insert specific tools and equipment

Insert specific uniform/PPE

Insert specific consumables e.g. USB

Students must complete knowledge and skills development activities which prepare for and may contribute to

assessment of competence.

Assessment Method Units of Competency Duration (indicated hours) Due Date

Part A: Written questioning

SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items SITHKOP001 Clean kitchen premises and equipment

Two (2) weeks, completed in own time, can access class notes/resources

The completed cluster assessment task is to be submitted to the assessor (teacher), following school procedures by INSERT DATE:

26th August 2019 Part B: Direct observation of practical work

SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items SITHKOP001 Clean kitchen premises and equipment

Commercial time frames. Performance to be observed during practical service period/s

Foundation Skills incorporating language, literacy, numeracy and employment skills required for competent performance are embedded in the units of competency.

Additional Requirements

I have special needs and require adjustments to undertake this task. YES NO

Describe here how the task was modified for special needs and/or EAL/D e.g.

Altering/simplifying the language used__________________________________________________________________

Providing support staff ______________________________________________________________________________

Providing tutorial sessions ___________________________________________________________________________

Providing additional time to complete the task ____________________________________________________________

Altering assessment methods used ____________________________________________________________________

Please note, when altering an assessment method such as use of verbal questioning instead of written response teacher must indicate alteration on the task (e.g. V written next to question)

Student Acknowledgement (To be completed before student is assessed)

I understand:

The requirements of the assessment task and assessment methods.

What is being assessed and can perform the tasks described in this assessment.

I can apply for Recognition of Prior Learning (RPL), or Credit Transfer

All work submitted must be my own and must not be copied from another person or source.

The assessment appeals process.

Name ……………………………………………… Student’s Signature: ………………………….…………..… Date: ..............................

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Part A: Written Task (

Part A – To successfully complete this assessment and demonstrate your knowledge, you must attempt and complete ALL questions satisfactorily.

This section is to be completed in your own time (maximum 2 weeks).

You may use your class notes, textbook and learning resources (eg. Didasko, Futura)

Your assessor will inform you of the due date for this section of the assessment task (page 3).

Answer questions 1 – 22 in the space provided.

1. What is the purpose of each the following on food labels:

Use By Date

Best Before Date

Storage Conditions

2.

i) Choose ONE of the dishes in Part B and write a stock rotation label for when storing left overs following the event?

ii) How would you use the information in this label to ensure stock rotation requirements are met?

____________________________________________________________________________________________________

____________________________________________________________________________________________________

____________________________________________________________________________________________________

____________________________________________________________________________________________________

3. Identify TWO types of wastage in a commercial kitchen and reasons to avoid it.

________________________________________________________________________________________________________

________________________________________________________________________________________________________

________________________________________________________________________________________________________

________________________________________________________________________________________________________

________________________________________________________________________________________________________

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i) List TWO reasons a food business must protect food from contamination.

________________________________________________________________________________________________________

________________________________________________________________________________________________________

________________________________________________________________________________________________________

ii) In the following table - Identify THREE potential types of contamination, give ONE example for each and a method used

for safely disposing contaminated food.

Type of contamination Example/Method used for safely disposing contaminated food

iii) What action would you take if food in the dry store has signs of pest activity? For example, droppings, eggs, webs,

feathers, rot or damaged packaging. Who would you report this to?

_____________________________________________________________________________________________________

_____________________________________________________________________________________________________

_____________________________________________________________________________________________________

_____________________________________________________________________________________________________

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iv) Describe how you would safely store the following items likely to be the source of contamination:

Item to be stored Method of Storage

Chemicals

Clothing or soiled linen – table cloths, napkins

Personal belongings

v) Complete the following table by writing items listed below under the headings either indicators of spoilage and

contamination of perishable supplies or indicators of quality of perishable items:

degradation of flavour, aroma, colour and texture

odour

enzymic browning

infestation of animal and pest waste

size

weight

currency of best by or use by dates

drying and hardening

exposed packaged food through damaged packaging

crystalisation

freshness

mould

Indicators of spoilage and contamination of perishable

supplies

Indicators of quality of perishable items

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5. Simulated activity: Food needs to be stored under environmental conditions that will not adversely affect its suitability or safety.

Each student is to receive and store the following delivered food items. You will need the delivery docket and a thermometer to complete this activity.

- Conduct actual temperature checks on the following delivered goods and complete goods receiving form

- Identify deficiencies with delivered food items and reject and/or report findings

- Choose and prepare correct environmental conditions for storage of perishable supplies

- Date code perishable supplies to maximise their use

- Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination

Complete this “goods receiving form”:

Date and

time

Supplier Product

Food type to

be written

under each

heading

Allowable

tolerance

(temperature)

Temperature

recorded

(Is it within

allowable

tolerance? Y/N)

Quality

Check:

- Visual Check

Best Before/Use-

By Date

Identified deficiencies

with delivered food

items

Corrective action

Reject and report or date

and store perishable

supplies in suitable location.

Describe outcome of check:

Checked by

(initialled by

assessor)

Frozen foods

- 15°C

Temperature:

Y/N

Cold or chilled

foods

-

1- 4°C

Temperature:

Y/N

Raw foods

-

1 - 4°C

Temperature:

Y/N

Reheated foods

or ingredients

-

60°C

Temperature:

Y/N

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2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)

PICTON HIGH SCHOOL

6.

a) Complete the checklist for the listed storage areas and equipment to maintain perishable supplies at optimum

quality on multiple occasions. Include the following checks:

- Temperature

- Check packaging

- Check for signs of pest activity

- Rotation of stock

Students are to record observations of each of the storage areas identified in the table.

Storage area checked and

Date

Cool

room/commercial

refrigerator

Freezer Dry storage Date Date of check

Temperature

Environmental Conditions

(ventilation, humidity, light

and cleanliness)

Observations (eg signs of

thawing, pest activity,

packaging)

Use-by dates; stock code

labels and rotation

Corrective action followed

(reject/report)

b) How would you adjust the temperature and humidity controls on storage equipment used above?

_________________________________________________________________________________________________

_________________________________________________________________________________________________

_________________________________________________________________________________________________

_________________________________________________________________________________________________

7. Identify the following statements as either true or false.

Statement T or F

Heat will encourage microbial growth and may also damage food.

Humid conditions may encourage mould growth and could also damage food packaging

Potatoes need to be protected from direct light to delay the production of glycoalkaloids.

Potentially hazardous food must be stored at a temperature below 5ºC or above 60ºC

It is acceptable to receive frozen food that partially thawed.

It is not an offence to sell food that is damaged, deteriorated or has perished.

Food should be stored in food-grade containers and covered if there is any likelihood of contamination.

Containers that may be placed on food contact surfaces should be stored off the floor on shelves.

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8. Define mise en place and explain its role in the process of preparing, cooking and presenting food.

_________________________________________________________________________________________________

_________________________________________________________________________________________________

_________________________________________________________________________________________________

_________________________________________________________________________________________________

9. List TWO safe practices used when maintaining and making minor adjustments when adjusting blades AND when

oiling machines:

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

__________________________________________________________________________________________________

10. Complete the following table:

Commercial equipment used for food preparation

Use and maintenance Commercial equipment used for food preparation

Use and maintenance

Blenders

Whisk

Food Processors

Thermometer

Scales

Peeler

Planetary Mixer

Corer

Slicer

Grater

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11. Match the correct knife to the preparation task.

Serrated knife; boning/butchers’ knife; filleting knife; palette knife/spatula; paring knife; chef knife

The blade is long and flexible with a rounded end. Used to spread and scrape soft mixtures,

also used to flip food items like pancakes and crepes.

A very flexible thin blade which is used for fish.

The most commonly used knife. The blade is wide at the heel and tapers to a point. Used to

roughly chop mirepoix of vegetables, and to cut vegetables into julienne.

Has a thin pointed blade and used to remove meat from the bone, separate bones at the

joint and trim meat. This knife has no flexibility.

Also called a vegetable knife, this knife has a pointed blade and is used for small tasks like

peeling, trimming and making decorative garnishes.

A long serrated blade which is used to cut off crusts and through bread.

12.

You are an apprentice working in a busy restaurant and the food processor is not operating correctly. One of the

other chefs tells you “make it work by jamming a wooden spoon into the handle which will hit the safety switch, and it

will be fine.”

i) What should you do?

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

ii) What steps should you take if the food processor is not working correctly?

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

13.

a) What is the purpose of a cleaning schedule in a commercial kitchen?

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

______________________________________________________________________________________________

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b) Circle the contaminant in each of the common poor hygiene and cross contamination issues listed in the table below (the first one has been done for you).

c) Identify correct hygiene practices that could be followed to prevent cross contamination and hygiene risks in the kitchen. Note: The third column of the table has been left vacant for you to write the correct hygiene requirement.

Environmental hygiene area / item

Common poor hygiene and cross contamination issues

Correct hygiene requirements

Crockery, glassware, cutlery and utensils

Placing dirty dishes straight into the dishwasher

Benches and food preparation

areas

Wiping down food preparation benches with the cloth used for dirty dishes

Floor areas Food debris is left lying on the floor until the end of trade

Storage areas Dust left on storage shelves

Garbage bins Not regularly cleaned, full and overflowing

14. a) Match the cleaning agents/chemicals to their description

No. Chemical No. Use

1 Bleach

A liquid used to kill bacteria

2 Deodorisers

Used to bring shine to dull floors in high wear areas

3 Dishwashing liquids; powder tablets

Removes streaks and fingerprints from stainless steel surfaces

4 Disinfectants

Removes baked on food deposits

5 Floor cleaners

Designed to attract, deter and kill pests

6 Glass cleaner/window cleaner

Chlorine solution used to emulsify heavy grease build up e.g. Domestos

7 Pesticides

Pleasant smelling aerosol sprays, powders or solid blocks

8 Stainless steel cleaner and polish

A spray used to clean glass counter displays or windows or mirrors

9 Oven cleaners

Mild or concentrated acts by lifting dirt and removing grease and grime from crockery, cutlery, glassware and utensils

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(b) What procedures should be followed when using chemicals and hazardous substances?

________________________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

(c) Outline TWO safe procedures to follow when storing chemicals and cleaning equipment.

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

15. Refer to Appendix 1 – Safety Data Sheet (provide students with Selleys attachment in the EAG)

Name of chemical _________________________________________________________________

Identification of supplier _____________________________________________________________

First Aid measures for skin contact ____________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

Conditions for safe storage __________________________________________________________

_________________________________________________________________________________

PPE requirements __________________________________________________________________

_________________________________________________________________________________

Stability and reactivity - conditions to avoid ______________________________________________

Ecological information ______________________________________________________________

Disposal considerations _____________________________________________________________

Methods and materials for containment and cleaning up ____________________________________

_________________________________________________________________________________

_________________________________________________________________________________

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16. Describe a procedure for cleaning, sanitising and disinfecting the items/areas listed in the table below

Food preparation/

storage Area Methods that avoid risk to food when:

cleaning sanitising disinfecting

Kitchen floors, shelves & walls

Kitchen equipment, service ware/utensils

17. (i) What is the correct method for lifting a heavy chemical container? Circle the correct answer:

(A) Stand with feet shoulder width apart, bend knees, lift

(B) Firmly place feet together, bend knees, lift

(C) bend knees, hold item away from body, lift

(D) place feet where comfortable, hold item away from body,

lift

(ii) Tick to identify the correct technique for safe manual handling

18. Provide FOUR suggestions for how you can reduce the use of water and energy when cleaning commercial

kitchens and equipment

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

Left Right

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19. What is the purpose of personal protective equipment when cleaning?

PPE Item

Purpose when cleaning

Face masks

Gloves

Goggles

Rubber aprons

20. Please circle the correct answer:

Statement True/False

Cleaning schedules state what needs to be cleaned, by whom and when

True / False

Chemicals that have splashed into someone’s eyes should be flushed out with water for 1 minute

True / False

Chemicals should be used in non-ventilated areas

True / False

Goggles and masks should be worn when using oven cleaners

True / False

Contaminated food should be returned to the cool room prior to disposal

True / False

Gloves should be worn whilst handling chemicals

True / False

Employees should report pest infestation

True / False

All food preparation areas should be cleaned and sanitised once a day

True / False

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21. How would you safely dispose of kitchen waste and hazardous substances to minimise negative environmental

impacts?

Kitchen Waste Environmentally sound disposal method

Broken service ware

Food waste used or out of date

Animal fat, ghee and grease

Used cooking oil

Chemicals and cleaning agents

Pest waste

Glass jars

Plastics

Paper and cardboard

Tin or aluminium containers

Student Feedback - Part A: Written questioning Satisfactory More Evidence Required

SITXINV002 - Maintain the quality of perishable items Student competently answers questions about:

Identifies key elements of stock and rotation labels

Identifies reasons for protecting food from contamination

Identifies methods of rejecting contaminated food

SITHCCC001- Use food preparation equipment Student competently answers questions about:

Understands the meaning and role of mise en place

Able to identify equipment and their uses

Identify faulty and unsafe equipment and demonstrate the knowledge of the correct actions to follow.

Discusses the cleanliness of equipment using appropriate cleaning agents

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SITHKOP001 – Clean kitchen premises and equipment Student competently answers questions about:

Understands the importance of cleaning regimes with a focus on hygiene and cross contamination

Able to identify safe storage requirements for a variety of cleaning and sanitising products and hazardous substances

Demonstrate an understanding of a range of PPE when cleaning various areas within commercial environment

Shows clear understanding of environmental impacts brought on by cleaning commercial kitchens

Assessor Signature:

Date:

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Part B: Direct observation of practical work/oral questioning

Practical examination to be conducted either as a:

o Full day incursion to prepare, cook and serve full menu (and can be used as a service period for SITHIND003 Use Hospitality Skills Effectively if assessor requirements are met) OR

o Task prepared, cooked and served in time frame/s specified by assessor (must reflect commercial timeframes). Prior to assessment event: Students must have access to manufacturer instructions and SDS for cleaning agents; cleaning schedule and manufacturer instructions for commercial equipment required for food preparation requirements to make dishes provided. Instructions to students:

Work in a safe and appropriate manner at all times.

Follow all verbal and written instructions provided by your assessor and communicate effectively with others.

The assessor will complete an observation checklist and provide verbal and written feedback.

Your assessor may ask oral questions to clarify your understanding during the practical demonstration of your skills and will record your responses on the observation checklist.

Students must supply all PPE and tool kit (if required).

Student will prepare all of the following dishes within commercial timeframes and must demonstrate they can follow cleaning procedures including end of service clean to standards and presentation of the premises.

Each student must demonstrate they can follow cleaning schedules within commercial time constraints on SIX different occasions, wearing correct personal protective equipment and using:

different types of cleaning agents and chemicals for kitchens and equipment

cleaning, sanitising and disinfecting methods for kitchens and equipment correct and environmentally sound disposal methods for waste and hazardous substances

efficient use of energy, water and other resources

Recipes Fish Tacos Buffet style

o Sticky beef short ribs o chicken thigh fillet o Sweet potato mash o Tomato salad

White Chocolate and Raspberry Muffins

Please complete workflow plan on next page

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Workflow Plan

1. Prepare a workflow plan using the template provided (This should be submitted 1 week prior to the practical

examination for your teacher to check.)

Include appropriate cleaning and storage techniques to minimise the risk of food contamination.

The time listed can either be the time of day, or the estimated time it will take you to complete the task (in

minutes).

List all ingredients that you will use including quantities.

List each ingredient only once at the task/step that you will use it.

Prepare a detailed list of all equipment you will need and record it on the work flow plan beside the task and

ingredients that are relevant.

Include items from the observation criteria in your plan.

Workflow Plan Name of Menu Item: 3 course luncheon Date:

TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT

*Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated

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NB Students can copy additional pages as require

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SITHKOP001: Clean kitchen premises and equipment: Student Checklist

Students will be observed on the following (during this practical assessment AND on FIVE separate occasions):

Note: to be satisfactory, assessor must observe each of the following minimum of SIX occasions:

Each student must clean each of the following large and small equipment items on at least SIX occasions according to cleaning schedules: Cooking equipment:

large and small pots

fry pans

deep-fryers

baking trays

dishwashers

garbage bins

glasswashers

measures:

- Scales - temperature probes

Mechanical food preparation equipment:

commercial mixers: food processors, blenders and attachments

mincers

slicing machines

ovens Clean and replenish the following commercial service-ware and utensils on at least SIX occasions:

cutting boards

containers

cooking utensils

crockery and dishes

cutlery

glassware

graters and peelers

knives

Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least SIX occasion. Linen may include any of the following:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels

Student has performed the above cleaning work and demonstrated use of:

different types of cleaning agents and chemicals for kitchens and equipment

cleaning, sanitising and disinfecting methods for kitchens and equipment

correct and environmentally sound disposal methods for waste and hazardous substances

efficient use of energy, water and other resources Complete cleaning tasks:

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within commercial time constraints

selecting and using correct personal protective equipment.

RECIPES

Baja style fish tacos with Aioli

Yield: 1 Portion

Ingredients Quantity

Aioli

egg 1

clove garlic 1

rice brand oil 125ml

Salt and pepper

lemon 1

Fish

white fish 250g

extra virgin olive oil 1 T

lime juice 2 t

chili powder 1 t

salt pinch

black pepper pinch

freshly chopped coriander 1 t

Slaw

cabbage 1/2 C

red wine vinegar 2 t

salt and pepper to taste

Toppings

red onion 1/4

roma tomato 1

freshly chopped coriander 2 T

lime ½

corn or flour tortillas, warmed 2

avocado ¼

red chili ½

red onion 1/4

Step Mise en place

1 Brunoise onion, concasse tomato, chop coriander, julienne red chili

2 Wash and shred lettuce

3 Separate egg

4 Mince garlic

5 Fillet fish into goujons

6 Lime into wedges for garnish

7 Juice lemon and remove piths

Method - Aioli

1 whisk egg yolk in a bowl to ribbon stage

2 Add minced garlic

3 Gradually add oil while whisking in a very thin stream until mix is light in colour and creamy in texture

4 Season to taste and add lemon juice

5 Refrigerate until required.

Method – Fish tacos

1 Combine the olive oil, lime juice, and chili powder in a small bowl and whisk to combine. Add chopped coriander and marinate fish for 15-20 min

2 Toss shredded lettuce with red wine vinegar in a small mixing bowl. Season with salt and pepper to taste.

3 Add avocado, onion, coriander and seasoning to food processor to make guacamole, blend till combined.

4 Heat a large pan over medium-high heat. Add in fish and cook for about 5 minutes per side. The fish is done when it

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can easily be flaked with a fork.

5 Compile your tacos with fish, cabbage slaw, a little onion, tomato, coriander and a squirt of lime juice. Little aioli over the top.

Buffet Style American beef short ribs with Sweet potato mash & Marinated chicken thigh fillet with Tomato salad

Yield: 1 Portion


Ribs

beef short ribs Half rack

pineapple juice 1/4 C

soy sauce 1/4 C

brown sugar 2 T

vegetable oil 2 T

clove garlic 1

ground black pepper ¼ t

BBQ sauce ½ C

beef short ribs 500 g

Chicken thigh fillet

thigh fillet (with bone) 1

olive oil 2 T

clove garlic 1

celery stalk ½

onion ½

carrot ½

thigh fillet 1

olive oil 2 T

Sweet potato mash

sweet potato 50g

clove garlic ¼

butter 10g

pouring cream 15ml

Tomato Salad

small tomato 1

Lebanese cucumber ½

Spanish onion ¼

slice sour dough or ciabatta bread 1

basil ¼ C

olive oil 2 T

balsamic vinegar 1 T

Step Mise en place

Arrange oven shelves and preheat oven to 200°C, Grate garlic, De-bone thigh fillet, Prepare mirepoix, Chiffonnade basil, Slice onion (with mandolin), Jardinière cucumber, Macedoine tomato, Tear bread in little olive oil, salt and pepper, Wash, peel and chop sweet potato

Method - marinade

1 Combine all ingredients and allow to stand

Method - chicken

1 Using a boning knife, de-bone thigh fillet

2 Coat chicken with olive oil and grated garlic

3 Prepare mirepoix and place in baking dish

4 Lay chicken thigh on top of mirepoix and bake for 20 minutes or until done

5 Use thermometer to check internal temp of chicken prior to removing from oven.

Method - ribs

3 Cut ribs into singular pieces and marinade for 1 hour

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4 Bake in oven at 180°C

5 Coat ribs with BBQ sauce every 15 min until cooked

Method – Sweet potato mash (note to assessor: potatoes can be combined to cook in groups then use of mouli demonstrated individually)

1 Boil or steam sweet potato until soft

2 Combine sweet potato and garlic

3 Pass mixture through mouli

4 Mix in butter and cream and season to taste

Method - tomato salad

1 On baking tray, lay out bread and bake for 10 min or until golden and crisp

2 In a bowl, mix tomato, cucumber and onion

3 In a small bowl, whisk olive oil and balsamic vinegar together

4 Dress salad and garnish with chiffonnade basil

White Chocolate and Raspberry Muffins

Yield: 1 Portion


Raspberry Coulis

frozen raspberries 50g

sugar 15g

water 10ml

lemon ½

Decoration

White chocolate melts 50g

Batter

self-raising flour 150g

baking powder ½ t

margarine or butter 90g

caster sugar 90g

medium eggs 2

milk 50ml

fresh raspberries to decorate

white chocolate chips 50g

coulis 40ml

Step Mise en place

Arrange shelves and preheat oven to 180°C, Prepare muffin pan with muffin cases, Squeeze lemon – 5 ml juice required, Melt milk chocolate melts, Make a small piping bag with baking paper

Method - Coulis

1 Place raspberries, sugar and water into a small saucepan and bring to the boil

2 Place mixture into a blender with lemon juice and pulse

3 Allow to cool

Method - batter

1 Sift flour and baking powder into a bowl

2 Add margarine/butter, sugar, eggs and milk

3 Mix thoroughly using planetary mixer

4 Fold chocolate chips through batter

5 Gently swirl coulis through batter

6 Place in muffin cases and bake for 20 – 25 minutes or until done

Method - decoration

1 Place melted chocolate into the piping bag

2 Pipe overlapping shapes of suitable size onto baking paper

3 Place in a cool area in the kitchen until required – do not refrigerate

4 Plate for service using melted chocolate and palette knife to decorate plate and pre-prepared chocolate shapes

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ASSESSOR OBSERVATION CHECKLIST – SITHCCC001 Use Food Preparation Equipment Students: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish.

Student Name: ____________________________________________________________________

Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed

Each of the following dishes prepared within commercial time constraints and deadlines.

Dish Fish Tacos Sticky beef

short ribs

Sweet potato

mash Tomato salad

White

chocolate

muffins

Date __ / __ __ / __ __ / __ __ / __ __ / __

Prepare dishes within commercial

time constraints

Yes

No

Yes

No

Yes

No

Yes

No

Yes

No

Performance Evidence Observed by Assessor (Detailed criteria in Assessor Evidence and Answer Guide)

Assessor Check: Satisfactory (S) More Evidence Required (MER) and comment

Select food preparation equipment.

Student locates information in food preparation lists and standard recipes to determine food preparation requirements.

Yes

No

Comment:

Student selects correct knives and equipment suited to the task.

Yes

No

Comment:

Use equipment to prepare food.

Interpret and follow manufacturer instructions when assembling equipment safely and hygienically ready for use.

Yes

No

Comment:

Prepare food items using suitable knives to make precision cuts.

Yes

No

Comment:

Clean and maintain food preparation equipment.

Maintain cleanliness of equipment using energy, water and other resources efficiently.

Yes

No

Comment:

Maintain condition of equipment and identify and either rectify or verbally report unsafe or faulty equipment.

Yes

No

Verbal report:

Comment:

Ultimo RTO 90072

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Assessor Comment I agree that all the above steps in this checklist have been demonstrated

S/MER

ASSESSOR OBSERVATION CHECKLIST – SITXINV002 Maintain the quality of perishable items Students: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish

Student Name: ____________________________________________________________________

Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed

Maintain quality of the following perishable supplies:

Perishable

Supply Dairy products Frozen goods Meat Poultry Seafood vegetables

Date observed __ / __ __ / __ __ / __ __ / __ __ / __ __ / __

Performance Evidence Observed by Assessor (Detailed criteria in Assessor Evidence and Answer Guide)

Assessor Check: Satisfactory (S) More Evidence Required (MER) and comment

Student identifies and disposes spoilt stock according to

organisational procedures.

Yes

No

Stock identified:

Method of disposal followed:

Store supplies in appropriate conditions.

Conduct and record temperature checks on delivered goods ensuring they are within specified tolerances.

Yes

No

Comment:

Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.

Yes

No

Comment:

Store promptly in correct storage area and environmental conditions using date codes. Yes

No

Comment:

Maintain perishable supplies at optimum quality.

Regularly check and adjust environmental conditions to ensure perishable supplies are kept at optimum quality.

Yes

No

Comment:

Conduct temperature checks according to food safety procedures and protect supplies from spoilage.

Yes

No

Comment:

Check perishable supplies and dispose of spoilt stock.

Regularly check perishable supplies for quality, signs of pest infestation and dispose of any non-usable supplies within scope of own responsibility.

Yes

No

Comment:

Ultimo RTO 90072

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PICTON HIGH SCHOOL

Assessor Comment I agree that all the above steps in this checklist have been demonstrated S/MER

Additional Evidence

List below if supplementary evidence was required to determine competence: e.g. verbal questioning; third party evidence (e.g. work placement employer report, photographs), school events, videos etc. and upload to QMS

Unit of Competency Evidence description

SITXINV002: Maintain Perishable Food Items

SITHKOP001: Clean Kitchen premises and equipment

SITHCCC001: Use Food Preparation Equipment

Assessment Outcome


Competent Not yet competent





If you have been deemed NOT YET COMPETENT for any unit of competency:

Refer to the feedback located within the task and make necessary corrections or adjustments and resubmit the task.

Additional attempt/s are allowed to demonstrate competence. The teacher will record the outcome of additional attempts in

the table below:

Unit of Competency

Insert Date of reassessment

Teacher signature Outcome:

C/NYC

Outcome:

C/NYC

Outcome:

C/NYC




Teacher’s General Comment

………………………………………….………………………….................................................................................................... ........

..........…………………………………………………………………………………………………………………......................................

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..........…………………………………………………………………………………………………………………......................................

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and I have provided appropriate

feedback

Teacher’s Signature.............................................................................. Date: ......................

Student Feedback

Please provide feedback to your teacher regarding this assessment task Yes No Unsure

Did the class work and activities help you to complete this competency task?

Were the instructions in this task clear?

Did this task help you to gain a better understanding of the unit of competency being studied and assessed?

Did you find the task challenging? If yes, why?

Could this task be improved? If yes, how?

If you do not agree with the assessment outcome, please ask your teacher about the appeals process.

Student’s Signature: ………………………….……………………………………........ Date: ..............................

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