Free Assessment Answers for Australian Students

ASSESSMENT B – SHORT ANSWER Instructions You are to answer all questions. Read each question carefully. Ensure you have provided all required information. On completion, submit your assessment to your assessor. SECTION 1: SELECT INGREDIENTS Q1: List three factors you must consider when confirming food production requirements. Q2: You have…

ASSESSMENT B – SHORT ANSWER Instructions You are to answer all questions. Read each question carefully. Ensure you have provided all required information. On completion, submit your assessment to your assessor. SECTION 1: SELECT INGREDIENTS Q1: What information helps you confirm production requirements? List three examples. Q2: The edible yields…

Assessment Tasks and Instructions  Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on…

Introduction Fruit and Vegetables There are a number of factors that will influence what fruit and vegetables are used in a commercial establishment. Among these are whether it is best to use ‘in season’ produce, or whether to import out of season produce from interstate or overseas. Importing or producing out of…

Assessment Task: instructions : (for assessments not embedded within the LMS) The assessment must be written using an industry-standard software package such as Microsoft Word, Excel, PowerPoint, etc.  Name the file using the assessment task number and then save your file.  Ensure your submission identifies the unit code and title,…

List all essential equipment and utensils required for the preparation, production and service of stocks, sauces and soups and explain the use of each item. Equipment/Utensils Explanation for use consommé pots to cook the stock slowly with a consistent temperature in order to let the impurities rise to the top…

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Short Answers Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment…

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 An assessment conducted in this instance: Assessment 1 2…

ASSESSMENT TASK 2: CASE STUDY TASK SUMMARY: You are to read the case study and complete the questions. WHAT DO I NEED IN ORDER TO COMPLETE THIS ASSESSMENT? Access to textbooks and other learning materials Access to a computer and the Internet (if you prefer to type your responses). WHEN DO I DO THIS…