SITHCCC001 Use food preparation equipment assessment

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/ClusterDetails
Assessment 1Short Answers
Assessment 2Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
SignatureDate
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
SignatureDate

Assessment Guidelines

What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: blenders food processors graters knife sharpening equipment: sharpening steels and stones knives: butcher and boning filleting palette mandolin slicers measures mouli peelers, corers or slicers planetary mixers scales thermometers whisks: fine and coarse stainless steel wire use food preparation equipment to prepare each of the following food types: fruit and vegetables general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades meat poultry seafood make precision cuts on fruit and vegetables complete food preparation tasks within commercial time constraints.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
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 Attempt2nd AttemptExtension  Date:    /    /
RESULT OF ASSESSMENTSatisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):Date: /  / 
Student SignatureDate: /  / 

Assessment 2

Your Tasks:

Prepare the following dishes to the criteria set out below:

Dish to be preparedEquipment usedMajor food groups used
Dish 1: Beer batter
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales Thermometer X Whisk: fine/coarseFruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood
Precision Cuts:
Dish 2: Battered Fish Fillet
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarseFruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade Garnishes Meat Poultry X Seafood
Precision Cuts:
Dish 3: Cucumber Raita
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor X Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarseX Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood
Precision Cuts:
Dish 4: RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarseFruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood
Precision Cuts:
Dish 5: RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarseFruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood
Precision Cuts:
Dish 6: RTO to complete
Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves:
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarseFruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood
Precision Cuts:

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