STUDENT

ASSESSMENT
BOOKLET

SITHCCC030
Prepare vegetable, fruit, eggs
and farinaceous dishes

STUDENT NAME: ____________________________________________

STUDENT ID: _______________________________________________
SUBMISSION DATE: __________________________________________
 NOTE

1. Penalties exist for plagiarism and academic dishonesty.

2. Make sure you are aware of the requirements set by my Trainer/Assessor.

3. Retained a copy of your Assessment.

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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 ASSESSMENT A – SHORT ANSWER

LEARNER INSTRUCTIONS

This assessment assesses the knowledge evidence requirements of the unit of competency.

Learners must answer all questions correctly to be deemed satisfactory in this task.

• You are required to answer all questions.

• Read each question carefully. Ensure you have provided all required information in your response.
• On completion, submit your assessment to your assessor via the LMS.
• These questions assess your understanding of the techniques and principles that underpin this unit.
• Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
are made to an assessment to take into account an individual learner’s needs.
• Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
• To be deemed satisfactory in this task you are required to answer all questions correctly. Your
assessor will determine how many attempts are allowed for each question.
• To complete this assessment, you will require access to the learner resource for this unit, the
internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
• On completion, submit your assessment to your assessor.

Note: Successful completion of this assessment does not mean you have achieved all requirements of
the unit of competency. An overall decision of competence for the unit will not be made until all
assessments are completed. Talk to your assessor or trainer to identify additional assessments required.

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Q1: List six varieties of edible seeds of the legume family that you can purchase conveniently pre-
soaked and cooked in tins.

Q2: Besides fresh, how else might these food products come prepared? Select the best answer from
these preparation methods – frozen / canned / pickled / dried / bottled.
a) Peaches, apples, pears, olives

b) Beans, lentils, mushrooms, apricots, figs

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 c) Gherkins, onions, chargrilled vegetables, cucumbers

d) Blueberries, blackberries, raspberries

e) Lentils, chickpeas, peas, beetroot, pineapple

f) Eggs

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Q3: Fresh vegetables are categorised into groups according to how they are grown and what they look
like. Provide two vegetable examples for each category.
a) Root

b) Bulbs

c) Tubers

d) Flowers

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 e) Vegetable fruit

f) Fungi

g) Leaves

h) Seeds and pods

i) Stems

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Q4: Do you know the different categories of fresh fruit? Look at the fruit examples provided and
record the fruit category they belong to.

Fruit Category
Grapes, passionfruit, kiwifruit, tamarillos
Apples, pears, quinces, loquats
Lemons, limes, oranges, mandarins, grapefruit
Apricots, cherries, peaches, mangoes, dates
Almonds, cashews, pistachios, hazelnuts
Watermelon, cantaloupe (rockmelon), honeydew
Bananas, pineapple, breadfruit, custard apple, papaya,

Q5: Look at the list of fresh and dried pasta products. Briefly describe the appearance of each pasta
type.

a) Spaghetti

b) Fettuccini

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 c) Cannelloni

d) Lasagne

e) Ravioli

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Q6: Match the characteristics (appearance and presentation) to the following farinaceous products:
cellophane noodles / rice / farfalle / couscous / polenta.

a) These are very fine translucent threads made from rice, mung beans, seaweed or potato starch.

b) Long grain, short grain, brown, wild, glutinous, Italian round

c) Butterflies: served with a sauce or used for salads

d) Derived from cracked semolina wheat. The wheat grains are milled into coarse granules
approximately 1 mm in diameter.

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 e) An Italian-style porridge made from white or yellow cornmeal (maize).

Q7: List five examples of mise en place tasks that you might use to prepare fruit and vegetable dishes.

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Q8: Look at this recipe and list the mise en place tasks required to prepare this dish.

SPECIAL FRIED RICE

Ingredients Quantity
Long-grain rice, rinsed 350 g
Sesame oil 3 tsp
Eggs, lightly beaten 2
Peanut oil 1 tbsp
Chinese barbecued pork, chopped 150 g
Cooked prawns, peeled 100 g
Baby peas 120 g
Shallots, trimmed, thinly sliced 3
Soy sauce 2 tbsp

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Q9: List two quality factors you should look for when selecting eggs from stores to ensure they meet
food safety requirements.

Q10: What temperatures would you store each of these food products at to ensure food safety and
optimise shelf life?
a) Root vegetables such as carrots, potatoes, onions and garlic

b) Bananas

c) Most fruit (apples, kiwifruit, apricot, grapes, nectarines, peaches, etc.) and vegetables
(zucchini, peas, corn, asparagus, cabbage, etc.)

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 d) Broccoli and broccolini

e) Fresh pasta

f) Rice, couscous, polenta, noodles, pulses

Q11: List two quality factors to look for when selecting bulb and tuber vegetables.

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Q12: What signs should you to look for when checking for spoilage of the following food items?
a) Pasta

b) Vegetables or fruit

c) Fruit

Q13: What are stock rotation labels and why are they used?

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Q14: Besides best-before, use-by dates and storage dates, what other information might you find on
stock date codes and rotation labels? List four.

Q15: List five safe operational practices you can follow when you are assembling and using a food
processor.

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Q16: What are four key safety points you need to remember when assembling and using a mandoline
slicer?

You have been asked to use the recipe provided to prepare gratin dauphinois. Read the recipe and
answer Q17 to Q21.

GRATIN DAUPHINOIS YIELD: 10 PORTIONS

Ingredients Quantity
Toolangi delight potatoes 220 g
Salt 15 g
Garlic, crushed 25 g
Cream 130 ml
Milk 45 ml
White pepper to taste
Cheese 50 g

Step Method
1 Peel and remove the eyes from the potatoes and trim to an even shape.
2 Using an electric slicer, plain bladed mandoline or thin bladed knife, cut the potatoes into 3 mm
thick slices.
3 Toss the sliced potatoes with the salt and crushed garlic then layer them evenly in a buttered
roasting tray or earthenware dish. Allow to marinate for 15 minutes.
4 In a separate bowl, mix the cream, milk, and white pepper together and pour over the prepared
potatoes.
5 Grate the cheese and spread over potatoes.
6 Place the tray into an oven pre-heated to 200 °C and cook until the potatoes are tender and the
sauce has thickened.
7 Serve by scooping out portions with a service spoon. Alternatively, chill the cooked tray for several
hours to firm and set the mix and then cut out 6cm circles using a crouton cutter. Reheat each
portion in the microwave.

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Q17: What is the recipe yield?

Q18: The chef has told you to prepare 50 portions. How much potato do you need?

Q19: List the large and small equipment you need to prepare this recipe.

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Q20: You are sorting your ingredients prior to commencing preparation tasks. Sort ingredients required
for each of these steps.
Steps 1, 2 & 3

Steps 3 & 4

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 Step 5

Q21: You have potato off-cuts and trimmings left over from your preparation tasks. How can you use
these to reduce waste and expenses?

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Q22: You are preparing fruit and vegetables for some recipes. Briefly describe how you prepare each of
the following ingredients.
a) Orange segments for a salad

b) Tomato concassé for a sauce

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Q23: One of the most common customer complaints about vegetables is the grit and sand that is all too
often found in spinach. Describe how to avoid this problem when washing spinach.

Q24: What equipment would you select to weigh and measure the wet and dry ingredients, and why is
this the preferred tool?

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Q25: How would you weigh and measure the following ingredients if digital scales are not available or
practical?
a) 2 tbsp soy sauce

b) 250 g rice

c) 1 L chicken stock

Q26: List three dishes you could prepare for each type of rice.
a) Long grain rice

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 b) Short grain rice

Q27: List two ingredients you can add to change the colour of fresh pasta dough.

Q28: What method of cookery would you select to cook the following foods?
a) Blanched tomato

b) Bacon in an omelette

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 c) Crème caramel

d) Stir-fry vegetables

e) Rice pilaf

f) Couscous

g) Egg in caesar salad

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 h) Vegetable curry

i) Banana fritters

j) Roast vegetables

Q29: Briefly outline how to cook rice using the boiling method.

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Q30: Briefly outline the key details or steps for cooking eggs using these methods of cookery.
a) Poaching

b) Scrambling

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 c) Soufflé

Q31: Briefly explain the process, method of cookery and the desired characteristics (appearance and
texture) of these farinaceous foods.
a) Couscous (instant)

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 b) Pasta/noodles

c) Polenta

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 d) Pulses such as lentils and chickpeas

Q32: What are the health risks associated with raw eggs or dishes containing raw or partially cooked
eggs?

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Q33: List two ways that you can help reduce the health risks associated with raw eggs or dishes
containing raw or partially cooked eggs.

Q34: Eggs are very versatile and are used for many applications – aerating, binding, setting, coating,
enriching, emulsifying, glazing, clarifying, garnishing and thickening. List the application of the eggs
in these dishes.

a) Crème caramel

b) Soufflé and sponges

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 c) Meatloaf, terrines

d) Chicken schnitzel

e) Egg pasta, puddings

f) Mayonnaise, hollandaise

g) Duchesse potatoes

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 h) Custard

Q35: Eggs can be used for emulsifying. What does this mean?

Q36: You have dried (powdered) eggs, frozen eggs and liquid eggs to use.
a) Which has the shortest shelf life?

b) Which has the longest shelf life?

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Q37: Explain how and when you might use eggs for glazing.

Q38: List the historical and cultural origin of these dishes and products.

a) Polenta

b) Fried rice

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 c) Apple strudel

d) Quiche Lorraine

Q39: How could you make the classical Caesar salad recipe into something more contemporary?

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Q40: List five classical egg dishes or sauces made with eggs.

Q41: List the country of origin for the following types of noodles.
a) Meep ok

b) Char kway teow

c) Soba

d) Ragi sevai

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Q42: List three quality indicators (appearance, texture, taste or freshness) you should check before
serving each of these dishes to customers. The quality indicators of the first dish have been
provided for you as an example.

Dishes Quality indicators – appearance, texture, taste, freshness

e.g. Caesar salad Is the texture of the lettuce crisp and fresh, are the croutons crispy
and not soggy? Is the dressing balanced with not too much lemon? Is
the egg fresh and still runny?

Rice pilaf

Gaufrette potatoes

Quiche Lorraine

Mango coulis

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Q43: Look at the images given here and answer the following questions.

A B

a) Compare the appearance, plating and presentation standards of the two dishes. Which dish
do you think meets the higher standard?

b) State reasons for your answer.

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Q44: What adjustments to presentation should you make in these situations?
a) Incorrect sauce has been placed on the plate.

b) The dish does not look visually appealing.

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 c) Food is piled dangerously high on the plate and may spill when carried.

Q45: What serviceware would you use to present the following dishes?

a) Green salad served as a side salad

b) Grilled vegetable and polenta stack

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 c) Fruit salad to be placed on a buffet table

d) Fettuccini carbonara

e) Fried rice

f) Poached eggs on toast

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Q46: List four classical sauces commonly served with pasta. Bolognese

Q47: List four dips or sauces commonly served with vegetables.

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Q48: Which garnish would you choose for the following dishes? Your garnish options are coddled egg,
croutons, chopped herbs, deep-fried noodles, chopped basil, zest of lemon or orange.
a) Caesar salad

b) Poached winter pears

c) Spaghetti bolognese

d) Potato and leek soup

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Q49: List a suitable accompaniment(s) for each of the following dishes.

a) Vegetable frittata

b) Fried eggs

c) Baked potato

d) Dried or fresh fruits

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 e) Apple pie

f) Vegetable curry

g) Mexican rice

h) Chickpea hummus

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Q50: You have leftover quiche Lorraine and mango coulis. How should you store these dishes to ensure
food safety and optimise their shelf life?

Q51: At what temperature should you store prepared vegetable, fruit, egg and farinaceous dishes until
required for service?

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Q52: What are two end-of-shift tasks you might complete to clean the benches and working surfaces in
your immediate work area?

Q53: What environmentally friendly approach can you take to reduce food waste when disposing of
leftover ingredients that cannot be reused?

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 ASSESSMENT B – OBSERVATION REPORT (LEARNER)

LEARNER INSTRUCTIONS
You are required to do the following.
• Complete the practical tasks as instructed by your assessor. Your assessor will discuss the tasks to be
completed in each observation prior to commencing the assessment.
• You may be required to perform some tasks multiple times to meet the requirements of the unit of
competency.

OVERVIEW OF TASKS
You must complete the following assessment tasks.
• Complete mise en place activities and follow standard recipes to prepare at least ten finished dishes.
• Use a variety of cookery techniques and food types as detailed in Assessment B – Observation Skills
Log.
• Prepare, plate and present at least two portions of the ten finished dishes.

ASSESSOR TASKS
Your assessor will do the following.
• Provide you with an observation checklist that lists the skills/tasks they will observe you performing
in the workplace. Please familiarise yourself with the observable skills outlined in the Observation
report prior to starting an observable task.
• Contextualise observations to suit your workplace or training environment.
• Observe you in an operational (live or simulated) environment using a range of skills/tasks.
• Ask you questions relating to specific tasks you are demonstrating to ensure you have the required
knowledge.
• Provide access to industry current equipment, technology and software, and legislative and
regulatory resources and documentation as specified in the assessment conditions.
• Use the checklist to observe you using a range of skills/tasks.
• Record comments and feedback based on their observation of your performance.
• Ensure that you can consistently perform all tasks multiple times (or where not specified, at least
once) satisfactorily.
• When necessary, complete an additional checklist as a record of the skills and techniques you are
required to perform to achieve a satisfactory outcome in this assessment.
• Your assessor may upload a photo of you holding the completed dishes as supporting evidence of
the completed task and to verify authenticity.
• Decide when you are competent at all tasks.
• Record the results of your practical demonstration tasks and provide you with feedback.

Note: Successful completion of this assessment does not mean you have achieved all requirements of
the unit of competency. An overall decision of competence for the unit will not be made until all
assessments are completed. Refer to the assessment mapping document to identify additional
assessments required.

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 ASSESSMENT C – PROJECT

LEARNER INSTRUCTIONS
• To complete this assessment, you will require access to the learner resource for this unit, the
internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
• You are required to answer all questions and complete all tasks.
• Read each task and question carefully. Ensure you have provided all required information in your
responses.
• Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
are made to an assessment to take into account an individual learner’s needs.
• Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
• To be deemed satisfactory in this assessment, you must complete all tasks correctly. Your assessor
will determine how many attempts you are allowed for each task/question.
• On completion, submit your assessment to your assessor according to your training environment’s
assessment submission procedures. Make sure you follow all steps in the submission process when
submitting assessments to the learning platform.

Note: Successful completion of this assessment does not mean you have achieved all requirements of
the unit of competency. An overall decision of competence for the unit will not be made until all
assessments are completed. Talk to your assessor or trainer to identify additional assessments required.

Assessment guide

This assessment requires you to identify equipment, preparation tasks and methods of cookery for
different recipes and types of food for vegetables, fruit, eggs and farinaceous dishes.

You are required to complete the following assessment activities.

• Complete Tasks 1, 2 , 3 and 4.

• Answer all the questions.

You should base your responses on the information provided in the project. Responses could reflect
skills and knowledge discussed in your learning environment, learner resources and reflect relevant
legislative requirements.

You may base your responses on their organisation’s policies and procedures, normal work practices
and any legislative requirements, if discussed with and approved by your assessor prior to commencing
this assessment.

Task 1

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

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GAUFRETTE POTATOES YIELD: 10 PORTIONS

Ingredients Quantity
Kennebec potatoes 800 g
Salt and pepper to taste

Step Method
1 Peel and remove the eyes from the potatoes and trim to an even shape.
2 Set the corrugated fluted blade of a mandoline to about 1 mm.
3 Cut the potato into round slices, turning the potato about 90 degrees between each slicing
movement to give a trellis pattern.
4 Place the slices into a frying basket and carefully lower the basket into a clean deep fryer set at
185 °C.
5 Shake the potatoes gently in the basket to prevent the slices sticking together. When the bubbling
effect of the fat slows down, tip the potatoes out of the basket into the fat.
6 Using a spider, keep the potato slices moving and turning until they are crisp and an even golden
brown.
7 Remove the potatoes from the fat and drain them well. Season them with pepper and salt away
from the fryer.

Q1: How must you prepare the potatoes prior to slicing?

Q2: The chef has told you to prepare 50 portions. How much potato do you need?

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Q3: Why does this recipe specify Kennebec potatoes? Why can’t you use any type of potato?

Q4: List the equipment required to prepare and present this dish. Include size or dimensions if
appropriate.

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q5: What mise en place tasks do you need to complete before you can start to cook this dish?

Q6: What method of cookery is used to cook this dish?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q7: What are three safe work practices you should use when using a deep fryer?

Q8: How can you use any potato off-cuts waste to reduce expenses?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

Student Assessment Booklet | Version 2
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Q9: What is one type of sauce or dip you could serve this dish with if it was being served as an
appetiser or snack?

Q10: The first batch of deep-fried gaufrette potato slices are pale golden brown and not very crisp.
How can you prevent this happening to the next batch of gaufrette potato slices?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

Student Assessment Booklet | Version 2
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Task 2

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

MANGO COULIS YIELD: 500 ML

Ingredients Quantity
Mango cheeks, fresh/frozen/canned 600 g
Caster sugar 25 g
Cointreau (orange liqueur) 10 ml
Lemon juice 10 ml

Step Method
1 Cut the cheeks from the mango. Peel them using a sharp knife and then roughly dice.
2 Place the diced mango, sugar, Cointreau and lemon juice into a blender and purée thoroughly.
3 Pass the sauce through a fine strainer and refrigerate until required.

Q1: What are three features you are looking for when selecting fresh mangoes for this dish?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q2: What would be one sign of potential contamination or spoilage if you were using canned mango
cheeks?

Q3: How would you ensure cleanliness and safe assembly of a food processor before using it to purée
the mango?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q4: You are completing mise en place for mango, strawberry and dark plum coulis. All variations
follow this recipe with only the type of fruit changing. You are using fresh strawberries, frozen
mangoes and canned plums. How do you sort and assemble your ingredients prior to
preparation?

Q5: The recipe yields 500 ml. If you use 50 ml of the coulis to decorate one plated portion of dessert,
how many portions will this recipe yield?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q6: How should you store the coulis after preparation to ensure food safety and optimise shelf life?

Task 3

• Use the recipe provided or one supplied by your assessor.

• Respond to all questions.

MINI PASTA FRITTATAS YIELD: 6

Ingredients Quantity
Mini penne or macaroni pasta 1 cup
Eggs 6
Semi-dried tomatoes, roughly chopped 180 g
Ham, finely chopped 150 g
Cheese, grated 1 cup
Chives, chopped 2 tbsp
Salt and pepper to taste

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Step Method

1 Preheat oven to 180 °C. Grease a six-hole, 3/4-cup capacity Texas muffin pan.
2 Cook the pasta until just tender. Drain the pasta and transfer to a large bowl. Allow to cool for 10
minutes.
3 Whisk the eggs and milk until combined. Pour over the pasta.
4 Add the semi-dried tomatoes, ham, cheese and chives to pasta mixture. Stir until well combined.
Season with salt and pepper.
5 Fill the muffin holes with the pasta mixture. Bake for 30 minutes or until the frittatas are puffed
and golden. Stand for 5 minutes. Turn out onto a wire rack.
6 Serve the frittatas with a dollop of tomato salsa and oven fries.

Q1: Explain the role of eggs in this dish?

Q2: What shape is penne or macaroni pasta?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q3: You’ve decided to modify the recipe and use fresh pasta instead of dried. Briefly describe the
steps in preparing fresh pasta.

Q4: How do you store surplus fresh pasta to ensure food safety and optimise shelf life before it is used
the next day?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Task 4

• Use the internet to research information on the origin and characteristics of apple varieties.
• Respond to all questions.

Q1: List four apple varieties available in Australia.

Q2: Which apple variety is most suited to cooking apple sauce?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q3: In what country did apples originate?

Q4: What method of cookery would you use to make apple sauce?

Q5: Name one dish that uses apple sauce as an accompaniment.

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q6: What checks would you perform to evaluate the quality of prepared apple sauce?

Q7: The apple sauce you made has a metallic taste. How can you adjust this problem in the next batch
of apple sauce you make?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

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Q8: You have leftover apple sauce after service and decide to refrigerate it for later use. What
information would you put on the label of the container before storing?

SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes

Student Assessment Booklet | Version 2
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
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