Technology Enhance Professional Training

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Assessment 3 – Practical Observation
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to
determine student competency in this assessment task
The assessment process and tasks were fully explained. Yes / No
I am aware of which evidence will be collected and how. Yes / No
I am aware of my right to appeal an assessment decision. Yes / No
I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on
their website at (insert website address)
Yes / No
I have discussed any additional educational support or reasonable adjustments I require in
order to undertake this assessment with the Student Support Services Officer and Trainer /
Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy (insert
website address)
Yes / No
I have access to all required resources? Yes / No
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: _____ / ______ / 20______
Assessment
Results
Satisfactory or Not Yet Satisfactory
(Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed is
my own and that I was adequately informed of the
assessment process prior to commencing this assessment
task.
Assessor Declaration: - I verify that I have adequately
explained and negotiated the assessment tasks with the
student prior to commencing assessment.
Student Name: Assessor’s Name:
Student Signature Date Assessor Signature Date
Page 1 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Guide for Assessment
Instructions Instructions to include, but not limited to:
1. Student will be assessed in a workplace or simulated workplace environment.
2. Ensure the student is aware of the assessment requirements at the commencement
of the unit
3. The students are required to work alone to answer questions.
4. The questions are aimed at testing the student’s knowledge of preparing dishes
using basic methods of cookery.
5. This practical assessment comprising of verbal questions and practical
observations that need to be answered by the student verbally, in person and within
the workplace or simulated workplace environment.
6. The student is required to complete the practical assessment for this unit of
competency. To complete this task, the student will need to answer the 49
questions in Part A of this practical assessment in your own words in person,
verbally and a minimum of 3 recipes are to be observed in Part B.
7. The student answers should be recorded in the student assessment question
booklet.
8. After the student has completed the practical assessment, the Trainer/Assessor will
make corrections to the verbal responses.
9. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
10. In special circumstances this practical assessment may be delivered as a written
assessment in which the assessor shall mark the assessment and identify the
assessment was presented in written form.
Task/s to be
assessed
The tasks you will be observed undertaking are:
Your assessor will do the following.
- Observe you in an operational hospitality business using a range of skills/tasks.
- Use the checklist to observe you using a range of skills/tasks.
- Observe you over a period of time while you learn and use various skills/tasks.
- Ensure that you can consistently perform all tasks multiple times satisfactorily.
- Decide when you are competent at all tasks.
You are required to do the following.
- You must answer all verbal questions.
- You can ask your assessor for further clarification of any question, if necessary.
- Provide all necessary information when answering questions.
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify vegetables, fruits, eggs and farinaceous items and their different
characteristics
- Explain quality indicators of different dishes and environmental conditions
- Discuss the effects of different cookery methods
- Explain mise en place and the role it plays
- Discuss contents of stock date codes and rotation labels
- Explain safe operational practices and functions and features of equipment used in
Page 2 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
cookery methods
Time allowed On average, the Assessment should take 8-10 hours to complete
Location Assessment will be completed in a simulated workplace environment under the supervision
of a trainer/assessor.
Decision making
rules
To achieve a satisfactory outcome, you must be able to: -
 culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit,
egg and farinaceous dishes, relating to:
 convenience products
 fresh products
 contents of stock date codes and rotation labels
 characteristics of different vegetable, fruit, egg and farinaceous dishes:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators
 nutritional value
 service style
 taste
 texture
 accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
 historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and
products
 cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance
evidence
 health risks associated with raw egg products and alternative egg products
 culinary applications which use eggs as specified in the performance evidence
 mise en place requirements for vegetable, fruit, egg and farinaceous dishes
 appropriate environmental conditions for storing food products to:
 ensure food safety
 optimise shelf life
safe operational practices using essential functions and features of equipment used to produce
vegetable, fruit, egg and farinaceous dishes.
Performance
Observation
Criteria for
Assessment Task
The assessment methods must be by direct observation of tasks on required skills and
knowledge to ensure correct interpretation and application. Your Assessor will observe you
on the following observations:
 follow standard recipes to prepare dishes for at least six different customers using each of the
following types of products:
 vegetables and fruit:
 dried
 fresh
 frozen
 eggs used for the following applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
Page 3 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 prepare dishes using each of the following cookery methods at least once:
 boiling
 braising
 deep and shallow frying
 poaching or scrambling
 roasting
 stewing
 prepare at least three different types of fresh pasta
 prepare the above dishes:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and storing
different food types
 responding to special customer requests and dietary requirements.
Assessment
conditions
Assessors must satisfy NVR/AQTF assessor requirements.
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting.
Assessment must include direct observation of tasks.
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application.
Resources required The following equipment will be made available to students:
- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops, WiFi,
Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:
 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processor
 planetary mixer
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
Page 4 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 microwave
 pasta machine
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 beaters
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 chef knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 oven mitts
 pots and pans for small and large production:
 stainless steel
 cast iron
 non-stick fry pans
 scoops, skimmers and spiders
 scales
 service-ware:
 platters, dishes and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 steamers
 small utensils:
 flour and drum sieves
 pastry brushes
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
Page 5 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 guidelines relating to food disposal, storage and presentation requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
 have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 ordering and docketing paperwork
 food safety plans
 guidelines relating to food disposal, storage and presentation requirements
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for producing stocks, sauces and
soups specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
Page 6 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery
to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
- have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Results/Re-
assessment
 Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-
submit the evidence. In this case, you will be provided with clear and constructive
feedback based on the assessment decision so that they can improve your skills /
knowledge prior to reassessment.
 Where a ‘NYS – Not Yet Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
opportunity to resubmit evidence to demonstrate competence. The assessor will
determine and discuss the reasons for NYS – Not Yet Satisfactory on any of the
criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to illness,
a medical certificate must be produced. “This process is detailed more in
the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided
with information identifying the areas in which they failed to achieve
competency. Students will then have the opportunity to repeat the
assessment task within 5 working days of notification with no reassessment
fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the RTO within five working days with a valid reason for not
availing themselves of the reassessment opportunity, then those students
will be given a final chance to re-sit the assessment and will be charged at
$100.00.
o After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for the
unit as per the fees policy of the RTO. The student will be made aware of
the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$100.00 reassessment fee will be charged for reassessing the assessment
within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
o The RTO has intervention strategies, including student support services
available to enable students to complete qualification in the expected time
frame. Students at risk of not completing within this time frame are
identified as early as possible and an intervention strategy is put in place.
Page 7 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Reasonable
Adjustment
Assessor may adjust assessment conditions (as required) to suit workplace objectives
provided that the integrity of the task is maintained.
Page 8 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Assessment 3 – Practical Observation
Part A:
Observable skills/tasks the learner is
required to demonstrate
Date
Signature
Date
Signature
Date
Signature
Satisfactory
Yes No
Locates, reads and interprets
recipes, food preparation lists,
menus and task sheets to check
food production requirements.
Question:
What information is included in a standard recipe?
Student Response: ingredient names, quantities, recipe serving size, number of
portions, cooking method, equipment, ingredient cost
Question:
What influences how many portions you have to produce?
Student Response: the number of orders for the particular recipe.
Efficiently sequences food
preparation and production tasks.
Question:
How do standard recipes and food preparation lists help you sequence your preparation tasks?
Student Response: recipes required to be served earlier, such as appetizers or
salads, as mentioned recipe cards can be scheduled sooner and thus, the person
allocated to prepare these dishes as per the preparation lists must be allowed to
access equipment
Question:
Describe how you sequence food preparation tasks when making your favourite pasta or egg dish.
Student Response: for pasta: heat water in a saucepan, bring to a boil, turn down
heat and add pasta with oil and salt, let simmer for 15 to 20 minutes till al dente,
strain under cold water
Page 9 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Calculates ingredient amounts
according to requirements.
Question:
How does a standard recipe help you calculate quantities of ingredients?
Student Response: a standard recipe card contains the names and quantities of
each ingredient to be which can then be multiplied with the number of portions
and bookings
Question:
Where could you find out how many portions, and therefore quantities of ingredients, are required
for hot vegetable side dishes for a buffet function?
Student Response: by checking the guest list or number of bookings for the
buffet/banquet
Identifies and selects ingredients from
stores according to requirements.
Question:
What are three indicators of freshness and quality you should look for when selecting vegetables
and fruit?
Student Response: texture should be firm, colour should be bright and even and
free from discoloration, there should be not foul smell
Question:
The quality and freshness of dry goods, such as polenta, couscous and rice, is as important as fresh
ingredients. What are two quality indicators you should look for?
Student Response: check for mouldy or musty odour, fresh products should be
dry and not oily or slimy to touch
Question:
What are the nutritional benefits of berry fruits?
Page 10 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: they are rich in antioxidants like flavonoids and anthocyanins
as well as in nutrients like vitamins A and C.
Checks perishable supplies for spoilage
or contamination.
Question:
What are two indicators of spoilage in fresh noodles?
Student Response: smell for off or mouldy aroma, look for whitish or black
discoloration.
Question:
What are two indicators of spoilage in frozen vegetables?
Student Response: the presence of black spots and a slimy or excessively soft
texture indicates spoilage in vegetables.
Question:
Why should you check dry farinaceous and other goods for signs of contamination before using
them to prepare salads for appetisers?
Student Response: Farinaceous and other goods are prone to microbial spoilage
such as mould and bacteria which is why they should be checked before food
preparation.
Locates and reads date codes and
rotation labels on food products.
Question:
What information is contained in a date code or rotation label?
Student Response: use by dates, fresh before dates, dates of manufacturing and
purchase, instructions for preparation and storage.
Question:
How do stock rotation procedures and product expiry dates help you select ingredients?
Page 11 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: By viewing expiry dates, one can understand if the ingredient
is still fit for consumption and for how many days it will remain fresh so that the
same can be used before spoilage.
Selects appropriate type and size of
equipment.
Question:
What items of equipment would you use to prepare a fruit coulis?
Student Response: saucepan, masher, food processor or blender, strainer, whisk
Question:
What equipment would you use to whip egg whites to aerate a cake?
Student Response: an electric whisk.
Question:
Why is selecting the correct size of saucepan or boiler important when preparing pasta, rice or
other farinaceous products?
Student Response: the correct size is important to prevent spilling of water and
accidents whole boiling farinaceous products.
Follows food and workplace safety
procedures when assembling
equipment and checks cleanliness prior
to use.
From a food safety perspective, what should you check before assembling any food production
equipment?
Student Response: look for the presence of any food particles or impurities lodged
in crevices of blades and equipment parts.
Question:
What features or functions of a slicer can cause injury when assembling it?
Page 12 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: the blades of a food processor are sharp and can cause injury
when assembling or when operating without a lid.
Uses equipment safely and hygienically
when preparing and cooking food.
Question:
Mechanical mixers, slicers and peelers are often used when preparing vegetables, fruit and eggs.
What are two safety procedures you should follow when using this type of equipment?
Student Response: use protective gloves to prevent injuries, check for the
presence of any rust or damage in the equipment.
Question:
Many fruits and vegetables are served raw. How can you reduce the risk of cross-contamination
between different ingredients when using food preparation equipment?
Student Response: separate equipment should be used for separate equipment,
each equipment should be cleaned before usage.
Sorts and assembles ingredients
according to production requirements
Question:
You are preparing three potato side dishes to accompany main courses; chunky fries, scalloped and
roti. How do you sort and assemble your ingredients to maximise efficiency?
Student Response: Preheat the oven and place two sets of potatoes to boil. One
set will comprise of baby potatoes for the roti while in another stove top potatoes
can be boiled for the scallop and fries, after boiling the roti potatoes can be
seasoned and placed for roasting and meanwhile the rest can chopped thick for
fries or sliced for the scalloping.
Question:
How does sorting and assembling ingredients prior to preparation help your workflow and
productivity?
Student Response: Sorting and assembling ingredients on a priority basis helps in
preparing all mis e place on time and also for timely cooking of the recipe required
to be served first. It also helps in preparing equipment required for cooking in a
timely manner.
Page 13 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Weighs and measures ingredients
correctly and creates portions.
Question:
Weighing and measuring ingredients is part of your mise en place requirements. Why is accuracy
an important component of your mise en place process?
Student Response: It is important to use accurate amount of ingredients to ensure
that the recipe is prepared with the best taste, aroma and texture.
Question:
Why is portioning important during the preparation stage when preparing ingredients for
vegetable, fruit, egg or farinaceous dishes?
Student Response: portioning is important so that it ensure that the quantity of
food served for each recipe is equal and uniform.
Cleans and cuts salad ingredients
using basic culinary cuts.
Question:
Why should fruits and vegetables be thoroughly washed prior to preparation?
Q:
Student Response: Washing removes any impurities and pesticides which may be
present upon the surface.
Question:
What are two basic culinary cuts used to prepare vegetables?
Student Response: julienning and dicing
Minimises waste.
Question:
What by-products from the preparation of vegetables, fruit, eggs or farinaceous ingredients could
be used in other production processes?
Page 14 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: Vegetable and fruit off cuts can be used for flavouring sauces
and soups, water from boiling farinaceous ingredients can be used to thicken
gravies and sauces, eggs shells can be used for composting
Question:
If you are storing by-products for later use, how should you store them? What information must be
recorded?
Student Response: The date of preparation must be recorded and temperature
must be continuously monitored. Cooked by products must be stored in a sealed
and clean container, either below 5C or above 63C to prevent spoilage and
contamination.
Prepares eggs for different
culinary uses
Question:
Explain why or when the following methods of preparing eggs are used.
 Aerate
 Bind
 Thicken
Student Response: Aeration is used to add volume and softness to baked products
like cakes, binding is used to give structure and firmness to minced meat products
and thickening is used to enhance thickness, volume and add body to sauces and
soups.
Question:
What is the role of eggs in the preparation of sauces such as hollandaise and mayonnaise?
Student Response: Eggs add thickness and colour to such sauces.
Question:
What are the health risks associated with dishes containing raw and partially cooked eggs?
Student Response: Raw and partially cooked eggs are likely to be contaminated
with Salmonella bacteria which can cause gastrointestinal disorders
Question:
What are two other forms eggs can be purchased in?
Student Response: frozen eggs, dried eggs, liquid egg whites
Page 15 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Question:
What does the term ‘easy over’ mean when cooking eggs?
Student Response: This means the eggs while cooking are to be flipped while
keeping the yolks still runny.
Prepares fresh farinaceous
ingredients.
Question:
Why is kneading pasta dough an important stage in the preparation process?
Q: Explain how to make ravioli from fresh pasta dough.
Q: Explain how to make fettuccini from fresh pasta dough.
Student Response: Kneading helps to mix ingredients and render elasticity to
gluten strands. To make ravioli, the past dough is to be rolled flat and cut into
sheets. For preparing fettuccini, the pasta has to be rolled flat and sliced into
strips.
Question:
If you are storing by-products for later use, how should you store them? What information must be
recorded?
Student Response: The date of storage has to be recorded. The food must be
stored in a sealed and clean contained at a temperature below 5C and above 65C.
Question:
If you are storing by-products for later use, how should you store them? What information must be
recorded?
Student Response: The date of storage has to be recorded. The food must be
stored in a sealed and clean contained at a temperature below 5C and above 65C.
Selects and uses mise en place
and cookery methods (as listed in
the skills log) for dishes.
Page 16 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Question:
What is one method of cookery used when preparing dishes for the following food types?
 Vegetables: stir frying: stir fried vegetables
 Fruit: poaching: poached pears
 Eggs: frying: scrambled eggs
 Farinaceous: boiling/steaming: steamed rice/steamed pasta
Give one example of a recipe each method and food type is used in.
Student Response:
 Vegetables: stir frying: stir fried vegetables
 Fruit: poaching: poached pears
 Eggs: frying: scrambled eggs
 Farinaceous: boiling/steaming: steamed rice/steamed pasta
Question:
How does poaching, frying and scrambling change the nature and texture of eggs?
Student Response: Poaching is a gentle method of cooking and gives a soft texture
to eggs, frying and scrambling due to high temperatures tough and firm the
texture of an egg.
Uses numeracy skills to calculate
number of portions and determine
cooking times and temperatures.
Question:
What is one item of large or mechanical equipment you use regularly to cook food? How do you
monitor and adjust cooking time and temperature?
Student Response: Sauce pan – temperature and time can be adjusted using the
stove top regulator or by adding or removing a lid while cooking
Question:
You are preparing fresh fruit platters for a function. One platter holds five portions and you need to
prepare 25 portions. How many platters do you prepare?
Student Response: 5 platters
Page 17 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Follows standard recipes for dishes
using food types listed in the skills log.
Question:
What is the historical relationship between Italian pasta and Chinese noodles?
Student Response: It is said that Marco Polo brought back noodles from China as
he returned to Italy, which in turn, influenced the creation of pasta.
Question:
Can you substitute dried fruit or vegetables for fresh in a recipe? What factors influences your
decision?
Student Response: The type of recipe will influence a decision, for example, dried
fruits and vegetables cannot be used for a salad.
Question:
What happens if you overcook scrambled eggs?
Student Response: The eggs will turn tough and discoloured
Question:
What does the term 'al dente' mean when cooking pasta?
Student Response: To cook a pasta ‘to the tooth’ or till firm enough for biting
Selects and adds
accompaniments to the dish.
Question:
What is a common accompaniment served with pasta dishes?
Student Response: Bread croutons
Question:
What are suitable accompaniments for scrambled eggs?
Student Response: Toasted bread, grated cheese, chopped herbs, sautéed
vegetables, mushrooms or bacon.
Page 18 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Prepares dishes for a number of
customers:
 within commercial time
constraints and deadlines
 reflecting required quantities to
be produced
 following procedures for
portion control and food safety
practices
 responding to special customer
requests and dietary
requirements
 managing own speed, timing
and productivity.
Question:
How do you manage your own speed and timing to ensure that you complete food preparation
tasks within commercial time constraints without cutting corners and risking your safety?
Student Response: By following standard recipe cards and workflow lists.
Question:
What is one example of a special request or dietary need a customer might have when ordering a
salad?
Student Response: To check for the presence of allergens like eggs.
Question:
Why is portion control important when preparing and serving vegetables, fruit, egg or farinaceous
dishes?
Student Response: Portion control is important to ensure uniformity for each
recipe, prevent food waste and effectively use all ingredients.
Follows standard recipes and makes
food quality adjustments within scope
of responsibility.
Question:
Your boiled vegetables have lost colour. How could you prevent this happening in the future?
Page 19 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: Steaming or blanching till just the right time and temperature
and then immediately washing them in ice cold water.
Question:
Your cooked rice is starchy and sticks together. How fix this problem? How can you prevent this
happening in the future?
Student Response: Reheat rice in warm water and break with a fork to remove
clumps. Wash and soak rice for an hour before boiling to prevent the same.
Question:
Choose one fruit recipe from your menu. How would you adjust the flavour of this dish if you feel it
doesn’t meet recipe and organisational standards?
Student Response: Strawberry parfait – the addition of honey or strawberry sauce
can enhance its flavour.
Presents dishes on appropriate
serviceware.
Question:
Choose a vegetable dish from your menu and describe how you would present it.
Student Response: Tempura vegetables arranged in a circular shape with tentsuyu
sauce placed in a bowl in the middle
Question:
What serviceware is used to present prepared pasta dishes in your workplace or training
environment?
Student Response: Round plates, white in color.
Question:
Why is the choice of serviceware important to a dish’s overall presentation?
Student Response: An appropriately shaped service ware of the right colour can
complement the shape and colour of a dish and improve attractiveness.
Adds appropriate dips, sauces and
garnishes to dishes.
Page 20 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Question:
What dips or sauces is commonly served with tempura vegetables?
Student Response: Tentsuyu
Question:
What is one sauce that could be served with apple cinnamon pancakes?
Student Response: Cinnamon syrup, apple sauce
Visually evaluates the dish and adjusts
presentation, if necessary.
Question:
Describe a time you had to adjust the presentation of a dish before sending it out to the customer.
What was wrong with the dish and what changes did you make?
Student Response: Potato fritters were stacked too high in a plate. A long,
rectangular plate was used to arrange them one over the other in a series and was
topped with chopped herbs and ketchup.
Question:
Why is the visual appeal of side dishes, such as vegetable or farinaceous dishes, as important as the
main item?
Student Response: The visual appeal of side dishes are also important since an
attractive food presentation stimulates appetite and positive customer
satisfaction.
Stores dishes in appropriate
environmental conditions.
Question:
What are the appropriate storage conditions for prepared vegetable, fruit, egg or farinaceous
dishes?
Page 21 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Response: They should be stored below 5C in sealed and clean containers
for a maximum of 3 to 4 days
Question:
I have some leftover fruit purée. How do I store it?
Student Response: stored in a clean and sealed contained in the refrigerator
below 5C
Page 22 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Cleans work area and disposes of or
stores surplus and re-usable by-
products.
Question:
Where can you find information about the types of cleaning tasks you have to complete?
Student Response: The work schedule list.
Question:
How does cleaning as you go speed up end-of-shift cleaning tasks?
Student Response: It saves time since it ensures that clean equipment can be
stored and used by the end of the day and the next day.
Page 23 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Part B:
Learner name: Date:
Recipe name: No. of customers:
Type of food Method of cookery Preparation process Identified and
corrected problems Satisfactory Signature
 Vegetables and fruit:
 dried
 fresh
 frozen
 Eggs used for the following
applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 Farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 Boiling
 Braising
 Deep and shallow frying
 Poaching and scrambling
 Roasting
 Stewing
 Prepared within commercial
time constraints and
deadlines
 Reflected required quantities
to be produced
 Followed procedures for
portion control and food
safety practices when
handling and storing different
food types
 Responded to special
customer requests and
dietary requirements
 Yes
 No
 Not applicable
 Yes
 No
Assessor feedback
Learner feedback
Page 24 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Learner name: Date:
Recipe name: No. of customers:
Type of food Method of cookery Preparation process Identified and
corrected problems Satisfactory Signature
 Vegetables and fruit:
 dried
 fresh
 frozen
 Eggs used for the following
applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 Farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 Boiling
 Braising
 Deep and shallow frying
 Poaching and scrambling
 Roasting
 Stewing
 Prepared within commercial
time constraints and
deadlines
 Reflected required quantities
to be produced
 Followed procedures for
portion control and food
safety practices when
handling and storing different
food types
 Responded to special
customer requests and
dietary requirements
 Yes
 No
 Not applicable
 Yes
 No
Assessor feedback
Learner feedback
Page 25 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Learner name: Date:
Recipe name: No. of customers:
Type of food Method of cookery Preparation process Identified and
corrected problems Satisfactory Signature
 Vegetables and fruit:
 dried
 fresh
 frozen
 Eggs used for the following
applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 Farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 Boiling
 Braising
 Deep and shallow frying
 Poaching and scrambling
 Roasting
 Stewing
 Prepared within commercial
time constraints and
deadlines
 Reflected required quantities
to be produced
 Followed procedures for
portion control and food
safety practices when
handling and storing different
food types
 Responded to special
customer requests and
dietary requirements
 Yes
 No
 Not applicable
 Yes
 No
Assessor feedback
Learner feedback
Page 26 of 26
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8