Knowledge Questions on Working Effectively as a Cook

This assessment consists of multiple-choice questions and short answer questions on cookery methods during service and production in a working commercial kitchen. Students are required to download the assessment, complete the questions, and upload their work for assessment.

STUDENT
KNOWLEDGE ASSESSMENT TASK
Student Version
Task Number AT1 Task Name Knowledge Questions on Working Effectively
as a Cook
Section A - Assessment Information
Student Name (use full name not
abbreviations or nicknames)
Student ID
Date
Unit(s) of competency
(code and title)
SITHCCC020Work Effectively as a Cook
Duration and/or due date This is a self-paced assessment. The assessment consists of
Multiple-Choice Question (MCQ), Matching, and Short Answer
Question (SAQ). Students will be advised of the due date of
this assessment at the commencement of this unit.
Task instructions
This is the first of the four (4) assessment tasks you need to complete satisfactorily to be deemed
competent for the unit.
You are required to respond to all the 20 MCQ and SAQ. Students must achieve a result of
Satisfactory (S) in all areas of the assessment as outlined in the marking guide in Section B of this
assessment.
You are being assessed on how well you can apply the knowledge required for this unit by responding
to questions and statements that relate to the following area:
 cookery methods during service and production in a working commercial kitchen
You will need to download the assessment from Engage and complete the 20 questions. Once you
completed the assessment, you will need to upload your work on Engage for an assessor to mark.
This knowledge supports the practical knowledge you have demonstrated while completing this
unit.
Conditions for assessment
SITHCCC020_Work Effectively as a Cook
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STUDENT
 This is an individualassessment task. You are not permitted to copy the work of others.
 This is an open-book assessment, students can access the websites for assistanceto answer the
questions.
 Please discuss with your assessor at least one week prior to the assessment due date if you feel
you require special assistance or allowable adjustment to this assessment (e.g. verbal assessment
or additional time).
 Please type your full name on the student version of the assessment task (do not use nicknames
or abbreviations).
 You are allowed minimal support from your assessor e.g. asking for clarification of a question.
 You must submit your work to your assessor within the allocated timeframe. Submission past the
allocated deadline will result in a ‘Not Satisfactory’ grade.
 You must answer all questions correctly to be deemed satisfactory in this assessment.
 You must submit your work online to an assessorthrough the Engage portal.
 If you are absent for the assessment without any valid reason and prior approval from the
Assessor, you will not be deemed as not satisfactory.
 You need to contact the assessor at least one (1) week before the assessment is due for any
compelling or compassionate reasons where you were not able to submit the assessment by the
due date
 You will be assessed as satisfactory (S) ornot satisfactory(NS).
 If you receive a result of not satisfactory (NS), you are able to re-sit the assessment on one
occasion as stated in the LCBA assessment policy.
 You may appeal the assessment decision according to the LCBA academic appeals policy and
procedure.
Equipment/resources students must supply: Equipment/resources to be provided by the RTO
or the workplace:
 Computer with internet access
 Login details to access Engage  Access to LMS
 Access to an electronic copy of the Student
version of this assessment task
 A suitably qualified assessor
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STUDENT
Section B - Student Answer Sheet
Questions
Provide your responses in the boxes below each question
Q1 Match of the following menu styles with the correct term.
(Write the letter of the correct term under each menu style)
Satisfactor
y response
Yes
☐
No
☐
Q2 A. Provide a brief definition of standard recipe.
B. List seven (7) features that are found in a standard
recipe.
Satisfactor
y response
Yes
☐
No
☐
Standard reciperefers to those recipes that are standardized in the sense of quality, quantity and cost.
It refers to those techniques of measuring the amount of ingredients and the methods needed to
prepare a high-quality product. Standard recipe is useful in food production business because the food
are produced in large quantity and hotels or restaurants need to adhere to large amount of consumers.
The following are the features of standardized recipe:
a) Consistent food quality: as the basic structure of the recipe is already standardized,the quality of the
food remains consistent with less supervision.
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Menu Style Term
1. Buffet D. A meal consisting of several dishes from which guests
serve themselves.
2. Table d’hôte C. A restaurant meal offered at a fixed price and with only
few if any choices in each course.
3. Cyclical E. A menu comprised of a fixed number of meal types that
rotate during a given period of time
4. à la carte B. A fixed price menu with a series of courses. Each
course has a limited number of dishes to choose from.
5. Set menu A. A menu in a restaurant that offers you a choice of
individually priced dishes for each course.

STUDENT
b) Predictable result: due to the planned and systematic process of food production, the result is
always, predictable that ensure trust and reliability of the customers. In case of over production, it
helps to manage the leftovers and is beneficial in times of food shortage.
c) Consistent with nutrient content: with the ebb and flow of the market, the quality of the food is not
compromised because the recipes and the methods related to it remains standardised and
regularized.
d) Proper cost management: The systematic and organised procedure of food production allows
proper allocation of money management. This is because standardized recipe provide accurate
information needed for food cost control.
e) Confident Personnel: the standardised recipe reduces the chances of mistake and does away with
the possible guesswork. Thus, it infuses the personnel with, confidence, and self-reliance.
f) Job Satisfaction: with the standardised recipe and with consistent outcome the employees also
remain motivation during their course of work.
g)Systematic Record Keeping: standardised recipe also helps in easy record keeping and helps in
getting a proper systematic outcome.
Q3 Match the culinary term with the correct explanation
(Write the letter of the correct term under each explanation)
Satisfactor
y response
Yes
☐
No
☐
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Culinary Term Explanation
1. Meuniere C. To thicken and finish a sauce with butter
2. Sweating A. To soften food products without browning
3. Monter au beurre B. To toss food in hot fat
4. Paner a l’Anglaise E. To crumb food
5. Deglazing D. To release the sediment

STUDENT
Q4 Provide an example of a menu item (This can be taken from your workplace) that
you would prepare for each of the seven (7) food types below:
Food Types Menu Item
Appetisers and salads
Fish and shellfish
Hot & cold desserts
Meat, poultry, and game
Pastries, cakes, and
yeast goods
Stocks, sauces, and
soups
Vegetable, fruit, eggs,
and farinaceous
Satisfactor
y response
Yes
☐
No
☐
Food Types Menu Item
Appetisers and salads Spinach Artichoke Dip
Fish and shellfish Charred Shrimp and Okra Bowl
Hot & cold desserts Black & Blue Berry Grunt
Meat, poultry, and game Red Wine BBQ Chicken
Pastries, cakes, and yeast goods Rainbow Citrus Cake
Stocks, sauces, and soups Asian Black Bean Sauce
Vegetable, fruit, eggs, and
farinaceous products
Shrimp Scampi with Pasta
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STUDENT
Shrimp Scampi with Pasta
Q5 Match the most appropriate cookery method for each of the following
proteins.
(Write the letter of the correct cookery method under each protein)
Satisfactor
y response
Yes
☐
No
☐
Protein Cookery Methods
1. Crumbled Veal Schnitzel B. Baking
2. Fillet Steak A. Poaching
3. Diced Beef F. Stewing
4. Whole Quail E. Deep Frying
5. Fish in Batter C. Shallow Frying
6. Trout Fillet in a Paper Bag D. Steaming
Q6 Satisfactor
y response
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STUDENT
You have a function for 280 people with striploin as a main course. I have ordered
.275Kg per person of uncooked striploin.
A. How much meat would you need to order?
B. After trimming, I lost 20%. What was the amount loss?
C. After cooking I lost 25% of the weight. How much was the final weight of
the cooked and trimmed striploin on the plate?
Include your calculations in the table.
Item Total Calculations
Function Guests 280 Persons
A. I ordered .275Kg
Of uncooked striploin
How much did I need to order?
= 77
B. After trimming, I lost 20%, What was the
amount loss?
= 61.6
C. After cooking I lost 25% = 46.2
What is the final weight of the cooked and
trimmed striploin?
= 107.8
Yes
☐
No
☐
Question Total Calculations
280 Persons
A
Total person * total kg
.257*280=77kg
B
77*20=1540
1540/100= 15.4
77-15.4= 61.6
C
61.6*25= 1540
1540/ 100= 15.4
61.6-15.4= 46.2
46.2+61.6= 107.8
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STUDENT
Question Total Calculations
Q7 Which of the following portion cuts is not obtained from beef tenderloin?
A. Chateaubriand
B. Filet Mignon
C. Suprême
D. Tournedos
Satisfactor
y response
Yes
☐
No
☐
Supr^eme
Q8 You have been asked to prepare and cook a 2.7 kg Roast beef at
180°C. You will need to determine your roasting time to the following
degrees of doneness and complete the table below, the following
times will assist you to work this out:
 Rare: 20 minutes per 450g + 20 minutes resting time
 Medium: 25 minutes per 450 g + 25 minutes resting time
 Well done: 30 minutes per 450 g + 30 minutes resting time
Satisfactor
y response
Yes
☐
No
☐
Doneness Total Cooking Time
Rare 240 mins
Medium 300 mins
Well done. 360 mins
Q9 Is each the following statement True or False?
A) Common poultry is considered kosher. Birds of prey and fish-eating birds are
considered non-kosher
B) Alcohol is acceptable, however orthodox Jews will only drink kosher wine.
Such wine must be processed according to the Jewish laws
C) Seafood that does not have fins or scales is considered kosher
D) It is best to discuss the specific dietary requirements with the customer.
E) Muslims don’t eat pork, but you can use natural gelatine in your dishes
(Delete the incorrect answer)
Satisfactor
y response
Yes
☐
No
☐
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STUDENT
A. True
B. True
C. False
D. True
E. False
Q1
0
A. A. Match the following health-related issue to their definitions.
B. (Write the letter of the correct definition under each health-related issue)
B. Complete the table by indicating ALL the correct ingredient that may be
reacted to the health-related intolerances.
Arachis oil
Brewer’s Yeast
Cashews
Durum
Emmer
Farina
Butter
Cheese
Curds
Dry milk solids
Flour
Goobers
Graham
Ground nuts
Hydrolysate
Lupin (or lupine)
Malt vinegar
Mandelonas
Milk powder
Nut butter
Peanut butter
Peanut flour
Pistachios
Semolina
Spelt
Triticale
Walnuts
Wheatberries
Whey
Yogurt
Gluten
Lactose
Nut allergy
Satisfactor
y response
Yes
☐
No
☐
A.
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Health-related Issue Definition
1. Lactose Intolerance C. A condition in which people have symptoms due to a
lack of an enzyme in the small intestine that decreases their
ability to digest a sugar found in dairy products
2. Nut Allergy .A. An allergic reaction that causes anaphylaxis, which can
be severe and potentially life threatening.
3. Gluten Intolerance . B. A reaction to a protein that can cause digestive
problems such as gassiness, abdominal pain or diarrhea.
This protein can be found in wheat, malt, rye and barley

STUDENT
B.
Gluten
Brewer’s Yeast
Durum
Emmer
Farina
Flour
Graham
Hydrolysate
Malt vinegar
Wheatberries
Triticale
Spelt
Semolina
Lactose
Butter
Cheese
Curds
Dry milk solids
Milk powder Yogurt
Whey
Nut allergy
Cashews
Ground nuts
Goobers
Lupin (or lupine)
Mandelonas
Walnuts
Pistachios
Peanut butter
Q1
1
Match the following lifestyle diets to the key features.
(Write the letter of the correct key feature under each lifestyle diet)
Satisfactor
y response
Yes
☐
No
☐
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Lifestyle Diet Key Feature
1. Semi vegetarian F.No red meat but will eat poultry and seafood
2. Ovo vegetarian C. No animal flesh or dairy products but eggs area allowed
3. Lacto vegetarian B. Does not eat animal flesh or eggs or egg products, does
eat dairy products
4. Pesco vegetarian E. No red meat or poultry but seafood is allowed
5. Vegan A. No food or product of animal origin at all, e.g. diary,
gelatine, meat, eggs or honey

STUDENT
Q1
2
Is each the following statement True or False?
A. Menu items need to be produced within the time constraints associated
with the kitchen.
B. Select portion-sized convenience items that don’t require any
preparation if a fast, efficient service is required.
C. During fast service periods dishes should be uncomplicated, to allow for
smooth plating.
(Delete the incorrect answer)
Satisfactor
y response
Yes
☐
No
☐
A. True
B. True
C. True
Q1
3
Read through the below statements and select the most appropriate
response (A or B) to how you manage the pressures of working in a fast–
paced environment:
Satisfactor
y response
Yes
☐
No
☐
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STUDENT
Statement Appropriate Response
Developing and
following a work
schedule
A. Is not necessary as you don’t have the time to write a
schedule and to the tasks.
B. Is important as it provides you with clear directions on
what needs to be completed and when.
Taking into
consideration roles
and responsibilities
of other team
members
A. Gives you a clear understanding of their job and how
your role and performance during service impacts
what they do.
B. Is not important you should just focus in your own
role.
Preparing a job
checklist for food
preparation for the
specific service
period and menu
style
A. Means that you are able to calculate the correct
quantities and prepare enough ingredients to reduce
waste.
B. Is not required when you have a standard recipe card.
A team chat
regarding menu
requirements and job
roles.
A. Should be done at the start of the shift so everyone
knows what they are doing.
B. Is a waste of time as everyone knows their own job?
Implementing mise
en place
A. Does not apply when you work on your own.
B. Decreases potential for conflict encroaching on
other’s workstations.
Communicating with
the team throughout
service period
A. Ensures everyone knows what is going in and if there
are any issues or delays that could impact the work
schedule.
B. Can cause distractions and slow down work flow.
Preparing as much
as possible for the
next service period
A. Should only be done if service ends early and there
are no more customers.
B. Means that there is less pressure at the start of the
next service and also gives you an opportunity to
identify if you are missing any ingredients.
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STUDENT
Statement Your Answer
Developing and following a work schedule B
Taking into consideration roles and responsibilities of
other team members
A
Preparing a job checklist for food preparation for the
specific service period and menu style
A
A team chat regarding menu requirements and job roles. A
Implementing mise en place B
Communicating with the team throughout service period A
Preparing as much as possible for the next service
period
B
Q1
4
A. What would be the impact on service, if one team member failed to
communicate with the rest of the team?
B. Provide an example to your answer above.
Satisfactor
y response
Yes
☐
No
☐
A. In teamwork, each member of the team serves an essential part of the team. Therefore, if
one person fails to do function properly it will lead to the chain reaction of undesirable
outcome. This is because a failure from one member can cause repercussion on the entire
team. Thus, it is important for everyone to work properly and with necessary diligence.
B. Before the food reaches the final table, it has to go through number of supervisions. For
instance, there are chef who look after quality and the freshness of the food ingredient, some
prepare the menu decide on the quantity to be served, so on and so forth. Therefore, if one
forgets to check the quality of the ingredient to be used in cooking the entire outcome will be
unable to meet the due case. Thus, it is necessary for everyone to work in a group with
cooperation and collaboration.
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STUDENT
Q1
5
What Is the purpose of a workflow plan?
State if each the following statement is True or False?
A. Workflow plans are not relevant to commercial kitchens.
B. A workflow plan is a plan of action to determine the tasks necessary and
their priority to ensure that the work is undertaken as effectively as
possible in the shortest time possible.
C. Preparation tasks should be listed in order from least important to most
important.
D. As recipes become more elaborate or the number of tasks increases, the
workflow becomes increasingly important for managing the allocated
time correctly
(Delete the incorrect answer)
Satisfactor
y response
Yes
☐
No
☐
A. False
B. True
C. False
D. True
Q1
6
State the correct sequence (starting - 1 to 10 - ending) of cleaning
garbage bins in
the box provided
Steps in Cleaning Garbage Bin Correct Sequence
With Detergent wash and scrub the bin and lid inside
and out using a hot water hose and a long-handled
scrubbing brush
Satisfactor
y response
Yes
☐
No
☐
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STUDENT
Steps in Cleaning Garbage Bin Correct Sequence
Remove any scraps or bits that fell out of the bag
Rinse the bin and lid using hot water hose
Wash your hands thoroughly
Put on a pair of gloves
Turn the bin upside down to drain and then air dry
If wearing reusable gloves, remove them and store
correctly
Tie the bin liners and remove to disposal area
Half fill the bin and lid with hot water and then add a
sanitiser and swirl it around the bin and lid (follow
directions for quantity and soaking time)
Once dry, reline with plastic bin liner and return the bin
to its area
Steps in Cleaning Garbage Bin Numbering
With Detergent wash and scrub the bin and lid inside and
out using a hot water hose and a long-handled scrubbing
brush
6
Remove any scraps or bits that fell out of the bag 4
Rinse the bin and lid using hot water hose 5
Wash your hands thoroughly 9
Put on a pair of gloves 1
Turn the bin upside down to drain and then air dry 3
If wearing reusable gloves, remove them and store correctly 10
Tie the bin liners and remove to disposal area 2
Half fill the bin and lid with hot water and then add a
sanitiser and swirl it around the bin and lid (follow directions
for quantity and soaking time)
7
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STUDENT
Steps in Cleaning Garbage Bin Numbering
Once dry, reline with plastic bin liner and return the bin to its
area
8
Q1
7
As an employee who is concern with health and safety within the workplace, you
will follow the manufacturer’s instructions to clean and store all equipment at the
end of each shift.
Below is the instruction manual content page for the Ultima Food
Processor, use this page to answer the questions below:
Ultima Food Processor
TABLE OF CONTENTS Page
Important Safety information 3
The Parts 4
Assembling the Parts 5
Operating the Controls 6
Removing Processed Food 7
Chopping and Puréeing 8
Slicing 8
Fruits and Vegetables 9
Hard Foods 9
Herbs 9
Meat, Poultry and Fish 10
Nuts 11
Cheese 12
Beating Egg Whites 13
Whipping Cream 13
Satisfactor
y response
Yes
☐
No
☐
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STUDENT
Ultima Food Processor
Making Mayonnaise 14
Making Crumbs and Crumb Crusts 15
Making Pastry 16
Making Breads 17
Processing Yeast Dough 18
Cleaning and Storing 19
Recipes 20
A. What page would you go to find the correct information on the
following?
Information Page Number
How to use the food processor safely 3
Can the blades be cleaned in the dishwasher? 4
Which blade you would use to grate parmesan cheese 12
You are going to make the base of a quiche or lemon tart 18
You have been asked to process parsley into fine pieces 8
B. At what stage (choose A, B or C) would you do the following when using
the Ultima Food Processor?
Process When
Check any electrical cords for frays
A. Before using it
B. While using it
C. After using it
Read the instruction manual A. Before using it
B. While using it
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STUDENT
Process When
C. After using it
Use the correct sanitisers and detergents to clean it
A. Before using it
B. While using it
C. After using it
Ensure you have the correct blades
A. Before using it
B. While using it
C. After using it
Follow manufactures instructions
A. Before using it
B. While using it
C. After using it
Report any damages to the food processor and replace
with substitute
A. Before using it
B. While using it
C. After using it
Store all pieces of equipment
A. Before using it
B. While using it
C. After using it
Ask supervisor for help if you do not understand how to
use it
A. Before using it
B. While using it
C. After using it
A.
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STUDENT
Information Page
Number
How to use the food processor safely 3
Can the blades be cleaned in the dishwasher? 4
Which blade you would use to grate parmesan cheese 12
You are going to make the base of a quiche or lemon tart 18
You have been asked to process parsley into fine pieces 8
B.
Process When
Check any electrical cords for frays A
Read the instruction manual A
Use the correct sanitisers and detergents to clean it B
Ensure you have the correct blades A
Follow manufactures instructions B
Report any damages to the food processor and replace with
substitute
A
Store all pieces of equipment C
Ask supervisor for help if you do not understand how to use it B
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STUDENT
Q1
8
The dinner service has ended; however, you still have various foods
left out and your workstation needs to be cleaned before the end of
your shift. Describe your requirements to clean and sanitise your
section and equipment to meet food safety standards.
Specific equipment to be cleaned:
Cleaning and sanitation
Recycling/environment
Food Storage processes to ensure leftover food types are stored correctly
Major food types
What are the storage
requirements (e.g.
Location, temperature)
What other food safety
rules must we follow with
these products (e.g.
Average time the product
will last in the storage
facility)
Dry goods
Frozen goods
Fruit
Vegetables
Dairy products .
Seafood .
Poultry .
Meat .
Satisfactor
y response
Yes
☐
No
☐
Specific equipment to be cleaned:
Cleaning and sanitation
 Refrigerator,
 slicer,
 food processor,
 oven,
 mixer,
Recycling/environment
 cooking line,
 sink,
 the dining tables,
 bin area, and
 the respective shelves.
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STUDENT
Specific equipment to be cleaned:
Food Storage processes to ensure leftover food types are stored correctly
Major food types What are the storage
requirements (e.g.
Location, temperature)
What other food safety
rules must we follow with
these products (e.g.
Average time the product
will last in the storage
facility)
Dry goods Cool, dry and dark location Hot dry food should not be
stored.
It should be stored in an
air-tight container and
must be regularly
conditioned.
Frozen goods Freezer, below 40 degree
Fahrenheit
It should be stored in air
tight container and the last
bit of air must be squeezed
out of the freezer bag.
Hot food should not stored
in the freezer at once, time
must be given for it to
adapt in the room
temperature.
Fruit Most of the vegetables can
be stored in the Fridge but
some fruits like banana
must be stored in cool and
dry place. For cool-season
crops it must be 3 degree
to 35 degree Fahrenheit.
For warm season crops it
should be 45 degree to 55
degree Fahrenheit.
Fruits must be cleaned
before freezing.
Vegetables Most vegetables can be
stored in the Fridge but
some vegetables like
potatoes or eggplants
must be stored in cool, dry
Vegetables must be
cleaned and if necessary
must be peeled off before
freezing.
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STUDENT
Specific equipment to be cleaned:
place. For cool-season
crops it must be 3 degree
to 35 degree Fahrenheit.
For warm season crops it
should be 45 degree to 55
degree Fahrenheit.
Dairy products Dairy products can be
stored in open or it can be
stored in fridge. It must
either be stored at 45 °F or
below it.
Soft milk products like goat
cheese or so must be
stored in a air-tight
container, whereas the
hard once can be wrapped
in parchment paper. Milk
or yogurt can be stored in
freezer keeping one inch
space for expansion.
Seafood For seafood one can
stored them in cold and
clean place. Everything
needs to be done quickly
because it can perish fast.
They must be stored
at 1°C to 3°C (34°C
to 37°F) in a walk-in
refrigerator.
Seafood is highly
perishable and will lose its
quality and start to
deteriorate under high
temperature. Thus it is
advisable to use ice slush,
that is, 2 parts of ice and 1
part of water to prevent
them from perishing.
Poultry It is advisable to store
poultry in a freezer at a
temperature of 45 degree
Fahrenheit or below it.
If individual product can be
wrapped in appear it save
them freeze burn.
Meat It is advisable to store
meat in a freezer in an
airtight container. It should
be refrigerated below 40
degree Fahrenheit.
It should be wrapped in the
ait-tight freezer bag and
must be refrigerated
quickly.
Q1
9
A. Why is it important to debrief with the team at the end of the
service period and complete a handover for the next shift?
B. In your answer provide an example of three (3) things that would be
included in shift handover.
Satisfactor
y response
Yes
☐
No
☐
A. Debriefing is the most simple yet an important tool to enhance group coordination and
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STUDENT
modulate group communication. It can be used to foster performance standard in the group
and set the tone for future team building activities. It is important because it helps the
participants to understand the limitation of their performance and understand their scope of
their improvisation skills.
B. For instance, the quality of food, customers feedback and consumer satisfaction related to
the quantity and the price of the dish must be included in the shift handover.
Q2
0
You have been tasked to do a demonstration on a new recipe in front
of the team. You have given a copy of the new recipe and checklist to
each staff to follow as you prepare, cook and present the dish.
During the demonstration you will need to allow the team an opportunity to ask
questions, and you will also need time to clarify and provide further information if
necessary. In detail, what equipment would you need to organise this? Give a
detailed timeline of what your demonstration will entail.
Dish Name Equipment list Other resources
Task Time Comments
What questions were
asked?
What was your response? What questions were
asked?
Satisfactor
y response
Yes
☐
No
☐
Dish Name Equipment list Other resources
Mustard Salmon
Steamer
Sauce pan
Mixer
Spoon
Cooking spud
Ladle serving spoon
Task Time Comments
Clean the fish 15mins-20 mins Scaling and gutting salmon
is very important because it
will enhance the taste and
the quality of the dish.
Take coconut, mustard
powder, mustard oil, chili,
10 mins- 15 mins The most important part of
the dish is in this step
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STUDENT
Dish Name Equipment list Other resources
turmeric, chili powder and
put them and them mixer.
because of the accuracy of
the measurement.
Take the steamer put the
salmon fish in order and
pour the mixture in it.
5 mins -10 mins Make sure that one should
not hurt the fish while
dressing it and pouring the
mixer in it.
Wait for few minutes and
keep track of the steaming
procedure.
10 mins to 15 mins Enough time should be
given for it to get absorbed
in the spices and the
respective flavour.
However, one must also be
aware of over-cooking.
What questions were
asked?
What was your response? What questions were
asked?
Most of the questions were
asked regarding the mixing
up of the ingredient
because I believe that is
the most important step in
the making of this dish.
Since this dish is new for
everyone, I responded in
calm manner. I tried to
address their entire query
and helped them out in
every way possible.
Other questions were
regarding the cleaning and
slicing of salmon fish.
Questions were also asked
regarding the deboning
procedure of salmon fish.
- End of Question -
Section F - Feedback to Student
Has the candidate successfully completed this assessment task?
Yes No
☐ ☐
Feedback to the candidate
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STUDENT
Has the candidate successfully completed this assessment task? Yes No
Assessor Name
Assessor Signature
Date
Student Name
Student Signature
Date
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