Enhance College Commercial Cookery Multiple Choice Assessment Task

This document presents a comprehensive multiple-choice assessment for commercial cookery students at Enhance College of Technology. The assessment covers a wide range of topics, including culinary terms, quality indicators, cookery methods, mise en place, food safety, and equipment usage. Students are required to answer 28 multiple-choice questions to demonstrate their knowledge of preparing dishes using basic cookery methods. The assessment includes details on assessment conditions, decision-making rules, and performance observation criteria, ensuring students understand the expectations and requirements. The assessment is designed to evaluate the student's understanding of various aspects of commercial cookery, from ingredient identification to safe operational practices, and contributes to their overall competency in the field. The assessment involves multiple choice questions, short answer questions, practical observation, a project and a third party evaluation.

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 1 – Multiple Choice
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 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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 classroom 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 written assessment comprising of multiple-choice questions that need to be
answered by circling or highlighting the one correct response of four options.
6. The student is required to complete the multiple-choice assessment for this unit of
competency. To complete this task, the student will need to answer the 28
questions in this multiple-choice in this assessment.
7. The student answers should be recorded in the student assessment question
booklet.
8. After the student has successfully completed the written assessment, they must
present it to the Trainer/Assessor for correction.
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 written assessment may be delivered as an oral
assessment in which the assessor shall mark the assessment and identify the
assessment was presented orally
Task/s to be
assessed
The tasks you will be observed undertaking are:
- Each multiple-choice question has four responses.
- You are to answer all questions.
- There is only one right answer.
- On completion, submit your assessment to your assessor.
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
cookery methods
Time allowed On average, the Assessment should take 1-2 hours to complete
Location Assessment will be completed in a classroom 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,
Page 2 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
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
 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
Page 3 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
 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
 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
Page 4 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
 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
 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
Page 5 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
 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
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
Page 6 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
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.
Reasonable
Adjustment
Assessor may adjust assessment conditions (as required) to suit workplace objectives
provided that the integrity of the task is maintained.
Page 7 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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 1 – Multiple Choice
1. You are responsible for preparing and producing all vegetable, fruit, egg and
farinaceous dishes. What information do you need to find when confirming food
production requirements for your section?
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and any
specials of the day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and
production deadlines.
The chosen option is a: Number of customers, portions and ingredients required for all menu items.
Standard recipes to be used, number of bookings for that service period and any specials of the day.
This is because standard recipe cards already contain information on ingredients, standard quantities
of ingredients based on the portion size of the recipe. These quantities can then be multiplied or
adjusted using the number of bookings, time of service and special orders for the day.
2. You’re making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g
Arborio rice. How much rice do you actually need?
(a) 4 kg.
(b) 2 kg.
(c) 8 kg.
(d) 3 kg.
The chosen option is b: 2 kg For 10 servers = 800 grams of rice
For 1 serve = 800/10 grams of rice
For 25 serves = 800/10 * 25 = 2000 grams = 2 kg of rice
3. How can you test the freshness of an egg before cracking it open?
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for one minute, then in a bowl of cold water
and see how it reacts.
(c) Place the egg on a smooth bench top and spin it. How long and fast it spins
indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.
If an egg sinks when placed in a bowl of water, it means that it is still fresh enough for consumption.
An egg which floats signifies that it has been stored long enough for the eggshell to become porous
and allow the entry of gases inside.
Page 8 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
4. How do stock date codes and rotation labels, such as use-by and best-before dates,
help you select fresh ingredients?
(a) They indicate if an item should still be fresh and of good quality, and when items
are no longer fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the
amount of wastage and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first so you are always using
the freshest, most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences
the taste and appearance of your dish.
The chosen option is a: They indicate if an item should still be fresh and of good quality, and
when items are no longer fresh or usable. Rotation labels and stock date codes such as
best-before and use-by dates indicate which ingredient is fresh enough to consume and be
used for recipes without hindering taste and aroma. Rotation labels also indicate the date till
which these ingredients will remain fresh so that they are used accordingly.
5. What are signs of contamination or spoilage in fresh commercially produced and
packaged pasta?
(a) Past its use-by date or a strong, floury smell.
(b) A flexible but firm texture that breaks when bent.
(c) Muddy yellow colour with a shiny surface.
(d) Dryness, discolouration or mould.
Any from discoloration such as white, brown or black speckles or spots indicates that the pasta is
contaminated by mould and thus, is not fit enough for usage.
6. Which statement is true about selecting equipment?
(a) When making vegetable, fruit, egg and farinaceous dishes, you should always
select the largest pots to maximise the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to
help you meet production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase
profits while at the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase
efficiency and achieve the best results.
Equipment selection prior to the preparation of any recipe must be based on the size and type. For
example, boiling pasta over a large stockpot will assist in avoiding any accidents. Similarly, using a
greased tray and a conventional oven would help to receive the best results for cake preparation
rather than using an ungreased tray, microwave or a steamer.
7. What equipment would you use to make hard-boiled eggs?
(a) Saucepan, stove top, slotted spoon.
(b) Frypan, stove top, spatula.
Page 9 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
(c) Saucepan, stove top, egg slice.
(d) Kettle, large bowl, slotted spoon.
A saucepan and stove stop will allow the eggs to boil at adequate temperatures and water level. The
slotted spoon will assist in immediately removing the egg and placing it in cold water after it has
reached the desirable temperature and time required to be hard boiled.
8. What should you check before you use a pasta machine to roll out and cut fresh
pasta?
(a) Check that it has been washed using hot water to kill any bacteria and remove
chemical residue.
(b) Check with your colleagues that the machine doesn’t have any faults or safety
issues.
(c) Make sure it is safely assembled according to manufacturer’s instructions and
that it’s clean.
(d) Make sure you have the correct blades and the bench is adequately floured so the pasta
won’t stick.
The chosen option is c: Make sure it is safely assembled according to manufacturer’s instructions
and that it’s clean. Ensuring correct blade usage as per the manufacturer’s instructions will ensure
safety.
9. Which practice best demonstrates safe and hygienic use of equipment?
(a) Clean and sanitise equipment before use according to manufacturer's
instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
The chosen option is: Clean and sanitise equipment before use according to manufacturer's
instructions. For the purpose of safe and hygienic usage of equipment, it is necessary to clean and
sanitise the same based on manufacturer’s instruction. This is because each equipment is prepared
with a unique set of materials and with different shapes and sizes which only the manufacturer will
know best. Thus, generalised cleaning methods may harm the efficiency and design of the
equipment.
10. What safety procedures should you follow when steaming vegetables in an
atmospheric steamer?
(a) Using protective gloves, open the door carefully to release the steam before
retrieving the tray of hot vegetables.
(b) Make sure there is a towel on the floor in front of the steamer so the floor does
not become slippery.
(c) Turn the steamer off and allow it to completely cool before opening.
Page 10 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
(d) Use a damp tea towel to carry the hot trays of vegetables, as this will absorb the
steam and reduce the risk of burns.
To prevent burns or injuries, the steamer should be turned off and opened very carefully to release
the steam. After the steam has released, the tray of vegetables can be removed using gloves so as to
ensure that they are still warm and tender.
11. How should you sort and assemble your ingredients in preparation for cooking?
(a) According to the recipe and food production sequencing.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor’s instructions.
(d) According to which mise en place tasks you’re most competent at completing.
This will allow the recipe to be prepared in the most efficient manner without additional time
wastage or hindrances to the cooking procedures of other cooks or recipes.
12. Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of apples.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
This will allow accurate weighing of apples after peeling since the other equipment and methods are
merely based upon inaccurate estimates of for liquid items.
13. Why should you wash fruits and vegetables before starting preparation?
(a) To make sure they are clean and all excess leaves, foliage, stems and other
unwanted debris are removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing and
dicing.
Fruits and vegetables are exposed to a range of external dust particles and environmental conditions
during transportation. Washing will assist in removal of chemicals and impurities lie dust, wax or
pesticides.
14. The carrots for stir-fry vegetables must be julienned. What does this mean?
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into a 2 mm even dice.
(c) The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.
Julienning of vegetables involves cutting them into strips which are fine, thin and even, similar to
matchsticks.
15. How can you best minimise waste of reusable by-products?
Page 11 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
(a) Follow recipes exactly so you don’t end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
Accurate rotation and storage procedures allow reusable ingredients to be utilised as per their fresh-
before or use-by date and thus, assist the minimisation of any food wastage.
16. Select the most appropriate cooking method to use when preparing whole pears as a
dessert item.
(a) Boiling.
(b) Grilling.
(c) Deep frying.
(d) Poaching.
Poaching will assist in the gentle cooking of pears without hindering its texture, aroma or nutrient
content.
17. What is the appropriate cooking method to use when cooking pasta?
(a) Braising in the oven.
(b) Boiling method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.
Boiling pasta will ensure that it absorbs water and is tender enough to be used for other cooking
purposes.
18. The recipe states the egg whites must be whisked to a stiff peak. Which statement
best describes this term?
(a) Dense egg foam mass that holds its shape in the bowl but does not form peaks.
(b) Glossy white foam formed by large bubbles of air. The soft foam tends to move
around a lot in the bowl when shaken and the surface weeps liquid.
(c) Vivid white foam with a glossy appearance and very fine close texture. Firm
peaks form when the whisk is lifted from the foam.
(d) White glossy foam that moves slowly in the bowl when shaken. When the
whisked egg white is removed, a peak forms.
The highlighted statement perfectly describes the texture to be achieved for a
meringue.
19. What role do eggs play when added to minced meat when making meat loaf or meat
balls?
(a) Binding.
(b) Enriching.
(c) Clarifying.
(d) Emulsifying.
Page 12 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
The egg will assist in binding the minced meat with the starches added for the preparation of meat
loaf or meat balls.
20. You have finished kneading your pasta dough. What is the next step in making fresh
pasta?
(a) Cover and rest the dough for at least 30 minutes or up to three hours.
(b) Roll the pasta dough and feed it through a pasta machine.
(c) Roll the pasta dough and dry it out before feeding through the pasta cutting
machine.
(d) Sprinkle the dough with durum semolina and feed the dough through the pasta
machine.
Resting the pasta dough will allow the gluten strands to relax, absorb added water and liquids and
attain flexibility so that it can moulded or shaped easily prior to being placed in the pasta machine.
21. Select the most suitable accompaniment to serve with flambéed strawberries.
(a) Grated chocolate sprinkled over the strawberries.
(b) A side serve of fresh strawberries.
(c) Banana topping poured over the top and finished with a mint leaf.
(d) Whipped cream served in a separate dish.
The alcoholic, hot flavour of the strawberries will complement the cool, mellow light flavour of
cream.
22. You have prepared a vegetable stir-fry with honey soy sauce for a vegetarian
customer. What is the most suitable accompaniment to serve with it?
(a) Steamed rice.
(b) Steamed pasta.
(c) Couscous soaked on chicken stock.
(d) Cheesy creamed polenta.
The crunchy vegetables in hot soy and honey sauce will complement the rice and serve as a
delicious, Asian based vegetarian dish.
23. You are checking the quality of your prepared dish prior to plating and service. What
quality checks do you need to complete at this stage to determine if any adjustments
need to be made?
(a) Freshness, nutritional value, appearance, and taste.
(b) Consistency, texture, taste, temperature, and aroma.
(c) Whether the dish is too salty, bitter, sweet, or sour.
(d) If you followed the standard recipe properly, you shouldn’t need to check quality
points or make any adjustments at this stage.
These factors demonstrate the characteristics to be followed in the final dish, and also the
parameters to be corrected upon if any discrepancies are observed prior to plating and serving.
Page 13 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
24. How should you present your final dish?
(a) On serviceware that is appropriate for the type of dish you're plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using serviceware that is easy to carry.
(d) In a bowl or on a plate that has been pre-heated in the oven.
The size and style of plate must complement the shape, colour and texture of the final dish.
25. What sauce is used in the classic dish eggs Benedict?
(a) Mornay.
(b) Mayonnaise.
(c) Béchamel.
(d) Hollandaise.
Classic eggs benedict is served in hollandaise sauce.
26. What should you check before a dish is served to the customer?
(a) Visually check garnish, service ware and appearance.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.
This will ensure that a dish is visually appealing and attractive.
27. Which procedure helps to optimise the shelf life and ensures the safety of surplus
cooked dishes, such as steamed rice or boiled pasta?
(a) Place dishes directly in the fridge or freezer while they’re still hot.
(b) Store them in appropriate environmental conditions in a hot bain-marie until
required for service.
(c) Pay strict attention to temperature. This is the only factor to consider when
storing finished dishes.
(d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C.
The chosen option is b: Store them in appropriate environmental conditions in a hot bain-marie until
required for service. This will prevent contamination by spores or moulds during storage.
28. You are finishing your shift and it’s time to clean your work area. Today, you have
been preparing vegetable and farinaceous dishes. What are some of the cleaning
tasks you are responsible for completing?
(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer and
processor.
(c) Clean and sanitise benches, chopping boards and utensils.
(d) Clean and sanitise service ware, utensils and other small equipment.
Page 14 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 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]
The chosen option is d: Clean and sanitise service ware, utensils and other small
equipment.
These equipment are used commonly for the preparation of vegetables and
farinaceous dishes in bulk.
Page 15 of 15
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 11Nov19 Source: S.L.S.8.8