Enhance College Cookery Assessment: Short Answer Questions

This document presents a detailed cookery assessment designed for students pursuing a commercial cookery qualification at Enhance College of Technology. The assessment comprises a series of short answer questions, meticulously crafted to evaluate the student's comprehension of fundamental cookery principles and techniques. The assessment covers a broad spectrum of topics, including the identification and characteristics of various food items (vegetables, fruits, eggs, and farinaceous products), cookery methods, mise en place, food safety, and equipment operation. Students are expected to demonstrate their ability to apply culinary terms, understand quality indicators, discuss environmental conditions for food storage, and explain safe operational practices. The assessment emphasizes practical knowledge, requiring students to answer questions in complete sentences, reflecting their understanding of the subject matter. The assessment allows for two attempts, with feedback provided after the first attempt to facilitate improvement. Successful completion of this assessment is essential for demonstrating competency in the unit and achieving the desired learning outcomes. Desklib provides access to this and other resources to aid students in their studies.

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 2 – Short Answer Questions
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 22
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 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 prepare dishes using
basic methods of cookery.
5. This written assessment comprising of written questions that need to be answered
in full sentances.
6. The student is required to complete the written assessment for this unit of
competency. To complete this task, the student will need to answer the 35
questions in this written assessment in your own words in either handwriting or
generated Word document.
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:
- You are to answer all questions.
- Read each question carefully. Ensure you have provided all required information.
- 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 3-4 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 22
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]
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
Page 3 of 22
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]
 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
 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 22
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]
 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 22
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]
 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 22
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]
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 22
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 2 – Short Answer Questions
SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS
DISHES
Q1: You’re preparing ingredients for minestrone soup. What information about production
requirements can you obtain from the standard recipe?
The standard recipe card will give information on the various spices and vegetables to be used for
the minestrone soup and in what quantities. It will also give information on the equipment, time and
temperature to be followed for simmering and final production of soup.
Q2: List five examples of mise en place tasks that relate to fruit and vegetable dishes.
The following mise en place tasks relate to fruit and vegetable dishes:
Peeling, chopping/dicing, poaching/blanching , pureeing/sautéing.
Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe
below, calculate the amounts required for each ingredient.
Ingredients Quantity (4 portions) Quantity (20 portions)
Olive oil 25 ml 125 ml
Tomato concassé 250 g 1250 grams
Spaghetti 240 g 1200 grams
Basil, finely shredded 6 g 30 grams
Page 8 of 22
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]
White wine 50 ml 4000 ml
Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
 The bulbs should be white or even in terms of colour, firm and well filled in shape and free from
spots, blemishes or discoloration since they are indicative of mould contamination.
 The stems and roots should be free from any damp or moisture since the same can indicate
rotting or decaying.
Q5: List two quality factors to look for when selecting eggs from stores.
 The eggs should be examined visually for the presence of cracks and cloudiness inside when held
against light.
 The use or sell-by date must be examined prior to purchase.
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
 The texture of the fruits are found to be excessively mushy and soft.
 The fruit emits a foul smell and has a slimy texture.
Q7: List four pieces of information you might find on stock date codes and rotation labels.
Best before date, instructions for storage, date of purchase/ manufacture, use-by dates
Page 9 of 22
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]
Page 10 of 22
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]
SECTION 2: SELECT, PREPARE AND USE EQUIPMENT
Q8: List five tools or pieces of equipment you might need for preparing and cooking
scrambled eggs.
 Small cups or bowls for cracking eggs.
 Large bowls or cups for whisking eggs with other ingredients.
 Forks or whisks for whisking.
 Frying pan which is of the non-sticky type.
 Spatula to break the eggs when they are scrambling and cooking.
Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would
you use to cook the stock?
A large stock pot, with a capacity of 12 to 16 quarts.
Q10: What are three things you should check when assembling equipment?
 The presence of any food particles or impurities.
 The presence of any defect or malfunction in the equipment.
 Any pre-preparation required, such as preheating the oven.
Page 11 of 22
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]
Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before
you use it?
_Ensure safe assembly
_Check for any defects or malfunctioning
_Follow manufactures’ instructions
_Ensure cleanliness
 Check for the presence of any food particles or impurities
_Wash and sanitize as per manufacturers’ instructions
Q12: Identify four safe operational practices to follow when using a food processor or other
electrical equipment.
 Ensure that the power chord is kept away from burners or flammable items.
 Keep hair tied and avoid any loose clothing during operation.
 Always keep the lid closed when operating considering that the food processor
blades are sharp and dangerous.
 Turn on the processor only after ensuring that all parts and blades have been
securely attached.
Page 12 of 22
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