SITHCCC020 - Cookery: Knowledge Assessment on Working Effectively

This assignment is a knowledge assessment task (AT1) for the SITHCCC020 unit, 'Work Effectively as a Cook'. It comprises multiple-choice questions, matching exercises, and short answer questions designed to evaluate the student's understanding of cookery methods, menu styles, standard recipes, culinary terms, and dietary requirements in a commercial kitchen setting. The assessment requires students to match menu styles with their descriptions, define standard recipes and list their features, match culinary terms with explanations, provide menu item examples for various food types, match cookery methods to proteins, perform calculations related to food preparation, and answer questions on kosher dietary laws and health-related food intolerances. The successful completion of this task is essential for demonstrating competence in the unit.

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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