SITHCCC204-Produce Eggs, Fruit, Vegetables and Farinaceous Dishes V1/13 (1page)

Training Package-SIT30812 COMMERCIAL COOKERY

• Document No.

• Unit Name:

• Date the Assessment is Conducted:

  Date

• Assessment conducted by:

• Name of SRTO:

• Apprentice Name:

• Employers Name:

• Location of Assessment
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SITHCCC204-Prepare Eggs, Fruit, Vegetables and Farinaceous Dishes Assessment Requirements: 1.Detailed Workflow Plan-Submitted to the Assessor prior to the assessment 2.Written Theory Assessment 3.Workplace Practical Assessment (Practical assessment to be completed must include): 1 portion of Rice cookery either Pilaff or Risotto 2 examples of Potato cookery e.g.Turned potatoes, Duchess Potatoes of the Apprentices choice 1 portion of Gnocchi, including appropriate sauce and/or garnish of the Apprentices choice 1 portion each of Scrambled and poached eggs 1 portion of Freshly made Pasta, including appropriate sauce and/or garnish of the Apprentices choice 2 examples of Vegetable cookery, including appropriate sauce and/or garnish of the Apprentices choice 1 example of a dish using Legumes/Pulses You will also need to explain the processes involved in the production of each item. You must also identify and discuss quality points, classifications, uses, faults and rectifications, uses of convenience products, holding times, storage and hygiene practices.

Personal Presentation

• Neat and clean, appropriate hair, correct clothing and footwear is worn, jewellery is minimal, hands are clean

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Mise-en-Place

• Selects corrects ingredients according to standard recipes

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• Selects correct equipment prior to the start of the assessment

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• Uses equipment correctly, safely and hygienically

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• Preparation done in a logical sequence according to the students work flow plan

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Preparation

• Hygiene standards are met and safety procedures are followed

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• Items are prepared and presented to industry standards utilising correct techniques

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• Items combined appropriately

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• Items are prepared and presented in the required time and in a logical manner according to the students workflow plan

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• Items being used are stored correctly to maintain freshness and quality

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Presentation

• Items are of the appropriate portion size for their type

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• Correct plate/serving equipment is utilised

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• Food is served on clean serving plates and attractively presented

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• Appropriate garnishes are used with attention to colour, flavour and texture

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Practical Items to be assessed. List the dishes below that were submitted for the practical assessment, include any comments, both positive and negative including pictures of the dishes.

• 1 pasta dish of Apprentices choice

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• Veg cookery example 1:

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SITHCC204-Theory assessment, all questions must be answered (38 marks)

1.Short answer questions-Record the Students answers below each question (2 marks each)

• List four dishes made from a Duchess potato mix

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• List four types of vegetables and a different cookery method associated with each

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• List four different uses of eggs and a menu example of each

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• List four pulses/legumes and a menu example of each

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• List four main types of Farinaceous and a menu example for each

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• Describe 2 vegetarian diets and suitable foods for each diet

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2.True or false questions (1 mark each)

• Croquette potatoes are crumbed and deep fried?

  False

  True

• Scrambled eggs should be well cooked?

  False

  True

• When blanching spinach it should be placed into cold water and bought to a boil?

  False

  True

• Leftover hollandaise should always be refrigerated?

  True

  False

• Purée potatoes should be blended to achieve maximum freshness?

  False

  True

• A pumpkin, cucumber and tomatoes are all classified as fruits?

  True

  False

• Risotto is served moister than a pilaff rice?

  True

  False

• Most pulses should be soaked before cooking?

  True

  False

• Vegetables should be washed before and after eating?

  True

  False

• Washed potatoes should be stored in a well lit area?

  False

  True

3.Multiple choice questions-please circle answer only (1 mark each)

• Name the cookery method used for finishing fried rice?

  Boil

  Sauté

  Shallow Fry

  Stir Fry

• What is the setting agent in a quiche?

  Select Egg yolk Protein Gelatine Whole egg

  • Egg yolk
  • Protein
  • Gelatine
  • Whole egg

• What is the vegetable classification of a cauliflower?

  Legumes

  Fruits

  Tuber

  Flower

• From the following list which is the pulse vegetable?

  French beans

  Snow peas

  Asparagus

  Haricot beans

• Which of the following dishes would be classified as Farinaceous?

  Poached eggs mornay

  Spaghetti bolognaise

  Oysters kilpatrick

  Asparagus hollandaise

• What would be the most suitable rice for a Risotto?

  Patna

  Carolina

  Brown

  Aborio

• What ingredients are used to produce Boulangere potatoes?

  Stock, potatoes, seasoning, onions, butter

  potatoes, cream, cheese, onions

  stock, potatoes, seasoning, cream

  Potatoes, milk, seasoning, onions

• Which of the following is not a Farinaceous dish?

  Fettuccine carbonara

  Dhal

  Risotto with mushrooms

  Gnocchi Parisienne

• Pommes frites are?

  Select Fat blanched and fat finished Fat finished Water blanched and fat finished Baked

  • Fat blanched and fat finished
  • Fat finished
  • Water blanched and fat finished
  • Baked

• Which vegetable is the least suitable for deep frying?

  Potato

  Eggplant

  Tomatoe

  onion

• Pasta should be cooked and served?

  Au Guerrero

  A la carte

  Al dente

  A la bone heure

• Gnocchi romaine is potatoes bound with?

  Couscous

  Polenta

  Semolina

  Barley

• What is the correct ratio of rice to liquid in a pilaff rice?

  Select 1 part rice, 1 part water 1 part rice, 1.5 parts water 1 part rice, 3 parts water 1 part rice, 10 parts water

  • 1 part rice, 1 part water
  • 1 part rice, 1.5 parts water
  • 1 part rice, 3 parts water
  • 1 part rice, 10 parts water

Overall Result

• Satisfactory

• Un-Satisfactory

• Assessors Additional Comments/Notes

Signatures

• Apprentice

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• Employer

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• SRTO

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