Assessment Tasks and Instructions

Student Name Tarun Taneja

Student Number 0000019091
Course and Code SIT40521 cert IV in kitchen management
Unit(s) of Competency and Code(s) SITHCCC030 Prepare vegetable, fruit, eggs and
farinaceous dishes
Stream/Cluster Cert 3/Cert 4/ Advance diploma
Trainer/Assessor Justin Arada

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Tarun Taneja Date 31/03/2024

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:

 follow standard recipes to prepare dishes for at least six different customers using each of the following types of
products:
o vegetables and fruit:
 dried
 fresh
 frozen
o eggs used for the following applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
o farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 prepare dishes using each of the following cookery methods at least once:
o boiling
o braising
o deep and shallow frying
o poaching or scrambling
o roasting
o stewing
 prepare at least three different types of fresh pasta
 prepare the above dishes:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing different food
types
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted

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Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Recipes

Instructions for assessment including WHS requirements

You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.

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Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Tarun Taneja Date: 31 /03 /2024

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

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Assessment 2

Your Tasks:
Trainers can change the menu, provide relevant recipes, and complete schedule– dish 1-3 are examples

You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.

Dish to be prepared Method(s) of cookery applied Culinary uses for eggs Specified foods/preparations
boiling aerating Vegetables, fruit
Dish 1: braising binding dried
Fried Rice deep-frying setting X fresh
roasting coating X frozen
Recipe Source: X shallow frying enriching
recipe book poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
No. of serves:
clarifying Pasta or noodles
X garnishing Polenta
thickening Pulses
X Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

X boiling aerating Vegetables, fruit

Dish 2: braising binding X dried
Vegetable Curry deep-frying setting X fresh
roasting coating frozen
Recipe Source: X shallow frying enriching
recipe book poaching or scrambling emulsifying Farinaceous
X stewing glazing Couscous
No. of serves:
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

boiling aerating Vegetables, fruit

Dish 3: braising X binding dried
Ham Omelette deep-frying setting fresh
roasting coating frozen
Recipe Source: X shallow frying enriching
recipe book poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
No. of serves:
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

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 boiling aerating Vegetables, fruit
Dish 4: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

boiling aerating Vegetables, fruit

Dish 5: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

boiling aerating Vegetables, fruit

Dish 6: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

boiling aerating Vegetables, fruit

Dish 7: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2

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 Variety 3

boiling aerating Vegetables, fruit

Dish 8: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: poaching or scrambling emulsifying Farinaceous
stewing glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

boiling aerating Vegetables, fruit

Dish 9: braising binding dried
Recipe Source: deep-frying setting fresh
roasting coating frozen
recipe book
shallow frying enriching
No. of serves: stewing emulsifying Farinaceous
glazing Couscous
clarifying Pasta or noodles
garnishing Polenta
thickening Pulses
Rice

Fresh Pasta – Different types

Variety 1
Variety 2
Variety 3

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Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Correct preparation of eggs for the following culinary uses: tick or circle
1. aerating
2. binding
3. setting
4. coating
5. enriching
6. emulsifying
7. glazing
8. clarifying
9. garnishing
10. thickening
Farinaceous ingredients are prepared using correct methods: specify
1.
2.
3.
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Fried Rice

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 a) Rice boiled in appropriate ratio of water
b) Cooked al dente
c) Refreshed and strained on colander
d) Stored in refrigerator
e) Onion diced finely
f) Carrots cut into paysanne
g) Shallots sliced at an angle/even lengths
h) Garlic peeled and crushed
i) Ginger peeled and finely chopped/grated
j) Chilli deseeded/thinly sliced
k) Bacon cut into paysanne
l) Prawns are peeled
m) Prawns deveined
n) Prawns sliced into even size pieces

Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:

a. Wok seasoned and clean

b. Oil heated to correct temperature
c. Ingredients sweated – no signs of browning
d. Main ingredients are stir-fried
e. Soy sauce, prawns and shallots added and stir-fried
f. Kept warm for service
g. Omelette cooked in clean pan to even thickness
h. Rice portioned into warmed bowls
i. Garnished with hated shallots and julienne of omelette. Chilli, coriander etc.

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage

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 Suitable service ware selected for presentation at correct temperature
(hot/cold)

Suitable garnish is used. Specify: ________________________

Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

2 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Page | 10
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Correct preparation of eggs for the following culinary uses: tick or circle
1. aerating
2. binding
3. setting
4. coating
5. enriching
6. emulsifying
7. glazing
8. clarifying
9. garnishing
10. thickening
Farinaceous ingredients are prepared using correct methods: specify
1.
2.
3.
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Vegetable Curry
a) All vegetables are washed and peeled
b) Vegetable off-cuts retained for stock
c) Vegetables evenly cut into 3 cm dice or pieces
d) Peas are washed and shelled
e) Garlic, onion and ginger neatly peeled
f) Garlic, onion and ginger sliced thinly

Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:

a. Vegetable off-cuts cooked in stock until tender

b. Stock is strained
c. Spices are cooked in hot oil without burning
d. Chillies, vegetables (except peas) and seasoning are added and sweated

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 e. Stock and coconut milk is added to cover vegetables
f. Curry is stewed to correct consistency
g. Peas are added
h. Curry is seasoned to taste
i. Coconut is toasted without signs of burning
j. Served in warmed bowls
k. Garnished with coconut
l. Served with neat arrangement of condiments

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

3 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:

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Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Correct preparation of eggs for the following culinary uses: tick or circle
1. aerating
2. binding
3. setting
4. coating
5. enriching
6. emulsifying
7. glazing
8. clarifying
9. garnishing
10. thickening
Farinaceous ingredients are prepared using correct methods: specify
1.
2.
3.
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Ham Omelette
a) eggs cracked hygienically
b) eggs well aerated
c) bacon/ham sliced thinly and evenly

Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:

a. Pan correct temperature

b. Baveuse centre
c. Golden colour (not browned)
d. Even cylinder shape

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 e. Appropriate attractive garnish

The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

Dish Assessment Criteria Comment S NYS S NYS

4 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated using the provided template below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
1. Piece of equipment selected:______________________________
2. Piece of equipment selected:______________________________
3. Piece of equipment selected:______________________________
4. Piece of equipment selected:______________________________

Each piece of equipment is checked for cleanliness

Each piece of equipment is assembled according to manufacturer’s
instructions

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WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught

The equipment is used correctly and in a safe manner

Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able trimmings
Correct preparation of eggs for the following culinary uses: tick or circle
1. aerating
2. binding
3. setting
4. coating
5. enriching
6. emulsifying
7. glazing
8. clarifying
9. garnishing
10. thickening
Farinaceous ingredients are prepared using correct methods: specify
1.
2.
3.
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes
Dish 4:
a)
b)
c)
d)
e)

Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS S NYS
Enter the specific criteria relevant for the observation of the dish(es) here:

a.
b.
c.
d.

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The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.

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