Assessment-1 APPETISERS AND SALADS

Assessment-1
APPETISERS AND SALADS
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES, SITHCCC001 USE FOOD PREPARATION EQUIPMENT and SITHCCC006 PREPARE APPETISERS AND SALADS
Student Must Fill this Section
Student Name: Famesh Chhetri
Student ID:
S20878 Term:
2 Year:
2021
Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration: “I declare that:
• The material I have submitted is my own work;
• I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature: Famesh Date: 2021/05/11
Assessment Outcome
Assessor Name: Sunil Jayadevan
Attempt Competent Not Yet Competent Date Assessor Signature
Initial attempt
? ?
2nd attempt/Re-assessment
? ?
Information for Student:
• All work is to be entirely of the student.
General Information for this assessment:
• Read the instructions for each question very carefully.
• Be sure to PRINT your FIRST name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided.
• For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.
• All activities must be addressed correctly in order to obtain a competence for the unit of competency.
• If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
• Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
• An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
• Academic Manager will delegate another member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.
• If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals:
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.
• To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]
• The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
• In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
• The decision of Chief Executive Officer will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
Comments/ feedback to student:

Assessment Task 1: Written questions
TASK SUMMARY
You are to answer all written questions in Part A and Part B of this task.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required)
Access to Microsoft Word (or a similar program).
WHEN AND WHERE IS THIS TASK TO BE COMPLETED?
This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
Your assessor will provide you with the due date for this assessment.
WHAT HAPPENS IF I GET SOMETHING WRONG?
If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.
STUDENT INSTRUCTIONS FOR TASK 1
This is an open book test – you can use your learning materials as reference.
You must answer all questions in this task correctly.
You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.
WRITTEN ANSWER QUESTION GUIDANCE
The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.
Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.
PART A – FOOD SAFETY
QUESTION 1
Explain the purpose and contents of a food safety program/plan.
Explain why it is important to have a food safety program.
What five monitoring documents/checklists are included in a food safety program/plan?
List four food safety procedures found within a food safety plan/program.
Answer: A food safety program is a written plan that shows what a business does to ensure that the food it sells is safe for people to eat. It is an important tool to help businesses handle, process or sell potentially hazardous foods. This is necessary to maintain safe food handling practices and protect public health.
A food safety program must:
(a) systematically identify the potential hazards that may be reasonably expected
to occur in all food handling operations of the food business;
(b) identify where, in a food handling operation, each hazard identified under
paragraph (a) can be controlled and the means of control;
(c) provide for the systematic monitoring of those controls;
(d) provide for appropriate corrective action when that hazard, or each of those
hazards, is found not to be under control;
(e) provide for the regular review of the program by the food business to ensure
its adequacy.
QUESTION 2
What document provides the basis for food safety requirements for Australian businesses?
QUESTION 3
List three possible consequences of failing to observe food safety requirements.
QUESTION 4
What is the definition of ‘clean’ in terms of food safety?
QUESTION 5
a) What is the definition of ‘contaminant’ in the food standards?
According to the Food Safety Standards, what are ‘potentially hazardous foods’?
QUESTION 6
Describe the role of local councils regarding food businesses and food safety.
QUESTION 7
a) At what temperature should frozen food be stored at?
? At what temperature should food cool rooms / refrigerators operate at?
? Describe the requirements of the ‘2/4 Rule’.
? What are the parameters of the ‘temperature danger zone’?
? Why is it important for food handlers to know about the temperature danger zone?
QUESTION 8
b) List the three types/classifications of food contamination.
c) What are three conditions commonly required for development of microbiological contamination?
d) List four food safety monitoring techniques applied in a commercial kitchen.

QUESTION 9
e) List three types of food that fall into the following kitchen supply categories:
Frozen food
Perishable food
Semi-perishable food
Non-perishable food
f) Provide two safe handling practices that should be implemented when handling the following food types:
Food type Safe handling practices
Dairy
Dried goods
Eggs
Frozen goods
Fruit and vegetables
Meat and fish
QUESTION 10
In the table below, list the Critical Control Points for food production systems. For each point, List three methods you could use to control food hazards at that critical control point.
Critical Control Point Control method
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
QUESTION 11
b) Describe the process for cold calibration of a food thermometer.
How can you identify if a food thermometer is faulty?
How should a food thermometer be cleaned?
What is the minimum checking period for food thermometers and what is the degree of accuracy they must have?
QUESTION 12
Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces.
QUESTION 13
List three actions that should be used to control pests in a kitchen environment.
QUESTION 14
List the five groups of people who are more likely to be at risk of food poisoning
QUESTION 15
Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.
QUESTION 16
List the basic steps that should be followed when receiving a delivery of food stock for a commercial kitchen.
QUESTION 17
c) What are the four basic steps to cleaning?
For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.
Cleaning agent Use
Detergents
Sanitisers
Abrasive cleaners
Disinfectants
Bleach
Describe four types of manual cleaning equipment used in a commercial kitchen.
Name three types of electrical cleaning equipment used in a commercial kitchen.
QUESTION 18
You are using a commercial food processor when you hear an unfamiliar rattling noise and notice a burning smell coming from the piece of equipment. You immediately stop using it and disconnect the power.
Complete the maintenance request form, describing what happened. Use today’s date and your training organisation’s location.
MAINTENANCE REQUEST FORM No: 2458
Date:
Item:
Reported by:
Location:
Problem:
Assigned to:
Date completed:
Completed by:
Comments:
QUESTION 19
g) Give an example of when you would be required to change or adjust the blades on a piece of equipment in a commercial kitchen.
h) Give an example of a time when you would need to oil a piece of commercial kitchen equipment.
i) How can you ensure that you are following safe operational practices when changing blades and oiling equipment?

PART B – PREPARING APPERTISERS AND SALADS
QUESTION 1
d) Explain what a ‘barquette’ is and how it can be used.
Explain what a ‘bouchee’ is and how it can be used.
What is a canapé?
What is ‘tapas’?
What is an ‘amuse gueule’ and what is another term for it?
QUESTION 2
e) What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
What is ‘French dressing’ made from and what is another name for it?
List three common garnishes for appetisers and salads.
QUESTION 3
f) What are three key pieces of information that can be found on stock date codes?
What are three items of information usually found on internal stock rotation labels?
Why should a kitchen worker would check the contents of stock date codes and rotation labels?
Describe what the acronym FIFO stands for and how it helps in controlling stock.
QUESTION 4
List five factors used to judge a salad once it is served.
QUESTION 5
List four quality indicators to look for once salads and appetisers are served.
QUESTION 6
List five examples of cookery methods that you may use when preparing of appetisers and salads.
QUESTION 7
What are the six main parts of a mise-en-place plan for a commercial kitchen?
QUESTION 8
How should salad ingredients be stored to ensure food safety and optimise their shelf life?

QUESTION 9
Provide a description of each of the precision vegetable cuts, including approximate measurement sizes.
Julienne
Brunoise
Gros Brunoise
Jardinière
Macedoine
Paysanne
Mirepoix
Parisienne
Noisette
Tourne
QUESTION 10
g) Name the appropriate knife to use when removing the bones from poultry, meat and fish.
Name the appropriate knife to use when filleting fish.
What is a palette knife generally used for?
Name the appropriate knife to use when making precision cuts of fruit and vegetables.
What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than specialise in one particular task?
What is a utility knife used for in a commercial kitchen?
QUESTION 11
h) List five knife safety rules that should be followed in a commercial kitchen.
i) Describe the correct way to wash knives in a commercial kitchen.
j) Provide a basic description of how to sharpen a knife with a steel.

QUESTION 12
k) Convert the following oven temperatures from Celsius to Fahrenheit:
180°C
200°C
230°C
Complete the following weight conversion table:
Imperial (oz/lb) Metric (kg)
3oz
11oz
400g
1kg
3lb
1.8kg
QUESTION 13
Explain the difference between a classical salad and contemporary (modern) salad.
QUESTION 14
Describe the nutritional value of the foods listed below
Tomatoes
Olives
Feta cheese
Avocados
Eggs
Salmon
SUBMISSION REQUIREMENTS FOR TASK 1:
Your answers to each question.
Assessment Record Checklist
ASSESSMENT TASK 1: WRITTEN QUESTIONS
PART A: FOOD SAFETY Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
PART B: PREPARING APPETISERS AND SALADS Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
Please note any reasonable adjustments for this task below.
¨ I have reviewed the mapping to this task.
¨ I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has satisfactorily demonstrated the knowledge required of these units.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
Assessment Task 1
Part A outcome: Satisfactory • Not Satisfactory •
Part B outcome: Satisfactory • Not Satisfactory •
Date:
Student name:
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