Your assessor will do the following.
• Observe you in a commercial kitchen, preparing and producing vegetable, fruit, egg and farinaceous dishes using a range of skills/tasks.
• Provide a range of recipes and ingredients.
• Use the checklist to observe you using a range of skills/tasks.
• Observe you over a period of time while you learn and use various skills/tasks.
• Ensure that you can consistently perform all tasks multiple times satisfactorily.
• Decide when you are competent at all tasks.
You are required to do the following.
• Youmust answer all verbal questions.
• You can ask your assessor for further clarification of any question, if necessary.
• Provide all necessary information when answering questions.
• Your assessor will submit results of your practical demonstration tasksvia the LMS.
Observable skills/tasks you are required to demonstrate | Verbal questions your assessor may ask to support demonstration of skill/task (Questions may vary according to the practical task being demonstrated) |
Locates, reads and interprets recipes, food preparation lists, menus and task sheets to check food production requirements. | Q: What information is included in a standard recipe? Q: How do you find out what portion sizes to produce? |
Efficiently sequences food preparation and production tasks. | Q: How do standard recipes and food preparation lists help you sequence your preparation tasks? Q: Describe how you sequence food preparation tasks when making your favourite pasta or egg dish. |
Calculates ingredient amounts according to requirements. | Q: How does a standard recipe help you calculate quantities of ingredients? Q: Where could you find out how many portions, and therefore quantities of ingredients, are required for hot vegetable side dishes for a buffet function? |
Identifies and selects ingredients from stores according to requirements. | Q: What are three indicators of freshness and quality you should look for when selecting vegetables and fruit? Q: The quality and freshness of dry goods, such as polenta, couscous and rice, is as important as fresh ingredients. What are two quality indicators you should look for? Q: What are the nutritional benefits of berry fruits? |
Checks perishable supplies for spoilage or contamination. | Q: What are two indicators of spoilage in fresh noodles? Q: What are two indicators of spoilage in frozen vegetables? Q: Why should you check dry farinaceous and other goods for signs of contamination before using them to prepare salads for appetisers? |
Locates and reads date codes and rotation labels on food products. | Q: What information is contained in a date code or rotation label? Q: How do stock rotation procedures and product expiry dates help you when selecting ingredients? |
Selects appropriate type and size of equipment. | Q: What items of equipment would you use to prepare a fruit coulis? Q: What equipment would you use to whip egg whites to aerate a cake? Q: Why is selecting the correct size of saucepan or boiler important when preparing pasta, rice or other farinaceous products? |
Follows food and workplace safety procedures when assemblingequipment and checks cleanliness prior to use. | Q: From a food safety perspective, what should you check before assembling any food production equipment? Q: What features or functions of a slicer can cause injury when assembling it? |
Uses equipment safely and hygienically when preparing and cooking food. | Q: Mechanical mixers, slicers and peelers are often used when preparing vegetables, fruit and eggs. What are two safety procedures you should follow when using this type of equipment? Q: Many fruits and vegetables are served raw. How can you reduce the risk of cross-contamination between different ingredients when using food preparation equipment? |
Sorts and assembles ingredients according to production requirements. | Q: You are preparing three potato side dishes to accompany main courses; chunky fries, scalloped and roti. How do you sort and assemble your ingredients to maximise efficiency? Q: How does sorting and assembling ingredients prior to preparation help your workflow and productivity? |
Weighs and measures ingredients correctly and creates portions. | Q: Weighing and measuring ingredients is part of your miseen place requirements. Why is accuracy an important component of your miseen place process? Q: Why is portioning important during the preparation stage when preparing ingredients for vegetable, fruit, egg or farinaceous dishes? |
Cleans and cuts ingredients using basic culinary cuts. | Q: Why should fruits and vegetables be thoroughly washed prior to preparation? Q: What are two basic culinary cuts used to prepare vegetables? |
Minimises waste. | Q: What by-products from the preparation of vegetables, fruit, eggs or farinaceous ingredients could be used in other production processes? Q: If you are storing by-products for later use, how should you store them? What information must be recorded? |
Prepares eggs for different culinary uses | Q: Explain why or when the following methods of preparing eggs are used. · Aerate · Bind · Thicken Q: What is the role of eggs in the preparation of sauces such as hollandaise and mayonnaise? Q: What are the health risks associated with dishes containing raw and partially cooked eggs? Q: What are two other forms eggs can be purchased in? Q: What does the term ‘easy over’ mean when cooking eggs? |
Prepares fresh farinaceous ingredients. | Q: Why is kneading pasta dough an important stage in the preparation process? Q: Explain how to make ravioli from fresh pasta dough. Q: Explain how to make fettuccini from fresh pasta dough. |
Selects and usesmiseen place and cookery methods (as listed in the skills log) for dishes. | Q: What is one method of cookery used when preparing dishes for the following food types? · Vegetables · Eggs · Farinaceous Give one example of a recipe each method and food type is used in. Q: How does poaching, frying and scrambling change the nature and texture of eggs? |
Uses numeracy skills to calculate number of portions and determine cooking times and temperatures. | Q: At what temperature do you deep-fry foods? Q: How long does it take to cook a hard-boiled egg? Q: You are preparing fresh fruit platters for a function. One platter holds five portions and you need to prepare 25 portions. How many platters do you prepare? |
Follows standard recipes for dishes using food types listed in the skills log. | Q: What is the historical relationship between Italian pasta and Chinese noodles? Q: Can you substitute dried fruit or vegetables for fresh in a recipe? What factors influences your decision? Q: What happens if you overcook scrambled eggs? Q: What does the term 'al dente' mean when cooking pasta? |
Selects and adds accompaniments to the dish. | Q: What is a common accompaniment served with pasta dishes? Q: What are suitable accompaniments for scrambled eggs? |
Prepares dishes for a number of customers: · within commercial time constraints and deadlines · reflecting required quantities to be produced · following procedures for portion control and food safety practices · responding to special customer requests and dietary requirements · managing own speed, timing and productivity. | Q: How do you manage your own speed and timing to ensure that you complete food preparation tasks within commercial time constraints without cutting corners and risking your safety? Q: What is one example of a special request or dietary need a customer might have when ordering a salad? Q: Why is portion control important when preparing and serving vegetables, fruit, egg or farinaceous dishes? |
Follows standard recipes and makesfood quality adjustments within scope of responsibility. | Q: Your boiled vegetables have lost colour. How could you prevent this happening in the future? Q: Your cooked rice is starchy and sticks together. How fix this problem? How can you prevent this happening in the future? Q: Choose one fruit recipe from your menu. How would you adjust the flavour of this dish if you feel it doesn’t meet recipe and organisational standards? |
Presents dishes on appropriate serviceware. | Q: Choose a vegetable dish from your menu and describe how you would present it. Q: What serviceware is used to present prepared pasta dishes in your workplace or training environment? Q: Why is the choice of serviceware important to a dish’s overall presentation? |
Adds appropriate dips, sauces and garnishes to dishes. | Q: What dips or sauces is commonly served with tempura vegetables? Q: What is one sauce that could be served with apple cinnamon pancakes? |
Visually evaluates the dish and adjusts presentation, if necessary. | Q: Describe a time you had to adjust the presentation of a dish before sending it out to the customer. What was wrong with the dish and what changes did you make? Q: Why is the visual appeal of side dishes, such as vegetable or farinaceous dishes, as important as the main item? |
Stores dishes in appropriate environmental conditions. | Q: What are the appropriate storage conditions for prepared vegetable, fruit, egg or farinaceous dishes? Q: I have some leftover fruit purée. How do I store it? |
Cleans work area and disposes of or stores surplus and re-usable by-products. | Q: Where can you find information about the types of cleaning tasks you have to complete? Q: How does cleaning as you go speed up end-of-shift cleaning tasks? |
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