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SITHCCCC008 Preapare Vegetables, fruits & Eggs

SITHCCCC008 Preapare Vegetables, fruits & Eggs

 SITHCCCC008 Preapare Vegetables, fruits & Eggs


Instructions (for assessments not embedded within the LMS)

·      The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

·      Name the file using the assessment task number and then save your file.

·      Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

·      Add your name and student number to the headeror footer on every page.

·      On completion, submit your assessment to your assessor via the LMS.



Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers.


You are required to do the following.


·      Complete Tasks 1, 2,3 and 4 in Assessment D.

·      Read the recipes and answer the questions.

·      Submit the completed questions to your assessor.






Task 1


·      Use the recipe provided or one supplied by your assessor.

·      Respond to all questions.


gaufrette potatoes                                                                  Yield: 10 portions

Ingredients                                                          Quantity

Kennebec potatoes                                                800 g

Salt and pepper                                                     to taste


Step    Method

1          Peel and remove the eyes from the potatoes and trim to an even shape.

2          Set the corrugated fluted blade of a mandoline to about 1mm.

3          Cut the potato into round slices, turning the potato about 90 degrees between each slicing movement to give a trellis pattern.

4          Place the slices into a frying basket and carefully lower the basket into a clean deep fryer set at 185 °C.

5          Shake the potatoes gently in the basket to prevent the slices sticking together. When the bubbling effect of the fat slows down, tip the potatoes out of the basket into the fat.

6          Using a spider, keep the potato slices moving and turning until they are crisp and an even golden brown.

7          Remove the potatoes from the fat and drain them well. Season them with pepper and salt away from the fryer.

Q1:    What other information, in addition to the standard recipe, do you need to confirm production requirements?




Q2:    The chef has told you to prepare 50 portions. How much potato do you need?


Q3:    Why does this recipe specify Kennebec potatoes? Why can’t you use any type of potato?





Q4:    List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.







Q5:    List the equipment needed to measure or weigh ingredients.





Q6:    What preparation technique(s) are used to prepare ingredients for cooking?






Q7:    What method of cookery is usedto cook this dish?






Q8:    What are three safe work practices you should use when using a deep fryer?



Q9:    Why must you thoroughly wash the potatoes before peeling and slicing them?





Q10:  How does using a mandoline slicer reduce the amount of waste generated during preparationof this dish and make portioning easier?





Q11:  How can you use any potato off-cuts waste toreduce expenses?





Q12:  This dish is often used as a side dish for steak sandwiches. What servicewarewould you present them on if they were not being placed on the main plate?





Q13:  What is one type of sauce or dip you could serve this dish with if it was being served as an appetiser or snack?








Q14:  What are you looking for when you visually assess this dish prior to service as an appetiser or snack?







Q15:  The first batch of deep-fried gaufrette potato slices are pale golden brown and not very crisp. What is the problem?







Task 2

·      Use your internet search engine to research information and answer the questions.

·      Respond to all questions.



Q1:    What country did the Granny Smith apple originate in?






Q2:    What are two qualities that make the Granny Smith distinctive?







Q3:    What are three modern varieties of apples currently available on the market?









Q4:    Complete the table and answer the following questions.

ð Where did the rice originate from (country, region)?

ð How is it traditionally cooked?

ð What type(s) of dishes or style(s) of cooking is it used in?







Task 3

·      Use the recipe provided or one supplied by your assessor.

·      Respond to all questions.


mango coulis                                                                                               YIELD: 500 ml

Ingredients                                                          Quantity

Mango cheeks, fresh/frozen/canned                     600 g

Castersugar                                                             25 g

Cointreau (orange liqueur)                                     10 ml

Lemonjuice                                                             10 ml


Step    Method

1          Cut the cheeks from the mango. Peel them using a sharp knife and then roughly dice.

2          Place the diced mango, sugar, cointreau, and lemon juice into a blender and purée thoroughly.

3          Pass the sauce through a fine strainer and refrigerate until required.


Q1:    What are three features you are looking for when selecting fresh mangoes for this dish?










Q2:    What would be one sign of potential contamination or spoilage if you were using canned mango cheeks?







Q3:    Describe how you safely assemble the food processer prior to use.








Q4:    You are preparing mango, strawberry and dark plum coulis. All variations follow this recipe with only the type of fruit changing. You are using fresh strawberries, frozen mangoes and canned plums. How do you sort and assemble your ingredients prior to preparation?


Q5:    The recipe yields 500 ml. If you use 50 ml of the coulis to decorate one plated portion of dessert, how many portions will this recipe yield?







Q6:    How should you store the coulis after preparation?







Q7:    How do you clean the food processer after making each of the coulis?






Task 4

·      Use the recipe provided or one supplied by your assessor.

·      Respond to all questions.


mini pasta frittatas                                                                                            YIELD: 6

Ingredients                                                          Quantity

Mini penne or macaroni pasta                                1 cup

Eggs                                                                           6

Semi-dried tomatoes, roughly chopped                 180 g

Ham, finely chopped                                              150 g

Cheese, grated                                                       1 cup

Chives, chopped                                                    2 tbsp

Salt and pepper                                                     to taste


Step    Method

1          Preheat oven to 180 °C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan.

2          Cook pasta until just tender. Drain pasta and transfer to a large bowl. Allow to cool for 10 minutes.

3          Whisk eggs and milk until combined. Pour over pasta.

4          Add semi-dried tomato, ham, cheese and chives to pasta mixture. Stir until well combined. Season with salt and pepper.

5          Fill muffin holes with pasta mixture. Bake for 30 minutes or until frittatas are puffed and golden. Stand for 5 minutes. Turn out onto a wire rack.

6          Serve frittatas with a dollop of tomato salsa and oven fries.



Q1:    Explain the role of eggs in this dish?




Q2:      What shape is penne or macaroni pasta?





Q3:    You’ve decided to modify the recipe and use fresh pasta instead of dried. Briefly describe the steps in preparing fresh pasta.



Q4:    How do you store surplus fresh pasta if it will not be used until tomorrow?






Q5:    A customer has a gluten intolerance and cannot eat dishes that have gluten (wheat) based ingredients. What alternative pasta could you use instead of the penne or macaroni?










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