And juice just dangeroussithccc prepare vegetarian and vegan dishes

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks

For you to be assessed as competent, you must successfully complete two assessment tasks:

☒I have correctly referenced all resources and reference texts throughout these assessment tasks.

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SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

● review the advice to students regarding answering knowledge questions in the Hospitality

ANIE-SITHCCC031-SAT-V1.0 5

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks

Questions

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks
		7

2.

Leafy greens: Spinach, kale

• Fruits:

Almonds: Used in almond milk, salads, and desserts

3. List five culinary terms used for vegetarian and vegan dishes.

• Coulis - A thick sauce made with fruit or vegetable puree, used as a base or

garnish.

5.	List two vegetarian or vegan dishes and describe their characteristics.
•		Caprese Salad:

and vegan dishes.

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks

7. List two reasons for modern variations on vegetarian and vegan dishes and provide an

foods

• Lacto-vegetarian – people who do not eat meat, seafood and eggs,

sometimes includes small portions of meat and seafood; sometimes

also called ‘semi-vegetarian’

dishes or products.

• Jamaican Ital food. Callaloo, a popular Caribbean green leafy

12. List eight common cookery methods used in vegetarian and vegan dishes and provide an

example.

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks

14. List four ways to minimise food safety risks with raw eggs and alternative egg products.

SITHCCC031 Prepare vegetarian and vegan dishes | Student Assessment Tasks
17.	How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients

• Use the Right Cutting Boards

• Avoid Products that are Unpasteurized

bacteria. It is essential to follow the correct preparation and cooking

procedures of these foods to ensure that consumers aren't at risk of

consumption and throw it away if there are any signs of a slimy

texture, weird smell, or fermented taste.

heat processed to kill bacteria. Unpasteurised dairy is illegal to sell

in many locations, and juice is just as dangerous

Student declaration
To be filled out and submitted with assessment responses.

☒ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).

Information for students

Activities

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

● select correct clean equipment

● assemble and used equipment safely

● use waste minimisation techniques

● use correct cookery method

● clean work area

● complete tasks within commercial time constraints and deadlines

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing

you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment

● ask your supervisor/assessor to sign the Supervisor Declaration section at the

started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.

● Stay up to date! Complete a logbook entry at the end of each time you cook

o identify the food preparation equipment that you require

o ensure the appropriate food preparation equipment is clean, safe and ready for use.