Slicing and dicing prepare vegetarian and vegan dishes student assessment guide

STUDENT ID: ______________________________________________


1.
2.	This Assessment Receipt Form must be dated and signed in.

ASSESSMENT RECEIVED BY Altec College Staff
Name:

SITHCCC031 – Prepare vegetarian and vegan dishes Student Assessment Guide \| Version 1 Pass Global Pty Ltd t/a ALTEC College \|Provider Code: 22034 \| CRICOS Code: 02926D

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• Answer all the questions.

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

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(a)

Number of customers, portions and ingredients required for all menu items.

(c)

(d)

Allocation of duties amongst the team, quantities required for each dish and production

(a)

4 kg.

(c)

3 kg.

3.

Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and

see how it reacts.

(c)

4.

How do stock date codes and rotation labels, such as use-by and best-before dates, help you

(b)

They ensure everyone uses good stock rotation methods. This reduces the amount of

(c)

They indicate the freshness and quality of the product, which directly influences the

taste and appearance of your dish.

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(a)

Place dishes directly in the fridge or freezer while they’re still hot.

(b)

Keep them in a bain-marie at 40 °C until required for service.

(c)

(d)

You are finishing your shift and all food production is completed and the kitchen is ready to be

closed. Which of the following statements is true?

(a)

(b)

(c)

Ensure benches and working surfaces, floors and walls are cleaned at the end of your

shift.

(d)

TASK 2

• You are required to answer all questions.

• Read each question carefully. Ensure you have provided all required information in your response.

• To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.

• To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).

Q1:	Access and read the recipe for Vegan goulash. How much time do you need to allow in your production schedule to prepare and cook this dish?

Q2:

Q6:	Legumes are used in all types of diets and cultures around the world. Historically, when did their use originate, and which cultures consumed them?

Q7:	List three ways that you can help reduce the health risks associated with raw eggs or dishes containing raw or partially cooked eggs.

b)	Pomes

c)

d)

Q10: What is are examples of meat substitutes that simulate the taste and texture of animal meat and can be used in recipes in place of meat obtained from animals?

Q13: Today’s date is 18.07.202X. You are selecting tofu from the refrigerator. There are two boxes on the shelf. Tofu in the box at the front of the shelf has a use-by date of 25.08.202X (the same year). Items in the box behind it have a use-by date of 12.08.202X.

a)

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f)

SITHCCC031 – Prepare vegetarian and vegan dishes Student Assessment Guide \| Version 1 Pass Global Pty Ltd t/a ALTEC College \|Provider Code: 22034 \| CRICOS Code: 02926D

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a)	General procedures

b)	When in storage

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