Answer To: STUDENT ASSESSMENT BOOKLET SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY APPETISERS AND SALADS...
Swati answered on Feb 27 2021
STUDENT ASSESSMENT BOOKLET
SIT40516 CERTIFICATE IV IN
COMMERCIAL COOKERY
APPETISERS AND SALAD S
SITXFSA 002 PA R T I C I P A T E I N S A F E F O O D H A N D L I N G P R A C T I C E S
SITHCCC 001 US E F O O D P R E P A R A T I O N E Q U I P M E N T
SITHCCC 006 PR E P A R E A P P E T I S E R S A N D S A L A D S
Student first name:
Student last name:
Contents
Assessment overview 3
Assessment plan 4
Assessment Task Cover Sheet – Assessment Task 1 5
Assessment Task 1: Written questions 7
Part A – Food safety 8
Part B – Preparing appertisers and salads 13
Assessment Task Cover Sheet – Assessment Task 2 17
Assessment Task 2: Food safety project 19
Assessment Task 3: Cooking observations 25
Dish 1 – Mixed appetisers 27
Dish 2 – Grilled salmon on a nicoise salad 32
Dish 3 – Thai beef with noodle salad 35
Dish 4 – Herb crusted chicken on a garden salad 37
Dish 5 – Crispy fried whiting on warm fennel and orange salad 39
Dish 6 – Warm fruit salad with orange zest zabaglione 41
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Pty
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National
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RTO: 41160 | CRICOS:
03682M
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Assessment overview
This Student Assessment Booklet includes all your tasks for assessment of the Appetisers and Salads topic, which consist of the units:
· SITXFSA002 Participate in safe food handling practices
· SITHCCC001 Use food preparation equipment
· SITHCCC006 Prepare appetisers and salads.
About your assessments
This unit requires that you complete 2 assessment tasks. You must complete all tasks to achieve competency for the units in this topic.
Assessment Task
About this task
Assessment Task 1: Written question
You must correctly answer all questions in Part A and Part B to show that you understand the knowledge required of each topic.
Assessment Task 2: Food safety project
You must demonstrate your ability to receive, transport and store food stock in line with food safety standards.
Assessment Task 3: Cooking observations
You must cook a range of appetisers and salads. You must follow correct food safety procedures and use appropriate cooking methods.
You will be observed by your assessor as you prepare each dish.
How to submit your assessments
When you have completed each assessment task you will need to submit it to your assessor. Instructions about submission can be found at the beginning of each assessment task.
Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.
Assessment Task Cover Sheet
At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.
Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.
Assessment appeals
You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.
Assessment plan
The following outlines the requirements of your final assessment for this topic. You are required to complete all tasks to demonstrate competency for the units in this topic.
Your assessor will provide you with the due dates for each assessment task. Write them in the table below.
Assessment Requirements
Due date
1. Written questions
2. Project
3. Observations
AGREEMENT BY THE STUDENT
Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.
Have you read and understood what is required of you in terms of assessment?
· Yes
· No
Have you read and understood the RTO’s policies and procedures related to reassessment?
· Yes
· No
Do you understand the requirements of this assessment?
· Yes
· No
Do you agree to the way in which you are being assessed?
· Yes
· No
Do you have any special needs or considerations to be made for this assessment? If yes, what are they?
Yes
· No
Do you understand your rights to appeal the decisions made in an assessment?
· Yes
· No
Student name:
Student signature: Date:
Assessor name:
Assessor signature: Date:
Assessment Task Cover Sheet – Assessment Task 1
Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
Name:
Date of submission:
Topic: Appetisers and Salads
Units:
· SITXFSA002 Participate in safe food handling practices
· SITHCCC001 Use food preparation equipment
· SITHCCC006 Prepare appetisers and salads
Assessor to complete
Assessment Task
Satisfactory/ Not satisfactory
Date
Was this a resubmission?
Y/N
Written questions
STUDENT DECLARATION
I declare that these tasks are my own work.
· None of this work has been completed by any other person.
· I have not cheated or plagiarised the work or colluded with any other student/s.
· I have correctly referenced all resources and reference texts throughout these assessment tasks.
· I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student signature:
Student name:
ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback. A copy must be supplied to the office and kept in the student’s file with the evidence.
Assessor signature:
Assessor name:
Date:
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 SAFETYOD SAFETY
QUESTION 1
a) Explain the purpose and contents of a food safety program/plan.
A food safety program is basically the plan identifying the critical limits as well as the control points in cooking and the reheating process for hot foods. It also provides the step to monitor as well as the corrective action that must be taken so as to minimize the risk at any of the critical control point. A food safety plan is written documented system for identification of the food safety hazards in food handling specifically in the business of food along with detailing out the ways to control such hazards.
b) Explain why it is important to have a food safety program.
A food safety program is must have because it helps to ensure that food for sale is safe. To avoid any food Bourne illness, there is need to adopt and implement a food safety program. Further this also helps to avoid cross contamination, waste reduction and held legal accountability as well as evidence. Along with this, a food safety plan would help staff understand the associated risks and hazards while preventing many of the food-associated accidents. Staff would thus be more confident and happier at work while focusing more on producing safe, delicious food for everyone.
c) What five monitoring documents/checklists are included in a food safety program/plan?
1. Corrective action log
2. Cooking and reheating temperature log
3. Refrigeration/Freezing log
4. Thermometer calibration log
5. Audit checklist
d) List four food safety procedures found within a food safety plan/program.
1. Clean- wash the surfaces and hands often
2. Separate- avoid cross contamination
3. Cook- follows right temperatures
4. Chill- prompt refrigeration must be done
QUESTION 2
What document provides the basis for food safety requirements for Australian businesses?
The document named “The Australia New Zealand Food Standards Code” is the one that provides basis for food safety requirements as it outlines all the standards ensuring that Australian businesses produce food which is completely safe to eat by anyone.
QUESTION 3
List three possible consequences of failing to observe food safety requirements.
1. Litigation
2. Fines
3. Loss of business
QUESTION 4
What is the definition of 'clean' in terms of food safety?
Clean in terms of food safety means that is clean to touch as well as is free from any extraneous matter that is visible and must not have any objectionable odor.
QUESTION 5
a) What is the definition of ‘contaminant’ in the food standards?
Contaminant means any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability. 'Contaminant' is used in the definition of 'unsuitable' in relation to general requirements for food premises
b) According to the Food Safety Standards, what are 'potentially hazardous foods'?
Potentially hazardous foods are basically the foods which need to be kept at specific temperature in order to minimize the food poisoning bacterial growth that may be in or to stop the toxins formation.
QUESTION 6
Describe the role of local councils regarding food businesses and food safety.
Local councils implement the legislation at the local level through registration and the monitoring and inspection of food premises. Important activities include education and enforcement, and the taking of food samples.
QUESTION 7
a) At what temperature should frozen food be stored at?
Frozen food must be stored at 0° F that means -18° C to keep it safe. Freezing tends to stop bacteria from growing only; they do not kill most of the bacteria as such.
b) At what temperature should food cool rooms / refrigerators operate at?
Food cool rooms in general operate from 0–4 °C. However, the actual temperature in operating mode must be selected based on the optimum humidity as well as temperature required for type of product to be stored and no colder than that.
c) Describe the requirements of the ‘2/4 Rule’.
The 2/4 rule that is 2 hour/ 4 hour rule tells for how long freshly potentially hazardous foods such as cooked meat, food containing meat, prepared vegetables and fruits, dairy products, cooked paste and rice and processed or cooked eggs can be held safely at temperature in danger zone which is between the 5° C and 60° C.
d) What are the parameters of the ‘temperature danger zone’?
Parameters of temperature danger zone are between 40 °F and 140 °F. In this temperature range, bacteria tend to double in around 20 minutes. This temperature range is known as Danger zone.
e) Why is it important for food handlers to know about the temperature danger zone?
This is vital to know temperature danger zone because leaving food too long beyond this temperature may cause bacterial growth to such a dangerous level that it may cause illness to one who consume it. Food handlers must be aware of this as they are the ones who knows the time or preparation along with all other details of the food prepared.
QUESTION 8
a) List the three types/classifications of food contamination.
1. Chemical
2. Physical
3. Biological
b) What are three conditions commonly required for development of microbiological contamination?
1. Temperature
2. PH
3. Humidity
c) List four food safety monitoring techniques applied in a commercial kitchen.
1. Hazard identification and control
2. Corrective action.
3. Review.
4. Record keeping.
Question 9
a) List three types of food that fall into the following kitchen supply categories:
Frozen food
Raw meats and seafood.
Tofu and tempeh
Meat or veggie stock
Perishable food
Milk and dairy products
Eggs
Fruits and vegetables
Semi-perishable food
Potatoes and onions
Pumpkins
Salamis
Non-perishable food
Flours
Spices and nuts
Canned or packed foods
b) Provide two safe handling practices that should be implemented when handling the following food types:
Food type
Safe handling practices
Dairy
All fresh dairy products need to be kept chilled in a controlled environment, like 4ºC or below, keep in the container or packaging in which it was purchased.
Food safety plans require that all dairy products need to be kept chilled to minimize the growth of potentially harmful bacteria
Dried goods
Store dried foods in clean, dry home canning jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags.
Vacuum packaging is also a good option. Pack foods in amounts that can be used all at once.
Eggs
· Buy clean and keep cool– check eggs are clean and un-cracked before purchasing. And store eggs in the fridge in their cartons.
· Cook well – cook eggs until they are hot all the way through, especially when serving to pregnant women, young children, elderly people and anyone with an impaired immune system.
Frozen goods
Frozen food must be kept at −18°C or lower to maintain its quality.
Defrost frozen food slowly in the refrigerator.
Fruit and vegetables
Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables
Wash all surfaces and utensils, such as cutting boards, counter tops or knives, with hot water and soap before and after preparing fresh fruits and vegetables.
Meat and fish
Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water
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RTO: 41160 | CRICOS:
03682M
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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
Purchasing
1. Checking suppliers – look at their food production, sourcing and traceability, particularly for raw meats, poultry, etc.
2. Also look at their ability to maintain acceptable HACCP practices.
3. Perform visual inspections on any food products
Receiving
1. The receiving dock and related areas should be well lit and kept very tidy. Incorporate this area into a daily cleaning schedule to ensure proper cleanliness.
2. Schedule your deliveries to allow adequate time for the proper inspection and receiving of all food products
3. Have all appropriate equipment and containers on hand. Scales, plastic gloves, containers, and thermometers are important pieces to have in easy reach
Storing
1. Storage area should be kept clean.
2.FIFO (First In First Out) method of stock keeping should be adopted
3. Kill steps used prior to packaging is necessary, such as cooking thoroughly or pasteurization of milk and juices
Preparation
· 1. Separate — don’t cross-contaminate.
· 2. Cook — Cook to the right temperature.
· 3. Chill — refrigerate promptly.
Cooking
1. Time and temperature are important control points since cooking or freezing rapidly can prevent the growth of biological contaminants.
2. Freezing usually stops the multiplication of microorganisms; however it does not kill them.
3. Thermal processing will kill most biological hazards
Plating
1. use well clean and hygienically maintained plates
2. Coating solution shall be freshly made to minimize the risk of microbial growth.
3. Chemically reacting must be avoided, also cross contamination must be controlled.
Serving
1. Tongs and spoons should be used for serving food.
2. All food served to the table or individual plates should be discarded, and not served again later.
3. Any food not served from the kitchen can be covered and refrigerated, then reheated and served later.
QUESTION 11
a) Describe the process for cold calibration of a food thermometer.
The steps for cold calibration are as follows-
1. Mix 50% crushed ice and 50% water in a container (such as a mug or beaker)
2. Wait for 5 minutes so that the heat distributes evenly
3. Place your thermometer into the container
4. Wait a further minute
5. Check that the temperature is -1°C to 1°C (30°F to 34°F)
6. If the temperature isn't correct, adjust your thermometer to the correct temperature whilst it's still in the water. If you can't manually adjust your thermometer, arrange for professional re-calibration or a replacement.
b) How can you identify if a food thermometer is faulty?
Pile more ice on top, letting the water overflow. Insert the thermometer stem at least an inch deep in the ice water without letting the stem touch the glass. Wait for the thermometer to register; this usually takes a minute or less. The thermometer is faulty if it does not register 32° F or 0° C.
c) How should a food thermometer be cleaned?
To sanitize the thermometer, most home cooks should simply wash it with hot, soapy water. However, if you're tailgating or at a campsite where hot water isn't accessible, wiping it with a clean alcohol swab will also do the trick.
d) What is the minimum checking period for food thermometers and what is the degree of accuracy they must have?
Food Thermometer reads the temperature instantly, typically in 10 to 20 seconds. Most available food thermometers will give an accurate reading within 2 to 4 °F. The reading will only be correct, however, if the thermometer is placed in the proper location in the food.
QUESTION 12
Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces.
Remove detachable parts, such as blades, plastic or wooden handles, and screens before starting cleaning and sanitizing. Three ways to confirm it are-
1. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water.
2. Rinse in clear water after washing.
3. Place items in a wire basket or other container and immerse them in a sanitizing solution.
QUESTION 13
List three actions that should be used to control pests in a kitchen environment.
1. Never store food stuff on the floor and Make sure all holes and cracks are sealed
2. Install fly-screens on windows and doors and make sure waste is regularly disposed of
3. Employ a licensed pest controller to regularly check the premises for signs of an infestation
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Skills
International
Pty
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National
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Education
RTO: 41160 | CRICOS:
03682M
)
Question 14
List the five groups of people who are more likely to be at risk of food poisoning
1. Adults Aged 65 and Older.
2. Children Younger Than 5 Years.
3. People with Weakened Immune Systems.
4. Pregnant women.
5. People having food allergy.
QUESTION 15
Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.
1. Use separate display units or physical barriers between raw and cooked or ready-to-eat foods.
2. Ensure a different serving tool or utensil is used for each food item or dish.
3. Make sure food displays, utensils and cloths are clean and sanitized before use.
QUESTION 16
List the basic steps that should be followed when receiving a delivery of food stock for a commercial kitchen.
1. All food should be ordered and received from approved suppliers or providers.
2. Approved suppliers are inspected to ensure that they produce food safely.
3. Take and record the temperatures of all foods that need temperature control.
4. If you notice any signs of possible contamination, reject the shipment.
QUESTION 17
a) What are the four basic steps to cleaning?
1. Cleaning
2. Washing
3. Disinfecting
4. Drying
b) For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.
Cleaning agent
Use
Detergents
· Clean the surface and removes dirt.
· They work by breaking up dirt or soil, making it easy to wash it away.
· The detergents used in commercial kitchens are usually synthetic detergents made from petroleum products and may be in the form of powder, liquid, gel or crystal
Sanitisers
· Reduce the number of pathogens on a surface to safe levels.
· The two common sanitizers used in restaurants are Chlorine and QUAT
Abrasive cleaners
· Abrasives are...