STUDENT

ASSESSMENT GUIDE

SITHCCC031
Prepare vegetarian and vegan dishes

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UNIT CODE AND DESCRIPTION SITHCCC031 – prepare vegetarian and vegan dishes
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SITHCCC031 – Prepare vegetarian and vegan

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 TASK 1

KNOWLEDGE REVIEW

LEARNER INSTRUCTION

 Answer all the questions.

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

 This task is used to determine your current level of understanding of the topics covered
in this topic and does not contribute to your final assessment result.

 Your assessor may use the results of this task to identify further training needs or to
determine your readiness for assessment.

 Should you require ‘reasonable adjustment’ to complete this task, discuss the options with
your assessor. Reasonable adjustment means modifications or changes are made to an
assessment to take into account an individual learner’s needs.

 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).

SITHCCC031 – Prepare vegetarian and vegan

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1. You are responsible for preparing and producing all vegetarian and vegan dishes.
What information do you need to find when confirming food production
requirements for your section?
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and
any specials of the day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and
production deadlines.

2. You’re making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g
arborio rice. How much rice do you actually need?
(a) 4 kg.
(b) 2 kg.
(c) 8 kg.
(d) 3 kg.

3. How can you test the freshness of an egg before cracking it open?
(a) Place it in a bowl of water and see if it floats or sinks.
(b) 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) Place the egg on a smooth benchtop and spin it. How long and fast it spins
indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.

4. How do stock date codes and rotation labels, such as use-by and best-before dates,
help you select fresh ingredients?
(a) They indicate if an item should still be fresh and of good quality, and when items
are no longer fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the
amount of wastage and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first so you are always
using the freshest, most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly
influences the taste and appearance of your dish.

SITHCCC031 – Prepare vegetarian and vegan

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5. Which statement is true about selecting equipment?
(a) When making vegetarian and vegan dishes, you should always select the largest
pots to maximise the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to
help you meet production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase
profits while at the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase
efficiency and achieve the best results.

6. What equipment would you use to make hard-boiled eggs?

(a) Saucepan, stovetop, slotted spoon.
(b) Frypan, stovetop, spatula.
(c) Saucepan, stovetop, egg slice.
(d) Kettle, large bowl, slotted spoon.

7. Which practice best demonstrates safe and hygienic use of equipment?

(a) Clean and sanitise equipment before use according to manufacturer’s instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.

8. How should you sort and assemble your ingredients in preparation for cooking?
(a) According to the recipe and food production sequencing.
(b) Any order is fine as long as you have all the ingredients required.
(c) According to your supervisor’s instructions.
(d) According to which mise en place tasks you’re most competent at completing.

9. Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of apples.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.

10. Why should you wash fruits and vegetables before starting preparation?
(a) To make sure they are clean and all excess leaves, foliage, stems and other
unwanted debris are removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing and dicing.

SITHCCC031 – Prepare vegetarian and vegan

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11. The carrots for stir-fry vegetables must be julienned. What does this mean?
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into a 2 mm even dice.
(c) The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.

12. How can you best minimise waste of reusable by-products?

(a) Follow recipes exactly so you don’t end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.

13. Select the most appropriate cooking method to use when preparing whole pears as a
dessert item.
(a) Boiling.
(b) Grilling.
(c) Deep frying.
(d) Poaching.

14. What is the appropriate cooking method to use when cooking pasta?
(a) Braising in the oven.
(b) Boiling method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.

15. When catering to a vegan diet, what are the two common egg substitutes used to make
baked goods?
(a) Soya beans or soy milk.
(b) Almond meal or almond milk.
(c) Flax seeds or chia seeds.
(d) No need to substitute, eggs comply with a vegan diet.

16. A customer asks for vegan options on the menu. What should you do?
(a) Check if any dishes on the menu are vegan or can be prepared with vegan substitutes.
(b) Offer them any vegetarian dishes as these will be guaranteed to be vegan.
(c) Offer them anything excluding red meat as vegans can eat fish, shellfish,
chicken or duck.
(d) As long as the dish excludes eggs, caviar, dairy products, honey, oils, or pâté then
it will be vegan.

SITHCCC031 – Prepare vegetarian and vegan

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17. Select the most suitable accompaniment to serve with flambéed strawberries.
(a) Grated chocolate sprinkled over the strawberries.
(b) A side serve of fresh strawberries.
(c) Banana topping poured over the top and finished with a mint leaf.
(d) Whipped cream served in a separate dish.

18. You have prepared a vegetable stir-fry with honey soy sauce for a vegetarian customer.
What is the most suitable accompaniment to serve with it?
(a) Steamed rice.
(b) Steamed pasta.
(c) Couscous soaked in chicken stock.
(d) Cheesy creamed polenta.

19. You are checking the quality of your prepared dish prior to plating and service. What
quality checks do you need to complete at this stage to determine if any
adjustments need to be made?
(a) Freshness, nutritional value, appearance, and taste.
(b) Taste, texture, appearance and temperature.
(c) Whether the dish is too salty, bitter, sweet or sour.
(d) If you followed the standard recipe properly, you shouldn’t need to check quality
points or make any adjustments at this stage.

20. How should you present your final dish?

(a) On serviceware that is appropriate for the type of dish you’re plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using serviceware that is easy to carry.
(d) In a bowl or on a plate that has been preheated in the oven.

21. What sauce is suitable to serve with poached eggs?

(a) Custard.
(b) Hummus.
(c) Soy sauce.
(d) Hollandaise.
22. What should you check before a dish is served to the customer?
(a) Visually evaluate the final dish to ensure it meets recipe requirements and
quality presentation standards.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn’t contain ingredients that could cause an allergic reaction.

SITHCCC031 – Prepare vegetarian and vegan

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23. Which procedure helps to optimise the shelf life and ensures the safety of surplus
cooked dishes, such as steamed rice or boiled pasta?
(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) Pay strict attention to temperature. This is the only factor to consider when
storing finished dishes.
(d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C.

24. 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) Only clean the working surfaces, equipment and utensils you have used –
there’s no point doubling up effort.
(b) Workbenches and equipment do not need to be sanitised at the end of a shift if
you have cleaned as you go.
(c) Ensure benches and working surfaces, floors and walls are cleaned at the end of
your shift.
(d) If spills on the floor have been mopped during service, then there is no need to
sweep and mop the floors at end of service.

SITHCCC031 – Prepare vegetarian and vegan

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 TASK 2

ASSESSMENT A – SHORT ANSWER

LEARNER INSTRUCTIONS

This assessment assesses the knowledge evidence requirements of the unit of competency.

Learners must answer all questions correctly to be deemed satisfactory in this task.

 You are required to answer all questions.

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

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

 These questions assess your understanding of the techniques and principles that underpin
this unit.

 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the
options with your assessor prior to attempting the task. Reasonable adjustment means
modifications or changes are made to an assessment to take into account an individual
learner’s needs.

 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time
limits for completion, etc., with you prior to attempting this task.

 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).

 On completion, submit your assessment to your assessor.

Note: Successful completion of this assessment does not mean you have achieved all
requirements of the unit of competency. An overall decision of competence for the unit will
not be made until all assessments are completed. Talk to your assessor or trainer to identify
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additional assessments required.

SITHCCC031 – Prepare vegetarian and vegan

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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?

Two hours

Q2: The recipe yields 5 portions and requires 250 g tomato concassé. How much concassé
would you need when adjusting the recipe to prepare 2 portions? Show your
working out.

Concasse need for 1 portion = 250 / 5

= 50 g

Concasse needed for 2 portions = 50 g × 2

= 100 g

Or
Conversion factor = desired yield / existing yield
=2/5
= 0.4
Concasse needed for 2 portions = 250 g × 0.4
= 100 g

SITHCCC031 – Prepare vegetarian and vegan

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Q3: List the country of origin or cultural / historical significance of the following
vegan and vegetarian dishes.
a) Gado-gado

Country of origin – Indonesia

Cultural / historical significance

b) Kimchi

Country of origin – South Korea

Cultural/ historical significance -

SITHCCC031 – Prepare vegetarian and vegan

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 c) Zaru soba

Country of origin – Tokyo, Japan

Cultural/ historical significance -

Q4: Give one example of how the ingredients in the following dishes could be modified to
create a contemporary vegan-friendly variation.
a) Gado-gado

Replace sauce made by cashews with peanuts

b) Malai kofta.

Contemporary variations replace cream with coconut or cashew

SITHCCC031 – Prepare vegetarian and vegan

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Q5: List four tips to consider when selecting quality fruits.

 Fruit should look fresh and appetizing

 The smell is often a good indication of ripeness. It should have a pronounced
fruity fragrance (particular to the variety) when you smell them from close
up.
 Test the freshness by gently applying pressure. If the fruit is ripe, there
should be some give. If there is excessive give under gentle pressure, it may
be an indication of over ripeness.
 Fruit should be free of insect damage and decay

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?

 The origin of legumes dates back to about 10,000 BCE.

 It is believed that the Egyptian and Mesopotamian civilizations cultivated and
consumed many different types of legumes.
 Greek, Syrian and Palestinian cultures also consumed legumes in ancient times

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

 Make sure the egg shell or your hands don’t come into contact with the raw egg
when cracking them open or when separating the white and yolk.
 Always refrigerate shelled raw eggs and raw egg products (e.g., mayonnaise,
mousse, tiramisu).
 Make sure egg-based dishes are thoroughly cooked when served to high-risk,
vulnerable persons and consume food containing raw eggs as soon as you prepare
them.

SITHCCC031 – Prepare vegetarian and vegan

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Q8: Describe the quality indicators of the following ingredients used in preparation of
vegan and vegetarian dishes.
a) Chia seeds

Chia seeds that are brown in color are deemed immature and will have a bitter
taste. They should be either black or white

b) Flaxseeds

The packaging of flaxseeds and flax oil is an important factor in determining its
quality. This is because flaxseeds may rot when exposed to light. Ensure that the
products are sealed in opaque packaging

Q9: Describe the characteristics of the following fresh ingredients used in preparation of
vegan and vegetarian dishes. Give examples of types of products available.
a) Vegetable fruits

Sweet vegetables are technically categorized as fruits. Fruits and squashes are the
parts of plants that consist of a ripened seed surrounded by edible, pulpy, juicy
tissue
Examples –
 Pumpkin
 Eggplant
 Tomato
 Capsicum
 Cucumber
 Zucchini
 Avocado
 Marrow

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 b) Pomes

Pomes are a class of fleshy fruits which contain a core and seeds and an outer skin.
Examples –
 All varieties of apples
 Pears
 Quinces
 Loquats

c) Plant-based milks (give one example and names of other types)

There are many plant-based milks available in the market. These include almond
milk, soy milk, cashew milk, rice milk and sunflower milk.
Examples -
• Almond milk is a popular alternative to conventional milk as it has a similar
texture to dairy milk and a subtle nutty taste compared to other nut milks.
• Soy milk, which is made from soybeans, is another suitable alternative that
substitutes well in many dishes that require the use of dairy milk.
• Rice milk is sweeter than most other milk substitutes and has a thinner texture
than soy and full cream dairy milk.
• Cashew milk and other nut milks have a nutty flavour and are mostly used for
desserts

d) Tofu

It is made from soy milk that is coagulated and pressed to create blocks. The
texture and firmness of tofu varies with different brands. Tofu lacks flavour on its
own and usually takes on the flavour of the dish it is added to. Good-quality tofu
should not be crumbly; it should be springy to touch. The surface of the tofu should
be smooth with no bubbles.
Examples –
 Firm tofu
 Silken tofu
 Emulsion tofu

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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?

Tofu
Soy mince
Quorn mince
Vegan whole cuts

Q11: What dairy substitutes can you use in vegan and vegetarian diets.

Coconut milk and cream

Almond milk
Soy milk and cheese
Rice milk
Cashew milk and cheese
Vegetable oil, olive oil and coconut oil

Q12: Name two egg substitutes commonly used in baking vegan and vegetarian dishes, and
describe their texture, taste and colour.

 Flax eggs - Flax eggs have a similar texture to egg whites, which is similar to
gelatin. This helps bind other ingredients together when used in a recipe.
They also have fat, as egg yolks do. Flax eggs have a nutty taste and are
either brown or golden in color.
 Chia eggs - Like flax eggs, when mixed with water, chia seeds become a
gelatinous mixture which provides a similar texture to eggs. Chia seeds don’t
have a distinctive taste. Chia seeds are white or black in colour. Using white
chia seeds in baked products makes them less visible in the product

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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.
Which tofu do you select and use when preparing your dish? Explain why.

I select box which has use by date of 25-08-202X. It is because the box behind this
one is expired and cannot use for food preparation. Food that passed the use by
date are not safe to consume. They may be spoiled or contaminated by various
pathogens and can cause various illnesses. So I select the front box which has not
pass the use by date and it is safe for consume.

Q14: Name the equipment you would select for each task.
a) Straining soups and sauces

Chinois

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 b) Cutting cantaloupe into round shapes for a fruit salad

Parisienne cutter

c) Boil pasta

Sauce pan
Stove top

d) Removing food from a deep fryer

Spider

e) Turning foods when grilling or roasting

Tongs

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 f) Purée apple sauce

Food processor
Blender

Q15: List four examples of mise en place tasks that you might use to prepare vegetarian and
vegan dishes.

 Read the recipe carefully

 Gather equipment and utensils
 Select and gather all the ingredients required for the dish
 Measuring, weighing the ingredients and do other pre-preparation

Q16: What safety principles should you follow when using handheld tools and equipment?

 Always check the equipment is hygienically clean before use. Pay particular
attention to the inside of graters and the underneath side of mandolins which
commonly trap food particles.
 Corers, peelers, mandolins and graters contain sharp components. Take care
when handling them to minimize injury.
 Always store mandolin blades correctly and reset the mandolin to the locked
position

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Q17: What do you need to consider when assembling and using a mandolin slicer?

 Begin by choosing the right blade for the task and follow the manufacturer’s
instructions for changing the blade if required.
 The mandolin should be in a locked setting. Before using it, you’ll need to turn
the knob or lever according to the desired thickness
 For optimal control, position the slicer perpendicular to your body
 If you are slicing large, curved foods such as potatoes, cut the potato in half so
you can begin slicing with a flat edge
 Press the hand pusher onto the rounded edge of the food.
 Using a medium, consistent pressure, glide the hand pusher across the blade.
 Remember to set the blade back to the locked position when not in use.

Q18: It is important to minimise the risk of vegan and vegetarian ingredients and dishes coming into
contact with other animal products.
Give two examples of how you can do this.
a) General procedures

 Set aside a separate area to prepare vegan and/or vegetarian dishes

 If possible, reserve separate tools and equipment to prepare and cook vegan and
vegetarian dishes. If separate equipment and utensils cannot be reserved for
these dishes, wash them thoroughly before preparing ingredients for vegan and
vegetarian dishes

b) When in storage

 Consider using a colour-coded system to store vegan, vegetarian and animal

products for ease of use and to avoid confusion
 If you are confined to storing all products in the same refrigeration unit as other
products, always store the vegan and vegetarian dishes and products on top
shelves above the animal products and dishes to avoid top-down contamination

Q19: You have been asked to prepare vegetables for several different recipes. Which cutting
technique should you use for each of the following ingredients?

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 a) Carrot for a garden salad

Julienne

b) Orange segments for a fruit salad

Slicing

c) Potatoes for a potato salad

Macedoine

d) Vegetables for a minestrone soup

Paysanne

Q20: How should you wash leeks to make sure you remove all sand and grit?

As a leek grows and pushes its way above the soil line, it traps a great deal of fine
sand in between the layers of leaves. Split the leek down the center to the core and
wash each layer under cold running water to remove embedded dirt and grit.

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Q21: How can you reuse any offcuts from the vegetables you prepared in Q19 to reduce the
amount of food waste generated?

Use offcuts to prepare vegetable stocks

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Access and read the recipe for Vegan fried rice. Answer questions 22 to 26 based on the
requirements of this recipe.

Q22: You are assembling the ingredients in sequence you will use them. Based on the recipe
and its production steps, list the ingredients you need for each of these sections in the
production process.

Production stage Ingredients required

Steps 1, 2 and 3 Rice
Steps 4 and 5 Peanut oil, peas, broccoli, capsicum, spring onion
Step 6 and 7 Steamed rice, sesame oil, soy sauce

Q23: What signs of freshness and spoilage should to look for when selecting the vegetables
from the refrigerator?

Look for dry, discolored or burnt-looking patches that indicate freezer burn.
If there is a distinct ‘off’ smell or taste or a visible change
If there is mold, yeast or fungi growth on the surface of vegetables

Q24: Look at the ingredients and the quantities required to prepare the fried rice. Assuming you are
preparing five portions, list the equipment would you use to weigh and measure the
ingredients and what ingredients you would measure for each item of equipment.

Digital scale – for weigh rice, fresh green peas and broccoli
Measuring spoon – to measure sesame soil, peanut oil and soy sauce

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Q25: Briefly describe how to cook rice using the boiling method.

 Rinse the rice at least twice in a colander or sieve.

 Place the water in the saucepan. Use at least a litre of liquid for every cup
of rice.
 Depending on the dish you are preparing the rice for, you may also add a
pinch of salt.
 Bring the water to a boil and add the rice.
 Allow the rice to boil for 15 to 20 minutes until cooked.
 Strain the rice using a colander.

Q26: The cooked rice is sticking together in clumps when it should be in separate granules.
What could be the reason and how can you resolve this problem?

Reason - It’s likely there wasn’t enough liquid in the pot.

Solution - Check food to liquid ratio and occasionally stir ingredients.

Q27: When cooking with grains, pulses and legumes how can their taste and texture vary?

Legumes have a dense flavour that is nutty and earthy and have a grainy texture
Pulses has soft, tasty and creamy texture and remains whole after cooking.

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Q28: You are preparing vegan pancakes.
a) What ingredient does flax eggs replace?

Eggs

b) How do you prepare them?

 Add one tablespoon of ground flaxseeds to two and a half tablespoons of water
in a bowl. Mix well to combine the ingredients.
 Set aside for about five minutes until the mixture thickens and forms a
gelatinous substance.
 Once the substance is formed, flax eggs can be used in a dish.

Q29: You are preparing vegetables for dishes such as roast vegetable frittata and roast
vegetable and hummus wraps. What are two tips to remember when roasting
vegetables?

Seal vegetables in hot fat prior to placing them in the oven, and remember not to
crowd the roasting dish. Good spacing allows the hot air to circulate, which enables
even cooking and coloring.
Baste throughout the roasting process by periodically pouring the pan juices back
over the vegetables. This keeps them moist and assists with the browning process

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Q30: Access the following recipes and list the dips, sauces or other side dishes that are served
with the main dish.
a) Arancini

Tomato chutney

b) Sweet potato and coconut stew

Cooked rice

c) Baked egg custard

Fruit sauce

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Q31: Evaluate the presentation of this dish. Consider how it is plated, how the food is arranged and
garnished, and its overall visual appearance in terms of colour, contrast and balance.
Answer the following questions.

a) Provide your feedback on the evaluation of the presentation of the vegetarian

samosas. Include positive and negative feedback.

The samosas are plated in balanced way but the garnish should be brighter. And also
the color of the service ware looks not matching for this dish because samosa and
plate looks same color. There is no sauce or dip for this dish. So it should be in
another service ware and serve together.

b) Briefly describe how you would present this dish. Include plating, garnishes, any
dips or sauces and arrangement of the samosas.

Place samosa on the corner of the square shape plate and place some shredded
cabbage, lettuce and carrots near it. Add some tomato sauce into small sauce cup
and place on the plate.

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Q32: What are the six environmental conditions that impact food safety and shelf life when
storing food products?

1. Temperature
2. Humidity
3. Light
4. Ventilation
5. Atmosphere
6. Containers and service ware

Q33: How should you store left over tofu?

Once removed from the package, tofu must be placed in a container filled with cold
water and refrigerated and used within two to three days. The water in the
container must be changed daily to maintain the freshness of the tofu.
Store uncooked tofu in the freezer after draining the excess water and placing it in
a plastic bag or container, but it may change in color and texture.

Q34: What are two end-of-shift tasks you might complete to clean the benches and working
surfaces in your immediate work area?

 Clean stainless steel benches and work surfaces throughout the day to prevent
cross contamination.
 Remove all food from the area to be cleaned and wipe the bench or surface with
a clean, damp cloth to remove food particles and splashes

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 Assessment B- Observation Report (Learner)
Learner Instructions

You are required to do the following.

 Complete the practical tasks as instructed by your assessor. Your assessor will discuss the
tasks to be completed in each observation prior to commencing the assessment.

 You may be required to perform some tasks multiple times to meet the requirements of
the unit of competency.

 Discuss and confirm the recipes to prepare with your assessor prior to commencing
the assessment.

Overview
You must complete the following assessment of
tasks.

 Follow standard recipes to prepare at least eight finished dishes.

 Four of the finished dishes must incorporate products suitable for vegetarian consumption.

 Four of the finished dishes must incorporate products suitable for vegan consumption.

 Use the variety of products and cookery methods detailed in Assessment B – Observation
Skills Log at least once when preparing the eight finished dishes.

Your assessor will do the following.Assessor Tasks

 Provide you with an observation checklist that lists the skills/tasks they will observe
you performing when completing specific tasks. Please familiarise yourself with the observable
skills outlined in the task’s Observation report prior to starting an observable task.

 Contextualise observations to suit your workplace or training environment.

 Observe you in an operational (live or simulated) environment using a range of skills/tasks.

 Ask you questions relating to specific tasks you are demonstrating to ensure you
have the required knowledge.

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 Provide access to industry current equipment, technology and software, and
legislative and regulatory resources and documentation as specified in the
assessment conditions.

 Use the checklist to observe you using a range of skills/tasks.

 Record comments and feedback based on their observation of your performance.

 Ensure that you can consistently perform all tasks multiple times (or where not specified,
at least once) satisfactorily.

 When necessary, complete an additional checklist as a record of the skills and

techniques you are required to perform to achieve a satisfactory outcome in this
assessment.

 Your assessor may upload a photo of you holding the completed dishes as supporting
evidence of the completed task and to verify authenticity.

 Decide when you are competent at all tasks.

 Record the results of your practical demonstration tasks and provide you with feedback.

Note: Successful completion of this assessment does not mean you have achieved all
requirements of the unit of competency. An overall decision of competence for the unit will
not be made until all assessments are completed. Talk to your assessor or refer to the unit
information on your learning platform to identify additional assessments required.

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 Assessment B- Observation Skills LOG
Learner Instructions
You are required to do the following.

 Complete the practical tasks as instructed by your assessor in Assessment B –

Observation Report.

 Complete mise en place activities and follow standard recipes to prepare at least eight
finished dishes.

 At least four of the finished dishes must be suitable for vegan consumption and at
least four must be suitable for vegetarian consumption.

 Use the cookery techniques listed in the summary of observations at least once
across preparation of the eight dishes.

 Use the vegetarian and vegan products listed in the summary of observations at least
once across preparation of the eight dishes.

Your assessor will do the following.

 Observe you in an operational (live or simulated) environment using a range of

skills/tasks as outlined in Assessment B – Observation Report.

 Complete the Observation skills log as a record of the skills and techniques you are
required to perform to achieve a satisfactory outcome in this assessment.

Note: Successful completion of this assessment does not mean you have achieved all
requirements of the unit of competency. An overall decision of competence for the unit will
not be made until all assessments are completed. Refer to your assessor or the unit
information on the learning platform to identify additional assessments required.

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 Assessment C - Project
Learner Instructions

 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).

 You are required to answer all questions and complete all tasks.

 Read each task and question carefully. Ensure you have provided all required information in
your responses.

 Should you require ‘reasonable adjustment’ to complete this assessment, discuss the
options with your assessor prior to attempting the task. Reasonable adjustment means
modifications or changes are made to an assessment to take into account an individual
learner’s needs.

 Your assessor will discuss the conditions of assessment, e.g., open or closed book, time
limits for completion, etc., with you prior to attempting this task.

 Your assessor may observe you completing activities in this Task and record the results of
their observation in Assessment C – Observation Report.

 To be deemed satisfactory in this assessment, you must complete all tasks correctly.
Your assessor will determine how many attempts you are allowed for each
task/question.

 On completion, submit your assessment to your assessor according to your

training environment’s assessment submission procedures. Make sure you follow all
steps in the submission process when submitting assessments to the learning
platform.

Note: Successful completion of this assessment does not mean you have achieved all
requirements of the unit of competency. An overall decision of competence for the unit will
not be made until all assessments are completed. Talk to your assessor or refer to the unit
information on your learning platform to identify additional assessments required.

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 Assessment Guide

This assessment requires you to identify equipment, preparation tasks and methods of
cookery for different recipes for vegetarian and vegan dishes.

You are required to complete the following assessment activities.

 Complete Tasks 1, 2 and 3.

 Read the recipes and answer the questions.

 Submit the completed questions to your assessor.

You should base your responses on the information provided in the project. Responses could
reflect skills and knowledge discussed in your learning environment, learner resources and
reflect relevant legislative requirements.

You may base your responses on your organisation’s policies and procedures, normal work
practices and any legislative requirements, if discussed with and approved by your
assessor prior to commencing this assessment.

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 Task 1
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

VEGETARIAN PAELLA YIELD: 5

PORTIONS

Ingredients Quantity
Olive oil 25 ml
Garlic, crushed 1 clove
Vegan meat, 2 cm 500 g
dice Onion, finely 75 g
diced 25 g
Red capsicum, 2 cm 25 g
dice Green capsicum, 2 250 g
cm dice Arborio rice 150 ml
White wine 80 ml
Vegetable stock, boiling 150 g
Tomato purée 1g
Saffron threads 50 g
Frozen peas, defrosted

Step Method
1 Heat the oil in a pan and sauté the garlic to flavour the oil. Remove the garlic from
the pan and discard.
2 Add the diced vegan meat to the flavoured oil in the pan and brown on all sides.
3 Add the onion and capsicum, cover and cook for 10 minutes. Do not allow them to brown.
4 Add the rice to the pan and stir over high heat until the rice becomes glassy and
translucent.
5 Add the wine, boiling stock, tomato purée and saffron to the pan. Cover and simmer for
about 15 minutes, until the rice is cooked.
6 Sprinkle in the peas. Cover until they become hot.
7 Serve, making sure that all ingredients are evenly distributed per serve.

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Q1: You are preparing 30 portions of the vegetarian paella to cater for a small gathering.
Calculate the amounts needed to prepare 30 portions of the recipe for the listed
ingredients.

Conversion factor = desired yield / existing yield

= 30 / 5
=6
Amount needed for 30 portions
Olive oil - 150 ml
Garlic, crushed - 6 cloves
Vegan meat, 2 cm dice - 3 kg
Onion, finely diced - 450 g
Red capsicum, 2 cm dice - 150 g
Green capsicum, 2 cm dice - 150 g
Arborio rice - 1.5 kg
White wine - 900 ml
Vegetable stock, boiling - 480 ml
Tomato purée - 900 g
Saffron threads -6g
Frozen peas, defrosted - 300 g

Q2: What are two quality indicators to look for when you are using frozen vegan meat to
prepare this recipe?

 Color of the vegan meat

 If there are any signs of freeze burns

Q3: Describe how you can sequence your mise en place and preparation tasks to meet
deadlines.

1. Assemble ingredients and equipment utensils needed for prepare the dish
2. Complete basic pre-preparation tasks: peel and chop the onion, shred parmesan
cheese.
3. Weigh or measure ingredients as specified in the standard recipe.
4. Portion ingredients if necessary, for example, you need to portion 80 g of butter
into three portions. One portion is needed at the start of the preparation sequence
and the other two portions towards the end.
5. Sort ingredients into the sequence they will be required or group together if needed
at the same time.

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Q4: What method(s) of cookery are used in this recipe?

Sautéing
Stir frying
Simmering
Boiling

Q5: What are three safe work practices you should use when using the frypan to make the
paella?

 Place food away from the body to avoid splashing

 Keep your sleeves rolled down. This prevents skin burns from splashes and
splatters
 Don’t put your arms and face directly over the frying pan

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Q6: Can this dish be stored for use at another time after it has been displayed on a buffet
table for two hours? Why/why not?

Cannot store
It is because this food is held at room temperature for two hours and it can be
contaminated by pathogens or from other foods which are displayed on buffet.

Q7: You work in an establishment that caters to vegetarian and vegan diets. You have
leftover paella after service and decide to refrigerate it for later use. What information
would you put on the label of the container before storing?

Name of the dish

Content
Date of prepared
Date of stored
Name of the person who store the dish
Portion size
Use by date or best before date if possible

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 Task 2
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

STEAMED SULTANA PUDDING YIELD: 6 PORTIONS

Ingredients Quantity
Butter 100 g
Caster sugar 100 g
Eggs (beaten) 2
Plain flour 150 g
Baking powder 10 g
Milk 5 ml
Sultanas (washed) 80 g

Step Method
1 Using a mixing spoon, cream the butter and the sugar together in a bowl until
fluffy and almost white.
2 Gradually add the beaten eggs, mixing vigorously.
3 Sieve the flour and baking powder together twice to ensure even distribution.
4 Gradually incorporate the flour into the mixture as lightly as possible, and then add
the milk and sultanas.
5 Place the mixture evenly into individual greased pudding moulds.
6 Cover securely with greased greaseproof paper and put on a perforated steaming tray.
7 Steam for 30 to 45 minutes in an atmospheric steamer.
8 Turn out of the moulds and serve with cream or custard sauce.

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

 Best before date

 Egg shell should be clean and undamaged
 There should not have any off odors

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Q2: What are the food safety risks associated with raw eggs and alternative egg products?

There is potential risk of illness from consumption of raw or lightly-cooked eggs or

consumption of uncooked foods containing raw eggs due to growth of Salmonella.
This will result in food poisoning.

Q3: Explain the role of eggs in this dish.

Eggs plays several important functional roles in this recipe. Egg yolks are rich in
fats, proteins and phospholipids; thus they help act as a thickener in pudding
mixture. It also act as an emulsifier in this recipe and allow to mix butter and milk
and other ingredients effectively. It also helps to set the pudding mixture when
steaming.

Q4: What cookery methods are used when preparing this dish?

Beating
Steaming

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Q5: Explain the steps for efficiently completing the mise en place preparation tasks
according to the recipe.
a) Assemble ingredients

Collect butter, eggs and milk from refrigerator

Collect sugar, flour, backing powder and sultana from dry storage

b) Complete basic pre-preparation tasks

Wash the sultana

Beat the eggs
Cream the butter and sugar
Sieve the plain flour and backing powder twice

c) Weigh or measure ingredients as specified in the standard recipe

Weigh caster sugar, butter, plain flour, backing powder and sultana
Measure milk

d) Portion ingredients

Portioning is not required in recipe steps

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 e) Sort ingredients into sequence

Sort eggs
Sort butter and sugar
Sort plain flour and backing powder
Sort milk and sultana

Q6: List the equipment required to make this dish.

Whisk
Mixing spoon
Bowls
Sieve
Pudding moulds
Perforated steaming tray
Atmospheric steamer

Q7: One of the novice kitchen staff has plated the pudding in the white ceramic moulds they
were cooked in with custard on top.
a) What are the problems with this method of plating when serving it to customers?

Customer cannot consume it easily

Custard can split over when customer trying to consume

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 b) How can you adjust plating for this dish to be visually pleasing?

Re-plate it on a round shape plate and add custard on the top of the pudding

Q8: Explain how you can make a vegan variation of this dish?

Replace eggs with flax eggs or chia eggs

Replace milk with coconut milk, almond milk or soy milk
Replace butter with margarine or nut butter

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 Task 3
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.

BANANA FRITTERS YIELD: 4 PORTIONS

Ingredients Quantity
Self-raising flour 250 g
Bicarbonate of soda 1/2 tsp
Water 375 ml
Bananas 4
Oil for deep frying
Ice cream 2 scoops
Maple syrup 100 ml

Step Method
1 Sift the flour and bicarbonate of soda into a bowl. Add the water and mix to a smooth
batter.
2 Peel the bananas and roll in the flour.
3 Coat the bananas in the batter. Drain off any excess batter.
4 Deep-fry in hot oil until golden brown.
5 Remove the fritters from the deep fryer and drain on absorbent paper.
6 Drizzle maple syrup over the top of the banana fritters. Serve hot with ice cream.

Q1: Read the recipe and confirm the accompaniments you require to serve this dish.

Ice cream

Q2: What quality and freshness indicators will you look for in the bananas before you use them
for the recipe?

 Fruit should look fresh and appetizing

 It should have a pronounced fruity fragrance (particular to the variety) when you
smell them from close up
 Make sure the skin isn’t bruised, split or broken
 Fruit should be free of insect damage and decay
 Color of the peel should be full bright yellow

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Q3: What cookery method is used in this recipe?

Deep frying

Q4: What safe operational practices must you follow when using a deep fryer to cook the
banana fritters?

 Place food in the deep fryer carefully and away from your body to avoid
splashing
 Keep your sleeves rolled down. This prevents skin burns from splashes and
splatters
 Ensure the deep fryer contains clean oil and is not filled beyond the maximum
fill line. If you need to add oil, remove the fryer basket and only top it up when
the fryer is turned off and cool.
 Don’t put your arms and face directly over the fryer. The fryer’s steam will
penetrate straight through the pores in your skin and cause nasty burns

Q5: What checks would you perform to evaluate the quality of prepared banana fritters?

Color should be golden brown

Texture should be crispy

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Q6: One batch of banana fritters that you made have turned out soggy in texture.
a) What might be the reason that the banana fritters turned soggy?

It might be over cooked or the ingredients are not in good quality

b) How will you make adjustments to ensure that this problem doesn’t happen to the
next batch of banana fritters?

Shorten the cooking time and ensure used right temperature

Use quality ingredients next time

Q7: What is one technique you can use to minimise waste when preparing this recipe?

Use banana peels for composting

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