SITHCCC031 PREPARE VEGETARIAN AND

VEGAN DISHES

ASSESSMENT MANUAL
ASSESSMENT OVERVIEW

About this Assessment Manual

This Assessment Manual provides you with assessment information and the assessment
tasks you will be required to complete for this unit.

Why are assessment tasks important?

The assessment tasks are an important part of your course as they provide: an opportunity
for you to apply what you have learned; and feedback on your progress.

How will you be assessed?

To demonstrate competency in this unit, you must complete all of the assessment tasks
below. Your trainer and assessor will provide you with a due date for each assessment task
during the first class of the unit. Write the due dates down in the space provided. You will
also find information on due dates once you log in to the e-Learning platform.

Assessment Plan

Assessment Number Method of Assessment Due Date

Assessment Task 1 Short Answer Questions

Assessment Task 2 Demonstration - Cookery Practical

What is required for successful completion?

To be assessed as 'Competent' for this unit, you must complete the above assessment
tasks satisfactorily.

Assessment Tasks

The information provided under each assessment task gives the assessor and the student:

• Instructions to outline the purpose of the assessment task and conditions to

consider when conducting the task (e.g. resources, place, submission requirements
and timeframes).
• Assessment context/scenario information.
• Activities/questions to be completed by the student.
• An outline of the evidence to be submitted by the student - Evidence Submission
Checklist.

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How to submit assessments

You must type your responses using MS Office Suite programs (or similar). Please note
that some assessment tasks require you to submit completed forms and templates. You will
find these forms and templates in a separate document named 'Appendices and templates'.

In some role-play scenarios, you may be required to work in a small group. If this is the
case, you will still be required to submit your assessment evidence individually, and your
assessor will still assess your performance separately.

Your assessor will check your assessment evidence before submission and provide interim
feedback on the unsatisfactory performance.

You must submit your assessment work via the e-Learning platform by the due date.

Assessment Submission Declaration

Before submitting your assessment work to your trainer and assessor for marking, you
must accept the following assessment submission declaration.

I declare that the evidence provided for this task is my own work; none of this work has been
completed by another 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 where applicable; I
understand that if I am found in breach of the Academic Misconduct Policy, disciplinary action may
be taken against me; and I know my assessment appeal rights.

The above declaration is an agreement from you that all the assessment evidence you
submit is your own work and that you understand the consequences of academic
misconduct.

Assessment Task and Unit Outcomes

Once the assessor marks your work, you will receive either a 'Satisfactory' or 'Not
Satisfactory' result for each assessment task.

If you receive a 'Satisfactory' result for all assessment tasks, you will receive a 'Competent'
result for this unit.

Receive a 'Not Satisfactory' result for any of the tasks or miss any of the tasks. You will
receive a 'Not Competent' result for this unit.

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Academic Misconduct and Referencing

You must provide your responses in your own words. You can refer to the unit's learner
guide or other sources. Still, you cannot copy sentences and paragraphs directly from
these sources. Suppose your responses are found to have been copied directly from the
learner guide or other sources. In that case, your result will be 'Not Satisfactory'.

You will still need to provide references of sources you relied upon to prepare your
assessment work.

You must also ensure that your assessment work must be current and relevant to the given
task and case study scenario.

You will be dealt with as per VIA Education's Academic Misconduct Policy if you are
engaged in academic misconduct involving plagiarism, cheating, or collusion. You can find
more details on this policy and referencing in the Student Handbook available on the VIA
website.

Reassessments

VIA Education will give you a reattempt opportunity if you receive a 'Not Competent' (NC)
result for this unit. You will have two reattempt opportunities for each 'Not Satisfactory' task
during your course. Please note that each reattempt will be subject to a reassessment fee.
Please refer to the Student Handbook available on the VIA website to know more about the
reassessment process.

What can you do if you do not agree with the assessment outcomes
(results)?

Suppose you disagree with the assessment outcome or believe mistreatment has
happened to you during the assessment process. In that case, you can appeal the decision
using VIA Education's Complaints and Appeals Policy (refer to the Complaints and Appeals
policy in the Student Handbook available on the VIA website).

The first step is to discuss the matter with your trainer and assessor. If you are still unhappy
with the outcome, you can request a review of your assessment by lodging a formal appeal.

Retaining copies of the submitted assessments

Please make sure you keep a copy of all work submitted.

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 ASSESSMENT TASK ONE

Short answer questions

Instructions

• The purpose of this task is to assess your knowledge relating to prepare

vegetarian and vegan dishes.
• You must answer all twenty-five (25) questions. Where applicable, a guide to the
length of your response for each question is provided next to each question.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Learner Guide and class notes
o Computer with MS Office Suite (or similar) and internet access.
• You must provide your responses in your own words. You can refer to the Learner
Guide or other sources, but you are not allowed to copy sentences and/or
paragraphs directly from these sources. If your responses found to have been
copied directly from learner guide or other sources, your result for this task will be
Not Satisfactory.
• You will complete this task at home in your own time.
• You must submit evidence as per the ‘Evidence Submission Checklist’ by the due
date.
Questions

1. Describe the characteristics of the following fresh ingredients used in preparation of

vegan and vegetarian dishes. Give two examples of types of products available.
Category: Description of characteristics Two examples

(15 – 45 words per response)

Vegetable fruits

Pomes

Plant-based
milks

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 Tofu

2. List two (2) 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.

3. List three (3) dairy substitutes that can be used in vegan and vegetarian diets.

4. Name two (2) egg substitutes commonly used in baking vegan and vegetarian
dishes, and describe their texture, taste and colour. (100 – 120 words)

5. 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. (30 – 50
words)

6. 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.

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 Answer the following questions.

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

samosas. Include two positive and two negative feedback.

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

7. Give one example of how the ingredients in the following dishes could be modified
to create a contemporary vegan-friendly variation.
Dish Example

Gado-gado

Malai kofta

8. List four (4) tips to consider when selecting quality fruits.

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 9. Describe the quality indicators of the following ingredients used in preparation of
vegan and vegetarian dishes.
Ingredients Quality Indicators

(20 – 40 words per response)

Chai seeds

Flaxseeds

10. What signs of freshness and spoilage should to look for when selecting the
vegetables from the refrigerator?
Vegetables Signs of freshness and spoilage

(10 – 20 words per response)

Spring onions

Broccoli

Capsicum

11. When cooking with grains, pulses and legumes how can their taste and texture
vary? (80 – 90 words)

12. 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? (40 –
50 words)

13. You are preparing vegan pancakes.

a. What ingredient does flax eggs replace? __________
b. How do you prepare them? (50 – 60 words per response)

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 14. Access the following recipes and list the dips, sauces or other side dishes that are
served with the main dish.
Dish List the dips, sauces or other side dishes that are served
with the main dish
Arancini

Sweet potato and coconut

stew

Baked egg custard

15. List the country of origin or cultural / historical significance of the following vegan
and vegetarian dishes.
Dishes Historical and cultural origin
(10 – 30 words per response)
Gado-gado

Kimchi

Zaru soba

16. Match the listed cookery method below to its correspondent description.
A. Boiling B. Braising C. Deep frying D. Shallow frying
E. Poaching F. Steaming G. Grilling H. Blanching
I. Roasting J. Stewing
Cookery Method Description
The process involves submerging a food in extremely hot oil until it
reaches a safe minimum internal temperature. When the food is
cooked using this method properly, it will be hot and crispy on the
outside and cooked safely in the centre.

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 It is a cooking process in which a food, usually a vegetable or fruit,
is scalded in boiling water, removed after a brief timed interval, and
finally plunged into iced water or placed under cold running water
(known as shocking or refreshing) to halt the cooking process.

It is a moist heat, slow cooking method, where small uniform pieces

of meat and/or vegetables are cooked in liquid, and then served in
the resulting gravy.

It is also often referred to as pan frying, is a method in which you fill

a shallow pan with oil, let it bubble and heat up, and place the food
in the pan, making sure that the food sizzles as soon as it hits the
pan.

It is the moist heat method that cooks food in boiling water or other
water-based liquids (e.g., stock, milk). The temperature for boiling
water is 212°F or when the liquid that you are using for cooking has
rapid and aggressive bubbles. It is usually used for items that can
withstand the intense agitation – like pasta or vegetables.

It is an indirect cooking method that uses hot steam generated from

water to cook food. It is an old and very common technique all over
the world, and a method that—when done right— helps food retain
its nutrition, color and texture.

To cook food gently in liquid just below the boiling point. It produces
a delicate flavour in foods.

It is a combination-cooking method that starts with pan searing

followed by slow cooking in a liquid—usually in a Dutch oven or a
slow cooker—until ingredients become tender. It transforms both
the ingredient being cooked and the cooking liquid itself into
something harmonious.

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 It is a slow-cooking process, using indirect, diffused heat to cook its
ingredients. It is a dry-heat cooking method where hot air surrounds
the food and cooks it evenly on all sides at a temperature of at least
300 °F (or 150 °C). The heat can also be derived from an open
flame, an oven, or another heat source.

It usually involves a significant amount of direct, radiant heat, and

tends to be used for cooking meat and vegetables quickly.

17. List three (3) ways that you can help reduce the health risks associated with raw
eggs or dishes containing raw or partially cooked eggs.

18. List four (4) examples of mise en place tasks that you might use to prepare
vegetarian and vegan dishes.

19. List five (5) examples of mise en place tasks that you might use to prepare fruit and
vegetable dishes.

20. What safety principles should you follow when using handheld tools and
equipment? List two (2) examples.

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 21. 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.

22. Name the equipment you would select for each task.
Equipment Task
Straining soups and sauces

Cutting cantaloupe into round shapes for a fruit salad

Boil pasta

Removing food from a deep fryer

Turning foods when grilling or roasting

Purée apple sauce

23. 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.

How you can do this List two examples.

General procedures

When in storage

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

Cutting technique Ingredients

Carrot for a garden salad

Orange segments for a fruit salad

Potatoes for a potato salad

Vegetables for a minestrone soup

25. How can you reuse any offcuts from the vegetables you prepared in Q24 above to
reduce the amount of food waste generated? (20 – 30 words)

Evidence Submission Checklist

Evidence to be submitted Have I completed this?

Answers to all questions 

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 ASSESSMENT TASK TWO

Demonstration – Cookery Practical

Instructions

• The purpose of this assessment task is to assess your skills and knowledge relating
prepare vegetarian and vegan dishes.
• You must complete this task by the due date set by your trainer and assessor.
• You will need access to the following resources to complete this task:
o Industry-realistic training kitchen
o Recipe cards to prepare food
o Fixed and handheld equipment to prepare food
o Cleaning materials and liquids
• You must complete the practical demonstration tasks as instructed by your
assessor.
• You will be observed directly by your assessor in an operational environment using
a range of skills/tasks as outlined in this task.
• Your assessor will record your performance in the observation checklist as a record
of the skills and techniques required to achieve a satisfactory outcome in this
assessment.
Scenario

In this task, you will:

• Confirm the food preparation requirements

• Complete mise en place activities to prepare dishes
• Prepare, plate and present dishes
o Select and use correct cookery methods to prepare the dish
o Prepare each dish within commercial time constraints and deadlines.
o Respond to at least one special customer request.
o Plate and present dish according to recipe requirements.
o Use food safety practices for handling and storing food when working in the
kitchen.
• Clean and maintain the knives and other equipment.
Take photos of each week’s prepared dishes and submit them as one PDF file as
evidence.

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Activities

1. Confirm the food preparation requirements

Your assessor will provide recipe cards for each of the following recipes.

• Sweet potato and coconut stew (stewing, boiling, fresh veg, legumes,
pulses, grains, dairy substitutes – coconut products and plat-based milks) *
• Roast potatoes (roasting, veg) *
• Braised fennel (braising, veg) *
• Blanched broccoli (blanching, veg) *
• Asparagus with vegan hollandaise sauce (steaming, silken tofu, emulsion,
fresh veg, butter alternatives) *
• Focaccia sandwich (Soy-based cheese, fresh veg, butter alternatives) *
• Vegan pasta dough
• Vegan Spaghetti Bolognese (fresh veg, meat substitutes – mince)
• Risotto (Arborio rice, dairy products)
• Arancini Milanese (Arborio rice, deep frying, eggs, dairy products)
• Pistachio and Apricot Couscous Salad (fresh veg, dried fruits, nuts and
seeds)
• Falafel with chilli garlic hummus (frozen veg, pulses, legumes, shallow
frying, fresh veg, eggs)
• Chilli Garlic Hummus (pulses, poaching, fresh veg)
• Vegan meat broccolini and rice noodle stir-fry (meat substitute portion cuts,
veg, boiling)
• Stir fry vegetables (stir frying, fresh veg, dried veg, fermented veg, hard tofu)
• Banana and Blueberry Pudding (frozen and fresh veg, eggs, steaming, dairy
products)
• Vegan nacho cheese (cashew cheese)
• Fermented berries (fresh fruits, fermentation process)
• Vegan fried rice with tofu and flax eggs (Frozen veg, fresh veg, sauteing,
scrambling, stir-frying, steaming, flax eggs, hard tofu)
• Vegan banana cake with chia (Baking methods, chia eggs, fresh fruits, nuts,
plant-based milks, coconut products)
• Hot milk cake with fermented berries topping (baking, fermented fruits, plant-
based milks, butter alternatives)
• Silken tofu scramble (silken tofu, pan frying)
*Covered in previous stages

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 Confirm food preparation requirements by reading recipe cards and other workplace
information.

Accurately calculate ingredient amounts according to the recipe requirements.

Identify and select quality ingredients according to recipe requirements to complete

the dish.

Check perishable supplies for spoilage or contamination prior to preparation.

Select, assemble and use equipment safely and hygienically.

Your assessor will complete an observation checklist to record your performance

demonstrating food preparation steps.

2. Complete mise en place activities to prepare dishes

You are required to:

• Follow the standard recipe to confirm mise en place activities.

• Sort and assemble ingredients according to food production sequencing.
• Accurately weigh and measure ingredients and created portions according
to recipe requirements.
• Prepare, cut and portion ingredients according to the recipe and cooking
style.
Your assessor will complete an observation checklist to record your performance in
preparing, plating and presenting the dish.

3. Prepare, plate and present dishes.

You are required to select and use correct cookery methods when preparing the
dishes in activity 1 including:

• Use each of the following types of products at least once when preparing
four of the vegetarian dishes (at least once across preparation of the four
dishes):
o vegetables and fruit:
▪ dried
▪ fresh
▪ frozen
▪ fermented
o dairy products
o nuts and seeds

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 o arborio rice
o eggs
o grains and pulses
o legumes
• Use each of the following types of products at least once when preparing
four vegan dishes (at least once across preparation of the four dishes):
o vegetables and fruit:
▪ dried
▪ fresh
▪ frozen
▪ fermented
o dairy substitutes:
▪ coconut products
▪ plant-based milks
▪ cashew cheese
▪ butter alternatives
▪ soy-based cheese
o meat substitutes:
▪ portion control cuts
▪ mince
o tofu:
▪ firm
▪ silken
▪ emulsion
o egg substitutes:
▪ flax eggs
▪ chia
• Use the following cooking methods at least once
o boiling
o braising
o deep and shallow frying
o poaching
o steaming
o grilling
o blanching
o roasting

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 o stewing
In the process of cooking, you are required to:

• Use numeracy skills to accurately calculate cooking times and temperatures.

• Efficiently sequence the stages of food preparation and production.
• Identified problems with the cooking process and took corrective action as
required.
• Adjustments could relate to temperature, time, taste, texture, appearance,
quality or combination of ingredients.
• Prepared the correct quantity according to the recipe and establishment’s
requirements.
You are also required to:

• Following portion control procedures to prepare two portions of each dish

specified in activity 1 within commercial time constraints and deadlines
• Plate and present dish according to recipe standards
• Store prepared food items in appropriate environmental conditions
• Demonstrate safe food handling practices when working in the kitchen
• Demonstrate safe food storage practices.
Your assessor will complete an observation checklist to record your
performance in preparing, plating and presenting the dish.

4. Clean knives and other equipment after use

Use familiar quantities of cleaning agents (degreasers for built-up grease and fat,
neutral detergent for washing cooking utensils, surfaces and equipment, caustic cleaners for
removing carbon build-up, alkaline cleansers for cleaning grease and fat from surfaces) to
clean the knives and equipment using energy, water and other resources efficiently
(to reduce negative environmental impacts.)

Your assessor will complete an observation checklist to record your performance in

cleaning and maintaining the food preparation equipment.

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