SITHCCC028 Prepare appetisers and salads

Final results record

Student name: Narender SINGH

Assessor name:

Date: 19/05/2024

Unit name: SITHCCC028 Prepare appetisers and salads

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

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Contents
Introduction 3
Assessment for this unit 3
Assessment Task 1: Knowledge questions 4
Information for students 4
Questions 5
Assessment Task 1: Checklist 13
Assessment Task 2: Student Logbook 15
Information for students 15
Activities 17
Assessment Task 2: Checklist 21

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Introduction
Welcome to the Student Assessment Tasks for SITHCCC028 Prepare appetisers and salads.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more information
about the requirements for training/commercial kitchens in the Hospitality Works Student User
Guide.

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Assessment Task 1: Knowledge

questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your COLLEGE’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your COLLEGE has provided you
with an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. Define the following culinary terms in your own words:

Culinary term Definition

Canapés Canapes are little, often finger-sized snacks that are frequently offered
during gatherings. They often consist of a tiny toast slices or bread with a
savory topping like caviar, cheese, pate, grilled meat, or smoked salmon.
Crackers, blinis, fruit or vegetable pieces, or slices of cheese can also be
used to make canapes.

Tapas Tapas is a form of Spanish cuisine that consists of tiny plates of varied
starters, condiments, and munchies. Croquettes, patatas bravas, jamon
serrano, risotto (rice dish), chorizo (spicy sausage), and marinated olives
are a some of the tapas meals. With a drink or glass of wine, tapas are
frequently offered

Vinaigrette A vinaigrette is a basic yet flexible salad dressing that is produced with oil,
vinegar, and typically some kind of flavor, including salt, mustard, garlic,
herbs, or spices. It is frequently used in greens, as a seasoning, and as a
dipping sauce for fish, vegetables, and meats.

Mayonnaise Mayonnaise is made into a rich, creamy sauce combining egg yolks, oil,
an acidic ingredient like lime juice, and seasonings. It typically acts as a
salad dressing base or a bread spread. It also frequently appears in foods
like coleslaw, potato salad, and deviled eggs.

Antipasto Italian tiny dishes are offered as a starter called antipasto, which is often
eaten before a meal. Breads and other foods like tuna and shrimp can
alsobe included in an antipasto. It is frequently served with various sauces,
including pesto, balsamic vinegar, and olive oil.

Tossed In a bowl or pan, ingredients are combined during the tossing cooking
method. Salads, spaghetti, and other foods may all be made using this
technique. It facilitates the blending of the components' tastes and results
in a meal with better consistency

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Culinary term Definition

Compound It refers to the combination of different ingredients to form a complex dish.

In order to develop a distinctive flavor character, this frequently entails
blending several flavours, textures, and scents. Paella, risotto, and
lasagna are a few examples of compound culinary meals.

Farinaceous A dish is referred to as farinaceous in the culinary world if it contains flour,

starches, or meal. Spaghetti, dumplings, porridge, and polenta are some
of these foods. Dishes made with farinaceous ingredients are often boiled,
steamed, or baked.

Vol-au-vent The French pastry dish known as vol-au-vent is prepared from puff pastry
and filled with savory ingredients including cheese, chicken, and
mushrooms. Typically, a sauce, such as a béchamel or cream sauce, is
placed within the pastry. The dish's name, which literally translates as
"windblown," alludes to the pastry's airy lightness.

Filo pastry A form of quite slender pastry dough used in a range of sweet and savory
meals is called filo pastry . The dough is produced by mixing flour, water,
salt, and oil, then spreading it into thin layers. The sheets are then loaded
with a variety of fillings and covered with butter or oil before being cooked
in an oven.

Croutons To decorate salads and soups or to give structure and crisp, little bits of
roasted or crispy bread are known as croutons. Either variety of loaf may
be used to make them, notably rye, Italian, French, and sourdough. They
are usually peppered with herbal ingredients, seasonings, and other
condiments to improve the aroma of the meals they are offered with.

Anchovy Small, salty fish known as anchovies are commonly used in Italian
culinary, as an element or a garnish. Anchovies are often salted, tinned,
orpreserved and can be added to enhance sauces, pastas, salads, and
pizza. Another typical tapas or appetizer is anchovies

Parmigiano- Italian cheese known as Parmigiana - Reggiano is most frequently used in

Reggiano dishes like lasagna and aubergine parmesan. It has a salty, nutty taste
and is firm and salty. Typically, it is grated over food or used in a creamy
sauce. The cheese can only be manufactured in specific regions of Italy
since it is prepared with undercooked cow's milk and has Protected
Designation of Origin status

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Culinary term Definition

Rocket Arugula, often known as rocket, is a green leafy vegetable that can be
consumed. It is a member of the Brassicaceae family, which also includes
broccoli, kale, and cabbage. Salads, sandwiches, and pasta dishes
typically contain the mildly peppery leaves. They may also be made into
soups and stir-fries.

2. In your training kitchen or workplace, locate at least two convenience products used to
prepare salads and appetisers. Take a photo of the labels on each product that identify best-
before/use-by dates and rotation requirements. For each one, identify the disposal date.
Submit the photos as part of your assessment.

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3. Briefly describe the following salads and appetisers, their historical and cultural origins and
modern variations.

Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

Caesar salad Caesar salad is a In Tijuana, Mexico, The inclusion of

traditional salad made restaurateur Caesar various vegetables or
with romaine lettuce, Cardini invented the the use of alternative
croutons, parmesan meal for the first time lettuces, such arugula
cheese, and a in 1924. In the past, or spinach, are two
dressing made with the meal was potential modern
garlic, anchovies, prepared at the table modifications to the
lemon juice, olive oil, after the ingredients recipe. In addition, a
egg yolks, were combined in a few chefs have
Worcestershire large wooden bowl. experimented with
sauce,and black The dish has now other dressings,
pepper. gained popularity all including a vinaigrette
over the world, and and a creamy
several versions of variation
theoriginal have been
produce

Niçoise salad Niçoise Salad is a The Niçoise Salad Modern variations to

traditional French originated in the city the dish could include
salad made with fresh ofNice, France, in the adding different types
vegetables, tuna, 19th century. The first of fish, such as
anchovies, and documented recipe salmon or mackerel,
hardboiled eggs. It is forthe dish was or replacing fish with
typically served cold published in the chicken. Furthermore,
and is usually 1930sand has different types of
composed of remained relatively olives, such as
tomatoes, cucumber, unchanged since then. Kalamata or dark
ettuce, tuna, olives could be added
anchovies, hardboiled to the platter of mixed
eggs, olives, and greens. Other recent
vinaigrette variations could
include adding
different types of
vegetables, such as
simmering bell
peppers or cooked
zucchini, and using
different types of
vinaigrette, such as a
balsamic or honey
mustard dressing.

Cobb salad The typical American In 1937, Bob Cobb, Even though the

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Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

salad cobb salad is owner of the traditional cobb salad

made with a Hollywood Brown meal is still popular
vinaigrette dressing, Derby restaurant in today, some chefs
diced greens, Los Angeles, have made modern
tomatoes, bacon, California, invented changes, such as
hard-boiled eggs, the meal for the first substituting goat or
chicken, avocado, and time. Cobb devised feta cheese for blue
blue cheese the salad for himself cheese and turkey for
as a late night snack, bacon. Other items
and it quickly rose to used by certain cooks
the top of the menu. include roasted
maize,roasted bell
peppers, and olives.

Vol-au-vent A vol-au-vent is a The vol-au-vent was The vol-au-vent has

French pastry dish invented in France in enjoyed a return in
made up of a little the nineteenth popularity in recent
hollowedout puff centuryand quickly years. Vegetables,
pastry shell filled with spread to the rest of shellfish, and cheese
either savory or sweet Europe. It draws its can all be used to fill
filling. It is commonly name from French the dish.
served as an words that mean Furthermore,several
appetizer or as a "flying in the wind," chefs have
maindish. referring to its light, experimented with
flaky texture novel fillings like as
truffles, foie gras, and
caviar. Puff pastry
canalso be flavoured
and colored using
food coloring, allowing
for more creative
variants on the
traditional dish.

Arancini balls Arancini are a The name arancini The original

traditional Sicilian comes from the ingredients and
food, made from a Italianword arancia, methods of
mixture of rice, peas, meaning “orange”, preparation remain
cheese, and because of the unchanged, although
sometimes other golden-brown color modern chefs have
ingredients. They are they turn when fried. experimented with the
formed into balls and The origins of meal by incorporating
then deep-fried until arancinidate back to new components.
golden brown. Today, the 10th century, Some chefs, for
arancini are a popular when the Arabs example, have mixed

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Salad/Appetiser Description Historical and Potential modern

cultural origins changes to dish

snack in Italy, and the conquered Sicily. The in various types of

dish continues to be dish was adopted by cheese, veggies, and
served as a street the Sicilians and even meats.
food quickly became a Additionally, some
popular snack. It was have created vegan
usually prepared by versions of the dish
the poorer classes of byreplacing the rice
society and was often with quinoa or other
served as a street grains
food

4. List five questions you should ask yourself in regard to the balance, colour and contrast when
considering the appearance and presentation of salads and appetisers you create.
 .Are the colors in the ingredients nicely balanced?
 Is there an appropriate level of contrast between the various salad or appetizer
components?
 Are the ingredients presented visually appealingy?
 How successfully are the textures of the ingredients used?
 Does the dish have an acceptable quantity of color variation?

5. List five classical salads.

 Caesar Salad
 Waldorf Salad
 Nicoise Salad
 Cobb Salad
 Greek Salad

6. List five modern salads.

 Greek Salad with Feta and Olives
 Thai Peanut Salad
 Kale Caesar Salad
 Roasted Beet Salad with Arugula and Walnuts
 Corn, Tomato, and Avocado Salad

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7. List five steps to check for freshness and other quality indicators when choosing food for
salads and appetisers.
 Look for a "sold by" or "best by" date on the label.
 Check the product for deterioration indicators like mold or discoloration.
 Inspect the packing for any indications of damage.
 Check the food's aroma to make sure there are no off-putting smells.
 To ensure the dish is of the appropriate quality, taste it

8. Salads are versatile dishes. List three service styles they can be prepared for.
 Plated salads: These are salads that are served in individual portions, plated on a
plate.
 Family-style salads: These are salads that are served in larger portions in a large bowl
or platter and are meant to be shared.
 Buffet-style salads: These are salads that are served in large bowls and are meant to
be served self-serve

9. When and how are appetisers served? Explain their purpose.

Usually, appetizers come first during a meal prior the main entrée. They are meant to whet
appetites and serve as a modest snack to hold visitors over until the main course is served.
The serving of appetizers can take the form of a small meal, a stand-alone snack, or even a
portion of a bigger meal. Typically, appetizers are tiny and might be hot or cold, savory or
sweet. Cold cuts, cheese and crackers, soup, shrimp cocktails, salads, and spring rolls are a
few examples of appetizers

10. List five different taste and textures that can be found in salads and appetisers.

Taste 1. Sweet - from fruits like strawberries and grapes

2. Savoury - from ingredients like feta cheese and olives

3. Tart - from ingredients like cranberries and lemons

4. Spicy - from ingredients like jalapeños and hot sauce

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5. Nutty - from ingredients like almonds and walnuts

1. Crunchy: croutons, nuts, seeds, crispy vegetables

2. Smooth: creamy dressings, avocados

Texture 3. Chewy: dried fruits, nuts, olives

4. Soft: leafy greens, cooked vegetables

5. Juicy: tomatoes, cucumbers, citrus fruits

11. Describe the following cookery methods commonly used when preparing appetisers and
salads.

Cookery method Description

Baking Baking involves cooking food in an oven or other hot, dry environment
using dry heat. It is typically used to prepare dishes like pastries, cakes,
and other baked goods.

Boiling Boiling is a cooking method that involves submerging food in boiling

water or other liquid, such as broth or a sauce, and then cooking it for an
extended period of time. It is commonly used to make stews, soups, and
other dishes.

Frying Frying is a cooking method that involves cooking food in hot oil or fat. It
is commonly used to prepare appetizers and salads, such as tempura
and salads tossed with a fried coating

Grilling Grilling is a cooking method that involves cooking food directly on a hot
surface, such as a grill or griddle. It is often used to prepare items like
kebabs, burgers, and other items

Poaching Poaching is a cooking method that involves gently simmering food in

liquid. It is often used to prepare delicate items like eggs and fish

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Cookery method Description

Roasting Food is exposed to dry heat while being surrounded by hot air when
roasting is being done. This can be carried out on a grill, in an oven, or
over an open flame. By giving food a caramelized or crispy outside while
keeping the interior moist and soft, roasting improves the taste and
texture of food

Steaming Food is cooked using the steaming technique by being put in a container
over hot water. This process is used to keep food's flavour, colour, and
texture intact. Boiling water produces steam that swiftly and evenly
cooks food, giving it a rich taste.

12. Identify four garnishes that can be used for appetisers and salads.
 Olives
 Dried cranberries
 Caramelized onions
 Chopped nuts

13. Describe the two types of ‘base’ dressings and one sauce that are used with salads.
Base dressings:
1. Vinaigrette: A combination of oil (most commonly olive oil) and vinegar, often with salt,
pepper, and other herbs or spices.
2. Creamy dressings: These are based on mayonnaise, yogurt, sour cream, or buttermilk and
may contain other ingredients such as herbs, spices, and finely chopped vegetables or fruits.
Sauce:
Caesar dressing: A creamy dressing that is typically made with garlic, anchovies, lemon juice,
olive oil, Worcestershire sauce, and Parmesan cheese.

14. Describe four mise en place tasks related to salads and appetisers that you can complete
without affecting the quality of the dish. Identify two tasks for salads and two tasks for
appetisers.
FOR SALADS:
1. Completely rinsing and drying salad greens: To get rid of any dirt or debris, salad greens
should be thoroughly cleansed. The greens should be dried after being washed, either in a
salad spinner or with a fresh kitchen towel.
2. Making salad dressing: Making the salad dressing in advance helps the flavours to meld
and the ingredients to take on richer taste. The ingredients can be measured out and whisked
together in a bowl to accomplish this.

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FOR APPETIZERS:
1. Prepping Vegetables: Cutting and dicing vegetables such as onions, peppers, tomatoes,
and mushrooms for garnishes, salads, and other appetizers.
2. Prepping Breads and Crackers: Slicing and slicing breads and crackers into appropriate
sizes for appetizers and arranging them on a platter.

15. Briefly describe how to ensure that you achieve consistency and presentation when plating
salads and appetisers.
 Set up the appropriate ingredients and plates at a regular plating station.
 Establish the ingredients required for each meal as well as the sequence in which the
dishes should be plated.
 Maintain a standard plating procedure while paying attention to where each ingredient
is placed.
 Pay consideration to appearance, texture, and portion quantity when plating each
meal in compliance with the specified guidelines.
 A balanced and appealing appearance is important, so give heed to the dish's overall
composition.
 For each dish, repeat the plating procedure to ensure uniformity.

16. Explain how you can keep salad dressings stored in a way that optimises shelf life and
freshness.
To keep the dressings shelf life optimized we can use following methods:
 Salad dressings should be preserved in a cold, dark location that's out of direct
sunlight, such a pantry or cabinet.
 It should be kept in closed jars or containers since exposure to air can accelerate the
deterioration of the dressing
 After each usage, check that the lids are firmly closed.
 Avoid putting salad dressings near heaters like stoves and radiators.
 Salad dressings should be kept in the fridge, especially if they include dairy or egg in
them
 Discard any salad dressings that have passed their expiry date after checking the
container.
 To determine when to discard the dressing, mark the bottles with the date it was first
opened

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17. Explain how you can keep prepared salads stored in a way that optimises shelf life and
freshness.
 The following methods can be used to maximize the prepared salad's freshness and
shelf life: Refrigerate made salads in air tight bags or boxes.
 Prior to storing the salads, ensure the containers or bags have been well cleaned and
dried.
 To avoid wilting and to absorb any extra moisture, use paper towels.
 Because salads can absorb flavors from other meals, keep them apart from items with
strong flavors.
 Put salads on the lowest shelves of the refrigerator, which are often the coolest
section.
 Consume salads within the suggested window of time, often 3-5 days.
 To store salads for a longer period of time, think about freezing them.

18. Identify for how long salads should be stored in the refrigerator/cool room.
Salads shouldn't be kept in the fridge or cool area for longer than three to four days.

19. List at least three food safety issues which you must consider when preparing appetisers and
salads. Describe how you would reduce each risk.

Risk Strategy for reducing risk

Cross-Contamination: This is the spread of bacteria or other

organisms from one food source to another. To
reduce the possibility of cross contamination,
use distinct cutting boards, knives, and
containers for raw and cooked foods. Always
cleanse your hands and work surfaces after
handling raw materials

Temperature Control: Improperly kept food is very susceptible to

degradation and the spread of foodborne
illnesses. To reduce risk, ensure that all
ingredients are stored at the right temperature
and keep a constant check on the freezer and
refrigerator temperatures. You prevent bacteria
from growing, make sure to prepare and serve
food at the right temperature.

Food Allergies: Some foods, such as dairy, shellfish, eggs,

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Risk Strategy for reducing risk

and peanuts, can cause severe allergic

responses in people. Label all components in
your salads and appetizers clearly to lower the
possibility of an allergic response, and be sure
to let visitors know about any potential
allergies. Use distinct cutlery and container for
every food type to reduce the chance of cross
contamination.

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Assessment Task 1: Checklist

Student’s name: Narender SINGH

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18

Question 19

Task outcome:  Satisfactory  Not satisfactory

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Assessor signature:

Assessor name:

Date:

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Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you:
 follow standard recipes to prepare the following appetisers and salads:

o appetisers: o salads, including preparation of

dressings as required by recipe:
 antipasto
 tossed
 canapés
 compound
 tapas
 farinaceous
 warm
 fruit.

 complete mise en place activities and follow standard recipes when preparing above
appetisers and salads that use each of the following ingredients at least once across
preparation of the eight appetisers and salads:

o bread and bakery items o frozen goods

o dairy products o fruit

o dressing ingredients o herbs and spices

o dry goods o meat

o eggs o poultry

o farinaceous products o seafood

o vegetables.

 use each of the following cookery methods when preparing the above appetisers and
salads (at least once across preparation of the eight appetisers and salads):

o baking o poaching

o boiling o roasting

o frying o steaming.

o grilling

 use food safety practices for handling and storing food.

 prepare, plate and present two portions of each of the above appetisers and salads:

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o within commercial time constraints o responding to at least one special

and deadlines customer request.
o following portion control procedures

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 identifying and selecting ingredients from stores according to quality, freshness
and stock rotation requirements
 following procedures for portion control
 producing the required quantities
 checking perishable supplies for spoilage
 checking perishable supplies for contamination
 selecting the type and size of equipment required
 ensuring that food preparation equipment safely assembled, clean and ready
for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring ingredients accurately
 creating portions according to recipes
 cleaning and cutting ingredients according to culinary standards
 preparing sauces and dressings

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 minimising waste to maximise profitability

 following standard recipes accurately
 selecting and adding accompaniments which are suited to each dish
 making adjustments to dishes to ensure quality
 presenting dishes attractively
 using appropriate service-ware
 adding dips, sauces and garnishes according to standard recipes and regional
variations
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely, hygienically, sustainably and efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for
you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete

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evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the accompaniments which you will add to the dish

o select the ingredients from stores

o check all perishable supplies for spoilage or contamination

o identify the food preparation equipment that you require

o ensure that the appropriate food preparation equipment is ready for use

o take any customer requirements or special dietary needs into

consideration.
A Service Planning Template has been provided to help you.

3. Prepare appetisers and salads.

Now it’s time to put all of that planning and organising to work. Prepare the
appetisers and salads as per the standard recipes and food preparation lists.
Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:
o quality of food items

o consistency of food items

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o organisational standards are met

o waste is minimised to maximise the profitability of dishes

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you adjust the taste, texture and appearance of food products according to
any deficiencies identified
 you evaluate the quality of finished appetisers and salads and make
adjustments to ensure a quality product
 you present appetisers and salads attractively on appropriate service-ware
 you prepare sauces and dressings
 you add dips, sauces and garnishes
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.

Complete a Reflective journal for each time you prepare dishes as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you prepare
dishes as part of your assessment for this unit.
 Service Planning
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

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Assessment Task 2: Checklist

Student’s name: Narender SINGH

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Service Planning document for each
salad and appetiser, completed mise en
place, used all required ingredients and
cooking methods listed in the
performance evidence.

The student has satisfactorily completed

a Reflective journal for each type of
salad and appetiser:
 appetisers:
o antipasto

o canapés

o tapas

 salads, including preparation of

dressings as required by recipe:
o tossed

o compound

o farinaceous

o warm

o fruit.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
Assessor Logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration

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Section in the student’s logbook and you

are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Service Planning Template

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
2 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
2 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Club Sandwich__________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Bread 6 6/2=3 6*2=12

Sliced turkey 5 ounce 5/2=2.5 5*2=10

Cheese 2g 2/2=1 2*2=4

Tomato 1 ½=0.5 1*2=2

Mayonnaise 4tbsp 4/2=2 4*2=8

Ham 4 ounces 4/2=2 4*2=8

lettuce ½ cup ½/2=1 ½*2=1

Cooked bacon 4 slice 4/2=2 4*2=8

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Ingredient Qty Qty/serves Qty x serves required

 Select the cookery method that you will use. Explain your decision.
Mixing

 Select the cooking times and temperatures that you will use. Explain your decision.
I will take 10minutes.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
4 slices of cooked bacon for toping

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
Bread, tomato, cheese and butter by checking its freshness.

 How will you check all perishable ingredients for spoilage or contamination?
I will check them by smelling and its texture.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Knife, Cut board, Spoon, Bowl

By looking at the equipment carefully

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Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
2 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
2 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Lamb wrap in Lebanese bread______________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Olive oil 2tbsp 1 4

Red capsicum 1pc 0.5pc 2pcs

Rocket leaves 60g 30g 120g

Lebanese bread 4 2 16

Smokey Baba Ghanoush dip 150g 75g 300g

Green Zucchini 1pc 0.5pc 2pc

Lamb back strap 500g 250g 1000g

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 Select the cookery method that you will use. Explain your decision.
I will grill the lamb which season with the pepper and cook it then I will grill the vegetables and
spread on wraps and top with the pepper.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 20 minutes. Sometime will took to grill the lamb and also grilling of vegetables.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
Cherry tomatoes I will use as complimentary with lemons. It will give it good taste.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the fresh salad leaves, vegetables and other ingredients by checking their
freshness and texture. Odours will also the main point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check it by appearance and odour.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl, Grills

By looking at the equipment carefully

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Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
4 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
4 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: bagel sandwich_________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Bagels 4 1 16

American mustard 1/3cup 4/3cup 4/3cup

Salami 100g 100/4g 400g

Gherkins 6 6/4 24

Gruyere 8 slices 2 slices 32 slices

Baby rocket 40g 10g 160g

Egg mayonnaise 2/3cup 8/3 cup 8/3 cup

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 Select the cookery method that you will use. Explain your decision.
I will spread the mayonnaise inside of bagels and do its topping by rocket, cheese salami and
mustard .

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 15 minutes to prepare. Only toping will take more time.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will add fresh lemon juice to increase the taste and make it more flavourful.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the fresh salad leaves, vegetables and other ingredients by checking their
freshness and texture. Odours will also the main point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by the odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl,

By looking at the equipment carefully

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Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
6 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
6 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Tuna Nicoise salad_______________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Grape potatoes 400g 66.67g 2400g

Eggs 6 1 36

Pitted kalamata 100g 16.67g 600g

Tuna 400g 66.67g 2400g

Baby rocket 400g 66.67g 2400g

Olive oil 50ml 12.5g 300g

Potatoes 1000g 166.67g 6000g

 Select the cookery method that you will use. Explain your decision.

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After seasoning the potatoes with pepper roasted for 15 minutes in oven then add tomatoes
until browned and then topped with salad and eggs.

 Select the cooking times and temperatures that you will use. Explain your decision.
Preparation will take 30minutes and cooking of it takes 30minutes. The temperature of
roasting will be 200 degrees.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will add lemon juice as a compliment to the dish to make it more flavourful

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the fresh salad leaves, vegetables and other ingredients by checking their
freshness and texture. Odours will also the main point to be notice

 How will you check all perishable ingredients for spoilage or contamination?
I will check by odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl, Microwave oven, Cooking pan,

By looking at the equipment carefully

Determine production requirements

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Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
6 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
6 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Moroccan lamb & couscous salad___________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Zucchini 600g 100g 3600g

Tomato juice 150g 25g 900g

Chilli sauce 15g 2.5g 90g

Balsamic vinegar 30ml 5ml 180ml

Dried apricots 80g 13.33g 480g

Black olives 40g 6.67g 240g

Mint 50g 8.33g 300g

Parsley 50g 8.33g 300g

Coriander 40g 6.67g 240g

Couscous 250g 41.67g 1500g

Lamb rump 440g 73.33g 2640g

Olive oil 60ml 10ml 360ml

Onion 100g 16.67g 600g

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Ingredient Qty Qty/serves Qty x serves required

Yellow capsicum 150g 35g 900g

Red capsicum 150g 35g 900g

Squash 300g 50g 1800g

 Select the cookery method that you will use. Explain your decision.
Roasting of vegetables and marinated ingredients and garnish with mint leaves and dried
apricots.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 20minutes for preparation and 20minutes for cooking at temperature 200 degrees.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the fresh salad leaves, vegetables and other ingredients by checking their
freshness and texture. Odours will also the main point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check it by odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl, Blender,Oven,

By looking at the equipment carefully

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Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
4 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
4 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Chef's salad____________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Olive oil 15ml 3.75ml 60ml

Chicken breast 1 0.25 4

sugar 5g 1.25g 20g

Chives 5g 1.25g 20g

Radishes 6 1.5 24

Swiss cheese 60g 15g 240g

Ham 150g 37.5g 600g

eggs 3 0.75 12

 Select the cookery method that you will use. Explain your decision.

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I will fry the chicken with butter and put all ingredients by layers and drizzle dressing over the
salad.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 25minutes in preparation and 20minutes cooking at frying temperature.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the fresh salad leaves, vegetables and other ingredients by checking their
freshness and texture. Odours will also the main point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl, Frying pan,

By looking at the equipment carefully

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
4 meals are required and I will ensure through standard recipe card in an organisation's
standard template

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 Calculate the number of portions that you need (show your workings).
4 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Fried Wontons__________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Mushrooms 2pcs 0.5pc 8pcs

Wonton wrappers 12pcs 3pcs 48pcs

Soy sauce 5-6ml 2/2=1 24ml

Ginger 10g 2.5g 40g

Green shallots 20g 5g 80g

Green prawns 40g 10g 160g

Chinese cooking wine 5ml 1.25ml 20ml

Pork mince 80g 20g 320g

Bamboo shoots 10g 2.5g 40g

 Select the cookery method that you will use. Explain your decision.
Mixing the ingredients then filling in wonton wrapper and fried it will.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 30 minutes for preparation and 10 minutes for cooking at 180 degrees which made
the wrapper crunchy.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?

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I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
will select the fresh vegetables and other ingredients by checking their freshness and texture.
Odour will also the main point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by the odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Cut board, Spoon, Bowl, Frying pan, Mixer,

by looking at the equipment carefully

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
4 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
4 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

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Recipe: Asparagus Smoked salmon________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Asparagus 350g 8705g 1400g

Bunch chives 25g 6.25g 100g

Dill 20g 5g 80g

Yoghurt 100g 25g 400g

Smoked salmon 120g 30g 480g

 Select the cookery method that you will use. Explain your decision.
After removing the woody end of asparagus boil it and dressed with the spices and made the
layer with smoked salmon.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 20minutes for preparation and 10minutes for cooking at boiling temperature.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the ingredients by checking their freshness and texture. Odour will also the main
point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by the odour and appearance.

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 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Knife, Cut board, Spoon, Bowl

By looking at the equipment carefully

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.
6 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
6 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Balsamic dressing_______________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Olive oil 0.5ml 0.083ml 3ml

Shallot 1tbsp 0.167tbsp 6tbsp

Dijon mustard 1tbsp 0.167tbsp 6tbsp

Honey 1tbsp 0.167tbsp 6tbsp

Balsamic vinegar 0.25ml 0.041ml 1.5ml

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 Select the cookery method that you will use. Explain your decision.
Combine and whisking all the ingredients well

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 10minutes for preparation and 15 minutes for cooking at normal temperature.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?
I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?
I will select the ingredients by checking their freshness and texture. Odour will also the main
point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by the odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Knife, Cut board, Spoon, Bowl

By looking at the equipment carefully

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from
and answer the following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals
are produced.

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1 meals are required and I will ensure through standard recipe card in an organisation's
standard template

 Calculate the number of portions that you need (show your workings).
1 portions

 Calculate the amount of each ingredient that you require. An ingredient list has been provided
for you or you may like to use your organisation’s standard template.

Ingredient list

Recipe: Mayonnaise____________________________________________________________________________

Ingredient Qty Qty/serves Qty x serves required

Vegetable oil 250ml 250ml 250ml

Egg 2 2 2

Vinegar 5ml 5ml 5ml

Dijon mustard 5g 5g 5g

Hot water 10ml 10ml 10ml

 Select the cookery method that you will use. Explain your decision.
Egg yolks and vinegar whisk well and then add oil to stabilize mayonnaise add boiling water in
it.

 Select the cooking times and temperatures that you will use. Explain your decision.
It will take 10 minutes for preparation and 15minutes for cooking at normal temperature.

 Select the accompaniments which you will add to your dish. Explain your decision – how do
the accompaniments complement your dish?

I will use lemon juice and other soar sauce to make it more flavourful as a compliment
ingredient.

 Describe how you will select the ingredients that you need from stores. How will you check
them for freshness and quality?

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I will select the ingredients by checking their freshness and texture. Odour will also the main
point to be notice.

 How will you check all perishable ingredients for spoilage or contamination?
I will check by the odour and appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that
it is clean, well maintained and ready for use?

Knife, Cut board, Spoon, Bowl

By looking at the equipment carefully

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SITHCCC038

produce and serve

food for buffets

STUDENT LOGBOOK

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 SITHCCC028 Prepare appetisers and salads

About this Student Logbook Completing your Reflective journal

You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and
as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a
each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and
following questions useful:
how you should go about doing it.
 What skills and techniques did I use?

Student details section  What policies and procedures did I follow?

 How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?
Student name: Narender SINGH  What did I learn during the service and how might I apply it in future?
 What might I do different next time?

Name of COLLEGE:
Supervisor declaration
Your workplace supervisor’s feedback forms an important part of the
Trainer/assessor name: assessment process and it is essential you have your supervisor complete
their section of each of your reflective journals and fill in the supervisor
declaration after the summary section. Keep in mind that, if you are
completing your assessment in your COLLEGE’s training kitchen, your trainer
If this workbook is found, please contact me to return it using the details will be your workplace supervisor and should endorse your journal. Without
below: their endorsement, your Logbook will be incomplete and it is likely to be
returned to you for resubmission.

Logbook summary
There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
requirements.

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What do I need to demonstrate?  following standard recipes accurately

During your assessment for this unit, you will be required to demonstrate a  selecting and adding accompaniments which are suited to each dish
range of the skills and knowledge that you have developed during your  making adjustments to dishes to ensure quality
course. These include:
 presenting dishes attractively
 interpreting standard recipes and food preparation lists
 using appropriate service-ware
 confirming food production requirements
 adding dips, sauces and garnishes according to standard recipes and
 calculating ingredient amounts regional variations
 identifying and selecting ingredients from stores according to quality,  evaluating dishes and adjusting presentation
freshness and stock rotation requirements
 storing dishes in appropriate environmental conditions
 following procedures for portion control
 following organisational policies and procedures
 producing the required quantities
 maintaining a clean work area
 checking perishable supplies for spoilage
 disposing of or storing surplus products
 checking perishable supplies for contamination
 working safely, hygienically, sustainably and efficiently
 selecting the type and size of equipment required
 working within commercial time constraints and deadlines
 ensuring that food preparation equipment safely assembled, clean and
 responding to special customer requests and dietary requirements.
ready for use
 using equipment safely and hygienically
Tips for completing this logbook
 using equipment according to the manufacturer’s instructions
 Read through your logbook before you get started and make sure you
 sorting and assembling ingredients according to food production understand what you need to do. If you are unsure, speak to your
sequencing assessor and/or workplace supervisor.
 weighing and measuring ingredients accurately  Stay up to date! Complete a logbook entry at the end of each service
 creating portions according to recipes period and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 cleaning and cutting ingredients according to culinary standards
 Stay in touch with your assessor. Ask questions, raise issues, check in,
 preparing sauces and dressings
communicate.
 minimising waste to maximise profitability
Most importantly, ask for help if you are having trouble!

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 SITHCCC028 Prepare appetisers and salads

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: Narender SINGH_____________________________________________________________

Student number: 13370182__________________________________________________________________

This unit of competency requires that you follow standard recipes to prepare the following appetisers
and salads. Evidence of this has been provided.

Appetisers Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘ antipasto 19/05/2024 8

✘ canapés 19/05/2024 7

✘ tapas 19/05/2024 9,10

Salads including dressings Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘ tossed 19/05/2024

✘ compound 19/05/2024

✘ farinaceous 19/05/2024

✘ warm 19/05/2024 2,,3,4,5,9

✘ fruit 19/05/2024

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 SITHCCC028 Prepare appetisers and salads

This unit of competency requires that you must complete mise en place activities and follow standard
recipes when preparing above appetisers and salads that use of each of the following ingredients at
least once across preparation of the eight appetisers and salads. Evidence of this has been provided.

Ingredients Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘
bread and bakery items 19/05/2024 1,2,3

✘ dairy products 19/05/2024 1,8

✘ dressing ingredients 19/05/2024 2,4,5,8,9,10

✘ dry goods 19/05/2024 8,9

✘ eggs 19/05/2024 4

✘ farinaceous products 19/05/2024

✘ frozen goods 19/05/2024

✘ fruit 19/05/2024

✘ herbs and spices 19/05/2024 3,5,7,9,10

✘ meat 19/05/2024 2,5

✘ poultry 19/05/2024 6

✘ seafood 19/05/2024 7,8

✘ vegetables 19/05/2024 1,2,3,4,5,6

This unit of competency requires that you use each of the following cookery methods at least once
when preparing the above appetisers and salads. Evidence of this has been provided.

Cookery method Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

✘ baking 19/05/2024

✘ boiling 19/05/2024 6,8

✘ blanching 19/05/2024

✘ frying 19/05/2024 4,7

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 SITHCCC028 Prepare appetisers and salads

✘ grilling 19/05/2024 2

✘ poaching 19/05/2024

✘ roasting 19/05/2024 3,5

✘ steaming 19/05/2024

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 SITHCCC028 Prepare appetisers and salads

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:

Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

Worked within the organisation’s policies and procedures Yes No

Worked to a professional level in line with the kitchen’s usual roles and
Yes No
responsibilities

Followed standard recipes to prepare appetisers and salads Yes No

Prepared dressings and sauces Yes No

Prepared appetisers and salads using a range of cookery methods Yes No

Prepared appetisers and salads within commercial time constraints and deadlines Yes No

Completed mise en place activities Yes No

Produced required quantities Yes No

Followed portion control procedures Yes No

Followed food safety practices for handling and storing food Yes No

Responded to special customer requests and dietary requirements Yes No

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 SITHCCC028 Prepare appetisers and salads

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.

Supervisor signature:

Contact number:

Date:

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 SITHCCC028 Prepare appetisers and salads

Reflective journal

Page 54 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____1____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous warm fruit

Ingredients used:

✘ bread and bakery items ✘ dairy products dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit herbs and spices meat poultry seafood ✘ vegetables

Cookery methods used:

baking boiling frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

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 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
CLUB SANDWICH: I used the fine breads and good technique of toping with cheese and tomatoes. I ensured the quality and efficiency by the beautiful
presentation of food. I learnt to present the food in classic style and in future I will try its toping in new style with other ingredients.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 56 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____2____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous ✘ warm fruit

Ingredients used:

✘ bread and bakery items dairy products ✘ dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit herbs and spices ✘ meat poultry seafood ✘ vegetables

Cookery methods used:

baking boiling frying ✘ grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 57 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
I grilled the lamb which season with the pepper and cook it then I grilled the vegetables and spread on wraps and top with the pepper. I followed the quick
procedure and policy of cleanliness. I ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for toping
and also for filling.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 58 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____3____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous ✘ warm fruit

Ingredients used:

✘ bread and bakery items dairy products dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit ✘ herbs and spices meat poultry seafood ✘ vegetables

Cookery methods used:

baking boiling frying grilling poaching ✘ roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 59 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
I spread the mayonnaise inside of bagels and do its topping by rocket, cheese salami and mustard. I followed the quick procedure and policy of cleanliness. I
ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for toping and also for filling.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 60 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____4____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous ✘ warm fruit

Ingredients used:

bread and bakery items dairy products ✘ dressing ingredients dry goods ✘ eggs farinaceous
products

frozen goods fruit herbs and spices meat poultry seafood ✘ vegetables

Cookery methods used:

baking boiling frying grilling poaching ✘ roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 61 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
After seasoning the potatoes with pepper roasted for 15 minutes in oven then add tomatoes until browned and then topped with salad and eggs' followed the quick
procedure and policy of cleanliness. I ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for
toping .

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 62 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____5____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous ✘ warm fruit

Ingredients used:

bread and bakery items dairy products ✘ dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit ✘ herbs and spices ✘ meat poultry seafood ✘ vegetables

Cookery methods used:

baking boiling frying grilling poaching ✘ roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 63 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Roasting of vegetables and marinated ingredients and garnish with mint leaves and dried apricots. I followed the quick procedure and policy of cleanliness. I
ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for toping.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 64 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____6____
Type of appetiser:

antipasto canapés tapas

Type of salad:

tossed compound farinaceous warm fruit

Ingredients used:

bread and bakery items dairy products dressing ingredients dry goods ✘ eggs farinaceous
products

frozen goods fruit herbs and spices meat ✘ poultry seafood ✘ vegetables

Cookery methods used:

baking ✘ boiling ✘ frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 65 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
I fried the chicken with butter and put all ingredients by layers and drizzle dressing over the salad. I followed the quick procedure and policy of cleanliness. I
ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for toping.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 66 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____7____
Type of appetiser:

antipasto ✘ canapés tapas

Type of salad:

tossed compound farinaceous warm fruit

Ingredients used:

bread and bakery items dairy products dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit ✘ herbs and spices meat poultry ✘ seafood vegetables

Cookery methods used:

baking boiling ✘ frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 67 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Mixing the ingredients then filling in wonton wrapper and fried it will. I followed the quick procedure and policy of cleanliness. I ensured the safety by using all fresh
ingredients and safe equipment. Next time I will try this with other ingredients for toping.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 68 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____8____
Type of appetiser:

✘ antipasto canapés tapas

Type of salad:

tossed compound farinaceous warm fruit

Ingredients used:

bread and bakery items ✘ dairy products ✘ dressing ingredients ✘ dry goods eggs farinaceous
products

frozen goods fruit herbs and spices meat poultry seafood vegetables

Cookery methods used:

baking ✘ boiling frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 69 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
After removing the woody end of asparagus boil it and dressed in the spices and made the layer with smoked salmon. I followed the quick procedure and policy of
cleanliness. I ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients for toping.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 70 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
____9____
Type of appetiser:

antipasto canapés ✘ tapas

Type of salad:

tossed compound farinaceous ✘ warm fruit

Ingredients used:

bread and bakery items dairy products ✘ dressing ingredients ✘ dry goods eggs farinaceous
products

frozen goods fruit ✘ herbs and spices meat poultry seafood vegetables

Cookery methods used:

baking boiling frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 71 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Combine and whisking all the ingredients well. I followed the quick procedure and policy of cleanliness. I ensured the safety by using all fresh ingredients and safe
equipment. Next time I will try this with other ingredients.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 72 of 74
 SITHCCC028 Prepare appetisers and salads

Reflective journal

Did an COLLEGE assessor observe this Journal

Student name: Narender SINGH Date: 19/05/2024 ✘ Yes No
activity? number:
___10____
Type of appetiser:

antipasto canapés ✘ tapas

Type of salad:

tossed compound farinaceous warm fruit

Ingredients used:

bread and bakery items dairy products ✘ dressing ingredients dry goods eggs farinaceous
products

frozen goods fruit ✘ herbs and spices meat poultry seafood vegetables

Cookery methods used:

baking boiling frying grilling poaching roasting steaming

General:

✘ used food safety practices for ✘worked within commercial time ✘ followed portion control ✘ responded to a special customer
handling and storing food constraints and deadlines procedures request

Page 73 of 74
 SITHCCC028 Prepare appetisers and salads

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)
Egg yolks and vinegar whisk well and then add oil to stabilize mayonnaise add boiling water in it. I followed the quick procedure and policy of cleanliness. I
ensured the safety by using all fresh ingredients and safe equipment. Next time I will try this with other ingredients.

Supervisor Endorsement

Supervisor name: Position: Signed:

Page 74 of 74