Learner assessment guide and evidence

Assessment D – Project

Instructions (for assessments not embedded within the LMS)

The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.

Name the file using the assessment task number and then save your file.

Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.

Add your name and student number to the header or footer on every page.

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

Learner assessment guide and evidence

This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers.

You are required to do the following.

Complete Tasks 1 and 2 in Assessment D.

Read the recipes and answer the questions.

Submit the completed questions to your assessor.

Task 1

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

ColeslawYield: 10 portions

IngredientsQuantity

White cabbage½

Onion200 g

Carrot400 g

Celery3 sticks

Pepper and saltto taste

French dressing120 ml

Mayonnaise120 ml

StepMethod

1Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard-centre stalk.

2Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.

3Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.

4Mix all vegetables together evenly in a large stainless-steel bowl.

5Moisten with equal quantities of mayonnaise and French dressing and mix well.

6Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.

Q1: How many portions does the recipe yield?

Answer: 10 Portions.

Q2:What are two quality indicators you should look for when selecting the cabbage?

Answer:

Two quality indicators when selecting the cabbage:

Check the colour as it must look bright and fresh.

The leaves should be plump and hold its shape rather than limp and wilted.

Q3:What are two signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions?

Answer:

Two signs of spoilage when selecting the cabbage, carrots, celery or onions:

Smell its aroma and feel the texture if it smells foul or browning on the tips of their leaves shows the signs of spoilage.

Check for brown or yellow spots, wet, soggy leaves and signs of routing or mould.

Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

Answer:

Equipment required to prepare and present this dish:

Cutter,

Peeler,

Knife,

Slicer and,

Large bowl.

Q5:List the equipment needed to measure or weigh ingredients.

Answer:

The equipment needed to measure or weigh ingredients are:

Digital scales.

Measuring spoons.

Measuring bowls.

Q6: What preparation technique(s) are used to prepare ingredients for cooking?

Answer:

Cutting Techniques.

Q7:What cutting techniques are used to prepare ingredients for cooking?

Answer:

Cutting techniques used: Julienne and Chiffonade.

Q8:The cabbage can be cut into a fine shred. What is this cut called?

Answer:

This cut is called chiffonade.

Q9:Why must you thoroughly wash the cabbage in cold water before slicing it?

Answer:

To remove fine sand and insects.

Q10:Mayonnaise is an emulsion sauce. What is an emulsion?

Answer: Emulsion or emulsified sauces are fat or oil-based sauces that contain no starch thickeners.

An emulsion is a uniform mixture of two liquids that would normally not mix together, usually oil and vinegar.

The most common and useful emulsifying agent used in cookery is egg yolk.

When the ingredients for an emulsified sauce are mixed, the protein strands in the egg — yolks stretch and form a layer around each tiny globule of fat or oil and hold it in a uniform suspension throughout the water.

Q11:There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?

Answer:

Re-use:

Re-use any of the food in other dishes or preparation tasks. For example, meat, vegetable or herb off-cuts be used when making stock. They can be chopped up for a mirepoix (glossary) for a soup or stew.If leftover ingredients are not going to be used elsewhere immediately, cover and refrigerate until needed. Make sure you label the container appropriately. Recycle:Any of the packaging can be recycled. Most food off-cuts cannot be recycled unless our workplace has a composting system. It must be disposed of in the waste.

Q12:You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio?

Answer:

We can make acidulated cream by mixing one-part lemon into five parts lightly whipped cream. The result is a slightly tart cream also known as sour cream. Season it with salt and pepper to taste and use it as a dressing on its own (particularly for potato salad) or as a base for your personal creations.

Q13:What type of service ware would you present this dish in? Base your responses on the service ware available in your workplace or training environment.

As a side dish to accompany a main meal

Answer: Single served plates or bowls can be used.

For a buffet function for 100 people

Answer: Multiple portion share or cocktail platters.

Q14:What are you looking for when you visually assess this dish?

Answer: Check the colour, balance and contrast. We must check one colour or ingredients dominate or it looks fresh and inviting or not.

Q15:Where and how would you store this dish prior to service?

Answer:

It should be securely covered with cling wrap or aluminium foil, or placed in a lidded, sealed container.

Refrigerate for at least 1 hour before serving: Coleslaw has the best texture and flavour the day it’s made, but it keeps well for several days in the fridge.

Q16:How do you classify this salad: classical, modern, cold, warm or fruit?

Answer:

Classical salad.

Task 2

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

chicken sataysYield: 2 portions

IngredientsQuantity

Bamboo skewers6

Chicken breast1

Soy sauce40 ml

Garlic, crushed1 clove

Lemon juice30 ml

Peanut oil20 ml

Onion, finely chopped1

Peanut butter, crunchy130 g

Chicken stock250 ml

Saltpinch

Sugar5 g

Coconut milkas required

Rice, steamed160 g

StepMethod

1Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.

2Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.

3Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.

4To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.

5Add peanut butter and stock to the pan and stir over a gentle heat until combined.

6Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.

7Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.

8To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired.

Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.

Answer:

Chicken breast 15

Soy sauce 600ml

Peanut butter 1950g

Chicken stock 3750ml

Q2: What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?

Answer:

Two quality indicators to look for if you are using frozen chicken breasts:

No pink liquid present indicating thawing product.

No evidence of freezer burn on the product.

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

Answer:

Sequence of our mise en place and preparation tasks to meet deadlines:

Assemble ingredients.

Complete basic pre-preparation tasks: chop, dice, peel, crush.

Weigh or measure ingredients as specified in the standard recipe.

Portion ingredients if necessary: for example, you need to portion 120 g of butter into two 60 g portions. One portion that is needed at the start of the preparation sequence and the other portion towards the end.

Sort ingredients into the sequence they will be required or group together if needed at the same time.

Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.

Sequence Tasks

1. Assemble ingredients. Gather all the ingredients from the refrigerator and dry store as listed earlier.

2.Complete basic pre-preparation tasks. Finally dice the onions, crush the garlic, juice the lemon if using fresh lemon juice.

3. Weigh or measure ingredients. This recipe is for two portion. But in most commercial situations we would prepare for a large number of serves. Make sure that calculate the increased size accurately.

4. Portion ingredients if necessary. When slicing the chicken breast, we must ensure that we slice six strips per breast to yield the correct number of portions.

5. Sort ingredients. The soy sauce, garlic and lemon juice are grouped together for the marinade. Peanut oil, onion, peanut butter, chicken stock, salt, sugar and coconut milk are placed together for the sauce.

Q5:What are two safety techniques you should use when cutting and preparing the ingredients with a knife?

Answer:

Two safety techniques are:

Sharpen your knife! Sharp knives require less pressure and are less likely to slip.

Chop on a chopping board, not in your hand (except when doing decorative or detailed work such as turning potatoes).

Q6:You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?

Answer:

Estimating fluid fixings precisely aren’t difficult to do, yet it’s critical to do it right -particularly when you are heating. Before begin estimating wet fixings followings steps ought to be taken:

Stage 1: First, you require the correct apparatuses: fluid estimating mugs. Estimating spoons work with both wet and dry fixings.

Stage 2: Pour the fluids into the estimating container. While checking your estimation, make certain your eyes are even with the level of the fluid. On the off chance that you look from above, you may misread the sum.

Stage 3: Be certain to fill the spoon and keep it level when you are estimating littler sums.

Stage 4: Then we should quantify wet fixings.

Q7:What method(s) of cookery for which food item are used in this recipe?

Answer:

Method(s) of cookery for which food item are used in this recipe:

Frying.

Grilling.

Q8: What is the purpose of marinating the chicken in this recipe?

Answer:

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavour the food items. It is commonly used to flavour foods and to tenderize tougher cuts of meat.

Q9:What is one safe operating practice you should follow when using a char-griller?

Answer:

Clean Grease Off the Grill.

Q10:What is one technique you can use to minimise waste when preparing this recipe?

Answer:

Re-use technique use to minimise waste when preparing this recipe.

Q11:The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What service ware would you serve the skewers on? Base your responses on the service ware available in your workplace or training environment.

Answer:

We can serve skewers on a stick for stand-up cocktail party.

Q12:Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?

Answer:

It’s best practice to throw out any food from a buffet or self-service facility that has not been used within two hours. As, incorrect storage locations lead to loss of quality as well as spoilage and the potential for contamination. Never add fresh food to old batches of food, and never re-use food that has been sitting on a buffet table, even if it’s only been there a short time. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.

Assessor checklist

To be completed by the assessor.

Learner’s name: Did the learner successfully demonstrate evidence of their ability to do the following? Assessor comments Completed

Yes No

Read and interpret recipe to check food production requirements. Efficiently sequence food preparation tasks. Calculate ingredient amounts according to requirements. Identify and select appetiser and salad ingredients from stores according to requirements. Check perishable supplies for spoilage or contamination. Select appropriate type and size of equipment. Check cleanliness prior to use. Use equipment safely and hygienically when preparing and cooking food. Sort and assemble ingredients according to production requirements. Weigh and measure ingredients correctly and create portions. Clean and cut salad ingredients using basic culinary cuts. Minimise waste. Select and use miseen place and cookery methods for dishes. Use numeracy skills to calculate number of portions. Prepare dishes for a number of customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices

responding to special customer requests and dietary requirements. Prepare sauces and dressings according to recipe. Follow standard recipes and makefood quality adjustments within scope of responsibility. Present dishes on appropriate serviceware. Add appropriate dips, sauces and garnishes to dishes. Visually evaluate the dish and adjust presentation if necessary. Store dishes in appropriate environmental conditions. Clean work area and dispose of or store surplus and re-usable by-products.