Written Test
Unit Code: - SITHCCC006
Unit Name: - Prepare appetisers and salads
Assessment for this Unit of Details
Competency/Cluster
Assessment 1 Written Test
Assessment 2 Practical/Observation
Assessment 3
Assessment conducted in this Assessment 1 X 2 3
instance:
SITHCCC006 Prepare appetisers and salads
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your knowledge to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role;
culinary terms and trade names for ingredients commonly used in the production of different appetisers and
salads
contents of stock date codes and rotation labels and their implication for food quality standards
characteristics of different appetisers and salads:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
quality indicators for appetisers and salads
cookery methods for appetisers and salads
dressings, sauces and garnishes for salads
mise en place requirements for appetisers and salads
appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life
safe operational practices using essential functions and features of equipment used to produce appetisers and
salads.
Place/Location where assessment will be conducted
DC Training Kitchen and DC Class Room
Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the current SIT Training Package.
Reference for recipes
https://www.taste.com.au/
Cookery for the Hospitality Industry
6th Edition
Textbook Authors: Graham Dodgshun, Michel Peters, David O'Dea,
Riverina Institute of TAFE
Date Published: August 2011
Format: Paperback
ISBN: 9780521156325
Instructions for assessment including WHS requirements
To demonstrate competence you must correctly answer all questions. Any shortfalls or wrong responses
may be followed up by your trainer in verbal, written or practical instance. If more space is required for
any answer you may attach a separate page containing your ID number, your name, unit title, unit
code and the assessment task number and attach this page with the current assessment task before
submission or alternatively use the back of each paper with a clear reference to the relevant
question(s).
Ensure you check your work and keep a copy before submitting.
You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
Please note, once the assessor has marked your work they will provide you with feedback.
Duke College (DC) Assessment 1, Jan 2018
CRICOS ID: 02564C Version 2.0
RTO ID: 90681 Page 2 of 10
SITHCCC006 Prepare appetisers and salads
You will be required to complete other relevant assessment tasks for this unit as instructed by your teacher
or trainer.
You are required to complete each task for this assessment as outlined below, following the relevant
recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training
sessions you have participated for this unit of competency and as detailed in the assessment.
Assessment 1: Written Test
Your Tasks:
1. What are the definitions for the following variations of appetisers?
I. Appetiser –
II. Starter –
III. Amuse bouche -
IV. Hors d’œuvre –
V. Canapés –
VI. Crudités –
VII. Entrées –
2. Provide 5 examples for common Work, Health and Safety and Hygiene which apply
when using equipment:
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SITHCCC006 Prepare appetisers and salads
3. Provide 5 examples of equipment which can be used to decorate, garnish and
portion canapés in a uniform and clean manner:
4. Provide 7 examples of cold canapés with suitable toppings and garnishes:
5. The variety and menu examples of hot canapés are almost unlimited. List 6 important
general rules you should consider when choosing ingredients, accompaniments,
cookery methods and service provisions for hot canapés:
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SITHCCC006 Prepare appetisers and salads
6. What is the role of hors d’œuvre in modern Australia and, traditionally, in French
cuisine?
7. What is the origin and meaning of the term “tapas”?
Provide 6 examples of typical tapas and how these are often served:
8. Provide atleast 1 examples of appetisers from each of 5 Asian countries: India, China,
Japan, Thailand and Vietnamese
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RTO ID: 90681 Page 5 of 10
SITHCCC006 Prepare appetisers and salads
9. List 5 points which need to be considered when planning an appetiser:
10. List 6 aspects which need to be addressed prior to service to ensure timely and efficient
procedures when serving food:
11. Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and
entrées:
12. What are the key aspects which need to be considered to meet hygiene aspects, clientele
requirements, garnishes, efficiency of service and freshness of appetisers?
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SITHCCC006 Prepare appetisers and salads
13. Provide a definition for the following salad classifications and include 2 menu
examples for each:
Simple salads –
Compound salads –
Warm salads
14. Provide 5 points of care for hygiene, handling, preparation, nutritional value,
storage and service of salad leaves and vegetables:
15. What are the roles of dressings, sauces, dips and relishes when serving appetisers
and salads?
Provide examples for each type:
Dressings –
Sauces –
Dips –
Relishes –
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16. What are the key ingredients for dressings, sauces, dips and relishes? What can
be done to vary or mellow their flavour?
17. Which aspects should be considered when using oils for various menu
applications?
18. What are the beneficial health effects of olive oil?
19. Provide 7 examples of vinegars and a menu application for each type:
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SITHCCC006 Prepare appetisers and salads
20. What are the important properties of mustards in cooking processes and for use
in dressings and emulsion sauces?
21. How could you modify a recipe for a salad dressing to suit a low fat diet?
22. Provide 3 examples of dairy based dressings and provide menu applications for
these:
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SITHCCC006 Prepare appetisers and salads
23. What are the common hygiene requirements for appetisers and salads to avoid any
contamination risks?
24. What are the common requirements for storing and labelling salads, dressings
and appetisers?
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RTO ID: 90681 Page 10 of 10
