The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details
Assessment 1 Portfolio
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 1 2 0 3 0

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required

Yes 0 Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

• 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
RTO to complete

Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ______________ __________________

Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio
Your trainer will be providing you with feedback.
The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /

RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0

Feedback to Student:

Assessor(s) Signature(s): Date: / /


Question one:
1. Appetizer Recipe
1.1 Antipasto
Cucumber and ham antipasto
Ingredients
4 Serves
• One cucumber
• Five cherry tomatoes
• Five Kalamata olives without stones
• 125grams of cubed ham
• 125grams of fresh mozzarella cheese
• 75ml Italian salad dressing
Method
Preparation: 15min
1. Quarter the tomatoes, peel and chop the cucumbers.
2. Combine the tomatoes, mozzarella cheese, cucumber, ham and Kalamata olives in a bowl.
3. Pour the Italian dressing overtop, and toss to combine.
4. Chill until ready to serve

1.2 Canapés
Tomato, Basil and Mozzarella Skewers
Ingredients
4 serves
• Ten fresh basil leaves
• Ten cherry tomatoes
• Salt and freshly ground black pepper to taste
• 10 cocktail sticks
• 50ml balsamic vinegar
• Ten mini buffalo mozzarella balls
• 2 tablespoons extra virgin olive oil
Method
Prep: 20min
1. Cut the cherry tomatoes into halves. Pick a piece of tomato, a mozzarella ball and a piece of basil using a cocktail stick, then add another tomato piece.
2. Redo step one with remaining ingredients.
3. Empty them into a serving dish and sprinkle salt and pepper over it.
4. Use a bowl to mix vinegar and oil and serve as a dipping sauce.
Cherry tomatoes filled with goats’ cheese
Ingredients
4 serves
• 40g natural goats’ cheese (white)
• spoonful fresh basil (minced)
• A small teaspoon of salt
• A small teaspoon of freshly ground black pepper
• Eight tomatoes
Method
Prep: 15min
1. Combine the basil, cheese, pepper, salt and in a medium-sized bowl. Use a fork to mix until well blended.
2. Use a knife to halve the tomatoes. Carefully scoop the pulp and leave a hollow shell then empty the tomato juice in the shell using a small spoon.
3. Stuff a spoonful of the cheese mixture and fill it into each of the tomato shells
4. After filling all shells sprinkle ice cream sauce and present for serving.

1.3 Finger foods.
Crispy sesame feta fingers with honey
Ingredients
4 serves
• 200g of feta
• 60g of plain flour
• 1 egg
• 75g of sesame seeds
• black pepper
• olive oil
• 2 tablespoons honey
Method
Prep: 10min › Cook: 8min › Ready in: 18min
1. Slice the feta cheese into four fingers. Put in freezer for 10mins to help the fingers retail shape. Use the time to prepare other ingredients.
2. Use 3 dishes to separately set out the flour, sesame seeds and the egg. Season the egg with little black pepper.
3. Use a frying pan to heat the oil. Use medium heat.
4. Remove the feta fingers from the freezer and soak them in egg, coat with flour, soak again in the egg and sprinkle with sesame evenly.
5. Dip the fingers in hot oil and cook till they turn gold brown. Drain the cooked fingers on kitchen paper
6. Arrange the fingers on a serving plate and drizzle with honey.
Severed fingers
Ingredients
4 serves
• Ten hot dogs
• Twenty almonds (flaked)
• ketchup
Method
Prep: 15min
1. Heat water in a microwave and dip the hot dogs to cook. Cut the hot dogs into halves to form fingers
2. Using a knife, make little incisions into the hotdogs to make finger joints
3. Put the fingers on a server plate and sprinkle some ketchup on the cut sides

1.4 Savouries.
Savoury mustard muffins with smoked salmon cream
Ingredients
4 serves
• Mustard muffins
• 35g of melted butter
• 2 eggs
• 1 tablespoon mustard
• salt and black pepper
• 70g flour
• 1/3 teaspoon baking powder
• 2/3 tablespoons capers
• Salmon cream
• 100g of cheese
• 90g smoked salmon
• 2/3 tablespoons of yoghurt
• 1/3 tablespoon of lemon zest
• 1/3 tablespoon lemon juice
• 1 tablespoons finely chopped fresh dill
• Black pepper
• fresh dill fronds, to garnish
Method
Prep: 60mins
1. Preheat the oven to 170 degrees.
2. Whisk butter and eggs together, then mix with salt, pepper and mustard.
3. Add the buttered mixture to a combination of flour and baking powder and stir to season well.
4. Bake the mixture in the oven for some minutes then use a wire rack to cook the bake.
5. Using a food processor, combine cream cheese, yoghurt and salmon to form the filling and blend to make a uniform mixture.
6. Fold in the dill, lemon zest and lemon juice in a piping bag to ease filling and topping.
7. Make even holes into the muffins and stuff the holes with salmon fillings.
8. Finally Sprinkle the muffins with pepper and garnish with fresh dill.
1.5 D’oeuvres
Smoked salmon hors D’oeuvres
Ingredients
4 serves
• 1 tablespoon fraiche
• 4 slices smoked salmon
• pepper
Method
Prep: 15min
1. Using a bowl, mix the fraiche together with pepper
2. Smear each piece of smoked salmon with the fraiche
3. Use cocktail sticks to roll and tightly secure the pieces at 2cm intervals.
4. Use a sharp knife to cut between cocktail sticks and serve

1.6 Tapas
Spanish green beans and tomatoes tapas
4 servers
• 1 bay leaf
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1kg fresh green beans,
• Cut into 2.5cm lengths
• Salt and pepper
• 1 tablespoon chopped fresh chives
• 2 cloves garlic, crushed
• 3 tablespoons peanuts
• 2 tins chopped tomatoes
Method
Prep: 55min
1. Use a saucepan and medium temperature to heat oil.
2. Add garlic, stir and cook for about two mins.
3. Once the garlic turns brown, add beans and continue cooking till they become quite tender.
4. Mix in pine nuts, lemon juice, tomatoes and season with salt, bay leaf, chives and pepper. Constantly stir, reduce heat and gently simmer for 25mins. Before serving, remove bay leaf and discard it.
Question two
Salads:

2.1 Warm mushroom salad
Ingredients
4 serves
• 1 tablespoon of olive oil
• Salt and pepper
• 100g sliced fresh mushrooms
• 1 tablespoon olive oil
• 1 clove garlic
• 1 tablespoons balsamic vinegar
• 120g bags herb salad
Method
Prep: 15min
1. Use a frying pan to heat some olive oil over medium temperatures.
2. Cook the mushrooms in the oil till the mushroom juices are reduced completely. Mix vinegar, salt and pepper in the remaining olive oil till they blend well. Turn off heat, and allow the mushrooms to cool till they are just warm.
3. Pour the warm mushroom mixture into a bowl and sprinkle with green salad then toss till they blend well.
4. Sprinkle with cheese and serve

2.2 Sweet and tart strawberry salad
Ingredients
4 serves
• 2 tablespoons dark brown soft sugar
• 1/4 teaspoon freshly ground black pepper
• 800g fresh strawberries, rinsed and sliced
• 1 tablespoon balsamic vinegar
Method
Prep: 15min
1. Toss berries with sugar in a large bowl, allow them to settle for 10mins
2. Combine the vinegar and pepper in a small bowl, Pour the mixture over berries and toss to coat. Divide berries and serve.
2.3 Broccoli and cauliflower salad with feta
Ingredients
4 serves
• 170g pitted black olives
• 1 head broccoli
• 1 head cauliflower
• 1 punnet cherry tomatoes
• 200g feta cheese
• Italian salad dressing
Method
Prep: 15min
1. Combine the olives, broccoli, tomatoes, cauliflower and feta in a large bowl.
2. Add enough Italian dressing to coat then toss and refrigerate for a night.

Buffets
A. Stuffed tomato gratin
Ingredients
4 serves
• 1.2kg very firm vine tomatoes
• 120g bread crumbs
• extra virgin olive oil as needed
• 1 onion
• 1 small bunch parsley, chopped
• 1 garlic clove, chopped
• 6 salted anchovies
• 30g salted capers
• fresh oregano
• salt and pepper to taste
Method
Prep: 1:20mins
1. Preheat the oven to 160 C / Gas 3.
2. Wash the tomatoes, remove the green stems and the seeds with a teaspoon. Cut the tomatoes in half and salt the inside of the tomatoes. Turn them upside down so that the water from the tomatoes drains.
3. In the meantime, brown the breadcrumbs in a little olive oil in a small pan, mixing often so it doesn’t stick to the bottom. Set them aside.
4. Cut the onion into rings and cook it in a little oil in another small pan until it is wilted. Add a little bit of the parsley and the garlic. Cook for about 10 minutes. Rinse the anchovies, add them to the parsley in the pan and let them melt, using a fork to break them up.
5. Put the contents of both pans in a bowl and add the capers and a little bit of fresh oregano. Mix everything well and fill the tomatoes with the mixture. Top the tomatoes with the browned breadcrumbs.
6. Grease a baking dish with oil and place the tomatoes in the dish. Place some parsley and oregano leaves on top and sprinkle with olive oil.
7. Bake the tomatoes in the preheated oven for 40 minutes.

B. Christine’s quiche Lorraine
Ingredients
4 serves
• For the pastry
• 200g plain flour
• 1/2 teaspoon salt
• 75g softened butter
• 5-6 tablespoons cold water
• For the filling
• 250g bacon, cut into thin strips
• 500ml cream
• 3 eggs
• 2 egg yolks
• 1/2 teaspoon salt
• black pepper to taste
• 1 pinch nutmeg
Method
Prep: 1:50mins
1. Mix the flour, salt and soft butter with a mixer on a low speed to a crumble. Add water and then briefly mix again with your hands into a dough, but do not knead. Cover the pastry with cling film and put into the fridge for half an hour to cool.
2. Fry the bacon in a frying pan without oil over a low heat until crispy, dab dry on kitchen paper and leave to chill.
3. Grease a spring form tin, roll the pastry out and line the bottom of the tin with it. Prick with a fork several times. Place the tin in the fridge.
4. Mix the cream, eggs, egg yolks, salt, pepper and nutmeg together.
5. Preheat oven to 220 C / Gas 7.
6. Spread the cooled bacon pieces over the pastry. Then pour the creamy egg mixture over the pastry.
7. Bake the quiche in the preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4 and bake for another 15-20 minutes.
C. Chicken jalfrezi
Ingredients
4 serves
• 2 tablespoons vegetable oil
• 1 onion, grated
• 2 cloves garlic, chopped
• 675g boneless, skinless chicken thighs, cut in half
• 3 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 (400g) tin chopped tomatoes
• 2 tablespoons ghee (clarified butter)
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 2 tablespoons grated fresh root ginger
• 25g chopped coriander leaves
Method
Prep: 1:15mins
1. Heat the oil in a large deep frying pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. Add the ghee, cumin, ground coriander, ginger and fresh coriander, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Question 4
4.1 Appetizers

4.1.1 Pico De Gallo
The lycopene obtained from tomatoes improves cholesterol levels, heart health and blood flow. Garlic has inflammatory, antibacterial and antioxidant benefits.
4.1.2 Pineapple salsa
Vitamin C is an antioxidant with benefits that minimize coughs, improves immunity against flu and cold
Fruits are rich in fiber that can lower chances of colorectal cancer. The fiber, vitamin C and potassium content can guard the body against Cardiovascular Diseases. The salsa also contains antioxidants can improve fertility.
4.1.3 Avocado and Tuna Tapas
Avocados are rich in minerals and vitamins that contain a number of benefits.
Tuna contains fatty acids that are beneficial in balancing body blood vessels hence minimizing cholesterol in blood vessels. Tuna is also rich in potassium that lowers blood pressure in the body.

4.2 Salads

4.2.1 BBQ Chicken salad
Chicken is rich in vitamin B that increases phosphorus in the body and builds selenium to guard body cells. Chicken actively produces energy that helps the digestive system and nervous systems to function properly. Fiber in onions is beneficial in the body in that it prevents constipation.
4.2.2 Harvest Cobb salad
Cobb salads re rich in fiber and contain minute quantities of fatty acids. Lettuce is a good source of fiber and vitamin A. cheese contains Phosphorus that enables the body to absorb calcium.
4.2.3 Bacon and Avocado Macaroni Salad
Avocados are a naturally source of vitamins that are crucial in the body. Bacon contains fatty acids with minute levels of cholesterol to improve body health and heart performance.

Question 5
1. Thoroughly clean and disinfect work surfaces, equipment and chopping boards before and after use.
2. Disinfect hands before preparing food and after being in contact with raw food.
3. Isolate and clearly distinguish cleaning materials ranging from sponges to sanitary towels. They ought to be available in food handling and storage areas
4. It is your responsibility to make sure everyone has thoroughly washed their hands before handling any food
5. Working surfaces should be clean always. Food spills should be cleared and used equipment should be cleaned and put away.
6. Not ready to use food should always be stored appropriately. Raw foods should be kept in fridges.
7. Cooked food should be cooled and refrigerated. Chilled food should stay out of a fridge for a short time during preparation.
8. Label ingredients and disinfectants appropriately. Keep all them in a cool place. Harmful materials should be labeled and handled with caution.

Question 6

Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Appetisers
Cucumber and ham antipasto
10mins Collect all ingredients
Collect utensils and equipment
Clean and disinfect work area
5mins Quarter the tomatoes, peel the cucumbers and remove seeds from Kalamata olives Knife, peeling blade and thongs.
5mins Combine the cucumber, tomatoes, Kalamata olive, ham and mozzarella cheese in a bowl Bowl
5mins Pour the Italian dressing overtop and toss to combine
Chill until ready to serve. Mixer, plate, fork
Canapés
Tomato, Basil and Mozzarella Skewers

2mins Collect all ingredients
Collect utensils and equipment
10mins Half the cherry and secure a piece of tomato, a piece of basil, a mozzarella ball and finally another piece of tomato. Repeat with remaining ingredients. Knife, cocktail stick, bowl
3mins Place on a serving dish and sprinkle with salt and pepper Serving dish, spoon
5mins Mix the vinegar and oil together in a small bowl to serve as a dipping sauce, or simply drizzle over right before serving Mixer, bowl

Cherry tomatoes filled with goats’ cheese

2mins Collect all ingredients
Collect utensils and equipment
5mins Combine the cheese, basil, salt and paper in a bowl, mix with a fork until well blended. Bowl, fork
5mins Halve each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Teaspoon
5mins Scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell
Repeat until tomatoes or cheese mixture is used up Teaspoon
3mins Arrange the filled tomatoes on a serving platter Serving plate
Severed fingers
5mins Heat hot dogs in the microwave in hot water and cut in half. At the rounded ends, cut of a little piece off the hotdogs. Place an almond in its place to form a “finger nail” Microwave, knife, serving plate
5mins Make little incisions into the hotdogs to form finger joints Knife
5mins Arrange 5 sausage fingers to form a hand and pour some ketchup at the cut side to look like blood Serving plate

Salads
Warm mushroom salad
5mins Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons Heat source, small spoon,
5mins Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot – otherwise the greens will wilt too much. Blender, pan,
5mins Put the salad greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, sprinkle with cheese. Bowl, fork
Sweet and tart strawberry salad
5mins Rinse and slice the strawberries, toss them in a large bowl and add sugar. Fork, large bowl
10mins Let stand at room temperature for 10mins
5mins In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat Small bowl, fork
Broccoli and cauliflower salad with feta
5mins Chop one cauliflower and one broccoli, combine them in a large in a large bowl Knife, large bowl
10mins Add cherry tomatoes olives and feta. Add enough dressing to coat, toss and refrigerate. Fork
Buffet
Christine’s quiche Lorraine

3mins Collect all ingredients
Collect utensils and equipment
5mins Mix the flour, salt and soft butter with a mixer on a low speed to a crumble. Add water and then briefly mix again with your hands into a dough, but do not knead Mixer, dough
30mins Cover the pastry with cling film and put into the fridge for half an hour to cool. Fridge
5mins Fry the bacon in a frying pan without oil over a low heat until crispy, dab dry on kitchen paper and leave to chill Heat source, frying pan, kitchen paper
5mins Grease a spring form tin, roll the pastry out and line the bottom of the tin with it. Prick with a fork several times. Place the tin in the fridge Tin, fork, fridge
5mins Mix the cream, eggs, egg yolks, salt, pepper and nutmeg together. Mixer
10mins Preheat oven to 220 C / Gas 7.
Spread the cooled bacon pieces over the pastry. Then pour the creamy egg mixture over the pastry. Heating source, oven
15mins Bake the quiche in the preheated oven for 15 minutes
20 mins Reduce heat to 180 C / Gas 4 and bake for another 20 minutes.
Chicken Jalfrezi
3mins Collect all ingredients
Collect utensils and equipment
5mins Heat the oil in a large deep frying pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Gas cooker, pan
15mins Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken Mixer, pan
25mins Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes
10mins Uncover, and simmer for another 10 minutes to let the excess liquid evaporate
15mins Add the ghee, cumin, ground coriander, ginger and coriander, and simmer for another 5 to 7 minutes. Cover the chicken pieces with sauce spooned over the top
End Of Service Procedures Equipment Communication (Who, About what?)
10mins Prepare and Serve the appetizers with cocktail Serving tray, forks, plates
40mins Clear, clean and disinfect work surfaces after preparing raw food
Wash hands after preparing the raw food
Make sure all and sundry wash their hands before handling the food. Disinfectant, sanitary towels
15mins Have the table prepared and serve the food Plates, spoons, forks, serving dish, serviettes
Post Service De-Brief Communication (Who, About what?)
15mins Clear the table, clean away used equipment, spilt food and all utensils. Separate all cleaning materials and keep every item in its designated area.