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SITHCCC024 Workplace Assessment Task 1 Observation Form v1.0 Flipbook PDF
SITHCCC024 Workplace Assessment Task 1 Observation Form v1.0
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SITHCCC024 - Prepare and present simple dishes
WORKPLACE ASSESSMENT TASK 1 – OBSERVATION FORM This form is for the assessor’s use only.
E
This Observation Form outlines the specific criteria that the candidate must demonstrate/perform while completing Workplace Assessment Task 1.
This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance in Workplace Assessment Task 1.
Task Overview
M PL
This task requires the candidate to prepare ingredients and equipment for at least seven different simple dishes candidate will need to prepare and present at least once, while being observed by the assessor.
In this task, candidate will be assessed on their:
Practical knowledge of workplace procedures on: o
Restocking food items
o
Preparing and handling ingredients.
Practical skills in o
Preparing and restocking ingredients
o
Preparing equipment.
This task requires the candidate to complete the following while being observed by the assessor:
Identify the food preparation requirements of each of the following dishes based on their recipes: o
At least one baked dish
o
At least one deep-fried dish
o
At least one pasta or noodle dish
o
At least one poached egg dish
o
At least one roasted dish
o
At least one salad dish
o
At least one sandwich dish
SA
Check the availability and condition of the ingredients needed for the preparation of the dishes.
Restock at least two ingredients.
Prepare the ingredients and equipment for each dish.
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Instructions to the Assessor Before the assessment Access and review the following: Menu or product list of dishes offered by the organisation
o
Recipes and mise en place lists of at least seven dishes candidate must prepare and present
o
Workplace documentation on at least one special customer request to apply to the dishes to prepare
o
Workplace procedures for restocking food items
o
Workplace portion control procedures
o
Organisational food safety plan with the organisation’s food safety practices
E
o
M PL
Review the items in this checklist and contextualise, as appropriate to the workplace context of the candidate. This includes adapting other workplace documents candidate must follow when preparing and handling ingredients other than the organisational food safety plan accessed.
Discuss the resources required by the candidate to complete the task, and ensure that they have access to these resources prior to the practical observation.
Discuss this assessment task with the candidate, including the practical skills they need to demonstrate and the criteria to satisfactorily demonstrate each skill.
Review this form with the candidate and address any queries or concerns they may have about it.
While observing the candidate
For each practical skill listed in this Observation Form: o
Tick YES if you confirm you have observed the candidate demonstrate/perform the practical skill.
o
Tick NO if you have not observed the candidate demonstrate/perform the practical skill.
For skills where you ticked YES, indicate the date when you observed the candidate demonstrate this skill.
For skills where you ticked NO, provide additional information on how the candidate can satisfactorily demonstrate the practical skill for this task.
SA
Write specific comments on the candidate’s performance in each criterion. Your feedback/insights will help address any area(s) for improvement.
After observing the candidate
Complete all parts of the Observation Form, including the Assessor Declaration on the last page of this form. Your signature must be handwritten.
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Candidate Details Candidate Name
E
Title/Designation
Assessor/Observer Details Assessor/Observer Name Training Organisation
M PL
Relevant Qualifications Held
Assessment Context
Assessment Environment
☐ Candidate’s Workplace
☐ Simulated Workplace
☐ Direct Observation
Assessor must be physically present in the assessment environment.
Mode of Observation
☐ Observation via video recording
Candidate and the assessment requirements must be present in the video recording.
Date of Observation
Workplace/Organisation
SA
State/Territory
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☐ Opportunity for candidate to prepare ingredients and equipment for at least seven different simple dishes ☐ Menu or product list of dishes offered by the organisation
E
☐ Recipes and mise en place lists of at least seven dishes candidate must prepare and present
These must include recipes and mise en place lists of the following dishes: ☐ At least one baked dish
☐ At least one deep-fried dish
M PL
☐ At least one pasta or noodle dish ☐ At least one poached egg dish ☐ At least one roasted dish ☐ At least one salad dish
☐ At least one sandwich dish
Resources required for assessment
☐ Workplace documentation on at least one special customer request to apply to the dishes to prepare ☐ Workplace procedures for restocking food items ☐ Workplace portion control procedures
☐ Organisation food safety plan with the organisation’s food safety practices ☐ Variety of commercial ingredients to prepare each dish identified ☐ Fixtures and large equipment:
☐ Commercial grade work benches (1.5 m per person)
SA
☐ Commercial oven with trays (one per two persons)
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☐ Designated area for dry goods and perishables ☐ Sink
☐ Gas, electric or induction stove top (two burners per person) ☐ Food processor and mixer ☐ Fryer with baskets
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☐ Grill ☐ Hotplate ☐ Microwave
E
☐ Refrigeration unit with shelving ☐ Water bath
☐ Small equipment:
☐ Assorted pots and pans ☐ Blender
M PL
☐ Colander
☐ Containers for hot and cold food ☐ Crockery ☐ Cutlery
☐ Cutting boards
☐ Knife sharpening equipment: ☐ Sharpening steel
Resources required for assessment
☐ Sharpening stone
☐ Knives:
☐ Bread knife
☐ Chef’s knife
☐ Palette knife ☐ Paring knife ☐ Utility knife
SA
☐ Receptacles for presentation and display purposes
Observation Form © Precision RTO Resources
☐ Salad spinner ☐ Scales
☐ Scoops, skimmers and spiders ☐ Small utensils: ☐ Peelers, corers and slicers ☐ Tongs and servings utensils ☐ Thermometer ☐ Food safe gloves
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Candidate Assessment Briefing Date of assessment briefing
YES/NO
E
The assessor confirms:
They have discussed with the candidate the workplace task they are required to complete for this assessment.
☐ YES
☐ NO
2.
They have discussed with the candidate the resources they are required to access to complete the workplace task.
☐ YES
☐ NO
M PL
1.
The candidate understands they will be assessed while completing this workplace task, as well as any document(s) they will complete as part of this task.
☐ YES
☐ NO
4.
They have discussed with the candidate the instructions on how they are to undertake the workplace task.
☐ YES
☐ NO
5.
They have provided the candidate guidance on how they can satisfactorily complete the task.
☐ YES
☐ NO
6.
They have discussed with the candidate the practical skills (outlined below) they are required to meet to satisfactorily complete the task.
☐ YES
☐ NO
7.
They have addressed the candidate’s questions or concerns about the workplace task and the assessment process.
☐ YES
☐ NO
SA
3.
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OBSERVATION FORM
1.
YES/NO
Date Observed
Assessor’s comments
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Identify the food preparation requirements of seven simple dishes to be prepared.
Food preparation requirements refer to the items and considerations the candidate must take note of prior to preparing each dish.
This must correspond with the information from the recipes and mise en place lists the candidate accessed and reviewed in this task.
M PL
At a minimum, this must include ALL of the following: a.
Ingredients needed
Ingredients refer to food items typically combined to make a particular dish.
At a minimum, the ingredients candidate prepares must be for ALL of the following simple dishes: i.
At least one baked dish
☐ YES ☐ NO
These refer to foods that are usually cooked using an oven and placed inside the oven to be cooked at around 150 to 190°C. Baked dishes can include:
Brownies
Cookies
For example, candidate identifies the baked dish they must prepare to be brownies.
SA
Brownies typically need flour, chocolate and sugar.
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ii.
YES/NO
At least one deep-fried dish These refer to foods that are cooked by submerging them into hot frying oil at around 175 to 190°C. Deep-fried include:
can
Deep-fried chicken
Assessor’s comments
☐ YES ☐ NO
M PL
dishes
Date Observed
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Fish and chips
For example, candidate identifies the deep fried dish they must prepare to be deep-fried chicken.
SA
Deep-fried chicken typically requires chicken cutlets, flour, eggs, milk, seasoning and oil.
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iii.
At least one pasta or noodle dish
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
These refer to foods that are often cooked by boiling or baking unleavened dough, strips or other shapes. Pasta dishes can be served with sauce and toppings. Noodle dishes can be served dry with sauce or with a soup broth.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Pasta dishes can include:
Spaghetti
Carbonara
Noodle dishes can include:
Vegetable soup
Pad Thai
For example, candidate identifies the noodle dish they must prepare to be vegetable soup.
SA
This dish typically requires vegetable stock, chopped vegetables, noodles and seasoning.
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iv.
At least one poached egg dish These refer to eggs typically cooked outside its shell in simmering water within a specific period. Poached egg dishes can include: Poached eggs on toast
Classic egg
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
poached
For example, candidate identifies the poached egg dish they must prepare to be poached eggs on toast. This dish typically requires eggs, white bread and seasoning.
v.
At least one roasted dish
☐ YES ☐ NO
These refer to foods that are cooked by using dry high heat inside the oven at a temperature of 200°C or above. Roasted dishes can include:
Beef roast
Roast vegetables
SA
For example, candidate identifies the roasted dish they must prepare to be roast beef. Roast beef typically requires beef cuts and seasoning.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: At least one salad dish
Date Observed
Assessor’s comments
☐ YES ☐ NO
These refer to foods that are mixtures of various ingredients served with a sauce or dressing. Pasta dishes can include: Potato salad
Vegetable salad
M PL
E
vi.
YES/NO
For example, candidate identifies the salad dish they must prepare to be potato salad.
Potato salad typically requires potatoes, mayonnaise and seasoning.
vii.
At least one sandwich dish
☐ YES ☐ NO
These refer to foods that consist of meat, cheese, vegetables or sauce placed between two or more slices of bread.
Sandwich include:
dishes
can
Grilled cheese sandwich
Ham and cheese sandwich
SA
For example, candidate identifies the sandwich dish they must prepare to be ham and cheese sandwich.
Ham and cheese typically requires white bread, butter, sliced ham, cheese and seasoning.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: b.
YES/NO
Date Observed
Assessor’s comments
Kitchen equipment needed
E
This refers to tools or medium to prepare or cook each dish identified. At a minimum, equipment identified must include ALL of the following: i.
Fixtures and large equipment: Commercial grade work benches (1.5 m per person)
☐ YES ☐ NO
M PL
Commercial oven with trays (one per two persons)
☐ YES ☐ NO
Designated area for dry goods and perishables
☐ YES ☐ NO
Sink
☐ YES ☐ NO
Gas, electric or induction stove top (two burners per person)
☐ YES ☐ NO
Food processor and mixer
☐ YES ☐ NO
Fryer with baskets
☐ YES ☐ NO
Grill
☐ YES ☐ NO
Hotplate
☐ YES ☐ NO
Microwave
☐ YES ☐ NO
SA
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Refrigeration unit with shelving
☐ YES ☐ NO
Water bath
☐ YES ☐ NO
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Date Observed
Assessor’s comments
Small equipment: Assorted pots and pans
Blender
Colander
Containers for hot and cold food
☐ YES ☐ NO
E
☐ YES ☐ NO ☐ YES ☐ NO
☐ YES ☐ NO
M PL
ii.
YES/NO
Crockery
☐ YES ☐ NO
Cutlery
☐ YES ☐ NO
Cutting boards
☐ YES ☐ NO
Knife sharpening equipment:
☐ YES ☐ NO
Sharpening steel
☐ YES ☐ NO
o
Sharpening stone
☐ YES ☐ NO
o
Bread knife
☐ YES ☐ NO
o
Chef’s knife
☐ YES ☐ NO
o
Palette knife
☐ YES ☐ NO
o
Paring knife
☐ YES ☐ NO
o
Utility knife
☐ YES ☐ NO
Knives:
SA
o
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Receptacles for presentation and display purposes
Salad spinner
Scales
Scoops, skimmers and spiders
YES/NO
Date Observed
Assessor’s comments
☐ YES ☐ NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
☐ YES ☐ NO ☐ YES ☐ NO
M PL
☐ YES ☐ NO
iii.
Small utensils: o
Peelers, corers and slicers
☐ YES ☐ NO
o
Tongs and servings utensils
☐ YES ☐ NO
o
Thermometer
☐ YES ☐ NO
Food safe gloves
☐ YES ☐ NO
This must correspond with the organisational food safety plan candidate accessed and reviewed in this task.
SA
For example, candidate will make the batter for a deep-fried dish they will prepare. Based on the candidate’s organisational food safety plan, candidate must wear safety gloves when preparing and handling ingredients. Then, candidate must prepare the batter while wearing gloves.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: Temperatures These include the specific and overall temperatures required to cook each dish identified.
Assessor’s comments
☐ YES ☐ NO
M PL
For example, when preparing a pasta dish, candidate must boil the pasta first at 100°C then cook the sauce in a skillet at 140 to 200°C before mixing this with the cooked pasta.
Date Observed
E
c.
YES/NO
d.
Cooking times
☐ YES ☐ NO
Cooking timeframe refers to the total duration when preparing or cooking each dish.
For example, when preparing braised beef, the beef must be braised over medium heat for 2 hours and 50 minutes.
e.
Cookery methods
This refers to specific ways to prepare each dish.
At a minimum, these must include AT LEAST SIX cookery methods from the following:
Check the box that indicates the cookery methods candidate identified that they must use to prepare the dishes.
☐ YES ☐ NO
☐ Baking
☐ Boiling
☐ Braising
☐ Deep-frying
SA
☐ Grilling
☐ Poaching ☐ Roasting
☐ Shallow-frying ☐ Steaming ☐ Stewing
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f.
Procedures to follow to prepare each dish These refer to the ways on how each dish must be prepared.
g.
At least one special customer request This refers to the needs or requirements of each customer that candidate must take note of before preparing each dish identified.
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
M PL
Assessor must make sure that the identified special customer request is applied to at least one of the seven dishes to prepare.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
This can include:
Dietary restrictions, e.g. customer is allergic to eggs, so the dishes to be served must be free from ingredients derived from eggs.
Personal preference, e.g. customer is vegan, so they must be served with a plant-based dish.
SA
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 2.
YES/NO
Date Observed
Assessor’s comments
Identify the ingredients in stock needed for the preparation of the dishes.
E
This must correspond with the following:
Dishes that candidate identified in this task
Recipes for the dishes that candidate accessed and reviewed in this task
In demonstrating this, candidate must: a.
Group similar ingredients based on the recipes.
M PL
For example, the recipe for the three dishes candidate will prepare require onions. Candidate must group the onions together they will later check the stock of.
☐ YES ☐ NO
b.
Check the current stock of the grouped ingredients.
☐ YES ☐ NO
For example, candidate must check if onions are currently available and in stock.
3.
Identify the quantity of each ingredient identified that is currently in stock.
Quantity in stock that candidate identified must be the ingredients that they will use to prepare the dishes. In demonstrating this, candidate must: a.
Determine the number of stocks for each ingredient that is currently in stock.
☐ YES ☐ NO
For example, candidate found out that there are five onions that are currently in stock.
b.
Identify the quantity of each ingredient that are either measured or weighed.
☐ YES ☐ NO
SA
This refers to ingredients that are either in liquid form or placed in bottles or containers.
For example, candidate found out that there is a container filled with 600 mL mustard that is currently in stock.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 4.
YES/NO
Date Observed
Assessor’s comments
Identify the quantity needed for each ingredient identified based on the recipes.
E
This must correspond with the following:
Dishes that candidate identified in this task
Recipes for the dishes that candidate accessed and reviewed in this task
In demonstrating this, candidate must: a.
Determine the total number of stocks for each similar ingredient in the recipes
M PL
Candidate must find the sum total of the number of each similar ingredient they will need to prepare the dishes.
☐ YES ☐ NO
For example, the recipe for a roasted dish requires one onion and the recipe for a noodle dish also requires two onions. Then, candidate must add the one onion they need for the roasted dish with the two onions they need to prepare the noodle dish to determine the total number of onions they need which is three.
b.
Determine the total quantity of each ingredient that is either measured or weighed in the recipes
☐ YES ☐ NO
Candidate must find the sum total of the quantity of each similar ingredient that are placed in a bottle or container they will need to prepare the dishes.
SA
For example, the recipe for a salad dish requires 200 mL of mustard and the recipe for a deep-fried dish also requires 300 mL of mustard. Then, candidate must add the 200 mL of mustard they need for the salad dish dish with the 300 mL of mustard they need to prepare the deep-fried dish to determine the total quantity of mustard they need which is 500 mL.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 5.
YES/NO
Date Observed
Assessor’s comments
Check the condition of each ingredient identified in stock.
E
Condition refers to the present status of each ingredient. This must correspond with the ingredients candidate checked that are currently available or in stock. In demonstrating this, candidate must: a.
Check for signs of spoilage or contamination in each ingredient. At a minimum, candidate must check for the following signs: Foul smell
☐ YES ☐ NO
M PL
i.
For example, candidate noticed that the meat they will use later is emitting a foul smell. This is a sign of spoilage or contamination. The meat is not anymore safe for use.
ii.
Slimy or mushy texture
☐ YES ☐ NO
For example, candidate noticed that the meat they will use later feels slimy and no longer firm to touch. This is a sign of spoilage or contamination. The meat is not anymore safe for use.
iii.
Presence of mould
☐ YES ☐ NO
For example, candidate noticed that the meat they will use later has green masses on it. These are moulds and a sign of contamination. The meat is not anymore safe for use.
iv.
Rotting or dark spots
☐ YES ☐ NO
SA
For example, candidate noticed that the meat they will use later have parts that are already rotting. This is a sign of spoilage or contamination. The meat is not anymore safe for use.
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b.
Check for signs of damage in each ingredient. At a minimum, candidate must check for the following signs: i.
Tearing in the packaging
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
M PL
For example, candidate noticed that the juice of the meat is leaking from the packaging. This means that packaging has a tear on it which is a sign of damage.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
ii.
Bruising or flattened parts on the actual ingredient
☐ YES ☐ NO
For example, candidate noticed that the meat they will use later has surface bruises on it caused by freezer burn. This is a sign of damage.
c.
Check the best before and/or use by date of each ingredient.
☐ YES ☐ NO
Candidate must check the label of each commercial or store-bought ingredients.
For example, candidate must check if the use-by or best before date of the meat product they will later use to ensure that it can still be used.
6.
Identify at least two ingredients that must be restocked.
This must correspond with the quantity and condition of the ingredients that candidate checked in this task that they will use in the dishes they must prepare.
SA
Ingredients that candidate must restock must belong to AT LEAST ONE of the following categories: Check at least one box that indicates the reason for restocking each ingredient candidate checked.
☐ YES ☐ NO
☐ Inadequate stock
☐ Spoilt, damaged or contaminated ☐ Beyond their best before and/or use by date
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 7.
YES/NO
Date Observed
Assessor’s comments
Identify the quantity to order for each ingredient that must be restocked.
In demonstrating this, candidate must: a.
Identify the difference of the total quantity of ingredients that are not in good condition and the total quantity of each ingredient currently in stock.
☐ YES ☐ NO
M PL
For example, candidate found out that there are four potatoes that have black spots out of five current stocks of potatoes in total. Then, candidate must find the difference of the total quantity of potatoes that are not in good condition which is four and the total quantity of potatoes in stock which is five to determine the difference of this which is one potato.
E
This must correspond with the ingredients for the dishes that candidate checked in this task.
b.
Identify the difference of the new total quantity of each ingredient identified that is currently in stock and total quantity needed for each ingredient based on the recipes.
☐ YES ☐ NO
The new total quantity must correspond with the difference of the quantity of ingredients that are not in good condition and the total quantity of each ingredient currently in stock.
SA
For example, the recipes for the dishes candidate will prepare require four potatoes but there is only one potato left in stock after the four potatoes initially were found to have black spots. Then, candidate must find the difference of the total quantity of potatoes needed which is four and the new total quantity which is one to determine the difference of this to be three potatoes that candidate must restock.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 8.
YES/NO
Date Observed
Assessor’s comments
Restock at least two lacking ingredients identified.
E
This must correspond with the following candidate accessed and reviewed in this task:
Ingredients needed to prepare the dishes and their corresponding quantities that candidate must restock
Workplace procedures on restocking food items
Candidate must also fill out a restock order form to restock the items identified. In demonstrating this, candidate must: Follow organisational restocking food items
procedures
in
☐ YES ☐ NO
M PL
a.
For example, the candidate’s organisation specifies that aside from completing the restock order form, candidate must also give a verbal report of the items to be restocked to their supervisor. Then, candidate must provide a verbal report to their supervisor.
b.
Restock the lacking ingredients within the date of the candidate’s assessment period.
☐ YES ☐ NO
SA
This must correspond with the actual date of the assessment period candidate will need to prepare the dishes identified.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: 9.
YES/NO
Date Observed
Assessor’s comments
Prepare the ingredients for each dish.
a.
Weigh the ingredients required for each dish identified. Ingredients that are weighed are usually dry and solid.
☐ YES ☐ NO
M PL
This must correspond with the following candidate accessed and reviewed in this task:
E
In demonstrating this, candidate must:
Organisational food safety plan
Recipes for the dishes
Workplace portion control procedures
SA
For example, one of the dishes candidate must prepare is chicken penne pasta. According to the recipe, the dish needs 400 g of penne pasta. The candidate’s organisation specifies that the candidate must use a food scale to weigh dry ingredients and wear safety gloves when handling the ingredients. Then, candidate must use a digital scale to weigh exactly 400 g of penne pasta. Candidate must also wear gloves while doing so.
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b.
Measure the ingredients required for each dish. Ingredients that are measured are usually liquid or in powdered form. This must correspond with the following candidate accessed and reviewed in this task: Organisational food safety plan
Recipes for the dishes
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Workplace portion control procedures
SA
For example, one of the dishes candidate will prepare is chicken penne pasta that needs 10 mL of balsamic vinegar for the sauce. The candidate’s organisation specifies that the candidate must use a measuring jug or scoops to measure liquid ingredients and wear safety gloves when handling the ingredients. Given this, candidate must measure 10 mL of balsamic vinegar based on the recipe using the measuring jug or scoop, while candidate is wearing gloves in doing so.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: c.
YES/NO
Date Observed
Assessor’s comments
Sequence each ingredient based on the recipe of each dish.
E
This must correspond with the following candidate accessed and reviewed in this task:
Recipes and mise en place lists for the dishes
Organisational food safety plan
In demonstrating this, candidate must: Arrange ingredients according to the order they will prepare the dishes.
☐ YES ☐ NO
M PL
i.
For example, the candidate will prepare two dishes: chicken penne pasta and deep-fried chicken. Candidate must prepare the chicken penne pasta first as per customer’s order. So, candidate must first use the ingredients for the chicken penne pasta before the ingredients of the deep-fried chicken.
SA
The candidate’s organisation specifies that when handling ingredients, candidate must use gloves in doing so for safety. Following this, candidate must wear gloves when handling the ingredients for chicken penne pasta.
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ii.
Arrange ingredients according to when they are used in the recipe.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, the candidate will prepare the chicken penne pasta. In the dish’s recipe, candidate must boil the pasta first before making the sauce. Then, the penne pasta must be the first ingredient in the sequence of ingredients candidate will use.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
The candidate’s organisation specifies that when handling ingredients, candidate must use gloves in doing so for safety. Following this, the candidate must wear gloves when handling the ingredients for the chicken penne pasta.
d.
Clean raw food.
☐ YES ☐ NO
This must correspond with the following candidate accessed and reviewed in this task:
Mise en place list for the dishes
Organisational food safety plan
SA
For example, candidate will prepare chicken penne pasta. The dish will need tomatoes and carrots. The candidate’s organisation specifies that they must wash raw vegetables under running water. Following this, candidate must place each tomato and carrot to be washed under running water. Candidate must also carefully wipe off any small debris on the surface of each tomato and carrot using their hands with the tap water and close the tap once done.
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e.
Peel raw food. This must correspond with the following candidate accessed and reviewed in this task:
Mise en place list for the dishes
Organisational food safety plan
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate will prepare chicken penne pasta with tomatoes and carrots. The candidate’s organisation specifies that fruits or vegetables that needs peeling must be peeled with a peeler. Then, based on the candidate’s organisational food safety plans, candidate must wear safety gloves when peeling ingredients. So, candidate must peel each carrot while wearing gloves in doing so.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
f.
Slice raw food.
☐ YES ☐ NO
This must correspond with the following candidate accessed and reviewed in this task:
Mise en place list for the dishes
Organisational food safety plan
SA
For example, candidate will prepare chicken penne pasta with tomatoes and carrots. Based on the recipe, candidate must dice the tomatoes and carrots. The candidate’s organisation specifies that candidate must use a chef’s knife when slicing vegetables to make clean slices. Then, according to the candidate’s organisational food safety plan, they must wear safety gloves when cutting ingredients. Following this, candidate must slice the tomatoes and carrots with the chef knife while wearing the gloves in doing so.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: g.
YES/NO
Date Observed
Assessor’s comments
Prepare the following items at least once:
E
This must correspond with the following candidate accessed and reviewed in this task:
Recipes and mise en place lists for the dishes
Organisational food safety plan
At a minimum, candidate must prepare ALL of the following: i.
Batters
M PL
Batters are cooking items used to coat food items to be fried and are usually made from the mixture of dry and wet ingredients.
Common ingredients of batters are flour and water. But water can be replaced with other wet ingredients such as milk or eggs. In demonstrating this, candidate must do the following:
Mix all the ingredients of the batter in a bowl.
☐ YES ☐ NO
SA
For example, candidate must prepare the deepfried fish. In the dish’s recipe, the fish must be coated in batter. The batter they will make contains flour and water. The candidate’s organisational food safety plan specifies that they must use distilled water in their dishes. Then, candidate must use distilled water in the batter mixture.
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Season mixture.
the
batter
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate must season the batter for the deep-fried fish. In the dish’s recipe the batter must be seasoned with salt and pepper. The candidate’s organisational food safety plan specifies that they must use sea salt flakes to season or flavour their dishes. Then, candidate must use sea salt to season the batter.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Mix the ingredients thoroughly until the batter is well-combined.
☐ YES ☐ NO
SA
For example, candidate must mix all the ingredients in the batter until well-combined as per the recipe. The candidate’s organisational food safety plan specifies that the candidate must only use a silicon spatula to fold batters and similar mixtures. Then, candidate must use a silicon spatula to fold the batter mixture until this is well-combined.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: ii.
YES/NO
Date Observed
Assessor’s comments
Coatings
E
Coatings are cooking items used to coat food items and are usually made of dry ingredients. Common ingredients for coatings are flour and breadcrumbs. In demonstrating this, candidate must do the following:
Place the coating ingredient in a mixing bowl.
M PL
For example, the battered fish candidate prepared must be coated with flour based on the recipe. The candidate’s organisational food safety plan specifies that candidate must separate a portion of coating ingredient in a different container to prevent contaminating the rest. Then, candidate must separate a portion of the flour they will use into a separate container before rolling the battered fish on it.
☐ YES ☐ NO
Season the ingredient.
coating
☐ YES ☐ NO
SA
For example, candidate must season the coating for the deep-fried fish. In the dish’s recipe, the flour must be seasoned with salt and pepper. The candidate’s organisation specifies that they must use sea salt flakes to season and flavour their dishes. Then, the candidate must use sea salt flakes to season the flour.
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Cover the raw or battered ingredient with the coating.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate must cover the battered fish with flour. The candidate’s organisational food safety plan specifies that candidate must turn the battered item gently to each side to prevent the batter from falling all over the coating. Then, candidate must gently turn the battered fish on each side to coat the fish with flour.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
iii.
Dressings
Dressings are food items that are mixed in salad dishes, served as a side dish alongside some dishes and used as a stuffing in roasted dishes. This is usually in liquid form and runny.
Common ingredients in dressings include oils, vinegar, lemon juice, herbs and spices. In demonstrating this, candidate must do the following:
Place the ingredients of the dressing in a mixing bowl
☐ YES ☐ NO
SA
For example, candidate must prepare a vegetable salad. In the dish’s recipe, the vegetable salad must have lemon juice. The candidate’s organisational food safety plan specifies that they must use organic lemons to add acidity in their dishes. Then, candidate must use lemon juice extracted from organic lemons.
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Mix the ingredients thoroughly until wellcombined.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate must whisk all the ingredients until wellcombined based on the recipe. The candidate’s organisational food safety plan specifies that candidate must only use a silicon whisk. Then, candidate must use a silicon whisk to mix the ingredients of the salad dressing.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
iv.
Garnishes
Garnishes are food items that are placed on top of the cooked dishes to enhance their look and flavour. Common examples of garnishes are sliced tomatoes, lemons and herbs. In demonstrating this, candidate must do the following:
Prepare the garnish appropriate to the dish.
☐ YES ☐ NO
SA
For example, candidate must garnish a dish they prepared. Based on the recipe, the garnish must be basil. The candidate’s food organisational safety plan specifies that the herbs candidate must use for garnishing must be fresh. Then, candidate must use fresh basil as garnish.
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Apply further preparation to each garnish as needed.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate must use chopped basil on the dish they prepared based on the recipe. The candidate’s organisational food safety plan specifies that candidate must use a sharp knife when chopping ingredients to ensure clean cuts. Then, candidate must use a sharp knife to chop the basil.
YES/NO
E
During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
Place the garnish prepared in the appropriate crockery.
☐ YES ☐ NO
SA
For example, candidate must place the chopped basil in a small bowl to prevent it from spilling all over the counter. The candidate’s organisational food safety plan specifies that crockeries must be cleaned and sanitised before using. Then, candidate must clean and sanitise the bowl first before putting the chopped basil in it.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must: v.
YES/NO
Date Observed
Assessor’s comments
Marinades
E
Marinades are food items considered to be a savoury acidic sauce in which food items such as meat or vegetables are soaked into in order to impart or enrich flavours in it. Common ingredients of a marinade include oil, acid and seasoning. In demonstrating this, candidate must do the following:
Place the ingredients of the marinade in a bowl.
M PL
For example, candidate must prepare a marinade for a grilled chicken dish. In the dish’s recipe, the marinade must have lemon juice. The candidate’s organisational food safety plan specifies that they must use organic lemons to add acidity in their dishes. Then, candidate must use lemon juice extracted from organic lemons.
☐ YES ☐ NO
Mix the ingredients thoroughly until wellcombined.
☐ YES ☐ NO
SA
For example, candidate must whisk all the ingredients until wellcombined based on the recipe. The candidate’s organisational food safety plan specifies that candidate must only use a silicon whisk. Then, candidate must use a silicon whisk to mix the ingredients of the chicken marinade.
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During the preparation of ingredients and equipment for the dishes to prepare, candidate must:
YES/NO
Date Observed
Assessor’s comments
10. Prepare the equipment for each dish.
Organisational food safety plan
Recipes and mise en place lists for the dishes
In demonstrating this, candidate must: a.
Arrange equipment according to the order they will prepare the dishes.
☐ YES ☐ NO
M PL
For example, candidate must prepare two dishes: chicken penne pasta and deep-fried chicken. Candidate must prepare the chicken penne pasta first as per customer’s order. So, candidate must arrange the pieces of equipment they will use to prepare chicken penne pasta. The candidate’s organisational food safety plan also specifies that candidate must use clean and sanitised equipment before using this to prepare dishes. Following this, candidate must clean and sanitise the pieces of equipment they will use for the pasta dish first before they use them.
E
This must correspond with the following candidate accessed and reviewed in this task:
b.
Arrange equipment according to when they are used in the recipe.
☐ YES ☐ NO
SA
For example, candidate must prepare the chicken penne pasta. In the dish’s recipe, candidate must first boil the pasta in a pot. So, the first equipment candidate will use in the sequence must be the pot. The candidate’s organisational food safety plan also specifies that candidate must use clean and sanitised pieces of equipment before using them to prepare dishes. Following this, candidate must clean and sanitise the pot before they use it to boil the pasta.
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Assessor Declaration By signing here, I confirm that I have observed the candidate, whose name appears above, in preparing the ingredients and equipment for the dishes to prepare.
E
I confirm that the information recorded on this Observation Form is true and accurately reflects the candidate’s performance during their completion of the workplace task. Assessor’s signature Assessor’s name
M PL
Date signed
SA
END OF OBSERVATION FORM
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