03_SITHCCC027 Assessment Task 1_v2

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Greenwich English College *

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SITHCCC027

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Health Science

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May 14, 2024

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Assessment Task 1 SITHCCC027 Prepare dishes using basic methods of cookery © 2022 CAQA Resources, CAQA, and RTO Training Resources, covered by the license agreement Student declaration Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 1 of 14

SITHCCC027 – Prepare dishes using basic methods of cookery | Assessment Task 1 | V2.1.1_2024 • I have read and understood the information in the Unit Application information prior to commencing this assessment. • I declare that this task and any attached document related to the task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s) • I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. • I have kept a copy of this Student Pack and all relevant notes, attachments, and reference material that I used in the production of this Student Pack. • I understand the rights to re-assessment. • For the purposes of assessment, I give the trainer/assessor permission to: o Reproduce this assessment and provide a copy to another member of staff; and o Take steps to authenticate the assessment, including communicating a copy of this assessment to a plagiarism-checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature: Date: ____/_____/______ ------OFFICE USE ONLY----- For Trainer and Assessor to complete: ◻ Student requested reasonable adjustment for the assessment Assessment method-based instructions and guidelines: Knowledge Assessment type: Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 2 of 14

SITHCCC027 – Prepare dishes using basic methods of cookery | Assessment Task 1 | V2.1.1_2024 ● Written Questions Instructions provided to the student: Assessment task description: ● This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. ● The Knowledge task is comprised of written questions. ● You must respond to all questions and submit them to your Trainer/Assessor following the assessment submission instructions in the LMS. ● You must answer all questions to the required level, e.g., provide an answer within the required word limit, to be deemed satisfactory in this task. Applicable conditions: ● All knowledge tasks are untimed and are conducted as open-book assessments; further research is also advisable. ● You must read and respond to all questions. ● You must complete the task independently. ● No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Yet Satisfactory. Resubmissions and reattempts: ● Please refer to the reassessment policies form. ● Resubmission attempts will be allowed where your answers are deemed not yet satisfactory before the due date. ● Please speak to your trainer/assessor if you have any difficulty in completing this task and require reasonable adjustments. Instructions for answering the written questions: ● You will be required to answer all the questions correctly. ● Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer. ● Be concise and write answers within the word limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality. ● You must write your responses in your own words. ● Use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups based on gender, disability, culture, race, religion, sexual preference or age. Gender-inclusive language should be used. ● When quoting, paraphrasing, summarising or copying information from other sources to write your answers or research your work, always acknowledge the source. Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. Please refer to the Unit Application Page. Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 3 of 14

SITHCCC027 – Prepare dishes using basic methods of cookery | Assessment Task 1 | V2.1.1_2024 Assessment Task 1: Knowledge Questions Provide your response to each question in the box below. Q1: Answer the following questions regarding culinary terms and trade names: Satisfactory response Yes ☐ No ☐ 1.1. Identify the five (5) major food groups in Australia and discuss their characteristics using 40-60 words each.  Vegetables and legumes/beans : This group provides essential vitamins such as vitamin A and C, dietary Fiber, and minerals like iron and magnesium. It includes a wide variety of vegetables, which can be fresh, frozen, canned, or dried, and legumes such as chickpeas, lentils, and beans. These foods are low in fat and calories but high in nutrients, Fiber, and antioxidants.  Fruits : Similar to vegetables, fruits are rich in vitamins, minerals, dietary Fiber, and antioxidants. They are typically low in fat and calories unless processed with added sugars or syrups. The group includes all fresh, frozen, canned, and dried fruits. Regular consumption helps reduce the risk of many chronic diseases.  Grains (cereal) foods: mostly wholegrain and/or high cereal Fiber varieties: This group includes foods like bread, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa, and barley. These foods are key sources of energy as well as nutrients, such as Fiber, B vitamins (especially folate), and minerals like iron, zinc, and magnesium. Whole grains, in particular, have benefits in reducing the risk of heart diseases and other health complications.  Meat : poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans: This diverse food group is primarily a source of protein but also offers vitamins such as B12, iron, zinc, magnesium, and omega-3 fatty acids (from fish). These nutrients are essential for muscle repair, brain function, and overall body maintenance.  Milk, yogurt, cheese and/or alternatives, mostly reduced fat: Dairy products and their alternatives are a prime source of calcium and protein. They also provide other essential nutrients like phosphorus, magnesium, vitamin D, and B12. Reduced-fat varieties are recommended to avoid excessive intake of saturated fats. Dairy and alternatives play a crucial role in bone health and overall metabolic function. 1.2. Outline the characteristics of the major food types listed in column 1 of the table below. Major food types Characteristics (two each) Dairy products: - Diary Product are rich in protein - Fat contain in dairy product. ● Milk - Milk is often used to enhance moisture, texture and taste. - The protein found in milk assists with this. ● Butter - Butter is a dairy product made by churning cream or milk to separate the fat globules from the buttermilk. - It also contains a small amount of lactose and proteins. Dry goods: - They typically have a firm or leathery covering on the outside. - These also include grains, legumes, pasta, and various baking ingredients like flour and sugar. ● NUTS - Dry - single-seeded fruits with a lot of oil. Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 1 of 14

SITHCCC027 – Prepare dishes using basic methods of cookery | Assessment Task 1 | V2.1.1_2024 ● GRAINS - They are very high in nutrient value. - These include grains, legumes, pasta, and various baking ingredients like flour and sugar. Frozen goods: - Frozen goods refer to any type of food that has been subjected to rapid freezing and is kept frozen until use. - Meals made and packaged are frozen quickly to prevent quality fluctuations. Foods often reach a minimum -40 °C (- 40 °F) freezing point within 90 minutes of entering a freezer Red meat: - Red meat includes beef, lamb, pork, veal, and goat. - It is a rich source of protein and essential nutrients, but its consumption is often debated for health and environmental reasons. ● BEEF - Beef is an excellent source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. - Beef is a high-quality protein source that includes all essential amino acids necessary for muscle repair and body function. ● LAMB - Lamb is an outstanding source of Vitamin B12 - Lamb generally has higher levels of omega-3 fatty acids, which are beneficial for heart health. Poultry - Poultry, particularly the breast meat, is low in fat while being a high-quality protein source, making it a popular choice for healthy diets. ● CHICKEN - Chicken is particularly rich in niacin, a B-vitamin - Skinless chicken breast is low in saturated fat, which makes it a heart-healthy protein choice. ● DUCK - Duck meat is higher in fat compared to other poultry, particularly the skin, which contributes to its rich flavour and crispy texture when cooked. - Duck meat provides a good source of iron Seafood - Seafood is typically high in omega-3 fatty acids, which are essential for brain function and cardiovascular health. - Most seafood is low in saturated fat and high in protein, making it a heart-healthy option. ● SALMON - Salmon is one of the few natural food sources of vitamin D, important for bone health and immune function. - It is a fantastic source of high-quality protein and omega-3 fatty acids ● PRAWN - Prawns are low in calories yet rich in protein - Prawns are a rich source of selenium Vegetables - Vegetables are high in dietary fiber - Most vegetables are low in calories but high in essential vitamins and minerals ● CARROT - Carrots are particularly high in beta-carotene, which the body converts into vitamin A - They also provide dietary fiber ● BROCCOLI - Broccoli is rich in vitamins C and K and provides a significant amount of these vitamins per serving - Their benefits support immune function and bone health Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 2 of 14

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