04_SITHCCC042 Assessment Task 1_V2
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Greenwich English College *
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Course
SITHCCC027
Subject
Health Science
Date
May 14, 2024
Type
docx
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13
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Assessment Task 1
SITHCCC042
Prepare food to
meet special dietary
requirements
© 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
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SITHCCC042 – Prepare food to meet special dietary requirements | 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
Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 2
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SITHCCC042 – Prepare food to meet special dietary requirements | Assessment Task 1
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V2.1.1_2024
Assessment type:
●
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
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SITHCCC042 – Prepare food to meet special dietary requirements | Assessment Task 1
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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 three (3) substitute ingredients for each product used to produce
dishes with special dietary requirements. The products are listed in the table.
Product
Substitute ingredients (three each)
Butter
-
Olive Oil -
Coconut Oil -
Flower Oil
Wheat flour
-
Almond Flour
-
Coconut Flour -
Oat Flour
Nuts
-
Soy Beans
-
Pretzels
-
Seed
1.2. Outline the culinary terms and trade names listed in the table. Culinary terms and trade names
Explanation (1-2) sentences each)
Hindu
-
Hinduism is a multifaceted religion with no central authority and numerous sacred books.
-
Hindus are opposed to killing any living thing because they think all creatures have souls and believe in reincarnation.
Halal
-
Muslims consume only halal (permissible) foods, such as fruits, vegetables, and eggs.
-
They must only consume meat from halal-slaughtered animals and any
meat products.
Kosher
-
Kosher is a term used to describe the dietary regulations set down by Jewish law, which specify which foods are permitted.
-
A kosher diet often revolves around three key elements: permitted animals, the ban on blood, and the disallowance of mixing dairy and meat
Q2:
Answer the following questions: Satisfactory
response
Yes ☐
No ☐
2.1. Identify three (3) ingredients suitable for meeting each basic nutritional need
listed in the table. Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 1
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SITHCCC042 – Prepare food to meet special dietary requirements | Assessment Task 1
| V2.1.1_2024
Basic nutritional needs
Three(3) ingredients suitable for each
Fat-free
-
Skim Milk
-
White Egg
-
Apple Sauce High carbohydrate
-
Oats
-
Brown Rice
-
Quinoa
High fibre
-
Chia Seeds
-
Broccoli
-
Nuts
Low cholesterol
-
Avocado -
Almonds
-
Olive oil
Low sugar
-
Berries -
Plain Greek Yogurt -
Low-sugar milk
2.2. What are the five (5) main nutrients and their main function?
1. Carbohydrates: Proving Energy
2. Protein: Build Muscle and repair tissues.
3. Fats: Energy storage and nutrient absorption
4. Vitamins: Support various biochemical processes and immunity
5. Minerals: Minerals like calcium, potassium, and iron are inorganic elements that help with various
body functions
Q3:
Identify any five (5) common ingredients that cause common
allergic reactions. Satisfactory
response
Yes ☐
No ☐
1. Milk and Eggs
2. Peanuts
3. Wheat, Nuts, and Soy
4. Seafood
5. Sesame
Q4:
Answer the following questions:
Satisfactory
response
Yes ☐
No ☐
4.1. Identify any three (3) food additives and their main function. -
Artificial Colors: Enhance the appearance of food by adding or restoring color
-
Preservatives: Extend the shelf life of food by preventing spoilage from bacteria, molds, fungi, or
yeast. -
Emulsifiers: Improve the texture of food and prevent ingredients from separating. They are commonly used in products like mayonnaise, ice cream, and salad dressings to create a uniform mixture.
4.2. Identify three (3) most common food preservatives.
-
Salt
-
Folic Acid
-
Acis Ascorbic
Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 2
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