04_SITHCCC042 Assessment Task 1_V2

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School

Greenwich English College *

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Course

SITHCCC027

Subject

Health Science

Date

May 14, 2024

Type

docx

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Uploaded by JudgePigeonPerson1074 on coursehero.com

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 of 14

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 of 14

SITHCCC042 – Prepare food to meet special dietary requirements | Assessment Task 1 | 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 of 14

SITHCCC042 – Prepare food to meet special dietary requirements | 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 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 of 14

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 of 14

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