Assessment 3 - Practical
For this task skills must be demonstrated and observed using food preparation equipment in an
industry workplace, such as a commercial kitchen, or a simulated training kitchen servicing
customers, and within commercial time restraints.
Assessment must ensure access to fixtures and equipment as stated in Assessment Conditions in
the Mapping Guide.
This task may be performed on different occasions, as required, to ensure the preparation of all
the required food types and use of all the identified fixed and hand-held commercial equipment is
completed.
1. You must prepare the following dishes for at least six different customers.
You will need to be observed performing the following actions during preparation:
2. For this activity you must follow standard recipes for dishes that demonstrate use of each of
the following ingredients:
a. Bread and bakery items
b. Condiments
c. Dairy products
d. Dressing ingredients
e. Dry goods
f. Eggs
g. Farinaceous products
h. Frozen goods
i. Fruit
j. Herbs and spices
k. Meat
l. Poultry
m. Seafood
n. Vegetables
3. Follow standard recipes to prepare the following appetisers and salads:
a. Appetisers:
i. Antipasto
ii. Canapés
iii. Hors d’oeuvres
iv. Tapas
b. Salads:
i. Classical
ii. Modern
iii. Cold
iv. Warm
v. Fruit
4. Use at least four of the following cookery methods to prepare your appetisers and salads and
complete mise en place activities when preparing the above dishes:
a. Baking
b. Boiling
c. Blanching
d. Frying
e. Grilling
f. Poaching
g. Roasting
h. Steaming
5. Each of these dishes must be prepared within the time constraints provided and must meet
commercial deadlines and you must ensure quantities are adequate for each meal.
6. Throughout this assessment you must ensure you follow workplace procedures for portion
control and at all times you must follow food safety procedures when handling and storing the food.
7. You will also be assessed on your ability to meet special customer requirements that may
include but are not limited to:
a. Dietary requirements for people with diabetes
b. Standard requirements for allergies
To demonstrate your ability to perform each of the above tasks effectively you will need to:
8. Select your ingredients which will include:
a. Confirming requirements from the food preparation list and any recipes you are
using.
b. Calculate the ingredient required to prepare the food.
c. Select the ingredient for each dish from the appropriate area.
d. Check the ingredients for contamination prior to use
9. Select, prepare and use the equipment required for the task including:
a. The type and size of equipment adequate for the job
b. Safely assembling the equipment if required
c. Checking the cleanliness of the equipment before use
d. Using the equipment safely ensuring all hygiene requirements are met.
10. Portion and prepare all ingredients including:
a. Sorting and assembling ingredients
b. Weighing and measuring all ingredients
c. Cleaning and cutting ingredients as required
d. Whilst minimising waste throughout the process
11. Preparing the food including:
a. Using the relevant cooking methods
b. Preparing sauces and dressings
c. Making adjustments as required
12. Presenting food including:
a. Use of appropriate service ware
b. Adding dips, sauces and garnishes appropriately
c. Visually evaluate the dish
13. Storing food including:
a. Use of appropriate environment
b. Cleaning work area
c. Disposal of food
