Mapping and Benchmark Responses ~ Prepare sandwiches - Quiz
Planned Date of Assessment: ______________ Teacher: ______________________
QUALIFICATION
SIT20213 CERTIFICATE II HOSPITALITY
UNIT OF COMPETENCY
SITHCCC103 PREPARE SANDWICHES
In developing this Competency Assessment Task the following factors have been considered
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The task fits into the overall assessment strategy of providing a number of opportunities to access each element of competency throughout the delivery of the course
Considers the nature of the learner and the assessment environment and resources
The task design is fair, flexible valid and reliable
Adheres to the critical aspects for assessment and evidence required to demonstrate competence
Critical aspects for assessment and evidence required to demonstrate competence. Evidence of the ability to:
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prepare a variety of sandwiches of different types using different breads and ingredients
prepare a quantity of sandwiches within commercial time constraints
present sandwiches attractively
different sandwich and bread types
features, functions and safe use of food preparation equipment
food safety practices for handling and storing different food types.
This task requires the candidate to recall knowledge of preparing and presenting a sandwich through responses to a WHS quiz. The quiz will test the breadth and depth of knowledge in relation to
the preparation of a variety of sandwiches using different breads and ingredients.
The required skills and knowledge for the unit of competence is evidenced by:
The written responses to a range of multiple choice, true/ false statements and short response questions.
Evidence of the ability to:
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prepare and present a variety of sandwiches in a commercial kitchen or catering operation
Addresses the required skills and knowledge for the unit of competence
MBR – Prepare sandwiches Quiz 2014
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The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
initiative and enterprise skills to minimise wastage
literacy skills to interpret standard recipes or orders
numeracy skills to count portions and use features of heating equipment
planning and organising skills to complete the making process in a logical way
problem-solving skills to:
 evaluate quality of sandwich ingredients and finished items and make adjustments to ensure a
quality product
 adjust appearance of food products according to identified deficiencies
self-management skills to manage own speed, timing and productivity.
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culinary terms and trade names for different types of sandwiches and
breads
characteristics of different sandwiches:
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appearance and presentation
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bread variations
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classical and contemporary variations
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combinations of ingredients
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freshness and other quality indicators
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service style
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trends
contents of stock date codes and rotation labels
mise en place and preparation methods for sandwiches
equipment used to produce sandwiches:
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essential features and functions
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safe operational practices
storage of sandwiches:
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correct environmental conditions to ensure food safety
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Inclusive of the relevant performance criteria being assessed in this task.
SITHCCC103
Prepare sandwiches
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appropriate methods to optimise shelf life.
1. Select ingredients
1.1 Confirm sandwich requirements, based on standard recipes or customer requests.
1.2 Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements..
2. Make sandwiches
2.1 Use sandwich-making methods based on requirements.
2.2 Cut ingredients and completed sandwiches to ensure uniformity of presentation.
2.3 Combine ingredients appropriately based on flavour combinations, customer preference or standard recipes.
2.4 Use toasting and heating equipment safely.
2.5 Make sandwiches in a logical and sequential manner.
2.6 Minimise waste and store re-usable by-products.
3. Present and store sandwiches
3.1 Present sandwiches on appropriate serviceware.
3.2 Add suitable garnishes as required.
3.3 Visually evaluate dish and adjust presentation .
3.4 Store sandwiches in appropriate environmental conditions .
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MBR – Prepare sandwiches Quiz 2014
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MAPPING AND BENCHMARK RESPONSES
Component of Task
Expected Response – This guide is provided to assist in making assessment decision and increase
consistency amongst assessors.
Elements/Performance Criteria
Multiple Choice
Question 1
D
SITHCCC103 1.1 1.2 2.1
Question 2
B
SITHCCC103 1.1 1.2 2.1
Question 3
C
SITHCCC103 1.1 1.2 2.1
Question 4
C
SITHCCC103 1.1 1.2 2.1
Question 5
A
SITHCCC103 1.1 1.2 2.1
Question 6
D
SITHCCC103 3.1
Question 7
B
SITHCCC103 2.1 2.2
Question 8
D
SITHCCC103 1.2
Question 9
B
SITHCCC103 3.1
Question 10
D
SITHCCC103 1.1 2.4
T
F
T
F
T
T
T
F
F
F
SITHCCC103 1.1
True /False
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
MBR – Prepare sandwiches Quiz 2014
SITHCCC103 3.4
SITHCCC103 1.1
SITHCCC103 1.1 1.2
SITHCCC103 1.1 3.4
SITHCCC103 1.1. 1.2
SITHCCC103 1.1 1.2 2.1
SITHCCC103 1.1 1.2 2.1
SITHCCC103 1.1 1.2 2.1
SITHCCC103 1.1 1.2 2.1
3
Short response
Question 1.
Explain where you would
serve sandwiches.
Question 2
List 4 types of bread that is
suitable for sandwich
preparation.
Question 3
List 2 functions of butter on
a sandwich.
Question 4
Briefly describe how you
would make a pinwheel
sandwich.
High Tea, Conferences, Meetings, Suppers, Cocktail Party, Buffet receptions, As a main meal for
lunch eaten in a café or as takeaway.
SITHCCC103 3.1
SITHCCC103 1.2
White, Multigrain, Turkish, Wholemeal, Lebanese, Rye, Pita etc…
(Student to select 4 x ½ mark each)
Add flavour,
Butter prevents the b read from absorbing moisture from the filling.
Ensures that the filling and bread stick firmly together
1. Cut sandwich loaf lengthwise.
SITHCCC103 2.1
2. Remove the crusts
2.1 2.2 2.3.2.4. 2.5
SITHCCC103
3. Roll out each slice thinly with a rolling pin.
4. Spread bread with a SOFT filling such as cream cheese spread, meat paste
5. Roll bread slice up tightly in the same manner as a swiss roll.
Question 5
Briefly describe the
preparation of a club
sandwich.
6. Wrap in plastic wrap and set in the refrigerator. Once firm enough, cut into slices
1. Toast 3 slices of bread and remove crusts
SITHCCC103
2. Spread each layer with mayonnaise
2.1 2.2 2.3.2.4. 2.5
3. Fill layers with lettuce, sliced tomato, cooked chicken and grilled bacon.
4. Cut into 1/4s and secure each quarter with an olive on a frilled tooth pick.
Question 6
List 3 shapes tea
sandwiches can be cut into
Triangles Squares Rectangles (fingers)Round using a scone cutter
SITHCCC103
: 2.2
Question 7
What is the filling that goes
in a bookmaker sandwich
Grilled minute steak spread with English Mustard and placed between two slices of buttered toast.
SITHCCC103
The juices from the hot meat will soak into the toast. Served cold
1.1
2.1 2.2 2.3.2.4. 2.5
MBR – Prepare sandwiches Quiz 2014
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