VCE VET Cookery flashcards
VCE VET Cookery · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Unit of competency
- A nationally endorsed statement of the skills and knowledge needed to perform a workplace task, comprising elements, performance criteria, required skills and knowledge, and assessment conditions.
- Element
- The essential outcome a learner must achieve within a unit of competency; each unit contains several elements, each further broken down into performance criteria.
- Performance criteria
- Statements that specify the performance required to demonstrate achievement of an element, used by assessors as the reference points for judging competence.
- Competency-based assessment
- Assessment that judges a learner as competent or not yet competent against all unit requirements, rather than ranking learners against each other on a scale.
- Scored assessment
- The VCAA process in which Units 3 and 4 of a VCE VET program are assessed against published criteria to produce a study score contributing to the ATAR.
- Study score
- A ranking out of 50 showing a student's performance relative to the cohort, calculated from scored assessment results after statistical moderation.
- Statistical moderation
- A VCAA process that adjusts school-based assessment scores using external examination performance so results are comparable across schools and teaching groups.
- Recognition of prior learning
- An assessment process granting credit for a unit where a learner provides valid, sufficient, authentic and current evidence of already holding the required skills and knowledge.
- Credit transfer
- Credit granted for a unit on the basis of an official record of results from another RTO, without requiring the learner to be reassessed.
- Assessment conditions
- The specified context, resources and constraints under which evidence must be gathered, such as access to a commercial kitchen, equipment and realistic time limits.
- Sufficiency of evidence
- The requirement that evidence covers all elements and performance criteria and reflects consistent performance over time, not a single isolated observation.
- Hygiene and food safety unit
- A unit covering personal hygiene, safe food handling, temperature control and cleaning, underpinning every practical cookery assessment in the program.
- Mise en place
- The French term for preparing and organising ingredients, equipment and workspace before service begins, so cooking proceeds efficiently and safely.
- Standard recipe card
- A document listing ingredients, exact quantities, method, yield, portion size and cost, used to ensure consistency and to calculate food cost.
- Portion control
- Managing the size and number of serves produced from a recipe so that yield matches the recipe card and food cost is predictable.
- Food cost percentage
- The cost of ingredients divided by the selling price, multiplied by 100, expressing ingredient cost as a proportion of revenue.
- Cross-contamination
- The transfer of harmful microorganisms from raw food, hands, equipment or surfaces to ready-to-eat food, prevented by separation and cleaning.
- Danger zone
- The temperature range of approximately 5°C to 60°C in which bacteria multiply most rapidly; food should be held outside this range.
- Dry method of cookery
- Cooking without a liquid medium or with fat only, including baking, roasting, grilling, shallow-frying, deep-frying and sautéing.
- Moist method of cookery
- Cooking using water, stock or steam as the heat-transfer medium, including boiling, poaching, steaming, stewing and braising.
- Combination method
- A method using both dry and moist heat, such as braising or stewing, where food is first browned then cooked slowly in liquid.
- Blanching
- Briefly immersing food in boiling water, then refreshing it in cold water, to set colour, loosen skins or prepare for further cooking.
- Roux
- A thickening agent made by cooking equal weights of flour and fat, used as the base for white sauces and velouté.
- White stock
- A stock made from raw bones and uncoloured vegetables, simmered gently without browning, producing a pale, delicate liquid.
- Brown stock
- A stock made from bones and vegetables that have been roasted until browned, producing a darker liquid with a richer, deeper flavour.
- Espagnole sauce
- A brown sauce made from brown stock thickened with a brown roux, flavoured with tomato and mirepoix, and used as a base for derivative sauces.
- Béchamel sauce
- A white sauce made by adding milk to a white roux and cooking until thickened, used as a base for cheese and other derivative sauces.
- Knife safety rule
- Carry knives with the blade down and point away, cut on a stable board, and never leave a knife in a sink or across a bench edge.
- Manual handling
- Techniques for lifting, carrying and moving loads safely, including bending the knees, keeping the load close and avoiding twisting.
- HACCP
- A food safety system identifying hazards, determining critical control points, setting limits and monitoring them to prevent unsafe food reaching customers.
- Critical control point
- A step in food production where a control measure can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.
- Workstation ergonomics
- Arranging bench height, tools and ingredients within easy reach to reduce strain, improve efficiency and lower the risk of musculoskeletal injury.