Student Name		Student ID
Assessor Name		Completion Date
Course Name	Certificate III in Commercial Cookery	Course Code	SIT30816
Unit Name	Use food preparation equipment	Unit Code	SITHCCC001

FIRST ATTEMPT: q SECOND ATTEMPT: q

Please attach the following student evidence to this form

Result

S = Satisfactory

NS = Not Yet Satisfactory

DNS = Did Not Submit

Assessment 1

q Written Assessment

S | NYS | DNS

Assessment 2

q Practical Assessment

S | NYS | DNS

Final Assessment Result for this unit

C = Competent / NYC = Not Yet Competent

C / NYC

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Entered onto Student Management Database

q ________________

Date

Initials

Assessment Task 1

SITHCCC001 Use food preparation equipment Written Test

Assessment Submission details:

Please include following details on the top of your assessment:
- Your Name
- Your Student Id
- Your Trainer’s name
- Title of your Assessment
- Assessment Due Date
- Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

Body text

Page setup

· Font: Times New Roman

· Font size: 12 point

· Line spacing: Double

· Text style: Normal

· Top: 2.54 cm

· Bottom: 2.54 cm

· Left: 3.17 cm

· Right: 3.17 cm

· Header: 1.25 cm

· Footer: 1.25 cm

If hand written assessments are submitted, hand writing needs to be clear and
Do not forget to attach the Cover Sheet at the front of the
Make sure you have signed the Cover sheet to declare this is your own
You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

Correctly address all of the assessment requirements as described in this task
Correctly address all of the submission instructions
Successfully complete the Assessment Questions
Submit assessment on or before the due date with an assessment cover sheet

Performance objective:

You need answer the entire question using information given to you from class and from your course material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1

Question 1: What is the purpose of a mise en place list?

Mise En Place provides us with the idea of the entire ingredients that have been prepared for the meal. By ensuring that ingredients are ready and the workplace is well managed before we start to assemble the dish and we will save duration (Adams, 2012).

Question 2: What is the key purpose of organising workflow?

Workflows could help automate and streamline repeatable tasks of the business, decreasing room for faults and maximizing complete efficiency. This dramatically enhances the business.

Question 3: How do hygiene requirements impact on workflow planning?

Requirements of hygiene impact the planning of workflow as the utilization of premises which are accurately clean and could be appropriately maintained is important for the cooking and preparation and service of food (Adams, 2012).

Question 4. What is the meaning of the term “mise en place? What needs to be done generally to fulfil mise en

place requirements?

It is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before. For fulfilling mise en place requirements pans are particularly prepared. Mixing equipment, tools and bowls set out (Dorsch, 2012).

Question 5. List 7 examples of mise en place tasks required preparing for service of food?

Seven examples of mise en place tasks are given below:

1. Prepare the recipe and develop the plan.

2. Collect all ingredients, equipment and utensils required.

3. Chop, dice, cut, measure and wash all the ingredients.

4. Put them into accurate sized containers, bowls and dishes for easy grasping.

5. Assemble the tools.

6. Prepare the equipment like preheating microwave etc.

7. Set all ingredients across the station of cooking.

Checkpoint 2

Question 6: What is the purpose of a standard recipe card (SRC)? What are the benefits of using a SRC?

The standard recipe card is the tool that aids the owners of restaurants and chefs to know the price of every item on the menu of the restaurant. The benefits of utilizing the SRC include that it could make sure the reliability that the similar quantity and kind of ingredients utilized every time the particular item is cooked.

Question 7: How do methods of cookery and cost factors affect your choice of commodities for the preparation

of dishes?

The factors of cost and cookery methods affect the choice of the commodities for the preparation of dishes as these factors and methods has a direct impact on the effectiveness and productivity of the restaurant. The cooking method that is easy to use and the cheap ingredients are taken into consideration by the customers or restaurants (Dorsch, 2012).

Question 8. Provide 3 examples of how you could use trimmings and off-cuts from the following commodities?

1. Broccoli – We could get stems of broccoli which are as large as its head, so we utilize the stem in pesto, soups, or stir-frys or we could make the very delicious chips of broccoli.

2. Carrots – Tops of carrots we could utilize in salads, soups and stocks.

3. Potatoes – Skins of potatoes are utilized for making stock (Duckworth, 2013).

Question 9: Provide 3 examples for each of the following equipment categories?

1. Large equipment – Burners, Griddles and Ovens

2. Small equipment – Pie server, rubber spatula and offset spatula

3. Utensils – Knife, measuring cups and bowls

Checkpoint 3

Question 10. What is large or fixed equipment? Provide 4 examples?

These are the items of equipment that are large and fixed sometimes. Examples of these are refrigerators, washing basins, ranges of cooking and fryers.

Question 11. Provide 4 examples of small equipment?

Four examples are given below:

1. Sandwich scrapper

2. Bench scraper

3. Wheel knife

4. Meat turner (Duckworth, 2013).

Question 12. Which inspections and routine adjustments for large and small equipment may be required before

use? Which Work Health and Safety aspects need to be considered?

Inspection and adjustment of routine include:

1. Inspection of knife’s edges

2. Food storage area is clean or not.

3. Checking cooking stoves.

Aspects of Work Safety and Health that are required to be considered include:

1. Handle the dishes and pans carefully.

2. Utilize different boards of chopping for vegetables, fruit and raw meat.

3. Make sure that fire extinguishers are available in the kitchen (Lawrie & Ledward, 2014).

Question 13. Explain the correct general procedure for cutting items safely?

Make the uniform surface on the ingredient before accurately cutting it. If that ingredient is particularly being cut or chopped is uneven or round like the tomato then slice the little off and then create a stable, flat surface for laying on the chopping board while chopping.

Question 14. Explain the uses of the following knives?

1. Bread knife – For cutting cakes or baked items.

2. Chef’s knife (French knife) – For chopping, slicing and mincing vegetables, slicing meat etc.

3. Paring knife – For slicing, chopping and cutting vegetables and fruits

4. Turning knife – For dicing, mincing, and peeling small vegetables and fruits.

5. Boning knife – For removing skin and bones from fish and meat.

6 . Filleting knife – To cut fish and remove bones.

7. Cleaver – For cutting through bone of animal and meat (Lawrie & Ledward, 2014).

8. Buttering knife – For applying spreads like cream cheese, peanut butter and butter on bread.

Checkpoint 4

Question 15. Explain the difference between sharpening and honing. When should these be done?

Sharpening eradicates material or item from the blade for producing the sharp, new edge, whereas honing preserves the blade very sharp by pushing the knife edge back to the middle. Sharpening must be done one to two times a year and honing must be done after three times using a knife.

Question 16. What are the generally recommended provisions for the care and hygienic storage of knives?

The generally recommended provisions are given below:

1. Secure the board of chopping.

2. Always keep the knives washed and clean.

3. Create a uniform surface on the ingredient before chopping.

4. Take proper time.

5. Do not put the knives anywhere lying.

6. Always sharpen the knives.

7. Hold the knife in the leading hand always (Macheix, et al., 2018).

Question 17. Provide a description for the use of each of the following utensils: utensils?

1. Peelers – Press down gently to the peeler and then slide the complete length of the fruit or vegetable for peeling of the skin.

2. Garnishing tools – Hold the tools and then sprinkle the item on the dish.

3. Piping bags and nozzles – Grip the piping bag towards the main top with the leading hand and utilize the opposite hand for helping guide the bag and then grip it steady as the pipe.

4. Cutting boards – Firstly put the vegetables on the board and then hold the vegetable and start chopping on the board.

5. Sieves and strainers – Tap gently the strainer or sieves sides till the flour does not fall into the plate or bowl

6. Bowls – The bottom must be flat for keeping the bowl from rocking or tipping while mixing all ingredients.

7. Whisks – Put the whisk in a bowl and also eggs then move the whisks vigorously till the eggs are accurately whisked.

8. Thermometers – 1. Insert it into complete poultry and roasts at the start of the time of cooking and then leave it there.

2. Then insert it in the middle of the densest portion without even touching bone or fat.

3. Review readings as the dish cooks (Macheix, et al., 2018).

Question 18. What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?

The purpose of Standard Operating Procedures for the utilization of equipment is for carrying out the tasks and operations appropriately and in a similar manner always.

Question 19. Which safety aspects must be considered and followed when handling and working with

equipment?

The aspects of safety are given below:

1. Understand the accurate procedures of operating and precautions of safety before operating the equipment.

2. Make sure that complete guards are in the accurate place.

3. Report unsafe or defective equipment to the answerable individual for preventing crucial injury.

Checkpoint 5

Question 20. Provide 5 examples how you can help prevent food poisoning by maintaining hygiene standards for

equipment?

Five examples are given below:

1. Ignore food handling when the person is not well

2. Ensure that every food item is fresh

3. For Seafood, raw meat must be kept separated from the cooked dishes and covered.

4. Utilize clean and washed utensils

5. Put the dishes and food in the refrigerator and in sealed containers.

Question 21. List the [generic] manufacturer’s instructions for assembling a blender in correct order?

The instructions of the manufacturer are given below:

1. Before assembling the blender, accurately wipe the base of the blender with the warm cloth then dry with the damp cloth and then dry it with the soft cloth.

2. Turn the jar of blender upside down and then place the small ring of smearing on the assembly of the blade.

3. Place the assembly of the blade with the ring of sealing in the bottommost opening of the particular jar.

Question 22. Provide a description for the following culinary terms?

1. Mirepoix – It is the sautéed fusion of chopped vegetables utilized as the basis for sauces, stews and soups.

2. Matignon – These are vegetables that are chopped to a particular size such as the mirepoix (Muehlhoff, et al., 2013).

3. Concasser – It is the term for cooking meaning to chop the ingredient roughly normally vegetables.

4. Chiffonnade – It means finely or shredded chopped herbs or vegetables utilized mainly as the garnish.

5. Duxelles – It is the mixture of diced shallots, onions and mushrooms that is accurately sautéed and utilized as the filling for various dishes including sauces and pastries.

Question 23. Provide 2 preparation (in terms of cutting) methods for each of the following commodities?

1. Potatoes – Mashing, Steaming

2. Onions – Slicing the onion, Peeling

3. Garlic – Firstly peel off and then slice it.

4. Leek, celery, carrots, and turnips – Peel the vegetables and then cut them into large pieces.

5. Radishes – Cut it in half and then slice the halves of it in half for getting wedges.

6. Broccoli, cauliflower and broccoflower – Firstly cut the florets and then cut the stalk

7. Lemons, oranges and limes – Roll them on the table and then cut them in half

Question 24. Explain the following terms used for cutting?

1. Slicing – It is the cutting of ingredients into broad or thin slices.

2. Dicing – It is the culinary cut of the knife in which the item of food is chopped into small dice.

3. Chopping – When the ingredient is cut into accurate squares normally about half of an inch thick.

4. Trimming – It is the process of removing the front of the clip or portions of the tail.

5. Peeling – It is removing the non-edible or unwanted skin.

6. Turning – It is the method of machining, the removal procedure of material, which is utilized for creating revolving parts by chopping away the undesired material (Muehlhoff, et al., 2013).

Question 25. List the 5 precision cuts and provide the approximate sizes for each cut?

Five precision cuts are given below:

1. Julienne – small bottom 3mm* 3mm* 40mm

2. Brunoise – fine dice 3mm*3mm cube

3. Paysanne – Many shapes of 15mm width* 3mm thick

4. Jordinere – medium baton 5mm*5mm*20mm

5. Macedoine – 8mm*8mm cube

Checkpoint 6

Question 26. List 6 pieces of equipment typically required for preparing a variety of different types of salads and

sandwiches?

Six pieces of equipment are given below:

1. Sandwich spatula

2. Scissors

3. Cookie cutter

4. Grater

5. Spatula

Question 27. What are the hygiene issues for dairy products (including cheese)? Explain the storage

requirements for dairy products including cheese?

The products of dairy intended for the consumption of humans should be free from all dangerous pathogens like Campylobacter jejuni, Salmonella etc. These pathogens could cause ailments significantly in children, elders and persons who are immune-compromised. For optimal safety and quality products, dairy must be stored at a frozen temperature between 34 degrees F and 38 degrees F (Norman, 2015).

Question 28. Why should flour and powdery dry goods be sifted before use? How could you measure dry goods

effectively for the preparation of dishes?

Powdery goods and flour be sifted before use as putting the flour through the sifter would break up all lumps in the flour which means we could get the more appropriate measurement. We could measure dry goods appropriately to prepare the dishes by utilizing uniform-cup measures.

Question 29. What are the preparation methods for the following types of batter?

1. Beer Batter – Steaming

2. Yeast Batter – baking

3. Tempura Batter – Frying

Question 30. Provide the correct equipment used for the following preparation methods for seafood?

1. Scaling, gutting and cleaning fish – Scraper-style scaler

2. Skinning and filleting fish – Fillet knife

3. Cleaning shellfish – Boning knife

4. Shucking oysters – Oyster knife

5. Opening crabs and lobsters – Lobster cracker

6. Peeling prawns – The Ezi Aussie Prawn Peeler (Norman, 2015).

Checkpoint 7

Question 31: Provide the specific use of the following equipment used for the preparation of poultry?

1. Boning knife – It is initially devised to cut bones of meat

2. Colour-coded chopping board – It is utilized for high-risk dishes including raw meats.

3. Piping bag and nozzles – For adding decorations and designs on dishes.

4. Trussing needles and twine – To tie the meat so that it accurately cooks and also keeps the shape accurate.

Question 32: Provide the specific use of the following equipment used for the preparation of meat?

1. Boning knife – For cutting through ligaments and also connective tissues for removing raw meat from the particular bone.

2. Carving knife – For carving and slicing thick meats.

3. Larding needle – For inserting cold, small strips of seasoned fat of pork into the raw roast of poultry and meat.

4. Meat bat/mallet- For softening of the fibres and making the particular very easy for chewing and for digesting.

5. Meat hook – For hanging meat for chilling, skinning or draining.

6. Mincer – Fine chop cooked or raw meat.

7. Slicer – For preparing deli cheeses and meat for sandwiches (Pigott & Tucker, 2017).

Question 33: What are the procedural steps for washing pots and pans?

1. Clean with warm water and a firm brush.

2. Boil water in the pan or pot for loosening remnants of food.

3. Scrub it with a firm brush till the particles of food are removed.

4. Dry the pan or pot instantly.

Question 34: What are the hygiene requirements for effectively cleaning and storing cutting boards?

The hygiene requirements are given below:

1. Scrub them into the bowl utilizing warm water.

2. Wash and dry with a paper towel.

3. Running the boards of cutting through the dishwasher with consistent detergent for getting excellent results (Swayne, 2013).

Question 35: Explain the correct and safe procedure for cleaning a deep fryer?

The procedures are given below:

1. Dip the sponge in soapy lukewarm water and utilize it for scrubbing the remaining oil.

2, Apply the paste of water and baking soda and then scrub once more.

3. Wash it thoroughly in water and dry it by wiping it with a cloth or paper towel (Swayne, 2013).

Checkpoint 8

Question 36: List 5 requirements for the cleaning and maintenance of small and large equipment including WHS provisions?

Five requirements are given below:

1. Dry clean

2. Wash

3. Inspect

4. Sanitize

5. Dry (Pigott & Tucker, 2017).

Question 37: What are the key actions you should take when you encounter any problems with equipment?

The key actions are given below:

1. Inspect daily

2. Wear protective gloves

3. Handle with care

4. Don’t take sharp items

5. Utilize the right equipment (Wilhoit, 2013).

Question 38: Provide 6 suggestions how you can reduce the use of water, electricity and gas in a commercial

kitchen?

Six suggestions are given below:

1. Creating the schedule for the airing of devices which must be utilized as per the demand

2. Installing controllers for temperature and pumps in the kitchen

3. Installing controllers for water temperature

4. Utilizing biogas instead of stoves

5. Utilizing solar energy

6. Cooking with the covered container

Question 39: How can you avoid excessive waste and dispose of waste and hazardous waste effectively?

1. Measure the waste.

2. Reduce utilizing harmful chemicals and plastics

3. Recycle the items

4. Separate waste (Wilhoit, 2013).

Assessment Task 2

SITHCCC001 Use food preparation equipment

Assessment Submission details:

Please include following details on the top of your assessment:
- Your Name
- Your Student Id
- Your Trainer’s name
- Title of your Assessment
- Assessment Due Date
- Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

Body text

Page setup

· Font: Times New Roman

· Font size: 12 point

· Line spacing: Double

· Text style: Normal

· Top: 2.54 cm

· Bottom: 2.54 cm

· Left: 3.17 cm

· Right: 3.17 cm

· Header: 1.25 cm

· Footer: 1.25 cm

If hand written assessments are submitted, hand writing needs to be clear and
Do not forget to attach the Cover Sheet at the front of the
Make sure you have signed the Cover sheet to declare this is your own
You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

Correctly address all of the assessment requirements as described in this task
Correctly address all of the submission instructions
Successfully complete the Assessment Questions
Submit assessment on or before the due date with an assessment cover sheet

Performance objective:

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria

Assessment description:

You are required to address each question in Part A. Once you have completed all questions, check all responses and calculations and you are required to complete each task in Part B as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Assessment Questions:

Part A

Answer the following questions:

Question 1: Explain the meaning of the following terms in an effective kitchen operation?
Term	Meaning in a kitchen operation
A) Mise-en-place	It is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before.
B) Workflow planning	It could comprise two main efforts: creating or defining the workflow and scheduling or running the workflow.
Question 2: Match the following equipment with the tasks they would be used for?
Equipment		Used to prepare
Blender		Preparing a pizza dough
Food Processor		Parmesan for a pasta dish
Grater		Making breadcrumbs from stale bread
Mixer		To puree a soup
Question 3: What is the purpose of the following pieces of equipment? How are they used?
Equipment	Purpose		Instruction for use
Sharpening steel	It flattens the uneven edge of the blade after sharpening the knife on the steel.		Hold the knife, sharpen down the edge in the hand and then steel with another one. Cross accurately putting the blade of the knife in contradiction to the steel at the angle of 20 degrees.
Sharpening stone	For sharpening blades by crushing against the rough surface		Soak them for 15 minutes, after soaking put them on the topmost part of the towel in the kitchen. Then drag the knife with pressure at an angle of 20 degrees.


Question 4: Connect the correct cutting application with the relevant knife?
Type of knife		Cutting application
Chef’s knife (French knife)		Trimming, turning and peeling
Filleting knife		Turning and carving
Bread knife		Larger cuts, slicing, dicing and chopping
Boning knife		Trimming and boning
Paring or utility knife		Large flat knife for spreading butter and other condiments
Turning knife		Removing the meat and skin from fish
Butcher’s knife		Serrated edge for slicing bread or tomatoes
Palette knife		Long, slightly curved knife for slicing meat
Question 5: Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:
Equipment	Examples for use in a kitchen
Measures	To appropriately transfer the nature of the dish
Peelers, corers, and slicers	For removing the outer skin of fruit or vegetable
Mandoline	For slicing ingredients uniformly, efficiently and quickly
Scales	For measuring the weight of ingredients
Thermometers	For checking the interior temperature near the completion time of cooking
Whisks	For blending all ingredients quickly
Question 6: List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:
Five requirements are given below: 1. Dry clean 2. Wash 3. Inspect 4. Sanitize 5. Dry


Question 7: Describe the dimensions of the following cuts and provide a menu example that uses each cut?
Cut		Description		Menu
Brunoise		It is the optimum dice and is derivative from julienne		Tomato concasse
Julienne		Garnish or preparation of food that is cut into very thin strips		Zucchini, beets
Mirepoix		It is the easy mix of indelicately cut vegetables		Celery, carrots
Jardinière		To chop vegetables into very thicket batons		Cauliflower, potato
Paysanne		Vegetables that are cut into very thin pieces		Minestrone
Macédoine		For dicing the vegetables into 1/4 cubes		Soup. Salad
Concassé		To chop ingredients roughly usually fruit or ingredient		Tomato
Chiffonade		It is the technique of slicing in which green vegetables are cut into thin, long strips		Spinach
Question 8: Give three (3) examples of how you could use vegetable trimmings economically?
	Trimmings		Use
1.	Extras of scallion, leeks and onion		Could be utilized for flavouring stock rather than throwing.
2.	Celery leaves and roots		Could be added to salads

3.	Corn corbs			Could be part of dishes of soup
Question 9: Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier?
Cleaning procedures and storage for further preparation
3	Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.
4	Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1	Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.
6	Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
5	Wash the fish to remove any excess scales and then pat dry.
2	Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.
Question 10: Indicate the correct order for the steps involved in crumbing fish fillets?
Sequential steps for crumbing
2		Add flour (remove excess)
5		Crumbs (coat and slightly pat for better adherence)
1		Dry food items
3		Egg wash (remove excess)
6		Season
4		Store flat with grease proof paper between layers
Question 11: Provide an example for the use of each of the following by-products?
By-product			Example for use (i.e. Mince)
a) Fish carcasses b) Meat off-cuts			For cooking them for utilizing the tasty broth Beef cheeks

c) Poultry carcasses			Sausages
Question 12: Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment?
Five examples are given below: 1. Ignore food handling when the person is not well 2. Ensure that every food item is fresh 3. For Seafood, raw meat must be kept separated from the cooked dishes and covered. 4. Utilize clean and washed utensils 5. Put the dishes and food in the refrigerator and sealed containers.
Question 13: Calculation Complete the following recipe conversion for each quantity adjusted for 10 portions each?
Hint: If you divide the quantity by 4 you will know the requirements for 1 portion
Item		Specification			Requirements for 4 portions	Requirements for 10 portions
Asian Vermicelli		0.0075			0.030 kg	0.075 kg
Dried Mushrooms		0.005			0.002 kg	0.005
Onion		0.0125			0.050 kg	0.125
Garlic		0.001			0.004 kg	0.01
Green Prawn Meat		0.025			0.100	0.25
Question 14: What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser?
Equipment	Points of care			Cleaning Chemical used		Is Sanitiser used?
Blender	1. Switch off the power and then remove the motor. 2. Clean the base of the blender by normally wiping the touchpad and base with a cloth. 3. Do not utilize a jet of water of any type for cleaning the base of the blender.			Baking soda		Yes
Food Processor	1. Take apart the food processor. 2. Rinse the blade 3. Rinse the separate parts 4. Wipe the motor or base 5. Be very sure for drying entire pieces for preventing the growth of bacteria.			Baking soda		No
Mixer	Utilize the dry brush for scrapping the food away and then wipe it again with the damp or towel cloth.			Chloramines		Yes
Question 15: List 4 examples of safety aspects which must be considered when using or cleaning equipment?
1. Inspect daily

2. Handle with care 3. Wear protective gloves 4. Utilize the correct tools
Question 16: You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem?
We will ensure that the power switch is on and will test the cord of electricity. If the problem is not resolved then test the motor and the switch and replace or repair if it is faulty.
Question 17: Provide 6 examples of how you can reduce environmental impacts and save energy and resources in a commercial kitchen environment?
1. Utilize high-performance tools 2. Utilize renewable sources of energy 3. Turn all sluggish appliances or devices off 4. Have an energy-effective layout of the kitchen 5. Clean and maintain equipment daily 6. Develop the vegan patch
Question 18: Connect the correct preparation method with the relevant type of batter?
Beer Batter	Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.

50g	Carrots
½	Coral lettuce
30g	Celery
30g	Leek
50g	Capsicum
400g	Orange
1	Avocado
2	White bread slices
40g	Butter
40mL	Vinaigrette

Yeast Batter	Sift flour and cornflour, work in iced water and egg white to batter consistency. Used for seafood and vegetables
Tempura Batter	Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.
Question 19: Read the following recipe and answer the questions below: AVOCADO AND ORANGE SALAD Key Ingredient: Avocado, orange Key Skills: Knife skills, dressing preparation Equipment Needs: Bowl, chef’s knife, pan, whisk Preparation Time: 30 minutes Cooking Time: 10 minutes Difficulty: Serves 2 Ingredients: Preparation Steps: Wash, peels re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette Cooking Steps: 1. Blanch and refresh the celery, leek, carrots and capsicum 2. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper Plating**: 1. Layer the avocado and orange segments on a chilled plate 2. Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired
a) How many serves will this recipe yield?
The recipe will yield 2 servings.

b) How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?

We will need 10 minutes.

c) The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need

to prepare this salad?

We will need salad tongs, a swivel peeler, serrated peeler.

d) List the preparation steps in order using numbered steps?

Preparation steps in numbered sequence: 1. Wash and peel the carrots.

2. Wash the capsicum, celery, leek and lettuce.

3. Then tear the lettuce and put it in the colander in the refrigerator.

4. Cut the celery, carrots, capsicum and leek into julienne.

5. Peel the orange.

6. Cut the avocado in half

7. Then cut the bread

e) What should be the temperature of the plate you will use to plate the salad?

The temperature should be 41 degrees.

f) When should you dress the salad?

Prepare the dressing for 2 hours before serving.

Part B

Prepare the following dishes to the criteria set out below:

Dish to be prepared

Equipment used

Major food groups used

Dish 1:

——-Fish Fillet en Papillote

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 2

Blender

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandoline Measures Mouli

Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Fruit/vegetables General food items:

batter/coating/condiment

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

Precision Cuts:

Dish 2:

—— Quiche Lorraine

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 4

Blender

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandoline Measures Mouli

Peeler/Corer/Slicer

Planetary mixer

Fruit/vegetables General food items:

batter/coating/condiment

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

Precision Cuts:

Scales Thermometer

Whisk: fine/coarse

Dish 3:

——Tomato Bruschetta –

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 4

Blender

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandoline Measures Mouli

Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Fruit/vegetables General food items:

batter/coating/condiment

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

Precision Cuts:

Dish 4:

—— Mayonnaise –

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 10

Blender

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandoline Measures

Fruit/vegetables General food items:

batter/coating/condiment

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Precision Cuts:

How to Tell If Your Knife is Sharp Enough

PUT THE BLADE TO THE PAPER TEST

Even the best knives will dull over time with regular use. To determine if your knife needs sharpening, put it to the paper test. Hold a folded, but not creased, sheet of newspaper by one end. (You can also use a single sheet of basic printer/copy paper.) Lay the blade against the top edge at an angle and slice outward. If the knife fails to slice cleanly, try steeling it (see below). If it still fails, it needs sharpening.

A Scientific Glimpse: What a Sharp and Dull Knife Look Like Up Close

In our knife sharpener research, we examined blades—from sharp (smooth and sharp) to dull (all chewed up)—under a high-powered laboratory microscope at the Massachusetts Institute of Technology’s Department of Materials Science and Engineering.

When to Use a Knife Sharpening Steel

A so-called sharpening steel, the metal rod sold with most knife sets, doesn’t really sharpen a knife, but rather it hones the edge of a slightly dulled blade. Sweeping the blade along the steel realigns the edge. Throughout this motion, make sure to maintain a 15-degree angle between the blade and the steel.

How to Use a Knife Sharpening Steel

STEP 1

To safely use a steel, hold it vertically with the tip firmly planted on the counter. Place the heel of the blade against the tip of the steel and point the knife tip slightly upward. Hold the blade at a 15-degree angle away from the steel.

STEP 2

Maintaining light pressure and a 15-degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.

STEP 3

Finish the motion by passing the tip of the blade over the bottom of the steel. Repeat this motion on the other side of the blade. Four or five strokes on each side of the blade (a total of eight to ten alternating passes) should realign the edge.

All About Whetstones

PROS:

Extremely adaptable; because the cook holds the knife at a specified angle to match the blade (Western, hybrid gyutou, Japanese), a whetstone can be used to sharpen any
Can sharpen knives with a full
Most stones feature a coarse and fine side, which determines the amount of sharpening at each
Relatively

CONS:

Takes practice to master; need to hold the knife at the correct angle to ensure a proper
Can take time to restore a very dull

How to Use a Whetstone

STEP 1: SECURE STONE ON COUNTERTOP

Place rubberized shelf liner or damp paper towels under whetstone to make sure it stays in place (whetstone should be coarse side up).

STEP 2: SHARPEN FIRST SIDE

Face knife away from you and place handle end on whetstone at the angle of your blade (typically 15-degree angle for Asian-style knives and 20-degree angle for Western-style knives). Place other hand in the middle of the flat side of the blade, keeping your fingers flat and away from the sharp edge. Draw blade down the stone in a wide, circular manner, holding the blade at a constant angle until the tip of the knife runs off the other edge. Repeat several times, depending on dullness of blade.

STEP 3: CHECK SHARPNESS OF FIRST SIDE

To check if the first side is sharpened, carefully run your thumb perpendicular to the edge of the blade–when you can feel the burr from handle to tip, that side is sharp enough. (Safety tip:

Do not run your finger parallel to the blade.)

STEP 4: SHARPEN SECOND SIDE

Switch knife over and repeat the sharpening process in the opposite direction.

STEP 5: REPEAT TECHNIQUE ON FINE SIDE

Turn whetstone over to fine side and repeat process on both sides of knife until blade is sharp.

Standard Recipe Card

Name of dish:	Smoked salmon pizza		Portion #:	5
Ref.source:
Total Cost:	$10		Portion size:	5
Portion Cost:	$2		Sale Price at	$15
			%
			( Food Cost)	7.5%

	Sales Price	$15	Food Cost %	7.5%
Commodities
Item	Specification	Weight kg/l/Unit	Cost per kg/l/Unit	Actual cost
Flour	250	G	0.02	0.25
Yeast	4	G	0.03	0.12
Water	125	Ml	0.04	0.250
Olive oil	10	Ml	0.25	0.250
Salt	1	G	0.05	0.50
Tomato paste	30	G	0.04	0.120
Rocket	30	G	0.25	0.550
Smoked salmon	100	G	0.25	0.250
Feta	60	g	0.25	0.250








			Total Cost	$10
			Portion Cost	$2

Method:
To prepare Smoke Salmon Pizza, sift the flour. Then add the yeast and warm water then cover it. Then add the water again, salt and olive oil and work for 15 minutes. Then prove for around 30 minutes then knock back. Then shape as wanted and dock for uniforma baking. Then spread the paste of tomato on the top and evenly distribute crumbled feta, salmon slices and rocket. Then serve the dish.

Workflow Plan/End of Service Procedures/De-Brief
Time	Task (description)	Equipment & WHS	Communication (Who, About What?)
09:00 am	Gathering entire vegetables and ingredients including buying them	Bag and paper and pen	Chef about quantity
09:00 am	Washing all vegetables	Water	Chef accurately washed the vegetables
10:00 am	Cutting the vegetables	Knife	Chef
10:30 am	Cooking of the dish	Pan, oven	Chef
	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About What?)
11:00 am	Serving the dish	Bowls and plates	Waiter
	Post Service De-Brief	Equipment/Systems	Communication (Who, About What?)
11:30 am	Cleaning of table	Kitchen towel	Cleaner
12:00 am	Washing the dishes	Water, detergent	Cleaner

Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC001 Use food preparation equipment
Assessment Type	Written task
Assessment Name	AT 1
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,3.1, 3.2,3.3, 3.4]		Yes	No
(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.
(1.3) Confirm cleanliness of equipment before use.
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.
(2.2) Prepare food items using suitable knives to make precision cuts.
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]		Yes	No
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food
(2) Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation: · commercial: § blenders § food processors § graters § mixers · knife sharpening equipment · sharpening steels and stones · knives:

§ butcher and boning § chef § filleting § palette § utility § vegetable · measures · peelers, corers, and slicers · scales · thermometers · whisks
(3) Food safety practices for handling different food types
(4) Cleaning practices and agents suitable to range of equipment in use
(5) Precision cuts used in a commercial kitchen: · brunoise · chiffonnade · concasse · jardinière · julienne · macédoine · mirepoix · paysanne
(6) Safe operational practices using essential functions and features of equipment used to prepare: · dairy products · dry goods · fruit · general food items: § batters § coatings § condiments and flavourings § garnishes § oils § sauces and marinades · meat · poultry · seafood · vegetables
(7) Safe operational practices for maintenance and minor adjustments of equipment: adjusting blades oiling machines

Comments/feedback to Student






Outcome:	o Satisfactory o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism Yes No Check for Copying/Collusion Yes No Check for Authenticity (own work) Yes No Cheating or use of model answers Yes No
Assessor name:
Assessor signature:

a. blenders	¨
b. food processors	¨
c. graters	¨
d. knife sharpening equipment: o sharpening steels and stones	¨
e. knives: o butcher and boning o filleting o palette	¨ ¨ ¨
f. mandolin slicers	¨
g. measures	¨
h. mouli	¨
i. peelers, corers or slicers	¨
j. planetary mixers	¨
k. scales	¨
l. thermometers	¨
m. whisks: fine and coarse stainless steel wire	¨

Assessment Evaluation Tool

Unit Code & Unit Name	SITHCCC001 Use food preparation equipment
Assessment Type	Question answers & Practical observation
Assessment Name	AT 2
Student’s name & ID
Assessment date/s
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]		Yes	No
(1) Safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:

a. fruit and vegetables	¨
b. general food items: o batters o coatings o condiments and flavourings o garnishes o oils o sauces and marinades	¨ ¨ ¨ ¨ ¨ ¨
c. meat	¨
d. poultry	¨
e. seafood	¨

(2) Use food preparation equipment to prepare each of the following food types:
(3) Make precision cuts on fruit and vegetables
(4) Complete food preparation tasks within commercial time constraints.
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 3.1, 3.2, 3.3, 3.4]	Yes	No
(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.
(1.3) Confirm cleanliness of equipment before use.
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.
(2.2) Prepare food items using suitable knives to make precision cuts.
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]	Yes	No
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food
(2) Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:
(3) Food safety practices for handling different food types
(4) Cleaning practices and agents suitable to range of equipment in use
(5) Precision cuts used in a commercial kitchen:

(6) Safe operational practices using essential functions and features of equipment used to prepare:
(7) Safe operational practices for maintenance and minor adjustments of equipment:

a. Dairy products	¨
b. Dry goods	¨
c. fruit	¨
d. general food items: o batters o coatings o condiments and flavourings o garnishes o oils o sauces and marinades	¨ ¨ ¨ ¨ ¨ ¨
e. meat	¨
f. poultry	¨
g. seafood	¨
h. vegetables	¨

a. adjusting blades	¨
b. oiling machines	¨

Comments/feedback to Student





Outcome:	o Satisfactory o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism Yes No Check for Copying/Collusion Yes No Check for Authenticity (own work) Yes No Cheating or use of model answers Yes No
Assessor name:
Assessor signature:

References

Adams, R. P. (2012). Identification of essential oils by ion trap mass spectroscopy. Academic press.

Dorsch, J. A. (2012). Understanding anesthesia equipment. Lippincott Williams & Wilkins.

Duckworth, R. B. (2013). Fruit and vegetables. Elsevier.

Lawrie, R. A., & Ledward, D. A. (2014). Lawrie’s meat science. Woodhead Publishing.

Macheix, J. J., Fleuriet, A., & Billot, J. (2018). Fruit phenolics. CRC press.

Muehlhoff, E., Bennett, A., & McMahon, D. (2013). Milk and dairy products in human nutrition. Food and Agriculture Organization of the United Nations (FAO).

Norman, J. (2015). Herb and Spices The Cook’s Reference: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils and more. Dorling Kindersley Ltd.

Pigott, G. M., & Tucker, B. W. (2017). Seafood: effects of technology on nutrition. CRC press.

Swayne, D. E. (2013). Diseases of poultry. John Wiley & Sons.

Wilhoit, K. (2013). Who’s really attacking your ICS equipment?. Trend Micro, 10.