Food Preparation Equipment Assessment: Safety, Hygiene, and Cleaning

This assignment provides comprehensive answers to an assessment on food preparation equipment, encompassing various aspects of food preparation in a commercial kitchen setting. The assessment is divided into three sections. Section 1 focuses on selecting appropriate food preparation equipment based on specific tasks, including identifying the correct knives for different cuts and equipment for measuring ingredients. Section 2 addresses the practical application of equipment, emphasizing safety checks for equipment like mechanical slicers, safe knife handling techniques, and hygienic practices during food preparation. It also covers precision cuts and the equipment used in various dishes. Section 3 delves into the cleaning and maintenance of food preparation equipment, detailing the cleanliness of small utensils, pots, and pans, efficient water usage, and the proper honing of knives. The assessment also addresses equipment maintenance tasks, such as thermometer and knife care, and troubleshooting issues like a loose meat slicer blade. Overall, the assignment demonstrates a solid understanding of food preparation equipment, safety protocols, and hygiene standards essential for a professional kitchen environment.

ASSESSMENT B – SHORT ANSWER
INSTRUCTIONS
You are to answer all questions.
Read each question carefully. Ensure you have provided all required information.
On completion, submit your assessment to your assessor.
SECTION 1: SELECT FOOD PREPARATION EQUIPMENT
Q1: What information should you confirm prior to starting food preparation? Give three
examples.
Answer: information which needs to confirm prior to starting food is name of dish, number and
size of portions of recipe which needs to produce, quantity and name of each ingredients,
methods which needs to prepare and combine ingredients.
Q2: What knife would you select to chop julienne carrots?
Answer: rolling chop used to chop julienne carrots.
Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?
Answer: Boning knife used to remove meat from bones of raw leg of meat.
Q4: What items of equipment could you select to whip egg whites?
Answer: hand whisks and blender will be selected to whip egg white.
Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and
500 ml of oil. What items of equipment could you use to measure these ingredients?
Answer: measuring spoons and cups used to measure vinegar and oil.
Q6: What are three things you should look for when checking the cleanliness of equipment
prior to use?
Answer: before preparation of food three elements which needs to check are dirt which
contaminate food, which make unsafe to eat. Food on equipments which is not been cleaned
during performing tasks and chemicals which change flavours and textures.

SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer
SECTION 2: USE EQUIPMENT TO PREPARE FOOD
Q7: You are about to use the mechanical slicer to slice cold meats. What are two safety
checks you should complete before you turn the slicer on and start to prepare food?
Answer: firstly it will be ensured that whether blade guards are in place or not. And then whether
all the joint connection are proper or not.
Q8: List five tips for safely using knives.
 Knife must be sharp so that it requires less pressure and there are fewer chances of slip.
 For performing each task, right knife is to be selected carefully.
 Chopped all the vegetables and other things in chopping board.
 Always curl fingers when cutting anything with knife.
 Proper cleaning of knife is needs to be there to prevent food from dangerous bacteria.
Q9: What are two hygienic practices you should follow when operating equipment and
preparing food?
 Before starting for preparing food, always clean and sanitise equipments in workplace.
 Safety equipments such as tongs, forks or serving trays needs to be in use before
transferring food.
 When there is a use of hand, use of disposable gloves needs to be there.
Q10: List the tool and describe the technique for chopping small bones (for example, poultry
legs) when preparing them for cooking.
Tool required
Boning knife is the tool which used to chop small bones.
Technique
Technique which used to chop small bones is chopping with the heel. This is the simple style
which quickly brought down to chop small bones.
Q11: List four types of equipment you might use when preparing bacon for a potato salad.
Answer: Macedoine cooking knife, colander, strainer, vegetable brush.
Q12: List five precision cuts used in a commercial kitchen and one type of food or dish prepared
using each cut.
 Answer: Chiffonnade cuts which used for fine shred of leaf vegetables. With the use of
this knife vegetables soups and salads will be prepared.
 Julienne which used to cut fine even strips of vegetables. With this cut preparation of
food for salads and garnishes will use for hot and cold entrees.
 Brunoise used in fine spring of vegetables. Scotch Broth is a dish which prepared with
this cut.
 Macedoine cut used to describe larger dice which used for chunky soups, vegetable
dishes etc.
 Paysanne cutting used cut food into trianges, rounds or squares which generally used in
soups or stews.
Q13: What are two food safety practices you should follow when preparing poultry?
Answer: when preparing poultry, proper cleanliness will be measured of tools and equipments.
For transferring food there will be a proper use of tongs, forks and serving trays.s
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SECTION 3: CLEAN AND MAINTAIN FOOD PREPARATION EQUIPMENT
Q14: Briefly describe how to maintain the cleanliness of small items of hand-held equipment
and utensils (e.g., graters, measures and whisks).
Answer: to maintain cleanliness of utensils wash it in a dishwashers by use of bleach-based
alkaline cleanser which helps in removing stains and will kill bacteria.
Q15: Briefly describe how to maintain the cleanliness of pots and pans.
Answer: with all purpose neutral detergents and degreaser pots and pans will be washed.
These are the safe chemicals which are safe to use stainless steel pots.
Q16: List five things you can do to use water efficiently and reduce negative environmental
impacts.
Answer: to reduce negative impact taps, dishwasher and glass washers, mopping floors, sinks
and in-sink disposal unit helps in reducing negative environmental impact.
Q17: Briefly describe how to safely hone a knife using a cook’s steel.
Answer: to hone knife safely, both sides of blade run down with length of steel which is
approximately seven to none times at an 10 to 20° angle. This process helps in creating straight
edge of cutting.
Q18: List one task or minor adjustment that is required to maintain the condition of your
thermometers.
Answer: timely testing of electrical equipments helps in affix non-metallic tag in thermometer. To
ensure compliance with food safety thermometer will be stored in refrigerators and freezers.
Q19: List one task or minor adjustment that is required to maintain the condition of your knives.
 Answer: sharp knife regularly and especially on tasks which may blunted the blade.
 Regular checking of handle, rivets and tang of knife for cracks is to be there.
 Checking of blade for nicks or deep scratches because it reduces structural integrity of
blade.
Q20: When assembling the meat slicer, you notice that the blade is loose and cannot be
tightened any further to secure it. What would you do?
 Answer: to secure meat slicer, there will proper use of push guard for moving food
towards blade.
 It is to be ensure that blade guard are in proper place.
 Large pieces of meat and chesses will cut into smaller or in manageable size.