SITHCCC001 Use Food Preparation Equipment: A Practical Assessment

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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 Short answer questions
Assessment 2 Practical Observation
Assessment 3
An assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
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My assessor has discussed the adjustments with me
I agree with the adjustments applied to this assessment
Signatur
e Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
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Assessment 1
Your task:
Answer the following questions. All questions must be addressed to demonstrate competence.
1. Explain the meaning of the following terms in an effective kitchen operation:
Term Meaning in a kitchen operation
A) Mise-en-place Mise-en-place is a French term, which means putting everything in place.
The meaning of Mise-en-place in kitchen operation means keeping
everything ready before cooking. It involves arranging and organising the
ingredients which will be required for the cooking process.
B) Workflow
planning
Workflow planning is a process used in kitchen operations to keep order
and to ensure the effective working of the team (Fisher, 2016). It involves
logical sequence, awareness about the responsibility, time limits for certain
tasks and co-operation among team members.
2. Match the following equipment with the tasks they would be used for:
Equipment Used to prepare
Blender To puree a soup
Food Processor Preparing a pizza dough
Grater Parmesan for a pasta dish
Mixer Making breadcrumbs from stale bread
3. What is the purpose of the following pieces of equipment? How are they used?
Equipment Purpose Instruction for use
Sharpening steel As a knife is used, its The proper instruction for using sharpening
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edges become curled and
dull the edges which can
be seen using a
microscope and not with
naked eyes. So, the
sharpening steel is used
for the purpose of
removing those curls and
straighten the knife’s
edges.
steel is as follows:
1) The sharpening steel needs to be positioned
vertically over a surface.
2) A right angle needs to be selected, which is
around a 20-degree angle in most of the knives.
3) The last step involves, moving the knife in
alternating passes across the steel while
holding it at 20-degree angle. Only medium
pressure needs to be applied. For maintain an
even edge, the same number of strokes should
be given to each side.
Sharpening stone With regular use, the
knives become dull. For
maintain the longevity of
the knives, they need to
be regularly sharpened.
So for the purpose of
sharpening the knife, a
sharpening stone is used
(Simmons, 2016).
The proper instruction for using sharpening
steel is as follows:
1) The stone needs to be placed on a damp
cloth which is placed on a flat surface.
2) Honing oil should be used to lubricate the
stone. This will make the stone ready to be
used to sharpen the knife.
3) The knife needs to be held at 20 degrees
angle with the stone.
4) The knife needs to be drawn down and
across the stone, starting from heel and
finishing at tip. This needs to be repeated based
on the dullness of the knife.
5) The same process states in step 4 need to be
repeated on the other side of the knife.
6) After this, the steps 4&5 needs to be
repeated again, but the motion is starting from
the tip and ending at the heel of the knife.
7) Based on the dullness of the knife, if there is
a need for more sharpening, turn the
sharpening stone to the other side and the same
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steps from 3 to 6 need to be repeated again.
4. Connect the correct cutting application with the relevant knife
Type of knife Cutting application
Chef’s knife (French knife) Larger cuts, slicing, dicing and chopping
Filleting knife Turning and carving
Bread knife Serrated edge for slicing bread or tomatoes
Boning knife Removing the meat and skin from fish
Paring or utility knife Trimming, turning and peeling
Turning knife Trimming and boning
Butcher’s knife Long, slightly curved knife for slicing meat
Palette knife Large flat knife for spreading butter and other
condiments
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
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Measures The use of measures in a kitchen is to measure the number of ingredients
used while preparing food for e.g. measuring the quantity of the milk to be
added while preparing coffee.
Peelers, corers, and
slicers
Peelers, corers and slicers are the equipment which is used for the purpose
of peeling, garnishing and slicing food materials respectively.
Peelers are used for peeling the outer layer of fruits and vegetables and
fruits.
Corers are used for garnishing fruits and vegetables for instant cooking
purpose or for canning for later use.
Slicers are used to cut slices of meats, fruits and other food items.
Mandoline Mandolin is kitchen equipment used for slicing and cutting food materials
with the use of suitable attachments for examples using a mandolin to
make perfect sized slices of carrot (Stewart, et. al., 2017).
Scales Scales are used for measuring the weights of food or other ingredients.
Using scale provides accurate measurement of the food material or
ingredients used.
Thermometers Thermometers in a kitchen are used while cooking meat or egg products
in which it is necessary to monitor the temperature to prevent overheating
and undercooking. This helps in monitoring the food, whether it has
reached the required internal temperature which helps in preventing food
illness.
Whisks Whisk is an equipment which is used to blend the ingredients using the
process of whisking. It can be used to blend one ingredient smooth or mix
two or more ingredients.
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6. List 5 general requirements for the legal, safe and hygienic use of equipment including
provisions for reporting any issues:
Requirements
1. Legal, safe and hygienic use of equipment states that the food business is serious about
providing high quality and safe food
2. Hygienic use of equipment is beneficial for the success of a food business.
3. With increasing awareness, consumers only prefer safe and healthy food items.
4. It prevents any kind of foodborne disease.
5. Customer will return to the same business if they find that the equipment used for the
preparation of food is hygienic and safe.
7. Describe the dimensions of the following cuts and provide a menu example that uses each cut
Cut Description Menu
Brunoise The dimension of a brunoise cut
is 3mm or less on each side.
A brunoise cut can be used in Brunoise
Sunshine Veggies Pasta.
Julienne The dimension of a julienne cut
is 1-2mm * 1-2 mm * 4-5 cm.
A julienne cut can be used to obtain thin strips
of carrots.
Mirepoix Mirepoix is 5-7 mm in length. Mirepoix is used in the preparation of stocks,
soups etc.
Jardinière Measurement of Jardinière cut is
10 cm long and 4-10 mm wide.
Jardinière cut is used to cut long strips of
vegetables.
Paysanne Dimensions of Paysanne are 1
cm * 1 cm * 3 mm.
Paysanne cut is used to prepare minestrone
soup.
Macédoine Dimension of Macédoine is 6
mm.
Macédoine is used to prepare a fresh fruit
salad.
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Concassé The specific dimensions of
Concassé can be rough chop,
small dice, medium dice or large
dice.
Concassé is used to prepare Italian bruschetta
Chiffonade Chiffonade is usually shaped into
long thin strips.
Chiffonade is used to prepare omelettes.
8. Give three (3) examples of how you could use vegetable trimmings economically:
Trimmings Use
1 String beans, sugar snap peas, okra,
cucumbers, carrots
It can be used for anything with two inedible
tips, like okra pods, bean or long root veggies
such as parsnips, carrots or stalks like celery
gets their top and bottom sliced off.
2 Brussels sprouts The bottom-most portion needs to be sliced off
the base where it met the stem. Too much
trimming should be avoided to prevent the
leaves from to fall off from the sprout (Hwang,
2017).
3 Leafy greens like romaine lettuce, chard
and kale
The top inch is sliced off along with the
thicker, fibrous stems.
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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
1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and
trimmings etc.
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.
3 Wash the fish to remove any excess scales and then pat dry.
4 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to
damage the gall bladder.
5 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
6 Store on a perforated tray with ice and a drip tray, cover and label with description, name and
date.
10. Indicate the correct order for the steps involved in crumbing fish fillets:
Sequential steps for crumbing
1 Dry food items.
2 Add flour (remove excess).
3 Egg wash (remove excess).
4 Crumbs (coat and slightly pat for better adherence).
5 Store flat with greaseproof paper between layers.
6 Season.
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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
C) Poultry
carcasses
The fish carcasses can be used to make quick trout salad.
The meat off-cuts can be recycled as meat recyclers provide waste removal
services and collect meat off-cuts for recycling purpose.
Degraded carcasses can be used as a fertiliser additive and can be used in
animal or fish farm.
12. Provide five examples of how you can help prevent food poisoning by maintaining hygiene
standards for equipment:
 Buy the food processing equipment which can be easily cleaned in the present
environment. Equipment which would be easy to clean will help in maintaining food
hygiene.
 Priority should be given to plastic and metal equipment over wood equipment. This is
because plastics and metals can be cleaned easily but wood requires more sterilisation to
clean (Ferk, et. al., 2016).
 For choosing the food preparation equipment priority should be given to stainless steel as
this is the material which does not react with acids, oils or fats and also it doesn’t corrode.
 The countertops to be used should be of the metal or melamine. This makes them easy to
clean and they remain debris free. If wooden tables or counters are used for a long period
of time they should be covered properly
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 Specificatio Requirements for Requirements for
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n 4 portions 10 portions
Asian Vermicelli 0.030 kg 0.075 kg
Dried Mushrooms 0.002 kg 0.005 kg
Onion 0.050 kg 0.125 kg
Garlic 0.004 kg 0.01 kg
Green Prawn Meat 0.100 kg 0.25 kg
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 Never put in fingers, spoons or any body parts
or items until it has been completely stopped.
Always unplug blender from motor base.
Mild dish soap. No.
Food
Processor
Always remove the plug. Remove all the
multiple parts with caution. Gently scrub and
take care not to get cut. Do not submerge
motor base in water or drop water on it, just
use a damp cloth to wipe it out (Seidler, et.
al., 2019).
Mild dish soap
and baking soda.
No.
Mixer Always remove the plug and remove the jar
from the motor part. Never open the lid or put
in fingers, spoons or any body parts or items
Mild dish soap. No.
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until it has been completely stopped. Do not
clean with hand near the blades and use
caution for that.
15. List 4 examples of safety aspects which must be considered when using or cleaning
equipment:
1. Never use or clean any machinery or equipment for which proper training isn’t provided.
2. Before cleaning or adjusting any machinery pull the plug or turn switch to off. Before
plugging the switch, it should be checked that all the switches are turned to off.
3. Always wait until the machinery completely stops and fingers, spoons or any other items
should be kept away from moving parts (Ottman, 2017).
4. Any machinery shouldn’t be started until all parts are checked and it is confirmed that all
the parts are in proper places.
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?
In this case first, the power supply will be checked whether it is having an issue or not. If the
power supply is ok, then the next step would be to check there anything blocking the machine.
After that, if the issues are still not solved than a technician will be consulted to solve the issue.
17. Provide 6 examples of how you can reduce environmental impacts and save energy and
resources in a commercial kitchen environment:
Examples for measures you can take to reduce environmental impacts, save energy and resources
1. The energy consumption of the kitchen should be recorded regularly and targets should be
set for reducing energy consumption. Regular meter the kitchen’s electricity, water and gas
consumption separately to measure usage and improvements made over time.
2. While purchasing new equipment, the focus should be made on life cycle off the products,
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