SITHCCC001 Assessment: Food Preparation Equipment - Short Answer Task

This document contains a student's assessment for the SITHCCC001 unit, focusing on the use of food preparation equipment. The assessment includes a written component with short-answer questions covering topics like confirming information before food preparation, knife selection for specific tasks (julienne carrots, removing meat from bones), equipment for whipping egg whites and measuring ingredients for vinaigrette, and checking equipment cleanliness. The assessment also describes the practical demonstration component, where students are observed in a commercial kitchen setting to assess their performance against specified criteria. The document provides instructions, assessment criteria, and a framework for evaluating student competency in using and maintaining food preparation equipment, as well as the overall unit outcomes and assessment results.

SITHCCC001 Use food preparation equipment
Assessment

SITHCCC001 – Assessment
Instructions to Students:
Student name:
Complete the cover sheet and ensure you accept, sign and date the student declaration on the Student
Learning Management System (LMS).
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management System (LMS) by the due date.
Ensure your submission identifies your name, unit code and title.
You are required to:
Plagiarism is ‘a practice that involves the using of another person’s intellectual output and presenting it
as one’s own’. This includes the presentation of work that has been copied, in whole or part, from
other sources (including other students’ work, published books or periodicals, the Internet,
unpublished works or unauthorised collaboration with other persons), without due acknowledgement.
PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly graded Not Yet Competent (NYC) and may
be subject to one or all of the following:
Referral of the matter to the Academic Coordinator for: an intervention meeting, issuing of written
warning, clarification regarding assessment re-submission requirements and allocation of additional
assessment tasks.
Referral of the matter to the Director for: official disciplinary action by Frontier Education and/or
suspension from the course.
CONSEQUENCES OF PLAGIARISM AND COLLUSION
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SITHCCC001 – Assessment
Unit description
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen
equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering
organisations.

F o r a s t u d e n t ’ s
p e r f o r m a n c e t o b e d e e m e d
s a ti s f a c t o r y f o r t h e w h o l e
u n i t o f c o m p e t e n c e , t h e y
m u s t d e m o n s t r a t e
s a ti s f a c t o r y p e r f o r m a n c e i n
b o t h A s s e s s m e n t a n d
P r a c ti c a l d e m o n s t r a ti o n .
I f p a r t o f a t a s k i s n o t
s a ti s f a c t o r i l y c o m p l e t e d t h e
a s s e s s o r w i l l a r r a n g e f o r t h e
s t u d e n t t o c o m p l e t e f u r t h e r
a s s e s s m e n t t o d e m o n s t r a t e
c o m p e t e n c e . S t u d e n t s a r e
p e r m i tt e d t h r e e ( 3 )
a tt e m p t s t o d e m o n s t r a t e
c o m p e t e n c y .
O v e r a l l s t u d e n t
p e r f o r m a n c e i n t h e u n i t i s
t o b e r e c o r d e d a s e i t h e r
C o m p e t e n t o r N o t Y e t
C o m p e t e n t .
A s s e s s m e n t t a s k s
I n t h i s a s s e s s m e n t t a s k
s t u d e n t s a r e r e q u i r e d t o
r e a d t h e q u e s ti o n s a n d
e i t h e r s e l e c t t h e o n e
c o r r e c t a n s w e r f r o m a
n u m b e r o f a l t e r n a ti v e s o r
w r i t e a r e s p o n s e i n t h e
s p a c e p r o v i d e d .
T h i s a s s e s s m e n t c o n t a i n s a
s e r i e s o f q u e s ti o n s
d e s i g n e d t o a l l o w s t u d e n t s
t o d e m o n s t r a t e
c o m p e t e n c e i n t h e u n i t .
T o c o m p l e t e t h e w r i tt e n
a s s e s s m e n t , s t u d e n t s m u s t
s u c c e s s f u l l y c o m p l e t e t h e
f o l l o w i n g :
T a s k A – S h o r t a n s w e r
T a s k B – P r o j e c t
T h e o v e r a l l r e s u l t a n d
f e e d b a c k f o r t h i s t a s k w i l l
b e p r o v i d e d o n t h e
a s s e s s m e n t r e s u l t p a g e a t
t h e e n d o f t h i s d o c u m e n t .
I t e m 1
- W r i tt e n a s s e s s m e n t
F o r s t u d e n t s ' i n f o r m a ti o n
o n l y
D u r i n g p r a c ti c a l
d e m o n s t r a ti o n , a s s e s s o r s
a r e r e q u i r e d t o d o :
O b s e r v e p e r f o r m a n c e i n a n
o p e r a ti o n a l c o m m e r c i a l
k i t c h e n o r f o o d p r e p a r a ti o n
a r e a . T h i s c a n b e :
a n i n d u s t r y w o r k p l a c e
a s i m u l a t e d i n d u s t r y
e n v i r o n m e n t
A s s e s s s t u d e n t
p e r f o r m a n c e a g a i n s t t h e
c r i t e r i a i n d i c a t e d i n t h e
p r a c ti c a l a s s e s s m e n t
c h e c k l i s t .
U s e p r o f e s s i o n a l
j u d g e m e n t w h e n d e c i d i n g i f
a s t u d e n t h a s s a ti s f a c t o r i l y
a d d r e s s e d t h e a s s e s s m e n t
c r i t e r i a .
R e c o r d p e r f o r m a n c e o n t h e
p r a c ti c a l a s s e s s m e n t
c h e c k l i s t a t t h e ti m e o f
o b s e r v a ti o n .
A s s e s s o r w i l l i n d i c a t e t h e
s t u d e n t ' s p e r f o r m a n c e a s
S a ti s f a c t o r y o r
U n s a ti s f a c t o r y .
I t e m 2
- P r a c ti c a l d e m o n s t r a ti o n
A t t h e s u c c e s s f u l
c o m p l e ti o n o f t h e
 I t e m 1 - w r i tt e n
a s s e s s m e n t
a n d
 I t e m 2 - p r a c ti c a l
d e m o n s t r a ti o n ,
a C o m p e t e n t r e s u l t w i l l b e
a w a r d e d . T h e o v e r a l l u n i t
r e s u l t a n d f e e d b a c k a r e
r e c o r d e d i n t h e p r a c ti c a l
a s s e s s m e n t
d o c u m e n t a ti o n .
U n i t o u t c o m e
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SITHCCC001 – Assessment
TASK A – SHORT ANSWER
INSTRUCTIONS:
 You are to answer all questions.
 Read each question carefully.
 Ensure you have provided all required information.
SECTION 1: SELECT FOOD PREPARATION EQUIPMENT
Q1: What information should you confirm prior to starting food preparation? Give three (3) examples.
1. We would need to confirm the tools, and equipment required
2. We require to collect the utensils and tools and ensure whether they are clean
3. We would assemble the equipment and set or pre-heat the ovens, deep fryers, steamers etc.,
Satisfactory ☐ Unsatisfactory ☐
Q2: What knife would you select to chop julienne carrots?
Mandolin slicer
Satisfactory ☐ Unsatisfactory ☐
Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?
Boning knife
Satisfactory ☐ Unsatisfactory ☐
Q4: What items of equipment could you select to whip egg whites?
Hand whisks made of wire and stainless steel and a suitable round shaped pot
Satisfactory ☐ Unsatisfactory ☐
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?
Measuring jugs
Satisfactory ☐ Unsatisfactory ☐
Q6: What are three (3) things you should look for when checking the cleanliness of equipment prior to use?
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SITHCCC001 – Assessment
1. We should look for solid food scraps or liquids in blades, in wire, in plastic mesh, joints, angles or corners of
equipment
2. We should check the dirt or dust and built-up grime on equipment
3. We should check whether there is any streaking or discoloration in the equipment and utensils
Satisfactory ☐ Unsatisfactory ☐
SECTION 2: USE EQUIPMENT TO PREPARE FOOD
Q7: You are about to use the mechanical slicer to slice cold meats. What are two (2) safety checks you should
complete before you turn the slicer on and start to prepare food?
1. We should always use the push guard for moving food towards the blade
2. We must ensure whether blade guards are in place
Satisfactory ☐ Unsatisfactory ☐
Q8: List five (5) tips for safely using knives.
1. We must sharp the knives
2. Select the right knife because each knife is designed to perform a specific task
3. Chop on a chopping board
4. Hold the chopping board firmly in place by placing a damp cloth or non-slip mat under it
5. Cut away from own-self and fingers
Satisfactory ☐ Unsatisfactory ☐
Q9: What are two (2) hygienic practices you should follow when operating equipment and preparing food?
1. Clean and sanitize equipment according to workplace and manufacturer’s instructions
2. Use tongs, forks or serving trays to transfer food
Satisfactory ☐ Unsatisfactory ☐
Q10: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing
them for cooking.
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SITHCCC001 – Assessment
 Tool required
Cook’s knife or clever
 Technique—This is a simple one step cutting style where the heel of the cook’s knife or clever is
quickly brought down on a slight slicing angle against the poultry leg bones
Satisfactory ☐ Unsatisfactory ☐
Q11: List four (4) types of equipment you might use when preparing bacon for a potato salad.
1. Boning knife, Cook’s knife slicer
2. Chopping Board
3. Baking sheet pan
4. Oven
Satisfactory ☐ Unsatisfactory ☐
Q12: List five (5) precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut.
1. Chiffonnade--- used to prepare vegetables for soups
2. Julienne---used to prepare foods for salads and garnishes
3. Brunoise---used for preparing scotch Broth, soups and garnishes
4. Macedoine---used for preparing chunky soups, vegetable dishes and stews
5. Payasanne---used for preparing soups or stews
Satisfactory ☐ Unsatisfactory ☐
Q13: What are two (2) food safety practices you should follow when preparing poultry?
1. Cleaning meats to remove blood vessels, meat round the bones, excess fat and sinew etc.
2. Use proper and cleaned knives and good knife skills
Satisfactory ☐ Unsatisfactory ☐
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SITHCCC001 – Assessment
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).
Eliminate removable dirt plus food elements.
Put detergent
Rinse with warm and clean water.
Satisfactory ☐ Unsatisfactory ☐
Q15: Briefly describe how to maintain the cleanliness of pots and pans.
Wash with liquid solution of detergent or dish washer and rinse with warm water
Satisfactory ☐ Unsatisfactory ☐
Q16: List five (5) things you can do to use water efficiently and reduce negative environmental impacts.
1.Search for water outflows in accessories and put on a water meter or else drift restrictor where it is probable
2 Report dripping taps, lavatories and showers
3.Replace tap seals and closures annually
4.Fix rainwater reservoirs and water-saving plans wherever possible
5 Water lawn areas simply when essential and add mulch to lessen water loss
Satisfactory ☐ Unsatisfactory ☐
Q17: Briefly describe how to safely hone a knife using a cook’s steel.
Dash the heel of knife to the upper part of the steel along a 22-degree position and put on a small part of
pressure.
Satisfactory ☐ Unsatisfactory ☐
Q18: List one task or minor adjustment that is required to maintain the condition of your thermometers.
We require recalibrating thermometer on a regular basis to ensure correct temperature readings
Satisfactory ☐ Unsatisfactory ☐
Q19: List one task or minor adjustment that is required to maintain the condition of your knives.
We need to store them properly in a separate place and not with sharp objects
Satisfactory ☐ Unsatisfactory ☐
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SITHCCC001 – Assessment
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?
Replace it. Take away the screw and prudently lift the rim away.
Satisfactory ☐ Unsatisfactory ☐
TASK B – PROJECT
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SITHCCC001 – Assessment
Learner assessment guide and evidence
This assessment requires you to identify and describe the use, cleaning and maintenance of food preparation
equipment.
You are required to do the following:
 Complete Tasks 1, 2 and 3
 Read the case studies and answer the questions.
Task 1: Prepare croutons
CROUTONS
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SITHCCC001 – Assessment
Step Method
1 Remove crusts from white bread and evenly dice the bread into 5 mm cubes.
2 Fry the cubes in clarified butter until they are an even golden brown.
3 Remove from the pan and drain them well on absorbent paper.
Uses:
Salad accompaniment, garnish for puréed soups.
Q1: One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You
have to prepare sufficient croutons for 10 salads and 20 soups. How many slices of bread do you need to
prepare?
Five
Satisfactory ☐ Unsatisfactory ☐
Q2: What knives, tools and equipment (mise en place) are required to complete this preparation task?
Cook’s or Paring knife. Colander and strainer vegetable peeler and brush, pan, oven , wooden ladle
Satisfactory ☐ Unsatisfactory ☐
Q3: What precision cuts and other preparation techniques are required to prepare this recipe?
Precision cutting is required to form specific shapes and sizes of vegetables for salads for serving Chiffonnade is
done with cook’s knife. The leave are washed in cold water and drained. Then the leaves are stacked together and
secured on the cutting board at an interval of 1-2mm
Satisfactory ☐ Unsatisfactory ☐
Q4: What items of equipment must be checked for cleanliness before commencing this task?
Colander strainer, vegetable brush, knife
Satisfactory ☐ Unsatisfactory ☐
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SITHCCC001 – Assessment
Q5: What is one safety tip for assembling, using or operating one of your items of equipment?
Cleaning the equipment and keeping in safe place away from other tools
Satisfactory ☐ Unsatisfactory ☐
Q6: How is the equipment cleaned after you have completed the task? What cleaning agent(s) are used?
Wash and sanitise chopping boards and knives. Sanitise equipment…through heat or chemical sanitisers. Hot
water must be at 77 degree Centigrade. Use neutral detergents as cleaning agents
Satisfactory ☐ Unsatisfactory ☐
Q7: The frying pan has developed a build-up of grease around the handle and base. What cleaning agent can you
use to remove this build-up?
Alkaline cleansers
Satisfactory ☐ Unsatisfactory ☐
Q8: How can you reduce negative environmental impacts when carrying out the preparation or cleaning tasks?
Minimize waste by ordering large containers of cleaning chemicals to refill spray bottles or dispensers
Satisfactory ☐ Unsatisfactory ☐
Task 2: Prepare beer batter
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SITHCCC001 – Assessment
 Use the recipe provided or one supplied by your assessor.
 Respond to all questions.
Beer batter Yield: 1 litre
Ingredients Quantity
Strong flour 250 g
Salt pinch
Beer 375 ml
Water 150 ml
Oil 20 ml
Sugar 10 g
Egg white 125 ml
Step Method
1 Whip the egg whites to a soft meringue peak in a clean bowl.
2 Sieve the flour and salt into a bowl and make a well.
3 Add the beer, water, oil and sugar and whisk to a smooth batter.
4 Cover and rest for one hour.
Q1: What knives, tools and equipment (mise en place) are required to complete this preparation task?
Hand whisks, wooden spoons, bowl, sieve and sifter, scales, cups and jugs
Satisfactory ☐ Unsatisfactory ☐
Q2: What preparation techniques are required to prepare this recipe?
You take exact measurement of ingredients with tools and required equipment, knives must be sharpened and
other equipment should be properly cleaned and sterilized
Satisfactory ☐ Unsatisfactory ☐
Q3: What items of equipment must be checked for cleanliness before commencing this task?
Hand whisks, wooden spoons, bowl, sieve and sifter, scales, cups and jugs must be perfectly washed and
inspected
Satisfactory ☐ Unsatisfactory ☐
Q4: You are going to use the mixer to prepare five litres of batter. What is one safety tip for assembling, using or
operating this item of equipment?
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