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RTO Code: 31897
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Assessment Record SITHCCC001 Use Food Preparation Equipments

Student Name

Student ID

Course Code & Course SIT40516 Certificate in Commercial Cookery

Class/Group

RTO/SRTO
Assessment: (as applicable) Student Results:
1. Short Answers Satisfactory Not Yet Satisfactory Not Completed
2. Practical Observation Satisfactory Not Yet Satisfactory Not Completed
3. Written Quiz Satisfactory Not Yet Satisfactory Not Completed
4. Checkpoints Satisfactory Not Yet Satisfactory Not Completed

Overall, the candidate was assessed as:

Competent Not Yet Competent

Feedback to candidate on overall performance during assessment:

The candidate requires the following skill development before re-assessment:

The candidate has been provided with Name of Assessor:

feedback and informed of the Signature of Assessor:
assessment result and the reasons for
Date:
the decision.
I have been provided with feedback on Name of Candidate:
the evidence I have provided. I have Signature of Candidate:
been informed of the assessment
Date:
result and the reasons for the decision.

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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals
were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I
have acknowledged or referenced all sources of information I have used for the purpose of
this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

   /    /
Assessor(s) Signature(s): Date:
    
   /    /
Student Signature Date:
    

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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
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Assessment – 1- Short Answers

Assessment 1
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 meaning and role of mise en place in the process of preparing, cooking and presenting food
 essential features and functions of, and safe operating practices and maintenance requirements for, the
following equipment used in food preparation:
o commercial:
 blenders
 food processors
 graters
 mixers
o knife sharpening equipment
o sharpening steels and stones
o knives:
 butcher and boning
 chef
 filleting
 palette
 utility
 vegetable
o measures
o peelers, corers, and slicers
o scales
o thermometers
o whisks
 food safety practices for handling different food types
 cleaning practices and agents suitable to range of equipment in use
 precision cuts used in a commercial kitchen:
o brunoise
o chiffonnade
o concasse
o jardinière
o julienne
o macédoine
o mirepoix
o paysanne

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 safe operational practices using essential functions and features of equipment used to prepare:
o dairy products
o dry goods
o fruit
o general food items:
o meat
o poultry
o seafood
o vegetables
 safe operational practices for maintenance and minor adjustments of equipment:
o adjusting blades
o oiling machines.
Place/Location where assessment will be conducted
American College
180, Logan Road
Woolloongabba
QLD 4102
Resource Requirements
Pen, paper, calculator

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

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 culinary phrase which means "putting in place" or
"everything in its place." It refers to the setup required before cooking, and is
often used in professional kitchens to refer to organizing and arranging the
ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly
chopped vegetables, and other components) that a cook will require for the
menu items that are expected to be prepared during a shift.
B) Workflow planning The key to completing your preparation is to look at the tasks and prioritise
them according to the time required.

2. Match the following equipment with the tasks they would be used for:
Equipment Used to prepare
Blender Mixer: Preparing a pizza dough
Food Processor Grater: Parmesan for a pasta dish
Grater Food Processor: Making breadcrumbs from stale
bread
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Mixer Blender: To puree a soup

3. What is the purpose of the following pieces of equipment? How are they used?
Equipmen Purpose Instruction for use
t
Sharpenin The purpose of a steel is to align Step 1: Position the Steel Position the steel
g steel the edge of the knife. As a knife vertically over a cutting board, kitchen towel
is used, the edge will become or other suitable surface.
curled. While you can't see the Step 2: Select the Proper Angle.
curl with the naked eye, a Step 3: Steel the Edge.Holding your knife at a
microscope reveals that the 20 degree angle to the steel, take alternating
edge is askew. passes with your knife across the steel
applying light to medium pressure.
Sharpenin
g stone The purpose is to sharpen the A sharpening stone has two sides - 1 rough
edges of steel tools and and 1
implements through grinding smooth. Before using the stone you should
and honing. lubricate it with oil or water. Use the rougher
side first, then the smooth side. Finish the
knife on the steel, using the same angle that
was used for the stone sharpening.

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

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 Various measures such as cup measures, measuring spoons and measuring jugs
are used for accuracy. Volumes of dry and liquid ingredients can be measured
accurately from as little as ¼ teaspoon up to 5 litters.
Peelers, Used to minimise waste produced during preparation of fruit and vegetables.
corers, and Various types are available, and chefs will have a preference for one or another.
slicers Special asparagus peelers are available and can be adjusted depending on the
thickness of the stem.
Mandoline A mandoline is a specialised cutting tool that is used to cut large amounts of food
into specific shapes. The blades of a mandoline allow many uses, from precision
cuts to potato portioning. You must choose the appropriate blade for the job you
are doing and ensure that the blade is adjusted to the correct height. It is
important to use the guard for the mandoline, as the blades are very sharp.
Scales Scales are used for accurately measuring weights of ingredients. Small scales can
accurately weigh grams of products. Larger scales are used for determining the
weight of bulk products in kilograms.
Thermomete Thermometers are used to measure the temperature of various items. They can
rs be used to determine doneness of meat products by measuring the internal
temperature. The temperature of a poaching liquor can also be determined with
a thermometer. Thermometers are essential for ensuring food safety
requirements are met.
Whisks Whisks are used to mix food items or whip cream and egg whites and are
available in different thicknesses. Whisks are often hung from the range hood to
allow for easy access. Some whisks have hooks on the handle so that they can be
stored in such a way to prevent water pooling

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for
reporting any issues:
Requirements
1. Ensure that the electricity is switched off and disconnected when cleaning, assembling or
disassembling machinery
2. Special care must be taken when handling machinery with moving parts. Several injuries may be
occurred.
3. Always use pushers or guards that come with equipment such as slicers, mandolines, food processors
and juicers - it is a legal requirement to use these during operation.
4. Always follow the kitchen's SOPs and refer to manufacturers' instructions.
5. Never mix water and hot fat

7. Describe the dimensions of the following cuts and provide a menu example that uses each cut
Cut Description Menu
Brunoise It is a culinary knife cut in which the food item is first julienned Macedoine of vegetables
and then turned a quarter turn and diced again, producing
cubes of about 2 x 2 x 2mm on each side

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Julienne Referred to as the allumette when used on potatoes, and Carrot julienne, slices of
sometimes also called the "matchstick cut" (which is the roast beef
translation of "allumette" from French), the julienne measures
approximately 40 x 2 x 2mm.
Mirepoix It is traditionally and typically made up of a mixture of chopped Vegetable soup
vegetables: two parts onion, one-part carrot, and one part
celery (by weight). The size and uniformity of the vegetable cuts
depends on what the mirepoix is being used for.
Jardinière Jardiniere is a French cooking term meaning to cut a vegetable Frozen vegetable mixes
into thickish batons. Generally, cuts of
5 x 5 x 25 mm.
Paysanne The paysanne cut consists inslices of vegetables about 10 x 10 x Miestrone soup
2mm. It is useful for soups or trims in some aromatic
preparations when the cooking time will be short.
Macédoine A Macédoine is a French cooking term meaning a mixture of Carrots
vegetables, or fruit, or both, cut or chopped up, and served raw
or cooked, cold or hot. The size that the food item is cut into
can vary, depending on the intended application. But it is
usually 5 x 5 x 5mm.
Concassé It is a cooking term meaning to rough chop any ingredient, Italian bruschetta
usually vegetables. This term is particularly applied to tomatoes, Parsley, mushrooms,
where tomato concasse is a tomato that has been peeled, tomato concassée.
seeded (seeds and skins removed), and chopped to specified
dimensions. Specified dimensions can be rough chop, small
dice, medium dice, or large dice
Chiffonade It is a slicing technique in which leafy green vegetables such as Lettuce or fresh herbs
spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil,
are cut into long, thin strips.
8. Give three (3) examples of how you could use vegetable trimmings economically:
Trimmings Use
1 Once you’ve removed the florets, keep the stems and grate to use in salads. The
Broccoli Stems stems can also be sliced and added to a stir-fry, stew or soup. If the skin on the
stem is thick and tough, you may need to peel that skin off.
2 These nutritious greens can be prepared like spinach. Steam or braise until tender
Beet Tops and toss with a little melted butter and use as a stuffing or side
dish for chicken, lamb leg, sausages or fish.
3 Slice and sauté these very edible bits in olive oil over moderate heat until tender,
Kale Stems adding a bit of stock, if needed. When tender, use them in a quiche or omelette
filling, or fold or toss them into hot mashed potatoes, rice or pasta.
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
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.
2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.

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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.

3 Wash the fish to remove any excess scales and then pat dry.

5 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.

10. Indicate the correct order for the steps involved in crumbing fish fillets:
Sequential steps for crumbing
2 Add flour (remove excess)
4 Crumbs (coat and slightly pat for better adherence)
1 Dry food items
3 Egg wash (remove excess)
5 Season
6 Store flat with grease proof paper between layers

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 Can be used for stocks and soups

B) Meat off-cuts Fatty tissue and bones can be effectively processed and rendered for used in
products such as soap, lard, animal feed and fertiliser in blood and bone.

Degraded carcasses can be used as a fertilizer additive and this with minor
C) Poultry carcasses
rejection qualities (cosmetic or abnormal size etc.) can be used in animal or fish
farm feed when pelletized.

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for
equipment:
1. Ensure the equipment is not too large or dangerous to move toward water, cleansers or scrubbing
apparatus.
2. Choose metal and plastic equipment over wood and cast-iron equipment whenever possible. Wood is
difficult to clean because of the fissures in its surface and cast-iron rusts easily. Metal and plastic can
be
sterilized more easily.

3. Choose food preparation equipment in stainless steel whenever possible. This material does not
corrode or react with acids, fats, oils or meats, unlike other types of metal.
4. Choose metal or melamine counter tops, if possible. They are easy to clean and keep free of debris.
Cover wooden tables or counters with plastic if you are working on them for an extended period.
5. Move equipment away from locations that attract insects or rodents

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RTO Code: 31897
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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
Specificatio Requirements for 4 Requirements for 10
Item n portions 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 Is Sanitiser
Chemical used used?
Blender, Food  Remove loose dirt and food particles. Detergent At bacteria
Processor,  Rinse with warm, potable water. Use a light killing stage
Mixer  Wash with hot water (60 °C) and detergent. abrasive
cleaner if
 Rinse with clean potable water.
necessary
 Treat with very hot, clean, potable water
(75 °C) for at least 2 minutes

15. List 4 examples of safety aspects which must be considered when using or cleaning equipment:
 Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different
tasks.
 Wash all equipment and tools used for raw food prior to using them for cooked food.
 Inspect equipment for cleanliness before use - check seals, behind moving parts and all food contact
surfaces
 Clean and sanitise benches and cutting boards in between production steps

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?
 What should you check?
 Consult the troubleshooting guide that comes with the equipment.
 Also check that the safety tag on the equipment is not past the expiry date.
 What should you do if you cannot resolve the problem?
 Report the problem to your supervisor

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. Dispose of cooking oil correctly, e.g. for making biofuel, or give to farmers for feed
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2. Dispose of expired or contaminated food, by placing these sealed into the general waste
container to prevent any contamination issues
3. Thaw food in the refrigerator, not under running water (also illegal under food safety laws!)
Rinse food in a plugged sink or bucket, not running water
4. Sweep and mop floors rather than using a hose
5. Run dishwashing cycles with a full load only

18. Connect the correct preparation method with the relevant type of batter:
Beer Batter Yeast 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.
Yeast Batter Tempura Batter Sift flour and cornflour, work in iced water and egg white to batter
consistency. Used for seafood and vegetables
Tempura Beer Batter Sift flour, add salt, egg and beer slowly to form a smooth batter.
Batter Add the water to adjust the consistency – Used for desserts and
fish.

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:
50g Carrots
½ Coral lettuce
30g Celery
30g Leek
50g Capsicum
400g Orange
1 Avocado
2 White bread slices
40g Butter
40m Vinaigrette
L
Preparation Steps:
Wash, peel 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

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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

Questions:
A. How many serves will this recipe yield?
Response: ______2 serves_________________
B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3
minutes?
Response: _________43 minutes______________
C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will
you need to prepare this salad?
Response: ____Colander, tongs, pot, plate, forK_________________________
D. List the preparation steps in order using numbered steps:
Preparation steps in numbered sequence:
1. Wash, peel re-wash the carrots.
2. Wash the lettuce, celery, leek and capsicum.
3. Tear the lettuce into bite-sized pieces and place into a colander in the fridge.
4. Cut the carrots, celery, leek and capsicum into julienne.
5. Segment the orange.
6. Cut the avocado in half.
7. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread
into
~5mm squares.
8. Prepare the vinaigrette

E. What should be the temperature of the plate you will use to plate the salad?
Response: Chill foods to an internal temperature of 5 °C or below before placing on the salad bar
F. When should you dress the salad?

Response: __ Dress the salad only right before serving ______

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Assessment – 2 – Practical Observation

Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements
and performance criteria of this unit in the context of the job role, and:
 safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:
o blenders
o food processors
o graters
o knife sharpening equipment:
 sharpening steels and stones
o knives:
 butcher and boning
 filleting
 palette
o mandolin slicers
o measures
o mouli
o peelers, corers or slicers
o planetary mixers
o scales
o thermometers
o whisks: fine and coarse stainless steel wire
 use food preparation equipment to prepare each of the following food types:
o fruit and vegetables
o general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades
o meat
o poultry
o seafood
 make precision cuts on fruit and vegetables
 complete food preparation tasks within commercial time constraints.
Place/Location where assessment will be conducted
1009, Ipswich Road
Moorooka
QLD 4105
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Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in
the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0
Training Package.

Instructions for assessment including WHS requirements

You are required to complete each task for this assessment 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.

Your Tasks:
Prepare the following dishes to the criteria set out below:
Dish to be prepared Equipment used Major food groups used
Dish 1: Blender Fruit/vegetables
X General food items: batter/coating/condiment
Beer batter Food processor
Oils/sauces/marinade
Grater
Garnishes
Sharpening steel
Meat
Sharpening stone
Poultry
Knives:
X Seafood
Butcher/Boning/Filleting/Palette
Mandoline
Precision Cuts:
Measures
Mouli
Peeler/Corer/Slicer
Planetary mixer
X Scales
Thermometer
X Whisk: fine/coarse
X Fruit/vegetables
Dish 2: Blender
General food items: batter/coating/condiment
Zucchini Fritters Food processor
X Grater Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
X Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline
Seafood
Measures
Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
X Scales
Thermometer
Whisk: fine/coarse
X Fruit/vegetables
Dish 3: Blender
X General food items: batter/coating/condiment
Cucumber Raita Food processor
Oils/sauces/marinade
X Grater
X Garnishes
Sharpening steel
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Sharpening stone Meat
X Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline
Seafood
Measures
Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
X Fruit/vegetables
Dish 4: Blender
X General food items: batter/coating/condiment
Mash Potato Food processor
Oils/sauces/marinade
Grater
Garnishes
Sharpening steel
Meat
Sharpening stone
Poultry
Knives:
Seafood
Butcher/Boning/Filleting/Palette
Mandoline
Precision Cuts:
Measures
X Mouli
X Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Dish 5: Blender Fruit/vegetables
X Food processor X General food items: batter/coating/condiment
Parmesan Crumbed for salmon X Grater X Oils/sauces/marinade/Crumbs
Sharpening steel Garnishes
Sharpening stone Meat
Knives: Poultry
Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
X Fruit/vegetables
Dish 6: Blender
General food items: batter/coating/condiment
Food processor
Oils/sauces/marinade
Grilled Pumpkin, zucchini, Egg Grater
plant for Veg Lasagne X Sharpening steel Garnishes
X Sharpening stone Meat
X Knives: Butcher/Boning/Filleting/Palette
Poultry
Mandoline
Seafood
Measures
Mouli
Precision Cuts:
Peeler/Corer/Slicer

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Planetary mixer
Scales
Thermometer
Whisk: fine/coarse

Assessment Criteria
Dish 1 2 3 4 5 6
Element 1: Select food preparation equipment S NY S NY S NY S NY S NY S NY
S S S S S S
The food production requirements are identified from
recipes and instructions
The correct/suitable equipment required to prepare the
dish is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to
manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A

Correct knives selected for precision cuts: N/A

Correct cutting techniques used: N/A
Correct precision cuts and sizes used where applicable

Portioned correctly according to recipe requirement

Portioned, suitable for cookery method being used

Adequate storage vessels for prepared product, waste
and usable trimmings
Re-useable product/ingredients identified and saved

Cutting boards are washed and sanitised or replaced

for different tasks
Hands are washed between different tasks
Element 3: Clean and maintain food
preparation equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades
adjusted; mechanism oiled
Equipment issues are reported
Uses water efficiently.
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Switches of gas and power supply when not
immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Comments:

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Assessment – 3 – Written Quiz

Written Quiz SITHCCC001 Use food preparation equipment

Question 1:
What are the key aspects of organizing workflow effectively?
(Tick the correct box indicating true or false)
True False
1. The key to completing your preparation is to look at the tasks and prioritise True
them according to the time required.

2. If you are cooking items which require further preparation you need to True
make sure you leave enough time for preparation, cooking time and also
enough time to let it rest.

3. Ultimately, workflow is organised most efficiently by prioritising those tasks False

you enjoy doing most.

4. A checklist to tick off all tasks you have completed is ideal for helping you True
stay on time.

5. A workflow plan needs to include the timely provisions for setting up your True
workstation for service.

Question 2:
Which of the following are benefits of good mise en place in a commercial kitchen environment?
(Tick the correct answers)
1. Good mise en place helps to improve storage, stocktaking and purchasing procedures. True
2. A well organised mise en place assists in achieving better hygiene standards. True
3. Good mise en place will reduce an organisation’s wage costs. True
4. Proper mise en place will ensure a safer workplace due to less cluttering and neatness. False

Question 3:
Which of the following are typical mise en place tasks for service?
(Write true or false in space provided)
True or False
1. Collecting the required equipment and commodities. True
2. Pre-preparing items such as julienne carrots. True
3. Preparation steps for proteins, such as trimming and cutting steaks. True
4. Writing the day’s lunch menu. False
5. Preparing garnishes True
6. Ensuring equipment is functioning prior to service True
7. Keeping workspaces clean and hygienic throughout preparation and service. True
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Question 4:
Use your calculator to calculate the required quantities for 9 portions:
Cheese Platter
Item Specification Requirements for 6 Requirements for 9
portions portions
Camembert 0.150 kg 0.225 kg (0.150 ÷ 6 X
9)
Brie 0.120 kg 0.18kg
Blue Vein 0.140 kg 0.21kg
Cheddar 0.180 kg 0.27Kg
Goat’s Cheese 0.170 kg 0.255kg
Lavosh Homemade 1 1.5kg
Crackers 30 45kg
Muscatel Grapes 0.200 kg 0.300kg
Dried Fruit Mixed 0.100 kg 0.15kg
Nuts Mixed 0.160 kg 0.240kg

Question 5:
Draw a line to connect the correct definition with the appropriate term for equipment and
utensils:
1. Large equipment Large fixed items in the kitchen such as ovens, fonts and salamanders
2. Small equipment equipme hand-held equipment such as whisks, wooden spoons and knives
3. Utensils nt portable equipment such as benchtop deep fryers, blenders and
Utensils slicers

Small
equipme
nt

Question 6:
Write down 5 types of knives used in a commercial kitchen:
1.Chef’s knife
2.Paring knife
3.Carving knife
4.Cheese knife
5.Crinkle knife
6.Boning knife
Question 7:
Connect the correct knife to the relevant application for use:
1. Bread knife 4 turning and carving

2. Chef’s knife (French knife) 5 trimming and boning

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3. Paring knife 2 larger cuts, slicing, dicing and chopping

4. Turning knife 7 large, heavy knife for chopping through bones

5. Boning knife 1 serrated edge for slicing bread or tomatoes

6. Filleting knife 8 large flat knife for spreading butter and other
condiments
7. Cleaver 6 removing the meat and skin from fish

8. Buttering knife 3 trimming, turning and peeling

Question 8:
The purpose of Standard Operating Procedures for using equipment in a commercial kitchen is:
(Circle the correct answer)
A.To ensure that you apply the correct hygiene and WHS procedures for each piece of
equipment
B.To ensure that the business has no legal liability as a result of any accidents
C.To meet the legal obligations as prescribed by the WorkCover authority

Question 9:
Identify the correct procedures for the sale and hygienic use of equipment:
(Tick the correct box indicating true or false)
True False
1. The equipment must be switched off and unplugged before cleaning, True
assembling or disassembling.

2. It is a legal requirement to use guards or pushers where these are part of the True
equipment provisions.

3. All equipment used for processing foods must be cleaned and sanitised after True
use.

4. The areas around blades and knives in food processors and blenders are ideal True
breeding grounds for bacteria and must be checked during assembling.

5. Frayed cords are not a problem as long as the insulation is intact. False
6. All equipment should be tagged and inspected at regular intervals. True

7. Any electrical equipment must not be used until you have received training to True
do so safely.

Question 10:
Is this statement true or false?
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When cutting an item using a knife, you should hold it using your non-cutting hand like a claw,
guiding the blade with your knuckles.
True

Question 11:
Different parts of the knife can be used for different jobs. Draw a line to connect the correct
application to the part of the knife to be used:
1. Heel 2 Can be used to crack open shellfish or break up small bones

2. Back 3 Use this part of the knife to cut when accuracy is required, such as
when you are dicing onions.
3. Tip 4 This part is used for slicing vegetables and meat.

4. Middle of cutting edge 1 This part is mainly used when you have to exert pressure.

5. Wide middle part of the 5 This part of the knife can be used for flattening, e.g. for garlic, or for
blade lifting chopped items.

Question 12:
Connect the correct colour cutting board to the relevant application:
1. Red 3 Poultry
2. Brown 4 Seafood
3. Yellow 5 Fruit and vegetables
4. Blue 2 Cooked meat/smallgoods
5. Green 6 Dairy, bread, pastry
6. White 1 Raw meat

Question 13:
List 5 common cuts used in the kitchen:
1. The julienne cut
2. The Batonnet cut
3. Paysanne cut
4. Large dice cut
5. The Brunoise or Fine Dice

Question 14:
Fruit and vegetables require various preparations according to its uses for menu applications.
These include:
1. Slicing 4 removing undesired parts of food or usable
offcuts
2. Dicing 1 cutting julienne or slices of meat and vegetables
3. Chopping 5 removing exteriors of food such as skins or
rinds
4. Trimming 3 finely or coarsely chopping into unevenly
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shaped, but evenly sized pieces
5. Peeling 6 shaping fruit and vegetables into even barrel
shapes
6. turning 2 finely cutting into cubes of even size

Question 15:
Match the precision cut with the correct dimensions:
1. Julienne 2 2 x 2 x 2mm
2. Brunoise 4 10 x 10 x 2mm
3. Macédoine 3 5 x 5 x 5mm
4. Paysanne 1 40 x 2 x 2mm
5. Jardinière 5 5 x 5 x 25mm

Question 16:
Suggestions for how you can reduce the use of water, electricity and gas in a commercial kitchen
include:
(Tick the correct answers)
1. Leave gas burners on small flame during service to save on matches and lighters. 
2. Recycle WPRW water on gardens 
3. Install grey water systems 
4. Scrape crockery thoroughly to remove excess food 
5. Thaw food in the refrigerator, not under running water (also illegal under food safety 
laws!)
6. Rinse food in a plugged sink or bucket, not running water 
7. Sweep and mop floors rather than using a hose 
8. Wash dishes by hand rather than using a dishwasher

Question 17:
How can you avoid excessive waste and dispose of waste and hazardous waste effectively?
(Write true or false in the space provided)
True or
False
1. Avoid over-ordering food supplies True
2. Prepare smaller portions to eliminate food scraps from customer’s dishes. False
3. Avoid offcuts and trimmings during preparation False
4. Recycle all possible rubbish True
5. Dispose of cooking oils through the grease trap False
6. Dispose of expired or contaminated food, by placing these sealed into the general True
waste container to prevent any contamination issues
7. Organise pick-up for leftover chemicals or return expired products to supplier True

Question 18:
The following statements relating to the purpose of a Standard Recipe Card (SRC) are:
(Write true or false in the space provided)
True or False
1. Standard recipe cards (SRCs) are an ideal tool for ensuring that the recipe is True
produced consistently, regardless of who cooks it and when it is cooked.
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2. A SRC may help you choose which equipment to use, by listing the key True
equipment needed to prepare and cook the dish.
3. SRCs are essential for any new staff member however professional chefs do False
not require SRCs for the preparation of dishes.
4. SRCs may have pictures of particular steps and of the final dish, so that you True
know you have followed the correct procedure.
5. SRCs not only help in producing items consistently, they also allow you to True
calculate how much is needed for larger numbers of serves.

Question 19:
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?
(Tick the correct box indicating true or false)
True False
1. Most businesses will have a maintenance schedule for large equipment, which True
will involve periodic inspections and adjustments such as sharpening and
adjusting blades and greasing or oiling moving parts.
2. As part of your job you will be expected to choose the appropriate attachment True
for the task at hand.
3. The workflow plan listing your tasks will also provide detailed information for False
any equipment and attachments you need to use for each task.
4. You may need to adjust the height and shape of cutting blades or replace parts True
entirely.
5. Always follow manufacturer’s instructions when adjusting or changing parts as True
incorrect assembly can be dangerous.

Question 20:
Connect the utensils to the correct description for use:
1. Peelers 4 Different coloured types have been developed to help prevent cross-
contamination in commercial operations.
2. Garnishing tools 1 These are used to minimise waste produced during preparation of fruit
and vegetables.
3. Piping bags and 2 These include special cutters for cold larder garnishes, vegetable and fruit
nozzles carvings, as well as special skewers.
4. Cutting boards 6 These are made of different sizes, depths and materials and assist in the
many tasks of the chef. Glass varieties are used for salads, fruit and
buffets while stainless versions are used for preparation but rarely for
presentation.
5. Sieves and strainers 7 are used to mix food items or whip cream and egg whites and are
available in different thicknesses.
6. Bowls 8 are used to measure the temperature of various items. Thermometers are
essential for ensuring food safety requirements are met.
7. Whisks 3 These can be used to provide shapes for such diverse items as potatoes,
meat farce, choux paste, chocolate, cream and mousse.
8. Thermometers 5 These are used to separate liquids from solids, or large particles from
small.
cu
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Question 21:
Examples of how you can help prevent food poisoning by maintaining hygiene standards for
equipment include:
(Write true or false in the space provided)
True or False
1. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for True
different tasks.
2. When preparing foods use tools and equipment for cooked food first before preparing raw True
foods.
3. Inspect equipment for cleanliness before use – check seals, behind moving parts and all food True
contact surfaces.
4. Clean and sanitise benches and cutting boards in between production steps. True
5. Do not leave food in the danger zone – this includes chilling equipment used for cold items. True
6. Wash your hands thoroughly whenever it is needed. True
7. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly. True

Question 22:
The equipment typically required for preparing a variety of different types of salads and
sandwiches include:
(Tick the correct answers)
1. Bowls 
2. Moulis
3. Cooking equipment for warm salads 
4. Colanders and salad spinners 
5. Knives for cutting ingredients, e.g. tomatoes 
6. Ricers
7. Tongs 

Question 23:
What are the handling and storage requirements for dairy products to ensure food safety?
(Tick the correct box indicating true or false)
True False
1. Dairy products are high-risk food items due to the ease of contamination. Extra True
care needs to be used in their preparation and storage.
2. Ideally, dairy products should be stored in the vegetable cool room below 10°C. False
3. Preparing dairy products involves a variety of processes, including correct True
measuring, mixing, whisking, boiling and chilling rapidly after cooking.
4. It is essential to maintain strict hygiene during the preparation process of dishes True
containing dairy products.
5. Never try any finished mixtures with your fingers or double dip a spoon. This can true
have disastrous consequences, as Salmonella colonies could develop, especially if
it is done when preparing ice cream.

Question 24:
Connect the type of batter to the correct preparation method:
1. Beer batter 3 Sift flour and cornflour, work in iced water and egg white to batter
consistency.
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2. Yeast batter 2 Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the
water to adjust the consistency
3. Tempura batter 1 Make a well with the flour, ferment yeast in a little milk. When risen add
the rest of the ingredients.

Question 25:
Connect the correct equipment to the relevant preparation method used for seafood:
1. Scaling, gutting 3 steel wool is used to clean the outsides of shellfish such as mussels
and cleaning fish
2. Skinning and 4 a special oyster knife is used to pop open the oyster and cut through the foot
filleting fish holding the oyster to the shell
3. Cleaning shellfish 2 special filleting knives are used to remove the fillet from the fish and then
remove the skin from the fillet. The filleting knife is flexible to allow a high
level of accuracy and low wastage. Tweezers are used to remove pin bones
from fillets
4. Shucking oysters 6 a skewer can be used to remove the vein from the back of the prawns
5. Opening crabs 1 use a fish scaler or bread knife to remove the scales and a sharp knife to
and lobsters carefully cut open the cavity. Scissors are used to trim unwanted parts of the
fish
6. Peeling prawns 5 heavy duty knives, scissors or crab crackers are used to break through the
tough shell. Legs are often cracked open after cooking so the customer can
access the meat

Question 26:
The following statements for the correct cleaning and storage of cutting boards are:
(Write true or false in space provided)
True or False
1. Cutting boards must be washed in a dishwasher and left to air-dry. True
2. Washed cutting boards should by wiped dry with a tea towel. false
3. Before washing cutting boards all loose food scraps should be removed to prevent True
excessive soiling of dishwater.
4. If cutting boards must be washed in a sink, a sanitiser must be applied after washing. True
5. Cutting boards should be stacked for storage to prevent them from warping. False
6. Cutting boards should be stored upright in a rack to allow for airflow. True

Question 27:
Write the procedure for cleaning a deep-fryer in correct order:
5 Dry the deep fryer thoroughly

4 Rinse with a mixture of vinegar and water

7 Refill the deep fryer with oil

1 Allow the deep fryer to cool down

6 Ensure the valve is closed

3 Clean the deep fryer with detergent

2 Strain the fat to remove any sediment
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Question 28:
The general provisions for cleaning and maintenance of small and large equipment including
WHS include:
(Tick the correct box indicating true or false)
True False
1. Regularly wash down large equipment to prevent any build up of grease. True

2. Check on the maintenance requirements such as routine service, changing of True

water filters for convection ovens and calibration of ovens and scales.

3. When using special detergents like caustic cleaners for the cleaning of grills True
and ovens, protective clothing (elbow length gloves, apron, facemask and
safety goggles) must be worn.
4. Washing parts of equipment in a dishwasher will ensure these are clean and False
ready for re-assembly.
5. Blenders, food processors and mincers require extra care since food particles True
may be left inside.

6. Unplug them, then disassemble into all the separate parts to ensure that you True
get into all the tiny corners and crevices and make sure that the equipment is
sanitised properly after cleaning.

Question 29:
The following action should be taken when dealing with equipment problems:
(Tick the correct box indicating true or false)
True Fals
e
1. If equipment does not work the way it is supposed to, becomes unsafe due to incorrect True
assembly, or becomes faulty due to overuse, you should report the problem to your
supervisor.
2. If it is a simple fix you can consult the troubleshooting guide that comes with the True
equipment. Often there is a simple solution to a problem.
3. In general you should always check things like the power cable being plugged in, safety True
catches being engaged and lids being closed correctly.
4. If you notice a frayed cord, electrical charges, smoke or a burning smell coming from the Fals
machine, then you should inform your colleagues to enable them to use the machine e
before it will break down.
5. Make sure nobody else uses the machine and report the problem to your supervisor true
immediately.
6. You should also check that the safety tag on the equipment is not past the expiry date. True
7. It is best practice for all electrical equipment to be periodically tested by a WHS or True
electrical expert to ensure that it is safe for use.

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Assessment – 4 – Checkpoints
Checkpoint 1 SITHCCC001 Use food preparation equipment
Q1.
How do hygiene requirements impact on workflow planning?
ANSWER: Prioritise your tasks according to the hygiene requirements. You should do task
which has hygiene implications first. For example, if you are preparing Bavarian cream and trout
fillet, you would finish the Bavarian cream, clean and put everything away and then use a fresh
chopping board for the fish.

Q4.
What is the meaning of the term “mise en place?
What needs to be done generally to fulfil mise en place requirements?
ANSWER: Mise en place literally means “set in place,” and it refers to having all your
ingredients prepped and ready to go before you start cooking. Onions are diced, spices are
measured, broth has been portioned.
Ensure that food can be prepared quickly and efficiently during service. Thorough knowledge of
the commodities and equipment used in a kitchen is important.
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Q5.
List 7 examples of mise en place tasks required to prepare for service of food:
ANSWER:

1. Collecting required equipment and commodities

2. Pre-preparing items such as julienne carrots
3. Pre-cooking items such as mashed potatoes
4. Preparation steps for finished and semi-finished sauces
5. Preparing garnishes
6. Collecting all equipment and tools required to finish the meal.
7. Ensuring equipment is functioning prior to service.
8. Keeping workstations clean and hygienic throughout preparation and service

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Checkpoint 2

Q1.
What is the purpose of a standard recipe card (SRC)?
What are the benefits of using a SRC?
ANSWER: Standard recipe cards (SRCs) are an ideal tool for ensuring that the recipe is
produced consistently, regardless of who cooks it and when it is cooked.
Benefits of using SRCs:
 A SRC may help you choose which equipment to use, by listing the key equipment needed to
prepare and cook the dish.
 SRCs may have pictures of particular steps and of the final dish, so that you know you have
followed the correct procedure.
 SRCs not only help in producing items consistently, they also allow you to calculate how much is
needed for larger numbers of serves.

Q2.
How do methods of cookery and cost factors affect your choice of commodities for the
preparation of dishes?
ANSWER: The choice of the commodities for the preparation of dishes is affected by some
factors such as methods of cookery and cost. The knowledge of different methods and
combinations is very important to choose commodities.

Q3.
Provide 3 examples for each of the following equipment categories:

1. Large equipment – fixed items in the kitchen such as ovens, fonts and salamanders
2. Small equipment – portable equipment such as benchtop deep fryers, blenders and slicers
3. Utensils – hand-held equipment such as whisks, wooden spoons and knives

Checkpoint 3

Q1.
What is large or fixed equipment? Provide 4 examples.
ANSWER: Large equipment: these items are usually immobile and are often fixed to the
floor or a bench. For example:
 Ovens
 Stoves
 Mixers
 Dishwasher

Q2.
Provide 4 examples of small equipment.
ANSWER:
 Scales
 Blenders
 Electric mixer
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 Thermometer

Q3.
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?
ANSWER:
1. Most businesses will have a maintenance schedule for large equipment, which will
involve periodic inspections and adjustments such as sharpening and adjusting blades and
greasing or oiling moving parts.
2. As part of your job you will be expected to choose the appropriate attachment for the task
at hand.
3. You may need to adjust the height and shape of cutting blades or replace parts entirely.
4. Always follow manufacturer’s instructions when adjusting or changing parts as incorrect
assembly can be dangerous.

Q4.
Explain the correct general procedure for cutting items safely.
ANSWER: When cutting an item using a knife, you should hold it using your non-cutting hand
like a claw, guiding the blade with your knuckles.

Q5.
Explain the uses of the following knives:

 Bread knife – serrated edge for slicing bread or tomatoes

 Chef’s knife (French knife) – larger cuts, slicing, dicing and chopping
 Paring knife – trimming, turning and peeling
 Turning knife – turning and carving
 Boning knife – trimming and boning
 Filleting knife – removing the meat and skin from fish
 Cleaver - large, heavy knife for chopping through bones
 Buttering knife – large flat knife for spreading butter and other condiments

Checkpoint 4
Q1.
Explain the difference between sharpening and honing. When should these be done?
ANSWER: Honing: A honing steel basically pushes the edge of the knife back to the centre and
straightens it. It corrects the edge without shaving off much, if any, of the blade’s material.
Honing doesn’t actually sharpen the knife, but if done properly, the knife will seem sharper
because the blade is now in the proper position. Honing should be done often — some even hone
before each use.
Sharpening: Sharpening, on the other hand, is a process where bits of the blade are ground and
shaved off to produce a new, sharp edge. It can be done using a water stone, whetstone, or electric

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knife sharpener. Sharpening can be done less frequently than honing — just a few times a year
depending on how much use the knife gets.

Q2.
What are the general recommended provisions for the care and hygienic storage of knives?
ANSWER: The metal used in knives is different from that used in sinks, pots, pans, forks and
spoons.
1. To avoid rust spots on your knives, simply wash and dry them after each use.
2. Do not leave knives lying wet on the sink.
3. Do not store your knives in the plastic sleeves they come in.
4. Use a good non-wood knife block, a magnetic rack, or a knife bag that is strong and hygienic.

Q3.
Provide a description for the use of each of the following utensils: utensils:

1. Peelers – These are used to minimise waste produced during preparation of fruit and vegetables.
2. Garnishing tools – These include special cutters for cold larder garnishes, vegetable and fruit
carvings, as well as special skewers
3. Piping bags and nozzles – These can be used to provide shapes for such diverse items as potatoes,
meat farce, choux paste, chocolate, cream and mousse.
4. Cutting boards – Different coloured types have been developed to help prevent cross-contamination
in commercial operations
5. Sieves and strainers – These are used to separate liquids from solids, or large particles from small.

6. Bowls – These are made of different sizes, depths and materials and assist in the many tasks of the
chef. Glass varieties are used for salads, fruit and buffets while stainless versions are used for
preparation but rarely for presentation.
7. Whisks – are used to mix food items or whip cream and egg whites and are available in different
thicknesses
8. Thermometers – are used to measure the temperature of various items. Thermometers are essential
for ensuring food safety requirements are met.

Q4.
What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?
ANSWER: The purpose of Standard Operating Procedures (SOPs) for the use of equipment is to
ensure that you apply the correct hygiene and WHS procedures for each piece of equipment

Q5.
Which safety aspects must be considered and followed when handling and working with
equipment?
ANSWER:
1. The equipment must be switched off and unplugged before cleaning, assembling or
disassembling.
2. It is a legal requirement to use guards or pushers where these are part of the equipment
provisions.

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3. All equipment used for processing foods must be cleaned and sanitised after use.
4. The areas around blades and knives in food processors and blenders are ideal breeding grounds
for bacteria and must be checked during assembling.
5. All equipment should be tagged and inspected at regular intervals.
6. Any electrical equipment must not be used until you have received training to do so safely.

Checkpoint 5

Q1.
Provide 5 examples how you can help prevent food poisoning by maintaining hygiene
standards for equipment:
1. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for
different tasks.
2. Inspect equipment for cleanliness before use – check seals, behind moving parts and all food
contact surfaces.
3. Clean and sanitise benches and cutting boards in between production steps.
4. Do not leave food in the danger zone – this includes chilling equipment used for cold items.
5. Wash your hands thoroughly whenever it is needed.

Q2.
List the [generic] manufacturer’s instructions for assembling a blender in correct order:
ANSWER:
1. Turn the blender jar upside down and place it flat on a sturdy surface.
2. Position the rubber gasket on the round opening on the bottom of the blender jar.
3. Turn the cutting assembly upside down, and place the blade end in the blender jar opening.
4. Secure the rubber gasket and cutting assembly in position by placing the smaller opening of the
locking ring on top of the cutting assembly.
5. Push the cover onto the top of the blender jar. Insert the measured pour lid into the cover,
aligning the tabs in the pour lid with the slots in the cover.
6. Place the blender jar on to the motor base so that the jar markings are facing you and the handle
is positioned to one side.
7. Plug in power cord. Your blender is now ready to be used.

Q3.
Provide a description for the following culinary terms:

• Mirepoix – roughly chopped vegetables used for stocks and sauces

• Matignon – finer than mirepoix, used for game birds, poultry, seafood and vegetable panache
• Concasser – chopped coarsely or finely depending on use – tomato or duxelles
• Chiffonnade - finely shredded, usually 1-5mm across – cabbage, lettuce, spinach and pancakes
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• Duxelles – finely chopped mixture of onion, mushrooms and parsley. Ham or bacon can be added
for extra flavour.

Q4.
Provide 2 preparation (in terms of cutting) methods for each of the following commodities:

1. Potatoes – cut with knives into variety of sizes, such as matchstick or parmentier, or with
special cutters, e.g. for parisienne or olivette potatoes.
2. Onions – diced, sliced or cut into rings.
3. Garlic – can be roasted or cut in half and served as part of dish.
4. Leek, celery, carrots, and turnips – often used for precision cuts and garnishes
5. Radishes – often used for garnish and can be cut into flowers or special shapes.
6. Broccoli, cauliflower and broccoflower – often cut into flowerets and used as an
accompaniment or for crudites
7. Lemons, oranges and limes – sliced, cut into wedges or segments and used as garnish.

Q5.
Explain the following terms used for cutting:

1. Slicing – cutting julienne or slices of meat and vegetables

2. Dicing – cutting julienne or slices of meat and vegetables
3. Chopping – finely or coarsely chopping into unevenly shaped, but evenly sized pieces
4. Trimming – removing undesired parts of food or usable offcuts
5. Peeling – removing exteriors of food such as skins or rinds
6. Turning – shaping fruit and vegetables into even barrel shapes

Q6.
List the 5 precision cuts and provide the approximate sizes for each cut:
ANSWER:
1. Julienne: 40x2x2mm
2. Brunoise: 2x2x2mm
3. Macédoine: 5x5x5mm
4. Paysanne: 10x10x2mm
(1) Jardinière: 5x5x25mm

Checkpoint 6

Q1.
List 6 pieces of equipment typically required for preparing a variety of different types of
salads and sandwiches:
ANSWER:
1. Bowls
2. Colanders for draining washed lettuce
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3. Cooking equipment for warm salads
4. Knives for cutting ingredients, e.g. tomatoes
5. Salad spinners
6. Tongs

Q2.
What are the hygiene issues for dairy products (including cheese)?
Explain the storage requirements for dairy products including cheese.
ANSWER:
1. Dairy products are high-risk food items due to the ease of contamination. Extra care needs to be
used in their preparation and storage.
2. Ideally, dairy products should be stored in their own fridge or cool room below 5°C.
3. Preparing dairy products involves a variety of processes, including correct measuring, mixing,
whisking, boiling and chilling rapidly after cooking.
4. It is essential to maintain strict hygiene during the preparation process of dishes containing dairy
products.
5. Never try any finished mixtures with your fingers or double dip a spoon. This can have disastrous
consequences, as Salmonella colonies could develop, especially if it is done when preparing ice
cream.

Q3.
Why should flour and powdery dry goods be sifted before use?
How could you measure dry goods effectively for the preparation of dishes?
ANSWER: Sifting prior to use, removes any lumps due to moisture or impurities. It may also
uncover any pests such as moths and weevils that have affected the product.
When measuring dry goods, you can either weigh the items or use cup measures. Special
measuring jugs can also be used for sugar, flour and other dry goods.

Q4.
What are the preparation methods for the following types of batter?

1. Beer Batter – Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to
adjust the consistency
2. Yeast Batter – Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the
ingredients.
3. Tempura Batter – Sift flour and cornflour, work in iced water and egg white to batter consistency.

Q5.
Provide the correct equipment used for the following preparation methods for seafood:

1. Scaling, gutting and cleaning fish – use a fish scaler or bread knife to remove the scales and a sharp
knife to carefully cut open the cavity. Scissors are used to trim unwanted parts of the fish
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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
2. Skinning and filleting fish – special filleting knives are used to remove the fillet from the fish and
then remove the skin from the fillet. The filleting knife is flexible to allow a high level of accuracy and
low wastage. Tweezers are used to remove pin bones from fillets

3. Cleaning shellfish – steel wool is used to clean the outsides of shellfish such as mussels
4. Shucking oysters – a special oyster knife is used to pop open the oyster and cut through the foot
holding the oyster to the shell
5. Opening crabs and lobsters – heavy duty knives, scissors or crab crackers are used to break through
the tough shell. Legs are often cracked open after cooking so the customer can access the meat
6. Peeling prawns – a skewer can be used to remove the vein from the back of the prawns

Checkpoint 7

Q1.
Provide the specific use of the following equipment used for the preparation of poultry:

1. Boning knife – thin flexible knife used to separate the meat from the carcass
2. Colour-coded chopping board – yellow cutting boards are used for raw poultry preparation
3. Piping bag and nozzles – used for stuffing deboned sections
4. Trussing needles and twine – used to the bird together for even cooking.

Q2.
Provide the specific use of the following equipment used for the preparation of meat:

1. Boning knife – for separating meat from the carcass

2. Carving knife – for slicing cooked meat
3. Larding needle – for inserting strips of fat into a roast before cooking
4. Meat bat/mallet – for tendering and flattening pieces of meat such as schnitzel
5. Meat hook – S-shaped stainless steel hook used to hold pieces of meat during cooking
6. Mincer – breaks down chopped pieces of meat and converts it into minced meat
7. Slicer – used to accurately slice thin pieces of meat and smallgoods such as ham and salami.

Q3.
What are the procedural steps for washing pots and pans?
ANSWER:
1. Remove any scraps or loose food to avoid degrading of wash water or dishwasher reservoir.
2. Rinse off or soak to remove coarse leftovers.
3. Wash in hot water with special detergents to remove all food particles.
4. Rinse off the detergents.
5. Make sure the inside and outside of your dishes and pots are washed.
6. Iron pans are best rinsed once a dish is finished then seasoned with oil.
7. Wash from least soiled items to most soiled items, to avoid making other items dirtier and to
prevent excessive water and energy usage.
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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K

Q4.
What are the hygiene requirements for effectively cleaning and storing cutting boards?
ANSWER:
1. Cutting boards must be washed in a dishwasher and left to air-dry.
2. Before washing cutting boards all loose food scraps should be removed to prevent excessive
soiling of dishwater.
3. If cutting boards must be washed in a sink, a sanitiser must be applied after washing.
4. Cutting boards should be stored upright in a rack to allow for airflow.

Q5.
Explain the correct and safe procedure for cleaning a deep fryer.
ANSWER:
1. Allow the deep fryer to cool down
2. Strain the fat to remove any sediment
3. Clean the deep fryer with detergent
4. Rinse with a mixture of vinegar and water
5. Dry the deep fryer thoroughly
6. Ensure the drain valve is closed during and after cleaning
7. Refill the deep fryer with oil

Checkpoint 8
Q1.
List 5 requirements for the cleaning and maintenance of small and large equipment
including WHS provisions:
ANSWER:
1. Regularly wash down large equipment to prevent any build-up of grease.
2. Check on the maintenance requirements such as routine service, changing of water filters for
convection ovens and calibration of ovens and scales.
3. When using special detergents like caustic cleaners for the cleaning of grills and ovens, protective
clothing (elbow length gloves, apron, facemask and safety goggles) must be worn.
4. Blenders, food processors and mincers require extra care since food particles may be left inside.
5. Unplug them, then disassemble into all the separate parts to ensure that you get into all the tiny
corners and crevices and make sure that the equipment is sanitised properly after cleaning.

Q2.

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International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
What are the key actions you should take when you encounter any problems with
equipment?
ANSWER:
1. If equipment does not work the way it is supposed to, becomes unsafe due to incorrect assembly,
or becomes faulty due to overuse, you should report the problem to your supervisor.
2. If it is a simple fix you can consult the troubleshooting guide that comes with the equipment.
Often there is a simple solution to a problem.
3. In general, you should always check things like the power cable being plugged in, safety catches
being engaged and lids being closed correctly.
4. Make sure nobody else uses the machine and report the problem to your supervisor
immediately.
5. You should also check that the safety tag on the equipment is not past the expiry date.
6. It is best practice for all electrical equipment to be periodically tested by a WHS or electrical
expert to ensure that it is safe for use.

Q3.
Provide 6 suggestions how you can reduce the use of water, electricity and gas in a
commercial kitchen:
ANSWER:
1. Recycle WPRW water on gardens
2. Install grey water systems
3. Scrape crockery thoroughly to remove excess food
4. Thaw food in the refrigerator, not under running water (also illegal under food safety laws!)
5. Rinse food in a plugged sink or bucket, not running water
6. Sweep and mop floors rather than using a hose.

Q4.
How can you avoid excessive waste and dispose of waste and hazardous waste effectively?
ANSWER:

 Avoid over-ordering food supplies

 Recycle all possible rubbish
 Dispose of expired or contaminated food, by placing these sealed into the general waste
container to prevent any contamination issues

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