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
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
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
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

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 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
 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
RTO to complete

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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.

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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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 It means everything in its place.

It refers to all the preparation I do before cooking such as;

• Starting in the morning doing the breakfast service and working through
until lunch service is over

• Starting with lunch service, working through the afternoon and finishing
after dinner service

• Starting after lunch service and working until late, looking after supper
and late bookings

Most chefs will have lists for the standard mise en place required, based on the
menu. Some generic tasks, such as chopping parsley, will always need to be done,
while extra tasks will depend on the menu and daily specials. It is really important
that we create mise en place lists so that we do not forget anything.

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B) Workflow planning The workflow means the preparation steps.

The key to completing the preparation is to look at the tasks and prioritise them
according to the time required. For example, if roast duck is on the menu, it will
take about 2 hours to cook, so we need to make sure leave enough time for
preparation, cooking time and also enough time to let it cool slightly, so that can
remove the bones before service. While it is in the oven, we can do other
preparation tasks for dishes that don't take as long to make.

Another way to prioritise workflow is to think about hygiene requirements. If we

are in a smaller restaurant where working, we will need to complete tasks that
have hygiene implications first, such as cream-based desserts. For example, if we
are preparing Bavarian cream and trout fillet, we would finish the Bavarian
cream, clean and put everything away and then use a fresh chopping board for
the fish.

Do a final check before service, where try any prepared sauces to ensure the
flavours are right and then set up workstation with the utensils and service
crockery required.

2. Match the following equipment with the tasks they would be used for:

Equipment Used to prepare

Blender Preparing a pizza dough
Food Processor Parmesan for a pasta dish
Grater Making breadcrumbs from stale bread
Mixer To puree a soup

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3. What is the purpose of the following pieces of equipment? How are they used?
Equipment Purpose
Sharpening steel The edge consists of tiny
teeth which must be
restored and re-aligned for
maximum cutting
performance. No knives stay
sharp forever, but well-
maintained knives will last
for a long time.
Sharpening stone Before using the stone we
should 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
Chef’s knife (French knife)
Filleting knife
Bread knife
Boning knife
Paring or utility knife
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Instruction for use
 Hold the steel in hand. Place the edge of heel
of the knife on the upper end of the steel. Tilt
the back of the blade about 20° away from the
steel
 Maintaining this angle, move the blade in an
arching motion from the bolster to the tip,
using very little pressure
 Listen for a melodic ring as use the steel. If
hear a grinding noise we are applying too
much pressure
 Repeat the process 3 to 4 times on each side
The steel maintains a very sharp edge, but eventually
the cutting edge will become rounded. When this
happens the cutting edges must be restored by
removing this rounded shoulder material with a
sharpener. Sharpening is no mystery - it is simply a
matter of scratching the cutting edge of the knife so
that new tiny teeth are applied to the cutting edge.
 A diamond-coated steel is used like the normal
steel, but the diamonds give it a slightly
rougher surface, which will sharpen the blade.
 Other sharpeners have angles that can be pre-
set which makes them easy to use. All we need
to do is pull the knife through the sharpener to
restore the edge.
Cutting application
Trimming, turning and peeling
Turning and carving
Larger cuts, slicing, dicing and chopping
Trimming and boning
Large flat knife for spreading butter and other
condiments
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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

Type of knife
Chef’s knife (French knife)
Larger cuts, slicing, dicing and chopping

Filleting knife
Removing the meat and skin from fish

Bread knife
Serrated edge for slicing bread or tomatoes
Boning knife
Trimming and boning
Paring or utility knife
Trimming, turning and peeling
Turning knife
Turning and carving
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 Check the temperature, or size of the ingredients
Peelers, corers, Take off the skin, bark, peel, rind, zest
and slicers
Mandoline Mashed ingredients
Scales Check the weight of ingredients
Thermometers Check the temperature
Whisks Mixing or mingle the ingredient during cook

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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. 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
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 and do not touch food contact surfaces, e.g.
inside of bowls, parts of equipment during assembly

7. Describe the dimensions of the following cuts and provide a menu example that uses each cut

Cut Description Menu

Brunoise 2X2X2mm Very small diced cube, 1-3mm parsnip such as

riosotto

Julienne 40X2X2mm Julienne can be between 30 x 1.5 x 1.5mm and 50

x 3 x 3mm, depending whether the vegetables are
used as a soup garnish, as a base for poaching fish,
in a salad or on top of a main course such as salad

Mirepoix 5mm For carrot with curry

Jardinière 5X5X25mm it’s a “soup cut” – designed to fit on a soup spoon

elegantly – they look pretty cool

Paysanne 10X10X2mm As garni for soup

Macédoine 5X5X5mm Soup, source, fish, or meat cooking

Concassé 1.5x1.5x1.5mm Fried rice

Chiffonade Slice very thinly lettuce or fresh herbs

8. Give three (3) examples of how you could use vegetable trimmings economically:

Trimmings Use

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1 Broccoli stems removed the florets, keep the stems and grate to
use in salads. The stems can also be sliced and
added to a stir-fry, stew or soup. If the skin on the
stem is thick and tough, we may need to peel that
skin off.

2 Beet tops These nutritious greens can be prepared like

spinach. Steam or braise until tender and toss with
a little melted butter and use as a stuffing or side
dish for chicken, lamb leg, sausages or fish.

3 Kale stems Slice and sauté these very edible bits in olive oil
over moderate heat until tender, 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.

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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

3 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage
the gall bladder.
2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.

1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.

6 Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.

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

4 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

3 Add flour (remove excess)

5 Crumbs (coat and slightly pat for better adherence)

1 Dry food items

4 Egg wash (remove excess)

2 Season

6 Store flat with grease proof paper between layers

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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 Available as fresh mince or processed, e.g. meat loaf and sausages

Offcuts are often minced and then used for hamburgers, meatloaf, bolognaise
sauce, consommé, farces and fillings. The sinews are used in stocks and sauces.
B) Meat off-cuts Using offcuts requires strict hygiene procedures as a lot of surface area is exposed
to the air and they can become contaminated quickly. Any minced items must be
used up or processed further on the same day. For example, if we have hamburger
C) Poultry carcasses mince left over at the end of the day, fry it off and produce a bolognaise sauce for
the next day. Once it is cooked it is safe to keep.

Poultry is the generic term given to all domesticated feathered birds (fowl) used for
meat or egg production. Feathered game (wild birds) are also a commonly used
product and purchasing and preparation steps are very similar.

Poultry is easy to purchase, because it is sold by weight in incremental steps of

100g. Each step is represented by a number, e.g. a No.1 chicken weighs 100g and a
No. 8 chicken weighs 800g. Most chickens are 7--12 weeks old before being
processed and can be purchased whole or pre-cut into portions.

Poultry types commonly used in restaurants are:

 Chicken
 Ducks
 Feathered game such as quail, guinea fowl, pheasant, pigeon and emu

When calculating a suitable portion size, remember to account for the boning and
cooking losses! Also consider additional trimming loss and customer preferences
when ordering pre-cut chicken pieces. Any offcuts and carcasses can be used for
stocks and soups.

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for
equipment:

1. Keep the temperature of your refrigerator below 41 degrees Fahrenheit (5 degrees Celsius)

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2. Allow your leftovers to cool completely before refrigerating.
3. Transfer leftover canned goods to containers
4. Cover all your foods before placing them in the refrigerator
5. Store raw food away from cooked food and dispose of old or expired foods immediately

1.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

2. Clean and sanitise benches and cutting boards in between production steps

3.Do not leave food in the danger zone-this includes chilling equipment used for cold items

4.Wash your hands thoroughly whenever it is needed

5. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly

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

Requirements for 4 Requirements for 10

Item Specification portions portions

Asian Vermicelli 0.075kg 0.030 kg 0.075 kg

Dried Mushrooms 0.0005kg 0.002 kg 0.005kg

Onion 0.0125kg 0.050 kg 0.125kg

Garlic 0.001kg 0.004 kg 0.010kg

Green Prawn Meat 0.025kg 0.100 kg 0.250kg

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 Is Sanitiser

used used?

Blender Clean it right after use Dish soap no

Food Processor Take it apart before washing and wipe down the Dish soap, baking no

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 base/motor soda

Mixer Remove attachments and wash it in hot, soapy Dish soap, baking no
water soda

15. List 4 examples of safety aspects which must be considered when using or cleaning equipment:

1. Before you start using any equipment, you must make sure that you know how to operate it safety.
You kitchen will have standard operating Procedures (SOPS). The SOPs are developed to ensure that
you apply the correct hygiene and WHS procedures for each piece of equipment.
2. Biological contamination
3. Physical contamination
4.Chemical contamination

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?

1. check the plug

2. check the switch
3. inform the supplier about the problem and ask them for help.

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. Avoid over-ordering food supplies
2. Purchase locally to minimise transport costs and environmental impacts
3. Implement composting / worm farms for food scraps
4. Grow herbs and vegetables on-site
5. Use a sink strainer to catch food scraps
6. Reuse offcuts and trimmings as much as possible

18. Connect the correct preparation method with the relevant type of batter:

Beer Batter Make a well with the flour, ferment yeast in a little milk. When risen add the
rest of the ingredients. Prove, knock back and then draw the floured item
through the batter – Used for desserts, fish, and meat.

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Yeast Batter Sift flour and cornflour, work in iced water and egg white to batter consistency.
Used for seafood and vegetables
Tempura Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water
Batter 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
400 Orange
1
g 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
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

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 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: ______6~8 serves_________________

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

Response: ___________45 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: __spoon and measure_______________________________________

_________________________________________________________________________

D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:

1. 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 peel the
avocado. Slice into half moon shapes. Cut the bread into 5 mm squares. Prepare the vinaigrette

2. Cooking Steps:
A. Blanch and refresh the celery, leek, carrots and capsicum
B. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on
absorbent paper

3. Plating:
A. Layer the avocado and orange segments on a chilled plate
B. Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as
desired

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 E. What should be the temperature of the plate you will use to plate the salad?

Response: ________200°F ____________

F. When should you dress the salad?

Response: ______Dressing salad right before serving___________________

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