ASSESSMENT 1 SITHCCC001 Use Food Preparation Equipment

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C
ASSESSMENT 1 – Written Quiz

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:
Student ID No:
Unit code SITHCCC001
Unit Title Use Food Preparation Equipment

Date of Assessment:
Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: ____________________________
Satisfactory If Not Satisfactory,

Assessment Criteria
please comment
meaning and role of mise en place in the process of preparing, cooking and
 Yes  No
presenting food
essential features and functions of, and safe operating practices and
maintenance requirements for, the following equipment used in food
preparation:
 commercial:
oblenders
ofood processors
ograters
omixers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 Yes  No
obutcher and boning
ochef
ofilleting
opalette
outility
ovegetable
 measures
 peelers, corers, and slicers
 scales
 thermometers
 whisks
food safety practices for handling different food types  Yes  No
cleaning practices and agents suitable to range of equipment in use  Yes  No
Document: ASSESSMENT 1 SITHCCC001 Use Food Preparation Equipment | Version: 1.1 | Page 1 of 13
precision cuts used in a commercial kitchen:

 brunoise
 chiffonnade
 concasse
 jardinière  Yes  No
 julienne
 macédoine
 mirepoix
 paysanne
safe operational practices using essential functions and features of equipment
used to prepare:
 dairy products
 dry goods
 fruit
 general food items:
o batters
o coatings
 Yes  No
o condiments and flavourings
o garnishes
o oils
o sauces and marinades
 meat
 poultry
 seafood
 vegetables
safe operational practices for maintenance and minor adjustments of
equipment:
 Yes  No
 adjusting blades
 oiling machines
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why
this judgment has been made):
Student Declaration: I declare that I have been assessed in Assessor Declaration: I declare that I have conducted a
this assessment task, have been provided with feedback fair, valid, reliable and flexible assessment with this
and I have been advised of my result. I also am aware of student, and I have provided appropriate feedback
my appeal rights
Student name: _____________________________ Assessor Name: _____________________________
Signature: ____________________________ Signature: ____________________________

Date: ____/_____/_____ Date: ____/_____/_____
Assessment Guidelines for Student:

Conditions of assessment
 This assessment requires you to answer all questions in your own words, if applicable
 This assessment will be conducted in NTCA’s classroom

 On completion, submit assessment to your assessor
 You are required to answer all the questions that are outlined in this Assessment and submit your evidence to
your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory for this assessment.
Your Assessor will provide you with feedback.
 Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for this
assessment.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you
will be provided with clear and constructive feedback based on the assessment decision so that you can
improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor
 If you are dissatisfied with an assessment decision you should make an appeal to NTCA in writing no longer than
10 days following advice of the assessment decision
Context of and specific resources for assessment
During the assessment tasks, you will be provided with:
 Printed copy of the written assessment
Your assessor will be assessing you on the criteria listed in the Assessment cover sheet
Evidence to be provided by the student for this assessment:

Completed written assessment as per the conditions of assessments
ASSESSMENT 1 – Written Quiz

Answer the following questions
Question 1: Which of the following statements are the key aspects of organizing workflow effectively?
Statement True or False

The key to completing your preparation is to look at the tasks and prioritise them
True
according to the time required.
If you are cooking items which require further preparation you need to make sure you
True
leave enough time for preparation, cooking time and also enough time to let it rest.
Ultimately, workflow is organised most efficiently by prioritising those tasks you enjoy
False
doing most.
A checklist to tick off all tasks you have completed is ideal for helping you stay on time. True
A workflow plan needs to include the timely provisions for setting up your workstation
True
for service.
Question 2: Which of the following are benefits of good mise en place in a commercial kitchen environment?

True
Good mise en place helps to improve storage, stocktaking and purchasing procedures.
True
A well organised mise en place assists in achieving better hygiene standards.
False
Good mise en place will reduce an organisation’s wage costs.
True
Proper mise en place will ensure a safer workplace due to less cluttering and neatness.
Question 3: Which of the following are typical mise en place tasks for service?

Collecting the required equipment and commodities. True
Pre-preparing items such as julienne carrots. True
Preparation steps for proteins, such as trimming and cutting steaks. True
Writing the day’s lunch menu. False
Preparing garnishes True
Ensuring equipment is functioning prior to service True
Keeping workspaces clean and hygienic throughout preparation and service. True
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
0.180
Blue Vein 0.140 kg
0.210
Cheddar 0.180 kg
0.270
Goat’s Cheese 0.170 kg
0.255
Lavosh Homemade 1
1.5
Crackers 30
45
Muscatel Grapes 0.200 kg
0.300
Dried Fruit Mixed 0.100 kg
0.15
Nuts Mixed 0.160 kg
0.240
Question 5: Draw a line to connect the correct definition with the appropriate term for equipment and utensils:
Large equipment fixed items in the kitchen such as ovens, fonts and salamanders
Small equipment hand-held equipment such as whisks, wooden spoons and

knives
Utensils portable equipment such as benchtop deep fryers, blenders
and slicers
Question 6: Write down 5 types of knives used in a commercial kitchen:
Cook’s Knife Paring Knife
Fillet Knife Palette Knife
Turning Knife
Question 7: Connect the correct knife to the relevant application for use:
Bread knife
turning and carving
Chef’s knife (French
trimming and boning
knife)
Paring knife
larger cuts, slicing, dicing and chopping
Turning knife
large, heavy knife for chopping through bones
Boning knife serrated edge for slicing bread or tomatoes

Filleting knife large flat knife for spreading butter and other
condiments
Cleaver removing the meat and skin from fish
Buttering knife trimming, turning and peeling
Question 8: List 5 types of large equipment used for cooking:
GAS STOVE OVENS
GRILLER STEAMER
SALAMONDARS
Question 9: List 5 types of large equipment used for food preparation:
MEAT SLICER FOOD PROCESSER
BLENDERS MIXER
DEEP FRYERS
Question 10: List 5 types of small equipment used for preparation and cooking:
WHISKERS SPOONS
KNIVES CHOPPING BOARDS
SMALL PANS
Question 11: 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 because of any accidents
C. To meet the legal obligations as prescribed by the WorkCover authority
Question 12: Identify the correct procedures for the safe and hygienic use of equipment:

The equipment must be switched off and unplugged before cleaning, assembling or True
disassembling.
It is a legal requirement to use guards or pushers where these are part of the True
equipment provisions.
All equipment used for processing foods must be cleaned and sanitised after use. True
The areas around blades and knives in food processors and blenders are ideal True
breeding grounds for bacteria and must be checked during assembling.
Frayed cords are not a problem as long as the insulation is intact. False
All equipment should be tagged and inspected at regular intervals. True
Any electrical equipment must not be used until you have received training to do so True
safely.
Question 13: circle the correct response in relation to the following statement.
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 / False
Question 14: 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:
Heel Can be used to crack open shellfish or break up small

bones
Back Use this part of the knife to cut when accuracy is
required, such as when you are dicing onions.
Tip This part is used for slicing vegetables and meat.
Middle of cutting edge This part is mainly used when you have to exert
pressure.
Wide middle part of the This part of the knife can be used for flattening, e.g.
blade for garlic, or for lifting chopped items.
Question 15: Connect the correct colour cutting board to the relevant application:
Red Poultry
Brown
Seafood
Yellow
Fruit and vegetables
Blue Cooked meat/small goods
Green Dairy, bread, pastry
White Raw meat
Question 16: List 5 common cuts used in the kitchen:
BATONNET JARDINIERE
DICE JULIENNE
BRUINOISE
Question 17: Fruit and vegetables require various preparations according to its uses for menu applications. These
include:
Slicing
removing undesired parts of food or usable offcuts
Dicing cutting julienne or slices of meat and vegetables

Chopping
removing exteriors of food such as skins or rinds
finely or coarsely chopping into unevenly shaped, but
Trimming
evenly sized pieces
Peeling shaping fruit and vegetables into even barrel shapes
turning finely cutting into cubes of even size
Question 18: Match the precision cut with the correct dimensions:
Julienne
2 x 2 x 2mm
Brunoise 10 x 10 x 2mm
Macédoine 5 x 5 x 5mm
Paysanne 40 x 2 x 2mm
Jardinière
5 x 5 x 25mm
Question 19: Suggestions for how you can reduce the use of water, electricity and gas in a commercial kitchen
include: state true or false

Leave gas burners on small flame during service to save on matches and lighters. False
Recycle WPRW water on gardens True
Install grey water systems True
Scrape crockery thoroughly to remove excess food False
Thaw food in the refrigerator, not under running water (also illegal under food safety
True
laws!)
Rinse food in a plugged sink or bucket, not running water True
Sweep and mop floors rather than using a hose True
Wash dishes by hand rather than using a dishwasher False
Question 20: How can you avoid excessive waste and dispose of waste and hazardous waste effectively?
(Write true or false in the space provided)

Avoid over-ordering food supplies True
Prepare smaller portions to eliminate food scraps from customer’s dishes. False
Avoid offcuts and trimmings during preparation True
Recycle all possible rubbish True
Dispose of cooking oils through the grease trap False
Dispose of expired or contaminated food, by placing these sealed into the general waste True
container to prevent any contamination issues
Organise pick-up for leftover chemicals or return expired products to supplier False
Question 21: The following statements relating to the purpose of a Standard Recipe Card (SRC) are true or false
Standard recipe cards (SRCs) are an ideal tool for ensuring that the recipe is produced True
consistently, regardless of who cooks it and when it is cooked.
A SRC may help you choose which equipment to use, by listing the key equipment needed to True
prepare and cook the dish.
SRCs are essential for any new staff member however professional chefs do not require SRCs False
for the preparation of dishes.
SRCs may have pictures of particular steps and of the final dish, so that you know you have True
followed the correct procedure.
SRCs not only help in producing items consistently, they also allow you to calculate how much True
is needed for larger numbers of serves.
Question 22: 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?
Most businesses will have a maintenance schedule for large equipment, which will involve True
periodic inspections and adjustments such as sharpening and adjusting blades and greasing or
oiling moving parts.
As part of your job you will be expected to choose the appropriate attachment for the task at True
hand.
The workflow plan listing your tasks will also provide detailed information for any equipment False
and attachments you need to use for each task.
You may need to adjust the height and shape of cutting blades or replace parts entirely. True
Always follow manufacturer’s instructions when adjusting or changing parts as incorrect True
assembly can be dangerous.
Question 23: Connect the utensils to the correct description for use:
Peelers Different coloured types have been developed to help prevent
cross-contamination in commercial operations.
These are used to minimise waste produced during preparation of
Garnishing tools
fruit and vegetables.
Piping bags and These include special cutters for cold larder garnishes, vegetable
nozzles and fruit carvings, as well as special skewers.
Cutting boards 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.
Sieves and strainers are used to mix food items or whip cream and egg whites and are
available in different thicknesses.
are used to measure the temperature of various items.
Bowls Thermometers are essential for ensuring food safety requirements
are met.
These can be used to provide shapes for such diverse items as
Whisks
potatoes, meat farce, choux paste, chocolate, cream and mousse.
These are used to separate liquids from solids, or large particles
Thermometers
from small.
Question 24: Examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment
include: (Write true or false in the space provided)

Keep raw and cooked ingredients apart and do not use the same tools or cutting
True
boards for different tasks.
When preparing foods use tools and equipment for cooked food first before
True
preparing raw foods.
Inspect equipment for cleanliness before use – check seals, behind moving parts and
True
all food contact surfaces.
Clean and sanitise benches and cutting boards in between production steps. True
Do not leave food in the danger zone – this includes chilling equipment used for cold
True
items.
Wash your hands thoroughly whenever it is needed. True
Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during
True
assembly.
Question 25: The equipment typically required for preparing a variety of different types of salads and sandwiches
include: (Tick the correct answers)

Bowls True
Moulis False
Cooking equipment for warm salads True
Colanders and salad spinners True
Knives for cutting ingredients, e.g. tomatoes True
Ricers False
Tongs True
Question 26: What are the handling and storage requirements for dairy products to ensure food safety?
(Tick the correct box indicating true or false)

Dairy products are high-risk food items due to the ease of contamination. Extra care
True
needs to be used in their preparation and storage.
Ideally, dairy products should be stored in the vegetable cool room below 10°C. False
Preparing dairy products involves a variety of processes, including correct measuring,
True
mixing, whisking, boiling and chilling rapidly after cooking.
It is essential to maintain strict hygiene during the preparation process of dishes
True
containing dairy products.
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 False
when preparing ice cream.
Question 27: Connect the type of batter to the correct preparation method:
Beer batter Sift flour and cornflour, work in iced water and egg white to
batter consistency.
Sift flour, add salt, egg and beer slowly to form a smooth
Yeast batter
batter. Add the water to adjust the consistency
Make a well with the flour, ferment yeast in a little milk.

Tempura batter
When risen add the rest of the ingredients.
Question 28: Connect the correct equipment to the relevant preparation method used for seafood:
Scaling, gutting and steel wool is used to clean the outsides of shellfish such as
cleaning fish mussels
Skinning and filleting a special oyster knife is used to pop open the oyster and cut
fish through the foot holding the oyster to the shell
special filleting knives are used to remove the fillet from the
fish and then remove the skin from the fillet. The filleting
Cleaning shellfish
knife is flexible to allow a high level of accuracy and low
wastage. Tweezers are used to remove pin bones from fillets
Shucking oysters a skewer can be used to remove the vein from the back of the
prawns
Opening crabs and use a fish scaler or bread knife to remove the scales and a
lobsters sharp knife to carefully cut open the cavity. Scissors are used
to trim unwanted parts of the fish
heavy duty knives, scissors or crab crackers are used to break
Peeling prawns through the tough shell. Legs are often cracked open after
cooking so the customer can access the meat
Question 29: The following statements for the correct cleaning and storage of cutting boards are:
True or False
Cutting boards must be washed in a dishwasher and left to air-dry. True
Washed cutting boards should by wiped dry with a tea towel. False
Before washing cutting boards all loose food scraps should be removed to prevent True
excessive soiling of dishwater.
If cutting boards must be washed in a sink, a sanitiser must be applied after washing. True
Cutting boards should be stacked for storage to prevent them from warping. False
Cutting boards should be stored upright in a rack to allow for airflow. True
Question 30: Number the steps 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
Question 31: The general provisions for cleaning and maintenance of small and large equipment including WHS
include: (Tick the correct box indicating true or false)

Regularly wash down large equipment to prevent any build-up of grease. True
Check on the maintenance requirements such as routine service, changing of water filters for
True
convection ovens and calibration of ovens and scales.
When using special detergents like caustic cleaners for the cleaning of grills and ovens,
True
protective clothing (elbow length gloves, apron, facemask and safety goggles) must be worn.
Washing parts of equipment in a dishwasher will ensure these are clean and ready for re-
False
assembly.
Blenders, food processors and mincers require extra care since food particles may be left
True
inside.
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 True
cleaning.
Question 32: The following action should be taken when dealing with equipment problems:
(Tick the correct box indicating true or false)
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 True
supervisor.
If it is a simple fix you can consult the troubleshooting guide that comes with the equipment.
True
Often there is a simple solution to a problem.
In general, you should always check things like the power cable being plugged in, safety
True
catches being engaged and lids being closed correctly.
If you notice a frayed cord, electrical charges, smoke or a burning smell coming from the
machine, then you should inform your colleagues to enable them to use the machine before False
it will break down.
Make sure nobody else uses the machine and report the problem to your supervisor
True
immediately.
You should also check that the safety tag on the equipment is not past the expiry date. True
It is best practice for all electrical equipment to be periodically tested by a WHS or electrical
True
expert to ensure that it is safe for use.

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

ASSESSMENT 1 – Written Quiz

Unit code SITHCCC001

Unit Title Use Food Preparation Equipment

Student Declaration: CHEATING & PLAGARISM

Student Signature: ____________________________

Satisfactory If Not Satisfactory,

precision cuts used in a commercial kitchen:

(Please tick the assessment result for this task)

Student name: _____________________________ Assessor Name: _____________________________

Signature: ____________________________ Signature: ____________________________

Assessment Guidelines for Student:

 This assessment will be conducted in NTCA’s classroom

Context of and specific resources for assessment

During the assessment tasks, you will be provided with:

 Printed copy of the written assessment

Evidence to be provided by the student for this assessment:

ASSESSMENT 1 – Written Quiz

Statement True or False

Statement True or False

Statement True or False

Pre-preparing items such as julienne carrots. True

Writing the day’s lunch menu. False

Preparing garnishes True

Ensuring equipment is functioning prior to service True

Item Specification Requirements for 6 Requirements for 9

Small equipment hand-held equipment such as whisks, wooden spoons and

Cook’s Knife Paring Knife

Fillet Knife Palette Knife

Boning knife serrated edge for slicing bread or tomatoes

Cleaver removing the meat and skin from fish

Buttering knife trimming, turning and peeling

Question 8: List 5 types of large equipment used for cooking:

GAS STOVE OVENS

Question 9: List 5 types of large equipment used for food preparation:

MEAT SLICER FOOD PROCESSER

KNIVES CHOPPING BOARDS

C. To meet the legal obligations as prescribed by the WorkCover authority

Statement True or False

Heel Can be used to crack open shellfish or break up small

Blue Cooked meat/small goods

Green Dairy, bread, pastry

White Raw meat

Question 16: List 5 common cuts used in the kitchen:

Dicing cutting julienne or slices of meat and vegetables

Peeling shaping fruit and vegetables into even barrel shapes

turning finely cutting into cubes of even size

Statement True or False

(Write true or false in the space provided)

Statement True or False

Statement True or False

Statement True or False

(Tick the correct box indicating true or false)

Statement True or False

Make a well with the flour, ferment yeast in a little milk.

5 Dry the deep fryer thoroughly

Statement True or False

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Student name: _ Assessor Name: _

Signature: Signature: