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 Nick Mercy

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answers
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 – 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
SSH to complete

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.

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): Nick Mercy Date: 27/04/20
21
   /    /
Student Signature Date:     
Assessment 2

Your Tasks:
Prepare the following dishes to the criteria set out below:

Dish to be prepared Equipment used Major food groups used

Blender Fruit/vegetables
Dish 1: Food processor X General food items: batter/coating/condiment
Beer batter Grater Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
X Scales
Thermometer
X Whisk: fine/coarse
Blender Fruit/vegetables
Dish 2: Food processor X General food items: batter/coating/condiment
Battered Fish Fillet Grater X Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- X Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline X Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Blender X Fruit/vegetables
Dish 3: Food processor X General food items: batter/coating/condiment
Cucumber Raita X Grater Oils/sauces/marinade
Sharpening steel X Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- X Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Blender Fruit/vegetables
Dish 4: Food processor General food items: batter/coating/condiment
RTO to complete Grater Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
 Whisk: fine/coarse
Blender Fruit/vegetables
Dish 5: Food processor General food items: batter/coating/condiment
RTO to complete Grater Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Blender Fruit/vegetables
Dish 6: Food processor General food items: batter/coating/condiment
RTO to complete Grater Oils/sauces/marinade
Sharpening steel Garnishes
Sharpening stone Meat
Recipe Source: Futura Group, e- Knives: Butcher/Boning/Filleting/Palette Poultry
Mandoline Seafood
coach recipes SITHCCC001 Measures
No. of serves: Mouli Precision Cuts:
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse

Add further dishes as required

Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select food preparation equipment
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.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Criteria specific for the preparation of the dish:

Beer Batter
a) Ingredients are identified correctly
b) Ingredients are measured according to recipe
c) Flour is sifted
d) Mixed correctly
e) The batter is free from lumps
f) The seasoning is checked and adjusted
 g) Batter is covered and stored for restring period (30 min)

2 Element 1: Select food preparation equipment

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
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

Criteria specific for the preparation of the dish:

Battered Fish Fillet
a) Deep fryer set to correct temperature (180°C)
b) The equipment for deep-frying is prepared (Spider, Tray, Bowl etc)
c) Fish fillets are trimmed
d) Pin bones are removed
e) Tartare Sauce is prepared according to Recipe
f) Fish fillets are seasoned
g) Fish fillets are coated and with flour
h) Cooked golden, evenly
i) Drained
j) Served on warmed plate and garnished with Lemon, Parsley
k) Plate is clean, free of smears and drips
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
 Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

3 Element 1: Select food preparation equipment

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
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

Criteria specific for the preparation of the dish:

Cucumber raita
a) Ingredients are identified correctly
b) Ingredients are weighed according to recipe
c) Lemon is juiced correctly
d) Cucumber is washed correctly and grated evenly
e) Cumin seeds are roasted without excessive browning
f) Cumin seeds are ground to even consistency
g) Ingredients are mixed correctly
h) The seasoning is checked and adjusted
 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
Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

4 Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions
The correct/suitable equipment required to prepare the dish is/are identified:
1. Knives selected: N/A
2. Equipment selected: Juicer, grater, bowls, frying pan, mortar and pestle

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:
Correct knives selected for precision cuts:
Correct cutting techniques used
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

Criteria specific for the preparation of the dish:

Dish 4
a)
 b)
c)
d)
e)
f)
g)
h)
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
Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Add further dishes as required