SITHCCC001 Assessment Tasks and Instructions

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 in a kitchen operation mise-en-place means the preparation of dishes and

ingredients before the beginning of service. Mise-en-place is a French culinary
phrase which means “putting in place” or “everything in its place.” 

B) Workflow planning flow represents that process, an agreed-upon series of steps performed to finish
each work items in a quality manner. Work flow planning within a commercial
kitchen is important as without it chaos can strike. This is as normally there can
be numerous staff within a commercial kitchen, which at times can be a tight fit
and, therefore, a work flow plan is important to keep order and to ensure that
the team is working effectively. 

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

Equipment Used to prepare

Blender To puree a soup
Food Processor Making breadcrumbs from stale bread 
Grater Parmesan for a pasta dish  
Mixer Preparing a pizza dough  
3. What is the purpose of the following pieces of equipment? How are they used?

Equipment Purpose Instruction for use

Sharpening steel
Sharpening is done Hold the steel in your hand. Place the edge
periodically to restore of heel of the knife on the upper end of the
the edge, using a stone steel. Tilt the back of the blade about 20
or special sharpener such degree away from the steel 
as diamond-coated steel.
 
Honing is done before
Maintaining this angle, move the blade in
and after using a knife,
with a steel   an arching motion from bolster to the tip,
using very little pressure 
 
Listen for a melodic ring as you use the
steel. If you hear a grinding noise you are
applying too much pressure 
 
Repeat the process 3 to 4 times on each
side 

Sharpening stone Sharpening is no mystery A sharpening stone has two sides- 1 rough
– it is simply a matter of and 1 smooth. Before using the stone you
scratching the cutting should lubricate it with oil or water. Use
edge of the knife so that the rougher side first, then the smooth
new tiny teeth are
side. Finish the knife on the steel, using the
applied to the cutting
same angle that was used for the stone
edge 
sharpening.  
A diamond-coasted 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.  

4. Connect the correct cutting application with the relevant knife

Type of knife Cutting application

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 Turning and carving 

Condiments
 Turning knife Trimming, turning and peeling 

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

Measures Various measures such as cup measures, measuring spoons and
measuring jugs are used for accuracy. 
Peelers, corers, and Peelers are used to minimize waste produced during preparation of fruit
slicers and vegetables. 

Mandoline A Mandoliner is a specialized cutting tool is used to cut large amounts of

food into specific shapes. 
Scales Scales are used for accurately measuring weights of ingredients. Small
scales can accurately weigh grams of products. 
Thermometers Thermometers are used to measures the temperature of various items.
They can be used to determine doneness of meat products by measuring
the internal temperature. 
Whisks Whisks are used to mix food items or whip cream and egg whites and are
available in different thicknesses. 
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. Be very careful when using machinery with moving parts – we would be severely injured! 
3. Gas leaks can lead to explosions 
4. Hot liquid can burn  
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 Brunoise is a culinary knife cut in items to which a brunoise cut is commonly applied
which the food item is first include carrots, celery, leeks, onion, potatoes,
julienned and then turned a quarter tomato and turnip.  
turn and diced again, producing
cubes of about 3 mm or less on
each side, or 1/8-inch dice.  

Julienne Julienne, allumette, or French cut, is

a culinary knife cut in which the
food item is cut into long thin strips,
similar to matchsticks 

Mirepoix Roughly chopped vegetables used A “mirepoix” is loosely defined as “onions, carrots
for stocks and sauces  and celery” or the “starting point to many a rad
recipe”.  

Jardinière Jardinière is a French cooking term

to cut a vegetable into thickish
batons. Peel and wash the
vegetable, then regularize its shape
into a rectangle or square by
topping and tailing it and squaring
off the sides.

Paysanne Paysanne is a French cooking term

that is used to describe the way
vegetables are cut. They are usually
cut very thin and cut in the form of
the vegetable being cut. 
 Macédoine A Macedoine is a French cooking
term meaning a mixture of
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. 

Concassé Chopped coarsely or finely

depending on use – tomato or
duxelles 

Chiffonade Finely shredded, usually 1-5mm

across – cabbage, lettuce, spinach
and pancakes 

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

Trimmings Use

1 Broccoli stems   When we evacuated the florets, keep the stems

and mesh to use in plates of mixed greens. The
stems can likewise be cut and added to a sautéed
food, stew or soup. On the off chance that the skin
on the stem is thick and intense, we may need to
strip 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. 
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.

1 Sanities workbench, board and utensils, prepare sanitized 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)

5 Crumbs (coat and slightly pat for better adherence)

1 Dry food items

3 Egg wash (remove excess)

4 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 Use to make trout

B) Meat off-cuts Meat off-cuts used for to create methane or leach and contaminate ground water 

C) Poultry carcasses Poultry is the generic term given to all domesticated feathered birds used for meat
or egg production.  

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

1.Wash hands: - Wash your hands thoroughly with soap and water (warm or cold) and dry
them before handling food, after handling raw food – including meat, fish, eggs and
vegetables – and after touching the bin, going to the toilet, blowing your nose or touching
animals 
 
2.Wash dishcloths: - Wash dishcloths and tea towels regularly and let them dry before
you use them again. Dirty, damp cloths are the perfect place for germs to spread 
 
3.Wash worktops: - Wash worktops before and after preparing food, particularly after
they've been touched by raw meat (including poultry), raw eggs, fish and vegetables. You
don't need to use antibacterial sprays: hot, soapy water is fine. 
 
4.Use separate chopping boards: - Use a separate chopping board to prepare raw food,
such as meat and fish. This is to avoid contaminating ready-to-eat foods with harmful
bacteria that can be present in raw food before it has been cooked.   
5.Store raw meat on the bottom shelf: - Always cover raw meat and store it on the
bottom shelf of the fridge, where it can't touch or drip onto other foods. 

1. 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

Item Specification Requirements for 4 Requirements for 10

 portions portions

Asian Vermicelli 0.030 kg 0.075 kg

Dried Mushrooms 0.002 kg 0.005 kg 

Onion 0.050 kg 0.0125 kg 

Garlic 0.004 kg 0.001 kg 

Green Prawn Meat 0.100 kg 0.025 kg 

2. 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 Take the blender apart. Unplug the Soapy water  yes
blender unit. Remove the jar assembly  
from the motor base.   Dish rag 
Wash the jar. Clean the jar with warm
soapy water and a dish rag or sponge.  
Wash the other small pieces. Hand-wash
the gasket seal, cutting blade, and jar
base (or locking ring). 

Food Processor if your processor is smelly, mix a 1-to-1 Mild dish soap  yes
ratio of baking soda and water. Store it in Dish cloths or
the bowl of the processor for 10 to 15 sponge 
minutes, then rinse thoroughly. The Baking soda 
baking soda will absorb the order Nylon brush 
Be sure to dry all the pieces thoroughly
to prevent bacteria growth or damage. 

Mixer Remove mixing blades, kneading paddles Soapy water  yes

and other attachments.  Sponge  
Remove the mixing bowl.   Clean clothes 
Clean the surface of the electric mixer.  
Turn over the mixer and clean
underneath the base and below the
mixing arm.  
Dry the attachments immediately after
 washing if you are washing them by
hand 

3. List 5 examples of safety aspects which must be considered when using or cleaning equipment:

1.Cleaning risk assessments. 

 
2.Contractors.  
 
3.Protection from hazardous substances. 
 
4.ersonal protective equipment.  
 
5.Safe working practices. 

4. 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?

Occasionally equipment will not work the way it is supposed to. It may also become
unsafe due to incorrect assembly or become faulty as a result of overuse. When this
happens is it important to report the problem to supervisor. 
  
Points to be checked:  
 
Check that the appliance is plugged in 
Check power cord for damage 
The machine may have overheated. Wait for at least 20 minutes and try again  

5. 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.Use a sink strainer to catch food scraps 
  
2.Only use energy sources, e.g. gas burners, when needed 
 
3.Recycle all possible rubbish 
 
4.Sweep and mop floors rather than using a hose 
 
5.Consider non-caustic cleaners for ovens and grills  
 
6.Rinse food in a plugged sink or bucket, not running water 

1. 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.
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
Batter water to adjust the consistency – Used for desserts and fish.

2. 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
40mL Vinaigrette

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

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: ______two serve _________________

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: bread knife

_________________________________________________________________________
_________________________________________________________________________

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

 Preparation steps in numbered sequence:

1. Peel the carrots and wash them 

2. Wash the lettuce, celery, leek and capsicum. 
3. Cut the carrots, celery, leek and capsicum into julienne, lettuce into bite sized
pieces and segment the orange 
4. Cut the avocado into half, remove the stone , peel it and slice into half moon
shape 
5. Cut the bread into 5mm squares 
6. Then prepare the vinaigrette. 

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 

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

Response: less than five degree Celsius

F. When should you dress the salad?

Response: ____ Dressing should be done after keeping  all the ingredients except avocado
and orange together in a a bowl_______________________________
___________________________________________________