Assessment Tasks and Instructions

Student Name diana carolina vivas

Student Number 0000015328

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 Details

Competency/Cluster
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 Carolina Date 06/06/2022

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
 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
SSH to complete

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): Nick Mercy Date: 27/04/2021
    
   /    /
Student Signature Date:     
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 Miss-en-place is a French term which means everything in its place. This refers to
the preparation that you complete before service begins, because many tasks
cannot be done later without interrupting service to your customers.

B) Workflow planning Workflow planning enable you and the other staff to work effectively and
efficiently with minimal time, energy and material wastage. It also enable
everyone to work in a logical, sequential manner, to perform set tasks within
prescribed standards and times in order to make everything ready for a specific
service period. They act to clarify responsibility so that each staff member knows
what they are responsible for and what others responsible for.

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

Equipment Used to prepare

Blender (1) Preparing a pizza dough (4)
Food Processor (2) Parmesan for a pasta dish (3)
Grater (3) Making breadcrumbs from stale bread (2)
Mixer (4) To puree a soup (1)
3. What is the purpose of the following pieces of equipment? How are they used?

Equipment Purpose Instruction for use

Sharpening steel To align the edge of the 1. Position the steel vertically over a cutting board,
knife kitchen towel or other suitable surface. 2. Holding
your knife at a 20 degree angle to the steel 3. Take
alternating passes with your knife across the steel
applying light to medium pressure. 4. A gentle
slicing motion that moves your blade across the
knife from heel to tip.

Sharpening stone Sharpen the edges of steel 1. Lubricate the sharpening stone with small line of
tools and implements oil or water down the middle of stone before using
through grinding and it.
honing 2. Use the rougher side first, then the smooth side.
3. With your knife at 20 degree angle, slowly draw
the knife down and across the stone in a smooth
motion, starting at the heel and finishing at the tip.
4. Repeat this action 5 times or more depending on
the dullness of the knife.
5. Flip the knife the other side and sharpen the
reverse side using the same motion. Sharpen this
side the same number of times as the other side
for consistency.
6. Return the knife to the original side, but this
time draw the knife from the tip to the heel.
Repeat this motion 5 times.
7. Flip to the reverse side, and sharpen from tip to
heel 5 times. 8. Turn you’re sharpening stone over
to the fine side and repeat steps 1-5.

4. Connect the correct cutting application with the relevant knife

Type of knife Cutting application

Chef’s knife (French knife) (1) Trimming, turning and peeling (5)
Filleting knife (2) Turning and carving (6)
Bread knife (3) Larger cuts, slicing, dicing and chopping (1)
Boning knife (4) Trimming and boning (4)
Paring or utility knife (5) Large flat knife for spreading butter and other
Condiments (8)
Turning knife (6) Removing the meat and skin from fish (2)
Butcher’s knife (7) Serrated edge for slicing bread or tomatoes (3)
Palette knife (8) Long, slightly curved knife for slicing meat (7)

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 used for accuracy; volumes of dry and liquid ingredients can be measured
accurately from as little as 0.25 teaspoon up to 5 litres
Peelers, corers, and peelers are used to remove the skin of fruit and vegetables; corers are used to
slicers remove the core and pips from fruits such as apples; slicers are used to
accurately slice thin pieces of meat and smallgoods such as ham and salami
Mandoline used to cut large amounts of food into specific shapes; the blades allow many
uses, from precision cuts to potato portioning
Scales used for accurately measuring weights of ingredients

Thermometers used to measure the temperature of various items; they also can be used to
determine doneness of meat products by measuring the internal temperature
Whisks 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. inspect equipment for cleanliness before use

2. ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling
machinery
3. always use pushers or guards that come with equipment such as slicers, mandolines, food processors
and juicers
4. 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
5. if equipment is not working the way it is supposed to, make sure nobody else uses the machine and
report the problem to your supervisor immediately

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

Cut Description Menu

Brunoise 2 x 2 x 2 mm Vegan Brunoise Pie with Cheese

Julienne 40 x 2 x 2 mm Russian Mushroom Julienne

Mirepoix 5 - 7 mm stocks

Jardinière 5 x 5 x 25 mm Italian Pickled Vegetables

Paysanne 10 x 10 x 2 mm Minestrone

Macédoine 5 x 5 x 5 mm Macédoine de Légumes (Russian Salad)

Concassé 5 x 5 x 5 mm Italian Bruschetta

Chiffonade long and thin strips salads

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

Trimmings Use

1 mushroom stems finely chop them to make topping for crostini

(duxelles), pickle them for sandwiches, or simmer
a big batch for an earthy vegetable stock
2 broccoli & cauliflower stems
3 onion, leek & scallion extras
slice the stalks and peel the tougher skin near the
bottoms; try them in your stir fry or cook the
stems in boiling water with a few garlic cloves and
mash for a healthy alternative to mashed potatoes
onion skins and the dark green parts of leeks and
scallions are gold when it comes to making stock;
while the dark green parts of scallions are
perfectly edible, some recipes call for only the
white parts; save the green tops for garnishing
salads and soups
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 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

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

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 stocks, soups and sauces

B) Meat off-cuts hamburgers, meatloaf, farces, sauce, consommé and stocks

C) Poultry carcasses stocks and soups

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

1. clean and sanitise benches and cutting boards in between production steps
2. keep raw and cooked ingredients apart
3. wash all equipment and tools used for raw food prior to using them for cooked food
4. do not use the same tools or cutting boards for different tasks
5. do not touch food contact surfaces 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 0.030 kg 0.075 kg

Dried Mushrooms 0.002 kg 0.0005 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 Chemical Is Sanitiser

used used?

Blender The rest of the sauces/purée or juice might left at Mild detergent Yes
the bottom of the blender, so we need to clean it
very carefully. We need to separate parts to
ensure that we get into all the tiny corners and
crevices and make sure that the equipment is
sanitised properly after cleaning

Food Processor The rest of food may left inside, so we need to Mild detergent Yes
clean it carefully. Unplug it, 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.

Mixer Unplug it, then remove all attachments and parts. Dishwasher No
Sanitise them after cleaning. Wipe the base and Handwashing: Mild
remove any splashes or food particles. detergent Yes

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

1. Loosen food particles by soaking, scraping or pre-rinsing.

2. Rinse with hot water to remove soil and detergent residue.
3. Wash the equipment using hot water and suitable cleaning agent (detergent), combined with
scrubbing or scouring and jet spraying.
4. All items or sections of the equipment should be air dried, heat dried, or dried with single use
disposable towels. Damp tea towels and cloths carry bacteria that can be transferred back onto clean
dishes, utensils and equipment.

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. Report the problem to the supervisor.
2. If it is simple fix you can consult the troubleshooting guide that comes with the equipment. Of
then there is a simple solution to a problem.
3. Always check the things like power cable being plugged in, safety catches being engaged and lids
being closed correctly.
4. Make sure no body else uses the machine and report the problem to your supervisor immediately.
5. You should also check that the safety tag “out of order” is being put on the machine.

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. Switch off lights when not required
2. Use as much organic product as I can, and recycle as much as I can
3. Only use energy sources eg. Gas burners, when needed
4. Recycle all possible rubbish
5. Purchase the local farmer’s products; minimize transport costs and environmental impacts. 6. Avoid
over-ordering food supplies.

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
(1) rest of the ingredients. Prove, knock back and then draw the floured item
through the batter – Used for desserts, fish, and meat. (2)
Yeast Batter Sift flour and cornflour, work in iced water and egg white to batter
(2) consistency. Used for seafood and vegetables (3)
Tempura Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water
Batter (3) to adjust the consistency – Used for desserts and fish. (1)

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
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: 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: It will take 37 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: peeler , chopping board , serving spoons

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

Preparation steps in numbered sequence:

1 . W ash the carrots 2 . pe el the carrots 3 . re - wash the carrots 4 . W ash the lettuce ,
celery , leek and capsicum 5 . Te ar the lettuce into bite - sized pieces 6 . Pl ace the
lettuce into a colander in the fridge 7 . Cu t the carrots , celery , leek and capsicum into
julienne 8 . Se gment the orange 9 . Cu t the avocado in half 10 . Re move the lump and
peel the avocado 11 . Sli ce the avocado in half - moon shapes 12 . Cu t the bread into ~ 5
mm squares 13 . Pr epare the vinaigrette 14 . Bl anch and refresh the celery , leek ,
carrots and capsicum 15 . Cl arify the butter 16 . Ad d the croutons and fry until browned
and crisp 17 . Dr ain on absorbent paper 18 . La yer the avocado and orange segments on
a chilled plate 19 . Pl ace the remaining ingredients into a bowl and dress the salad 20 .
Pl ace in the middle of the plate 21 . Ga rnish as desired

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

Response: The temperature of the plate should be cold enough to allow the food to
maintain a temperature of 41 degrees Fahrenheit or below. Salad bars need to maintain
41°F in order to prevent the growth of harmful bacteria. This is also applicable to foods
like cheese, yogurts, meat, egg products and especially salads. In addition to this, plates
are supposed to be placed in the refrigerator 20 minutes before serving.

F. When should you dress the salad?

Response: Response Place the remaining ingredients into a bowl and dress the salad