ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.

Student Name
Amrinder Singh Student ID
14229841

Curtis Completion 02-06-2023

Assessor Name
Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816

Unit Name Use food preparation equipment Unit Code SITHCCC001

FIRST ATTEMPT: ❑ SECOND ATTEMPT: ❑

Result
S = Satisfactory
Please attach the following student evidence to this form NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1 ❑ Written Assessment S | NYS | DNS

Assessment 2 ❑ Practical Assessment S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent

Student Declaration: I acknowledge the assessment process has been explained Assessor Feedback:
and agree to undertake assessment. I am aware of the appeals process, should the
need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of _____________________ _ _ _ _ _ _
the assessment to gain a competent result for this unit of competency. I declare
that the work contained in this assessment is my own, except where
acknowledgement of sources is made. I understand that a person found responsible _____________________________________________
for academic misconduct will be subject to disciplinary action (refer to Enrolment
Acceptance Agreement).

I give permission for a copy of my marked work to be retained and reproduced for Assessor Signature: ____________________________
the purpose of review and validation.
Date: ____/_____/_ __
Student Signature: _Amrinder Singh____ ________
Date: _02__/06__/2023 __

Administrative use only

Entered onto Student Management Database ❑ ________________

Date Initials

ASSESSMENT COVER SHEET

SITHCCC001 USE FOOD PREPARATION EQUIPMENT
© Acacia Institute
 Assessment Task 1
SITHCCC001 Use food preparation equipment
Written Test

Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name – Amrinder Singh

• Your Student Id - 14229841
• Your Trainer’s name – Curtis
• Title of your Assessment – use food preparation equipment
• Assessment Due Date
• Actual Submission Date – 02-06-2023
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment can be hand written or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

Body text Page setup

• Font: Times New Roman • Top: 2.54 cm

• Font size: 12 point • Bottom: 2.54 cm
• Line spacing: Double • Left: 3.17 cm
• Text style: Normal • Right: 3.17 cm
• Header: 1.25 cm
• Footer: 1.25 cm

3. If hand written assessments are submitted, hand writing needs to be clear and legible.
4. Do not forget to attach the Cover Sheet at the front of the assessment.
5. Make sure you have signed the Cover sheet to declare this is your own work.
6. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

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 Performance objective:

You need answer the entire question using information given to you from class and from your course material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: What is the purpose of a mise en place list?
A mise en place list outlines the important chores that must be finished before cooking, baking, or assembling a
final dish. In French, the term means "putting in place" or "gathering." Before beginning to cook, bake, or
assemble a dish, a mise en place list is used to make sure everything is ready, which requires Getting a few
important things done initially.

Question 2: What is the key purpose of organising workflow?

• Prioritising your tasks depending on the time required is the key to accomplishing your preparation. If you
are making items that require additional preparation, be sure to include enough time for prep, cooking,
and resting.
• In the end, the most efficient way to organise the workflow is to rank the jobs according to how much time
they would require.
• You can stay on track by using a checklist to cross off everything you've accomplished.
• A workflow plan must outline how your workstation will be configured to be ready for use when needed.

Question 3: How do hygiene requirements impact on workflow planning?

Hygiene is the most important part of the commercial Kitchen. If you are working in big or small kitchen by
yourself, you will need to complete tasks that have hygiene implications first. Such as cream-based dessert. First
Bavarian cream and tourt fillet you should finish the Bavarian cream clean and put everything away and use new
knife and chopping board for another task

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 Question 4. What is the meaning of the term “mise en place? What needs to be done generally to fulfil mise en
place requirements?
The term “mise en place” means set the everything in their place. Ready to work or complete the work on time. It
refers to the setup required before cooking and often used in professional kitchen, which means organizing and
arranging the ingredients.

Question 5. List 7 examples of mise en place tasks required preparing for service of food?
1.Collecting the required equipment and commodities.
2.Pre-preparing items such as julienne carrots.
3.Pre-cooking item such as mashed potatoes.
4.Preparation steps for proteins, such as trimming and cutting steaks.
5.Preparation steps for finished and semi-finished sauces.
6.preparing garnishes.
7.Collecting all equipment and tools required to finish the meal.

Checkpoint 2
Question 6: What is the purpose of a standard recipe card (SRC)? What are the benefits of using a SRC?
-Standard recipe card are an ideal tools for ensuring that the recipe is produced consistently. It is the yield same
resulting product using specific ingredients and preparations methods. It means produce a consistent product that
customer expect.

1.Accurate purchasing is impossible without existence and use of standardized recipes.

2.Dietary concerns require some food services operators to know exactly the kinds of ingredients and correct
amount of nutrients in each serving of menu item.
3.Accuracy in menu laws require that food service operators be able to tell guest about the type and amount of
ingredients in their recipes.
4.Accurate recipe costing and men pricing is impossible without standardized recipes.
5.Matching food used to cash sales is impossible to do without standardized recipes.

Question 7: How do methods of cookery and cost factors affect your choice of commodities for the preparation
of dishes?
• The choice of ingredients for dish preparation is influenced by a number of variables, including cooking
techniques and price.
• The grade of the ingredient will determine how it will be used to make a dish. The ingredients utilised will have
an impact on the final result.
• Understanding various approaches and pairings is crucial when selecting commodities.

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 Question 8. Provide 3 examples of how you could use trimmings and off-cuts from the following commodities?

1. Broccoli - Soup, Stir fry , salads

2. Carrots - Thai Salad, Vegetable stock, Juice and soup

3. Potatoes - Mashed potatoes, Wedges, Soups

Question 9: Provide 3 examples for each of the following equipment categories?

1. Large equipment - Ovens, Fonts, Salamanders

2. Small equipment - Such as blender, slicer , deep fryers

3. Utensils - whisks, wooden spoons and knives

Checkpoint 3
Question 10. What is large or fixed equipment? Provide 4 examples?
Large equipment is used in every commercial kitchen. Size of equipment is depending upon the size of operation.
These types of equipment permeant fixed in one place. Such as-Ovens, Char grills, Bain marries, orbit mixer.

Question 11. Provide 4 examples of small equipment?

-Small equipment is portable equipment. We can move is easily one place to other. Size of equipment is depending
upon the size of operation. For example: -Hand mixer, blender, blowtorch, benchtop fryers.

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 Question 12. 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?
• The majority of businesses will have a maintenance schedule for large pieces of equipment that involves routine inspections
and adjustments like sharpening and adjusting blades and lubricating or oiling moving parts.
• As part of your employment, you will be expected to choose the best attachment for the job at hand.
• You won't find detailed information on the tools and attachments you'll need for each activity in the workflow plan that lists
your tasks.
• It might be essential to alter the cutting blade's height and form, or replace the component entirely.
• Always follow the manufacturer's instructions when replacing or altering parts as faulty assembly could be dangerous.

Question 13. Explain the correct general procedure for cutting items safely?
1.Keep your knives sharp
2.Slice away from your hand and keep your finger clear of the blade.
3.Dont ever use the palm of your hand as a cutting board.
4.Keep the tip of your knife on the cutting board.
5.Curl your fingers under and hold the food with your fingertips when chopping.
6.Use caution with steak knives.
7.Secure your cutting board.
8.Never slice things freehand over the sink

Question 14. Explain the uses of the following knives?

1. Bread knife - Serrated edge for slicing bread or tomatoes

2. Chef’s knife (French knife) - Larger cuts, slicing, dicing and chopping

3. Paring knife - Trimming, turning and peeling

4. Turning knife - Turning and carving

5. Boning knife - Trimming and boning

6. Filleting knife - Removing the meat and skin from fish

7. Cleaver - Large, heavy knife for chopping through bones

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8. Buttering knife - Large flat knife for spreading butter and other condiments

Checkpoint 4
Question 15. Explain the difference between sharpening and honing. When should these be done?
Sharpening is the process of grinding or removing material from the blade to create a new, sharp edge. This
removes any dull or damaged metal and restores the blade's sharpness. Sharpening is a more aggressive technique
compared to honing. Sharpening should be done when the blade has become noticeably dull or damaged.

Honing, on the other hand, is the process of refining and maintaining an already sharp edge. Honing does not
remove material from the blade but rather straightens and aligns the microscopic teeth on the edge, improving
the blade's cutting ability and durability. Honing is typically done more frequently than sharpening, and it helps to
extend the time between sharpening sessions

Question 16. What are the general recommended provisions for the care and hygienic storage of knives?
1.Use a sharp knife-When you use the dull knife to cut, you need a more force. As a result, the knife is more likely
to slip, and this increase the risk of injury.

2.Choose the right knife for the task-Always check the blade size, flexibility, blade edge to perform your task.

3.Keep your knives clean-always clean your knife- In order to prevent contamination. It is important to clean your
knife as soon as you are done using.

4.Store your knife correctly-A designated knife storage is important

Question 17. Provide a description for the use of each of the following utensils: utensils?

1. Peelers - Peelers are commonly used to remove the skin from vegetables such as potatoes, carrots, and
cucumbers. .These are used to minimise waste produced during preparation of fruit and vegetables

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2. Garnishing tools - These include special cutters for cold larder garnishes, vegetable and fruit carvings, as well
as special skewers.

3. Piping bags and nozzles - These can be used to provide shapes for such diverse items as potatoes, meat farce,
choux paste, chocolate, cream and mousse.

4. Cutting boards - Different coloured types have been developed to help prevent crosscontamination in
commercial operations

5. Sieves and strainers - These are used to separate liquids from solids, or large particles from small

6. Bowls - 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

7. Whisks - Are used to mix food items or whip cream and egg whites and are available in different thicknesses.

8. Thermometers - Are used to measure the temperature of various items. Thermometers are essential for
ensuring food safety requirements are me

Question 18. What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?
First you pick your equipment always check, it is working or not. In order to help you operate the equipment
safely, your kitchen will have Standard operating Procedures. The SOPs are developed to ensure that you apply the
correct hygiene and WHS procedures for each piece if equipment.

Question 19. Which safety aspects must be considered and followed when handling and working with
equipment?

1.Whenever you working kitchen always follow the PPE (Personal Proactive equipment). Because everyone has
protection in his and her hand.

2.Make sure electricity is off or plugged out when you dissembled the part of the machine.

3.Train your staff related to safety. Provide the little too little information

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4.Obtain the instruction and user manual and ensure employees have access to it where necessary for their work.

5.Horseplay often results in serious injury

Checkpoint 5
Question 20. Provide 5 examples how you can help prevent food poisoning by maintaining hygiene standards for
equipment?
1.Always use the different cutting boards for different tasks.

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.

5.Wash your hands thoroughly whenever it is needed.

Question 21. List the [generic] manufacturer’s instructions for assembling a blender in correct order?
1.Turn the blender jar upside down and place it flat on a sturdy surface.
2.Position the rubber gasket on the round opening on the bottom of the blender jar.
3.Turn the cutting assembly upside down and place the blade end in the blender jar opening. Blade are very sharp
handle carefully.
4.Secure the rubber gasket and cutting assembly in position by placing the smaller opening of the locking ring on
the top the cutting assembly. Make sure locking ring is tightly.
5.Push the cover onto the top of the blender jar. Insert the measured pour lid into cover, aligning the tabs in the
pour lid with the slots in the cover. Twist clockwise to lock pour lid into cover.
6.Place the blender jar on the motor base so that the jar markings are facing you and the handle is positioned to
one side.
7.Plug is power cord. Now blender is ready to be used

Question 22. Provide a description for the following culinary terms?

1. Mirepoix - roughly chopped vegetables used for stocks and sauces

2. Matignon – finer than mirepox, used for game birds, poultry, seafood, and vegetable panache

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3. Concasser – chopped coarsely or finely depending on use- tomato or duxelles

4. Chiffonnade - finely shredded, usually 1-5mm across-cabbage, lettuce, spinach and pancakes

5. Duxelles – finely chopped mixture of onion, mushrooms, and parsley, Ham or bacon can be added for extra
flavour

Question 23. Provide 2 preparation (in terms of cutting) methods for each of the following commodities?

1. Potatoes - c u b e d , s l i c e d

2. Onions - diced , sliced

3. Garlic - minced, sliced

4. Leek, celery, carrots, and turnips - julienne, chopped

5. Radishes - sliced, quartered

6. Broccoli, cauliflower and broccoflower - florets, grated

7. Lemons, oranges and limes - segments, zest

Question 24. Explain the following terms used for cutting?

1. Slicing - Cutting julienne or slices of meat and vegetables

2. Dicing - Finely cutting into cubes of even size

3. Chopping - Finely or coarsely chopping into unevenly shaped, but evenly sized pieces

4. Trimming - Removing undesired parts of food or usable offcuts

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 5. Peeling - Removing exteriors of food such as skins or rinds

6. Turning - Shaping fruit and vegetables into even barrel shapes

Question 25. List the 5 precision cuts and provide the approximate sizes for each cut?
1. Julienne: 40 x 2 x 2mm
2. Brunoise: 2 x 2 x 2mm
3. Macédoine: 5 x 5 x 5mm
4. Paysanne: 10 x 10 x 2mm
5. Jardinière: 5 x 5 x 25mm

Checkpoint 6
Question 26. List 6 pieces of equipment typically required for preparing a variety of different types of salads and
sandwiches?
1.Bowls
2.Colanders for draining washed lettuce.
3.Cooking equipment for warm salads.
4.Knivesfor cutting ingredients tomatoes.
5.salad spinners
6.Tongs.

Question 27. What are the hygiene issues for dairy products (including cheese)? Explain the storage
requirements for dairy products including cheese?
Dairy product are high risk food items due to the ease of contamination. Extra care needs to be used in their
preparation and storage. Ideally dairy product should be stored in their own fridge or cool room below
5degree.Preparing dairy product involves a variety of processes, including correct measuring, mixing, whisking,
boiling and chilling rapidly after cooking. Storage of cheese is very important. Because cheese going melt faster. It
becomes contamination.

• Dairy products are high-risk food items due to the ease of contamination. Extra care needs to be used in their
preparation and storage.
• Ideally, dairy products should be stored in the vegetable cool room between 0°-5°C

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 Question 28. Why should flour and powdery dry goods be sifted before use? How could you measure dry goods
effectively for the preparation of dishes?
• When measuring dry goods, you can either weigh the items or use cup measures.
• Special measuring jugs can also be used for sugar, flour and other dry goods, which indicate the volume required
for a specific weight.
• Flour should always be sifted prior to use to remove any lumps due to moisture or impurities.
• Sifting may also uncover any pests such as moths and weevils that have affected the product

Question 29. What are the preparation methods for the following types of batter?

1. Beer Batter - Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the
consistency

2. Yeast Batter - Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the
ingredients.

3. Tempura Batter - Sift flour and cornflour, work in iced water and egg white to batter consistency.

Question 30. Provide the correct equipment used for the following preparation methods for seafood?

1. Scaling, gutting and cleaning fish - - Use a fish scaler or bread knife to remove the scales and a sharp knife to
carefully cut open the cavity. Scissors are used to trim unwanted parts of the fish

2. Skinning and filleting fish - Special filleting knives are used to remove the fillet from the fish and then remove
the skin from the fillet. The filleting knife is flexible to allow a high level of accuracy and low wastage.
Tweezers are used to remove pin bones from fillets
3. Cleaning shellfish - Steel wool is used to clean the outsides of shellfish such as mussels

4. Shucking oysters - A special oyster knife is used to pop open the oyster and cut through the foot holding the
oyster to the shell

5. Opening crabs and lobsters - Heavy duty knives, scissors or crab crackers are used to break through the tough
shell. Legs are often cracked open after cooking so the customer can access the meat

6. Peeling prawns - A skewer can be used to remove the vein from the back of the prawns

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 Checkpoint 7
Question 31: Provide the specific use of the following equipment used for the preparation of poultry?

1. Boning knife - - Thin flexible knife used separate the meat from the carcass

2. Colour-coded chopping board - For example, yellow chopping boards can be used for raw poultry preparation

3. Piping bag and nozzles - Used for stuffing deboned sections

4. Trussing needles and twine - Used to tie the bird together for even cooking

Question 32: Provide the specific use of the following equipment used for the preparation of meat?

1. Boning knife - For separating meat from the carcass carving knife - for slicing cooked meat

2. Carving knife - used almost exclusively for slicing and carving dense meats, such as turkey, chicken, and large
roasts of meat

3. Larding needle - For inserting strips of fat into a roast before cooking

4. Meat bat/mallet - For tenderising and flattening pieces of meat such as schnitzel

5. Meat hook - S-shaped stainless-steel hook used to hold pieces of meat during cooking

6. Mincer - Breaks down chopped pieces of meat and converts it into minced meat

7. Slicer - Used to accurately slice thin pieces of meat and smallgoods such as ham and salam

Question 33: What are the procedural steps for washing pots and pans?
To prevent immediate degradation of the wash water or dishwasher reservoir, remove any scraps or loose food first. Then, rinse
off or soak any coarse leftovers.
To eliminate all food particles, wash in hot water with specific detergents in step three. After washing, rinse the chemicals off.
Wash your plates and pans thoroughly on the inside and exterior.

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 Question 34: What are the hygiene requirements for effectively cleaning and storing cutting boards?
• After washing in the dishwasher, cutting boards should be allowed to air dry.
• After cleaning, cutting boards should be sprayed with a sanitizer.
• Before cleaning cutting boards, take out all stray food particles to prevent oversoiling the dishwater.
• Cutting boards should not be piled because doing so causes warping, and they should be sanitised after washing if
they must be washed in a sink.
• Cutting boards should be stored upright in a rack to encourage ventilation.

Question 35: Explain the correct and safe procedure for cleaning a deep fryer?
1.Do not leave the deep fryer on if it is not required again during the shift.

2.Put the deep fryer on holding temperature, if it will only be used intermittently.

3.The maximum temperature for frying is be 190 degree, otherwise the fat will burn.

4.Strain the deep-frying fat daily. After it has cooled down to remove and sediment. Special equipment is available
for the purpose to minimise lifting and prevent injury.

5.Clean the deep fryer with detergent and then rinse with a mixture of vinegar and water to break down any
remaining detergent. This will extend the lifespan of your fat and save you money.

6.Dry the deep fryer thoroughly after rinsing to avoid splattering of fat once it is heated. Excess water will sink to
the bottom of the fryer and can cause an explosion once heated.

7.Rember to close the drain valve during cleaning and after completing the cleaning
Checkpoint 8
Question 36: List 5 requirements for the cleaning and maintenance of small and large equipment including WHS
provisions?

-Small equipment need more care as compare to large equipment. Because some time food particle is left inside
1.Unplug the equipment. 2.Disassemble into all the separate parts to ensure that you get into all the tiny corners.
3.Wash with hot soppy water. 4.wash with normal water. 5.At last the equipment is sanitised properly after
cleaning.

-Large equipment is very hard to clean. Because it is fixed at one place. 1.Always clean the large equipment after
used. 2.Follow the manufacture instruction. 3.rinse off 4.Santitise the equipment. 5.When you start you shift make
cross checking the equipment

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 Question 37: What are the key actions you should take when you encounter any problems with equipment?

When you find any problem in equipment. Equipment will not work the way it is supposed. It may also become
unsafe due to incorrect assembly or become faulty as a result of overuse. Nothing happens when the power
button is pressed: -
1.Check that the appliance is plugged in.
2.Check power cord for damage.
3.The machine have overheated. Wait for 20 mint and try again.

Question 38: Provide 6 suggestions how you can reduce the use of water, electricity and gas in a commercial
kitchen?
1.Use a sink strainer to catch the food scrap.

2.Turn on the gas that time when you need it.

3.turn off the gas before time.

4.Recycle WPRW water on gardens.

5.When you need a light only use on that time. Use natural sunlight when it is approachable at your place.

6.Install grey water system

Question 39: How can you avoid excessive waste and dispose of waste and hazardous waste effectively?
1.Reuse offcuts and trimmings as much as possible

2.Recycle all possible rubbish.

3.Dispose of expired or contaminated food by placing these sealed into general waste container to prevent any
contamination issues.

4.Grow herbs and vegetables on-site.

5.Thaw food in the refrigerator not under running water.

6.Use leftover to make a stock and sauce.

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 Assessment Task 2
SITHCCC001 Use food preparation equipment

Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name – Amrinder Singh

• Your Student Id – 14229841
• Your Trainer’s name – Curtis
• Title of your Assessment – use food preparation equipment
• Assessment Due Date
• Actual Submission Date – 02-06-2023
Please Note: Any changes in the assessment due date must be approved by your trainer.

1. This assessment can be hand written or in Microsoft word format. Following settings should be made for
this assignment to keep consistency among all the assessments:

Body text Page setup

• Font: Times New Roman • Top: 2.54 cm

• Font size: 12 point • Bottom: 2.54 cm
• Line spacing: Double • Left: 3.17 cm
• Text style: Normal • Right: 3.17 cm
• Header: 1.25 cm
• Footer: 1.25 cm

2. If hand written assessments are submitted, hand writing needs to be clear and legible.
3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet

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Assessment Activity 2
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Performance objective:

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria

Assessment description:

You are required to address each question in Part A. Once you have completed all questions, check all responses
and calculations and you are required to complete each task in Part B 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.

Assessment Questions:

Part A

Answer the following questions:

Question 1: Explain the meaning of the following terms in an effective kitchen operation?

Term Meaning in a kitchen operation

A) Mise-en-place
B) Workflow planning
Meaning: When all the ingredients that you need to use are peeled, cut, measured eg. before you
will start to cook. All the equipment that we need to cook is ready too. Your cooking are will be
more clean than when you cut the food while you cook.
Importance: Make more easy and quick to assemble the dish and you can group all the ingredients
together so you are sure you will follow all the steps of your recipe
Meaning:Is all the steps that you need to follow to make sure the job is done. Starting form
purchasing and receiving, storage the food, the preparation of the food, and cooking the food.
Importance: Your job will be quicker and like this you can minimize the errors. The people
involved in the preparation will work smoothly during the processes.

Question 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

Question 3: What is the purpose of the following pieces of equipment? How are they used?

Equipment Purpose Instruction for use

Sharpening steel With constant use, any knife edge will lose
its sharpness. The edge consists of tiny
teeth which. must. be restored and re-
aligned for maximum cutting performance.
Sharpening stone With constant use, any knife edge will lose
its sharpness. The edge consists of tiny
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Maintaining this angle, move the
blade in an arching motion from the
bolster to the tip, using very little
pressure
Before using the stone you should
lubricate it with oil or water.
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 teeth which. must. be restored and realigned for Use the rougher side first, then the smooth
maximum cutting performance. side
Question 4: Connect the correct cutting application with the relevant knife?

Type of knife Cutting application

Chef’s knife (French knife) – A Trimming, turning and peeling - E

Filleting knife – B Turning and carving - F
Bread knife – C Larger cuts, slicing, dicing and chopping - A
Boning knife – D Trimming and boning - D
Paring or utility knife – E Large flat knife for spreading butter and other
Condiments - H

Turning knife – F Removing the meat and skin from fish - B

Butcher’s knife – G Serrated edge for slicing bread or tomatoes - C
Palette knife - H Long, slightly curved knife for slicing meat - G
Question 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 slicers Used for preparing fruits and vegetables by removing skins, cores, and slicing them
into desired shapes.
Mandoline A slicing tool with an adjustable blade used to achieve uniform slices of fruits and
vegetables
Scales Essential for accurate measurement of ingredients in cooking and baking.

Thermometers Used to measure the temperature of food items to ensure they are cooked or chilled
to the appropriate levels.
Whisks Whisks are used to mix food items or whip cream and egg whites and are available in
different thicknesses
Question 6: List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for
reporting any issues:

1.Check the equipment's seals, the area behind moving parts, and any food contact surfaces for cleanliness before
use.
2. Between manufacturing stages, wash and sanitise work surfaces and cutting boards.
3. Food should never be left in a dangerous area, including chilling equipment for cold foods.
4.Whenever necessary, carefully wash your hands
5.Avoid touching any equipment during assembly that will come into contact with food, such as the inside of
bowls.

SITHCCC001 Use food preparation equipment 3|P age

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Question 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 which the food is vegetables

first julienned, then quarter-turned and diced again,
yielding cubes of around 2*2*2 mm
Julienne The strip and the cube are the two most common Carrot julienne
shapes for these cuts. Strips are typically cutto a
width of 40*2*2mm
Mirepoix The vegetable cuts should be of similar size, which used for game birds, poultry, seafood and
will vary depending upon the usage. vegetable panache

Jardinière It's a French word for cutting a vegetable into a thick vegetables
stick or finger shape. Vegetables should be cut into
5*5*25mm cubes
Paysanne The word "paysannne" refers to the way vegetables vegetables
are cut in France. They are normally very thinly sliced
and cut in the shape of a vegetable (10*10*2mm)
Macédoine A macedoine is a French cookingterm that refers to a vegetables
mixture of vegetables, fruits, or both, cut or chopped
and served raw or fried. 5 x 5 x 5mm
Concassé Chopping Finely or coarsely chopping into unevenly tomato concassée.
shaped, but evenly sized pieces

Chiffonade finely shredded, usually 1-5mm acros kaiserschmarrn

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

Trimmings Use

1. Broccoli hollandaise use them for a stir-fry or soup.

2. Turned glazed carrots used for mirepoix, in stocks, soups, sauces or

even fresh juices.

SITHCCC001 Use food preparation equipment 4|P age

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 3. Parisienne potatoes used for mashed potatoes, duchess potatoes or
in soups.

Question 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.
3 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.

2 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.
Question 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

Question 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 To make fish balls, remove all of the meat from the bone and
chop it into fish paste. (Soup with fish bones)

b) Meat off-cuts As a base for soups, stews, and sauces, savoury stocks can be
created from leftover meat.

SITHCCC001 Use food preparation equipment 5|P age

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 c) Poultry carcasses Homemade cat and dog food can be produced from chicken
carcasses.

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

1. Separate raw components from cooked ones, and never use the same utensils or cutting boards for multiple jobs.
Before using them to prepare cooked food, wash all utensils and instruments used for raw food.
2. Before using the equipment, inspect the seals, the area behind any moving parts, and all food. contact points

3. Between manufacturing stages, clean and sanitise work surfaces and cutting boards.
4.Never leave food in a dangerous area, including in a refrigerator used for cold products.
5.Whenever necessary, carefully wash your hands

Question 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 10
Item Specification Requirements for 4 portions portions
0.030 kg 0.075 kg
Asian Vermicelli
Dried Mushrooms 0.002 kg 0.005kg

Onion 0.050 kg 0.125kg

Garlic 0.004 kg 0.01kg
Green Prawn Meat 0.100 0.25kg
Question 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 used Is Sanitiser used?

By unscrewing the blade assembly, you can remove the
Blender blender's blades, gaskets, and other components. To clean
dishwashing liquid Yes
them, use warm water and a gentle cloth or sponge. Wipe
with a soft cloth after brushing, being careful not to touch
the blades.

Clean up the parts that can be taken apart. The replaceable

Food Processor components of the food processor can be cleaned in warm dishwashing liquid yes
water with mild dish soap. Do not wash them; instead, let
them soak for a while. As soon as you can, clean the base
motor with a moist cloth.

Kitchen mixers must be cleaned. Remove the mixing

Mixer blades, kneading paddles, and any other accessories from dishwashing liquid Yes
the mixer. Remove the mixing bowl and clean the electric
mixer's surface. Switch the mixer over and clean
underneath the base and below the mixing arm. If you're
cleaning the attachments by hand, dry them directly after
washing

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

1. Always use the knife that is appropriate for the job and the food you are cutting, and wash the knife carefully.

SITHCCC001 Use food preparation equipment 6|P age

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 2. Always place the knife on a clean surface when handing it to others and allow them to pick it up.
3. Never operate a computer that you have not been qualified to operate.
4. When slicing round objects like onions or carrots, cut a flat base so the object sits tightly and doesn't move
during the cutting process .

Question 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. make sure the appliance is turned on.

2. Check for damage to the power cord.
3. The computer might be overheated. Wait 20 minutes before trying again.
4. It is important to respect the supervisor's dilemma when this occurs

Question 17: Provide 6 examples of how you can reduce environmental impacts and save energy and resources
in a commercial kitchen environment?

1. In all appliances, use equipment with the highest star ranking.

2. Reduce the water use.

3. Keep the equipment clean and in good working order.

4. Make use of energy-saving lighting.

5. Lower the kitchen's ambient temperature.

6. Reduce the amount of heat you use.

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

Beer Batter - A 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. - B

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 Yeast Batter - B Sift flour and cornflour, work in iced water and egg white
to batter consistency. Used for seafood and vegetables -
C
Tempura Batter - C Sift flour, add salt, egg and beer slowly to form a smooth
batter. Add the water to adjust the consistency – Used for
desserts and fish. - A

Question 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, peels 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

a) How many serves will this recipe yield?

2 serves

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

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?

Peeler , cutting board, measuring cups, tongs , serving platter

d) List the preparation steps in order using numbered steps?

Preparation steps in numbered sequence: 1.wash peel rewash the carrots2 wash the lettuce, celery, leek and
capsicum. Tear the lettuce into bite sized pieces and place into a colander in the fridge.3 cut the carrots, celery,
leek and capsicum into julienne.4 segment the orange.5 cut the avocado in half. Remove the stone and peel the
avocado. Slice into half moon shapes.6 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?

18~20c

f) When should you dress the salad?

when layer the avocado and orange segments on a chilled plate and place the remaining ingredients into a bowl then, salad
should be dressed

Part B
Prepare the following dishes to the criteria set out below:

Dish to be prepared Equipment used Major food groups used

SITHCCC001 Use food preparation equipment 9|P age

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 Dish 1:
Blender Fruit/vegetables
------Fish Fillet en Papillote -
Recipe Source: Futura Group, e- Food processor General food items:
coach recipes SITHCCC001 batter/coating/condiment
No. of serves: Grater
Oils/sauces/marinade
Sharpening steel
Garnishes
Sharpening stone
Meat
Knives:
Butcher/Boning/Filleting/Palette Poultry

Mandoline Seafood

Measures

Mouli Precision Cuts:

Peeler/Corer/Slicer

Planetary mixer

Scales

Thermometer

Whisk: fine/coarse

Dish 2:
Blender Fruit/vegetables
------ Quiche Lorraine
Food processor General food items:
Recipe Source: Futura Group, e- batter/coating/condiment
coach recipes SITHCCC001 Grater
Oils/sauces/marinade
No. of serves: Sharpening steel
Garnishes
Sharpening stone
Meat
Knives:
Butcher/Boning/Filleting/Palette Poultry

Mandoline Seafood

Measures

Mouli Precision Cuts:

Peeler/Corer/Slicer

Planetary mixer

SITHCCC001 Use food preparation equipment 10 | P a g e

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 Scales

Thermometer

Whisk: fine/coarse

Dish 3:
Blender Fruit/vegetables
------Tomato Bruschetta -
Food processor General food items:
Recipe Source: Futura Group, e- batter/coating/condiment
coach recipes SITHCCC001 Grater
Oils/sauces/marinade
No. of serves: Sharpening steel
Garnishes
Sharpening stone
Meat
Knives:
Butcher/Boning/Filleting/Palette Poultry

Mandoline Seafood

Measures

Mouli Precision Cuts:

Peeler/Corer/Slicer

Planetary mixer

Scales

Thermometer

Whisk: fine/coarse

Dish 4:
Blender Fruit/vegetables
------Mayonnaise -
Recipe Source: Futura Group, e- Food processor General food items:
coach recipes SITHCCC001 batter/coating/condiment
No. of serves: Grater
Oils/sauces/marinade
Sharpening steel
Garnishes
Sharpening stone
Meat
Knives:
Butcher/Boning/Filleting/Palette Poultry

Mandoline Seafood

Measures

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 Mouli Precision Cuts:

Peeler/Corer/Slicer

Planetary mixer

Scales

Thermometer

Whisk: fine/coarse

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 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC001 Use food preparation equipment

Assessment Type Written task

Assessment Name AT 1
Amrinder Singh 14229841
Student’s name & ID
02-06-2023
Assessment date/s

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1,2.2,3.1, 3.2,3.3, 3.4]

(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.

(1.2) Identify and select knives and other routine and specialised equipment suited to the food
preparation task.

(1.3) Confirm cleanliness of equipment before use.

(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.

(2.2) Prepare food items using suitable knives to make precision cuts.

(3.1) Maintain equipment cleanliness using appropriate cleaning agents.

(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.

(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of
responsibility.

(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual
responsibility.

Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7] Yes No

(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food

(2) Essential features and functions of, and safe operating practices and maintenance requirements
for, the following equipment used in food preparation:
• commercial:
▪ blenders
▪ food processors
▪ graters
▪ mixers
• knife sharpening equipment
• sharpening steels and stones
• knives:

Assessment Evaluation Tool 1

SITHCCC0001 Use food preparation equipment
© Acacia Institute
 ▪ butcher and boning
▪ chef
▪ filleting
▪ palette
▪ utility
▪ vegetable
• measures
• peelers, corers, and slicers
• scales
• thermometers
• whisks
(3) Food safety practices for handling different food types
(4) Cleaning practices and agents suitable to range of equipment in use
(5) Precision cuts used in a commercial kitchen:
• brunoise
• chiffonnade
• concasse
• jardinière
• julienne
• macédoine
• mirepoix
• paysanne
(6) Safe operational practices using essential functions and features of equipment used to prepare:
• dairy products
• dry goods
• fruit
• general food items:
▪ batters
▪ coatings
▪ condiments and flavourings
▪ garnishes
▪ oils
▪ sauces and marinades
• meat
• poultry
• seafood
• vegetables
(7) Safe operational practices for maintenance and minor adjustments of equipment:
adjusting blades
oiling machines

Assessment Evaluation Tool 1

SITHCCC0001 Use food preparation equipment
© Acacia Institute
 Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:

Assessment Evaluation Tool 1

SITHCCC0001 Use food preparation equipment
© Acacia Institute
 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC001 Use food preparation equipment

Assessment Type Question answers & Practical observation

Assessment Name AT 2
Amrinder Singh 14229841
Student’s name & ID

Assessment date/s 02-06-2023

Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]
Yes No

(1) Safely and hygienically prepare food using each of the following fixed and hand-held commercial
equipment:

a. blenders

b. food processors

c. graters

d. knife sharpening equipment:

o sharpening steels and stones
e. knives:

o butcher and boning
o filleting 
o palette 
f. mandolin slicers

g. measures

h. mouli

i. peelers, corers or slicers

j. planetary mixers

k. scales

l. thermometers

m. whisks: fine and coarse stainless steel wire


Assessment Evaluation Tool 2

SITHCCC0001 Use food preparation equipment
© Acacia Institute V1
(2) Use food preparation equipment to prepare each of the following food types:

a. fruit and vegetables


b. general food items:
o batters 
o coatings

o condiments and flavourings 
o garnishes 
o oils 
o sauces and marinades 
c. meat

d. poultry

e. seafood


(3) Make precision cuts on fruit and vegetables

(4) Complete food preparation tasks within commercial time constraints.

Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 3.1, 3.2,
Yes No
3.3, 3.4]

(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.

(1.2) Identify and select knives and other routine and specialised equipment suited to the food
preparation task.

(1.3) Confirm cleanliness of equipment before use.

(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.

(2.2) Prepare food items using suitable knives to make precision cuts.

(3.1) Maintain equipment cleanliness using appropriate cleaning agents.

(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.

(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of
responsibility.

(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual
responsibility.

Assessment Evaluation Tool 2

SITHCCC0001 Use food preparation equipment
© Acacia Institute V1
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7] Yes No
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food
(2) Essential features and functions of, and safe operating practices and maintenance requirements
for, the following equipment used in food preparation:

a. commercial:
o blenders 
o food processors 
o graters 
o mixers 
b. knife sharpening equipment 
c. sharpening steels and stones

d. knives:
o butcher and boning 
o chef 
o filleting 
o palette 

o utility

o vegetable
e. measures

f. peelers, corers, and slicers

g. scales

h. thermometers

i. whisks


(3) Food safety practices for handling different food types

(4) Cleaning practices and agents suitable to range of equipment in use
(5) Precision cuts used in a commercial kitchen:

brunoise 
chiffonnade 
concasse 
jardinière 
julienne 
macédoine 
mirepoix 
paysanne 

Assessment Evaluation Tool 2

SITHCCC0001 Use food preparation equipment
© Acacia Institute V1
(6) Safe operational practices using essential functions and features of equipment used to prepare:

a. Dairy products 
b. Dry goods 

c. fruit 
d. general food items:
o batters 
o coatings 
o condiments and flavourings 
o garnishes 

o oils

o sauces and marinades
e. meat 
f. poultry 
g. seafood 
h. vegetables 

(7) Safe operational practices for maintenance and minor adjustments of equipment:

a. adjusting blades 

b. oiling machines 

Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:

Assessment Evaluation Tool 2

SITHCCC0001 Use food preparation equipment
© Acacia Institute V1