SITHCCC001 Use food preparation equipment

Assessment 2 – Written Assessment

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 Questions

1
List 4 methods of controlling food hazards when we are preparing mise en place items.

- Gather all of the ingredients for the dish and double-check that they are fit for usage, suchas if
they are fresh.
- Gather and assemble (put together) all of the necessary equipment, and ensure thateverything
is clean and safe
- Accurately weigh, count, or measure the quantities (amounts) of ingredients (exactly).Basic
ingredient preparation, such as cleaning, peeling, dicing, measuring, and cutting upveggies to
the desired size and shape
- Fill separate containers with the prepared components, such as milk in a small jug
andchopped veggies in bowls

2 How can you prevent cuts when working with knives or cutting equipment?

- Keep your knives sharp. But be sure to keep them out of reach of children. Dull knivescan slip
while you’re cutting. Also, you’re more apt to be careful with sharp knives
- Slice away from your hand and keep your fingers clear of the blade. Slicing away fromyour
hand prevents an accidental cut if the knife slips.
- Don’t ever use the palm of your hand as a cutting board. That’s just inviting the knife toslice
into your hand
- When mincing, keep the tip of your knife on the cutting board and pump the handle upand
down quickly. However, because that knife is moving fast, be extra careful aboutyour fingers
- Curl your fingers under and hold the food with your fingertips when chopping. Better toding a
knuckle than slice a fingertip!
- Use caution with steak knives. They’re sharp enough to cut meat, which means they’resharp
enough to cut you
 3 What is mise en place?

Culinary term that meaning "to put in place" or "to gather." It is often used in professionalkitchens to
refer to organising and arranging the ingredients that a cook will require for themenu items that are
expected to be prepared during a shift (e.g., cuts of meat, relishes,sauces, par-cooked items, spices,
freshly chopped vegetables, and other components).

Why is mise-en-place important in a kitchen? Why is it important when preparing and

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presenting food?

Mise en place is a key to keeping any kitchen – home or professional – running smoothly. By making
sure ingredients are prepped and workstations are organized before you begin assembling a dish,
you’ll save time. And not only will you waste fewer precious minutes completing prep work, but you’ll
also eliminate unnecessary steps or duplicate work in the kitchen.This means you can focus on time-
sensitive actions, like stirring a sauce so it doesn’t burn or flipping a scallop as soon as it’s perfectly
seared. Plus, when people aren’t running back and forth grabbing ingredients and tools, kitchens are
calmer (and therefore safer) places to work. Mise en place also allows for better service. When diners
walk into a restaurant, they expect to promptly receive well-composed dishes. Forcing guests to wait
an hour for dinner or churning out flawed dishes with missing ingredients are surefire ways to end up
with unhappy diners and poor reviews. To keep delectable, perfectly-cooked dishes coming out of the
kitchen on time, proper preparation and organization are vital.

5 What is the most accurate way to measure ingredients?

Measuring ingredients is the most fundamental cooking method for new cooks to master. It's really all
about the tools. The golden rule of measuring is simply this: Use dry measuring cups for dry
ingredients and liquid measuring cups for liquid ingredients.

- To measure dry ingredients, be sure you're using graduated dry measuring cups (those cups
that stack inside one another, for ¼ cup, ½ cup, etc.) or measuring spoons for smaller
amounts
- To measure milk, water, oil, broth, and other liquids, pour the liquid into a liquid measuring cup
(those clear cups with a handle, a pouring spout, and measurements marked on the side), with
the cup on a level surface. Bend down so that your eye is level with the markings on the cup,
then add or remove liquid until the bottom of the meniscus is at the level you need..

6 What are some features and functions on a Digital Scale?

Digital scale is the most accurate and exact analogue front-end (AFE) equipment thatintegrates force
sensors to detect the load of an object is a digital weighing scale. Thesescales have a wide range of
applications, including extensive use in industry

7 What is the difference between blenders and food processors?

A food processor is perfect for chopping, slicing, shredding, blending, and pureeingeverything from
cucumbers to tomatoes and cheeses. It may be used for more labour-intensive chores like as dough
mixing and comes with a selection of blades and discs toaccommodate a broad range of ingredient
shapes and sizes.On the other hand, a blender is often used to generate smooth textures for liquids
such assmoothies, soups, sauces, and dips.

Explain the correct processes for measuring brown sugar using:

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A) Scales
B) Measuring cups
A/ Scales:Toggle the 'unit' button on the kitchen or electronic scale until it is set to the unit of
measureyou want (example: grammes etc). Place the bowl on the scale after that. To ensure that
thescale does not weigh the weight of the bowl, we must press THE TARE BUTTON on thescale.
We may simply place the brown sugar in the bowl on the scale after it reaches 0gramme to ensure
that the measuring is exact and correct.

B/ Measuring cups:-Make sure you're using a dry measuring cup. The tops of liquid measuring
cupscontain a spout for pouring liquid components, while the tops of dry measuring cupshave no
funnel. Because the spout makes levelling ingredients difficult, it's preferableto measure dry
ingredients like brown sugar, confectioners' sugar, and cornmeal with adry measuring cup.-
Completely incorporate the sugar. When you empty a measuring cup of brown sugarinto a mixing
basin or container, the contour of the measuring cup is generallyretained. This is a positive
indication since it shows you packed it well. Now, with alittle elbow grease, thoroughly combine it
with the remaining ingredients.-If a recipe asks for light brown sugar, dark brown sugar may usually
be substituted.Brown sugar is graded and manufactured in a variety of methods, but dark
brownsugar is deeper in colour and contains more molasses than light brown sugar, as thename
implies. Use dark brown sugar if you want a stronger molasses flavour.

A large amount of cream needs to be whipped. Detail the appropriate equipment you would
9 use and describe the steps you would follow to prepare and then store this food include a
temperature in your answer.
We can use a flat whisk or, in a pinch, a fork, if necessary, but it will take much, muchlonger. We can
also use an electric hand mixer, stand mixer, food processor or balloon whiskas well but we just have
to adjust the timings depending on which method we use.For example: Using whiskPour the cream
into a cold mixing bowl and start whisking, moving the creamback and forth across the basin, take
rests as needed. The cream will first becomefrothy bubbles, then a thick liquid.You'll know you're
almost there when you can form trails of cream on thesurface that don't sink in right away. Continue
whisking until the cream formsflappable peaks (soft peaks).Once the cream begins to form soft
peaks, whisk in any flavorings and continuewhisking until the cream becomes firmer and the peaks no
longer flop over (stiffpeaks). Stop right there.We can store the whipped cream container on a shelf at
the back of the refrigerator, not in therefrigerator door. The temperature in the refrigerator should be
below 5°c to store whippedcream which should be colder at the back and warmer in the refrigerator
door. Store itbeneath other cold foods to maintain the lowest temperature while retaining the peaks
andtexture

You need to prepare for baking orange & chocolate éclairs; The ingredients include: water,
10 butter,plain flour, eggs, milk, cream, icing sugar, and cocoa. Describe the process you would
follow when preparing these ingredients
In a large heavy-bottomed saucepan, combine the milk, water, butter, and salt. Bring toa boil, then
remove from the heat and whisk in all of the flour with a wooden spoon for3-4 minutes, or until the
mixture is smooth and begins to easily pull away from thepan's edge. Transfer to a food processor
and, while the motor is running, add the firsttwo eggs and mix well, then add the following two eggs
and give the pastry one moreblast to make sure it's completely incorporated. Multix baking paper
should be used toline a big baking pan. Transfer to a food processor and, while the motor is running,
addthe first two eggs and mix well, then add the following two eggs and give the pastryone more blast
to make sure it's completely incorporated. Multix baking paper shouldbe used to line a big baking pan.
Fill a Multix piping bag halfway with choux pastry anduse the interior fitting as a basic nozzle. Pipe 18-
20 even buns, about 10cm long and2cm wide, with room between each one for growth. Bake for 15
minutes, or untilgolden brown and doubled in size, then remove from oven and set aside to cool.-
While the eclairs are cooling, create the glaze by combining all of the glaze ingredientsin a heavy
bottomed medium pan over very low heat, stirring constantly, until the sugarand chocolate begin to
melt, then stirring until smooth and glossy and allowing to cool.Whip the cream to soft peaks and fold
in the sugar and orange zest for the filling. Toassemble the éclairs, split them in half lengthwise and
pipe in the orange cream fillingwith a Multix piping bag fitted with a star nozzle. Using a pastry brush,
drizzle thechocolate glaze over each éclair. Microwave the white chocolate for 30 seconds onhigh in a
Multix slider bag. Snip a little corner from the white chocolate bag and pour azigzag of white chocolate
from the bag's corner over each éclair. Allow to set beforeserving.

Consider the following situation:

Your restaurant has a hot food self-service display that you use for wet dishes (casseroles and
curry’s and similar foods) for hot lunches and evening meals. When food is placed in the self-
11 service display unit, it is hot (above 60 Degrees C). However, the unit is set to hold the food at
a temperature of 45 Degrees C to prevent the food from drying out
Discuss any procedures you would implement that would ensure the safety of the food. Include
what documentation would be required
Procedure:Using Temperature:One option is to make sure that the food in the display unit is held at a
temperature of 60C or above by resetting the display unit and keep stirring the food frequently as this
temperature may dry the food.

Using time:The other option is to use time to ensure food safety. Suppose if you place the
freshlycooked food for lunch in the display unit at 11:30 a.m. every day, the food can remain inthe
display unit for next 4hours that is until 3.30 p.m., if the unit is set to hold the food ata temperature of
45 Degree C, after this any leftover food has to be discarded because thetemperature between 5°C
and 60°C is termed as “Temperature Danger Zone. Make surethat time when the food was placed in
the display unit and the time it was removed andthrown out is recorded.

Consider the following situation:

12 You run a café and want to serve quiches made by another food wholesaler.
You want to ensure the quiches are safe when they are received from the supplier.
what Steps would take to ensure the safety of the food that you have just received?
 - Food Safety: To ensure the safety of food products, focus on traceability. The correct
documentation on internal and external processes will prevent risks. Food safety will lead to
loyal customers.
- Labeling: Many factors play a role in the purchasing decisions of a consumer. These include
allergies, diets and risk awareness. Mention the ingredients clearly on the labels to help
consumers learn about the product.
- Hygienic Practices: Define and maintain food hygienic practices to offer fresh and untainted
food items to consumers. Good hygienic practices reduce the exchange and spread of
microorganisms to a non-hazardous level. Use the basic principles of HACCP to prevent
hazards.
You can package your food items in a bottle jar, box or can. By law you are required to display its net
weight, volume or number of pieces. Packaging quality control also includes the safety of the package
as well as the image used on it. If these elements are missing, it can lead to compliance issues with
the regulatory requirements. Quality packaging enhances consumer acceptance as well.
You might also decide to check food from some suppliers more often than youcheck food from
suppliers whose product generally arrives in good condition. If food delivered to your premises is
contaminated or you think it may be contaminated, you should return to the supplier or, with the
agreement of the supplier, destroy the food. For example, you may suspect contamination if the
packaging around the food is split or damaged. Food is also contaminated if it contains insects, rodent
droppings, glass, metal, or other foreign matter, or if it has spoilt.

13 What is the correct way of sharpening a utility knife?

- A whetstone is the proper tool for sharpening a utility knife blade.

- A whetstone will remove very little metal to reshape the blade and create a freshcutting edge.
- This is accomplished by rotating the blade in a straight up and down motion with equalpressure
on each pass while providing lubricant to the blade such as oil, water.
- After each pass, run your finger over the blade edge to see whether you've removedany
scratches or burrs.

14 What is a degreaser and what equipment would you use it for?

A degreaser is a type of cleaner that is used to remove grease, oils, cutting fluids, corrosioninhibitors,
handling soils, fingerprints, and other contamination that is common in assembly,stamping, other
types of metal fabrication, refineries, motor repair, aeroplane hangars, andmany other applications.

Consider your choice of equipment and materials relating to the following duties.
15 For each, describe what you need to use and why you chose that specific equipment &
material. a) Cleaning counter-tops b) Sanitising food preparation equipment

A.Cleaning counter-tops: Simply wash it off with a clean cotton towel soaked with waterand a mild,
non-chemical liquid detergent to help avoid food poisoning becausebacteria are everywhere.
B.Sanitizing food preparation equipment: use a clean cotton towel soaked in water andsanitizer to kill
germs, including bacteria that cause food poisoning and other ailments.They can also minimise
surface contamination by bacteria to a safe level when appliedappropriately.

16 How should storage temperatures be monitored in a kitchen?

Check your food storage temperatures by examining the thermometer. You’ll also need to know the
appropriate food storage temperatures and the recommended temperatures of certain foods
Keeping a close eye on the temperature of where your food is stored is crucial. Not doing so might
make you miss that the storage area isn’t at the right temperature. That could put your health at risk
when you consume the food later.
Most likely, your fridge or freezer will have a thermometer installed showing you the current
temperature. For those of you working in the food industry, you should have a little pocket
thermometer to check your food as well.
It’s commonly recommended that you check food storage temperatures every four hours. However, if
you work in food service, we suggest every two hours instead. This is because you’re more likely to
catch a temperature error.

17 List 7 foods that require temperature control:

1. Milk and dairy products
2. Eggs
3. Meats (beef, pork, and lamp)
4. Poulty
5. Fish
6. Vegetables
7. Seafood

Explain the difference between cleaning, sanitising and which chemicals would you use for
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each task.

Cleaning is the process of removing food and other types of soil from a surface, such as a dish, glass,
or cutting board. Cleaning is accomplished using a cleaning agent that removes food, soil, rust stains,
minerals, or other deposits. The right cleaning agent must be selected because not all can be used on
food-contact surfaces
Types of Cleaning Agents:
- Detergents -- All detergents contain surfactants that reduce surface tensions between the soil
and the surface, so the detergent can penetrate quickly and soften the soil. Examples include
Dawn and Joy dishwashing detergent and automatic dishwasher detergents.
- Solvent cleaners -- Often called degreasers, solvent cleaners are alkaline detergents that
contain a grease-dissolving agent. These cleaners work well in areas where grease has been
burned on. Examples include Fantastik.
- Acid cleaners -- Use on mineral deposits and other soils alkaline cleaners cannot remove,
these cleaners are often used to remove scale in warewashing machines and steam tables.
Examples include CLR.
- Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil often found in
small areas. The abrasive action is provided by small mineral or metal particles, fine steel
wool, copper, or nylon particles. Some abrasive cleaners also disinfect. Examples include Ajax
and Comet.
Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned
surface to a safe level. A safe level is defined as a99.999% reduction of the number of disease
microorganisms that are of public health importance. Sanitizing is accomplished by using either heat,
radiation, or chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain
close contact between the sanitizer and the surface to the sanitized. Also, some chemical sanitizers,
such as chlorine and iodine, react with organic matter and so will be less effective when the surface is
not properly cleaned.
Sanitizing Methods:
- Heat. There are three methods of using heat to sanitize surfaces. The first is exposing the
surface to steam using one of the following time temperature schedules --170 degrees F for15
minutes or200 degrees F for5 minutes. A second method is hot water, which is the most
common method used in food establishments. The higher the temperature, the less time that is
needed to kill microorganisms. If hot water is used in the third compartment of a three-
compartment sink, it must be at least171 degrees F (77 degrees C). If high-temperature
warewashing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at
least180 degrees F. Cleaned items must be exposed to these temperatures for at least30
seconds. The final method of using heat is hot air that is applied at180 degrees F for20
minutes.
- Radiation. Ultraviolet radiation can be used to sanitize but is not used in most foodservice
establishments. Its major application is in the packaging areas of food processing facilities.
The contact time should be at least2 minutes. It only destroys those microorganisms that are
in direct contact with the rays of light.
- Chemicals. The chemicals that have been proven to be effective at the proper concentration
include chlorine, iodine, and quaternary ammonium.

19 What is a Critical Control Point?

A critical control point is any step in which hazards can be prevented, eliminated or reduced to
acceptable levels. CCP’s are usually practices/procedures which, when not done correctly, are the
leading causes of foodborne illness outbreaks. Examples of critical control points include: cooking,
cooling, re-heating, holding.
To determine CCP’s ask the following questions:
- At this step in preparation can food become contaminated and/or can contamination increase?
- Can this hazard be prevented through corrective action(s)?
- Can this hazard be prevented, eliminated or reduced by steps taken later in the preparation
process?
- Can you monitor the CCP?
- How will you measure the CCP?
- Can you document the CCP

20 List 8 safety tips when using knives.

- Keep your knives sharp.

- Put on cutting gloves.
- Always cut away from yourself.
- Always cut away from yourself.
- Use a stable cutting board to make your cuts
- Never grab a falling knife.-Maintain your focus on the blade.
- Carry the knife with the points down or in a scabbard.

21 Draw and name the 10 parts to a knife

 1- Tang
2- Bolster
3- Edge
4- Tip
5- Point
6- Snipe
7- Heel
8- Handle
9- Rivets
10- Butt

22 Describe the following chef tools and their uses.

The chef’s knife – Used to slice, chop and mince vegetables, fruits and
herbs

The philippine knife – Used to slice, chop and mince vegetables, fruits and
herbs

The boning knife - Used to remove meat from bones, cutting through
connective tissue or ligaments, and separating meat from fat or joints

The sharpening rod – Used to restore keenness to dulled blade edges.

The cleaver - Used to cut through animal bone and meat

The meat tenderizer - Used to soften pieces of meat in preparation for
cooking

The meat saw – Used to cut bones

The whisk - Used to beat egg whites

The palette knife - Used to pass butter, jelly, pate and derivatives
 The meat grinder - Used to grind condiments

The grater - Used to grate foods into fine pieces

23 Describe the steps you would take to hone a knife on a sharpening steel?
 - Step 1: With your cutting hand, hold the knife by the handle and the steel in the other, both
pointingupright. They should meet in the shape of an inverted V.
- Step 2: Place the heel of the blade about 2cm from the tip of the steel against the steel. A
decent ruleof thumb is to position the blade at a 15° to 20° angle to the steel (20° for German
or thickerknives and 15° for Japanese or thinner knives).
- Step 3: With light to medium pressure, draw the knife down the steel and towards the tip of the
blade.Accuracy is more crucial than speed, so take your time to maintain a steady angle of
theblade to the steel.
- Step 4: Repeat on the opposite side of the knife blade using the opposite side of the steel for 5
to 10strokes, or until the blade is sharp.
- Step 5: Wash and dry your blade to remove any steel shaving.

Describe what you would do if:

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A) The food processor’s blades do not turn, but the motor runs
B) The slicer’s food carriage is hard to move up and down over the guide.
A/ The food processor’s blades do not turn, but the motor runs:
- Check the motor and the fuse. Check the wiring connections and fix any thatare defective if the
unit runs frequently. In addition, inspect the motor and, on belt-drive types, the belt for
condition and proper tension. As required, replace ormodify.
- Another typical cause of the blade not spinning is too much food in thecontainer. When the
container is overfilled, the blades don't have enough area tospin, and food might become
caught beneath the blade. In this case, we can justremove some food from the container.B/
The slicer’s food carriage is hard to move up and down over the guide:
B/ If the slicer isn't working, make sure the power is turned on at the outlet and thatthe electrical cord
is in good working order.
- If the switch or the motor are defective,repair or replace them.
- If the slicer slides while in use, use denatured alcohol or glass cleaner to wipethe rubber feet
and any suction cups that keep the slicer in place.
- Remove any food residue surrounding the tray and blade with a clean spongebathed in soapy
water, dry completely, and lubricate with a few drops of salad oil;clean the tray and blade with
soapy water.
- Remove the blade and clean it with soapy water if excessive pressure isnecessary for slicing.
Using a coin or a screwdriver, tighten the blade holdingscrew. A dull blade should be replaced.
- Remove the thickness guide and wash it inhot soapy water or in the top rack of the
dishwasher, then dry fully beforelubricating it. To cut thinner pieces, adjust the thickness guide
and remove any foodthat has become stuck in the guide.

Describe the features of the following temperature monitoring equipment when you would use
25
them and how should you clean and maintain them.
Laser temperature gun:
A laser temperature gun's features include factors such as accuracy and angle coverage.Laser
temperature guns or infrared thermometers are great for testing temperatures from adistance. They
deliver precise temperatures without requiring you to touch the thing beingmeasured (and even if your
subject is in motion).
To clean and maintain the laser temperature gun:
- Use a soft cloth or cotton swab with water or medicinal alcohol to clean thelaser temperature
gun - never use soap or chemicals.
- Gently clean the lens and then the thermometer's body.
- Allow the thermometer to dry completely before using it.

Digital Thermometer:
Heat sensors are used in digital thermometers to estimate body temperature. They can beused to
measure the temperature of the mouth, rectum, or armpit.
To clean a digital thermometer:
- Use cold water to clean the thermometer's tip.
- Clean the thermometer with alcohol-based wipes or rubbing alcohol (at least 70%alcohol).
- Rinse the thermometer with water to get rid of the alcohol.
- Finally, dry it with a soft towel.
- After each usage, repeat the complete process.

What do you have to check before you use a sharpening stone? And what safety precautions
26
should you consider when sharpening on a stone?
Before using a sharpening stone, you need to check:
- Place the stone on a flat surface: We recommend using a flat surface like acutting board as a
working basis for levelling the stone.
- Select lubricant: Check the documentation that comes with your sharpeningstone to determine
if oil or water is required.
- Lubricate the stone by running a thin line of oil or water down the centre of it.Gently rub the oil
or water on your sharpening stone to disseminate it.
- Begin smoothing: Using a 100-grit sand screen disc, sand the stone until it isflat.
- (Optional) Repeat the previous procedure with a 400-grit sand screen disc ifyour stone has
coarse scratch marks. Alternatively, if your stone appears to be ingood condition, simply wash
it off with 400 grit paper and omit the preceding step.
Safety precautions to consider when sharpening on a stone:
- Wear Protective Gloves
- Hold a Steel and Knife Away from Your Body
- Make Slow Movements

27 Explain the correct process for measuring granulated sugar?

Scoop the sugar into a measuring cup with a small spoon. Set your bag or container of powdered or
white sugar out in your cooking area. Take a regular spoon and start filling a dry measuring cup with
the amount of sugar you need. Continue filling up the cup until it’s overflowing slightly, which makes
it easier to get an exact measurement.[1]
- You can also scoop the sugar directly from the bag.[2]
- This works well with loose sugars, like white and powdered.
Level off any extra sugar with a knife. Hold your cup of sugar over the bag or container to prevent
any spills. After this, take the flat edge of a butter knife and slide it over the surface of your
measuring cup. At this point, you can transfer the sugar to a mixing bowl, or wherever your recipe
requires.[3]
- You can level off your sugar with any flat item, like a spatula.
Sift the powdered sugar if it looks lumpy. Don’t worry if your powdered sugar looks like it’s in
clumps. Once you’ve measured and leveled it off, dump the sugar into a sifter, and sift it into the rest
of your recipe’s ingredients. This helps get rid of any lumps!
- Sifting is useful for topping different recipes with powdered sugar.

28 Explain the correct process for measuring flour?

- Use a spoon or scoop to fluff up the flour in the canister or bag.

- Gently spoon the flour into the cup. Don't pack it in!
- Fill the cup to the top, and very gently level it off.
While this method should give you approximately the correct amount, the only way to know for sure
is by using a food scale

29 Explain how you would measure liquid ingredients?

To measure liquids correctly and get them out of the cup easily, use a liquid measuring cup with a
pouring spout.
Choose clear measuring cups
- So that you can easily see the level of the liquid inside.
Choose measuring cups with large, easy-to-read markings
- To show the measurements. If possible, choose cups with the measurements molded or
etched onto the cup, so that you can still read the measurements if the ink wears off over
time.
Plcae the measuring cup flat on the countertop or table
- So the liquid inside will be level and you will get an accurate measurement. When reading
the measurement, keep your face at eye level with the cup. Looking at it from above will
cause you to get an incorrect measurement.
Use a spoon or a rubber spatula=
- To get thick liquids, like molasses, out of the cup.

30 Describe how to measure soft solid fats?

When you measure solid fats - use nested measuring cups. Be sure you pack the solid fat well into
the cup before leveling it off or you will find your measurement is off.

Measure solid fat by using the back of the spoon to press it into the measuring cup and level it. Use
nested cups for solids or dry ingredients. When the cup is filled, draw a straight-edged knife across
the top edge. A spatula (that flat edged metal utensil that looks like a knife) is the best utensil for
leveling. If you need 1/2 cup shortening, fill a liquid measuring cup with cold water to the 1/2 cup
mark.

31 List at least 2 standard safety features on commercial mixers, blenders, food processors?
Commercial mixers:
- Check to see that the mixer is firmly attached to the floor or another supportingbase, such as a
wall for wall-mounted mixers. Mixers work at a high pace andconsume a lot of energy. A risky
working environment exists when machinery is notadequately secured to a stable foundation.
- Check that any mixing drums, pots, or tanks are securely fastened or have theirlocking wheels
locked.
Blenders:
- When the blender is running, never put utensils in it.
- Before using a scraper or spatula, be sure the blender is turned off andunplugged.
- Never put your hand in a blender until it is turned off.
Food processors:
- Lead should not be placed near any hot equipment.
- Before removing equipment from the container, make sure it's turned off at thebase, and that
it's disconnected before cleaning

32 List 4 safety measures when operating any commercial mixers?

- Because electricity and water are a deadly mix, electrical equipment should always be
keptaway from rain and water.
- Before using the mixer, read these instructions in their entirety, as well as any otherinformation
and manuals that came with it.
- Mixers are not to be used by children or those who are under the influence of drugs oralcohol
- Do not use the mixer in any situation where there is a risk of explosion. It will ignite fuel orgas
cylinder fumes, as well as solvent vapours in the air.

List 3 important safety factors you must follow when working with blenders and food
33
processors?
 - Never use a food processor while wearing a tie, loose clothes, or jewellery. Long hair shouldbe
tied back or secured beneath a hat.
- Never submerge the motor base of a food processor in water or other liquids.
- Keep the food processor and power cable away from hot sources such as stove burners.

List the safe operating practices you would follow when operating the below food preparation
34
equipment.
 Equipment
Spray the grater lightly with cooking oil to make grating easier.
Graters in a food processor
Food Processor with blade
When oiling a Machine
such as a Mincer or pasta
machine attachment or
carriage on a meat slicer.
35 List the equipment that you might use when preparing each of the following food products
Food
Safe operational practices
- Hold the food firmly and push it down over the holes.
- Grate food onto a cutting board or directly into a bowl.
- Be careful not to grate your fingers or knuckles.
- Rinse the grater in hot water as soon as you finish so food
does not dry on.
- If food does stick, soak the grater in hot water and then
scrub it with a brush.
- Check the work bowl and blades are firmly in place before
you start.
- Keep your hands and kitchen utensils away from all blades
and moving parts.
- Never put food in with your fingers. Always use the feed
tube and food plunger.
- Turn off the machine and unplug before you remove food or
clean the processor.
- Be careful when you are washing and storing the sharp
blades and disks.
- Dry the pieces of the processor completely.
- Adjust blades in the meat slicer
- Sharpen knives
- Adjust the speed settings on mincer
- Adjust scales if they are not measuring accurately.
Equipment
Deboning a leg of lamb Sharp boning knife, Board, Sharpening rod

Fillet Knife, Fish tweezers, Board, Sharpening rod, Kitchen scissors,

Filleting a Fish
Kitchen towels

Portion chicken for skewers Blender or food processor, Skewers, Sharp chef’s knife, Board,
Sharpening rod, Grill tray

Carving a chicken Sharp boning knife, Board, Sharpening rod

Minted yoghurt Knife, Chopping Board, Microplane, Mixing Bowl, Serving Bowls

Making Pasta Stand Mixer, Pasta Attachments, Pasta Roller, Cutter Set Attachment

Fillet Knife, fish tweezers, board, sharpening rod, kitchen scissors,

Grilled Barramundi
kitchen towels, grill tray
 Stainless steel mixing bowl, Silicone spatula, Bench scraper,Pastry
Apple pie
blender, French tapered rolling pin, Digital food scale, Glass pie dish

Mixing a batter Standing mixer, Measuring cup, Spatula, Mixing bowl, Baking mol

Chocolate glaze for cake Bowls, Microwave, Wodden Spoon, Cooking Pot, Sieve

Parmesan over dishes Grater, Dishes

Garlic oil Sharp chef’s knife, Board, Sharpening rod, Pan

Aioli Chef’s knife, Mortar, Pestle, Bowls

Carrot rose garnishing Sharp knife, Carving knife, Wooden cutting board

Preparing Different
Sharp chef’s knife, Board, Sharpening rod
Vegetables cuts
Deep fried chips Deep fryer, Fry baskets

Marsala Gravy Small pan, Wooden spoon, Chef’s knife

Sausages Meat grinder, Sausage stuffer, Wooden rack

Small pan, Wooden spoon, Paper towel, Oven, Baking sheet, Serving
Oysters Kilpatrick
platter

Fruit Salad Large cutting board, Sharp paring knife, Large bowl, Mixing spoon

Sieve, Weighing Scale, Baking Trays, Bread Moulds, Retarder Prover,

Bread Dough Mixers, Dough Divider, Ovens, Dough Scorers, Dough
Scrapers, Wooden Table Top, Bench Brush, Spray Bottle

Medium to large stove pot, Stirring spoon, Wooden spoon, Plastic

Rice pudding
wrap, Bowls, Stove top or hot plate
36 Describe the following precision cuts and what their uses are?

The brunoise is the finest dice and is derived from the julienne. Any smaller and the
cut will be considered a mince. To brunoise, gather the julienned vegetable strips
Brunoise
together, then dice into even 3mm cubes. This cut is most often used for making
sauces like tomato concasse or as an aromatic garnish on dishes.

This means slicing food into fine shreds, and it is normally used forlettuce, kale and
Chiffonade
herbs to garnish dishes. To make this: stack the salad on top of eachother, roll
them together and cut through it leaving a space of 3mm.

This means to crush or grind, and it is usually referred to as TomatoConcasse,

Concassée which is a tomato that has been peeled, seeded and chopped to removethe skin
and inedible parts before adding to a sauce or salad

This means cutting a vegetable, such as carrots, into thick baton shapes.To make
Jardinière this: cut the vegetable into a rectangle or square shape, then cut into 4”long pieces
and then slice these into batons of 2”-5” width

The julienne is also known as the matchstick cut. As its name suggests, what
you’re going for is a thin, stick-shape cut. To make a julienne cut, square off your
Juliènne
vegetable then cut lengthwise into 3mm-thin rectangular slices. Then cut these
slices into matchsticks. This cut is most commonly used for stir-fries as ingredients
cut this way cook evenly and quickly.
 This means a fine mixture of vegetables and fruit sliced and served rawor cooked,
in cubes of 4mm x 4mm x 4mm. To make this: shape food into arectangleor
Macédoine
square, cut into long pieces first, then keep stacking and slicing them until you’releft
with small cubes

This is a mixture of finely chopped carrots, celery and onions that areused in
Mirepoix sauces, stocks and soups to enhance the flavour. This mixture should consistof
25% each of carrots and celery and 50% onions

This is the cut you’re probably using most often at home now without even knowing
its fancy French name. The word “paysanne” translates to “country-style”,
indicating a rougher, more informal cut like those usually used for throwing together
Paysanne
family meals. Cutting a vegetable paysanne-style is to slice it thinly, but according
to its natural shape, without squaring it off. For example, a carrot may be cut en
paysanne into thin circles that have differing diameters.