Assessment 1 Sithccc 001 -Short Answers PDF

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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Assessment 1 Assessment 2 Assessment 3

Gyanu Oli 0000012886 Certificate III in Commercial Cookery SITHCCC001 Use food preparation equipment Jose Demetrio Dos Santos Jorge Details Short Answers Practical Observation

Assessment conducted in this instance: Assessment 1

2

3

Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes

Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature

Date

2nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature

Date

Assessment Guidelines What will be assessed 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





blenders



food processors



graters



mixers

o

knife sharpening equipment

o

sharpening steels and stones

o

  

commercial: 

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:

This assessment:

First Attempt

2nd Attempt

RESULT OF ASSESSMENT

Satisfactory

Not Yet Satisfactory

/

Extension

/201 – Date:

/

/

Feedback to Student:

Assessor(s) Signature(s): Student Signature

Date: Gyanu Oli

Date:

   /    /      10 / 05 / 2021

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 A) Mise-en-place

Meaning in a kitchen operation Chefs specialists work either split movements or straight moves. In all cases individuals have to set up the mise en place for their part. The necessary norm records dependent on the menu for culinary specialist will do. Some conventional assignments, for example, slashing parsley, will consistently should be done, while additional undertakings will rely upon the menu and day by day specials. It is truly significant that you make mise en place records with the goal that you remember anything.

B) Workflow planning

The way to finishing readiness is to take a gander at the errands and focus on them as indicated by the time required. Utilized in an assortment of cases in the work environment, for example the strategy for creation for a formula. Another model is a bunch of directions given by the gourmet expert, which records all errands needed to be done in a specific request. This is alluded to as a work process plan or a plan for getting work done. Cooks ought to consistently make sure having designated spots during readiness to help them stay on time. Do a last check before administration, where gourmet experts attempt any readied sauces to guarantee the flavours are correct and afterward set up their workstation with the utensils and administration porcelain required.

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

Equipment Equipment Food Processor Grater Mixer

Used to prepare Used to prepare Parmesan for a pasta dish Making breadcrumbs from stale bread To puree a soup

3. What is the purpose of the following pieces of equipment? How are they used? Equipment Purpose Instruction for use Sharpening steel Maintaining a 1. With one hand, hold the steel and the other, knife’s cutting the knife. The knife should be kept higher than performance the steel. 2. Take the steel in your hand and hold it. Place the knife's heel edge against the steel's upper end. Tilt the blade back about 20 degrees away from the steel. 3. Pull the blade over the steel in a semicircular motion, making sure to use the whole length of the steel: The blade's foundation glides in a descent to the apex 4. Using very little pressure, shift the blade in an arching motion from the bolster to the tip while maintaining this angle. 5. When using the steel, listen for a melodic ring; if you hear a grinding noise, you're putting too much pressure. 6. Repeat the procedure on each side 5 to 4 times.

Sharpening stone

sharpen the edges of steel tools and implements through grinding and honing.

One side of a sharpening stone is rough, while the other is smooth. People can lubricate the stone with oil or water before using it. The rougher side should be used first, followed by the smooth side. Finish sharpening the knife on the steel with the same angle as when it was sharpened on the stone.

Reference from google

4. Connect the correct cutting application with the relevant knife Type of knife

Chef’s knife (French knife)

Cutting application Trimming, turning and peeling

Filleting knife

Turning and carving

Bread knife

Larger cuts, slicing, dicing and chopping

Boning knife

Trimming and boning

Paring or utility knife Turning knife

Large flat knife for spreading butter and other Condiments Removing the meat and skin from fish

Butcher’s knife

Serrated edge for slicing bread or tomatoes

Palette knife

Long, slightly curved knife for slicing meat

Answer Type of knife Chef’s knife Filleting knife Bread knife Boning knife Paring of utility knife Turning knife Butcher’s knife Palette knife

Cutting application Larger cuts, slicing, dicing and chopping Removing the meat and skin from fish Serrated edge for slicing bread or tomatoes Trimming and boning Trimming, turning and peeling Turning and carving Long, slightly curved knife for slicing meat Large flat knife for spreading butter and other

Condiments Ref from e-pathway

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 Peelers, corers, and slicers

Mandoline

Scales Thermometers Whisks

Using a cup to weigh flour, sugar, and other liquids Peelers are used to peel hard fruits and vegetables such as carrots, radish, and potatoes, among others. Apple cores are used to delete the nucleus. Fruits and vegetables are sliced into slices using a slicer This is used to cut vast amounts of food into precise shapes. The blades can be used for a variety of tasks, including precise cutting and potato portioning. These blades have been fine-tuned for each different preparation. Weighting scales are used to determine an item's weight. These are used to test the temperature of a variety of objects. For example, measuring the internal temperature of meat products to assess doneness. Most whisks consist of a lon and are used as cooking utensils for mixing ingredients smooth or incorporating air into mixtures in a method known as whisking or whipping.

Reference from Googel

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Requirements 1. During assembly, do not touch any food contact surfaces, such as the insides of bowls or sections of equipment. 2. Separate raw and cooked ingredients and avoid using the same materials or cutting boards for various tasks. Before using raw food equipment and tools for cooked food, make sure they're clean. Before using the equipment, inspect it for cleanliness and read the directions. Check all food contact surfaces and seals behind moving parts. 3. When washing, assembling, or disassembling equipment, remember to switch off all electrical appliances and disconnect them. 4. Be mindful of potential risks at all times. It is a legal obligation to use pushers or guards that come with equipment such as slicers, mandolins, food processors, and juicers during service. Reference from Google 7. Describe the dimensions of the following cuts and provide a menu example that uses each cut Cut Brunoise

Julienne

Mirepoix

Jardinière

Description Brunoise is a culinary knife cut in which the food is first julienned, then quarter-turned and diced again, yielding cubes of around 2*2*2 mm. The strip and the cube are the two most common shapes for these cuts. Strips are typically cut to a width of 40*2*2mm. Two parts onion, one part carrots, and one part celery make up traditional mirepoix, with the proportions determined by weight. As a result, 8 ounces of onions, 4 ounces of carrots, and 4 ounces of celery will be needed to make one pound (16 ounces) of mirepoix. It's a French word for cutting a vegetable into a thick stick or finger shape. Vegetables should be cut into 5*5*25mm cubes.

Menu brunoise consommé

Pair with a green salad.

Mirapex is a flavouring made from celery, carrots, and onion that can be used in stocks, sauces, soups, and other dishes.

Chicken jardiniere

Paysanne

Macédoine

Concassé

Chiffonade

The word "paysannne" refers to the way vegetables are cut in France. They are normally very thinly sliced and cut in the shape of a vegetable (10*10*2mm). A macedoine is a French cooking term that refers to a mixture of vegetables, fruits, or both, cut or chopped and served raw or fried.

Paysanne is a term used in French cooking to describe a method of cutting vegetables. 332

Concasse is a cooking term that means to rough chop any ingredient, usually vegetables, and comes from the French word concasser, which means "to crunch or grind." This term is used to describe a tomato that has been peeled and seeded (seeds and skins removed) and diced to the desired size (rough chop small dice or big dice). Chiffonade is a slicing technique that involves cutting leafy greens like spinach, sorrel, or swiss chard, or a flat-leaved herb like basil, into long thin strips.

Concasse tomato soup

Macedoine salad, fruit salad

Salad chiffonade

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

1 2 3

Trimmings Potato Broccoli Carrots Reference from Google

Use Mashed Potato Carrot and Orange Soup Stir fry

9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier:

1

Cleaning procedures and storage for further preparation Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.

2

Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.

3

Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. 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.

4

5

Wash the fish to remove any excess scales and then pat dry.

6

Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. No ref own understanding 10. Indicate the correct order for the steps involved in crumbing fish fillets:

1 2 3 4 5 6

Sequential steps for crumbing Dry food items Season Add flour (remove excess) Store flat with grease proof paper between layers Egg wash (remove excess) Crumbs (coat and slightly pat for better adherence)

No ref own understanding

11. Provide an example for the use of each of the following by-products: By-product A) Fish carcasses

Example for use (i.e. Mince) A) Soup and stock ingredients

B) Meat off-cuts

B) Meat from cuts, fatty tissue, and bones can be efficiently processed and made for use in soap, lard, animal feed, and blood and bone fertilisers. c) to make stock from chicken

C) Poultry carcasses

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. If possible, wash your hands thoroughly. 2. During assembly, avoid touching food contact surfaces such as the insides of bowls and sections of equipment. 3. Between production steps, clean and sanitise benches and cutting boards. 4. Separate raw and cooked foods at all times, and don't use the same equipment or cutting boards for different jobs. Prior to using any raw food equipment or materials, make sure they're clean before using them for cooked food, make sure they're clean. 5. Do not leave food in a high-risk environment, which includes chilling equipment for cold products. Reference from google 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 portions

Requirements for 10 portions

Asian Vermicelli

0.030 kg

0.075 kg

Dried Mushrooms

0.002 kg

0.005kg

Onion

0.050 kg

0.125kg

Garlic

0.004 kg

0.01kg

Green Prawn Meat

0.100 kg

0.25kg

Item

Specificatio n

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

Blender

Remove the blender blades, gaskets, and other parts by unscrewing the blade assembly. Warm water and a soft cloth or sponge are

Dishwashing liquid.

Is Sanitiser used? Yes

Food Processor

Mixer

used to clean these. After brushing, wipe with a soft cloth, being careful not to touch the blades. Disinfect the bits that can be removed. The food processor's removable parts can be washed in warm water with mild dish soap. If you don't want to wash them, leave them to soak for a bit. Wipe down the base motor with a damp cloth as soon as possible. Kitchen mixers must be cleaned. Remove the mixing blades, kneading paddles, and any other accessories from 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.

Dish washing liquid

Yes

Dish washing liquid

Yes

Reference from Google 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. 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. Reference from google 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.

Reference from google 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. 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.

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

Beer Batter Yeast Batter Tempura Batter

Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat. Sift flour and cornflour, work in iced water and egg white to batter consistency. Used for seafood and vegetables Sift flour, add salt, egg and beer slowly to form a smooth...