Assessment 2 Sithccc 001 Use Food Preparation Equipment PDF

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ASSESSMENT 2 – Questioning – Written Assessment This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task

Student Name: Student ID No: Unit code

SITHCCC001

Unit Title

Use Food Preparation Equipment

Date of Assessment: Student Declaration: CHEATING & PLAGARISM In accordance with Glen Institute’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has been correctly acknowledged or as per the specific assessment task instructions. Student Signature: ____________________________

Assessment Criteria 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:  commercial: o blenders o food processors o graters o mixers  knife sharpening equipment  sharpening steels and stones  knives: o butcher and boning o chef o filleting o palette o utility o vegetable  measures  peelers, corers, and slicers  scales  thermometers  whisks food safety practices for handling different food types cleaning practices and agents suitable to range of equipment in use

Five Diamonds Group Pty Ltd T/A Glen Institute

Satisfactory

If Not Satisfactory, please comment

 Yes  No

 Yes  No

 Yes  No  Yes  No

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SITHCCC001 Use Food Preparation Equipment

precision cuts used in a commercial kitchen:  brunoise  chiffonnade  concasse  jardinière  julienne  macédoine  mirepoix  paysanne safe operational practices using essential functions and features of equipment used to prepare:  dairy products  dry goods  fruit  general food items: o batters o coatings o condiments and flavourings o garnishes o oils o sauces and marinades  meat  poultry  seafood  vegetables safe operational practices for maintenance and minor adjustments of equipment:  adjusting blades  oiling machines



Satisfactory

 Not Yet Satisfactory

 Yes  No

 Yes  No

 Yes  No

If Not Yet Satisfactory – Please identify the re-assessment arrangements:

(Please tick the assessment result for this task) Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why this judgment has been made):

Student Declaration: I declare that I have been assessed in this assessment task, have been provided with feedback and I have been advised of my result. I also am aware of my appeal rights

Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

Student name: _____________________________

Signature: ____________________________

Signature: ____________________________

Date:

Date:

Assessor Name: _____________________________

____/_____/_____

____/_____/_____

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SITHCCC001 Use Food Preparation Equipment

Assessment Guidelines for Student: Conditions of assessment      

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This is a close book assessment requiring you answer all questions in your own words This assessment will be conducted in Glen Institute’s classroom All the questions must be answered satisfactorily On completion, submit the knowledge test to your assessor. You are required to complete this assessment in 2 hours You are required to answer all the questions that are outlined in this Assessment and submit your evidence to your Assessor so that you can be graded as either S – Satisfactory or NS – Not Satisfactory for this assessment. Your Assessor will provide you with feedback. Only when all your answers have been assessed as satisfactory will you be deemed S – Satisfactory for this assessment. If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you will be provided with clear and constructive feedback based on the assessment decision so that you can improve your skills / knowledge prior to reassessment. If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor If you are dissatisfied with an assessment decision you should make an appeal to Glen Institute in writing no longer than 10 days following advice of the assessment decision

Context of and specific resources for assessment During the assessment tasks, you will be provided with:  Printed copy of the written assessment

Your assessor will be assessing you on the criteria listed in the Assessment cover sheet:

Evidence to be provided by the student for this assessment: Completed written assessment as per the conditions of assessments

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SITHCCC001 Use Food Preparation Equipment

ASSESSMENT 2 – Questioning - Written Assessment Answer the following questions

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

Term A) Mise-en-place

Meaning in a kitchen operation Mise-en-place is a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking. It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.

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SITHCCC001 Use Food Preparation Equipment

B) Workflow planning

It can be depicted as a sequence of operations, the work of a single chef or group, the work of an organization of staff, or one or more simple or complex mechanisms done by preparing and looking at the task, prioritising them to make the work or service faster, more efficient and easy.

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

Equipment

Used to prepare

Blender

Preparing a pizza dough4

Food Processor

Parmesan for a pasta dish3

Grater

Making breadcrumbs from stale bread2

Mixer

To puree a soup1

3. What is the purpose of the following pieces of equipment? How are they used? Five Diamonds Group Pty Ltd T/A Glen Institute

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Equipment

Purpose

Instruction for use

The purpose of sharpening Step 1: Position the steel vertically over a steel is to align the cutting board, kitchen towel or other suitable edge of the knife surface.

Step 2: Selecting the right angle is an important part of using the steel. In general most knives are sharpened to an approximately 20 degree angle. This is the same angle you'll want to use with your steel. To find 20 degrees, first hold your knife at a 90 angle to the steel, then visually cut the angle in half, moving your knife to a 45 degree angle. Finally, you'll cut the angle in half one more time to find the roughly 20 degree angle where you'll position your knife. Sharpening steel

Step 3: Holding your knife at a 20 degree angle to the steel, take alternating passes with your knife across the steel applying light to medium pressure. Don't try to dig into the steel, a gentle slicing motion that moves your blade across the knife from heel to tip is all you need. Take about a half dozen alternating passes across the full length of your blade. Always give each side the same number of strokes to maintain an even cutting edge.

Sharpening stone The purpose of sharpening stone is to sharpen the edges of steel tools 1. With your knife at a 20 degree angle, and implements slowly draw the knife down and across through grinding and the stone in a smooth motion, starting at honing. the heel and finishing at the tip. Five Diamonds Group Pty Ltd T/A Glen Institute

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SITHCCC001 Use Food Preparation Equipment

2.

Repeat this action 5 times. You may need to repeat this motion additional times, depending on the dullness of the knife.

3.

Flip the knife the other side and sharpen the reverse side using the same motion. You should sharpen this side the same number of times as the other side for consistency.

4.

Return the knife to the original side, but this time draw the knife from the tip to the heel. Repeat this motion 5 times.

5.

Flip to the reverse side, and sharpen from tip to heel five times.

6.

Turn your sharpening stone over to the fine side and repeat steps 1-5.

4. Connect the correct cutting application with the relevant knife with an

Type of knife

Cutting application

Chef’s knife (French knife)

Trimming, turning and peeling 6

Filleting knife

Turning and carving 5

Bread knife

Larger cuts, slicing, dicing and chopping 1

Boning knife

Trimming and boning4

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SITHCCC001 Use Food Preparation Equipment

Large flat knife for spreading butter and other Paring or utility knife

Condiments 8

Turning knife

Removing the meat and skin from fish 2

Butcher’s knife

Serrated edge for slicing bread or tomatoes 3

Palette knife

Long, slightly curved knife for slicing meat 7

5. Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required: Equipment Measures

Examples for use in a kitchen used mainly for measuring dry ingredients such as spices, seasonings and baking.. measuring cups come in a wide variety of

materials and are used for both dry and liquid measuring. to peel or core or slice vegetables and fruits like apple, pineapple, potatoes, etc Peelers, corers, and slicers used for slicing and for cutting juliennes; with suitable attachments

Mandoline

Electronic and spring scales can help measure the weight of ingredients or even the portion size of prepared food.

To measure the quantity of the products, Scales

Thermometers

To measure the temperature of different types of food to make sure they are cooked properly or not Thermometers have a wide range of usage around the kitchen and can come in many forms. Probe-type thermometers can help determine the doneness of meats and other items when inserted into the thickest part of the meat (but away from a bone). Some probe thermometers are attached to heat-proof tethers, so you can monitor as you cook. Liquid and candy thermometers can be useful for monitoring tempered liquids used for baking or confection-making and grease used for deep frying. To whip/mix the eggs, to make sauces as well

Whisks

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Five Diamonds Group Pty Ltd T/A Glen Institute

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SITHCCC001 Use Food Preparation Equipment

Requirements Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. Wash all equipment and tools used for raw food prior to using them for cooked food Inspect equipment for cleanliness before use - check seals, behind moving parts and all food contact surfaces Clean and sanitise benches and cutting boards in between production steps

Do not leave food in the danger zone cold items

- this includes chilling equipment used for

Wash your hands thoroughly whenever it is needed and do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly

7. Describe the dimensions of the following cuts and provide a menu use of each cut

Cut

Description

Menu

Brunoise

The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension, this knife cutting method refers to the smallest uniform size available for dicing. This method is simple and only adds an additional step to the Julienne method

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SITHCCC001 Use Food Preparation Equipment

Julienne

The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared-off item, you will then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular cuts. Then, take the thin slices and apply the same technique. You will end up with Julienne (Or matchstick) knife cuts! Mirepoix means 1: diced onions, carrots, celery and leek. 2. the type of cut of the mirepoix (see 1).

Mirepoix

The dices are roughly cut about 1cm and don't have to be completely regular

Jardinière

The jardinière is short and thick baton cuts from one's choice of vegetables. Jardinière sizes range from 2 cm x 4 mm x 4 mm or much larger sizes of 4 cm x 10 mm x 10 mm. T

The jardinière is short and thick baton cuts from one's choice of vegetables. Jardinière sizes range from 2 cm x 4 mm x 4 mm or much larger sizes of 4 cm x 10 mm x 10 mm. T

Paysanne

Cut the trimmed portion into slices of 1/5 inch (0.5 cm) thick. Then cut the slices into strips of 1/5 inch (0.5 cm) sections. Finally cut the sticks into slices 1 mm thick.

Cut a carrot a la paysanne for a soup or a filling:

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SITHCCC001 Use Food Preparation Equipment

Macédoine

Small dice ( Macédoine ); sides measuring approximately 1⁄4 inch (5 mm)

Concassé

Chiffonade

a technique of rolling leafy greens and slicing the roll in sections from 4-10mm in width

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

Trimmings

Use

1

Decorate plate

Use broccoli stalks along with the florets

2

Top in salads

Celery leaves

3

Add bright colours to the green salads

Edible flowers

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 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. Remove any scales by using a fish scaler or by scraping the fish with the back of the knife. Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc. Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. Wash the fish to remove any excess scales and then pat dry. Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.

10. Indicate the correct order for the steps involved in crumbing fish fillets:

Sequential steps for crumbing 3 Add flour (remove excess) 5

Crumbs (coat and slightly pat for better adherence)

1

Dry food items

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SITHCCC001 Use Food Preparation Equipment

4

Egg wash (remove excess)

2

Season

6

Store flat with grease proof paper between layers

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SITHCCC001 Use Food Preparation Equipment

11. Provide an example for the use of each of the following by-products:

By-product

Example for use (i.e. Mince) Goujonette and fish bone can be used for stocks and sauces

Fish carcasses

Meat off-cuts

Meat off-cuts, fatty tissue and bones can be effectively processed and rendered forused in products such as soap, lard, animal feed and fertiliser in blood and bone. Stocks and soups

Poultry carcasses

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. 1.Inspect equipment for cleanliness before use, check seals, behind moving part and all foodcontact surfaces 5. 2.

2.Clean and sanitise benches and cutting boards in between production steps 2016

3. 3.Do not leave food in the danger zone – this includes chilling equipment used for cold items

4. 4.Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly

Wash all equipment and tools used for raw food prior to using them for cooked food 5.

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SITHCCC001 Use Food Preparation Equipment

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

0.005

Onion

0.050 kg

0.125

Garlic

0.004 kg

0.010

Green Prawn Meat

0.100 kg

0.250

Item

Specification

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 whether you would use a sanitiser or not:

Equipment

Blender

F...