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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)

Kiran paudel 12467 Commercial Cookery Certificate III SITHCCC001 Use food preparation equipment

Stream/Cluster Trainer/Assessor

Cookery Kenneth Strong

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Short Answers

Assessment 2 Assessment 3

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

kiran

Date

17/01/2021

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:

kiran

Date: 17 / 01 /2021

This assessment:

First Attempt

2nd Attempt

RESULT OF ASSESSMENT

Satisfactory

Not Yet Satisfactory

Extension

– Date:

/

/

Feedback to Student:

Assessor(s) Signature(s): Student Signature

Date: kiran

Date:

   /    /      17   / 01   / 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

Meaning in a kitchen operation

A) Mise-en-place

Means having all the ingredients ready before we start cooking. For example, chopping parsley for service. Sometimes it is also referred as putting things in their right place.

B) Workflow planning

Workflow planning is a process where a chef systematically records the process of preparing or cooking a set of food in a logical order within a given or required timeframe. It mentions the skills required for the task, ingredient, timing and process. It may also consist the picture of initial stage and final stage of task.

2. Match the following equipment with the tasks they would be used for: Equipment Food Processor Grater Mixer Blender

Used to prepare Preparing a pizza dough 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 Sharpening steel

Purpose Used to keep the knife sharp. Used before and in between cutting.

Instruction for use We should hold the steel in 45 degree angle and move the knife from its heel to the tip on both sides.

Sharpening stone Used to sharp the knife. We use this just before cutting. This is done only when our knives go blunt.

Lay the stone on wet tea towel. Use little bit of water on the stone. Move the knife forward from its heel to tip. Repeat this movement until sharpen.

4. Connect the correct cutting application with the relevant knife Type of knife Chef’s knife (French knife)

Cutting application Larger cuts, slicing, dicing and chopping

Filleting knife

Removing the meat and skin from fish

Bread knife

Serrated edge for slicing bread or tomatoes

Boning knife

Trimming and boning

Paring or utility knife

Trimming, turning and peeling.

Turning knife

Turning and carving.

Butcher’s knife

Long, slightly curved knife for slicing meat

Palette knife

Large flat knife for spreading butter and other Condiments.

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

Peelers, corers, and slicers

Used to measure the right portion. For example tea spoon measures, pancake mix measures etc. Used to peel carrots and potatoes. Corers are used to remove core and pips from apple. Slicers are used to slice meat evenly.

Mandoline

They are used to slice or cut julienne carrot , cabbage etc.

Scales

They are used to weigh the items.

Thermometers Whisks

They are used to check the temperature of cool room, freezer and even food. They are used to mix things. For example it is used to make whipped cream, stir egg yolks.

Measures

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Requirements 1. We should not keep raw and cooked meat together. 2. We must ensure that equipments are perfectly clean before using them. 3. Foods should never be left under their danger zone. 4. Different coloured chopping board should be used for different items. 5. we should always wash our hands before, in between and after food preparation.

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

Description

Menu

Brunoise

2*2*2 mm. Cutting of vegetable in a cube form.

Used in making sauces like tomato and for garnish.

Julienne

40*2*2 mm. Very fine slicing of vegetable

Used in coleslaw. Garnish for salad.

Mirepoix

Rough cut of onion, carrot and celery in ratio of 2:1:1

Used for flavour in soup.

Jardinière

5*5*25 mm. When vegetable are cut into thickish batton, it is jardinière.

Used to serve with roast beef or other meat. Commonly placed on a platter around the food.

Paysanne

10*10*2 mm. It is slicing of vegetable according to its nature. For example cutting of carrot in circle.

Used in soup.

Macédoine

5*5*5 mm. It is a salad made up of mixture of fruit or vegetable or both.

Can be used for garnish, stuffing and with salad.

Concassé

5*5*5mm. This is applied for tomato when tomato is peeled and cut like macedoine.

Can be used for tomato sauce. Also can be used for bruschetta.

Chiffonade

Finely chopped julienne is chiffonnade.

Used for garnish.

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

Trimmings

Use

1

Apple skins and core

Can be used to make jelly that can be used over chicken

2

Citrus peels

Used to make marmalade.

3

Trimmings from vegetables like potatoes, carrot, zucchini, celery etc.

Used for making stocks or soup.

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 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.

2

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

1

Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.

6

Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.

5

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

4

Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.

10. Indicate the correct order for the steps involved in crumbing fish fillets: Sequential steps for crumbing 3

Add flour (remove excess)

5

Crumbs (coat and slightly pat for better adherence)

1

Dry food items

4

Egg wash (remove excess)

2

Season

6

Store flat with grease proof paper between layers

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

Example for use (i.e. Mince)

A) Fish carcasses

Can be used for making tasty soup or stew in vegetable.

B) Meat off-cuts

They can be used for making mince used then can be used for making burger patty.

C) Poultry carcasses

They are usually used for making stocks like chicken stock.

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. Washing equipment before and after use. 2. Using different equipment for different things. 3. Using globes to touch the place of machine where food is kept or processed. 4. Keeping machine in a cool and dry place. 5. Regularly inspecting the machines or 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 kg

Onion

0.050 kg

0.125 kg

Item

Specification

Garlic

0.004 kg

0.01 kg

Green Prawn Meat

0.100 kg

0.25 kg

14. What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser: Equipment

Points of care

Cleaning Chemical used

Is Sanitiser used?

Blender

Turn off the blender.

No. Just soap and water will be fine. Should be rinsed with hot water.

Not necessary. Hot water will easily disinfect.

Chemical should not be used as it is used for food processing.

Sanitizer can be used for immovable parts of food processor. Moveable part can be disinfected with water or sanitizer.

Chemical should not be used.

There is no need of sanitizer as it can be disinfected by using hot water.

Use damp cloth to remove the excess scraps. Clean Bottom of the blade. Clean Base of the blender. Wipe the touch screen of blender. Do not use stiff brush.

Food Processor

Turn off the equipment. Use damp cloth to wipe the blade. Dry the blade to avoid rusting. Removable part can be washed with soap and water.

Mixer

Turn off the mixer. Use damp cloth to clean inside the mixture. Clean the blade properly everywhere. Clean the base of mixture. Do not use hard brush

15. List 4 examples of safety aspects which must be considered when using or cleaning equipment: 1. Always turn off the equipment before cleaning. 2. Gently scrub the equipment using slash proof gloves (in case of cleaning slicer). 3. Carefully remove all the removable parts and put them in dish washing area. 4. Follow the guideline of supervisor of booklet while fixing the parts.

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?

First of all i need to check if the plug is connected and switched on. Second thing i need to check is if the slicer has been fixed properly. And if i am not able to resolve, i need to ask for help with my supervisor or call the technician.

17. Provide 6examples 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. Lower down the flame of stoves when they are not in use. 2. Use the proper color coded bins to throw the rubbish. 3. Make sure all the doors of freezer and freeze are closed to save the electricity. 4. We should try to use the trimmings and off cuts from meat and vegetables rather than dumping them. 5. We must make sure taps are off when not in use. 6. Dish washing trays must be fully loaded before putting inside machine.

18. Connect the correct preparation method with the relevant type of batter: Yeast 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 batter. Add the water to adjust the consistency – Used for desserts and fish.

Tempura Batter Beer Batter

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 ½ 30g 30g 50g 400 1 2 40g 40m

Carrots Coral lettuce Celery Leek Capsicum Orange Avocado White bread slices Butter Vinaigrette

Preparation Steps: Wash, peel re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette Cooking Steps:

1. Blanch and refresh the celery, leek, carrots and capsicum 2. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper Plating: 1. Layer the avocado and orange segments on a chilled plate 2. Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired

Questions: A. How many serves will this recipe yield? Response: 2 serve B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes? Response: 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? Response: peelers, chopping board, segmenting knife, bread knife ____________________________________________________________ _________________________________________________________________________ D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:         

Wash carrot, lettuce, celery, capsicum and leek. Peel carrot and re-wash. Tear the lettuce into biteable size and put in cool room. Cut carrot, leek, celery and capsicum into julienne. Segment the orange. Cut avocado in half and remove the stone and peel avocado. Slice avocado into half moon shape. Cut bread into 5mm square. Prepare vinaigrette.

E. What should be the temperature of the plate you will use to plate the salad? Response: between 1 degree to 5 degree

F. When should you dress the salad? Response: Salad should be served just before serving as the citric acid can make salad soggy if it is dressed too early....