Sithccc 001 Assessment 1 -Short Answers #3879 PDF

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Summary

this is short answers question assignment (solved ). SITHCCC001....

Description

Assessment Tasks and Instructions Student Name

Manpreet Kaur

Student Number

#3879

Course and Code Unit(s) of Competency and Code(s)

Cert III commercial cookery, SIT30816 SITHCCC001 Use food preparation equipment

Stream/Cluster Trainer/Assessor

Nick Mercy

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

Manpreet Kaur

Date

01/07/2021

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

Sheldon training restaurant

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:

Manpreet Kaur

Date: 01/07/2021

This assessment:

First Attempt

2nd Attempt

RESULT OF ASSESSMENT

Satisfactory

Not Yet Satisfactory

Extension

– Date:

/

/

Feedback to Student:

   /    /

Assessor(s) Signature(s):

Nick Mercy

Date: 27/04/2021     

Student Signature

Manpreet Kaur

Date:

01/07/2021   

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

Mise -en-place referred to the terms used by chefs for some standards generic tasks which needs to be done always like chopping parsley, making things ready on the basis of the menu; so that we do not skip any important task during whole time. Mise-en-place helps to create more convenient cooking section for whole day or shift.

B) Workflow planning

Workflow plan is all about prioritising tasks and activities which needs to be done according to the menu and day’s special within the required time frame. Such as; if roasted chicken is one the menu we need to put the chicken in oven first and in the mean time we can make other things or dishes ready. Workflow plan consists of making list of the tasks for the whole day with accordance to menu and time required for specific dish. It assist staff to get organised and finishing tasks without spending time on thinking about from where to start.

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

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 Sharpening steel is used to sharpen the knife before and after each use as well.

Instruction for use

Sharpening stone has two sides one is rougher which should be use first and then smoother side; finish with steel but keep the same angle as stone sharpening. Sharp knife prevent cut, also you do not have to put too much pressure while chopping.

Right angle while sharpening with stone would be 18 to 20 degrees, finish with coarse diamond coated steel.

Hold the steel in your hand. Place the edge of heel of the knife on the upper end of the steel. Tilt the back of the blade about 20° away from the steel. Maintain this angel and apply very little pressure. Move the blade in arching motion and repeat 3 to 4 times each side.

Sharpening stone

Reference: E pathways

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

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 To measure the ingredients accurately which create right recipe for specific dish.

Peelers, corers, and slicers

These equipment are used for peeling and slicing vegetables perfectly with minimum waste.

Mandoline Scales

Mandolins are really effective slicer, these are sharp and durable and very convenient to cut specific shapes. Scales are used to get the right amount of ingredients while preparing.

Thermometers

To check the temperature.

To whiskers are used to whisks and mix things like eggs, making whipped cream etc. Reference: E- pathway

Whisks

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Requirements 1. Before operating with equipment do a quick visual safety check if it is ensemble right. 2. installation of equipment should be done by qualified technician with accounts to safety standards of kitchen. 3. make sure equipment has switched off while cleaning and use right prescribed method of cleaning. 4.clean and sanitize between using equipment such as chopping boards, whiskers, knives, bench top etc. 5. avoid touching surfaces like inside of bowls, parts of equipment while assembling etc. Reference: e- pathway 7. Describe the dimensions of the following cuts and provide a menu example that uses each cut Cut

Description

Menu

Brunoise

2*2*2mm

Soups, for garnishing purpose in dishes.

Julienne

40*2*2mm

Julienne of vegetables such as carrots can be used for soups, garnishing meat dishes or even with seafood dishes.

Mirepoix

For long time cooking – size needs to be larger

Can be used in stick such as chicken. Beef, fish stock and even to make sauces.

Shorter time cooking like fish stocksmaller size would be fine. Jardinière

5*5*25mm

Served as garnish with meat.

Paysanne

10*10*2 mm

Minestrone soup.

Macédoine

5*5*5 mm

Fruits salads, deserts.

Concassé

Tomatoes sliced and cut into specified sizes.

Tomatoes For garnishes and sauces.

Chiffonade

Leafy vegetables cut into thin long stipes.

Omelettes, crepes, garnishing over dishes.

Reference - e- pathway 8. Give three (3) examples of how you could use vegetable trimmings economically: Trimmings

Use

1

Citrus peel

Can be use to make marmalade and even in cocktails as zest.

2

Spring onion tops

To make soubise- French onion sauce served with chicken.

3

Herbs stems

Soups and stews and use leaves for garnish over.

Reference: 11 ways to use every part of your fruits and vegetables (today.com)

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.

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.

3

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.

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

Fish stock

B) Meat off-cuts

Hamburger Minced can be used to make bolognaise sauce.

C) Poultry carcasses

Can be use to make stock .

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. By washing and cleaning equipment between use like cutting boards, bench top, knives, spatulas. 2. By not using same utensils for another dishes, ensure to wash them before using for an other purpose. 3. Effective handwashing practice between tasks. 4. Effective storing of raw and cooked food within prescribed temperatures as per food standards. 5. Disposing of foods within right time frame such as food made from raw eggs.

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

Ensure to plug off the blender, wipe any spills with damp cloth, remove the top form the base motor. Separate into parts and clean with warm soapy water and rise and dry too. Do not leave the blades into sink and handle with care.

Dishwashing liquid.

No

Food Processor

Take the cord off from switch board. Separate all parts and use mild dishwashing liquid and warm water to clean. Dry each part with clean cloth.

Dishwashing and hot water.

Mixer

Ensure to take the plug off from electricity. Separate the parts like mixer jug from motor base. Wash the lid and jug carefully with mild detergent and rinse with warm water and let it dry.

Mild detergent and warm water.

No

Reference : e- pathway 15. List 4 examples of safety aspects which must be considered when using or cleaning equipment: 1. Before using equipment like mixer, blender or food processor make sure they are assembled in right way and after use take the plug off from switch and use mild detergent and warm water to clean. 2. While using whiskers or spatula ensure to give them a nice clean before embarking on another food item to use them to stop contamination. 3. Keep the oven clean and follow given instruction to clean such equipment to prevent any hazard. 4. Do not touch the internal parts of dishes or while assembling equipment like mixer/processor because they can get contaminated with our hands.

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?

To start with ensure to check the electricity supply to the equipment. Maybe it is nor rightly plugged in. If the slicer not working still then use the instruction booklet to have the addition information and let qualified person to amend it. Do not intend to use it if it is damage.

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. To reduce the consumption of electricity always turn off equipment when not in use. 2. Try to buy the vegetable and meat from local markets it will help to minimize the transportation cost and also it will boost local economy. 3. Try to use the vegetable trimming as much as you can use in different ways if not possible to utilize completely make compost. 4. Try to keep water consumption in control while cleaning dishes. 5. Use eco-friendly cleaning agents such as floor cleaner, dishwasher detergent etc. 6. Use reuse- reduce- recycle strategy. Use water efficient practices . minimize the waste and follow right disposal techniques for waste. Reference : e- pathways.

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 batter. Add the water to adjust the consistency – Used for desserts and fish.

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 serves 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: peeler, chopping board, absorbent paper, serving dish. D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Create mise-en-place. Get the vegetable ready into desired sizes. Segment the orange . Cut the avocado in desired shape and size. Cut the breads for croutons. Make salad dressing. Blanch and refresh the celery, leek, carrot...