Assessment Tasks and Instructions

Student Name Ansul Ansul

Student Number 1987
Course and Code Certificate IV
Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment

Stream/Cluster
Trainer/Assessor Kerry Holloway

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Short Answers
Assessment 2 Practical Observation
Assessment 3
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 Ansul Ansul Date 2/11/2019

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 commercial:
 blenders
 food processors
 graters
 mixers
o knife sharpening equipment
o sharpening steels and stones
o 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: Ansul Ansul Date: 02 / 11 /2019

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

/ /
Assessor(s) Signature(s): Date:

02 / 11
Student Signature Ansul Ansul Date:
/ 2019
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 means “to put everything in its place” before actual cooking takes
place including the preparation of food, semi-finished sauces or base
preparation, garnishes, collection of tools and equipment for preparation and
service checking of equipment and utensils prior to service, provisions for
cleanliness and hygiene including cloths, disposables etc.

B) Workflow planning Workflow planning is a term by which a chef plans the duties and responsibilities
inside the kitchen to make sure that everything is organised and there will be no
chaos inside the kitchen

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

Equipment Used to prepare

Blender Preparing a pizza dough
Food Processor Parmesan for a pasta dish
Grater Making breadcrumbs from stale bread
Mixer To puree a soup

Answer

Equipment Used to prepare

Blender Making breadcrumbs from stale bread
Food Processor To puree a soup
Grater Parmesan for a pasta dish
Mixer Preparing a pizza dough
3. What is the purpose of the following pieces of equipment? How are they used?
Equipment Purpose Instruction for use
Sharpening steel While holding the steel, tilt the back of the blade
Used for sharpening knives 20 degrees and draw up and down the steal to
to maintain the edge sharpen the knife
Sharpening stone Submerge stone in water before using, use the
Used to sharpen the knife rough side first, then the smooth side. Finish the
before and after use knife on the steel, using the same angle that was
used for the stone sharpening

4. Connect the correct cutting application with the relevant knife

Type of knife Cutting application
Chef’s knife (French knife) 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 Large flat knife for spreading butter and other
condiments
Turning knife 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 Cutting application

Chef’s knife (French knife) 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

Measures Measuring quantities of liquids, cup measurers to measure flour, sugar, etc
Peelers, corers, and Peeler for peeling hard fruits, vegetables like carrots etc.
slicers Corers are used to remove core from apples
Slicers are used to cut fruits and vegetables into thin slices
Mandoline Used to cut large food into specific shapes. The blades allow many uses, from
precision cuts to potato portioning. The blades are adjusted for each different
preparation
Scales Weighting Scales are used to measure the weight of an item.
Thermometers Thermometers are used to measure the temperature of various items. They
can be used to determine doneness of meat products by measuring the
internal temperature.
Whisks A whisk is a cooking utensil which can be used to blend ingredients smooth or
to incorporate air into a mixture, in a process known as whisking or whipping.
Most whisks consist of a long, narrow handle with a series of wire loops joined
at the end

7. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for
reporting any issues:

Requirements

1. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly
2. Inspect equipment for cleanliness before use and read the interaction - check seals, behind moving
parts and all food contact surfaces.
3. Always remain aware of the possible dangers. Always use pushers or guards that come with
equipment such as slicers, mandolins, food processors and juicers - it is a legal requirement to use
these during operation
4. Ensure that the electricity is switched off and disconnected when cleaning, assembling or
disassembling machinery.
5. 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
8. Describe the dimensions of the following cuts and provide a menu example that uses each cut

Cut Description Menu

Brunoise Brunoise is a culinary knife cut in Consommé brunoise

which the food item is first
julienned and then turned a quarter
turn and diced again, producing
cubes of about 2x2x2mm

Julienne The two basic shapes for these cuts For a green salad pairing
are the strip and the cube. Strips
are generally cut to 40x2x2mm.

Mirepoix Traditional mirepoix consists of two Mirapex is a combination of celery, carrots, and
parts onions, one part carrots, and onion that
one-part celery, with the is used to flavour stocks, sauces, soups, roasts,
proportions determined by weight. and other dishes.
Therefore, one pound (16 oz) of
mirepoix would take 8 ounces of
onions, 4 ounces of carrots, and 4
ounces of celery

Jardinière It is French cooking term meaning Chicken jardinière

to cut a vegetable into thick stick or
finger shape. Cut the vegetables
into 5x5x25mm

Paysanne Paysanne is a French term that is Paysanne is a French cooking term used to
used to describe the way vegetables describe a style of cutting vegetables.333
are cut. They are usually cut very
thin and cut in the form of the
vegetable being cut into
10x10x2mm.

Macédoine A Macédoine is a French cooking Salad macedoine, salad de fruit

term meaning a mixture of
vegetables, or fruit, or both, cut or
chopped up, and served raw or
cooked. .that cut size into 5x5x5mm
Concassé Concasse, from the French Concasse tomato soup
concasser, "to crush or grind
& quot;, is
a cooking term meaning to rough
chop any ingredient, usually
vegetables. This term is
particularly applied to tomatoes,
where tomato concasse is a
tomato that has been peeled,
seeded (seeds and skins
removed), and chopped to
specified dimensions. Specified
dimensions can be rough chop,
small dice, medium dice, or large
dice.

Chiffonade Chiffonade is a slicing technique Chiffonade salad

in which leafy green vegetables
such as spinach, sorrel, or Swiss
chard, or a flat-leaved herb like
basil, are cut into long, thin
strips.

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

Trimmings Use

1 Potatoes Mashed potatoes

2 Broccoli carrot and orange soup

3 carrots stir fry

10. 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.

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

Sequential steps for crumbing

3 Add flour (remove excess)

6 Crumbs (coat and slightly pat for better adherence)

1 Dry food items

5 Egg wash (remove excess)

2 Season

4 Store flat with grease proof paper between layers

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

By-product Example for use (i.e. Mince)

A) Fish carcasses A) Used for soup and stock

B) Meat off-cuts B) Meat off cuts, fatty tissue and bones can be effectively processed and rendered
for used in products such as soap, lard, animal feed and fertiliser in blood and
bone.

C) Poultry carcasses C) To make chicken stock

13. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards
for equipment:

1. 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
2. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly
3. Clean and sanitise benches and cutting boards in between production steps
4. Do not leave food in the danger zone - this includes chilling equipment used for cold items
5. Wash your hands thoroughly whenever it is needed

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 Requirements for 10

Item Specification portions portions

Asian Vermicelli 0.030 kg 0.075 Kg

Dried Mushrooms 0.002 kg 0.005 kg

Onion 0.050 kg 0.125kg

Garlic 0.004 kg 0.01kg

Green Prawn Meat 0.100 kg 0.25kg

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 Is Sanitiser
used used?

Blender Unscrew the blade assembly and pull out the Dish wash liquid Yes
blender blades, gaskets, and other
components. Wash these by hand using warm
water and a soft rag or sponge. Wipe with a
soft cloth after cleaning, taking care not to
touch the blades

Food Processor Wash the removable parts. All the removable Dish wash liquid Yes
pieces of the food processor can be washed in
 warm water with a mild dish soap. You can let
them soak for a while if you don't want to do
wash them immediately. Wipe down the
base/motor. Using a damp cloth, wipe down
the base/motor area

Mixer Cleaning Kitchen Mixers: Remove mixing Dish wash liquid Yes
blades, kneading paddles and other
attachments. Remove the mixing bowl. Clean
the surface of the electric mixer. Turn over the
mixer and clean underneath the base and
below the mixing arm. Dry the attachments
immediately after washing if you are washing
them by hand.

15. List 4 examples of safety aspects which must be considered when using or cleaning equipment:

1. Use a knife suitable for the task and for the food you are cutting and Handle knives carefully when
washing up.
2. Never use any machine you have not been trained to use.
3. When slicing round objects such as onions or carrots, cut a flat base so the object will sit firmly and
not shift when being cut.
4. When passing a knife to someone, put the knife down on a clean work surface and let them pick it up

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. Check that the appliance is plugged in.

2. Check power cord for damage.
3. The machine may have overheated. Wait for 20 minutes and try again
4. When this happens is it important to report the problem to your supervisor.

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. Use Energy Star Qualified equipment.

2. Reduce water consumption.

3. Clean and maintain your equipment.

.
4. Use energy-efficient lighting.
 5. Decrease heat usage.

6. Reduce ambient temperatures in your kitchen

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

Beer 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.
Yeast Batter Sift flour and cornflour, work in iced water and egg white to batter
consistency. Used for seafood and vegetables
Tempura Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the
Batter water to adjust the consistency – Used for desserts and fish.

Answer

Beer Batter 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.
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.
Tempura Sift flour and cornflour, work in iced water and egg white to batter
Batter consistency. Used for seafood and vegetables

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 Carrots
½ Coral lettuce
30g Celery
30g Leek
50g Capsicum
400g Orange
1 Avocado
2 White bread slices
40g Butter
40mL 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_________________

B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3
minutes?

Response: ______43_________________

C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment
will you need to prepare this salad?

Response: _____Absorbent paper, knife skills, dressing

____________________________________________________________________

D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:

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

E. What should be the temperature of the plate you will use to plate the salad?

Response: _______-3 degree Celsius _________________

F. When should you dress the salad?

Response: When layer the avocado and orange segments on a chilled plate and
place the remaining ingredients into a bowl, then salad should
be dressed