Worksheet CC001

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School

La Trobe University *

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Course

103001

Subject

Chemistry

Date

Feb 20, 2024

Type

pdf

Pages

Uploaded by Sargent_Science_Crow8

SITHCCC001 - Use food preparation equipment Student Assessment Booklet Version 3.0

SITHCCC001 Student Assessment Booklet Page: 24 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Assessment task 2: Worksheet Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT Learners’ resources for the unit SITHCCC001 – Use food preparation equipment (organised by the trainer). - Learner’s notes . Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet. - Time required for assessment: 3 hours - You must: o Answer all the questions satisfactorily to be deemed competent. o Complete the assessment and submit in due timeline. o Submit with a completed assessment cover sheet. - Your assessor will set a time to provide feedback Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit short answers to all the questions asked in the worksheet. - Completed and signed cover sheet for assessment. Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.

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SITHCCC001 Student Assessment Booklet Page: 25 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 1: SELECT INGREDIENTS Q1: What information should you confirm prior to starting food preparation? Give three examples. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q2: What knife would you select to chop julienne carrots? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________ □ Satisfactory □ Not Satisfactory Q3: What knife would you select to remove meat from around the bones of a raw leg of meat? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ________________________________________________________________ □ Satisfactory □ Not Satisfactory Q4: What items of equipment could you select to whip egg whites? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ________________________________________________________________ □ Satisfactory □ Not Satisfactory Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What items of equipment could you use to measure these ingredients? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ________________________________________________________________ □ Satisfactory □ Not Satisfactory Q6: What are three things you should look for when checking the cleanliness of equipment prior to use? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITHCCC001 Student Assessment Booklet Page: 26 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 2: use equipment to prepare food Q7: You are about to use the mechanical slicer to slice cold meats. What are two safety checks you should complete before you turn the slicer on and start to prepare food? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q8: List five tips for safely using knives. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ 5. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q9: What are two hygienic practices you should follow when operating equipment and preparing food? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q10: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking. Tool required ___________________________________________________________________________________ □ Satisfactory □ Not Satisfactor y Technique ___________________________________________________________________________________ ___________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q11: List four types of equipment you might use when preparing bacon for a potato salad. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

SITHCCC001 Student Assessment Booklet Page: 27 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q12: List five precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ 5. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q13: What are two food safety practices you should follow when preparing poultry? 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory

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SITHCCC001 Student Assessment Booklet Page: 28 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 SECTION 3: Clean and maintain food preparation equipment Q14: Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils (e.g., graters, measures and whisks). ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ _______________________________________________________________ □ Satisfactory □ Not Satisfactory Q15: Briefly describe how to maintain the cleanliness of pots and pans. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________________________________ _______________________________________________________________ □ Satisfactory □ Not Satisfactory Q16: List five things you can do to use water efficiently and reduce negative environmental impacts. 1. _________________________________________________________________________________ 2. _________________________________________________________________________________ 3. _________________________________________________________________________________ 4. _________________________________________________________________________________ 5. _________________________________________________________________________________ □ Satisfactory □ Not Satisfactory Q17: Briefly describe how to safely hone a knife using a cook’s steel. ______________________________________________________________________________________________ ______________________________________________________________________________________________ _______________________________________________________________ □ Satisfactory □ Not Satisfactory

SITHCCC001 Student Assessment Booklet Page: 29 of 50 Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020 Q18: List one task or minor adjustment that is required to maintain the condition of your thermometers. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________ □ Satisfactory □ Not Satisfactory Q19: List one task or minor adjustment that is required to maintain the condition of your knives. ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________ □ Satisfactory □ Not Satisfactory Q20: When assembling the meat slicer, you notice that the blade is loose and cannot be tightened any further to secure it. What would you do? ______________________________________________________________________________________________ ______________________________________________________________________________________________ ______________________________________________________________________ □ Satisfactory □ Not Satisfactory

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