SITHCCC023-Assessment 1-Short Answer Questions-V1.2
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The Australian Academy of Business *
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Industrial Engineering
Date
Feb 20, 2024
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Assessment Tasks and Instructions – V1.1
Student Full Name
Preferred Name
Unit Code and Name
SITHCCC023 - Use Food Preparation Equipment
Group ID.
Trainer/Assessor
Due Date
As per Alliance College Moodle
Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Short Answer Questions Assessment 2
Practical Observation
Attempt Number
Student to highlight correct attempt number. Assessors to adjust if not correct or entered.
By due date or before
Corrections to be made within 2 weeks
Only when needed. Fees may apply.
☐
1
☐
2
☐
3
Assessments must be your OWN work
. Fees will apply if proven and an alternate assessment may be given.
Current Grade of this assessment
S
NYS
RE
NS
PTC
RS
W
F
S = Satisfactory, NYS = Not Yet Satisfactory, RE = Reschedule due to no attendance, NS = No Submission received,
PTC = Practical to be completed, RS = Re-sit practical, W = Withdrawn from unit, F = Fail
Feedback / Comments
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Assessment 1- Short Answer Question Guidelines
What Will Be Assessed
Knowledge Evidence
Demonstrated 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 for the fixed and hand-held commercial equipment listed in the performance evidence
food safety practices for handling different food types
cleaning practices and agents suitable to range of equipment in use
basic and 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 in the performance evidence.
Place/Location where assessment will be conducted
Alliance College
Resource Requirements
Pen, Paper, Internet access, Learner moodle, Laptop
Student Instructions for assessment including WHS requirements
Read and answer the questions below.
Use learner guide and power-point to source information.
All questions must be answered in full before submitting.
Your trainer will provide you with constructive feedback for any incorrect answers.
You must receive 100% to complete the assessment.
Students to follow any WHS directions from trainer including evacuation procedures and hazard removal.
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Assessment 1
1.
What is the meaning of the term mise en place?
Meaning of mise en place
Everything in its place
2.
The term mise en place can be used for a range of situations and purposes within the kitchen environment. List 2 advantages of following effective mise en place practices.
Advantages
1
A more effient and effective service
2
The actual cooking and service will run more smoothly and customers are not left waiting for long periods of time for their imeals
3
The correct execution of mise en place ensure that there is less clutter in the kitchen and that the
necessary equipment for service is in working order.
3.
Match the piece of equipment with the correct description.
3.1 Knives and sharpening equipment
Equipment
Description
Matching
Letter
A)
Sharpening Steel
Has a medium-length blade that is narrow and flexible so it
can bend while running along the bone structure, to enable
efficient filleting of a fish
C
B) Sharpening Stone
Is similar to a chef’s knife but slightly smaller. Used for commodities such as vegetables, fruit, meat and poultry. It can be used for many cutting techniques such as chopping
and dicing
G
C)
Boning Knife
Has no sharp edges and is manly used for either lifting food from pan to plate or for spreading items such as butter and cream. The blade is flexible so it can get under or around food.
F
D)
Chef Knife
A two-sided device that has a rough and fine side to enable you to retrieve the edge of the knife
B
E)
Filleting Knife
Generally, a long thin, circular piece of metal or ceramic used to keep the edge on your blade
A
F)
Palette Knife
Is a small multi-purpose knife used for small jobs such as topping and tailing and vegetable garnishes
H
G)
Utility Knife
Can be used for many different commodities such as vegetables, fruit, meat and poultry. It can be used for many
cutting techniques such as chopping, dicing, shredding D
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and slicing
H)
Vegetable Knife (paring)
Has a short to medium-length blade that is pointed at the end. It should be strong and rigid. The point is designed to get close to bones and cut away meat
E
3.2 Commercial Equipment
Meat Type
Description
Matching
Letter
A)
Blender (stick)
Machine used for making larger quantity of dough, mixes, sauces and whipping. Comes with a dough hook, K-beater
and whisk
D
B)
Food processor
Machine used for making smaller quantities of dough, mixes, sauces and whipping. Generally comes with a whisk, dough hook and K-beater
C
C)
Planetary mixer
Works on the same basic principle as a liquidiser except they can be used in any appropriate container
A
D) Mixers
Is an electric appliance that provides uniform cutting at the same thickness
E
E) Slicer
Used to blend ingredients but also has additional functions
such as pureeing, grating, slicing and mixing
B
3.3 Small Equipment
Meat Type
Quality Points
Matching
Letter
A)
Measures (Jugs)
Used to remove the core from fruits such as apples
C
B) Peeler
Designed to add air and combine marinades and batters and sauces
F
C) Corer
Used to accurately measure liquids including milk, cream and oils
A
D) Scales
Used to shred foods. Often with four different edges to produce either a coarse or fine end product
G
E) Thermometer
Used to remove the outer skin from hard fruit and vegetables
B
F)
Whisk
Used to accurately weigh ingredients such as flours and sugars
D
G) Grater
Used to measure the temperature of products
E
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4.
When using any equipment within the kitchen you must ensure that you understand the features, functions and operating procedures including maintenance. Identify the 4 sources of this information.
Sources
1
Manufacture’s instructions
2
Standard operating procedures
3
Senior chef
4
Maintenance/manual log
Match the traditional precision cuts with the correct measurements and description.
Meat Type
Quality Points
Matching
Letter
A) Brunoise
Dice 5x5x5mm
F
B) Chiffonnade
Strips 2x2x40mm
E
C) Concasse
Peasant style 10x10x2mm
H
D) Jardinière
Dice 2x2x2mm
A
E) Julienne
Chopped coarsely or finely depending on the use
E
F)
Macédoine
Finely shredded approximately 1-5mm across
C
G) Mirepoix
Batons 5x5x25mm
B
H) Paysanne
Approx. Walnut size
G
5.
Before and during use of any equipment you must ensure that correct procedures for safe and hygienic practices are followed. List 2 procedures you would follow for each occasion.
Procedure for Before Use
Procedure for During Use
1
Equipment must be swithed off and unplugged befor cleaning, assmbled or disassembled
All equipment that is used for food preparation must be cleaned and sanitised after use
2
You should not use equipment until adequate take care when using sharp equipment and /var/filecabinet/temp/converter_assets/5d/d9/5dd99eef149b85e8ad0a4b0b31ffbd7aad74f970.docx Page 5
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training has been provided on its safe use use guards if present
3
Only appropriate chemicals and sanitising equipment should be used
Follow manufacturer instructions when adjusting or changing parts
4
Ensure equipments is clean and sanitised
Follow company SOP
6.
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
Cleaning Chemical Used
Is Sanitiser Used
Blender
Lemon detergent
Yes
Food Processor
Lemon detergent
Yes
Mixer
Lemon detergent
Yes
7.
To maintain and operate small and large equipment in the correct manner there are several WHS aspects that need to be considered. Select the 2 correct WHS aspects from the list below.
a.
Your preparation list will identify what piece of equipment and attachments are needed to complete each task.
b.
Always follow manufacturer’s instructions when adjusting, oiling, or changing parts.
c.
Follow your maintenance schedule for large equipment. This will outline inspections, adjustments (such as sharpening and adjusting blades, greasing, or oiling moving parts).
8.
It is important to always follow food safety practices when dealing with food. Explain 3 correct food safety practices to prevent food contamination.
Practices to Prevent Food Contamination
1
Keeping raw and cooked food separate. this includes using separate equipment and utensils
2
3
4
Ensure equipment is properly cleaned and santised
5
Avoid unnessarlly touching parts of equipment during assembly
6
Regularly wipe down equipment to prevent the build-up of dift and grease
7
Use Personal Protective Equipment (PPE) when handing and using cleaning chemicals
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8
Always wash down bench tops before commencing and food preparation
9.
In order to follow food safety practices when handling different food types you must handle each item correctly, explain how to handle each of these items including storage.
Food Item
How to Handle Hygienically Dairy
Only use food that is within use by date
Meat
Store cooked food above raw food
Seafood
Wash your hands between tasks
Fruit and Vegetables
Use correct colour chopping boards
10.
List below 6 different ways you could conserve energy and or water within a kitchen to reduce your environmental impact.
Examples 1
Avoid over-ordering food supplies
2
Purchase locally to minimise transport costs and environmental impacts
3
Check with your supervisor which quanlities are required before preparing your mise en place to avoid
4
5
6
11.
If you identify a faulty or unsafe piece of equipment, what should you do? Select the 3 correct answers.
a.
Report it to your supervisor or manager.
b.
If you can safely rectify the fault, you may do it.
c.
Keep using it and hope that nothing else goes wrong.
d.
Place the piece of equipment in a safe place and ensure that no one else uses it till it is safe.
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12. Read the following recipe and answer the questions below:
ALLIANCE COLLEGE
2/ 97 Pirie Street ADELAIDE SA
08 8223 1818
Source: Alliance College Prep:
30 minutes
Cook:
10 minutes
Serves:
2
Type:
Pasta
Equipment
Required:
Bowl, chef’s knife, pan, whisk
Cooking Method:
Shelf-life
Avocado and Orange Salad
INGREDIENTS
METHOD
Carrots 50g
Coral Lettuce ½
Celery 30g
Leek 30g
Capsicum 50g
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:
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Orange 400g
Avocado 1
White bread slices 2 Butter 40g
Vinaigrette 40ml
Blanch and refresh the celery, leek, carrots, and capsicum.
Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper.
Plating:
Layer the avocado and orange segments on a chilled plate.
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 does this recipe yield?
B
How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?
C
List 4 pieces of equipment required for this recipe.
1
2
3
4
D
List the preparation steps for the above salad in order using numbered steps:
1
Wash, peel, re-wash, the carrots
2
Wash the lecture, celery, leek and capsicum
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3
Tear the letture into bite-sized peices and palce into a colander in the fridge
4
Cut the carrots, celery
5
6
7
8
E
When should you put dressing on the salad?
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