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Wells International College *
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Course
CC02
Subject
Industrial Engineering
Date
Feb 20, 2024
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Subject code & Name
CC02 Kitchen preparation and methods of cookery
Units of competency
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes
SITHKOP001 Clean kitchen premises and equipment
Assessment type/Tools
Knowledge Tests Course Name
Certificate III & IV in Commercial Cookery Name of Assessor
Date of Assessment
Name of Student
ID:
Knowledge Tests’ answers booklet
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SITHCCC001 Use food preparation equipment
Knowledge Test 1
Q1. Complete the following table by adding required information for the food preparation items listed. Item
Features Functions
Safe operating
practices
Maintenance
requirements
Blenders.
Heavy duty
Different speed
Rubber stand/non slip
Puree, mousse, fine liquid, chopping blend.
Only works when the lids on,
Follow instructions.
Turn off when Clean before and after use.
Follow Manufacturers instrcutions.
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Subject: CC02_Kitchen preparation and
methods of cookery Knowledge Tests
cleaning, remove cable.
Must have proper training before engaging in use.
Supervise first time user and provide support.
Sharpen/maintain blades
If applicable. Food processors.
Heavy duty
Different speed
Rubber stand/non slip
Puree, mousse, fine liquid, chopping blend.
Must have proper training before engaging in use.
Supervise first time user and provide support.
Clean before and after use.
Follow Manufacturers instrcutions.
Sharpen/maintain blades
If applicable.
Graters.
Heavy duty
Different speed
Rubber stand/non slip
Can finely/coarsely grate, zest ingredients.
Must have proper training before engaging in use.
Supervise first time user and provide support.
Clean before and after use.
Follow Manufacturers instrcutions.
Mixers
Heavy duty
Different speed
Rubber stand/non slip
Mixing wet and dry ingredients, whipping, kneading. Different attachments make them versatile such as whisks.
Must have proper training before engaging in use.
Supervise first time user and provide support.
Clean before and after use.
Follow Manufacturers instrcutions.
Knife sharpening equipment.
Quality, material-
steel/ceramic/dia
mond/stone, non slip, hand guard, Sharpening knives
Must have proper training before engaging in use.
Supervise first time user and provide support.
Clean before and after use, follow manufacturers instruction.
Sharpening steels and stones.
Can be used in all conditions, wet/dry, Sharpening knives, axes, butchers knives, Must have proper training before engaging in use.
Keep steel dry, maintain cleanliness of steel. Wells International College
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Subject: CC02_Kitchen preparation and
methods of cookery Knowledge Tests
handguard
blades from food
processors etc.
Supervise first time user and provide support.
Result
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Q2. Complete the table below by describing the listed knives and explaining what each is used for. Knife
Your description of the knife
What it is used for
Boning knife.
Long, thin and flexible
Used for cutting meat away from bones
Chef’s knife.
18-30 centimetres long, versatile Cutting vegetable, meat, fish, desserts bread, cakes
Filleting knife.
Very thin, flexible and tapered blade
Used for removing fish fillets from bones and skin
Palette knife.
Blunt edged rounded ended knife
Used for pastry usually for spreading pastes/mixtures
Utility knife.
Between chefs knife and paring knife
Works for slicing fruit, tender pieces of meat or sandwiches
Vegetable knife.
Similar to chefs knife-shorter blade
Specifically designed to cut, dice, slice and chop vegetables.
Result
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Q3. Complete the following table by describing the features/parts of knives as listed. Feature/part of the
knife
Your description of this feature/part
Back.
Blunt, squared off usually, opposite the cutting edge of the knife
Bolster.
Joins the knife to the handle, supports the blade, gives weight, not all Wells International College
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knives have them
Cutting edge.
The ground sharpened edge of the knife
Handle.
Where the knife is held, different styles/materials, usually non slip/ergonomic
Heel.
Located at rear of blade, widest and strongest part of blade
Point.
The very end of the blade used to make holes
Tip.
Forward part of the knife, includes the point
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Q4. Describe three practices to care for and maintain knives used in food preparation and production? Keep it clean, dry, sharp, never wave a knife in the air, always cut on chopping board.
Result
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Q5. Identify five safe practices for using knives. Always cut on secure flat surface,
Take your time,
Don’t leave knives lying around,
Don’t walk around with the knife point out,
Don’t run around with knife,
Never catch a falling knife.
Result
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Subject: CC02_Kitchen preparation and
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Knowledge Test 2
Q1. Complete the following table by listing features and functions of the listed kitchen items.
Item
Features
Function
Measures.
Jugs with graded lines for volume, can be cups as well.
To measure out ingredients, Measuring weight and volume.
Peelers.
Light weight, metal blade with a slot attached to a handle.
Fixed blade.
To remove skins for from fruit and vegetables
Corers.
Handle with hollow, circular, serrated end cutting blade- 15-20cm in length
Remove the core of fruits
Slicers.
Provides consistent thickness slices of a product.
Cuts food to required thickness
Scales.
Measures weight in metric or imperial.
Measuring weight
Thermometers.
Provides a read out of temperature
Measure temperature
Whisks.
`A narrow handle with a series of Mix, incorporate air into ingredients
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Subject: CC02_Kitchen preparation and
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loops joined at the end
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Q2. What basic maintenance requirements apply to hand-held measures, peelers, corers, slicers and whisks? Keep, clean, sanitary and dry ready for use, check for any damage.
Result
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Q3. What are three ways you can ensure the food probe thermometer you use is clean? Wash with warm water and detergent,
Sanitise the probe,
Rinse, Dry
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Q4. What are five examples of correct operating procedures for using a food probe thermometer? Sanitise before use,
Calibrate every 6 months,
Allow the thermometer to return to room temperature between uses,
Measure the thickest part of items,
Wait for reading to stabilise.
Result
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Q5. What are two examples of maintenance that needs to be undertaken on food probe thermometers? Recharge batteries/keep spares/replace,
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Calibrate equipment.
Result
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Knowledge Test 3
Q1. Describe safe operational practice for adjusting slice thickness on a slicer. Adjust the thickness knob once you commence slicing, return to zero when you finish.
Result
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Q2. Describe safe operational practice for changing the blade on a meat slicer. Turn off and unplug machines, keep thickness to zero,
Remove blade according to instructions from manufacturer,
Repeat steps backwards.
Result
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Q3. What oils can be used when oiling kitchen machines/equipment? Wells International College
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Subject: CC02_Kitchen preparation and
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Food safe lubricants such as mineral oil and/or petroleum based oil.
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Q4. What is the process for oiling kitchen machines/equipment? Turn off and remove plug,
Clean machine,
Lubricate machines,
Wipe off excess lubricant.
Result
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Unit: SITHCC005 Prepare dishes using basic methods of cookery
Knowledge Test 1
Q1. Complete the following table.
Food group
Three characteristics
dairy products
High risk food,
Based on milk,
Fresh or aged, Different fat content,
Different flavour, taste, texture, colour and smell
dry goods
Long shelf life,
Processed foods,
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Subject: CC02_Kitchen preparation and
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Store in dry conditions.
frozen goods
Frozen foods retain their vitamins abd minerals, Long lasting,
Cost effective.
fruit
Seasonal,
Fresh, processed, frozen,
Grading can be measured from firmness, uniformity of size/shape.
Meat
High in protein, different types like poultry/game/red, Fat content varies,
Available in fresh or frozen,
Can be aged/dry/wet methods,
Poultry
High risk food,
High in protein,
Unique smell/taste,
Fresh or forzen
Seafood
High risk/potentially hazardous,
Expensive,
Unique flavours,
High risk food.
vegetables
Seasonal,
Fresh, processed, frozen,
Grading can be measured from firmness, uniformity of size/shape.
Classified groups as green, leafy, tubers, brassicas, root, bulbs, stemmed, seeds.
Result
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Q2. Identify five types of convenience products in relation to fruit. Puree, frozen, canned, preserves, powder, jams, juice, dried, Result
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Knowledge Test 2
Q1. Complete the table below by providing the meaning of culinary terms listed: Culinary Term
Meaning
Coat.
Cover items of food Season (to taste).
Add salt and pepper
Julienne.
Cut into long and think strip
Concassé
Blanched, peeled, seeded tomato cut up to specified dimensions.
Dock.
Spike/pock uncooked pastry
Al dente.
Cook pasta slightly under to maintain 'bite'
Zest.
Thin layer of skin of citrus fruits
Baste.
Cover food with liquid during cooking to add flavour and keep moist
Macédoine.
Precision cut- 4mm small dice
Sweat.
Cook gently in fat without colouring to remove liquid Clarified butter.
Pure butter without milk solids
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Jus lié
Thickened meat juice rather than cooked down stock
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Q2. Complete the table below by providing key principles and practices of the cookery methods listed: Cookery Methods
Key principles and practices
Baking.
Dry cooking method using an oven
Boiling.
Wet cooking method, food fully immersed under boiling liquid.
Braising.
the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel
Deep-frying.
Cooking food fully immersed in hot oil
Grilling.
Dry cooking method, cooking food from above with grill.
Poaching.
Wet cooking, submerging food in liquid at low temperature.
Stewing.
Wet cooking method, all ingredients are gently simmered in a liquid broth for an extended period of time.
Result
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Subject: CC02_Kitchen preparation and
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Assessor Name
Assessor Signature : Date:
Unit: SITHCCC008 Prepare vegetables, fruits, eggs and farinaceous dishes
Q1. Identify five types of convenience products in relation to eggs. Mayonnaise,
Egg white powder,
Scramble egg mix,
Frozen egg yolk,
Egg wash pulp.
Result
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Q2. What are five types of convenience products in relation to vegetables? Tomato paste,
Frozen spinach,
Veg stock cubes/powder,
Canned vegetables,
Dried Result
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Q3. Identify five types of convenience products in relation to fruit. Wells International College
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Dried fruit,
Fruit powder,
Pulp,
Candied fruit,
Juice.
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Q4. Identify three types of convenience products in relation to farinaceous dishes. Frozen,
Dried,
Ready/pre-cooked/ready to eat,
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Q5. What is the average weight of an egg used in commercial cookery recipes? 50-55g
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Q6. Which of the following rice types would you choose if you did not want the rice to stick together when it was cooked?
(a)
Long grain.
(b)
Medium grain.
(c)
Short grain.
Long grain
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Q7. Identify the vegetables listed below as one of the following:
A leafy vegetable.
A root vegetable.
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A fruit vegetable.
Vegetable
Type of Vegetable
Brussel sprouts
Leafy
Corn
Fruit
Silver beet
leafy
Carrots
Root
Peas
Fruit
Parsnips
Root
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Questioning – Test 2
Q1. What are the three main ingredients used when making ‘gnocchi’? Potato, flour, egg
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Q2. In the table below give an example of two accompaniments and two sauces that could be used for the dish classifications listed:
Dish Classification
Two Accompaniments
Two Sauces
Vegetable dish.
Eegs, fish, butter
Bechemel
caponata
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Fruit dish.
Duck, pastry, cream
Crème anglais
Lime dressing
Coulis,
Egg dish.
Bacon, toast, mushroom
Hollandaise
Tomato
bbq
Farinaceous dish.
Vegetables,
Lamb,
Fish/seafood
Maninara,
Pesto,
bechemel
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Q3. Complete the table below by naming a dish for each type of food and giving a brief description of its historical and cultural origin: Dish Classification
Name of a Dish
Brief Description of its Historical and Cultural
Origin
Vegetable dish.
Fruit dish.
Egg dish.
Farinaceous dish.
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Q4. What are five cookery methods that can be used to produce vegetable, fruit, egg and farinaceous dishes? Sauteing,
Frying,
Baking,
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Steaming,
poaching
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Q5. What are the health risks associated with raw egg products? Bacteria - salmonella can lead to food poisoning.
Result
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Q6. What is one alternative a kitchen has to using fresh eggs in recipes for vulnerable people? Pasteurised eggs, eggs convenience products (powdered, Frozen etc)
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Q7. What are eight examples of the culinary applications of eggs? Emulsifying, binding, aerating, thickening, glazing, setting, coating/sticking, clarifying, enriching
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Assessor Name
Assessor Signature : Date:
Unit: SITHKOP001 Clean kitchen premises and equipment
Knowledge Test 1
Q1. What are three examples of ‘hygiene and cross-contamination issues’ when cleaning commercial kitchens? Wells International College
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Subject: CC02_Kitchen preparation and
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Misuse of chopping boards- cutting raw and cooked meat on the same board.
Using the wrong chemical to clean.
Using dirty cloths to clean work surfaces.
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Q2. What are three forms that detergent for an automatic dishwasher is available in? Liquid, solid & powder.
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Q3. Give three examples of cleaning agents for ‘specialised surfaces’ that may be used in a commercial kitchen. Bleach, floor cleaner, sanitiser.
Result
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Q4. What are the two primary roles a ‘deodoriser’? To absorb or eliminate odour,
To get rid of unwanted smell.
Result
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Q5. What two things must you know about a ‘dishwashing liquid’ in order for it to be used safely and effectively? Wells International College
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Dilution rate,
Manufacturers instruction.
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Q6. Why is it necessary to use a ‘disinfectant’ when cleaning kitchen premises and equipment? To kill and remove bacteria from kitchen premises.
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Q7. What are three types of floor cleaners that may be used when cleaning kitchen premises and equipment? Acid based chemical,
Alkaline based chemical,
Degreaser.
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Q8. What are two things you need to know about a ‘glass cleaner’ (for cleaning drinking glasses) in order to use it effectively in a commercial kitchen? Water temperature, Dilution rate.
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Q9. Why would staff use a ‘pesticide’ when working in a commercial kitchen? Wells International College
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To kill and remove pests, such as cockroaches.
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Q10. What are three roles performed by a stainless steel cleaner and polish? To clean, polish and protect the stainless steel.
Result
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Q11. What are three things that ‘window cleaner’ can be used for in a commercial kitchen? Glass window for display fridge, Mirrors,
Plastic, Enamel, porcelaine, granite, ceramic etc.
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Q12. Complete the following table by explaining the use of the cleaning products listed.
Cleaning product
Your explanation
Chlorine.
To disinfect the working surface
Deodorant.
Remove and neutralise unpleasant odours
Sanitizer.
To remove bacteria to a safe level
Degreaser.
Acid/alkaline based chemical to remove grease Caustic cleaner.
To remove carbon deposits on grill/flat tops etc.
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Q13. What are five safe work practices for using workplace chemicals, cleaning agents and hazardous substances?
Wash hands if chemical meets skin and before and after using/handling chemicals,
Follow manufacturers guidelines,
Wear gloves if necessary,
Follow the chemical dilution rate,
Keep the SDS at the workplace.
Result
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Q14. What are five safe work practices for storing workplace chemicals, cleaning agents and hazardous substances? Store the chemical in an appropriate location, away from heat and food,
Keep chemicals securely stored, Keep the lids closed,
Store away from food,
Follow manufacturers guidelines and workplace guidelines for appropriate storage of chemicals.
Result
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Q15. What are three examples of safe operational practices that need to be adhered to when using essential functions and features of equipment used to clean kitchen premises and equipment? Wells International College
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Always follow the manufacturer's instructions,
Wear appropriate PPE, gloves, goggles, mask etc
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Knowledge Test 2
Q1. Identify three examples of contents of Safety Data Sheets that staff who clean kitchen premises and equipment need to be aware of. Chemical name, Use,
Dilution rate,
Emergency contacts/propcedures.
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Q2. Complete the following table by explaining what the listed signs mean in relation to workplace chemicals?
Signs
Your explanation of meaning
Danger - Corrosive/ caustic
Endanger to health
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Flamable
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Q3. Give five ways you can avoid risk to food when cleaning, sanitising and disinfecting kitchen floors, shelves kitchen equipment, service-ware and utensils and walls.
Keep food covered/ stored away when cleaning,
Use food grade chemical only,
Follow safety instrruction/manufacturers guidelines,
Allow air dry of cleaned surface,
All equipment must be cleaned after every use.
Result
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Q4. What are three requirements that apply to the use of face masks, gloves, goggles, and/or rubber aprons when cleaning?
Use purposely designed PPE's,
Use the right equipment for each purpose,
store properly when not in use, and clean properly after use.
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Q5. What are three safe manual-handling techniques to observe when ‘bending’ while cleaning? Bend the knees,
Keep back straight,
Minimise bending, use tools whenever possible, trolley etc,
Keep load close to body.
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Q6. What are the safe manual-handling techniques to observe when ‘lifting’ and/or carrying heavy equipment’ while cleaning?
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Do not bend or twist back when carrying heavy loads,
Seek help whenever possible,
Always use assistance such as trolley etc,
Carry only whats comfortable.
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Q7. What are three things you can do when cleaning kitchen premises and equipment to use energy, water and resources efficiently and reduce negative environmental impacts? Use only the amount of resource which you need,
Be conservative with water,
Follow the dilution rate of the chemical,
Use cold water is possible,
Minimise kitchen waste and equipment/utensils used for each task
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Knowledge Test 3
Q1. Complete the following table by identifying correct and environmentally sound disposal methods
for the identified items of kitchen waste. Items of kitchen waste
Your description of correct and environmentally sound disposal
methods
Broken service-ware.
General waste
Food waste
Separate into food waste or compost.
Hazardous substances including animal
Contact specialist contractor to recycle
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fat, unused chemicals, unused cleaning
agents, cooking oils, ghee, grease.
Pest waste.
General waste
Glass bottles and jars.
recycle
Hard plastics.
recycle
Paper and cardboard.
recycle
Tin and aluminium containers.
recycle
Fruit and vegetable matter
Organic waste bin, compost
Used or out-of-date ingredients and food items.
Compost suitable parts, dispose the rest into general waste.
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Q2. List five items of organisation-specific information that exists as contents of their cleaning schedules.
What to be cleaned,
Cleaning time, Cleaning method,
Person to carry out duty,
The supervisor of the dutie,
Remarks/ notes.
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Q3. Identify five examples of organisation-specific information that may exist as contents in safety procedures for responding to workplace chemical accidents. Wells International College
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Take actions to deal with immediate accident,
Report to duty manager/supervisor/ outside relevant agencies,
Wear PPE when handling/being exposed to chemical,
Follow the safety procedure to make sure everyone is safe,
Discard contaminated food/items,
Clean affected surfaces/equipments.
Result
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Q4. Give five procedures you might follow in a commercial kitchen for disposing of contaminated food?
Inform manager/supervisor,
Recall from customers,
Remove away from service,
Discard contaminated food immediately,
Write in the diary or the food wastage report.
Dispose food appropriately.
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Q5. Identify organisation-specific reporting mechanisms for infestations. Report incident and report to manager,
Arrange for the pest control contractor to assess immediately, quickly acting give a better chance of controlling a pest outbreak.
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Q6. What are three examples of organisation-specific information relating to the standards of presentation for the premises? Wells International College
Last updated: Jul 2021_V2 Page 25 of 26
Subject: CC02_Kitchen preparation and
methods of cookery Knowledge Tests
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Must be visually clean,
Clear documentation of cleaning procedures and when cleaning is carried out,
All equipment arranged and organised,
No food left on floor or kitchen work surfaces/equipment.
Tidy and hygienic.
Staff wearing proper uniform and PPE,
No foul odour, and all bins clean with fresh bags.
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Q7. Identify the two primary roles of ‘bleach’ in the cleaning of kitchens. Remove grease, disinfecting surfaces,
removing foul smell & Whitening..
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Assessor to complete Unit: SITHKOP001 Clean kitchen premises and equipment
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Assessor Name
Assessor Signature : Date:
Wells International College
Last updated: Jul 2021_V2 Page 26 of 26
Subject: CC02_Kitchen preparation and
methods of cookery Knowledge Tests
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