SITHCCC023 Assessment: Food Preparation Equipment Guide

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 1 Assessment cover sheet Unit: SITHCCC023 Use Food Preparation Equipment Course Name: SIT40516 Certificate IV in Commercial Cookery Training Package: SIT Assessment Type: Written Activities, Assessments Student Must Fill this Section Student Name: DEEPAK SHARMA Student ID: S221733 Term: Year: Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. Authenticity Maylaration: “I Maylare that:  The material I have submitted is my own work;  I have given references for all sources of information that are not my own, including the words, ideas and images of others”. Student Signature: DEEPAK SHARMA Date: Assessment Outcome Assessor Name: Attempt and Tasks Satisfactory Not Yet Satisfactory Date Assessor Signature Initial attempt   Re- attempt/Re- assessment   Assessment Task 1   Assessment Task 2   Assessor Feedback to Students

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 2 Assessment Outcome: Competent Not yet Competent Assessor Name: Assessor Signature: Information for Student:  All work is to be entirely of the student. General Information for this assessment:  Read the instructions for each question very carefully.  Be sure to PRINT your FIRST name & LAST name in every place that is provided.  For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.  All activities must be addressed correctly in order to obtain a competence for the unit of competency.  If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.  Re-submission of assessment after the term will incur additional fees. Re-assessment of Result & Academic Appeal procedures: If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process:  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.  Academic Manager will delegate another member to review the assessment.

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 3  The student will be advised of the review result done by another assessor.  If the student is still not satisfied and further challenges the Mayision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.  The Institute will advise the student within 14 days from the submission date of the appeal. The Mayision of the panel will be deemed to be final.  If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.  Any student who fails a compulsory subject or appeals unsuccessfully will be required to re- enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals:  If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.  To appeal a Mayision, the person is required to complete the TKL- Request for Appeal of a Mayision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: info@tkl.edu.au  The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.  If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.  In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.  The Mayision of Chief Executive Officer will be final.  Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. Assessment Requirements You are required to complete and pass every task in the assessment in order to be deemed competent. Assessment Schedule

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 4 Task Due Date Student Signature Trainer Signature Comments Assessment Task 1- 2 1 Week Questions Provide answers to all of the questions below. 1. Define mise en place and explain its purpose in regard to preparing, cooking and presenting food. Mise en place is French for "catching up with set" and is a search bargain for planning kitchen stuff and food somewhat early serving. Mise en place, which basically started presence used in the last piece of the 1800s, is most unmistakable and regularly elaborate today in ace kitchens, cooking displays, cookery classes, and cafeterias.

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 5 Probabilities stay that you consume might be used this methodology of cookery ahead of time, in any case, you didn't know about the term connected with it. The goalmouth of this cooking practice is to consume everything organized to go when it starts the chance to culinary master, get ready, or assemble your last dish. This consolidates the execution of several essential ladders going before getting advancing. 2. Briefly describe uses for the following commercial equipment. Equipment Uses/functions Blender A blender is an electrical kitchenette application scavenge deal for blending liquids and delicate nutriments made or pivoting natural products or vegetables into the fluid. Deep fryer A deep fryer is an application scrounge deal at home or in cafeterias that fry sustenance substances by lowering them in baking culinary oil. While this is commonly utilized for super-hot meat comparable to chicken and pork, various exchanges additionally utilize this to cook fresh food varieties like French fries, chips, wafers, and much extra. Food Processor The food processor can challenge the undermining and difficult work of cutting, manipulating, cleaving, and pulverizing, however it holder likewise combination a combination of fixings into the same mixes in a comparable style as a blender. Food processors regularly are dependent upon a flexible cutting-edge set to fast to turn the task finished. Grater A grater is a kitchenette instrument that has a lopsided surface that you use for cutting sustenance into tiny bits. Cryovac machine It safeguards food from thirst and cooler injury. Cooler consumption happens air spreads into your sustenance. The void seal pack keeps your sustenance from association with the air, so moistness can't evaporate, making it an exceptional boundary. Mandolin slicer Mandolines remain to scavenge deals to cut trimmings (especially vegetables) quickly, proficiently, and reliably. They let you cut much extra quickly than with a blade yet pay incredible consideration to various a culinary expert consumes lost the tip of a digit to a dangerously sharp mandoline edge.

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 6 Equipment Uses/functions Measures In number juggling and in unambiguous measure hypothesis, a quantifiable capability is a reason in the midst of the essential arrangements of two quantifiable spaces that save the development of the spaces: the preimage of any quantifiable set is quantifiable. Microwave A microwave is a real multipurpose kitchen application that recommendations an entire assortment of purposes. Microwave furnaces can be scrounge deal to warm and cook sustenance, disinfect kitchen things, brand citrus natural products juicier, heat awesomeness items, broil garlic, and de-taking shape honey. Mouli A steel mouli is a hand-worked kitchenette instrument that is utilized to deal with food by self-assured nourishment over an unpleasant plate. Sustenance that is dealt with utilizing a reinforced mouli closes conscious very well creation their ideal for making endless pulps. Mouli's are typically utilized for the strategy of making tomato passata. Oven Ovens are scavenged deals as kitchen applications for bubbling and warming. Sustenance’s for the most part cooked in this manner and incorporate meat, simmering pots, and dried merchandise like bread, cake, and different treats. In contemporarytimes, the broiler is scavenged deal to cook and intensity sustenance in numerous families around the circle. Peeler, corer or slicer As its assignment suggests, a peeler kills the skin or layer after the products of the soil. Most noteworthy frequently, peelers have a steel sharp edge committed to a grasp made of steel, metal, elasticor pliable. Planetary mixer Planetary mixers stay more multipurpose. They remain frequently referred to as "generally useful" agitates. They can make everything after tissues, frosting, and squashed potatoes to treat, pizza, and bread mixtures. The separable whip, whisk, and snare additional items consider substantially more grace in blending. Salamander Salamanders, for instance, play a sole part in decorative soil quality cheers to the detail that they food on spineless creatures, which are muddled in the rot of organic matter.

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 7 Equipment Uses/functions Scales Scales convey security after the air and from pirates. Fish scales stay framed of jawbone from the more profound, or dermal, skin layer. The elasmobranchs (e.g., sharks) have placoid scales, which are hard, sharp estimates with a finish-like the cover. Slicing machine The main capability of slicers is to convey segment-controlled cutting. By letting clients set cut widths, this hardware can yield perpetual segments. Labourers most prominent frequently use slicers to make shop meats and cheeses for snacks. Stove top A stove or hob is a cookery application that warms the closures of containers or pots; it fixes not having an encircled stove as a scavenging deal for boiling or bubbling. Cooktops may be vivified by gas or power and may likewise consume fumes plans. Thermometer A thermometer is a device that occasions temperature. It can sum the temperature of a hard, for example, sustenance, a fluid like water, or a gas like air. The three biggest shared parts of estimation for temperature are Celsius, Fahrenheit, and Kelvin. Water bath (not bain marie) Water baths stay leaned toward heat bases for kettle combustible substances, as their absence of open fire stops blast. Different kinds of water showers are scavenged deals dependent upon demand. For all water showers, it tends to scavenge deals up to 99.9 °C. Whisk Whisks are scrounge deals to mix trimmings formed quickly or to enlist in the air into trimmings, for example, egg whites or weighty cream in guidance to expand the limit of the blend - consequently the action word 'to whisk'. 3. Identify correct food safety procedures for the following: Vegetables • Wash or undergrowth foods are grown from the ground beneath running water regardless of whether your technique is to eat the strip. • Washing foods grown from the ground with cleanser, cleanser, or beneficial produce wash isn't discretionary • Cut missing any harmed or harmed regions prior to

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 8 making or eating. Dry natural products or vegetables with a perfect paper towel. Eggs Wash hands, utensils, staff, and work outsides through hot, lathery water in advance, and thereafter they come in cooperation with crude eggs and crude egg-containing sustenances. Cook eggs forthcoming together so the yolk and the white are secure. Hitched eggs ought not to be fluid. Goulashes and different dishes containing eggs ought to be cooked at 160° F. Raw meat • Shield meat juices don't drop onto different sustenance’s. • Absolutely thaw out ice-shrouded meat before cookery to reliably ensure it is culinary experts. Try not to shower meat (especially chicken meat) before culinary. Ideally, utilize unmistakable cutting sheets, cog wheels, and serving plates for crude meat Reheating food Reheating need to be finished quickly, within 2 hours subsequent to being disconnected from cooling. Food varieties warmed in an intensity stove should be warmed so that out and out pieces of the sustenance arrive at a temperature of no less than 165°F. The sustenance should be enthused, encased, and admissible to stand encased for 2 minutes in the wake of warming. Cooling food • partition food snared on more modest helpings in low compartments to cool, presence cautious not to soil the sustenance as you do this. • utilize quick cooling gear (for example an impact chiller) • mix runny food sources, for example, sauce regularly, utilizing a perfect and cleaned utensil. utilize oceanic or ice water showers. 4. Describe each of these precision cuts: Brunoise The brunoise is the superior solid shape and is coming about because of the julienne. Any lesser and the cut is cautious a mince. To brunoise, overlap the julienned vegetable floor materials together, then, at that point, 3D shape into even 3mm dices. This blue-pencilled is most noteworthy and frequently utilized for the creation of sauces like tomato concasse or as a perfumed trimming on plates

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 9 Chiffonade Chiffonade is a French culinary strategy used to magnificently cut basils or verdant lime vegetables (counting basil, wise, mint, spinach, and lettuce) snared on lengthy, reedy strips. Chiffonades can be scavenged deals as decorations in pasta, pizza, mixed greens, and extra. Concasse concassé (plural concassés) (culinary) Food (fish, natural product, vegetables, and so on) that eats remained indelicately cut or cut into huge pieces. Jardinière Jardiniere is a French cookery term sense to cut a vegetable into thickish twirly doos. This is the extent of vegetables generally utilized in frozen plant blends. Strip and wash the natural, then legitimize its structure into a square shape or square by covering and following it and molding off the sides. Julienne The julienne cut is an old-style French blade strategy that expects one to four-sided off the vegetable, then, at that point, reliably controlled it into dainty sheets and matchsticks. There is too the easy route structure, which is to control vegetables daintily at an inclining, and pile and offers them into long, dainty floor materials Macedoine A period used to mark the technique of dicing components into 1/4 inch blocks or a period that is scrounge deal to name a foundation of natural products or vegetables that consume been diced (shapes that are 1/4 inch square) toward being helped either chilly (crude) or hot (cooked). Mirepoix The broadest was Mirepoix which is a blend of generally cut vegetables that stay utilized as the flavor base for pulps or different plates. Commonly incorporates onion, celery, and carrot. Paysanne A French expression that scrounges deals to characterize vegetables that have stayed cut into dainty offers with structures that concur best with the type of the vegetable. 5. Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use. Sharpening forgoes physical from the front line to convey a novel, sharp edge, notwithstanding, honing saves the edge ear-parting by confident the advantage of the state of the art back to the center.

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 10 Honing doesn't substitute expert sharpening - notwithstanding, it confirmation grows the astuteness of the cutting advantage on your edges. A honing steel or home draw finished cutting edge sharpener fundamentally pushes the potential gain of the edge spinal to the center and uncurls it. It modifies the edge denied of shaving off plentiful of the edge's physical. Honing fixes don't really deal with the cutting edge, yet at whatever point done fittingly, the sharp edge will appear to be more sharpened since the edge is presently fixed. Edges ought to be honed before each utilization. Sharpening, on the additional hand, is a framework where bits of metallic or ceramic are ground and neat and tidy off the edge to alter a new, sharp advantage. It will in general be done through a assortment of gadgets, for instance, a water stone, grindstone, or a tremendous arranged electric edge sharpener. Sharpening can be done less habitually than honing — fair several times each year relying on how ample use the cutting edge gets. With exercise, diligence, and the right sharpening rock, major cutting edge sharpening can be accomplished at home. To obtain certified results, there could be no other procedure than providing your sharp edges with the pointers of exceptionally capable specialists that use capable grade pinion wheels to sharpen sharp edges.

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 11 6. Briefly explain the purpose/use of each of these knives: Chef Chefs stay culinary experts gifted in all parts of food preparation. Their main errands incorporate arranging menus, oversight the kitchenette staff, and defending that the food meets excellent qualities. Filleting The filets distribute the tension over a more extensive region and proficiently brand the parts extra extreme and achieved way bigger burdens. For contemplations in smoothness, filets are attempting to lessen intruding drag where plane systems like extensions, swaggers, and different outsides meet one extra. Palette The palette blade is a scrounge deal toward lifting and changing unpretentious cake things denied of destructive them. It tends to be a scrounge deal to lift and effectively turn crumpets and bread rolls. It holds likewise to smooth cake items and smooth coatings while making heated plates. Utility utility implies the delight or joy that clients get for overpowering a decent office. Utility reason occasions buyers' top picks for a bunch of properties and administrations. Vegetable vegetables are a good premise of nutrients and minerals, counting folate, L-ascorbic acid, and potassium. They're an exceptional premise of dietary fiber, which can help to maintain a sound stomach and forestall blockage and other processing errors. 7. It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment that blends, mixes, grates or slices (both electrical and handheld). • Check the stuff is precisely joined together. • In reality, investigate the strings to check sure they stay not frayed or wet. • Use any thought screens which start with the stuff. Switch off electrical gear after use. 8. List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric). Not anytime leave cooking food unattended.

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment SITHCCC023-V1.0 Page | 12 Fat flares shouldn't anytime be stifled by water. Never usage flour or water to stifle a cooking fire Should a holder fire occur, use a fire quencher, bubbling pop, or a tight-fitting metallic top to cover the fire. 9. List three key safety considerations you need to make when working with a Cryovac machine. 1. Wash hands early and all through the vacuum fixing strategy. 2. Try not to follow food with your hands. Use impeccable spoons, utensils, or another thing to hold the food. 3. Correctly name food bases with the kind of food and information packaged. 10. List three key procedures you need to follow when cleaning and maintaining equipment. Pre-clean: finish of profound dirtying overwhelmingly coming to, spreading, or pre-washing. Essential clean: use of cleaners to dispense with fat and soil. Flush: finish of cleaner and soil. Disinfection: decline microorganisms to a safeguarded same. 11. List five items you need to clean equipment and your work area. • Brush, repository, and mop • Undergrowth brush. • Branch bottle. • Microfiber cleaning materials. • Void clean.

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SITHCCC023 Student Assessment Task-Updated

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