Assessment Tool for SITHCCC001: Food Preparation Skills

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 1 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHCCC001 Use food preparation equipment Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Student Logbook

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 2 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHCCC001 Use food preparation equipment are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  safely and hygienically prepare food using each of the following fixed and hand- held commercial equipment:  blenders  food processors  graters  knife sharpening equipment:  sharpening steels and stones  knives:  butcher and boning  filleting  palette  mandolin slicers  measures  mouli  peelers, corers or slicers

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 3 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  planetary mixers  scales  thermometers  whisks: fine and coarse stainless steel wire  use food preparation equipment to prepare each of the following food types:  fruit and vegetables  general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces and marinades  meat  poultry  seafood  make precision cuts on fruit and vegetables  complete food preparation tasks within commercial time constraints. 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 and maintenance requirements for, the following equipment used in food preparation:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 4 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  commercial:  blenders  food processors  graters  mixers  knife sharpening equipment  sharpening steels and stones  knives:  butcher and boning  chef  filleting  palette  utility  vegetable  measures  peelers, corers, and slicers  scales  thermometers  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:  brunoise  chiffonnade  concasse

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 5 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  jardinière  julienne  macédoine  mirepoix  paysanne  safe operational practices using essential functions and features of equipment used to prepare:  dairy products  dry goods  fruit  general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces and marinades  meat  poultry  seafood  vegetables  safe operational practices for maintenance and minor adjustments of equipment:  adjusting blades  oiling machines.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 6 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial grade work benches (1.5 m/person)  double sink  food processors  graters  griller  refrigeration unit with shelving  slicing machine  storage facilities  small equipment:  assorted pots and pans  blenders  can opener  containers for hot and cold food  colanders  cutting boards  food handler gloves  knife sharpening equipment:  sharpening steels and stones  knives:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 7 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  butchers and boning  chef  filleting  palette  utility  vegetable  mandolin  mouli  planetary mixers  scales  small utensils:  peelers, corers and slicers  tongs  whisks  stainless steel bowls  thermometers  cleaning materials and equipment:  cleaning cloths  commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and antiseptic liquid soap dispenser for hand washing

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 8 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  sponges, brushes and scourers  tea towels  organisational specifications:  equipment manufacturer instructions  mise en place lists and standard recipes  organisational food safety plan  safety data sheets (SDS) for cleaning agents and chemicals  variety of commercial ingredients used in food preparation specified in the performance evidence  industry-realistic ratios of kitchen staff to customers. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 9 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 10 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are two assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHCCC001 Use food preparation equipment describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Student Logbook (Assessment Task 2)  Service planning template (Assessment Task 2)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 11 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 11 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 12 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 13 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: Identify correct food safety procedures for the following: Vegetables Eggs Raw meat Reheating food Cooling food Vegetables should be washed by hand before being handled or cooked.It is important to clean and sanitise all of the kitchen equipment, surfaces, and cutting boards both before and after cutting vegetables.In a refrigerator, raw meat, poultry, and fish should be kept separate from raw items. Eggs should be handled with great care.Sanitize and sanitise every surface and implementin the kitchen both before and after handling raw eggs or dishes that contain raw eggs.Eggs should be cooked for 11 minutes in the ovenor in a saucepan of boiling water, after which they should be Before and after handling raw meat, it is important to properly clean one's hands as well as any kitchen utensils that may have come into contact with the flesh, such as knives and cutting boards. Prepare the food in the microwave, oven, or on the stovetop to a temperature of at least 60 degrees Celsius.Stay away from utilising Bain Maries, pie warmers, and other appliances that are designed to maintain a food's temperature but not reheat it. To speed up the warming process, cover the food with aluminium foil or cling wrap. Food that has been cooked and may pose a risk must be cooled to 21 degrees Celsius in two hours or fewer, and then brought down to 5 degrees Celsius within four hours.You are free to utilise any alternative way of cooling the food so long as it maintains the product's safety.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 14 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Describe each of these precision cuts: Brunoise Chiffonade Concasse Jardinière Julienne Macedoine Mirepoix Paysanne It is a cut that is made using a chef's knife in which the food, such as carrot, onion, turnip, and celery, is first julienned and then diced into very tiny cubes with a square size ranging from one to three millimetres. The size of the cubes can range from one to three millimetres. Items that have been diced and prepared in this manner are oftenused in a garnishing function. When utilising this way of slicing, green leafy vegetables like lettuce, spinach, and sorrel, as well as flat-leaved herbs like basil, are sliced into long, thin strips. This method can also be used to slice garlic cloves. This phase involves roughly chopping any products that need to be prepared, including fruits and vegetables.It is most frequently used with tomatoes It is a French cutting word that describes slicing the vegetables into long batons that are very thin and have dimensions of approximately 2 centimetres in length, 3 millimetres in breadth, and 3 millimetres in thickness. The French cut is another name for this style of haircut. A culinary technique known as the matchstick cut is slicing vegetables into long, matchstick-shaped segments that are around 4 cm in length. It is a cutting ability similar to brunoises, however it is significantly more strong than brunoises. This dish calls for a variety of vegetables,including carrots, turnips, beans, and celery, all ofwhich are chopped into square cubes with a dimension of either 0.5 centimetres or millimeters It is a mixture of several vegetables that have been roughly chopped and, depending on how long the dish needs to cook, have either been left in large bowl. It is thought to have originated from the French word that was used to describe the method of slicing vegetables, and it is now used in English. When it comes to chopping vegetables, squares, triangles, circles, and half-rounds are the forms that are most frequently used.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 15 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: Define mise en place and explain its purpose in regards to preparing, cooking and presenting food. It means "everything in its place" in French. It's the process of prepping all ingredients and tools before cooking. This ensures a seamless and efficient transition.In professional kitchens, time and coordination are key. But it's also useful at home, especially while cooking or entertaining visitors. Preparing ahead of time allows you to appreciate the cooking process more There are several approaches to mise en place. For quick meals, simply measure out all ingredients and have them ready to go. For more sophisticated dishes, prepare your components by chopping, slicing, or otherwise preparing them. Preparation and planning are required for large-scale food undertakings like catering.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 16 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use. Honing - Honing is just the process of keeping a sharp edge that already exists. The edge of the blade is brought back into proper alignment with an honing steel. The term "folding back the burr" can also be used to refer to this process. It is advised that you sharpen your knife on a regular basis; nevertheless, some people prefer to sharpen their knives immediately after each usage. Sharpening - On the other hand, sharpening involves physically removing material from the edge of the blade, which is often accomplished by grinding the blade on a sharpening stone. If you keep your knife sharp by honing it on a consistent basis, you should not need to sharpen it more than twice a year, but this number can vary depending on how frequently you use your knife.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 17 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : Briefly explain the purpose/use of each of these knives: Butcher boning Boning Chef Filleting Palette Utility Vegetable This specific type of knife has a blade that is quite straight and gradually tapers to a point at the end. With the use of this instrument, the meat may be removed from the bone, and the fat can be trimmed away. A boning knife's blade is long, thin, and flexible, with a pointed tip for easier meat piercing. This tool debones and skins meat, fish, and fowl. It's also good for deboning chicken.This knife's blade is intended to cut through ligaments and connective tissue to extract raw meat from bone. This is done by cutting the blade Chef's knives are meant to perform certain tasks such as carving, slicing, or cutting bread. This knife is used for slicing meat and vegetables, dicing herbs, chopping nuts, and disjointing meat parts. These knives' usual length spans from 15 to 28 centimetres, and their flexibility facilitates control and filleting. It is used to fillet and prepare fish. Every restaurant and fish market serves it This knife is used to spread a substance on a flat surface, like frosting on a cake. It's also known as a frosting spatula. It's also great for putting spreads on a lot of sandwiches at once. A utility knife is between a chef's knife and a paring knife in size. It has a fixed blade with a cutting edge for chopping small things like shallots, parsley, and coriander. This type of knife is commonly used for slicing up small meals. Only vegetables are sliced with this special knife. This knife is used to prepare vegetables, including cutting, chopping, slicing, and dicing them. While other knives can be used to cut veggies, this one is specifically designed for it.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 18 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: 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 such as blenders, food processors and mixers. Before using the apparatus, it is important to double check that everything has been carefully put 1.When using a food processor, Keep the power wire and socket dry when transferring liquid into or out of the food processor. After each use, properly clean and dry the food processor, as water on the power line can cause an electric shock if connected. Finally, when finished using the food processor, turn it off. 2. Avoid using a mixer near water or any other liquid. Also, keep the mixer away from the counter's edge and the wire from dangling over the side. Inspect the pieces to see if they can be put in the dishwasher or cleaned by hand Always turn off the mixer at the socket. 3. Handle kitchen equipment like a blender with care as it has a sharp blade. When not in use, unplug the blender from the power supply.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 19 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: List three key safety considerations you need to make when using graters (both electrical and handheld). Graters are a terrific way to add texture and flavour to meals, but they do pose certain safety risks. Electric and handheld graters are available. Electrical graters can grind anything from cheese to ginger root and are powered by an electrical outlet. They're usually smaller and only suitable for delicate items like garlic or ginger root. Using a grater can be a fun way to spice up your cooking routine, but it's vital to use caution. First, make sure you're using the appropriate tool. When grating cheese, an electric grater is prefered over a handheld one. Because of their small size, handheld graters can be difficult to use and risk harm. Second, use either type of grater with kitchen gloves. They'll assist prevent your hands from being cut by sharp edges or rough surfaces on the grater even if they're not required for safety. Third, wash all utensils immediately after use with hot soapy water, especially if washing by hand. This will help prevent bacteria from spreading and making people sick. Using an electric grater requires a non-slip mat. Especially if you have young children, you don't want them to slip on the counter and get wounded. When using a portable grater, always place your hand below the grater. If you don't do this, the grater may slip and injure your fingers or knuckles. Finally, when using any type of grater, avoid touching them while they're running. In both circumstances, this can result in catastrophic injury and blade damage.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 20 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: List three key procedures you need to follow when cleaning and maintaining equipment. It means "everything in its place" in French. It's the process of prepping all ingredients and tools before cooking. This ensures a seamless and efficient transition in professional kitchens, time and coordination are key. But it's also useful at home, especially while cooking or entertaining visitors. Preparing ahead of time allows you to appreciate the cooking process moreThere are several approaches to mise en place. For quick meals, simply measure out all ingredients and have them ready to go. For more sophisticated dishes, prepare your components by chopping, slicing, or otherwise preparing them. Preparation and planning are required for large-scale food undertakings like catering

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 21 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: List five items you need to clean equipment and your work area • Clean brush: This tool can be used to scrub the filthy floor in the kitchen and service area in order to remove any stains or dirt that have been sewn into the floor. t %JTIDMPUIT- BMTP LOPXO BT DIVY- BSF DPNNPOMZ VTFE UP DMFBO TVSGBDFT TVDI BT UBCMFT BOE DPVOUFSUPQT t 4DSVCCJOH QBET XJUI B TNBMM BNPVOU PG BCSBTJWF HSJU BSF HSFBU QBO BOE QPU DMFBOJOH UPPMT t %JTIXBTIJOH MJRVJE UIBU FMJNJOBUFT HSFBTF • Towels made of either fabric or paper.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 22 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: Choose at least one piece of equipment that requires the following maintenance:  blades to be adjusted  oiling/lubrication. Explain how these processes are completed and how you would work safely. • To turn off the energy to the blender, disconnect it first and then press the power switch's button. • Remove the glass or plastic jar from the blender and unscrew the cap from the bottom of the jar. • Remove the gear, gasket, and blades from the housing. • Glide each blade along a sharpening stone or sharpening metal steel at a 10–15-degree angle while doing so under cool-running water. Perform between five and six long strokes on either side of the blades. • Always wear thick gloves when sharpening blades to protect your hands from slicing. • At all times practise extreme caution when honing blades with a sharpening stick or stones. • After sharpening blades, wash them with hot, soapy water and scrape them with a sponge to eliminate any stray metal particles. • Carefully dry the blades with chux or paper towel, or if you prefer, allow them to air-dry. Reassemble the blender by reattaching the gear, gaskets, blades, and cap in the reverse order in which they were removed. • Check it again to ensure that it was placed in the proper order. • While using the blender, you must use extraordinary caution and vigilance

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 23 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 11: Explain how you would deal with the following issues:  You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used.  You are trying to change the blades on a mandoline slicer. One of the plastic components snap because you have been having trouble removing the blade.  You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly – you think it belongs to another model.  One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns. • You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used. • Verify that the blender is turned off and the power cord has been disconnected. • If you discover a crack in the blender, you should inform the chief chef or a more experienced cook. • Replace the cracked container or jar with a container or jar from the reserve supply. • The container or jar has been installed on the blender appropriately, and a second check has been conducted. · Use caution while determining whether the blender is functional. Please inform the head chef or chef of the situation. Replace the plastic parts that have broken with new ones as soon as possible Alter the blades on the slicer with great care, and then instal them. Take extreme caution while determining whether or not the slicer is operational. • You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly – you think it belongs to another model. • Make a modification to the model you've been using in the past. • Double-check that the model has been placed in the food processor correctly. • Be mindful of potential health and safety risks when doing experiments with food processors. • One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns. • Inform the executive chef or chef of their disrespect for the health and safety of the customers. • Turn off the electrical outlet and remove the blender's plug. • Remove the blender from the bowl and place it in its usual location, which is a clean, dry location.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 24 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 25 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Student Logbook Task Summary Cooking tasks required for this unit This unit of competency requires that you:  safely and hygienically use the following fixed and handheld equipment: o blenders o food processors o graters o mandoline slicers o mouli o planetary mixers o peelers, corers or slicers o sharpening steels and stones o butcher and boning knives o filleting knives o palette knives o measures o scales o thermometers o whisks: fine and coarse stainless steel wire  use the above equipment to prepare each of the following foods: o fruit and vegetables o meat o poultry o seafood o batters o coatings o condiments and flavourings o garnishes o oils o sauces and marinades You must also:  demonstrate use of these precision cuts: o brunoise o chiffonnade o concasse o jardinière o julienne o macédoine o mirepoix o paysanne

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 26 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Instructions for how you will complete these requirements are included below.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 27 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  weighing and measuring ingredients accurately  selecting the knives required for the food to be prepared  selecting routine and specialised equipment and utensils for the food to be prepared  ensuring that food preparation equipment is safely assembled, clean and ready for use

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 28 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  using equipment safely and hygienically  making precision cuts to prepare food  using equipment according to the manufactu rer’s instructions  cleaning and maintaining equipment according to the manufacturer’s instructions  measuring and using correct amount of cleaning agents on equipment  making minor adjustments to equipment (including oiling and adjusting blades)  identifying and reporting on any unsafe or faulty equipment (where applicable)  rectifying issues with equipment within your level of responsibility (where applicable)  working safely and hygienically at all times  working sustainably by minimising waste and using energy responsibly. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a dish for assessment of this unit, you will need to:  complete a Service planning document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 29 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure you have everything you need to prepare the required food, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 30 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o calculate the number of portions and the amount of each ingredient that you require o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and ready for use A Service planning template has been provided to help you. 3. Use equipment to prepare food. Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that:  all food is handled and prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  you assemble and use all equipment safely and hygienically as per manufacturer’s instructions  you check that equipment is clean and ready for use  you demonstrate the range of precision cuts required of this task  your knife selection is appropriate to the type of food being prepared  you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC001 Use food preparation equipment | Page 31 of 31 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  you clean equipment by using the correct amount and type of cleaning agents  you make minor adjustments including oiling and blade adjustment  you work within commercial time constraints. Where any equipment shows signs of faults or other issues that indicate it may be unsafe to use, report immediately to your trainer/assessor or supervisor. Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.  Service planning  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor.

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