assessment 2

Assessment Task 2: Student Logbook Course SIT40521 Certificate IV in Kitchen Management Unit Code & Name SITHCCC023 Use food preparation equipment Assessor Name Mohammed Alamgir Student Name Abhishek Chaudhary Student Signature Abhishek Assessment Task 2: Instructions Information for students Tasks required for this unit This unit of competency requires that you:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blender o deep-fryer o food processor o grater o cryovac machine o knife sharpening equipment:  sharpening steels and stones o knives:  chef’s knife  filleting knife  palette knife  utility knife  vegetable knife o mandolin slicer o measures o microwave o mouli o oven o peeler, corer or slicer o planetary mixer o salamander o scales o slicing machine o stove top o thermometer o water bath (not bain marie) o whisk  make basic and precision cuts on fruit and vegetables using each of the following types of cuts at least once: o brunoise o chiffonnade o julienne o macédoine WSC-CIVKMASS-SITHCCC023-V3-10.8.23 Page | 1 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M

o concasse o jardinière o mirepoix o paysanne  complete food preparation tasks within commercial time constraints. Instructions for how you will complete these requirements are included below. Assessment Task 2: Student Logbook 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  using equipment safely and hygienically  making precision cuts to prepare food  using equipment according to the manufacturer’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 WSC-CIVKMASS-SITHCCC023-V3-10.8.23 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M