SITHCCC023_Assessment_A_Short_Answer_V4-1_Completed

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SITHCCC023

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Mechanical Engineering

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Feb 20, 2024

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SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer ASSESSMENT A – SHORT ANSWER LEARNER INSTRUCTIONS This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task.  You are required to answer all questions.  Read each question carefully. Ensure you have provided all required information in your response.  On completion, submit your assessment to your assessor via the LMS.  These questions assess your understanding of the techniques and principles that underpin this unit.  Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.  Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.  To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.  To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).  On completion, submit your assessment to your assessor. Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required. Q1: What does the term mise en place mean when referring to the process of preparing, cooking and presenting food? "Mise en place" is a French term which, when translated, means "everything in its place." In the culinary world, it refers to the practice of arranging and organizing ingredients and tools before the cooking process starts, ensuring everything is ready to go. Q2: List two different mise en place tasks you could complete prior to preparing and cooking chicken schnitzels. 1. Gather and measure out all ingredients required for the coating - breadcrumbs, eggs, seasonings, etc. 2. Tenderize the chicken breasts to ensure even cooking. 1

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer Q3: Each knife is designed to cut or prepare various food items. What are the main features and functions for each of the following knives and what food preparation task are they used for? a) Chef’s knife Broad, typically 8-12 inches long. It's an all-purpose knife for chopping, slicing, and dicing. b) Palette knife Flat, flexible blade, often with a rounded tip. Ideal for spreading and smoothing, such as icing on a cake. c) Vegetable knife Smaller, with a pointed tip. Great for peeling, trimming, and chopping vegetables. d) Utility knife Versatile, between the chef's and paring knife in size. Useful for slicing fruits and sandwiches. e) Filleting knife Thin and flexible. Crafted for removing bones from fish. Q4: Briefly describe how to safely hone a knife using a cook’s steel. 1. Hold the steel upright and grip the knife by its handle. 2. Angle the knife blade approximately 20 degrees to the steel. 3. Slide the knife down the steel, ensuring the entire blade gets sharpened. Q5: Briefly explain how to use and maintain a sharpening stone. 1. Wet the stone slightly. 2. Slide the blade across the stone at a 20-degree angle. 3. Regularly clean the stone to remove metal particles. Q6: List two tasks that are required to maintain the condition of your knives to ensure they are safe to use. 1. Regular honing to keep the edge straight. 2. Proper cleaning after every use to prevent rusting.

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer Q7: List six safe operational practices you should follow when handling and using knives to prepare fruit, garnishes, vegetables or to trim meat, poultry and seafood. 1. Always cut away from yourself. 2. Keep the knife's blade sharp. 3. Use a stable cutting board. 4. Don't catch a falling knife; step away! 5. Store knives properly, blade side down. 6. Wash knives separately, not thrown in a sink with other utensils. Q8: There are two types of food thermometers. What are they and what are they used for? Thermocouples, which measure temperature quickly and are versatile, and bimetallic stemmed, mainly used for checking the temperature in dishes before serving. Q9: List two methods you can use to calibrate a thermometer for its safe and accurate usage. 1. Ice-water method, immerse in ice water and adjust until it reads 32°F/0°C. 2. Boiling-water method, immerse in boiling water, adjusting to 212°F/100°C. Q10: Write a brief description and use for each of the following handheld equipment. a) Mandolin slicer Hand-operated slicer for vegetables. Precise, thin cuts. b) Measures Tools for exact ingredient quantities. c) Mouli Rotary tool. Purees and mashes. 3

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SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer d) Whisk Mixes and aerates liquids. Q11: Explain how to use the features and functions of a cryovac machine and water bath to prepare food sous vide. 1. Seal the food in a vacuum bag using the cryovac machine. 2. Set the desired temperature on the water bath. 3. Immerse the bagged food and cook. Q12: Using the features and functions of digital scales, how would you weigh and measure 500 g milk, 100 g butter and 750 g flour in the same mixing bowl? 1. Tare or zero out the scale. 2. Pour milk until it reads 500g. 3. Add butter until the combined weight is 600g. 4. Finally, incorporate flour until the total hits 1,350g. Q13: Write a brief description and use for each of the following fixed equipment. a) Stove top (describe the type of stove top used in your establishment or training environment) A stove top is a kitchen appliance used to heat food. There are two main types of stove tops: electric and gas. Electric stove tops use electricity to heat coils, which then heat the pan. Gas stove tops use gas to heat a burner, which then heats the pan. b) Deep fryer A deep fryer is a kitchen appliance used to cook food in hot oil. It consists of a pot with a heating element and a basket for lowering food into the oil. c) Oven (describe the types of ovens used in your establishment or training environment) An oven is a kitchen appliance used to cook food. There are two main types of ovens: conventional and convection ovens. Conventional ovens use hot air to cook food, while convection ovens use a fan to circulate the hot air, which cooks food more evenly.

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer d) Salamander A salamander is a kitchen appliance used to brown or toast food. It consists of a heating element and a reflector that directs the heat onto the food. Q14: Write a brief description and use for each of the following types of mechanical equipment. a) Food processor A food processor is a kitchen appliance used to chop, blend, and mix food. It has a variety of attachments that can be used for different tasks. b) Blender A blender is a kitchen appliance used to blend liquids and produce smoothies. It has a powerful motor that can blend even the toughest ingredients. c) Microwave A microwave is a kitchen appliance used to cook food using electromagnetic radiation. It is a quick and convenient way to cook food. d) Planetary mixer A planetary mixer is a kitchen appliance used to mix and knead dough. It has a variety of attachments that can be used for different tasks. e) Slicing machine A slicing machine is a kitchen appliance used to slice food into uniform pieces. It is often used to slice meats, cheeses, and vegetables. Q15: Using the features and functions of peelers, corers and non-mechanical slicers, explain which equipment you would use and how you would use them prepare the following foods. a) Pineapple rings To prepare pineapple rings using a peeler, corer, and non-mechanical slicer, 1. Peel the pineapple, removing the skin and eyes. 2. Core the pineapple by cutting out the center with the corer. 3. Cut the pineapple into rings using the non-mechanical slicer. 5

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer b) Grated carrot for a salad To grate carrots for a salad using a peeler and box grater, 1. Peel the carrots. 2. Grate the carrots using the box grater. c) Cheese slices for sandwiches To cut cheese slices for sandwiches using a cheese slicer, 1. Place the cheese on the cheese slicer and adjust the thickness of the slices. 2. Slice the cheese using the cheese slicer. Q16: You are making a marinade for pork or beef ribs. You are mixing brown sugar, tomato sauce, soy sauce, Worcestershire sauce, chilli sauce and garlic together. What three pieces of equipment could you use to measure the dry and wet condiments and flavourings? Measuring spoons, measuring cups, and a kitchen scale. Q17: What are three hygiene practices you should follow when operating equipment and handling food? 1. Wash hands regularly. 2. Clean equipment after use. 3. Avoid cross-contamination. Q18: List one food safety practice for each scenario. a) You have removed the creamed-filled sponges from the menu. You have lots of leftover cream sitting in the fridge. You need some to use as a garnish for the pumpkin soup. What must you do before you use it? Check cream's expiration. Sniff and inspect for spoilage. b) You have prepared a large pot of chicken stock. It’s 30 minutes before you close up. What must you do before you refrigerate it? Cool the chicken stock rapidly before refrigeration. c) You need the cooked rice for the main course but it’s about an hour before you need to serve it. What should you do with the rice on the bench? Keep rice at a temperature above 140°F/60°C or refrigerate.

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SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer d) It’s a busy lunch service. You are preparing the desserts but everyone else is very busy getting entrées prepared and served. They need more chicken deboned. What do you need to do before you start this task? Wash hands, change gloves. e) All the chopping boards and knives have been used but there is one sitting on the bench that you think was used previously to debone the chicken. What should you do before using it? Sanitize both knife and board. Q19: Briefly describe how to maintain the cleanliness of small items of handheld equipment and utensils (for example, graters, measures and whisks). 1. Wash them thoroughly with soap and water after each use. 2. Rinse them thoroughly with clean water. 3. Dry them thoroughly with a clean towel. 4. Store them in a clean, dry place. Q20: Briefly describe how to maintain the cleanliness of a planetary mixer or blender. 1. Wash the bowl, blades, and attachments thoroughly with soap and water after each use. 2. Rinse them thoroughly with clean water. 3. Dry them thoroughly with a clean towel. 4. Store them in a clean, dry place. Q21: To kill harmful bacteria and prevent food contamination, you must sanitise and sterilise some equipment and surfaces using the right chemicals, detergents and techniques. Briefly explain the three different types of cleaning required in any kitchen. a) Cleaning This involves removing visible dirt and debris from surfaces. b) Sanitising This involves killing harmful bacteria on surfaces. c) Sterilising This involves killing all harmful bacteria on surfaces. 7

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer Q22: From the following options, select the most suitable cleaning agent for the task.  Neutral detergent  Alkaline cleanser  Caustic/chlorine cleaner  Degreaser a) Baked-on deposits inside the oven Alkaline cleanser b) Carbon build-up on stove tops Degreaser c) Chopping board used to cut raw chicken Caustic/chlorine cleaner d) Built-up grease around an oven Degreaser Q23: Correctly name the following basic and precision cuts. a) A very fine dice of vegetables generally for soups or garnishes. Brunoise b) A large dice, used for chunky soups and salads. Carré c) Often known as the ‘country style’ and used for stews or soups. It can come in all shapes. Paysanne d) A uniformly shredded leaf vegetable used in salads or soups. Chiffonade e) A mixture of roughly chopped tomato cooked to make sauces and soups. Concasse f) A uniform mixture of rough-cut carrot, celery, onion and sometime leek for stocks, sauces and soups. Mirepoix g) Cut in dimensions of 4 mm x 4 mm x 1.5 cm and typically used for spring vegetables such as beans, carrots and parsnips. Julienne h) Fine even strips of vegetables often used for salads and garnishes or as a base for entrées. Batonnet 9

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SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer Q24: How do you safely use a food processor or mixer to combine quantities of ingredients (for example, milk, flour, butter, eggs, sugar, nuts, seeds, fruit, etc.)? List five safety practices. 1. Ensure equipment is stable. 2. Use lock features. 3. Don't overload. 4. Secure lid. 5. Add solid ingredients before liquids. Q25: What are three safety checks you should complete before you turn the blender on and start to prepare food? 1. Ensure it's on a stable surface. 2. Check for any damage. 3. Confirm that the lid is securely in place. Q26: How do you safely use a mechanical meat slicing machine when slicing raw and cooked meats, poultry and vegetables? List four safety precautions. 1. Ensure safety guard is on. 2. Use even pressure. 3. Never push food with hands directly. 4. Clean after each use. Q27: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking. a) Tool required Cleaver b) Technique Use a rocking motion, apply force at the thicker end of the bone. Q28: What knife would you select for the following tasks? a) To chop julienne carrots? Chef's knife

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer b) To fillet and skin fish Filleting knife c) To ice a cake Palette knife d) To prepare a mirepoix Chef's knife Q29: When assembling the meat slicer, you notice that the blade is loose and cannot be tightened any further to secure it. What would you do? Immediately discontinue use and report the malfunction to a supervisor. Q30: The meat slicer is difficult to slide back and forth and is making a rough grinding noise when in use. While the blades might need to be replaced, you decide to oil the machine first to see if that helps. How do you go about this? List three instructions you should be aware of before you begin. 1. Turn off and unplug the slicer. 2. Use food-grade lubricant only. 3. Apply sparingly to moving parts. Q30: The meat slicer is difficult to slide back and forth and is making a rough grinding noise when in use. While the blades might need to be replaced, you decide to oil the machine first to see if that helps. How do you go about this? List three instructions you should be aware of before you begin. 1. Turn off and unplug the slicer. 2. Use food-grade lubricant only. 3. Apply sparingly to moving parts. Q31: How can you use a dishwasher to increase water efficiency and reduce negative environmental impacts? Run only with full loads. Use eco settings. Regular maintenance. Q32: How can you reduce energy consumption when using powered equipment? Turn off when not in use. Regular maintenance. Use efficient settings. 11

SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer

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SITHCCC023 USE FOOD PREPARATION EQUIPMENT – Short answer Q33: You have been asked to use the recipe provided to prepare croutons. Read the recipe and answer the following questions. CROUTONS Step Method 1 Remove crusts from white bread and evenly dice the bread into 5 mm cubes. 2 Fry the cubes in clarified butter until they are an even golden brown. 3 Remove from the pan and drain them well on absorbent paper. Uses: Salad accompaniment, garnish for puréed soups. a) One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You have to prepare sufficient croutons for 6 salads and 12 soups. How many slices of bread do you need to prepare? 6 slices. b) What knives, tools and equipment (mise en place) are required to complete this preparation task? Bread knife, frying pan, absorbent paper. c) What precision cuts are required to prepare this recipe? Dicing 13