SITHCCC001_Student Asssessment v3.2

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Imagine Education *

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SIT40516

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Mechanical Engineering

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Feb 20, 2024

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J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Student Name: Daiane Giacomel Ferreira Student ID Unit: SITHCCC001 Use food preparation equipment Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’s Initial: Questions Practical See practical observation checklist Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name: Alison Scotland Result Date : Assessor’s Signature: AScotland Imagine Education Student Assessment Feedback Form

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITHCCC001 Unit Name Use food preparation equipment Due Date 11/04/22________ Assessment Name Questions Student No. ________________ Student Name Daiane G. Ferreira Student Phone ________________ Student Email _____________________________ Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature Daiane G. Ferreira______________________ Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. Imagine Education Student Assessment Cover Sheet

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Course Code and Name: SIT30816 Certificate III in Commercial Cookery Unit Code: SITHCCC001 Unit Title: Use food preparation equipment Assessment 1 Your task: Answer the following questions. All questions must be addressed to demonstrate competence. 1. Explain the meaning of the following terms in an effective kitchen operation: Term Meaning in a kitchen operation A) Mise-en-place Means to have everything in its place. B) Workflow planning The key to completing your preparation is to look at the tasks and prioritize them according to the time required. Another way to prioritize your workflow is to think about hygiene requirements. If you are in a smaller restaurant where you are working by yourself. Make sure that you have checkpoints during preparation to help you stay on time. 2. Match the following equipment with the tasks they would be used for: Equipment Used to prepare Blender Preparing a pizza dough Food Processor Parmesan for a pasta dish Grater Making breadcrumbs from stale bread Mixer To puree a soup Imagine Education

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J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx 3. What is the purpose of the following pieces of equipment? How are they used? Equipment Purpose Instruction for use Sharpening steel Sharpening is done periodically to restore the edge 1. Hold the steel in your hand. Place the edge of heel of the knife on the upper end of the steel. Tilt the back of the blade about 20 away from the steel 2. Maintaining this angle, move the blade in an arching motion from the bolster to the tip, using very little pressure 3. Listen for a melodic ring as you use the steel. If you hear a grinding noise you are applying too much pressure 4. Repeat the process 3 to 4 times on each side Sharpening stone To restore the edge A sharpening stone has two sides - 1 rough and 1 smooth. Before using the stone, you should lubricate it with oil or water. Use the rougher side first, then the smooth side. Finish the knife on the steel, using the same angle that was used for the stone sharpening. 4. Connect the correct cutting application with the relevant knife Type of knife Cutting application Chef’s knife (French knife) Trimming, turning and peeling Filleting knife Turning and carving Bread knife Larger cuts, slicing, dicing and chopping Boning knife Trimming and boning Paring or utility knife Large flat knife for spreading butter and other condiments Turning knife Removing the meat and skin from fish Butcher’s knife Serrated edge for slicing bread or tomatoes Palette knife Long, slightly curved knife for slicing meat 5. Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required: Equipment Examples for use in a kitchen

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Measures Measures such as cup measures, measuring spoons and measuring jugs are used for accuracy. Peelers, corers, and slicers Peelers are used to minimize waste produced during preparation of fruit and vegetables. Mandoline A mandoline is a specialized cutting tool that is used to cut large amounts of food into specific shapes. The blades of a mandoline allow many uses, from precision cuts to potato portioning. Scales Scales are used for accurately measuring weights of ingredients. Thermometers Are used to measure the temperature. Whisks Whisks are used to mix food items or whip cream and egg whites.

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx 6. List five (5) general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Requirements 1. to follow the manufacturer's instructions. 2. report safety/broken equip issues to chef 3. be trained on equip use 4. follow standard operating procedures 5. maintain safe workspace-duty of care to co-workers 7. Describe the dimensions of the following cuts and provide a menu example that uses each cut Cut Description Menu Brunoise Small dice 2x2x2mm Garnish for soup Julienne Strips 40x2x2mm Garnish for salads, soup Mirepoix Rough cut Carrots, leek, onion, celery Jardinière Batons 5x5x25mm Veges, garnish Paysanne Peasant cut 10x01x2mm Minestrone soup Macédoine Dice 5x5x5mm Fruit salad Concassé Coarsely chopped, dice shapes tomatoes Chiffonade Finely shredding Herbs, lettuce, cabbage

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J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx 8. Give three (3) examples of how you could use vegetable trimmings economically: Trimmings Use 1 tomato Salsa, soup, stocks 2 onion Soup, stocks, sauces 3 strawberries Jam, sauce 9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier. Cleaning procedures and storage for further preparation 4 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. 2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife. 1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc. 6 Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. 3 Wash the fish to remove any excess scales and then pat dry. 5 Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned. 10. Indicate the correct order for the steps involved in crumbing fish fillets: Sequential steps for crumbing 3 Add flour (remove excess) 5 Crumbs (coat and slightly pat for better adherence) 1 Dry food items 4 Egg wash (remove excess) 2 Season 6 Store flat with grease proof paper between layers

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx 11. Provide an example for the use of each of the following by-products: By-product Example for use (i.e. Mince) A) Fish carcasses Stocks and soups B) Meat off-cuts Hamburgers or farce for pasta C) Poultry carcasses Stocks and soups 12. Provide five (5) examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. Wash all equipment and tools used for raw food prior to using them for cooked food 2. Inspect equipment for cleanliness before use check seals, behind moving parts and all food contact surfaces 3. Clean and sanitize benches and cutting boards in between production steps 4. Do not leave food in the danger zone this includes chilling equipment used for cold items 5. Wash your hands thoroughly whenever it is needed 6. Do not touch food contact surfaces, e.g. inside of bowls, parts of equipment during assembly 13. Calculation Complete the following recipe conversion for each quantity adjusted for 10 portions each: Hint: If you divide the quantity by 4 you will know the requirements for 1 portion Item Specification Requirements for 4 portions Requirements for 10 portions Asian Vermicelli 0.030 kg 0.075 kg Dried Mushrooms 0.002 kg 0,005 kg Onion 0.050 kg 0,125 kg Garlic 0.004 kg 0,010 kg Green Prawn Meat 0.100 kg 0,250 kg 14. What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser: Equipment Points of care to prevent health hazards Cleaning Chemical Where is

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx used Sanitiser used? Blender, Food Processor or Mixer Unplug equip, wash jug in hot soupy water, dry, replace onto clean base, sanitize after cleaning Use a detergent and hot water solution, then rinse well Check for flaking paint to eliminate potential rust After cleaning 15. List four (4) examples of safety aspects which must be considered when using or cleaning equipment: 1. Turn off electricity 2. Have previous training 3. Use safety equip, guards 4. Be professional 16. You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem? Check power is on Check cord is not frayed Report to maintenance or supervisor 17. Provide six (6) examples of how you can reduce environmental impacts and save energy and resources in a commercial kitchen environment: Examples for measures you can take to reduce environmental impacts, save energy and resources 1. Purchasing local produce 2. Sourcing produce from growers who use sustainable practices 3. Don`t over order 4. Turn off taps 5. Keep food out of danger zone (>5degrees <65degrees) 6. Recycle, cardboard, glass, compost 18. Connect the correct preparation method with the relevant type of batter:

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J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Beer Batter Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat. Yeast Batter Sift flour and cornflour, work in iced water and egg white to batter consistency. Used for seafood and vegetables Tempura Batter Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish. 19. Read the following recipe and answer the questions below: AVOCADO AND ORANGE SALAD Key Ingredient : Avocado, orange Key Skills : Knife skills, dressing preparation Equipment Needs : Bowl, chef’s knife, pan, whisk Preparation Time : 30 minutes Cooking Time : 10 minutes Difficulty : ** Serves 2 Ingredients: 50g Carrots ½ Coral lettuce 30g Celery 30g Leek 50g Capsicum 400g Orange 1 Avocado 2 White bread slices 40g Butter 40mL Vinaigrette Preparation Steps : Wash, peel re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite- sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette Cooking Steps : 1. Blanch and refresh the celery, leek, carrots and capsicum 2. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper Plating : 1. Layer the avocado and orange segments on a chilled plate 2. Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired

J:\VET\Hospitality\2018 SIT Hospitality\SIT30816 - Cert III in Commercial Cookery\SITHCCC001 - Use Food Preparation\STUDENT ASSESSMENT GUIDE\SITHCCC001_Student Asssessment v3.2.docx Questions: A. How many serves will this recipe yield? Response: 2 B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take three (3) minutes? Response: 43 C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need to prepare this salad? Response: chopping board, chef knife, pairing knife, peeler, bowls, pot, frypan, tray, whisk, spoon, colander D. List the preparation steps in order using numbered steps: Preparation steps in numbered sequence: 1. Wash, peel re-wash the carrots 2. Wash the lettuce, celery, leek and capsicum 3. Tear the lettuce into bite-sized pieces and place into a colander in the fridge 4. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange 5. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes 6. Cut the bread into ~5mm squares 7. Prepare the vinaigrette 8. Chill salad ingredients before use 9. Drain salad ingredients on paper towel E. What should be the temperature of the plate you will use to plate the salad? Response: cold F. When should you dress the salad? Response: when you are plating up the salad