Igor Carvalho Dourado.18287 - Konwledge Test_CC02

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Subject code & Name CC02 Kitchen preparation and methods of cookery Units of competency SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes SITHKOP001 Clean kitchen premises and equipment Assessment type/Tools Knowledge Tests Course Name Certificate III & IV in Commercial Cookery Name of Assessor Carl Shi Date of Assessment 10/03/2022 Name of Student Igor Carvalho Dourado ID: 18287 Knowledge Tests’ answers booklet Please use this booklet to answer your Knowledge Tests Before you upload your knowledge test answer’s booklet you must do the following:  Save file as YOUR STUDENT ID_CC02_Knowledge Test.  Use knowledge test submission button only to upload your answers. SITHCCC001 Use food preparation equipment Knowledge Test 1 Q1. Complete the following table by adding required information for the food preparation items listed. Wells International College Last updated: Jul 2021_V2 Page 1 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Item Features Functions Safe operating practices Maintenance requirements Blenders. Different speed controls Pulse blending Removable lids Different blades Self-cleaning function Chopping Turn off before cleaning Close lid before turning on Mindful of faulty cords Follow manufacturer instructions Clean and sanitise after use Food processors. Different blades Different speed controls Pulse speed option Removable lids Shreds Dice Slice Chops Turn off before cleaning Close lid before turning on Mindful of faulty cords Follow manufacturer instructions Clean and sanitise after use Graters. Different types of sharp blades, panels and drums Silicone grip Light weight Slice Grind Cut Always wash after use Store somewhere safe Follow manufacturer instructions Clean and sanitise after use Mixers Different attachments Different speed controls Easy and convenient to use Easy to clean Removable head Stir Whisk Beat mix Turn off before cleaning Make sure to wash removable parts Mindful of faulty cords Follow manufacturer instructions Clean and sanitise after use Knife sharpening equipment. Flexibility: being able to sharp different types of knife Sharp the knife Turn off before cleaning Make sure to wash removable parts Mindful of faulty cords Follow manufacturer instructions Clean and sanitise after use Sharpening steels and stones. Longstanding tool used by grinding blades against it abrasive surface Easy to carry Sharp the knife follow manufacturer instructions Make sure to store it properly so it wont be damaged Follow manufacturer instructions Clean and sanitise after use Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 2 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Q2. Complete the table below by describing the listed knives and explaining what each is used for. Knife Your description of the knife What it is used for Boning knife. sharp point and a narrow blade removing the bones/joints of poultry, meat, and fish Chef’s knife. Thick edge, good grasp to hold, has long broad blade with straight edge Chopping and dicing meat, vegetables, fruits and herbs Opening packages or bags when convenient Filleting knife. Thin, narrow and flexible blade Cleaning fish fillets and removing bones Cut large fishes Palette knife. a knife with usually a flexible steel blade and no cutting edge Used for pastry, baking, to mix colors or to apply colors, spreading a substance onto a flat surface, such as frosting on a cake Utility knife. Similar shape to a chefs knife, but smaller and slimmer used to chopping smaller foods and vegetables Vegetable knife. Vegetable knives have a typical broad blade with a square tip. The vegetable knife is also a much thinner blade than the chef knife. Trimm or cut vegetables Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Complete the following table by describing the features/parts of knives as listed. Feature/part of the knife Your description of this feature/part Back. Opposite of the knife edge. Normally thick metal Bolster. Thick junction between handle and knife blade Cutting edge. The sharp blade of the knife Handle. Place where hand holds the knife Wells International College Last updated: Jul 2021_V2 Page 3 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Heel. Is the part of the blade near the bolster Point. The very end of the blade, used to make holes in certain items Tip. The end of the blade point Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. Describe three practices to care for and maintain knives used in food preparation and production? 1- Always keep knife sharp, that way, the chances of cutting yourself are reduced 2- Always clean knifes after use 3- Always use suitable knifes for proper job Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. Identify five safe practices for using knives. 1- when carrying the knife, always point tip down 2- Never run while carrying the knife 3- Never throw/play with knife 4- never leave knifes in sinks 5- Always use cutting board while using knife Result ☐ Satisfactory ☐ Not Satisfactory Feedback Knowledge Test 2 Wells International College Last updated: Jul 2021_V2 Page 4 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Q1. Complete the following table by listing features and functions of the listed kitchen items. Item Features Function Measures. Accuracy Easy to use Easy to clean Measure/ portion liquids Peelers. Easy to handle Good sharpness Easy to clean safe Peel/ remove skin off fruit or vegetables Corers. Sharpness Safe to use Remove the cores from the apple or pears Slicers. Different thickness to choose Easy to operate Slice the thin ingredients Slice items precisely Scales. Calculate price Has tare option Print bar codes Measure the weight of the food Thermometers. Easy to use Convenient to carry Precision Measure the temperature of item Whisks. Easy to clean Light weight Heavy duty Blend ingredients smooth or to incorporate air into a mixture Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. What basic maintenance requirements apply to hand-held measures, peelers, corers, slicers and whisks? To clean and sanitise after every use. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 5 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Q3. What are three ways you can ensure the food probe thermometer you use is clean? Sanitising before and after use Allow the probe to get dry after cleaning Clean it with warm water and detergent only, never hot water Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. What are five examples of correct operating procedures for using a food probe thermometer? Wipe the probe with sanitise before use Allow probe to stay in room temperature, never inside cold or hot places. Calibrate if necessary Follow instructions before use Always read number once stabilises. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What are two examples of maintenance that needs to be undertaken on food probe thermometers? Always clean and sanitise with warm water, never cold or hot water Recalibration of probe every 6 months minimum Change or replace battery if needed. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 6 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Knowledge Test 3 Q1. Describe safe operational practice for adjusting slice thickness on a slicer. Make sure the slicer is off Make sure blade is fully stopped Then adjust if necessary Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. Describe safe operational practice for changing the blade on a meat slicer. Stop machine by removing the power cable, turn off the switch Follow manufacture instructions, removing spare parts Change blade Install the spare parts back again according to instructions Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. What oils can be used when oiling kitchen machines/equipment? Cooking oil Food grade lubricants Oil suggested by the machine manufacture Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. What is the process for oiling kitchen machines/equipment? Make sure to turn off machine, turn off all the switches. Follow instructions from the manufacturer Use only recommended oil or lubricant Use suitable amount of oil Clean and wipe off the residual oil. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 7 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Unit: SITHCC005 Prepare dishes using basic methods of cookery Knowledge Test 1 Q1. Complete the following table. Food group Three characteristics dairy products High protein value High on carbohydrates Rich in fat Vitamin A dry goods Depending on the ingredient, the environmental conditions required to storage may vary It may need to be re-constituted before use It can be stored at room temperature frozen goods Frozen goods should be stored and delivered under -15 and in the freezer at -18 degrees. Needs to be defrosted before use Highly perishable items May be of high risk if not stored properly fruit Can be affected by temperature Subjected to rapid deterioration as soon as cut Seasonal times might affect the variety Can be grouped as stone, tropical, dried and citrus Contain high percentages of water Meat High value on protein Potentially hazardous/ high risk food Needs to be stored at appropriate temperatures Feed types are: grass or grain Can be classified as beef, veal, lamb, pork… Poultry Potentially hazardous/ high risk food Needs to be stored at appropriate temperatures Needs to be stored at appropriate food grade containers. Can be classified as chicken, turkey, goose, ostrich, quail, duck Seafood Potentially hazardous/ high risk food Needs to be stored at appropriate temperatures and containers Can be classified as saltwater or freshwater, oily or white, fresh frozen or processed, crustaceans or molluscs, cephalopods. vegetables Can be affected by temperature Wells International College Last updated: Jul 2021_V2 Page 8 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Subjected to rapid deterioration as soon as cut Seasonal times might affect the variety Can be grouped as stone, tropical, dried and citrus Contain high percentages of water Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. Identify five types of convenience products in relation to fruit. Dried Pre cut Desserts Frozen canned Result ☐ Satisfactory ☐ Not Satisfactory Feedback Knowledge Test 2 Q1. Complete the table below by providing the meaning of culinary terms listed: Culinary Term Meaning Coat. defined as a thin layer or shell that is used to prepare nano- and microparticles or to generate a layer that wraps a food, such as seeds, fruits, cheeses, or other foods, with the purpose of increasing its shelf life or the flavour. Season (to taste). the process of adding herbs, salts or spices to food to enhance the flavour. Julienne. cut in which the food item is cut into long thin strips, similar to matchsticks Concassé cooking term meaning to rough chop any ingredient, usually vegetables or fruit Dock. Pierce, prick or spike a raw pastry case Al dente. Describes the texture of the final cooked pasta or rice product Wells International College Last updated: Jul 2021_V2 Page 9 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Zest. The process of taking the skin of lemon or lime, and grinding against a grater Baste. To pour juices or melted fat over meat or other food while cooking to keep it moist Macédoine. Precision cut - a dice, approximately 4mm square. Sweat. To cook food, generally vegetables, over a low heat, using a small amount of fat. Cook in a low heat to avoid colour Clarified butter. Melted butter, separating impurities and mild solids Jus lié term referring to meat juice that has been lightly thickened with a either arrowroot or corn-starch Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. Complete the table below by providing key principles and practices of the cookery methods listed: Cookery Methods Key principles and practices Baking. process of cooking by dry heat, especially in some kind of oven Boiling. the cooking of food by immersion in water that has been heated to near its boiling point (100C degrees) Braising. Wet cookery method in which food is half covered with liquid in a fully covered container and cooked in an oven perhaps with other ingredients. Deep-frying. Cooking method where food is submerged in hot fat temperatures in excess of 180 C Grilling. form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side Poaching. moist heat method of cooking by submerging food in some kind of liquid and heating at a low temperature Stewing. cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine Result ☐ Satisfactory ☐ Not Satisfactory Wells International College Last updated: Jul 2021_V2 Page 10 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Feedback Feedback to student Assessor to complete SITHCC005 Prepare dishes using basic methods of cookery Result: ☐ Satisfactory ☐ Not Yet Satisfactory Assessor Name Assessor Signature : Date: Unit: SITHCCC008 Prepare vegetables, fruits, eggs and farinaceous dishes Q1. Identify five types of convenience products in relation to eggs. Cake Mayonnaise Egg pasta Scrambled egg mix Egg white powder Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. What are five types of convenience products in relation to vegetables? Pre packed salads Canned vegetables Frozen peas Pickles vegetables Vegetable Stock mix Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Identify five types of convenience products in relation to fruit. Wells International College Last updated: Jul 2021_V2 Page 11 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Canned Fruits Frozen Fruits Fruit Jams Dry fruits Fruit juices Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. Identify three types of convenience products in relation to farinaceous dishes. Instant rice (Microwaved) Instant Noodles Pancake mix Dry pasta Frozen noodles Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What is the average weight of an egg used in commercial cookery recipes? 700G per dozen 55G Net Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q6. Which of the following rice types would you choose if you did not want the rice to stick together when it was cooked? (a) Long grain. (b) Medium grain. (c) Short grain. A - Long grain rice Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q7. Identify the vegetables listed below as one of the following:  A leafy vegetable.  A root vegetable.  A fruit vegetable. Vegetable Type of Vegetable Wells International College Last updated: Jul 2021_V2 Page 12 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Brussel sprouts leafy vegetable Corn fruit vegetable Silver beet leafy vegetable Carrots root vegetable Peas fruit vegetable Parsnips Root vegetable Result ☐ Satisfactory ☐ Not Satisfactory Feedback Questioning – Test 2 Q1. What are the three main ingredients used when making ‘gnocchi’? Flour Egg Potato Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. In the table below give an example of two accompaniments and two sauces that could be used for the dish classifications listed: Dish Classification Two Accompaniments Two Sauces Vegetable dish. Meat Herbs Teriyaki Sauce Bechamel Sauce Fruit dish. Yogurt Ice cream Berry sauce Chocalate sauce Egg dish. Pasta Bacon Chilli Sauce Tomato sauce Farinaceous dish. Cheese Meat Napoletana Sauce Cheese sauce Result ☐ Satisfactory ☐ Not Satisfactory Wells International College Last updated: Jul 2021_V2 Page 13 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Feedback Q3. Complete the table below by naming a dish for each type of food and giving a brief description of its historical and cultural origin: Dish Classification Name of a Dish Brief Description of its Historical and Cultural Origin Vegetable dish. Ceasar Salad Italian man called Ceasar Cardini, created it when he was in Mexico. After having some of his dreams ruined in California, back in 1920s, he decided to travel to Tijuana, Mexico, and there, after running out of certain ingredients, he put together something that would become famous, a dish called Ceasar Salad. Fruit dish. Fruit Salad The concept of fruit salad was probably introduced during the US Naval Era, perhaps in the early 1900s. While ancient Chamorus ate mangoes, papayas, young coconuts , bananas and other native fruits, the mixing of a variety of fruits with a sweet sauce is distinctly Western. Egg dish. Eggs benedict Is a common American breakfast dish/Brunch. It was popularized in New York City. There are a lot of conflicts regarding its origins, but since 1894, it has been talked about, people from that time, have said that they had known a place with the same dish, and it being the first place that has ever came up with it, but its not quite asured by anyone, who essentially came up with it. Farinaceous dish. Carbonara There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. What are five cookery methods that can be used to produce vegetable, fruit, egg and farinaceous dishes? Roasting Baking Grilling Steaming Boiling Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What are the health risks associated with raw egg products? Salmonella, E-coli… are some of the health risks that people can be exposed to, if they eat it without knowing how it was treated Wells International College Last updated: Jul 2021_V2 Page 14 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

before. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q6. What is one alternative a kitchen has to using fresh eggs in recipes for vulnerable people? Egg white powder Egg powder Commercial dressings Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q7. What are eight examples of the culinary applications of eggs? Coating Emulsifying Thickening Aerating Binding Glazing Garnishing Enriching Clarifying Result ☐ Satisfactory ☐ Not Satisfactory Feedback Feedback to student Assessor to complete Unit: SITHCCC008 Prepare vegetables, fruits, eggs and farinaceous dishes Result: ☐ Satisfactory ☐ Not Yet Satisfactory Assessor Name Assessor Signature : Date: Unit: SITHKOP001 Clean kitchen premises and equipment Knowledge Test 1 Q1. What are three examples of ‘hygiene and cross-contamination issues’ when cleaning commercial kitchens? Wells International College Last updated: Jul 2021_V2 Page 15 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Not wrapping containers properly Using chemicals to sanitise areas near uncovered or ready to eat food No washing hands when handling food, and eventually touching other food with dirty hand. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. What are three forms that detergent for an automatic dishwasher is available in? Powder Tablets gels Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Give three examples of cleaning agents for ‘specialised surfaces’ that may be used in a commercial kitchen. Degreaser Oven cleaner Window cleaner Floor cleaner Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. What are the two primary roles a ‘deodoriser’? To get rid of any impurities on the air that might cause any type of odours or unpleasant smells. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What two things must you know about a ‘dishwashing liquid’ in order for it to be used safely and effectively? Wells International College Last updated: Jul 2021_V2 Page 16 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Follow instructions for dilution rates Storage instructions Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q6. Why is it necessary to use a ‘disinfectant’ when cleaning kitchen premises and equipment? In order to eliminate bacteria and its possibility of potential growth Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q7. What are three types of floor cleaners that may be used when cleaning kitchen premises and equipment? Degreaser Multi purpose cleaner Hospital grade floor clenaer Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q8. What are two things you need to know about a ‘glass cleaner’ (for cleaning drinking glasses) in order to use it effectively in a commercial kitchen? Diluting ratio Temperature of the water Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q9. Why would staff use a ‘pesticide’ when working in a commercial kitchen? Wells International College Last updated: Jul 2021_V2 Page 17 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

In order to maintain the desired food safety standards, proper pest management in food industry is of paramount importance. Being the carriers of numerous viruses, bacteria, and other organisms, pets are also a threat to the health of the staffs involved in food processing as well as handling. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q10. What are three roles performed by a stainless steel cleaner and polish? Heavy duty, being able to scrub off things easily Polish stainless-steel surfaces If antibacterial, kills bacteria Result Satisfactory Not Satisfactory Feedback Q11. What are three things that ‘window cleaner’ can be used for in a commercial kitchen? Windows Glass cabinets Display fridges Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q12. Complete the following table by explaining the use of the cleaning products listed. Cleaning product Your explanation Chlorine. it is a disinfectant used to treat drinking water and swimming pool water Deodorant. To kill germs, eliminating bad odours Sanitizer. To kill bacteria in order to handle food and food preparation. Degreaser. is a cleaner designed to remove grease, oils, cutting fluids, corrosion inhibitors, handling soils, fingerprints, and other contamination common in assembly, stamping and other metal fabrication in refineries, motor repair shops, airplane hangars, and factories, etc.. Caustic cleaner. cleaning products that contain highly alkaline and corrosive caustic chemicals Wells International College Last updated: Jul 2021_V2 Page 18 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q13. What are five safe work practices for using workplace chemicals, cleaning agents and hazardous substances? Follow instructions from the manufacture Watch diluting ratio carefully Use proper ppe if needed Use of gloves or googles if necessary Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q14. What are five safe work practices for storing workplace chemicals, cleaning agents and hazardous substances? Never store it in different containers Never store it close to drinks/food facilities Ensure containers are properly closed Never rip off the labels, for proper use Have SDS close by for instructions Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q15. What are three examples of safe operational practices that need to be adhered to when using essential functions and features of equipment used to clean kitchen premises and equipment? Wear proper PPE Get proper training prior to use Follow manufacture instructions Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 19 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Knowledge Test 2 Q1. Identify three examples of contents of Safety Data Sheets that staff who clean kitchen premises and equipment need to be aware of. Handling and storage information First aid measures or procedures Handling and storage information Dilution rate Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. Complete the following table by explaining what the listed signs mean in relation to workplace chemicals? Signs Your explanation of meaning Danger corrosive Danger to health Flammable Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Give five ways you can avoid risk to food when cleaning, sanitising and disinfecting kitchen floors, shelves kitchen equipment, service-ware and utensils and walls. Never spray chemicals near food or food handling facilities Cover and store food properly Close doors or drawers properly before spraying Remove uncovered pots or pans out of the way Leave cleaning to a better appropriate time, if food cannot be covered or removed of the place Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 20 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Q4. What are three requirements that apply to the use of face masks, gloves, goggles, and/or rubber aprons when cleaning? When handling chemicals When dealing with hot sufaces When doing heavy duty cleaning Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What are three safe manual-handling techniques to observe when ‘bending’ while cleaning? Keeping back straight Asking for help if dealing with heavy items Bend knees Use proper tools for the job Result ☒ Satisfactory ☐ Not Satisfactory Feedback Q6. What are the safe manual-handling techniques to observe when ‘lifting’ and/or carrying heavy equipment’ while cleaning? Keeping back straight Asking for help Using proper machinery to carry item if needed Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q7. What are three things you can do when cleaning kitchen premises and equipment to use energy, water and resources efficiently and reduce negative environmental impacts? Use eco-friendly chemicals Being responsible with recycling or waste of chemicals Switch off tools when job finished Turn lights off the machinery if needed Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 21 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Knowledge Test 3 Q1. Complete the following table by identifying correct and environmentally sound disposal methods for the identified items of kitchen waste. Items of kitchen waste Your description of correct and environmentally sound disposal methods Broken service-ware. General waste bin Food waste General waste bin/ or compose them Hazardous substances including animal fat, unused chemicals, unused cleaning agents, cooking oils, ghee, grease. Specialised company to collect them Pest waste. General wast bin Glass bottles and jars. Recycle bin Hard plastics. Recycle bin Paper and cardboard. Recycle bin Tin and aluminium containers. Recycle bin Fruit and vegetable matter General waste bin/ compose bin recycle Used or out-of-date ingredients and food items. General waste bin/ compose bin recycle Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. List five items of organisation-specific information that exists as contents of their cleaning schedules. Wells International College Last updated: Jul 2021_V2 Page 22 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Cleaning equipment Chemical sanitisers Floor cleaner Location of cleaning Date and time of cleaning Type of cleaning PPE proper to the job Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Identify five examples of organisation-specific information that may exist as contents in safety procedures for responding to workplace chemical accidents. Report hazard to company that can handle it and fix it Wear proper ppe for the job Take control of chemical spill, flow or spread Dispose or discard contaminated food Thoroughly cleaning the kitchen Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. Give five procedures you might follow in a commercial kitchen for disposing of contaminated food? Remove food from cool room/freezer Check if the contaminated food has spread thought out the nearby food Clean and sanitise cool room and containers that It might be stored Dispose in the general waste bin Start investigation of food incident, find reasons to why the food was possibly contaminated Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. Identify organisation-specific reporting mechanisms for infestations. Report finding to manager or supervisor Clean contaminated area Taking actions to prevent further infestation Finish pest control logbook Result ☐ Satisfactory ☐ Not Satisfactory Feedback Wells International College Last updated: Jul 2021_V2 Page 23 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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Q6. What are three examples of organisation-specific information relating to the standards of presentation for the premises? Clean and tidy Hygienic Good organisation Well groomed staff Wearing proper ppe Staff properly trained Safe Arriving on time Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q7. Identify the two primary roles of ‘bleach’ in the cleaning of kitchens. Kill bacteria Remove stains, grease Result ☐ Satisfactory ☐ Not Satisfactory Feedback Feedback to student Assessor to complete Unit: SITHKOP001 Clean kitchen premises and equipment Result: ☐ Satisfactory ☐ Not Yet Satisfactory Assessor Name Assessor Signature : Date: Wells International College Last updated: Jul 2021_V2 Page 24 of 25 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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