SITHCCC023 Student Assessment Tasks

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Australian Defence Force Academy *

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008

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Mechanical Engineering

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Dec 6, 2023

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Assessment Tasks SITHCCC023 Use food preparation equipment

SITHCCC023 Use food preparation equipment 2 Contents Introduction 3 Assessment for this unit 3 Assessment Task 1: Knowledge questions 4 Information for students 4 Questions 5 Assessment Task 1: Checklist 13 Assessment Task 2: Student Logbook 14 Information for students 14 Activities 16 Assessment Task 2: Checklist 20 Final results record Error! Bookmark not defined.

SITHCCC023 Use food preparation equipment 3 Introduction Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment . 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 Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit 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 commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide .

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SITHCCC023 Use food preparation equipment 4 Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide • comply with the due date for assessment which your assessor will provide • adhere with your RTO’s submission guidelines • answer all questions completely and correctly • submit work, which is original and, where necessary, properly referenced • 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 Hospitality Works 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 i

SITHCCC023 Use food preparation equipment 5 Questions Provide answers to all the questions below. 1. Define mise end place and explain its purpose regarding preparing, cooking, and presenting food. • Get ready for everything in place. • Get all the ingredient together. • Get all equipment together. • Weight all the ingredients. • Get all service ware and serving it together. 2. Briefly describe uses for the following commercial equipment. Equipment Uses/functions Blender Is an appliance that mixes purees and emulsifies. It is used to make soups, smoothies, sauces, dressings, drinks. Deep fryer Is an appliance that cooks food by submerging it into hot oil. Food Processor Is an electric or handheld device that is used to chop, knead, grind, mix, puree, emulsify.

SITHCCC023 Use food preparation equipment 6 Equipment Uses/functions Grater Is a small handheld utensil that grates/shreds foods into fine pieces at a high rate. Cryovac machine Is a machine where food is placed inside a bag then the machine removes all the air from the bag and seals it. Mandolin slicer Is a handheld appliance that can make large volumes of clean, accurate slices/cuts of vegetables; slice, julienne, and waffle cuts. Measures Can be for measuring temperature, volume of liquids or dry ingredients. Types of measures include scales, thermometers, cups, spoons, and jugs. Microwave Is cooking appliance that applies short, high-frequency radio waves to food. These waves cause the moisture inside food to vibrate and generate heat. It is a fast, easy way of cooking and is particularly useful for thawing. Mouli Is a small handheld food processing device that grates/shreds small volumes of food into fine pieces.

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SITHCCC023 Use food preparation equipment 7 Equipment Uses/functions Oven Are large item/s in commercial kitchens that cook food quickly, accurately, and efficiently. They are a critical function in any commercial kitchen. Peeler, corer, or slicer Are handheld small equipment used to peel, core or slice fruit and vegetables. Planetary mixer Is a machine that kneads and mixes small volumes of product such as dough, creams, sauces, cakes, batters. Salamander Is a machine that heats using infrared and is used for grilling, toasting, browning or for keeping dishes hot. Scales Give accurate weight measurements and can be analogue or digital. Slicing machine Is used to slice food items, usually meats.

SITHCCC023 Use food preparation equipment 8 Equipment Uses/functions Stove top Are used for shallow frying food known as a hot plate or griddle or can be individual heating plates used with pots, pans, trays, and steamers. These can sauté, blanch, boil, braise, poach, fry, stew, or steam foods. Thermometer Measure the temperature of items or storage areas to ±1°C. Water bath (not bain marie) Can be hot or cold and is used to keep food at an accurate temperature or to quickly reduce the temperature to stop the food from cooking. Whisk Is used to whisk or whip ingredients until they are smooth or to aerate mixture; there are different types of whisks (both coarse and fine). 3. Identify correct food safety procedures for the following: Vegetables • Rinse to vegetables through the water. • Take all dirty out from vegetable. • Before and after you do, must wash your hand.

SITHCCC023 Use food preparation equipment 9 Eggs • When you receive the eggs, you need to check the broken crack and remove them or separate them. • Then keep them in the right temperature. Raw meat • Wash your hand before and after you do. • Keep them in the bottom shelf in cool room. Reheating food • Must heat it up 60 or over degrees. • Timeframe for reheating is 2-4 hours rule. Cooling food • Break in down to small portions and cool it in the cooler. • Timeframe for cooling food is 2 hours rule. 4. Describe each of these precision cuts: Brunoise Brunoise, this is a very small, diced cube, sized between 1-3mm square. It is often used as a garnish for consommé. Typical vegetables used are carrot, onion, turnip, and celery. Chiffonade Chiffonade Finely sliced or shredded green leafy vegetables, usually lettuce or spinach, used as a base, garnish or in soups.

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SITHCCC023 Use food preparation equipment 10 Concasse To crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables or fruit. Jardinière Jardinière A long thin baton, about 2cm long and approximately 3mm wide and 3mm thick. They can be slightly larger depending on their use. Julienne Julienne Long thin matchstick shaped pieces about 4cm in length. Macedoine Macédoine This is a diced cube, 5mm square which is larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans, and celery. Mirepoix Mirepoix A mixture of roughly chopped vegetables used as a base for sauces or to enhance the flavour of meat, fish, and shellfish dishes. Normally onion, celery, and carrot. Paysanne Paysanne this cut may be squares, triangles, circles, or half-rounds. To cut economically, the shape of the vegetable will decide which shape to choose. All are cut thinly, about 1–

SITHCCC023 Use food preparation equipment 11 5. Explain the difference between sharpening a knife and honing a knife when each should be performed and what equipment you use. Sharpening a knife is getting the edge sharpening, horning is cleaning the blade on the steel. The shape knife is going to help you easily slice through the meat, vegetable, or any other food without nutritious 6. Briefly explain the purpose/use of each of these knives: Chef We use the chef knives for cutting, chopping, slicing meat or vegetable. Filleting Filleting is taking the side out of the bone. Palette Palette is for scraping, flatting, spreading. Utility Utility knife is pairing knife. Basically, we are using it for small cut of the vegetable. Vegetable Vegetable knife is basically for cutting, chopping, and slicing vegetable.

SITHCCC023 Use food preparation equipment 12 7. 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 that blends, mixes, grates, or slices (both electrical and handheld). • Read the manual or follow the instruction. • Check the equipment is damage, broken or not. • Do not use the electric equipment close to the water. 8. List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric). • Follow the instruction. • Before using it, you need to check turn it on, also after using it just check turn it off. • Make sure they are clean. 9. List three key safety considerations you need to make when working with a Cryovial machine. • Follow the instruction. • Check the connection. • Make sure it must be clean. 10. List three key procedures you need to follow when cleaning and maintaining equipment. • Follow the instruction. • Make sure the microwave turns it off. • Be careful to handle the equipment like blender or the sharp objects. 11. List five items you need to clean equipment and your work area. • Microwave • Knife • Chopping broad • Refrigerator • The working surface

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SITHCCC023 Use food preparation equipment 13 Assessment Task 1: Checklist Student’s name: Pakkawalun Joomponsri Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Task outcome: ¨ Satisfactory ¨ Not satisfactory Assessor signature: Assessor name: Golam Date:

SITHCCC023 Use food preparation equipment 14 Assessment Task 2: Student Logbook 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 concasse o julienne o macédoine o mirepoix

SITHCCC023 Use food preparation equipment 15 o jardinière o paysanne • complete food preparation tasks within commercial time constraints. Instructions for how you will complete these requirements are included below.

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SITHCCC023 Use food preparation equipment 16 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 blades) • identifying and reporting on any unsafe or faulty equipment (where applicable)

SITHCCC023 Use food preparation equipment 17 • 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 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:

SITHCCC023 Use food preparation equipment 18 • interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements 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 • 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.

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SITHCCC023 Use food preparation equipment 19 Complete a Reflective journal for each time you receive and store stock 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.

SITHCCC023 Use food preparation equipment 20

SITHCCC023 Use food preparation equipment 21 Assessment Task 2: Checklist Student’s name: Pakkawalun Joomponsri Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Service Planning document for each session. The student has satisfactorily completed a Reflective journal for each type of equipment, knives and precision cuts they have demonstrated. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column.

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