SITHCCC001-Use-food-preparation-equipment-Learner-Assessment-Pack-V2.0-06_2019

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Illawarra Institute *

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SITHCCC001

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Mechanical Engineering

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Dec 6, 2023

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ASSESSMENT SUMMARY / COVER SHEET Student Name: JAHZEEL ROLEEN A. TRAQUENA Student ID No: APEX4584 Qualification: SIT40516 - Certificate IV in Commercial Cookery Unit Code and Title: SITHCCC001 Use food preparation equipment Please attach the following student evidence to this form Result S = Satisfactory NS = Not Satisfactory NA = Not Assessed Assessment 1  Unit Knowledge Assessment S | NS | NA Assessment 2  Unit Skills Assessment S | NS | NA Final Assessment Result for this unit C / NYC Student Feedback: Administrative use only Entered onto Student Management Database  Date Initials Page 1 of 20 This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback Name: Signature: Date: / /

ASSESSMENT SUBMISSION FORM Student Number APEX4584 Student Name JAHZEEL ROLEEN A. TRAQUENA Email jahzeel.traquena@yahoo.com Course Title SIT40516 - Certificate IV in Commercial Cookery Unit Code and Title SITHCCC001 Use food preparation equipment Assessment Task No. / Title ☐ 1. Unit Knowledge Assessment (UKA) ☐ 2. Unit Skills Assessment (USA) Trainer Name Marc Teleki DECLARATION √ I hold a copy of this work which can be produced if the original is lost / damaged . √ This work is my original work and no part of it has been copied from any other student’s work or from another source except where due acknowledgement is made . √ No part of this work has been written for me by any other person except where such collabora t ion has been authorized by the instructor / teacher concerned. √ I have not previously submitted this work for this or any other course / uni t. √ I give permission for this work to be reproduced, communicated, compared and archived for the purpose of detecting plagiarism . √ I give permission for a copy of my marked work to be retained by the college for review and comparison, including review by external examiners. √ I understand tha t: Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our own. It is a form of cheating and is a very serious academic ofence that may lead t o exclusion from the college. Plagiarized material can be drawn from, and presented in, wri tt en, graphic and visual form, including electronic data and oral presentations. Plagiarism occurs when the origin of the material used is not appropriately ci t ed . Plagiarism includes the act of assisting or allowing another person to plagiarize or t o copy my/our work . Student Signature I declare that I have read and understood the above declaration. Student ID: Student Name: Date: APEX4584 Jahzeel Roleen A. Traquena Page 2 of 20

UNIT ASSESSMENT 1 UNIT KNOWLEDGE ASSESSMENT (UKA) STUDENT TO COMPLETE AND SUBMIT Page 3 of 20

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STUDENT INSTRUCTIONS: You are required to demonstrate the knowledge you have gained from undertaking SITHCCC001 Use food preparation equipment unit of competency.  All questions must be answered correctly to be completed satisfactorily.  All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).  Student may handwrite/use computers to answer the questions.  This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment.  You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed. Submission details  The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.  Fill out and attach the Assessment Submission form to the documents you are submitting to be marked.  Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.  The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work. Page 4 of 20

1. Explain the meaning of the following terms in an efective kitchen operation: A) Mise-en-place B) B) Workflow planning 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 3. What is the purpose of the following pieces of equipment? How are they used? A. Sharpening steel B. Sharpening stone 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 Measures Peelers, corers, and slicers Mandoline Scales Thermometers Whisks Page 5 of 20

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: 7. Describe the dimensions of the following cuts and provide a menu example that uses each cut Cut Description Menu Brunoise Julienne Mirepoix Jardinière Paysanne Macédoine Concassé Chifonade 8. Give three (3) examples of how you could use vegetable trimmings economically: Trimmings Use 1 2 3 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 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. 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. Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. Wash the fish to remove any excess scales and then pat dry. 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. Page 6 of 20

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10. Indicate the correct order for the steps involved in crumbing fish fillets: Sequential steps for crumbing Add flour (remove excess) Crumbs (coat and slightly pat for better adherence) 1 Dry food items Egg wash (remove excess) Season Store flat with grease proof paper between layers 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 B) Meat of-cuts C) Poultry carcasses 12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 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 Onion 0.050 kg Garlic 0.004 kg Green Prawn Meat 0.100 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 Cleaning Chemical used Is Sanitiser used? Blender Food Processor Page 7 of 20

Mixer 15. List 4 examples of safety aspects which must be considered when using or cleaning equipment: 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? EXAMPLES FOR MEASURES YOU CAN TAKE TO REDUCE ENVIRONMENTAL IMPACTS, SAVE ENERGY AND RESOURCES 1. 2. 3. 4. 5. 6. 18. Connect the correct preparation method with the relevant type of batter: 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. Page 8 of 20

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: 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 Questions: A. How many serves will this recipe yield? Response: Page 9 of 20 50g Carrots ½ Coral lettuce 30g Celery 30g Leek 50g Capsicum 400g Orange 1 Avocado 2 White bread slices 40g Butter 40mL Vinaigrette

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B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes? Response: C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need to prepare this salad? Response: D. List the preparation steps in order using numbered steps: E. What should be the temperature of the plate you will use to plate the salad? Response: F. When should you dress the salad? Response: Page 10 of 20 Preparation steps in numbered sequence: 1.

UNIT ASSESSMENT 2 UNIT SKILLS ASSESSMENT (USA) STUDENT TO COMPLETE AND SUBMIT Page 11 of 20

WEEKLY PRACTICAL ASSESSMENT TASKS - OBSERVATION For this assessment you are required to select, use, clean and maintain food preparation equipment to prepare a range of diferent types. To demonstrate competency in this unit you must demonstrate your ability to:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blenders o food processors o graters o knife sharpening equipment:  sharpening steels and stones o knives:  butcher and boning  filleting  palette o mandolin slicers o measures o mouli o peelers, corers or slicers o planetary mixers o scales o thermometers o whisks: fine and coarse stainless steel wire  use food preparation equipment to prepare each of the following food types: o fruit and vegetables o general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces and marinades o meat o poultry o seafood  make precision cuts on fruit and vegetables complete food preparation tasks within commercial time constraints. You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Page 12 of 20

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Before your assessment, you must:  Come in regulation chef’s uniform and with a complete set of well-maintained tools.  Follow instructions given by your assessor for the required assessment Any misbehaviour by students during practicals will not be tolerated and students will be asked to leave the kitchen immediately. You will also be deemed “Not Satisfactory” as a result and may also be refused to participate in further kitchen practicals. Resources: Fully equipped commercial kitchen, ingredients, workflow and recipe card templates Procedure: Your assessor will give you dishes to prepare as part of the assessment each week. You are required to do the following: 1. Complete Recipe Cards and Work Flow Charts before proceeding to practical assessment 2. Select the correct food preparation equipment for the food types 3. Use food preparation equipment to prepare food 4. Clean and maintain food preparation equipment after use Note: You must participate in ALL practicals and demonstrate satisfactory performance (see practical tasks checklists below) to achieve “Satisfactory” result for this assessment. Page 13 of 20

Assessment Plan Prepare the following dishes to the criteria set out below: SITHCCC001 Use food preparation equipment Dish to be prepared Equipment used Major food groups used Dish 1: Cucumber Salad Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: X Blender Food processor X Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli X Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer X Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood Precision Cuts: Dish 2: Potato Chips Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette X Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer Whisk: fine/coarse X Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood X Precision Cuts: Dish 3: Crumbed Calamari Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer X Whisk: fine/coarse Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry X Seafood Precision Cuts: Dish 4: Vegetable Stir Fry Blender Food processor X Fruit/vegetables Page 14 of 20

Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: X Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette X Mandoline X Measures X Mouli X Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer X Whisk: fine/coarse X General food items: batter/coating/condiment X Oils/sauces/marinade X Garnishes Meat Poultry Seafood X Precision Cuts: Dish 5: Chef’s Salad Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette X Mandoline X Measures X Mouli X Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade X Garnishes Meat X Poultry Seafood Precision Cuts: Dish 6: Poached Chicken Breast in Tarragon Sauce Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline X Measures X Mouli X Peeler/Corer/Slicer X Planetary mixer X Scales X Thermometer X Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade X Garnishes Meat X Poultry Seafood X Precision Cuts: Dish 7: Beer Batter Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: X Blender X Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Page 15 of 20

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X Planetary mixer X Scales X Thermometer X Whisk: fine/coarse Dish 8: Battered Fish Fillet Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline X Measures Mouli Peeler/Corer/Slicer X Planetary mixer X Scales X Thermometer X Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade X Garnishes Meat Poultry X Seafood X Precision Cuts: Dish 9: Tomato Salad Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline X Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer Whisk: fine/coarse X Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Dish 10: Braised Lamb Shanks Recipe Source: Futura Group, e- coach recipes SITHCCC001 No. of serves: Blender Food processor Grater X Sharpening steel X Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli X Peeler/Corer/Slicer Planetary mixer X Scales X Thermometer X Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade X Garnishes X Meat Poultry Seafood Precision Cuts: Page 16 of 20

STANDARD RECIPE CARD Name of dish: $ Portion nos.: Reference source: Portion cost: Portion size: Sale Price at $ ( % Food Cost) Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost Total Cost $ Portion Cost $ Method: Page 17 of 20

WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF TIME TASK (DESCRIPTION) AND PRIORITY Equipment & WHS Communication (Who, About what?) END OF SERVICE PROCEDURES/ REPORTING REQUIREMENTS Equipment/Systems Communication (Who, About what?) POST SERVICE DE-BRIEF Equipment/Systems Communication (Who, About what?) Page 18 of 20

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SITHCCC001 Use food preparation equipment Practical Tasks - Dish no. ----- Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS Confirm food preparation requirements from food preparation list and standard recipes Identify and select knives and other equipment to prepare the dish Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions Correct preparation methods used for commodities Correct knives selected for precision cuts and correct cutting technique used Correct food preparation method used for the preparation of the dish Cutting boards are washed and sanitised or replaced for diferent tasks Correct cleaning agent selected and correct methods used for cleaning Equipment adjusted where required e.g. blades adjusted; mechanism oiled Equipment issues are reported Equipment sanitised where required Uses water efficiently Switches of gas and power supply when not immediately required Uses recycling where appropriate Comments Assessor signature Date Page 19 of 20

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