SITHCCC001 Ajwinder

docx

School

Royal Melbourne Institute of Technology *

*We aren’t endorsed by this school

Course

SITHCCC001

Subject

Mechanical Engineering

Date

Dec 6, 2023

Type

docx

Pages

Uploaded by ajwinder143

SIT50416 Diploma of Hospitality Management Student Assessment – SITHCCC001 Use food preparation equipment| Page 1 of 16 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management Contents Introduction ................................................................................................................ ......................... 3 Assessment for this unit ...................................................................................................................... 3 Preparing for assessment ............................................................................................................... .... 3 Assessment Task 1: Knowledge questions ........................................................................................ 5 Information for students ................................................................................................................. . 5 Questions ............................................................................................................... ......................... 6 Assessment Task 1: Checklist ....................................................... Error! Bookmark not defined. Assessment Task 2: Student logbook .............................................................................................. 11 Information for students ................................................................................................................ 11 Activities ................................................................................................................. ....................... 13 Assessment Task 2: Student Logbook checklist ........................... Error! Bookmark not defined. Final results record ............................................................................ Error! Bookmark not defined.

SIT50416 Diploma of Hospitality Management Student Assessment– SITHCCC001 Use food preparation equipment| Page 2 of 16 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction Welcome to the Student Assessment Tasks for SITHCCC001 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 SITHCCC001 Use food preparation equipment describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. 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 basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Student Assessment– SITHCCC001 Use food preparation equipment| Page 3 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: • Student Logbook (Assessment Task 2) • Service planning template (Assessment Task 2) Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

SIT50416 Diploma of Hospitality Management Remember to check your Hospitality Works Student User Guide for information about: • submitting assessments  re-assessment guidelines • assessment appeals  responding to written questions. Student Assessment– SITHCCC001 Use food preparation equipment| Page 5 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management 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 • submit a completed cover sheet with your work • 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  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions 1. Identify correct food safety procedures for the following: Vegetables Prior to commence cooking, wash hands, utensils and Student Assessment– SITHCCC001 Use food preparation equipment| Page 6 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K i

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SIT50416 Diploma of Hospitality Management food preparation surface. Separate all the vegetables from raw foods such as meat, seafood, poultry. All the vegetables should be refrigerated within 2 hours after cutting or cooking. Eggs Prior utilising, eggs are clean as well as uncracked. Keep the eggs in the fridge in their cartons Cook the eggs properly especially when serving to the pregnant ladies, elderly people, young children and anyone with an impaired immune system. Raw meat Do not wash the fresh meat and this can spread the bacteria around the sink and splash on other surfaces Make sure to sanitise cooking surfaces, such as countertops, that may have encounter uncooked meat. To avoid cross-contamination, clean in between cooking diverse food items. Utilise the thermometer is the only method to control if the meat is safely prepared. The safe and secure way to thaw the meat is in the fridge. Place the frozen meat on the plate to catch any juices and set it in the fridge the day before cooking. Reheating food If you reheat newly cooked and possibly hazardous food, you should do so as rapidly as possible to 60°C or more smoking. To reduce the amount of time when food is at temperatures that favour the development of micro-organisms and the arrangement of toxins, we should aim to warm food to 60°C within a maximum of two hours. Cooling food Divide cooked food into more manageable portions and place them in small cubes to cool. Be careful not to contaminate the food while you do this. Use quick cooling equipment (for example an impact chillier) Use a clean, ideal utensil to often stir fluid items, such as sauce. 2. Describe each of these precision cuts: Student Assessment– SITHCCC001 Use food preparation equipment| Page 7 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management Brunoise The best dice come from the julienne and are called brunoise. Any more subtle, the cut is thought to be a mince. After assembling the julienned vegetable strips for brunoise, dice the mixture into even 3mm solid shapes. This trimming is frequently used to add sweetness to foods and to thin out sauces like tomato. Chiffonade Chiffonade is a cutting technique in which leafy green vegetables like basil, Swiss chard, and brown lettuce are sliced into long, flimsy strips. This is improved by stacking, moving, and chopping all leaves in the opposite direction of the roll. Concasse To make a concasse cut, a tomato must first be peeled, deseeded, and chopped. The tomato must be placed in hot boiling water prior to getting placed in the ice cube tray in order to make it simpler to peel. Jardinière It refers to cutting a vegetable into thick, twirly doos in French cooking. The veggie should be peeled, washed, and then given a proper form. Cut the veggies into pieces that are 10 cm (4 inches) in length and round by adorning and follow it and making straight the sides. Julienne The matchstick cut is another name for the julienne. As suggested by its name, you want to achieve a thin, stick-shaped cut. Straighten your vegetable at a certain place and slice it longwise into 3mm- diameter rectangular cuts to create a julienne cut. Cut these cuts into matchsticks after that. Macedoine A combination of vegetables, natural foods, or both, chopped or sliced up, delivered chilled or warm, raw or prepared, are referred to as a macédoine in French cuisine. Depending on the application, this size in which food product is chopped can fluctuate. Mirepoix Mirepoix implies: one diced onion, carrot, celery and leek. the type of cut used in mirepoix. The dice are often cut at around 1 cm, but they need not be Student Assessment– SITHCCC001 Use food preparation equipment| Page 8 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management perfectly conventional. The cut should be standard and should be around 1 centimetre. Paysanne French chefs refer to a method of chopping vegetables as "paysanne." Vegetables are chopped sparsely when prepared paysanne-style, however when storage permits, vegetables are sliced more thoroughly as according to its shape. If you are chopping carrots, you should cut them into small circles because of their form. 3. Define mise en place and explain its purpose in regards to preparing, cooking and presenting food. Ans. Mise en Place is a French term that contains all the ingredients measured, cut, peeled, sliced, grated etc, prior you commence cooking. Pans are prepared. Mixing bowls, tools and equipment’s set out. Chefs utilise this method to put together dishes so swiftly and easily. An overview of all the items that have been prepared for a meal is provided by a mis en place. 4. Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use. Ans. When object is sharpened, materials is removed from the sharpening stone, usually, to create the blade's edge. Sharpening stones allow you to achieve a razor-sharp edge without removing an excessive amount of the blade's steel. When using a sharpening stone, hold the blade edges at a 20-degree angle to the stone. As you move the blade across the stone from heel to tip, apply pressure to it the other hand. Honing is little more than keeping a sharp edge. The blade's edge is pushed back into place by an honing steel. The sharpening steel is used for sharpening. Hold the honing (or sharpening) blade horizontally with tip on the counter to begin using it. Using little pressure, slide the blade at a 15-degree angle along the rod. By switching sides, do this about a dozen times. 5. Briefly explain the purpose/use of each of these knives: Student Assessment– SITHCCC001 Use food preparation equipment| Page 9 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SIT50416 Diploma of Hospitality Management Butcher boning It is used in food preparation to remove the bones from meat, fish, and fowl. A few designs emphasise an angled edge to enhance the ease of a single pass cut for removing fish tissue from its bones. Boning The best tool for handling ligaments as well as cutting through meat bone to produce the perfect joint and cut before cooking is the boning knife. The fine edge and precise point make it a fantastic choice for cutting around the bone without damaging the surrounding tissue. Chef An advanced specialist's knife is a multi-purpose tool designed to thrive at many different kitchen tasks rather than excelling at just one. It can certainly be used to mince, chop, and slice meat, or to separate large portions of vegetables and meat. Filleting A steak knife used for filleting is called the steak knife. It provides excellent control and facilitates filing. It is a part of the boning knife family and is incredibly versatile. It is used to fillet and prepare fish. The edges of fillet knives typically measure 15 to 28 cm (6 to 11 in) long. Palette It is an unpolished tool used for blending or applying paint, with the adjustable steel cutting edge. Palette is basically used for pertaining paint to the material, blending paint tones, add surface to the painted surface, redecorate endpaper. Utility This type of knife is basically used for cutting the food which is small for a chef’s knife and can be utilised for thinner slicing, filleting and trimming the food. Vegetable Vegetable knife is used to cut vegetables, herbs including dice, slicing and chopping the vegetables. 6. 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 Student Assessment– SITHCCC001 Use food preparation equipment| Page 10 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management do when working safely with equipment such as blenders, food processors and mixers. Ans. The following are the key things that can do when working safely with equipment’s:  Never wear a jewellery or a tie when utilising a food processor. Tie a long hair back or secure the hairs with the cap. Do not try to put the food processor and mixer in water.  Clean as well as dry the blenders, food processor and mixers very well after use, as water collect on the powder cord and possibly cause an electric shock when plugged in.  Always turn off the appliance when not in use 7. List three key safety considerations you need to make when using graters (both electrical and handheld). Ans. The three key safety considerations that need to make when using graters both electrical and handheld:  Always test before running  Check the speed and grinding wheel.  Use longer strokes for faster grating.  Wear cut-resistant gloves, which add a layer of fortification if you are concerned about injuries.  Coat grater surface with non-sticky spray to prevent sticking. 8. List three key procedures you need to follow when cleaning and maintaining equipment. Ans. The following are the key procedures that needs to follow when cleaning and maintaining equipment:  Wash the equipment in a warm solution of approved detergent  Rinse the equipment in clear water or running water Student Assessment– SITHCCC001 Use food preparation equipment| Page 11 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management  Air dry prior to reuse the equipment.  Disinfect in a sufficient substance arrangement or hot water. 9. List five items you need to clean equipment and your work area Ans. The following are the five items that need to clean equipment and work area:  Clean the sink  Glass polishing cloths  A mop and bucket  A dustpan and brush  Take out the trash 10. Choose at least one piece of equipment that requires the following maintenance:  blades to be adjusted  oiling/lubrication. Explain how these processes are completed and how you would work safely. Ans. Blades to be adjusted: equipment is knife Oiling/lubrication: Drum handling If the blades are too tight, they may not rotate properly, and if they are too loose, they may come undone while the machinery is operating. A proper tool, like a spanner or a screwdriver, can be used to adjust them, and a equipment handbook might include instruction on how to do so. Drum handling: It is best to keep oil drums clean, cool, and dry when storing them. Likewise, try to keep the temperature constant. An optimum strategy has been to establish a place with conditioners which is always at 70 degrees Fahrenheit as excessive temperatures might shorten the life and reduce the efficacy of your lubricants. The oil receives the heat from the machinery and gets heated as a result. Various uses need for infused oils, as well as a oil classification scale. Objectives include increasing efficiency, extending life, improving reliability, and reducing maintenance costs Student Assessment– SITHCCC001 Use food preparation equipment| Page 12 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SIT50416 Diploma of Hospitality Management 11. Explain how you would deal with the following issues: • You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used. Ans. During preparation of food, the crack containers have cause leak, so I will discard the jar and used the spare one. • You are trying to change the blades on a mandoline slicer. One of the plastic components snap because you have been having trouble removing the blade. Ans. I will try to make it work if it is not operating then I will get an innovative and advanced one or make it repair. • You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly – you think it belongs to another model. Ans. I will try to re-arrange it, if not the try to find the parts of equipment or purchase new one. • One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns. Ans. In this case, I will go and let him know about the food safety and proper handling of electrical equipment near water. Student Assessment– SITHCCC001 Use food preparation equipment| Page 13 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management Assessment Task 2: Student logbook Information for students Cooking tasks required for this unit This unit of competency requires that you: • safely and hygienically use the following fixed and handheld equipment: o blenders o butcher and boning knives o food processors o filleting knives o graters o palette knives o mandoline slicers o measures o mouli o scales o planetary mixers o thermometers o peelers, corers or slicers o whisks: fine and coarse stainless steel wire o sharpening steels and stones • use the above equipment to prepare each of the following foods: o fruit and vegetables o coatings o meat o condiments and flavourings o poultry o garnishes o seafood o oils o batters o sauces and marinades You must also: • demonstrate use of these precision cuts: o brunoise o julienne o chiffonnade o macédoine o concasse o mirepoix o jardinière o paysanne Instructions for how you will complete these requirements are included Student Assessment– SITHCCC001 Use food preparation equipment| Page 14 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management below. Student Assessment– SITHCCC001 Use food preparation equipment| Page 15 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SIT50416 Diploma of Hospitality Management 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 Student Assessment– SITHCCC001 Use food preparation equipment| Page 16 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management • 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) • 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. Student Assessment– SITHCCC001 Use food preparation equipment| Page 17 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

SIT50416 Diploma of Hospitality Management • 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: • 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 Student Assessment– SITHCCC001 Use food preparation equipment| Page 18 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

SIT50416 Diploma of Hospitality Management • 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. Complete a Reflective journal for each time you prepare food 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. Student Assessment– SITHCCC001 Use food preparation equipment| Page 19 of 19 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K