SITHCCC023 Assessment 1 -Short Answers

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School

Australian Institute of Business *

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SITHCCC028

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Mechanical Engineering

Date

Jan 9, 2024

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pdf

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Uploaded by CaptainSummer10645

1 of 12 Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC023 Use food preparation equipment Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Short answer questions Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date

2 of 12 Assessment Guidelines What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  meaning and role of mise en place in the process of preparing, cooking and presenting food  essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation: o commercial:  blenders  food processors  graters  mixers o knife sharpening equipment o sharpening steels and stones o knives:  butcher and boning  chef  filleting  palette  utility  vegetable o measures o peelers, corers, and slicers o scales o thermometers o whisks  food safety practices for handling different food types  cleaning practices and agents suitable to range of equipment in use  precision cuts used in a commercial kitchen: o brunoise o chiffonnade o concasse o jardinière o julienne o macédoine o mirepoix o paysanne  safe operational practices using essential functions and features of equipment used to prepare: o dairy products o dry goods o fruit o general food items: o meat o poultry o seafood o vegetables  safe operational practices for maintenance and minor adjustments of equipment: o adjusting blades o oiling machines. Place/Location where assessment will be conducted

3 of 12 Resource Requirements Pen, paper, calculator Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: 18 / 08 /20 23 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Date: / /

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4 of 12 Assessment 1 Your task: Answer the following questions. All questions must be addressed to demonstrate competence. 1. Explain the meaning of the following terms in an effective kitchen operation: Term Meaning in a kitchen operation A) Mise-en-place It refers to the setup required before cooking which is to have everything in its place before the actual cooking takes place. The purpose of mise en place is to ensure that the food can be prepared quickly and efficiently during service. B) Workflow planning To look at the tasks and prioritise them according to the time required so can prepare and cook food in a logical order to complete a set of tasks within a required time frame. 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? Equipment Purpose Instruction for use Sharpening steel The purpose of sharpening steel is to straighten the burr along the edge of the blade. Hold the steel then place the edge of heel of the knife on the upper end of the steel. Tilt the back of the blade about 20° away from the steel. Maintaining this angle, move the blade in an arching motion from the bolster to the tip, using very little pressure. Listen for a melodic ring as you use the steel. If you hear a grinding noise you are applying too much pressure. Repeat the process 3 to 4 times on each side. Sharpening stone Used to sharpen the edges of steel tools and implements through honing and grinding. A sharpening stone has two sides - 1 rough and 1 smooth. Before using the stone you should lubricate it with oil or water. Use the rougher side first, then the smooth side. Finish the knife on the steel, using the same angle that was used for the stone sharpening.

5 of 12 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 Used to measure for accuracy of the volumes of dry and liquid ingredients. Peelers, corers, and slicers Used to minimise waste produced during preparation of fruit and vegetables. Special asparagus peelers are available and can be adjusted depending on the thickness of the stem. Mandoline A specialised cutting tool that is used to cut large amounts of food into specific shapes. Scales Used for accurately measuring weights of ingredients. Thermometers To measure the temperature of various items. Whisks Used to mix food items or whip cream and egg whites and are available in different thicknesses. 6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues: Requirements 1. Ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling machinery. 2. Be very careful when using machinery with moving parts. 3. Always use pushers or guards that come with equipment. 4. Inspect equipment for cleanliness before use. 5. Wash your hands thoroughly whenever it is needed.

6 of 12 7. Describe the dimensions of the following cuts and provide a menu example that uses each cut. Cut Description Menu Brunoise 2 x 2 x 2mm Salad Julienne 40 x 2 x 2mm Carrot Noodle Mirepoix Roughly chopped vegetables used for stocks and sauces. Classic Tomato Sauce for Pasta. Jardinière 5 x 5 x 25mm A vegetable side dish. Paysanne 10 x 10 x 2mm Minestrone Macédoine 5 x 5 x 5mm Macédoine Salad Concassé Chopped coarsely or finely depending on use. Tomato Concassé Chiffonade Finely shredded, usually 1-5mm across. Chiffonade Salad 8. Give three (3) examples of how you could use vegetable trimmings economically: Trimmings Use 1 Broccoli Use stems cut into batons or sliced in stir- fries. 2 Carrots Offcuts can be used for mirepoix, in stocks, soups, sauces or even fresh juices. 3 Potato Offcuts can be used for mashed potatoes, duchess potatoes or in soups.

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7 of 12 9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier: Cleaning procedures and storage for further preparation 4 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. 2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife. 1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc. 6 Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. 3 Wash the fish to remove any excess scales and then pat dry. 5 Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned. 10. Indicate the correct order for the steps involved in crumbing fish fillets: Sequential steps for crumbing 3 Add flour (remove excess) 5 Crumbs (coat and slightly pat for better adherence) 1 Dry food items 4 Egg wash (remove excess) 2 Season 6 Store flat with grease proof paper between layers 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 Fish Stock B) Meat off-cuts Meat Mince Hamburgers C) Poultry carcasses Chicken Stock

8 of 12 12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment: 1. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. 2. Wash all equipment and tools used for raw food prior to using them for cooked food. 3. Clean and sanitise benches and cutting boards in between production steps. 4. Do not leave food in the danger zone. 5. Wash your hands thoroughly whenever it is needed. 13. Calculation Complete the following recipe conversion for each quantity adjusted for 10 portions each: Hint: If you divide the quantity by 4 you will know the requirements for 1 portion Item Specification Requirements for 4 portions Requirements for 10 portions Asian Vermicelli 0.030 kg 0.075 kg Dried Mushrooms 0.002 kg 0.005kg Onion 0.050 kg 0.125kg Garlic 0.004 kg 0.010kg Green Prawn Meat 0.100 kg 0.250kg

9 of 12 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 Always read manufacturer's instructions first. Ensure the blender is in good working order. check the cord is tagged and not frayed place the blender on a dry level surface. Never use without the lid on. Place your hand on top of the lid to prevent it coming off when turning on. Place a cloth between the lid and your hand when blending hot liquids. Check if the blender is not cracked or chipped as bacteria could be contained and contaminate the mixture. Dishwashing liquid Yes Food Processor Always read manufacturer's instructions first. Food processors requires extra care since food particles may be left inside. Unplug then disassemble into all separate parts to ensure get into all the tiny corners and crevices and make sure it is sanitised after cleaning. Dishwashing liquid Yes Mixer Always read manufacturer's instructions first. Mixer requires extra care since food particles may be left inside. Unplug then disassemble into all separate parts to ensure get into all the tiny corners and crevices and make sure it is sanitised after cleaning. Dishwashing liquid Yes 15. List 4 examples of safety aspects which must be considered when using or cleaning equipment: 1. Ensure that the electricity is switched off and disconnected when cleaning, assembling or disassembling machinery. 2. When using special detergents for the cleaning of grills and ovens, protective clothing must be worn. 3. Always use pushers or guards that come with equipment. 4. Installation of equipment must be carried out by a qualified technician,

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10 of 12 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? Make sure power is on at the outlet and test the electrical cord. If it is a simple fix, consult with the troubleshooting guide that comes with the equipment. Often there is a simple solution to a problem. If a frayed cord, electrical charges, smoke or a burning smell coming from the machine, or unusual noises then you should stop operation immediately. Make sure nobody else uses the machine and report the problem to the supervisor immediately. Also check that the safety tag on the equipment is not past the expiry date. It is best practice for all electrical equipment to be periodically tested by a WHS or electrical expert to ensure that it is safe for use. 17. Provide 6 examples of how you can reduce environmental impacts and save energy and resources in a commercial kitchen environment: Examples for measures you can take to reduce environmental impacts, save energy and resources 1. Avoid over-ordering food supplies. 2. Purchase locally to minimise transport costs and environmental impacts. 3. Reuse offcuts and trimmings as much as possible. 4. Thaw food in the refrigerator, not under running water. 5. Purchase biodegradable cleaning products. 6. Organise pick-up for leftover chemicals or return expired products to supplier. 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.

11 of 12 19. Read the following recipe and answer the questions below: AVOCADO AND ORANGE SALAD Key Ingredient : Avocado, orange Key Skills : Knife skills, dressing preparation Equipment Needs : Bowl, chef’s knife, pan, whisk Preparation Time : 30 minutes Cooking Time : 10 minutes Difficulty : ** Serves 2 Ingredients: 50g Carrots ½ Coral lettuce 30g Celery 30g Leek 50g Capsicum 400g Orange 1 Avocado 2 White bread slices 40g Butter 40mL Vinaigrette Preparation Steps : Wash, peel re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette Cooking Steps : 1. Blanch and refresh the celery, leek, carrots and capsicum 2. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper Plating : 1. Layer the avocado and orange segments on a chilled plate 2. Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired

12 of 12 Questions: A. How many serves will this recipe yield? Response: 2 . B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes? Response: 43 . C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need to prepare this salad? Response: A peeler to peel off the skin of carrot, a vegetable knife to peel off the skin of the avocado and a bread knife to cut the bread . D. List the preparation steps in order using numbered steps: Preparation steps in numbered sequence: 1. Wash, peel re-wash the carrots. 2. Wash the lettuce, celery, leek and capsicum. 3. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. 4. Cut the carrots, celery, leek and capsicum into julienne and segment the orange. 5. Cut the avocado in half, remove the stone and peel the avocado, then slice into half moon shapes. 6. Cut the bread into ~5mm squares. 7. Prepare the vinaigrette. 8. Blanch and refresh the celery, leek, carrots and capsicum. 9. Clarify the butter, add the croutons and fry until browned and crisp. 10. Drain on absorbent paper. 11. Layer the avocado and orange segments on a chilled plate. 12. Place the remaining ingredients into a bowl and dress the salad. E. What should be the temperature of the plate you will use to plate the salad? Response: 4 o F . F. When should you dress the salad? Response: Right before plating .

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