Assessment

docx

School

Duke College *

*We aren’t endorsed by this school

Course

008

Subject

Mechanical Engineering

Date

Jan 9, 2024

Type

docx

Pages

Uploaded by Rahul0044

1 Use food preparation equipment Use Food Preparation Equipment 1. Explain the following terms in the context of a successful kitchen operation: Mise-en-place It involves planning to produce all of the dishes and making that service is seamless and efficient. It translates to having everything ready before cooking. It ensures that the food can be prepared fast. B) Workflow planning Plans are used in the workplace in several cases, such as preparing for a dish. 2. Match the below pieces of equipment to their tasks.

2 Equipment Use Blender Puree soup Mixer Preparing pizza dough Grater Parmesan used for pasta dish Food processor Making breadcrumbs using stale bread 3. What are the functions of the items listed below? How are they put to use? Equipment Use Instructions Sharpening steel Scratching the knife's edge to introduce new small teeth. In hand, take the steel. Place the knife's heel edge against the steel's top end. Tilt it back 20 degrees away. Maintaining the angle, arch the knife from the bolster to the tip with light pressure. As she utilizes the steel, she listens for a melodic ring. She is applying too much pressure if she hears a grinding noise. On each side, repeat the procedure 3 to 4 times. Sharpening stone The diamond-coated steel is utilized similarly to regular steel, but the diamonds give it a rougher surface that sharpens the blade. The courser side is used first, then the smooth side. Finalize honing the blade on the steel. 4. Connect the correct cutting application with the relevant knife. Type of knife Cutting Application Bread knife. Slicing bread or tomatoes.

3 Chef’s knife. Slicing, dicing, and chopping larger slices Paring or utility knife. Trimming, turning, and peeling. Filleting knife. Stripping the flesh and skin off the fish Butcher’s knife. Slicing knife with a long, slightly curved blade. Palette knife. Spreading butter and other ingredients with a large flat knife. Turning knife. Carving and turning. Boning knife. Boning and trimming. 5. Describe the following items as utilized when cooking food, including any necessary adjustments: Equipment Suggestions for use. Measures For accuracy, measures are utilized; measuring spoons cup measures, and measuring jugs. Peelers, corers, and slicers Reduce the amount of waste generated during the processing of fruits and vegetables. Mandolin A specialized cutting tool for cutting big quantities of food into precise shapes. Scales Measure the weights of substances precisely. Small scales can weigh things accurately in grams. For bulk products, larger scales are utilized. Thermometers The temperature of items is measured using thermometers. A thermometer can also be used to determine the temperature of poaching fluid. Whisks Whisks available in a multitude of thicknesses and are used in mixing food or egg whites and whip cream. 6. Make a list of five general standards for the legal, hygienic and safe use of equipment, and also measures for presenting any problems:

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

4  Separate cooked and raw food and avoid utilizing the same equipment for different jobs.  Check seals, under moving parts, and other food contact surfaces for cleanliness before using the device.  Between manufacturing stages, clean and sanitize benches and cutting boards.  Wash your hands thoroughly. 7. Describe the size of the cuts below, as well as an example that utilizes each one. Cut Description Menu. Brunoise 2 x 2 x 2mm Soups and sauces are flavored with it. Julienne Julienne is available in sizes ranging from 30 x 1.5 x 1.5mm to 50 x 3 x 3mm. Depending on whether the greens are served as a soup garnish, a base for poached fish, a salad, or a topping for a main course Mirepoix Mirepoix is a rough cut of vegetables used in stocks, soups, sauces, stews, braises, and roasts to add flavor and color. For example, a mirepoix cut for a beef stock that takes 6 hours to cook must be larger than a mirepoix cut for a fish stock that takes 20 minutes to simmer. Jardinière 25mm x 5mm x 5mm The word usually refers to this way of arranging vegetables when main courses are garnished with an assortment of greens. Paysanne 2x10 x 10mm If you are chopping carrots, you should cut them into thin circles because of their shape.

5 When cubing a potato or turnip, strive for cubes about 1 cm thick on either side. Macédoine 5 x 5 x 5mm Macedoine de legumes is another delicious hot vegetable dish with the same ingredients and butter. Concassé Depending on the application, slice coarsely or finely. Omato or duxellese. Chiffonade Usually 1-5mm across, finely shredded Pancakes, cabbage lettuce, and spinach. 8. Give three (3) instances of how you could save money by using vegetable trimmings: Trimmings Use 1 Decorate plate Using the broccoli stalks in conjunction to the florets. 2 Top in salad Leaves of celery 3 Add bright color to green salads Edible flowers. 9. List the actions required to clean a complete fish that was supplied fresh in the correct order: Procedures for cleaning and storing materials for future utilization 4 Make an incision through the fish's

6 belly from the vent through to the gills to gut it. 2 Using a fish scaler, remove any scales. 1 Prepare sanitized dishes and trays for fish and trimmings, then sanitize the workbench, board, and utensils. 6 Label and cover with a name, description, and date on a perforated tray with ice and a drip tray. 3 Remove any excess scales from the fish. 5 To ensure that the fish is well cleaned, wash it under cold water to eliminate any blood and surplus from the intestines. 10.Outline the steps involved in crumbing fish fillets in the correct order stating the stages involved Crumbing procedures in order 4 Add flour while removing the excess 5 Crumbs 1 Dry food 3 Egg food 2 Season 6 Between layers, store flat on greaseproof paper. 11.Give an example of how the following are used; By-product Example A. Carcasses of fish For stock soups and sauces, use goujonette and fish bones.

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

7 B. Meat scraps Burgers, meatloaf, bolognaise sauce, consommé, farces, and fillings are frequently made with offcuts that have been minced. C. Carcasses of poultry Soups and stocks 12.Identify five examples of how ensuring equipment hygiene standards might help prevent food poisoning: i. Before using the equipment, inspect it for cleanliness and examining seals. ii. Between manufacturing phases, clean and sanitize benches and cutting boards. iii. Never leave food in the risk area. iv. During assembling, do not touch any food contact surfaces. v. Wash all raw food equipment and tools before using them. 13.Calculation Complete a full recipe conversion for each quantity which has been modified to make 10 portions; Item specification Requirements for four portions Requirements for 10 portions Asian Vermicelli 0.030 kg 0. 075 kg Garlic 0.004 kg 0.010 kg Dried Mushrooms 0.002 kg 0.005 kg Onions 0.050 kg 0.125 kg Green Prawn meat 0.100 kg 0.250 kg

8 14.What is done to blender, food processor and mixers cleaning and list cleaners and where to use sanitizers. Equipmen t Points to consider Chemicals used for cleaning Is sanitize r applied ? Blender Always start by reading the manufacturer's instructions. Check to see if the blender is in good condition. Place it on a dry surface and use it with the lid on. Make sure it is not cracked or chipped. Spills should be wiped up immediately using a damp cloth. Separate the parts and clean them in warm soapy water before rinsing and drying. yes Processor Only after the food processor is assembled correctly will it work. The motor will not start unless the lid is locked in place. Before installing the unit and removing the top, turn off the power. Disassemble the unit and wash the individual parts by hand in tepid detergent water after unplugging it. Rinse well with hot water. yes Mixer The device will not start unless the safety contacts are in place. The mixer may not start unless a safety frame is in place to protect hands and arms from being caught in the unit. The attachments should be disassembled and cleaned in the pot wash area. Use soapy water, a heated water rinse, and air dry. Disconnect the motor housing and wash it with soapy water. yes 15.List four instances of safety considerations that should be made when using or washing equipment:

9 i. When washing, installing, or dismantling machinery, be sure the power is turned off. ii. Always be alert of potential dangers. iii. Use caution when working with machinery that has moving parts. iv. Never blend hot fat with water. 16. You plan to chop salami with the meat slicer. The machine is not turning on. What should you look for, and what should you do if you cannot find a solution? Ensure the power cord is plugged in, the safety catches are set, and the lids are fully closed. If you see a frayed cable, electrostatic interactions, smoke or a burning odor emerging from the device, or strange noises, cease using it immediately. 17.Give six examples of ways to lessen environmental effects and conserve resources and energy in a commercial kitchen: i. Avoid ordering too much food. ii. Buy locally to save money on transportation and reduce environmental effect. iii. Worm farms for food scraps should be implemented. iv. Grow herbs and veggies on-site v. Collect food scraps using a sink strainer vi. Reuse as much offcuts and trims as possible. 18.Connect the right preparation procedure to the right batter type: Batter type Preparation method Beer Batter Sift the flour, gradually add the salt, egg, and beer to make a smooth mixture. To modify the consistency, add more water – Desserts and seafood are served with it. Yeast Batter Create a well in the flour and add the yeast to milk to start the fermentation

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

10 process. Add the remaining ingredients when it has risen. Proof, backstab and then draw the breaded item into the batter. Tempura Batter Sift the flour and corn flour together, then add the ice water and egg white to achieve batter consistency. 19. Answer the following questions after reading the provided recipe: Question a) How many people can this recipe serve? Reply; 2 servers b) If plating takes three minutes, how much time should you spend preparing, cooking, and plating this salad? Reply; 43 minutes c) In the recipe, the ingredients are given as "bowl, chef's knife, pan, whisk." What more are you going to require? Reply; Peeler, bread knife, colander, and plates are some of the items that come to mind. d) Using numbered steps, arrange the preparation steps in order:  Vegetables must be cleaned.  Peel the carrots and shred the lettuce into bite-size pieces, and place into a refrigerator  Take the stone from the avocado and peel it before slicing it into half-moon shapes.  Slice it up into 5mm squares using a knife. Make the vinaigrette dressing. e) What temperature should the salad-plating plate be? Below 5degreeC f) When do you put the salad dressing on? Response: after placing all items on the table and before giving the food to the customer, or offering dressing sauce by itself. References

11 Aravindan, S., 2021. Types of Food Preparation Equipment . [online] Study.com. https://study.com/academy/lesson/types-of-food-preparation-equipment.html SKILLSIQ, 2020. Use food preparation equipment . [online] Training.gov.au. https://training.gov.au/Training/Details/SITHCCC001