-Knowledge Test_CC02

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Wells International College *

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CC02

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Industrial Engineering

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Feb 20, 2024

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docx

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Subject code & Name CC02 Kitchen preparation and methods of cookery Units of competency SITHCCC001 Use food preparation equipment SITHCCC005 Prepare dishes using basic methods of cookery SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes SITHKOP001 Clean kitchen premises and equipment Assessment type/Tools Knowledge Tests Course Name Certificate III & IV in Commercial Cookery Name of Assessor Date of Assessment Name of Student ID: Knowledge Tests’ answers booklet Please use this booklet to answer your Knowledge Tests Before you upload your knowledge test answer’s booklet you must do the following:  Save file as YOUR STUDENT ID_CC02_Knowledge Test.  Use knowledge test submission button only to upload your answers. SITHCCC001 Use food preparation equipment Knowledge Test 1 Q1. Complete the following table by adding required information for the food preparation items listed. Item Features Functions Safe operating practices Maintenance requirements Blenders. Heavy duty Different speed Rubber stand/non slip Puree, mousse, fine liquid, chopping blend. Only works when the lids on, Follow instructions. Turn off when Clean before and after use. Follow Manufacturers instrcutions. Wells International College Last updated: Jul 2021_V2 Page 1 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

cleaning, remove cable. Must have proper training before engaging in use. Supervise first time user and provide support. Sharpen/maintain blades If applicable. Food processors. Heavy duty Different speed Rubber stand/non slip Puree, mousse, fine liquid, chopping blend. Must have proper training before engaging in use. Supervise first time user and provide support. Clean before and after use. Follow Manufacturers instrcutions. Sharpen/maintain blades If applicable. Graters. Heavy duty Different speed Rubber stand/non slip Can finely/coarsely grate, zest ingredients. Must have proper training before engaging in use. Supervise first time user and provide support. Clean before and after use. Follow Manufacturers instrcutions. Mixers Heavy duty Different speed Rubber stand/non slip Mixing wet and dry ingredients, whipping, kneading. Different attachments make them versatile such as whisks. Must have proper training before engaging in use. Supervise first time user and provide support. Clean before and after use. Follow Manufacturers instrcutions. Knife sharpening equipment. Quality, material- steel/ceramic/dia mond/stone, non slip, hand guard, Sharpening knives Must have proper training before engaging in use. Supervise first time user and provide support. Clean before and after use, follow manufacturers instruction. Sharpening steels and stones. Can be used in all conditions, wet/dry, Sharpening knives, axes, butchers knives, Must have proper training before engaging in use. Keep steel dry, maintain cleanliness of steel. Wells International College Last updated: Jul 2021_V2 Page 2 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

handguard blades from food processors etc. Supervise first time user and provide support. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. Complete the table below by describing the listed knives and explaining what each is used for. Knife Your description of the knife What it is used for Boning knife. Long, thin and flexible Used for cutting meat away from bones Chef’s knife. 18-30 centimetres long, versatile Cutting vegetable, meat, fish, desserts bread, cakes Filleting knife. Very thin, flexible and tapered blade Used for removing fish fillets from bones and skin Palette knife. Blunt edged rounded ended knife Used for pastry usually for spreading pastes/mixtures Utility knife. Between chefs knife and paring knife Works for slicing fruit, tender pieces of meat or sandwiches Vegetable knife. Similar to chefs knife-shorter blade Specifically designed to cut, dice, slice and chop vegetables. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. Complete the following table by describing the features/parts of knives as listed. Feature/part of the knife Your description of this feature/part Back. Blunt, squared off usually, opposite the cutting edge of the knife Bolster. Joins the knife to the handle, supports the blade, gives weight, not all Wells International College Last updated: Jul 2021_V2 Page 3 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

knives have them Cutting edge. The ground sharpened edge of the knife Handle. Where the knife is held, different styles/materials, usually non slip/ergonomic Heel. Located at rear of blade, widest and strongest part of blade Point. The very end of the blade used to make holes Tip. Forward part of the knife, includes the point Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. Describe three practices to care for and maintain knives used in food preparation and production? Keep it clean, dry, sharp, never wave a knife in the air, always cut on chopping board. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. Identify five safe practices for using knives. Always cut on secure flat surface, Take your time, Don’t leave knives lying around, Don’t walk around with the knife point out, Don’t run around with knife, Never catch a falling knife. Result ☐ Satisfactory ☐ Not Satisfactory Wells International College Last updated: Jul 2021_V2 Page 4 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

Feedback Knowledge Test 2 Q1. Complete the following table by listing features and functions of the listed kitchen items. Item Features Function Measures. Jugs with graded lines for volume, can be cups as well. To measure out ingredients, Measuring weight and volume. Peelers. Light weight, metal blade with a slot attached to a handle. Fixed blade. To remove skins for from fruit and vegetables Corers. Handle with hollow, circular, serrated end cutting blade- 15-20cm in length Remove the core of fruits Slicers. Provides consistent thickness slices of a product. Cuts food to required thickness Scales. Measures weight in metric or imperial. Measuring weight Thermometers. Provides a read out of temperature Measure temperature Whisks. `A narrow handle with a series of Mix, incorporate air into ingredients Wells International College Last updated: Jul 2021_V2 Page 5 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

loops joined at the end Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q2. What basic maintenance requirements apply to hand-held measures, peelers, corers, slicers and whisks? Keep, clean, sanitary and dry ready for use, check for any damage. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q3. What are three ways you can ensure the food probe thermometer you use is clean? Wash with warm water and detergent, Sanitise the probe, Rinse, Dry Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q4. What are five examples of correct operating procedures for using a food probe thermometer? Sanitise before use, Calibrate every 6 months, Allow the thermometer to return to room temperature between uses, Measure the thickest part of items, Wait for reading to stabilise. Result ☐ Satisfactory ☐ Not Satisfactory Feedback Q5. What are two examples of maintenance that needs to be undertaken on food probe thermometers? Recharge batteries/keep spares/replace, Wells International College Last updated: Jul 2021_V2 Page 6 of 26 Subject: CC02_Kitchen preparation and methods of cookery Knowledge Tests

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