20210421 SITHCCC001 Student Assessment task_ ON KIU LEUNG
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School
Australian Institute of Higher Education *
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Course
COOKERY
Subject
Health Science
Date
Dec 6, 2023
Type
docx
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12
Uploaded by CorporalEnergy11260
SITHCCC001
USE FOOD PREPARATION
EQUIPMENT
Student Assessment Task
Student Name
Student Id
Course
SLD
ON KIU LEUNG
SLB2000178
SIT40516 Certificate IV in Commercial
SITHCCC001 USE FOOD PREPARATION EQUIPMENT
ASSESSMENT COVER SHEET
Assessment Cover Sheet
Learner’s name:
ON KIU LEUNG
Assessors Name:
Nabil Belramoul /
Roshan
Thammitaarachchi
Date
Submitted:
The following questions are to be completed by the assessor:
Is the Learner ready for assessment?
☐
Yes
☐
No
Has the assessment process been explained?
☐
Yes
☐
No
Does the Learner understand which evidence is to be collected
and how?
☐
Yes
☐
No
Have the Learner’s rights and the appeal system been fully
explained?
☐
Yes
☐
No
Have you discussed any special needs to be considered during
assessment?
☐
Yes
☐
No
The following documents must be completed and attached:
☐
Assessment Task 1: Written
Q
uestions
The learner completed satisfactorily the written questions as
per the assessment requirement.
☐
S
☐
NYS
☐
Assessment Task 2: Practical Activity
The learner demonstrated satisfactorily the practical activity as
per the assessment requirement.
☐
S
☐
NYS
Learner Declaration
I agree to undertake assessment in the knowledge that information gathered will only be used
for professional development purposes and can only be accessed by the RTO
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
I declare that:
☒
I have provided with the explanation and instruction of the assessment criteria
☒
The material I have submitted is my own work
☒
I have kept a copy of all relevant notes and reference material that I used in the production
of my work
☒
I have given references for all sources of information that are not my own, including the
words, ideas and images of others
Learner
Signature:
Date:
Result and Feedback
Feedback to Learner:
Overall Outcome
☐
Competent
☐
Not yet Competent
Assessor
Signature:
Date:
Salisbury College Australia
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
ASSESSMENT TASK 1
Written Questions
This assessment task consists of 14 questions. You may use reference material to assist
you such as texts and the internet, but you must correctly reference your information.
You must answer all questions correctly and in accordance with the instructions given.
Answers should
not more than 100 words
for each question.
1.
Label these different types of knives, and their functions:
Butcher and boning.
Chef.
Filleting.
Palette.
Utility.
Vegetable.
Filleting Knife -
Flexible blade, this
knife used for the filleting and
skinning of fish
Palette -
Palette knives come in two
designs straight and flat or what
we call off set Palette Knife.
They
have many varied uses from
flipping food in a saucepan to
decorating cakes and assisting in
portioning out food.
The boning knife is to use for boning all
meat off the bone and disjointing all joints
of meat
Turning Knife -
Used for turning
vegetables also used for intricate
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
work, garnishing’s and
decorations.
Chef knife
The Paring Knife is used in most vegetable
preparation, simple slicing, to intricate
cuts, garnishing’s and decorations
2.
Research and explain the use and function of knife sharpening equipment,
including sharpening steels and stones.
Knife sharpening equipment are uses when you need to sharpen your knife to
maintain the quality and it services.
It helps to keep the edge There are two types of
sharpening tool, Steel one and Stone one.
Stone one – when you are using the stone to sharpen the knife, you need to ensure
that the knife is clean and add some water on the stone, you need to put the knife on
top of the stone about 10 degrees and started to move up and down to sharpen it.
Once you are finished, you need to clean the knife and then use the finishing stone as
well to complete the sharpening process.
Steel one – you need to put the steels in front of you upside down and holding the
knife about 12 degrees and sharpening it downward back and front to maintain the
edges.
3.
Research and create a workplace information sheet detailing the safe
operating practices and maintenance requirements for each of the following
commercial equipment types used in food preparation:
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
a.
Blenders
b.
Food processors
c.
Graters
d.
Mixers
e.
Measures
f.
Peelers, corers, and slicers
g.
Scales
h.
Thermometers
i.
Whisks
j.
Adjusting blades
k.
Oiling Machines
l.
Knives
4.
Identify and explain the food safety practices that are required for handling
different food types.
According to the Victoria Department
Safe food storage and display
To safely store and display food, you should follow these tips:
•
keep raw foods and ready-to-eat foods separate, to avoid cross-
contamination
•
store food in clean, food-grade storage containers
•
don’t store food in opened cans
•
make sure food storage containers have not been used to store things
other than food, and wash and sanitise them before use
5.
For a range of at least six (6) types of food preparation equipment, identify
and outline the cleaning agents that are to be used to clean the equipment,
and the cleaning practices suitable to use.
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
There are different types of cleaning agent and things we can used to clean the
following equipment However, we need to remember that to:
•
Check Manufactures manual for cleaning instructions and
correct detergents
•
When using a new cleaning system understand it first
•
Then follow all instructions from Supervisor and Manufacturer
•
Watch and learn in the first instance and record were possible
instructions
•
Implement cleaning instructions and check all steps are
followed, and then get Supervisor to check once you have
completed the task
•
Do not water down detergents to make them last longer as
this defeats the whole process and can create a health and safety
issue
•
Record your cleaning process so that you can check at any
time the record of you doing the job
Knifes – dishwashing liquid and the water
Food Processor – need to follow the instructions
Blender – disassemble it and follow the instructions
Juicer - disassemble it and follow the instructions
Slicer - disassemble it and follow the instructions
Stick Blender - dishwashing liquid and the water
6.
What is the meaning and role of mise en place in the process of preparing,
cooking and presenting food?
Mise en place
is a French term for having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and
equipment set out ready for use.
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
7.
Explain where or how you could confirm food preparation requirements.
To ensure you are well known/ understanding the equipment and the preparations of
these equipment are essential and time saving/cost effective in the hospitality
industry.
To understand these, we must look into different areas in the kitchen and their day-to-
day operations which will help you get to know them better.
8.
List the six (6) steps necessary to ensure cleanliness of equipment.
•
Check Manufactures manual for cleaning instructions and
correct detergents
•
When using a new cleaning system understand it first
•
Then follow all instructions from Supervisor and Manufacturer
and watch and learn in the first instance and record were possible
instructions
•
Implement cleaning instructions and check all steps are
followed, and then get Supervisor to check once you have
completed the task
•
Do not water down detergents to make them last longer as
this defeats the whole process and can create a health and safety
issue
•
Record your cleaning process so that you can check at any
time the record of you doing the job
9.
What do you need to consider when assembling and using food preparation
equipment?
To ensure the equipment id properly clean and sanitised, if you are unsure, you
need to check with the head chef or supervisor
Always follow the manufactures Manual
Ensure the guards and protective parts are placed in the correct place
Store were required in the correct place
If there is any adjustment needed and you are unsure, please refer to the
manual or advise your supervisor
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10.Describe the shapes and dimensions of the different precision cuts used in a
commercial kitchen, and identify the suitable knives to use for these cuts:
a.
Brunoise
a very small diced cube, sized between 1-
3mm square. It is often used as a garnish
for consommé. Typical vegetables used are
carrot, onion, turnip and celery.
Cooks knife, Paring knife
b.
Chiffonnade
Finely sliced or shredded green leafy
vegetables, usually lettuce or spinach, used
as a base, garnish or in soups.
Paring knife, turning knife
c.
Concasse
Crushed or roughly chopped vegetables
Cooks knife
d.
Jardinière
A long thin baton, about 2cm long and
approximately 3mm wide and 3mm thick.
They can be slightly larger depending on
their use.
Cook knife
e.
Julienne
Long thin matchstick shaped pieces about
4cm in length.
Cook knife
f.
Macédoine
This is a diced cube, 5mm square which is
larger than the brunoise cut. Typical
vegetables used are carrot, onion, turnip,
beans and celery
Cook knife
g.
Mirepoix
A mixture of roughly-chopped vegetables
used as a base for sauces or to enhance the
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
flavour of meat, fish and shellfish dishes.
Normally onion, celery and carrot.
Cook knife
h.
Paysanne
this cut may be squares, triangles, circles
or half-rounds. To cut economically, the
shape of the vegetable will decide which
shape to choose. All are cut thinly, about 1–
2mm thick.
Cooks knife, Paring knife
11.Name at least four (4) appropriate cleaning agents used to maintain kitchen
equipment cleanliness.
Dishwashing liquid
Degreasers
Abrasives
Acids
12.What are the three (3) main areas that hospitality businesses need to
improve on to efficiently to reduce negative environmental impacts?
Minimum the use of chemicals
Use eco-friendly cleaning products
Reduce the kitchen waste and the use of plastics
13.Explain at least three (3) of the things, within your scope of responsibility,
you can do to maintain the condition of equipment.
Maintain the cleanliness of the equipment – ensure cleaning is done everytime
it has been used
Do regular check up and notify supervisor if you find there is something wrong
with the equipment
Record the usage and detail of the cleaning process
14.Explain the importance of identifying, reporting and potentially rectifying
unsafe or faulty equipment, within your level of individual responsibility.
It is important we all are understanding and knowing the equipment in the kitchen
and the correct producer of using them. When we observed or notify the equipment is
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
broken, unsafe or faulty, we need to notify the supervisor and also need to cut of the
power and wait for it to be fixed. Check the user manual and see if anything can be
done on our end or if not need to find people to come and fix up for our own safety.
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT
ASSESSMENT TASK 2
Practical activity
In this task student required to attend a mandatory practical class and need to complete
a practical activity in front of the assessor. Your assessor will assess your knowledge and
competency on the unit based on the activity in the practical class.
Submission requirement:
Please take a photo of the food with the student card and upload the photo in the
practical assessment tasks on
CANVAS.
Your assessor will advise you in the practical class once you successfully
completed the activity.
Salisbury College Australia
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