Assessment Tasks and Instructions

Student Name Sukhjit Singh Sran

Student Number 00000138818
Course and Code Certificate IV in Commercial Cookery [095244E]
Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment

Stream/Cluster
Trainer/Assessor Nick Mercy

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Short Answers
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 Sukhjit Singh Sran Date 15,July/2021

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
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
SSH to complete

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: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

   /    /
Assessor(s) Signature(s): Nick Mercy Date: 27/04/2021
    
   /    /
Student Signature Date:     
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 Chefs specialists work either split movements or straight moves. In all

cases individuals have to set up the mise en place for their part. The

necessary norm records dependent on the menu for culinary specialist will

do. Some conventional assignments, for example, slashing parsley, will

consistently should be done, while additional undertakings will rely upon

the menu and day by day specials. It is truly significant that you make mise

en place records with the goal that you remember anything.

B) Workflow planning The way to finishing readiness is to take a gander at the errands and focus

on them as indicated by the time required. Utilized in an assortment of

cases in the work environment, for example the strategy for creation for a

formula. Another model is a bunch of directions given by the gourmet

expert, which records all errands needed to be done in a specific request.

This is alluded to as a work process plan or a plan for getting work done.

Cooks ought to consistently make sure having designated spots during

readiness to help them stay on time. Do a last check before administration,

where gourmet experts attempt any readied sauces to guarantee the flavours

are correct and afterward set up their workstation with the utensils and

administration porcelain required.

2. Match the following equipment with the tasks they would be used for:
Equipment Used to prepare
Blender To puree a soup
Food Processor Making breadcrumbs from stale bread
Grater Parmesan for a pasta dish
Mixer Preparing a pizza dough
3. What is the purpose of the following pieces of equipment? How are they used?

Equipment Purpose Instruction for use

Sharpening steel Maintaining a 1. With one hand, hold the steel and the other,
knife’s cutting the knife. The knife should be kept higher than
performance the steel.
2. Take the steel in your hand and hold it. Place
the knife's heel edge against the steel's upper
end. Tilt the blade back about 20 degrees away
from the steel.
3. Pull the blade over the steel in a semicircular
motion, making sure to use the whole
length of the steel: The blade's foundation
glides in
a descent to the apex
4. Using very little pressure, shift the blade in
an arching motion from the bolster to the tip
while maintaining this angle.
5. When using the steel, listen for a melodic
ring; if you hear a grinding noise, you're
putting too much pressure.
6. Repeat the procedure on each side 5 to 4
times

Sharpening stone sharpen the edges of One side of a sharpening stone is rough, while
steel tools and the other is smooth. People can lubricate the
implements through stone with oil or water before using it. The
grinding and honing. rougher side should be used first, followed by
the smooth side. Finish sharpening the knife on
the steel with the same angle as when it was
sharpened on the stone.

4. Connect the correct cutting application with the relevant knife

Type of knife Cutting application

Chef’s knife (French knife) Larger cuts, slicing, dicing and chopping
Filleting knife Removing the meat and skin from fish
Bread knife Serrated edge for slicing bread or tomatoes
Boning knife Trimming and boning
Paring or utility knife Trimming, turning and peeling
 Turning knife Turning and carving
Butcher’s knife Long, slightly curved knife for slicing meat
Palette knife Large flat knife for spreading butter and other
condiments

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 Using a cup to weigh flour, sugar, and other liquids
Peelers, corers, Peelers are used to peel hard fruits and vegetables such as carrots, radish,
and slicers and potatoes, among others.
Apple cores are used to delete the nucleus.
Fruits and vegetables are sliced into slices using a slicer
Mandoline This is used to cut vast amounts of food into precise shapes. The blades
can be used for a variety of tasks, including precise cutting and potato
portioning. These blades have been fine-tuned for each different
preparation.
Scales Weighting scales are used to determine an item's weight
Thermometers These are used to test the temperature of a variety of objects. For example,
measuring the internal temperature of meat products to assess doneness.
Whisks Most whisks consist of a lon and are used as cooking utensils for mixing
ingredients smooth or incorporating air into mixtures in a method known
as whisking or whipping

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for
reporting any issues:

Requirements
 1. During assembly, do not touch any food contact surfaces, such as the insides of bowls or
sections of equipment.
2. Separate raw and cooked ingredients and avoid using the same materials or cutting boards
for various tasks. Before using raw food equipment and tools for cooked food, make sure
they're clean.
Before using the equipment, inspect it for cleanliness and read the directions. Check all
food contact surfaces and seals behind moving parts.
3. When washing, assembling, or disassembling equipment, remember to switch off all
electrical appliances and disconnect them.
4. Be mindful of potential risks at all times. It is a legal obligation to use pushers or guards
that come with equipment such as slicers, mandolins, food processors, and juicers during
service

7. Describe the dimensions of the following cuts and provide a menu example that uses each cut

Cut Description Menu

Brunoise Brunoise is a culinary knife cut brunoise consommé

in which the food is first

julienned, then quarter-turned

and diced again, yielding cubes

of around 2x2x2 mm.

Julienne The strip and the cube are the Pair with a green salad.

two most common shapes for

these cuts. Strips are typically cut

to a width of 40x2x2mm
Mirepoix wo parts onion, one-part carrots, Mirapex is a flavouring made from celery,

and one part celery make up carrots, and onion that can be used in stocks,

traditional mirepoix, with the sauces, soups, and other dishes.

proportions determined by

weight. As a result, 8 ounces of

onions, 4 ounces of carrots, and 4

ounces of celery will be needed

to make one pound (16 ounces)

of mirepoix

Jardinière It's a French word for cutting a Chicken jardiniere

vegetable into a thick stick or

finger shape. Vegetables should

be cut into 5*5*25mm cubes.

Paysanne The word "paysannne” refers to Paysanne is a term used in French cooking to

the way vegetables are cut in describe a method of cutting vegetables.

France. They are normally very

thinly sliced and cut in the shape

of a vegetable 10x10x2mm.

Macédoine A macedoine is a French cooking Macedoine salad, fruit salad.

term that refers to a mixture of

vegetables, fruits, or both, cut or

chopped and served raw or fried.

 Concassé Concasse is a cooking term that Concasse tomato soup

means to rough chop any

ingredient, usually vegetables,

and comes from the French word

concasser, which means "to

crunch or grind." This term is

used to describe a tomato that has

been peeled and seeded (seeds

and skins removed) and diced to

the desired size (rough chop

small dice or big dice).

Chiffonade Chiffonade is a slicing technique Salad chiffonade

that involves cutting leafy greens

like spinach, sorrel, or swiss

chard, or a flat-leaved herb like

basil, into long thin strips.

8. Give three (3) examples of how you could use vegetable trimmings economically:

Trimmings Use

1 Potato Mashed Potato Mashed Potato

2 Broccoli Carrot and Orange Soup Carrot and Orange Soup

3 Carrots Stir fry

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

1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings
etc.
2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.

3 Wash the fish to remove any excess scales and then pat dry.

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.
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.
6 Store on a perforated tray with ice and a drip tray, cover and label with description, name,
Date.

10. Indicate the correct order for the steps involved in crumbing fish fillets:

Sequential steps for crumbing

1 Dry food items

2 Season

3 Add flour (remove excess)

4 Egg wash (remove excess)

5 Crumbs (coat and slightly pat for better adherence)

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 A) Soup and stock ingredients

B) Meat off-cuts B) Meat from cuts, fatty tissue, and bones can be efficiently processed and

made for use in soap, lard, animal feed, and blood and bone fertilisers.

C) Poultry carcasses c) to make stock from chicken

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards
for equipment:

1. If possible, wash your hands thoroughly.

2. During assembly, avoid touching food contact surfaces such as the insides of bowls and
sections of equipment.
3. Between production steps, clean and sanitise benches and cutting boards.
4. Separate raw and cooked foods at all times, and don't use the same equipment or cutting
boards for different jobs. Prior to using any raw food equipment or materials, make sure they're
clean before using them for cooked food, make sure they're clean.
5. Do not leave food in a high-risk environment, which includes chilling equipment for cold
products.

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

Requirements for 4 Requirements for 10

Item Specification portions 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 0.01kg

Green Prawn Meat 0.100 kg 0.25kg

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 Is Sanitiser

used used?

Blender Remove the blender blades, gaskets, and other Dishwashing Yes

parts by unscrewing the blade assembly. liquid.

Warm water and a soft cloth or sponge are

used to clean these. After brushing, wipe with

a soft cloth, being careful not to touch the

blades

Food Processor Disinfect the bits that can be removed. The Dishwashing Yes

food processor's removable parts can be liquid.

washed in warm water with mild dish soap. If

you don't want to wash them, leave them to

soak for a bit. Wipe down the base motor with

a damp cloth as soon as possible.

Mixer Kitchen mixers must be cleaned. Remove the Dishwashing Yes

mixing blades, kneading paddles, and any liquid.

other accessories from the mixer. Remove the

mixing bowl and clean the electric mixer's

surface. Switch the mixer over and clean

 underneath the base and below the mixing

arm. If you're cleaning the attachments by

hand, dry them directly after washing.

15. List 4 examples of safety aspects which must be considered when using or cleaning equipment:

1. Always use the knife that is appropriate for the job and the food you are cutting, and wash the
knife carefully.
2. Always place the knife on a clean surface when handing it to others and allow them to pick it
up.
3. Never operate a computer that you have not been qualified to operate.
4. When slicing round objects like onions or carrots, cut a flat base so the object sits tightly and
doesn't move during the cutting process.

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?

1. Make sure the appliance is turned on.

2. Check for damage to the power cord.
3. The computer might be overheated. Wait 20 minutes before trying again.
4. It is important to respect the supervisor's dilemma when this occurs

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. In all appliances, use equipment with the highest star ranking.
2. Reduce the water use.
3. Keep the equipment clean and in good working order.
4. Make use of energy-saving lighting.
5. Lower the kitchen's ambient temperature.

6. Reduce the amount of heat you use.

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 Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the
Batter water to adjust the consistency – Used for desserts and fish.

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

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: ________Absorbent paper , knife skill dressing_____________

_________________________________________________________________________

D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:

1.wash peel rewash the carrots

2. wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite sized pieces and
place into a colander in the fridge.
3. cut the carrots, celery, leek and capsicum into julienne.
4. segment the orange.
5. cut the avocado in half. Remove the stone and peel the avocado. Slice into half-moon
shapes.
6. cut the bread into 5mm squares. Prepare the vinaigrette.
 E. What should be the temperature of the plate you will use to plate the salad?

Response: _______3 degree c________________

F. When should you dress the salad?

Response: ______when layer the avocado and orange segments on a

chilled plate and place the remaining ingredients into a bowl then, salad should be
dressed___________