SITHCCC023

Use food preparation

equipment
Select food preparation
equipment

1.1 Confirm food

preparation
requirements from
recipes, lists and other
workplace information
 Food preparation
In your workplace, you must
be able to locate and confirm
food preparation requirements
from varied sources.
These will include:
 Workplace recipes, food
production and mise en
place lists
 Online recipes.
 Recipes
A typical recipe will include:
 A name and short
description of the food
 A picture showing the
end result
 A section listing all the
ingredients and quantities
 A method section –
detailing the steps
 Some will also state what
equipment is required.
 Food production lists
Information in a food preparation list
includes:
 The dishes that need to be
produced

 The par levels for slow and busy

shifts

 Sometimes lists of mise en place

needed for their station

 Sometimes works as a shorthand

recipe with the ingredients which
go into each dish.
Preparing food and equipment
Mise en place is a French
term meaning ‘set in
place’. It is used to
describe the planning and
preparation of equipment
and ingredients before
serving food. This means
everything that is required
to make the meal should
be prepped and ready
before you start cooking.
Workplace procedures
All workplaces will have their own
procedures that you must adhere
to when preparing and cooking
food.
Commercial time constraints
 Orders and instructions can be
given to a member of staff
verbally or in writing and
should include time
requirements. It is important
that preparation is completed
in that time, so food can be
cooked and served to
constraints of service.
 Storing and handling food

Food will need to be stored in

different ways so it keeps at
the right temperature, is safe
from contamination and lasts
longer. It should state on the
packaging how it needs to be
stored and this advice should
be followed to make sure you
maintain the food safely.
Storing different foods
How you should store these
foods:
 Dairy products – kept in a
fridge, resealed and used
within a few days
 Dry goods –stored in air-tight
containers in a dry, cool place
 Fruit/fresh goods – stored in a
cold area or in a fridge to keep
fresh
 Seafood – stored in a fridge
and used quickly before the
use-by date.
 When handling food, you must:

 Avoiding cross-contamination by
handling, preparing and storing meat
products separately from other
produce

 Take all practical measures to only

accept food that is at a temperature
of –5°C or below; or 60°C or above

 Wash your hands thoroughly before

and after handling food

 Clean any surfaces or equipment

that raw meat has touched with an
anti-bacterial cleaning detergent.

 Read and follow use-by dates and

stock rotation labels.
Activity 1A
Select food preparation
equipment

1.2 Identify and select

knives and other routine
and specialised
equipment suited to the
food preparation task.
 Specialist equipment
There is specialist
equipment available that
can help speed up
processes in the kitchen to
make preparation and
cooking easier. It is
important that you
identify and select the
right equipment you need
for the type of food you’re
making.
Selecting the right knives
Using the right type of
knife to prepare food is
important for safety
reasons, but it will also
make cutting easier and
faster in the kitchen.
There are many different
types available, so it’s
useful to know what to
use them for to ensure
you get the best results.
 Knife sharpening equipment
After a while, knives will become
blunt and will not give the best
results, so it’s important to
sharpen them regularly. This can
be done using a sharpening
stone or sharpening steel.
Advantages of sharpening:
Sharp knives will cut easily
requiring less pressure from you,
and they are less likely to slip
when cutting so will be safer to
use.
 The features and functions of a Chef's knife:

 Long and broad blade with a

straight edge
 Its widest point is across the
heel
 Tapers to a pointed tip
 Sharp edge
 Made from stainless and
carbon steel
 Used for multiple reasons,
including chopping and dicing.
 Features and functions of a filleting knife:

 Used to remove bones

from fish
 Long, thin and flexible
 Very sharp blade
 Pointed for piercing.
Features and functions of a palette knife:

 Used when baking to spread

frosting on top of cakes and
trim frosting from the sides
 Flat knife
 Long and blunt blade
 Soft round tip
 Thinner and more flexible
than knives used for cutting.
 Features and functions of a utility knife:

 Used for cutting and slicing

smaller ingredients such as
sandwich meats, salad and
vegetables
 Mid-sized knife
 The blade is longer than a
paring knife
 The blade is narrower than
a chef's knife
 Anti-slip handles.
Features and functions of a vegetable knife:

 Used for slicing and

chopping raw fruits and
vegetables
 Have a straight edge
 Medium length
 Broad blade
 Squared tip.
 How to sharpen knives
 Hold the sharpening
steel pointed down on a
chopping board, and
position the knife
sideways at a 22 degree
angle against the steel
 Pull the blade
backwards and glide
down the steel
 Repeat 10 times on
each side of the blade.
Sharpening safety tips
 Keep the blade pointed
away from you at all
times
 Make sure the sharpening
steel is similar size to the
knife you’re using
 Sharpen the knife slowly
and don’t rush
 Rinse the knife well after
sharpening.
 Food preparation equipment
You will need to make sure
you have the right tools for
food preparation. Some
equipment is essential and
some appliances are useful for
speeding up processes in the
kitchen.

Common food preparation

equipment includes:

 Blenders, food processors,

graters and mixers.
 Different types of equipment
 Blenders – mix soft food and liquids
(smoothies, milkshakes and soups)
 Food processors – chop, shred, slice
and mix soft or hard foods
(vegetables)
 Graters – slices food to scatter over
dishes (cheese, vegetables and fruit)
 Mixers – combines ingredients
together (cream, eggs and flour)
 Planetary mixers – mixes dough
(bread, cakes and pastries)
 Cryovac machine-preserves food by
vacuum wrapping it and used to sous
vide.
 Different types of equipment
 Mandolin slicers – cuts thin
slices of fruit/vegetables
 Peelers, corers and slicers –
peels and slices fruit/vegetables
 Scales – weighs ingredients
 Thermometers – check if meat
or other hot foods are cooked
properly
 Whisks – mixing and whipping
food to form a smooth mixture
 Cutting boards – to cut food on
without damaging work
surfaces.
Activity 1B
Select food preparation
equipment

1.3 Confirm cleanliness

of equipment before use
Cleaning and sanitising equipment
The difference between
cleaning and sanitising is:
 Cleaning – removes
food, dirt and grease
from worktops, using
warm water and
cleaning detergent
 Sanitising – removes
bacteria from surfaces
using hot water and
sanitising chemicals.
Cleaning maintenance tips
 Wipe down any surfaces,
utensils or equipment after
use to avoid build-up of dirt or
bacteria
 Make sure the cleaning agents
are suitable for the type of
equipment you’re using
 Clean and tidy up as you go
along to maintain cleanliness
 Clean floors to remove any
food, dirt or bacteria.
Activity 1C
Use equipment to prepare food

2.1 Assemble and use

equipment safely and
hygienically according to
manufacturer
instructions
 Using equipment safely
Before using equipment for
the first time, it is important
to read manufacturer
instructions to find out how
to assemble and use it
correctly.
You should only use
equipment that you have
been trained to use and are
confident using. If you’re
unsure, ask a supervisor or
manager to help you.
Using equipment hygienically
Why is this important?
 To remove any bacteria
from the equipment
 To follow health and
safety guidelines at work
 To keep equipment in
good condition so it will
last longer
 To keep the workplace
safe and clean for
everyone.
 Cleaning agents
There are different types of
cleaning agents available
that will help you get the
best results in the kitchen
and remove any harmful
bacteria that can stick to
surfaces, floors and dishes.
Types of cleaning agents:
surface sprays, floor
cleaners, bleach, washing up
agents and dishwasher
tablets, etc.
Cleaning safety
You will need to be cautious
with cleaning products, such
as bleach, to ensure it
doesn’t come into contact
with your skin or clothing as
it can damage it.
It is best to wear cleaning
gloves to protect your skin,
and wear an apron or old
clothing that you don’t mind
getting damaged.
 Safety data sheet (SDS)
An SDS includes details of the
following:
 Cautions and hazards of
chemicals
 How to handle chemicals safely
 How to store them safely
 Emergency procedures
 How to dispose of the chemicals.
All workplaces handling chemicals
should have these sheets available
for staff to refer to.
 Safety data sheet (SDS) cont.
The Work Health and Safety
Regulations (WHS
Regulations) states that all
manufacturer or importers of
a hazardous chemical must
prepare an SDS, and a
supplier must also provide
this document to a workplace
when supplying the
chemicals to them.
.
Activity 2A
Use equipment to prepare food

2.2 Prepare food items

using suitable knives to
make precision cuts
 Safety tips when using knives
 Use a suitable knife for the job
 Cut food on a stable, balanced
surface
 Maintain adequate space
room between people so the
knife won't be bumped or slip
 Left-handed people should not
work beside right-handed
 Cutting should be done at an
appropriate height for the
knife user
Further tips for knife safety
 Ensure cutting surfaces are clear
and uncluttered
 Ensure lighting provides good
visibility
 Do not wipe soiled blades on
clothing
 When carrying a knife, the blade
must be pointed downwards
 Wash the knives after use in
warm, soapy water
 Store knives safely by using a
wooden block or magnetic
hanger.
 Make precision and basic cuts
Precision and basic cuts are
popular among professional
chefs. They make cutting
faster and more effective,
and can also enhance the
presentation of food.
A recipe will usually specify
what type of cut is required.
There are many different
precision cuts, so it’s useful
to know what each one
means.
 Popular precision cuts
 Brunoise – cutting vegetables
into small precise 3mm cubes for
sauces and soups
 Chiffonnade – slicing food into
fine shreds, such as lettuce, kale
and herbs to garnish dishes
 Concasse – referred to as
Tomato Concasse, a tomato
peeled, seeded and chopped to
add to a sauce or salad
 Jardinière – cutting vegetables
into thick baton shapes, such as
carrots.
 Popular precision cuts
 Julienne – cutting ingredients into
matchstick shapes of 3mm x 3mm x
3-5cm, used for coleslaw
 Macédoine – vegetables/fruit sliced
and served raw or cooked, in cubes
of 4mm x 4mm x 4mm
 Mirepoix – finely chopped carrots,
celery and onions used in sauces,
stocks and soups to enhance the
flavour
 Paysanne – cutting vegetables into
a country style, which is a rougher
cut compared to other precision
cuts.
Activity 2B
Clean and maintain food
preparation equipment

3.1 Maintain equipment

cleanliness using
appropriate cleaning
agents
 Cleaning equipment
It is important to find the right
cleaning products for the
equipment you’re using.
Why is it important?
 It could damage equipment
if you use incorrect cleaning
practices/products
 Cleaning it correctly will
maintain its appearance and
performance
 Cleaning it properly is
essential for removing any
dirt, bacteria or food from
the equipment.
Cleaning safety
Safety tips when cleaning:
 Switch off and unplug all
equipment before cleaning
 Read the equipment manual
and follow cleaning
instructions
 Be careful when handling and
cleaning sharp equipment
 Don’t clean any hot
appliances; let them cool
down first
 Take care not to drop or
damage any equipment.
 Cleaning materials
Types of cleaning
materials/equipment:
 Cleaning cloths
 Cleaning and sanitising agents
 Dustpans and brooms
 Garbage bins and bags
 Hand towel dispenser
 Mops and buckets
 Sponges, brushes and scourers

 Tea towels
Activity 3A
Clean and maintain food
preparation equipment

3.2 Use energy, water

and other resources
efficiently to reduce
negative environmental
impacts
Using resources efficiently
Always be mindful of the
environment by watching the
amount of energy you use.
How to use resources efficiently:
 Don’t cook food on a higher
temperature or for longer than
required
 Read the equipment manual to
find out eco-friendly tips
 Switch off and unplug equipment
after use
 Don’t leave water running
 Use energy efficient equipment if
possible.
 Using resources efficiently
Why is it important?
High energy and water
consumption can cause:
 Pollution
 Damage to health
 Wildlife and habitat loss
 Global warming
 Water scarcity .
Activity 3B
Clean and maintain food
preparation equipment

3.3 Maintain the

condition of equipment
and make minor
adjustments as required
within scope of
responsibility
 Equipment maintenance
Why is this important:
 Faulty equipment can be
very hazardous and can
cause:
o foodborne illnesses
o burns
o fires
 It will extend the life of the
equipment if you maintain
it
 The equipment won’t cook
food properly if it is faulty.
Regular maintenance
 Adjusting blades – blades in
equipment such as food
processors may occasionally
need loosening or tightening.
If the blade is too tight it can
prevent them from rotating
properly, or if blades are too
loose they can come undone
 Oiling machines – electrical
equipment will need to be
oiled regularly to keep it
running well. This will involve
lightly oiling around the joints
of the rotary blade.
Activity 3C
Clean and maintain food
preparation equipment

3.4 Identify and report

on unsafe or faulty
equipment or rectify
according to level of
individual responsibility
 Reporting faulty equipment
It is important to check equipment
and look out for any faults or
anything unusual.
How to identify if equipment is
faulty:
 There could be a strong burning
smell coming from the appliance
 It may spark or overheat
 It might not be working at the
right temperature
 Food won’t be cooked properly
 It may be too hot to touch.
How to report it
If a fault occurs it needs to
be reported to your
manager or supervisor first,
who should offer guidance
and replace it.
Aside from the workplace,
faults should be reported to
the manufacturer. If the
equipment is unsafe, then
the manufacturer should
stop selling the product and
investigate it further.
Activity 3D
 Summative Assessments
Summative assessments consist of:
 Skills assessment
 Knowledge assessment
 Performance assessment.

Your assessor will provide you with further guidance on

how and where to complete these assessments.
 Summary and Feedback
 Did we meet our objectives?
 How did you find this session?
 Any questions?