Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Short answer questions
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 1 2 0 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
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
RTO 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
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
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 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
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

B) Workflow planning

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

3. What is the purpose of the following pieces of equipment? How are they used?
Equipment Purpose Instruction for use
Sharpening steel
Sharpening stone
4. Connect the correct cutting application with the relevant knife
Type of knife Cutting application
Chef’s knife (French knife) Trimming, turning and peeling
Filleting knife Turning and carving
Bread knife Larger cuts, slicing, dicing and chopping
Boning knife Trimming and boning
Paring or utility knife Large flat knife for spreading butter and other
condiments
Turning knife Removing the meat and skin from fish
Butcher’s knife Serrated edge for slicing bread or tomatoes
Palette knife Long, slightly curved knife for slicing meat
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
Peelers, corers, and slicers
Mandoline
Scales
Thermometers
Whisks

6. List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:
Requirements
1.
2.
3.
4.
5.
7. Describe the dimensions of the following cuts and provide a menu example that uses each cut
Cut Description Menu
Brunoise
Julienne
Mirepoix
Jardinière
Paysanne
Macédoine
Concassé
Chiffonade
8. Give three (3) examples of how you could use vegetable trimmings economically:
Trimmings Use
1
2
3

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
Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.
Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.
Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
Wash the fish to remove any excess scales and then pat dry.
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.
10. Indicate the correct order for the steps involved in crumbing fish fillets:
Sequential steps for crumbing
Add flour (remove excess)
Crumbs (coat and slightly pat for better adherence)
1 Dry food items
Egg wash (remove excess)
Season
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
B) Meat off-cuts
C) Poultry carcasses
12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment:
1.
2.
3.
4.
5.
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
Item Specification Requirements for 4 portions Requirements for 10 portions
Asian Vermicelli 0.030 kg 0.075 kg
Dried Mushrooms 0.002 kg
Onion 0.050 kg
Garlic 0.004 kg
Green Prawn Meat 0.100 kg
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 used Is Sanitiser used?
Blender
Food Processor
Mixer
15. List 4 examples of safety aspects which must be considered when using or cleaning equipment:
1.
2.
3.
4.
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?
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.
2.
3.
4.
5.
6.
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 Batter Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the 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: ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬_______________________
B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?
Response: ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬_______________________
C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need to prepare this salad?
Response: _________________________________________________________________________
_________________________________________________________________________
D. List the preparation steps in order using numbered steps:
Preparation steps in numbered sequence:
1.
E. What should be the temperature of the plate you will use to plate the salad?
Response: ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬_______________________
F. When should you dress the salad?
Response: ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬______
—>
A) Mise-en-place is a French term meaning “putting in place” or “setting up.” In a kitchen operation, it refers to the process of organizing and preparing all ingredients, equipment, and tools before beginning to cook. This includes measuring and chopping ingredients, arranging utensils and equipment, and making sure everything is clean and in its proper place.

B) Workflow planning refers to the process of organizing and planning the flow of tasks and activities in a kitchen operation. This includes determining the most efficient order for completing tasks, assigning roles and responsibilities, and identifying and addressing any potential bottlenecks or delays in the workflow.

Equipment Used to prepare
Blender – pureeing, emulsifying, and mixing liquids
Food Processor – grating, chopping, and mixing dry ingredients
Grater – grating and shredding cheese, vegetables, and fruits
Mixer – Mixing and kneading dough, whipping cream and egg whites

Equipment Purpose Instruction for use
Sharpening steel – is used to hone and maintain the edge on knives. It is used by holding the steel vertically, and running the edge of the knife along the steel at a 20-degree angle.
Sharpening stone – is used to sharpen knives by removing metal from the blade to create a new edge. It is used by holding the knife at a 20-degree angle and running the blade across the stone.

Type of knife Cutting application
Chef’s knife (French knife) Slicing, dicing and chopping
Filleting knife Filleting fish
Bread knife slicing bread
Butcher knife breaking down large cuts of meat
Palette knife spreading condiments and frosting
Utility knife peeling, trimming and slicing small fruits and vegetables
Vegetable knife peeling and cutting vegetables into small pieces