Assessment A project

Assessment A project

Instructions

You will require access to the learner resource for this unit, the internet and a computer.

You are to answer all questions.

Read each task and question carefully. Ensure you have provided all required information.

Should you require reasonable adjustment to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes that give you the same opportunities in training as a person without a disability.

Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.

To be deemed satisfactory in this task you must complete each project correctly. Your assessor will determine how many attempts you are allowed for each task/question.

On completion, submit your assessment to your assessor via the LMS or as a hard copy as per your trainers instructions

Learner assessment guide and evidence

This assessment requires you to identify and describe the use, cleaning and maintenance of food preparation equipment.

You are required to do the following.

Complete Tasks 1, 2,3,4 in Assessment A

Read the recipes and answer the questions.

Submit the completed questions to your assessor.

Task 1: Prepare croutons

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

CroutonsStepMethod

1Remove crusts from white bread and evenly dice the bread into 5 mm cubes.

2Fry the cubes in clarified butter until they are an even golden brown.

3Remove from the pan and drain them well on absorbent paper.

Uses:

Salad accompaniment, garnish for pured soups.

Q1:One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You have to prepare sufficient croutons for 10 salads and 20 soups. How many slices of bread do you need to prepare?

Q2: What knives, tools and equipment (mise en place) are required to complete this preparation task?

Q3: What precision cuts and other preparation techniques are required to prepare this recipe?

Q4: List two safety / hygiene tips, for assembling, using and operating the following equipments, used to prepare ingredients such as dairy products, dry goods, fruit, vegetables, meat, poultry and seafood.

Chef, utility, boning, fillitting, vegetable knives

Chopping board

Frying pan - safety tip

Scales & thermometers

Food processor / Blender / Grater

Q5: How is the equipment cleaned after you have completed the task? What cleaning agent(s) are used?

Q6:The frying pan has developed a build-up of grease around the handle and base. What cleaning agent can you use to remove this build-up?

Task 2: Prepare beer batter

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

Beer batterYield: 1 litre

IngredientsQuantity

Strong flour250 g

Saltpinch

Beer375 ml

Water150 ml

Oil 20 ml

Sugar10 g

Egg white125 ml

Step Method

1Whip the egg whites to a soft meringue peak in a clean bowl.

2Sieve the flour and salt into a bowl and make a well.

3Add the beer, water, oil and sugar and whisk to a smooth batter.

4Cover and rest for one hour.

Q1: What knives, tools and equipment (mise en place) are required to complete this preparation task?

Q2: You are using scales to weigh ingredients for this recipe. What maintenance task should be performed regularly on the scales to ensure they weigh ingredients accurately?

Q3: What are three safe food handling practices you should follow when selecting, handling and preparing ingredients for this recipe?

Q4: What electric equipment will you use to prepare five litres of batter. What are three safety tips for assembling, using or operating this item of equipment?

Q5: How do you clean the mixer after you have completed the task? What cleaning agent(s) are used?

Q6: One of the wires on your hand-held whisk is coming loose from the handle. Can you safely and hygienically adjust or repair this item of equipment?

Q7: What is your next step if you cannot rectify the problem with the whisk?

Task 3: Prepare steamed fish wrapped in lettuce

Use the recipe provided or one supplied by your assessor.

Respond to all questions.

Steamed fish wrapped in lettuceYield: 1 portion

IngredientsQuantity

White fish fillet150 g

Lettuce leaves2

Onion (small)

Carrot (peeled)20 g

Green capsicum20 g

Ginger, grated1 tsp

Honey1 tbsp

Soy sauce1 tbsp

StepMethod

1Trim and remove the skin from the fish.

2Thinly slice the onion and julienne the carrot and capsicum.

3Combine all ingredients except the lettuce and marinate for one hour.

4Wash the lettuce in warm water to soften it and make it more pliable.

5Remove the fish from the marinade and place on top of the lettuce. Put the marinated vegetables on top of the fish.

6Neatly wrap the lettuce around the fish, tucking the ends underneath the fish.

7Place in a heated atmospheric steamer for eight to ten minutes.

8Serve in the lettuce.

Q1: What preparation requirements do you need to confirm before starting to assemble and prepare ingredients?

Q2: What knives, tools and equipment (mise en place) are required to complete this preparation tasks for this recipe?

Q3: Why is it important that all items of equipment are checked for cleanliness before commencing this task?

Q4: What knife(s) would you use if you had to remove the fillets from a whole fish?

Q5: What precision cuts are used when preparing the vegetables for this recipe? Briefly describe the cut and the appearance or dimensions of the finished product.

Q6: How is the equipment cleaned after you have completed the task? What cleaning agent(s) are used?

Q7: How can you reduce negative environmental impacts when carrying out the preparation or cleaning tasks?

Q8: Before commencing the next preparation task you need to hone your knife. List the equipment you need to do this.

Q9:The cutting edge of a knife blade must be maintained regularly to ensure it remains sharp. Briefly describe how to hone a knife. List the knives that you could sharpen for the above recipe.

Q10: You need to prepare the ingredients (mis en place) for all three recipes the croutons, beer batter and fish parcels.

Prepare a task list that identifies your preparation tasks in sequence to ensure you are using your preparation time efficiently.

No. Task Recipe

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Task 4 : Answer the following Questions

Q1: What items of equipment would you select to do the following food tasks? (list equipment that you would while making both small quantities and large quantities)

Whip eggs

Prepare baked, stuffed apples

Prepare cheese for lasagne or zucchini for fritters

Strain stock

Slicing roundels of potatoes

Covering a cake with frosting

Deboning a leg of lamb

Peeling & turning carrots & turnips

Measuring stock for a sauce

Q2:List 7 precision cuts commonly used in a commercial kitchen.

Q3:What precision cut am I? Complete the table below.

What am I? Type of precision cut

I am a very fine dice of vegetables generally for soups or garnishes. I am a large dice, used for chunky soups and salads. I am often known as the country style and used for stews or soups. I can come in all shapes. I am a uniformly shredded leaf vegetable used in salads or soups. I am a mixture of skinned, deseeded, chopped tomatoes used to make sauces and soups. I am a rough chop / grated mixture of onions, leeks, celery & carrots used for flavouring stocks / sauces & soups Q4: What equipment could you use for the following preparations?

List the

equipment /s

one safe operational practice while using this equipment

Preparation Equipment / s

safe operational practice while using this equipment

3 lits of batter for fish & 3 kg coating for herbed chicken parmigiana A marinade for roast beef ribs made by mixing sauces, wet & dry condiments -

25 ml chilli sauce

125 mls of tomato sauce

100 ml oil

65 gms brown sugar

20 mls Wooster sauce

15 g salt

20 gms pepper powder

50 gms smoked paprika powder

50 ml honey

Turned turnips & carrots, chiffonade of lettuce for garnishes

Assessor checklist

To be completed by the assessor.

Learners name: Did the learner successfully demonstrate the following skills and knowledge? Assessor comments Completed

Yes No

Student has understood the meaning and role of mise en place in the preparation process. Student can read and interpret recipes, lists, etc., to confirm food preparation requirements. Student can efficiently sequence food preparation tasks. Student can correctly identify the different precision cuts used in the commercial kitchen Student can correctly identify knives appropriate for precision cuts and for different food preparation tasks. Student can correctly identify equipment appropriate for the food preparation task. Student can locate and comprehend the manufacturers specifications for different equipments appropriate for the food preparation task. Student can recognise and report on unsafe or faulty equipment according to their level of responsibility. Student can explain the essential features, functions, safe operating practices or maintenance requirements of a range of food preparation equipment used to prepare different types of food. Student can identify and list food safety practices for handling different types of food. Student can identify select, and list cleaning practices and agents suitable for range of equipment & can