SITHCCC001 Use food preparation equipment Assessment
- Subject Code :
SITHCCC001
Assessment for this unit
SITHCCC001 Use food preparation equipment describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions – You must answer all questions correctly.
- Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.
Preparing for assessment
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
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Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: · Student Logbook (Assessment Task 2) · Service planning template (Assessment Task 2) |
Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
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Assessment information |
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Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: · where this task should be completed · the maximum time allowed for completing this assessment task · whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. |
Questions
- Identify correct food safety procedures for the following:
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Vegetables |
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Eggs |
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Raw meat |
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Reheating food |
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Cooling food |
- Describe each of these precision cuts:
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Brunoise |
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Chiffonade |
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Concasse |
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Jardinière |
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Julienne |
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Macedoine |
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Mirepoix |
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Paysanne |
- Define mise en place and explain its purpose in regards to preparing, cooking and presenting food.
- Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use.
- Briefly explain the purpose/use of each of these knives:
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Butcher boning |
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Boning |
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Chef |
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Filleting |
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Palette |
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Utility |
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Vegetable |
- It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment such as blenders, food processors and mixers.
- List three key safety considerations you need to make when using graters (both electrical and handheld).
- List three key procedures you need to follow when cleaning and maintaining equipment.
- List five items you need to clean equipment and your work area
- Choose at least one piece of equipment that requires the following maintenance:
- blades to be adjusted
- oiling/lubrication.
Explain how these processes are completed and how you would work safely.
- Explain how you would deal with the following issues:
- You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used.
- You are trying to change the blades on a mandoline slicer. One of the plastic components snap because you have been having trouble removing the blade.
- You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly – you think it belongs to another model.
- One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns.
