SITHCCC023 Student8 Assessment Tasks

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SITHCCC023 use food preparation equipment

First published 2022 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2022 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 13 Assessment Task 2: Student Logbook 14 Information for students 14 Activities 15 Assessment Task 2: Checklist 18 Final results record 19 SITHCCC023 Use food preparation equipment 3

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Introduction Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit 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 commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . SITHCCC023 Use food preparation equipment 4

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  adhere with your RTO’s submission guidelines  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. Assessment information 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 B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITHCCC023 Use food preparation equipment 5 i

Questions Provide answers to all of the questions below. 1. Define mise en place and explain its purpose in regards to preparing, cooking and presenting food.  A Mise En place Gives you an idea of all the ingredients you have prepared for a Meal. Before you begin cooking, all ingredients will be at the table. 2. Briefly describe uses for the following commercial equipment. Equipment Uses/functions Blender Blenders are used to Grind Semi-solid ingredients, such as fresh fruits and vegetables, into smooth Puree. Deep fryer A Deep Fryer is an appliance used at home or in restaurants that Frey Food items by Immersing them in boiling cooking oil. Food Processor In food Processor you can make anything from a simple dip. Soup or sauce. It can Grind, Chop, Mince, Puree, shred, Grate, mix, blend, slice and knead. Grater They are commonly used to Grate vegetables, cheese and Lemon such as Ginger and nutmeg, Cryovac machine Vacuum Food Protects food from Dehydration and Freezer burn. Mandolin slicer The Mandolin is a cooking utensil used to Cut Firm vegetables or fruits into different shapes; disks, slices, juliennes, Measures The Measuring tools for cooking include measuring Spoons, Jugs, Cups, a digital weighting scale. meat and oven thermometers. Microwave Microwaves get their name from their function which is to create Electromagnetic rays, like radio waves, they are also used in cooking and heating food. Mouli A steel mouli is used to process food by pushing the food over a grating disc. Oven Oven is used as Kitchen Appliances for Roasting and Heating. Such as Meat, casseroles and baked goods as bread and cakes. Peeler, corer or slicer A peeler is to remove the outer layer of Skin or Peel for some vegetables such as potatoes, broccoli stalks, and carrots. SITHCCC023 Use food preparation equipment 6

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Equipment Uses/functions Planetary mixer Used primarily for mixing Bread Dough’s and Pizza crusts. Salamander It is Essentially a dedicated broiler designed to achieve perfect grilling, browning, finishing, and toasting in half the time of a standard oven boiler. Scales Scale used for adequately measure the serving sizes of ingredients and food items. Slicing machine The Main function of Slicers is to provide Portion-controlled slicing. Operators most often use slicers to prepare deli meats and cheese for sandwiches. Stove top Stove is a Classic cooking Appliances. It combines an oven for baking, roasting and broiling with a stovetop/cooktop for Boiling, Searing and Sauteing. Thermometer Thermometer is use as cooking meat, poultry, and egg products to Prevent undercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness. Water bath (not bain marie) A water Bath is just a Pan of Hot water placed in the oven. The hot water Helps to keep the Temperature Surrounding the food more Consistent. Whisk Whisks are used to blend Ingredients together quickly such as Egg Whites in order to increase the volume of the mixture. 3. Identify correct food safety procedures for the following: Vegetables Keep fruits and Vegetables separate from raw foods that come from animals, such as Meat, poultry, and seafood. Chill them at 40°F or colder in a clean container. Eggs Cook Eggs until both the yolk and the white are firm. Scrambles eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160°F. Raw meat Store Raw meat, poultry, and seafood in sealed containers or packages so the juices don’t leak onto other foods. Reheating food Reheating must be done Rapidly, within 2 Hours after being removed from Refrigeration. Cooling food If food is not to be eaten immediately after cooking, it can be SITHCCC023 Use food preparation equipment 7

allowed to cool to ambient temperature within two hours before it is put into the fridge. 4. Describe each of these precision cuts: Brunoise Brunoise is a culinary knife cut in which the food item is first Julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres (1 /8 in) or less on each side. Chiffonade Chiffonade is a French cooking technique used to finely cut herbs or leafy green vegetables into long, thin strips. Concasse A Concasse cut involves Peeling, deseeding & chopping a tomato. Jardinière Jardiniere is a French cooking term meaning to cut a Vegetables into thickish Batons. Julienne The Julienne cut is a traditional French knife technique that requires one to square off the vegetable, then uniformly cut it into thin planks and matchsticks. Macedoine Macedoine is a French Cooking term for a mixture of vegetables. This cut can be used in preparation of soup, stock & salad. Mirepoix Mirepoix, 5-7 mm rough cut, chopped more or less randomly resulting in a variety of sizes and shapes. Paysanne Paysanne refers to Slicing your ingredient thinly but keeping with its natural shape. 5. Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use.  A Sharpening steel and a honing steel are both names for the same tool. The term honing is more accurate than sharpening because honing steels do not actually sharpen the blade of a knife. 6. Briefly explain the purpose/use of each of these knives: Chef Chefs’ knives are the most versatile type of kitchen knife for Chopping, Dicing and slicing. Filleting Fillet knives are Specifically designed for Cutting Fish and removing bones. Palette Chef The Palette knife is used to lift and move delicate pastry items without damaging them. Utility A Utility knife is generally six inches ling and works well for slicing fruit, tender pieces of meat, or sandwiches, Vegetable Vegetable knife are used for slicing, dicing, chopping, and cutting large and small vegetables. SITHCCC023 Use food preparation equipment 8

7. 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 that blends, mixes, grates or slices (both electrical and handheld).  Blender  Four- Sided Stainless Steel Grater  Juicer  Electric Kettle 8. List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).  Do not spray aerosols near operating Gas Appliances.  Keep stoves and cook tops free of grease and fat build-up.  Make sure your Salamanders Grill is located on a flat, level surface. 9. List three key safety considerations you need to make when working with a Cryovac machine.  Always handle heated plastic material with suitable cotton gloves.  Avoid storing or using your sealer close to any water or liquid, as getting it wet can shorten its lifespan considerably.  Keep hands clear of the clamping area, the platen and the heating element while the machine is operating. 10. List three key procedures you need to follow when cleaning and maintaining equipment.  Clean. Cleaning removes germs.  Disinfect. Disinfecting uses chemicals to kill germs on surface.  Sanitizing. Reduce germs and decrease the opportunity for microbes to gather by Providing antibacterial solutions. 11. List five items you need to clean equipment and your work area.  A Vacuum Cleaner. Keeping a vacuum cleaner handy allows you to remove dirt promptly  A “Wet Floor” Sign. This is very handy when there are liquid spills anywhere in the office  A Mop  Cleaning Cloths  Anti-bacterial spray SITHCCC023 Use food preparation equipment 9

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SITHCCC023 Use food preparation equipment 10

Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Y Question 2 Y Question 3 Y Question 4 Y Question 5 Y Question 6 Y Question 7 Y Question 8 Y Question 9 Y Question 10 Y Question 11 Y Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC023 Use food preparation equipment 11

Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blender o deep-fryer o food processor o grater o cryovac machine o knife sharpening equipment:  sharpening steels and stones o knives:  chef’s knife  filleting knife  palette knife  utility knife  vegetable knife o mandolin slicer o measures o microwave o mouli o oven o peeler, corer or slicer o planetary mixer o salamander o scales o slicing machine o stove top o thermometer o water bath (not bain marie) o whisk  make basic and precision cuts on fruit and vegetables using each of the following types of cuts at least once: o brunoise o chiffonnade o concasse o jardinière o julienne o macédoine o mirepoix o paysanne  complete food preparation tasks within commercial time constraints. Instructions for how you will complete these requirements are included below. SITHCCC023 Use food preparation equipment 12

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Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  weighing and measuring ingredients accurately  selecting the knives required for the food to be prepared  selecting routine and specialised equipment and utensils for the food to be prepared  ensuring that food preparation equipment is safely assembled, clean and ready for use  using equipment safely and hygienically  making precision cuts to prepare food  using equipment according to the manufacturer’s instructions  cleaning and maintaining equipment according to the manufacturer’s instructions  measuring and using correct amount of cleaning agents on equipment  making minor adjustments to equipment (including oiling and adjusting blades)  identifying and reporting on any unsafe or faulty equipment (where applicable)  rectifying issues with equipment within your level of responsibility (where applicable)  working safely and hygienically at all times SITHCCC023 Use food preparation equipment 13

 working sustainably by minimising waste and using energy responsibly. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a dish for assessment of this unit, you will need to:  complete a Service planning document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure you have everything you need to prepare the required food, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and ready for use. SITHCCC023 Use food preparation equipment 14

A Service planning template has been provided to help you. 3. Use equipment to prepare food. Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that:  all food is handled and prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  you assemble and use all equipment safely and hygienically as per manufacturer’s instructions  you check that equipment is clean and ready for use  you demonstrate the range of precision cuts required of this task  your knife selection is appropriate to the type of food being prepared  you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources  you clean equipment by using the correct amount and type of cleaning agents  you make minor adjustments including oiling and blade adjustment  you work within commercial time constraints. Where any equipment shows signs of faults or other issues that indicate it may be unsafe to use, report immediately to your trainer/assessor or supervisor. Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.  Service planning  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. SITHCCC023 Use food preparation equipment 15

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Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Service Planning document for each session. Y The student has satisfactorily completed a Reflective journal for each type of equipment, knives and precision cuts they have demonstrated. Y Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. Y The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Y Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: SITHCCC023 Use food preparation equipment 16

Date: Final results record Student name: Assessor name: Date: Unit name: SITHCCC023 Use food preparation equipment Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: Date:  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. SITHCCC023 Use food preparation equipment 17