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SITHCCC001 Assessment Task

Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.

Q1:

What is mise en place? Write down the tasks performed under mise en place in the workplace. Write your answer in 100-150 words.

Satisfactory response

Yes

No

Q2:

Give any four (4) examples of different types of food preparation equipment. Give any five (5) examples for each type of equipment.

Satisfactory response

Yes

No

Q3:

a) Write down any four (4) minor adjustments that can be made to equipment.

b) Mention five (5) ways to maintain the condition of knives

Satisfactory response

Yes

No

Q4:

a) Why it is important to check and clean equipment before using it? Explain in one (1) or two (2) sentences.

Satisfactory response

b) Write three (3) steps that need to be followed when assembling a mixer.

Yes

No

Q5:

a) List any four (4) cleaning agents used for maintaining the cleanliness of equipment.

b) Write five (5) cleaning practices suitable for a range of different types of equipment.

Satisfactory response

Yes ☐

No ☐

Q6:

What type of kitchen equipment is used for the following items?

Satisfactory response

Yes ☐

No ☐

Dicing a tomato Peeling an apple

Securing meat for carving Spreading icing on a cake Sautéing prawns

Poaching eggs Mixing a batter Crumbing chicken

Grating cheese

Slicing carrots

Roasting vegetables and meat

Deep frying onion rings in tempura batter

Q7:

Write down any five (5) do’s and don’ts for safe handling of electrical

equipment in the kitchen.

Satisfactory response

Yes ☐

No ☐

Do’s Don’ts

Q8:

Match the correct knife to an appropriate application.

Satisfactory response

Yes ☐

No ☐

S. no.

TOOL

APPLICATION

1

Bread knife

Turning and carving

2

Chef’s knife (French knife)

Large, heavy knife for chopping through bones

3

Paring knife

Larger cuts, slicing, dicing and chopping

4

Turning knife

Serrated edge for slicing bread or tomatoes

5

Boning knife

Removing the meat and skin from fish

6

Filleting knife

Large flat knife for spreading butter, creams and icings on cakes.

7

Cleaver

Trimming, turning and peeling

8

Palette knife

Trimming and boning

Q9:

Explain the following precision cuts. Write one (1) or two (2) sentences for each.

Q10:

Explain the importance of the following activities, when handling different types of food in 100-200 words.

· Washing hands before touching and switching between handling one food type to handling a different food type

· Having specific equipment for different types of food types

· Cleaning equipment and surfaces before and after handling different food types

· Keeping food covered and preventing/cleaning any spillages/leakages

· Maintaining good personal hygiene practices and wearing

appropriate PPE when handling different food types.

Q11:

What can we do to reduce negative impact on the environment? Give any seven

(7) ways.

Q12:

a) What do you need to do if there is unsafe or faulty equipment in the kitchen?

b) Give examples of any eight (8) possible equipment faults that need to be reported.

Assessment Task 2 - Skills Test

Skills Test:

This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the (Appendix 1) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing meat dishes according to the industry standard.

Scenario:

The Veggie Grill is a restaurant located north of Perth. The owner of the restaurant is Mr White. The kitchen staff consists of a team of 10 cooks and kitchen hands. The restaurant is very well managed and has a high level of compliance with regards to occupational health and safety.

You have been interviewed for a chef’s position at the restaurant. As part of the interview process and to make sure that you know how to be compliant with regards to health and safety requirements; Mr White wants to observe you performing a range of activities. These activities will assess your skills and knowledge to:

  • Safely use commercial kitchen ‘food preparation equipment’ to prepare a variety of different food

types/ dishes.

  • Clean and maintain the food preparation equipment used.

Mr White has provided you with the following information:

  • Dishes to be
  • Food types to be
  • Pieces of equipment to be
  • Standard recipes to be used when preparing the recipes. (Please refer to Appendix 2 to find information on recipes to be used.

Dishes/Recipe

Food type

Equipment

Onion rings in tempura batter

· Vegetable

· Batter

· Coating

· Oil

· Whisk

· Measures

· Scales

· Thermometers

Vegetable spring rolls

· Vegetable

· Sauce

· Oil

· Knives

· Graters

· Measures

· Thermometers

· Mouli

· Peeler

· Scale

Parmesan crumbed chicken breast

· Poultry

· Coating

· Oil

· Sauce

· Graters

· Food processor

· Measures

· Scales

Beer battered fillet of fish

· Seafood

· Oil

· Garnish

· Batters

· Knives

· Measures

· Scales

Fruit smoothie

· Fruits

· Blender

· Knives

· Slicer

Steak haché with Pommes Frites & cheat's béarnaise sauce

· Meat

· Vegetable

· Oil

· Garnish

· Condiments

· Marinade

· Sauce

· Knives

· Measures

· Mandolin

· Slicer

· Scales

· Thermometer

· Peeler

· Scales

To demonstrate the skills and knowledge required to safely use commercial kitchen equipment to prepare a variety of different food types, you need to complete the following activities:

  • Activity 1: Confirm food preparation requirements and select food preparation equipment
  • Activity 2: Use equipment to prepare
  • Activity 3: Clean and maintain food preparation

Activity 1: Confirm food preparation requirements and select food preparation equipment

This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.

After confirming the food preparation requirements, you need to gather all the ingredients that you will need to prepare the above-specified dishes.

Furthermore, considering the information given in the recipes (Appendix 2), you are then required to select the type and size of knives and equipment suitable for requirements.

For each knife and equipment identified, you need to document the safety measures to operate them.

Template: Select equipment to prepare different dishes

Equipment required to prepare dishes

Dishes

Knives and Equipment required

Safety measures

Onion rings in tempura batter

Vegetable spring rolls

Parmesan crumbed chicken breast

Beer battered fillet of fish

Fruit smoothie

Steak haché with Pommes Frites & cheat's béarnaise sauce

Activity 2: Use equipment to prepare food.

This activity requires you to demonstrate the skills and knowledge needed to safely use commercial kitchen equipment to prepare a variety of different food types.

You need to use commercial kitchen food preparation equipment to prepare the variety of dishes specified in the scenario.

When preparing the dishes, you must:

  • Follow the standard recipes provided in “Appendix B”.
  • Follow the procedures for food safety practices when handling and storing food. Refer to the Food Safety Program provided along with this
  • Complete the task within the specified time constraints. Your trainer/assessor will provide you with details regarding the time constraints and deadlines to complete this

For each dish to be prepared, you must follow each step documented in the checklist and place a tick mark in the checkboxes after completion.

Checklist: Use equipment to prepare food

Steps

Dishes

Onion rings in tempura batter

Vegetable spring rolls

Parmesan crumbed chicken breast

Beer battered fillet of fish

Fruit smoothie

Steak haché with Pommes Frites & cheat's béarnaise sauce

Select knives and other routine and specialised equipment suited to the food preparation task.

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Safely assemble the equipment.

Check that you have put the equipment together correctly if in doubt, ask a supervisor or read the manufacturers’ instructions.

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Check the equipment for food stains or dust.

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Clean the equipment before use.

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Sort and assemble ingredients according to food recipes.

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Weigh and measure ingredients according to ensure consistency with the recipe requirements.

Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.

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Follow culinary standards to clean and cut ingredients as required.

While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared.

Follow portion control procedures.

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Make precision cuts

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Use the appropriate cooking method and small and large equipment to prepare dishes. Make sure you achieve the desired dish characteristics.

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Activity 3: Clean and maintain food preparation equipment.

This activity is a continuation of Activity 2.

This activity requires you to demonstrate the skills and knowledge needed to clean and maintain the food preparation equipment that you used while preparing the dishes specified in Activity 2.

When cleaning and maintaining the food preparation equipment, you must:

  • Gather the food preparation equipment used for preparing each
  • Follow each step documented in the checklist and place a tick mark in the checkboxes after completion.

Checklist: Clean and maintain food preparation equipment

Steps

Food preparation equipment used for each of the below-given dishes

Onion rings in tempura batter

Vegetable spring rolls

Parmesan crumbed chicken breast

Beer battered fillet of fish

Fruit smoothie

Steak haché with Pommes Frites & cheat's béarnaise sauce

Disassemble all equipment after use.

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Use different types of cleaning agents to remove stains, bacteria (germs), grease, carbon (burned food) and dirt.

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Wash greasy equipment and pans separately from tableware, glassware and cutlery.

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Use energy, water and other resources efficiently to reduce negative environmental impacts.

· Do not leave taps running when not in use.

· Always wait until the dishwasher is full before using it.

· Never wash small equipment under running water; use a bowl of water or fill the sink.

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Maintain the condition of equipment and make the following minor adjustments.

· Adjust the blades of the meat slicer.

· Adjust the speed setting of the food processors or mixers.

· Sharpen the knives.

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· If scales are not measuring accurately then adjust them.

While cleaning or maintaining the food preparation equipment, if you realise that something is wrong, notify your supervisor (trainer/assessor) and ask for help.

Appendix 1: Equipment and resource required

Fixtures and large equipment:

  • Commercial-grade workbenches (1.5 m/person)
  • Double sink
  • Food processors
  • Graters
  • Griller
  • Refrigeration unit with shelving
  • Slicing machine
  • Storage facilities

Small equipment:

  • Assorted pots and pans
  • Blenders
  • Can opener
  • Containers for hot and cold food
  • Colanders
  • Cutting boards
  • Food handler gloves
  • Knife sharpening equipment:
    • Sharpening steels and stones
  • Knives:
    • Butchers and boning
    • Chef
    • Filleting
    • Palette
    • Utility
    • Vegetable
  • Mandolin
  • Mouli
  • Planetary mixers
  • Scales
  • Small utensils:
    • Peelers, corers and slicers
    • Tongs
    • Whisks
  • Stainless steel bowls
  • Thermometers

Cleaning materials and equipment:

  • Cleaning cloths
  • Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • Dustpans and brooms
  • Garbage bins and bags
  • Hand towel dispenser and hand towels
  • Mops and buckets
  • Separate hand basin and antiseptic liquid soap dispenser for hand washing
  • Sponges, brushes and scourers
  • Tea towels

Organisational specifications:

  • Equipment manufacturer instructions
  • Mise en place lists and standard recipes
  • Organisational food safety plan
  • Safety data sheets (SDS) for cleaning agents and chemicals

Variety of commercial ingredients used in food preparation specified in the performance evidence

Industry-realistic ratios of kitchen staff to customers.

Appendix 2: Recipes

ONION RINGS IN TEMPURA BATTER

Ingredients

  • 1 large onion cut into rings
  • Plain flour for coating

Tempura batter

  • 80 g self-raising flour
  • 40 g cornflour
  • 250 ml very cold soda water
  • 1 egg
  • 50 ml garlic and paprika mayonnaise

Method

  1. Preheat clean deep fryer to 190℃.
  2. Separate the onion rings and coat with
  3. Sift both flours
  4. Whisk the egg and cold soda water
  5. Quickly whisk in
  6. Mix the onion rings through the batter then place carefully into hot deep-frying
  7. Remove and drain when light golden in
  8. Serve immediately garnished with garlic and paprika
  9. This batter should be used immediately as it must be very cold to ensure

VEGETABLE SPRING ROLLS

Ingredients

  • 1 tablespoon vegetable oil
  • 3–4 drops sesame oil
  • 30 g spring onions, finely sliced
  • 30 g cabbage, fine chiffonade
  • 30 g carrots, fine julienne
  • 30 g mushrooms, finely chopped
  • 30 g bean shoots
  • ¼ teaspoon grated ginger
  • ¼ teaspoon crushed garlic
  • ½ teaspoon soy sauce
  • Spring roll wrappers
  • Egg white

Method:

  1. Heat oils in the
  2. Add ginger and garlic and cook
  3. Add remaining vegetables and allow to sweat until just
  4. Stir through soy sauce. Remove from heat and allow to
  5. Lay wrappers with points facing north/south.
  6. Brush edges with a little egg
  7. Place a portion of cold vegetable mixture onto the wrapper, fold over Then fold sides to the centre and continue rolling forward into a neat firm cylinder.
  8. Cover and refrigerate until required.
  9. To cook, deep fry rolls at 180 until golden brown.

PARMESAN CRUMBED CHICKEN BREAST

Ingredients:

  • 4 slices white bread – crust removed
  • 20 g parmesan finely grated
  • 1 tsp dried mixed herbs
  • Flour for coating
  • eggs whisked for coating
  • chicken breasts – skin removed
  • Olive oil
  • Pinch each salt and white pepper
  • Cooked tomato concassé
  • Finely chopped parsley

Method:

  1. Place bread into food processor and work until a fine crumb is

  1. Place crumbs on a flat tray and place in an oven at 100
  2. Allow crumbs to cool then mix in parmesan and

until dried out.

  1. Cover chicken breasts with plastic wrap and using a mallet or rolling pin, flatten to an even thickness.
  2. Place chicken through flour, then egg wash, then parmesan crumb
  3. Place crumbed chicken on a tray or plate, cover and refrigerate for at least 30 minutes before cooking.
  4. Heat oil in a pan and add
  5. Cook to light golden colour on both
  6. Place on absorbent paper to drain excess
  7. To serve, the chicken and garnish with cooked tomato concassé and chopped

BEER BATTERED FILLET OF FISH

Ingredients:

  • 1 fillet of fish e.g. whiting
  • 100 g plain flour
  • Pinch salt and pepper
  • 150 ml beer batter
  • Cooking oil (for deep frying)
  • 60 g tartare sauce
  • 2 lemon wedges
  • 2 large sprigs flat-leaf parsley

Method:

  1. Preheat the deep fryer to 180
  2. Pat fish pieces dry with clean kitchen paper then lightly season with salt and
  3. Pass fish through flour to lightly dust, then dip into beer batter, ensuring an even coating. Allow excess to drip
  4. Carefully lay the pieces of fish into the hot oil (don’t drop from a height as this will cause oil to

splash).

  1. Using a deep frying lifter, gently move and turn the fish pieces until an even light golden crust is formed.
  2. Lift fish pieces out, allow to drain well, then place onto absorbent
  3. Serve immediately or keep warm until required (the longer the fish sits the more soggy the batter will become).
  4. Serve with tartare sauce and lemon
  5. Garnish with sprigs of parsley.

FRUIT SMOOTHIE

Ingredients:

  • ½ cup fruit, diced e.g. peaches, bananas, pineapples, strawberries, mangos
  • ¾ cup plain yogurt
  • 1 cup milk
  • 1 tbsp sugar (optional)

Method:

  • Peel the fruit, if appropriate, and cut up into small
  • Put all the ingredients into a blender and puree them together until
  • Pour into a chilled glass and serve with a

STEAK HACHÉ WITH POMMES FRITES & CHEAT'S BÉARNAISE SAUCE

Ingredients:

For the steak and sauce

  • 1 tbsp vegetable oil
  • 4 shallots, very finely chopped
  • 250g freshly ground beef
  • 8 thyme sprigs, leaves picked and chopped
  • 2tsp Dijon mustard
  • 2tbsp plain flour
  • 50ml crème fraîche
  • 1 egg yolk
  • 6 tarragon sprigs, leaves picked and finely chopped
  • dressed green salad, to serve

For the Pommes Frites

  • large baking potatoes (such as Maris Piper or Russet), peeled
  • 2 tbsp vegetable oil

Method:

  1. Heat the oil in a pan and add about 3 /4 of the Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
  2. In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but no salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
  3. Meanwhile, prepare the Frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas
  4. Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays. Cook for 45 mins or until crisp and
  5. When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you’d prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
  6. Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the Pommes Frites and a green salad, with the Béarnaise sauce on the
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