SITHCCC023 SITHCCC001 Use food preparation equipment

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Brisbane campusSydney campus

Assessment Information

Introduction

The assessment tasks for SITHCCC023 Use food preparation equipment are outlined in the assessmentplan below. These tasks have been designed to help you demonstrate the skills and knowledge that youhave learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow theadvice provided in the Gamma College Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully

Assessment for this unit

SITHCCC023 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: You will receive feedback for your assessment tasks on your learner portal. You are to keep a copy of your assessment answers in case of submission error

Additional Resources
There are no additional resources required for this assessment.

Student assessment agreement

Make sure you read through the assessments in this booklet before you fill out and sign the agreement

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?*

YesNo

Do you understand the requirements of the assessments for this unit?*

YesNo

Do you agree to the way in which you are being assessed*

YesNo

Do you have any specific needs that should be considered*

YesNo

If so, explain these in the space below.

Do you understand your rights to reassessment?*

YesNo

Do you understand your right to appeal the decisions made in an assessment?*

YesNo

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 Gamma Education & Training 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 Task 1 Instructions

Provide answers to all of the questions below:

Section. 1. Select food preparation equipment

1. Explain the meaning of mise en place.*

2. What is involved in mise en place for a commercial kitchen?*

3. Describe three benefits of mise en place.*

4. List four benefits of work flow plans.*

5.Describe two methods to confirm the recipe for a dish that you are unfamiliar with.*

6. Explain the role of a worker in relation to Food Safety standards.*

7. Describe three important features of a knife when selecting the most appropriate one for a task.*

Explain the shape and use of the following knives:*

Rows	Answers
Chef's Knife
Cleaver
Paring knife
Carving knife
Serrated utility knife

Section.2. Use equipment to prepare food

9. Why is it important to follow manufacturer instructions when assembling and using equipment?*

10. Describe the process to assemble a mixer or blender.*

11. Create a checklist of five tasks to undertake to confirm operational safety and cleanliness of equipment before you commence use. You may wish to describe tasks relating to specific pieces of equipment.*

12. Describe a four step process to use a knife to slice through a piece of raw meat.*

13.Explain six different precision cuts and the knife that would be used for each.*

Explain the safe handling technique for each of the following equipment:*

Rows	Answers
Cooking range
Blenders
Steamer
Deep fryer
Knives

15. Explain the difference and purpose between Julienne and Brunoise cuts.*

16. Describe the process to portion poultry in at least six steps.*

Section.3. Clean and maintain food preparation equipment

17. Describe the basic cleaning process for a non fixed piece of electrical equipment, including the cleaning agent to be used.*

18. Describe the process to clean and maintain a knife.*

19. Make a checklist of six items of equipment to clean after making a salad in a commercial kitchen, including use of cleaning agents.*

20. Describe four actions or behaviours you can do daily in a commercial kitchen to reduce a negative impact on the environment.*

21. Describe three reasons to be aware to reduce water wastage.*

22. Explain the process to inspect and test a new piece of electrical equipment.*

23. Describe a minor adjustment that could be made to a piece of equipment to make it safer to use.*

24. Explain the process to report unsafe or faulty equipment.*

25. Following on from the previous question, describe what you would do if you were handed a replacement piece of equipment by your supervisor.*

26. Explain the food safety practices for handling three different food types.*

Assessment Task 1 Cover Sheet

Student declaration
To be filled out and submitted with assessment responses

I declare that this task is all my own work and I have not cheated or plagiarised the work or colludedI understand that if I am found to have plagiarised, cheated or colluded, action will be taken against meI have correctly referenced all resources and reference texts throughout these assessment tasks.

Assessment Task 2: Safe handling observations

Task Summary

In this assessment task, you are required to demonstrate safe food handling practices on three occasions during the storage,preparation,dispaly,service and disposal of food.

This assessment is to be completed in the simulated work environmant in the RTO.

Requried

• Access to textbooks and other learning materials
• Work flow plan
• Food order
• Work benches
• Refrigeration unit
• Sink
• Storage facilities
• Pots and pans, storage containers, glassware, crockery and cutlery
• Cutting boards and knives
• Food handling gloves
• Handwashing sink with warm running water, antiseptic liquid soap and single-use towels
• Food ingredients and ready to eat items e.g. sandwiches and cakes
• Food safety regulations issued by government food safety authority
• Australia New Zealand Food Standards Code
• Kitchen’s policies and procedures and food safety program including:
• Electrical equipment
• Hand held commercial equipment
• Food preparation equipment

Timing

Your assessor will advise you of the due date of these submissions.

Submit

Complete work flow plan

Assessment Task 2 Instructions

Carefully read the following:

This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. Completion of this assessment will ensure that you demonstrate safe handling food procedures and practices and follow the kitchen's policies and procedures and their food safety program. You will demonstrate this on three different occasions:

occasion 1: receiving and storing food;

occasion 2: preparing/processing, displaying, packaging and transporting food: and

occasion 3: Cleaning up and disposing of food.

These tasks will be assessed in conjustion with one or more of the practical units you are completing and your assessor will advise you of this.

Complete the following activities:

Prior to commencing these three observations, review the kitchen's food safety program. You will be required to follow these procedures throughout the entire task and you will be assessed

You must also demonstrate that you can work safely and hygienically at all times in accordance with the kitchen's procedures. This means correctly demonstrating methods of controlling food hazards at each critical control point, in addition to demonstrating correct use of equipment. By completing the activities below you will demonstrate your ability to safely and correctly use food preparation equipment. Your assessor will have recipes you have discussed in preparation for this task.

1.Step.1: Create a work flow plan

During this observation you need to:

Review your kitchen work space
Create a work flow plan for your task

Under direction of your assessor, develop a minimum of a 12 step work flow plan to prepare a dish, as directed by your assessor.

After you have completed a draft work flow plan, seek feedback from your assessor and then produce a final version.

Your work flow plan will need to include the following:

Finding the recipe to be used
Confirmation of mise en place arrangements
Food preparation requirements
Identification of suitable knives
Assembly and/or check of suitable equipment
Identification and use of correct cuts
Environmental procedures
Post preparation cleaning procedures

Work Flow Plan:*

Rows	Draft	Final
1
2
3
4
5
6
7
8
9
10
11
12

2. Step. 2: Prepare food using correct equipment (Observation)

During this observation you need to:

Prepare your dishes
process/cook your dishes
serve and/or display your dishes.

As part of your preparation, carry out the activities that are required as part of preparing to make the dish. As you prepare your dish, explain to your assessor each of the items in the checklist to ensure correct food preparation and food safety.

Following the preparation of the food, you are required to serve and/or display the food you have made. Two observation sheets have included if this step is performed twice.

3. Step .3: Clean up and disposal(observation)

The final part of this task requires you to demonstrate safe working practices when cleaning up commercial equipment from the food preparation activity you completed prior to this.

As a minimum you must

Clean and sanitise all surfaces,equipment and utensils used in making the dishes you prepared.
Demostrate minor changes that can be made to improve safety.
Report or describe reporting of unsafe or faulty equipment.

Your assessor will observe you completing these tasks and you will be requried to complete the task within a commercial timeframe.

Assessment Task 2 Cover sheet

Student declaration

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colludedI understand that if I am found to have plagiarised, cheated or colluded, action will be taken against meI have correctly referenced all resources and reference texts throughout these assessment tasks.

ASSESSMENT SUMMARY SHEET

After the assessment, the Assessment Summary Sheet should be signed the Assessor, Student and the Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the performance shou

Student Declaration I declare that:*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessment.The Trainer/assessor explained the purpose and the consequence of assessment.I was provided with any special needs required relating to the assessmentThe Trainer/assessor explained my rights regarding the appeals process.This assignment is my own work and that I have correctly acknowledged the work of others.This assignment is in accordance with Gamma Education & Training guidance on good academic conduct(and how to avoid plagiarism and other assessment irregularities).

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