Use of food preparation and equipment (SITHCCC001)

Assessment 1

Explain the meaning of the following terms in an effective kitchen operation:

A. Mise-en-place

Before the start of the services, the preparation that is done for the dishes and the ingredients. Mise-en place is a procedure that is done at the beginning of the cooking, which means that process of making everything is to be prepared before starting the process of cooking.

B. Workflow planning

Workflow planning is the process in which duties are adjusted or the responsibilities are assigned for the staff or in the kitchen it is cooked in order to ensure that all the operations will be completed on time. Working as a team for meeting a common goal.

Match the following equipment with the tasks they would be used for:

Equipment	Used to prepare
Blender (1)	Preparing a pizza dough (4)
Food Processor (2)	Parmesan for a pasta dish (3)
Grater (3)	Making breadcrumbs from stale bread (2)
Mixer (4)	To puree a soup (1)

What is the purpose of the following pieces of equipment? How are they used?

A. Sharpening Steel

Purpose

Instruction for use

Sharpening steel helps in sharpening the edge of the knives by holding steel in the hand. The maintenance of the edge of the knife is done with the help of the Sharpening.

Against the honing steel, place the knife.
The knife should be angled at the knife at 15 to 20 degrees.

B. Sharpening stone

Purpose

Instruction for use

Sharpening stones: It helps to retain the longer sharpening, soak the stone in the water first. Dull edge is left by the coarse stones. Sharper edge are produced by using the finer stones. When more metal needs to be removed then coarser stone is used.

1. One hand is used to hold the knife, the blade is at a 20 degree angle.

Connect the correct cutting application with the relevant knife

Type of knife	Cutting application
Chef’s knife (French knife)-1	Trimming, turning and peeling-5
Filleting knife-2	Turning and carving-6
Bread knife- 3	Larger cuts, slicing, dicing and chopping-1
Boning knife- 4	Trimming and boning-4
Paring or utility knife- 5	Large flat knife for spreading butter and other8 condiments
Turning knife- 6	Removing the meat and skin from fish-2
Butcher’s knife- 7	Serrated edge for slicing bread or tomatoes-3
Palette knife- 8	Long, slightly curved knife for slicing meat-7

Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:

Equipment	Examples for use in a kitchen
Measures	The exact amount of the ingredients are to be measured that is to be added in the dish.
Peelers, corers, and slicers	As a whole is to be place, clean apples are mounted on this.
Mandoline	It is a tool that is used to cut large amount of food into specific shapes. Appropriate blade is to be chosen for the job and make sure that the blade is adjusted at the correct height.
Scales	For weighing the food, the kitchen scale is used while cooking in the kitchen. For gram measurement, small scales are used and for the bulk gig scale is used.
Thermometers	For measuring the internal temperature of the meat, a thermometer is used
Whisks	It is used to blend the ingredient or to incorporate air into the mixture

List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:

Raw and cooked ingredients should be kept separately and the same tool should not be used for the different task. All the equipment and tools should be washed
Equipment should be inspected for cleanliness before it is used
Benches and Cutting boards should be cleaned and sanitized.
Food should not be left in danger zone
Hands should be washed thoroughly.

Describe the dimensions of the following cuts and provide a menu example that uses each cut

Cut	Description	Menu
Brunoise	The food items is julienned first and then it is turned a quarter and is again diced.	These can be used in sauces, like tomato sauce or garnish on the soup.
Julienne	In long thin strip, the food item is cut and is similar to the matchsticks.	Some of the common items that can be julienned are carrots, celery or potatoes.
Mirepoix	It is a flavor base that is made out of diced vegetables that is cooked with butter, oil or other fat. heat without color or browning.	Spaghetti and meat ball soup
Jardinière	A dish that is cooked or served with spring vegetables.	Fall jardiniere salad
Paysanne	It means “country style” that indicates rougher, and is more informal cut	Melon Falaise
Macédoine	It is a mixture of vegetables, or fruit, or both.	used for salads and desserts
Concassé	To roughly chop the ingredient, usually vegetables.	Tomato is seeded and chopped
Chiffonade	It is a cooking term that means to roughly chop any ingredient.	Tomato Concasse

Give three (3) examples of how you could use vegetable trimmings economically:

	Trimmings	Use
1	Onions	It can be used in making stock
2	Celery	Celery tops looks like parsley and can be used to garnish usetgarnis
3	cauliflower	It sometimes offer a sweeter flavor than florets

Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier:

Cleaning procedures and storage for further preparation
4	Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.
2	Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1	Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.
6	Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
3	Wash the fish to remove any excess scales and then pat dry.
5	Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to ensure the fish is thoroughly cleaned.

Indicate the correct order for the steps involved in crumbing fish fillets:

Sequential steps for crumbing
3	Add flour (remove excess)
6	Crumbs (coat and slightly pat for better adherence)
1	Dry food items
4	Egg wash (remove excess)
2	Season
5	Store flat with grease proof paper between layers

Provide an example for the use of each of the following by-products:

By-product

Example for use (i.e. Mince)

A) Fishcarcasses

B) Meatoff-cuts

C) Poultrycarcasses

For decorating the dishes, put it in the middle of the dish and top it with fish meat.

It is used for creating a new dish from the leftover.

It can be used for the soup for enhancing the flavor of the soup.

Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards forequipment:

Raw meat and utensils should be kept separate from the cooked food.
Cook the food thoroughly.
Once the hot food stops steaming then placed in hot food.
In the closed container, put food in it or cover it with the plastic wrap.
Clean utensils, plates or containers should be used for preventing contaminating cooked food

Calculation

Complete the following recipe conversion for each quantity adjusted for 10 portions each: Hint: If you divide the quantity by 4 you will know the requirements for 1 portion

Item	Specification	Requirements for 4 portions	Requirements for 10 portions
Asian Vermicelli		0.030 kg	0.075 kg
Dried Mushrooms		0.002 kg	0.005 kg
Onion		0.050 kg	0.125 kg
Garlic		0.004 kg	0.010 kg
Green Prawn Meat		0.100 kg	0.250 kg

What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser:

Equipment	Points of care	Cleaning Chemical used	Is Sanitiser used?
Blender	Few drops of oil should be rubbed on gasket for maintaining the soft texture. Store in the blender in dry place.	Vinegar	Yes
Food Processor	Be careful with the blades as they are sharp. With a towel, dry the blade so that there is no moisture	Dish cloths or sponge, baking soda	Yes
Mixer	The surface should be cleaned with electric mixer. Also clean the underneath base	Vinegar	Yes

List 4 examples of safety aspects which must be considered when using or cleaning equipment:

That instructions that is mentioned on the manual should always be followed
Every part and piece of equipment should be cleaned properly.
The power and voltage of the equipment should be checked before using.
Equipment should be sanitized.
Always wear the protective gloves while using the detergent for cleaning the grill and oven.

You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot resolve the problem?

EXAMPLES FOR MEASURES YOU CAN TAKE TO REDUCE ENVIRONMENTAL IMPACTS, SAVE ENERGY AND RESOURCES

First, that guards will be checked and also it will be checked whether the blades are correctly fitted or not. If not then the technician will be called to fix the problem.

Connect the correct preparation method with the relevant type of batter:

Beer Batter (1)

(2) Make a well with the flour, ferment yeast in a little milk. When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.

Yeast Batter (2)

(3) Sift flour and corn flour, work in iced water and egg white to batter consistency. Used for seafood and vegetables

Tempura

Batter (3)

(1) Sift flour; add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.

Read the following recipe and answer the questions below:

AVOCADO AND ORANGE SALAD

Key Ingredient: Avocado, orange

Key Skills: Knife skills, dressing preparation Equipment Needs: Bowl, chef’s knife, pan, whisk Preparation Time: 30 minutes

Cooking Time: 10 minutes

Difficulty: **

50g	Carrots
½	Coral lettuce
30g	Celery
30g	Leek
50g	Capsicum
400g	Orange
1	Avocado
2	White bread slices
40g	Butter
40mL	Vinaigrette

Serves 2 Ingredients:

Preparation Steps:

Peel and wash the carrots. Lettuce, celery, leek and capsicum should be washed. Into the bite-sized pieces, the lettuce should be torn and in the fridge, the colander should be placed. Into the julienne, the carrots, celery, leek and capsicum should be cut. Cut the avocado into the half. The stone and peel of the avocado should be removed. Into 5mm square the bread should be cut. Prepare the vinaigrette.

Cooking Steps:

celery, leek, carrots and capsicum should be blanched and refreshed
Clarify the butter. Croutons should be added and fry until browned and crisp. Drain on absorbent paper

Plating:

Avocado should be layered and orange segments on a chilled plate
Remaining ingredients should be placed into a bowl and dress the salad.

Questions:

A. How many serves will this recipeyield?

Response: 2

B. How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?

Response: 43 minutes

C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment

Will you need to prepare this salad?

Response:A plate, Peeler, Cutter and Steiner.

D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:

Peel the carrots
Wash the carrots
Wash the lettuce, celery, leek and capsicum
Tear the lettuce into bite-sized pieces
In the fridge, Place the lettuce into a colander
Cut the carrots, celery, leek and capsicum into julienne
Cut the avocado in half
Remove the lump and peel the avocado
Cut the bread into ~5mm squares
Prepare the vinaigrette
The celery, leek, carrots and capsicum should be blanched and refreshed
Clarify the butter
Croutons should be added and fry until browned and crisp
Drain on absorbent paper
Layer the avocado
Place the remaining ingredients into a bowl and dress the salad
Place in the middle of the plate
Garnish as desired

E. What should be the temperature of the plate you will use to plate the salad?

In the fridge the empty plate should be place for 15 minutes. Greens will be fresh if the plate is cool.

F. When should you dress the salad?

Response:the salad should be dressed before it is served to the customer. dress the salad just before it gets served to the customer

Samples

Use of food preparation and equipment (SITHCCC001)

Assessment 1