SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

ASSESSMENT B – SHORT ANSWER

INSTRUCTIONS
 You are to answer all questions.
 Read each question carefully. Ensure you have provided all required information.
 On completion, submit your assessment to your assessor.

SECTION 1: SELECT FOOD PREPARATION EQUIPMENT

Q1: What information should you confirm prior to starting food preparation? Give three
examples.
 Confirm the tools, utensils and equipment required.
 Collect the tools and utensils you need. Ensure they’re clean.
 Assemble equipment. Ensure it’s clean and ready for use.
 Set or preheat required ovens, deep fryers, steamers, etc.
 Accurately weigh and measure all ingredients ready for use.
 Commence food preparation tasks as required by the recipe or workplace information.

Q2: What knife would you select to chop julienne carrots?

Cook’s knife

Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?
Boning knife

Q4: What items of equipment could you select to whip egg whites?
 Wire whisk
 Planetary mixer

Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and
500 ml of oil. What items of equipment could you use to measure these ingredients?
A measuring cup or jug

Q6: What are three things you should look for when checking the cleanliness of equipment
prior to use?
 Solid food scraps
 Liquids
 Dirt and dust
 Built-up grime
 Chemicals

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

SECTION 2: USE EQUIPMENT TO PREPARE FOOD

Q7: You are about to use the mechanical slicer to slice cold meats. What are two safety
checks you should complete before you turn the slicer on and start to prepare food?
 Check it has been assembled correctly.
 Check the blades are fitted correctly.
 Check the cord is not frayed or damaged.
 Check the safety guard is in position.

Q8: List five tips for safely using knives.

 Make sure the knife is sharp.
 Select the right knife for the task at hand.
 Always chop items on a chopping board, not in your hand.
 Hold your chopping board firmly in place by placing a damp cloth or non-slip mat under
it.
 Cut away from yourself and your fingers.
 Curl your fingers under when cutting.
 Never try to catch a falling knife. Let it fall and get your feet out of the way.
 Never run your finger down the edge of a blade to check for sharpness.
 Carry your knife with the point towards the ground and the blade close to your body to
avoid injuring others.
 Put your knife down with the blade down flat, not facing up.
 Don’t put your knife near the edge of the bench, where it could easily be bumped or
knocked off.
 Never soak your knives in a sink of water.
 Always clean and dry your knife if the handle becomes greasy or slippery.

Q9: What are two hygienic practices you should follow when operating equipment and
preparing food?
 Clean and sanitise equipment according to workplace and manufacturer’s instructions.
 Use tongs, forks or serving trays (not your hands) to transfer food.
 If you have to use your hands, wear disposable gloves.
 Practise good personal hygiene and wear protective clothing.

Q10: List the tool and describe the technique for chopping small bones (for example, poultry
legs) when preparing them for cooking.
 Tool required
Cook’s knife or cleaver

 Technique
Chopping with the heel of the knife – a simple one-step cutting style where the heel of the
cook’s knife or cleaver is quickly brought down on a slight slicing angle against a solid
piece of food.

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 SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

Q11: List four types of equipment you might use when preparing bacon for a potato salad.
 Frying pan
 Measuring cup or scales
 Hob/stove top
 Cook’s knife
 Spoon or turner

Q12: List five precision cuts used in a commercial kitchen and one type of food or dish prepared
using each cut.
 Brunoise – vegetables for soups or garnishes
 Chiffonnade – shredded lettuce, cabbage or spinach
 Jardinière – spring vegetables like beans, carrot and parsnips
 Julienne – fine vegetables for salads, garnishes or beds for a main food item
 Macedoine – potato for potato salad, vegetables for soups, stews or vegetable dishes
 Paysanne – vegetables cut into triangles, squares or rounds for soups or stews

Q13: What are two food safety practices you should follow when preparing poultry?
 Check any use-by dates on the packaging.
 Return it to the refrigerator once you have finished preparation tasks.
 Cool it rapidly after cooking and then refrigerate.
 Wash your hands before and after preparing the poultry.
 Clean your chopping boards before and after preparing the poultry.
 Clean your equipment and knives before and after preparing the poultry.

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

SECTION 3: CLEAN AND MAINTAIN FOOD PREPARATION EQUIPMENT

Q14: Briefly describe how to maintain the cleanliness of small items of hand-held equipment
and utensils (e.g., graters, measures and whisks).
 Wash in hot water (at least 77 °C) and neutral detergent.
 Rinse thoroughly to remove any chemical residue.

Q15: Briefly describe how to maintain the cleanliness of pots and pans.
 Hand-wash with an all-purpose neutral detergent and degreaser.
 Use an acid cleaner if stainless steel items need descaling.
 Soak for a few hours or use a caustic cleaner to remove carbon build-up and stains from
badly burnt pots and pans.

Q16: List five things you can do to use water efficiently and reduce negative environmental
impacts.
 Regularly maintain taps to ensure they aren’t dripping.
 Install high pressure, low flow trigger nozzles with a high water efficiency rating.
 Only turn the dishwasher on if it’s full. Use the economy setting.
 Use a broom instead of mop and bucket where possible.
 Wash equipment in a sink of water, not under a running tap.
 Rinse cleaning cloths in a bucket of water.
 Consider installing sensor taps or foot-activated taps at the sink.
 Scrape food scraps from dirty plates and pots into bins for composting – don’t rinse
under a running tap.
 Wash vegetables and fruits in still water, not running water.
 Re-use water where possible. Pour cooled water from bain-maries and steamers into
gardens rather than down the drain.

Q17: Briefly describe how to safely hone a knife using a cook’s steel.
Run both sides of the blade down the length of the steel seven to nine times at a 10 to 20°
angle. This helps keep the blade’s cutting edge straight.

Q18: List one task or minor adjustment that is required to maintain the condition of your
thermometers.
Calibration

Q19: List one task or minor adjustment that is required to maintain the condition of your knives.
 Sharpen on a regular basis, especially between tasks which may have blunted the
blade.
 Regularly check the handle, rivets and tang for cracks or wear and tear.
 Check the blade for nicks or deep scratches.
 Oil carbon steel blades after cleaning to prevent rusting.

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 SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

Q20: When assembling the meat slicer, you notice that the blade is loose and cannot be
tightened any further to secure it. What would you do?
 Unplug the slicer and put a ‘Faulty equipment – do not use’ sign on it to stop others from
using the slicer.
 Report the fault and unsafe situation to your supervisor.
 Rectify the situation if it’s safe and you’re authorised to do so.

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