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Assessment B - Short Answer: Instructions
Assessment B - Short Answer: Instructions
Assessment B - Short Answer: Instructions
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.
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
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.
2 2016 Edition
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.
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.
4 2016 Edition
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.