SITHCCC001 - Use food preparation equipment

Worksheets

SECTION 1: SELECT FOOD PREPARATION EQUIPMENT

Q1: What information should you confirm prior to starting food preparation? Give three examples.
We should confirm following information prior to starting food preparation.
a) Approve the tools, utensils and equipment needed.
b) Gather the tools and utensils you need. Make sure they’re clean.
c) Assemble equipment. Ensure it’s clean and ready for use.

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

I would select cook's knife to chop julienne carrots.
Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?
I would select boning knife to remove meat from around the bones of a raw leg of meat.
Q4: What items of equipment could you select to whip egg whites?
I could select following equipment to whip egg whites.
a) Wire whisk
b) 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?
I could use a measuring cup or jug to measure these ingredients.
Q6: What are three things you should look for when checking the cleanliness of equipment prior to u
The three things we should look for when checking the cleanliness of equipment prior to use are:
a) Solid food scraps
b) Liquids
c) Dirt and dust
SECTION 2: USE EQUIPMENT TO PREPARE FOOD
Q1: 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?
They are:
a) Make sure it has been assembled correctly.
b) Make sure the blades are fitted correctly.
Q2: List five tips for safely using knives.
Tips for safely using knifes are listed below:
a) Use the right knife for the task at hand.
b) Use chopping board to chop
c) Protect the fingers
d) Put knife down with the blade down flat, not facing up.
e) Never soak knives in a sink of water.
Q3: What are two hygienic practices you should follow when operating equipment and preparing food?
Two hygienic practices are listed below:
a) According to the manufacturer's instructions, clean and sanitise equipment.
b) Use tongs, forks or serving trays to transfer food.
Q4: List the tool and describe the technique for chopping small bones (for example, poultry legs)when
preparing them for cooking.
Tool required

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 Cook's knife or cleaver
Technique
Always use the heel of the knife to chop. 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.

Q5: List four types of equipment you might use when preparing bacon for a potato salad.
They are:
a) Frying pan
b) Measuring cup or scales
c) Hob/stove top
d) Cook's knife

Q6: List five precision cuts used in a commercial kitchen and one type of food or dish prepared using
each cut.
a) Brunoise – vegetables for soups or garnishes
b) Chiffonnade – shredded lettuce, cabbage or spinach
c) Jardinière – spring vegetables like beans, carrot and parsnips
d) Julienne – fine vegetables for salads, garnishes or beds for a main food item
e) Macedoine – potato for potato salad, vegetables for soups, stews or vegetable dishes.

Q7: What are two food safety practices you should follow when preparing poultry?
We should follow following safety practices when preparing poultry.
a) Check any use-by dates on the packaging.
b) Return it to the refrigerator once you have finished preparation tasks.

SECTION 3: CLEAN AND MAINTAIN FOOD PREPARATION EQUIPMENT

Q1: Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils
(e.g., graters, measures and whisks).
a) Wash in hot water in at least 77 degree C and neutral detergent.
b) Rinse properly so that it removes any chemical residue.
Q2: Briefly describe how to maintain the cleanliness of pots and pans.
a) Hand-wash with an all-purpose neutral detergent and degreaser.
d) Use an acid cleaner if stainless steel items need descaling.

Q3: List five things you can do to use water efficiently and reduce negative environmental impacts.
a) Use the economy setting on dishwasher.
e) Use a broom.
f) Always wash equipment in a sink of water.
g) Rinse cleaning cloths in a bucket of water.
h) Install sensor taps or foot-activated taps at the sink.

Q4: Briefly describe how to safely hone a knife using a cook’s steel.
It is important to safely hone a knife using a cook's steel. To do this, run each sides of the blade
down the length of the steel seven to nine times at a ten-to-twenty-degree angle. It helps keep the
blade’s cutting edge straight.

Q5: List one task or minor adjustment that is required to maintain the condition of your thermometers.
Calibration is one task or minor adjustment that is required to maintain the condition of our thermometers.
Q6: List one task or minor adjustment that is required to maintain the condition of your knives.
Check the blade for nicks or deep scratches.

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Q7: 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?
a) Unplug the slicer.
b) Put a ‘Faulty equipment – do not use’ sign on it.
i) Report the fault and unsafe situation to supervisor.
j) Rectify the situation if it’s safe and we're authorised to do so.

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