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ANJALI RANI - SITHCCC001 Use Food Preparation Equipment-Written Test 1.2
ANJALI RANI - SITHCCC001 Use Food Preparation Equipment-Written Test 1.2
B) Workflow
planning
2. Match the following equipment with the tasks they would be used for with lines:
Sharpening stone
5. Provide an example of how each of the following equipment is used in a kitchen when preparing
or cooking foods including adjustments where required:
Mandoline
Scales
Thermometers
Whisks
Requirements
1.
2.
3.
4.
5.
7. Describe the dimensions of the following cuts and provide an example dish that uses each cut
Julienne
Mirepoix
Jardinière
Paysanne
Macédoine
Concassé
Chiffonade
Trimmings Use
1
9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from
the supplier:
1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and
trimmings etc.
Store on a perforated tray with ice and a drip tray, cover and label with description, name,
date.
Wash the fish to remove any excess scales and then pat dry.
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.
10. Indicate the correct order for the steps involved in crumbing fish fillets:
11. Provide an example for the use of each of the following by-products:
B) Meat off-cuts
C) Poultry
carcasses
1.
2.
3.
4.
5.
13. 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
Requirements for 4 Requirements for 10
Item Specification portions portions
Asian Vermicelli 0.030 kg 0.075 kg
Dried Mushrooms 0.002 kg
Onion 0.050 kg
Garlic 0.004 kg
Green Prawn Meat 0.100 kg
14. 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:
Food
Processor
Mixer
1.
2.
3.
4.
16. 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?
17. Provide 6 examples of how you can reduce environmental impacts and save energy and resources in a
commercial kitchen environment:
Examples for measures you can take to reduce environmental impacts, save energy and resources
1.
2.
4.
5.
6.
18. Connect the correct preparation method with the relevant type of batter:
Beer Batter 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 Sift flour and cornflour, work in iced water and egg white to batter consistency.
Used for seafood and vegetables
Tempura Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the water
Batter to adjust the consistency – Used for desserts and fish.
19. Read the following recipe and answer the questions below:
Ingredients:
50g Carrots
½ Coral lettuce
30g Celery
30g Leek
50g Capsicum
400g Orange
Preparation Steps:
Wash, peel re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the
lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery,
leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the
stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares.
Prepare the vinaigrette
Cooking Steps:
1. Blanch and refresh the celery, leek, carrots and capsicum
2. Clarify the butter. Add the croutons and fry until browned and crisp. Drain on
absorbent paper
Plating:
1. Layer the avocado and orange segments on a chilled plate
2. Place the remaining ingredients into a bowl and dress the salad. Place in the middle
of the plate and garnish as desired
Questions:
A. How many serves will this recipe yield?
Response: _______________________
B. How much time will you need to plan to prepare, cook and plate this salad, if plating will
take 3 minutes?
Response: _______________________
C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other
equipment will you need to prepare this salad?
Response:
_________________________________________________________________________
_________________________________________________________________________
1.
E. What should be the temperature of the plate you will use to plate the salad?
Response: _______________________
Response: _______________________________________________________