Sithccc001 Test

Assessment Resource | SITHCCC001
ASSESSMENT 2 – WRITTEN ASSESSMENT
Student Name: ______________________________________________________________
Student ID No: _________________________________________ Date: _______________
Student Instructions
Written Assessment
 Open book assessment (student must state the source of their answer)
 Students must give the correct answer to all questions in this assessment to achieve a satisfactory outcome.
 If done online the student is to type answers directly into the spaces provided.
 Do not cheat during this assessment. Anyone caught cheating will automatically be excluded under the Disciplinary Rules and
their opportunity for assessment will be subject to the outcome of an Appeal Process or Disciplinary Hearing
 Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer, he/she may be able to
re-word the question for you
 Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk
to your assessor. Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment. Please
note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised.
 Re-assessment: If you do not achieve the required standard, you will be given the opportunity to be re-assessed by our Assessor.
Arrangements will be made on an individual basis.
 Feedback: Your assessor will provide feedback to students after the completion of the assessment. The trainer assessor will
explain the appeals process.
 Blue or Black pen only to be used
SITHCCC001 assessment September 2018

TOID 21438 CRICOS code 02552G Page 1 of 20 Authorised by M. Phillips
Questions
1 Describe what you can do to keep food safe whilst preparing it.
2 How can you prevent cuts when working with knifes or cutting equipment
3 Describe in detail each of the following precision cuts

brunoise
chiffonnade
jardinière
julienne
macédoine

mirepoix
paysan
Why is mise-en-place important in a kitchen? Explain how you would use mise-en-place in a
4
kitchen environment.
Describe / list the cleaning and sanitising agents you would use for the following equipment /
5
utensils, and describe how and where you would store them once cleaned.

Equipment /
Cleaning & sanitising Agents Storage
Utensils
Cutlery
Stainless Steel
Pot
Food
Processors
Oven
6 What is the most accurate way to measure ingredients?
7 Explain the correct process for measuring brown sugar

A large pot of cream needs to be whipped. Detail the appropriate equipment you would use
8
and describe the procedures you would follow to prepare and store this food.
You need to prepare for baking chocolate éclairs. The ingredients include: water, butter, SR
9 flour, plain flour, eggs, milk, cream, icing sugar, and cocoa. Describe the process you would
follow when preparing these ingredients.

Consider your choice of equipment and materials relating to the following duties. For each,
describe what you used and why you chose that specific equipment & material
a) Cleaning counter-tops
11
b) Sanitising food preparation equipment
c) Control of pests in the food processing area

12 Explain the difference between cleaning, sanitising.

13 List 8 safety tips when using a knife

14 Name the 10 parts to a knife, write on the diagram.
16 Name and explain the use of the following chef tools


Describe how you would hone/sharpen a knife with a steel

17
18 Describe how to use a temperature probe
19 Explain the correct process for measuring granulated sugar

20 Explain the correct process for measuring flour
Explain how you would measure liquid ingredients

21
22 Describe how to measure soft solid fats

23 List 2 standard safety features on a commercial mixer
24 List 4 safety process you should follow when operating a commercial mixer

List 3 important safety factors you must follow when working with blenders and food
25
processors
If your food processor or blender was not working - that is, the blades do not turn - what would
26
you do?

27 List the equipment that you might use when preparing each of the following food products
Food Equipment
Breaking down a leg of

lamb
Carving a chicken
Minted yoghurt

Making Pasta
Cooking Pasta
Apple pie
Mixing a batter
Chocolate glaze for cake
Parmesan over dishes

Condiments
Aioli
Garnishing
Deep fried chips
Marsala Gravy
Sausages
Oysters Kilpatrick

Roast vegetables
28 Describe 3 safety aspects you should follow when using a grater and peeler
Name: ________________________
Student Declaration: I declare that the work
submitted is my own, and has not been copied or Signature: ________________________
plagiarised from any person or source. Date: ____/_____/_____
ASSESSOR USE ONLY

Comments
Result
Satisfactory Not Satisfactory Incomplete
(Please Circle)
Assessor: I declare that I have conducted a fair, valid,
Name: ________________________
reliable and flexible assessment with this student, and I have
provided appropriate feedback

Signature: ________________________
Date: ____/_____/_____


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Assessment Resource | SITHCCC001

ASSESSMENT 2 – WRITTEN ASSESSMENT

Student Name: ______________________________________________________________

Student ID No: _________________________________________ Date: _______________

SITHCCC001 assessment September 2018

3 Describe in detail each of the following precision cuts

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

6 What is the most accurate way to measure ingredients?

7 Explain the correct process for measuring brown sugar

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

12 Explain the difference between cleaning, sanitising.

SITHCCC001 assessment September 2018

13 List 8 safety tips when using a knife

SITHCCC001 assessment September 2018

14 Name the 10 parts to a knife, write on the diagram.

16 Name and explain the use of the following chef tools

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

Describe how you would hone/sharpen a knife with a steel

18 Describe how to use a temperature probe

19 Explain the correct process for measuring granulated sugar

SITHCCC001 assessment September 2018

20 Explain the correct process for measuring flour

Explain how you would measure liquid ingredients

22 Describe how to measure soft solid fats

SITHCCC001 assessment September 2018

23 List 2 standard safety features on a commercial mixer

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

Breaking down a leg of

SITHCCC001 assessment September 2018

Chocolate glaze for cake

Parmesan over dishes

SITHCCC001 assessment September 2018

Deep fried chips

SITHCCC001 assessment September 2018

ASSESSOR USE ONLY

SITHCCC001 assessment September 2018

SITHCCC001 assessment September 2018

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Student ID No: ___________________________ Date: _