SITHCCC001 Use food preparation equipment

Application This unit describes the performance outcomes, skills and knowledge required
to safely use commercial kitchen equipment to prepare a range of different
food types.

Elements 1. Select food preparation equipment

2. Use equipment to prepare food
3. Clean and maintain food preparation equipment.

Assessment requirements for SITHCCC001 Use food preparation equipment are detailed in
the Training Package.

Review questions

Prepare equipment for use

 Ensure that equipment is clean before use, is the correct type and size and is safely
assembled and ready for use.

Explain the assembly procedures highlighting the points of care with reference to WH&S and
hygiene issues for the two (2) pieces of commercial equipment shown below i.e. a mixer and
a slicer.

Hobart Mixer Food Slicer

A meat slicer can be used to slice a variety of

foods in a kitchen.
List foods that can be sliced with this piece of equipment.

What are the health and safety issues to be considered when using the meat slicer for more
than one type of meat or for different foods during a preparation period?

 What piece of kitchen equipment could be substituted if the salamander failed?

 List the correct equipment required to complete the following tasks:

- dice an onion,
- julienne a carrot and
- turn potatoes.

 What would you do if the food processor did not operate?

 List the safety requirements to be considered when using the food processer?

Knives

The selection of knives for a task, the correct grip, the proper use of
the knife blade and the sharpening methods are all-important
considerations.

The best way to learn knife-handling techniques is to watch

demonstrations and to practise. Be patient and proceed slowly, strive
for a quality product and speed will come later.

Knives - their functions and uses

Activity: Rearrange the knife images to match the functions and uses described.

TYPE OF
FUNCTION USE IMAGE
KNIFE

CHEFS Versatile knife with a 20- Roughly cut onion and

KNIFE 25cm blade with the handle carrot into mirepoix.
offset to allow for knuckle Precisely cut carrot into
clearance. It is in constant julienne.
use as it is the knife best
suited to chopping, slicing
and dicing.

TURNING Large heavy bladed knife is Turning vegetables into

KNIFE used for splitting poultry and barrel shapes.
small bones and the shells of
crustaceans.
CLEAVER Safely splits hard bones and Splitting bones for stock
has a large rectangular preparation.
shaped heavy blade.

FILLETING A flexible-blade knife best Skin and fillet fish.

KNIFE suited to filleting fish and is
also suitable for
de-veining prawns.

PARING A small knife with a pointed To core tomatoes, peel

KNIFE blade used for most small onions, trim carrots and
jobs such as peeling, cutting, celery.
turning and artistic work. If
the blade is curved it is
known as a turning knife.

PALLET Also known as a spatula, the Flip crepes during

KNIFE pallet knife has a long flexible
round-ended blade. It is used
to lift, mix, spread and scrape
soft mixtures and fillings.
The serrated blade is
SERRATED designed for cutting through
KNIFE bread and removing crusts.
cooking, lift finished
crepes onto plates and
spread icing on cakes.
To remove crusts from
bread and cut bread into
croutons.

The chef's knife

Activity: Use the

following words to
correctly label the various
parts of the chef's knife.

 Point
 Back
 Rivetts
 Cutting Edge
 Bolster (shank)
 Handle
 Tip
 Heel
Care & storage of knives

1. Knives should be cleaned and dried immediately after use.

2. Use a mild detergent for washing.
3. Rinse under warm water.
4. Dry with a soft cloth.
5. Never leave knives in a sink of water.
6. Handle knives carefully. Hold the knife-edge away from the body.
7. When carrying a knife, make sure the blade faces downwards.

Knives need to be stored carefully. If knives are kept in toolboxes, each knife must be
covered with a shield.

When carrying knives (e.g. to and from work) they must be in a ______________________.

It is illegal to carry a knife openly in public places.

Handling a knife

Activity: Complete the following table.

List the points to remember when handling knives.

SKILL POINTS TO REMEMBER WHEN HANDLING A KNIFE

The Grip

Positioning of Free
Hand

Using the Knife:

 Tip

 Centre

 Heel

Sharpening:
  Using a steel

 Using a stone

Activity

 Describe receiving and storing considerations for the commodities in the recipes
below and mise en place.
 List the equipment and utensils required for the recipe – refer to toolbox. Note some
answers will have more than one response.

Toolbox contains boning knife, chef’s knife, filleting knife, paring

knife, peeler, serrated knife, whisk, wooden spoon

Recipe file (recipes supplied by Futura)

Plated salad – Starter or accompaniment

Ingredients Method No of serves: 1

Salad  WPRW the vegetables and salad.

1 Avocado  Crisp the salad in a colander in the fridge.
1 Orange(segments)  Produce the precision cut
Cos lettuce (Julienne) carrots, capsicum
30g Carrots and celery and blanch.
30g Cucumber  Cut the bread slice for
croûtons and fry in clarified
30g Red Capsicum
butter.
1 Bread slice
 Make the dressing.
30ml Clarified butter  Dress and arrange the
Dressing salad.
20ml Basic vinaigrette
20ml Olive oil  Top with the croûtons.

Answer:

Striploin preparation – Basic preparation https://youtu.be/kTshQcLEv1o

Ingredients Method No of serves: Bulk

 Remove the striploin from the vac pack; be careful

1 Striploin not to spill the blood.
   Trim the thick sinew approximately 5cm wide.
 Cut into steaks – 180g each.

Answer:

Aioli – Basic preparation

Ingredients Method No of serves: Bulk

 Squash the pods to separate it into the individual

2 pods Garlic cloves.
100ml Oil  Flatten the cloves with a knife and peel them.
 Cut off the core ends and then chop finely.
 Crush using the flat side of the knife and a scraping
action.
 Store in oil.
 Alternatively use a
blender or mortar
and pestle.
  

Answer:

Filleting of sole – Basic preparation

Ingredients Method No of serves: Bulk

 Skin the sole and cut along the spine with your
1 Sole filleting knife.
 Try to minimise waste. Watch the video.

Answer:

Chiffonnade – Basic preparation

Ingredients Method No of serves: Bulk

 Wash the lettuce and spin dry.

1 Lettuce  Separate into leaf bundles and shred thinly about 1-
2 mm thickness. The finer the cut the more skill you
show.
 Use as a base for cocktails
or salads.

Answer:
Vinaigrette – Basic preparation

Ingredients Method No of serves: Bulk

 Mix the ingredients with a whisk.

50ml Vinegar  They will form an unstable emulsion. Re-whisk
150ml Olive oil before dressing a salad.
5g Mustard
Seasoning
 

Answer:

Fruit cuts – Segments

Ingredients Method No of serves: Bulk

 For segments remove the top and base of the

1 Orange citrus fruit.
   Then remove the
peel ensuring that
there is no pith left.
 Cut in between the
membranes to obtain
clean fillets.

Answer:
NESA Hospitality Mind map - Use Food Preparation
William Blue College of Hospitality Management HSC Revision Day 26 September 2018 -
Live stream Session 3 - Kitchen Operations & Commercial Cookery
https://youtu.be/GmE1Pl2-Zg0