SITHCCC023 - Student Assessment

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C
Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence
Student Name: Thaminder Kaur Student ID: NTCA220384
Start Date: 10/04/2023 Completion Date: 23/04/2023
Unit Code: SITHCCC023
Unit Title: Use Food Preparation Equipment

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: _____________________________________________________________

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Satisfactory
Written  Assessment coversheet
Assessment 1 Completed Written Assessment S | NS
Assessment
 Assessment coversheet
Assessment 2 Student Logbook S | NS
 Completed Logbook
Final Assessment Result for this unit: COMPETENT NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -
Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: ___Thaminder kaur_________________ own work.
__________
Signature: __________Thaminder kaur___________ Assessor name: ____________________________
Date: _19___/_04____/_2023____ Signature: ____________________________
Date: ____/_____/_____
Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 1 of 18

For office use only
Final Assessment Result Entered onto

Student Management Database Date Initials
International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made
Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

SITHCCC023
Use Food Preparation Equipment
Assessment Tool
Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment
Assessment Tasks
Unit Assessment Task 2 Student Logbook

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No NTCA220384
Student Name Thaminder kaur
Unit Code SITHCCC023
Unit Title Use Food Preparation Equipment

Assessment No. 1
Assessment Method Written Assessment
 Initial Submission  Re-Submission
Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Thaminder kaur Submission Date: 19/04/2023
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt:Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers
Questions
Provide answers to all of the questions below.
1. Define mise en place and explain its purpose in regard to preparing, cooking and
presenting food.
It is a French term that is used by chefs for some standards generic tasks which needs to be done
always like chopping parsley, making things ready on the basis of the menuff so that we do not skip
any important task during whole time. Mise-en-place helps to create more convenient cooking section
for whole day or shift.
2. Briefly describe uses for the following commercial equipment.
Equipment Uses/functions
Blender A blender is a kitchen or laboratory appliance used to mix, crush, puree

or emulsify food and others substances. Examples, blend ice cream, mix
and crush ice in cocktails and grind semi-solid ingredients, like as fresh
fruits and vegetables.
Deep fryer A deep fryer is an appliance used at home or in restaurants that fry food
items by immersing them in boiling cooking oil. Whilst this is usually used
for frying meat like chicken and pork, many business foods like French
fries, chips, cracks, and much more.
Food Processor Food processors often come equipped with an S blade that features two
angled blades facing in opposite directions, forming an S-shape. This
blade is multipurpose and can perform a variety of tasks, including

chopping. Simply insert the S-blade into the bowl, add ingredients,
replace the lid and set your food processor to the Low or Pulse function
to set chopping into motion.
Grater A grater, also known as a shredder, is a kitchen utensils used to grate

foods into fine pieces. Examples, shred carrots, grate spices, shred
cabbage, flake chocolate and prep potatoes.
Cryovac machine Vacuum sealers protect foods from dehydration and freezer burn.
Freezers occurs air reaches into your food. The vacuum seal bag keeps
your food contact with the air, so moisture cannot evaporate, making it
an excellent barrier.
Mandolin slicer This is used to cut vast amounts of food into precise shapes. The blades
can be used for a variety of tasks, including precise cutting and potato
portioning. These blades have been fine-tuned for each different
preparation.
Measures Using a cup to weigh flour, sugar, and other liquids.
Microwave A microwave oven is a very popular kitchen device that heats and cooks
food by the use of microwave radiation in the electromagnetic spectrum
in a very quick time and maintain the nutrients in food. Microwave ovens
are used for reheating earlier cooked foods and cooking a different
variety of foods. They are also useful for rapid heating for slowly
prepared cooking items including hot butter, fats, and chocolate.
Mouli A steel mouli is a hand-operated kitchen utensil that is used to process

food by pushing the food over a grating disc. Food that is processed
using a steel mouli ends up very fine making them ideal for creating
sauces and purees.
Oven Ovens are used as kitchen appliances for roasting and heating. Foods

normally cooked in this manner include meat, casseroles and baked
goods such as bread, cake and other desserts. In modern times, the
oven is used to cook and heat food in many households around the
globe.
Peeler, corer or slicer Peeler is used to peel hard fruits and vegetables such as carrots, radish
and potatoes, among others.
Apple core is used to delete the nucleus.

Fruits and vegetable are sliced into slices using a slicer.
Planetary mixer Planetary mixers offer plenty of options for bakers who want to prepare
different kinds of foods at a high volume. While planetary mixers are
great for blending cookie ingredients and kneading heavy dough, they
also can be used to slice vegetables (with the addition of an appropriate
attachment), chop meat, grate cheese, make batter and whip light
meringues, offering bakers more options.
Salamander Kitchen salamanders are designed for melting cheese, caramelising a

sugar topping, broiling and complete baking of both sweet and savoury
dishes. This item of catering equipment has a large heating element in
the ceiling which diffuses very intense heat by radiation.
Scales Weighting scales are used to determine an item’s weight.
Slicing machine The main function of slicers is to provide portion-controlled slicing. By

allowing users to set slice thicknesses, these machines can yield uniform
portions. Operators most often use slicers to prepare deli meats and
cheeses for sandwiches. These units can also provide uniform slices of
vegetables for grilling or garnishing
Stove top A cooktop (American English), stovetop (American English)

or hob (British English), is a device commonly used for cooking that is
commonly found in kitchens and used to apply heat to the base of pans
or pots. Cooktops are often found integrated with an oven into
a kitchen stove but may also be standalone devices. Cooktops are
commonly powered by gas or electricity, though oil or other fuels are
sometimes used.
Thermometer This is used to test the temperature of a variety of objects, For example,
measuring the internal temperature of meat products to assess
doneness.

Water bath (not bain A water bath is just a pan of hot water placed in the oven, into which you
marie) put the baking dish that contains the food you need to cook.
Whisk Most whisk consist of a Lon and are used as cooking utensils for mixing
ingredients smooth or incorporating air into mixtures in a method known
as whisking or whipping.
3. Identify correct food safety procedures for the following:
Vegetables Before and after preparing fruits and vegetables, wash your
hands, kitchen utensils, and food preparation surfaces,
including chopping boards and worktops.
Clean fruits and vegetables before eating, chopping, or
cooking.
Eggs Cook the eggs the yolk and white are firm. Runny scrambled
eggs should be avoided.
Hands, utensils, equipments, and work surfaces should be
washed with hot, soapy water before and after contact with
raw eggs and raw egg-containing items.
Raw meat Before and after handling food, always wash your hands with
warm water and soap for 20 seconds.
Avoid cross- contamination. Keep raw meat, poultry, and fish,
as well as their fluids, apart from other foods.
Wash the cutting board, cutlery, and surfaces with hot, soapy
water after chopping raw meats.
Reheating food Reheat the dish at high heat rather than low heat.
Examine the reheating time.
Reheat the meat until it is boiling.
Measure the core temperature of the food with a food
thermometer.

Cooling food Divide the meal into smarter parts in shallow containers to
chill, talking care not to contaminate the food.
Make use of rapid-cooling equipment {e.g. a blast chillers
frequently stir liquid dishes, such as gravy, with a clean and
sanitised spoon.
Bath in water or frozen water.
4. Describe each of these precision cuts:
Brunoise The fine dice cut into cubs is known as brunoise cut. To do a
brunoise cut, the food must first be julienned then turned a
quarter and diced again to create approximately 1/8-inch
cubes.
Chiffonade Chiffonnade cut refers to the finely chopped or sliced

technique of green leafy vegetables such as spinach,
coriander, mint, and so on. 1/8 in cubes cuts.
Concasse A concasse cut involves peeling, deseeding and chopping a

tomato.
Jardinière Jardinière cut is a way of cutting vegetables into thickish

batons or rectangular or square shapes by topping and
tailing and rounding off the side. Vegetables should into
5*5*25mm cubes.
Julienne Julienne is a culinary knife cut that result in long, thin strips
of food, similar to matchsticks. Strips are typically cut to a
width of 40*2*2mm.
Macedoine It is a small, diced cut used for preparing fruits and

vegetables.
For a Macedoine of vegetable the vegetables should be cut
into a larger Brunoise of 1/4 inch dice.
A Macedoine would also include peas and green beans (cut
into 1/4 inch lengths)

Mirepoix It is around 1 cm long and does not have to be perfectly

straight. 8 ounces of onions, 4 ounces of carrots, and 4
ounces of celery will be needed to make one pound [16
ounces] of mirepoix.
Paysanne Paysanne is a French phrase that describes how vegetables

and chopped. They are typically sliced very thinly and in the
shape of the vegetables being cut.
paysanne cut size: 1/2 by 1/2 by 1/8 inches (10 mm × 10
mm × 3 mm), If you are cubing a potato or turnip, you aim
for cubes about 1 cm (1/2 inch) on each side.
5. Explain the difference between sharpening a knife and honing a knife, when each should
be performed and what equipment you use.
Sharpening is used to restore a dull or damaged edge by removing metal, while honing is used to maintain
and straighten the edge (which can bend over time). It's good practice to hone a knife often to maintain the
edge and only sharpen it when it becomes dull.
But most experts agree that a sharpening stone is going to be your best bet for sharpening knives 9 aside
from having them professionally sharpening). Sharpening stones help you to get a sharp blade without
removing too much from the blade.
To use a sharpening stone, hold the edge of the blade against the stone at a 20 degree angle. Apply
pressure to the with your other hand, as you guide the blade across the stone from the heel to the tip.
To use a honing steel, start by holding it vertically with the tip placed on the counter. Slide the blade down
the rod at a 15-degree angle, applying light pressure. Repeat this about half a dozen times, alternating
sides.

6. Briefly explain the purpose/use of each of these knives:
Chef The chef knife is used for a variety of tasks such as cutting
vegetables, herbs, slicing nuts, and cutting meat.
Filleting A fillet knife has more flexibility and is used to remove fillets
from fish as well as tiny bones and skins from poultry and
fish.
Palette It is mostly used to decorate baked goods such as cakes

and pastries. The blade lets you to apply a layer of colour or
cream to the canvas in a manner reminiscent.
Utility Smaller fruits and vegetables, such as shallots and leafy

herbs, and best chopped using a utility knife. Utility knives
provide more accurate cutting.
Vegetable A vegetables knife is a knife that is used to chop vegetables.

It is used to chop various sorts of vegetables into various
shapes and sizes as needed.
7. It’s important to work safely when using kitchen equipment. Many of the safety
requirements apply to all equipment. Identify three key things you can do when working
safely with equipment that blends, mixes, grates or slices (both electrical and handheld).
Always turn off equipment before plugging it in and turning it on;

Leave how to stop a fire.
Learn how to use knives.
8. List three key safety considerations you need to make when using hot equipment such as
ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).
Please read the user’s handbook completely before using this appliance, even if you have previous
experience with comparable products.
If you’re concerned about injuries, wear cut-resistant gloves as an extra layer of protection.
For quicker grating, use longer strokes.
9. List three key safety considerations you need to make when working with a Cryovac
machine.
Be sure to keep utensils, cutting boards and counters clean.

Ensure that you do not cross contaminate food.
Wash hands before and during the vacuum sealing process.
Remember! Vacuum sealing food does not replace the need to pressure can or water bath home-
canned foods.
Keep vacuum-sealed foods in the refrigerator or freezer. Dry food, like crackers and nuts, can be
stored at room temperature.
10. List three key procedures you need to follow when cleaning and maintaining equipment.
Dry clean only. Remove any visible or gross dirt or debris.

Pre-rinse. Rinse all areas and surfaces until they seem to be soil-free.
Wash (soap and scrub).
11. List five items you need to clean equipment and your work area.
An upright vacuum cleaner. Having a vacuum cleaner on hand helps you to quickly eliminate dirt.
A “Wet Floor” notice.
A Mop.
Clothes for cleaning.
Surface antibacterial sprays.

Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory
Q1.  Yes  No
Q2.  Yes  No
Q3.  Yes  No
Q4.  Yes  No
Q5.  Yes  No
Q6.  Yes  No
Q7.  Yes  No
Q8.  Yes  No
Q9.  Yes  No
Q10.  Yes  No
Q11.  Yes  No
Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No
Student Name
Unit Code SITHCCC023
Unit Title Use Food Preparation Equipment

Assessment No. 2
Assessment Method Student Logbook

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt:Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.
Assessment Task 2 –Student Logbook
Information for students:
Tasks required for this unit

This unit of competency requires that you:
 safely and hygienically prepare food using each of the following fixed and hand-held
commercial equipment:
o blender o measures
o deep-fryer o microwave
o food processor o mouli

o grater o oven
o cryovac machine o peeler, corer or slicer
o knife sharpening equipment: o planetary mixer
 sharpening steels and stones o salamander
o knives: o scales
 chef’s knife o slicing machine
 filleting knife o stove top
 palette knife o thermometer
 utility knife o water bath (not bain marie)
 vegetable knife o whisk
o mandolin slicer
 make basic and precision cuts on fruit and vegetables using each of the following types of
cuts at least once:
o brunoise o julienne
o chiffonnade o macédoine
o concasse o mirepoix
o jardinière o paysanne
 complete food preparation tasks within commercial time constraints.
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
 Complete a Service planning document
 Complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 Ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
2. Determine production requirements.
To ensure you have everything you need to prepare the required food, you will
need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o Confirm the food production requirements
o Calculate the number of portions and the amount of each ingredient that
you require
o Identify the food preparation equipment that you require
o Ensure the appropriate food preparation equipment is clean, safe and

ready for use.
A Service planning template has been provided to help you.
3. Use equipment to prepare food.
Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:
 all food is handled and prepared safely and hygienically

 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions
 you check that equipment is clean and ready for use
 you demonstrate the range of precision cuts required of this task
 your knife selection is appropriate to the type of food being prepared
 you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources
 you clean equipment by using the correct amount and type of cleaning agents
 you make minor adjustments including oiling and blade adjustment
 you work within commercial time constraints.
Where any equipment shows signs of faults or other issues that indicate it may be
unsafe to use, report immediately to your trainer/assessor or supervisor.
Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.
 Service planning
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this
(Comment and feedback to
assessment task the student needs to
students)
demonstrate competency in the following critical
aspects of evidence:
a) The student has satisfactorily completed a Service

Planning document for each session.

b) The student has satisfactorily completed a Reflective
journal for each type of equipment, knives and precision

cuts they have demonstrated.
c) Assessor observations have been completed and
collectively across all observations (either singular or on

multiple occasions) all boxes have been checked as Yes
and the student demonstrated their competence as per
the Quality indicators provided in the assessor logbook.
d) The student’s workplace supervisor (or the assessor if in
a training kitchen) has completed the Supervisor

Declaration Section in the student’s logbook and you are
satisfied that they have answered Yes to each question,
the supervisor has provided comments/feedback and
you have followed up on any gaps or concerns you have
by discussing this with the supervisor.
e) Provide details of any discussions that took place in the
Comments column.

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

Final Assessment Summary Sheet

Student Name: Thaminder Kaur Student ID: NTCA220384

Start Date: 10/04/2023 Completion Date: 23/04/2023

Unit Code: SITHCCC023

Unit Title: Use Food Preparation Equipment

Student Signature: _____________________________________________________________

Student Declaration: Assessor Declaration:

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 1 of 18

For office use only

Final Assessment Result Entered onto

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 2 of 18

Assessment Resource Summary

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 3 of 18

Assessment Cover Sheet

Unit Code SITHCCC023

Unit Title Use Food Preparation Equipment

Student Declaration I declare that:

Assessor Use Only

Satisfactory / Not Satisfactory

Assessor Name: Signature: Date:

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 4 of 18

Assessment Task 1: Written Assessment

2. Briefly describe uses for the following commercial equipment.

Blender A blender is a kitchen or laboratory appliance used to mix, crush, puree

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 5 of 18

Grater A grater, also known as a shredder, is a kitchen utensils used to grate

Measures Using a cup to weigh flour, sugar, and other liquids.

Mouli A steel mouli is a hand-operated kitchen utensil that is used to process

Oven Ovens are used as kitchen appliances for roasting and heating. Foods

Apple core is used to delete the nucleus.

Salamander Kitchen salamanders are designed for melting cheese, caramelising a

Scales Weighting scales are used to determine an item’s weight.

Slicing machine The main function of slicers is to provide portion-controlled slicing. By

Stove top A cooktop (American English), stovetop (American English)

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 7 of 18

3. Identify correct food safety procedures for the following:

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 8 of 18

4. Describe each of these precision cuts:

Chiffonade Chiffonnade cut refers to the finely chopped or sliced

Concasse A concasse cut involves peeling, deseeding and chopping a

Jardinière Jardinière cut is a way of cutting vegetables into thickish

Macedoine It is a small, diced cut used for preparing fruits and

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 9 of 18

Mirepoix It is around 1 cm long and does not have to be perfectly

Paysanne Paysanne is a French phrase that describes how vegetables

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 10 of 18

6. Briefly explain the purpose/use of each of these knives:

Palette It is mostly used to decorate baked goods such as cakes

Utility Smaller fruits and vegetables, such as shallots and leafy

Vegetable A vegetables knife is a knife that is used to chop vegetables.

Always turn off equipment before plugging it in and turning it on;

Be sure to keep utensils, cutting boards and counters clean.

Dry clean only. Remove any visible or gross dirt or debris.