SITHCCC001 Use food

Assessment
preparation
equipment
Booklet
SIT40516 Certificate IV in
Commercial Cookery
Ransford College Pty Ltd T/A AAAR Institute
of Business & Technology

230 Church Street

Parramatta NSW 2150
Australia

T: 1300 198 775

T: (02) 9689 2173

www.ransford.edu.au

support@ransford.edu.au

ABN 86 606 260 404

ACN 606 260 404
CRICOS 03614A
RTO Number 45178

Your Workplace Health and Safety (WHS) at Ransford College

1. It is your duty to inform staff at Ransford College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions
provided by your trainer. While exiting the building, keep calm and walk alongside the
hand rails.

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The Assessment Process
Why are assessment tasks important?

To complete your qualification, you are required to apply the ideas you have been learning from this
unit of competence.

The assessment activities are an important part of your training program as they provide an
opportunity to apply what you have been learning and they give both you and your trainer feedback
on your progress.

How will you be assessed?

You will be required to complete a variety of written and practical exercises. Instructions for how to
complete the assessments are provided within each assessment task in this booklet.

What is required for successful completion?

Please read this section carefully before commencing the assessment tasks. You must carefully
complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks
to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some
suggestions for improvement and asked to redo your assessment.

At the successful completion of the assessment tasks, you will have demonstrated your competence
against all of the requirements of the unit.

Submission of assessments

Your trainer will advise you when to commence the assessments in this booklet.

You are required to complete the written assessments on a separate document. You have access to
computers which are equipped with 2010 Microsoft suite of products. You will also have access to
the internet at the College to assist with research and resources. Assessment responses should be
typed; however, handwritten submissions will be accepted if they are clear and legible.

On the document please include:

o Your name
o The date
o The Assessment Number and Task Number.

For example:
o John Smith
o 10 August 2015
o Assessment 1 - Question 1 (Record your answer).

Please note that some assessments require additional documentation, such as a form or a
procedure, which must be included with your submission.

Make sure you check your material before submission. You must keep a copy of all work submitted.

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Access and equity

A student’s access to the assessment process should not be affected by restrictions placed on the
location or context of assessment beyond the requirements specified in the training package.
Reasonable adjustments can be made to ensure equity in assessment for people with disabilities,
including language and literacy. Adjustments include any changes to the assessment process or
context that meet the individual needs of the person with a disability, but do not change
competency outcomes. If you believe you have a disability that may affect the completion of these
assessment tasks please speak to your trainer.

Assessment outcomes

Your assessment submission will be assessed and you will be given feedback. Each assessment task
will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked
you will be given an outcome of Competent or Not Competent for the unit of competence.

What can you do if you don’t agree with the assessment result?

If you do not think the assessment process is valid, disagree with the assessment outcome, or
believe that you have been treated unfairly, you can appeal.

The first step is to discuss the matter with your trainer. If you still do not agree, you are able to
request a re-assessment. It is possible to have your assessment submission assessed by a different
assessor.

If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the
appeals process are contained in your Student Handbook.

Declaration of Authenticity

You are required to sign a Declaration of Authenticity for every written assessment submission. The
Declaration is a signed statement from you stating that the assessment submission is your own
work.

Declaration of Authenticity
Student Name Niroj adhikari
Student ID RS181125 Term 5
I declare that all work completed in this assessment is my own
Student Signature Date 20/01/2020

Trainer/Assessor Name Udit Srivastava

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1. Assessment 1
Your task:
Answer the following questions. All questions must be addressed to demonstrate competence.

1. Explain the meaning of the following terms in an effective kitchen operation:

Term Meaning in a kitchen operation

A) Mise-en-place It’s a French phrase which means to have all your ingredients prepared
and ready to go before you start cooking. The translation in English is “to
put in place. ”or "everything in its place."

B) Workflow Progression of steps (tasks, events, interactions) that comprise a work

planning process, involve two or more persons, and create or add value to the
organization's activities. In a sequential workflow, each step is
dependent on occurrence of the previous step; in a parallel workflow,
two or more steps can occur concurrently. 

2. Match the following equipment with the tasks they would be used for:

Equipment Used to prepare

Blender Preparing a pizza dough Mixer
Food Processor Parmesan for a pasta dish Grater
Grater Making breadcrumbs from stale bread food
processor
Mixer To puree a soup Blender

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3. What is the purpose of the following pieces of equipment? How are they used?

Equipment Purpose Instruction for use

Sharpening steel The purpose of the Position the steel vertically over a cutting
sharpening steel is to board, kitchen towel or other suitable
straighten the burr along surface. Most knives are sharpened to an
the edge of the blade. approximately 20 degree angle. This is the
same angle you'll want to use with your
steel. To find 20 degrees, first hold your
knife at a 90angle to the steel, then visually
cut the angle in half, moving your knife to a
45 degree angle. Finally, you'll cut the angle
in half one more time to find the roughly 20
degree angle where you'll position your
knife.

Sharpening stone Sharpening stone is used to Place the knife blade flat on the stone and
sharpen the edges of steel raise it at an angle of 15 - 20degree angle
tools and implements across the entire stone. Start at the tip of the
through grinding and blade. Pull the blade over the stone through
honing. to the middle and down to the base of
the blade. After a short time, a fine edge will
havedeveloped.Turn the knife around and
work onthe other side of the blade

4. Connect the correct cutting application with the relevant knife

Type of knife Cutting application

Chef’s knife (French knife) Trimming, turning and peeling paring or utility
knife
Filleting knife Turning and carving turning knife
Bread knife Larger cuts, slicing, dicing and chopping chef
knife
Boning knife Trimming and boning Boning knife
Paring or utility knife Large flat knife for spreading butter and other
Condiments palette knife
Turning knife Removing the meat and skin from fish filleting
knife
Butcher’s knife Serrated edge for slicing bread or tomatoes
bread knife
Palette knife Long, slightly curved knife for slicing meat
butcher knife

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:

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Equipment Examples for use in a kitchen
Measures Use a measuring jug to measure 400 ml of beer for the beer batter.
Volumes of dry and liquid ingredients an be measured accurately from
as little as ¼ teaspoon up to h litres
Peelers, corers, Use a peeler to peel the apples for the cake.
and slicers
Mandoline it makes slices, waffle cuts and crinkle cuts, and dices firm vegetables
and fruits. With a mandoline, slices are uniform in thickness, which is
important with foods that are deep-fried or baked (e.g. potato chips), as
well as for presentation.
Scales used to measure the weight of ingredients and other food.

Thermometers use a thermometer when cooking meat and poultry to prevent

undercooking
Whisks To prepare whipped cream, merengue, eggs.

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6. List 5 general requirements for the legal, safe and hygienic use of equipment including
provisions for reporting any issues:

Requirements
1. Ensure that the electricity is switched off and disconnected when cleaning, assembling or
disassembling machinery.
2. Be very careful when using machinery with moving parts
3.Horseplay often results in serious injury
4. Loose connections can be extremely dangerous
5. Gas leaks can lead to explosions.

7. Describe the dimensions of the following cuts and provide a menu example that uses
each cut

Cut Description Menu

Brunoise 2 *2*2 mm Carrot, leak, turnip
Julienne 40*2*2mm carrots for carrots julienne, celery for céléris
remoulade or potatoes for Julienne Fries
Mirepoix Roughly chopped vegetable Used for stock and sauces
Jardinière 5*5*25mm Peas carrot and beans
Paysanne 10*10*2mm Carrot, bacon, potato
Macédoine 5*5*5mm Apple pineapple orange pear
Concassé Chopped coarsely tomato
Chiffonade Finely shredded, usually 1-5mm Cabbage lettuce, spinach, pancakes

8. Give three (3) examples of how you could use vegetable trimmings economically:

Trimmings Use
1 Removing undesired parts of food Celery stalk
2 Usable offcuts Meat sinews and fats
3 Clean your keetle or teapot The leamon peel

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9. Indicate the correct order for the steps needed to clean a whole fresh fish, received
fresh from the supplier:

Cleaning procedures and storage for further preparation

3 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to
damage the gall bladder.
2 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.

1 Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and
trimmings etc.
6 Store on a perforated tray with ice and a drip tray, cover and label with description, name,
date.
5 Wash the fish to remove any excess scales and then pat dry.

4 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:

Sequential steps for crumbing

3 Add flour (remove excess)
5 Crumbs (coat and slightly pat for better adherence)
1 Dry food items
4 Egg wash (remove excess)
2 Season
6 Store flat with grease proof paper between layers

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11. Provide an example for the use of each of the following by-products:

By-product Example for use (i.e. Mince)

A) Fish carcasses making stock as a base for soup

B) Meat off-cuts stock Chicken

C) Poultry Carcass Soup

carcasses

12. Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene
standards for equipment:

1. Choose metal and plastic equipment over wood and cast iron equipment whenever

possible.
2. Never place cooked food back onto surfaces or into equipment where raw food has been
prepared
3. Clean all equipment thoroughly with a cleansing agent and hot water after use
4. Bench tops wash gently with a mild detergent and water solution. Rinse then allow to air
dry. A food grade surface disinfectant may be used
5. Cutlery; service dishes; service platters wash in a hot detergent and water solution, then
rinse well. When tarnished, polish with a silver cleaner, e.g. Silvo or a tarnish cloth for mild
discolouration

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 0.005kg
Onion 0.050 kg 0.125kg
Garlic 0.004 kg 0.001kg
Green Prawn Meat 0.100 kg 0.25g

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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:

Equipment Points of care Cleaning Is

Chemical used Sanitiser
used?
Blender Always read manufacturer's instructions first- no yes
Ensure that the blender is in good
workingorder
Check that the cord is tagged and not frayed
Place the blender on a dry level surface
Never use the blender without the lid on
When you turn the blender on, place
yourhand on top of the lid to prevent it
coming off.
Place a cloth between the lid and your
handwhen blending hot liquids
Check that the blender is not cracked
orchipped, as bacteria could be contained
inthe cracks or chips and contaminate
themixture

Food Food processors and mincers require extra no yes

Processor care since food particles may be left inside.
Unplug them, then disassemble into all the
separate parts to ensure that you get into all
the tiny corners and crevices and make sure
that the equipment is sanitised properly after
cleaning.

Mixer Mincers require extra care since food no yes

particles may be left inside. Unplug them,
then disassemble into all the separate part to
ensure that you get into all the tiny corners
and crevices and make sure that the
equipment is sanitised properly after
cleaning.

15. List 4 examples of safety aspects which must be considered when using or cleaning
equipment:

1. .When using special detergents for the cleaning of grills and ovens, protective
clothing(elbow length gloves, apron, facemask and safety goggles) must be worn.
2. Take care when using corrosive cleaners on grills or surfaces because they can damage
your skin or eyes. Ensure proper ventilation and wear protective clothing.

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 3. Blenders, food processors and mincers require extra care since food particles may be
left inside.
4. Large equipment such as fonts and convection ovens should be cleaned immediately
after use, or at the end of the shift. Once again, follow the manufacturer is instructions
and sanitise and rinse.

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?

1.Check that the appliance is plugged in

2.Check power cord for damage
3.The machine may have overheated. Wait for 20 minutes and try again

If the cannot resolve the problem:

Make sure nobody else uses the machine and report the problem to your supervisor
immediately.

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. Reuse offcuts and trimmings as much as possible

2. Only use energy sources, e.g. gas burners, when needed

3. Recycle WPRW water on gardens

4. Install grey water systems

5. Scrape crockery thoroughly to remove excess food

6. Recycle all possible rubbish 

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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
Yeast Batter Sift flour and cornflour, work in iced water and egg white to batter
consistency. Used for seafood and vegetables Beer batter
Tempura Sift flour, add salt, egg and beer slowly to form a smooth batter. Add the
Batter water to adjust the consistency – Used for desserts and fish. Tempura
batter

19. Read the following recipe and answer the questions below:

AVOCADO AND ORANGE SALAD

Key Ingredient: Avocado, orange

Key Skills: Knife skills, dressing preparation
Equipment Needs: Bowl, chef’s knife, pan, whisk
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Difficulty: **
Serves 2

Ingredients:
50g Carrots
½ Coral lettuce
30g Celery
30g Leek
50g Capsicum
400g Orange
1 Avocado
2 White bread slices
40g Butter
40mL Vinaigrette

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

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 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: 2

B. How much time will you need to plan to prepare, cook and plate this salad, if plating
will take 3 minutes?

Response: 43 minute

C. The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other
equipment will you need to prepare this salad?

Response: Bread knife

D. List the preparation steps in order using numbered steps:

Preparation steps in numbered sequence:

1.Wash, peel re-wash the carrots.

2.Wash the lettuce, celery, leek and capsicum.

3.Tear the lettuce into bite-sized pieces and place into a colander in the fridge.

4.Cut the carrots, celery, leek and capsicum into julienne

5.Segment the orange.

6.Cut the avocado in half.

7.Remove the stone and peel the avocado.

8.Slice into half-moon shapes

9.Cut the bread into ~5mm squares.

10.Prepare the vinaigrette

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 E. What should be the temperature of the plate you will use to plate the salad?

Response: chilled plate, temperature is 40 degrees Fahrenheit

F. When should you dress the salad?

Response: Before plating

Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature

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 Trainer Comments

2. Assessment 2-Practical Observation

Your Tasks:
Prepare the following dishes to the criteria set out below:

Dish to be prepared Equipment used Major food groups used

Dish 1: Blender Fruit/vegetables

Food processor X General food items: batter/coating/condiment
Beer batter
Grater Oils/sauces/marinade

Sharpening steel Garnishes

Recipe Source: Futura Group, e- Meat
Sharpening stone
coach recipes SITHCCC001 Poultry
Knives:
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:

Mouli
Peeler/Corer/Slicer
Planetary mixer
X Scales

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 Thermometer
X Whisk: fine/coarse
Dish 2: Blender Fruit/vegetables
Food processor X General food items: batter/coating/condiment
Battered Fish Fillet X Oils/sauces/marinade
Grater
Garnishes
Sharpening steel
Recipe Source: Futura Group, e- Meat
Sharpening stone
coach recipes SITHCCC001 X Knives: Butcher/Boning/Filleting/Palette
Poultry
X Seafood
No. of serves: Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Blender X Fruit/vegetables
Dish 3: X General food items: batter/coating/condiment
Cucumber Raita Food processor
Oils/sauces/marinade
X Grater
X Garnishes
Sharpening steel
Meat
Recipe Source: Futura Group, e- Sharpening stone
coach recipes SITHCCC001 Poultry
X Knives: Butcher/Boning/Filleting/Palette
Mandoline Seafood
No. of serves:
Measures
Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Dish 4: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse

Dish 5: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline

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 Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse

Dish 6: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse

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Dish Assessment Criteria Comment S NY S NYS
S
1 Element 1: Select food preparation equipment
The food production requirements are identified from recipes
and instructions
The correct/suitable equipment required to prepare the dish
is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to
manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used: N/A
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and
usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different
tasks
Hands are washed between different tasks
Element 3: Clean and maintain food preparation
equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted;
mechanism oiled
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately
required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Criteria specific for the preparation of the dish:

Beer Batter
a) Ingredients are identified correctly
b) Ingredients are measured according to recipe
c) Flour is sifted
d) Mixed correctly

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 e) The batter is free from lumps
f) The seasoning is checked and adjusted
g) Batter is covered and stored for restring period (30
min)

2 Element 1: Select food preparation equipment

The food production requirements are identified from recipes
and instructions
The correct/suitable equipment required to prepare the dish
is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to
manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and
usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different
tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Battered Fish Fillet
a) Deep fryer set to correct temperature (180°C)
b) The equipment for deep-frying is prepared (Spider,
Tray, Bowl etc)
c) Fish fillets are trimmed
d) Pin bones are removed
e) Tartare Sauce is prepared according to Recipe
f) Fish fillets are seasoned
g) Fish fillets are coated and with flour
h) Cooked golden, evenly
i) Drained
j) Served on warmed plate and garnished with Lemon,
Parsley
k) Plate is clean, free of smears and drips
Element 3: Clean and maintain food preparation
equipment.
Correct cleaning agent selected for equipment

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 Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted;
mechanism oiled
Knife is honed/sharpened as required using steel/stone using
correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately
required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

3 Element 1: Select food preparation equipment

The food production requirements are identified from recipes
and instructions
The correct/suitable equipment required to prepare the dish
is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to
manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and
usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different
tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Cucumber raita
a) Ingredients are identified correctly
b) Ingredients are weighed according to recipe
c) Lemon is juiced correctly
d) Cucumber is washed correctly and grated evenly

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 e) Cumin seeds are roasted without excessive browning
f) Cumin seeds are ground to even consistency
g) Ingredients are mixed correctly
h) The seasoning is checked and adjusted
Element 3: Clean and maintain food preparation
equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted;
mechanism oiled
Knife is honed/sharpened as required using steel/stone using
correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately
required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

4 Element 1: Select food preparation equipment

The food production requirements are identified from recipes
and instructions
The correct/suitable equipment required to prepare the dish
is/are identified:
1. Knives selected: N/A
2. Equipment selected: Juicer, grater, bowls, frying pan,
mortar and pestle
Each piece of equipment is checked for cleanliness
Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to
manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion
requirements
Ingredients are measured according to recipe portion
requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts:
Correct knives selected for precision cuts:
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and
usable trimmings
Re-useable product/ingredients identified and saved

SITHCCC001 Use food preparation equipment

12.08.19
Modified @ Ranford College
Version 1.0
 Cutting boards are washed and sanitised or replaced for different
tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Dish 4
a)
b)
c)
d)
e)
f)
g)
h)
Element 3: Clean and maintain food preparation
equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted;
mechanism oiled
Knife is honed/sharpened as required using steel/stone using
correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately
required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature

SITHCCC001 Use food preparation equipment

12.08.19
Modified @ Ranford College
Version 1.0
Trainer Comments

Assessment Outcome

Student Name
Student ID Date
Student Signature

SITHCCC001 Use food preparation equipment

12.08.19
Modified @ Ranford College
Version 1.0
Tasks Satisfactory Not yet satisfactory Date
Assessment 1
Assessment 2
Outcome Competent Not Competent

Comments

I have been provided with feedback on the evidence I have submitted. I have been informed
of the assessment result and the reasons for the decision.

Student signature

The student has been provided with feedback and informed of the assessment result and
the reasons for the decision.

Trainer/Assessor signature Date

SITHCCC001 Use food preparation equipment

12.08.19
Modified @ Ranford College
Version 1.0