SITHCCC023

use food
preparation
equipment
First published 2022

Version 1.0

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 Assessment Cover Sheet
Student Name Bijay Thapa

Student ID 108157

Student email thebijaythapa@gmail.com

Date Submitted 26/07/2023

Task Number 1

Submission attempt 1

1,2 or 3

Trainer Name Manish Srivastava

Course (code and name) SIT30821 - Certificate III in Commercial Cookery

Unit of Competence (code- name) SITHCCC023

Student Declaration

 I declare that the work contained in this Assessment Task is my own, except where
acknowledgement of sources is made. I keep copy of these assignment submitted for my
record

 I have read the skilled up’s plagiarism policy ad I understand the consequences of
engaging in plagiarism and collusion.
 By writing my name and date below, I have read and agreed to the above.

Student Name Bijay Thapa Date: 26/07/2023

SITHCCC023 Use food preparation equipment

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Assessment Task 1: Knowledge
questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. Define mise en place and explain its purpose in regards to preparing, cooking and presenting
food.

Mise en place refers to preparing for work by getting out all the ingredients you need,
preparing your ingredients (cutting, slicing, dicing, grating, processing, blending), measuring
your ingredients as per the recipe, having all the trays, pots, pans and bowls ready for use,
and having all the utensils, knives and equipment set out and ready to go.
The purpose of mise en place in regards to preparing, cooking, and presenting food can be
summarized in the following points:
Efficiency: By having everything prepped and ready before starting to cook, the chef can
work more efficiently, avoiding interruptions and delays.
Accuracy: Mise en place ensures that all ingredients are measured, cut, and portioned
correctly, preventing mistakes in the recipe and ensuring the dish turns out as intended.
Consistency: Following a systematic approach to preparing ingredients guarantees that the
final dish will have the same taste, texture, and appearance every time it is prepared.
Safety: Having everything organized and within reach minimizes the risk of accidents and
injuries that can occur in a hectic kitchen environment.
Presentation: Well-prepared mise en place allows for better food presentation. Chefs can
focus on arranging and garnishing dishes attractively, enhancing the visual appeal of the
meal.
Quality: Proper preparation and organization of ingredients contribute to the overall quality
of the final dish, as each component is treated with care and attention.

2. Briefly describe uses for the following commercial equipment.

Equipment Uses/functions

Blender Blender is an appliance that mixes purees and, emulsifies. It is

used to make soups, smoothies, sauces, dressings, drinks
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Deep fryer Deep fryer is an appliance that cooks food by submerging it into
hot oil.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

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 Equipment Uses/functions

Food Processor Food processor is an electric or handheld device that is used to

chop, knead, grind, mix, puree, emulsify.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Grater Grater is a small hand-held utensil that grates/shreds foods into

fine pieces at a high rate.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Cryovac machine Cryovac machine is a machine where food is placed inside a bag
then the machine removes all the air from the bag and seals it.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Mandolin slicer Mandolin slicer is a hand-held appliance that can make large
volumes of clean, accurate slices/cuts of vegetables; slice, julienne
and waffle cuts.
Ref SITHCCC023 use food preparation equipment -Learner Guide

Measures Measures can be for measuring temperature, volume of liquids or

dry ingredients. Types of measures include: scales, thermometers,
cups, spoons and jugs
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Microwave Microwave is cooking appliance that applies short, high-frequency

radio waves to food. These waves cause the moisture inside food
to vibrate and generate heat. It is a fast, easy way of cooking and
is particularly useful for thawing.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Mouli Mouli is a small handheld food processing device that

grates/shreds small volumes of food into fine pieces.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

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 Equipment Uses/functions

Oven Ovens are large item/s in commercial kitchens that cook food
quickly, accurately and efficiently. They are a critical function in any
commercial kitchen.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Peeler, corer or slicer Peeler, corer or slices are hand held small equipment used to peel,
core or slice fruit and vegetables.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Planetary mixer Planetary mixer is a machine that kneads and mixes small volumes
of product such as dough, creams, sauces, cakes, batters.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Salamander Salamander is a machine that heats using infrared and is used for
grilling, toasting, browning or for keeping dishes hot.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Scales Scales give accurate weight measurements and can be analogue

or digital.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Slicing machine Slicing machine is used to slice food items, usually meats.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Stove top Stove tops are used for shallow frying food known as a hot plate or
griddle or can be individual heating plates used with pots, pans,
trays and steamers. These can sauté, blanch, boil, braise, poach,
fry, stew or steam foods.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

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 Equipment Uses/functions

Thermometer Thermometers are used to measure the temperature of food items

during cooking, ensuring they reach safe internal temperatures to
prevent foodborne illnesses.

Water bath (not bain Water bath can be hot or cold and is used to keep food at an
marie) accurate temperature or to quickly reduce the temperature to stop
the food from cooking.
Ref SITHCCC023 use food preparation equipment -Learner Guide .

Whisk Whisk is used to whisk or whip ingredients until they are smooth or
to aerate mixture; there are different types of whisks (both coarse
and fine).
Ref SITHCCC023 use food preparation equipment -Learner Guide .

3. Identify correct food safety procedures for the following:

Vegetables Washing vegetables: Rinse all fresh vegetables thoroughly under

cold running water. Use a brush or vegetable scrubber to clean
surfaces with tough skins like potatoes or carrots. However, avoid
using soap or detergents as they are not safe for consumption.
Avoid cross-contamination: Keep vegetables separate from raw
meat, poultry, seafood, and their juices to prevent cross-
contamination. Use separate cutting boards and utensils for meat
and vegetables.
Proper storage: Store vegetables at the appropriate temperature.
Some may require refrigeration, while others can be stored at room
temperature. Check the recommended storage guidelines for each
type of vegetable and use the "first in, first out" rule to use the
oldest produce first.
Cook to the right temperature: Certain vegetables may need to be
cooked to a specific temperature to kill any harmful bacteria. For
instance, sprouts should be cooked thoroughly to reduce the risk of
foodborne illnesses.

Eggs Purchase from reputable sources: Buy eggs from a trusted supplier
or store with proper refrigeration to ensure freshness and reduce
the risk of contamination.
Check for cracks and cleanliness: Inspect the eggs before

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 purchasing to ensure they are clean and free from cracks.
Store properly: Eggs should be stored in the refrigerator at or
below 40°F (4°C) to inhibit bacterial growth.
Separate from other foods: Keep eggs separate from other foods,
especially raw meat, poultry, and seafood, to prevent cross-
contamination.
Avoid eating raw or undercooked eggs: To minimize the risk of
Salmonella, avoid consuming raw or undercooked eggs. Cook
eggs until the whites and yolks are firm.

Raw meat Storage: Store raw meat in the refrigerator at required temperature
to prevent bacterial growth.
Separation: Keep raw meat separate from other foods to avoid
cross-contamination. Use sealed containers or place the meat on a
separate shelf or tray to catch any drips.
Preparation: Use separate cutting boards and utensils for raw meat
and other foods to prevent cross-contamination. Avoid preparing
raw meat alongside ready-to-eat foods like salads or fruits. Trim
excess fat from the meat to minimize potential bacterial growth.
Cooking: Cook raw meat to the recommended internal temperature
to kill harmful bacteria. Use a food thermometer to check the
temperature.
Avoiding Cross-Contamination: Do not place cooked meat on a
plate that previously held raw meat. Use clean utensils and platters
for serving cooked meat.

Reheating food Store food properly: When storing leftovers for reheating, make
sure to store them in shallow containers. This helps the food cool
down quickly and evenly, reducing the risk of bacterial growth.
Refrigerate promptly: If you have leftover cooked food, refrigerate it
within two hours of cooking. Bacteria can multiply rapidly at room
temperature, so prompt refrigeration is crucial.
Reheat to the right temperature: Reheat food to an internal
temperature of 75°C. Use a food thermometer to check the
temperature at the thickest part of the food, ensuring it has
reached the safe temperature throughout.
Reheat thoroughly: Make sure to reheat the entire portion of food,
not just part of it. This ensures that all parts of the food reach the
proper temperature for safety.

Cooling food Separate into smaller portions: Divide large batches of cooked
food into smaller portions. This allows for faster and more even

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 cooling.
Use shallow containers: Store the divided food in shallow
containers, which allows heat to dissipate quickly and speeds up
the cooling process.
Rapid cooling: To cool food rapidly, place the containers in an ice
bath or use a blast chiller if available. Alternatively, you can place
the containers in the coldest part of the refrigerator.
Check refrigerator temperature: Make sure your refrigerator is set
at or below 5°C to maintain the freshness and safety of the cooled
food.

4. Describe each of these precision cuts:

Brunoise It is a technique of cutting vegetables or other ingredients into very

small, evenly sized cubes. The purpose of brunoise is to ensure
uniformity in the size of the pieces, allowing them to cook evenly
and create a visually appealing presentation.

Chiffonade It is a culinary technique used to slice leafy vegetables or herbs

into thin, delicate ribbons

Concasse It is a culinary term that refers to a method of peeling, seeding,

and dicing tomatoes.

Jardinière It is short and thick baton cuts from one's choice of vegetables.
Jardinière sizes range 5mm x 5mm.

Julienne Julienne cut is a specific culinary cutting technique that involves

cutting vegetables or other ingredients into thin, matchstick-like
strips.

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 Macedoine It is a culinary knife-cutting technique used to create small, uniform
cubes of fruits or vegetables.

Mirepoix mirepoix is a mixture of chopped aromatic vegetables, usually

celery, carrots, and onions. Typically, the veggies are divided into
homogeneous pieces that are 1 cm (3/8 inch) or less in size.

Paysanne It involves slicing vegetables into thin, uniform shapes that

resemble small, flat squares, round or rectangles.

5. Explain the difference between sharpening a knife and honing a knife, when each should be
performed and what equipment you use.

Sharpening is the process of removing material from the knife's edge to create a new, sharp
edge. Over time, as a knife is used, its edge can become dull due to wear and tiny burrs
forming along the blade. Sharpening is necessary when the knife is noticeably blunt and
doesn't cut effectively.
When to sharpen: You should sharpen a knife when its edge is dull and no longer performs
well during regular use.
Equipment for sharpening:
a. Sharpening stones or whetstones: These abrasive stones come in various grits
(coarse to fine) and are used to grind and shape the knife edge.
b. Electric knife sharpeners: These are motorized devices with rotating abrasive
wheels that simplify the sharpening process.
c. Manual pull-through sharpeners: They have pre-set angles and contain abrasive
surfaces for sharpening.
Honing is the process of realigning the blade's edge without removing significant material.
The primary purpose of honing is to restore the knife's sharpness by straightening out the
micro-edges, also known as the knife's "burr." Honing doesn't actually sharpen the knife but
helps it maintain its sharpness by keeping the edge in alignment.
When to hone: You should hone a knife regularly, even before it becomes dull. Honing can
be done every time you use the knife or after several uses, depending on the knife's
frequency of use.
Equipment for honing:

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 a. Honing rod or sharpening steel: This long, cylindrical tool is often made of steel or
ceramic and is used to straighten the knife's edge by running the blade along its surface.

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

Chef Chef knives, also known as cook's knives, are versatile and
essential tools used in the kitchen by professional chefs and home
cooks alike. Its standard size ranges from 6 to 12 inches in length,
with 8 inches being the most common choice for both
professionals and home cooks. Their primary purpose is to handle
a wide variety of kitchen tasks efficiently and with precision. It is
use for chopping, slicing, dicing, mincing, carving, peeling, rocking
motion

Filleting Filleting knives are specialized knives designed specifically for

filleting fish and other delicate meats. Their main purpose is to
precisely remove the bones and skin from fish, making it easier to
prepare boneless fillets for cooking.

Palette Palette knives, also known as offset spatulas or frosting knives,

are versatile tools commonly used in cooking, baking, and other
culinary tasks. They are flat, thin, and feature a flexible blade,
which sets them apart from traditional kitchen knives. It is use for
cake decorating, spreading & smoothing, lifting & plating, mixing &
folding, cleaning & scraping, transferring ingredients.

Utility Utility knives are versatile and all-purpose knives commonly found
in both professional and home kitchens. They are smaller than
chef knives, typically featuring a blade length of around 4 to 7
inches (10 to 18 centimetres). The purpose of utility knives is to
handle a wide range of tasks that may not require the size and heft
of a larger knife. Their design and functionality make them well-
suited for various cutting and slicing tasks, and they serve as a
valuable addition to any kitchen. These knives are used for precise
cutting, sandwich making, small proteins, everyday kitchen task,
supplementary knife, travel & camping

Vegetable Vegetable knives are designed for specific tasks involving

vegetables but not for heavy-duty chopping through bones. These
knives are used vegetable preparation, fine chopping & mincing,
smashing garlic & ginger, scooping and transferring, meat
preparation, crushing and cracking

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).

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 Three key things that can be done when working safely with equipment that blends, mixes,
grates or slices (both electrical and handheld) are as follows:
1. Read and Follow the User Manual.
2. Use Proper Personal Protective Equipment (PPE)
3. Keep the Work Area Clean and Organized

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).

While using hot equipment such as ovens, deep fryers, salamander, stove top or
microwaves (both gas and electric) we need to make below listed safety consideration
1. Proper Training and Supervision: Ensure that anyone using the hot equipment is
adequately trained in its operation and safety procedures.
2. Personal Protective Equipment (PPE): Encourage the use of appropriate PPE, such
as heat-resistant gloves, aprons, and non-slip footwear, when handling hot
equipment.
3. Use appropriate utensils and tools designed for high-temperature environments to
handle hot items safely. This can include long-handled tongs, spatulas, or oven-
safe dishes.

9. List three key safety considerations you need to make when working with a Cryovac machine.

1. Personal Protective Equipment (PPE): It is important to wear appropriate PPE when

working with Cryovac mechine, such as safety glasses, gloves, and protective
clothing. This will help to protect against burns, cuts, and other injuries that may
occur during the forming process.
2. Training and Competence: Only allow trained and competent personnel to operate
the Cryovac machine to minimize the risk of accidents due to improper handling.
3. Machine Inspection: Regularly inspect the Cryovac machine for any signs of wear,
damage, or malfunction. Address any issues immediately before use.

10. List three key procedures you need to follow when cleaning and maintaining equipment.

1. Read the manufacturer's manual: Always start by familiarizing yourself with the
equipment's user manual.
2. Disconnect the power source: Before cleaning or performing any maintenance,

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 ensure the equipment is turned off and unplugged from the power source to prevent
accidents or electrocution.
3. Wear appropriate protective gear: Depending on the equipment, you may need to
wear safety gloves, goggles, or other protective gear to shield yourself from
potential hazards during cleaning and maintenance.

11. List five items you need to clean equipment and your work area.

1. Dish soap: Used for general cleaning of utensils, plates, and small equipment.

2. Microfiber Cloths: These are soft and non-abrasive, making them ideal for wiping
and dusting delicate surfaces without causing damage.
3. Brushes: Various brushes with different bristle types and sizes can help you reach
and clean tight spaces and remove debris effectively.
4. Sponges: Used for general cleaning, wiping surfaces, and washing utensils.
5. Broom and Dustpan: For sweeping larger debris and dirt from the floor.

SITHCCC023 Use food preparation equipment

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