SITHCCC023

use food
preparation
equipment
First published 2022

Version 1.0

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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 13
Assessment Task 2: Student Logbook 14
Information for students 14
Activities 15
Assessment Task 2: Checklist 18
Final results record 19

SITHCCC023 Use food preparation equipment

Introduction
Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

SITHCCC023 Use food preparation equipment

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.

SITHCCC023 Use food preparation equipment

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.
Ensuring the freshness and quality of all ingredients involves meticulous selection and
inspection, alongside maintaining cleanliness, safety, and readiness of kitchen equipment
through proper hygiene and operation practices, including pre-heating or assembly. Accurately
measuring, counting, or weighing ingredients in accordance with recipe instructions is
essential, as is handling ingredients with care, including washing, peeling, and cutting as
required by recipes. Certain ingredients may need to be prepared in advance, such as stocks,
sauces, or pasta, when appropriate, and safely stored in labeled containers to facilitate easy
access during cooking. Thoroughly inspecting all serving dishes for defects or damage,
including service equipment like trolleys or cabinets, is also crucial.

2. Briefly describe uses for the following commercial equipment.

Equipment Uses/functions

Blender Employ techniques such as pureeing and emulsifying to blend,

mix, and craft soups, smoothies, sauces, dressings, and
beverages.

Deep fryer Use rapid, high-temperature dry-heat cooking methods by heating

oil or fat to extreme temperatures for swift food preparation.

Food Processor Quickly shred or grate various foods, including hard cheeses,
biscuits, dry bread, nuts, and dried fruit, into fine pieces based on
specific model capabilities.

Grater Utilize vacuum-sealing technology to seal food within plastic

containers, removing air to prevent bacterial growth and extend
shelf life for up to 12 months.

SITHCCC023 Use food preparation equipment

 Equipment Uses/functions

Cryovac machine Efficiently produce precise vegetable slices and cuts, such as
regular slices, julienne, and waffle cuts, in large volumes.

Mandolin slicer Use various measuring instruments like scales, thermometers,

cups, spoons, and jugs to accurately determine temperature, liquid
volume, or dry ingredient quantities.

Measures Utilize microwave ovens for quick food heating and thawing by
agitating water molecules with short radio waves, offering a
convenient cooking method.

Microwave Employ techniques such as pureeing and emulsifying to blend,

mix, and craft soups, smoothies, sauces, dressings, and
beverages.

Mouli Grate/shred small volumes of food into fine pieces; grate hard
cheeses, biscuits, dry bread, vegetables, chocolate, nuts and dried
fruit.

Oven Cooking food quickly, accurately and efficiently is a critical function

in any commercial kitchen and commercial ovens are made to be
powerful, durable and reliable.

Peeler, corer or slicer Are hand held and used to peel, core or slice fruit and vegetables.

SITHCCC023 Use food preparation equipment

 Equipment Uses/functions

Planetary mixer Small volumes of dough, creams, sauces, cakes, batters; whip,
cut, slice, dice, mix

Salamander Used for grilling, toasting, browning or for keeping dishes hot.

Scales Can be analogue or digital that give accurate measurements.

Slicing machine Used to slice food items.

Stove top 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.

Thermometer Instruments are used for precise temperature measurement of

items or storage areas with an accuracy of ±1°C.

Water bath (not bain Equipment is utilized to maintain food at a consistent and targeted
marie) temperature.

SITHCCC023 Use food preparation equipment

 Equipment Uses/functions

Whisk Utensils are employed for whisking or whipping ingredients to

achieve a smooth texture or aerate mixtures, available in diverse
varieties including coarse and fine whisks.

3. Identify correct food safety procedures for the following:

Vegetables Thoroughly cleanse with water to remove dirt, germs, pesticides,

and insects.
Prioritize hand sanitation before and after any contact.

Eggs Discard any eggs that are cracked or have visible dirt on the shell.
Use a clean tool such as an egg separator to separate the egg
whites and yolks. Avoid using the shell as it may contaminate the
egg.
Wash your hands thoroughly with soap and water before and after
handling eggs.

Raw meat To reduce cross-contamination risk, keep items on the bottom

refrigerator shelf, use separate utensils and spaces for different
foods, and wash hands well with soap and water before and after
handling them.

Reheating food Reheat quickly to 60°C or hotter – ideally in two hours or less.

Cooling food Cool to 21°C in two hours or less, then cooled further from 21°C to
5°C in four hours or less.

4. Describe each of these precision cuts:

SITHCCC023 Use food preparation equipment

 Brunoise To create small vegetable cubes, start by julienning, then slice the
strips into pieces measuring 3mm x 3mm.

Chiffonade Improve soup flavor and appearance by finely shredding or cutting

green leafy vegetables and herbs.

Concasse When using tomatoes or similar vegetables, peel, seed, and chop
them before serving alone or with other ingredients.

Jardinière For a matchstick cut, trim and square off the vegetables, then slice
into thin strips measuring 3mm x 3mm x 40mm–60mm.

Julienne The baton cut, thicker than julienne, is suitable for side dishes with
dipping sauces and adds texture and flavor to soups and stir-fries;
pieces should measure 5mm x 5mm x 20mm.

Macedoine A jardinière cut is the first step, followed by cubing the pieces. The
cubes are 8mm x 8mm in size and are larger than brunoise. They
are suitable for making stocks, soups and salads.

Mirepoix A rough cut of vegetables, usually onions, celery and carrots, that
have no uniform size and are used for stews, soups and stocks.
The vegetables are cut into large chunks that can be easily
removed after cooking or blended into the liquid.

SITHCCC023 Use food preparation equipment

 Paysanne To get vegetables ready for soups or sautéing, cut them into
shapes like triangles, half-moons, or squares. Make sure they're
all the same size, measuring 15mm wide and 3mm thick for each
piece.

5. Explain the difference between sharpening a knife and honing a knife, when each should be
performed and what equipment you use.
Regularly maintaining the quality of your knives is crucial, and this involves both honing and
sharpening them. Honing, which can be done with a honing rod or sharpening steel, serves to
smooth the blade edges and is advisable each time you use your knives. Conversely,
sharpening entails removing metal from the blades to establish a new edge, a process
typically carried out using a sharpening stone. It's recommended to sharpen your knives when
they start to dull and become challenging to use for cutting tasks.

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

Chef A Chef knife that can do many things, such as cut into small
pieces, make thin slices and chop finely (moving the blade up and
down); good for working with different foods like nuts, veggies,
meat and herbs.

Filleting A boning knife is a tool for separating meat from bones and skin. It
is often used on fish, but it can also work on other types of meat. A
filleting knife is similar to a boning knife, but it may have a flexible
blade that allows for more precise cuts.

Palette A palette knife is a tool for decorating round cakes. It has a blunt
edge and can be straight or curved at the tip. You can use it to
spread and smooth frosting on the cake. You can also use an
offset or cranked palette knife as a spatula to lift or flip small
pieces of food.

Utility A versatile knife for minor cutting jobs; more precise than a chef’s
knife for small cuts; ideal for slicing meat, herbs, sandwiches,
vegetables; available with straight or serrated edges.

SITHCCC023 Use food preparation equipment

 Vegetable A vegetable cutter, as its name implies, is a tool for cutting
vegetables. It can chop, slice, dice and cut various types of
vegetables.

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).

• Use handheld graters with care and proper grip.

• Avoid putting blades, attachments and handheld graters in the sink where they can be
hidden and hurt your hands.
• Keep your hands away from the equipment while it is operating.

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).

• Utilize Plastic Items Responsibly: Only employ plastic items if the packaging explicitly
confirms their suitability for the intended purpose, such as being microwave-safe.

• Prevent Contact Between Water and Hot Oil: Avoid any contact between water and hot oil,
as it can lead to splattering and result in burns or other hazards.

• Provide Proper Training for Handling Hot Objects: Ensure that your staff receives adequate
training on the safe and correct procedures for handling hot items to prevent accidents and
injuries.

9. List three key safety considerations you need to make when working with a Cryovac machine.
Exercise caution regarding the sealing bar, as it heats up both during and after usage, and
refrain from any contact with it using hands or objects. It is crucial to remember to deactivate
the machine when not in operation to conserve energy and avoid the risk of overheating.
Ensure that the machine is used solely for its designated purpose, refraining from introducing
any other materials or substances into its mechanism.

SITHCCC023 Use food preparation equipment

10. List three key procedures you need to follow when cleaning and maintaining equipment.
As a standard maintenance procedure, ensure regular cleaning of the equipment housing.
Furthermore, always remember to switch off the machine when not in use to save energy and
reduce potential risks. Exercise caution to prevent water from contacting hot oil, as it could
lead to splattering and increase the risk of burn injuries.

11. List five items you need to clean equipment and your work area.
• Disinfectant wipes
• Suppliers of sponges
• Providers of copper for delicate items
• Cleaning agents for grills
• Implements like squeegees and scrapers

Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

SITHCCC023 Use food preparation equipment

 Question 11

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC023 Use food preparation equipment

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.

SITHCCC023 Use food preparation equipment

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.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 weighing and measuring ingredients accurately
 selecting the knives required for the food to be prepared
 selecting routine and specialised equipment and utensils for the food to be
prepared
 ensuring that food preparation equipment is safely assembled, clean and
ready for use
 using equipment safely and hygienically
 making precision cuts to prepare food
 using equipment according to the manufacturer’s instructions
 cleaning and maintaining equipment according to the manufacturer’s
instructions
 measuring and using correct amount of cleaning agents on equipment
 making minor adjustments to equipment (including oiling and adjusting blades)
 identifying and reporting on any unsafe or faulty equipment (where applicable)
 rectifying issues with equipment within your level of responsibility (where
applicable)
 working safely and hygienically at all times

SITHCCC023 Use food preparation equipment

  working sustainably by minimising waste and using energy responsibly.

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.

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

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.

SITHCCC023 Use food preparation equipment

 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.

SITHCCC023 Use food preparation equipment

Assessment Task 2: Checklist
Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Service Planning document for each
session.

The student has satisfactorily completed

a Reflective journal for each type of
equipment, knives and precision cuts
they have demonstrated.

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.

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.
Provide details of any discussions that
took place in the Comments column.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC023 Use food preparation equipment

Final results record
Student name: ANURODH CHILWAL

Assessor name: SUKDEB KUNDU

Date:

Unit name: SITHCCC023 Use food preparation equipment

Qualification name: CERTIFICATE 4 IN KITCHEN MANAGEMENT

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: ANURODH CHILWAL_______________________ Date: 16/01/2025________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

SITHCCC023 Use food preparation equipment