SITHCCC001: Use Food Preparation Equipment - Certificate III in Commercial Cookery - Management Assignment Help

Assignment Task:

 

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

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

Term
     Meaning in a kitchen operation
A) Mise-en-place

B) Workflow planning

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

Equipment
Used to prepare
Blender
Preparing a pizza dough
Food Processor
Parmesan for a pasta dish
Grater
Making breadcrumbs from stale bread
Mixer
To puree a soup

What is the purpose of the following pieces of equipment? How are they used?
Equipment
Purpose
Instruction for use
Sharpening steel

Sharpening stone

Connect the correct cutting application with the relevant knife

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

Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:
Equipment
Examples for use in a kitchen
Measures

Peelers, corers, and slicers

Mandoline

Scales

Thermometers

Whisks
                            
    
List five (5) general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:

Requirements 

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

Cut
Description
Menu 
Brunoise

Julienne

Mirepoix

Jardinière

Paysanne

Macédoine

Concassé

Chiffonade

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

Trimmings
Use

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

Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder.

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.

Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.

Wash the fish to remove any excess scales and then pat dry.

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.

Indicate the correct order for the steps involved in crumbing fish fillets:                

Sequential steps for crumbing

Add flour (remove excess)

Crumbs (coat and slightly pat for better adherence)
1
Dry food items

Egg wash (remove excess)

Season

Store flat with grease proof paper between layers
Provide an example for the use of each of the following by-products:            

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

B) Meat off-cuts 

C) Poultry carcasses

Provide five (5) examples of how you can help prevent food poisoning by maintaining hygiene standards for equipment:

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
Item
Specification
Requirements for 4 portions
Requirements for 10 portions
Asian Vermicelli
0.030 kg
0.075 kg
Dried Mushrooms

0.002 kg

Onion

0.050 kg

Garlic

0.004 kg

Green Prawn Meat

0.100 kg

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 to prevent health hazards
Cleaning Chemical used
Where is Sanitiser used?
Blender, Food Processor or Mixer

List four (4) examples of safety aspects which must be considered when using or cleaning equipment:

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?

Provide six (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 

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