SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

ASSESSMENT A – SHORT ANSWER

INSTRUCTIONS
● You are required to answer all questions.
● Read each question carefully. Ensure you have provided all required information.
● On completion, submit your assessment via the LMS to your assessor.
● These questions assess the knowledge evidence required for this unit.
● Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
that give you the same opportunities in training as a person without a disability.
● Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
● To be deemed satisfactory in this task you are required to answer all questions correctly. Your
assessor will determine how many attempts are allowed for each question.
● You will require access to the learner resource for this unit, the internet and a computer (if
submitting via LMS) or a pen (if submitting hard copy).

Q1: What does the term mise en place mean when referring to the process of preparing,
cooking and presenting food?
Mise en place is the French term for ‘everything in its place’.it refers to the preparation
you do before starting cooking.

Q2: List two different mise en place tasks I could complete prior to preparing and cooking
chicken schnitzels.
i)Marinating the chicken.
ii)Making butter.

Q3: What information should you confirm prior to starting food preparation? Give three
examples.

• Peeling, cutting, dicing and slicing vegetables

• Boning, marinating, crumbing and rolling meat
• Preparing garnishes

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

Q4: Each knife is designed to cut or prepare various food items. What are the main features
and functions for each of the knives listed?

Knife Features and function

Butcher/boning its long and sharp
used for removing meat from bones, rather than slicing
or chopping it against a chopping board.
Chef/cook has a long, broad blade of about 10 inches (standard
size) with a sharp cutting edge
used for cutting and slicing.

Filleting This is a long, slim knife with a flexible blade

used for piercing through skin, bone-
removal work really easy
Palette This has a long flat, flexible blade with no sharp edges.
used for shaping food, flipping pancakes/crepes, lifting
and turning food during cooking, and spreading and
smoothing soft mixtures (icing, cream, butter).
Utility has blades that are 4 to 7 inches long and are razor
sharp, used for a wide range of kitchen cutting tasks.

Vegetable/paring This pointy 6 to 9 cm blade is fairly rigid and has a

shallow heel.
Use it for small jobs such as peeling, turning, cutting,
segmenting and artistic work like carving vegetables.

Q5: Briefly describe how to safely hone a knife using a cook’s steel.
To hone a knife, run both sides of the blade down the length of the steel seven to nine
times at a 10 to 20° angle. This helps keep the blade’s cutting edge straight.
The steel doesn’t actually sharpen the blade, but it gives that effect by straightening the
cutting edge.

Q6: Briefly explain how to use a sharpening stone and how to maintain it.
i)Place the stone securely on a solid work surface.
ii)Smear the stone with a lubricant(water)
iii)While holding the handle securely, run the entire knife edge up and down, using
long even strokes at a 10 to 15° angle to the stone surface.
iv)Work the blade from heel to point or point to heel with even alterations
between sides until you obtain a sharp edge
v)Wash the knife to remove any metal filings and dry.
vi)Complete the sharpening process by honing the blade using your steel.

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Q7: List two tasks that are required to maintain the condition of your knives.
a)Sharpen your knife on a regular basis, especially between tasks which may have
blunted the blade.
b)Oil carbon steel blades after cleaning to prevent rusting.

Q8:List six safe operational practices you should follow when handling and using knives to
prepare fruit, garnishes, vegetables or to trim meat, poultry and seafood.
• Sharpen your knife! Sharp knives require less pressure and are less likely to slip.
• Select the right knife! Each knife is designed to perform a specific task. Use them
accordingly.
• Curl your fingers under when cutting.
• Carry your knife with the point towards the ground and the blade close to your body to
avoid injuring others.
• Hold your chopping board firmly in place by placing a damp cloth or non-slip mat under
it.
• Chop on a chopping board, not in your hand

Q9: There are two types of food thermometers. What are they and what are they used for?

i)A probe thermometer measures the temperature in the middle of food using a long, thin
metal needle which you insert into the food.
ii)A surface thermometer has a larger, flat surface area which monitors the temperature
of thinner foods in cases where a probe has difficulty getting an accurate measurement.

Q10: List one task or minor adjustment that is required to maintain the condition of your
thermometers.
calibrating thermometer.

Q11: What items of equipment would you select to do the following food tasks?
⇨ Whip eggs
hand whisks

⇨ Prepare baked, stuffed apples

baking trays.

⇨ Prepare cheese for lasagne or zucchini for fritters

Oven
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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

⇨ Strain stock
Stockpot

⇨ Vegetables for a vegetable bake

Baking dish

Q12: You are making a marinade for pork or beef ribs. You are mixing brown sugar, tomato
sauce, soy sauce, Worcestershire sauce, chilli sauce, garlic, mustard and pepper together.
What equipment will you need to measure the dry and wet condiments and flavourings?

Using scales, measuring spoons, cups and jugs.

Q13: What are three hygienic practices you should follow when operating equipment and
preparing food?
a)Clean and sanitise equipment according to workplace and manufacturer’s
instructions.
b)If you have to use your hands, wear disposable gloves.
c)Practise good personal hygiene and wear protective clothing.

Q14: Look at the various food related situations and tasks happening in the kitchen. List one
food safety practice for each situation.

Food related task Food safety practice

We have removed the creamed-filled sponges from put it in a piping bag and pipe it on
the menu. I have lots of left-over cream sitting in top of the pumpkin soup as a garnish.
the fridge. I need some to use as a garnish for the
pumpkin soup. What must I do before I use it?
I have prepared a large pot of chicken stock. It’s 30 Wait until it cools down before placing
minutes before I close up. What must I do before I it in the refrigerator.
refrigerate it?
I need the cooked rice for the main course but it’s the rice on the bench can be turned
about an hour before I need to serve it. What into a main course by frying and make
should I do with the rice on the bench? fried rice.
It’s a busy lunch service. I am preparing the i will need chopping board, range of
desserts but everyone else is very busy getting different sized boning knives
entrees prepared and served. They need more
chicken deboned. What do I need to do before I
start this task?
All the chopping boards and knives have been wash it and sanitise before using it
used but there is one sitting on the bench that I again.
think was used previously to debone the chicken.
What should I do before using it?

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Q15: Briefly describe how to maintain the cleanliness of small items of hand-held equipment
and utensils (for example, graters, measures and whisks).

Q16: Briefly describe how to maintain the cleanliness of pots and pans.
By washing after each use.
Hand wash pots and pans with an all-purpose neutral detergent and degreaser.

Q17: To kill harmful bacteria and prevent food contamination, you must sanitise and sterilise
some equipment and surfaces using the right chemicals, detergents and techniques.
Briefly explain the three different types of cleaning required in any kitchen.

Cleaning Cleaning removes visible grease, dirt and food residue from
surfaces and equipment.

Sanitising Sanitising kills disease-causing bacteria or reduces them to a

safe level.
You can do this through heat or chemical sanitisers or hot water
must be at least 77 °C.

Sterilising This involves killing all bacteria. You sterilise using chemicals
such as strong disinfectants or ultra-heat.

Q18: There are commonly five cleaning agents used in kitchens where food is prepared. Using
the drop down menu, select the most suitable cleaning agent for the task.

Item to be cleaned Cleaning agent

Exhaust fans covered in grease and oil Degreaser
Badly burned pot neutral detergent or degreaser
Chopping board used to cut raw chicken bleach or a sanitiser
Built up grease in an oven Alkaline cleansers
Descale the dishwasher Use degreasers or alkaline cleansers

Q19: List the eight precision cuts commonly used in a commercial kitchen.
Chiffonade
Julienne
Brunoise
Macedoine

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

Paysanne
Jardinière
Vichy
Turning

Q20: What precision cut am I? Complete the table below.

What am I? Type of precision cut

I am a very fine dice of vegetables generally for Brunoise
soups or garnishes.
I am a large dice, used for chunky soups and Macedoine
salads.
I am often known as the ‘country style’ and used Paysanne
for stews or soups. I can come in all shapes.
I am a uniformly shredded leaf vegetable used in Chiffonade
salads or soups.
I am a mixture of roughly chopped tomato and concasse
onion and cooked to make sauces and soups.
I am a uniform mixture of rough-cut carrot, celery, mirepoix
onion and sometime leek for stocks, sauces and
soups.

Q21: How do you safely use a food processor to combine quantities of ingredients (for example,
milk, flour, butter, eggs, sugar, nuts, seeds, fruit, etc.)? List five safety practices.
i)Set equipment and blades up correctly according to the manufacturer's instructions.
ii)Avoid contact with any moving parts.
iii)Check for any damage such as frayed cords, cracks, and damaged or loose
components.
iv)Never feed food into the processor by hand. Use the food pusher provided.
v)Never leave unattended.

Q22: Blenders are used to mix, puree or crush ingredients such as sauces, marinades, fruit, dry
spices, ice, etc. What are three safety checks you should complete before you turn the
blender on and start to prepare food?

a)Put the cover securely in place before you switch the appliance on.
b)Never use near water or on a sink.
c)Check for any damage such as frayed cords, cracks, and damaged or loose
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component

Q23: How do you safely use a mechanical meat slicing machine when slicing raw and cooked
meats, poultry and vegetables? List four safety precautions.

i)Use cut resistant gloves if provided by the establishment.

ii)As with all electrical equipment, do not operate near water or liquid.
iii)Never reach across the blade for any reason.
iv)Never leave blades soaking in a sink of water.

Q24: Mixers are used to beat or mix batters for coatings on fish, meat, poultry or vegetables,
dairy products such as cream and cold sauces such as mayonnaise. List four safety precautions
when using large, free standing mixers.

a)Avoid contact with any moving parts. This includes your fingers, hands, knives and
other utensils.
b)Check for any damage such as frayed cords, cracks, and damaged or loose
components.
c)Never feed food into the processor by hand. Use the food pusher provided.
d)Put the cover securely in place before you switch the appliance on.

Q25: List the tool and describe the technique for chopping small bones(for example, poultry
legs) when preparing them for cooking.
⇨ Tool required
Cooks knife or cleaver

⇨ Technique
This is a simple, one-step cutting style where the heel of the cook’s knife or
cleaver is quickly brought down on a slight slicing angle against a solid piece of
food while it is secured, usually with the free hand, on a cutting board.

Q26: What knife would you select to remove meat from around the bones of a raw leg of meat?
Boning knife

Q27: What knife would you select to chop julienne carrots?

Mandolin

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT – Short answer

Q28: When assembling the meat slicer, you notice that the blade is loose and cannot be
tightened any further to secure it. What would you do?
Reporting the issue but it should not be used if the blades are not tightened.

Q29: The meat slicer is difficult to slide back and forth and is making rough grinding noise when
in use. While the blades might need to be replaced, I decide to oil the machine first to see
if that helps. How do I go about this? List three instructions I should be aware of before I
begin.

a)Never EVER clean or wipe down a slicer while it’s turned on.
b)Always use the push guard (not your hands) for moving food towards the blade.
c)Use cut resistant gloves if provided by the establishment.

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