Add the croutons and fry until browned and crisp

Assessment Tasks and Instructions




Unit(s) of Competency and Code(s)	SITHCCC001 Use food preparation equipment

Competency/Cluster
Assessment 1 Short answer questions Assessment 2 Practical Observation Assessment 3

Assessment conducted in this instance: Assessment 1	2

Name

Date

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			I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
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Feedback to Student:

Date:

©Futura Group 2016

1.

A) Mise-en-place

This preparation phase is referred to as mise en place, which means to have everything in its place before the actual cooking takes place.

The purpose of mise en place is to ensure that the food can be prepared quickly and efficiently during service.

		Used to prepare
Blender 1	1		4

			2	Parmesan for a pasta dish 3		3
Grater 3		3					2
	4				1

©Futura Group 2016

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

4.

5.

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

reporting any issues:

7.

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8.

9.

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


	Fish oil Mince Salad

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

Hint: If you divide the quantity by 4 you will know the requirements for 1 portion

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14. What are the specific points of care when cleaning blenders, food processors and mixers to prevent

		Is Sanitiser used?
Blender
Food Processor	Lights can be very hot; water should not be used near electrical fittings. Use an appropriately ladder, secured correctly and ensure floors are dry	yes

©Futura Group 2016

16. You intend to use the meat slicer to cut salami. The machine won’t start. What should you check and

3. Always remain aware of the possible dangers. Always use pushers or guards that come with equipment such as slicers, mandolines, food processors and juicers - it is a legal requirement to

18. Connect the correct preparation method with the relevant type of batter:


Yeast Batter 2					ed water and egg white to bater consistency. 3

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Tempur Batter 3	a 3		Sif four, add salt, egg and beer slowly to form a smoot to adjust the consistency – Used for desserts and fish. 1	h bater. Add the water 1

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

Cooking Time: 10 minutes

½

Leek

50g

Avocado

2

Vinaigrette

peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the

vinaigrette

	Place the remaining ingredients into a bowl and dress the salad. Place in the middle of

Questions:

A. How many serves will this recipe yield?

Response:
Chopping board
Colanders for draining washed lettuce
Cooking equipment for warm salads
Salad spinners
Tongs

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

4. Tear up the lettuce and store in a colander 5. Cut the vegetables into julienne

F. When should you dress the salad?