SITHCCC001 Assessment Tasks and Instructions

Assessment Guidelines

What will be assessed - Performance Evidence

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:

oblenders

ofood processors

ograters

oknife sharpening equipment:

sharpening steels and stones

oknives:

butcher and boning

filleting

palette

omandolin slicers

omeasures

omouli

opeelers, corers or slicers

oplanetary mixers

oscales

othermometers

owhisks: fine and coarse stainless steel wire

use food preparation equipment to prepare each of the following food types:

ofruit and vegetables

ogeneral food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces and marinades

omeat

opoultry

oseafood

make precision cuts on fruit and vegetables

complete food preparation tasks within commercial time constraints.

Place/Location where assessment will be conducted

NIET, HOBART

Instructions for assessment including WHS requirements

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Assessment 2

Your Tasks:

Prepare the following dishes to the criteria set out below:

Dish to be prepared

Equipment used

Major food groups used

Dish 1: Precision Cuts:

Julienne

Brunoise

Macedoine

Paysanne

Jardinire

Concasse'

Chiffonnade

Mirepoix

Segments

Turned Vegetables

Wedges

Chopping, Slicing and Dicing

Recipe Source: SITHCCC001-Use Food Preparation Equipment-Learner Guide/Precision Cuts

No. of serves: N/A

Blender

XFood processor

Grater

X Sharpening steel

X Sharpening stone

XKnives: Butcher/Boning/Filleting/Palette

XMandolin

Measures

Mouli

XPeeler/Corer/Slicer

Planetary mixer

Scales

Thermometer

Whisk: fine/coarse

XFruit/vegetables

General food items: batter/coating/condiment

Oils/sauces/marinade

XGarnishes

Meat

Poultry

Seafood

XPrecision Cuts:

Dish 2: Basic Mayonnaise

Recipe Source: NIET Chefs Recipe Database

No. of serves: 10-12pp

XBlender

X Food processor

Grater

Sharpening steel

Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandolin

XMeasures

Mouli

Peeler/Corer/Slicer

XPlanetary mixer

XScales

Thermometer

XWhisk: fine/coarse

Fruit/vegetables

XGeneral food items: batter/coating/condiment

XOils/sauces/marinade

Garnishes

Meat

Poultry

Seafood

Precision Cuts:

Dish 3: Seasonal Fruit Salad

Recipe Source: NIET Chefs Recipe Database

No. of serves: 12-15pp

Blender

Food processor

Grater

XSharpening steel

XSharpening stone

XKnives: Butcher/Boning/Filleting/Palette

Mandolin

Measures

Mouli

XPeeler/Corer/Slicer

Planetary mixer

Scales

Thermometer

Whisk: fine/coarse

XFruit/vegetables

General food items: batter/coating/condiment

Oils/sauces/marinade

XGarnishes

Meat

Poultry

Seafood

XPrecision Cuts:

Dish 4: Assorted Finger Sandwiches

Salad Sandwiches

Ham Sandwiches

Tuna Sandwiches

Recipe Source: NIET Chefs Recipe Database

No. of serves: 20pp

XBlender

XFood processor

Grater

XSharpening steel

XSharpening stone

XKnives: Butcher/Boning/Filleting/Palette

Mandolin

XMeasures

Mouli

XPeeler/Corer/Slicer

XPlanetary mixer

XScales

Thermometer

X Whisk: fine/coarse

XFruit/vegetables

XGeneral food items: batter/coating/condiment

XOils/sauces/marinade

XGarnishes

XMeat

Poultry

XSeafood

XPrecision Cuts:

Dish 5: Clubhouse Sandwich

Recipe Source: NIET Chefs Recipe Database

No. of serves: 1pp

Blender

Food processor

Grater

XSharpening steel

XSharpening stone

XKnives: Butcher/Boning/Filleting/Palette

Mandolin

Measures

Mouli

XPeeler/Corer/Slicer

Planetary mixer

XScales

Thermometer

Whisk: fine/coarse

XFruit/vegetables

XGeneral food items: batter/coating/condiment

XOils/sauces/marinade

XGarnishes

XMeat

XPoultry

Seafood

XPrecision Cuts:

Dish 6: Croutons

Recipe Source: NIET Chefs Recipe Database

No. of serves: 10-12pp

Blender

Food processor

Grater

Sharpening steel

Sharpening stone

XKnives: Butcher/Boning/Filleting/Palette

Mandolin

XMeasures

Mouli

Peeler/Corer/Slicer

Planetary mixer

XScales

Thermometer

Whisk: fine/coarse

XFruit/vegetables

XGeneral food items: batter/coating/condiment

XOils/sauces/marinade

XGarnishes

Meat

Poultry

Seafood

XPrecision Cuts:

Dish 7: Compound Butter

Recipe Source: NIET Chefs Recipe Database

No. of serves: 6pp

Blender

Food processor

Grater

Sharpening steel

Sharpening stone

XKnives: Butcher/Boning/Filleting/Palette

Mandolin

XMeasures

Mouli

Peeler/Corer/Slicer

XPlanetary mixer

XScales

Thermometer

Whisk: fine/coarse

XFruit/vegetables

XGeneral food items: batter/coating/condiment

XOils/sauces/marinade

XGarnishes

Meat

Poultry

Seafood

XPrecision Cuts:

Dish

Assessment Criteria

Comment

S

NYS

S

NYS

1

Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions

The correct/suitable equipment required to prepare the dish is/are identified:

1.Knives selected: Chef's Knife and Chinese Cleaver

2.Piece of equipment selected: ______________________________

3.Piece of equipment selected: ______________________________

4.Piece of equipment selected: ______________________________

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food

Each piece of equipment is assembled according to manufacturer's instructions

Equipment is assembled hygienically

Ingredients are weighed according to recipe portion requirements

Ingredients are measured according to recipe portion requirements

Correct preparation method used for commodities ______________________

Food items are prepared to make precision cuts: ________________________

Correct knives selected for precision cuts: _____________________________

Correct cutting techniques used Item:_______________

Correct precision cuts and sizes used where applicable

Portioned correctly according to recipe requirement

Portioned, suitable for cookery method being used

Adequate storage vessels for prepared product, waste and use-able trimmings

Re-useable product/ingredients identified and saved

Cutting boards are washed and sanitised or replaced for different tasks

Hands are washed between different tasks

Element 3: Clean and maintain food preparation equipment.

Correct cleaning agent selected for equipment

Correct cleaning procedure used

Equipment sanitised where required

Equipment adjusted where required e.g. blades adjusted; mechanism oiled

Equipment issues are reported

Uses water efficiently.

Switches of gas and power supply when not immediately required

Uses recycling where appropriate

The workplace is cleaned, using suitable equipment

Criteria specific for the preparation of the dish:

Enter the observation criteria relevant for the dish here

Precision Cuts, Uniform and Presentation

Uniform is Clean and complete

Correct Coloured Chopping Board

Equipment Sanitised

Hand Washing Steps (5)

Correct Tools Selected

Work Station Organisation

Identification/Precision Cuts

Uniformity/Consistency of Precision Cuts

Handling, Storage, Usage

Refuse Disposal/Clean Up

2

Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions

The correct/suitable equipment required to prepare the dish is/are identified:

1.Knives selected: ______________________________

2.Piece of equipment selected: ______________________________

3.Piece of equipment selected: ______________________________

4.Piece of equipment selected: ______________________________

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food

Each piece of equipment is assembled according to manufacturer's instructions

Equipment is assembled hygienically

Ingredients are weighed according to recipe portion requirements

Ingredients are measured according to recipe portion requirements

Correct preparation method used for commodities ______________________

Food items are prepared to make precision cuts: ________________________

Correct knives selected for precision cuts: _____________________________

Correct cutting techniques used Item:_______________

Correct precision cuts and sizes used where applicable

Portioned correctly according to recipe requirement

Portioned, suitable for cookery method being used

Adequate storage vessels for prepared product, waste and use-able trimmings

Re-useable product/ingredients identified and saved

Cutting boards are washed and sanitised or replaced for different tasks

Hands are washed between different tasks

Element 3: Clean and maintain food preparation equipment.

Correct cleaning agent selected for equipment

Correct cleaning procedure used

Equipment sanitised where required

Equipment adjusted where required e.g. blades adjusted; mechanism oiled

Equipment issues are reported

Uses water efficiently.

Switches of gas and power supply when not immediately required

Uses recycling where appropriate

The workplace is cleaned, using suitable equipment

Criteria specific for the preparation of the dish:

Enter the observation criteria relevant for the dish here

Clubhouse Sandwich

Uniform is Clean and complete

Correct Coloured Chopping Board

Equipment Sanitised

Hand Washing Steps (5)

Correct Tools Selected

Work Station Organisation

Correct Product Temperatures

Uniformity/Consistency

Handling/Presentation

Refuse Disposal/Clean Up