Reference no: EM133583710

Use food preparation equipment

Knowledge Assessment

Question 1
In 30 words or more, answer each question below about the meaning and role of mise en place in the process of preparing, cooking and presenting food.

Define the meaning of mise en place.
Explain the role of mise en place in preparing food.
Explain the role of mise en place in cooking food.
Explain the role of mise en place in presenting food.

Question 2
Outlined below are various fixed commercial equipment.
In 30 words or more, explain the following for each outlined fixed commercial equipment:
Function
Function refers to the intended purpose of each identified equipment.
At least one safe operating practice related to each identified function.

Question 3
Outlined below are various fixed commercial equipment.
In 30 words or more, explain the following for each outlined fixed commercial equipment:
At least one feature
Feature refers to a characteristic of the equipment that helps it perform its function.
At least one safe operating practice related to each identified feature.

Question 4
Outlined below are various hand-held commercial equipment.
In 30 words or more, explain the following for each outlined hand-held commercial equipment:
Function
At least one safe operating practice related to each identified function

Question 5
Outlined below are various hand-held commercial equipment.
In 30 words or more, explain the following for each outlined hand-held commercial equipment:
At least one feature
At least one safe operating practice related to each identified feature

Question 6
Outlined below are various types of knives.
In 30 words or more, explain the following for each outlined type of knife:
Function
At least one safe operating practice related to each identified function

Question 7
Outlined below are various types of knives.
In 30 words or more, explain the following for each outlined type of knife:
At least one feature
At least one safe operating practice related to each identified feature

Question 8
Listed below are different food types that you can encounter in a commercial kitchen.
In 50 words or more, explain how each food type must be handled to ensure food safety:

Question 9
Complete the table below about various equipment used in a commercial kitchen:
Identify at least one cleaning agent that can be used to clean each equipment listed below.
In 50 words or more, explain how each equipment must be cleaned using each identified cleaning agent.

Question 10
Complete the table below about various basic and precision cuts used in a commercial kitchen.
In 20 words or more, explain what each cut looks like
In 20 words or more, explain how each cut is made
Identify at least one type of ingredient where the cut is typically used

Practical Assessment

The Practical Assessment is a set of tasks that must be completed in an industry workplace, or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
To be assessed for this unit of competency, you must demonstrate your skills and knowledge to safely use commercial kitchen equipment to prepare a range of different food types.
The Practical Assessments in this workbook include:
Workplace Assessment
A series of tasks assessing the candidate's practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance.
Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor.

Assessment Overview

This workplace assessment requires you to use a wide variety of fixed and hand-held commercial equipment to prepare food and make basic and precision cuts within commercial time constraints.
This assessment is divided into three tasks:
Task 1: Identify Recipes and Mise En Place Lists
Task 2: Use Food Preparation Equipment
Task 3: Equipment Fault Report
You are required to complete the assessment tasks in an industry workplace, or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to either:
Submit completed workplace templates and/or any required documentation; or
Demonstrate task requirements while being observed by the assessor.
Some tasks may include both requirements. These will serve as evidence of your task completion.
Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.

You are required to:
Complete the tasks within the time allowed, as scheduled in-class roll.
Identify at least three recipes that allow you to use a wide variety of equipment to perform a range of tasks
Identify at least one mise en place list associated with each identified recipe
Assemble, use and clean food preparation equipment to follow identified recipes and mise en place lists
Prepare equipment fault reports for at least one unsafe equipment and at least one faulty equipment

Task 1: Identify Recipes and Mise En Place Lists

This task will require you to identify at least three recipes and their associated mise en place lists that allow you to use a wide variety of equipment to perform a range of tasks.
STEPS TO TAKE
Access and review:
Standard recipes and mise en place lists used at your workplace
Workplace documents with information on the following:
Routine and specialised equipment used in a commercial kitchen
Fixed and hand-held commercial equipment
Consult with your supervisor to select at least three recipes that allow you to:
Use a wide variety of equipment, such as:
Fixed commercial equipment
Hand-held commercial equipment
Knife sharpening equipment
Cutting and chopping equipment
Baking equipment
Make a wide variety of basic and precision cuts on fruits and vegetables, such as:
Brunoise
Chiffonnade
Julienne
Mirepoix
Identify the mise en place list associated with each selected recipe.

Task 2: Use Food Preparation Equipment

While being observed by your assessor, use food preparation equipment to follow recipes and mise en place lists from Workplace Assessment Task 1.
STEPS TO TAKE
Access and review:
Recipes selected in Workplace Assessment Task 1
Mise en place lists identified in Workplace Assessment Task 1
Manufacturer instructions for equipment used in recipes
Organisational food safety plan
Safety data sheets for cleaning agents and chemicals
Scope of responsibility for your work role
Get food preparation equipment ready
Identify equipment needed to follow recipes and mise en place lists selected in Workplace Assessment Task 1
Select required number of units for each identified equipment
Confirm cleanliness of each selected equipment before use as per the organisational food safety plan
If equipment is not clean, clean it as per manufacturer instructions.
Assemble equipment as per manufacturer instructions, while maintaining the following:
Safety
Hygiene

Use equipment to prepare food
Efficiently sequence food preparation tasks
Use prepared equipment to complete the following food preparation tasks as per recipes and mise en place lists selected in Workplace Assessment Task 1:
Weigh and measure ingredients
Make basic and precision cuts on ingredients
Prepare each ingredient using suitable equipment
Equipment must be used as per manufacturer instructions, while maintaining the following:
Safety
Hygiene
Complete all food preparation tasks within commercial time constraints identified in recipes and mise en place lists selected in Workplace Assessment Task 1
Clean and maintain equipment
Measure required quantities of cleaning agents used to clean each equipment
Quantities must be based on safety data sheets for cleaning agents and chemicals.
Clean each equipment using appropriate cleaning agents
Use the following efficiently to reduce negative environmental impacts:
Energy
Water
Other resources
Other resources include products used to clean equipment and dispose off waste material such as cleaning agents and chemicals, garbage bags, sponges, brushes, towels, mops, buckets, etc.
Maintain the condition of each equipment used
This includes making minor adjustments as per your scope of responsibility such as adjusting blades or oiling a machine.

Task 3: Equipment Fault Report

This task will require you to prepare at least one equipment fault report for each of the following equipment used in Workplace Assessment Task 2:
At least one unsafe equipment
At least one faulty equipment
STEPS TO TAKE
To complete this task, you must complete the following steps for each equipment:
Access and review information on WHS personnel in your organisation
Identify the name of the unsafe or faulty equipment
Identify whether the equipment is unsafe or faulty
Identify at least one issue with the equipment
Rectify at least one identified issue for the equipment as per manufacturer instructions, if rectification is within your scope of responsibility
Prepare an equipment fault report based on all the information above
Use your organisation's template for reporting unsafe or faulty equipment. You may also use the Equipment Fault Report template provided along with this workbook.
Note that you have implemented the corrective action in case you are the one who rectified any of the issues. If rectification is not within your scope of responsibility, leave relevant sections of the report blank.
Submit the equipment report to your organisation's WHS personnel
Designated WHS personnel must sign off the equipment fault report to confirm that they have received it.