Reference no: EM133188316

Assessment Task 1

Question 1: a) Write down any four (4) minor adjustments that can be made to equipment.
b) Mention five (5) ways to maintain the condition of knives

Question 2: a) Why it is important to check and clean equipment before using it? Explain in one (1) or two (2) sentences.
b) Write three (3) steps that need to be followed when assembling a mixer.

Question 3: 1a) List any four (4) cleaning agents used for maintaining the cleanliness of equipment.
b) Write five(5) cleaning practices suitable for a range of different types of equipment

Question 4: What type of kitchen equipment is used for the following items?
Dicing a tomato
Peeling an apple
Securing meat for carving
Spreading icing on a cake
Sauteing prawns
Poaching eggs Mixing a batter Crumbing chicken Grating cheese Slicing carrots
Roasting vegetables and meat
Deep frying onion rings in tempura batter

Question 5: Write down any five (5) do's and don'ts for safe handling of electrical equipment it the kitchen.

Question 6: Match the correct knife to an appropriate application.

TOOL APPLICATION
1 Bread knife Turning and carving
2 Chef's knife (French knife) Large, heavy knife for chopping through bones
3 Paring knife Larger cuts, slicing, dicing and chopping
4 Turning knife Serrated edge for slicing bread or tomatoes
5 Boning knife Removing the meat and skin from fish
6 Filleting knife Large flat knife for spreading butter, creams and icings on cakes.
7 Cleaver Trimming, turning and peeling
8 Palette knife Trimming and boning
Q9: Explain the following precision cuts. Write one (1) or two (2) sentences for each.

Question 7: Explain the importance of the following activities, when handling different types of food in 100-200 words.
• Washing hands before touching and switching between handling one food type to handling a different food type
• Having specific equipment for different types of food types
• Cleaning equipment and surfaces before and after handling different food types
• Keeping food covered and preventing/cleaning any spillages/leakages
• Maintaining good personal hygiene practices and wearing appropriate PPE when handling different food types.

Question 8: What can we do to reduce negative impact on the environment? Give any seven (7) ways.

Question 9: a) What do you need to do if there is unsafe or faulty equipment in the kitchen? b) Give examples of any eight (8) possible equipment faults that need to be reported

Assessment Task 2 - Skills Test

Skills Test: This task must be completed in commercial kitchen or a simulated work environment servicing customer.

Scenario: The Veggie Grill is a restaurant located north of Perth. The owner of the restaurant is Mr White. The kitchen staff consists of a team of 10 cooks and kitchen hands. The restaurant is very well managed and has a high level of compliance with regards to occupational health and safety. you know how to be compliant with regards to health and safety requirements; Mr White wants to observe you performing process and to make sure that You have been interviewed for a chefs position at the restaurant. As part of the interview range of activities. These activities will assess your skills and knowledge to:
• Safely use commercial kitchen 'food preparation equipment' to prepare a variety of different food types/ dishes.
• Clean and maintain the food preparation equipment used.
Mr White has provided you with the following information:
• Dishes to be prepared.
• Food types to be used.
• Pieces of equipment to be used.
• Standard recipes to be used when preparing the recipes. (Please refer to Appendix 2 to find information on recipes to be used.

Activity 2: Use equipment -e food.
This activity requires you to demonstrate the skills and knowledge needed to safely use commercial kitchen equip to prepare a variety of different food types.
You need to use commercial kitchen food preparation equipment to prepare the variety of dishes specified in the scenario.
When preparing the dishes, you must:
• Follow the standard recipes provided in "Appendix B".
• Follow the procedures for food safety practices when handling and storing food. Refer to the Food Safety
Program provided along with this unit.
• Complete the task within the specified time constraints. Your trainer/assessor will provide you with details
regarding the time constraints and deadlines to complete this activity.
For each dish to be prepared, you must follow each step documented in the checklist and place a tick mark in the
checkboxes after completion.

Activity 3: Clean and maintain food preparation equipment.

This activity is a continuation of Activity 2. equipment that you used while preparing the dishes specified in Activity 2.
d to dean and maintain the food Preparat,
This activity requires you to demonstrate the skills and knowledge needed When cleaning and maintaining the food preparation equipment. you must;
Gather the food preparation equipment used for preparing each dish.

Follow each step documented in the checklist and after completion.
Place a tick mark in the checkboxes