SITHCCC023 - Student Assessment Tasks

Student Assessment Tool SITHCCC023 - Use food preparation equipment
SITHCCC023
use food preparation

equipment
Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 1
Contents
Introduction 3
Assessment for this unit 3
Student assessment agreement 4
Assessment Task 1: Knowledge questions 6
Information for students 6
Questions 7
Assessment Task 1: Checklist 14
Assessment Task 2: Student Logbook 16
Information for students 16
Activities 17
Assessment Task 2: Checklist 20
Final results record 21

Introduction
Welcome to the Student Assessment Tasks for SITHCCC023 - Use food preparation equipment.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality
Works Student User Guide.
Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill
out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed  Yes  No
Do you have any specific needs that should be considered  Yes  No
If so, explain these in the space below.

Do you understand your rights to reassessment?  Yes  No
Do you understand your right to appeal the decisions made in Yes  No

an assessment?

Student name Vipan Jeet Singh
Student ID number TP10002002
Student signature Vipan jeet Singh
Date 10/10/2023
Assessor name
Assessor signature
Date
Assessment Task - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work
or colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be

taken against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student signature Vipan jeet Singh
Date 10/10/2023
Assessment Task
Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student signature
Date
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you
have acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the

Hospitality Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with Peach Institute’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if Peach Institute has provided
you with an assessment cover sheet, please ensure that you use that.

Questions
Provide answers to all of the questions below.
1. Define mise en place and explain its purpose in regards to preparing, cooking and
presenting food.
Mise en place is a culinary technique that involves gathering and preparing all necessary
ingredients and tools for a specific dish or recipe before cooking. It ensures that everything is
organized and ready to go, making the cooking process more efficient and enjoyable. This
process allows chefs to focus on the actual cooking and presentation of the food, as they can
work smoothly with all ingredients and equipment set up.
2. Briefly describe uses for the following commercial equipment.
Equipment Uses/functions
A blender is a kitchen or laboratory appliance used to mix, crush,
Blender
puree, or emulsify food and substances, such as ice cream, cocktails,
and semi-solid ingredients like fruits and vegetables.
A deep fryer is a cooking appliance used for frying various food

Deep fryer
items, including meat, Frenchfries, chips, cracks, and more, by
immersing them in boiling oil.
Food processors often have an S-shaped blade, multipurpose for

Food Processor
chopping, which can be activated by inserting it, adding ingredients,
and setting the processor to Low or Pulse.
A grater, also known as a shredder, is a kitchen tool used to grate

Grater
food into fine pieces, such as carrots, spices, cabbage, flake chocolate,
and potatoes.
Vacuum sealers safeguard food from dehydration and freezer burn

Cryovac machine
by keeping it in contact with the air, preventing moisture
evaporation.

The Mandolin slicer is a versatile tool used for cutting large quantities
Mandolin slicer
of food into precise shapes, including potato portioning.
MeasuresUsing a cup to weigh flour, sugar, and other liquids.

Measures
Microwave ovens quickly heat and cook food using microwave

Microwave
radiation, preserving nutrients and reheating cooked items. They are
useful for preparing butter, fats, and chocolate.
A steel mouli is a hand-operated kitchen utensil used to process food

Mouli
by pushing it over a grating disc, producing finer food for sauces and
purees.
Ovens are kitchen appliances used for roasting and heating meat,
Oven
casseroles, and baked goods like bread, cakes, and desserts, used in
many households worldwide.
A peeler is utilized for peeling hard fruits and vegetables like carrots
Peeler, corer or slicer
and radishand potatoes, while the apple core is used to remove the
nucleus.
Planetary mixers provide versatile baking tools for blending,

Planetary mixer
kneading, slicing, chopping, grating, battering, and whipping various
foods at high volume.

Kitchen salamanders are catering equipment used for melting cheese,
Salamander
caramelizing sugar, broiling, and baking sweet and savory dishes,
with a large ceiling heating element distributing intense heat.
Weighting scales are used to determine an item’s weight

Scales
Slicers are used to control portion size and thickness, preparing

Slicing machine
uniform portions for deli meats, cheeses, sandwiches, and vegetables
for grilling or garnishing.
A cooktop, stovetop, or hob is a common kitchen cooking device,

Stove top
often integrated with an oven, powered by gas or electricity.
This method is utilized to measure the internal temperature of

Thermometer
various objects, such as meat products, to determine their doneness.
A water bath is a heated pan placed in the oven, where the baking
Water bath (not bain
dish containing the food is placed.
marie)
Whisks, typically Lon-made, are cooking utensils used for smoothing

Whisk
ingredients or incorporating air into mixtures through a method
called whisking or whipping.
3. Identify correct food safety procedures for the following:

Wash hands, kitchen utensils, and food preparation surfaces before

Vegetables
and after preparing fruits and vegetables, including chopping boards
and worktops, before eating, chopping, or cooking.
Cook eggs until firm, avoid runny scrambled eggs, and wash hands,
Eggs
utensils, equipment, and work surfaces with hot, soapy water before
and after contact with raw eggs and egg-containing items.
Hand wash hands with warm water and soap for 20 seconds before handling raw
Raw meat meat, poultry, and fish. Keep food separate and clean cutting boards, cutlery, and
surfaces after chopping.
Reheat the dish at high heat, check reheating time, boil meat, and
Reheating food
measure core temperature with a food thermometer.
To prevent contamination, divide meals into shallow containers, chill

Cooling food
without contamination, use rapid-cooling equipment, stir liquid
dishes with a clean, sanitized spoon, and bathe in water or frozen
water.
4. Describe each of these precision cuts:
Brunoise cut is a process of julienned food, then turned aquarter and

Brunoise
diced again to create 1/8-inch cubes.
Chiffonnade cut is a technique of finely chopping or slicing green

Chiffonade
leafy vegetables like spinach, coriander, and mint, typically 1/8 in
cubes.
A concasse cut is a process that involves peeling, deseeding, and

Concasse
chopping atomato.

0
Jardinière cut is a technique of slicing vegetables into thick,

Jardinière
rectangular, or square shapes, typically resulting in 5x5x25mm
cubes.
Julienne is a culinary knife cut that produces long, thin strips of

Julienne
food, similar to matchsticks, typically measuring 40*2*2mm in width.
A Macedoine is a small, diced cut used for preparing fruits and

Macedoine
vegetables, such as peas and green beans, into larger Brunoise of 1/4
inch dice.
A 1 cm long onion, 4 ounces of carrots, and 4 ounces of celery will

Mirepoix
make 16 ounces of mirepoix.
Paysanne is a French technique for thinly chopping vegetables,

Paysanne
typically slicing them into their desired shape, with cubes of 1 cm on
each side for potatoes or turnips.
5. Explain the difference between sharpening a knife and honing a knife, when each should be
performed and what equipment you use.
Honing involves bringing a sharp edge back into alignment with a honing steel, while sharpening involves
physically removing material from the blade, typically twice a year, depending on usage frequency.
6. Briefly explain the purpose/use of each of these knives:
The chef knife is used for a variety of tasks such as

Chef
cuttingvegetables, herbs, slicing nuts, and cutting meat.

1
A fillet knife has more flexibility and is used to remove filletsfrom

Filleting
fish as well as tiny bones and skins from poultry andfish
PaletteIt is mostly used to decorate baked goods such as cakesand

Palette
pastries. The blade lets you to apply a layer of colour orcream to the
canvas in a manner reminiscent.
Smaller fruits and vegetables, such as shallots and leafyherbs, and

Utility
best chopped using a utility knife. Utility knivesprovide more
accurate cutting.
A vegetables knife is a knife that is used to chop vegetables.It is used

Vegetable
to chop various sorts of vegetables into variousshapes and sizes as
needed.
7. It’s important to work safely when using kitchen equipment. Many of the safety
requirements apply to all equipment. Identify three key things you can do when working
safely with equipment that blends, mixes, grates or slices (both electrical and handheld).
Always turn off equipment before plugging it in and turning it on;
Before using a food processor, ensure power cords and sockets are dry, mixers are not near liquids, and sharp kitchen
equipment is unplugged after usage.•
.
8. List three key safety considerations you need to make when using hot equipment such
as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).
Graters provide texture and flavor to food but can be dangerous. Use electric graters for cheese and ginger root,
wear gloves, wash utensils, use non-slip pads, and never touch running graters to avoid injuries.
9. List three key safety considerations you need to make when working with a Cryovac machine.
Be sure to keep utensils, cutting boards and counters clean.

Ensure that you do not cross contaminate food.Wash hands before and during the vacuum sealing process.
Remember! Vacuum sealing food does not replace the need to pressure can or water bath home-canned foods.

2
Keep vacuum-sealed foods in the refrigerator or freezer. Dry food, like crackers and nuts, can bestored at room
temperature.
10. List three key procedures you need to follow when cleaning and maintaining equipment.
Clean floors, equipment, and surfaces with a food-grade chemical spray and sanitizer, then use paper towels or
chux to dry objects after washing.
11. List five items you need to clean equipment and your work area.
 Clean brush: Use this item to clean the dirty kitchen and service area floors to remove stains and grime.
 Chux are used to wipe tables and counters.
 Pan and pot scrubbers with a little grit work well.
 Grease-removing dish soap
 Fabric or paper towels .
• Cleaning chemicals/disinfectants Assessment Task 1:

Checklist
Viapn Jeet Singh
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the Yes No
following? Comments
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7

3
Question 8
Question 9
Question 10
Question 11
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
Assessment Task - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work
or colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be

taken against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student signature Vipan Jeet Singh
Date 10/10/2023
Assessment Task
Assessor declaration
Assessor name
Assessor signature
Date
Assessment outcome S NS DNS Resubmission Y N
Feedback

4
Student result response

 My performance in this assessment task has been discussed and explained to me.
Student signature
Date
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

5
Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
 safely and hygienically prepare food using each of the following fixed and hand-
held commercial equipment:
o blender o measures
o deep-fryer o microwave
o food processor o mouli
o grater o oven
o cryovac machine o peeler, corer or slicer
o knife sharpening equipment: o planetary mixer
 sharpening steels and stones o salamander
o knives: o scales
 chef’s knife o slicing machine
 filleting knife o stove top
 palette knife o thermometer
 utility knife o water bath (not bain marie)
 vegetable knife o whisk
o mandolin slicer
 make basic and precision cuts on fruit and vegetables using each of the following types of
cuts at least once:
o brunoise o julienne
o chiffonnade o macédoine
o concasse o mirepoix
o jardinière o paysanne
 complete food preparation tasks within commercial time constraints.
Instructions for how you will complete these requirements are included below.

6
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of
cooking tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided a Student Logbook to
help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?
During your practical assessments you will be required to demonstrate a range

of the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 weighing and measuring ingredients accurately
 selecting the knives required for the food to be prepared
 selecting routine and specialised equipment and utensils for the food to
be prepared
 ensuring that food preparation equipment is safely assembled, clean and

ready for use
 using equipment safely and hygienically
 making precision cuts to prepare food
 using equipment according to the manufacturer’s instructions
 cleaning and maintaining equipment according to the

manufacturer’s instructions
 measuring and using correct amount of cleaning agents on equipment
 making minor adjustments to equipment (including oiling and adjusting blades)
 identifying and reporting on any unsafe or faulty equipment (where applicable)
 rectifying issues with equipment within your level of responsibility

(where applicable)
 working safely and hygienically at all times
 working sustainably by minimising waste and using energy responsibly.
How will I provide evidence?
In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
7
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
 complete a Service planning document
 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for
your assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get started
and make sure you understand what you need to do. If you are unsure, speak
to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.
To ensure you have everything you need to prepare the required food, you
will need to:
 interpret the standard recipe and associated food preparation list which
you will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient
that you require
o identify the food preparation equipment that you require

o ensure the appropriate food preparation equipment is clean, safe and
ready for use.
A Service planning template has been provided to help you.
3. Use equipment to prepare food.
Now it’s time to put all of that planning and organising to work. Prepare the
required foods as per the standard recipe and food preparation list. Ensure that:
 all food is handled and prepared safely and hygienically
 you follow portion control procedures

8
 you manage your own speed, timing, sequencing and productivity

to ensure efficiency
 you assemble and use all equipment safely and

hygienically as per manufacturer’s instructions
 you check that equipment is clean and ready for use
 you demonstrate the range of precision cuts required of this task
 your knife selection is appropriate to the type of food being prepared
 you work sustainably to minimise the amount of waste produced

and to reduce the use of energy and resources
 you clean equipment by using the correct amount and type of

cleaning agents
 you make minor adjustments including oiling and blade adjustment
 you work within commercial time constraints.
Where any equipment shows signs of faults or other issues that

indicate it may be unsafe to use, report immediately to your
trainer/assessor or supervisor.
Complete a Reflective journal for each time you receive and store stock
as part of your assessment for this unit. Don’t forget to ask your
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish
as part of your assessment for this unit.
 Service planning
 Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

9
Assessment Task 2: Checklist
Student’s name:
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily completed

a Service Planning document for each
session.
The student has satisfactorily completed

a Reflective journal for each type of
equipment, knives and precision cuts
they have demonstrated.
Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.
The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that

took place in the Comments column.
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

0
Final results record
Student name: Vipan Jeet Singh
Assessor name:
Date: 10/10/2023
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not

submit
Assessment Task 1 Knowledge Questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.
Student signature: Vipan Jeet Singh Date: 10/10/2023
Assessor signature: Date:

1

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Student Assessment Tool SITHCCC023 - Use food preparation equipment

use food preparation

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Assessment for this unit 3

Student assessment agreement 4

Assessment Task 1: Knowledge questions 6

Information for students 6

Assessment Task 1: Checklist 14

Assessment Task 2: Student Logbook 16

Information for students 16

Assessment Task 2: Checklist 20

Final results record 21

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Assessment for this unit

Kitchen time required

Student assessment agreement

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Do you understand your rights to reassessment?  Yes  No

Do you understand your right to appeal the decisions made in Yes  No

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Student name Vipan Jeet Singh

Student ID number TP10002002

Student signature Vipan jeet Singh

Assessment Task - Cover Sheet

 I understand that if I am found to have plagiarised, cheated or colluded, action will be

Student name Vipan Jeet Singh

Student ID number TP10002002

Student signature Vipan jeet Singh

Assessment outcome S NS DNS Resubmission Y N

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Student result response

 I would like to appeal this assessment decision.

Assessment Task 1: Knowledge questions

Information for students

 review the advice to students regarding answering knowledge questions in the

 adhere with Peach Institute’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

2. Briefly describe uses for the following commercial equipment.

A deep fryer is a cooking appliance used for frying various food

Food processors often have an S-shaped blade, multipurpose for

A grater, also known as a shredder, is a kitchen tool used to grate

Vacuum sealers safeguard food from dehydration and freezer burn

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

MeasuresUsing a cup to weigh flour, sugar, and other liquids.

Microwave ovens quickly heat and cook food using microwave

A steel mouli is a hand-operated kitchen utensil used to process food

Planetary mixers provide versatile baking tools for blending,

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

Weighting scales are used to determine an item’s weight

Slicers are used to control portion size and thickness, preparing

A cooktop, stovetop, or hob is a common kitchen cooking device,