SITHCCC001 USE FOOD PREPARATION

EQUIPMENT

Formative assessments
Activity 1
1. Outline the seven benefits of practising good mise en place when preparing for food
service.

 Saves time
 Helps in getting more organized
 Easy to use procedures
 Kitchen friendly
 Inform if any ingredient is missed
 Make the cleaning fun
 Hassle free food preparation

2. What purpose does workplace information, lists or work flow plans have when
preparing for food service?

 To Help in making work easier

 To Simplifies the operation,
 To Eliminates the unnecessary movements,
 To combines the two operations into one wherever possible,
 To improves the old methods
Activity 2
1. Using the table, list five utensils, five pieces of large fixed equipment and five pieces of
mechanical equipment used in a commercial kitchen. One example of each has been
provided.

Utensils Large fixed equipment Mechanical equipment

(machinery)
Knives Steamers Dishwashers
Sauté pans Combination ovens Mixer

Spatulas Fire extinguisher Fryers

Spoons Freezer Grill

Saucepans Burners Broiler

choppers Refrigerator Glass dishwasher
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2. Select one item from each of the categories and describe what it can be used for.
a. Utensils. Pans are used to serve the purpose of shallow frying, boiling, and stir frying.
b. Large fixed equipment. Steamers are the steamers are used for preparing steamed food
items as fluffy rice dumpling, momos, and more.
c. Mechanical equipment. Dish washer which can be used to wash multiple dishes and
bowls at once.
d. Knives. - Paring knife is a knive which is used for fine cutting work, for removing the
onion skins, and for cutting the small fruits.

3. Explain how you can confirm cleanliness of equipment before use and make
adjustment accordingly.
It guarantees that all surfaces are cleaned all the time and lessens the dangers of moving
microbes or different pathogens from an unclean surface to clean hardware, for example,
cutting loads up, or devices.

Activity 3
1. Why is it important to assemble and use equipment safely and hygienically? What can
you follow in order to do this? (50—75 words)

Wellbeing and Safety in the Kitchen. Kitchen wellbeing mindfulness is essential during
nourishment planning and cooking, just as during tidy up and every day living. Understanding
the perils present in the kitchen can assist you with abstaining from causing a mishap or
exposing your family to an episode of food contamination

2. Describe one safe handling technique for pieces of equipment during use.
a. Knives – to cut on the stable surface.
b. Meat slicer.- by wearing cut resistant gloves
c. Bain-marie. Ensure it is clean and preheated before use
d. Food processor.- ensure not to wear loose clothing or jewelry
Activity 4
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1. Describe six precision cuts and identify the knife that is most commonly used for
them.
 Julienne Cut
 Brunoise Cut
 Small Dice
 The Batonnet
 Medium Dice
 The Baton

2. Explain how to fillet a fish.

Hold a long, sharp filet blade legitimately behind the fish's gills and chop down toward
the fish's head, at that point flip the fish over and rehash the slice to expel its head.
Remove the tail too, at that point run the blade along the fish's ribcage close to its spine
to isolate the meat from the ribs.

3. What four pieces of equipment would you use to trim and prepare poultry?
 roasting,
 broiling,
 pan-broiling,
 Pan-frying, and.
 Grilling.

Activity 5
1. Outline a six-step procedure for cleaning equipment.
 Pre-clean
 Main clean 
 Rinse.
 Disinfection
 Final rinse
 Drying.

2. Explain the differences between detergents and sanitizers.

A detergent is an item that expels soil and breaks up oil; it is a surfactant that can assist
you with expelling earth and oil from messy dishes and planning zones. Utilizing cleanser
ought to be one of the first and increasingly significant strides in cleaning as it helps lift
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earth and oil that would then be able to be washed away. It is essential to hold up under
at the top of the priority list that cleanser doesn't eliminate microscopic organisms.

A sanitizer is an item that joins a cleanser and a disinfectant and is accordingly, used to
evacuate soil, break up oil and decrease microorganisms to a sheltered level. Sanitizer
are down to earth, be that as it may, the cleanser in them is enormously weakened and
is, accordingly, just powerful on surfaces that are not exceptionally grimy.

3. What is an SDS? What information about chemicals is included on an SDS?

A security information sheet (SDS), material wellbeing information sheet (MSDS), or

item wellbeing information sheet (PSDS) are reports that rundown data identifying with
word related wellbeing and wellbeing for the utilization of different substances and
products. The SDS incorporates data, for example, the properties of every synthetic; the
physical, wellbeing, and natural wellbeing risks; defensive measures; and security
precautionary measures for dealing with, putting away, and moving the concoction.

4. Using the table, describe and list the cleaning and sanitising agents you would use for
each of the following products.
Equipment Cleaning and sanitising agents
Cutlery Detergents
Stainless steel pot Abrasives
Food processors Degreasers
Oven Degreasers
Crockery Detergents
Grill plates Degreasers
Floors Abrasives
Walls Abrasives
Activity 6
1. Describe seven ways that you, as an employee, can use energy, water and other
resources efficiently to reduce negative environmental impacts.
 Using recycled products
 Look for power saving alternatives
 Clean and maintain the area hygienic
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 Watch the water usage

 Go paperless as more as it works
 Always switch off the lights and equipment’s if not in use
 Ensure to use the effective methods to reduce the water and energy wastage

Activity 7
1. Why is it important that all equipment in an establishment is properly maintained?
To ensure the hygienic and safety of food and the requirements as per the food and safety
guidelines
2. Explain in a simple sentence why it is important that equipment faults or unsafe
equipment be reported as soon as possible.

They can contaminate the foods items with harmful bacteria and also may cause harm
to the employee while using the same.

Summative assessment 1
Question 1
Describe what is meant by the term mise en place and what is involved in mise en place for a
commercial kitchen.
Mise en place is a French culinary expression which signifies "setting up" or "everything in its
place". The reason for mise en place is to enable the gourmet expert to cook in the most
productive manner without having to stop. The Importance of Mise en Place. ... All mise en
place, articulated (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), implies is to have every one of your fixings
arranged and all set before you start cooking. Made an interpretation of, “to set up.
Question 2
Complete the following table, describing the essential features and function of, and safe
operating practices and maintenance requirements for, the following equipment used in food
preparation tasks. One example has been provided.

Equipment Features/ Functions Safe Operating Practice Maintenance

Requirements
Blenders Used to blend, puree, Keep hands out of the jug Follow proper
liquefy and chop when plugged in or in cleaning equipment
foods. operation, ensure power is assemble parts
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turned off prior to correctly and services

dismantling and ensure as required.
power cords are away from
water.
Food Quickly and easily Clean and dry the food Ensure the properly
processors chop, slice, shred, processor well after each cleaning with the
grind, and puree use, as water can adequate cleaning
almost any food.  accumulate on the power agent
cord and potentially cause
an electric shock when
plugged in.
Meat slicer used in butcher shops Wear cut-resistant Ensure the same in
and delicatessens to gloves sanitize every time to
slice meats, sausages, ensure the hygiene
 Keep the work area
cheeses and other deli
free of clutter
products
 Focus on the task

 Never
push meat with bare
hands. 

Mixers Used to mix liquids  Ensure that the Ensure the properly

together, liquids with area does not contain any cleaning with the
powders, syrups etc. hazards that may impact adequate cleaning
on the safe operation of agent
the mixer.

 Never insert your

hands into a
rotating mixer bowl

Knife making a knife or   Use a Steel or Properly sanitized

sharpening similar tool sharp a Sharpening Stone. always
equipment by grinding against a
 Wear Protective
hard, rough surface,
Gloves.

 Hold a Steel
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and Knife Away from Your

Body.

 Place a Stone
a Safe Distance Away.

 Make Slow
Movements.

Knives Used for cutting meat, Keep knives sharp. Properly sanitized

dicing vegetables, always
 Cut on a stable
disjointing some cuts,
surface.
slicing herbs, and
chopping nuts.   Handle knives caref
ully when washing up.

 Carry a knife with
the blade pointing
downwards.

Bain-marie used for cooking Train employees and Ensure the same in
delicate foods such as maintain the hygienic sanitize overtime to
custards ensure the hygiene
Thermometer Tool that measures Ensure Thermometer has Ensure the same in
temperature — how batteries and is clean. A sanitize overtime to
hot or cold something dirty thermometer can ensure the hygiene
is. introduce bacteria to food
Cooking Kitchen appliance  Use burners on the Ensure the same in
Range designed for the back as much as possible. sanitize overtime to
purpose ensure the hygiene
 Never use a pot
of cooking food.
that is too small or big for
the burner.

 Never leave a
burner on that does not
have a filled pot or pan on
it.
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 Do not leave an
empty pan on a hot
burners.

 Turn all pot and pan

handles inwards.

Combi oven Oven with three Ensure that it is clean. A Ensure the same in
functions: convection, dirty oven can introduce sanitize overtime to
steam, and bacteria to food ensure the hygiene
combination cooking. 

Question 3
Explain the food safety practices involved when handling different food types.

 Clean — Wash hands and surfaces regularly.

 Independent — doesn’t cross-taint.
 Cook — Cook to the correct temperature.
 Chill — refrigerate expeditiously.

Question 4
Describe the basic cleaning practices that apply to a range of different pieces of equipment.
How could you find out information about the chemical agents being used?
Drench if necessary. Rinse: wash off any free soil or cleanser froth. Sterilize: utilize a sanitizer to
murder any residual microscopic organisms. Last Rinse: wash off sanitizer (if vital - read the
guidelines on the sanitizer).Sanitizers is substances fit for obliterating microorganisms including
those microscopic organisms that reason food contamination and different sicknesses. At the
point when utilized appropriately, they can diminish surface sullying by microscopic organisms
to a protected level. It is essential to peruse and pursue the bearings on sanitizers cautiously.

Question 5
Describe the steps involved in creating the following precision cuts:
1. Brunoise- The Brunoise dice is the smallest dice you can have.
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2. Chiffonnade- is used when slicing very thin items such as herbs or leafy vegetables such
as spinach. 
3. Jardiniére It is French cooking term meaning to cut a vegetable into thick stick or finger
shape
4. Julienne- The julienne is a type of cut that is stick-shaped and very thin.
Question 6
Explain some of the safety issues that must be considered when using food preparation
equipment

 Store cuts in a wooden square or in a cabinet.

 Never cook in free garments and keep long hair tied back.
 Never cook while wearing dangling adornments.
 Keep potholders close by and use them
 Dismiss pot handles from the front of the stove.
 Try not to let temperature-delicate nourishments hang out in the kitchen.
Question 7
When performing maintenance and minor adjustments of equipment that contains blades,
what safe operational practices should be followed? Identify at least four.

 To ensure not to use the loose clothing’s and jewelry while using the same
 Ensure that everything is properly clean and maintained as per the quality standards
 All the equipment are properly installed
 All the employees should be well trained for utilizing the same.
Summative assessment 2
Project 1
Find a recipe for pumpkin soup. In a detailed report, describe how you would prepare and
serve the soup.
 Your report will need to include:
 a list of ingredients including the correct quantity, type and quality
 how you will prepare the food items hygienically and safely including measuring,
cleaning, peeling and chopping
 the equipment you will use
 how you will use the equipment correctly, safely and hygienically
 what maintenance that equipment may need and what you would do if it was faulty
(working in a commercial kitchen)
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 how you will use the equipment and resources to assist in reducing resources such as
water and energy use
 Submit the report along with a copy of the pumpkin soup recipe.

Ingredients

 2 tablespoons butter
 1 onion, diced
 2 carrots, peeled and diced
 1 apple, peeled and diced
 2 cups fresh pumpkin, roasted and diced, see note below
 1 tablespoon sage leaves
 3 cups chicken stock
 1 cup cream
 Salt and freshly ground pepper
Recipe
In a stockpot over medium warmth, dissolve spread and saute onion, carrot, apple, broiled
pumpkin, and sage until all are delicate, around 8 to 10 minutes. Puree the blend in a
nourishment plant; on the off chance that you don't have a nourishment plant, at that point
puree in a nourishment processor or blender. Return the puree to the stockpot, include the
chicken stock and stew for 15 minutes. At that point include the cream and stew for 5
additional minutes, bringing down the warmth if essential so it doesn't bubble. Season, to taste,
with salt and pepper.
Dividesoup among 4 soup bowls and serve right away.
Cook's Note
To cook pumpkin, preheat broiler to 400 degrees F. Cut entire pumpkin down the middle and
afterward cut every half into a few pieces. Dispose of seeds or hold for another utilization. Spot
pumpkin on a heating sheet, sprinkle with olive oil, and season with salt and pepper. Broil in
stove until delicate yet not self-destructing, around 30 to 40 minutes. Give cool, a chance to
peel away skin, and shakers.