SITHCCC023 Food Preparation Assessment :
SITHCCC023 Food Preparation
| This form is SITHCCC023 Food Preparation used to record the student assessment Outcome/result for each assessment task in the Unit of Competency. Student must complete the first section before submitting the assessment. Students must complete all SITHCCC023 Food Preparation SITHCCC023 Food Preparation assessment tasks satisfactorily to be Competent (C) in the Unit of Competency. The results will be updated within twenty-eight (28) days from your final submission date. Please check your student portal regularly to make sure that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer. | ||||
| Student Use (Must Complete this section before complete assessment submission) | ||||
| Student ID No | ||||
| Student Name | ||||
| Trainer / Assessor Name | ||||
| Unit Code | SITHCCC023 | |||
| Unit Title | Use food preparation equipment | |||
| Assessor Use Only | First Submission | Re-Assessment/ Late Submission | ||
| Assessment Task | Assessment Method | Assessment Outcome | ||
| Assessment 1 | Knowledge test | S | NYS | |
| Assessment 2 | Logbook | S | NYS | |
| Final Assessment Result for this unit: C / NYC | ||||
| Assessor Comments: | ||||
| Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Assessor Name: Signature: Date: / / | ||||
For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate
SITHCCC023 Food Preparation ASSESSMENT 1 – COVER SHEET
| This SITHCCC023 Food Preparation cover sheet is to be completed by the assessor and used as a record of outcome of this SITHCCC023 Food Preparation assessment task. | |
| Student Name: | |
| Student ID No: | |
| Unit Code: | SITHCCC023 |
| Unit Title: | Use food preparation equipment |
| Assessment Task No: | 1 |
| Assessment Type: | Knowledge test |
| Date of Submission: | |
| Student Declaration | |
| By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has been copied from another student or plagiarized except where the work has been correctly acknowledged or as per the specific assessment task instructions. | |
| Student Signature: Date: / / | |
| For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate. | |
| Assessment Outcome | |
| RESULT: S | NYS S= Satisfactory | NYS= Not Yet Satisfactory | |
Assessment Task 1: Knowledge test
| Instructions: |
| This is an individual assessment. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc.To be assessed as Satisfactory in this assessment task, all questions must be answered correctly. Complete a written assessment consisting of a series of questions. You will be required to answer all the questions correctly. Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer.Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking.Be concise, to the point and write answers within the word-limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality.You must write your responses in your own words. Use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender-inclusive language should be used.When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source. |
Assessment Task 1: Knowledge questions
Questions
Provide answers to all of the questions below.
- Define missing place and explain its purpose regarding preparing, cooking and presenting food.
- Briefly describe uses for the following commercial equipment.
| Equipment | Uses/functions |
| Blender | |
| Deep fryer | |
| Food Processor | |
| Grater | |
| Cryovac machine | |
| Mandolin slicer |
| Equipment | Uses/functions |
| Measures | |
| Microwave | |
| Mouli | |
| Oven | |
| Peeler, corer or slicer | |
| Planetary mixer | |
| Salamander |
| Equipment | Uses/functions |
| Scales | |
| Slicing machine | |
| Stove top | |
| Thermometer | |
| Water bath (not bain marie) | |
| Whisk |
- Identify correct food safety procedures for the following:
| Eggs | |
| Raw meat | |
| Reheating food | |
| Cooling food |
- Describe each of these precision cuts:
| Brunoise | |
| Chiffonade | |
| Concasse |
| Jardinière | |
| Julienne | |
| Macedoine | |
| Mirepoix | |
| Paysanne |
- Explain the difference between sharpening a knife and honing a knife when each should be performed and what equipment you use.
- Briefly explain the purpose/use of each of these knives:
| Chef | |
| Filleting | |
| Palette | |
| Utility | |
| Vegetable |
- 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).
- 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).
- List three key safety considerations you need to make when working with a Cryovac machine.
- List three key procedures you need to follow when cleaning and maintaining equipment.
- List five items you need to clean equipment and your work area.
| This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task. | |
| Student Name: | |
| Student ID No: | |
| Unit Code: | SITHCCC023 |
| Unit Title: | Use food preparation equipment |
| Assessment Task No: | 2 |
| Assessment Type: | Service Planning and Student Logbook |
| Date of Submission: | |
| Student Declaration | |
| By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has been copied from another student or plagiarized except where the work has been correctly acknowledged or as per the specific assessment task instructions. | |
| Student Signature: Date: / / | |
| For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate. | |
| Assessment Outcome | |
| RESULT: S | NYS S= Satisfactory | NYS= Not Yet Satisfactory | |
| 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: | |
| blenderdeep fryerfood processorgratercryovac machineknife sharpening equipment:sharpening steels and stonesknives:chef’s knifefilleting knifepalette knifeutility knifevegetable knifemandolin slicer | measuresmicrowavemouliovenpeeler, corer or slicerplanetary mixersalamanderscalesslicing machinestove topthermometerwater bath (not bain marie)whisk |
| make basic and precision cuts on fruit and vegetables using each of the following types of cuts at least once: | |
| brunoisechiffonnadeconcassejardinière | juliennemacédoinemirepoixpaysanne |
| complete food preparation tasks within commercial time constraints. | |
| Instructions for how you will complete these requirements are included below. | |
Activities
Complete the following activities.
- 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 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.
Four (4) Service Planning Documents and four (4) have Logbook entries been provided at the end of this document. If you require assistance to complete, please speak with your trainer/assessor.
- 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.
Reflective Journal is located in the Logbook.
- 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!
- 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:
- confirm the food production requirements.
- calculate the number of portions and the amount of each ingredient that you require.
- identify the food preparation equipment that you require.
- ensure the appropriate food preparation equipment is clean, safe, and ready for use.
A Service planning template has been provided to help you.
- 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.
- 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.
- 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.
ASSESSMENT- 2 A
Tasks to be completed by the student.
Use sharpening steel and stone to maintain knives and prepare following dishes using the recipes provided as per the criteria listed in the Assessor Observation checklist.
| Session 1 | Recipe -1- Arancini balls |
| Recipe -2- Sunny lemon cheesecake | |
| Recipe -3- Easy braised chicken | |
| Recipe -4- Mini pizza | |
| Session 2 | Recipe -5- Picnic sandwich selection |
| Recipe -6- Poached eggs | |
| Recipe -7- Barley & pea risotto with shredded pork & perfect egg | |
| Recipe -8- Bread rolls |
For this Assessment your Assessor will Assess you against the criteria listed in the Assessor Observation checklist
You will also be required take a photo of each dish prepared by you with your student ID card and submit as evidence for this assessment.
Evidence to be collected for this assessment:
- Completed Assessor Observation checklist.
- Photo of each dish prepared by you with your student ID card.
Assessment 2 A – Assessor observation checklist
| Student Name: | |
| Student ID: |
| Key Legend | ||||||||
| Satisfactory= S Not Satisfactory = NS | ||||||||
| Assessment criteria Observable skills/tasks (During the observation did the student) | Session 1 | Session 2 | ||||||
| Date: / / | Date: / / | |||||||
| Arancini balls | Sunny lemon cheesecake | Easy braised chicken | Mini Pizza | Picnic sandwich selection | Poached eggs | Barley &pea risotto with shredded pork & perfect egg | Bread rolls | |
| Read, interpret and confirm food preparation requirements from recipes, lists and other workplace information | ||||||||
| Identify and select knives and other routine and specialised equipment suited to the food preparation task | ||||||||
| Confirm cleanliness of equipment before use | ||||||||
| Interpret manufacturer instructions to assemble and use equipment safely and hygienically | ||||||||
| Prepare food items using suitable knives to make precision cut | ||||||||
| Measure and use cleaning agents on food preparation equipment to Maintain equipment cleanliness | ||||||||
| Weigh and measure ingredients using numerical features of equipment | ||||||||
| Assessment criteria Observable skills/tasks (During the observation did the student) | Session 1 | Session 2 | ||||||
| Date: / / | Date: / / | |||||||
| Arancini balls | Sunny lemon cheesecake | Easy braised chicken | Mini Pizza | Picnic sandwich selection | Poached eggs | Barley &pea risotto with shredded pork & perfect egg | Bread rolls | |
| Efficiently sequence food preparation tasks to prepare above dishes within time allocated | ||||||||
| Use energy, water and other resources efficiently to reduce negative environmental impacts | ||||||||
| Maintain the condition of equipment and make minor adjustments as required within scope of responsibility | ||||||||
| Make precision cuts on fruit and vegetables | ||||||||
| Use sharpening steel and stone to maintain knives | ||||||||
| Identify and report unsafe or faulty equipment | ||||||||
| Task outcome: | SatisfactoryNot satisfactory | SatisfactoryNot satisfactory | ||||||
| I have been assessed and have received feedback for this session | ||||||||
| Student Signature | Student Signature | |||||||
| I have assessed the student and provided feedback for this session | ||||||||
| Assessor Signature | Assessor Signature | |||||||
ASSESSMENT- 2 B
Tasks to be completed by the student.
Prepare following dishes using the recipes provided by your trainer and enter the recipe name in the spaces provided below.
| Session 3 | |
| Session 4 |
For this Assessment your Assessor will assess you against the criteria listed in the Assessor Observation checklist
You will also be required take a photo of each dish prepared by you with your student ID card and submit as evidence for this assessment.
Evidence to be collected for this assessment:
- Completed Assessor Observation checklist.
- Photo of each dish prepared by you with your student ID card.
Assessment 2 B – Assessor observation checklist
| Student Name: | |
| Student ID: |
| Key Legend | |||
| Satisfactory= S Not Satisfactory = NS | |||
| Assessment criteria Observable skills/tasks (During the observation did the student) | Session 3 | Session 4 | |
| Date: / / | Date: / / | ||
| Please write recipe name here | Please write recipe name here | ||
| Read, interpret and confirm food preparation requirements from recipes, lists and other workplace information | |||
| Identify and select knives and other routine and specialised equipment suited to the food preparation task | |||
| Confirm cleanliness of equipment before use | |||
| Interpret manufacturer instructions to assemble and use equipment safely and hygienically | |||
| Prepare food items using suitable knives to make precision cut | |||
| Measure and use cleaning agents on food preparation equipment to maintain equipment cleanliness | |||
| Assessment criteria Observable skills/tasks (During the observation did the student) | Session 3 | Session 4 |
| Weigh and measure ingredients using numerical features of equipment | BlenderFood processorGraterCryovac machineMandolin slicerMicrowaveMouliPeeler. Corer or slicerPlanetary mixerSalamanderSlicing machineThermometerWater bath (not bain- marie)Whisk | BlenderFood processorGraterCryovac machineMandolin slicerMicrowaveMouliPeeler. Corer or slicerPlanetary mixerSalamanderSlicing machineThermometerWater bath (not bain- marie)Whisk |
| Use any of the listed equipment safely and hygienically to prepare/complete the recipe | ||
| Efficiently sequence food preparation tasks to prepare the dishes within time allocated | ||
| Task outcome: | o Satisfactory Not satisfactory | o Satisfactory Not satisfactory |
| I have been assessed and have received feedback for this session | ||
| Student Signature | Student Signature | |
| I have assessed the student and provided feedback for this session | ||
| Assessor Signature | Assessor Signature |
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