Assessment Task 1: Knowledge Test
Provide your response to each question in the box below.
| Q1: | What is mise en place? Write down the tasks performed under mise en place in the workplace. Write your answer in 100-150 words. | Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
| Q2: | Give any four (4) examples of different types of food preparation equipment. Give any five (5) examples for each type of equipment. | Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
| Q3: | a) Write down four (4) minor adjustments that can be made to equipment.
b) Mention five (5) ways to maintain the condition of knives |
Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
| Q4: | a) Why is it 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. |
Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
| Q5: | a) List 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. |
Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
| Q6: | What type of kitchen equipment do you use for the following items? | Satisfactory response | |||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||
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| Q7: | Insert Question hereWrite down five (5) do’s, and five (5) don’t’s for the safe handling of electrical equipment in the kitchen.
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Satisfactory response | |||||||||||||||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||||||||||||||
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| Q8: | Match the correct knife to an appropriate application. | Satisfactory response | |||||||||||||||||||||||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||||||||||||||||||||||
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| Q9: | Explain the following precision cuts. Write one (1) or two (2) sentences for each. | Satisfactory response | |||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||
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| Q10: | Explain the importance of the following activities when handling different types of food in 100-200 words.
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Satisfactory response | |||||||||||||||||
| Yes ☐
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No ☐
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| Q11: | What can we do to reduce the negative environmental impacts? List seven (7) ways we can do this. | Satisfactory response | |||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||
| Q12: | a) What do you need to do if there is unsafe or faulty equipment in the kitchen? Write your answer in 15-20 words
b) Give eight (8) examples of possible equipment faults that need to be reported |
Satisfactory response | |||||||||||||||||
| Yes ☐ | No ☐ | ||||||||||||||||||
Assessment method-based instructions and guidelines: Skills Test
| Assessment type |
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| Instructions provided to the student: |
| Assessment task description: |
| · This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.
· This assessment task is a Skills Test. · This assessment task requires the student to demonstrate skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types in this assessment task. · The student must submit the following documents to the assessor/trainer as evidence of their skill knowledge. § Completed template of ‘Select equipment to prepare different dishes’. § Completed checklists of: · Checklist 1: Use equipment to prepare food · Checklist 2: Clean and maintain food preparation equipment. · You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available. · You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task. |
| Applicable conditions: |
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| Resubmissions and reattempts: |
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| Purpose of the assessment |
This assessment task is designed to evaluate your following skills and abilities:
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| Task instructions |
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Assessment Task 2 – Skills Test
Skills Test:
This task must be completed in a commercial kitchen or a simulated work environment servicing customers. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.
Note: Please refer to the (Appendix C) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing meat dishes according to the industry standard.
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 have been interviewed for a chef’s position at the restaurant. As part of the interview process and to make sure that you understand how to maintain compliance with regards to health and safety requirements; Mr White wants to observe you performing a 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 D to find information on recipes to be used
Activity 1: Confirm food preparation requirements and select food preparation equipment
This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.
After confirming the food preparation requirements, you need to gather all the ingredients that you will need to prepare the above-specified dishes.
Furthermore, considering the information given in the recipes (Appendix D), you are then required to select the type and size of knives and equipment suitable for the requirements.
For each knife and equipment identified, you need to document the safety measures on how to operate them.
Activity 2: Use equipment to prepare food
This activity requires you to demonstrate the skills and knowledge needed to safely use commercial kitchen equipment 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 D
- 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.
This activity requires you to demonstrate the skills and knowledge needed to clean and maintain the food preparation equipment that you used while preparing the dishes specified in Activity 2.
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 place a tick mark in the checkboxes after completion.
Appendix C: Equipment and resource required
Fixtures and large equipment:
- Commercial-grade workbenches (1.5 m/person)
- Double sink
- Food processors
- Graters
- Griller
- Refrigeration unit with shelving
- Slicing machine
- Storage facilities
Small equipment:
- Assorted pots and pans
- Blenders
- Can opener
- Containers for hot and cold food
- Colanders
- Cutting boards
- Food handler gloves
- Knife sharpening equipment:
- Sharpening steels and stones
- Knives:
- Butchers and boning
- Chef
- Filleting
- Palette
- Utility
- Vegetable
- Mandolin
- Mouli
- Planetary mixers
- Scales
- Small utensils:
- Peelers, corers and slicers
- Tongs
- Whisks
- Stainless steel bowls
- Thermometers
Cleaning materials and equipment:
- Cleaning cloths
- Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- Dustpans and brooms
- Garbage bins and bags
- Hand towel dispenser and hand towels
- Mops and buckets
- Separate hand basin and antiseptic liquid soap dispenser for hand washing
- Sponges, brushes and scourers
- Tea towels
Organisational specifications:
- Equipment manufacturer instructions
- Mise en place lists and standard recipes
- Organisational food safety plan
- Safety data sheets (SDS) for cleaning agents and chemicals
Variety of commercial ingredients used in food preparation specified in the performance evidence
Industry-realistic ratios of kitchen staff to customers.
Appendix D: Recipes
ONION RINGS IN TEMPURA BATTER
Ingredients
- 1 large onion cut into rings
- Plain flour for coating
Tempura batter
- 80 g self-raising flour
- 40 g cornflour
- 250 ml very cold soda water
- 1 egg
- 50 ml garlic and paprika mayonnaise
Method
- Preheat clean deep fryer to 190 .
- Separate the onion rings and coat with flour.
- Sift both flours together.
- Whisk the egg and cold soda water together.
- Quickly whisk in flour.
- Mix the onion rings through the batter then place carefully into hot deep-frying oil.
- Remove and drain when light golden in colour.
- Serve immediately garnished with garlic and paprika mayonnaise.
- This batter should be used immediately as it must be very cold to ensure crispness.
VEGETABLE SPRING ROLLS
Ingredients
- 1 tablespoon vegetable oil
- 3–4 drops sesame oil
- 30 g spring onions, finely sliced
- 30 g cabbage, fine chiffonade
- 30 g carrots, fine julienne
- 30 g mushrooms, finely chopped
- 30 g bean shoots
- ¼ teaspoon grated ginger
- ¼ teaspoon crushed garlic
- ½ teaspoon soy sauce
- Spring roll wrappers
- Egg white
Method:
- Heat oils in the pan.
- Add ginger and garlic and cook briefly.
- Add remaining vegetables and allow to sweat until just tender.
- Stir through soy sauce. Remove from heat and allow to cool.
- Lay wrappers with points facing north/south.
- Brush edges with a little egg white.
- Place a portion of cold vegetable mixture onto the wrapper, fold over twice. Then fold sides to the centre and continue rolling forward into a neat firm cylinder.
- Cover and refrigerate until required.
- To cook, deep fry rolls at 180 . until golden brown.
PARMESAN CRUMBED CHICKEN BREAST
Ingredients:
- 4 slices white bread – crust removed
- 20 g parmesan finely grated
- 1 tsp dried mixed herbs
- Flour for coating
- eggs whisked for coating
- chicken breasts – skin removed
- Olive oil
- Pinch each salt and white pepper
- Cooked tomato concassé
- Finely chopped parsley
Method:
- Place bread into a food processor and work until a fine crumb is achieved.
- Place crumbs on a flat tray and place in an oven at 100C until dried out.
- Allow crumbs to cool then mix in parmesan and herbs.
- Cover chicken breasts with plastic wrap and using a mallet or rolling pin, flatten to an even thickness.
- Place chicken through flour, then egg wash, then parmesan crumb mix.
- Place crumbed chicken on a tray or plate, cover and refrigerate for at least 30 minutes before cooking.
- Heat oil in a pan and add chicken.
- Cook to light golden colour on both sides.
- Place on absorbent paper to drain excess oil.
- To serve, the chicken and garnish with cooked tomato concassé and chopped parsley.
BEER BATTERED FILLET OF FISH
Ingredients:
- 1 fillet of fish, e.g. whiting
- 100 g plain flour
- Pinch salt and pepper
- 150 ml beer batter
- Cooking oil (for deep frying)
- 60 g tartare sauce
- 2 lemon wedges
- 2 large sprigs flat-leaf parsley
Method:
- Preheat the deep fryer to 180 .
- Pat fish pieces dry with clean kitchen paper then lightly season with salt and pepper.
- Pass fish through flour to lightly dust, then dip into beer batter, ensuring an even coating. Allow excess to drip off.
- Carefully lay the pieces of fish into the hot oil (don’t drop from a height as this will cause the oil to splash).
- Using a deep frying lifter, gently move and turn the fish pieces until an even light golden crust is formed.
- Lift fish pieces out, allow to drain well, then place onto absorbent paper.
- Serve immediately or keep warm until required (the longer the fish sits, the soggier the batter will become).
- Serve with tartare sauce and lemon wedges.
- Garnish with sprigs of parsley.
FRUIT SMOOTHIE
Ingredients:
- ½ cup fruit, diced, e.g. peaches, bananas, pineapples, strawberries, mangos
- ¾ cup plain yogurt
- 1 cup milk
- 1 tbsp sugar (optional)
Method:
- Peel the fruit, if appropriate, and cut up into small pieces.
- Put all the ingredients into a blender and puree them together until smooth.
- Pour into a chilled glass and serve with a straw.
STEAK HACHÉ WITH POMMES FRITES & CHEAT’S BÉARNAISE SAUCE
Ingredients:
For the steak and sauce
- 1 tbsp vegetable oil
- 4 shallots, very finely chopped
- 250g freshly ground beef
- 8 thyme sprigs, leaves picked and chopped
- 2tsp Dijon mustard
- 2tbsp plain flour
- 50ml crème fraîche
- 1 egg yolk
- 6 tarragon sprigs, leaves picked and finely chopped
- dressed green salad, to serve
For the Pommes Frites
- large baking potatoes (such as Maris Piper or Russet), peeled
- 2 tbsp vegetable oil
Method:
- Heat the oil in a pan and add about 3 /4 of the shallots. Cook for 5-10 mins, stirring occasionally, until soft and starting to caramelise in places. Set aside to cool.
- In a large bowl, combine the beef, thyme, 1 tsp Dijon and the cooled shallots. Season with black pepper but no salt at this stage (this can cause the meat to dry out). Shape into four patties and dust with flour. Put on a plate, cover with cling film and chill for at least 30 mins (or up to 2 hrs).
- Meanwhile, prepare the Frites. Slice the potatoes into skinny chips, tipping into a large bowl of cold water as you go. Drain, then transfer to a large pan and cover with fresh water, seasoning with salt. Bring to a fast simmer, boil for 1 min, then drain well. Tip the chips onto a clean tea towel or some kitchen paper, spread in a single layer so they dry and cool quickly. Heat oven to 200C/180C fan/gas 6.
- Tip the chips into a bowl with the vegetable oil and 1 tsp salt. Toss to coat, then spread out over two large baking trays — Cook for 45 mins or until crisp and golden.
- When the chips are about 15 mins from being cooked, heat a large frying pan with a drizzle of oil. Season the patties with salt on both sides and cook for 3-4 mins each side, or until they have a dark brown crust but are still slightly pink inside (or cook them for a little longer if you’d prefer them well done). Transfer to a plate, cover with foil and set aside to keep warm while you make the sauce.
- Return the pan to the heat and tip in the remaining shallots. Fry for 1-2 mins to soften, then remove the pan from the heat and stir in the crème fraîche, remaining Dijon, the egg yolk and tarragon, as well as any resting juices from the beef patties. Season well. Serve the steak with the Pommes Frites and a green salad, with the Béarnaise sauce on the side.
