Use food preparation equipment #1.docx - SITHCCC001 Use...

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SITHCCC001 Use food preparation equipment Assessment #1 1. What is the purpose of the following pieces of equipment? How are they used?
2. Connect the correct cutting application with the relevant knife Type of knife Cutting application Chef’s knife (French knife) (A) Trimming, turning and peeling (E) Filleting knife (B) Turning and carving (F) Bread knife (C) Larger cuts, slicing, dicing and chopping (A) Boning knife (D) Trimming and boning (D) Paring or utility knife (E) Large flat knife for spreading butter and other condiments (H) Turning knife (F) Removing the meat and skin from fish (B) Butcher's knife (G) Serrated edge for slicing bread or tomatoes (C) Palette knife (H) Long, slightly curved knife for slicing meat (G) Paul John Calma DC4527
SITHCCC001 Use food preparation equipment Assessment #1 (Futura-SITHCCC0‎0‎1 Use food preparation equipment P.19) 3. Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required: Equipment Examples for use in a kitchen Measures Various measures such as cup measures, measuring spoons and measuring jugs are used for accuracy. Volumes of dry and liquid ingredients can be measured accurately from as little as 1/4 teaspoon up to 5 litres. Peelers, corers, and slicers Peelers are used to minimise waste produced during preparation of fruit and vegetables. Various types are available and chefs will have a preference for one or another. Special asparagus peelers are available and can be adjusted depending on the thickness of the stem. Ensure that you use

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