TD-SIT-HCCC001-A2-V4 (Short Answer Questions).docx -...

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Student DetailsStudent Name:ANETTE MAURICE L. DYWorkplace:AXIAL INTERNATIONAL COLLEGEUnit ofCompetency:SITHCCC001 Use food preparation equipmentAssessmentItem:Assessment 2 AssignmentAssessor Name:EDIN BASINACReasonableAdjustment:Trainer to record any reasonable adjustment applied to thisassessment:Student Declaration(Only required if not submitted through LIMEroom)By signing below, I agree this assessment work is entirely my own.Signature:Date:Assessment Outcome (Trainer to complete)(Only required if not graded through LIMEroom)SatisfactoryNot Yet SatisfactorySignature:Date:Feedback to studentTD-SIT-HCCC001-A2-V4Commercial in confidenceRelease Date: 24/01/2018© Axial Training Pty LtdReview Date: 24/01/2019Page 1 of 9
Your task:Answer the following questions. All questions must be addressed to demonstrate competence.1.Explain the meaning of the following terms in an effective kitchen operation:a)Mise-en-place
b)Workflow planning
2.Match the following equipment with the tasks they would be used for:EquipmentNumberUsed to prepare1 Blender4Preparing a pizza dough2 Food Processor3Parmesan for a pasta dish3 Grater2Making breadcrumbs from stale bread4 Mixer1To puree a soup3.What is the purpose of the following pieces of equipment? How are they used?
b)Sharpening stone
Instructions for use:TD-SIT-HCCC001-A2-V4Commercial in confidenceRelease Date: 24/01/2018© Axial Training Pty LtdReview Date: 24/01/2019Page 2 of 9
Put some liquid on the stone, or lubricate stone with oil, water or detergent. Use therough side first, and do an arching motion with the steel of the knife. And turn the stoneover and use the smoother side then do an arching motion with your knife. Wipe cleanand finish with steel.4.Connect the correct cutting application with the relevant knifeType of knifeNumberCutting application1 Chef’s knife (French knife)5Trimming, turning and peeling2 Filleting knife6Turning and carving3 Bread knife1Larger cuts, slicing, dicing and chopping4 Boning knife4Trimming and boning5 Paring or utility knife8Large flat knife for spreading butter and othercondiments6 Turning knife2Removing the meat and skin from fish7 Butcher’s knife3Serrated edge for slicing bread or tomatoes8 Palette knife7Long, slightly curved knife for slicing meat

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Term
Three
Professor
andrew mackanzie
Tags
Knife, Axial Training Pty Ltd

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