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

Student Details
Student Name: ANETTE MAURICE L. DY
Workplace: AXIAL INTERNATIONAL COLLEGE
Unit of
Competency:
SITHCCC001 Use food preparation equipment
Assessment
Item:
Assessment 2 Assignment
Assessor Name: EDIN BASINAC
Reasonable
Adjustment:
Trainer to record any reasonable adjustment applied to this
assessment:
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By signing below, I agree this assessment work is entirely my own.
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Assessment Outcome (Trainer to complete)
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TD-SIT-HCCC001-A2-V4
Commercial in confidence
Release Date: 24/01/2018
© Axial Training Pty Ltd
Review Date: 24/01/2019
Page 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:
Equipment
Numb
er
Used to prepare
1 Blender 4 Preparing a pizza dough
2 Food Processor 3 Parmesan for a pasta dish
3 Grater 2 Making breadcrumbs from stale bread
4 Mixer 1 To puree a soup
3. What is the purpose of the following pieces of equipment? How are they used?
b) Sharpening stone Instructions for use:
TD-SIT-HCCC001-A2-V4
Commercial in confidence
Release Date: 24/01/2018
© Axial Training Pty Ltd
Review Date: 24/01/2019
Page 2 of 9

Put some liquid on the stone, or lubricate stone with oil, water or detergent. Use the
rough side first, and do an arching motion with the steel of the knife. And turn the stone
over and use the smoother side then do an arching motion with your knife. Wipe clean
and finish with steel.
4. Connect the correct cutting application with the relevant knife
Type of knife
Number
Cutting application
1 Chef’s knife (French knife) 5 Trimming, turning and peeling
2 Filleting knife 6 Turning and carving
3 Bread knife 1 Larger cuts, slicing, dicing and chopping
4 Boning knife 4 Trimming and boning
5 Paring or utility knife 8 Large flat knife for spreading butter and other
condiments
6 Turning knife 2 Removing the meat and skin from fish
7 Butcher’s knife 3 Serrated edge for slicing bread or tomatoes
8 Palette knife 7 Long, slightly curved knife for slicing meat