Reference no: EM133842002 , Length: word count:5600

Use food preparation equipment

Assessment Task 1: Knowledge questions

Questions
Identify correct food safety procedures for the following:

Vegetables
Eggs
Raw meat
Reheating food
Cooling food
Describe each of these precision cuts:

Brunoise
Chiffonade
Concasse
Jardinière
Julienne
Macedoine
Mirepoix
Paysanne
Define mise en place and explain its purpose in regards to preparing, cooking and presenting food. Get in touch with us for low-cost assignment help!
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:

Butcher boning
Boning
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 such as blenders, food processors and mixers.
List three key safety considerations you need to make when using graters (both electrical and handheld).
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
Choose at least one piece of equipment that requires the following maintenance:
blades to be adjusted
oiling/lubrication.
Explain how these processes are completed and how you would work safely. 
Explain how you would deal with the following issues:
You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used.
You are trying to change the blades on a mandoline slicer. One of the plastic components snap because you have been having trouble removing the blade.
You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly - you think it belongs to another model.
One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns.

Assessment Task 2: Student logbook

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
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
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.

Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don't forget to ask your supervisor/assessor to complete the declaration.