SITHCCC001 - USE FOOD PREPARATION EQUIPMENT

Written Activity
Formative assessments
Activity 1
Question: 1- Outline the seven benefits of practising good mise en place when
preparing for food service.
Answer: Practicing mise en place has several benefits:

1. There is time to clean the mixing area as you go along rather than face a
counter full of mixing equipment when you're done.
2. You can group ingredients or place them in the order used to assure all recipe
steps are included.
3. Any missing ingredients can be spotted before it's too late for a quick trip to
the store or your neighbor next door.
4. It makes complicated recipes more fun to prepare when you're no longer
doing a juggling act, trying to complete several tasks simultaneously.
5. Special preparation for ingredients -- such as toasting nuts, letting certain
ingredients come to room temperature, etc. - can be handled BEFORE cooking
rather than in the midst of another preparation step when time delays may
affect food quality.
6. Preparation tasks will be completed before cooking rather than in the midst of
another preparation step when time delays may affect food quality
7. Complicated recipes are easier to prepare when you are no longer doing a
juggling act, trying to complete several tasks simultaneously

Question: 2- What purpose does workplace information, lists or work flow plans
have when preparing for food service? (100 words)
Answer: Work flow plans, workplace information and/or lists:
 minimise the time that will be taken to complete tasks because everyone knows
what to do and when to do it
 give everyone clear direction
 help conserve energy of staff
 minimise food and labour wastage
 maximise productivity
 clarify the time schedules that need to be adhered to
 make organisation more effective
 act as checklists to ensure that preparation has been fully completed
 make it easier to work in a logical sequence
 increase efficiency

Activity 2
Question: 1- Using the table, list five utensils, five pieces of large fixed equipment
and five pieces of mechanical equipment used in a commercial kitchen. One example
of each has been provided.
Answer: Using the table, list five utensils, five pieces of large fixed equipment and
five pieces of mechanical equipment used in a commercial kitchen. One example of
each has been provided.
Examples have been provided. Some large fixed items might also be included in
machinery.

Utensils Large fixed equipment Mechanical equipment (machinery)

Knives Steamers Dishwashers

Thermometers Fryers Combination oven

Cake tins Cool rooms Food processors

Graters Freezers Grills

Cutting Benches Salamander

boards
 Spatulas Bain-marie Deep-fryers

Question: 2- Select one item from each of the categories and describe what it can
be used for.

a. Utensils.
b. Large fixed equipment.
c. Mechanical equipment.
d. Knives

Answer: Select one item from each of the categories and describe what it can be
used for.

a. Utensils- A thermometer can be used to check the temperature of hot food

before it is served. This will ensure it is hot enough to kill bacteria. They can
also be used to check the temperature of cold food being delivered from
suppliers.
b. Large fixed equipment- Cool rooms are used to store the cold foods for an
enterprise. They will be set between 1˚C to 4˚C.
c. Mechanical equipment- A salamander is similar to a grill and it will be used
to grill items. Salamanders have top and bottom grill bars and can be set to
grill with both or just one. The salamander can be set to different
temperatures.
d. Knives- There is no definitive answer for this question as it depends on
which knife is selected by the participant. Answers to include relevant
information on knives contained within the text.

Queston: 4- Explain how you can confirm cleanliness of equipment before use
and make adjustment accordingly. (30–50 words)

Answer: Remove loose dirt and food particles. Rinse with warm, potable water.
Before using knives or other equipment, visually inspect them for cleanliness and
correct assembly. Check for dirt, stains, food particles and incorrectly fitted
attachments.
Name: Christopher Spooner

Date: 15-02-2016