Student Name: Shuk ching Chow (Helen)

Student ID Number: M20021800020

Trainer/Assessor Name: Tony-C

Class: Diploma of Hospitality Management

USI :CY53523YWA

Email:[email protected]

1A.To provide you with an opportunity to identify food preparation requirements from recipes,
lists and workplace information.

1. What information does a recipe include?

➢A name and short description of the food you’re making

➢A picture showing what the end result should look like

➢ A section listing all the ingredients you need and the quantities, and sometimes the
equipment that is required

➢ A method section, detailing the steps to make the food.

2. What does the French term mise en place mean?

➢Literally “put in place,” mise en place is the kitchen term for your setup, the gathering and
preparation of all the tools and food you need to complete the task at hand. Mise en place can
refer to a cook's organization on the line

3. What are the advantages of using this technique (mise en)?

➢Taking the time to do all of this upfront actually ends up saving you time in the long run.
With everything laid out in front of you, you’re more organized and efficient. Your whole cooking
process becomes streamlined. You’re far less likely to do something like accidentally adding the
salt twice and you’re not scrambling to find an ingredient in the back of the cupboard right when
it’s needed.

4. How would you find out the correct way to store and handle food?

➢Storing food correctly is one of the best ways to reduce the risk of it becoming contaminated
and spoiling. Due to the different elements that make up all foods, particularly protein, there are
different rules on how to store foods.

As a general rule – always keep cold food cold and hot food hot and when possible, foods
should alway be kept in covered, air-tight containers off the floor. Keeping food at the correct
temperature is essential when it comes to food storage. The growth rate of bacteria and other
harmful contaminants is the highest in temperatures between 5 and 60°C, otherwise know as the
‘Danger-Zone’.

High-risk foods are foods that are high in protein, like meat, poultry, seafood, dairy products and
eggs, and therefore must be kept below 5°C when chilled. If these foods are frozen they should
not be allowed to reach above -15°C. When cooking these foods, they should reach a
temperature of at least 75°C for a minimum of two minutes and not be allowed to drop below

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60°C until they’re served.

Low-risk foods are foods which carry a reduced risk of becoming contaminated. Some examples
of these are dry ingredients, such as rice, flour, cocoa and sugars; and foods that contain little if
any protein, such as honey, sauces, oils and some condiments.

The preferable temperature at which to keep raw fruits and vegetables typically varies. Although
chilling might help extend the life of the fruit or vegetable, many are better off kept at room-
temperature.

However when low-risk foods are cooked, even if not together with high-risk foods, they will
often become high-risk and therefore require refrigeration or freezing. Rice and stewed apples
are two examples of this.

1B .To provide you with an opportunity to identify and select the right knives and other specialist
equipment that is suited to the task.

1. What are the different types of knives used for preparing food?

➢ A knife cut is how a chef or cook slices food into a specific shape. The different types of
basic knife cuts are batonnet, dice, allumette, mince, julienne, and brunoise. Different cuts are
required depending on the dish being prepared because foods cook at different speeds and the
size or shape of the ingredients affects how long a dish must cook to be prepared correctly.

2. Explain how you would maintain knives and why.

➢ Always cut on a cutting board. Using marble, granite, or any other solid surface is too hard
and unyielding for a kitchen knife. This can dull your knife much more quickly.

3. Name different types of food preparation equipment and give a short description of their
purpose.

➢Non-mechanical

Non-mechanical equipment generally does not have any moving parts and is usually small. Most
hand-held tools and utensils fall into this category that includes knives, mixing bowls and
spoons.

➢ Mechanical

Because many kitchen tasks are time consuming and repetitive, many kitchens also have a
variety of mechanical devices in order to make these tasks easier. Most of these pieces of
equipment are small enough to either be held in the hand or moved around freely. A good
example of this type of equipment would be a mandolin.

➢ Powered

Finally there is powered equipment. These pieces of equipment need electricity, gas or steam to
work. Some power equipment, like electric knives, are small and are hand-held. Others, like
ovens, are so large and heavy that they are fixed in one spot.

Most powered equipment with moving parts, like mixers and blenders, are driven by electricity.
Ovens, boilers and steamers, which have few moving parts but generate heat, are usually
powered by gas, wood or electricity.

Improvements in the design and manufacture of powered equipment have meant that one
person can do the work of several people in a very short time. Also some tasks are performed

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better by machine than could ever be done by hand.

➢ Equipment safety

Many pieces of kitchen equipment use a chopping or mincing action with sharp blades moving at
high speed and can cause serious injury if not used properly. You need to be extra careful and
follow the proper health and safety regulations when using this type of equipment.

Before you use any piece of kitchen equipment, you should spend some time reading through
the operators manual. The manual will not only contain information about how to use the
equipment but will also tell you how to clean and maintain the equipment.

➢ Equipment chart

The following chart is a useful way to categorise the different types of kitchen equipment.

1C. To provide you with an opportunity to learn how to clean and sanitise equipment before use.

1. What is the difference between cleaning and sanitising? Explain the definition of each one.

➢ Cleaning – this process ‘removes the visible contamination such as food, waste, dirt
and grease from a surface’ using warm water and cleaning detergent.

➢ Sanitising – this process ‘destroys microorganisms’ from a surface using hot water or
sanitising chemicals.

2. Why is it important to clean and sanitise equipment and how often should it be done?

➢ Spending several hundreds of dollars on all the homebrew equipment your heart desires
but deciding to skimp on cleaners and sanitizers would be like buying an expensive sports car
and filling it up with regular unleaded. While you may initially save a couple of bucks at the pump,
the inevitable repercussions make the frugality seem completely idiotic.

While bleach and other household cleaners are great for your bathroom and kitchen surfaces,
you’re not consuming things that come in direct contact with these surfaces. These are very
harsh cleaners that are great for their intended use but a less than ideal choice when making
beer.

In brewing, it’s very important to create a happy and healthy environment for the yeast. Any
bacteria, germs and the like will have adverse affects on your beer and it’s critical that you
remove them from anything that will come in contact with the wort/beer at any point in time. This
includes but is not limited to brew pots/kettles, brewing spoons and/or mash paddles,
fermenters, siphons and tubing, airlocks, wort chillers, etc.

3. Explain what the four-step effective cleaning and sanitising process is.

➢1. Preparation – remove any loose dirt, dust and food particles from the surface and

rinse with warm water

2. Cleaning - wash the surface with hot water and cleaning detergent to remove any
stubborn stains or dirt

3. Sanitising – wash again with hot water and apply sanitiser after carefully reading
the instructions

4. Drying – place equipment on a drainer in the kitchen to air .

2A.To provide you with an opportunity to learn how to use equipment safely and hygienically

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according to manufacturer instructions.

1. Why should you read the instructions before using any equipment?

➢ To ensure your safety when using the appliance, especially if it’s electrical

➢ To avoid breaking the equipment or appliance, which could be costly if it was

➢ It will help you keep the equipment in good condition so it will last longer

➢ If you are cooking something, using equipment in the wrong way could affect the
quality or safety of the food

➢ To make sure you get the most out of the equipment and don’t miss any advanced
features by not reading it.

2. Why is it important to use equipment safely and hygienically?

➢ To remove any bacteria, such as salmonella, from the equipment

➢ To make sure you’re following health and safety guidelines set by the workplace

➢ It avoids spreading any germs whilst cooking

➢ It keeps the equipment in good condition

➢ Extends the life of the equipment

➢ It keeps the workplace safe and clean for everyone to use

3. What is a safety data sheet (SDS) and when should it be used in the workplace?

These are sheets that provide information about hazardous chemicals and specify
how they should be stored, mixed/prepared and used safely. All workplaces handling chemicals
should have these sheets available for staff to use, and you should always refer to it when
assessing risks.

An SDS includes details of the following:

➢ Cautions and hazards

➢ How to handle the chemicals safely ➢ How to store them safely

➢ Emergency procedures

➢ How to dispose of the chemicals

The Work Health and Safety Regulations (WHS Regulations) states that all manufacturer or
importers of a hazardous chemical must prepare an SDS, and a supplier must also provide this
document to a workplace when supplying the chemicals to them. More detailed information
about this is available on the Safe Work Australia website.

2B. To provide you with an opportunity to prepare different types of food using suitable knives
to make precision cuts.

1. What are precision cuts and why are they used?

Precision cuts are very popular among professional chefs; they make cutting faster and more
effective, and can also enhance the presentation of food. And with plenty of practice, they are
not very difficult to do. A recipe will usually specify what type of cut is required; for example, it
could say onions or carrots diced small. There are many different precision cuts that could come
up in recipes, so it’s useful to know what each one means

and how to do it.

2. List some popular precision cuts and what they are used for.

➢ Brunoise – this French term means cutting a vegetable

into small precise 3mm cubes to use in sauces and soups. Carrots, onions, leek and celery are

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used as part of a brunoise. To make this: shape into a rectangle or square, cut into 2” long
pieces then cut into 4mm thick slices, then keep stacking them together, slicing off pieces 4mm
wide.

➢ Chiffonnade – this means slicing food into fine shreds, and it is normally used for lettuce, kale
and herbs to garnish dishes. To make this: stack the salad on top of each other, roll them
together and cut through it leaving a space of 3mm

➢ Concasse – this means to crush or grind, and it is usually referred to as Tomato Concasse,
which is a tomato that has been peeled, seeded and chopped to remove the skin and inedible
parts before adding to a sauce or salad

3A.To provide you with an opportunity to learn about the different cleaning agents used to
maintain equipment cleanliness.

1. How would you find out the best way to clean and maintain equipment?

➢ It could damage the equipment if you use the incorrect cleaning practices or products to
maintain it

➢ Cleaning it correctly will maintain the appearance and performance of the equipment

➢ Your workplace may set guidelines for cleaning equipment and they may only allow certain
products to be used

➢ Cleaning it properly is essential for removing any dirt, bacteria or food from the equipment.

2. Why is it important to use the right cleaning products?

There are many different types of cleaning materials available to suit the task at hand. Finding the
right equipment will make the task of cleaning easier, faster and more efficient.

3. What are the different types of cleaning materials/equipment and what are they used for?

➢ Cleaning cloths – used for cleaning worktops, surfaces and tables, etc.

➢ Commercial cleaning and sanitising agents, and chemicals for cleaning commercial kitchens,
equipment and food storage areas – products such as all-purpose cleaner, bleach, washing up
liquid and anti-bacterial spray, etc.

➢ Dustpans and brooms – used for sweeping up any food or dust from floors

➢ Garbage bins and bags – used for storing and disposing of rubbish

3B.To provide you with an opportunity to reduce negative environmental impacts by using
energy, water and other resources efficiently.

1. How can you use resources efficiently?

➢ Don’t cook food on a higher temperature or for a longer period than is required

➢ Don’t leave equipment/appliances on for a long time – only have them on when cooking

➢ Read the equipment manual to find out any eco- friendly tips

➢ Switch off and unplug equipment after use

➢ Don’t leave water running when you’re not using it

➢ Use energy efficient equipment if possible.

2. Why is it important to use resources such as energy and water efficiently?

➢ High energy and water consumption can cause:

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o pollution

o damagetohealth

o wildlifeandhabitatloss o global warming

o waterscarcity

➢ It can also run up high bills if you have high consumption.

3C.To provide you with an opportunity to learn how to make minor adjustments to maintain the
condition of equipment.

1. Why is it important to maintain equipment on a regular basis?

➢ Faulty equipment can be very hazardous and can cause:

o foodborneillnesses–duetonotcookingfoodthoroughlyorattheright temperature

o burns – the appliance could be overheating making it dangerous to touch

o fires – if the equipment is faulty is could set on fire during use

➢ It will extend the life of the equipment if you maintain it properly

➢ The equipment won’t cook food properly if it is faulty, which could lead to food poisoning.

2. Explain what adjusting blades and oiling machines means and how you would do this.

➢ Adjusting blades – the blades in equipment such as food processors and blenders may
occasionally need loosening or tightening if the appliance isn’t working right. If the blade is too
tight, it can prevent them from rotating properly, or if the blades are too loose they can come
undone while the equipment is running. They can be adjusted using a suitable tool, such as a
spanner or a screwdriver, and instructions may be provided in the equipment manual. Make sure
the appliance is switched off and unplugged before attempting to adjust the blades or clean it.

➢ Oiling machines – electrical equipment will need to be oiled regularly to keep it running well
and prevent it from breaking. This will involve lightly oiling around the joints of the rotary blade
and leaving it to settle, and then blotting with kitchen paper before fixing it back together. If you
use the equipment on a regular basis, then this should be done at least once a month to keep it
in good condition. Make sure the equipment is switched off and unplugged before attempting to
oil the machine. The advantages of oiling equipment are:

o it reduces friction

o it stops it making a noise when the blade rotates o reduces wear and tear during use

o protects metal from going rusty

o helps stop bacteria getting into the equipment o makes it more efficient

o stops it from overheating

o extends the life of the equipment

3D.To provide you with an opportunity to learn how to identify, report or rectify faulty and unsafe
equipment.

1. How would you know if equipment is faulty or unsafe?

➢ There could be a strong smell coming from the appliance

➢ Check equipment regularly to make sure it is working

properly

➢ It may spark when switched on or overheat

➢ It might not be working at the right temperature - use a thermometer to check this when
cooking

➢ Food won’t be cooked properly, or it won’t be mixing ingredients enough

➢ The equipment may be too hot to touch

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2. How would you report faulty or unsafe equipment inside and outside of the workplace?

If a fault occurs with the equipment, this needs to be reported to your manager or supervisor
first, who should offer you guidance and replace the item. Aside from the workplace, faults would
usually be reported to the manufacturer in writing or by phone. There should be advice and
contact details in the equipment manual, detailing what you should do if the appliance breaks
down or is faulty, and you should be offered a full refund once reported. If the equipment is
unsafe and could be dangerous to other consumers, then the manufacturer should stop selling
the product and investigate it further.

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