Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC001 Use food preparation equipment

Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answers
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

What will be assessed – Performance Evidence

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:
 safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:
o blenders
o food processors
o graters
o knife sharpening equipment:
 sharpening steels and stones
o knives:
 butcher and boning
 filleting
 palette
o mandolin slicers
o measures
o mouli
o peelers, corers or slicers
o planetary mixers
o scales
o thermometers
o whisks: fine and coarse stainless steel wire
 use food preparation equipment to prepare each of the following food types:
o fruit and vegetables
o general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades
o meat
o poultry
o seafood
 make precision cuts on fruit and vegetables
 complete food preparation tasks within commercial time constraints.
Place/Location where assessment will be conducted
SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements

You are required to complete each task for this assessment as outlined below, following the relevant recipes,
Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you
have participated for this unit of competency.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

   /    /
Assessor(s) Signature(s): Date:     
   /    /
Student Signature Date:     
Assessment 2

Your Tasks:
Prepare the following dishes to the criteria set out below:

Dish to be prepared Equipment used Major food groups used

Dish 1: Blender Fruit/vegetables

Food processor X General food items: batter/coating/condiment
Beer batter
Oils/sauces/marinade
Grater
Garnishes
Sharpening steel
Recipe Source: Futura Group, e- Meat
Sharpening stone
coach recipes SITHCCC001
Poultry
Knives:
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:

Mouli
Peeler/Corer/Slicer
Planetary mixer
X Scales
Thermometer
X Whisk: fine/coarse
Dish 2: Blender Fruit/vegetables
Food processor X General food items: batter/coating/condiment
Battered Fish Fillet X Oils/sauces/marinade
Grater
Garnishes
Sharpening steel
Recipe Source: Futura Group, e- Meat
Sharpening stone
coach recipes SITHCCC001 Poultry
X Knives: Butcher/Boning/Filleting/Palette
No. of serves: X Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
X Fruit/vegetables
Dish 3: Blender
X General food items: batter/coating/condiment
Cucumber Raita Food processor
Oils/sauces/marinade
X Grater
X Garnishes
Sharpening steel
Meat
Recipe Source: Futura Group, e- Sharpening stone
coach recipes SITHCCC001 Poultry
X Knives: Butcher/Boning/Filleting/Palette
No. of serves: Seafood
Mandoline
Measures
Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
 Scales
Thermometer
Whisk: fine/coarse
Dish 4: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Dish 5: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
Thermometer
Whisk: fine/coarse
Dish 6: Blender Fruit/vegetables

RTO to complete Food processor General food items: batter/coating/condiment

Grater Oils/sauces/marinade
Sharpening steel Garnishes
Recipe Source: Futura Group, e-
Sharpening stone Meat
coach recipes SITHCCC001
Knives: Poultry
No. of serves: Butcher/Boning/Filleting/Palette Seafood
Mandoline
Measures Precision Cuts:
Mouli
Peeler/Corer/Slicer
Planetary mixer
Scales
 Thermometer
Whisk: fine/coarse

Add further dishes as required

Duxelles

Yield: Yields about 3/4 cup.

Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in
butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).

Ingredients

 6 oz. white button mushrooms, cleaned and thinly sliced (about 2 cups)
 10 oz. shiitake mushrooms, stems removed and discarded, caps cleaned and thinly sliced (about 3 cups)
 2 large shallots, peeled and thinly sliced
 4 Tbs. unsalted butter
 3/4 tsp. kosher salt
 1/8 tsp. freshly ground black pepper

Preparation

Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped.
The mushrooms and shallots should be in about 1/8-inch pieces—don’t overprocess.

Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook,
stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring
occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

Mirepoix

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

 2 tbsp olive oil

 6 cups chopped onions
 4 cups chopped celery
  4 cups chopped carrots

Instructions

Heat olive oil to medium in a large Dutch oven.

Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies
soften while occasionally stirring.

Let the mirepoix cool and divide into 4 freezer bags. Label each bag. Lay bags flat in the freezer and use as
needed.

CROUTONS

To make homemade croutons, you just need three main ingredients:

Bread: Ideally at least a day or two old, any variety will do.

Olive oil: Or melted butter, if you prefer.

Seasonings: Totally up to you!

METHOD

Dice your bread: Choose whatever size of cubes you prefer, either cut with a knife or torn into small chunks by
hand. It’s just important that the croutons be uniformly sized so that they cook evenly.

Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings. Then toss until
evenly combined.

Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in
a single layer.

Bake until crispy: Flipping the croutons once halfway through baking. Then baking until they croutons reach your
desired level of crispiness. (If they start to get too brown, lower the heat and let them bake lower and slower.)

Serve or store: Then serve immediately. Or let the croutons cool until they reach room temperature, then store
in a sealed container for up to 2 weeks.

Cauliflower Soup

Prep/Total Time: 30 min.

Makes

8 servings (about 2 quarts)

Ingredients

 1 medium head cauliflower, broken into florets

 1 medium carrot, shredded
 1/4 cup chopped celery
 2-1/2 cups water
 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
 3 tablespoons butter
 3 tablespoons all-purpose flour
 3/4 teaspoon salt
 1/8 teaspoon pepper
 2 cups 2% milk
 1 cup shredded cheddar cheese
 1/2 to 1 teaspoon hot pepper sauce, optional

Directions

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover
and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a
boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until
melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CHICKEN STOCK

PREP TIME 30 mins

COOK TIME 6 hrs

TOTAL TIME 6 hrs 30 mins

Ingredients

Method 1: Stock with leftover bones and chicken:

Leftover bones and skin from a large cooked or raw chicken carcass (or two rotisserie chickens)

Celery tops and 1 large celery rib, cut into 2-inch segments

Onion, 1 large onion, quartered (no need to peel)

Carrot, cut into 2-inch segments

Parsley, 1 bunch

Salt

Pepper

Method

Combine ingredients in pot:

Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion,
carrots, parsley. Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.

Bring to a boil and reduce to a simmer:

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at
least 4 hours, occasionally skimming off any foam that comes to the surface.

Strain the stock:

Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh
sieve.

Concentrate the stock:

If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to
make it more concentrated and easier to store.

FISH STOCK

INGREDIENTS

 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and
rinsed clean of any blood
 1/2 cup dry white wine
 About 2 quarts water
 2 medium onions, very thinly sliced
 4 stalks celery, very thinly sliced
 2 medium carrots, very thinly sliced
 2 dried bay leaves
  1/4 cup roughly chopped fresh Italian parsley leaves and stems
 6 to 8 sprigs fresh thyme
 2 tablespoons black peppercorns
 Kosher or sea salt

PREPARATION

1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won’t
need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it
approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the
foam from the center to the outside of the pot, where it is easy to remove.)

2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If
the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20
minutes.

3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh
strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly
as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for
up to 2 months.

For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.

chicken schnitzel

INGREDIENTS

 1 lb boneless skinless chicken breasts (2 large breasts)

 1/2 cup flour
 2 large eggs
 1 cup breadcrumbs, matzo meal, or panko
 1 tbsp paprika
 1 tbsp sesame seeds (optional)
 1/4 tsp salt, or more to taste
 Oil for frying, avocado oil or grapeseed oil both work well
 Fresh lemon wedges for garnish

INSTRUCTIONS
For each breast, check to see if there is a tenderloin (an extra flap of meat that sort of hangs off).

If there is a tenderloin, slice it off of the breast. Trim any visible tendons or extra bits of fat from the breast and
the tenderloin. Set tenderloin aside.

Lay the breast on cutting board with smooth side facing upward. Identify the thickest round edge of the breast.
Place your hand flat on the top of the breast. Slice carefully horizontally into the thickest round edge, slicing
about three quarters of the way into the breast (divinding top half of breast from bottom). Do not slice all the
way through.

Unfold the breast to reveal two symmetrical halves (this is a "butterfly" of the breast). Slice down the middle to
divide the breast into two equal pieces. When finished with the pound of chicken, you should have 4 breasts of
relatively equal size, and perhaps a couple of tenderloins as well.

Lay down a 2- to 3-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts and
tenderloins on the plastic, leaving a 2-inch space between each piece of meat. Cover the breasts with another
strip of plastic, so the meat is sandwiched between two layers of plastic.

Use the flat side of a mallet to pound the breasts thin until they are of a uniform thickness, roughly 1/8 inch thin
throughout.

Place all the pounded breasts and tenderloins on a plate. Set up three wide, shallow bowls and a large empty
plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs together with 2
tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame
seeds (optional) until well blended. Place empty plate nearby where you will put your coated schnitzels.

Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat the oil slowly over
medium. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour.

Next, dip the floured breast in egg until well coated.

Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Use a dry hand to coat the breast
evenly with breadcrumbs. Repeat process for remaining breasts and tenderloins.

You want your frying oil to be around 350 degreees F - hot, but not so hot that the oil smokes or splatters. You
can test the oil temperature with a tenderloin first, if you have one. Fry the coated breasts in single-layer
batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 2-
3 minutes per side to cook the schnitzels.

Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the
schnitzels will become greasy. When the oil is at the right temperature, the schnitzels will absorb very little oil
and cook up light and crisp.

After frying, set the schnitzels on a drying rack (or on a paper towel-lined plate) to drain excess oil.
Sprinkle the schnitzels with additional salt to taste, if desired. Serve hot garnished with lemon wedges or your
favorite condiment. Mustard and hot sauce both pair well with schnitzel. If you have any tenderloins, take dibs
on who gets to eat them - that meat is especially tender (hence the name "tenderloin"). Enjoy!

clarify butter

INGREDIENTS

 1 cup unsalted butter (2 sticks)

 Small saucepan
 Mesh strainer
 Several layers of cheesecloth
 Heat-safe bowl
 Sealed container for storing the clarified butter (I use a small mason jar)

INSTRUCTIONS

Place butter into a small, heavy-bottomed pan. Turn heat to medium-low. Let the butter melt slowly. This will
take a few minutes-- don't rush it by raising the heat. Low and slow is the way to go! Don't stir the butter as it
melts, just let it be.

Once the butter is completely melted, you'll notice a foamy white layer has formed on the top. Use a spoon to
skim that foam from the surface of the butter, being careful to leave behind the golden butterfat.

Skim as much of the foam as possible from the surface. Don't worry if a few specks are left behind, you will
strain those away later. If you'd like, you can use the solids you have skimmed in another dish to add flavor-- it
can be tossed with warm pasta, on rice, or on fresh hot popcorn.

Remove the butter from heat and allow to rest for 5 minutes. Meanwhile, place a wire mesh strainer over a
heat-safe bowl. Line the strainer with several layers of cheesecloth. If you don't have cheesecloth on hand, use a
coffee filter-- it will take longer to strain through, but it's just as effective.

Tilt the pan gently and slowly pour the melted butter through the cheesecloth. You only want to pour the golden
fat through the cheesecloth, skimming away the leftover bits of foam.

When you get to the bottom of the pan, you'll notice more milk solids. Do not pour those through the
cheesecloth-- stop when you run out of butterfat and only the solids remain.

Pour clarified butter into a container and seal. Store in the refrigerator. Butter will solidify at cooler
temperatures, but can easily be returned to liquid by warming.
Steamed Vegetables with Chile-Lime Butter

Ingredients

 2 tablespoons butter or margarine

 1 small clove garlic, finely chopped
 1 teaspoon grated lime peel
 1 teaspoon finely chopped serrano or jalapeño chile
 ½ teaspoon salt
 1 tablespoon fresh lime juice
 3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

Method

In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile,
salt and lime juice; mix well. Set aside.

In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.

Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.

To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Fish Meuniere

Ingredients

 85 g - fish fillets
 3 tbsp -plain flour
 juice of 2 lemons
 2 tbsp - parsley, chopped
 175 g -unsalted butter
 lemon wedges for garnish
 black pepper, ground as required
 parsley sprigs
 salt as required

How to Make Fish Meuniere

 Mix the salt and pepper with the flour.

 Coat the fish lightly with the flour and set aside.
 Heat 115 g butter in a frying pan and then add the fish fillets in batches and cook over moderate heat.
 Remove the fish fillets from the pan when crisp and transfer to plates.
 Add the remaining butter in the pan and heat until golden brown.
 Stir in lemon and parsley and immediately pour over the fish fillets.
 Garnish with parsley and lemon wedges and serve hot.
Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select food preparation equipment
The food production requirements are identified from recipes and instructions
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used: N/A
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 3: Clean and maintain food preparation equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted; mechanism oiled
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Criteria specific for the preparation of the dish:

Beer Batter
a) Ingredients are identified correctly
b) Ingredients are measured according to recipe
c) Flour is sifted
d) Mixed correctly
e) The batter is free from lumps
f) The seasoning is checked and adjusted
 g) Batter is covered and stored for restring period (30 min)

2 Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Battered Fish Fillet
a) Deep fryer set to correct temperature (180°C)
b) The equipment for deep-frying is prepared (Spider, Tray, Bowl etc)
c) Fish fillets are trimmed
d) Pin bones are removed
e) Tartare Sauce is prepared according to Recipe
f) Fish fillets are seasoned
g) Fish fillets are coated and with flour
h) Cooked golden, evenly
i) Drained
j) Served on warmed plate and garnished with Lemon, Parsley
k) Plate is clean, free of smears and drips
Element 3: Clean and maintain food preparation equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted; mechanism oiled
 Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

3 Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions
The correct/suitable equipment required to prepare the dish is/are identified:

Each piece of equipment is checked for cleanliness

Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts: N/A
Correct knives selected for precision cuts: N/A
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Cucumber raita
a) Ingredients are identified correctly
b) Ingredients are weighed according to recipe
c) Lemon is juiced correctly
d) Cucumber is washed correctly and grated evenly
e) Cumin seeds are roasted without excessive browning
f) Cumin seeds are ground to even consistency
g) Ingredients are mixed correctly
h) The seasoning is checked and adjusted
Element 3: Clean and maintain food preparation equipment.
 Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted; mechanism oiled
Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

4 Element 1: Select food preparation equipment

The food production requirements are identified from recipes and instructions
The correct/suitable equipment required to prepare the dish is/are identified:
1. Knives selected: N/A
2. Equipment selected: Juicer, grater, bowls, frying pan, mortar and pestle
Each piece of equipment is checked for cleanliness
Element 2: Use equipment to prepare food
Each piece of equipment is assembled according to manufacturer’s instructions
Equipment is assembled hygienically
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities
Food items are prepared to make precision cuts:
Correct knives selected for precision cuts:
Correct cutting techniques used
Correct precision cuts and sizes used where applicable
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Adequate storage vessels for prepared product, waste and usable trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks

Criteria specific for the preparation of the dish:

Dish 4
a)
b)
c)
 d)
e)
f)
g)
h)
Element 3: Clean and maintain food preparation equipment.
Correct cleaning agent selected for equipment
Correct cleaning procedure used
Equipment sanitised where required
Equipment adjusted where required e.g. blades adjusted; mechanism oiled
Knife is honed/sharpened as required using steel/stone using correct technique:
Sharpening:

Honing:
Equipment issues are reported
Uses water efficiently.
Switches of gas and power supply when not immediately required
Uses recycling where appropriate
The workplace is cleaned, using suitable equipment

Add further dishes as required