Questions and Answers
What does WHS stand for?
Work Health and Safety
Which of the following is a food safety practice?
It is safe to leave ovens or stovetops on when not in use.
False
You should wash your hands for ______ seconds to ensure cleanliness.
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Match the following knife techniques with their descriptions:
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What is the purpose of sharpening knives?
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What items are considered consumables in a kitchen?
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Name one responsibility you have in terms of cleaning in the kitchen.
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It is acceptable to store knives in a drawer without any protection.
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What temperature should the water be heated to for sous vide pear?
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When making tomato concassé, the tomato is _____ before being transferred to ice-cold water.
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Which ingredients are used in the stock syrup for poached pear in red wine?
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The tomato should be peeled before it is blanched in tomato concassé preparation.
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What is done to the pear after it is cooked in poaching liquid?
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The sous vide pear should be vacuum sealed in a bag at _____ vacuum.
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What should you do with the core and seeds of the pear before sous vide cooking?
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What is the correct temperature for cooking chicken goujons?
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List two methods to prepare the potatoes or zucchini for macedoine.
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What is the maximum time food can be in the danger zone?
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You must use a __ to cook pumpkin in the microwave.
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A thermometer does not need to be sanitized before measuring temperature.
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What type of knives should be safely used to cut fish?
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Which of the following is a correct step in making mayonnaise?
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Match the following cooking methods with their respective food items:
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What is the primary use of the planetary mixer in the kitchen?
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Which of the following is not a step in preparing chicken goujons?
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Study Notes
William Angliss Institute Overview
- Located in Melbourne, Victoria, the institute offers culinary training and educational resources.
- Includes practical training book for courses such as SITHCCC023: Use Food Preparation Equipment.
- Materials produced under the Workplace English Language and Literacy Program by the Australian Government.
Practical Session 1: Kitchen Safety and Equipment
- Focus on Workplace Health and Safety (WHS) and food safety practices.
- Importance of personal hygiene, including washing hands properly.
- Overview of kitchen layout: equipment, refrigeration, cutting boards, and storage areas.
- Mastery of equipment usage and general safety protocols including first aid locations.
- Practical skills include cleaning workstations, safely setting up equipment, and knife handling.
- Emphasis on environmental responsibility: efficient use of resources and proper waste management.
Practical Session 2: Knife Safety & Precision Cuts
- Key terms: Precision cuts and mise en place are fundamental for effective kitchen work.
- Emphasis on proper knife usage, sharpening techniques, and safe handling practices.
- Menu items focused on precision cuts include:
- Julienne vegetable salad, diced red onion, mirepoix, brunoise, paysanne, jardinière, macedoine, and concassé.
- Required tools: Cook's knife for crushing and chopping, vegetable peeler, and paring knife.
- Focus on resource efficiency: responsible laboratory practices, minimizing waste, and recycling.
Practical Session 3: Food Safety Practices
- Understanding proper meat, poultry, and seafood handling: trimming, cutting, and seasoning techniques.
- Essential details on food preparation: wrapping, labeling, dating, and storage practices.
- Critical temperature monitoring during food handling to ensure safety.
- Sample menu items practiced include: chicken goujons, mashed pumpkin, mayonnaise, grilled fish fillets, and sous vide/poached pears.
- Collaborative learning through peer activities such as meringue preparation.
Reflection and Evaluation
- Students are encouraged to critically assess their practical sessions, focusing on what worked well and areas for improvement.
- Self-reflection on menu items and kitchen activities aids in developing culinary skills and reinforcing food safety practices.### Safety Procedures
- Safely light stovetop and oven with proper techniques.
- Chopping boards must be positioned securely to prevent slips.
- Knife sharpening techniques include using a stone for edge maintenance and steel for honing.
- Always handle knives carefully; cuts can occur without proper attention.
- Knives must be cleaned properly, ensuring blades are sanitized and dried.
Cooking Equipment and Their Uses
- Chef’s knife ideal for cutting pumpkin due to its robust design.
- Vegetable knife suitable for precise cutting, such as pears.
- Filleting knife essential for preparing fish delicately and efficiently.
- Microwave effectively cooks pumpkin in a short time.
- Planetary mixer used for making meringue, providing even mixing.
- Fryer allows for frying goujons at high temperatures using a basket for safe removal.
- Thermometer checks and records cooking temperatures to ensure food safety.
- Scales and measuring tools are necessary for accurate ingredient measurement.
- Food processor aids in preparation, such as making fresh breadcrumbs.
Resource Efficiency
- Turn off taps when not in use to conserve water.
- Avoid leaving cooking surfaces on unattended to save energy.
- Minimize food waste and recycle when possible.
- Use food off-cuts strategically to reduce waste.
- Priority should be given to using opened commodities before starting new packages.
- Ensure all equipment is well-maintained for efficient use.
- Switch off unnecessary lights and appliances to save electricity.
- Correctly measure chemicals and cleaning agents for safe kitchen use.
- Dispose of fats and food waste properly; never down the sink.
Temperature Guidelines
- Always sanitize thermometers before use to reduce bacteria efficiently.
- Temperature for sanitation should exceed 70°C for best results.
- Food must not remain in the 'Danger Zone' (5°C to 60°C) for over four hours to prevent spoilage.
Practical Session Reflection
- Assess performance in menu items prepared during practical sessions.
- Identify what went well and areas for improvement for future classes.
- Keep a detailed log of temperatures and practices for each item prepared.
Assessment Overview
- Theory assessment includes short answer questions covering practical and theoretical knowledge.
- Practical assessment focuses on preparing specified dishes with potential modifications for dietary requirements.
- Maintain hygiene and food safety throughout assessments, including proper uniform wear and equipment maintenance.
- Submit a workplan for the assessment menu for evaluation prior to the practical assessment.
Recipes Overview
- Carrot brunoise involves precise cutting techniques for flavor and texture.
- Chicken goujons recipe requires thorough preparation and frying techniques to ensure a crispy outcome.
- Techniques such as chiffonade, dicing, and julienne are crucial for vegetable preparation.
- Emulsifying mayonnaise correctly demands careful blending of ingredients.
- Meringue production requires precise whisking and baking temperatures for optimal results.
- Cooked ingredients must be plated stylishly, using garnishes like julienne vegetables for a professional finish.
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Description
This quiz focuses on the practical training involved in using food preparation equipment as outlined in the SITHCCC023 unit. Gain insights into safe and effective practices for utilizing various tools in the culinary field. Perfect for students at the William Angliss Institute of TAFE.
