THE TIMES THEY ARE A-CHANGIN’ David Picton, President, Picton Mahoney Asset Management 1.
SCHOOL Stage 6 Hospitality - Home - Picton High School › content › dam › ... · Potatoes need...
Transcript of SCHOOL Stage 6 Hospitality - Home - Picton High School › content › dam › ... · Potatoes need...
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 1 of 29
PICTON HIGH SCHOOL
Stage 6 Hospitality Kitchen Operations
2019-2020 Cluster C
Assessment Task Quality Meals
Units of Competency: SITXINV002: Maintain the quality of perishable items SITHKOP001: Clean kitchen premises and equipment SITHCCC001: Use food preparation equipment Student Name:_____________________________ Date of Issue: 25th July 2019 Due Date: 26th August 2019
Teachers: The completed student assessment task and the Evidence and Answer Guide must be securely retained on QMS for six months after the completion of the course. Also retain any other evidence that demonstrated how the student was deemed competent e.g. written tasks, photographs, videos.
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 2 of 29
PICTON HIGH SCHOOL
STUDENT ASSESSMENT TASK
Name of Task Cluster C: Quality Meals
Name of VET Course Hospitality – Kitchen Operations
Qualification Code and Name SIT20416 Certificate II in Kitchen Operations
Assessor Name(s) Mr G Reynolds [email protected]
Units of Competency Assessed
SITHKOP001 Clean kitchen premises and equipment SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items
Pre-requisite units SITXFSA001 Use hygienic practices for food safety
Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace a simulated industry environment, such as a training kitchen servicing customers
SITHKOP001 Clean kitchen premises and equipment Assessment must ensure access to: commercial kitchen with food preparation and storage areas with floor, walls and shelves fixtures and large and small equipment
organisational specifications: equipment manufacturer manuals current commercial stock control procedures and documentation for ordering, monitoring
and maintaining cleaning stock commercial cleaning schedules food preparation lists ordering and docketing paperwork safety procedures for chemical accidents SDS for cleaning agents and chemicals and plain English workplace documents or
diagrams that interpret the content of SDS. SITHCCC001 Use food preparation equipment
organisational specifications: equipment manufacturer instructions mise en place lists and standard recipes organisational food safety plan safety data sheets (SDS) for cleaning agents and chemicals variety of commercial ingredients used in food preparation specified in the performance
evidence industry-realistic ratios of kitchen staff to customers.
SITXINV002 Maintain the quality of perishable items commercial refrigeration facilities
computers, printers and stock control software systems electronic equipment used for stock control containers for hot and cold storage designated: delivery area storage areas for dry goods and perishables recording systems proformas used by the workplace organisation specifications: current commercial stock control procedures and documentation for the ordering,
monitoring and maintenance of stock temperature recording charts thermometers.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 3 of 29
PICTON HIGH SCHOOL Resources and equipment
required for Assessment Students must provide the following for this assessment:
Insert specific tools and equipment
Insert specific uniform/PPE
Insert specific consumables e.g. USB
Students must complete knowledge and skills development activities which prepare for and may contribute to
assessment of competence.
Assessment Method Units of Competency Duration (indicated hours) Due Date
Part A: Written questioning
SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items SITHKOP001 Clean kitchen premises and equipment
Two (2) weeks, completed in own time, can access class notes/resources
The completed cluster assessment task is to be submitted to the assessor (teacher), following school procedures by INSERT DATE:
26th August 2019 Part B: Direct observation of practical work
SITHCCC001 Use food preparation equipment SITXINV002 Maintain the quality of perishable items SITHKOP001 Clean kitchen premises and equipment
Commercial time frames. Performance to be observed during practical service period/s
Foundation Skills incorporating language, literacy, numeracy and employment skills required for competent performance are embedded in the units of competency.
Additional Requirements
I have special needs and require adjustments to undertake this task. YES NO
Describe here how the task was modified for special needs and/or EAL/D e.g.
Altering/simplifying the language used__________________________________________________________________
Providing support staff ______________________________________________________________________________
Providing tutorial sessions ___________________________________________________________________________
Providing additional time to complete the task ____________________________________________________________
Altering assessment methods used ____________________________________________________________________
Please note, when altering an assessment method such as use of verbal questioning instead of written response teacher must indicate alteration on the task (e.g. V written next to question)
Student Acknowledgement (To be completed before student is assessed)
I understand:
The requirements of the assessment task and assessment methods.
What is being assessed and can perform the tasks described in this assessment.
I can apply for Recognition of Prior Learning (RPL), or Credit Transfer
All work submitted must be my own and must not be copied from another person or source.
The assessment appeals process.
Name ……………………………………………… Student’s Signature: ………………………….…………..… Date: ..............................
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 4 of 29
PICTON HIGH SCHOOL
Part A: Written Task (
Part A – To successfully complete this assessment and demonstrate your knowledge, you must attempt and complete ALL questions satisfactorily.
This section is to be completed in your own time (maximum 2 weeks).
You may use your class notes, textbook and learning resources (eg. Didasko, Futura)
Your assessor will inform you of the due date for this section of the assessment task (page 3).
Answer questions 1 – 22 in the space provided.
1. What is the purpose of each the following on food labels:
Use By Date
Best Before Date
Storage Conditions
2.
i) Choose ONE of the dishes in Part B and write a stock rotation label for when storing left overs following the event?
ii) How would you use the information in this label to ensure stock rotation requirements are met?
____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
____________________________________________________________________________________________________
3. Identify TWO types of wastage in a commercial kitchen and reasons to avoid it.
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 5 of 29
PICTON HIGH SCHOOL 4.
i) List TWO reasons a food business must protect food from contamination.
________________________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
ii) In the following table - Identify THREE potential types of contamination, give ONE example for each and a method used
for safely disposing contaminated food.
Type of contamination Example/Method used for safely disposing contaminated food
iii) What action would you take if food in the dry store has signs of pest activity? For example, droppings, eggs, webs,
feathers, rot or damaged packaging. Who would you report this to?
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 6 of 29
PICTON HIGH SCHOOL
iv) Describe how you would safely store the following items likely to be the source of contamination:
Item to be stored Method of Storage
Chemicals
Clothing or soiled linen – table cloths, napkins
Personal belongings
v) Complete the following table by writing items listed below under the headings either indicators of spoilage and
contamination of perishable supplies or indicators of quality of perishable items:
degradation of flavour, aroma, colour and texture
odour
enzymic browning
infestation of animal and pest waste
size
weight
currency of best by or use by dates
drying and hardening
exposed packaged food through damaged packaging
crystalisation
freshness
mould
Indicators of spoilage and contamination of perishable
supplies
Indicators of quality of perishable items
Ultimo RTO 90072
SIT20416 Certificate II in Kitchen Operations 2019 - 2020 Cluster C: Quality Meals Page 7 of 29
PICTON HIGH SCHOOL
5. Simulated activity: Food needs to be stored under environmental conditions that will not adversely affect its suitability or safety.
Each student is to receive and store the following delivered food items. You will need the delivery docket and a thermometer to complete this activity.
- Conduct actual temperature checks on the following delivered goods and complete goods receiving form
- Identify deficiencies with delivered food items and reject and/or report findings
- Choose and prepare correct environmental conditions for storage of perishable supplies
- Date code perishable supplies to maximise their use
- Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination
Complete this “goods receiving form”:
Date and
time
Supplier Product
Food type to
be written
under each
heading
Allowable
tolerance
(temperature)
Temperature
recorded
(Is it within
allowable
tolerance? Y/N)
Quality
Check:
- Visual Check
Best Before/Use-
By Date
Identified deficiencies
with delivered food
items
Corrective action
Reject and report or date
and store perishable
supplies in suitable location.
Describe outcome of check:
Checked by
(initialled by
assessor)
Frozen foods
- 15°C
Temperature:
Y/N
Cold or chilled
foods
-
1- 4°C
Temperature:
Y/N
Raw foods
-
1 - 4°C
Temperature:
Y/N
Reheated foods
or ingredients
-
60°C
Temperature:
Y/N
Ultimo RTO 90072
8
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
6.
a) Complete the checklist for the listed storage areas and equipment to maintain perishable supplies at optimum
quality on multiple occasions. Include the following checks:
- Temperature
- Check packaging
- Check for signs of pest activity
- Rotation of stock
Students are to record observations of each of the storage areas identified in the table.
Storage area checked and
Date
Cool
room/commercial
refrigerator
Freezer Dry storage Date Date of check
Temperature
Environmental Conditions
(ventilation, humidity, light
and cleanliness)
Observations (eg signs of
thawing, pest activity,
packaging)
Use-by dates; stock code
labels and rotation
Corrective action followed
(reject/report)
b) How would you adjust the temperature and humidity controls on storage equipment used above?
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
7. Identify the following statements as either true or false.
Statement T or F
Heat will encourage microbial growth and may also damage food.
Humid conditions may encourage mould growth and could also damage food packaging
Potatoes need to be protected from direct light to delay the production of glycoalkaloids.
Potentially hazardous food must be stored at a temperature below 5ºC or above 60ºC
It is acceptable to receive frozen food that partially thawed.
It is not an offence to sell food that is damaged, deteriorated or has perished.
Food should be stored in food-grade containers and covered if there is any likelihood of contamination.
Containers that may be placed on food contact surfaces should be stored off the floor on shelves.
Ultimo RTO 90072
9
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
8. Define mise en place and explain its role in the process of preparing, cooking and presenting food.
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
9. List TWO safe practices used when maintaining and making minor adjustments when adjusting blades AND when
oiling machines:
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
10. Complete the following table:
Commercial equipment used for food preparation
Use and maintenance Commercial equipment used for food preparation
Use and maintenance
Blenders
Whisk
Food Processors
Thermometer
Scales
Peeler
Planetary Mixer
Corer
Slicer
Grater
Ultimo RTO 90072
10
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
11. Match the correct knife to the preparation task.
Serrated knife; boning/butchers’ knife; filleting knife; palette knife/spatula; paring knife; chef knife
The blade is long and flexible with a rounded end. Used to spread and scrape soft mixtures,
also used to flip food items like pancakes and crepes.
A very flexible thin blade which is used for fish.
The most commonly used knife. The blade is wide at the heel and tapers to a point. Used to
roughly chop mirepoix of vegetables, and to cut vegetables into julienne.
Has a thin pointed blade and used to remove meat from the bone, separate bones at the
joint and trim meat. This knife has no flexibility.
Also called a vegetable knife, this knife has a pointed blade and is used for small tasks like
peeling, trimming and making decorative garnishes.
A long serrated blade which is used to cut off crusts and through bread.
12.
You are an apprentice working in a busy restaurant and the food processor is not operating correctly. One of the
other chefs tells you “make it work by jamming a wooden spoon into the handle which will hit the safety switch, and it
will be fine.”
i) What should you do?
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
ii) What steps should you take if the food processor is not working correctly?
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
13.
a) What is the purpose of a cleaning schedule in a commercial kitchen?
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________
Ultimo RTO 90072
11
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
b) Circle the contaminant in each of the common poor hygiene and cross contamination issues listed in the table below (the first one has been done for you).
c) Identify correct hygiene practices that could be followed to prevent cross contamination and hygiene risks in the kitchen. Note: The third column of the table has been left vacant for you to write the correct hygiene requirement.
Environmental hygiene area / item
Common poor hygiene and cross contamination issues
Correct hygiene requirements
Crockery, glassware, cutlery and utensils
Placing dirty dishes straight into the dishwasher
Benches and food preparation
areas
Wiping down food preparation benches with the cloth used for dirty dishes
Floor areas Food debris is left lying on the floor until the end of trade
Storage areas Dust left on storage shelves
Garbage bins Not regularly cleaned, full and overflowing
14. a) Match the cleaning agents/chemicals to their description
No. Chemical No. Use
1 Bleach
A liquid used to kill bacteria
2 Deodorisers
Used to bring shine to dull floors in high wear areas
3 Dishwashing liquids; powder tablets
Removes streaks and fingerprints from stainless steel surfaces
4 Disinfectants
Removes baked on food deposits
5 Floor cleaners
Designed to attract, deter and kill pests
6 Glass cleaner/window cleaner
Chlorine solution used to emulsify heavy grease build up e.g. Domestos
7 Pesticides
Pleasant smelling aerosol sprays, powders or solid blocks
8 Stainless steel cleaner and polish
A spray used to clean glass counter displays or windows or mirrors
9 Oven cleaners
Mild or concentrated acts by lifting dirt and removing grease and grime from crockery, cutlery, glassware and utensils
Ultimo RTO 90072
12
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
(b) What procedures should be followed when using chemicals and hazardous substances?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
(c) Outline TWO safe procedures to follow when storing chemicals and cleaning equipment.
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
15. Refer to Appendix 1 – Safety Data Sheet (provide students with Selleys attachment in the EAG)
Name of chemical _________________________________________________________________
Identification of supplier _____________________________________________________________
First Aid measures for skin contact ____________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
Conditions for safe storage __________________________________________________________
_________________________________________________________________________________
PPE requirements __________________________________________________________________
_________________________________________________________________________________
Stability and reactivity - conditions to avoid ______________________________________________
Ecological information ______________________________________________________________
Disposal considerations _____________________________________________________________
Methods and materials for containment and cleaning up ____________________________________
_________________________________________________________________________________
_________________________________________________________________________________
Ultimo RTO 90072
13
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
16. Describe a procedure for cleaning, sanitising and disinfecting the items/areas listed in the table below
Food preparation/
storage Area Methods that avoid risk to food when:
cleaning sanitising disinfecting
Kitchen floors, shelves & walls
Kitchen equipment, service ware/utensils
17. (i) What is the correct method for lifting a heavy chemical container? Circle the correct answer:
(A) Stand with feet shoulder width apart, bend knees, lift
(B) Firmly place feet together, bend knees, lift
(C) bend knees, hold item away from body, lift
(D) place feet where comfortable, hold item away from body,
lift
(ii) Tick to identify the correct technique for safe manual handling
18. Provide FOUR suggestions for how you can reduce the use of water and energy when cleaning commercial
kitchens and equipment
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
Left Right
Ultimo RTO 90072
14
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
19. What is the purpose of personal protective equipment when cleaning?
PPE Item
Purpose when cleaning
Face masks
Gloves
Goggles
Rubber aprons
20. Please circle the correct answer:
Statement True/False
Cleaning schedules state what needs to be cleaned, by whom and when
True / False
Chemicals that have splashed into someone’s eyes should be flushed out with water for 1 minute
True / False
Chemicals should be used in non-ventilated areas
True / False
Goggles and masks should be worn when using oven cleaners
True / False
Contaminated food should be returned to the cool room prior to disposal
True / False
Gloves should be worn whilst handling chemicals
True / False
Employees should report pest infestation
True / False
All food preparation areas should be cleaned and sanitised once a day
True / False
Ultimo RTO 90072
15
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
21. How would you safely dispose of kitchen waste and hazardous substances to minimise negative environmental
impacts?
Kitchen Waste Environmentally sound disposal method
Broken service ware
Food waste used or out of date
Animal fat, ghee and grease
Used cooking oil
Chemicals and cleaning agents
Pest waste
Glass jars
Plastics
Paper and cardboard
Tin or aluminium containers
Student Feedback - Part A: Written questioning Satisfactory More Evidence Required
SITXINV002 - Maintain the quality of perishable items Student competently answers questions about:
Identifies key elements of stock and rotation labels
Identifies reasons for protecting food from contamination
Identifies methods of rejecting contaminated food
SITHCCC001- Use food preparation equipment Student competently answers questions about:
Understands the meaning and role of mise en place
Able to identify equipment and their uses
Identify faulty and unsafe equipment and demonstrate the knowledge of the correct actions to follow.
Discusses the cleanliness of equipment using appropriate cleaning agents
Ultimo RTO 90072
16
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
SITHKOP001 – Clean kitchen premises and equipment Student competently answers questions about:
Understands the importance of cleaning regimes with a focus on hygiene and cross contamination
Able to identify safe storage requirements for a variety of cleaning and sanitising products and hazardous substances
Demonstrate an understanding of a range of PPE when cleaning various areas within commercial environment
Shows clear understanding of environmental impacts brought on by cleaning commercial kitchens
Assessor Signature:
Date:
Ultimo RTO 90072
17
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
Part B: Direct observation of practical work/oral questioning
Practical examination to be conducted either as a:
o Full day incursion to prepare, cook and serve full menu (and can be used as a service period for SITHIND003 Use Hospitality Skills Effectively if assessor requirements are met) OR
o Task prepared, cooked and served in time frame/s specified by assessor (must reflect commercial timeframes). Prior to assessment event: Students must have access to manufacturer instructions and SDS for cleaning agents; cleaning schedule and manufacturer instructions for commercial equipment required for food preparation requirements to make dishes provided. Instructions to students:
Work in a safe and appropriate manner at all times.
Follow all verbal and written instructions provided by your assessor and communicate effectively with others.
The assessor will complete an observation checklist and provide verbal and written feedback.
Your assessor may ask oral questions to clarify your understanding during the practical demonstration of your skills and will record your responses on the observation checklist.
Students must supply all PPE and tool kit (if required).
Student will prepare all of the following dishes within commercial timeframes and must demonstrate they can follow cleaning procedures including end of service clean to standards and presentation of the premises.
Each student must demonstrate they can follow cleaning schedules within commercial time constraints on SIX different occasions, wearing correct personal protective equipment and using:
different types of cleaning agents and chemicals for kitchens and equipment
cleaning, sanitising and disinfecting methods for kitchens and equipment correct and environmentally sound disposal methods for waste and hazardous substances
efficient use of energy, water and other resources
Recipes Fish Tacos Buffet style
o Sticky beef short ribs o chicken thigh fillet o Sweet potato mash o Tomato salad
White Chocolate and Raspberry Muffins
Please complete workflow plan on next page
Ultimo RTO 90072
18
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
Workflow Plan
1. Prepare a workflow plan using the template provided (This should be submitted 1 week prior to the practical
examination for your teacher to check.)
Include appropriate cleaning and storage techniques to minimise the risk of food contamination.
The time listed can either be the time of day, or the estimated time it will take you to complete the task (in
minutes).
List all ingredients that you will use including quantities.
List each ingredient only once at the task/step that you will use it.
Prepare a detailed list of all equipment you will need and record it on the work flow plan beside the task and
ingredients that are relevant.
Include items from the observation criteria in your plan.
Workflow Plan Name of Menu Item: 3 course luncheon Date:
TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT
*Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated
Ultimo RTO 90072
19
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT
*Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated
Ultimo RTO 90072
20
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT
*Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated
Ultimo RTO 90072
21
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT
*Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated
NB Students can copy additional pages as require
Ultimo RTO 90072
22
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
SITHKOP001: Clean kitchen premises and equipment: Student Checklist
Students will be observed on the following (during this practical assessment AND on FIVE separate occasions):
Note: to be satisfactory, assessor must observe each of the following minimum of SIX occasions:
Each student must clean each of the following large and small equipment items on at least SIX occasions according to cleaning schedules: Cooking equipment:
large and small pots
fry pans
deep-fryers
baking trays
dishwashers
garbage bins
glasswashers
measures:
- Scales - temperature probes
Mechanical food preparation equipment:
commercial mixers: food processors, blenders and attachments
mincers
slicing machines
ovens Clean and replenish the following commercial service-ware and utensils on at least SIX occasions:
cutting boards
containers
cooking utensils
crockery and dishes
cutlery
glassware
graters and peelers
knives
Sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least SIX occasion. Linen may include any of the following:
cleaning cloths
clothing
napkins
serving cloths
tablecloths
tea towels
Student has performed the above cleaning work and demonstrated use of:
different types of cleaning agents and chemicals for kitchens and equipment
cleaning, sanitising and disinfecting methods for kitchens and equipment
correct and environmentally sound disposal methods for waste and hazardous substances
efficient use of energy, water and other resources Complete cleaning tasks:
Ultimo RTO 90072
23
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
within commercial time constraints
selecting and using correct personal protective equipment.
RECIPES
Baja style fish tacos with Aioli
Yield: 1 Portion
Ingredients Quantity
Aioli
egg 1
clove garlic 1
rice brand oil 125ml
Salt and pepper
lemon 1
Fish
white fish 250g
extra virgin olive oil 1 T
lime juice 2 t
chili powder 1 t
salt pinch
black pepper pinch
freshly chopped coriander 1 t
Slaw
cabbage 1/2 C
red wine vinegar 2 t
salt and pepper to taste
Toppings
red onion 1/4
roma tomato 1
freshly chopped coriander 2 T
lime ½
corn or flour tortillas, warmed 2
avocado ¼
red chili ½
red onion 1/4
Step Mise en place
1 Brunoise onion, concasse tomato, chop coriander, julienne red chili
2 Wash and shred lettuce
3 Separate egg
4 Mince garlic
5 Fillet fish into goujons
6 Lime into wedges for garnish
7 Juice lemon and remove piths
Method - Aioli
1 whisk egg yolk in a bowl to ribbon stage
2 Add minced garlic
3 Gradually add oil while whisking in a very thin stream until mix is light in colour and creamy in texture
4 Season to taste and add lemon juice
5 Refrigerate until required.
Method – Fish tacos
1 Combine the olive oil, lime juice, and chili powder in a small bowl and whisk to combine. Add chopped coriander and marinate fish for 15-20 min
2 Toss shredded lettuce with red wine vinegar in a small mixing bowl. Season with salt and pepper to taste.
3 Add avocado, onion, coriander and seasoning to food processor to make guacamole, blend till combined.
4 Heat a large pan over medium-high heat. Add in fish and cook for about 5 minutes per side. The fish is done when it
Ultimo RTO 90072
24
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
can easily be flaked with a fork.
5 Compile your tacos with fish, cabbage slaw, a little onion, tomato, coriander and a squirt of lime juice. Little aioli over the top.
Buffet Style American beef short ribs with Sweet potato mash & Marinated chicken thigh fillet with Tomato salad
Yield: 1 Portion
Ingredients Quantity
Ribs
beef short ribs Half rack
pineapple juice 1/4 C
soy sauce 1/4 C
brown sugar 2 T
vegetable oil 2 T
clove garlic 1
ground black pepper ¼ t
BBQ sauce ½ C
beef short ribs 500 g
Chicken thigh fillet
thigh fillet (with bone) 1
olive oil 2 T
clove garlic 1
celery stalk ½
onion ½
carrot ½
thigh fillet 1
olive oil 2 T
Sweet potato mash
sweet potato 50g
clove garlic ¼
butter 10g
pouring cream 15ml
Tomato Salad
small tomato 1
Lebanese cucumber ½
Spanish onion ¼
slice sour dough or ciabatta bread 1
basil ¼ C
olive oil 2 T
balsamic vinegar 1 T
Step Mise en place
Arrange oven shelves and preheat oven to 200°C, Grate garlic, De-bone thigh fillet, Prepare mirepoix, Chiffonnade basil, Slice onion (with mandolin), Jardinière cucumber, Macedoine tomato, Tear bread in little olive oil, salt and pepper, Wash, peel and chop sweet potato
Method - marinade
1 Combine all ingredients and allow to stand
Method - chicken
1 Using a boning knife, de-bone thigh fillet
2 Coat chicken with olive oil and grated garlic
3 Prepare mirepoix and place in baking dish
4 Lay chicken thigh on top of mirepoix and bake for 20 minutes or until done
5 Use thermometer to check internal temp of chicken prior to removing from oven.
Method - ribs
3 Cut ribs into singular pieces and marinade for 1 hour
Ultimo RTO 90072
25
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
4 Bake in oven at 180°C
5 Coat ribs with BBQ sauce every 15 min until cooked
Method – Sweet potato mash (note to assessor: potatoes can be combined to cook in groups then use of mouli demonstrated individually)
1 Boil or steam sweet potato until soft
2 Combine sweet potato and garlic
3 Pass mixture through mouli
4 Mix in butter and cream and season to taste
Method - tomato salad
1 On baking tray, lay out bread and bake for 10 min or until golden and crisp
2 In a bowl, mix tomato, cucumber and onion
3 In a small bowl, whisk olive oil and balsamic vinegar together
4 Dress salad and garnish with chiffonnade basil
White Chocolate and Raspberry Muffins
Yield: 1 Portion
Ingredients Quantity
Raspberry Coulis
frozen raspberries 50g
sugar 15g
water 10ml
lemon ½
Decoration
White chocolate melts 50g
Batter
self-raising flour 150g
baking powder ½ t
margarine or butter 90g
caster sugar 90g
medium eggs 2
milk 50ml
fresh raspberries to decorate
white chocolate chips 50g
coulis 40ml
Step Mise en place
Arrange shelves and preheat oven to 180°C, Prepare muffin pan with muffin cases, Squeeze lemon – 5 ml juice required, Melt milk chocolate melts, Make a small piping bag with baking paper
Method - Coulis
1 Place raspberries, sugar and water into a small saucepan and bring to the boil
2 Place mixture into a blender with lemon juice and pulse
3 Allow to cool
Method - batter
1 Sift flour and baking powder into a bowl
2 Add margarine/butter, sugar, eggs and milk
3 Mix thoroughly using planetary mixer
4 Fold chocolate chips through batter
5 Gently swirl coulis through batter
6 Place in muffin cases and bake for 20 – 25 minutes or until done
Method - decoration
1 Place melted chocolate into the piping bag
2 Pipe overlapping shapes of suitable size onto baking paper
3 Place in a cool area in the kitchen until required – do not refrigerate
4 Plate for service using melted chocolate and palette knife to decorate plate and pre-prepared chocolate shapes
Ultimo RTO 90072
26
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
ASSESSOR OBSERVATION CHECKLIST – SITHCCC001 Use Food Preparation Equipment Students: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish.
Student Name: ____________________________________________________________________
Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed
Each of the following dishes prepared within commercial time constraints and deadlines.
Dish Fish Tacos Sticky beef
short ribs
Sweet potato
mash Tomato salad
White
chocolate
muffins
Date __ / __ __ / __ __ / __ __ / __ __ / __
Prepare dishes within commercial
time constraints
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Performance Evidence Observed by Assessor (Detailed criteria in Assessor Evidence and Answer Guide)
Assessor Check: Satisfactory (S) More Evidence Required (MER) and comment
Select food preparation equipment.
Student locates information in food preparation lists and standard recipes to determine food preparation requirements.
Yes
No
Comment:
Student selects correct knives and equipment suited to the task.
Yes
No
Comment:
Use equipment to prepare food.
Interpret and follow manufacturer instructions when assembling equipment safely and hygienically ready for use.
Yes
No
Comment:
Prepare food items using suitable knives to make precision cuts.
Yes
No
Comment:
Clean and maintain food preparation equipment.
Maintain cleanliness of equipment using energy, water and other resources efficiently.
Yes
No
Comment:
Maintain condition of equipment and identify and either rectify or verbally report unsafe or faulty equipment.
Yes
No
Verbal report:
Comment:
Ultimo RTO 90072
27
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
Assessor Comment I agree that all the above steps in this checklist have been demonstrated
S/MER
ASSESSOR OBSERVATION CHECKLIST – SITXINV002 Maintain the quality of perishable items Students: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish
Student Name: ____________________________________________________________________
Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed
Maintain quality of the following perishable supplies:
Perishable
Supply Dairy products Frozen goods Meat Poultry Seafood vegetables
Date observed __ / __ __ / __ __ / __ __ / __ __ / __ __ / __
Performance Evidence Observed by Assessor (Detailed criteria in Assessor Evidence and Answer Guide)
Assessor Check: Satisfactory (S) More Evidence Required (MER) and comment
Student identifies and disposes spoilt stock according to
organisational procedures.
Yes
No
Stock identified:
Method of disposal followed:
Store supplies in appropriate conditions.
Conduct and record temperature checks on delivered goods ensuring they are within specified tolerances.
Yes
No
Comment:
Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report findings.
Yes
No
Comment:
Store promptly in correct storage area and environmental conditions using date codes. Yes
No
Comment:
Maintain perishable supplies at optimum quality.
Regularly check and adjust environmental conditions to ensure perishable supplies are kept at optimum quality.
Yes
No
Comment:
Conduct temperature checks according to food safety procedures and protect supplies from spoilage.
Yes
No
Comment:
Check perishable supplies and dispose of spoilt stock.
Regularly check perishable supplies for quality, signs of pest infestation and dispose of any non-usable supplies within scope of own responsibility.
Yes
No
Comment:
Ultimo RTO 90072
28
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
Assessor Comment I agree that all the above steps in this checklist have been demonstrated S/MER
Additional Evidence
List below if supplementary evidence was required to determine competence: e.g. verbal questioning; third party evidence (e.g. work placement employer report, photographs), school events, videos etc. and upload to QMS
Unit of Competency Evidence description
SITXINV002: Maintain Perishable Food Items
SITHKOP001: Clean Kitchen premises and equipment
SITHCCC001: Use Food Preparation Equipment
Assessment Outcome
SITXINV002: Maintain Perishable Food Items
Competent Not yet competent
SITHKOP001: Clean Kitchen premises and equipment
Competent Not yet competent
SITHCCC001: Use Food Preparation Equipment
Competent Not yet competent
If you have been deemed NOT YET COMPETENT for any unit of competency:
Refer to the feedback located within the task and make necessary corrections or adjustments and resubmit the task.
Additional attempt/s are allowed to demonstrate competence. The teacher will record the outcome of additional attempts in
the table below:
Unit of Competency
Insert Date of reassessment
Teacher signature Outcome:
C/NYC
Outcome:
C/NYC
Outcome:
C/NYC
SITXINV002: Maintain Perishable Food Items
SITHKOP001: Clean Kitchen premises and equipment
SITHCCC001: Use Food Preparation Equipment
Teacher’s General Comment
………………………………………….………………………….................................................................................................... ........
..........…………………………………………………………………………………………………………………......................................
Ultimo RTO 90072
29
2019-2020 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster C Quality Meals Kitchen / SIT Tourism, Travel & Hospitality (Release 1.1)
PICTON HIGH SCHOOL
..........…………………………………………………………………………………………………………………......................................
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and I have provided appropriate
feedback
Teacher’s Signature.............................................................................. Date: ......................
Student Feedback
Please provide feedback to your teacher regarding this assessment task Yes No Unsure
Did the class work and activities help you to complete this competency task?
Were the instructions in this task clear?
Did this task help you to gain a better understanding of the unit of competency being studied and assessed?
Did you find the task challenging? If yes, why?
Could this task be improved? If yes, how?
If you do not agree with the assessment outcome, please ask your teacher about the appeals process.
Student’s Signature: ………………………….……………………………………........ Date: ..............................