SITHCCC001 Learner Resource.v1.0

Learner Resource
SITHCCC001 Use food preparation equipment

SITHCCC001 Use food preparation equipment Learner Guide
Contents
Assessment Information 3
Activities 3
Video clips 4
In-situ activities 4
Homework/Self-study 4
Learning outcomes 4
Topic 1: Select food preparation equipment 5
Food preparation: Mise en place 5
Workflow plans 7
Food safety practices 8
Knives 9
Knife handling 10
Section.2. Use equipment to prepare food 14
Cooking equipment 14
Assembly techniques’ 17
Attach the Bowl 18
Raise the Bowl 18
Lower the Bowl 18
Remove the Bowl 18
Attach flat beater, wire whip or dough hook 18
Remove flat beater, wire whip or dough hook 19
Adjust the Beater to Bowl Clearance 19
Signs that your mixer needs to be adjusted: 20
Using Equipment 20
Safe handling techniques 21
Precision cutting 22
Section.3. Clean and maintain food preparation equipment 29
Cleaning food preparation equipment 29
Reduce waste 32
Maintaining equipment 33
Food safety practices 34
Assessment Task 2 Instructions 35
Gamma Education & Training Pty Ltd RTO Code 41477 CRICOS PROVIDER CODE 03580F v1. 2020 Page 2
Assessment Information
The assessment tasks for SITHCCC001 Use food preparation equipment are included in this
Student Assessment Tasks booklet and outlined in the assessment plan below.
To be assessed as competent for this unit, you must complete all of the assessment tasks
satisfactorily.
Assessment Plan
Assessment Task Overview
1. Written questions You must correctly answer all questions.
2. Safe food handling observations You must complete a range of activities to

demonstrate your ability to safely handle food.
Assessment Preparation
Please read through this assessment thoroughly before beginning any tasks. Ask your assessor
for clarification if you have any questions at all.
When you have read and understood this unit’s assessment tasks, print out the Student
Assessment Agreement. Fill it out, sign it, and hand it to your assessor, who will countersign it
and then keep it on file. Keep a copy of all of your work, as the work submitted to your assessor
will not be returned to you.
Mapping Guide
A mapping guide is included as a separate document to show how each assessment task maps to
the unit of competency.
Activities
The trainer/assessor will provide a simulated work environment therefore, the activities provided in
the Student Guide:
• Reflect real life work tasks.
• Are performed to industry safety requirements as relevant.
• Use authentic workplace documentation.
• Require you to work with others as part of a team.
• Require you to plan and prioritise competing work tasks.
• Involve the use of standard, workplace equipment.
• Take into consideration workplace constraints such as time and budgets.
• Activities will either be self-directed or carried out as part of group or team work.
• Read through the activity carefully and ask the trainer/assessor for guidance if required.
• Time will be allocated for completing the activity, along with class discussion and feedback.
• Some activities may require you to submit work to the trainer/assessor for feedback. Where this
is the case, it will be indicated at the bottom of the activity.
Video clips
• If presented in class, take part in any class discussions, providing feedback and contributing to
debate and arguments.
• If directed to watch the video in self-study, or independently in class, then take notes so that
contributions to any future class discussions can be made.
In-situ activities
The trainer/assessor will direct class activities that normally occur within the kitchen environment.
When undertaking these activities ensure that you understand the purpose of the activity and take
part as if you are in a professional situation to provide your fellow classmates with a true-to-life
experience. These activities rely on your ability to act in a manner which imitates real life
situations and can provide you with depth of understanding and practical skills.
Homework/Self-study
At the end of each session the trainer/assessor may direct you to complete any activities,
questions or reading from the day’s session as homework. Further to this, time should be spent in
self-study reading topic notes, independent research, completing project work or watching
webinars/video clips that relate to an area being covered. Any work that you submit should be:
• Professionally presented, using headings, consistent style and layout.
• Your own work and not copy and pasted information from the internet.
• If you are using information researched, reference and source the material or link.
• Submit your work to the trainer/assessor within the timeframe allocated.
Learning outcomes
By the end of this unit, students will be able to have the skills and knowledge required to use food
preparation equipment to prevent contamination of food that might cause food-borne illnesses. It
requires the ability to follow predetermined organisational procedures and to identify and control
food hazards.
Outcomes include:
• Select food preparation equipment
• Use equipment to prepare food
• Clean and maintain food preparation equipment
Topic 1: Select food preparation equipment
Food preparation: Mise en place
Mise en place is a French term which means everything in place – ready for service
period. This refers to preparation that you complete before service begins because many
tasks cannot be done later without interrupting service to your customers.
Mise en place requirements will form part of the work flow plan and includes:
• Cleaning and assembling equipment ready for use
• Cleaning benches and boards ready for use
• Assembling and preparing ingredients for menu items
• Cleaning, peeling and slicing fruit and vegetables
• Preparing simple food items such as salads, sandwiches, garnishes, coatings and
batters
• Selection and handling (thawing, reconsitituting, regenerating, re-thermalising) of
portion controlled and convenience products
• Putting plates into the warming oven
• Making stocks and hot or cold sauces
• Display of goods in appropriate storage facilities
Mise en place also includes making sure the service area – front of house – is ready for
service. It must be clean and set up ready to receive customers. Make sure that you have
enough stock and food items available for service time and ensure you do your reordering
at the appropriate time.
Each station must be fully prepared with all the ingredients necessary to make a particular
dish. All the meats, chicken and fish, are cut and de-boned, the fresh herbs for seasoning
sauces are washed, cut, and separated into small bowls, the vegetables are sliced, diced,
or julienned to the correct size. Everything must be ready to go because when service
starts there is no time to go back and dice up some carrots. The service must go on as
smoothly as possible and you must have your mise en place done in a timely manner
before service begins.
Practising good mise en place has several benefits. These include:

• Any missing ingredients or problems can be spotted before service begins
• Special preparation for ingredients – such as toasting nuts, letting certain
ingredients come to room temperature, etc, will be organised so that the products
are ready for service
• There will be time to clean equipment, benches etc, before service so that you are
able to work in a clean, neat workplace
• Cleaning as you go means that the end of the shift or service period you will have
less cleaning to do than if everything was left until the period was over
• You can group ingredients or place them in the order to be used so that they can
be easily accessed when cooking
• Complicated recipes are easier to prepare when you are no longer doing a juggling
act, trying to complete several tasks simultaneously
• Preparation tasks will be completed before cooking rather than in the midst of
another preparation step when time delays may affect food quality
Workflow plans
Workflow plans and schedules will assist with preparations. If you follow a work schedule
you will maximise efficiency. Work flow plans or lists aid you in completing work within he
necessary timeframes and in the necessary order of importance.
Logical work list, workplace information and work flow plans enable staff to work
effectively and efficiently with minimal time, energy and material wastage. Staff need to
organise their daily tasks to maximise productivity and food quality.
Work flow plans, workplace information and/or lists:

• Make organisation more effective
• Confirm that all items and equipment are clean and ready for use
• Act as a checklist to ensure that preparation has been fully completed
• Minimise the time that will be taken to complete tasks because everyone knows
what to do and when to do it
• Clarify the time schedules that need to be adhered to
• Make it easier to work in a logical sequence
• Increase efficiency
• Gives everyone clear direction
• Helps conserve energy of staff
• Minimise food and labour wastage
• Maximise productivity
Work flow plans enable everyone to work in a logical, sequential manner, to perform set
tasks within prescribed hygiene standards and times in order to make everything ready for
a specific service period. They act to clarify responsibility so that each staff member
knows what they are responsible for and what others are responsible for.
Different work flow plans need to be made for differing circumstances, as the service of
the meal needs to take into consideration the following variables:
• The type of food to be prepared and served
• The number and size of portions to be served
• The timing for when the food will be served
• The method of service and the type of presentation
• The location of the food service
Food safety practices

Under the Australia New Zealand Food Standards Code (ANZFSC) it is the responsibility
of employers to make sure that all staff who have contact with food or food surfaces in the
organisation have the knowledge and skills to handle food safely.
Workers must be familiar with food safety policies and procedures as they contain
information that will help them to do their jobs safely and comply with legislation. Food
handlers must make every effort to ensure that their body, or anything from their body,
does not contaminate food or work surfaces. Hand washing is a simple and effective way
to minimise or avoid cross-contamination. Workers should use an antibacterial hand wash
and warm running water to thoroughly clean their hands and dry them with a single use
towel.
Food handlers must also ensure that different types of food do not contaminate each
other. Between handling and preparing different types of food, hands and equipment must
be thoroughly cleaned and sanitised to prevent risk of cross- contamination.
All food preparation areas must be hygienically cleaned to remove or kill bacteria and help
prevent the spread of disease. Most equipment should be cleaned, sanitised and
reassembled at the end of each shift so they are ready for the next service period.
Unclean equipment or machinery (meat slicers, knives, blenders etc) increases the risk of
food contamination and food poisoning.
To assist in maintaining a clean environment and minimise risks of cross contamination,

clean work clothes should be worn at all times to maintain personal hygiene. If work
clothes do become contaminated at any time they should be removed as soon as possible
for laundering.
Knives
To select the best quality knife, it is helpful first to identify the main uses to which the knife
will be put – a kitchen knife that is primarily for chopping vegetables will have a very
different blade to a knife that is used for gutting fish.
With respect to cooking, the most versatile is the chef’s knife, which can be utilised for a
range of purposes. To choose a knife, it is helpful to know the parts of a knife and what to
look for in making your selection.
The tip is the upper quarter of the blade and is used for cutting and separating. The point
is the end of the blade and is included in the tip. This is used for piercing.
The blade is most often used for long slicing motions and dulls the quickest through use.
The back of the knife, sometimes referred to as the spine is the unsharpened top.
The bolster is the thick strip that separates the blade from the handle. It provides balance
to the knife in addition to protection for the users’ hand. The heel, which sits at the base of
the bolster, is often used to cut through tougher items that involve using weight and force.
The handle is often made from two pieces of wood, metal or synthetic materials, held
together by rivets. Knife handles should be treated or made fa strong, impervious material
that can be easily cleaned.
When selecting knives, hardness is a

major issue. The hardness of a knife
should be good enough to hold an edge
whilst you are working through an entire
shift, and yet soft enough to be easily
sharpened. The shape, weight, balance
and feel are also important.
Knife handling
There are some important rules to follow for knife handling. These are:
• Knives should be stored securely to avoid damage to the blade or injury to workers.
• Use appropriate knives for specific tasks.
• Use only sharp knives. sharp knives. The knife is more likely to slip and cut you if
you use a blunt knife.
• Always hold a knife by the handle with the tip of the blade pointing away from you.
If you have to wash or wipe the blade always approach it from the back of the
blade.
• When setting a knife on a table or bench top, face the blade toward the centre of
the work surface and away from the edge.
• When walking with a knife, hold it firmly by the handle with the point facing the floor
with your arms at your side.
• Cut on a suitable surface such as a cutting board with some give in it and never
directly onto a hard surface such as a bench top.
• When cutting or chopping use a fullhand grip on the knife handle. Curl the hand
holding the food into a claw with fingertips bent away from the edge of the knife
and your knuckles rolled forwards against the side of the blade to control the cut.
• If you must pass a knife directly to another person, hold it by the handle next to the
blade with the handle pointing toward the other person and the tip pointing off to
your side and not directly towards you.
• Never use a knife for any purpose other than for which it is intended. For example,
a boning knife, which has a thin pointed blade, is used for separating meat and
connective tissue from bones during butchering and trimming. Using the wrong
knife can cause an accident and will result in poor quality work.
• When handling knives always wear correct safety footwear to prevent slips and
falls and to protect yourself from injury in the event you drop a knife. That said,
never try to catch a falling knife, just step back and keep your hands and feet out of
the way.
• Cutaway from your body and other people.
• Do not put your finger on top of the knife blade as this makes it more likely that the
knife will slip.
• Have your knives engraved with your name or a symbol that you and others will
identify as yours.
Section.2. Use equipment to prepare food
Cooking equipment
When selecting the correct equipment to use when preparing food you should keep in
mind the size and specifics of the job. Kitchens are often equipped with different sizes and
shapes of the same type of equipment. Food processors and blenders can come in a
variety of sizes and attachments. Knives have a variety of sizes and uses.
Accidents in kitchen can be quite often caused by lack of concentration, carelessness, or
lack of equipment knowledge or poor preparation of equipment. A working knowledge of
equipment function and process will minimise risk of injury.
All equipment must be checked for safety and operational function before use. Do not use
equipment unless you are very clear on what it should be used for and how it should be
used. All electrical equipment should be checked to make sure that cords are not worn
and frayed and that the switches work correctly. Machinery that has specific safety
requirements (e.g. guards on meat slicers) must be in place and checked before
operation. Temperature controls on deep-fryers and ovens should be checked for
accuracy on a regular basis.
If you have not used a piece of equipment previously it is important to read the
manufacturers’ instruction completely. The best method to understand how a piece of
equipment works is to disassemble and reassemble it, using the manufacturers
instructions. You can then learn how it fits together and operates correctly. The next step
is to plug it in and then test it, possibly multiple times. Once you are satisfied that it is
operating correctly, then add food into it.
The following is a list of some of the electrical equipment used within a commercial
kitchen.
Assembly techniques’
Specific instructions will vary according to the workplace, however some common
assembly requirements will be:
Cooking range ensure grates and burners are in place
Mixers the correct mixing attachments will need to be selected and

fitted with the correct bowl in place
Blenders jugs will need to b correctly fitted to the base, blades might
need to be changed with the lid secure
Combi oven check that racks are secure and correctly positioned
Griddle check that plate is correctly fitted and secure
Salamander ensure racks are in place and handles fitted
Steamer attached required levels, check for water and ensure lid is
fitted
Deep-fryer plugs need to be correctly fitted ad baskets available for use
Microwave revolving plate needs to be clean and inserted
Food processors correct blades for the use will need to be selected and fitted,
the lid secure, and the pusher camber clean
Meat slicer check that guards and correct blades are fitted
Bratt pan ensure pan is correctly fitted
Bain-maire check for water and all inserts
Mandolin slicers the correct blades will need to be inserted
Moulis inserts for grinding and pureeing may need to be attached
Scales platform may need to be fitted and scales calibrated
For example, the process to assemble a mixer or blende may resemble the following:
Attach the Bowl

1. Be sure speed control is OFF and stand mixer is unplugged
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until bowl pin snaps into spring latch. You should hear it
"snap" into place. Raise bowl before mixing.
NOTE: It is important to push down on the back of the bowl until you hear an audible "snap".
If you do not hear the snap, the bowl may appear level, but it will not be locked into place, and the
beater will hit the sides of the bowl.
Raise the Bowl

1. Rotate handle to straight-up position.
2. Bowl must always be in raised, locked position when mixing.
Lower the Bowl

1. Rotate handle back and down.
Remove the Bowl

1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position
3. Remove flat beater, wire whip, or spiral dough hook.
4. Grasp bowl handle and lift straight up and off locating pins.
Attach flat beater, wire whip or dough hook

1. Slide speed control to OFF and unplug.
2. Slip flat beater on beater shaft.
3. Turn beater to right, hooking beater over the pin on shaft.
Remove flat beater, wire whip or dough hook

1. Slide speed control to OFF and unplug.
2. Press beater upward and turn to the left.
3. Pull beater from beater shaft.
Adjust the Beater to Bowl Clearance

Your stand mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl. If,
for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, you can
correct the clearance easily.
On bowl lift mixers, the adjustment screw can be in one of two places. If you do not see it in as in
"A" above, it will be a tiny screw as shown in "B". Prior to 1980, there were no adjustment screws
and adjustments must be made by an Authorized Service Facility.
1. Unplug stand mixer.
2. Place bowl lift handle in down position.
3. Attach flat beater.
4. Adjust so flat beater just clears bottom surface of bowl when in lifted position by turning
screw (A) counter clockwise to raise the bowl and clockwise to lower the bowl. Just a slight
turn is all that is required: the screw will not rotate more than 1⁄4 turn (90 degrees) in either
direction. (The full range of adjustment is 1⁄2 turn, or 180 degrees.)
NOTE: The adjustment screw for tilt head mixers is the same, but for bowl lift models, for some
models manufactured after April of 2003, the adjustment screw must be rotated in the opposite
direction. If a consumer tries to turn clockwise, and that does not help, have them try the opposite
direction.
5. Place bowl lift handle in up position to check clearance. 6.Repeat steps 4 and 5
if necessary.
When properly adjusted, the flat beater will not strike on the bottom or side of the bowl. If the flat
beater or the wire whip is so close that it strikes the bottom of the bowl, the white coating may
wear off the beater or wires on whip may wear. or separate.
Signs that your mixer needs to be adjusted:

• The beater hitting the side of a bowl lift mixer means that the bowl has not been properly
snapped into place, even though it may appear level.
• Ingredients on the bottom of the bowl not being incorporated means the beater is too high.
• Tilt head not locking into place means the beater is too high.
• White flat beater is chipping on the bottom or beater hitting the bottom means the beater is
too low.
Using Equipment
Prior to commencement of the service period you should make sure that of your
equipment is ready and correctly assembled. Some equipment might need to be
assembled before preparing food. Guidelines for the correct assembly and safe use of
equipment can be found in the manufacturers’ instructions, standard operating
procedures, and should be provided to you during initial workplace training.
Make sure that:

• All the smaller equipment including knives are clean and ready for use
• Knives are always sharp – there is a higher chance of cutting yourself on a blunt
knife than on a sharp one
• All equipment is in the correct location required for the service period and easily
accessible and ready to use
• Chopping boards should have wet clothes underneath them to stop them from
slipping
• Handles of pans should not protrude from the grill top where they can be knocked
off
• Mechanical equipment is not used near water
• Machinery must be checked to ensure guards are in place
• Temperature controls on deep-fryers and ovens should be checked for accuracy
Safe handling techniques

Safe handling techniques to maintain while using equipment include:
Knives always use sharp knife. Store in a knife rack, on a magnetic strip
or in a chef’s knife kit
Cooking range keep flammable items (such as tea towels and oil) away from open
flames and be sure to turn off burners when not in use
Mixers keep hands away from mixing attachments when in operation,

ensure power is turned off prior dismantling and ensure power
cords are away from water
Combi oven always use an oven mitt or towel when removing hot items and be
careful when opening the oven, especially when it is set to steam
mod
Griddle turn off when not in use and keep hands away from the hotplate
Salamander turn off when not in use, do not touch the racks and always use
protection when removing hot items
Steamer open and dismantle carefully when hot steam is present
Deep-fryer keep hands away from hot oil, always use baskets, scoops or
tongs to remove items
Microwave be careful when removing hot items
Food ensure that it is turned off prior to dismantling, never touch the
processors blades or put your hands inside whilst it is plugged in, and ensure
that power cords are away from water
Meat slicer keep hands away from blades when plugged in or in operation and
ensure that meat is held firmly and correctly
Blenders keep hands out of the jug when it is plugged in or in operation,
ensure power is turned off prior to dismantling and ensure power
cords are away from water
Bratt pan be careful of hot oil splashes and removing hot items
Bain-maire be careful of the hot steam and hot trays when changing trays
Equipment should be hygienically clean before use, and cleaned between tasks in the
service period, and at the end of service.
Precision cutting
Prior to service, and as part of mise enplace, you must ensure that all of the food items
including poultry, seafood, fish, and meats that are likely to be required are cleaned,
prepared, covered and stored in separate trays in the cool room.
Preparation much be thorough but quick as food should not be kept at room temperature
for any longer than necessary. Standardised recipes typically include preparation time,
storage and preparation information as well as cooking methods.
For example, frozen meats and poultry should be thawed in the refrigerator or cool room,
not under warm running water or in the microwave. If foods must be thawed in a
microwave, they must be cooked and used immediately as microwave thawing heats the
food and speeds up the spoiling process. Ensure that you segregate different types of
food to prevent cross-contamination.
Vegetables
Precision cutting of vegetables is broken up into a range of techniques dependant on the
types of vegetable, cooking methods, and size and shape required. The chef’s knife is the
most commonly used knife for precision cutting of vegetables, as it is used in chopping,
slicing, precision cutting, crushing and carving.
Precision cuts include:

Brunoise – a fine precision cut, 3mm diced cube – usually for soups, court boullion or
garnishes
Chiffonnade – finely cut (shred) leafy vegetables – generally as a garnish
Jardiniere – medium baton of 5mm x 5mm x 20mm – steamed, or stir fry vegetables
Julienne – a fine precision cut of vegetables – small baton 3mm x 3mm x 40 mm used in
salads or as garnish
Mirepoix – refers to rough cut vegetables – usually carrot, celery and onion in equal
portions – used in stocks, braises and stews
Paysanne – shapes of 15mm width x emm thick – used in stocks
The paring knife is used for peeling vegetables. The chef’ knife is used for chopping,
slicing and precision cuts. The following videos show each of these techniques.
Julienne
Brunoise
Jardiniere
Chiffonnade
Seafood
Fish can be ordered and served whole (such as dory or flounder), as fillets (whiting), or as
steaks (tuna or salmon). Preparation requirements will therefore depend on the menu.
Fish pieces can also be battered, crumbed, grilled or curried, or as a component of a
compote.
There is also a wide range of seafood available such as oysters, prawns, scallops,
Moreton Bay bugs, scampi, lobster, clams and mussels.
Always check fish and seafood closely to ensure that it has been correctly washed, and
that no bones or scales remain. An assessment of the freshness can be based upon
appearance, odour and feel. Frozen fish and seafood should be thawed in the cool room
or refrigerator, handled as little as possible and never refrozen. Some kitchens often have
a separate sink for seafood preparation.
Preparation of seafood may also include:

• Removing heads or shells from crustaceans
• De-veining prawns
• Opening oysters
• Scoring calamari
• Washing and brushing the shells of mussels
The following process shows how to fillet a fish.
Poultry
Trimming and preparing poultry will require the use
of the boning knife, chef’s knife and possibly a
paring knife. Fat should be trimmed off chicken
prior to cooking.
Preparation techniques include:

• Trussing
• De-boning
• Slicing
• Portioning
• Stuffing
• Marinating
Breast or whole birds can be stuffed. Before stuffing a whole bird ensure that you clean the meat
inside and out with water and pat dry with a paper towel. Spoon the prepared stuffing into the
cavity of the bird.
Trussing Poultry
Portioning a bird
Occasionally it might be necessary to bone a chicken. The following list demonstrates one way
that this may be done:
Section.3. Clean and maintain food preparation equipment
Cleaning food preparation equipment

Cleaning in a commercial kitchen environment involves removing dirt, grime, food scraps
and grease from all equipment, and plates, cutlery, pots and pans, containers, chopping
boards, and bins. Cleaning is important for appearance, and ease of use, in addition to
hygiene and safety.
Your business should have a Hazard Analysis and Critical Control Points (HACCP)
program or similarly approved program. HACCP is a risk management method used by
the food industry for the control of food safety hazards. Food safety programs in general
are designed to monitor and control critical points where food and beverages are most at
risk of bacterial contamination.
Cleaning refers to removal of visible items such a food particles, dirt, dust, and grease
and is usually carried out using warm water and detergent.
Sanitising refers to the process that reduces the number of microrganisms to a safe level
and is usually undertaken using hot water and chemicals.
Sterilizing involves the destruction of microorganisms using heat, chemicals and radiation.
A Safety Data Sheet (SDS) should be in the chemical storage area to track the use of all
chemicals used in the cleaning, sanitising and sterilizing process. The SDS must contain
the following
Hazardous substance product name
The chemical and generic name of ingredients
The chemical and physical properties of the hazardous substance
Health hazard information
Precautions for safe use and handling
The manufacturers or importers name, Australian address and telephone number
The SDS provides staff with the necessary information to safely manage the risks of
exposure.
Sanitisers
Once cleaning with detergent has been completed, it is often common to follow with some form of
sanitiser. A sanitiser is a chemical that will kill living germs and their spores. There are various
forms of sanitisers, both chemical and non-chemical. Non-chemical sanitisers include heat, steam,
hot or boiling water and UV light. Heat will eventually destroy bacteria above 85oC and for at least
10 minutes. UV light can kill bacteria and it is often used to sterilise packaging and plastic
containers.
Chemical sanitisers can be grouped into four broad categories: chlorine, iodine, ammonia and
acid. When lifting and mixing chemicals you need to be aware of correct manual handling
techniques and appropriate personal protective equipment (PPE). It is common for chemicals to
be transferred into smaller containers such as correctly labelled squirt bottles and spray bottles.
Read the SDS to determine what PPE you are required to wear and if unsure, put on gloves and
protective eyewear. Other items include rubber aprons, face masks or goggles. If the large
chemical containers are heavy, ask for help for lifting them.
Cleaning Kitchen Equipment
Sample cleaning instructions

Equipment Frequency Procedure Cleaning
equipment
Meat slicer Start of day 1. Unplug from power source
2. Dismantle Sanitiser
In-between slicing 3. Wash in hot water and
cooked and raw detergent Cleaning cloth
foods 4. Allow to air dry
5. Reassemble Detergent
End of day 6. Cover with clean protective
cloth
Utensils 1. Remove soil
including knives 2. Wash in hot water and Double bowl sink
After use detergent Detergent
3. Apply sanitiser or use Sanitiser
dishwasher Dishwasher
4. Allow to air dry Draining rack
5. Store in clean protective
area
Reduce waste
Reducing water wastage will save money for the business by reducing water and energy
costs whilst still maintaining quality service to your customers. Additionally, producing less
waste also saves time in the kitchen.
Water
Eateries and kitchens need water for drinking, cleaning, food preparation, amenities, and
washing. By conserving water a business can reduce water charges, and save on energy
costs for heating water.
Staff should ensure that all leaking or dripping taps are repaired as quickly as possible.
They should also consider the different dishwashing cycles and fit the cycle for the
purpose of the equipment to be cleaned and sanitised. Modern dishwashers can also be
fitted with flow restrictors on water outlets. Restaurants could display signs and posters to
encourage customers and employees to conserve water. A regular audit of taps can also
be performed to check for leakages.
Energy
Restaurants need energy for heating, air-conditioning, ventilation, cooking, refrigeration
and lighting. Reducing energy consumption will directly reduce operating costs and the
environment. For businesses to become more environmentally friendly and cost efficient
consider changing to energy efficient fluorescent lights. They also emit light at a lower
temperature, and thus will save the business on cooling costs.
Energy efficient fridges, freezers and ovens for new purchases can drastically reduce
energy consumption. Additionally, make use of natural light where possible, using light
coloured walls and ceilings to improve the level of reflected light. Keeping these surfaces
clean on a regular basis will increase the amount of natural light in the kitchen. Regularly
servicing air-conditioning units will also reduce energy costs.
As an employee, you can assist a business to reduce energy consumption by:

• Setting the air-conditioner to a temperature around 21-24oC
• Not wasting energy by leaving oven or freezer doors open when not required
• Ensuring freezer door seals and oven gaskets are in good repair
• Turning off appliance and lights when not in use
• Cleaning and service installed equipment motors
• Ensuring that refrigerators and freezers are placed away from sources of heat
• Checking to see if lids are kept on pans where possible and appropriate sized
cookware is used
• When cooking and warming food use microwave or gas cooking in preference to
electric cooking and turn off appliances when they are not required.
• Plan menus to minimise high-energy processes, such as deep-frying to get the
most value from the energy used. This may also include using an oven for multiple
tasks at the same time.
• Switch exhaust fans off when they are not needed. In an air-conditioned area, this
will dramatically cut air-conditioning costs.
• Boiling water can also be expensive to undertake. Minimise costs by considering
energy use in your work flow plan to adjust your processes where possible to
manage efficiency.
Maintaining equipment
It is important that all equipment is kept clean and sanitised on a regular basis. If
equipment is not kept hygienically clean it can cause food poisoning. You must follow the
manufacturers instructions on how to clean and maintain each piece of equipment, and
they often require different practices.
From time to time problems with equipment will arise. It is important that faults are
reported as soon as possible to minimise down-time. Each kitchen will have its own way
of reporting faulty equipment and you should check with your head chef as to the correct
procedure to both check and report on equipment. Never operate faulty equipment, as it
could harm or even kill you.
Government laws require that employers must keep electrical equipment safe to operate.
This means that staff and service technicians must make regular checks and keep
records of repairs of all equipment. This means ensuring that all equipment is officially
tested and tagged.
Information recorded should include:

• A checklist of electrical items
• A record of date of service
• A record of faults
• A record of repairs including repair date
Workplaces normally select and train a staff member to regularly conduct testing of
equipment. Any faults should be reported to the workplace health and safety officer, or
this trained person. They will then be responsible to ensure that the equipment is tested,
repaired and tagged appropriately. Most kitchens normally contain a lot of equipment to
be tested and maintained.
Minor adjusted may need to be made to equipment to improve their safety or

effectiveness of use. These may include:
• Adjusting settings to ensure that the equipment is operating fit for purpose
• Checking the manufacturers instructions to determine possible setup of the
equipment
• Testing blenders or similar machinery using different blades or settings to
determine the best setup
• Adjusting shelves to provide more effective cooking in ovens or cooling in

refrigerators
If the piece of equipment cannot be immediately inspected by an electrical expert, it would

be important to firstly check for cleanliness and then test the piece of equipment before
deciding whether to use it or not. The equipment should be tested before use and
adjusted as required following the manufacturers instructions.
Food safety practices

Food handlers must make every effort to ensure that food, food preparation equipment
and work surfaces do not contribute to cross-contamination. In order to support effective
food safety practices for handling different food types:
• Hands, benches, boards and any other equipment being used should be washed
after handling each different type of food
• Different types of food should not come into contact with each other or be stored
where one type of food can contaminate the other
• Foods must not be left out at room temperature for long periods of time
• Foods that are in dry storage and in cold rooms or freezers must be properly
covered/wrapped to prevent cross contamination
• No foods or food containers should be stored on the floor
• Staff must always have clean uniforms, aprons and shoes, short clean nails, clean
hair that is covered, and they should not wear any form of jewellery
All food preparation areas must be hygienically cleaned using food safe cleaning and
sanitising agents. At the end of shift all rubbish must be removed from kitchen bins and
transferred to external bins. Kitchen bins should also be cleaned, sanitised, and relined
with new plastic bags. Floors should be swept and mopped with hot water and sanitiser.
Assessment Task 2 Instructions
Carefully read the following:
This task is to be completed in the kitchen environment. Your assessor will ensure you
have access to all the relevant equipment and resources. Completion of this assessment
will ensure that you demonstrate safe handling food procedures and practices and follow
the kitchen’s policies and procedures and their food safety program. You will demonstrate
this on three different occasions:
• occasion 1: receiving and storing food;
• occasion 2: preparing/processing, displaying, packaging and transporting food: and
• occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units you are
completing and your assessor will advise you of this.
Complete the following activities:
Prior to commencing these three observations, review the kitchen’s food safety
program. You will be required to follow these procedures throughout the entire
task and you will be assessed on this.
You must also demonstrate that you can work safely and hygienically at all
times in accordance with the kitchen’s procedures. This means correctly
demonstrating methods of controlling food hazards at each critical control point,
in addition to demonstrating correct use of equipment. By completing the
activities below you will demonstrate your ability to safely and correctly use food
preparation equipment. Your assessor will have recipes you have discussed in
preparation for this task.
1. Step.1: Create a work flow plan

During this observation you need to:
• Review your kitchen work space
• Create a work flow plan for your task
Under direction of your assessor, develop a minimum of a 12 step work flow

plan to prepare a dish, as directed by your assessor.
After you have completed a draft work flow plan, seek feedback from your
assessor and then produce a final version.
Your work flow plan will need to include the following:

• Finding the recipe to be used
• Confirmation of mise en place arrangements
• Food preparation requirements
• Identification of suitable knives
• Assembly and/or check of suitable equipment
• Identification and use of correct cuts
• Environmental procedures
• Post preparation cleaning procedures
Work flow plan
Step Draft Final

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
2. Step. 2: Prepare food using correct equipment (Observation)

During this observation you need to:
• prepare your dish/es;
• process / cook your dish/es;
• serve and/or display your dish/es.
As part of your preparation, carry out the activities that are required as part of
preparing to make the dish. As you prepare your dish, explain to your assessor
each of the items in the checklist to ensure correct food preparation and food
safety.
Following the preparation of the food, you are required to serve and/or display
the food you have made. Two observation sheets have included if this step is
performed twice.
3. Step. 3: Clean up and disposal (Observation)

The final part of this task requires you to demonstrate safe working practices
when cleaning up commercial equipment from the food preparation activity you
completed prior to this.
As a minimum you must:

• Clean and sanitise all surfaces, equipment and utensils used in making the
dishes you prepared.
• Demonstrate minor changes that can be made to improve safety.
• Report or describe reporting of unsafe or faulty equipment.
Your assessor will observe you completing these tasks and you will be required
to complete the task within a commercial timeframe.

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Learner Resource

SITHCCC001 Use food preparation equipment

1. Written questions You must correctly answer all questions.

2. Safe food handling observations You must complete a range of activities to

Topic 1: Select food preparation equipment

Food preparation: Mise en place

Practising good mise en place has several benefits. These include:

Work flow plans, workplace information and/or lists:

Food safety practices

To assist in maintaining a clean environment and minimise risks of cross contamination,

When selecting knives, hardness is a

Section.2. Use equipment to prepare food

Cooking range ensure grates and burners are in place

Mixers the correct mixing attachments will need to be selected and

Griddle check that plate is correctly fitted and secure

Salamander ensure racks are in place and handles fitted

Deep-fryer plugs need to be correctly fitted ad baskets available for use

Microwave revolving plate needs to be clean and inserted

Bratt pan ensure pan is correctly fitted

Bain-maire check for water and all inserts

Mandolin slicers the correct blades will need to be inserted

Moulis inserts for grinding and pureeing may need to be attached

Scales platform may need to be fitted and scales calibrated

Attach the Bowl

Raise the Bowl

Lower the Bowl

Remove the Bowl

Attach flat beater, wire whip or dough hook

3. Turn beater to right, hooking beater over the pin on shaft.

Remove flat beater, wire whip or dough hook

Adjust the Beater to Bowl Clearance

Signs that your mixer needs to be adjusted:

Make sure that:

Safe handling techniques

Mixers keep hands away from mixing attachments when in operation,

Microwave be careful when removing hot items

Precision cuts include:

Preparation of seafood may also include:

The following process shows how to fillet a fish.

Preparation techniques include:

Section.3. Clean and maintain food preparation equipment

Cleaning food preparation equipment

Cleaning Kitchen Equipment

Sample cleaning instructions

As an employee, you can assist a business to reduce energy consumption by:

Information recorded should include:

Minor adjusted may need to be made to equipment to improve their safety or

• Adjusting shelves to provide more effective cooking in ovens or cooling in

If the piece of equipment cannot be immediately inspected by an electrical expert, it would

Food safety practices

Assessment Task 2 Instructions

Carefully read the following:

Complete the following activities:

1. Step.1: Create a work flow plan

Under direction of your assessor, develop a minimum of a 12 step work flow

Your work flow plan will need to include the following:

Work flow plan

Step Draft Final

2. Step. 2: Prepare food using correct equipment (Observation)