SITHCC001 Use Food Preparation Equipment Assignment 2 Sample
1) List 4 methods of controlling food hazards when we are preparing mise en place items.
During preparing mise en place items, the four methods for controlling food hazards are -
1. Clean - To prevent our foods or food items from germs, the main step that should be followed is cleaning of kitchen, hand, and food preparing items.
2. Separate - Use separate cutting boards and uninstalls for the food which can be raw and which is based on cooking before having that.
3. Cook - Always cook the food at a temperature that is internally high as it can kill the germs which make sick human beings.
4. Chill - Freeze the perishable food in the proper way to prevent bacterial effects on it.
2) How can you prevent cuts when working with knives or cutting equipment?
During working with knives or cutting equipment to maintain safety, there have some steps that have to follow (Mgqibandaba et al. 2020), like -
1. Wearing protective equipment kits like cut-prevent hand gloves and an apron
2. Maintaining the knife’s cleanliness and sharpness.
3. In butcher’s steel and slicing machines there must be the hand guards.
4. Ensure cleanliness of all guards' keeping place after their use.
3) What is mise en place?
Mise en place is basically a French word that refers to everything in its own place. In the comestible world, everyone believes that this is a very vital lesson that has to be adopted by a chef for making a successful kitchen. To eliminate some needless kitchen fumbles, always pay out some time organizing the kitchen in the appropriate order and make some planning for the cooking process which item is selected for cooking (Yayla and Akta?, 2021). The main goal of “Mise en place” is to prepare your kitchen in a way that completely helps to make food consciously and confidently not hamper the quality of food for a promiscuous condition of the kitchen.
4) Why is mise-en-place important in a kitchen? Why is it important when preparing and presenting food?
The main target of a successful kitchen is to serve good quality food with an organized dish in the correct time span to ensure customer satisfaction. For this, it must ensure that the food ingredients which are essential are all in the proper place for time-saving during the addition of them in cooking time or place when the dish is going to be served (Fisher and Louw, 2020). It is not only for finishing the cooking process in time or serving customers in their respective time spans, it is also used to avoid unnecessary steps or identical work to reduce chef fatigue (Camilleri, 2021).
5) What is the most accurate way to measure ingredients?
There are different types of ways that can be used for measuring ingredients for making food. But using three fundamental measuring methods can help to measure the ingredients accurately. If the wet items or liquid items have to be measured then use the liquid measuring cup. In the case of dry measuring ingredients use the dry measuring cups and during measuring the sticky ingredients like honey, ghee, and liquid jaggery then a spoon or measuring cup with sprinkles of non-sticky items can be used. Kitchen scales can be used to measure pasta or something like that (Hanson et al. 2019).
6) What are some features and functions on a Digital Scale?
Digital Scale for university assignment help is nothing but a measuring device which is used for measuring the mass or weight of an object or material. The best working position of a digital scale can refer to when it is placed on a levelled horizontal surface. At the time of placing the object in it, the same quantity of deformation is converted through this tool to an electrical signal. Now the signal is converted into a weight on the digital display screen by a digital converter (Kapsokefalou et al. 2019).
7) What is the difference between blenders and food processors?
Blenders are mainly used for converting the ingredients into a wet or smoothie format. On the other hand food processors can be used for different types of purposes like slicing, pureeing, chopping, making dough for pastry, shredding and even spiralizing. The purpose of Blenders and food processors are different as well as their in-build structure.
8) A large amount of cream needs to be whipped. Detail the appropriate equipment you would use and describe the steps you would follow to prepare and then store this food include a temperature in your answer.
Equipment - Blenders for their quick rotation speed and time consumption can be used, or food processors for large batches of cream have to be prepared.
Steps - Take the food processor bowl and place the prepared ingredient into it. Now place them in the food processor. On the power supply. After a couple of minutes, the whipped cream is ready.
Temperature - Below 40 degrees F can refer to the temperature range in which a large amount of whipped cream can be stored.
9) You need to prepare for baking orange & chocolate éclairs; The ingredients include: water, butter,plain flour, eggs, milk, cream, icing sugar, and cocoa.
Describe the process you would follow when preparing these ingredients
1. First butter, water and sugar mix into a pan and boil until it converts into a rolling boil.
2. Mix the plain flour in it and continue stirring until it’s all incorporated.
3. Place it into the stand mixer for supper hotting and add the egg into it and steam.
4. Place it into a piping bag and keep it in a tray in different shapes, brush them with a mixture of milk and egg, and bake in the oven.
5. Place a mixer of cream and cocoa inside the baked one.
10) Consider the following situation:
You run a café and want to serve quiches made by another food wholesaler. You want to ensure the quiches are safe when they are received from the supplier. what Steps would take to ensure the safety of the food that you have just received?
1. At first, it has to ensure that the quiche's supplier is well-known near the cafe.
2. During receiving of the quiches it has to confirm that the container is away from damages, well covered, and has no contamination at the outside of the container.
3. The delivery place is maintaining cleanliness.
4. Also, there must be some instruction browser for the steps of storing them with the best quality.
11) What is the correct way of sharpening a utility knife?
Selection of a sharpening technique, such as a whetstone or honing rod, which is the first step in sharpening a utility knife (Chemat et al.2017). Holding the knife steadily at an accurate angle of about 20 degrees with the blade securely in place. Moving the blade across the sharpening surface while applying uniform pressure. On either side of the blade, it is vital to repeat this procedure many times while regularly assessing the sharpness. Finally, properly clean the knife of any metal shavings and to check its sharpness properly.
12) What is a degreaser and what equipment would you use it for?
The main purpose of a degreaser is to clean surfaces by properly removing grease, oil, filth, and grime. It is frequently applied in different types of domestic, commercial, and automobile situations (Monteiro et al.2017). Tools, machinery, motors, kitchen appliances, and surfaces with a lot of grease buildup can all be used in cleaning with degreasers. Therefore depending on the precise task and surface to be cleaned, they can usually be applied with various spray bottles, brushes, or by submerging them in a degreasing solution.
13) Consider your choice of equipment and materials relating to the following duties.
For each, describe what you need to use and why you chose that specific equipment & material. a) Cleaning counter-tops b) Sanitising food preparation equipment
a ) It is seen that a microfiber cloth or a non-abrasive sponge would be used as a good cleaning tool for countertops. These types of substances are usually the kind to the surface and aid in preventing scratches or any other type of damage.
b) Equipment and materials specific to properly sanitizing food processing equipment are needed (Moye et al.2018). Hence a solution of bleach or mainly a food-grade sanitizer is frequently used to properly guarantee through the help of sanitization.
14) How should storage temperatures be monitored in a kitchen?
In order to properly guarantee food safety, kitchen storage temperatures need to be periodically checked. Temperature data loggers or other dependable thermometers should be present in every kitchen (Ashley et al.2017). These sorts of gadgets ought to be put in freezers, refrigerators, and other storage spaces. To avoid food spoiling or any type of bacterial growth, temperature readings should be checked routinely. Any sort of deviations from the recommended temperature limits should be immediately rectified.
15) Explain the difference between cleaning, sanitising and which chemicals would you use for each task.
Distinct procedures with various goals are cleaning, sanitizing, and disinfecting. It is important to utilize soap, detergent, or a multipurpose cleaner, cleaning entails removing organic matter, filth, and debris from surfaces. Sanitising is the main process of properly lowering the amount of microorganisms on surfaces to a safe level. Various types of sanitizing agents like chlorine-based sanitizers or quaternary ammonium compounds are typically used in this procedure (Aday and Aday, 2020). Disinfection goes a step further by utilising stronger disinfectants, such as hydrogen peroxide or bleach-based solutions, in order to destroy a wider variety of bacteria. Different types of chemicals should be chosen according to the particular task, surface, and amount of microbial control desired.
16) What is a Critical Control Point?
The term "Critical Control Point" (CCP) mainly refers to a stage in the food production process where control can be properly used to properly prevent, eliminate, or reduce a risk to an acceptable level for food safety (Guo et al.2017). It is an important stage in the production process that, if not handled well, it could actually present serious health risks to consumers. In order to properly ensure food safety and reduce risks related to biological, chemical, or physical hazards in the food industry's supply chain, CCPs must be able to identify and in order to execute control mechanisms.
17) List 8 safety tips when using knives.
The 8 main important safety tips when using knives are mainly as follows
? Always use a sharp knife to reduce slipping.
? It is important to cut away from the body to avoid accidents and injuries.
? Maintain a strong grip on the handle of the knife.
? While using knives, pay attention and stay focused.
? Take use of a cutting board with a solid surface.
? Always keep fingers out of the way of the blade.
? Knives must be kept securely, preferably in a knife block.
? Knives should never be left unattended or will be within children's reach.
18) What do you have to check before you use a sharpening stone? And what safety precautions should you consider when sharpening on a stone?
Check to see that there is no lingering sharpening material or debris on the sharpening stone. Wash the stone with warm, soapy water and let it dry completely before using it, if necessary. Determine whether the stone needs to be soaked in water or oil prior to use. Some stones sharpen better after being pre-soaked. Check the manufacturer's instructions for the particular stone being used.
While sharpening a stone, following these security safeguards is essential:
? While handling the honing stone and blade, wear protective gloves to avoid getting hurt.
? While sharpening, keep their fingers away from the sharpening edge and maintain a firm grip on the knife to prevent accidental cuts (Di Minin et al. 2021).
? Use consistent, controlled strokes and moderate pressure to sharpen. The knife could be damaged or injured if they apply too much force.
? Sharpen the knife away from the body and on a stable surface at all times to ensure stability and prevent accidents.
19) Describe how to measure soft solid fats?
When opting for soft solid fats like butter and shortening, people may use a dry measuring cup or a kitchen scale whichever is more feasible for their means. To ensure proper measurement, scoop enough fat into the measuring cup and gently press it down to avoid any trapped air bubbles. If they are using a scale, weighing is the best way to get an exact measurement every time.
20) List 3 important safety factors you must follow when working with blenders and food processors?
Important safety precautions to keep in mind when using a blender or food processor:
? Continuously read and regard the admonitions and guidelines given by the maker.
? During activity, get utensils and hands far from moving parts and cutting edges.
? Make sure the equipment is off or unplugged before cleaning or performing maintenance.
Would you like to schedule a callback?
Send us a message and we will get back to you
Highlights
Earn While You Learn With Us
Confidentiality Agreement
Money Back Guarantee
Live Expert Sessions
550+ Ph.D Experts
21 Step Quality Check
100% Quality
24*7 Live Help
On Time Delivery
Plagiarism-Free
81 Isla Avenue Glenroy, Mel, VIC, 3046 AU
