TUTOR/TEACHER USE ONLY
US:
21059
Level:
Demonstrate knowledge of knife care, use, storage, and carrying
for the hospitality industry
1
Credits:
2
Version:
4
This Tutor Assessment Guide will help you ensure the student has submitted the correct evidence and that it
meets all the requirements of the unit standard.
Outcomes
To be competent with this unit standard the student must be able to demonstrate knowledge of knife care,
use, storage, and carrying for the hospitality industry.
Important Information
Standard industry texts referred to in this unit standard include but are not limited to:

Christensen-Yule, L., Neill, L., and McCrae, H. (2012) The New Zealand Chef, Auckland: New Zealand
Pearson.
Instructions
 The student should attach any additional evidence to the Student Assessment and label it with their name
and the corresponding task number.
 To keep track of the student’s results an Assessment Results sheet is located in the Student Assessment.
Moderation, Appeals Process and Re-submission Policy
Refer to the ServiceIQ website www.ServiceIQ.org.nz or telephone 0800 863 693.
© ServiceIQ
Moderated and Approved – February 2016
TAG21059 Edition 1 – Published July 2016
US: 21059 Version: 4
TUTOR/TEACHER USE ONLY
Page: 1 of 5
Outcome 1: Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality
industry.
Evidence Required
Judgement
Task 1
1.1
The student needs to complete the table matching the listed
knife parts with the corresponding letter in the Student
Assessment illustration.
The student has correctly identified
the parts of a knife in accordance with
standard industry texts as indicated
by the correct answers supplied.
Correct answer
Picture
Handle
C
Bolster
B
Cutting Edge
F
Spine
A
Tip
G
Heel
E
Tang
D
© ServiceIQ
Moderated and Approved – February 2016
TAG21059 Edition 1 – Published July 2016
US: 21059 Version: 4
TUTOR/TEACHER USE ONLY
Page: 2 of 5
Evidence Required
1.2
1.3
Judgement
Task 2
The student needs to:
The student has:
a) complete the table matching the listed knife parts with the
corresponding letter in the illustration.
a) correctly identified
the parts of a steel in
accordance with
standard industry
texts as indicated by
the correct answers
supplied.
Correct answer
Picture
Guard
B
Handle
A
Steel Rod
C
b) complete the question.
b) identified a steel in
terms of its use.
Sample answer
A steel is used to sharpen the cutting edge of knives.
1.3
Task 3
The student needs to match the picture with the correct description.
Correct answer
Paring Knife
Used for:
Cutting and shaping
vegetables, fruit and
garnishes.
The student has correctly
identified knives in terms
of their uses as indicated
by the correct answers
supplied.
Range: paring (office)
knife, cook’s knife,
serrated knife, steel.
Serrated Knife
Used for:
Cutting bread or
carving meat.
Chef’s/Cook’s/French
Knife
Used for:
Slicing, shredding and
chopping.
© ServiceIQ
Moderated and Approved – February 2016
TAG21059 Edition 1 – Published July 2016
US: 21059 Version: 4
TUTOR/TEACHER USE ONLY
Page: 3 of 5
Evidence Required
Judgement
Task 4
1.4
The student needs to:
The student has:
a) Identify three key points for safe practice when carrying
knives.
a) identified three safe practices for
carrying knives in accordance
with standard industry texts.
Model answer
Any three from the following:





1.5
A knife should always be picked up by its handle
Knives should always be carried with the point facing downwards.
Hold the knife beside your leg and do not swing your arms as you move
Use knife pouches, tool boxes or blocks to carry knives, whereas these
are available.
Never run when holding a knife.
b) Identify two key points for safe practice when passing
knives
Model answer
b) identified two safe practices for
passing knives to others in
accordance with standard
industry texts.
Any two from the following:



1.6
Place the knife on a surface so the other person can easily reach and
pick it up.
Pass the knife so the handle is presented to the receiver
Pass the knife with the tip pointed downwards and the edge facing the
floor.
 Knives that do slip should be left to fall and collected after they
have landed
c) Describe 5 steps for safely washing and drying knives.
Model answer
1.
2.
3.
4.
5.
1.7
Keep knife handles free from grease and dry at all times
Wash knives in hot soapy water
Never wash in a dishwasher.
Never leave a knife to soak in a sink
Dry the washed knife with the edge of the blade facing away from your
hands.
c) described 5 steps for safely
washing and drying knives in
accordance with standard
industry texts.
d) Describe the safe placement of knives when they are not
being used.
Model answers
Answers similar to the following:


d) described the safe placement of
knives when not in use in
accordance with standard
industry texts.
Don't leave knife blades sticking out over the edges of boards and
benches.
Always make sure knives are lying on their side.
© ServiceIQ
Moderated and Approved – February 2016
TAG21059 Edition 1 – Published July 2016
US: 21059 Version: 4
TUTOR/TEACHER USE ONLY
Page: 4 of 5
Evidence Required
1.8
Judgement
Task 5
The student needs to describe the following knife storage
methods and how they can contribute to knife safety.
Model answers
Describe storage
method
Describe contribution to
knife safety
A knife block has slots
which fit the blades of
the knives.
Ensures the blades are not
exposed.
Pouches are generally
made of leather and
have pockets for
individual knives.
The blades are covered by
the pocket leaving only the
handle exposed.
Tool boxes
Tool boxes are
strongly constructed
and are good for
transporting knives.
Blades need to have
protective sheaths to avoid
exposing the blades.
Magnetic metal
trips
Magnetic strips store
knives in one place
such as above a
kitchen workstation.
Knives on a magnetic
strip should have the
handles facing down
with all the blades
facing in the same
way.
Knife Block
Knife pouch
© ServiceIQ
Moderated and Approved – February 2016
TAG21059 Edition 1 – Published July 2016
The student has described four
storage methods and safe practices in
the storage of knives in accordance
with standard industry texts.
Knives are easily
accessible and visible and
the blades are not
exposed.
US: 21059 Version: 4
TUTOR/TEACHER USE ONLY
Page: 5 of 5