Assessment Task 2: Student Logbook Information for students Tasks required for this unit. This unit of competency requires that you: safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blender o deep fryer o food processor o grater o cryovac machine o knife sharpening equipment: sharpening steels and stones o knives: chef's knife filleting knife palette knife utility knife vegetable knife o mandolin slicer o measures o microwave o mouli o oven o peeler, corer or slicer o planetary mixer o salamander o scales o slicing machine o stove top o thermometer o water bath (not bain marie) o whisk make basic and precision cuts on fruit and vegetables using each of the following types of cuts at least once: o brunoise o chiffonnade o concasse o jardinire o julienne o macdoine o mirepoix o paysanne complete food preparation tasks within commercial time constraints. Instructions for how you will complete these requirements are included below