Study Resources. ChefCrown15345. 10/14. (Release 1) – Student Resource Hospitality Access Training & Logistics Pty Ltd 1. SITHKOP009. SITHKOP009- Assessment Booklet -Student copy Version 1. SITXCOM007 Show Social and Cultural Sensitivity Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit. Australian National Institute Of Business And Technology. Greenwich English College. SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short answer ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. You must satisfactorily complete the following. COOKERY SITHKOP009. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. SITHKOP009 Appendix A: Commercial Stock Control Procedure and Relevant Documentation Purpose: The purpose of this. 0 (Updated on 14 July 2022) This document is uncontrolled when printed (Printed on: 17 April 2023) Page 3 of 17 Resource Requirements This assessment is conducted in the College’s commercial kitchens. 00: $2,465. COOKERY SITHKOP002. Fresh ingredients such as fruits, vegetables, legumes, nuts, seeds, whole grains, and fruits and vegetables (such as carrots, onions, apples, tomatoes, and potatoes), as well as legumes (such as black beans, white beans, and kidney beans), are frequently used in traditional vegetarian and vegan recipes (e. Doc Preview. Jean Watson Theory of Human Caring. Learn skills in food safety, working with. Scope: The scope of the activities defined in this procedure are applicable to stock take out and control at Purchasing. Include guidelines about how well the candidate has to perform a task for it to be judged. • SITHCCC023 Use food preparation equipment • SITHKOP009 Clean kitchen premises and equipment Assessment Task 1:. 100 % Q The HR Role in Building Effective Leadership Throughout the Organization Leadership is an organization-wide issue, not j. Log in Join. Cost menus for profitability. SITHKOP009 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short answer Q23: How would you dispose of the following types of kitchen waste? a) General waste b) Cooking oils, fats, ghee and grease c) Cardboard box that contained apples d) Out-of-date ingredients or food items e) Empty containers from cleaning chemicals and agents f) Contaminated food Q24: The chemicals used in a dishwasher come in. 00. It requires the ability to work safely and to use resourcesefficiently to reduce negative environmental impacts. You must also demonstrate: correct disposal methods for waste and hazardous substances efficient use of energy, water and other resources following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. SITHKOP009 Cle X Assessment D_Prc X WhatsApp X 9201FDAC-899D- X ODE 92FEB 109-062E-4 X + X C Added security |. Itemise proposed components of the included dishes. Q Human Resources Management - In-class activity Congratulations! You were just promoted as the Human Resource Manager at . 4. 3. Some eligibility conditions apply for the free training, and other fees may apply for some courses. . Search for dogs for adoption at shelters near Sooke, BC. View Assessment - SITHKOP009. All support tool templates for yield testing, calculations and. docx. This qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. 50: SITXWHS005. SITHKOP009 Clean kitchen premises and equipment demonstrating effective manual handling techniques using resources in a sustainable manner, including water and energy applying sustainable practices when disposing of kitchen waste and hazardous substances reassembling and returning cleaned equipment and utensils to their correct storage. docx from BIO 9433 at Australian Catholic University. 00: $2,465. pdf), Text File (. Human Resources MGMT HUMAN RESO - Fall 2019 Register Now HAI LONG NGUYEN - BSBSUS401- Implement and monitor enviromentally sustainable work practices. 4. (Previously SIT30816 Certificate III in Commercial Cookery) This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. M08 Capstone Submission. SITHPAT016 Produce desserts. Victoria is the ideal year. Moodle is used by schools and training institutions around the world, as well as by businesses and other. Your assessor will provide you with these documents before you begin your assessment tasks. Log in Join. View RC_SITHKOP009 Assessment 1 -Assignment. • To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). Log in Join. in the table below: . Cleaning is quite important in order to prevent the contamination all the tools or equipment in good and hygienic condition. Use hygienic practices for food safety. This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. SITXHRM007. SITHKOP009 Clean kitchen premises and equipment 4 SITHKOP009 Clean kitchen premises and equipment Application This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. This assessment requires you to identify customer preferences, and plan, cost. Doc Preview. en Change Language. View SITHKOP009_Assessment 2_Feb_2023. It includes: • Application of the unit of competency • Purpose of assessment • Elements, performance evidence and knowledge evidence requirements of the unit • Conditions, context, required resources and location of the assessment. Study Resources. Victorian Institute of Technology. docxSITHKOP009 Appendix A: Commercial Stock Control Procedure and Relevant Documentation Purpose: The purpose of this procedure is to describe the activities involved in controlling the stock at Acumen Restaurant Kitchen. SITHKOP009 Virtual workplace resources may include forms, templates, policies, procedures, case studies, scenarios, reports, and other files. State two reasons why a restaurant must follow kitchen cleaning regimes A restaurant should adhere to a kitchen cleaning schedule for the following reasons: 1. Located key information in procedure manual relating to dilution of chemicals. 30 Documents 1 Question & Answer. Unit Assessment Pack (UAP) – Cover Sheet Student and Trainer/Assessor Details Student ID 14024800 Student name Aawash Baral Contact number 0406673246 Email address [email protected] Trainer/Assessor name Course and Unit Details Course code SIT30816 Course name Certificate III in Commercial Cookery Unit code SITHKOP009 Unit name Clean kitchen premises and equipment Assessment Submission. This qualification is directly aligned with priority industry areas where the jobs are today, and into the future. Q1: List two ways you can improve energy efficiency at the Sandpiper Bar and Grill. 1. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit. document. Victoria, BC, incorporated as a city in 1862, population 91,867 (2021 census ), 85,792 (2016 census). 1 Sort serviceware and utensils and load dishwasher with appropriate items. docx. Returned the cleaned equipment. SIT30816. student has performed. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Expert Help. Entrance requirements; Study requirements; Job opportunities; Entrance requirements School Leaver. • Students will require access to a laptop or computer, the learners guide, and resources. 1. Fill the pan with hot water and put in a small amount of detergent. 30 Documents 1 Question & Answer. 03664B RTO No. SIT30816 CERTIFICAT. The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. User ID: Password:. 55:62 Which resources are required to accomplish the activity within the. TMA 302 -MID-2021. Live Works – The simulated work. Give two reasons why it is important to clean the kitchen and the equipment. 10/14/2023. SITXFSA006 - Participate in safe food handling practices62 Which resources are required to accomplish the activity within the. Log in Join. CAQA Resources uses a 256-bit SSL certificate to establish a secure encrypted connection between your computer and their servers. These questions. SITHKOP009 Appendix E: SDS for Hazardous Chemicals and Safety. Study Resources. 1. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Log in Join. HISTORY. We initially require some administrative details and your company logo. PERT emplea cinco estimaciones de tiempo para cada actividad y CPM. . 1. Assessment Requirements for SITHKOP009 Clean kitchen premises and equipmentDate this document was generated: 9 September 2022 Approved Page 3 of 6 © Commonwealth of Australia, 2022 SkillsIQ different types of cleaning agents and chemicals for kitchens and equipment cleaning and sanitising methods for kitchens and equipment complete above cl. 0 (Updated on 18/07/2022) This document is uncontrolled when printed (Printed on: 31 August 2023) Page 4 of 11. Session Plan-SITHKOP009 Clean kitchen premises and equipment; Session Plan-SITHKOP009 Clean kitchen premises and equipment. SITHKOP009 Student Assessment Tasks S. Introduction Welcome to the Student Assessment Tasks for SITHKOP009 Clean kitchen premises and equipment. 1300 554 100. SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit Assessment Task 2 Student Logbook. docx. docx from SITHKOP 009 at Imagine Education. Doc Preview. Identified Q&As 14. 40 Some Failure Rate Data Sources AIChE Guidelines for Process Equipment. STUDENT PACK UNIT – SITHKOP009 Clean kitchen premises and equipment SITHKOP009 – Clean kitchen. Name 3 of these. Assessment Tasks and Instructions Student Full Name Preferred Name Unit code and name SITHKOP009- CLEAN KITCHEN PREMISES AND EQUIPMENT Group ID. Our learner resources contain everything you need to begin training your learners. mat15review3-SOLUTIONS (1). Study Resources. SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment,. It requires the ability to work safely and to use. Identified Q&As 14. 0 TOPIC 1 - CLEAN AND SANITISE KITCHEN EQUIPMENT Cleaning and sanitising procedures must be part of. Our Resource Development process; Our End User Licence Agreement; Quality Assurance ; Flexible Training And Assessment Resources; Testimonials;. assignment. document. 50: SITHCCC036: Prepare meat. SITHKOP009 Student Assessment Tasks. Study Resources. SITHKOP009 Knowledge 1 . 33. Doc Preview. Doc Preview. PART 1 1. 22. HOSPITALIT SITXHRM004. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. Cin7 — Best for enterprise resource planning. Skip to document. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Get answer. Assessment Tasks and Instructions Student Name PHAM HAI NAM Student Number RC00002666 Course and Code Unit(s) of. Unit Assessment Pack (UAP) - Cover Sheet Student and Trainer/Assessor Details Student ID 14024800 Student name Aawash Baral Contact number 0406673246 Email address [email protected] Resources. Balance Colour . Overview. Column 1 (Key terms) Column 2 (description) 1. Unit: SITHKOP009 Clean kitchen premises and equipment Knowledge Test 1 Q1. Bahauddin Zakaria University, Multan. To access. Assessment Pack (UAP) – Cover Sheet. 1. SITHKOP009 CLEAN KITCHEN PREMISES AND EQUIPMENT – Learner instructions for Third-party report ASSESSMENT D – THIRD-PARTY REPORT LEARNER INFORMATION The purpose of this report is to verify your ability to consistently apply your skills and knowledge when operating in the workplace or simulated training environment. School William Angliss Institute; Course Title HOSPITALITY 00000; Uploaded By dddidi. 62 Which resources are required to accomplish the activity within the. 15. ChefCrown15345. SITHKOP009 Cleaning Schedule Format. Study Resources. HairRegular. SITHKOP009 - Student Assessment. docx from COOKERY SIT30821 at Victoria University. Schools. 2. docx. SITXCCS008 [YangziTamang_9979211] AT1 Written Questions (1). SITHKOP009. Pages 49. HOSPIALITY SITXHRM001. Wash the item to be cleaned in the sink with a neutral detergent. Task 2- Develop a seasonal à la carte menu (background information) and. This unit is particularly important within a food safety regime and applies to all hospitality and catering. 3. On completion, submit your assessment via the LMS to your assessor. 1. Contemporary variations . docx - STUDENT PACK UNIT -. 2 Date: November 2022 TADM BSBSUS201 Participate in environmentally sustainable work practices ASSESSMENT 2 WORKPLACE ENVIRONMENTAL EVALUATION WORKPLACE NAME WORKPLACE LOCATION DATE POSITION Resource's efficiency issues Environmental Issues Resources used in. 15. • Where a ‘ NS – Not Satisfactory’. - Load cutlery on a cutlery rack. The SITHKOP009 Clean kitchen premises and equipment training resources are delivered in an editable digital format so you can adjust, rebrand, modify, and contextualise your training resources with ease. These are: 1) clean and sanitize kitchen equipment: After undertaking this unit, a candidate must be able to clean and sanitize kitchen equipment in order to achieve safety of food as identified in SITXFSA002 unit, and store equipment in designated places. SITHKOP009: Clean kitchen premises and equipment: $0. SITXWHS005. Water Wash 4. Develop recipes for special diets. Upload to Study. Australian National Institute Of Business And Technology. Pages 13. A competency mapping template for the AQTF unit: SITHKOP009 - Clean kitchen premises and equipment. 2 Clean and sanitise kitchen equipment to ensure safety of food prepared and served to customers. pdf. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. Pages 48. rolling pins or wooden bowls. 00: $37. This objective can be accomplished by reducing the amount of cooking fat used, recycling or reusing cooking fats and oils, and disposing of cooking fats and oils in an appropriate manner. Identified Q&As 79. Learning Activity Booklet (Trainer) Table of Contents ABOUT THE TOURISM, TRAVEL AND HOSPITALITY TRAINING PACKAGE. This connection protects your sensitive data. Pages 36. Our learner and assessment resources contain everything you need to begin training and assessing your learners. sithkop009 Clean kitchen premises and equipment This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in. png -. Log in Join. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Subscribe *You can change, pause or cancel anytime. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (MarSITHKOP009 Clean kitchen premises and equipment : SITHKOP009 Clean kitchen premises and equipment. SITXCOM010_Assessment_Project V4-0. 1. - Astral Institute Learners’ resources for the unit SITHKOP001 – Clean kitchen premises and equipment. Task 1 - V1. com to enable us to commence the process of establishing a Didasko Online elearning site for your organisation. 2. þ I understand that if I am found to be in breach of the RTO’s policies, disciplinary action may be taken against me. Entrance requirements; Study requirements; Job opportunities; Further study; Entrance requirements School Leaver. Question:9 SkinKeeping the skin clean by taking regular showers or baths and using gentle soap can ensure personal health and hygiene practices for the skin. Skip Get help at a Study Skills Hub. 0. Questions: Question 1a: In the below table two columns are provided. BUSINESS MISC. edu. SITHKOP009 - Student Assessment. Student associations – get. SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT – Short Answer Questions ASSESSMENT B – SHORT ANSWER INSTRUCTIONS You are to answer all questions. 0 (Updated on 18/07/2022) This document is uncontrolled when printed (Printed on: 8 November 2022) Page 4 of 11 Assessment 1 – Written Assessment 1. 1 Sort serviceware and utensils and load dishwasher with appropriate items. 2) Identify and explain the nature of development economics. Doc Preview. Resources . SITHKOP009: Clean kitchen premises and equipment: SITHCCC043: Work effectively as a cook: SITHCCC042: Prepare food to meet special dietary requirements: SITHCCC041: Produce cakes, pastries and breads: SITHCCC023: Use food preparation equipment:All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources). Upon successfully completing this course you will be qualified to work as a cook or chef in a range of kitchens. 00: $87. CSE 124. Each question must be completed. Study Resources. Log in Join. Scrape food leftovers then place them all into the sink of hot, soapy. 0 (Updated on 18 July 2022) This document is uncontrolled when printed (Printed on: 19 March 2023) Page 3 of 17 Resource Requirements This assessment is conducted in the College’s commercial kitchens. 00: $197. COOKERY SITHKOP009. 2. docx. COOKERY SITHKOP009. 2. Log in Join. View SITHKOP009 - SAE9433. BSBSUS 211. Identified Q&As 79. Reduce negative environmental impacts through efficient use of energy, water and other resources. New York University. Your new SITHKOP009 Clean Kitchen Premises And Equipment RTO learning resources bundle comes complete with the following:’ Learner Resource – provide tons of. You will also find personal stories and. Identified Q&As 77. Invoice and Assignment questions. As part of the state government Lower fees, local skills initiative, from 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped for each year at $1,200; or $400 (plus resource fee) if you're aged 15—24 or eligible for a. SITHKOP009 - Clean kitchen premises and equipment v1. Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Get answer *You can change, pause or cancel anytime. Doc Preview. SITXFSA005. Identified. Course and Unit Details. COOKERY. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. docx from COOKERY SITHKOP009 at Academies Australasia College. What’s the difference between cleaning and sanitising? (a) You use hotter water when you clean than when you sanitise. You will gain the knowledge and skills in our training kitchens to work fast and effectively in a commercial kitchen team and plan, prepare and. COOK SITHKOP009. Scope: The scope of the activities defined in this procedure are applicable to stock take out and control at Purchasing. Work effectively as a cook SITHCCC043. docx. Food production can be for any type of cuisine and food service style. Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan Part B requires. Group ESITHKOP009: Clean kitchen premises and equipment: BSBCMM211: Apply communication skills: SIRXCEG008: Manage disrespectful, aggressive or abusive customers: SITHFAB024: Prepare and serve non-alcoholic beverages: SITHFAB025: Prepare and serve espresso coffee: SITHFAB027: Serve food and beverage: SITXCCS010: Provide visitor. 5 ml bleach to 10 L of water. Document: SITHKOP009 - Student Assessment | Version: 1. 2. Assessment MatrixStudents also viewed. You will require access to the learner resource for this unit, the internet and a computer (if submitting via. View full document. COOKERY SITHKOP009. Just don’t forget to use my guide and. pdf. HOSPITALITY 00000. . docx. SITHKOP009 Clean Kitchen Premises and Equipment Assessment Tool Assessment Resource Summary Assessment Type This is a summative assessment, which requires the assessment to be conducted in conditions that are safe and replicate the workplace Assessment Tasks Unit Assessment Task 1 Written Assessment Unit Assessment Task 2 Student Logbook. In this case you will be provided with clear and constructive feedback based on the assessment decision so that they can improve your skills / knowledge prior to reassessment. This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. QuickBooks Commerce — Best for wholesale business. Get training and assessment resources to enable your RTO and TAFE to deliver top industry SIT30622 TAFE and RTO resources and training experiences. SITHKOP009 Assessment Requirements. See moreUnit code: SITHKOP009 | Study level: TAFE Credit points N/A Location Footscray Nicholson Prerequisites SITXFSA005 - Use hygienic practices for food safety (Or equivalent to be. Students also studied. Application. SITHKOP009 CLEAN KITCHEN PREMISES AND EQUIPMENT – Case study Did the learner demonstrate the following? Satisfactor y Yes No Followed Safety Data Sheet and product instructions to calculate simple dilution requirements for chemicals and cleaning products. Store cleaned equipment in designated place. List 4 examples for each of the following categories to conserve energy, reduce waste and prevent harm to the environment and provide a general descrip±on of how various wastes can impact on the environment: Water Conserva±on 1) Turn off the tap. Study Resources. This will be delivered over 78 weeks of course duration including holidays. Task 2: Practical Observation Preparation of Workplan This task needs to be performed in a commercial training kitchen environment. International Institute of Training Pty Ltd Unit Code SITHKOP009 Unit Name Clean kitchen premises and. pdf - A - Short Answer SIC 1 of 14. docx. 30 Documents 1 Question & Answer. Moodle is an online Learning Management System (LMS) that helps educators create and deliver online courses and learning resources. SITHKOP009: Clean kitchen premises and equipment: $0. Identified Q&As 77. Health Information system Principles for Service Delivery and Hospital Admission. 00: $37. Sit30821 sithkop009 clean kitchen premises and. We initially require some administrative details and your company logo. 2) in service ware and utensils: The candidate must be able to handwash any items not. Resources such as a data projector, whiteboard markers, speakers, pen pointers and presentation screens will be provided. SITXHRM007. Step 7: Wipe the area clean with more paper towels. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchensView SITHKOP009_Knowledge(1). SITXGLC001_Online. Live Works – The simulated work. 0 (Updated on 14 July 2022) This document is uncontrolled when printed (Printed on: 17 April 2023) Page. Get more out of your subscription* Access to over 100 million course-specific study resources; 24/7 help from Expert Tutors on 140+ subjects; Full access to over 1 million Textbook Solutions; Subscribe *You can change, pause or cancel anytime. is available as required for service Rubbish is separated into waste and recycling Correct recyclables are identified. Log in Join. 3. COOKERY. 75 17-11- 2022 abrasive cleaners Cleaning materials and chemicals Out of stock-Cleaning Hospitality cleaning supplies 5 6 17-11- 2022 Cleaning gloves Cleaning equipment Out of stock-Cleaning Sparkling Clean Company 3 12. Jean Watson Theory of Human Caring. docx. Make resources, assessments, and supporting tools available to your learners today. Inventory in the storage area and in the procurement process need to. This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. SIT30821 | SITHKOP009 Clean kitchen premises and equipment a) Sink 1 b) Sink 2 Sink 1 for washing. Step 9: Rinse thoroughly. Reduce negative environmental impacts through efficient use of energy, water and other resources. This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. . docx. 4 Unit information pack. organisation’s procedures. Clean and sanitise kitchen equipment. Our learner resources contain everything you need to begin training your learners. quinoa, oats, brown rice). Make resources, assessments, and supporting tools available to your learners today. 33% (3)1. 3 Student Declaration. Brighton College. 2. Resources required for this Assessment Computer with relevant software applications and access to internet Weekly eLearning notes and resources relevant to the tasks/questions Instructions for Students Please read the following instructions carefully This assessment has to be completed In class and At home The assessment is to be completed. View SITHKOP009_Knowledge_Review_V4-0. ASSESSMENT 1 – COVER SHEET This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task. 00 Quesfiontext How can you avoid risks to food when cleaning walls in. View RC_SITHKOP009 Assessment 2 -Observations. Context of and specific resources for assessment Access to office equipment and learning resources, access to computer with internet, printer, projector, and other office facilities. Soak all the utensils and cutlery to remove the food stains and dirt easily. 4. View full document.