SITHCCC034 Work effectively in a commercial kitchen GAP Knowledge assessment

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TAFE NSW - Sydney Institute *

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SITHFAB003

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Business

Date

Apr 3, 2024

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docx

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Assessment event 1 of 1: Knowledge Gap This assessment task has been designed to assess the gaps between the new SIT21 training package units of competency and the non-equivalent / superseded units of competency from the SIT17 training package. To be eligible to complete a gap assessment students must have successfully completed the superseded units: SITHCCC020 – Work effectively as a cook Plus the prerequisites: SITHCCC027 Prepare dishes using basic methods of cookery or its equivalent SITHCCC005 Prepare dishes using basic methods of cookery and SITXFSA005 - Use hygienic practices for food safety or its equivalent SITXFSA001 - Use hygienic practices for food safety. Criteria Unit code and name SITHCCC034 | Work effectively in a commercial kitchen Qualification/Course code and name Select your Qualification/Course code and name from the dropdown . Student name Student number Document title: SITHCCC034_AE_Kn1of1_Gap Page 1 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

Version: 20230523 Date created: 23 May 2023 © TAFE NSW 2023 RTO Provider Number 90003 | CRICOS Provider Code: 00591E This assessment can be found in the TAFE NSW Learning Bank . The content in this document is copyright © TAFE NSW 2023 and should not be reproduced without the permission of TAFE NSW. Information contained in this document is correct at time of printing: 31 March 2024. For current information please refer to our website or your teacher or assessor as appropriate. Document title: SITHCCC034_AE_Kn1of1_Gap Page 2 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

Assessment instructions Table 1 Assessment instructions Assessment details Instructions Assessment event overview The aim of this assessment is to assesses your knowledge in the unit. This assessment is in 1 parts:  Part 1: Multiple Choice And is supported by:  Assessment feedback Note : This assessment may contain links to external resources. Access to the long URL is provided via the Error: Reference source not found section located at the end of this document. Unit assessment guide Refer to the unit assessment guide (UAG) before attempting this assessment event. The UAG contains information including assessment requirements and how to achieve a satisfactory result. Submission instructions When you complete this assessment, submit it for marking:  keep a copy of all the electronic and hardcopy assessments you submit to TAFE NSW  make sure you have completed the assessment declaration before you submit. Document title: SITHCCC034_AE_Kn1of1_Gap Page 3 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

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Part 1: Multiple Choice Read each question carefully and answer by selecting the appropriate response. 1. Which of the following are considered elements of a ‘standard recipe’? Select four (4) correct answers. Table 2 Multiple choice Answer choices Select the correct answer/s a) Preparation and production instructions b) Portions and serving sizes c) Brands of cutlery and homeware d) Plating guidelines e) Date recipe prepared and costed f) Ingredient availability in supermarkets a) Which of the following are examples of organisational procedures when planning Ingredient substitutions Document title: SITHCCC034_AE_Kn1of1_Gap Page 4 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

2. Which of the following are examples of organisational procedures when preparing food? Select three (3) correct answers. Table 3 Multiple choice Answer choices Select the correct answer/s a) Bookings/ reservations b) Order the food required for the service c) Skills of chefs and wait staff when allocating tasks d) Accommodate special requests received and known dietary requirements e) Liase with others to coordinate activities, and factor in tasks allocated to individual employees (such as via their personal schedules, job checklists or team plans) 3. Which of the following are examples of organisational procedures when storing food that has just been delivered to the kitchen. Select three (3) correct answers. Table 4 Multiple choice Answer choices Select the correct answer/s a) Inspect for signs of damage and pest infestation b) Cross-check items delivered against Purchase Order c) Cross-check items delivered against order payment d) Take the temperature of high-risk items e) Take temperature of the room Document title: SITHCCC034_AE_Kn1of1_Gap Page 5 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

Document title: SITHCCC034_AE_Kn1of1_Gap Page 6 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

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4. Which is an example of organisational procedures when storing food that has been cooked and is being stored for later use? Table 5 Multiple choice Answer choices Select the correct answer/s a) Implement stock rotation such as the first in first out principle b) Minimise time that potentially hazardous food spends in the temperature danger zone c) Follow the ‘three-step rule’ for cooling hot food d) Inspect for signs of damage and pest infestation 5. Which of the following are examples of safe hygienic procedures in the kitchen? Select three (3) correct answers. Table 6 Multiple choice Answer choices Select the correct answer/s a) Rotate stock using First-In, First Out (FIFO) principles b) Throw out food that exceeds the 4-hour/6-hour rule c) Follow personal hygiene protocols d) Avoid cross-contamination e) Only re-heat cooked food twice and then discard if not used Document title: SITHCCC034_AE_Kn1of1_Gap Page 7 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

6. Which of the following is NOT an example of requirements for end-of-shift procedures in a commercial kitchen? Table 7 Multiple choice Answer choices Select the correct answer/s a) Write food orders/requisitions b) Leave report/communication for next shift or conduct hand-over to incoming shift c) Store prepared and unprepared food/ingredients that are safe for further/later use – properly labelled and protected d) Commence preparing ingredients for the next day 7. Which of the following are practices that would be followed when planning and organising work in a commercial kitchen? Select three (3) correct answers. Table 8 Multiple choice Answer choices Select the correct answer/s a) Undertake quality review b) Conduct debriefing sessions c) Provide clear guidance in the form of clear verbal direction or written plans d) Factor in breaks for staff e) Ensure sufficient team members to cater for expected demand and peak periods Document title: SITHCCC034_AE_Kn1of1_Gap Page 8 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

8. Which of the following is an area that should be included in a post-shift debrief/handover? Select two (2) correct answers. Table 9 Multiple choice Answer choices Select the correct answer/s a) Changes or improvements to processes b) Changes to industry marketing tactics c) Informing team of how customer requirements such as dietary preferences were handled d) Upgrades to the kitchen and restaurant 9. What is FIFO (First in First Out)? Table 10 Multiple choice Answer choices Select the correct answer/s a) Dating and labelling food stock in the order that is received or produced in so that staff know which ingredients or foods should be sold, used, or disposed of first b) Dating and labelling food stock in the order that is received or produced in, ensuring that those ingredients or food are sold, used, or disposed of last c) Dating food stock in the order that it is produced in, ensuring that those ingredients or food are sold, used, or disposed of within 24 hours d) Dating food stock in the order that it is produced in, ensuring that those ingredients or food are sold, used, or disposed of within 48 Document title: SITHCCC034_AE_Kn1of1_Gap Page 9 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

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Answer choices Select the correct answer/s hours 10. Which of the following best describes the importance of FIFO when storing food or re-stocking a kitchen? Table 11 Multiple choice Answer choices Select the correct answer/s a) Ensures new ingredients used to re-stock the fridges or pantries are at the front, so that the new ingredients are used first in the next service period b) Ensures old ingredients in the fridges or pantries are at the back, so that the new ingredients are used first in the next service period c) Ensures new ingredients used to re-stock the fridges or pantries are at the front, so that the older ingredients are disposed of immediately d) Ensures new ingredients used to re-stock the fridges or pantries are at the back, so that the older ingredients are used first in the next service period 11. Which of the following are techniques and strategies used to effectively manage conflict in the workplace? Select three (3) correct answers. Table 12 Multiple choice Answer choices Select the correct answer/s a) Be vague about the issue you want to address/raise and resolve Document title: SITHCCC034_AE_Kn1of1_Gap Page 10 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

Answer choices Select the correct answer/s b) Prepare for compromise/negotiation c) Avoid defensiveness or delaying talking about the issue d) Ensure to place blame on the other party early in the argument e) Use positive body language – relaxed, open, stand upright 12. Which of the following are safe and hygienic operational practices that need to be adhered to when using functions and features of commercial kitchen equipment? Choose three (3) correct answers. Table 13 Multiple choice Answer choices Select the correct answer/s a) Avoid allowing pieces of equipment used for different tasks/with different ingredients to touch each other, causing cross- contamination b) Never put hand/fingers in moving parts c) Wear loose clothing and sleeves d) Only wash equipment with water, not soap e) Ensure work benches that come into contact with equipment are kept clean and dry 13. Which of the following is an essential practice in relation to kitchen safety and cleanliness in a commercial kitchen? Table 14 Multiple choice Document title: SITHCCC034_AE_Kn1of1_Gap Page 11 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

Answer choices Select the correct answer/s a) Ensure all staff understand and have access to WHS and cleaning information as well as WHS and cleaning documentation/records that need to be completed X b) Use informal risk management protocols to address identified hazard c) Ignore staff input when deciding WHS issues d) Inspect workplace once a year to determine compliance levels External resources – Links and URLs Long URLs and permalinks are provided for access to content when the assessment is not used digitally, for example, not clickable. Table 15 Long URLs Resource Name Long URL The Learning Bank https://share.tafensw.edu.au/share/home.do TAFE NSW Assessment Guidelines https://share.tafensw.edu.au/share/items/d36df03f-9651-4d43- 8c9d-a299699e8585/0/?attachment.uuid=30e52f91-8a9f-4df1- bf7f-91168307cfb9 Video recording instructions https://share.tafensw.edu.au/share/items/744af7d4-a241-45e2- adb0-0e13f2fe4950/0/?attachment.uuid=01c3c87a-4599-48c2- 91f0-68a00b5bbb4c Document title: SITHCCC034_AE_Kn1of1_Gap Page 12 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

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This page is not required for online assessment submissions. Student assessment declaration This assessment is my original work and has not been:  copied from any source without proper referencing  written for me by any other person except where such collaboration has been approved by a teacher or assessor. Student signature and date Reasonable adjustment ☐ Reasonable adjustment was in place for this assessment event. If so, please provide details of any reasonable adjustment strategies that were implemented: [Insert reasonable adjustment strategies] Assessment outcome ☐ Satisfactory ☐ Unsatisfactory Comments [Insert comments] Assessor name, signature and date Student acknowledgement of assessment outcome [Would you like to make any comments about this assessment?] Student name, signature and date Document title: SITHCCC034_AE_Kn1of1_Gap Page 13 of 13 Resource ID: SEMX_022_001_SITHCCC043_AE_Kn1of1_Gap

SITHCCC034 Work effectively in a commercial kitchen GAP Knowledge assessment

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