SITHCCC043 ASSESSMENT TASK 1 -WPS Office
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Granite Hills High School-Apple Valley *
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MISC
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Health Science
Date
Nov 24, 2024
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docx
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Assessment Task 1: Written Test 1. List 5 essential safety points which must be considered when handling and working with equipment: Don't touch or remove food from any kind of equipment while it is running, not even with a spoon or spatula. Always wear the proper protective clothing (PPE), and don't let jewellery, loose clothing or long hair dangle anywhere near machines. Always make sure equipment is off before plugging it in and starting it. Always make sure all the safety guards are in place in all choppers, mixers and food processors. Check for frayed cords and loose parts before using any equipment. 2. List 6 important pieces of information which should be listed in a Standard Recipe Card (SRC): A standard recipe card includes the: Name of the recipe. Number of portions it will make. Ingredients and amounts required. The method of how to make the food. Temperature for cooking. Accurate nutrition information. 3. What is the importance of maintaining a clean and tidy workplace? How is this achieved effectively? = Importance of maintaining a clean and tidy workplace: Creating a clean and safe kitchen is an important step to a healthy home. A clean kitchen will help reduce your employee's risk of exposure to many indoor pollutants such as bacteria, and allergens, like dust mites. A clean kitchen is also less inviting to mice, rats, and other pests. =How is this achieved effectively: Mking sure your hands are clean when working in kitchen. Disposing of food scraps properly and removing crumbs. Wiping counters clean with soap and water and sanitize with a disinfectant. Sweeping and wet mopping floors to remove food. Don't leave dirty dishes to pile up in the sink.
4. List 6 tasks which are part of the end of service procedures in a kitchen: e Turn off all lights, ovens, grills, stoves, and hot surfaces. e Safely store cooking utensils, glasses, and dishes. ® Wrap, date, and store all remaining food that can be used later. ® Wiping counters clean with soap and water and sanitize with a disinfectant. e Take out the trash. e Sanitize all benches or surfaces and clean all floors. 5. What is the purpose of a debrief session after service? What should a debrief include? =What is the purpose of a debrief session after service: To allow time for the team to unwind and relieve some of the pressure of working in a busykitchen environment. =What should a debrief include: It should include a relaxed discussion among colleagues rather than a formal meeting, but having an agenda and series of questions to be answered will help. 6. Write down the formula to calculate commodity quantities. Commodity quantities can be calculated in the following ways: Commodity quantities = Conversion factor * quantity of ingredient required for original recipe = guantity required to produce number of portions. 7. Write down five (5) requirements for quality and style according to recipes and specifications. 1) To deal with the best possible creation prerequisite. 2) Maintain legitimate arrangement to compose the work prerequisite. 3) Organize and get ready food. 4) To cook the menu thing and present. 5) Record the finish of the move. 8. List three (3) different categories of food groups with their characteristics. The three different categories of food groups with their characteristics are as follows:
¢ Fruits and vegetables:They taste delicious, low in caloriess, high in vitamins and minerals, fiber and complex carbohydrates. ® Grains, breads and cereals: They are important sources of vitamins and minerals. Breads, cereals, rice, are also good sources of carbohydrates like starch and fiber. e Milk, yoghurt, cheese: They provide calcium, protein, iodine, vitamin A, vitamin D, riboflavin, vitamin B12 and zinc. 9. Write 3 factors to consider when preparing a job checklist used for organising and preparing food production at the start of a shift. 1)The work routine in work agenda ought to be in arrangement to boost the effectiveness. 2)The everyday work performs ought to be recorded to make simple. 3)Always fill the check list toward the conclusion to make simple for next assistance to discover the significant 10. Write 3 benefits of liaising with team members about menu requirement and job roles. ® |t encourages personal growth. ® I|tincreases job satisfaction. ® Itreduces stress. 11. How should the work schedule be developed to maximise efficiency according to role and responsibility of team members? e |dentify the time of day when you're most productive. e Set priorities for the next day. ® Work on difficult tasks first. ® Group similar tasks together. e Schedule breaks. ® Allocate extra time for challenging tasks. e Review progress throughout the day. 12. List any 6 types of commercial equipment used to produce menu items with manufacturer specification. 1) Fryer 2) Grills 3) Oven
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4) Knifes 5) Chopping board 6) Whisks 13. Write any two (2) styles of service used in restaurants and any three (3) menu types. Two (2) styles of service used in restaurants: e Table assistance. e Buffet. Three (3) menu types used in restaurants: e Static. e A'lacarte. e Table d'hote 14. Mention any five (5) methods of cookery used in above mentioned menus in Q13. Explain each method in one or two sentences. 1) Grilling: The cycle where the food is set in barbecue and warmth is given from the up or down to cook. 2) Baking: The cycle wherein the food is prepared by passing dry warmth in shut vessels. 3) Roasting: In this cycle hot air is passed to the food split in the plate. 4) Steaming; The cycle wherein hot air from the bubbled water is passed to prepare the food. 5) Boiling: The cycle where food is prepared by putting it completely. under the water. 15. List any three (3) basic principles of cookery. The three basic principles of cookery are as follows: 1)Food ought to be blend of a wide range of supplements. 2)Food ought to be cooked to the best possible time. 3)There ought to be legitimate flavor in food by various blend.
16. Write any three (3) reasons for making adjustments in menu items and ingredients to meet special request or dietary requirements of customers. The three reasons for making adjustments in menu items and ingredients are as follows: e Cultural and religious needs. e Dietary requirements. e Maedical things. 17. Write three (3) aspects required to meet the customer's expectations when producing menu items. The three aspects required to meet the customer’s expectations while producing menu items are as follows: ® Knowing the regular customers. e Understanding the customer needs. e Meeting customer’s need. 18. Explain the term "delegation" with an example. What is the procedure you need to use to delegate one of your tasks to other team members to work cooperatively as a part of team? Explain the term "delegation"” with an example: The definition of a delegation is a group of people who have been tasked with a specific job or given a specific purpose, or the act of assigning a specific task or purpose to a person or group of people. For example: When a boss assigns tasks to his employees, this kind of activities comes under the delegation. What is the procedure: The procedures that we need to use to delegate one of the tasks to another team members are as follows: ® (Clearly articulate the desired outcome. e (Clearly identify constraints and boundaries. e Where possible, include people in the delegation process. 19. Write any three (3) safety and hygiene procedures that should be included in organisational requirements. Cleaning: The cleaning is the way toward eliminating residue and waste from the workstation. It is critical to secure the cross defilement of the food. Moving the pre-owned gear to the waste of time territory disinfecting the zone to forestall defilement.
Slips and trips: The most reason for the mishap in the kitchen is slip and fall. To keep from this in the event that anything parts in the floor you have to perfect as quickly as time permits to diminish the mishaps. Personal cleanliness: This is likewise the significant angle for the wellbeing of food and cleanliness. Beginning of work with legitimate washing of hand and washing hand at end of the move. 20. Write any four (4) food production requirements needed to complete the organisation and preparation of food production. The four food production requirements needed to complete food organization and preparation are as follows: ® Food service. e Menu items. e Quantities. e Style of menu. 21. What should be done with the food items to minimise food spoilage, contamination and waste? Following things should be done with the food items to minimize food spoilage; contamination and waste are as follows: e Store product in the right way. ® Keep items in plain sight. e Avoid over-buying stock. 22. Mention any 6 culinary terms commonly used in the preparation of a dish. 1) Beat. 2) Blanch. 3) Blend. 4) Cream. 5) Dice. 6) fold.
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23. How we can deal with staff having difference in beliefs and different culture? e Overcome Language and Cultural Barriers. e Consider Different Cultural Communication Styles. ¢ Allow Prep Time Whenever Your Team Needs It. e Be Open to All Cultures and Their Differences. e Organize a Cross-Cultural Training. e Avoid Stereotypes. 24. Identify issues, problems and conflict encountered in the workplace. e Poor management. e Unfair treatment. e Unclear job roles. ¢ Inadequate training. ® Poor communication. ® Poor work environment. e Lack of equal opportunities. e Bullying and harassment. 25. List the steps for effective conflict resolution as part of a team ® Problem-solving skills so we can anticipate and respond appropriately to any challenges in the kitchen. e We should possess the good communication so that there will be easy to make good co- ordination among team members. e When working in a team, it is important to keep an open mind. Listening to other points of view can help us to see multiple sides of an issue, including ones that we have never considered before. e Working in a team can be challenging at times, but more often it is a great opportunity to uncover creative ideas, different perspectives and experiences 26. Strategies for conflict management. Following are some strategies for conflict management:-
Compromising: This strategy, also known as reconciling, seeks a mutual agreement to settle a dispute. Collaboration: A collaborating conflict management style demands a high level of cooperation from all parties involved. Competition: Competing is an uncooperative, overly assertive method used by people who insist on winning the dispute at all costs. It's known as a win-lose strategy. Problem-solving: To display problem-solving skills, you may brainstorm solutions to the problem, collaborate with others, seek to completely understand the underlying issue and then provide a fair resolution.