SITHCCC043 (1)

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Australian Institute of Management *

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SITHCCC038

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Health Science

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Feb 20, 2024

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SITHCCC043 - ACUMEN #1. Briefly explain the following culinary terms commonly used in the commercial kitchen. (In about 10 – 20 words) Culinary term Explanation (in about 10 – 20 words) Blanch it is the process of placing food into rapidly boiling water for a short time to partially cook Blend It is the process of placing ingredients into a food processor, vitamiser or blender to purée Cream To combine ingredients like sugar and butter until the mixture becomes light and fluffy. Gratinate Brown the top of a dish under a broiler or with a torch. Purée To blend or mash food until it becomes a smooth, thick, and often liquid-like consistency Set The time that passes until a liquid reaches a state of firmness Whisk Vigorously beat ingredients with a whisk to incorporate air and create a smooth mixture. #2. Match the following culinary terms used to prepare and cook food with their description. Dice Reduce Sweat Gratinate Description Place under a salamander or in an oven to brown the surface Gratinate Shallow fry slowly to cook without colour Sweat Chop food into even dimensions DICE Evaporate a liquid to half its volume REDUCE StatusSatisfactory Comment #3.

For each of the dishes listed below, identify the cookery method used and the basic principles of the cooking method. First one has been done for you. Dish name Method/s of cookery used Basic principles of this cooking method Ossobucc o Braised Cook slowly in liquid Dish name Method/s of cookery used Basic principles of this cooking method Steamed rice steaming steamed in steamer White bread Baking cook in hot air . maitaining the temperature while baking in the oven spaghetti Baking Cook in boiling water Potato croquette Deep frying Cook in hot oil or fat Crème brulee Baking Place under the heat to brown top of dish it is cooked on baking tray over certain temperature #4. It is important you know the principles and procedures of each method of cookery so you can select the correct method. Match the following descriptions of cookery methods with their corresponding basic principles. Steaming Deep frying Grilling Roasting Description Food is cooked by means of steam under pressure, either at atmospheric or high pressure. steaming Food is cooked by heat radiated to the food from heat sources below or above or both grilling Food is enclosed in an oven or rotated on a spit with fat used as a basting agent roasting Food is totally immersed in hot fat or oil Deep frying #5.

Briefly describe the characteristics of the following food categories in about 20 – 30 words each. Food categories Characteristics (20 – 30 words) Meat and poultry Due to their diversity in cuts, flavours and textures, meat products can be used in most ty primary ingredient in hot and cold entrees and main course recipes, they add flavour and warm, hearty pastry-based dish. Off-cuts and bones are used in the preparation of stock Fish and shellfish seafood has traditionally been a prominent menu item in Australia. Succulent indigenous emperor, fresh oysters and mussels, and local and imported lobster, prawn, fish, and squ shellfish are abundant in protein and other vital elements. Dairy products Dairy items, necessary for bone maintenance, are prominently featured in dessert prepar to make dishes in nearly every course on a menu. Check out your workplace’s menu and include at least one dairy ingredient such as butter, milk, cream, cheese or yoghurt. Farinaceous products farinaceous substances are those with a high starch concentration. Examples include rice They are often cooked in a liquid like water, stock, or sauce. Fruits and vegetables abundant in vitamins, minerals, and fiber. Varied textures and flavors, best when fresh. C nutritional value. #6. Read the following statements about the characteristics of different types of food and state True or False. Statement f t t f Due to their diversity in cuts, flavour and texture most meat ingredients are used to create warm, hearty p Due to the delicate flesh of most types of seafood, they must be stored correctly, handled carefully and co Dairy items are highly perishable and must be kept refrigerated or frozen until required. Fruits or vegetables are only served as an accompaniment to another item to add texture and colour, or to full. #7. What is the role of standard recipes in commercial kitchens? (In about 20 – 30 words).

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Standard recipes are crucial for daily kitchen tasks, guiding the workflow. They help in planning schedules and job checklists by outlining the preparation and production steps needed for each dish. These recipes typically include a detailed, step-by-step guide on how to prepare the dish, along with a photo or description of the final product to ensure consistency and quality in presentation. #8. List any five pieces of information which needs to be included in the standard recipe cards (SRC). Information that needs to be included in the standard recipe cards (SRC) – - The name of the recipe - Recipe number - Quantities and specifications of ingredients used - The recipe portion yield - Portion size - Cost per portion #9. Give any 2 reasons why a restaurant would use standard recipe cards. Standard recipe cards would be used in a restaurant to: - Enable planning with regard to quantities needed; - Enable calculation of amounts for various requirements - To guarantee uniformity in quality across various meals, shifts, and chefs. #10. List any 3 factors which will help determine your daily production requirements. There are many factors that that help to determine the daily production requirements – - Number of customers - Job role - Style of menu - Style of service - Staffing levels - Food service period #11.

Briefly describe how does the production requirements vary if a workplace offers an a la carte menu or a set menu? (In about 40 – 50 words) Different service styles have different production requirements. For example, since à la carte menu items are prepared upon request, the precise amounts needed for service are frequently uncertain. Many items need to be ordered in order to be fully prepared. A set menu has predetermined items, portions are frequently known in advance, and dishes can be made in bulk and partially or fully ahead of time. #12. The weight of fresh prawns is 4 kg, if the waste is 34%, what is the weight of the peeled prawns? 2.64 kg #13. Briefly describe the meaning of mise en place in about 40 - 60 words and list any three benefits of mise en place in the process of preparing, cooking and presenting food. The term "mise en place" refers to the process of arranging everything in its proper place before cooking begins. This includes preparing food, semi-finished sauces or base preparations, garnishes, gathering tools and equipment for preparation and serving, inspecting tools and equipment before serving, and making provisions for cleanliness and hygiene, such as cloths and disposables. Advantages of Mise en place: - Before cooking, any missing ingredients can be found. - Certain ingredients can be prepared specifically, such as by bringing them to room temperature, before cooking. - To maintain a tidy and organized kitchen, take the time to clean the mixing area as you go. To ensure that every step of the recipe is followed, ingredients can be arranged in groups or in the prescribed order. #14. Give 2 reasons why it is important to have all food preparation lists completed prior to serving customers. Before serving customers, it is crucial to finish food preparation lists in order to: -Ensure that all tasks are finished and nothing is overlooked - Ensure that tasks are finished in the correct order and on time

#15. Briefly describe the following menu types in about 30 – 40 words each. A La Carte-The phrase "as stated on the menu" is used in French. There is a different price and order for every item on the menu. Each food item is priced differently. There are lots of options for visitors. Orders are followed when preparing food, though adjustments may be necessary. Words:48 Set menu-There are a few courses on this menu, and the total number of dishes for the meal is fixed. Usually, each dish has a set price and is ready at a specific time. The menu will change each day according to what's required. It is also known as a set menu or meal. Words:53 Buffet This - style of meal service involves setting out hot or cold food in a common area, with most patrons helping themselves. Buffets are provided in a variety of settings, including social events and hotels. You can help yourself, or the chef will serve you hot and cold dishes from this menu. Weddings, business meetings, and casual social gatherings are suitable settings for this style. Words:64 Cyclical-a set schedule of meals that are preset and vary daily or weekly. Breakfast, morning tea, lunch, afternoon tea, dinner, and supper are all served throughout the day. The cycle period repeats itself at a set time. #16. How does the style of menu affect when and how food is cooked and presented? Provide one example. (in about 40 – 50 words) How orders are taken from customers and how their meals are delivered is directly influenced by the service style. It assists in deciding how and when menu items will be cooked in the kitchen, as well as how food will be plated or served. For buffet and cafeteria service, for instance, food is prepared ahead of time and in large quantities, but when plate service is used, food is typically cooked to order. #17. Briefly describe about the following service styles in about 60 – 80 words each. English service-Large platters or bowls must be used for this service, and waiters or servers must then carry the food to each guest's table. After the food is approved by the host, it is distributed to the guests around the table. Usually, the guests serve themselves, but occasionally a waiter will bring food upon request. This service has a higher table turnover rate and requires less space for dining.

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French service-Typically, most fine dining establishments provide this intricate, highly skilled, and costly kind of service. The cooks show off their culinary prowess to the visitors. All other items are served from the left, and plated entrees are served from the right. To serve the food in this style with care, experienced servers are required. Silver service-The only distinction between this service and French service is the use of sterling silverware for food and drink serving. Since silver cutlery can be costly, Electroplated Nickel Silver (EPNS) is typically used in hotels and restaurants. Silverware is only used in speciality restaurants. The food is portioned out into silverware from the kitchen, and the table is arranged with sterling silverware. After showing the food to the host and receiving approval, the waiter will begin serving. American service-The most popular food and beverage service is this one. In the dining area, servers take orders from patrons. The chef prepares the food in the kitchen and sends the KOT (Kitchen Order Ticket) to the kitchen staff for preparation. The server brings pre-plated food to the guests. #18. Briefly describe the requirements of the following food service periods (in about 30 – 50 words each) Service period Requirement and length of service (in about 30 – 50 words) Breakfast The breakfast service period typically requires offering a variety of morning food options bread, and beverages. It typically spans from early morning to late morning, lasting arou Lunch It is also an important part of the meal and had in the middle of the day. It provides ener working through the afternoon.It typically lasts for 1-2 hours during the midday, accomm Dinner The basics of healthy dinner is as same as lunch. It should contain sources of fibre and pr eat dinner between 6:00 pm and 7:30 pm. It is due to work and commuting schedules of provide a relaxed and enjoyable dining experience for guests in the evening. #19. List 3 reasons why you might have to adjust menu items and ingredients for a customer

sometimes, it may require to adjust menu items due to the following reasons – - Customer preferences - Dietary needs - Medical issues - Cultural needs or restrictions #20. List any 3 customer expectations with regards to food being served. Three customer expectations are: - Value for money - Quality ingredients - Timelines of delivery - Appealing presentation #21. List any 2 sources where you can find presentation standards for menu items in your workplace. Sources of guidelines for presenting menu items include: - Standard recipes that specify how a dish should be presented; - Images of the menu items that are displayed, demonstrating proper presentation and serving utensils Talk about presentation standards with the head chef, who makes these kinds of decisions. #22. List any 4 skills that you require to assist you to work as a part of kitchen team

Communication abilities, such as the use of questioning and active listening strategies. - Planning and organizing abilities to prioritize, arrange, and keep an eye on individual and team tasks and procedures. - The ability to solve problems in order to foresee and react to any obstacles that may arise in the kitchen. - The ability to control one's own pace, schedule, and output in addition to organizing work across several projects. - Capacity to handle the demands of a kitchen job and react professionally to deadlines, grievances, shifting circumstances, and various personalition #23. List any 3 tasks you might complete when planning and preparing food. Organizing tasks improves the likelihood of accomplishing goals. Roster and work schedules are prepared in advance to ensure that the right number of workers is assigned to each shift during the workweek and that the tasks they are expected to complete are scheduled in advance. The stock purchase is also carefully planned to guarantee that there is an appropriate quantity of each ingredient in relation to the approximate number of covers to be served. #24. List any three hygiene procedures you must follow in the workplace. After doing any prep work, wash your hands. Uphold strict guidelines for personal hygiene: Regularly sanitize surfaces, tools, and cutlery. - When not in use, store food items. #25. List any three safety procedures you must follow in the workplace. Eliminating spills

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- Taking care of and cleaning knives and other items with blades - Using hot utensils and equipment - Manual labor methods #26. List any 5 end-of-shift procedures you must complete at the workplace. In the kitchen, end-of-shift responsibilities include the following: Put together the materials needed for the next service period. - Properly store or discard food. Plan your acquisitions and restocking. - Clean and store soiled dishes and equipment appropriately. - Keep your workspace tidy. - Finish the debriefing after the service. #27. List any 2 end-of-shift tasks you must complete to keep your work area clean and tidy. Properly clean and store soiled dishes and equipment. - Properly store or discard food. Plan your acquisitions and restocking. #28. List any 2 organisational procedures for the following end of shift operations in the workplace. End of shift operation Cleaning procedures: Wipe and clean kitchen counters, work tops and bench tops with soap and wate with a disinfectant Sweep and mop floors to remove food Dispose food scraps properly and remove crumbs Preparations for the next food service period: a. Food Prep and Inventory Reassessment: Review the inve ingredients and food items to determine what needs to be restocked or replenished for the next shift. B. Equipment Maintenance: Check the status of kitchen equipment and appliances. Any equipment that

End of shift operation maintenance or repairs should be reported to the maintenance team. Re-stocking: Check the stock of ingredients needed for the menu When stocking food, practice first in, first out Check date packaged and frozen meats : Check the stock of ingredients needed for the menu When stocking food, practice first in, first out Check date packaged and frozen meats #29. Read the following statements about debrief sessions and State True or False. Statement: F T T T F The debrief session is a chance for supervisors to discuss with the HR manager how staff performed during The debrief session may include the front-of-house staff, because they are an essential part of the team, e communication. Debrief sessions are perfect for developing better processes and improvements. Staff at all levels can provide input on areas such as efficiency, errors, equipment needs, commodity need If there is a problem with an individual, the supervisor or Head Chef should deal with it in front of all othe #30. Briefly describe how a post-service debrief can help you and team improve performance in each of the following areas (in about 30 – 40 words each) Quality of dishes produced: A post-service debrief allows the team to discuss and analyze the quality of dishes produced, identifying strengths and areas for improvement. This reflection fosters continuous learning, encourages best practices, and ensures consistently high standards in culinary execution.

Operational challenges: In addressing operational challenges during a post-service debrief, teams can collaboratively identify bottlenecks, inefficiencies, or breakdowns. This feedback loop enables strategic problem-solving, process optimization, and enhanced coordination to overcome operational hurdles in future services. Communicate and coordinate multiple tasks: Post-service debriefs facilitate communication and coordination improvement by assessing how effectively tasks were managed. Teams can identify communication gaps, refine task allocation strategies, and implement measures to enhance coordination, fostering a more streamlined and efficient workflow. Prioritise, sequence and monitor tasks and processes: A post-service debrief aids in evaluating the team's ability to prioritize, sequence, and monitor tasks and processes. By discussing successes and challenges, the team can refine task management strategies, establish clearer priorities, and implement effective monitoring systems for better future performance. #31. List any three food storage techniques that you would follow as a cook to minimise food spoilage, contamination and wastage. When food is finished being prepared, produced, served, or used during a shift, it must be stored. - Verify that every food item is tightly covered or placed inside a sealed, lidded container. - Throw away any food that has been exposed to dangerous temperatures for more than four hours or that has been reheated more than once. - Once a garbage can is full, empty it and move the contents to an external waste storage container. #32. List any 3 techniques you can use to reduce the amount of waste produced at the workplace. - Buy products in bulk to cut down on the amount of packaging that needs to be used and discarded. - Wash fruits and vegetables and soak pots and utensils in still water rather than running water. - Install energy-saving appliances and fluorescent lighting.

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- Turn off lights, appliances, computers, air conditioning, and heating when not in use. #33. Co-ordination in a commercial kitchen involves four key functions, being planning, organising, leading and monitoring. Explain the importance of planning and organising in a commercial kitchen (in about 40 – 50 words each) Planning: Planning tasks increases the probability of achieving objectives. To guarantee that the proper amount of employees is arranged for each shift during the week and that the work they are to perform is planned ahead of time, rosters and work schedules are planned in advance. A lot of thought goes into planning the stock purchases to ensure that there is the right amount of each ingredient relative to the estimated number of covers to be served. Words:76 Organising: Identifying and finishing tasks in advance, assigning responsibilities, and getting ready for emergencies are all part of organizing. You might not be able to serve the necessary dishes and food items or fulfill the food service deadline if you are disorganized. Examples include putting together sauces and garnishes ahead of time and assigning others to do jobs like serving or adding accompaniments and sauces. #34. Match the food safety practices for handling different food types given below. Provide answers in the space provided. Food types Food safety practices Fruits and vegetables A. Stored properly at correct temperature to avoid contamination Meat, fish or eggs B. Not to store for too long period and use fresh Carbs C. Clean thoroughly under running water and cut away any damaged areas Fats D. Cook thoroughly and completely High-sugar foods E. Keep raw meat and seafood separate from produce and ready to eat foods Food types Fruits and vegetables: C Meat, fish or eggs: E Carbs: D Fats: B

High-sugar foods: A #35. List any two food safety practices you should follow while preparing poultry dishes. - Before preparing food or handling raw meat or poultry, wash your hands in hot, soapy water and make sure they are completely dry. - Make sure that raw meat and poultry juices stay away from other foods. #36. List and describe any five food safety practices to be followed while preparing food in a commercial kitchen. (in about 10 – 20 words each) Some food safety procedures that should be adhered to when preparing food in a commercial kitchen are as follows: - Verify the freshness and quality of the food before using it. Low-quality menu items are a direct result of low-quality ingredients. Verify the dates. Verify all best-before or use-by dates. Foods that have passed their expiration date ought not to be consumed. Hold onto it If prepared foods won't be cooked or served right away, put them back in the refrigerator. - Calm down - Quickly cool cooked food to 21 °C before storing it in the fridge. Maintain the heat Cooked food that has been prepared must be kept at 60 °C or higher. #37. List any two-kitchen safety and cleanliness practices that you should follow after food production. - Check the kitchen for signs of microbial growth, such as mold, slime, and fungus. and thoroughly clean the affected area. Remove trash properly and on a regular basis. - Wear shoes to protect your feet in case of spills or breaks.

#38. Briefly describe how designing a menu for a lunch time café would differ from a night time A La Carte restaurant. (60-80 words) Designing a menu for a lunchtime café typically emphasizes quick service and lighter, more casual fare, with a focus on convenience. In contrast, a nighttime à la carte restaurant menu often leans towards a more extensive selection of sophisticated dishes, possibly with multi-course options. The evening setting allows for a leisurely dining experience, featuring intricate flavours and presentation, catering to patrons seeking a more refined and relaxed atmosphere. #39. Describe the uses of the following equipment: Equipment Describe what they are used for Colander: Meat slicer Salamander Food processors 1. To rinse or strain vegetables or food items such as pasta, noodles etc. Used for washing vegetables, strain yogurt or cheese. 2. 'meat mincers', are kitchen appliances which make it possible to grind meat very easily and without the aid of any other accessory 3. It is used for grilling. Browning, finishing and toasting in half the time of standard oven broiler 4. Ovens are used for roasting and heating. 5. It is an equipment that can quickly and easily chop, slice, shred, grind and puree almost any food #40. List the cooking methods and the equipment used to cook the following dishes:

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Dish Lasagna: BAKING OVEN (EQUIPMENT) Chicken soup: BOILING STOCKPOT(EQ) Battered fish : DEEP FRYING FRYER(EQ) Fillet steak tournedos: SEARING/PAN-FRYING SKILLET OR SEARING PAN(EQ) Eggs Benedict : POACHING SAUCEPAN(EQ) #41. Describe the features, functions, and safe operating practices for the following fixed commercial equipment used in the kitchen. Fixed commercial equipment Features and functions (20 – 30 words) Safe Blender Deep fryer Cryovac machine Fixed commercial equipment Features and functions (20 – 30 words) Safe operating practices (20 – 30 words) Blender It is an electronic device that grinds food. It is a versatile appliance used to crush, mix, liquefy and emulsify food. Blenders require extra care since food particles may be left inside. Unplug them before disassembling to reach all the tiny corners and crevices and make sure that the equipment is sanitised properly Never place utensils in the blender when motor is running. Deep fryer Features Controls temperature Functions- Check the filter or filtration bin are clean and

Quick and easy method of cooking,minimum loss of food quality replace filters as required Always allow the oil to cool down before draining the oil Cryovac machine Cryovac machines are used for vacuum sealing food items in airtight bags, preserving freshness and preventing spoilage. Handle heated plastic material with suitable cotton gloves. Ensure all safety guards are serviceable and in place. #42. Identify the following fixed commercial equipment and describe their features, functions and safe operating practices. Fixed commercial equipment Features and functions (10 - 20 words) Safe

Fixed commercial equipment Features and functions (10 - 20 words) Safe operating practices (10 - 20 words) It is used to heat and cook food by exposing it to electromagnetic radiation Always use only microwave safe utensils Ensure that there is no plastic packaging for food before defrosting. Features-speed,power, stability,bowl size and capacity Functions Hands free and mess free, versatility, more power and control Do not clean the mixer utensils until it is switched off Lubricate the planetary shaft after every cleaning. Use food-grade oils with routine tasks like removing attachments. Provides multiple gas or electric burners for cooking various dishes simultaneously. Use burners on the back as much as possible Never use a pot that is too small or big for the burner A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food. A probe thermometer helps to make sure the proper internal food temperatures are reached and maintained. Clean the probe thoroughly and disinfect it before using it again. Do not leave a digital probe inside the fridge or freezer, or on hot surfaces. #43. List any 5 common conflict situations that you may encounter while working in a commercial kitchen While working in a commercial kitchen, some of the most frequent conflict scenarios that may arise include: A staff member who is bitter and furious about not getting a promotion. Concerns with rostering Insufficient job competency of staff Employees who disregard company policies and standards

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Resources (the kitchen blender was taken because the front of the house blender broke) Work style: While some members of the group prefer things to be neat and orderly, others may be messy cooks. #44. Discuss what strategies you would follow to manage conflicts in the kitchen. List at least four. The following list includes a few conflict resolution techniques: - Prompt detection and settlement of any potential conflicts - Remaining composed and upbeat when discussing issues with others Employing techniques for active listening Recognizing divergent viewpoints - Exhibiting appropriate body language - Being adaptable. #45. List the 5 conflict resolution techniques, according to Thomas-Kilmann Conflict Mode Instrument TKI that can help resolve conflicts while working in a commercial kitchen. - Competitive - Collaborative - Compromising - Accommodating - Avoiding #46. Briefly describe the procedure to resolve conflict effectively (in about 50 – 60 words) First, accept accountability for your deeds. While it is typically the duty of the parties engaged in the conflict to find a solution, this isn't always the case. There are many possible factors that could affect it. Step 2: Choose a suitable dispute resolution technique. Different conflict resolution strategies, including cooperation, rivalry, avoidance, compromise, and accommodation, can be used, depending on the circumstances, parties involved, and available resources. Step 3: Determine the nature of the dispute. Make use of efficient communication strategies to determine the nature and details of the disagreement.

Step 4: Talk about and assess your choices. Step 5: Make a decision, act upon it, and monitor it. #47. How would you resolve the following issues that happen in the kitchen? Issues/conflicts Due to unclear roles, a person in the group will not wash pans as it is the kitchen-hands role, but others in use the pan. Front of house blender has broken and other team have taken the kitchen’s blender without updating the informing the team. One of the team members follow Jainism who is not interested to taste the meat dish while evaluating th cause conflicts with the others in the team. 1. Collaboration considers the situation in a holistically and tries to come up with a solution that uses the best of those ideas. 2. are need to make available for all staff members. If this blender is not available then needs to exchange with another one. 3. We need to make the waiter understand about the evaluation of the dish and give Resources proper training on this. Make them understand about the food diets

SITHCCC043 (1)

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