SITHKOP005_Student Assessment v3.0 GIOVANNA MUCCIO

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Dec 6, 2023

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Course Code SIT40516 Course Name Certificate IV in Commercial Cookery Unit Code SITHKOP005 Unit Name Coordinate cooking operations Due Date ________________ Assessment Name Part 1 - Assignment Part 2 - Log Book Part 3 - Portfolio of evidence Student No. 158592. Student Name GIOVANNA MUCCIO Student Phone ________________ Student Email _____________________________ Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature GIOVANNA MUCCIO Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx Imagine Education Student Assessment Cover Sheet

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery Unit Code: SITHKOP005 Unit Title: Coordinate cooking operations Assessment 1 Your task You are required to complete all questions and tasks listed below. 1. Describe each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process: Bulk cooking Description Used in many function centers, hotels and resorts for functions and banquets. The key challenge with bulk cooking is that the multiplication of standard recipes does not always follow a clear linear path. Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities), Functions, Events, Festivals Advantage Central kitchen, reduced need for infrastructure and staff Greater range of à la Carte dishes offered. Disadvantage Distribution and equipment required to ensure temperatures are maintained during delivery. Increased food safety risks where distribution is required. Quality factors, e.g. nutrition, presentation of items which require distribution. /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx Imagine Education Assignment

Cook chill for extended life Description Strict HACCP processes, food is cooked in specialized equipment, rapid chilling process and minimal handling Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities). Functions, Events, À la carte – satellite operations Advantage Central kitchen, reduced need for infrastructure and staff Reduced time pressure during service. Good presentation on large scale if regeneration is used Nutritional value & Consistent quality Minimal waste longer storage timeframes. Disadvantage Expensive set-up cost of operation staff training to for correct use of equipment & processes Some limitations for cookery methods, e.g. steaks, some seafood preparations, etc. Requires refrigerated vehicle for transportation to outlets Cook chill for five day shelf life Description This process is used to produce fully cooked food that is then chilled rapidly and stored under controlled conditions until needed Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities), Functions, Events, À la carte – satellite operations Advantage Central kitchen, reduced need for infrastructure and staff Reduced time pressure during service, good presentation on large scale if regeneration is used Nutritional value & Consistent quality Minimal waste Longer storage timeframes. Disadvantage Expensive set-up cost of operation staff training to for correct use of equipment & processes Some limitations for cookery methods, e.g. steaks, some seafood preparations, etc. Requires refrigerated vehicle for transportation to outlets /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

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Cook fre eze Description like cook-chill long shelf-life process, but the food is cooked and then packed in shallow covered trays and frozen quickly to reach -20°C within 90 minutes of cooking. The food can be stored for months and is reheated following the same steps outlined in the cook-chill long shelf- life process. Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare Advantage Central kitchen, reduced need for infrastructure and staff Disadvantage Expensive set-up cost of operation staff training to for correct use of equipment & processes Some limitations for cookery methods, e.g. steaks, some seafood preparations, etc. Fresh cook Description The food items are prepared fresh from scratch, processed, e.g. precooked, and then served during service. Some convenience products such as stock powder, seasoning mix, pre-cut vegetables, etc. may be used to address issues such as lack of space, limitations in staff skills or lack of staff. The shelf life is generally restricted to 2-3 days. HACCP processes should still be used to maintain food safety. Application/Use À la carte, Table d’hôte, set menu, Functions, bufet service Advantage canteens and Institutions / some menu options Disadvantage Requires more staff Time pressure during production and service Depending on cookery methods used for some dishes can be restrictive in terms of flexibility Limited to an immediate outlet in terms of infrastructure other than smaller scale catering Equipment required to ensure temperatures are maintained during delivery Increased food safety risks where distribution is required 2. What factors do you need to consider when planning a food production process for cooking operations: Careful planning of the food production processes will allow the chef to use the best options for the various menu items. /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

1. equipment and space: plan the menu so that the use of equipment is spread over all the menu items. 2. style and types of food: café to fine dining have different requirements 3. Client preferences and expectations: will impact on the production processes and timelines as they will define how simple or complex the tasks are. 4. skill sets needed by the staff: kitchen hand to qualified chef 5. Operational plan: well-run establishment will have a clear direction and purpose. 6. special needs and requests: dietary requirements, families needing highchair, disability access 3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which must be considered for each of the following steps in a production flowchart for this food production process?  Selection of the raw commodities GIGO rule – garbage in, garbage out, check weights and quality  Storage of raw materials All deliveries must be stored within defined timelines and using processes based on food safety principles, to keep food at the appropriate temperature and humidity levels  Preparation Food safety principles must be applied. Cutting boards and utensils must be changed and cleaned appropriately for the preparation of all food items to prevent cross-contamination but is especially important for high-risk foods such as seafood, meat, and poultry. Frozen foods must be thoroughly thawed before use. Rapid high temperature thawing can lead to the growth of pathogens and could mean the core of the food may not reach the required temperature.  Cooking When cooking food items ensure that the core temperature of the food reaches at least 65°C and is held at this temperature for at least 2 minutes to destroy any pathogenic microorganisms. Use a proper food thermometer that is checked regularly calibrated for accuracy.  Portioning /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

Once the food is cooked it must be chilled down immediately. Portioning can be done after chilling. Containers used for chilling food must be food grade, allow rapid chilling, and should not be too deep (~7.5cm maximum). All containers that are used must have been stored under hygienic conditions.  Blast Chilling The blast chiller must chill the food to below 5°C within 2 to 4 hours of commencing the blast chill cycle. This ensures safety &amp, food quality. Your blast chiller should be equipped with a food probe for monitoring the core temperature of the food.  Storage of chilled foods Chilled food immediately must be stored below 5°C to control growth of microorganisms. It is recommended to have separate fridges or cool rooms for cook/chill products to ensure that the temperature control is constant. Chilled food can be kept safely for up to five days –ensure correct stock rotation using the FIFO principle. All food should be identified using colour- coded labels carrying information on the use-by-date, production date and a clear product description. Any food that has reached a temperature more than 5°C must be destroyed.  Distribution Food being transferred or transported must remain within the defined temperature guidelines while it is being moved. Refrigerated vehicles are best, but insulated containers may be used. Temperature probes and dataloggers should be used to ensure the correct temperature is maintained throughout transportation. The food must be placed into correct storage immediately upon arrival. Any food items that reach the danger zone must be destroyed.  Reheating Any reheating or re-thermal sing must be done within 30 minutes after the food has been removed from storage. Commercial microwave ovens are suitable for individual portions of some items. Food must be reheated above 70°C core temperature and be held at this temperature for at least 2 minutes. A food thermometer should be used to check the core temperature.  Service /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

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Re-heated food should be consumed within 15 minutes of reheating. The temperature of the food should not be allowed to fall below 65°C. Cooked and chilled foods which are consumed cold, such as a terrine, should be served within 30 minutes after removal from storage. 4. You are receiving 25 frozen ducks which you require for a function in 2 days where they feature in the main course for Roasted Duck à l’orange. Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each: /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

 Receiving Details of products or commodities received, including data for receiving, packaging, biological, chemical, and physical condition, as well as storage details  Thawing Frozen foods must be thoroughly thawed before use. Rapid high temperature thawing can lead to the growth of pathogens and could mean the core of the food may not reach the required temperature.  Storage All deliveries must be stored within defined timelines and using processes based on food safety principles, to keep food at the appropriate temperature and humidity levels.  Mise en place (in a professional kitchen) the preparation of dishes and ingredients before the beginning of service) Each production unit or section will then prepare a daily preparation list for the required mise en place and associated workflow. The preparation list is used to verify all tasks for the team members. The workflow will prioritise the various tasks for the team and individual members.  Preparing or cooking When cooking food items ensure that the core temperature of the food reaches at least 65°C and is held at this temperature for at least 2 minutes to destroy any pathogenic microorganisms. Use a proper food thermometer that is checked regularly calibrated for accuracy.  Post-cooking storage Correct storage and stock take procedures to ensure correct stock rotation and quality control.  Reconstitution Maintenance and inspection of food processing.  Re-thermalisation Any reheating or re-thermalising must be done within 30 minutes after the food has been removed from storage. Commercial microwave ovens are suitable for individual portions of some items. Food must be reheated above 70°C core temperature and be held at this temperature for at least 2 minutes. A food thermometer should be used to check the core temperature  Serving When plating a dish, chefs should remember that the visual impact of the dish can affect a Costumer’s perception of quality. The way a dish is presented can impact on customer enjoyment. One of the most important quality control procedures in the kitchen is the inspection of plated dishes at the pass. /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

5. List five (5) processes you can implement to ensure food safety when preparing foods:  During food preparation minimise the amount of time spent in the danger zone.  Correct handling procedures- wash, peel and rewash (WPRW) to prevent physical & chemical contamination.  Frequently sterilising equipment and using colour-coded chopping boards can assist in preventing cross-contamination.  Temperature control during cooking is important, especially if potentially dangerous techniques such as sous-vide are used. When pre-cooking food for functions, ensure food is cooked above 65 degrees.  Keep everything clean all the time. 6. List five (5) processes you can implement to ensure food safety when processing, packaging and holding foods  Currency of shelf life - for example if a product is made with sour cream and the sour cream is near the end of the use-by date, then the new product must have a use-by-date not exceeding that of the perishable ingredient used.  Interaction with packaging - will the food react with the packaging, e.g. foil and an acidic food item? This may potentially affect the shelf life.  Temperature - perishable products may have a maximum shelf life or use-by-date under storage at temperatures below 5°C. If an item is opened and later returned to refrigeration by a customer, this may affect the overall shelf life of the food item. This is a reason why many perishables bear a set of instructions for storage and use.  Packaged processed food must be in sealed sterile packaging with appropriate labelling, such as use-by date and nutritional information. /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

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 Keep storage containers sealed and prevent any physical contamination prior to adding food 7. List five (5) processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food: - Ensure delivery vehicle refrigeration units are regularly serviced. - Use dataloggers to track storage conditions of food items while in transit. - Organise deliveries to minimise the amount of travel necessary. - Use efficient storage and outer packaging to prevent damage to packaging during transport. - Check portable food storage equipment regularly for efficiency and include equipment in maintenance schedules. 8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria in the table below to use as a guideline for your staff during service: Quality indicators Rack of lamb Mint crust Rosemary jus Appearance and eye appeal WELL DEFINED EYE MUSCLE CRISPY LOOK NO FAT, CLEAR Colour consistency MR CENTRE GOLDEN RICH BROWN Moisture content JUICY NOT TOO DRY RICH VISCOUS Mouth feel and eating properties TENDER CRISPY OUTSIDE AND HERBY RICH FLAVOUR WITH HERB NOTES Plate presentation NICELY FRENCHED NOT TOO THICK NOT TOO THICK Portion size CORRECT CORRECT CORRECT Shape CORRECT CORRECT Taste CORRECT CORRECT CORRECT Texture CORRECT CORRECT CORRECT Sauces CRISPY LOOK CORRECT Decorations and garnishes ROSEMARY SRPING GOLDEN NO FAT, CLEAR /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery Unit Code: SITHKOP005 Unit Title: Coordinate cooking operations Assessment 2 PART 2 - Workplace logbook (Separate document) Students must complete a minimum of 12 workplace service periods in a commercial kitchen, where you must supervise food production processes and monitor and report on the quality of kitchen outputs. Your workplace logbook document is a legal record of your attendance at workplace experience. The document must be kept and completed by the student and signed off by the workplace supervisor at the end of each day of the work placement. When the document is complete hand to your trainer. The remainder of this unit can be done in advance and handed in when complete. PART 3 – Student Review. To be completed by the student prior to completion of this unit. Within your work, you will have worked with and created the following documents. Please provide examples for documents for evidence of processes used. When the documents are complete hand to your trainer with your workplace logbook. The remainder of this unit can be done in advance and handed in when complete. Workplace documents that need to be created by you: Standard recipes Kitchen Work flow schedule Mise en place plan Food preparation list Food quantity calculations Order forms /var/filecabinet/temp/converter_assets/a4/a9/a4a95986275641ccd6152ac403b54c867a830dd2.docx Imagine Education Practical Observation

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SITHKOP005_Student Assessment v3.0 GIOVANNA MUCCIO

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