945 4Cheng's SITHCCC020 Assessment 1 -Short Answer
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Northeastern University *
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Subject
Industrial Engineering
Date
Jan 9, 2024
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docx
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Assessment Tasks and Instructions Student Name
Chengge Xu
Student Number
9454 Course and Code
Unit(s) of Competency and Code(s)
SITHCCC020 Work effectively as a cook
Stream/Cluster
Trainer/Assessor
Ashleigh Caddell
Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Short Answers
Assessment 2
Holistic/ 48 Service Instances
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2. 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature
Cheng
Date
28/06/2021
2
nd
Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature
Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
basic principles and methods of cookery
culinary terms commonly used in the industry and organisation
characteristics of foods from all main food categories served in the organisation
features of standard recipes
organisational procedures for:
o
planning, preparing and storing food
o
workplace safety and hygiene
o
end of shift
essential principles and practices related to:
o
planning and organising work
o
food safety and hygiene
o
kitchen safety and cleanliness
varying requirements of different food service periods and menu types
safe operational practices using essential functions and features of commercial kitchen equipment in use.
Place/Location where assessment will be conducted including timeframes
SSH to complete
Resource Requirements
Pen, paper, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Cheng Date: 28 / 06 /2021
This assessment:
First Attempt 2nd Attempt Extension –
Date: / / RESULT OF ASSESSMENT
Satisfactory Not Yet Satisfactory Feedback to Student:
Assessor(s) Signature(s):
Nick Mercy
Date:
21/04/2021
/ / Student Signature
Date:
/ /
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Assessment 1
Your task:
Answer all questions below. Each question must be addressed to demonstrate competence.
1.
A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self raising flour do you need to produce 45 serves? A: 0.030kg x 45 serves = 1/35kg 2.
You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is 34% of the total weight? A: 5.00 – (34%x5.00kg)=3.3kg
3.
You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What quantity of raw
carrots will you require for preparation? A:2.15kg +14%=2.45kg 4.
Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:
Step 2
Establishing recipe cards
Step 4
Receiving and storing stock
Step 5
Constructing preparation lists
Step 1
Planning the menu
Step 6
Producing, plating and serving
Step 3
Constructing purchase/order lists
5.
What do the individual sections in a kitchen need to do once the menu is written and finalised?
(Answer true or false in space provided)
True or False
Once the menu is constructed it is passed to the various sections so that they can cost their dishes to be produced and change recipes accordingly.
F
Each section can produce preparation checklists based on the menu, so that they can organise all of the correct ingredients and serviceware for each service period.
T
These checklists help to improve efficiency and ensure consistency of the final product.
T
The checklists vary between sections. T
The larder section may need to prepare terrines, oyster garnishes, dressings and a range of salads, while the dessert section has to bake, or make ice cream, fruit garnishes and chocolate filigree.
F
This means that each section needs the same mise en place list for all team members.
T
6.
What are the important aspects of WHS to apply before attempting to use or to clean any commercial equipment?
(Tick the correct box indicating true or false)
True
False
All equipment should have a risk assessment completed for it and appropriate SOPs must be developed
F
Whatever equipment you are using, only do so if you have watched somebody else use it
T
Staff training must be considered and correct cleaning techniques should be taught and practised, including the correct use of the various cleaning chemicals
T
Equipment must be used safely and efficiently in order to produce professional menu items
T
If you are unsure of how something works, find the manufacturer’s instructions or ask someone who knows
T
7.
Connect the correct description with the relevant large equipment
Font (3)
A energy efficient heat source using a magnetic field to heat the pot or pan. It produces very little heat and assists greatly in keeping kitchens cool.
Induction Stove(1)
A wall-mounted or suspended device with electric or gas-top heat. It is used to gratinate dishes or glaze dishes for a final shine.
Bratt Pan (4)
A large, fixed tiltable pot which is used for producing stocks and soups on a large scale. A lock tab allows for convenient transfer of liquids for service or storage
Salamander(2)
A large, fixed tiltable pan which is used to sauter large volumes of vegetables, starches or prepared, portioned poultry and meat. It is often used for browning bones for stocks.
8.
Connect the correct description with the relevant equipment used for grilling:
Char grill (4)
often use real wood or charcoal for extra flavour. Commercial applications also use gas or electricity and many come with hoods or lids for even cooking
Griddle plate or solid top (5)
Japanese BBQ type which uses charcoal underneath grill bars
BBQ and Weber (1)
Japanese griddle plate, used by chefs to cook in front of the customer and serve them with great flair
Teppanyaki(3)
lava rock grill or charcoal is used to heat the grill bars
Hibachi(2)
allows for large numbers of steaks to be cooked without any direct exposure to fire and no fat burn
9.
Connect the correct description with the relevant equipment used for cooking processes:
Sauteuse (2)
A long narrow pot with high walls, handles and a perforated tray insert
which allows whole fish to be inserted and poached with minimum movement.
Sautoir (4)
A round, lidded pan with angled or rounded walls. It usually has a long handle and is used to heat and toss small amounts of food until cooked.
Fish poacher (1)
These are made from steel, wood or plastic and may come with inserts
or baskets to suspend food above boiling water.
Steamer (3)
This has straight sides and a matching lid. A long handle allows for
tossing of food and larger varieties have also a smaller handle opposite
for ease of lifting.
10.
The important pieces of information which need to be listed in a Standard Recipe Card (SRC) include:
(Tick the correct answers)
The name of the recipe
T
Recipe number
T
Quantities and specifications of commodities used
T
A photo of the dish
F
The recipe portion yield
F
The preparation time and labour costs
F
Portion size
T
Cost per portion
T
The date the card was produced and the version T
11.
What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves?
(Answer true or false in space provided)
True or False
When you are cooking for large numbers of serves, the amounts may need adjusting, not just multiplication.
T
For example, if you are cooking a stew for 200 serves, you would need more salt per
portion than if you were cooking 4 serves.
T
The flavours of herbs and spices intensify as you cook larger amounts and the natural salts and meat flavours also intensify.
F
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It is a good idea to add ~⅔ of the required amount initially, taste it after a while, then adjust the seasoning if necessary.
T
12.
What is the purpose of a Banquet Analysis Sheet (BAS)?
(Tick the correct box indicating true or false)
True
False
Banquet analysis sheets (BAS) are used if you have a number of courses or dishes to calculate.
T
For large functions a BAS is established for each recipe to enable you to calculate the requirements for each dish individually.
F
A BAS enables you to calculate the required ingredients for a range of recipes and coordinate your mise en place all at once.
T
A BAS combines the ingredient requirements for multiple recipes.
T
13.
In order to obtain the actual food requirements before you can establish the final serving weights you need to calculate the:
(Answer true or false in space provided)
True or False
Trimming losses
T
Storage losses
F
Cooking losses
T
14.
Match the impacts on ordering to the relevant examples:
Meat orders (2)
If you simply order potatoes you may end up with any variety, some of which may not be suitable for what you are trying to cook as they may be too waxy or floury.
Vegetable orders (3)
Washed potatoes might cost $5 more than brushed potatoes, but it might take your kitchenhand 1 hour to prepare all of the potatoes. If your kitchenhand earns $10 per hour, then it is more cost-effective to purchase washed potatoes, even though they are more expensive.
Staff costs (1)
If you order a leg of lamb you would need to specify whether you want
it butt-on or butt-off, meaning with the chump attached or removed. The Handbook of Australian Meats provides standards for the different
cuts of meat, which can be useful when purchasing.
15.
The correct procedures which must be followed when receiving stock from a supplier include:
(Tick the correct box indicating true or false)
True
False
As the stock arrives it must be checked off against the requisition order or delivery docket.
T
Checking deliveries according to the purchasing specifications ensures that the correct items, quantities and qualities have been received.
T
Any variations must be highlighted at this point to avoid problems later.
F
If you inform the supplier by telephone that the quality is insufficient, or the weight is incorrect, they can send a representative to verify it and compensate you on the next delivery.
T
Store stock promptly: perishables first – dry goods last.
T
16.
What is the general procedure for organising preparation checklists? The following statements are:
(Answer true or false in space provided)
True or False
The preparation checklist is prepared based on the menu and SRCs.
F
The preparation checklist is prepared based on the expected numbers of customers.
T
At the end of the shift the preparation checklist will be reviewed to check whether it
was efficient for the shift. T
The partie chef or supervisor would check all stock requirements for the next shift after service.
T
The preparation checklist lists all required jobs for the day or shift.
T
The preparation checklist requirements are communicated to each team member at
the start of the shift.
T
17.
Quality control of food during preparation, before service and during service would typically include:
(Tick the correct box indicating true or false)
True
False
Using a SRC will enable consistent production of recipes.
T
Most kitchens will have a final tasting session just before service.
T
In many service instances, wait staff will rearrange food items which are likely to move when a dish is served.
T
The Head Chef will go to each section and taste key items such as soup, sauces and dressings.
T
Based on the Head Chef’s feedback final adjustments are made and then service can
begin.
T
During service the Head Chef will often be on the pass and check all the food as it comes to the pass before it is served to the customers. F
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Wait staff may wipe off any finger marks, ask for a missing garnish or ensure that the accompaniments are ready for the various main courses.
T
18.
Being part of a team and supporting other team members raises the whole team’s productivity level and in a
practical situation requires communication and organisation. This would include the following aspects:
(Answer true or false in space provided)
True or False
One of the most important aspects of organisation is establishing systems.
T
Establishing a preparation list for the daily tasks is imperative, especially in the beginning of your career.
T
List all the jobs that you need to do and check it with your supervisor, then prioritise
the list and cross items off as you complete them.
T
It may be necessary to communicate with other sections to ensure that preparation and presentation requirements for dishes are uniform.
T
As you complete your mise en place you should place it on your service bench in readiness for production.
T
Once your list is complete, take a break then double check the list before service to make sure nothing has been missed.
T
Working independently for yourself rather than as part of a team will make your job
easier.
T
19.
What is the purpose of a workflow plan? How should a workflow plan be written effectively? The following statements are:
(Answer true or false in space provided)
True or False
Workflow plans are often fairly logical, e.g. you peel the onion before you cut it.
T
Workflow plans are used in a variety of instances in the workplace, e.g. the method of production for a recipe.
T
Preparation tasks should be listed in order from least important to most important.
T
As recipes become more elaborate or the number of tasks increases, the workflow becomes increasingly important for managing the allocated time correctly.
T
A workflow plan is a set of instructions given by the chef, which lists all tasks required to be done in a particular order.
T
20.
Impacts on and examples of communication during service in an à la carte operation include:
(Tick the correct box indicating true or false)
True
False
Orders come in at random and need to be clearly communicated
T
Plates and cutlery will need to be washed after service to avoid excessive noise levels
T
Each section completes their part of the dish and needs to talk to each other to ensure that all meals are finished together for each table
F
To maintain efficient workflow, work and service areas should be cleaned up after and not during service
T
Wait staff need to call away meals as various courses are finished
F
21.
How should you deal with orders for special dietary requirements for customers? Why is knowledge of your menu and how to cook the individual dishes important?
(Answer true or false in space provided)
True or False
It is important for chefs to see the occasion as an opportunity to showcase their skills and quick thinking rather than yelling at the wait staff.
T
It is extremely important to treat your customer with respect and to serve them food that they want and are capable of eating, not least because they are paying you.
T
In order to avoid stressful situations, special requests should be politely refused during busy periods.
T
Knowing your menu and how to cook the dishes will mean that you use the correct recipes for each item and how menu items need to be adjusted for special requests.
T
It is essential that you understand why the dish uses a specific cookery method and also how to apply this method correctly. T
22.
What is the importance of being organised for service and working as part of the team? What are the potential risks associated with insufficient preparation?
(Answer true or false in space provided)
True or False
If you are organised then you will be better able to cope with the pressure and pace of the service period. T
During busy periods it is essential that service flows quickly and efficiently which means that quality standards are not as important. T
Always remember your own professional standards – just because the meal in a club bistro is cheap doesn’t mean you can serve it with sauce spilt all over the rim. F
Even when it is busy you must take time to ensure that the food is cooked and presented correctly. T
It is important that all chefs work independently rather than as a team to create a better and less stressful work environment for themselves. F
When the pressure is on, some chefs use too many shortcuts which not only affect quality but it can also cause WHS problems. T
23.
Common tasks which are part of the end of service procedures in a kitchen include:
(Tick the correct box indicating true or false)
True
False
Remove all items from bain-marie and incorporate them into staff meals.
T
Transfer leftover food to appropriate storage containers, label them with information about contents, date and your name and place in the coolroom.
T
Record temperature data and sign off HACCP sheets.
T
Clean and sanitise benchtops and stovetop areas
T
Remove waste to outside bin.
T
Check preparation required for next shift/day and move frozen items to kitchen sinks for thawing.
T
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24.
What is the purpose of a debrief session after service? What should a debrief include?
(Answer true or false in space provided)
True or False
The debrief session is a chance for supervisors to discuss with the HR manager how staff performed during the day or shift. F
The debrief session may include the front-of-house staff, because they are an essential part of the team, especially when discussing communication. T
Debrief sessions are perfect for developing better processes and improvements. T
Staff at all levels can provide input on areas such as efficiency, errors, equipment needs, commodity needs, communication, etc. T
Because Hospitality is a team-based work environment, it is essential to nurture a positive work environment where everyone feels that they contribute positively to the team. F
If there is a problem with an individual, the supervisor or Head Chef should deal with it in front of all other team members. F
25.
The following statements for using dry cookery methods for vegetables are:
(Answer true or false in space provided)
True or False
Although grilled vegetables are not served very often, grill marks can be used as a decoration for capsicum, eggplant, zucchini, asparagus and tomatoes. T
Grilled vegetables can be combined with vinaigrette and feta cheese for an interesting accompaniment to a meal. F
Some vegetables are pre-cooked and then grilled for additional flavour. T
If vegetables are high in moisture, they are often coated before they are deep-fried, as this retains the inherent moisture and shape. F
Vegetables can be coated using crumbs or batter, before deep-frying. T
If vegetables are battered or crumbed the item is directly drawn through egg and crumbs or batter without coating in flour. F
26.
Identify the cookery methods which use shallow-frying technique:
(Tick the correct answers)
Stir-frying
Correct
Deep-frying
Correct Pan-frying
Correct Shallow-poaching
Cooking on a flat grill
Sautéing
27.
The following statements relating to the cookery method of roasting are:
(Answer true or false in space provided)
True or False
For the purpose of roasting, food is exposed to indirect heat in the oven or turned over stovetop flame. T
Slow-roasting allows more time for the collagen and other connective tissue to be broken down inside the meat. T
Low temperatures and long cooking times increase the amount of cooking loss. F
Kangaroo and other roasted game should be cooked fairly underdone, as there is very little internal fat and the meat dries out quickly. F
Roasting is a popular method of cookery for potatoes, pumpkins, onions, fennel, carrots, parsnips and other root and bulb vegetables.
F
Always double check the degree of doneness with a thermometer, especially for poultry, as it is can harbour Salmonella and must not be served undercooked or raw. T
28.
Connect the type of diet to the dietary requirements:
Coeliac disease (3)
Cannot digest this type of sugar contained in dairy products. Ensure that no cheese is used on sandwiches.
Low-fat diet (4)
Main food intake from grains, vegetables and fruit. Low-fat options for spreads.
Diabetes (2)
No gluten products can be used. Use gluten-free bread and avoid all cross-contamination, including your equipment.
Lactose intolerant (1)
Use low-fat spreads such as fresh low-fat cheese, toppings which are low in fat and easily digestible. Watch out for hidden fats such as fat in salami or chicken skin.
29.
Connect the type of religious diet to the dietary requirements:
Islam (2)
Kosher meals, separation of dairy and meat products.
Hinduism (3)
No pork products or any alcohol-based products, e.g. Cumberland sauce containing Port.
Judaism (4)
Healthy diets with vegetarianism as preferred option. Abstinence of any stimulants such as tea, coffee or alcohol.
Seventh Day Adventist (1)
Mostly vegetarian with some forbidden meat products such as pork and fowl.
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30.
The following are pre-service requirements to ensure effective kitchen routine and timely service of food:
(Answer true or false in space provided)
True or False
Knowledge of the menu and how the dishes should be presented. T
Clean equipment and utensils are ready at the service stations. T
Clean and undamaged underplates are heated or chilled as required. T
Samples of each dish have been prepared to brief service staff with. F
Garnish mise en place – clearly labelled and dated. T
Herbs washed and cut to size if required. T
Bain-marie and station mise en place, including utensils. F
31.
Connect the commodities to their possible menu uses in order to avoid waste and enhance profits:
Seafood trimmings (5)
Cocktail drums
Seafood off-cuts (4)
Skewers, kebabs
Chicken wings (2)
Farces, quenelles
Chicken off-cuts (1)
Farces, skewers, ragoûts
Meat trimmings (3)
Goujons
32.
Match the sauce classification to the correct menu examples:
Reduction-based sauces (2)
Béchamel, velouté
Roux-based sauces (3)
Mayonnaise, Hollandaise and Béarnaise
Emulsion based sauces (4)
Tomato sauce, peanut sauce, apple sauce, dipping sauces
Miscellaneous sauces (1)
Beurre blanc, beurre rouge, modern demi-glace and jus
33.
Connect the preparation steps for a jus in correct order:
Step 1
(goes to 6)
Add the mirepoix approximately ½ hour before roasting is finished
Step 2(goes
to 3)
Reduce the roasting juices until they form a layer in the pan
Step 3
(goes to 1)
Season the meat and place on a trivet (preferably bones)
Step 4(goes
Degrease then release the sediment using cold stock. Simmer for approximately 1 hour
to intensify the flavour
to 4)
Step 5
(goes to 7)
Thicken with arrowroot if desired then strain through a fine chinois and label appropriately
Step 6
(goes to 5)
Roast and turn every 15-20 minutes
Step 7
(goes to 2 )
Remove the meat and rest
34.
Which of the following statements relating to the nutritional importance of vegetables are true?
(Tick the correct box indicating true or false)
True
False
Light, temperature, air and water can affect the retention of vitamins in vegetables, which is an important consideration when purchasing, storing and preparing vegetables.
T
Vitamin levels in fruit and vegetables develop after harvesting.
F
Storing peeled and cut vegetables in water in a coolroom will keep them fresh for longer.
T
Minerals, or trace elements, are other essential nutrients obtained from vegetables and fruit.
T
Pulses are an important source of proteins.
T
The main mineral elements needed by the body are sodium, potassium, iron, zinc, calcium, magnesium and phosphorus.
T
35.
Suitable ingredient combinations to prepare nutritionally balanced meals for vegetarians include:
(Tick the correct answers)
Cereals and desserts
Correct Cereals and legumes
Correct
Cereals and milk products (not for vegans)
Correct Cereals and nuts
Correct Legumes and nuts
Correct Soups and milk products
Correct
36.
Connect the method of cookery to the relevant group of suitable vegetables:
Steaming (2)
Eggplant, potatoes
Grilling (3)
Beans, snow peas, asparagus, sweet potatoes, potatoes
Stewing (5)
Blanched vegetables, stir-fry, shaped and blanched vegetables
Baking (4)
Onions, eggplant, zucchini, capsicum, tomatoes
Shallow-frying
(1)
Asparagus, mushrooms, potatoes
37.
Connect the following farinaceous foods to the appropriate ratios of commodity to liquid:
Couscous （
3
）
1:5
Polenta （
1
）
1:1 or 1:1.5
Semolina 1:3
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（
2
）
38.
The following are suitable accompaniments and sauces which would be typically served with egg dishes:
(Tick the correct box indicating true or false)
True
False
At breakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms go well with eggs for a typical English breakfast.
T
Various sauces are also common with tomato sauce popular for cooked breakfast, cold emulsion sauces for omelettes and Mornay sauce is a must for eggs Benedict. T
Eggs are most popular for breakfast and go well with bread in any form, from traditional toast to sourdough and little soldiers for soft boiled eggs. T
Spinach, fresh vegetables and fried potatoes are perfect for adding colour and extra texture.
F
Suitable accompaniments depend on the establishment and price. T
39.
Connect each portion cut or application to the correct description:
Suprême (4)
The drumstick is frenched and the top knuckle trimmed for presentation
Leg (1)
Preparation of a whole chicken into ten pieces. Although trimmed, there
are some bones left in, which allow for more flavour and moisture. The carcass is used for stocks and jus
Thigh (6)
Literally translated as “the best”. Remove the breast with only the wing bone attached. French the wing bone
Drumstick (5)
This method of presentation has a couple of approaches resulting in a boned and stuffed leg and thigh of poultry. It can be used for buffets or as a hot dish
Sauté cuts (7)
A fully boned bird filled with stuffing or seasoning. The wing bones and drumstick bones may be left in
Ballotine (2)
Separate the leg from the carcass through the natural joint. Ensure removal of the oyster to ensure eating quality and minimise waste
Galantine (3)
Separate the thigh by cutting through the line of fat between thigh and drumstick. Trim the knuckle ends
40.
Connect the method of cookery suitable to various poultry and feathered game to the relevant descriptions:
Steaming Use whole birds, breast and thigh. Submerge the chicken in stock and aromats. Once cooked, remove and cool. Store in the coolroom in the cooled chicken stock to retain optimum flavour.
Shallow poaching
Suitable for prepared chicken pieces, suprêmes and portioned game birds. Place the chicken or breast on top of vegetables and/or herbs into
a steamer basket. Add herbs and spices to the cooking liquid to impart extra flavour and aromas.
Deep poaching
Use breast fillet. Butter a pan and sprinkle with diced onion. Place the chicken breast on top and add white wine, sherry or stock. Poach at
simmering temperature covered with a lid or caSSHuche and use the poaching liquid for the sauce.
41.
Connect the type of yeast products to the correct descriptions:
Savarins (2)
this mixture is a savarin paste with added currants. The mixture is placed
into greased dariole moulds and once proven, they are baked. As the name implies, the finished baba are soaked in a stock syrup containing rum, then garnished with cream and fresh fruit.
Baba au rhum (4)
are piped into barquette moulds, proven and baked, then soaked in syrup. After baking an incision is made into the top it is opened and filled
with cream. Fruit garnish is then added.
Marignans (1)
is a classical French breakfast speciality. It is a rich yeast dough with a high content of eggs and butter. It can be produced as a loaf, rolls or the classical brioche à tête (Parisienne) fluted mould shape with a topknot. It is often filled, or served with an entrée such as chicken liver pâté.
Brioche (3)
are made from a rich yeast paste containing a high proportion of butter and a mixture of equal amounts of egg and milk. The finished goods are soaked in stock syrup. When plated they are garnished with Chantilly cream and fresh fruit or compote.
42.
Connect the crème to the appropriate description:
Crème Chantilly (4)
a “reversed cream” containing liquid (milk, stock, cream) and egg which sets after cooking and is then turned out, such as Crème Caramel. Royale is another term used for this type of cream
Crème à l’Anglaise (7)
also referred to as Bavarian Cream. It uses English custard, gelatine and whipped cream. For a cheaper or lighter version replace half of the cream with whipped egg white
Butter Cream (1)
whipped dairy cream with sugar and vanilla
Crème Renversée (5)
a mixture of crème pâtissière and whipped cream used for flavoursome fillings as in profiteroles or bee sting cake
Crème Pâtissière (3)
this is a mixture of Anglaise and butter. Variations such as Italian butter cream or icing can be substituted
Crème Bavarois (2)
a mixture of egg yolks, sugar and milk thickened by the egg. Also referred to as English custard
Crème Diplomat (6)
pastry or confectioner’s cream that can be set with flour. Modern recipes substitute pure starch as it does not interfere with the flavour
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43.
The following statements relating to cleaning procedures and maintaining a tidy workplace are:
(Tick the correct box indicating true or false)
True
False
Cleaning is the process of keeping your kitchen in a tidy and hygienic state.
T
Because a kitchen is a busy environment, you should only clean your workstation after each service period.
T
Cleaning is essential for preventing contamination and for keeping your expensive equipment in good condition.
T
Cleaning is the removal of unwanted dirt, soil and other elements from preparation surfaces, knives, benches, floors, equipment and all other areas of food premises
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Sanitising refers to the reduction of the number of bacteria present on these surfaces
through the use of chemicals, heat, or a combination of both
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You should always try to keep your kitchen, storage areas and work spaces as clean and tidy as possible
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Cleaning work and storage areas and maintaining a clean workplace not only helps you maintain a hygienic workplace, but also an efficient and well-organised one.
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44.
You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments and points of care would be required for each course for guests requiring gluten free meals?
Breakfast
Morning Tea
Lunch
Afternoon Tea
Dinner
Poached Eggs on sour dough with ham and spinach
Assorted sweet muffins
Pork Piccata, mushroom risotto, Ratatouille
Tropical Fruit Salad
Mini Danish, assorted tea sandwiches
Caesar Salad
Sole fillets with beurre blanc, steamed asparagus
Chocolate Raspberry Mille Feuille
Adjustments
Breakfast
Morning Tea
Lunch
Afternoon Tea
Dinner
Egg benedict with English muffin option on bread Gluten free muffin with blue
berries Pork and mushroom risotto, ratatouiye Mini danish, assorted tea sandwiches on Caesar salad, steamed asparagus with croutons (gluten free)
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with pork sauce Fruit salad toast (gluten free )
Or chocholate raberry and
mousse (gluten free mousse)
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