SITHKOP005 Assessment 1 -Assignment (1)

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP005 Coordinate cooking operations Stream/Cluster Trainer/Assessor Nick Mercy Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observations 1+2 Assessment 3 Log Book 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 Date 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:  for at least three of the hospitality and catering organisations detailed in the unit’s application: o comprehensive details of food production processes for:  receiving  mise en place  preparing or cooking  post-cooking storage  reconstitution  re-thermalisation  serving o critical control points in food production where food hazards must be controlled o menus and recipes for items produced in performance evidence o indicators of quality food products:  appearance and visual appeal  colour  consistency  moisture content  mouth feel and eating properties  plate presentation  portion size  shape  taste  texture  types of food service styles: o à la carte o buffet o set menu o table d’hôte o bulk cooking operations o functions and events o festivals  use of designated decorations, garnishes or sauces  types of food production systems and their characteristics for different production methods specified in the performance evidence  range of formats and content for: o kitchen workflow schedules

Assessment 1 Your task You are required to complete all questions and tasks listed below. 1. Describe the characteristics of 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 This production process is used in many function centres, hotels and resorts from functions and banquets Application/Use Hospitals, aged care, childcare Advantage Central kitchen, reduced need for infrastructure and staff Disadvantage Distribution and equipment required to ensure. temperature is maintained during delivery Cook chill for extended life Description Cook – chill is simple, controlled system of advanced food preparation designed to provide more flexibility in food serve Application/Use Hospitals, aged care, childcare Advantage Reduced time pressure during service, minimal waste Disadvantage Initial investment can be issue depending on size of operation Cook chill for five day shelf life

Description It is used to produce fully cooked food that is then chilled rapidly and stored under controlled conditions until needed. Application/Use Events, functions, hospitals Advantage Attractive presentation on large scale of regeneration is used Disadvantage Staff training to ensure optimal use of equipment features and processes Cook fre eze Description Food is cooking and then packed in shallow covered trays and frozen quickly to reach – 20 degrees within 90 minutes of cooking Application/Use It is used for large scale catering suck as hospitals Advantage Nutritional value, minimal waste Disadvantage Staff training to ensure optimal use of equipment feature and processes. Fresh cook Description The food items are prepared fresh from scratch, processed Application/Use Smaller restaurants, a la carte, set menu Advantagee food items are Best presentation, optimum use of fresh produce

8. Distribution: food being transferred or transported must remain within the defined temperature guideline while it is being moved. refrigerated and data loged should be used to ensure 9. Reheating : any reheating must be done within 30 minutes after the food has been removed from storage. suitable reheating equipment includes convection ovens and reheat trolleys. 10. Service : re – heated food msut be consumed within 15 minutes of reheating. the temperature of food should be not below 65. cooking and chilled food which is consumed cold, such as a terrine, the correct 4. You are receiving 25 frozen ducks which you will require for a cook fresh 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:  Receiving : undertake temperature checks, conduct quality inspections. check the packages to see if there are any damages and check the expire dates.  Thawing : place them on clean trays and put on the bottom of shelf in cool room  Storage : all duck should be covered and place them on trays and store in the bottom of cool room  Mise en place : prepare all ingredients ready and all equipments ready. defrost 2h ahead on clean tray cover with wrap  Preparing or cooking : clean the benches and utensils used on preparing dish and also use clean pt for cooking  Post-cooking storage: cool down the cooked dish or food and store in cool room by covering it with lid or wrapped up  Reconstitution: when food need to be use, taken out and defrost slowly and make sure is been use right away after defrost  Re-thermalisation: re heat of pre cooked and prepared meal, duck before serving should not be over heated or cooked  Serving : the food should be warm not too hot and should be served in clean plate with no any marks on the palate. 5. List 5 processes you can implement to ensure food safety when preparing foods: 1. keep raw and cooked ingredient apart and do not use the same tools or cutting boards for different task

2. wash, peel and rewash items in clean water to prevent contamination from chemicals and bacteria. 3. wash all ingredient and tools used for raw food prior to using them for cooked food 4. Clean and sanitise benches and chopping board in between production steps 5. do not leave food in the dantahn 1 hour ger zone for more 6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods: 1. when filleting fish or boning meat or poultry only do small amounts at a time minimize bacterial growth 2. high risk item below 70 C such as custard sauc and hollandaise need to be use quickly 3. return prepare good to the correct storage conditional immediately such as seafood on drip tray covered with ice. meat separated on a tray and covered. 4. keep storage containers sealed and prevent any physical contamination prior to adding food. 5. package processed food must be sealed packaging with appropriate labelling. example date of use by and the date when arrive to te store. 6. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food: 1. prevent any cross contamination and apply general food handling principle 2. use a date log to record food temperature during transport