SITHKOP005 Coordinate cooking operations
- September 4, 2021
- Posted by: admin
- Category: Certificate IV in Commercial Cookery SITHKOP005 Coordinate cooking operations
SITHKOP005 Coordinate Cooking Operations Sample Assignment
1. Where can you find information to help you determine food production requirements?
(a) Standard recipes.
(b) Terms and conditions of service contracts with clients.
(c) Organisational policies and procedures on kitchen job responsibilities and task allocation.
(d) Manufacturer’s instructions and workplace procedures.
2. How does the bulk cooking production system maintain the quality, structure and nutritional value of food?
(a) As food items are not frozen or transported off-site, food maintains its structural integrity and quality presentation standards.
(b) As food is prepared in larger quantities, it is easier to maintain production standards.
(c) The type and quality of ingredients and production outcomes can be controlled on-site.
(d) The use of appropriate large-scale cooking equipment helps to maintain quality, structure and nutritional value.
3. What production system would you choose if your kitchen prepares food for a restaurant or hotel dining area offering an à la carte menu and seats 80 customers?
(a) Fresh cook.
(b) Bulk cooking.
4. What is one factor you must consider when selecting recipes for production in any kitchen environment?
(a) Availability of equipment both on- and off-site.
(b) The skill level, capabilities and experience of the kitchen team.
(c) Budgets and customer retention levels.
(d) Availability of planning documentation and processes.
5. What are you trying to achieve when preparing a work flow schedule?
(a) Allocation of duties to individual team members so service of menu items is fast and efficient.
(b) Meeting of individual customer requests and production schedules.
(c) Consistency in preparation and production of food and menu items.
(d) Efficient prioritisation, sequencing and allocation of tasks.
6. Would a catering assistant preparing ingredients for a buffet salad bar need a food preparation list?
(a) Yes. Everyone needs a food preparation list, even the waiters and bar staff.
(b) Yes. They are preparing pre-determined quantities of food to meet production requirements.
(c) No. They are part of the service team not the kitchen and therefore don’t need a preparation list.
(d) No. Their tasks are not complex enough to justify a preparation list.
7. What factors must you consider when calculating food supplies for a production period?
(a) Number of portions which includes requirements for single or multiple service periods.
(b) The length of the production period and any deadlines.
(c) Number of portions to be prepared, customer dietary needs and service procedures.
(d) Requirements of mise en place plans and work flow schedules.
8. Why should you check existing stock levels before preparing orders for food supplies?
(a) The quantity and quality of stock on hand determines your ability to prepare menu items.
(b) Existing stock levels determine whether you use just-in-time or slower delivery methods.
(c) Physical stocktakes give accurate figures of stock on hand so you can adjust orders to compensate for theft and stock deterioration.
(d) The type and quantities of items ordered can be adjusted to maintain freshness and quality.
9. Which method of ordering stock is often used in organisations which have a central stores area?
(a) Ordering direct from suppliers.
(b) Ordering through central stock ordering system.
(c) Personally purchasing food supplies through an inspection and quality selection process.
(d) Transferring stocks from central storage to food production storage area.
10. What is one method you can use to supervise and monitor food safety standards during a production period?
(a) Monitor food supplies and set minimum specifications.
(b) Monitor critical control points.
(c) Supervise and train food preparation staff in food safety procedures.
(d) Send food samples to off-site laboratories for testing.
11. How can you establish if the kitchen’s work flow needs to be adjusted during production?
(a) Liaising with clients and supervisors about food quality standards.
(b) Being involved in the food production process yourself; i.e., getting your hands dirty.
(c) Using formal and informal monitoring techniques which identify where and when an issue has occurred.
(d) Constant and ongoing personal observation of the team and production processes.
12. Other than monitoring work flow and team efficiency, what other aspects of production must be controlled during the production period?
(a) When items are produced, the sequence they are produced in and maintenance of production standards.
(b) Ordering and purchasing agreements, preparation and production lists.
(c) Team productivity, allocation of tasks and production goals.
(d) Efficiency of equipment use and food supplies, coordination between front and back of house areas.
13. At what stage of production should the quality of food items be monitored?
(a) During purchasing, delivery and storage of goods.
(b) During food preparation and cooking.
(c) During plating and service.
(d) During all stages of production.
14. What is an important quality check you should complete when a menu item is being plated prior to service to customers?
(a) Check the ingredients for freshness and quality.
(b) Check the correct method of cooking has been used.
(c) Check the final product matches the recipe and menu description.
(d) Check the flavour of the dish by completing a taste test.
15. What quality indicators should an organisation use to ensure their food items are of consistent quality at the end of the production process?
(a) Colour, texture and taste.
(b) Mouth feel, consistency and moisture content.
(c) Plate presentation and portion size.
(d) All of these answers are quality indicators which can be used to check consistency.
16. Do final quality checks vary depending if food is to be served, stored or despatched to another location after production?
(a) Yes. Many quality indicators are the same but some final checks such as plate presentation cannot be assessed if they are to be despatched.
(b) Yes. Every workplace has its own quality checks and standards vary greatly.
(c) No. Most quality indicators remain the same. Flavour, texture, colour, etc. must still be checked.
(d) No. Final checks are exactly the same no matter what happens to the food post-production.
17. What should you ensure when instructing staff to make adjustments to food items?
(a) Staff make the adjustments immediately, no matter what other tasks they are undertaking.
(b) The team member making the adjustments reports back to you once they are completed so you can check the food item again.
(c) You give clear instructions about what the problem is and how the food items are to be adjusted.
(d) Any changes are noted on the standard recipe immediately so the quality issue does not occur again.
18. How can you ensure the kitchen team stores food safely?
(a) Monitor purchasing, delivery and storage records.
(b) Monitor food production critical control points using personal observation and testing techniques.
(c) Train staff in correct food storage techniques and refresh their skills and knowledge regularly.
(d) All of these answers are methods you can use to ensure the kitchen team stores food safely.
sithkop005 assessment 2 answers
|Instructions: You are to answer all questions. Read each question carefully. Ensure you have provided all required information.|
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SECTION 1: Plan food production requirements
Q1: Briefly describe four (4) food production requirements that affect the planning processes in a commercial kitchen.
|1. Special customer requests|
|2. Special dietary requirements|
|3. Portion control|
|4. Time frames and deadlines|
Q2: List three (3) features of the ‘fresh cook’ food production process.
|1. Food is usually prepared on-site.|
|2. Quality of ingredients and outcomes can be controlled on site.|
|3. Less frozen and refrigerated storage space required as prepared food is not held for long periods. However, adequate space is needed for raw and semi-processed ingredients.|
Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for the function rooms is also completed here. There is a small satellite kitchen in the function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment? Explain why.
|Fresh cook. Fresh cook is food which is freshly prepared and used on the same day or service period. It does not undergo any other processes such as freezing, chilling or packaging for future use. Ingredients and components of a dish are prepared during the pre-service preparation period. The food is then cooked as required for service. It may be held hot or cold for short periods before service.|
Q4: How does the food service style influence the type of food production systems used? For example, à la carte compared to set menu.
|An a la carte menu offers a range of menu items that are prepared to order. Quantities prepared for each menu item are based on anticipated business, not known numbers. It can be difficult to prepare items in bulk, or too far in advance unless using cook-freeze or extended-life cook-chill systems. Quantities are usually known in advance when preparing a set menu for functions, events, festivals and other pre-booked catering situations. Depending on the menu items selected, basic preparation through to final production can be completed well in advance of service using bulk cooking, cook-chill and cook-freeze methods.|
Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.
|Step 1 Receiving:||Ingredients are purchased based on menu and standard recipe requirements.|
|Step 2 Mise en place:||Raw or semi-processed ingredients are prepared in bulk in readiness for further processing.|
|Step 3 Preparing or cooking:||Food or menu items are thoroughly cooked.|
|Step 4 Post-cooking storage:||Food ore menu items are portioned, rapidly chilled and stored at 4℃ or below. Items may be packaged to extend their storage life.|
|Step 5 Reconstitution:||May occur for items such as stocks which have been reduced.|
|Step 6 Re-thermalisation:||Cooked food must be thoroughly reheated prior to service. Re-thermalisation can take place in the kitchen or in another location such as a hospital ward.|
|Step 7 Serving:||Menu items may be plated or served to customers as soon as reheating processes are completed are or it may be hot-or cold-held for a period of time.|
Q6: Briefly explain how your equipment and staff influence which food production system you use.
|You need to consider that does your kitchen have the required equipment, and staff’s skills, knowledge and ability|
Q7: What are two (2) production factors that influence recipe selection?
|1. The style of cuisine|
|2. Production period|
Q8: List and briefly explain the five steps in developing a mise en place plan. You need to describe each of these.
|Step 1:||Collate and breakdown your recipes: Before starting to develop your plan, look at each recipe and break down its individual components. This helps you understand exactly what ingredients and equipment are needed to prepare it, the steps followed to produce it and how long pre-preparation tasks will take.|
|Step 2:||Consolidate tasks: Now that you understand the needs of your recipes, you can consider how to streamline preparation tasks by consolidating similar tasks. For example, three different recipes all require diced onions. The individual quantities can be combined and chopped at the same time, rather than at three separate times. This information can be collated in a separate food preparation list.|
|Step 3:||Determine equipment requirements: Each recipe requires specific equipment to prepare ingredients. By analysing what equipment is needed, you can determine if you have enough equipment and at what point in the pre-production process it will be needed. This information is used when planning your work flow schedule. You must also gauge if an item of equipment has the ability to process any consolidated quantities of ingredients.|
|Step 4:||Simplify tasks: Can any tasks be simplified to decrease preparation time? Will consolidating tasks do this or are there other options such as buying in frozen, diced onions in bulk quantities? When evaluating convenience food options, you must consider any potential time savings against purchase and storage costs.|
|Step 5:||Allocate tasks: Allocating tasks amongst the team is an important element in any plan. Some may be obvious as they relate to a specific section of the kitchen or where appropriate equipment is located, or it can be based on an individual team member’s skills.|
Q9: What are three (3) types of information that can be included in a workflow schedule?
|1. It may list what time tasks have to be commenced and/or completed by that section.|
|2. It list who is to complete each task.|
|3. It will list all the tasks to be completed by that section.|
Q10: Who are food preparation lists prepared for?
|Anyone who is involved in food preparation needs a food preparation list. This includes those who may be preparing ingredients in areas other than the kitchen, such as behind service areas. For example, catering assistant, commis chefs, cooks, pastry chef, chef de partie, head or executive chef.|
SECTION 2: organise availability of supplies for food production period
Q11: Briefly explain how single and multiple production periods affect calculations for food supplies.
|Food prepared for a single service period and served or sold immediately after preparation. When preparing for multiple service periods, the kitchen is completing preparation tasks for food which will be used at other service periods during that day, or for future production periods.|
Q12: Where can you find out information on stock levels before you place an order for food supplies?
|Daily stocktakes, weekly stocktakes, usage lists.|
Q13: List five (5) factors you must consider when ordering or purchasing food supplies.
|1. Storage space|
|2. Turnover rate|
|3. Lead time|
|4. Quality dates|
|5. Quality standards|
Q14: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you need to order to make 20 portions of each recipe.
|Chicken in filo pastry Yield: 1 portion Ingredients Quantity Breast of chicken 1 Asparagus spears 2 Camembert 30 g (additional ingredients not listed) Chicken satay Yield: 2 portions Ingredients Quantity Bamboo skewers 6 Chicken breast 1 Rice, steamed 160 g (additional ingredients not listed)|
|Quantity of chicken breasts required: 30|
SECTION 3: Coordinate cooking operations
Q15: List five (5) personal skills you should use when coordinating kitchen operations.
|1. Communication skills to provide clear instructions.|
|2. Critical thinking skills to analyse food production requirements and develop operational plans.|
|3. Planning and organising skills to efficiently sequence the stages of food preparation and production.|
|4. Problem-solving skills to identify breakdowns, maximise efficiency, recognise deficiencies and make adjustments.|
|5. Self-management skills to take responsibility for kitchen management and quality outputs.|
Q16: Give one example of a critical limit or method of controlling hazards at each of the critical control points.
|Step 1 Receiving:||Packaging of dry and tinned foods intact, free from dirt, dust and pest infestation.|
|Step 2 Mise en place:||Internal temperature of refrigerated storage area no higher than 5℃.|
|Step 3 Preparing or cooking:||Temperature of hot food placed in refrigerated storage must be no higher than 21℃.|
|Step 4 Post-cooking storage:||Hot foods immediately placed in displays or cooled within 1 hour of completion of cooking.|
|Step 5 Reconstitution:||Reconstituted hot food must be heated to above 60℃.|
|Step 6 Re-thermalisation:||Reheated foods must reach an internal temperature of 75℃ prior to service.|
|Step 7 Serving:||Individual service equipment to be used for each item.|
Q17: What are two (2) techniques you can use to oversee a kitchen’s workflow?
|1. Establish what needs monitoring. What is most important: employee time management, following of procedures, meeting standards, progress towards production goals, use of physical resources, coordination between individuals or sections?|
|2. Use your planning documents to compare what is actually happening to what should be happening and reduce variations. Are correct numbers of portions being produced, are preparation and production deadlines being met, are CCPs under control?|
Q18: What are three (3) techniques you can use to maximise the team’s efficiency?
|1. Assess workloads of individuals and teams.|
|2. Calculate productivity levels required to achieve goals.|
|3. Allocate tasks based on skills and knowledge.|
Q19: How do you delegate tasks effectively?
|If possible, plan ahead. What tasks could be delegated? Who can specific duties be allocated to? Who has the appropriate skills or knowledge? Give clear instructions about what is to be done and your expectations such as time frames, deadlines, procedures to be followed, recipes used. Inform others, especially if the task gives the person authority or responsibilities they don’t normally hold. Make sure you recognise, praise and thank the efforts of employees afterwards.|
Your chef is responsible for preparing desserts for tonight’s event. They have approached you to let you know they are running behind schedule. A delivery of pre-prepared pastry was late which delayed preparation of the berry tarts. The ovens required to blind-bake the tarts are in use for the next 30 minutes. It is one hour until service starts.
Answer questions 20 to 22 based on the information provided.
Q20: What is the cause of the delay?
|Ingredients shortages due to delayed deliveries.|
Q21: As the kitchen manager, what steps can you take to control this situation and minimise delays?
|1. Make sure the stock is enough. 2. Purchase supplies from an alternative source which will deliver immediately.|
Q22: What personal management skills should you use when responding to and controlling this situation?
|Problem-solving skills to identify breakdowns, maximise efficiency, recognise deficiencies and make adjustments. Teamwork skills to coordinate a team and delegate tasks. Planning and organising skills to efficiently sequence the stages of food preparation and production.|
SECTION 4: monitor the quality of kitchen outputs
Q23: Briefly describe the difference between feed-forward and concurrent methods of control used to monitor quality control.
|Manager who use feed-forward control take steps to identify problems that may arise with the quality of products and services. They use this information to develop and implement strategies to prevent problems from occurring. Managers who use feed-forward control focus on the inputs into the production process. Chefs who use concurrent control monitor actual performance in the workplace. They assess staff performance, products and services against workplace standards. Any problems are identified and acted upon before meals reach the consumer. Chefs who use concurrent control pay most attention to current or existing workplace processes.|
Q24: Identify two (2) reasons why food items must match recipes and menu descriptions.
|1. Customer may be dissatisfied with a meal that does not meet their original expectations.|
|2. Misleading advertising, such as inaccurate menu descriptions, breaks trade practices laws that are designed to protect the consumer.|
Q25: Every workplace tries to ensure a consistent quality standard in their food and menu items. What are five indicators of quality you can use to check for consistency?
|Colour, consistency, moisture content, mouth feel and eating properties, shape|
Q26: What are three (3) final checks you should complete before food is served?
|1. Plate presentation|
|2. Portion size|
|3. Use of designated decorations, garnishes and sauces|
Q27: Briefly describe a situation when food items have had to be adjusted to meet quality requirements and organisational standards in your workplace or training environment.
|The chef is checking plated meals prior to service by the waiters. One of the items is not plated or presented correctly according to the business’s standards. The relevant cooks must re-plate and present the dish again immediately so it can be served to waiting customers.|
Q28: What instructions did you give to your team to resolve the problem identified in questions 20 to 22?
|Check deliveries against product specifications. Compare delivery dockets against purchase orders. Check goods received and other delivery records. Follow up causes of rejected stock with suppliers. Monitor temperatures of storage areas. Monitor implementation of stock control procedures, especially stock rotation.|
Q29: What are two (2) techniques you can use to supervise the safe storage of food?
|1. Check food safety records such as refrigerator an freezer temperature control logs and food process time/temperature logs.|
|2. Train staff in correct food storage techniques and refresh their skills and knowledge regularly.|
|TASK C – project|
Learner assessment guide and evidence
This assessment requires you to plan, organise and coordinate food production and monitor quality of kitchen outputs.
You are required to do the following.
· Read the scenario and complete Task 1 to 4.
· Answer all the questions.
· Base your responses on your organisation’s policies and procedures, any legislative requirements, your normal work practices and, unless stated otherwise in the scenario, standard roles and responsibilities of team members in a kitchen brigade.
The centralised production kitchen services the dining area of an institution; the student residence for a university. Most customers are aged 18 to 24, however, faculty staff also eat here regularly. It serves an average of 200 meals per day for each meal period. It provides three meals per day (breakfast, lunch and dinner) as well as food for a self-serve morning and afternoon tea buffet.
Breakfast and lunch are a combination of a cold self-serve buffet and a hot bain-marie with catering assistants serving hot items to customers.
Breakfast includes cereals, fruit, juices, toast and one hot cooked option. Toast is prepared using a self-serve conveyer toaster.
Lunch offers a made-to-order sandwich bar and two hot options, usually one pasta and one other wet dish. Customers can be served a meal at any time during the service period.
Dinner is a plated two-course meal (main and dessert) with three choices in each course. One main course is always a vegetarian option. Orders for both main course and dessert menu options are taken at the table by service staff. Depending on the menu item, customer orders are cooked and/or plated to order in the kitchen and served to customers in the dining room by service staff.
One sweet item is placed on the morning and afternoon tea buffet, such as biscuits, cake or slice. They can be cooked on premises, or pre-prepared items are purchased fresh or frozen from a supplier.
• Breakfast service is from 7 to 8 am
• Lunch from 12 to 2 pm
• Dinner service from 6 to 7.30 pm
Peak service periods are 7.30 am, 12.15 to 12.45 pm and 6 pm.
Breakfast and lunch hot options are prepared according to a three-week cycle menu that changes seasonally every three to four months. All dinner menus are planned one month in advance.
Task 1: Production requirements
• Read the additional scenario information.
• Answer all the questions.
Q1: Name the food service style(s) used in this establishment.
Q2: What food production system(s) do you choose to produce for the different meal service periods in this establishment?
Discuss the following factors and how they influenced your response.
- Food production requirements
- Menus, recipes and types of food offered
- Nutritional value, quality and structure of foods
|Bulk cooking. Bulk cooking is the large-scale production of food and menu items. It is used when catering for large numbers of customers, either in-house or over a number of locations. It is often used within an organisation which has a centralised production kitchen and food is distributed to on-site outlets or transported to off-site locations hospitals and other health care organisations, event and function organisations, transport (in-flight, rail and sea) catering services, defence forces and some institutional caterer are examples. Features: 1. Food is prepared in large quantities depending on organizational requirements, customers orders or pre-set menus. 2. Quality of ingredients and outcomes can be controlled on site. 3. Adequate storage space is required to hold bulk quantities of ingredients and semi-prepared items. 4. A greater range of menu options and ingredients are available as some items lose quality, appearance, flavour or nutritional value when subjected to further processing. 5. Equipment capable of processing larger quantities of food is required for production efficiency.|
Q3: How do these production systems ensure the nutritional value, quality and structure of foods is retained while meeting production and organisational requirements.
|Make a production list and a work flow schedule; make sure all the staffs produce follow the standard recipes.|
Q4: Outline one consideration for each step in one of the food production processes discussed in Q2.
|Step 1 Receiving:||Ingredients are purchased based on pre-set menus and standard recipe requirements.|
|Step 2 Mise en place:||Raw or semi-processed ingredients are prepared based on quantities required to meet demand or prior orders.|
|Step 3 Preparing or cooking:||Menu items are prepared or cooked in bulk using appropriate equipment.|
|Step 4 Post-cooking storage:||Some cooked menu items may be stored for use in future service periods.|
|Step 5 Reconstitution:||Not applicable.|
|Step 6 Re-thermalisation:||May occur if food is sent off site for later service.|
|Step 7 Serving:||Menu items may be plated or served to customers as soon as preparation and cooking processes are completed or may be hot- or cold-held for a period of time.|
Q5: Source and list four menu items suitable for lunch and/or dinner options for this establishment. Name each dish and list its major ingredients, cooking methods and large equipment required to prepare it.
|Menu item name||Main ingredients||Methods of cookery||Equipment|
|1||Bacon, Lettuce, Tomato toasted sandwich||Bacon, lettuce, tomato, white bread, mayonnaise||Toasting, grilling||Toaster, pan, knife, cutting board, strainer,|
|2||Mushroom and leek risotto (V, GF)||Vegetable broth, olive oil, mushrooms, thinly sliced leek, Arborio rice, dry white wine, vegan butter, vegan parmesan cheese||Shallow-frying,||Pan, knife, cutting board,|
|3||Fettuccine Alfredo||Grated Parmigiano Reggiano cheese, heavy cream, egg, cornstarch, virgin olive oil, grated lemon zest, salt & pepper, dried fettuccine, minced garlic, unsalted butter, minced fresh parsley||Shallow-frying, boiling||Pan, knife, cutting board, pot, strainer|
|4||Classic tomato spaghetti||Fresh basil, onion, garlic, tomatoes, olive oil, red wine, spaghetti, parmesan cheese||Boiling, shallow-frying.||Pan, pot, strainer, knife, cutting board|
Q6: Discuss why you chose the menu items listed in Q5.
- What production system will you use to produce the dishes?
- Why are they suitable for this production system?
|Bulk cooking. This production system is used when catering for large numbers of customers. Food is prepared in large quantities depending on organisational requirements, customers order or pre-set menus.|
Task 2: Planning documentation
• Read the additional scenario information.
• Answer all the questions.
This is tomorrow’s breakfast, lunch and dinner menu.
|Scrambled eggs and bacon||Toasted muffin|
|Chocolate chip biscuits||N/A|
|Pumpkin, spinach and ricotta cannelloni||N/A|
|Warm Thai beef salad||N/A|
|Crumbed chicken florentine||Roast potato, pumpkin, steamed green beans, carrot Bowls of garden salad, one per table|
|Stuffed rolled roast beef|
|Mediterranean vegetable frittata|
|Sticky date pudding||Crème anglaise|
|Fresh fruit salad||Whipped cream|
You are preparing production documents for the morning shift when the majority of the day’s preparation tasks are completed.
Q1: What factors do you take into account when preparing a workflow schedule for this kitchen and menu?
|Menu and service style, production method, production period, cuisine, team ability.|
Q2: Based on the menu, production methods determined in Task 1 and service timing information provided in the scenario information, prepare a list of tasks to be completed as a rough draft of your work schedule (the time period and number of staff have been provided for you). You are not responsible for setup of service areas and buffets.
|Time period||No. of staff||Tasks to be completed|
|6.30 – 7 am||1||1. Pre-Prepare scrambled egg and bacon. 2. Pre-Prepare toasted muffin. 3. Get the equipment and utensils ready (grill, oven, pots and pans, stove)|
|7 – 8 am||1||1. Making scrambled egg and bacon. 2. Toasting/reheating muffin. 3. Preparing chocolate chips biscuit.|
|8 – 9 am||2||1. Clean up all the breakfast section/equipment/utensils. 2. Preparing the morning tea.|
|9 – 10 am||2||1. Pre-preparing the ingredients of Pumpkin, spinach and ricotta cannelloni. 2. Pre-preparing the ingredients of Warm Thai beef salad. 3. Preparing the morning tea.|
|10 – 11 am||1 (1 on break)||1. Preparing the morning tea. 2. Preparing Pumpkin, spinach and ricotta cannelloni. 3. Preparing Warm Thai beef salad.|
|11 – 12 pm||2||1. Clean up the morning tea section and get the lunch section ready. 2. Making pumpkin, spinach and ricotta cannelloni. 3. Making warm Thai beef salad.|
|12 – 1 pm||2||1. Producing lunch.|
|1 – 2 pm||1 (1 on break)||1. Producing lunch. 2. Preparing the lemon slice.|
Q3: The vegetables accompanying the roast beef are roast potatoes and pumpkin, steamed beans and carrots. The Thai salad contains shredded cabbage, julienne of carrots, cucumber strips, bean shoots and sliced green onions. The frittata has diced pumpkin, sweet potato, zucchini and capsicum, and sliced onion and mushrooms.
Based on your rough draft work schedule in Q2 and the menu items, what mise en place tasks do you list on the mise en place plan for vegetable preparation?
|1. Rinse, peel and drain potatoes, pumpkin, beans, carrots, cabbage, cucumber, bean shoot, green onion, sweet potatoes, zucchini and capsicum. Wipe the mushrooms. 2. Precision cut for vegetables: shredded cabbage, julienne of carrots, cucumber strips, sliced green onions, diced pumpkin, slice onions. 3. Roast potatoes and pumpkin. 4. Steam beans and carrots.|
Q4: You anticipate preparing 110 serves of roast beef, 75 chicken florentine and 30 portions of frittata. How do these volumes affect your mise en place and food preparation lists for vegetable preparation?
|It is used to list the total quantities or portions needed for a recipe and how it is to be portioned or prepared to meet different dietary needs. When we preparing a mise en place plan, we should collate and breakdown the recipes. Second, the tasks are consolidated. And then we should determine equipment requirements. At the end, we need to simplify tasks and allocate tasks. Also, we will use bulk cooking system when there are large volumes of ingredients, the food preparation list can easily allocate the tasks and control the stock of ingredients.|
Q5: What factors affect when you order food supplies?
|Storage space, turnover rate, lead time, quality dates, quality standards.|
Q6: Based on the type of establishment, production methods and menu styles, what ordering system do you use for the following items? Briefly explain why you selected this system for each food item and how often you would place an order.
|A centralised purchasing system may give you better buying power leading to cheaper prices. The ordering frequency depends on food quality standards and quality dates.|
Q7: As the kitchen manager, how do you ensure you don’t over-order on stock, especially on food supplies for hot items that are not offered regularly?
|Before placing any orders for food supplies, check existing stock levels. Adjustments can be made to quantities ordered or when orders for individual items are placed. We could do daily stocktakes, weekly stocktakes or making a usage list.|
Task 3: Coordinate production
• Read the additional scenario information.
• Answer all the questions.
Preparation for the dinner meal service is completed during the day. Where possible, food is freshly prepared and cooked. However, some items are purchased partially frozen or fully prepared. Production of the fresh-cooked dinner items starts once lunch service is completed.
While you anticipate catering for 200 customers, it is standard organisation procedure to over-cater by 15%.
|Menu item||No. serves||Production comments||Accompaniments|
|Crumbed chicken florentine||75||Chicken purchased pre-prepared and frozen, bake on premises||Roast potato, pumpkin, green beans, carrot 40 bowls of garden salad, bowls (two per table, 20 tables)|
|Roast beef||110||Pre-cooked and sliced, reheat in combi-oven|
|Mediterranean vegetable frittata||30||Fresh cook, bake|
|Sticky date pudding||90||Fresh cook, bake||Crème anglaise|
|Apple pie||90||Pastry prepared fresh, canned apple, bake|
|Fresh fruit salad||40||Fresh prepared||Whipped cream|
|Mediterranean vegetable frittata|
|Ingredients||Yield: 5 portions|
|Orange sweet potato, peeled, 3 cm dice||250 g||Mushroom, sliced||150 g|
|Pumpkin, butternut, peeled, 3 cm dice||250 g||Eggs||8|
|Red capsicum, 3 cm dice||1||Skim milk||100 ml|
|Red onions, cut into wedges||2||Feta cheese, crumbled||120 g|
|Zucchini, 3 cm dice||2||Salt, pepper to taste|
|1. Place sweet potato, pumpkin, capsicum, onion and zucchini in a lined roasting pan. Toss in olive oil and roast at 220 °C for 30 minutes. 2. Sauté mushroom until soft. 3. Place roasted vegetables and mushrooms in greased and lined square pan. 4. Sprinkle feta cheese over the top of the vegetables. 5. Combine eggs, milk and salt and pepper and pour over vegetable mix. 6. Bake for 30 minutes or until centre is set. 7. Allow to cool slightly before cutting into wedges.|
|Place on 25 cm round plate. Garnish with mesclun salad mix, three halved cherry tomatoes, three cucumber strips and balsamic dressing.|
Q1: Based on previous sales history, your team needs to prepare 110 portions of roast pumpkin and 30 portions of frittata. Roast pumpkin portions are cut into a 4-cm thick wedge, skin on. Each portion weighs approximately 50 g. You also need cucumber strips for the salad bowls and frittata side salad. There are approximately three strips per side salad and 20 per salad bowl. One cucumber, on average, yields 40 strips.
Calculate the quantities required to prepare pumpkin and cucumber ingredients for all relevant menu items.
|There are 250 g pumpkin every 5 portions, We need 30 portions now, so 250g/5*30=1500g=1.5kg pumpkin for frittata. There are 50 g roast pumpkin every portion, we need 110 serves, so 110*50=5500g=5.5kg 1.5+5.5=7kg pumpkin. We need 20 strips*40 bowls=800 strips for salad bowl We need 3 strips*30 portion=90 strips for cucumber 800+90=890 strips of cucumber, 890/40=22.25 cucumber Totally we need 7 kg pumpkin and 23 cucumbers. Please revise your calculations.|
Q2: Based on the menu provided, what preparation and production tasks must you carefully sequence to ensure production and service deadlines are met?
|You need to roast vegetables for 30 mins, and bake the vegetable mix for 30 mins. So we need to do mise en place plan prior to reach the deadlines before 1.5 hour.|
Q3: What are three critical control points where food safety hazards must be controlled during today’s production process?
|1. The internal temperature of pre-purchased chicken might higher than -18℃. (when receiving) 2. The packages of vegetables have dirt, dust and pest infestation.( when receiving) 3. The internal temperature of re-heated beef is under 75℃.|
Q4: It is 1 pm and one of your team has told you there is only enough pre-cooked roast beef for 70 serves. You know there is uncooked beef in the refrigerator that was due to be roasted tomorrow for another service period.
Describe the steps you take to resolve this issue. Discuss any adjustments you make to workflow, production sequencing or job roles or responsibilities.
|1. The lunch period is almost end. So I will not roast beef for today. I will remain the ingredients for tomorrow for another service period. 2. We need to check the stock. We could place an order by sales history, then we might order more beef and pre-cooked them for spare next time.|
Task 4: Monitor quality
• Read the additional scenario information.
• Answer all the questions.
Q1: What checks do you conduct during food preparation and cooking the three main course items on the menu – chicken, beef and frittata to ensure they match the recipe and menu descriptions? List at least three quality checks.
|1. Check the colour. 2. Check the texture. 3. Check the taste and consistency.|
Q2: What quality checks do you conduct when plating and presenting the three main course items on the menu? List at least three quality checks.
|Plate presentation, portion size and appearance and eye appeal.|
Q3: An Irish lamb and vegetable stew was prepared earlier in the day for tomorrow’s dinner service. Other than reheating, it will not undergo any further processing tomorrow prior to service. What do you check at the end of the production process and prior to storage?
|Make sure food safety procedures for storing food are followed. Examples include securely covering or sealing food, segregating food into similar food groups (meat, dairy, raw, cooked) and ensuring storage containers are clean. Make sure prepared food items are clearly identified and date stamped with the production date.|
Q4: When checking the Irish lamb stew you realise that the vegetables listed on the recipe and menu description are carrots, peas and beans. The cooked item has carrots and peas but there are no beans. Write the instructions you give to your kitchen staff to rectify the situation so the menu item meets required standards.
|1. Purchasing directly from shops if necessary. 2. See if there is anything can replace beans, such as asparagus, broccoli. 3. Check stock regularly to avoid this situation happened again. Using usage lists or daily stocktakes.|
Q5: How would the kitchen staff safely and hygienically store the lamb stew?
|Check food safety records such as refrigerator and freezer temperature control logs and food process time/temperature logs. Make sure food safety procedures for storing food are followed. Examples include securely covering or sealing food, segregating food into similar food groups (meat, dairy, raw, cooked) and ensuring storage containers are clean. Make sure prepared food items are clearly identified and date stamped with the production date.|
Q6: What techniques do you use to monitor the storage of ingredients and prepared menu items to ensure hazards are controlled and food safety requirements met?
|Coordinate preparation and production process to allow appropriate control procedure to be used. For example, coordinating use of blast chillers so food is chilled within specified critical time limits. Check food safety monitoring documents and records regularly. Discuss production processes with food safety supervisors and kitchen section heads, especially when changing menus or processes, to identify any new hazards. Conduct internal or external sample testing of food at different stages of the production process to evaluate contamination levels.|
Related Unit: SITHKOP002 Plan and cost basic menus