Bug: ID - Scenario

Bug: ID – Scenario
ASSESSMENT D – SCENARIO
INSTRUCTIONS (for assessments not embedded within the LMS)
 The assessment must be written using an industry standard software package such as Microsoft
Word, Excel, PowerPoint, etc.
 Name the file using the assessment task number and then save your file.
 Ensure your submission identifies the unit code and title, the assessment task number and the name
of the assessment at the top of the page. Alternatively, you may place this information in the
document header.
 Add your name and student number to the header or footer on every page.
 On completion, submit your assessment to your assessor via the LMS.
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 Tasks 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.
Scenario
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.
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Bug: ID – Scenario
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.
The establishment uses buffet service, Australian service, platter to plate service and
family service. The production unit services the dining area of the university. The
production unit self-serve the tea buffet in both morning as well as afternoon they
provide meals three times per day i.e., breakfast, lunch and dinner. The lunch and the
breakfast are the integration of cold self-serving buffet and the catering assistance
serves the hot food items to the customers.
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
To produce food for various meal service periods, the chosen Food Production System
is bulk food production system. The system of food production includes all the steps and
infrastructure, which are involved in feeding the customers. It includes growing,
manufacturing, processing, cooking, packaging, serving, transporting, consumption,
marketing, and disposal. Fresh cooking and bulk cooking are chosen.
Requirements of food production- It is very important to know the requirements of
customers. This includes menu items: which food item will generate more revenue and
sales. It will affect the recipes, production methods, stock purchases, and home service
requirements. The special dietary requirements include the requirements of dietary-
based on health, cultural needs, and religion and customers age. Depending upon the
business type, the customer may request to change the menu items. Similarly
depending on demand automates systems may be implemented
Recipes, menu, and types of food offered- Standard recipes allow managers to do
costing for menu, calculate the selling cost and set presentation and portion standards.
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Bug: ID – Scenario
Not every kitchen uses the same type of recipe standards. Every kitchen wants to
create its own unique recipe, which reflects the quality of the establishment as well as a
chef. Thus, as a result, the production methods, ingredients, and portion styles can vary
accordingly.
Quality, nutrition value and food structure- every manager of the kitchen need
various recipe standards. They want to make nutritious food and enable good quality.
Thus, menus are regularly updated, and the unpopular items are swapped for famous
and demanding foods and recipes of expensive ingredients are significantly replaced.
Q3: How do these production systems ensure the nutritional value, quality and
structure of foods is retained while meeting production and organisational
requirements.
The sale-ability and quality of any specific menu are depended on the ingredient’s
quality; however, a particular production process is selected for each food. Bulk Food
Production Process is considererd since the various process can affect the colour,
appearance, nutrition value, flavour, structure, and texture of food. The organizational
standard of the workplace will determine food quality. Thus, it is very important for an
organization to possess legislative requirements and internal standards for food safety,
employee hygiene, and workplace.
Q4: Outline one consideration for each step in one of the food production processes
discussed in Q2.
 Step 1: Receiving: Based on the requirements of standard recipe and menu, the
ingredients are purchased.
 Step 2: Mise en place: The raw ingredients are created in readiness for
processing based on daily demand.
 Step 3: Preparing or cooking: Based on the orders of customers, the menu
items are cooked.
 Step 4: Post-cooking storage: Few items of food are stored for the purpose of
next use.
 Step 5: Reconstitution: It is not an application in fresh cooking.
 Step 6: Re-thermalisation: It is also not applicable in fresh cooking
 Step 7: Serving: As soon as the orders are prepared, the menu items are
served to the customers with reliable service.

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Bug: ID – Scenario
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 Chicken soup Onion, chilli powder,
carrot
Steaming Chopping board,
knife, roasting tray
2 Fish curry Potato, onion,
beans, chilli powder,
tamarind, ginger
Simmering Oven, pan,
salamander
3 Mutton roast Salt, ginger,
tamarind
roasting Chopping board,
roasting tray, knife,
roasting pan
4 Schezwan beef Salt, roast beef,
masala, tamarind,
ginger
Grilling Knife, roasting
tray, chopping
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?
These menu items are chosen because largely the customers demand them and,
in every season, the demand for these four items are at a peak. The Fresh
cooking and Bulk cooking items are prepared fully in the kitchen and this
production system is chosen. They are suitable for this method of production as
they can be completed within the service day. It requires less time to get prepared
as well.
Task 2: Planning documentation
 Read the additional scenario information.
 Answer all the questions.
This is tomorrow’s breakfast, lunch and dinner menu.
Menu item Accompaniments
Breakfast
Scrambled eggs and bacon Toasted muffin
Morning tea
Chocolate chip biscuits N/A
Lunch
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