Manage Conflict and Coordinate Cooking Operations in Commercial Kitchen - Desklib Study Material

SITHKOP005 – Coordinate cooking operations
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
Q1: Briefly describe four food production requirements that affect the planning processes in a commercial
kitchen.
Within a commercial lkitchen, four production requirements that affect planning processes are as described:
 Inventory control: It is said to an operation of inventory checks at a location. In a commercial
kitchen, inventory control affects planning process as it ensures that right supplies are in hand when
required to plan workings.
 Commercial kitchen equipment: Equipment available in a commercial kitchen includes range,
oven, deep fryer, baking sheets, steam table and many more. When these are not available then it
impacts adversely in planning process.
 Ergonomic: In the planning process of commercial kitchen, ergonomic design impacts as it assists in
staff movement as well as save time to prepare food.
 Predicted market expectations: It comprises collection of people speculating variant events. When
market expectations are not predicted as required then it impacts planning procedures in commercial
kitchen
Q2: List three features of the ‘fresh cook’ food production process.
Three features of fresh cook food production process are as follows:
 Converting raw ingredients into edible food.
 Process can be segregated into various stages such as cleaning, sorting, cutting, marinating, frying,
grinding and many more.
 It is a costly food production method because of the involvement of transportation along with
appropriate storage together with serving materials
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.
Convenience food production system is suitable for the establishment because it includes things that are
frozen or prepared ahead of time that will save the restaurant valuable time. It will be easily portable and offer
a combination of convenient traits.
Q4: How does the food service style influence the type of food production systems used? For example, à la
carte compared to set menu.
Food service style influence kind of food production systems used as ineffective food service style causes
chefs and other practitioners in kitchen to change their food production system that can be a time
consuming method. For example, setting menu is used for knowing exact price that will be charged
straight away. When chefs uses à la carte that is food service style with set menu it influences the food
production system as à la carte is used for launching a new item.
Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.
Step 1: Receiving: To check quality and quantity of ingredients.
Step 2: Miseen place: Arrangement of required equipment to prepare dishes prior beginning services.
Step 3: Preparing or cooking: Preparing food on site at central location under highest quality control
standards as well as cooked in volume.
Step 4: Post-cooking storage: Keeping food in Temperature Danger Zone.
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Step 5: Reconstitution; Placing the food in some liquid or water for bringing them back to resemblance
of origan size, texture or shape.
Step 6: Re-thermalisation: At serving place, product could be reheated in steamer. Immersed in hot
bag that may be opened to empty contents into serving pan.
Step 7: Serving: Final presentation to deliver quality and fresh cooked goodness.
Q6: Briefly explain how your equipment and staff influence which food production system you use.
Food production systems that are used are generally influenced by equipment and staff. For example, in a
batch system, equipment and staff play a key role in producing small quantities of output with
specifications varying widely from one batch to another. In this, equipment needs to be more durable,
more easily cleanable and less likely to carry contaminants. At same time, staff have a role to set
ingredients as well as production steps that follow predetermined orders. When effective equipment are
not employed and staff do not fulfil their roles it influences batch system to prepare or cook group of
identical products simultaneously in the kitchen.
Q7: What are two production factors that influence recipe selection?
Two production factors which influence recipe selection are as follows:
 Listing of ingredients: In recipe selection, listing of ingredients reflects use of variant ingredients in
chronological order that matches the recipe. It means that food producers are required to listing all
ingredients sequential which makes it easy to select recipe for preparation.
Employees: Recipe selection and food preparation system need large number of workforce specialised in
producing special dish. Non-availability of employees influences recipe selection as it becomes
complex for enterprises to operate.
Q8: List and briefly explain the five steps in developing a miseen place plan.
Five steps to develop a miseen place plan are as follows:
 Recipe handy: It is first step to prepare miseen place plan wherein having recipe handy is key. In
this, entire recipe us read so that requirements for miseen place are arranged to prepare food.
 Preparing workspace: Herein, food preparing enterprises prepare workspace through arranging
wash stations, locating trash receptacles for waste food and counter are cleared for removing
unnecessary items.
 Preparing equipment: At this stage, all the equipment is checked that are clean prior to food
preparation and other necessary equipment is prepared for miseen place plan.
 Gathering ingredients; In miseen place plan, gathering ingredients is essential. At this stage, chefs
and other practitioners pre-measure all ingredients into prep cups along with bowls.
 Begin cooking: Herein, cooking working starts with time management.
Q9: What are three types of information that can be included in a workflow schedule?
Types of information which can be included in workflow schedule are type of service, work environment and
menu items
Q10: Who are food preparation lists prepared for?
Food preparation list is prepared for Chefs so to keep track of what to prepare prior service at kitchen work
station
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SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION
PERIOD
Q1: Briefly explain how single and multiple production periods affect calculations for food supplies.
Single production period includes food that is prepared for short-term period. It affects calculations of food
supplies as it becomes complex for managers to collect information and calculate food supplies for limited
time period.
Multi production periods comprises food preparation for long time period. It affects calculations of food
supplies because of involvement of huge costs and complex formulas. Managers many times faces
complexity in calculation food supplies for long time period as due to huge transactions with suppliers
or others responsible to supply required food ingredients
Q2: Where can you find out information on stock levels before you place an order for food supplies?
In Inventory management system, information related to stock level prior placing order for food supplies are
find out by managers. Along with this, LIFO and FIFO also help in finding out stock levels
Q3: List five factors you must consider when ordering or purchasing food supplies.
Five factors that must be considered when ordering or purchasing food supplies are listed below;
 Quality of product or food.
 Consistency.
 Risk involved.
 Total costs or expenses.
 Efficiency and durability
Q4: 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
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