SITHKOP005 Coordinate Cooking Operations - Assessment 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
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
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
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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
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o mise en place plans
o food preparation lists.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Learning resource, Computer.
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.
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: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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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
It is the most common path of meal planning. In the bulk cooking
process of food production the salt can be added and the serving
process avoids spending a long time in the kitchen. The organization
can offer the bulk cooking plan for hamburgers, potatoes, chicken and
many more. There is an idea behind total fledged OAMC is to fix
sideways one to two days each month and cook it all day in freezer.
The bulk cooking system saves the time and it takes fewer efforts in
the cooking process. It gives more flexibility to the cooking process
and can match the schedule of a person. It is the most important
process to saving the time of people. How this process can become
helpful it can be understood by the following points:
 Takes less efforts: The mixture of bulk cooking particular
ingredients are repetition recipes specifically takes less efforts
in both the process like cooking and cleanup. The cooking
process can be done once in a month.
 Provides more flexibility: The ingredients of bulk cooking
provide more flexibility to the cooking process. The frozen or
cooked chicken can save the time of a person and it can easily
cook with the help of frozen chicken.
 Fits with the schedule: The bulk cooking system is helpful for
the busy women and it totally fits with the schedule of them.
They can freeze the food by working little bit more at a time.
The menus4moms primer can provide the further details
about this bulk cooking process.
 Less cleaning: The bulk cooking process is helpful as there is
no need to do cleaning every day. The person can cook the
foods once in a while and it saves the time which can be waste
in the cleaning process.
Application/Use
The menu planner app can provide help in the bulk cooking process. With
the help of this bulk cooking app a person can develop a directory of their
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favourite food or recipe and can introduce them from plenty of various food
websites. It can create a grocery list for the meal of week with the help of
only one tab. It works on iphone also and if a person is an android user than
the free food planner app having the same set of features. So, a person
would become able to setup the recognizable system with the help of this
app. Once a person downloads the meal planning app they have to add their
favourite recipe or dishes. The process can take some time but a person
needs to do it in a depth of time. For making it start, a person needs to
make a list of all the regular dishes which they like to make. After doing this
the person can add them with the meal planner app. The person can add
the new recipe in the meal planner app anytime.
Advantage
Save money: The process of bulk cooking is helpful for saving the money as
well as the time. The person can cook the food once in a while and it can
save the money of people. In the process of bulk cooking a person manages
the money for a particular time period which can become a cause of saving
money for the person.
Reduce wastage: The bulk cooking process saves the ingredients and
reduces the wastage of them. The ingredients can be saved in the two
particular ways. First, if a person plans the meals in advance than they will
go to buy the ingredients which they need to purchase and it will reduce the
wastage.
Disadvantage
Not having enough space: For the bulk cooking process there is need of big
space because the ingratiates are in a large amount. It is not necessary that
everyone have the enough space to cook in bulk.
Don’t having the whole day: No one wants to consume their whole day in
the kitchen and it is the major drawback of this strategy. The users of this
application don’t want to waste their whole day in preparing the food all
day in the kitchen. People at present time are more busy with their working
schedule and their busy lifestyle does not allow them to spend their whole
day in the kitchen.
Cook chill for extended life
Description
The concept of cook chill primarily focused on producing the quality food. It
contains the higher profiled way to managing the quality foods. It contains
the maximum food safety for the consumers and it is more aware about the
health and safety of their consumers. The process of cook chill can be
applied when the food is completely cooked. There are different processes
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that can be used in this activity. The equipments like microwaves, ovens and
retherm carts can be used in the process of cook chill and extended life.
Application/Use
It is becoming famous amongst the hospital and school food services
departments. The fast food and fine dining restaurants are also using these
applications. The cook chill applications are is the rapid form of food
preparation. By the help of this the person first can cook their food, than
they can fill it in bags and containers and then chill down it smoothly on a
safe food temperature. The food can be storage in the refrigerators to make
a last longer use of them.
Advantage
The food can be maintain safe and they can use for a last longer time. The
storage can make them safer to use in the future. The cook chill application
can provide the food better efficiency. The food can maintain an accuracy
for the long time period.
Disadvantage
The cost upfront is the major disadvantage of this process. The cost of
equipment is also the disadvantage which is including with this method. The
utility of equipments may be costly in this method.
Cook chill for five day shelf life
Description
In this process, the food can be stored for 5 days on different temperatures.
This temperature contains both consumption and production days. From the
way of safety it could be say that all the products of cook chill food must be
use as soon as possible. It is a controlled system which can provide the
advanced and flexible food services.
Application/Use
The 7 layer film is basically suitable for the applications of cook chill process.
At the time of production the 7 layer film can be used. The cook chill bags
are the major application of this process in which the food can be stored
and can be managed safe on a particular temperature. The cook chill pens
also providing the higher level of quality and fresh test of cooked food. The
7 layer film can provide better quality to the cook chill tumble pillar.
Advantage
The food can be store for at last five days and the efficiency of food can be
maintained by using the application of cook chill. It produces the large
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quantity of food which extended the shelf’s life.
Disadvantage
There is a need of broad freezer to store the food because in this method
the bigger quantities of food need to be developed. It can become a barrier
in to make a better place to store the foods.
Cook freeze
Description
The cook freeze method can be helpful for storing the food for at least 8
weeks. It is a kind of food prevention method in which it can be make and
classified, cooked and then frozen at -20®C in a central kitchen. The food
can be reheated at the time of eating.
Application/Use
The freezer bags are the important application of cook freeze methods. The
food can be stored in these bags and can be stored in the required
temperatures. In these bags the portioned food can be stored easily.
Advantage
The food can be stored for the maximum time of 8 weeks and the bags can
provide enough efficiency to the foods. There is flexibility involved it as the
food can be heated again at the time of eating.
Disadvantage
The freezing food not actually kills anything there must be some kind of
bacteria involved in these foods. The food is required different temperature
and if this is not happen than the food can be vanished.
Fresh cook
Description
In the fresh cook process the food can be cooked at the same time and can
be eaten on the same time period.
Application/Use
The ventless kitchen equipments are the application of fresh cook and these
are more convenient for making the food at the same time.
Advantage
The major advantage of this method is the people can get fresh food at the
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same time and they can eat also those foods at that time. It can gain the
health of human and they can increase the level of hygiene also.
Disadvantage
The major disadvantage of this method is that it is required more time and
there can be some time when people not having as much time to cook a
food.
2. List the essential factors you need to consider when planning a food production process for cooking
operations:
 Addressing Dietary requirements
 Using the variety of ingredients in the food operations
 Taking the proper portion size into account
 Avoiding the foods which are included higher level of sugar fat and calories
3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be considered for
each of the following steps in a production flowchart for this food production process?
1. Selection of the raw commodities : In this step the raw material would be the chill bags in which the food will
be stored and can be arranged in the refrigerators or freezers.
2. Storage of raw materials: The storage of raw materials involves ingredients that can be used in the cook
chilled process. In this process if raw ingredients go into the kettle than it can become hard to handle a food for
being exposed.
3. Preparation: At the preparation process the user can prepare the food and makes it ready to freeze.
4. Cooking: In the process of cooking the user can cook the food by using different kind of ingredients and raw
materials.
5. Portioning : In the portioning process the food can be classified into the same amount of sections and can be
filled into the chill bags.
6. Blast Chilling: it is the method of cooling the food rapidly on a low temperature which is safe from the growth
of bacteria’s.
7. Storage of chilled foods: In the chill bags the prepared food could be stored.
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8. Distribution: The food can be distribute to the stores which use to sell them or it can be stored into the broad
freezers.
9. Reheating: At the time of eating the food can be heated again on the different temperature. It can be hygienic
and it makes the eating process more flexible.
10. Service: The food can be sold at the stores which sells the frozen products. The chill bags services are flexible
and can be used on different time frame.
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: It is a process in which food services and operations takes the legal ownerships of the item
which is being ordered.
 Thawing: In this process the frozen ducks can be boiled into the hot water, then checking the
temperature with the thermometer, the needed temperature is 140 degree. After it there is a need
of submerging the frozen ducks. It should be thawed for 30 minutes or less than this.
 Storage : The frozen ducks can be stored in the chill bags and can be managed into the broad freezers.
 Miseen place: it is an American restaurant which provides quality food and creative plats provided by
them
 Preparing or cooking: The food preparation could be happened by collecting the different ingredients
that can be used in cooking the frozen ducks. The different kind of ingredients can manage the tests
and flavour of this.
 Post-cooking storage: After cooking the frozen ducks they could be stored in the freezers and can be
heated at the time of eating.
 Reconstitution: In this process the dried food can be redeveloped by putting it into the water for a
particular time limitation. This process can put the foods in their real shapes and texture. The fried
foods and be involved in the water for making them again usable.
 Re-thermalisation: It is the process in which the prepared meals can be reheated again which was
frozen at the particular temperature. The re- thermalisation ovens maintains the nutrition value of
the food.
 Serving: It is the last stage of cooking the frozen the duck and in this method the serving process must
be good in which the chefs should try to make better platters for serving the frozen ducks.
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5. List 5 processes you can implement to ensure food safety when preparing foods:
1. Cleanliness: it is the most important food safety factors in which the cooks need to ensure the cleanliness
in the cooking equipments and in the ingredients also.
2. Shopping: Making the purchase of important equipments like the frozen bags and chill bags which can
provide the safety to the foods.
3. Right temperature: It is the major factor which is required in the food safety process. The food can be
prepared more effectively by using the required temperature for the particular dish or food.
4. Clothes and towels: At the cooking places the clothes and towels need to be took into the places.
5. Small batches: The food must be prepared in different and small batches because it will be reduce the
time which was spent in the temperature danger zone.
6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:
1. Keeping the surface clean: washing down the all plates and cutlery as soon as possible.
2. Separate raw: It is necessary for making the separation between the cooked food and uncooked food at
the time of packaging.
3. Safe temperature: At the time of packaging the temperature of freezer need to be maintain on the
appropriate way.
4. Safe water: Use of safe water is needed for avoiding the bacteria.
5. Reheat: It is essential to reheat the food on an appropriate temperature.
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7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse
effects on food:
1. The vehicle: The vehicle in which the food will be transported need to be appropriate and safe and the
cooling facilities must be involved at that vehicle.
2. Insurance: The owner needs to make an insurance of their food because it will reduce the loss of
unappropriated action that can be accruing at the time of journey.
3. Time: At the time of food transportation the organizations need to fix a particular time for a specific food
transportation.
4. Pasteurization: The method can be used to enlarge the shelf life of products which will be transported at
the other places.
5. Dehydration: The process can remove the moisture content from the foods. It helps to stop the growth
of microorganism.
8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria
in the table below to use as a guideline for your staff during service:
Quality indicators Rack of lamb Mint crust Rosemary jus
Appearance and eye appeal 8 chops yes Yes
Colour consistency Does match the
expectation
no no
Moisture content Smooth no no
Mouth feel and eating
properties Should be involved with
the ingredients
no no
Plate presentation Must be effective yes Yes
Portion size Equal Yes Yes
Shape Equal Yes Yes
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Taste As per the requirements no no
Texture Attractive Yes Yes
Sauces As per the requirements Yes Yes
Decorations and garnishes Must be added Yes Yes
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