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 This is a method of cooking which is also known as assembly cooking and
majorly used for cooking food at huge level so that time and cost of kitchen
can get saved.
Application/Use This is the method of cooking which is used when food for ‘N’ number of
guests has to be prepared. This number of very huge in size and some time
it is not countable.
Advantage This helps in saving time required for cooking, and also have low as
compared to other.
Disadvantage In this, quality of food is not maintained and also in this food get messy.
Cook chill for extended life
Description This is the type of cooking where fast cooking of the product took place. This
is used for chilling the food, so that it can get packed quickly.
Application/Use This is used for making food products which are required to get packed in
plastic. The cost of this is very low.
Advantage The major advantage of this is the cost which is required to produce it. As
this is the system where cost of the labour and food cost is very low.
Disadvantage The quality of food in this is not very good, and also it need high cost of
investment for tools and machineries of it.
Cook chill for five day shelf life
Description This is the type of food baking method that helps in making food item that
can get stored and fresh for maximum 5 days by keeping the product at
some specific temperature.
Application/Use This method of cooking is used in huge organizations like hostels, hospitals
and other.
Advantage The major advantage of this is the cost required for producing food by using
this method. Also, in this food remain fresh for 5 days.
Disadvantage The major disadvantage of this is, it is not able to make the consumers of it
very much satisfied, due to which sale and consumption of it is not very vast.
Cook freeze
Description This is the method of cooking which is used for keeping the food safe at
below -20 degree C. In this, food can get prevented for up to 8 weeks.
Application/Use This is mainly used in keeping the raw food item like meat safe from getting
affected from microorganisms.
Advantage The main advantage of this is, it helps in keeping the food item safe and also
helps in easing the work of food handling.
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Disadvantage Change in temperature may cause to damage to the taste of food, and also
consumption of frozen food is not good for health.
Fresh cook
Description This is the method of cooking, where fresh food has been baked and served
to the consumer of that food.
Application/Use This is mostly used for producing food which is very much healthy and only
can get consumed in fresh form.
Advantage The major advantage of this is, it is very much healthy for human consume
and also this helps in improving the health conditions of a human.
Disadvantage This is the method of food production which need high amount of cost for
producing good quality food, and also it is very difficult to keep food safe for
future use.
2. List the essential factors you need to consider when planning a food production process for cooking
operations:
Cooking is one of the most important parts of daily life of a human being. This helps them in getting food that
they can eat, so that they can get some essential protein and vitamins, which will help them in fulfilling the
requirements of health. Therefore, it is very much essential for a person to adopt method of food production
which is very hygienic in nature. Beneath are the factors which a person have to consider while planning for
food production –
Environment – The first factor which is needed to consider is the environment in which food is going to get
prepared. This factor consider physical as well as natural environmental conditions. For example, climatic
conditions, cleanliness in the kitchen and other.
Tools – This is another factor which a person have to consider while planning for food production. As it is
required by them to have proper cleaned tools which they are going to use in producing food.
Quality – It is very much important for an individual to use good quality raw material for baking their food item.
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 - Select those type of raw material that can get placed at some specific
temperate.
2. Storage of raw materials - Store cold food at <= 5 degree C and hot food >= 60 degree C
3. Preparation – The food must get prepared at some specific temperature, so that cooking get easier and also it
can get stored in effective manner.
4. Cooking – The food must get cooked at normal cooking temperature.
5. Portioning – This is the step where parts of the total food get packed in plastic bags.
6. Blast Chilling – This is the step where, it has ne ensured that the plastic bag must contain chills, for proper
sanitation of food.
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7. Storage of chilled foods – It is required to store them in cold temperature and provide ice bath to them.
8. Distribution – They must get distributed at low temperature only.
9. Reheating – The product get reheated when it is going to consume.
10. Service – Get served at normal room temperature.
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 required to receive the frozen ducks at temperature of less than -20 degree C.
 Thawing – It is the step where frozen ducks are putted into normal room temperature, so that it can
get free form ice.
 Storage - This is the step where, it is needed to store food items at normal room temperature so that
further functions can get performed.
 Mise en place – This is the step where required ingredients for making food has been collected.
 Preparing or cooking – The must get prepared at normal required temperature, so that it can get
eatable for everyone.
 Post-cooking storage – The prepared food get store at room temperature for 2 to 4 hours and at 2
degree C for 4 to 24 hours.
 Reconstitution – This is the step where food get rehydrated by putting them in water.
 Re-thermalisation – This is the process of preparing final food which is eatable.
 Serving – It is required to serve the prepared food at normal temperature.
5. List 5 processes you can implement to ensure food safety when preparing foods:
1. Clean – Keep the surrounding clean in which food id going to prepared
2. Separate – Keep all type of food separate from one another
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3. Cook – It is required to cook food at right temperature
4. Chill – Store the food at right temperature
5. Serve – It is very much essential to serve food in right temperature.
6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:
1. Pest control – It is needed to control pest in the area of packing and processing food
2. Hygienic – It is important to keep the area hygienic in which food going to get processed
3. Maintenance – This is the step which helps them in maintaining clean environment while holding food.
4. Personal hygiene – It is the step where, person have to keep themselves clean while processing and
packing food
5. Temperature – It is important to maintain the temperature while processing and handling food.
7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse
effects on food:
1. Transportation – It is important to take care about the transportation method used for transporting
food.
2. Temperature – The temperature of the transporting medium must be ideal for the food.
3. Hygienic environment – It is important to take care about the hygiene of the transporting medium.
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4. Clean environment – It is important to take care that the environment of the transporting devices is
clean
5. Space – It is required to have proper space in the transporting medium, so that food do not compressed
while transporting it.
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 It is a cut of lamb, which
is cut at perpendicular
to spine.
Leaf like structure Liquid in nature
Colour consistency Red Green Dark red
Moisture content 25 to 26% 6.2 to 69% 100%
Mouth feel and eating
properties Spicy Mint Aromatic sauce
Plate presentation Brown Green Reddish
Portion size 1 1/4 to 2 pounds Negligible No size
Shape Single have 8 ribs in it Leaf No shape
Taste Spicy Minted Similar to piney
aroma
Texture Crunchy Soft Liquid
Sauces Olive oil,
Vinegar,
Sea salt,
Sugar.
No No
Decorations and garnishes Lamb sweetbread pie
and gravy
Lamb sweetbread
pie and gravy
Mint crust.
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