SITHKOP005-Coordinate cooking operations A1.docx - SITHKOP005 Coordinate cooking operation 1 Describe the characteristics of each of the following food

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SITHKOP005 Coordinate cooking operation 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 production process is used in many function centres, hotels and resorts for functions and banquets. Application/use Hospitals, aged care, childcare Advantage Central kitchen, reduced need for infrastructure and staff Disadvantage Distribution and equipment required to ensure. Temperatures are maintained during delivery Cook chill for extended life Description Cook-Chill is a simple, controlled system of advanced food preparation designed to provide more flexibility in foodservice. Application/use Hospitals, aged care, childcare Advantage Reduced time pressure during service, minimal waste Disadvantage Initial investment can be issue depending on size of operation Cook chill for five day shelf life Description It is used to produce fully cooked food that is then chilled rapidly and stored under controlled conditions until needed. Application/use Events ,functions, hospitals Advantage Attractive presentation on large scale of regeneration is used Disadvantage Staff training to ensure optimal use of equipment features and processes. Cook freeze Description Food is cooking and then packed in shallow covered trays and frozen quickly to reach -20 degree within 90 minutes of cooking. Application/use It is used for large scale catering suck as hospitals. Advantage Nutritional value, minimal waste Disadvantage Staff training to ensure optimal use of equipment features and processes. Fresh cook Description The food items are prepared fresh from scratch, processed, e.g. par- 1
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