SITHCCC020-1.odt - SITHCCC020 – Work effectively as a cook– Assessment 1 Assessment 1 1 A Recipe for steamed puddings requires 0.030kg self-raising

SITHCCC020-1.odt - SITHCCC020 – Work effectively as a...

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SITHCCC020 – Work effectively as a cook– Assessment 1 Assessment 1 1. A Recipe for steamed puddings requires 0.030kg self-raising flour per serve. How much self raising flour do you need to produce 45 serves? 1.35kg 2.You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is 34% of the total weight? 1.70kg 3. You require 2.150kg prepared carrots for service. The trimming loss for carrots is 14%. What quantity of raw carrots will you require for preparation? 2.50kg 4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run: Step 1 Establishing recipe cards Step 2 Receiving and storing stock Step 3 Constructing preparation lists Step 4 Planning the menu Step 5 Producing, plating and serving Step 6 Constructing purchase/ order lists 5. What do the individual sections in a kitchen need to do once the menu is written and finalised? True or False Once the menu is constructed it is passed to the various sections so that they can cost their dishes to be produced and change recipes accordingly. True Each section can produce preparation checklists based on the menu, so that they can organise all of the correct ingredients and service ware for each service period. True These checklists help to improve efficiency and ensure consistency of the final product. True The checklist vary between sections. True
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SITHCCC020 – Work effectively as a cook– Assessment 1 The larder section may need to prepare terrines, oyster garnishes, dressings and a range of salads, while the dessert section has to bake, or make ice cream, fruit garnishes and chocolate filigree. True This means that each sections needs the same mise en place list for all team members. True 6. What are the important aspects of WHS apply before attempting to use to clean any commercial equipment? True or False All equipment should have a risk assessment completed for it and appropriate SOPs must be developed True Whatever equipment you are using, only do so if you have watched somebody else use it False Staff training must be considered and correct cleaning techniques should be taught and practised, including the correct use of the various cleaning chemicals True Equipment must be used safely and efficiently in order to produce professional menu items True If you are ensure of how something works, find the manufacturer’s instructions or ask someone who knows True 7. Connect the correct description with the relevant large equipment Font A wall-mounted or suspended device with electric or gas- top heat. It is used to gratinate dishes or glaze dishes for a final shine Induction Stove A energy efficient heat source using a magnetic field to heat the pot or pan. It produces very little heat and assist greatly in keeping kitchens cool Bratt Pan A large, fixed tiltable pot which is used for producing stocks and soups on a large scale. A lock tab allows for convenient transfer of liquids for service or storage Salamander A large, fixed tiltable pan which is used to sauter large volumes
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