SITHCCC007_Multiple-choice_V2-1.docx - SITHCCC007 PREPARE...

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SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice MULTIPLE CHOICE INSTRUCTIONS Answer the multiple-choice questions. Each multiple-choice question has four responses. There is only one correct answer. On completion, submit your assessment via the LMS to your assessor. This task is used to determine your current level of knowledge and understanding and does not contribute to your final assessment result. Your assessor may use the results of this task to identify further training needs or to determine your readiness for assessment. Should you require ‘reasonable adjustment’ to complete this task, discuss the options with your assessor. Reasonable adjustment means modifications or changes that give you the same opportunities in training as a person without a disability. You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy). 1. You are responsible for preparing and producing stocks, sauces and soups. What information do you need to find when confirming food production requirements for your section? (a) Number of customers, portions and ingredients required for all menu items. (b) Standard recipes to be used, number of bookings for that service period and any specials of the day. (c) Quantities to be produced, portion sizes, equipment and ingredients needed. (d) Allocation of duties amongst the team, quantities required for each dish and production deadlines.
2. You’re making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and calls for 1.2 kg pumpkin. How much pumpkin do you actually need?
3. How can you test the freshness of an egg before cracking it open?
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SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Multiple choice 4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?

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