SITHPAT006 Produce desserts-Written Quiz.doc - SITHPAT006...

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SITHPAT006 Produce DessertsWritten QuizQuestion 1:The following factors can be used to estimate the number of serves to be prepared for service.Match each factor to the relevant example:Historical data3124e.g. if there are more or fewer diners than normalNumber of bookingse.g. set menu events may mean fewer dishes prepared but moreof each dishSpecial functionse.g. on a Friday night you average 30 serves of a particular dishClimate and weathere.g. a storm may affect the usual number of customers in awaterfront restaurant with a large terraceQuestion 2:Common methods used to calculate the required ingredients for menu preparation include:(Answer true or false in space provided)True or False
All planning and preparation of dishes starts with the menu.
To help you prepare the dish correctly, businesses generally provide standard recipe
cards (SRCs) for each dish which shows you exactly what is needed for the dish andhow to prepare it.The various menu items are broken up into key preparation tasks and an overall
preparation list or workflow is prepared.By adding up the recipes you can figure out how many orders you need to place for
each ingredient.The recipe requirements then have to be calculated, e.g. if the standard recipe card
is for 10 serves and 40 serves are needed, then the ingredient quantities on therecipe card would need to be multiplied by 4.The types and amounts of ingredients are selected and requisitioned from stores or
collected from the dry store or coolroom depending on organisational procedures.
Question 3:The following factors may affect the selection of ingredients when preparing desserts. Match eachfactor to the relevant example:Seasonality6271345e.g. specialised cooking equipment like ice cream makers andcommercial mixers may be neededPricee.g. it may be cheaper to buy certain fruit at specific times of theyear, e.g. raspberries can be very expensive out of season.Infrastructuree.g. differences in menus and expectations between an agedhostel, café, restaurant and 5 star hotel or cruise shipEquipment availablee.g. self-service, set menu, à la carte buffet style.Quality standardssuch as FIFO (first-in-first-out) are important to ensure that theoldest product is used up firstService requirementsassome fruit may only be available for a limited time, e.g. tropicalfruit in winter or wild strawberries in Europe.Stock rotation principlesstorage space and preparation space can impact on possibleprocesses such as chocolate, cake and pastry production

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Term
Fall
Professor
NoProfessor
Tags
bavarian cream, anglaise

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