Quantities to be produced portion sizes equipment and

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Quantities to be produced, portion sizes, equipment and ingredients needed. Correct 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?
Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how it
Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness.
4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?
Name: SITHCCC007 - Assessment Version: 2018.1 Last Reviewed: January 2018
SITHCCC007 - Student Assessment appearance of your dish. 5. What are signs of contamination or spoilage in fresh chicken?
Slimy skin with a very strong odour. Correct
6. Which statement is true about selecting equipment?
You should always use equipment that will make your job quicker and easier to help you meet production deadlines. You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality. You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results. Correct 7. What equipment would you use to purée vegetables for a sauce or soup?
8. What should you check before using a food processor to chop ingredients for soup?
Check with your colleagues that the machine doesn’t have any faults or safety issues.

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