Knowledge assessment 8 sithkop005 coordinate cooking

Knowledge Assessment
8
SITHKOP005 - Coordinate cooking operations
Assessment Tool l Version 1.1 l June 2021, Review Aug 2022
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

Task 1
1. Match the cookery method to the correct description.
a. A la carte
b. Buffet
c. Table d’hote
d. Bulk cooking
e. Functions and events
f. Set menu
g. Festivals
D
i. Food items offered in large quantities using mass
production principles to save time and money in the kitchen
F ii. A meal of preselected courses served at a fixed price
C
iii. Is generally a plated meal option served per course to each
guest and is placed in front of them
A
iv. Used to describe items on the menu that are priced
individually and cooked to order
G
v. In most cases you will find this style of catering done by
food vans or designated covered food areas with food
outlets often showcasing the local restaurants
B
vi. Where guests serve themselves from a variety of dishes
set out in front of them
E
vii. A good service style for this is an alternate service were
guests are served an alternate meals around the table.
Generally for a full two or three course meal. This is a great
idea for weddings, Christmas parties and large gala
dinners
9
SITHKOP005 - Coordinate cooking operations
Assessment Tool l Version 1.1 l June 2021, Review Aug 2022
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

2. In order to optimise the shelf life of your food items, storage temperatures
must be adhered to. Select the recommended environmental storage
temperature for the two facilities.
☐
i. Cold room = 1°C – 3°C and Freezer = -18°C to -22°C
X
ii. Cold room = 0°C – 4°C and Freezer = -18°C to -22°C Front
of house manager
☐ iii. Cold room = 0°C – 3°C and Freezer = -15°C to -22°C
☐ iv. Cold room = 1°C – 3°C and Freezer = -15°C to -20°C
3. The 2hr/4hr rule is used when cooling hot food and must be adhered to.
Select the correct process.
☐
i. Cooled from 60°C to 25°C within 2 hours and from 25°C to
8°C within 4 hours
X
ii. Cooled from 60°C to 21°C within 2 hours and from 21°C to
5°C within 4 hours
☐
iii. Cooled from 60°C to 21°C within 2 hours and from 21°C to
10°C within 4 hours
☐
iv. Cooled from 65°C to 18°C within 2 hours and from 18°C to
7°C within 4 hours
10
SITHKOP005 - Coordinate cooking operations
Assessment Tool l Version 1.1 l June 2021, Review Aug 2022
Australian English Colleges t/a Australian College of Hospitality and Business Management
Provider Code: 45215 | CRICOS Provider Code 03630A

4. When preparing food items it is important to have a good workflow to reduce
the risk of cross contamination. This also includes how you store your
product once prepared. Select 3 correct packaging ways of storing prepared
product to optimise shelf life and ensure food safety.