Task 11.Match the cookery method to the correct description.a.A la carteb.Buffetc.Table d’hoted.Bulk cookinge.Functions and eventsf.Set menug.FestivalsDi.Food items offered in large quantities using massproduction principles to save time and money in the kitchenFii.A meal of preselected courses served at a fixed priceCiii.Is generally a plated meal option served per course to eachguest and is placed in front of themAiv.Used to describe items on the menu that are pricedindividually and cooked to orderGv.In most cases you will find this style of catering done byfood vans or designated covered food areas with foodoutlets often showcasing the local restaurantsBvi.Where guests serve themselves from a variety of dishesset out in front of themEvii.A good service style for this is an alternate service wereguests are served an alternate meals around the table.Generally for a full two or three course meal. This is a greatidea for weddings, Christmas parties and large galadinners9SITHKOP005 - Coordinate cooking operationsAssessment Tool l Version 1.1 l June 2021, Review Aug 2022Australian English Colleges t/a Australian College of Hospitality and Business ManagementProvider Code: 45215 | CRICOS Provider Code 03630A