Knowledge assessment 8 sithkop005 coordinate cooking

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Knowledge Assessment8SITHKOP005 - 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
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
2.In order to optimise the shelf life of your food items, storage temperaturesmust be adhered to. Select the recommended environmental storagetemperature for the two facilities.i.Cold room = 1°C – 3°C and Freezer = -18°C to -22°CXii.Cold room = 0°C – 4°C and Freezer = -18°C to -22°C Frontof house manageriii.Cold room = 0°C – 3°C and Freezer = -15°C to -22°Civ.Cold room = 1°C – 3°C and Freezer = -15°C to -20°C3.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 to8°C within 4 hoursXii.Cooled from 60°C to 21°C within 2 hours and from 21°C to5°C within 4 hoursiii.Cooled from 60°C to 21°C within 2 hours and from 21°C to10°C within 4 hoursiv.Cooled from 65°C to 18°C within 2 hours and from 18°C to7°C within 4 hours10SITHKOP005 - 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
4.When preparing food items it is important to have a good workflow to reducethe risk of cross contamination. This also includes how you store yourproduct once prepared. Select 3 correct packaging ways of storing preparedproduct to optimise shelf life and ensure food safety.

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Term
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Australian English Colleges t a Australian College of Hospitality and Business Management

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