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 Fii.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 Evii.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.
Want to read all 33 pages?
Previewing 12 of 33 pages Upload your study docs or become a member.
Want to read all 33 pages?
Previewing 12 of 33 pages Upload your study docs or become a member.
End of preview
Want to read all 33 pages? Upload your study docs or become a member.