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Please find the attached Homework task for commercial cookery subject. looking forward to hear soon with

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Assessment Task 2 - Knowledge Assessment
1A What are the 6 culinary terms / trade names for 6 different types of sandwiches with examples:
Sandwich Type (i.e. trade
Example:
name or culinary term)
1
2.
3.
5
6.
Source:
1B What are the 4 culinary terms / trade names for 6 different types of breads with examples:
Bread Type (i.e. trade
Example:
name or culinary term)
1.
2.
3. ~
4.
Source:
For Assessor to deem the student' responses as either OS - Satisfactory or O NS - Not

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2. In the table below identify the contents of a) Stock date codes and b) rotation labels and their
implication for food quality standards:
Contents of stock date codes
Contents of rotation labels
Implications of the above relating to food quality standards
Source:
For Assessor to deem the student' responses as either O S - Satisfactory or O NS - Not
Satisfactory

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A... 7. in the table below list 2 safe operational practices using essential functions and features of equipment used to produce sandwiches. |—— -—i—
1.
2.
Source:
For Assessor to deem the student’ responses as either D S — Satisfactory or Cl NS - Not
Satisfactory
nil—“mm ._,__
REE—”H
a

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3. In the tables below please identify the characteristics of the 7 different types of sandwiches? .— ,r, - freshness and other | | I
.4— appearance and
presentation bread variations ! |
I . classical and : contemporary variations _|_ combinations of i
ingredients 1 - Club sandwich _J
J quality indicators p - service style 0 trends Source: —_ For Assessor to death the student’ responses as either El 5 - Satisfactory or Cl NS— Not
Satisfactory

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2 - Filled Rolls
appearance and
presentation
bread variations
classical and
contemporary variations
combinations of
ingredients
freshness and other
quality indicators
service style
trends
Source:
For Assessor to deem the student' responses as either O S - Satisfactory or O NS - Not
Satisfactory

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3 - Focaccia
appearance and
presentation
. bread variations
classical and
contemporary variations
combinations of
ingredients
freshness and other
quality indicators
service style
trends
Source:
For Assessor to deem the student' responses as either O S - Satisfactory or O NS -Not
Satisfactory

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4 - Open Sandwiches . appearance and ~
presentation 0 bread variations . classical and contemporary variations
.W. o combinations of
ingredients - freshness and other
quality Indicators 0 service style For Assessor to deem the student’ responses as either D S - Satisfactory or Cl N5 - Not \
Satisfactory

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5 - Pullman Sandwiches
appearance and
presentation
bread variations
classical and
contemporary
variations
combinations of
ingredients
freshness and other
quality indicators
.
service style
trends
Source:
For Assessor to deem the student' responses as either O S - Satisfactory or O NS -Not
Satisfactory

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6 — Wraps o appearance and
presentation bread variations
! classical and | contemporary dariations o combinations of
ingredients —I L__. . freshness and other
quality indicators service style trends For Assessor to deem the student’ responses as either El 5 - Satisfactory or Cl NS— Not
Satisfactory

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4. In the table below please define the meaning and role of mise en place in the process of
preparing sandwiches
All ingredients should be Sliced and
Prepared in advance So they are ready
to sef when ordered: The ingredients, V
must be kept In cold storage below
gic to maintain hygiene standards. If
Can be organised seperately such as Salads
Sances , vegetable
meats & sea food
Source :
Internet preparation sandwiches
in a safety manner
For Assessor to deem the student' responses as either OS - Satisfactory or O NS - Not
Satisfactory
5. In the table below list the definitions of the following 6 methods used in sandwich preparation
Method
Definition
cutting
garnishing
layering
moulding
portioning
spreading
Source:
For Assessor to deem the student' responses as either
OS - Satisfactory or NS - Not
Satisfactory

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6.
In the table below list 2 appropriate environmental conditions and methods for storing
sandwiches to:
. ensure food safety
. optimise shelf life
1 .
thed appropriate clean & sanitiseds
containers
during the preparation and
Service stages will wrist in meeting
food safety
Standards . wem gloves
during production 8 prevent contamination
2 .
Ingredients must be kept in cold
storage below soc to maintain hygeine
Standents. Any item that can be reused
must be stored hygienically and are normal
identified with a tell or label starting the item
Source:
the date of packaging and the intended us
Internet Safe food handling school policy ?
For Assessor to deem the student' responses as either
OS - Satisfactory or O NS - Not
Satisfactory

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