945 4Cheng's SITHCCC020 Assessment 1 -Short Answer
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Northeastern University *
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MISC
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Industrial Engineering
Date
Jan 9, 2024
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docx
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Assessment Tasks and Instructions Student Name
Chengge Xu
Student Number
9454 Course and Code
Unit(s) of Competency and Code(s)
SITHCCC020 Work effectively as a cook
Stream/Cluster
Trainer/Assessor
Ashleigh Caddell
Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Short Answers
Assessment 2
Holistic/ 48 Service Instances
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2. 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature
Cheng
Date
28/06/2021
2
nd
Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature
Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
basic principles and methods of cookery
culinary terms commonly used in the industry and organisation
characteristics of foods from all main food categories served in the organisation
features of standard recipes
organisational procedures for:
o
planning, preparing and storing food
o
workplace safety and hygiene
o
end of shift
essential principles and practices related to:
o
planning and organising work
o
food safety and hygiene
o
kitchen safety and cleanliness
varying requirements of different food service periods and menu types
safe operational practices using essential functions and features of commercial kitchen equipment in use.
Place/Location where assessment will be conducted including timeframes
SSH to complete
Resource Requirements
Pen, paper, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Cheng Date: 28 / 06 /2021
This assessment:
First Attempt 2nd Attempt Extension –
Date: / / RESULT OF ASSESSMENT
Satisfactory Not Yet Satisfactory Feedback to Student:
Assessor(s) Signature(s):
Nick Mercy
Date:
21/04/2021
/ / Student Signature
Date:
/ /
Assessment 1
Your task:
Answer all questions below. Each question must be addressed to demonstrate competence.
1.
A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self raising flour do you need to produce 45 serves? A: 0.030kg x 45 serves = 1/35kg 2.
You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is 34% of the total weight? A: 5.00 – (34%x5.00kg)=3.3kg
3.
You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What quantity of raw
carrots will you require for preparation? A:2.15kg +14%=2.45kg 4.
Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:
Step 2
Establishing recipe cards
Step 4
Receiving and storing stock
Step 5
Constructing preparation lists
Step 1
Planning the menu
Step 6
Producing, plating and serving
Step 3
Constructing purchase/order lists
5.
What do the individual sections in a kitchen need to do once the menu is written and finalised?
(Answer true or false in space provided)
True or False
Once the menu is constructed it is passed to the various sections so that they can cost their dishes to be produced and change recipes accordingly.
F
Each section can produce preparation checklists based on the menu, so that they can organise all of the correct ingredients and serviceware for each service period.
T
These checklists help to improve efficiency and ensure consistency of the final product.
T
The checklists vary between sections. T
The larder section may need to prepare terrines, oyster garnishes, dressings and a range of salads, while the dessert section has to bake, or make ice cream, fruit garnishes and chocolate filigree.
F
This means that each section needs the same mise en place list for all team members.
T
6.
What are the important aspects of WHS to apply before attempting to use or to clean any commercial equipment?
(Tick the correct box indicating true or false)
True
False
All equipment should have a risk assessment completed for it and appropriate SOPs must be developed
F
Whatever equipment you are using, only do so if you have watched somebody else use it
T
Staff training must be considered and correct cleaning techniques should be taught and practised, including the correct use of the various cleaning chemicals
T
Equipment must be used safely and efficiently in order to produce professional menu items
T
If you are unsure of how something works, find the manufacturer’s instructions or ask someone who knows
T
7.
Connect the correct description with the relevant large equipment
Font (3)
A energy efficient heat source using a magnetic field to heat the pot or pan. It produces very little heat and assists greatly in keeping kitchens cool.
Induction Stove(1)
A wall-mounted or suspended device with electric or gas-top heat. It is used to gratinate dishes or glaze dishes for a final shine.
Bratt Pan (4)
A large, fixed tiltable pot which is used for producing stocks and soups on a large scale. A lock tab allows for convenient transfer of liquids for service or storage
Salamander(2)
A large, fixed tiltable pan which is used to sauter large volumes of vegetables, starches or prepared, portioned poultry and meat. It is often used for browning bones for stocks.
8.
Connect the correct description with the relevant equipment used for grilling:
Char grill (4)
often use real wood or charcoal for extra flavour. Commercial applications also use gas or electricity and many come with hoods or lids for even cooking
Griddle plate or solid top (5)
Japanese BBQ type which uses charcoal underneath grill bars
BBQ and Weber (1)
Japanese griddle plate, used by chefs to cook in front of the customer and serve them with great flair
Teppanyaki(3)
lava rock grill or charcoal is used to heat the grill bars
Hibachi(2)
allows for large numbers of steaks to be cooked without any direct exposure to fire and no fat burn
9.
Connect the correct description with the relevant equipment used for cooking processes:
Sauteuse (2)
A long narrow pot with high walls, handles and a perforated tray insert
which allows whole fish to be inserted and poached with minimum movement.
Sautoir (4)
A round, lidded pan with angled or rounded walls. It usually has a long handle and is used to heat and toss small amounts of food until cooked.
Fish poacher (1)
These are made from steel, wood or plastic and may come with inserts
or baskets to suspend food above boiling water.
Steamer (3)
This has straight sides and a matching lid. A long handle allows for
tossing of food and larger varieties have also a smaller handle opposite
for ease of lifting.
10.
The important pieces of information which need to be listed in a Standard Recipe Card (SRC) include:
(Tick the correct answers)
The name of the recipe
T
Recipe number
T
Quantities and specifications of commodities used
T
A photo of the dish
F
The recipe portion yield
F
The preparation time and labour costs
F
Portion size
T
Cost per portion
T
The date the card was produced and the version T
11.
What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves?
(Answer true or false in space provided)
True or False
When you are cooking for large numbers of serves, the amounts may need adjusting, not just multiplication.
T
For example, if you are cooking a stew for 200 serves, you would need more salt per
portion than if you were cooking 4 serves.
T
The flavours of herbs and spices intensify as you cook larger amounts and the natural salts and meat flavours also intensify.
F
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