SITHKOP005 Coordinate cooking operations
ASSESSMENT 3 – QUESTIONING
WRITTEN ASSESSMENT
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
Q1: Briefly describe four food production requirements that affect the planning processes in a commercial
kitchen.
1. Estimate expectations of market
2. control Inventory
3. make sure all equipment’s are Available
4. Follow the standard recipes.
Q2: List three features of the ‘fresh cook’ food production process.
High quality
Requests of customer are met more easily
No need to freeze cooked items
m
er as
Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services
co
the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for
eH w
the function rooms is also completed here. There is a small satellite kitchen in the function area for final
o.
finishing, heating and plating. rs e
What type(s) of in-house food production systems are suitable for this establishment? Explain why.
ou urc
Cook-chill production system.
Cook-Chill is a simple, controlled system of advanced food preparation designed to provide more
o
flexibility in foodservice. The technique involves the full cooking of food, followed by rapid chilling and
aC s
storage at controlled temperatures (for up to five days).
v i y re
Q4: How does the food service style influence the type of food production systems used? For example, à la
carte compared to set menu.
To guess required number of portions.
ed d
How far in advance menu items can be prepared
ar stu
Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.
Step 1: Receiving
sh is
Order the food Ingredients as per requirement.
Th
Step 2: Mise en place
Put all the ingredients near cooking area and clean all bench tops and equipment’s
Step 3: Preparing or cooking
Cooke the food to its correct doneness
Step 4: Post-cooking storage
Cool down the food immediately before storage.
Step 5: Reconstitution
Check the stock and reconstitute it.
Step 6: Re-thermalisation
Do not heat or warm food again and again
This study source was downloaded by 100000823516103 from CourseHero.com on 07-06-2021 04:39:47 GMT -05:00
Assessment 4 - Questioning – Written Assessment Version: 1.0 Created: July 2016 Page 1 of 5
© Didasko Digital 2016 www.didasko.com
https://www.coursehero.com/file/48675684/SITHKOP005-ASSESSMENT-4doc/
, SITHKOP005 Coordinate cooking operations
Step 7: Serving
Serve at appropriate temperature.
Q6: Briefly explain how your equipment and staff influence which food production system you use.
Experience of staff impacts the production system.
Some equipment’s are necessary to do production like knifes
Q7: What are two production factors that influence recipe selection?
Quantity required
Storage requirements
Q8: List and briefly explain the five steps in developing a mise en place plan.
Step 1 Break down your recipes
Step 2 Arrange your tasks
Step 3 Gather tools & equipment
Step 4 Assemble required ingredients
Step 5 Set up your work station
Q9: What are three types of information that can be included in a workflow schedule?
m
er as
Targeted deadlines
co
Sequence of the tasks
eH w
Roles and responsibilities
o.
rs e
Q10: Who are food preparation lists prepared for?
ou urc
Kitchen team
SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD
o
PRODUCTION PERIOD
aC s
v i y re
Q11: Briefly explain how single and multiple production periods affect calculations for food supplies.
In case of multiple production period’s food is prepared and stored for next usage also. So it is better
than the single production period because it saves time and the cost.
ed d
Q12: Where can you find out information on stock levels before you place an order for food supplies?
ar stu
Inventory list
Usage list
Stocktakes
sh is
Q13: List five factors you must consider when ordering or purchasing food supplies.
Th
a. Ingredients Costs
b. Supplier Competitors
c. Required Storage space
d. Food Quality
e. Packaging requirements
Q14: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you
need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion
Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
This study source was downloaded by 100000823516103 from CourseHero.com on 07-06-2021 04:39:47 GMT -05:00
Assessment 4 - Questioning – Written Assessment Version: 1.0 Created: July 2016 Page 2 of 5
© Didasko Digital 2016 www.didasko.com
https://www.coursehero.com/file/48675684/SITHKOP005-ASSESSMENT-4doc/
ASSESSMENT 3 – QUESTIONING
WRITTEN ASSESSMENT
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
Q1: Briefly describe four food production requirements that affect the planning processes in a commercial
kitchen.
1. Estimate expectations of market
2. control Inventory
3. make sure all equipment’s are Available
4. Follow the standard recipes.
Q2: List three features of the ‘fresh cook’ food production process.
High quality
Requests of customer are met more easily
No need to freeze cooked items
m
er as
Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services
co
the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for
eH w
the function rooms is also completed here. There is a small satellite kitchen in the function area for final
o.
finishing, heating and plating. rs e
What type(s) of in-house food production systems are suitable for this establishment? Explain why.
ou urc
Cook-chill production system.
Cook-Chill is a simple, controlled system of advanced food preparation designed to provide more
o
flexibility in foodservice. The technique involves the full cooking of food, followed by rapid chilling and
aC s
storage at controlled temperatures (for up to five days).
v i y re
Q4: How does the food service style influence the type of food production systems used? For example, à la
carte compared to set menu.
To guess required number of portions.
ed d
How far in advance menu items can be prepared
ar stu
Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.
Step 1: Receiving
sh is
Order the food Ingredients as per requirement.
Th
Step 2: Mise en place
Put all the ingredients near cooking area and clean all bench tops and equipment’s
Step 3: Preparing or cooking
Cooke the food to its correct doneness
Step 4: Post-cooking storage
Cool down the food immediately before storage.
Step 5: Reconstitution
Check the stock and reconstitute it.
Step 6: Re-thermalisation
Do not heat or warm food again and again
This study source was downloaded by 100000823516103 from CourseHero.com on 07-06-2021 04:39:47 GMT -05:00
Assessment 4 - Questioning – Written Assessment Version: 1.0 Created: July 2016 Page 1 of 5
© Didasko Digital 2016 www.didasko.com
https://www.coursehero.com/file/48675684/SITHKOP005-ASSESSMENT-4doc/
, SITHKOP005 Coordinate cooking operations
Step 7: Serving
Serve at appropriate temperature.
Q6: Briefly explain how your equipment and staff influence which food production system you use.
Experience of staff impacts the production system.
Some equipment’s are necessary to do production like knifes
Q7: What are two production factors that influence recipe selection?
Quantity required
Storage requirements
Q8: List and briefly explain the five steps in developing a mise en place plan.
Step 1 Break down your recipes
Step 2 Arrange your tasks
Step 3 Gather tools & equipment
Step 4 Assemble required ingredients
Step 5 Set up your work station
Q9: What are three types of information that can be included in a workflow schedule?
m
er as
Targeted deadlines
co
Sequence of the tasks
eH w
Roles and responsibilities
o.
rs e
Q10: Who are food preparation lists prepared for?
ou urc
Kitchen team
SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD
o
PRODUCTION PERIOD
aC s
v i y re
Q11: Briefly explain how single and multiple production periods affect calculations for food supplies.
In case of multiple production period’s food is prepared and stored for next usage also. So it is better
than the single production period because it saves time and the cost.
ed d
Q12: Where can you find out information on stock levels before you place an order for food supplies?
ar stu
Inventory list
Usage list
Stocktakes
sh is
Q13: List five factors you must consider when ordering or purchasing food supplies.
Th
a. Ingredients Costs
b. Supplier Competitors
c. Required Storage space
d. Food Quality
e. Packaging requirements
Q14: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you
need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion
Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
This study source was downloaded by 100000823516103 from CourseHero.com on 07-06-2021 04:39:47 GMT -05:00
Assessment 4 - Questioning – Written Assessment Version: 1.0 Created: July 2016 Page 2 of 5
© Didasko Digital 2016 www.didasko.com
https://www.coursehero.com/file/48675684/SITHKOP005-ASSESSMENT-4doc/
