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Prepare dishes using basic methods of cookery

SECTION 1: Select ingredients

Q1: What are three production requirements you should confirm before starting your food preparation tasks?

Q2: Why is a good mise en place technique essential in the kitchen?

Q3: What does the culinary term ‘cream’ mean? (Please briefly explain)

Q4: What does the culinary term ‘fold’ mean? (Please briefly explain)

Q5: What does the culinary term ‘reduce’ mean? (Please briefly explain)

Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four carrots in the required ingredients. How many onions and carrots do you need to prepare 36 portions of soup? (Please show your calculations)

Q7: You are preparing chickens for roasting. What are four quality indicators you should look for when selecting fresh poultry from the refrigerator.

Q8: You are preparing a range of salads and need to select some fresh green leafy vegetables. List two quality indicators you’ll look for

Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the pastry, list two things to look for when selecting the pastry from the freezer

SECTION 2: select, prepare and use equipment

Q1: List four different types of tools or equipment you might use when boiling food.

Q2: List two types of tools or equipment you might use when stewing food.

Q3: What might happen if you select the incorrect sized pan when braising meat?

Q4: Where can you obtain information or assistance from if you are unsure how to safely assemble an item of equipment?

Q5: Why should you look for and remove cracked or chipped equipment, utensils or tools from the food preparation area?

Q7: List three food safety practices for handling different food types.

SECTION 3: Portion and prepare ingredients

Q1: What equipment would you use to weigh or measure 250 g flour?

Q2: What equipment would you use to weigh or measure 300mls of chicken stock?

Q3: Name two cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it

Q4: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do you need to prepare 18 serves of the recipe? (Show your calculations)

Q5: List five preparation techniques used to prepare fruits and vegetables.

Q6: You have used half a tin of tomatoes in a dish you’re making. How would you safely store the remaining contents of the tin?

Q7: List two ways you can reduce food waste in a commercial kitchen.

SECTION 4: Cook dishes

Q1: What method of cookery is used to cook cakes and scones?

Q2: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch vegetables.

Q3: What type of meat or poultry is suitable for stewing?

Q4: Outline the steps involved in braising meat (including the required cooking temperature and type of cooking vessel used).

Q5: Outline the steps involved in roasting whole birds (including the required cooking temperature

Q6: List three things you can do to manage your time and ensure you complete tasks in a logical and safe manner.

Q7: Your braised poultry has turned out dry. What is the likely cause?

Q8: How could you improve your braised poultry in the future?

Q9: Your dough has shrunk during baking and has a hard chewy texture. What is the likely cause?

Q10: How could you improve your dough in the future?

Q11: List four techniques you can use when working cooperatively with colleagues to ensure timely preparation of dishes.

SECTION 5: Present and store dishes

Q1: Where can you find information on how to present and garnish a dish correctly?

Q2: What are three considerations when selecting the right type of service ware to present your dish?

Q3: What is a suitable garnish for grilled fish?

Q4: Name two common accompaniments for curries?

Q5: What are three things you should do when storing reusable by-products?

Q6: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?

Receive and store stock

SECTION 1: TAKE DELIVERY OF STOCK

Q1: List five items of incoming stock you might be required to check.

Q2: Describe the difference between an order form and an internal requisition form.

Q3: Explain the similarities and differences between a delivery note and an invoice.

Q4: Describe the steps you would take to identify discrepancies between your order and the stock that’s been delivered.

Q5: List six indicators of damage to look for when inspecting containers

Q6: Identify five characteristics you would look for when inspecting the stock itself.

Q7: Explain how you would record details of incoming stock and any discrepancies you identify.

Q8: Explain the recording procedures you follow when incoming stock is received.

A delivery has just come in. Read the order form, delivery documentation and product labels very carefully. Check the incoming stock against the order and delivery documentation to answer questions 9 to 12.

PURCHASE ORDER FORM

Date: 21 November 20XX

Product codeQtyDescriptionUnit sizeUnit costTotal cost
MLK2044Full cream milk (Dairy Queen)3 L$3.00$12.00
YGT3245Natural yoghurt (Simply Organic)700 g$4.50$22.50
CHS2411Camembert cheese1 kg$23.98$23.98

DELIVERY NOTE

Date: 23 November 20XX

Product codeQtyDescriptionUnit sizeUnit costTotal cost
MLK2044Full cream milk (Dairy Queen)3 L$3.00$12.00
YGT3243Natural yoghurt (Simply Organic)700 g$4.50$22.50
CHS2411Camembert cheese (King Island)1 kg$23.98$23.98

PRODUCT LABELS

Dairy Queen

Full cream milk

3 Litres

USE-BY 22 NOV 16
Simply Organic

Natural yoghurt

700 grams

BEST-BEFORE 25 DEC XX
Emporio Brie
Triple cream

Extra creamy
French-style cheese

200 g

BEST-BEFORE 22 DEC XX

Q9: Which two items on the delivery note would you reject?

Q10: Write a note to include on the delivery documentation explaining why you rejected this stock.

Q11: How many yogurts are you short?

Q12:Describe two ways to report discrepancies, deficiencies, quality problems and excess stock sucas those in questions 9 to 11.

Q13: Identify three features of good communication when speaking to others about delivery discrepancies</o:p>

Q14: Would you record details of incoming stock and discrepancies in the same way for every organisation you work for? Why? Why not?

SECTION 2: STORE STOCK

Q1: When should you transport stock to its storage area?</o:p>

Q2: You must know the product life of various stock. Number these items from 1 to 4 (shortest shelf life to longest).

Whole mango ___________________________

Seafood ________________________________

Tinned tomatoes ________________________

Cooking oil _____________________________

Q3: State at least one appropriatestorage area for these specific goods.

Fresh, whole eggs

Seafood

Canned products

Cleaning chemicals

Linen

Q4: Is it OK to store hazardous substances such as cleaning chemicals in the dry store with food? Why? Why not?

Q5: A new employee needs some safe manual handling techniques to use so they don’t get injured when receiving, transporting and storing stock. Provide eight tips you would give them.

Q6: Describe how to safely and correctly use a forklif

Q7: Where can you find guidelines on how to label stock?

Q8: List three details you might be required to put on stock labels.

Q9: Explain what you should do if you discover excess stock in storage.

SECTION 3: ROTATE AND MAINTAIN STOCK

Q1: State the main purpose behind rotating, maintaining and replenishing stock.

Q2: Define the FIFO method of stock rotation. Explain how you would implement it.

Q3: How often and when should you check the quality of stock and look for slow-moving items

Q4: List eight things you should check for when monitoring the quality of stock.

Q5: If you discover poor quality stock in storage, who should you report this to? How?

Q6: State where you would dispose of the following items to minimise negative environmental impact.

Cardboard boxes

Used serviettes

Bubble wrap

Glass bottles

Fruit and vegetable peelings

Q7: A new employee wants to know safe methods for handling and disposing of spoilt stock and waste. Provide three tips you would give them.

Q8: List four tips on how to safely dispose of hazardous substances.

Q9: Identify five ways to clean stock handling and storage areas.

Q10: Describe how you would report any problems you find in the handling and storage areas.

Q11: State four useful capabilities, features and functions of computerised stock recording systems in general.

Q12: Explain the capabilities, features and functions of Electronic Data Interchange (EDI)

Q13: Describe how manual or electronic bin card systems are used to record and track stock levels

Q14: Look at the bin card. How many boxes of bath and shower gel tubes do you need to order?

Bin card Item: Box of 500 30 ml bath and shower gel tubes
Minimum supply: 7
Maximum supply: 14
DateReceivedIssuedIssued toBalance
13/9714
14/92Rooms department12
17/92Rooms department10
24/94Rooms department6

Q15: List five procedures and systems for keeping storage areas and stock secure.

Q16: Identify two ways you can render Electronic Article Surveillance (EAS) tags inactive at point of sale.

Q17: Describe six planning and organising techniques you can use to conduct stock activities in a logical and time-efficient workflow.

SECTION 1: maintain stock levels and records

Q1: List four general capabilities, features and functions of computerised stock control systems.

Q2: What is an impress system and when is it commonly used?

Q3: Describe how manual or electronic bin card systems are used to record and track stock levels.

Q4: Identify three ways you can monitor and maintain stock levels to prevent over- or under-supply.

Q5: A new staff member has just joined the team. Provide six tipson what stock information they can use to monitor and order stock.

Q6: You also need to coach the new staff member on how to maintain records and reports on stock levels. List six actions they’re required to take.

Q7: List six stock records you might need to monitor and maintain if you work in a large establishment.

Q8: List the information included on a stock usage report.

Q9: Monitoring stock performance helps you identify and report fast- and slow-moving items. Look at the data below. Identify which stock is selling fast and which is selling slowly.

Total sales of beer X over a six month period were $24,000.

The value of opening stock was $33,000.

The value of closing stock was $3,000.

Total sales of beer Y over a six-month period was $24,000.

The value of opening stock was $40,000.

The value of closing stock was $26,000.

Q10: What is a stock reorder cycle?

Q11: Describe how you would monitor reorder cycles so you know when to adjust them.

Q12: You need to delegate some ordering responsibilities to a team member. Describe how you would do this, including any training or coaching you’d provide to demonstrate good teamwork skills.

SECTION 2: process stock orders

Q1: What are the names of two documents that contain information on negotiated cost of supply and other contractual arrangements between your organisation and preferred suppliers?

Q2: Describe the difference between an order form and an internal requisition form.

Q3: Describe three features and functions of computerised ordering systems.

Q4: Which ordering method would you use in the following situations? Write/select PAR or JIT or BOTH.

You’re ordering seafood, but have very little storage space for it. _______________________

You’re ordering bars of soap and have plenty of storage space. ________________________

You’re ordering a special cheese which has a long lead time. __________________________

You have a minimum stock level you want to keep on hand. ___________________________

You only have refrigerated storage space for a day’s worth of stock. ____________________

Q5: You work at a resort. The lead time for special bio dynamic organic yoghurt is an average of two days. Daily usage rate is 5 kg. To be safe, you’d like to always have 15 kg on hand (three days’ worth). For budgetary and storage reasons, the maximum you’re allowed to have on hand is 30 kg.

· What is your reorder point?

· How much do you order?

Q6: List the three steps for purchasing stock.

· Step 1

· Step 2

· Step 3

Q7: List the steps you take to process a delivery and identify discrepancies between your order and the stock that’s been delivered.

Q8: Explain how you would record details of incoming stock and any discrepancies you identify.

Q9: Which areas of your establishment should you monitor to ensure stock is secure?

SECTION 3: minimize stock losses

Q1: Identify eight security systems or equipment used to protect stock.

Q2: Identify two procedures you can use to render electronic article surveillance (EAS) tags inactive at point of sale.

Q3: List four things you should check for when inspecting stock in storage areas

Q4: Provide five examples of avoidable stock losses.

Q5: List ways you can record and report on stock losses.

State the reasons for the stock losses in questions 6 to 11.

Q6: Frozen seafood defrosts and spoils.

Q7: Yoghurt is held past its use-by date.

Q8: Mice have chewed through bags of sunflower seeds.

Q9: Meat drippings contaminate a cheesecake.

Q10: Gourmet cheese is stolen from the delivery dock.

Q11: What is the main purpose behind rotating, maintaining and replenishing stock?

Look at the losses in questions 12 to 15. Describe solutions you would recommend or procedures you would implement to protect stock and prevent these losses from happening again.

Q12: Contents of the freezer have defrosted and melted.

Q13: Milk has passed its use-by date and gone sour.

Q14: Breakfast cereals are infested with moths and larvae.

Q15: Food has been contaminated from cleaning chemicals stored above it.

Q16: How often and when should you check the quality of stock and look for slow-moving items?

Q17: Staff members are stealing stock by placing it in their personal bags before they leave the premises. Describe two security procedures you could implement to reduce staff theft of this kind.

SECTION 4: follow up orders</o:p>

Q1: State four ways you can monitor the delivery of stock.

Q2: List six people you could liaise with to ensure continuity of supply.

Q3: Identify five routine supply problems that might occur.

Q4: Describe the steps you follow to resolve internal procedural problems that are causing disruptions to supply.

Q5: You must know the product life of the stock you’re responsible for to store it appropriately. Number these items from 1 to 4 (shortest shelf life to longest).

· Whole mango

· Seafood

· Tinned tomatoes

· Cooking oil

Q6: State at least one appropriate storage area for these specific goods.

· Fresh, whole eggs

· Canned products

· Cleaning chemicals

· Linen

SECTION 5: Organise and administer stocktakes

Q1: What is a full stocktake?

Q2: What is a cyclical stocktake?

Q3: What is a spot-check?

Q4: How do you decide at what intervals to organise your stocktake?

Q5: A new team member is participating in the stocktake. List five questions you should be prepared to answer about your organisation’s stocktake procedures.

Q6: Identify five factors that you need to consider when rostering staff for stocktake duties.

Q7: What two systems help you produce accurate reports within a given timeframe?

Q8: State the procedures involved in a computerised stocktake.

In questions 9 to 13, explain how you would use the documentation to help you create accurate stocktake reports

Q9: Stock or count sheets

Q10: Count tickets

Q11: Stock-taken stickers

Q12: Shrinkage sheets

Q13: Physical inventory form

Work effectively with others

SECTION 1: develop effective workplace relationships

Q1: Identify five responsibilities/duties most workers need to complete in relation to other workgroup members.

Q2: Name five ethical principles you might be responsible for upholding in your workplace.

Q3: List four ways you can promote cooperation and good relationships with your workgroup when undertaking activities in the workplace.

Q4: Identify five resource constraints you should take into account when fulfilling your and others’ work requirements.

Q5: It’s important to encourage constructive feedback from workgroup members. Describe how you can best acknowledge feedback from others so you can take appropriate action.

Q6: You want to act on feedback, but you’re not sure how to do so. Describe three ways you could request advice from your team so you can be more proactive.

SECTION 2: contribute to work group activities

Q1: Identify five ways you can provide support to team members to ensure you meet workgroup goals.

Q2: List and describe the seven steps you can take to contribute constructively to workgroup goals and tasks according to most organisational policies, plans and procedures.

Q3: You should always share information relevant to work with the right team member. Complete this sentence in eight different ways.

You should share information which __________________________________________.

Q4: Identify four areas in your workplace where there might be opportunities to improve your workgroup.

SECTION 3: Deal effectively with issues, problems and conflict

Issues :

Q1: List three ways you can respect diversity in your workplace.

Q2: List four common communication styles/gestures which may be linguistically or culturally inappropriate to use in the workplace – depending on who you are talking to.

Q3: List five issues or problems you might encounter in the workplace.

Q4: Identify three obvious signs of conflict and three subtle signs of conflict brewing in the workplace.

Obvious signs

Subtle signs

Q5: List three circumstances when you should seek assistance from other workgroup members.

Q6: Describe the five-step procedure for appropriately dealing with difficulties in the workplace.

Problems :

Q1: In relation to your position description what are your responsibilities and duties?

Q2: In addition to the duties and responsibilities outlined in your position description, list three implied procedures or protocols you’re expected to follow.

Q3: What are the responsibilities and duties of the other people in your workgroup, and how do they relate to yours?

Q4: Looking at the three different policies/plans/procedures, do they follow an organisational format? Explain why or why not.

Q5: What feedback would you give regarding how these policies/plans/procedures could be improved so they are appropriate to the audience?

Q6: What resource constraints do you and other members of your workgroup need to take into account while doing your job(s)?

Q7: How does your workplace conduct feedback? Describe the formal and informal process used.

Q8: How are conflicts and problems dealt with in your workplace? Describe the process and explain when it might be necessary to refer the conflict to your manager.

Conflict :

Q1: Describe the opportunity for improvement you identified.

Q2: State the SMART goal you created.

Q3: Outline your plan for achieving the goal.

Q4: Provide examples of how you supported your team members to ensure you met the goal.

Q5: Identify your constructive contributions – including any tasks you undertook – to reach the goal.

Q6: List information you shared and who you shared it with in order to reach the goal.

Q7: Identify any issues, problems or conflicts that arose.

Q8: How did you and your team deal with these difficulties.

Q9: Did you reach the goal? If so, what was the result? If not, why not, and what would you change to improve the outcome.