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SITHKOP005 Coordinate cooking operations

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SITHKOP005 Coordinate cooking operations

Course Code and Name:       SIT40516 Certificate IV in Commercial Cookery

Unit Code:                              SITHKOP005

Unit Title:                                Coordinate cooking operations

Assessment 1

Your task

You are required to complete all questions and tasks listed below.

  1. Describe each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process:
Bulk cooking
Description       
Application/Use       
Advantage       
Disadvantage 
Cook chill for extended life
Description       
Application/Use 
Advantage   
Disadvantage   
Cook chill for five day shelf life
Description 
Application/Use 
Advantage 
Disadvantage   
Cook freeze
Description 
Application/Use 
Advantage 
Disadvantage   
Fresh cook
Description   
Application/Use   
Advantage 
Disadvantage   
  • What factors do you need to consider when planning a food production process for cooking operations:
  • You are preparing for a cook-chill (Short shelf life – 5 day) operation. Which must be considered for each of the following steps in a production flowchart for this food production process?
  • Selection of the raw commodities
  •  Storage of raw materials
  • Preparation
  • Cooking
  • Portioning
  • Blast Chilling
  • Storage of chilled foods
  • Distribution
  • Reheating
  • Service
  • You are receiving 25 frozen ducks which you require for a function in 2 days where they feature in the main course for Roasted Duck à l’orange. Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:
  • Receiving 
  • Thawing 
  • Storage 
  • Mise en place (in a professional kitchen) the preparation of dishes and ingredients before the beginning of service)
  • Preparing or cooking 
  • Post-cooking storage
  • Reconstitution
  • Re-thermalisation
  • Serving
  • List five (5) processes you can implement to ensure food safety when preparing foods:
  •  
  •  
  •  
  •  
  •  

6.   List five (5) processes you can implement to ensure food safety when processing, packaging and holding

       foods

  •  
  •  
  •  
  •  
  •  

7.  List five (5) processes you can implement to ensure food safety when transporting food to minimise any

     adverse effects on food:

  •  
  •  
  •  
  •  
  •  
  • One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria in the table below to use as a guideline for your staff during service:
Quality indicatorsRack of lambMint crustRosemary jus
Appearance and eye appeal   
Colour consistency   
Moisture  content   
Mouth  feel and eating properties   
Plate   presentation   
Portion size   
Shape   
Taste   
Texture   
Sauces   
Decorations and garnishes   


Imagine Education
Practical Observation    

Course Code and Name:       SIT40516 Certificate IV in Commercial Cookery

Unit Code:                              SITHKOP005

Unit Title:                                Coordinate cooking operations

Assessment 2

PART 2 –  Workplace logbook (Separate document)

Students must complete a minimum of 12 workplace service periods in a commercial kitchen, where you must supervise food production processes and monitor and report on the quality of kitchen outputs.

Your workplace logbook document is a legal record of your attendance at workplace experience. The document must be kept and completed by the student and signed off by the workplace supervisor at the end of each day of the work placement.

When the document is complete hand to your trainer. The remainder of this unit can be done in advance and handed in when complete.

PART 3 – Student Review.

To be completed by the student prior to completion of this unit.

Within your work, you will have worked with and created the following documents. Please provide examples for documents for evidence of processes used.

When the documents are complete hand to your trainer with your workplace logbook. The remainder of this unit can be done in advance and handed in when complete.

Workplace documents that need to be created by you:
Standard recipes
Kitchen Work flow schedule
Mise en place plan
Food preparation list
Food quantity calculations
Order forms

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