SITHKOP005 Coordinate cooking operations
SITHKOP005 Coordinate cooking operations
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.
- 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 indicators | Rack of lamb | Mint crust | Rosemary 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 |
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 |
