Reference no: EM132370298
ASSESSMENT 1 : UNIT KNOWLEDGE ASSESSMENT (UKA)
Answer all questions below. Each question must be addressed to demonstrate competence.
1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.
2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:
3. Complete the following table relating to the common methods of cookery, providing details for:
The definition and principles
a menu example for each method of cookery using protein or dairy as a main ingredient
a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient
4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?
7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?
8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?
9. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons
10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.
11. What is the correct procedure for preparing and cooking pulses?
12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items:
13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store leftover foods correctly and the requirements to clean and sanitise your section to meet food safety standards.
14. Calculation
The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:
ASSESSMENT 2 : UNIT SKILLS ASSESSMENT (USA)
WEEKLY PRACTICAL ASSESSMENT TASKS - OBSERVATION
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes for dishes that demonstrate use of each of the following major food types:
o dairy products
o dry goods
o frozen goods
o fruit
o meat
o poultry
o seafood
o vegetables
demonstrate food safety practices for handling and storing each of the major food types use each of the following cookery methods and complete mise en place activities when preparing the above dishes:
o baking
o blanching
o boiling
o braising
o deep-frying
o grilling
o poaching
o roasting
o shallow frying (pan-fry, sauté or stir-fry)
o steaming
o stewing
o microwaving
prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o demonstrating portion control procedures
o responding to special customer requests and dietary requirements.
You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.
Attachment:- Assessment Appendix.rar