Reference no: EM133080682

SIT30816 - CERTIFICATE III IN COMMERCIAL COOKERY

SITHCCC020 - WORK EFFECTIVELY AS A COOK
Question 1. Briefly describe the following types of menus:
A La Carte
Table D'Hote
Buffet
Cyclical

Question 2. List two (2) examples each, for the following food categories, and provide two (2) appropriate menu dishes for each group:
Food category
Root vegetables
Leafy vegetables
Dairy products
Legumes
Shellfish
Crustaceans

Question 3. In the table below list the name of two (2) dishes for each category served on the menu at your work placement site, explain where it is in the menu sequence (entree, main or dessert). Also, briefly describe each dish relating to its characteristics eg flavour, texture, colour/s and popularity with customers:

Category
Meat
Poultry/game birds
Fish/seafood
Farinaceous based dishes
Vegetables
Desserts

Question 4. For each of the dishes you have chosen and listed above in Q3., in the following chart below write yes to the boxes where the dish can be served to a customer for each dietary requirement (an example is provided in the top row):

Question 5. Give two (2) reasons why a restaurant would use standard recipe cards.

Question 6. List the order of procedures and tasks you conduct at your practical placement site from the time you start your shift preparing for opening for service:

Question 7. Give two (2) reasons why is it important to have all food preparation lists complete prior to serving customers.

Question 8. In the table below for each of the dishes, list the method/s of cookery used to create the dish and describe the basic principles of this cooking method

Question 9. List five different functions (culinary uses) of eggs and provide a menu example for each.

Question 10. List the various uses of the following equipment:

Colander
Meat slicer
Salamander
Combi ovens
Food processors

Question 11. List the cooking methods and the equipment used to cook the following dishes:
Lasagna
Chicken soup
Battered fish
Fillet steak tournedos
Eggs Benedict

Question 12. Co-ordination in a commercial kitchen involves four key functions, being planning, organising, leading and monitoring. Select two (2) of these functions and explain their importance and list examples of some of the typical activities involved in performing those functions in a kitchen.

Question 13. What is delegation? Why is it important to delegate tasks for a cook? (40-50 words)

Question 14. List 5 key hygiene practices that are followed in the kitchen at your practical placement.

Question 15. If you received a delivery of fresh fish at your WBT training site and the temperature of the fish was 10 degrees Celsius what would you do?

Question 16. List five (5) procedures regarding kitchen safety that you must follow when working in a commercial kitchen:

Question 17. What would you do if you noticed another staff member at your workplace was trying to lift a very heavy garbage bin on their own?

Question 18. What is the importance of a post service de-brief? (40-50 words)

Question 19. List some key points on how designing a menu for a lunch time cafe would differ from a night time A La Carte restaurant. (at least 2)

Question 20. Explain why you think it is important for all kitchen staff to operate as a team. (40-50 words)

Question 21. If you get a request for vegan diet, what are the things you should adjust in your menu?