Reference no: EM133029638
SITXINV002 Maintain the quality of perisables
Case Study
This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food.
Read the recipes and answer the questions.
You are to provide answers to each of the questions in a separate document using MS Word or similar word processing tools. Your document should be professionally formatted with question retyped and answered.
Add your name and student number to the header or footer on every page.
You are employed as a store person in a large suburban hotel. The hotel has a number of busy food and beverage outlets. Therefore, they receive deliveries of perishable supplies most days of the week. Semi- and non-perishable supplies are usually delivered once or twice a week.
You have one walk-in freezer, two walk-in refrigerators and a dry storage area. One walk-in refrigerator's temperature is set at 1 to 2 °C, and the other at 3 to 4 °C.
The stores area is responsible for receiving all supplies, maintaining their quality throughout their storage period, and issuing supplies to the relevant departments of the hotel. During the morning you receive a series of deliveries.
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Delivery 1
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Delivery 2
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Delivery 3
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Delivery 4
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Time of delivery -
10.10 am
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Time of delivery - 10.20 am
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Time of delivery - 10.40 am
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Time of delivery - 11 am
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Supplier: Garde Manger Foods
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Supplier: Torka Catering Supplies
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Supplier: Sano Fruit and Vegetables
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Supplier: MariscosSeafoods
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Delivery:
2 x 1 kg tubs Greek-style feta
4 x 500 g tubs ricotta cheese
2 x 2 L thickened cream
6 x 2 L full cream milk
6 x 2 L skim milk
10 L vanilla ice cream
4 x 1 kg chicken nuggets (frozen)
3 x 1 kg salt and pepper calamari (frozen)
10 x 2.5 kg steakhouse chips (frozen)
2 kg bacon rashers (vacuum-packed)
4 x packaged sliced white sandwich bread
2 x lemon meringue pie (fresh)
2.4 L coleslaw dressing
2.5 L French dressing
1 kg tandoori paste (jar)
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Delivery:
2 x 2.5 kg cans chopped tomato
2 kg diced pie apple (can)
1 kg roasted chopped nuts (foil packed)
2 x 4 L tomato sauce
3 x 1 kg Vittoria roasted coffee beans (vacuum-packed)
1 x caterers pack teabags
1 box x 2 L orange juice (chilled)
2 x 1 L tomato juice (can)
5 L toilet disinfectant
3 x 48 roll toilet paper
2 x 5 kg Angus beef striploin (vacuum-packed)
6 kg lamb loin cutlets
6 kg chicken breast fillet, skin on
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Delivery:
1 box cos lettuce
1 box mixed red and green capsicum
1 box runner beans
5 kg bananas
2 whole watermelon
2 whole butternut pumpkin
5 kg red onions
1 kg garlic
6 bunches asparagus
12 punnets strawberries
1 box avocado
5 bunches fresh parsley
3 bunches fresh coriander
20 kg pre-peeled potato
5 kg mesclun salad mix
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Delivery:
4 kg flathead tails (fresh)
6 kg Tasmanian salmon fillets (fresh)
3 x 4 kg bags raw prawns, tail on (frozen)
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Task 1: Delivery checks
Read the case study information and answer the questions.
Q1: It's the start of your shift and you check the cleanliness of the storage areas.
• Why is this necessary?
• What are the consequences to the food stored and the business if they are not kept clean?
Q2: What procedures do you, or should you, follow to keep your storage areas hygienically clean?
Q3: Describe at least two quality checks you should complete on the supplies in each Delivery 1.
Delivery 1
Full cream milk
Packaged white sliced bread
Salt and pepper calamari
Q4: Describe at least two quality checks you should complete on the supplies in each Delivery 2.
Delivery 2
Vittoria roasted coffee beans
Angus beef striploin
Q5: Describe at least two quality checks you should complete on the supplies in each Delivery 3.
Delivery 3
Cos lettuce
Strawberries
Runner beans
Q6: Describe at least two quality checks you should complete on the supplies in each Delivery 4.
Delivery 4
Tasmanian salmon fillets
Q7: Your quality checks on the deliveries provide the following information. Based on this information, what action(s), if any, should you take?
Q8: Describe how you would have conducted the temperature check on the frozen raw prawns.
Q9: What is the procedure to reject supplies that do not meet your standards?
Q10: List five examples of items in any of the four deliveries that already have date code information on their packaging, such as use-by and best-before dates.
Q11: The kitchen needs 1 kg of ricotta cheese immediately. You open the packaging and issue 1 kg to the kitchen. How should you safely and hygienically store the remaining ricotta?
Q12: What information should you put on a date code label for the ricotta being stored?
Q13: Delivery 2 arrived ten minutes after Delivery 1 and you only have a few minutes to store some of the items from both deliveries before Delivery 3 arrives. Which items would you store immediately before the next delivery, and which would you hold in the delivery area to be stored later?
Store immediately
Store later
Q14: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator (1 to 2 °C).
Q15: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator 2 (3 to 4 °C).
Q16: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the freezer.
Q17: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the dry store.
Task 2: Monitor and maintain perishables
Over the next few days, you are responsible for monitoring and maintaining the quality of all supplies held in the storage areas. You receive more deliveries each day as well as take regular temperature checks of the storage areas.
Read the case study information and answer the questions.
Q1: Other than temperature, what other environmental conditions should you check in the refrigerator and freezer?
Q2: How do the environmental conditions in these areas differ from those in the dry store? Why are they different?
Q3: How often should temperature checks on refrigerated and frozen storage areas be conducted?
Q4: When should the temperature checks be conducted?
Q5: How does conducting temperature and environmental checks maintain quality of perishable foods and reduce spoilage?
Q6: What signs of quality or deterioration do you look for when checking the quality of perishable items?
• Dairy items, for example, milk, cream, ricotta, feta
• Leafy greens such as the lettuce and mesclun mix
• Meat and poultry such as chicken breast and lamb cutlets
• Frozen items, for example, salt and pepper calamari
Q7: What are signs of animal or pest damage to foods stored in the dry store?
Q8: Some of the soft fruits, such as the strawberries, are showing signs of mould and loss of quality. How do you dispose of them?
Q9: You have received prepared food items from the kitchen to be stored for reheating or use in future service periods. How do you store them so they are safely and hygienically stored and protected from contamination from other stored foods.
Q10: These items will be stored in the refrigerator. What types of contamination are you protecting the prepared items from?
Q11: Over the next few days you have received deliveries of dairy items such as milk, cream and ricotta. Describe how you store that stock.
Q12: What is this method of stock rotation called?
Q13: One of the trays of prepared lasagne you stored earlier has been contaminated by raw products incorrectly placed on the shelf above it. What do you do?
Q14: How can you reduce negative environmental impacts from the disposal of waste and spoilt stock?
SITHCCC007- Prepare stocks, sauces and soups
Project D
Task 1
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
GREEN PEA SOUP Yield: 1 litre
Ingredients Quantity
Dried split green peas 300 g
Butter 25 g
Onion, finely diced 80 g
Carrot, finely diced 80 g
White stock 1.5 L
Bacon or ham bone 100 g
Croutons 5
Step Method
1 Wash the peas under cold running water. Allow them to drain.
2 Melt the butter in a soup pot. Add the onion and carrot. Sweat the vegetables.
3 Place the peas and bones into the pot with the vegetables. Cover with the stock.
4 Bring the soup to the boil. Simmer gently until the peas are tender and break easily, approximately 1.5 to 2 hours.
5 Remove the bones from the pot. Pass the soup through a blender or push it firmly through a fine sieve.
6 Place the puréed soup into a clean pan. Return to the boil. Correct the seasoning and consistency.
7 Serve garnished with croutons or sippets.
Q1: How many portions does the recipe yield if each portion is 250 ml?
Q2: What are two quality indicators you should look for when selecting the carrot?
Q3: What are two signs of spoilage you can look for when selecting the bacon?
Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
Q5: List the equipment needed to measure or weigh ingredients.
Q6: What preparation technique(s) are used to prepare ingredients for cooking?
Q7: What precision cutting technique is used to dice the carrot and onion?
Q8: What cutting technique would you use to alter the recipe by using thick 5 to 8 mm dice carrots in the soup?
Q9: Why must you thoroughly wash the peas in cold water before cooking?
Q10: The recipe instructs you to ‘sweat' the onion. What does this mean?
Q11: There are carrot and onion off-cuts. How can they be used to minimise waste and increase profitability?
Q12: You need to heat and serve green pea soup that you prepared yesterday. It has thickened overnight. How do you reconstitute the soup?
Q13: What type of serviceware would you present this dish in? Base your responses on the serviceware available in your workplace or training environment.
• As a lunch dish
• For a buffet function for 100 people
Q14: What are you looking for when you visually assess this dish?
Q15: Where and how would you store this dish prior to service?
Q16: How do you classify this soup: clear, broth, purée, cream, cold, hot, classic, contemporary?
Task 2
Use the recipe provided or one supplied by your assessor.
Respond to all questions.
Hollandaise sauce Yield: 1 litre
Ingredients Quantity
Butter 1.1 kg
White vinegar 100 ml
White peppercorns, crushed 8
Water 80 ml
Egg yolks 12
Lemon juice 50 ml
Salt to taste
Cayenne pinch
Step Method
1 Place butter into a bowl over a bain-marie to clarify. When the butter is clarified, keep it warm (40 °C) but not hot.
2 Place vinegar and crushed peppercorns into a pan and reduce until the mixture is almost dry. Remove from the heat and add water.
3 Place the egg yolks into a round-bottomed stainless steel bowl and strain the vinegar reduction into the eggs.
4 Whisk the egg yolks and reduction vigorously over a bain-marie until the mixture thickens and streams from the back of the whisk like a ribbon.
5 Remove the sabayon (light and fluffy egg mix) from the heat and continue to whisk until it cools to 40 °C.
6 Using a ladle, add the clarified butter to the sabayon gradually while whisking continually. Start off with a few drops at a time and slowly increase the flow as the sauce develops.
7 When all the clarified butter has been whisked in, beat in the lemon juice, and adjust seasoning with salt and cayenne.
Note:
If the sauce becomes too thick when whisking, beat in a little lukewarm water to thin.
If the sauce splits/separates, make a small sabayon in a clean bowl with one egg yolk and a little vinegar and then add the broken sauce as if it were the butter.
Q1: Calculate the amounts needed to prepare 3 L of the recipe for the listed ingredients.
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Butter
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White vinegar
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White peppercorns
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Water
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Egg yolks
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Lemon juice
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Q2: What are two quality indicators to look for when selecting and separating the eggs?
Q3: Describe how you can sequence your miseen place and preparation tasks to meet deadlines.
Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the sauce.
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Sequence
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Tasks
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1. Assemble ingredients.
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2. Complete basic pre-preparation tasks.
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3. Weigh or measure ingredients.
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4. Portion ingredients if necessary.
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5. Sort ingredients.
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Q5: What are two safety techniques you should use when working on the stove?
Q6: You are about to start measuring your wet ingredients. What should you check before you start to use the measuring equipment?
Q7: What would you do if the sauce splits/separates?
Q8: Name one variation of hollandaise sauce.
Q9: What is one technique you can use to minimise waste when preparing this recipe?
Q10: What type of dishes is hollandaise served with?
Q11: At what temperature must you hold warm emulsion sauces and why?
Q12: Why must you make hollandaise sauce as close to service time as possible?
Q13: What does the technical term ‘emulsion' mean?
SITHCCC008- Prepare vegetable, fruit, eggs and farinaceous dishes
Project This assessment requires you to identify equipment, preparation tasks and methods of cookery for different recipes and types of food for salads and appetisers.
Task 1
• Use the recipe provided or one supplied by your assessor.
• Respond to all questions.
Gaufrette potatoes Yield: 10 portions
Ingredients Quantity
Kennebec potatoes 800 g
Salt and pepper to taste
Step Method
1 Peel and remove the eyes from the potatoes and trim to an even shape.
2 Set the corrugated fluted blade of a mandoline to about 1 mm.
3 Cut the potato into round slices, turning the potato about 90 degrees between each slicing movement to give a trellis pattern.
4 Place the slices into a frying basket and carefully lower the basket into a clean deep fryer set at 185 °C.
5 Shake the potatoes gently in the basket to prevent the slices sticking together. When the bubbling effect of the fat slows down, tip the potatoes out of the basket into the fat.
6 Using a spider, keep the potato slices moving and turning until they are crisp and an even golden brown.
7 Remove the potatoes from the fat and drain them well. Season them with pepper and salt away from the fryer.
Q1: What other information, in addition to the standard recipe, do you need to confirm production requirements?
Q2: The chef has told you to prepare 50 portions. How much potato do you need?
Q3: Why does this recipe specify Kennebec potatoes? Why can't you use any type of potato?
Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.
Q5: List the equipment needed to measure or weigh ingredients.
Q6: What preparation technique(s) are used to prepare ingredients for cooking?
Q7: What method of cookery is used to cook this dish?
Q8: What are three safe work practices you should use when using a deep fryer?
Q9: Why must you thoroughly wash the potatoes before peeling and slicing them?
Q10: How does using a mandolin slicer reduce the amount of waste generated during preparationof this dish and make portioning easier?
Q11: How can you use any potato off-cuts waste toreduce expenses?
Q12: This dish is often used as a side dish for steak sandwiches. What servicewarewould you present them on if they were not being placed on the main plate?
Q13: What is one type of sauce or dip you could serve this dish with if it was being served as an appetiser or snack?
Q14: What are you looking for when you visually assess this dish prior to service as an appetiser or snack?
Q15: The first batch of deep-fried gaufrette potato slices are pale golden brown and not very crisp. What is the problem?
Task 2
• Use your internet search engine to research information and answer the questions.
• Respond to all questions.
Q1: What country did the Granny Smith apple originate in?
Q2: What are two qualities that make the Granny Smith distinctive?
Q3: What are three modern varieties of apples currently available on the market?
Q4: Complete the table and answer the following questions.
» Where did the rice originate from (country, region)?
» How is it traditionally cooked?
» What type(s) of dishes or style(s) of cooking is it used in?
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Type of rice
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Originated from
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Cooking method(s)
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Types of dishes
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Jasmine
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Basmati
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Aborio
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Task 3
• Use the recipe provided or one supplied by your assessor.
• Respond to all questions.
mango coulis YIELD: 500 ml
Ingredients Quantity
Mango cheeks, fresh/frozen/canned 600 g
Caster sugar 25 g
Cointreau (orange liqueur) 10 ml
Lemon juice 10 ml
Step Method
1 Cut the cheeks from the mango. Peel them using a sharp knife and then roughly dice.
2 Place the diced mango, sugar, cointreau, and lemon juice into a blender and purée thoroughly.
3 Pass the sauce through a fine strainer and refrigerate until required.
Q1: What are three features you are looking for when selecting fresh mangoes for this dish?
Q2: What would be one sign of potential contamination or spoilage if you were using canned mango cheeks?
Q3: Describe how you safely assemble the food processer prior to use.
Q4: You are preparing mango, strawberry and dark plum coulis. All variations follow this recipe with only the type of fruit changing. You are using fresh strawberries, frozen mangoes and canned plums. How do you sort and assemble your ingredients prior to preparation?
Q5: The recipe yields 500 ml. If you use 50 ml of the coulis to decorate one plated portion of dessert, how many portions will this recipe yield?
Q6: How should you store the coulis after preparation?
Q7: How do you clean the food processer after making each of the coulis?
Task 4
• Use the recipe provided or one supplied by your assessor.
• Respond to all questions.
Ingredients Quantity
Mini penne or macaroni pasta 1 cup
Eggs 6
Semi-dried tomatoes, roughly chopped 180 g
Ham, finely chopped 150 g
Cheese, grated 1 cup
Chives, chopped 2 tbsp
Salt and pepper to taste
Step Method
1 Preheat oven to 180 °C. Grease a 6-hole, 3/4-cup capacity Texas muffin pan.
2 Cook pasta until just tender. Drain pasta and transfer to a large bowl. Allow to cool for 10 minutes.
3 Whisk eggs and milk until combined. Pour over pasta.
4 Add semi-dried tomato, ham, cheese and chives to pasta mixture. Stir until well combined. Season with salt and pepper.
5 Fill muffin holes with pasta mixture. Bake for 30 minutes or until frittatas are puffed and golden. Stand for 5 minutes. Turn out onto a wire rack.
6 Serve frittatas with a dollop of tomato salsa and oven fries.
Q1: Explain the role of eggs in this dish?
Q2: What shape is penne or macaroni pasta?
Q3: You've decided to modify the recipe and use fresh pasta instead of dried. Briefly describe the steps in preparing fresh pasta.
Q4: How do you store surplus fresh pasta if it will not be used until tomorrow?
Q5: A customer has a gluten intolerance and cannot eat dishes that have gluten (wheat) based ingredients. What alternative pasta could you use instead of the penne or macaroni?
SITXINV002 Maintain the quality of perishable items Worksheets
SECTION 1: STORE SUPPLIES IN APPROPRIATE CONDITIONS
Q1: Why is maintaining the quality of perishable supplies important? List two reasons.
Q2: How does the Food Standards Code define ‘contamination'?
Q3: How does the Food Standards Code define a ‘contaminant' and how does chemical contamination occur?
Q4: List three examples of items that can cause physical contamination of food.
Q5: Briefly describe how bacteria can get into food.
Q6: Briefly describe how to take a temperature reading using a probe thermometer.
Q7: What document can you use to record the results of temperature checks you complete on your deliveries?
Q8: When should you reject a delivered item? List five instances.
Q9: What should you do if you think a delivered item is potentially contaminated and you have rejected it?
Q10: What is the correct storage location and environmental conditions for perishable supplies?
• Strawberry yoghurt
• Carton of fresh orange juice
• Frozen fish in batter
• White gutted and cleaned fresh fish
• Whole unripened pineapple
• Case of lemons
• Case of lettuce
Q11: What date codes are often already provided on perishable food packaging by the manufacturer?
Q12: List four pieces of information you might record on a label for items to be frozen, which will assist with easier identification later?
Q13: How can you avoid cross-contamination when storing perishable supplies?
SECTION 2: MAINTAIN PERISHABLE SUPPLIES AT OPTIMUM QUALITY
Q1: Briefly describe five techniques you can use to protect your supplies from cross-contamination while being stored.
Q2: What are two cleaning and/or sanitising processes you should apply in storage areas?
Q3: A: Where should personal clothing and personal items be stored in the workplace?
B: What is this process called and why is it important to follow it?
Q4: Describe three techniques you can use to prevent pests from damaging or contaminating food in your storage areas.
Q5: Food safety regulations require regular temperature checks to be completed on refrigerated and frozen storage units. How often should the checks be completed and where is the temperature reading recorded?
Q6: What other environmental conditions should be checked on a regular basis to maintain the quality of perishable supplies? List three.
Q7: How do these environmental conditions affect the quality of perishable supplies?
Q8: What is one of the simplest methods of maintaining quality and reducing spoilage in perishable supplies?
Q9: Briefly explain the FIFO method of stock rotation.
SECTION 3: CHECK PERISHABLE SUPPLIES AND DISPOSE OF SPOILT STOCK
Q1: What are two quality checks you can complete on perishable supplies?
Q2: What is enzymic browning and how does it affect the quality of a food item?
Q3: Other than enzymic browning, what are three other quality issues that could adversely affect the quality of perishable supplies?
Q4: What steps should be taken if a packet of flour has been infested by weevils?
Q5: Who would you report the infestation to?
Q6: How should you safely dispose of contaminated food?
SITHKOP001 - Clean kitchen premises and equipment
Worksheets
SECTION 1: CLEAN AND SANITISE KITCHEN EQUIPMENT
Q1: List the two main reasons you should follow kitchen cleaning regimes.
Q2: What cleaning agent or chemical would you select to complete the following cleaning tasks?
• Clean the rubbish bin
• Wash cooking utensils
• Descale the dishwasher
• Remove carbon build-up from grill plates
Q3: List five things you should do to safely prepare and use a hazardous caustic/chlorine cleaner.
Q4: You're preparing a bleach solution for cleaning. The product instructions state that you add 12.5 ml bleach to 10 L of water. There are five litres of water in the bucket. How much bleach should you add to it?
Q5: Describe how to clean and sanitise mechanical food preparation equipment (such as a food processor) to ensure the safety of food prepared and served to customers.
Q6: Describe how to clean and sanitise thermometers, measures and scales to ensure the safety of food prepared and served to customers.
Q7: Where should you store equipment once you've finished cleaning it?
Q8: Identify five actions you should take when storing hazardous cleaning chemicals and sanitising products.
SECTION 2: CLEAN SERVICEWARE AND UTENSILS
Q1: You need to be able to sort serviceware and utensils so you can load the dishwasher with appropriate items and handwash items that can't go in the dishwasher.
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Items
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Tick the correct four items. √
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Wooden chopping boards
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Dishes
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Crockery
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Kitchen knives
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Cutlery
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Piping bags
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Glassware
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Wooden spoons
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Q2: List three points in the washing process where you could identify broken or chipped serviceware.
Q3: Identify five ways you can ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
Q4: Briefly describe the steps to safely dispose of unsafe broken serviceware such as glass, dishes and crockery.
Q5: Who should you report broken serviceware or a pest infestation to?
Q6: List three reasons to promptly sort and dispose of kitchen waste.
SECTION 3: CLEAN AND SANITISE KITCHEN PREMISES
Q1: What information is contained in a cleaning schedule? (List 4 information)
Q2: Briefly describe the steps how to clean walls in food preparation areas.
Q3: Describe how to clean and sanitise stainless steel benches and working surfaces.
Q4: What are two techniques you can use to keep a dry storage area clean and tidy?
Q5: Describe the 11 steps for cleaning up animal or pest waste.
Q6: Define a chemical accident. Identify two safety procedures you should follow to avoid cross-contamination with food stocks.
Q7: Your SDS or MSDS should always be close at hand in case there's a chemical accident. List the contents of these important documents.
Q8: Explain how you would sort and remove soiled linen according to enterprise procedures.
SECTION 4: WORK SAFELY AND REDUCE NEGATIVE ENVIRONMENTAL IMPACTS
Q1: What information is contained in a chemical Safety Data Sheet (SDS)? (List 4 information)
Q2: Describe the essential features and safe operational practices of a dishwasher.
Q3: What are two examples of cleaning actions or tasks where you must use safe manual handling techniques?
Q4: What is the purpose of personal protective equipment, such as gloves and goggles, when cleaning a stove using alkaline chemicals?
Q5: Identify four ways you can use energy more efficiently in your restaurant to reduce negative environmental impacts.
Q6: Identify six ways you can use water more efficiently in your restaurant to reduce negative environmental impacts.
Q7: You need to sort general waste, food waste, recyclables and hazardous waste into designated bins to minimise negative environmental impacts. Place the following waste items into the correct bins below.
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Plastic wrap
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empty box of tea
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beer bottle
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syringe
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carrot peelings
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plastic milk container
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soda can
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General waste
Compost bin
Recyclable glass
Recyclable plastic
Recyclable metal
Recyclable paper/cardboard
Hazardous waste
Q8: List three actions you should take to safely dispose of general kitchen waste.
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
Worksheets
SECTION 1: SELECT INGREDIENTS FOR VEGETABLES, FRUIT, EGGS AND FARINACEOUS DISHES
Q1: You're preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? (List 3)
Q2: List 3 examples of miseen place tasks that relate to fruit and vegetable dishes. (List 3 each)
Q3: You are preparing ingredients for 20 serves of spaghetti nicoise. Based on the recipe below, calculate the amounts required for each ingredient.
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Olive oil
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25 ml
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Tomato concassé
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250 g
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Spaghetti
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240 g
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Basil, finely shredded
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6 g
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White wine
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50 ml
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Q4: List two quality factors to look for when selecting bulb and tuber vegetables?
Q5: List two quality factors to look for when selecting eggs from stores.
Q6: What are two signs of spoilage in berry, vine, stone and other soft fruits?
Q7: List four pieces of information you might find on stock date codes and rotation labels.
SECTION 2: SELECT, PREPARE AND USE EQUIPMENT
Q1: List five tools or pieces of equipment you might need for preparing and cooking scrambled eggs.
Q2: You're making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?
Q3: What are three things you should check when safely and hygienicallyassembling equipment?
Q4: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Ensure safe assembly
Ensure cleanliness
Q5: Identify four safe operational practices to follow when using a food processor or other electrical equipment.
SECTION 3: PORTION AND PREPARE INGREDIENTS
Q1: What is the most logical and efficient way to sort and assemble ingredients ready for cooking?
Q2: How would you weigh and measure the following ingredients?
• 250 g uncooked rice
• 1 tbsp tomato paste
• 250 mls water
• 6 button mushrooms
Q3: What are three basic precision cuts you might use when preparing vegetables?
Q4: Your colleague has just finished preparing some vegetables for a casserole. They ask you what they should do with all the off-cuts. What would you suggest?
Q5: What are the health risks associated with raw eggs or dishes containing raw or partially cooked eggs?
SECTION 4: COOK VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES
Q1: What method of cookery would you use to cook the following foods?
Blanched tomato
Omelette
Crème caramel
Stir-fry vegetables
Rice pilaf
Q2: Briefly outline how to cook rice using the boiling method.
Q3: Briefly outline how to cook eggs using the poaching method.
Q4: List five culinary uses of eggs.
Q5: Explain how and when you might use eggs for glazing.
Q6: You've been asked to make basic fresh pasta dough. List the four ingredients you'll need.
Q7: List three ingredients you can add to change the colour of fresh pasta dough.
Q8: What are two cultural variations of gnocchi and what is its base ingredient?
Q9: List a suitable accompaniment for each of the following dishes.
• Vegetable frittata
• Baked fruit
• Fried egg
• Mexican rice
Q10: Your cooked rice is starchy. How can you prevent this from happening in the future?
Q11: You followed the recipe for new potatoes in parsley butter correctly but note that the end product is a little bit lacking in flavour. Based on the list of ingredients, how could you adjust its flavour without harming its appearance?
New waxy potatoes 1.2 kg
Parsley, chopped 25 g
Butter, melted 100 g
Pepper and salt to taste
SECTION 5: PRESENT AND STORE VEGETABLE, FRUIT, EGG AND FARNIACEOUS DISHES
Q1: What serviceware would you use to present the following dishes?
• Green salad served as a side salad
• Grilled vegetable and polenta stack
• Fruit salad to be placed on a buffet table
Q2: List four sauces commonly used to prepare pasta dishes.
Q3: List four dips or sauces commonly served with vegetables.
Q4: Which garnish would you choose for the following dishes? Your garnish options are coddled egg, croutons and chopped herbs, deep-fried noodles, chopped basil.
Caesar salad
Poached winter pears
Spaghetti Bolognese
Potato and leek soup
Q5: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on the plate.
he dish does not look visually appealing.
Food is piled dangerously high on the plate and may spill when carried.
Q6: At what temperature should you store vegetable, fruit, egg and farinaceous dishes until required for service?
Q7: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements.
SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
Knowledge Test
1. You are responsible for preparing and producing all vegetable, fruit, egg and farinaceous dishes. What information do you need to find when confirming food production requirements for your section?
(a) Number of customers, portions and ingredients required for all menu items.
(b) Standard recipes to be used, number of bookings for that service period and any specials of the day.
(c) Quantities to be produced, portion sizes, equipment and ingredients needed.
(d) Allocation of duties amongst the team, quantities required for each dish and production deadlines.
2. You're making 25 servings of risotto. The recipe yields 10 serves and calls for 800 g Arborio rice. How much rice do you actually need?
(a) 4 kg.
(b) 2 kg.
(c) 8 kg.
(d) 3 kg.
3. How can you test the freshness of an egg before cracking it open?
(a) Place it in a bowl of water and see if it floats or sinks.
(b) Place the egg in a bowl of hot water for one minute, then in a bowl of cold water and see how it reacts.
(c) Place the egg on a smooth bench top and spin it. How long and fast it spins indicates freshness.
(d) Hold the egg up to a strong light and look for signs of discolouration and spotting.
4. How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients?
(a) They indicate if an item should still be fresh and of good quality, and when items are no longer fresh or usable.
(b) They ensure everyone uses good stock rotation methods. This reduces the amount of wastage and ensures only the freshest of ingredients are used.
(c) This information tells you what ingredients to use first so you are always using the freshest, most recently delivered items to prepare dishes.
(d) They indicate the freshness and quality of the product, which directly influences the taste and appearance of your dish.
5. What are signs of contamination or spoilage in freshcommercially produced and packaged pasta?
(a) Past its use-by date or a strong, floury smell.
(b) A flexible but firm texture that breaks when bent.
(c) Muddy yellow colour with a shiny surface.
(d) Dryness, discolouration or mould.
6. Which statement is true about selecting equipment?
(a) When making vegetable, fruit, egg and farinaceous dishes, you should always select the largest pots to maximise the amount you can produce.
(b) You should always use equipment that will make your job quicker and easier to help you meet production deadlines.
(c) You should always select the cheapest equipment to reduce costs and increase profits while at the same time maintaining quality.
(d) You should always select the correct type and size to avoid accidents, increase efficiency and achieve the best results.
7. What equipment would you use to make hard-boiled eggs?
(a) Saucepan, stove top, slotted spoon.
(b) Frypan, stove top, spatula.
(c) Saucepan, stove top, egg slice.
(d) Kettle, large bowl, slotted spoon.
8. What should you check before you use a pasta machine to roll out and cut fresh pasta?
(a) Check that it has been washed using hot water to kill any bacteria and remove chemical residue.
(b) Check with your colleagues that the machine doesn't have any faults or safety issues.
(c) Make sure it is safely assembled according to manufacturer's instructions and that it's clean.
(d) Make sure you have the correct blades and the bench is adequately floured so the pasta won't stick.
9. Which practice best demonstrates safe and hygienic use of equipment?
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
10. What safety procedures should you follow when steaming vegetables in an atmospheric steamer?
(a) Using protective gloves, open the door carefully to release the steam before retrieving the tray of hot vegetables.
(b) Make sure there is a towel on the floor in front of the steamer so the floor does not become slippery.
(c) Turn the steamer off and allow it to completely cool before opening.
(d) Use a damp tea towel to carry the hot trays of vegetables, as this will absorb the steam and reduce the risk of burns.
11. How should you sort and assemble your ingredients in preparation for cooking?
(a) According to the recipe and food production sequencing.
(b) According to the ordered steps given in the recipe.
(c) According to your supervisor's instructions.
(d) According to which miseen place tasks you're most competent at completing.
12. Your recipe requires 500 g diced apples. How will you weigh or measure the apples?
(a) With a measuring cup.
(b) Estimate half of a 1 kg bag of apples.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
13. Why should you wash fruits and vegetables before starting preparation?
(a) To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed.
(b) To remove contaminants such as dirt and chemicals.
(c) Exposure to water helps them remain plump and fresh.
(d) Washing aids preparation processes such as peeling, skinning, slicing and dicing.
14. The carrots for stir-fry vegetables must be julienned. What does this mean?
(a) The carrots are sliced into round 1 mm discs.
(b) The carrots are cut into a 2 mm even dice.
(c) The carrots are sliced into short, fat batons of4 mm x 4 mm x 1.5 cm.
(d) The carrots are cut into fine, even strips of 2 mm x 2 mm x 4 cm.
15. How can you best minimise waste of reusable by-products?
(a) Follow recipes exactly so you don't end up with leftovers.
(b) Follow the waste management hierarchy.
(c) Follow correct storage and stock rotation procedures.
(d) Follow the instructions of your supervisor and more experienced colleagues.
16. Select the most appropriate cooking method to use when preparing whole pears as a dessert item.
(a) Boiling.
(b) Grilling.
(c) Deep frying.
(d) Poaching.
17. What is the appropriate cooking method to use when cooking pasta?
(a) Braising in the oven.
(b) Boiling method.
(c) Absorption method.
(d) Shallow frying in a wok or pan.
18. The recipe states the egg whites must be whisked to a stiff peak. Which statement best describes this term?
(a) Dense egg foam mass that holds its shape in the bowl but does not form peaks.
(b) Glossy white foam formed by large bubbles of air. The soft foam tends to move around a lot in the bowl when shaken and the surface weeps liquid.
(c) Vivid white foam with a glossy appearance and very fine close texture. Firm peaks form when the whisk is lifted from the foam.
(d) White glossy foam that moves slowly in the bowl when shaken. When the whisked egg white is removed, a peak forms.
19. What role do eggs play when added to minced meat when making meat loaf or meat balls?
(a) Binding.
(b) Enriching.
(c) Clarifying.
(d) Emulsifying.
20. You have finished kneading your pasta dough. What is the next step in making fresh pasta?
(a) Cover and rest the dough for at least 30 minutes or up to three hours.
(b) Roll the pasta dough and feed it through a pasta machine.
(c) Roll the pasta dough and dry it out before feeding through the pasta cutting machine.
(d) Sprinkle the dough with durum semolina and feed the dough through the pasta machine.
21. Select the most suitable accompaniment to serve with flambéed strawberries.
(a) Grated chocolate sprinkled over the strawberries.
(b) A side serve of fresh strawberries.
(c) Banana topping poured over the top and finished with a mint leaf.
(d) Whipped cream served in a separate dish.
22. You have prepared a vegetable stir-fry with honey soy sauce for a vegetarian customer. What is the most suitable accompaniment to serve with it?
(a) Steamed rice.
(b) Steamed pasta.
(c) Couscous soaked on chicken stock.
(d) Cheesy creamed polenta.
23. You are checking the quality of your prepared dish prior to plating and service. What quality checks do you need to complete at this stage to determine if any adjustments need to be made?
(a) Freshness, nutritional value, appearance, and taste.
(b) Consistency, texture, taste, temperature, and aroma.
(c) Whether the dish is too salty, bitter, sweet, or sour.
(d) If you followed the standard recipe properly, you shouldn't need to check quality points or make any adjustments at this stage.
24. How should you present your final dish?
(a) On serviceware that is appropriate for the type of dish you're plating.
(b) On a large plate to give a greater visual impact when it is served to the customer.
(c) Present the dish using serviceware that is easy to carry.
(d) In a bowl or on a plate that has been pre-heated in the oven.
25. What sauce is used in the classic dish eggs Benedict?
(a) Mornay.
(b) Mayonnaise.
(c) Béchamel.
(d) Hollandaise.
26. What should you check before a dish is served to the customer?
(a) Visually check garnish, serviceware and appearance.
(b) Check for correct taste and make food quality adjustments.
(c) Preheat the bowls you're serving hot dishes in so the food stays piping hot.
(d) Check the dish doesn't contain ingredients that could cause an allergic reaction.
27. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked dishes, such as steamed rice or boiled pasta?
(a) Place dishes directly in the fridge or freezer while they're still hot.
(b) Store them in appropriate environmental conditions in a hot bain-marie until required for service.
(c) Pay strict attention to temperature. This is the only factor to consider when storing finished dishes.
(d) Store the dishes in clean containers in the refrigeratorbetween1 to 5 °C.
28. You are finishing your shift and it's time to clean your work area. Today, you have been preparing vegetable and farinaceous dishes. What are some of the cleaning tasks you are responsible for completing?
(a) Clean large equipment, such as ovens, griller, bratt pan and steamer.
(b) Clean large mechanical equipment, such as the peeler, planetary mixer and processor.
(c) Clean and sanitise benches, chopping boards and utensils.
(d) Clean and sanitise serviceware, utensils and other small equipment.
SITHKOP001 - Clean kitchen premises and equipment
Knowledge Test
1. If you don't know how to use, store or prepare cleaning agents and chemicals, how do you find out?
(a) Consult product/manufacturer's instructions, workplace documents/diagrams, Safety Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
(b) Check the HAZCHEM labels.
(c) Ask the head chef.
(d) Consult your restaurant's policy regarding personal protective equipment (PPE).
2. Why should you clean and sanitise kitchen equipment? Choose the best answer.
(a) To make sure it presents well to customers.
(b) To prove that you've completed the unit Clean kitchen premises and equipment.
(c) To ensure the safety of the food you're preparing and serving to customers.
(d) To prevent ant infestation.
3. Where should you store cleaned equipment?
(a) In a safe storage area such as a locked room or cupboard.
(b) Out in plain view, so anyone who needs it can see it.
(c) In its designated place.
(d) In a cool, dry, well-ventilated area.
4. How do you correctly load the dishwasher?
(a) Pre-rinse all plates in the sink with soapy water then load into racked trays.
(b) Stack items tightly on the racks to prevent breakage and maximise cleaning action.
(c) Place dishes into dishwasher trays as soon as they arrive at the sink to ensure a quick return of dishes back to the service area. Slide trays into the dishwasher and begin wash cycle.
(d) Sort ‘like' items into piles, load items of similar type into trays and pre-rinse to remove loose or sticky food. Don't crowd the dishes. Stack items so the water jets can reach all surfaces.
5. Which of the following items should you handwash?
(a) Kitchen knives.
(b) All cooking utensils.
(c) Dishes.
(d) Crockery.
6. If you notice broken or chipped serviceware, who should you report this to?
(a) You don't need to report it. Just dispose of it within the scope of your responsibility.
(b) Report it to your supervisor.
(c) Report it to wait staff, so they know to warn the customer about it.
(d) Report it to the person you think broke it.
7. At what time do sufficient supplies of clean, undamaged crockery need to be available?
(a) At the end of the service period.
(b) At the beginning of the service period.
(c) At all times during the service period.
(d) You aren't required to ensure there are sufficient supplies of clean, undamaged crockery, the chefs are.
8. Why should you follow your organisation's cleaning schedule and document the completion of cleaning tasks? Choose the best answer.
(a) So everyone knows that you completed your cleaning tasks correctly and can't blame you if cross-contamination causes a customer to get sick.
(b) To be completely sure that it's impossible for insects and vermin to invade your premises.
(c) To make sure your kitchen premises present well in case a customer happens to see it.
(d) It's part of your organisation's required food safety program, which ensures that kitchen equipment, surfaces, food preparation and storage areas are hygienic.
9. What's the difference between cleaning and sanitising?
(a) You use hotter water when you clean than when you sanitise.
(b) Cleaning removes visible dirt, soil or stains. Sanitising kills/reduces disease-causing bacteria.
(c) You clean equipment that comes into direct contact with food. You sanitise floors, walls, etc., which don't come into direct contact with food.
(d) Cleaning requires you to use the right detergent, chemicals and techniques for the surface. Sanitising doesn't.
10. What's the best cleaning agent to use when getting rid of animal and pest waste?
(a) Disinfectant and deodorant.
(b) Degreaser.
(c) Bleach.
(d) Neutral detergent.
11. What single document provides safety procedures to follow in the event of a chemical accident?
(a) SDS or MSDS.
(b) PPE.
(c) HAZCHEM.
(d) WHS.
12. Which of the following is true about sorting and removing soiled linen?
(a) Every establishment follows the same exact procedure for sorting and removing soiled linen.
(b) Soiled linen is always laundered off-site through an external linen service and is sorted/removed according to their specifications.
(c) You must remove soiled linen and sort it into pre-designated areas according to your establishment's procedure.
(d) You should place kitchen and dining room linen together, but separate badly stained from lightly soiled linen.
13. What's the most important reason to promptly dispose of kitchen waste?
(a) To create more space in the kitchen.
(b) To avoid customers being exposed to unpleasant odours.
(c) To maintain your restaurant's image.
(d) To avoid cross-contamination with food stocks.
14. Which of the following is true regarding the safe use of cleaning agents, chemicals and equipment?
(a) You should only use them in a sealed area while wearing the necessary personal protective equipment.
(b) You should mix different cleaning agents together for the best result.
(c) You should use the right cleaning agent for the job and separate, colour-coded cloths for different tasks.
(d) You should always add the water to the cleaner when diluting hazardous chemicals.
15. Why is it important to use correct manual handling techniques when cleaning equipment and premises?
(a) To avoid injury.
(b) To avoid cross-contamination.
(c) To prevent infestation.
(d) There's no need for kitchen attendants to use correct manual handling techniques.
16. Why should you use energy, water and other resources efficiently? Choose the best answer.
(a) To demonstrate your self-management skills.
(b) To reduce negative environmental impacts and save money.
(c) To ensure you adhere to water restrictions in times of drought.
(d) To increase profits and maximise negative environmental impacts.
17. Which of the following should you put into the general waste?
(a) Empty water bottle.
(b) Empty egg carton.
(c) Empty soda can.
(d) Empty plastic bread bag.
18. Why are HAZCHEM labels important?
(a) They tell you how to prepare hazardous chemicals.
(b) They identify a food's use-by date.
(c) They help you identify hazardous substances.
(d) They tell you how to clean dangerous food-preparation equipment such as slicing machines.
19. Which of these types of kitchen waste are most harmful to the environment?
(a) Cooking oils.
(b) Vegetables.
(c) Disposable utensils.
(d) Breads and grains.
20. How do you safely handle and remove hazardous waste?
(a) Wear PPE, follow the SDS or MSDS and follow organisational procedures.
(b) Use tongs to separate waste and use gloves.
(c) Wear appropriate PPE and follow your organisational procedures.
(d) Wear appropriate PPE and follow your supervisor's instructions.
21. What is the purpose of wearing gloves while using cleaning products?
(a) To protect your hands from damage.
(b) To keep your hands clean so you are still able to serve food.
(c) To keep your hands from spreading germs.
(d) To prevent fumes.
22. What PPE would you use in order to descale a stovetop where you are using an acid cleaner?
(a) Mask, goggles and gloves.
(b) Mask, goggles, gloves, plastic apron.
(c) Mask and gloves.
(d) Mask and goggles.
23. Which of the following cleaning products would you use to wash dishes by hand?
(a) Dishwasher tablets.
(b) Dishwashing liquid.
(c) Dishwasher liquid.
(d) Mask and goggles.
24. How can you avoid risks to food when cleaning walls in the kitchen?
(a) Put away or remove all food so it doesn't get splashed.
(b) Wear gloves to prevent contamination.
(c) Wash your hands before you touch the food again.
(d) Wipe from top to bottom with hot water and neutral detergent.
SITXINV002 - Maintain the quality of perishable items
Knowledge Test
1. What type of thermometer is used to check the temperature in the centre of packaged items, especially thicker foods?
(a) Surface thermometer.
(b) Food safety thermometer.
(c) Probe thermometer.
(d) Infrared thermometer.
2. Based on food safety and industry standards, what temperature range must chilled perishable supplies be within when they are delivered?
(a) 5 to 7 oC.
(b) 2 to 4 oC.
(c) -1 to -2 oC.
(d) 4 to 6 oC.
3. What is the name of the form on which you record the results of temperature checks conducted on deliveries?
(a) Goods receiving form.
(b) Goods departure form.
(c) Deliveries temperature form.
(d) Deliveries storage form.
4. When should you reject the delivery of a food item?
(a) When the item doesn't meet your quality standards.
(b) When the item is not delivered at the correct time.
(c) When you are concerned about the cleanliness of the delivery area.
(d) When you realise you no longer need the supplies due to poor sales.
5. Temperature and humidity is a factor when choosing appropriate storage conditions for your supplies. Which of these supplies must be kept in a cool, dry storage area?
(a) Cooked meats and dairy.
(b) Pre-prepared meals such as sandwiches, fruit and vegetable salads.
(c) Fresh flowers, fruit and herbs.
(d) Fresh eggs, whole pumpkins, cooking oil.
6. Which perishable foods must be stored in the refrigerator to prolong quality and maintain food safety standards?
(a) Raw chicken breast, fresh fish, orange juice, milk and strawberries.
(b) Canned meals, soup, fruit and vegetables.
(c) Frozen fruit, vegetables and fish.
(d) Potatoes, onions, unripe pineapples and stone fruits.
7. What date code information is provided by manufacturers on perishable items?
(a) Production date.
(b) Use-by date.
(c) Date of sale.
(d) Refrigeration date.
8. How can you avoid food contamination when storing your supplies?
(a) Make sure all food is stored in its original packaging, boxes or containers.
(b) Remove all food from its packaging and place in sealed, airtight containers.
(c) Label all food with the delivery date and if there are any quality issues.
(d) Make sure all equipment, utensils and storage containers are clean before and after use.
9. What environmental conditions should you check and adjust in your storage areas to maintain your supplies at optimum quality?
(a) Ventilation, humidity, lighting and cleanliness.
(b) Sunlight, moisture, pests and rodents.
(c) Cleanliness of storage equipment, fans and shelving.
(d) Humidity in the refrigerator, ice build-up in the freezer and stock levels in the dry store.
10. According to food safety standards, how often should you conduct temperature checks of your refrigerated storage areas?
(a) Immediately after supplies are stored.
(b) Once a week.
(c) Once a day.
(d) At least twice a day.
11. What is a very simple procedure you can follow which helps protect supplies from damage due to cross-contamination and pests?
(a) Make sure all storage areas are kept below 6 oC as both bacteria and pests don't like cold conditions.
(b) Remove all waste to the dry store area for later disposal by the waste removal contractor.
(c) Clean and sanitise all storage areas regularly.
(d) Use a surface insecticide spray on all shelving, floors and walls of storage areas to stop pest infestation and contamination from the bacteria they carry.
12. What is the first thing you should do to ensure stock rotation procedures are followed when putting away a delivery of cream into fridge?
(a) Check the expiration date of the existing stock on the shelf.
(b) Add the new stock to the front of the existing stock on the shelf.
(c) Place the old stock out on the bench to be used during service.
(d) Place expired stock at the front to be used first.
13. Which of these are signs of deterioration in the quality of your supplies?
(a) Broken containers, high moisture levels and wilting of fruits and vegetables.
(b) An ‘off' smell, high levels of dirt and dust in the storage area and direct sunlight.
(c) Enzymic browning, drying and hardening, mould, crystallisation.
(d) Moisture levels, damaged packaging, ice crystals, pathogenic bacteria.
14. Why must you report any incidents of infestations by animals or pests as soon as you identify them?
(a) The situation can only be dealt with by a supervisor or manager.
(b) You are not qualified to deal with the situation. A pest control company must be brought in.
(c) The chef needs to know so he can order more food to replace any damaged stock.
(d) The source of the infestation must be located and steps taken to remove the cause and all contaminated food as quickly as possible.
15. You notice that a number of lettuces show significant signs of deterioration and do not meet your workplace's quality standards. What do you do?
(a) Dispose of the lettuces immediately so they cannot contaminate the other good-quality ones.
(b) Tell your supervisor, fill in a wastage report and dispose of the spoilt lettuces.
(c) Remove the spoilt lettuces, remove all damaged leaves and try to save any leaves that might be of reasonable quality for service.
(d) Tell your supervisor so they can inspect the stock and make a decision whether to keep or dispose of the stock.
16. Which is the correct method for safely disposing of potentially contaminated or spoilt stock?
(a) Seal it in a plastic garbage bag and place in the external general waste bin.
(b) Sell it to customers at a reduced price.
(c) Place it in the refrigerator until the waste collection company comes to empty the bins.
(d) Place in specially marked ‘Infectious waste' garbage bags and remove to the external general waste bin.
17. How can you minimise the impact of spoilt stock and waste on the environment?
(a) Use biodegradable plastic garbage bags for your waste.
(b) Donate all spoilt and contaminated food to a food charity organisation.
(c) Use good stock control and storage procedures to reduce the amount of spoilt stock you throw out.
(d) Place all organic spoilt and contaminated food on the business's garden beds so it will eventually breakdown into compost.
Attachment:- Assignment - Worksheets and Knowledge Test.rar