Assessment Answers for SITHCCC020 - Work Effectively as a Cook

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Ques 1: List the methods of cooking required to produce the menu items.

Ans: Methods of cooking required to produce the menu items are:-

• Blanching
• Poaching
• Boiling
• Steaming
• Braising

Ques 2: Indicate how the prepared ingredients should be stored before being required for production, cooking, or service.

Ans: Prepared ingredients should be stored appropriately in clean, airtight containers and refrigerated at the proper temperature to maintain freshness and prevent contamination.

Ques 3: What factors influenced how you sequenced and prioritized the tasks to be completed on your work schedule?

Ans: Factors affecting the sequencing and prioritization of tasks on my work schedule include urgency, importance, deadlines, dependencies, available resources, and potential impact on overall project goals and objectives.

Ques 4: What factors influenced how you sequenced and prioritized tasks on the jobs checklist?

Ans: When sequencing and prioritizing tasks on a task checklist, factors such as task complexity, the time required, deadlines, dependencies, available resources, customer needs, and potential risks or consequences are considered to ensure efficient and effective completion of the checklist.

Ques 5: Briefly describe how a work schedule and job checklist can help you and your team manage your speed, timing, and productivity during preparation and production.

Ans: A work schedule helps allocate time to specific tasks, ensuring a structured workflow and timely completion. A job checklist provides the following:

• A step-by-step guide.
• Ensuring nothing is overlooked.
• Increasing productivity.
• Enabling efficient coordination among team members during the preparation and production.

Ques 6: List at least six special needs, dietary requirements, and requests you might have to cater to when working in a commercial kitchen.

Ans: 

1. Gluten-free diet

2. Vegetarian or vegan diet

3. Nut allergies

4. Lactose intolerance

5. Halal or Kosher dietary restrictions

6. Diabetic or low-sugar diet

Ques 7: What does the term mise en place mean?

Ans: Mise en place is a French consonant word meaning "to put in place" or "everything in its place." It refers to preparing and organizing all ingredients, tools, and equipment required for a recipe before cooking. This includes measuring and cutting ingredients, preheating the oven, and setting out pots and cookware.

Ques 8: Explain how you will calculate the food for a particular service period.

Ans: To calculate the amount of food required for a particular service period, you need to consider several factors:

A number of guests, menu items, appetite, time of day dietary restrictions, etc.

Once you've considered these factors, you can use a food quantity calculator or recipe scaling tool to determine the ingredients needed for each menu item. Be sure to round up to make sure you have enough food for all the guests.

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