Assessment Tasks and Instructions

Student Name Niroj Adhikari

Student Number RS181125
Course and Code Certificate iv in Commercial Cookery
Unit(s) of Competency and Code(s) SITHKOP005 Coordinate cooking operations
Stream/Cluster
Trainer/Assessor Didier Schwartz

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observations 1+2
Assessment 3 Log Book
Assessment conducted in this instance:Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment

Signature Date 20/09/2019

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 2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements
and performance criteria of this unit:

 for at least three of the hospitality and catering organisations detailed in the unit’s application:
o comprehensive details of food production processes for:
 receiving
 mise en place
 preparing or cooking
 post-cooking storage
 reconstitution
 re-thermalisation
 serving
o critical control points in food production where food hazards must be controlled
o menus and recipes for items produced in performance evidence
o indicators of quality food products:
 appearance and visual appeal
 colour
 consistency
 moisture content
 mouth feel and eating properties
 plate presentation
 portion size
 shape
 taste
 texture
 types of food service styles:
o à la carte
o buffet
o set menu
o table d’hôte
o bulk cooking operations
o functions and events
o festivals

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  use of designated decorations, garnishes or sauces
 types of food production systems and their characteristics for different production methods specified in the
performance evidence
 range of formats and content for:
o kitchen workflow schedules
o mise en place plans
o food preparation lists.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Pen, paper, Learning resource, Computer.

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

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Assessment 1

Your task

You are required to complete all questions and tasks listed below.

1. Describe the characteristics of 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
It is also known as assembly cooking, means using mass production
principles to save time and money in the kitchen. It also means that after
putting in the effort to cook and prepare in bulk. It saves time, money and
is healthier for the body.

Application/Use
Canteens, Institutions, Functions, Events, Festivals

Advantage
Save time ,save money,eat healthier meal

Disadvantage
Risk of food safety,lack of variety,improper storages

Cook chill for extended life

Description Food is cooked in specialized equipment, then chilled rapidly. Very strict
HACCP processes apply to this process.

Application/Use
Canteens, Institutions, Functions, Events, Festivals

Advantage
Because food is prepared in advance, experienced cooks are not
required to work during all hours of operation. This allows for
less experienced and less expensive employees to be hired for
reheating the food and working on tray-line, making it a
cheaper scenario than having to batch cook food throughout
the day. Additionally, since the patient trays can be chilled in
their carts in the refrigerated room, they can be assembled
hours in advance, making it possible for the kitchen staff to be

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 scheduled for only eight hours instead of all hours of operation

Disadvantage
Although cook-chill seems to be cheaper with labor and food
costs, the equipment and costs are significantly more expensive
than other food preparation methods. Prices for blast chillers
range from $5,000 to $25,000, whereas the tumble chiller can
cost between $15,000 to $150,000, depending on capacity and
style. Additionally, the utility cost for the large equipment 6 is
much greater than cooking to order, such as with an oven or
stove. The equipment and utility may be costly, but many find
that the low labor and food costs make up for the loss

Cook chill for five day shelf life

Description
The food can be stored for a maximum of  5  days at these temperatures,
which includes both the production and the consumption days. However,
from a quality and presentation point of view, all  cook chill  food should be
used as soon as possible

Application/Use
Canteens, Institutions, Functions, Events

Advantage 1. Effective time management and control system

2. Flexibility in service
3. Fantastic opportunity for expansion
Disadvantage
1. Specialize equipment
2. Storage requirements
3. Some recipes aren’t suited

Cook freeze
Description
Food preservation method in which it is prepared and portioned,  cooked,
and then frozen to -20°C in a central kitchen.  Cook-freeze  preserves food
for up to eight weeks before it is reheated for eating. See also  cook  chill

Application/Use
Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities)

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 Advantage
Fruits and vegetables grown from locally produced heirloom seeds or
native or naturalized plants are especially resistant to local diseases. These
plants and trees are more resilient and little or no protection from insects
or diseases are required to grow these plants.

Disadvantage
Fresh food needs to be eaten right away even if refrigerated most
fresh foods will not last longer than a week. Enzymes cause
nutrient and color loss in fruits and vegetables. Cut an apple,
expose it to air, and it turns brown. This is the work of enzymes
and a prelude to decay.

Fresh cook
Description
The food is prepared fresh from scratch, processed, e.g. par-
cooked and then served during service.

Application/Use
A lar carte, Table d hotel, set menu, Functions, buffet service

Advantage 1. Best preparation

2. Optimum use of fresh produce
Disadvantage 1. Equipment required to ensure temperatures are maintained during
delivery.
2. Requires more staff
3. Limited to an immediate outlet in terms of infrastructure other
than smaller scale catering

2. List the essential factors you need to consider when planning a food production process for cooking
operations:
Types and style of food preparation
Available of all items and well equipments
Need of menus and items

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3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be considered for
each of the following steps in a production flowchart for this food production process?

1. Selection of the raw commodities

Raw materials, including ingredients, processing aids, and packaging, are the foundation of finished
food products. As such, they must meet not only your specifications, but also regulatory
requirements.  Raw materials  (ingredients, processing aids, and packaging  materials) are the
foundation of finished food products.
2. Storage of raw materials
1. Maintaining quality of your  raw materials  affects the health of your products.
2. In a sense,  raw materials  used in concrete are just like the food we eat: They should be of good
quality, they must be  stored  and handled properly, and they must not be contaminated
3. Preparation
Food safety principles must be applied. Cutting boards and utensils must be changed and cleaned
appropriately for the preparation of all food items to prevent cross-contamination, but is especially
important for high risk foods such as seafood, meat and poultry. Separating the food preparation area
from the cooking and post cooking areas will provide additional food safety. Frozen foods must be
thoroughly thawed before use. Rapid high temperature thawing can lead to the growth of pathogens
and could mean the core of the food may not reach the required temperature. To ensure effective
chilling after cooking, meat primal and poultry cuts should not weigh more than 2.5kg or measure
more than 10cm in thickness.

4. Cooking
cooking is transferring energy from a heat source to the food. It is as much about the ways heat
changes the food  as it is about the heat itself. That's because heating food does more than just make
it hotter.
5. Portioning
A  portion  is how much  food  you choose to eat at one time, whether in a restaurant, from a package,
or at home. A serving, or serving size, is the amount of  food  listed on a product's Nutrition Facts,
or  food  label
6. Blast Chilling
Blast chilling  is a method of cooling food quickly to a low temperature that is relatively safe from
bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F).
7. Storage of chilled foods
Chilled  prepared  foods  are designed to be  stored  at refrigeration temperatures below 8oC (optimum
5oC maximum) and need to be kept  chilled  in a fridge to safely meet their shelf life. If they are not
properly  chilled  and  stored, bacteria can multiply.
8. Distribution
Food being transferred or transported must remain within the defined temperature guidelines while it
is being moved. Refrigerated vehicles are best, but insulated containers may be used. Temperature

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 probes and dataloggers should be used to ensure the correct temperature is maintained throughout
transportation. The food must be placed into correct storage immediately upon arrival. Any food
items that reach the danger zone must be destroyed.

9. Reheating
When  reheating  leftovers, be sure they reach 165° F. Always use a  food  thermometer to check the
internal temperature of the  food.  Reheat  sauces, soups and gravies by bringing them to a rolling boil.
Cover leftovers to  reheat. This retains moisture and ensures that  food  will  heat  all the way through.
10. Service

There are many different  types of food and beverage service types or procedures, but the major
category of the  food service  is 1) Plate Service, 2) Cart  Service, 3) Plater  Service, 4)
Buffet  Service  and 5) Family style  service.

4. You are receiving 25 frozen ducks which you will require for a cook fresh 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:
Ensure that deliveries are systematically checked on arrival:
a) Use a data logger
b) ducks temperature should be under -18℃.
c) Check for any signs of deterioration, such as any of the frozen
d) ducks starting to thaw
e) Duck should no obvious contamination
f) Packaging needs to be in its original condition with each food item
g) separated from others
h) Ensure the ducks are separate from other cooked or raw products to
i) prevent cross-contamination

 Thawing
Frozen ducks must be completely thawed before using. Rapid high temperature thawing can lead to
the growth of pathogens could mean the core of food may not reach the required temperature of 4
°C. The food in the refrigerator cannot be thawed at room temperature.

 Storage
Keep them separate from other cooked or raw items to avoid cross contaminationat 2°C to 4 °C in
cold room.

 Mise en place
Prepare all the needed ingredients and ensure they are separately ready to use, and get the going
to be use equipment clean and sanitized ready. It required temperature of 4 °C

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  Cooking

j) Keep preparation of different food items separate whatever possible:

k) Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for
different tasks
l) Wash, peel and rewash (WPRW) items in clean water to prevent contamination from chemicals
and bacteria. Do not store vegetables in water for extended time periods, as this affects their
nutritional value
m) Wash all equipment and tools used for raw food prior to using them for cooked food.
n) Clean and sanitize benches and cutting boards in between production steps
o) Food should be cooked to a temperature of at least 75 °C or hotter. When food is cooked, it should
be eaten promptly, kept hotter than 60 °C, or cooled, covered and stored in the fridge or freezer.

 Post-cooking storage
The food that has been cooked and left at room temperature is cooled enough to be put in the
refrigerator, but the food must reach 21°C within 2 hours. Allow food to cool from 60°C to 21°C for 2
hours. Then it can be put in the refrigerator. The food must then reach 5°C or lower within 4 hours.
Keep main food groups separate in cool room, e.g. duck, stock and orange on different shelves.

 Reconstitution
Food being transferred or transported must remain within the defined temperature guidelines while
it is being moved. Refrigerated vehicles are best, but insulated containers may be used.
Temperature probes and data loggers should be used to ensure the correct temperature is
maintained throughout transportation. The food must be placed into correct storage immediately
upon arrival. Any food items that reach the danger zone must be destroyed.

 Re-thermalisation
Any reheating or re-thermalizing must be done within 30 minutes after the food has been removed
from storage. The food must be reheated to 70°C core temperature and be held at this temperature
for at least 2 minutes.

 Serving
a. Prevent any cross-contamination and apply general food handling principle
b. Sell and display food at the correct temperature, temperature of cold food below 4°C and hot food
above 65°C
c. High risk food items must not be held or displayed for long periods
d. Any damaged food cannot be sold
e. Wash your hands thoroughly prior to handling food that will not be reheated. Use gloves, palette
knives, meat forks or tongs to minimize contamination
f. Separate serving utensils must be provided for each food item
1) Sneeze guards or other protective barriers must be placed on all display items

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5. List 5 processes you can implement to ensure food safety when preparing foods:

1. Wash hands and surfaces often  using hot, soapy water. Wash your hands before and after you handle
food or utensils, especially raw meat, poultry, fish, or eggs.

2. Wash all Food, vegetables  before Cooking

3. Cook foods to a safe temperature using a food thermometer. Uncooked or undercooked animal
products can be unsafe.

4. Do not leave food in the danger zone (between 5 and 60℃) for more than 1 hour.

5. Wash all equipment and tools used for raw food prior to using them for cooked food.

6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:

1. Washing your hands before cooking is almost a no brainer, but many forget to also wash between
steps. This is especially true that you should wash your hands after handling raw meat.

2. Don't cross-contaminate.

3. Store cooked foods carefully.

4. Avoid contact between raw foods and cooked foods.

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 5. Do not let people with poor personal hygiene while handling the food.

7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse
effects on food:

1. Do not cause any damage to packaging during transport

2. Transport food at the correct temperature

3. Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs .

4. Organize cooler contents

5. Use a data logger to record food temperatures during transport

8. 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 Well defined eye muscle Crisp look No fat, clear
Colour consistency MR centre Golden Rich brown
Moisture content Juicy Not too dry Rich vicious
Mouth feel and eating Tender Crisp outside and Rich flavour with
properties herby herb notes
Plate presentation Nicely Frenched Not too thick Not too thick
Portion size Correct Correct Correct
Shape Correct Correct N/A
Taste good Correct Correct
Texture Correct Correct Correct
Sauces correct correct Correct

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 Decorations and garnishes Rosemary spring-young correct correct

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