Sithccc 020 Final marking guide Work effectively as a cook

Assessment 1

Your task:

Answer all questions below. Each question must be addressed to demonstrate competence.

1. A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self raising flour do
you need to produce 45 serves?

1.350 kg

2. You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is
34% of the total weight?

3.300 kg

3. You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What
quantity of raw carrots will you require for preparation?

2.500 kg

4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:

Step 1 Planning the menu

Step 2 Establishing recipe cards

Step 3 Constructing purchase/order lists

Step 4 Receiving and storing stock

Step 5 Constructing preparation lists

Step 6 Producing, plating and serving

 5. What do the individual sections in a kitchen need to do once the menu is written and

finalised? (Answer true or false in space provided)

True or False
Once the menu is constructed it is passed to the various sections so that they can cost F
their dishes to be produced and change recipes accordingly.
Each section can produce preparation checklists based on the menu, so that they T
can organise all of the correct ingredients and serviceware for each service
period.
These checklists help to improve efficiency and ensure consistency of the final T
product.
The checklists vary between sections. T
The larder section may need to prepare terrines, oyster garnishes, dressings and a range T
of salads, while the dessert section has to bake, or make ice cream, fruit garnishes
and chocolate filigree.
This means that each section needs the same mise en place list for all team F

6. What are the important aspects of WHS to apply before attempting to use or to clean any
commercial equipment?(Tick the correct box indicating true or false)

True False

All equipment should have a risk assessment completed for it and appropriate SOPs √
must be developed

Whatever equipment you are using, only do so if you have watched somebody else √
use it

Staff training must be considered and correct cleaning techniques should be taught √
and practised, including the correct use of the various cleaning chemicals

Equipment must be used safely and efficiently in order to produce professional menu √
items

If you are unsure of how something works, find the manufacturer’s instructions or ask √
someone who kNows

7. Connect the correct description with the relevant large equipment

Font A large, fixed tiltable pot which is used for producing stocks and soups on
a large scale. A lock tab allows for convenient transfer of liquids for
service or storage

Induction Stove A energy efficient heat source using a magnetic field to heat the pot or
pan. It produces very little heat and assists greatly in keeping kitchens
cool.

Bratt Pan A large, fixed tiltable pan which is used to sauter large volumes of
vegetables, starches or prepared, portioned poultry and meat. It is often
used for browning bones for stocks.

Salamander A wall-mounted or suspended device with electric or gas-top heat. It is

used to gratinate dishes or glaze dishes for a final shine.

8. Connect the correct description with the relevant equipment used for grilling:

Char grill lava rock grill or charcoal is used to heat the grill bars

Griddle plate or solid allows for large numbers of steaks to be cooked without any direct
top exposure to fire and No fat burn

BBQ and Weber often use real wood or charcoal for extra flavour. Commercial
applications also use gas or electricity and many come with hoods or lids
for even cooking

Teppanyaki Japanese griddle plate, used by chefs to cook in front of the customer
and serve them with great flair

Hibachi Japanese BBQ type which uses charcoal underneath grill bars

9. Connect the correct description with the relevant equipment used for cooking processes:

Sauteuse A round, lidded pan with angled or rounded walls. It usually has a long
handle and is used to heat and toss small amounts of food until cooked.

Sautoir This has straight sides and a matching lid. A long handle allows for

tossing of food and larger varieties have also a smaller handle opposite
for ease of lifting.

Fish poacher A long narrow pot with high walls, handles and a perforated tray insert
which allows whole fish to be inserted and poached with minimum
 movement.

Steamer These are made from steel, wood or plastic and may come with inserts or
baskets to suspend food above boiling water.

10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC)
include:(Tick the correct answers)

The name of the recipe √

Recipe number √

Quantities and specifications of commodities used √

A photo of the dish

The recipe portion yield √

The preparation time and labour costs

Portion size √

Cost per portion √

The date the card was produced and the version √

11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe
for a large number of serves?

(Answer true or false in space provided)

True or False

When you are cooking for large numbers of serves, the amounts may need adjusting, T
Not just multiplication.

For example, if you are cooking a stew for 200 serves, you would need more salt per F
portion than if you were cooking 4 serves.

The flavours of herbs and spices intensify as you cook larger amounts and the natural T
salts and meat flavours also intensify.

It is a good idea to add ~⅔ of the required amount initially, taste it after a while, then T
adjust the seasoning if necessary.

12. What is the purpose of a Banquet Analysis Sheet(BAS)?

 True False
Banquet analysis sheets (BAS) are used if you have a number of courses or √
dishes to calculate.
For large functions a BAS is established for each recipe to enable you to √
calculate the requirements for each dish individually.
A BAS enables you to calculate the required ingredients for a range of √
recipes and coordinate your mise en place all at once.
A BAS combines the ingredient requirements for multiple recipes. √

13. In order to obtain the actual food requirements before you can establish the final serving
weights you need to calculate the:

(Answer true or false in space provided)

True or False

Trimming losses T

Storage losses F

Cooking losses T

14. Match the impacts on ordering to the relevant examples:

Meat orders If you order a leg of lamb you would need to specify whether you want it
butt- on or butt-off, meaning with the chump attached or removed. The
Handbook of Australian Meats provides standards for the different cuts
of meat, which can be useful when purchasing.

Vegetable orders If you simply order potatoes you may end up with any variety, some of
which may Not be suitable for what you are trying to cook as they may
be too waxy or floury.

Staff costs Washed potatoes might cost $5 more than brushed potatoes, but it
might take your kitchenhand 1 hour to prepare all of the potatoes. If
your kitchenhand earns $10 per hour, then it is more cost-effective to
purchase washed potatoes, even though they are more expensive.