UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

Apex Institute of Education | SITHKOP005– Learner Assessment Pack V2.1_Jul 2019 | CRICOS: 03156M Page 1 of 25
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 This production process is used in many function centres, hotels and re-
sorts for functions and banquets.
Application/Use Hospitals, aged care, childcare
Advantage Central kitchen, reduced need for infrastructure and staff
Disadvantage Distribution and equipment required to ensure temperatures are
maintained during delivery
Cook chill for extended life
Description Cook-Chill is a simple, controlled system of advanced food preparation
designed to provide more flexibility in foodservice.
Application/Use Hospitals, aged care, childcare
Advantage Reduced time pressure during service, minimal waste
Disadvantage Initial investment can be issue depending on size of operation
Cook chill for five day shelf life
Description It is used to produce fully cooked food that is then chilled rapidly and
stored under controlled conditions until needed.
Application/Use Events ,functions, hospitals
Advantage Attractive presentation on large scale if regeneration is used
Disadvantage Staff training to ensure optimal use of equipment features and processes
Cook freeze
Description Food is cooking and then packed in shallow covered trays and frozen
quickly to reach -20 degree within 90 minutes of cooking.
Application/Use It is used for large scale catering suck as hospitals.
Advantage Nutritional value, minimal waste
Disadvantage Staff training to ensure optimal use of equipment features and processes.
Fresh cook
Description The food items are prepared fresh from scratch, processed, e.g. par-
cooked and then served during service.
Application/Use Smaller restaurants, a la carte, set menu
Advantage Best presentation, optimum use of fresh produce
Disadvantage Requires more staff, time pressure during production and service

2. List the essential factors you need to consider when planning a food production process for cooking
operations:

 Determining production requirements for the period

 Using standard recipes
 Developing workflow schedules
 Creating specific mise en place lists

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 Remember the GIGO rule – garbage in, garbage out. Food will only
commodities be as good as the base commodities used. Sub-standard products
will achieve a poor final product. The relationship with your
suppliers is crucial to make sure that you get top quality
ingredients and minimize any surprises. Good suppliers will have
control over their handling and distribution methods. Always check
the goods upon arrival to ensure correct weights and quality
standards Storage of raw materials
2. Storage of raw materials All deliveries must be stored within defined timelines and using
processes based on food safety principles, to keep food at the
appropriate temperature and humidity levels.
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 food such as seafood, meat and poultry.
Frozen food 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.
4. Cooking When cooking food items ensure that the core temperature of the
food reaches at least 65℃ and is held at this temperature for at
least 2 minutes to destroy any pathogenic microorganisms. Use a
proper food thermometer that is checked regularly calibrated for
accuracy.
5. Portioning Once the food is cooked it must be chilled down immediately. If
the food needs to be portioned first this cannot take longer than
30 minutes. Correct food handling processes must be used.
Portioning can also be done after chilling. Containers used for
chilling food must be food grade, allow rapid chilling, and should
not to be deep (~7.5cm maximum). All containers that are used
must have been stored under hygienic conditions.
6. Blast Chilling The blast chiller must chill the food to below 5℃ within 2 to 4
hours of commencing the blast chill cycle. This ensures safety,
appearance, texture, flavour and nutritional value of the food.
Your blast chiller should be equipped with a food probe for
monitoring the core temperature of the food. The chilling time will
be affected by the shape, size and density of the food, its moisture
content, heat capacity and original cooking temperature. Covering
food can slow this process, but it also protects against
contamination, so it should be done as long as chilling can be
achieved within the prescribed time.
7. Storage of chilled foods Chilled food immediately must be stored below 5℃ to control
growth of microorganisms. It is recommended to have separate
fridges or cool-rooms for cook/chill products to ensure that the
 temperature control is constant. Alarms should be fitted to alert
you if the temperature rises. Chilled food can be kept safely for up
to five days – ensure correct stock rotation using the FIFO
principle. All food should be identified using color-coded labels
carrying information on the use-by-date, production date and a
clear product description. Any food that has reached a
temperature in excess of 5°C must be destroyed.
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 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.
9. Reheating Any reheating or re-thermalizing must be done within 30 minutes
after the food has been removed from storage. Suitable reheating
equipment includes convection ovens and special chill/reheat
trolleys. Normal ovens may be used, but it is important to not dry
out the food too much. Commercial microwave ovens are suitable
for individual portions of some items. Food must be reheated
above 70℃core temperature and be held at this temperature for
at least 2 minutes. A food thermometer should be used to check
the core temperature.
10. Service Re-heated food should be consumed within 15 minutes of
reheating. The temperature of the food should not be allowed to
fall below 65℃. Cooked and chilled foods which are consumed
cold, such as a terrine, should be served at 30 minutes after
removal from storage.

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:

a. Receiving: - Ensure that deliveries are systematically checked on arrival:

 Use a datalogger in transit and check the temperature of the frozen ducks which
the temperature should be under -18℃.
 Check for any signs of deterioration, such as any of the frozen ducks starting to
thaw
 Duck should no obvious contamination
 Packaging needs to be in its original condition with each food item separated from
others
 Ensure the ducks are separate from other cooked or raw products to prevent cross-
contamination

b. 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. The food in the refrigerator cannot be thawed
at room temperature.

c. Storage: - Keep those frozen ducks in a sealed freezer below -18℃. And keep them
separate from other cooked or raw items to avoid cross-contamination.

d. Mise en place: - Prepare all the needed ingredients and ensure they are separately ready
to use, and get the going to be used equipment clean and sanitized ready.

e. Preparing or cooking: - Keep preparation of different food items separate whatever

possible:
 Keep raw and cooked ingredients apart and do not use the same tools or cutting
boards for different tasks
 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
 Wash all equipment and tools used for raw food prior to using them for cooked
food
 Clean and sanitize benches and cutting boards in between production steps
 Do not leave food in the danger zone (between 5 and 60°C) for more than 1 hour

f. 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.

g. 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.

h. Re-thermalisation: - Any reheating or re-thermalising 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

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

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

i. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards
for different tasks.
ii. Wash, peel and rewash (WPRW) items in clean water to prevent contamination form
chemicals and bacteria. Do not store vegetables in water for extended time periods, as this
affects their nutritional value.
iii. Wash all equipment and tools used for raw food prior to using them for cooked food.
iv. Clean and sanitize benches and cutting boards in between production steps.
v. Do not leave food in the danger zone (between 5 and 60°C) for more than 1 hour.

6. List 5 processes you can implement to ensure food safety when processing, packaging and holding
foods:
 When filleting fish or boning meat or poultry, only do small amounts at a time to minimize
bacterial growth.
 Return prepared goods to the correct storage conditions immediately, e.g. seafood on drip
trays covered with ice, meat separated on the trays and covered, poultry trussed or cut
and covered on trays
 High risk items which are below 70°C, e.g. custards sauce and hollandaise, need to be used
quickly
 Most pathogens are destroyed during cooking when the internal temperature exceeds
70°C Spores and viruses, as well as toxins, can withstand heat and will still lead to food
poisoning
 Packaged process foods must be in sealed sterile packaging with appropriate labeling, such
as use-by date and nutritional information

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

 Prevent any cross-contamination and apply general food handling principles

 Transport food at the correct temperature
 Ensure than frozen food remains frozen while in transit
 Use a data logger to record food temperatures during transport
 Do not cause any damage to packaging during transport
 Check portable food storage equipment regularly for temperature compliance

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 Glossy and textured Crispy not soggy Glossy and clear
Pinky inside and dark Green and yellow Dark brown
Color consistency
brown outside
Moisture content Very moisturized Not soggy but not too Very moisturized
 dry
Mouth feel and eating Smooth and soft Crispy Rich and proper flavor
properties
Plate presentation Cut by rip bone Looks crispy Not too thick soft
Portion size 2 bone each Not to thick One spoonful
Shape Round and clean Intact keep with meat Water drop
Taste Not too salty Crispy Rich taste
Texture Tender fresh Not too thick
Sauces Nice in presentation fresh Nice in color
Well presented on Rich in color and
Decorations and garnishes Look greenery
plate and looks nice beautiful