SITHKOP005 - COORDINATE COOKING OPERATIONS

Formative assessments
Activity 1
1 List three things food production enterprises are obligated to provide to
customers.

2 When determining food production and menu requirements, what should a

chef anticipate and consider? List at least eight points.

3 What is portion control?

4 Describe the difference between vegetarian and vegan.

Activity 2
1 Explain what quality means in terms of a food product in the food production
industry.

2
What are three indicators of what customers perceive as quality in food service
environments?

3 List two customer quality management tools.

4 Describe (30–50 words each):

Input.
Output.
Process.

5 What are nutrition content claims and health claims?

6 Describe the processes that can cause nutrient loss in foods and suggest one
way to minimise this.

Activity 3
1 What are typical food production systems?

2 The cook–serve production system (conventional) is used the most in kitchen

establishments. Describe how it is characterised and its process.

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 3 Describe the characteristics of a cook–chill method of food production and its
process.

4 What is an à la carte menu characterised by?

Activity 4
1 What is the meaning of the term standard recipe?

2 What are the three phases of the recipe standardisation process?

3 Explain (30–50 words) the meaning of:

Standard yield.
Standard portion.

4 Identify at least six food production personnel and a brief summary of their
responsibilities.
Role Responsibilities

Activity 5
1 Explain the term mise en place.

2 List at least five tasks for proper mise en place.

3 What can be taken into account when calculating commodities and food
volume requirements?

4 Provide an example of a work flow plan for a food production enterprise of

your choice. Include at least six tasks, detailing the time and team member
responsible for that task.
Task Time Team member
Activity 6
1 What is a food preparation list?

2 What is the first stage of setting up for food production?

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 3 List—in order of importance—the tasks and time frames that would be needed
to complete the kitchen mise en place in a small fine dining restaurant. Which
members of a kitchen brigade might be responsible for each?
Tasks Time Frame Person Responsible

Activity 7
1 What does inventory mean and how often should it be counted?

2 What are four important factors to take into account when food costing?

3 Define (30–50 words) the meaning of:

Theoretical usage (ideal usage).
Actual usage.
Variance.

4 List at least four outcomes that could result from calculating and preparing
incorrect food supplies.

Activity 8
1 How often should total inventory be counted, by how many people and why?

2 What is the formula to determine a correct order of food supplies?

3 Looking through the food inventory, a kitchen manager/ chef sees that there
are only two boxes of tomatoes on hand, but the established par level for
tomatoes is eight boxes. How many tomatoes need to be ordered?

4 Complete the following inventory/ order cycle:

1.

3. 2.

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Activity 9
1 What are basic inventory objectives designed to reduce?

2 Describe an electronic or computerised ordering system.

3 All food received from suppliers needs to be correctly checked in order to

protect the enterprise. What are some of the steps of a quality and safety
inspection process? List at least five examples.

Activity 10
1 What does food processing and the flow of food mean to kitchen operations?

2 List at least 10 examples of operational steps within a food production area.

Examples of operational steps include:

3 There are three main hazards that occur in food production processes. Name
what they are and provide at least three examples of each.

Activity 11
1 Why is it important to recognise and reward employees for work well done?

2 Why is it necessary to choose suitable equipment?

3 What are SMART goals?

Activity 12
1 List six ways that determine how the production sequence would be
controlled.

2 What is time management and what are the skills needed to do this?

3 Name at least six sections that form part of a food production sequence.

4 What is the objective of work flow planning?

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Activity 13
1 What are the quality characteristics of food that is acceptable to consumers?

2 What does HACCP stand for?

3 What are four ways in which kitchen personnel can test for quality?

4 List four indicators of fresh fish.

5 What is the goal for safely heating food and why?

Activity 14
1 Describe the advantages of back and front of house personnel working
together.

2 Why should food plating be consistent and appropriate for the meal?

3 List five things the food items should be evaluated for to match the menu
description.

4 Make a list of seven checks a chef/ kitchen manager should make to the food
items to ensure they match recipe and menu descriptions.

Activity 15
1 Working to a consistent quality can be achieved through what methodical and
economical methods?

2 What is the meaning of both a standard, and an organisational standard?

3 What factors can affect an organisational structure? Provide at least six

examples.

4 What should suppliers be monitored for?

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 Activity 16
1 List three checks that can be put in place to monitor the progress of a food item
through the final stages of the production process.

2 Describe two ways to test the quality of food, and why this is necessary.

3 Why are final checks on food items so important? Provide at least six examples.

4 The tasting process can be incorporated into formalised controls of which

there are three types. Describe (50–80 words each) the meaning of each of the
following:
Feedback control.
Feed forward control.
Concurrent control.

Activity 17
1 Describe the purpose of a pre-service line check and why it is important.

2 What are five advantages of using performance standards?

3 What does engaging a team member mean? What is one strategy that can be

used?

Activity 18
1 Provide examples of the four food types.
Frozen food Perishable food Semi-perishable food Non-perishable food

2 Using the examples you have provided, provide storage, temperature and
cover/ container requirements.
Frozen food Storage Temperature oC Cover/container
Perishable food Storage Temperature oC Cover/container
Semi-perishable food Storage Temperature oC Cover/container
Non-perishable food Storage Temperature oC Cover/container

3 In what ways can kitchen team members maintain hygiene, cleanliness and
tidiness of the work environment?

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 4 Describe the process of stock rotation and why it is important.

Summative assessment 1
Question 1
Complete the table providing information about three types of hospitality and
catering organisations.
Organisation Organisation Organisation
 
type: type: type:
Comprehensive details of food
production processes for:
receiving
mise en place
preparing or cooking
post-cooking storage
reconstitution
re-thermalisation
serving
Critical control points in food
production where food hazards
must be controlled
Menus and recipes for items
produced in performance evidence
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

Question 2
What are the following food service styles? (30–50 words each)
Table d’hô te
À la carte

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Buffet

Question 3
How should decorations and garnishes be used to enhance a meal?

Question 4
Describe the cook–serve and the cook–chill production systems.

Question 5
Complete the following food production cycle:
1.
↗ ↘

8. 2.
↑ ↓
7. 3.
↑ ↓
6. 4.
↖ ↙

5.

Summative assessment 2
Project 1
Part 1

You are required to supervise food production processes and monitor and report
on the quality of kitchen outputs for a minimum of twelve complete service
periods (shifts) including:
 development of:
- kitchen workflow schedules
- mise en place lists
- food preparation lists
 calculating and ordering food supplies

Shif Date Time Location What did you do

t

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1
2
3
4
5
6
7
8
9
10
11
12

Select four dishes that could be served in a small restaurant, each with different
service styles. Describe the dishes, their service style, list the ingredients, the
preparation and cookery methods, and include the portion yield. For each dish,
also identify the kitchen equipment that would be used to prepare and cook the
item.
Dish/ name and Service Ingredient Cookery method/
Preparation
description style s portion yield

Part 2
Draw up a work flow chart or list for each dish. Your work flow schedule should
indicate which jobs are of highest priority and how the task should be completed.

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