SITHKOP005 Coordinate cooking operation

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 Remember the GIGO rule – garbage in, garbage out. Food will only be
raw commodities 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

4. Cooking
5. Portioning
6. Blast Chilling
7. Storage of chilled foods
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.
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.
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.
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.
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

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.

b. 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.

c. 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.

d. 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

e. 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.

f. 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.

g. 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

h. 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
Decorations and garnishes Well presented on plate Look greenery Rich in color and
and looks nice beautiful