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?

True or False

Once the menu is constructed it is passed to the various sections so that they can F
cost 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 T
range 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
members.

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.

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.

15. The correct procedures which must be followed when receiving stock from a supplier include:

True False
As the stock arrives it must be checked off against the requisition order or delivery √
docket.

Checking deliveries according to the purchasing specifications ensures that the correct √
items, quantities and qualities have been received.
Any variations must be highlighted at this point to avoid problems later. √

If you inform the supplier by telephone that the quality is insufficient, or the weight is √
incorrect, they can send a representative to verify it and compensate you on the next
delivery.

Store stock promptly: perishables first – dry goods last. √

16. What is the general procedure for organising preparation checklists? The following statements
are:

(Answer true or false in space provided)

True or False

The preparation checklist is prepared based on the menu and SRCs. T

The preparation checklist is prepared based on the expected numbers of customers. F

At the end of the shift the preparation checklist will be reviewed to check whether it F
was efficient for the shift.

The partie chef or supervisor would check all stock requirements for the next shift T
after service.

The preparation checklist lists all required jobs for the day or shift. T

The preparation checklist requirements are communicated to each team member at T

the start of the shift.

17. Quality control of food during preparation, before service and during service would typically
include:

(Tick the correct box indicating true or false)

 True False
Using a SRC will enable consistent production of recipes. √
Most kitchens will have a final tasting session just before service. √
In many service instances, wait staff will rearrange food items which are likely to move √
when a dish is served.
The Head Chef will go to each section and taste key items such as soup, √
sauces and dressings.
Based on the Head Chef’s feedback final adjustments are made and then service can √
begin.
During service the Head Chef will often be on the pass and check all the food as it √
comes to the pass before it is served to the customers.
Wait staff may wipe off any finger marks, ask for a missing garnish or ensure that the √
accompaniments are ready for the various main courses.

18. Being part of a team and supporting other team members raises the whole team’s productivity
level and in a practical situation requires communication and organisation. This would include the
following aspects:

(Answer true or false in space provided)

True or False

One of the most important aspects of organisation is establishing systems. T

Establishing a preparation list for the daily tasks is imperative, especially in the T
beginning of your career.

List all the jobs that you need to do and check it with your supervisor, then prioritise T
the list and cross items off as you complete them.

It may be necessary to communicate with other sections to ensure that preparation T

and presentation requirements for dishes are uniform.

As you complete your mise en place you should place it on your service bench in F
readiness for production.

Once your list is complete, take a break then double check the list before service to F
make sure Nothing has been missed.

Working independently for yourself rather than as part of a team will make your job F
easier.

19. What is the purpose of a workflow plan? How should a workflow plan be written effectively? The
following statements are:
(Answer true or false in space provided)

True or False

Workflow plans are often fairly logical, e.g. you peel the onion before you cut it. T

Workflow plans are used in a variety of instances in the workplace, e.g. the method of T
production for a recipe.

Preparation tasks should be listed in order from least important to most important. F

As recipes become more elaborate or the number of tasks increases, the workflow T
becomes increasingly important for managing the allocated time correctly.

A workflow plan is a set of instructions given by the chef, which lists all tasks required T
to be done in a particular order.

20. Impacts on and examples of communication during service in an à la carte operation include:

True False

Orders come in at random and need to be clearly communicated √

Plates and cutlery will need to be washed after service to avoid excessive Noise levels √

Each section completes their part of the dish and needs to talk to each other to ensure √
that all meals are finished together for each table

To maintain efficient workflow, work and service areas should be cleaned up after and √
Not during service

Wait staff need to call away meals as various courses are finished √

21. How should you deal with orders for special dietary requirements for customers? Why is
kNowledge of your menu and how to cook the individual dishes important?

True or False

It is important for chefs to see the occasion as an opportunity to showcase their skills T
and quick thinking rather than yelling at the wait staff.

It is extremely important to treat your customer with respect and to serve them food T
that they want and are capable of eating, Not least because they are paying you.
In order to avoid stressful situations, special requests should be politely refused during F
busy periods.

KNowing your menu and how to cook the dishes will mean that you use the correct T
recipes for each item and how menu items need to be adjusted for special requests.

It is essential that you understand why the dish uses a specific cookery method and T
also how to apply this method correctly.

22. What is the importance of being organised for service and working as part of the team? What are
the potential risks associated with insufficient preparation?

(Answer true or false in space provided)

True or False

If you are organised then you will be better able to cope with the pressure and pace of T
the service period.

During busy periods it is essential that service flows quickly and efficiently which F
means that quality standards are Not as important.

Always remember your own professional standards – just because the meal in a club T
bistro is cheap doesn’t mean you can serve it with sauce spilt all over the rim.

Even when it is busy you must take time to ensure that the food is cooked and T
presented correctly.

It is important that all chefs work independently rather than as a team to create a F
better and less stressful work environment for themselves.

When the pressure is on, some chefs use too many shortcuts which Not only affect T
quality but it can also cause WHS problems.

23. Comman tasks which are part of the end of service procedures in a kitchen include:

True False
Remove all items from bain-marie and incorporate them into staff meals. √
Transfer leftover food to appropriate storage containers, label them with √
information about contents, date and your name and place in the coolroom.
Record temperature data and sign off HACCP sheets. √
Clean and sanitisebenchtops and stovetop areas √
Remove waste to outside bin. √
Check preparation required for next shift/day and move frozen items to √
kitchen sinks for thawing.

24. What is the purpose of a debrief session after service? What should a debrief include?

True or False

The debrief session is a chance for supervisors to discuss with the HR manager how F
staff performed during the day or shift.

The debrief session may include the front-of-house staff, because they are an essential T
part of the team, especially when discussing communication.

Debrief sessions are perfect for developing better processes and improvements. T

Staff at all levels can provide input on areas such as efficiency, errors, equipment T
needs, commodity needs, communication, etc.

Because Hospitality is a team-based work environment, it is essential to nurture a T

positive work environment where everyone feels that they contribute positively to the
team.

If there is a problem with an individual, the supervisor or Head Chef should deal with F
it in front of all other team members.

25. The following statements for using dry cookery methods for vegetables are:

True or False
Although grilled vegetables are Not served very often, grill marks can be used as a T
decoration for capsicum, eggplant, zucchini, asparagus and tomatoes.

Grilled vegetables can be combined with vinaigrette and feta cheese for an interesting T
accompaniment to a meal.

Some vegetables are pre-cooked and then grilled for additional flavour. T
If vegetables are high in moisture, they are often coated before they are deep-fried, as T
this retains the inherent moisture and shape.

Vegetables can be coated using crumbs or batter, before deep-frying. T

If vegetables are battered or crumbed the item is directly drawn through egg and F
crumbs or batter without coating in flour.

26. Identify the cookery methods which use shallow-frying technique:

(Tick the correct answers)

Stir-frying √

Deep-frying

Pan-frying √

Shallow-poaching

Cooking on a flat grill

Sautéing √

27. The following statements relating to the cookery method of roasting are:

True or False
For the purpose of roasting, food is exposed to indirect heat in the oven or F
turned over stovetop flame.
Slow-roasting allows more time for the collagen and other connective tissue to T
be broken down inside the meat.
Low temperatures and long cooking times increase the amount of cooking loss. F
Kangaroo and other roasted game should be cooked fairly underdone, as there is T
very little internal fat and the meat dries out quickly.
Roasting is a popular method of cookery for potatoes, pumpkins, onions, fennel, T
carrots, parsnips and other root and bulb vegetables.
Always double check the degree of doneness with a thermometer, especially for T
poultry, as it is can harbour Salmonella and must Not be served undercooked or
raw.

28. Connect the type of diet to the dietary requirements:

Coeliac disease No gluten products can be used. Use gluten-free bread and avoid all
cross- contamination, including your equipment.

Low-fat diet Use low-fat spreads such as fresh low-fat cheese, toppings which are low
in fat and easily digestible. Watch out for hidden fats such as fat in salami
or chicken skin.

Diabetes Main food intake from grains, vegetables and fruit. Low-fat options for
spreads.

Lactose intolerant CanNot digest this type of sugar contained in dairy products. Ensure that
No cheese is used on sandwiches.
29. Connect the type of religious diet to the dietary requirements:

Islam No pork products or any alcohol-based products, e.g. Cumberland sauce

containing Port.

Hinduism Mostly vegetarian with some forbidden meat products such as pork and
fowl.

Judaism Kosher meals, separation of dairy and meat products.

Seventh Day Healthy diets with vegetarianism as preferred option. Abstinence of any
Adventist stimulants such as tea, coffee or alcohol.

30. The following are pre-service requirements to ensure effective kitchen routine and timely service
of food:

(Answer true or false in space provided)

True or False

KNowledge of the menu and how the dishes should be presented. T

Clean equipment and utensils are ready at the service stations. T

Clean and undamaged underplates are heated or chilled as required. F

Samples of each dish have been prepared to brief service staff with. F

Garnish mise en place – clearly labelled and dated. T

Herbs washed and cut to size if required. T

Bain-marie and station mise en place, including utensils. T

31. Connect the commodities to their possible menu uses in order to avoid waste and enhance
profits:

Seafood trimmings Cocktail drums

Seafood off-cuts Skewers, kebabs

Chicken wings Farces, quenelles

Chicken off-cuts Farces, skewers, ragoûts

Meat trimmings Goujons

32. Match the sauce classification to the correct menu examples:

Reduction-based sauces Béchamel, velouté

Roux-based sauces Mayonnaise, Hollandaise and Béarnaise

Emulsion based sauces Tomato sauce, peanut sauce, apple sauce, dipping sauces

Miscellaneous sauces Beurreblanc, beurre rouge, modern demi-glace and jus

33. Connect the preparation steps for a jus in correct order:

Step 1 Season the meat and place on a trivet (preferably bones)

Step 2 Roast and turn every 15-20 minutes

Step 3 Add the mirepoix approximately ½ hour before roasting is finished

Step 4 Remove the meat and rest

Step 5 Reduce the roasting juices until they form a layer in the pan

Step 6 Degrease then release the sediment using cold stock. Simmer for approximately 1 hour
to intensify the flavour

Step 7 Thicken with arrowroot if desired then strain through a fine chiNois and label
appropriately

34. Which of the following statements relating to the nutritional importance of vegetables are true?
 True False

Light, temperature, air and water can affect the retention of vitamins in vegetables, √
which is an important consideration when purchasing, storing and preparing
vegetables.

Vitamin levels in fruit and vegetables develop after harvesting. √

Storing peeled and cut vegetables in water in a coolroom will keep them fresh for √
longer.

Minerals, or trace elements, are other essential nutrients obtained from vegetables √
and fruit.

Pulses are an important source of proteins. √

The main mineral elements needed by the body are sodium, potassium, iron, zinc, √
calcium, magnesium and phosphorus.

35. Suitable ingredient combinations to prepare nutritionally balanced meals for vegetarians include:

Cereals and desserts

Cereals and legumes √

Cereals and milk products (Not for vegans) √

Cereals and nuts

Legumes and nuts √

Soups and milk products

36. Connect the method of cookery to the relevant group of suitable vegetables:

Steaming Beans, sNow peas, asparagus, sweet potatoes, potatoes

Grilling Asparagus, mushrooms, potatoes

Stewing Onions, eggplant, zucchini, capsicum, tomatoes

Baking Eggplant, potatoes

Shallow-frying Blanched vegetables, stir-fry, shaped and blanched vegetables

37. Connect the following farinaceous foods to the appropriate ratios of commodity to liquid:

Couscous 1:1 or 1:1.5

Polenta 1:3

Semolina 1:5

38. The following are suitable accompaniments and sauces which would be typically served with egg
dishes:

(Tick the correct box indicating true or false)

True False

At breakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms go well √
with eggs for a typical English breakfast.

Various sauces are also common with tomato sauce popular for cooked breakfast, √
cold emulsion sauces for omelettes and Mornay sauce is a must for eggs Benedict.

Eggs are most popular for breakfast and go well with bread in any form, from √
traditional toast to sourdough and little soldiers for soft boiled eggs.

Spinach, fresh vegetables and fried potatoes are perfect for adding colour and extra √
texture.

Suitable accompaniments depend on the establishment and price. √

39. Connect each portion cut or application to the correct description:

Suprême Literally translated as “the best”. Remove the breast with only the wing
bone attached. French the wing bone

Leg Separate the leg from the carcass through the natural joint. Ensure
removal of the oyster to ensure eating quality and minimise waste
Thigh Separate the thigh by cutting through the line of fat between thigh and
drumstick. Trim the knuckle ends

Drumstick The drumstick is frenched and the top knuckle trimmed for presentation

Sauté cuts Preparation of a whole chicken into ten pieces. Although trimmed, there
are some bones left in, which allow for more flavour and moisture. The
carcass is used for stocks and jus

Ballotine This method of presentation has a couple of approaches resulting in a

boned and stuffed leg and thigh of poultry. It can be used for buffets or as
a hot dish

Galantine A fully boned bird filled with stuffing or seasoning. The wing bones and
drumstick bones may be left in

40. Connect the method of cookery suitable to various poultry and feathered game to the relevant
descriptions:

Steaming Suitable for prepared chicken pieces, suprêmes and portioned game birds.
Place the chicken or breast on top of vegetables and/or herbs into a
steamer basket. Add herbs and spices to the cooking liquid to impart extra
flavour and aromas.

Shallow poaching Use breast fillet. Butter a pan and sprinkle with diced onion. Place the
chicken breast on top and add white wine, sherry or stock. Poach at
simmering temperature covered with a lid or cartouche and use the
poaching liquid for the sauce.

Deep poaching Use whole birds, breast and thigh. Submerge the chicken in stock and
aromats. Once cooked, remove and cool. Store in the coolroom in the
cooled chicken stock to retain optimum flavour.

41. Connect the type of yeast products to the correct descriptions:

Savarins are made from a rich yeast paste containing a high proportion of butter
and a mixture of equal amounts of egg and milk. The finished goods are
soaked in stock syrup. When plated they are garnished with Chantilly
cream and fresh fruit or compote.

Baba au rhum this mixture is a savarin paste with added currants. The mixture is placed
into greased dariolemoulds and once proven, they are baked. As the name
 implies, the finished baba are soaked in a stock syrup containing rum, then
garnished with cream and fresh fruit.

Marignans are piped into barquettemoulds, proven and baked, then soaked in syrup.
After baking an incision is made into the top it is opened and filled with
cream. Fruit garnish is then added.

Brioche is a classical French breakfast speciality. It is a rich yeast dough with a high
content of eggs and butter. It can be produced as a loaf, rolls or the
classical brioche à tête (Parisienne) fluted mould shape with a topkNot. It
is often filled, or served with an entrée such as chicken liver pâté.

42. Connect the crème to the appropriate description:

Crème Chantilly whipped dairy cream with sugar and vanilla

Crème à l’Anglaise a mixture of egg yolks, sugar and milk thickened by the egg. Also referred
to as English custard

Butter Cream this is a mixture of Anglaise and butter. Variations such as Italian butter
cream or icing can be substituted

Crème Renversée a “reversed cream” containing liquid (milk, stock, cream) and egg which
sets after cooking and is then turned out, such as Crème Caramel. Royale is
aNother term used for this type of cream

Crème Pâtissière pastry or confectioner’s cream that can be set with flour. Modern recipes
substitute pure starch as it does Not interfere with the flavour

Crème Bavarois also referred to as Bavarian Cream. It uses English custard, gelatine and
whipped cream. For a cheaper or lighter version replace half of the cream
with whipped egg white

Crème Diplomat a mixture of crème pâtissière and whipped cream used for flavoursome
fillings as in profiteroles or bee sting cake

43. The following statements relating to cleaning procedures and maintaining a tidy workplace are:

True False
Cleaning is the process of keeping your kitchen in a tidy and hygienic state. √
Because a kitchen is a busy environment, you should only clean your workstation after √
each service period.
 Cleaning is essential for preventing contamination and for keeping your expensive √
equipment in good condition.
Cleaning is the removal of unwanted dirt, soil and other elements from preparation √
surfaces, knives, benches, floors, equipment and all other areas of food premises
Sanitising refers to the reduction of the number of bacteria present on these surfaces √
through the use of chemicals, heat, or a combination of both
You should always try to keep your kitchen, storage areas and work spaces as clean and √
tidy as possible
Cleaning work and storage areas and maintaining a clean workplace Not only helps √
you maintain a hygienic workplace, but also an efficient and well-organised
one.

44. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in
the table below. Which menu adjustments and points of care would be required for each course for
guests requiring gluten free meals?

BREAKFAST MORNING TEA LUNCH Afternoon Tea Dinner

Poached Eggs on Assorted sweet Pork Piccata, Mini Danish, Caesar Salad Sole
sour dough with muffins mushroom assorted tea fillets with beurre
ham and spinach risotto, sandwiches blanc,steamed
Ratatouille asparagus
Tropical Fruit
Salad Chocolate
Raspberry Mille
Feuille
Adjustments
BREAKFAST MORNING TEA LUNCH Afternoon Tea Dinner
Poached Eggs on Assorted sweet Pork assorted tea Caesar Salad
with ham and Fruit Piccata, Sole fillets with
spinach mushroom beurre blanc,
risotto,
Ratatouille steamed
asparagus
Tropical Fruit
Salad
Chocolate

Raspberry