SITHCCC015 - Produce and serve food for buffet

Activity C

Complete Tasks 1, 2 in Activity.

Task 1: Produce a range of buffet dishes using appropriate cookery methods

Your assessor will:

 Observe you in a commercial kitchen producing a range of buffet foods using various cooking methods
 Provide a range of recipes and ingredients
 Use the checklist to observe you producing these different dishes
 Observe you over a period of time while you learn to make various buffet foods
 Ensure that you can consistently perform all tasks multiple times satisfactorily
 Decide when you are competent at all tasks.
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 Learner name: I.D Date:
Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Indore/ Breakfast foods
  Breakfast foodsSalads  Produced a quantity of  Prepared within commercial  Yes
  Meat or poultrySeafood buffet dishes and items time constraints and deadlines  No
 Indoor venue  Pasta or noodlesBreads for above buffets that are  Reflected required quantities to
consistent in quality, size, be produced
 Outdoor venue  Fruit or vegetables
shape and appearance  Followed procedures for portion
 Breakfast  Cheese for each buffet service control and food safety
 Lunch or dinner  Smallgoods period practices when producing,
 Event or  Dessert and pastry items  Used appropriate garnish displaying and serving hot and
function  Accompaniments and presentation cold buffet food
 Glazed foods, galantines and techniques for buffet  Used appropriate showpieces
forcemeats items and decorations
 Themed foods  Responded to special customer
 Foods selected to meet requests and dietary
special dietary requirements requirements

Learner name: I.D Date:

Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Lunch foods
  Indoor venue  Breakfast foodsSalads  Produced a quantity of  Prepared within commercial  Yes
 Outdoor venue  Meat or poultrySeafood buffet dishes and items time constraints and deadlines  No
 Breakfast  Pasta or noodlesBreads for above buffets that are  Reflected required quantities to
consistent in quality, size, be produced
 Lunch or dinner  Fruit or vegetables
shape and appearance  Followed procedures for portion
 Event or  Cheese for each buffet service
function control and food safety
 Smallgoods period practices when producing,
 Dessert and pastry items  Used appropriate garnish displaying and serving hot and
 Accompaniments and presentation cold buffet food
 Glazed foods, galantines and techniques for buffet  Used appropriate showpieces
forcemeats items and decorations
 Themed foods  Responded to special customer
 Foods selected to meet requests and dietary
special dietary requirements requirements
 Learner name: I.D Date:
Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Lunch foods
Learner name: I.D Date:
Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Event/ Dinner foods
 Indoor venue  Breakfast foodsSalads  Produced a quantity of  Prepared within commercial  Yes
 Outdoor venue  Meat or poultrySeafood buffet dishes and items time constraints and deadlines  No
 Breakfast  Pasta or noodles  Breads for above buffets that are  Reflected required quantities to
consistent in quality, size, be produced
 Lunch or dinner  Fruit or vegetables
shape and appearance  Followed procedures for portion
 Event or  Cheese for each buffet service
function control and food safety
 Smallgoods period practices when producing,
 Dessert and pastry items  Used appropriate garnish displaying and serving hot and
 Accompaniments and presentation cold buffet food
 Glazed foods, galantines and techniques for buffet  Used appropriate showpieces
forcemeats items and decorations
 Themed foods  Responded to special customer
 Foods selected to meet requests and dietary
special dietary requirements requirements

Learner name: I.D Date:

Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Outdoor/ Cocktail foods
 Indoor venue  Breakfast foodsSalads  Produced a quantity of  Prepared within commercial  Yes
 Outdoor venue  Meat or poultrySeafood buffet dishes and items time constraints and deadlines  No
 Breakfast  Pasta or noodles  Breads for above buffets that are  Reflected required quantities to
consistent in quality, size, be produced
 Lunch or dinner  Fruit or vegetables Cheese
shape and appearance  Followed procedures for portion
 Event or  Smallgoods for each buffet service
function control and food safety
 Dessert and pastry items period practices when producing,
 Accompaniments  Used appropriate garnish displaying and serving hot and
 Glazed foods, galantines and and presentation cold buffet food
forcemeats techniques for buffet  Used appropriate showpieces
 Themed foods items and decorations
Learner name: I.D Date:
Type of buffet Buffet
Production standards Preparation process Satisfactory Signature
Outdoor/ Cocktail foods
 Foods selected to meet  Responded to special customer
special dietary requirements requests and dietary
requirements

Task 2: Observation

Your assessor will:

 Observe you in a commercial kitchen preparing, producing and serving buffet dishes using a range of skills/tasks
 Provide a range of recipes and ingredients
 Use the checklist to observe you using a range of skills/tasks
 Observe you over a period of time while you learn and use various skills/tasks
 Ensure that you can consistently perform all tasks multiple times satisfactorily
 Decide when you are competent at all tasks.
 Ask you a range of questions about producing and serving buffet foods
 Ask you the questions during or after the skill is demonstrated
 Assess your responses in the table below
 Decide when you have answered all the questions competently.
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 Date : Satisfactory Supplementary verbal Satisfactory
Date : Date :
questions
Observable skills/tasks Trainer/ Yes No (Assessors may ask to
Trainer/Assessor: Trainer/Assessor:
Assessor:  X support demonstration of
Signature Signature
Signature skills/task)
Locates, reads and interprets Q: What information is
recipes, food preparation lists, included in a standard
menus and task sheets to recipe?
check food production Q: How do you find out what
requirements. portion sizes to produce?
Q: How do standard recipes
and food preparation lists
help you sequence your
Efficiently sequences food
preparation tasks?
preparation and production
Q: Describe how you
tasks.
sequence food preparation
tasks when making your
favourite pasta or egg dish.
Q: How does a standard
recipe help you calculate
quantities of ingredients?
Q: Where could you find out
Calculates ingredient amounts
how many portions, and
according to requirements.
therefore quantities of
ingredients, are required for
hot vegetable side dishes for
a buffet function?
Identifies and selects Q: What are three indicators
ingredients from stores of freshness and quality you
according to requirements. should look for when
selecting vegetables and
fruit?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: The quality and freshness
of dry goods, such as
polenta, couscous and rice,
is as important as fresh
ingredients. What are two
quality indicators you should
look for?
Q: What are the nutritional
benefits of berry fruits?
Q: What are two indicators of
spoilage in fresh noodles?
Q: What are two indicators of
spoilage in frozen
vegetables?
Checks perishable supplies for
spoilage or contamination. Q: Why should you check dry
farinaceous and other goods
for signs of contamination
before using them to prepare
salads for appetisers?

Q: What information is
contained in a date code or
Locates and reads date codes rotation label?
and rotation labels on food Q: How do stock rotation
products. procedures and product
expiry dates help you when
selecting ingredients?
Selects appropriate type and Q: What items of equipment
size of equipment. would you use to prepare a
fruit coulis?
Q: What equipment would
you use to whip egg whites
to aerate a cake?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: Why is selecting the
correct size of saucepan or
boiler important when
preparing pasta, rice or other
farinaceous products?
Q: From a food safety
perspective, what should you
Follows food and workplace check before assembling any
safety procedures when food production equipment?
assemblingequipment and
Q: What features or functions
checks cleanliness prior to use.
of a slicer can cause injury
when assembling it?
Q: Mechanical mixers, slicers
and peelers are often used
when preparing vegetables,
fruit and eggs. What are two
safety procedures you
should follow when using this
Uses equipment safely and
type of equipment?
hygienically when preparing
Q: Many fruits and
and cooking food.
vegetables are served raw.
How can you reduce the risk
of cross-contamination
between different ingredients
when using food preparation
equipment?
Sorts and assembles Q: You are preparing three
ingredients according to potato side dishes to
production requirements. accompany main courses;
chunky fries, scalloped and
roti. How do you sort and
assemble your ingredients to
maximise efficiency?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: How does sorting and
assembling ingredients prior
to preparation help your
workflow and productivity?
Q: Weighing and measuring
ingredients is part of your
miseen place requirements.
Why is accuracy an
important component of your
Weighs and measures
miseen place process?
ingredients correctly and
Q: Why is portioning
creates portions.
important during the
preparation stage when
preparing ingredients for
vegetable, fruit, egg or
farinaceous dishes?
Q: Why should fruits and
vegetables be thoroughly
Cleans and cuts ingredients washed prior to preparation?
using basic culinary cuts. Q: What are two basic
culinary cuts used to prepare
vegetables?
Q: What by-products from
the preparation of
vegetables, fruit, eggs or
farinaceous ingredients could
be used in other production
Minimises waste. processes?
Q: If you are storing by-
products for later use, how
should you store them? What
information must be
recorded?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: Explain why or when the
following methods of
preparing eggs are used.
 Aerate
 Bind
 Thicken
Q: What is the role of eggs in
the preparation of sauces
Prepares eggs for different such as hollandaise and
culinary uses mayonnaise?
Q: What are the health risks
associated with dishes
containing raw and partially
cooked eggs?
Q: What are two other forms
eggs can be purchased in?
Q: What does the term ‘easy
over’ mean when cooking
eggs?
Q: Why is kneading pasta
dough an important stage in
the preparation process?
Q: Explain how to make
Prepares fresh farinaceous
ravioli from fresh pasta
ingredients.
dough.
Q: Explain how to make
fettuccini from fresh pasta
dough.
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: What is one method of
cookery used when
preparing dishes for the
following food types?
 Vegetables
 Fruit
Selects and usesmiseen place  Eggs
and cookery methods (as listed  Farinaceous
in the skills log) for dishes. Give one example of a recipe
each method and food type
is used in.
Q: How does poaching,
frying and scrambling
change the nature and
texture of eggs?
Q: At what temperature do
you deep-fry foods?
Q: How long does it take to
cook a hard-boiled egg?
Uses numeracy skills to
Q: You are preparing fresh
calculate number of portions
fruit platters for a function.
and determine cooking times
One platter holds five
and temperatures.
portions and you need to
prepare 25 portions. How
many platters do you
prepare?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: What is the historical
relationship between Italian
pasta and Chinese noodles?
Q: Can you substitute dried
fruit or vegetables for fresh in
Follows standard recipes for
a recipe? What factors
dishes using food types listed
influences your decision?
in the skills log.
Q: What happens if you
overcook scrambled eggs?
Q: What does the term 'al
dente' mean when cooking
pasta?
Q: What is a common
accompaniment served with
Selects and adds pasta dishes?
accompaniments to the dish. Q: What are suitable
accompaniments for
scrambled eggs?
Q: How do you manage your
Prepares dishes for a number
own speed and timing to
of customers:
ensure that you complete
 within commercial time
food preparation tasks within
constraints and deadlines
commercial time constraints
 reflecting required quantities
without cutting corners and
to be produced
risking your safety?
 following procedures for
Q: What is one example of a
portion control and food
special request or dietary
safety practices
need a customer might have
 responding to special
when ordering a salad?
customer requests and
Q: Why is portion control
dietary requirements
important when preparing
 managing own speed,
and serving vegetables, fruit,
timing and productivity.
egg or farinaceous dishes?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: Your boiled vegetables
have lost colour. How could
you prevent this happening
in the future?
Q: Your cooked rice is
starchy and sticks together.
Follows standard recipes and How fix this problem? How
makesfood quality adjustments can you prevent this
within scope of responsibility. happening in the future?
Q: Choose one fruit recipe
from your menu. How would
you adjust the flavour of this
dish if you feel it doesn’t
meet recipe and
organisational standards?
Q: Choose a vegetable dish
from your menu and describe
how you would present it.
Q: What serviceware is used
Presents dishes on appropriate to present prepared pasta
serviceware. dishes in your workplace or
training environment?
Q: Why is the choice of
serviceware important to a
dish’s overall presentation.
Q: What dips or sauces is
commonly served with
Adds appropriate dips, sauces tempura vegetables?
and garnishes to dishes. Q: What is one sauce that
could be served with apple
cinnamon pancakes?
 Date : Date : Date : Satisfactory Supplementary verbal Satisfactory
Observable skills/tasks Yes No questions
Trainer/Assessor: Trainer/ Trainer/Assessor:  X (Assessors may ask to
Signature Assessor: Signature
Q: Describe a time you had
to adjust the presentation of
a dish before sending it out
to the customer. What was
Visually evaluates the dish and wrong with the dish and what
adjusts presentation, if changes did you make?
necessary. Q: Why is the visual appeal
of side dishes, such as
vegetable or farinaceous
dishes, as important as the
main item?
Q: What are the appropriate
storage conditions for
Stores dishes in appropriate prepared vegetable, fruit,
environmental conditions. egg or farinaceous dishes?
Q: I have some leftover fruit
purée. How do I store it?
Q: Where can you find
information about the types
Cleans work area and disposes of cleaning tasks you have to
of or stores surplus and re- complete?
usable by-products. Q: How does cleaning as you
go speed up end-of-shift
cleaning tasks?

Assessment Outcome Result Satisfactory Not Satisfactory

(Please Circle)

Student Signature:

Assessor’s Comment:

Assessor’s Signature:
Date: