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SITHCCC015 Produce Serve Food Assignment_C Help

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SITHCCC015 Produce Serve Food Assignment_C Help

SITHCCC015 Produce Serve Food Assignment_C Help

ASSESSMENT C PART A – PRACTICAL DEMONSTRATION:-

INSTRUCTIONS:- 

Your assessor will do the following.

• Observe you in a commercial kitchen, producing and serving food for buffets 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.

You are required to do the following.

• Youmust answer all verbal questions.

• You can ask your assessor for further clarification of any question, if necessary.

• Provide all necessary information when answering questions.

• Your assessor will submit results of your practical demonstration tasksvia the LMS.

Observable skills/tasks

Verbal questions your assessor may ask to support demonstration of skill/task

(Questions may vary according to the practical task being demonstrated)

Can locate information and confirm food production requirements from food preparation lists and standard recipes.

Q: What are five examples of food that might be put out for a high tea or afternoon tea buffet?

Q: Give five examples of menu items for a contemporary and a classical dinner buffet.

Q: How would you sequence the stages of food preparation and production to ensure the food is prepared within commercial time constraints?

Calculates required quantities of buffet food and ingredients according to expected customer traffic.

Q: What factors affect your calculations when determining the quantities to be prepared for each dish being served on a buffet?

Identifies and selects ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Q: List two quality indicators for the following foods?

·       Chicken

·       Fish

·       Flour

·       Cheese

Q: What is the purpose of rotating stock?

Checks perishable supplies for spoilage or contamination prior to preparation.

Q: What are common signs of spoilage or contamination for the following foods?

·       Beef or lamb

·       Shellfish

·       Vegetables

·       Packaged foods (e.g., rice, flour)

Can locate and read date codes and rotation labels on food products.

Q: Look at the date codes and stock rotation labels for four different products. Which ones are OK to use?

Can efficiently sequence the stages of food preparation and production.

Q: How does sequencing tasks increase efficiency?.

Uses appropriate cookery methods and standard recipes to prepare foods for buffets within commercial time constraints (as per skills log).

Q: What methods of cookery are used to cook a chicken galantine for a buffet?

Q: What are two methods that can be used to cook green prawns for service on a buffet?

Q: What are two ways rice can be prepared for a buffet, as either a side or main dish?

Can weigh and measure ingredients for bulk food preparation.

Q: What happens if you don’t weigh and measure ingredients according to the recipe?

Glazes buffet items to acceptable organisational standards.

Q: What is a chaud-froid and what is it made from?

Q: What is an example of a food item that may have an aspic or gelatine glaze?

Produces sauces and garnishes suitable for buffet food items.

Q: What sauce(s) and garnish(s) would you produce to accompany the following buffet dishes?

·       Cold roast pork loin

·       Grilled crayfish sides

·       Poached chicken breasts

Q: Describe how to produce jus lié.

Produces or obtains appropriate buffet showpieces and decorations.

Q: A corporate customer has requested that the company’s logo be used as the centrepiece on an upcoming buffet function. They have requested it be modelled from margarine or carved from ice. How would you set about satisfying this request at your workplace?

Q: Describe how you would place flowers on buffet tables.

Uses organisational buffet display plans to determine the layout of buffet.

Q: What are two types of layouts commonly used for buffets?

A: What is one pro and one con for each layout?

Q: Describe how to set up one piece of equipment for displaying food at the buffet.

Visually evaluates arrangement and presentation of food items and adjusts presentation as required.

Q: What are four presentation techniques you can use to make a buffet look visually appealing?

Q: How does the placement and presentation of individual food items affect the overall appearance of a buffet?

Displays hot and cold buffet food in appropriate serviceware at a safe temperature to avoid food hazards and spoilage.

Q: List three items of serviceware used in your workplace or training environment to present and serve buffet items. Why is this serviceware used?

Q: At what temperature should hot food be displayed and served?

Q: At what temperature should cold food be displayed and served?

Q: What are two items of serviceware and equipment you can use to maintain the correct temperatures?

Serves food according to organisational standards within commercial time constraints.

Q: How do you decide which direction to slice meat when carving it?

Q: What equipment would you use to carve meat quickly, efficiently and neatly?

Q: Describe how to ladle soups, sauces, gravies, etc., so you don’t leave drips and spills.

Q: How can you maintain presentation standards during service?

Follows organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.

Q: What are two organisational food safety procedures you must follow when displaying and serving hot and cold buffet foods to avoid contamination?

Can calculate temperatures for the safe display of food items.

Q: What item(s) of equipment help you determine the temperature of food while it is being displayed on a buffet?

Can recognise potential food safety hazards and make adjustments to avoid any issues.

Q: You have realised the burner on a chafing dish has gone out and the dish has cooled down. What do you do?

Uses portion control to minimise wastage and maximise profit.

Q: Why is portion control important to a business?

Q: What are two portion control techniques you can apply when serving buffet foods?

Q: How does portion control minimise waste?

Recognises shortages of food and replenishes buffet items throughout the service period to meet customer traffic requirements.

Q: What signals indicate you need to replenish buffet items during service?

Q: How do you do this without causing disruption or contaminating other food?

Stores buffet items in appropriate environmental conditions before and after the buffet service period.

Q: Describe how you safely store buffet items prepared ahead of service.

Q: How do you store surplus hot buffet items after service?

Q: How do you store surplus cold food items after service?

Q: How do environmental conditions affect the shelf life of stored foods?

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