• The assessment must be written using an industry standard software package such as Microsoft Word, Excel, PowerPoint, etc.
• Name the file using the assessment task number and then save your file.
• Ensure your submission identifies the unit code and title, the assessment task number and the name of the assessment at the top of the page. Alternatively, you may place this information in the document header.
• Add your name and student number to the headeror footer on every page.
• On completion, submit your assessment to your assessor via the LMS.
This assessment requires you to prepare for, produce, present and serve foods for buffets.
You are required to do the following.
• Complete Tasks 1, 2 and 3 in Assessment D.
• Answer all the questions.
• This assessment can be completed in conjunction with Assessment C, Parts A and B. Responses to all tasks and questions should be based on one of the buffet events you have prepared, produced, presented and served foods for.
• Alternatively, base your responses on the scenario provided.
• Discuss and confirm which option you have selected with your assessor prior to commencing the assessment.
A local charity is holding a fundraising dinner at your venue. Main course is a buffet, withentrée and dessert plated and served to the table. The charity is anticipating 120 guests.
The guests attending the charity’s event tend to be mature-aged;most attendees are over 50 and manyare retired.
• Choose three ingredients from the ingredients listed in response to Task 1.2. Each ingredient should be from a different category: dairy/egg, meat, fish/seafood, fruit and vegetables, dry store items.
• Answer all the questions.
Q1: List your selected ingredients.
Q2: What are three indicators of quality and freshness for each ingredient?
Q3: What are two indicators of spoilage or contamination you should check for when selecting each ingredient?
• Answer all the questions based on the standard recipes for buffet items listed in the Course file Assessment D_Menu information.
Q1: List the methods of cookery used when preparing and producing each of the buffet menu items.
Q2: Describe how to prepare the glaze for the baked ham.
Q3: The poached salmon will be coated with a white chaud-froid sauce, decorated and served cold. What is a chaud-froid sauce?
Q4: What is one other cold glaze you could use when preparing and decorating the whole poached salmon?
Q5: List four ingredients that can be used to make different coloured chaud-froid sauces.
Q6: What are three tips forapplyingchaud-froid sauce to a food item.
Q7: What hot and cold sauces do you need to prepare for the following buffet menu items?
Baked glazed ham
Q8: You have prepared the potato and Greek salads. How do you store them until they are required for service?
Q9: The buffet is a fundraising dinner for an animal welfare charity. They want a centrepiece for the buffet that creates a focal point for the buffet table and reflects some aspect of the organisation; their key philosophies, who they assist, or their brand logo or colours. They also don’t want to spend a significant amount of money on the centrepiece as their aim is to keep costs down to increase profits for the charity.
What are two types of centrepieces you recommend to the event organisers?
• Answer all the questions.
Q1: Describe how you display the following buffet menu items. Discuss the serviceware the items will be served in, utensils required for service, any decorations or garnishes used, and any sauces that accompany the dish. Base your response on the equipment, serviceware and utensils used in your workplace or training environment for the presentation of buffet dishes, or traditional or common industry techniques used.
Roast leg of pork
Glazed baked ham
Q2: How do you arrange the whole poached salmon on serviceware to maximise its impact and appeal?
Q3: What temperatures must the following menu items be held at during service to maintain food safety standards?
Hot foods (roast pork, stroganoff, paella, etc.)
Cold foods (salads, salmon, chicken, etc.)
Q4: What are three techniques you can use when setting up the buffet to ensure food remains within safe temperatures?
Q5: List the steps you follow to carve the leg of pork.
Q6: How do you serve gravies and sauces, ensuring correct portion control?
Q7: During the service period, food and beverage staff will serve customers hot foods. One of the kitchen team will carve the pork roast and customers will serve themselves all cold food items. How can you ensure correct portion sizes are served by food and beverage staff?
Q8: As customers are serving themselves the cold food items, what are two techniques you can use to control portion sizes during service? If possible, provide an example of which menu items you will use this technique for.
Q9: When do you replenish food displayed on the buffet?
Q10: Other than when the bowl of potato salad is nearly empty, in what other situation would you replace the bowl with a fresh one from the refrigerator?
Q11: What environmental conditions in a storage area affect the shelf life and quality of food during storage.
Q12: Once the buffet service period is over and it is being dismantled, do you store the following items for use at another time or dispose of them? Briefly explain why you decide to store/dispose of it. Use this information to answer questions 12 to 15.
The leg of pork with attached meat held on the chopping board during service for 45 minutes.
Q13: Six portions of stir-fry vegetables held in a chafing dish for one hour.
Q14: Half a bowl of dressed caesar salad displayed on the buffet table for 45 minutes.
Q15: Ten portions of cold roast chicken placed on the buffet 15 minutes before the end of service.
To be completed by the assessor.
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