• Each multiple-choicequestion has four responses.
• You are to answer all questions.
• There is only one right answer.
• On completion, submit your assessment to your assessor.
1. What are two important topics you should liaise with your team members about prior to commencing preparation?
(a) Anticipated deliveries and changes to menu items due to customer requests.
(b) Menu requirements and allocation of job roles and responsibilities.
(c) Daily specials and allocation of supervisory responsibilities.
(d) Ingredient quantities required for production and scheduling of equipment usage.
2. How does developing and following a work schedule increase efficiency?
(a) It prioritises tasks and lists them in a logical sequence so time and effort are not wasted by individuals and the team as a whole.
(b) It ensures ingredients are prepared in bulk for all recipes rather than each person preparing only what they need.
(c) The work schedule allocates responsibilities to all team members, ensuring that everyone knows exactly what ingredients they must prepare.
(d) The work schedule coordinates the use of large and small equipment and movement between preparation and service areas, thereby reducing waiting times.
3. How does a job checklist help you plan and organise your work?
(a) It clarifies your menu style and the contents of your standard recipes prior to starting work.
(b) It makes sure you have listed everything you need to do to prepare all menu items for a specific pre-production period.
(c) It helps you sequence and coordinate multiple tasks efficiently and ensures nothing is forgotten.
(d) It ensures you plan for contingencies, coordinate equipment usage and do not run out of ingredients during preparation and production.
4. What document provides a list of ingredients and their quantities and is used as a basis to calculate total quantities of ingredients required to prepare a specific number of portions?
(a) Work schedule.
(b) Standard recipe.
(c) Jobs checklist.
(d) Menu with item descriptions.
5. Which of the following tasks would you complete if you were organising and preparing food for an afternoon tea buffet?
(a) Clean and prepare vegetables and fruits, prepare salads and appetisers.
(b) Prepare and portion meat, poultry and seafood.
(c) Prepare cakes, desserts and yeast-based goods.
(d) Select and prepare soups, sauces and condiments.
6. How does the style of menu and food service period affect how you produce or cook food?
(a) The type of menu items offered varies depending on the food service period, and therefore preparation and production processes must change to meet the style of menu.
(b) Menu style and food service period both affect how food is prepared, presented and served to customers, including the complexity and number of the menu items.
(c) The style of menu determines when the food is cooked, and the service period dictates what ingredients are required.
(d) It determines how and when food is prepared, produced and cooked, and how it is presented or displayed for service.
7.If you were preparing a chunky vegetable soup, what items of equipment would you need to produce the dish?
(a) Knives, peeler, chopping board, large pot, stove.
(b) Peeler, frying pan, stockpot and blender.
(c) Knives, chopping board, mixer and grill.
(d) Steamer, strainer, wooden spoon and knives.
8. Some foods are better suited to certain methods of cookery. Which of these methods are better suited to cooking a whole chicken?
(a) Deep or shallow frying.
(b) Roasting or possibly steaming.
(c) Wet methods such as braising and stewing.
(d) Blanching and then grilling.
9. Which of the following adjustments to a menu item is most likely to be due to a customer’s specific dietary or medical requirement?
(a) The customer has asked for their meat to be cooked to medium-rare so it is still pink in the middle.
(b) The customer has asked for all fruits and vegetables to be thoroughly washed before they are used to prepare a menu item.
(c) The customer has requested for the salad dressing to be served in a separate container and not tossed with the salad.
(d) The customer has asked that no dairy products be used when preparing the menu item.
10. How can you and your team meet customers’ expectations?
(a) By operating a well-planned and organised kitchen that keeps costs down by producing little wastage.
(b) By ensuring you have extended hours of operation and offer an extensive and diverse menu.
(c) By offering very large meals for reasonable prices.
(d) By producing quality, well-presented meals in a timely and efficient manner.
11. Why is it important for you to have good self-management and communication skills in a kitchen?
(a) These skills increase productivity by ensuring all team members communicate their roles and responsibilities clearly.
(b) It means you are able to work efficiently within the team as you will always be able to complete your tasks to workplace deadlines.
(c) You are better able to respond to operational challenges, work cooperatively within the team, and manage productivity.
(d) Self-management skills increase efficiency and the quality of the menu items produced by you and the team.
12. When should you delegate some of your assigned tasks to others?
(a) If you are unable to complete all your preparation or production tasks by the required deadlines.
(b) At the start of the preparation and production period when tasks are being allocated to the team.
(c) When faced with problems producing menu items, such as lack of access to equipment or insufficient quantities of ingredients.
(d) At any time during preparation, production or service.
13. One of the techniques used to keep your work environment clean and tidy is to put away equipment and stock once it is clean or no longer required. What workplace policies and procedures does this also comply with?
(a) Food safety and enterprise employment agreements.
(b) Manufacturer’s instructions for equipment usage and storage and stock control systems.
(c) Personal hygiene standards and stock rotation procedures.
(d) Workplace health and safety and hygiene.
14. What are two end-of-shift procedures commonly completed in a kitchen on a daily basis?
(a) Clean all floors, walls, benches and rangehoods, and prepare service equipment and utensils for the next service period.
(b) Evaluate stock levels and remove food from the freezer and place on the bench to defrost for the next service period.
(c) Prepare for the next service period and store or dispose of food.
(d) Complete a full stocktake and enter the results on the workplace’s computer system.
15. What type(s) of food should be stored in the refrigerator as soon as it is no longer required for production or service?
(a) All food which has been prepared, cooked or displayed for that service period.
(b) Any food which has been held in the temperature danger zone for longer than four hours must be refrigerated immediately.
(c) All perishable foods and any foods which have been prepared, cooked or displayed, and are allowed to be used in the next service period.
(d) Any perishable food which has not been previously frozen, reheated or held in a hot or cold display.
16. How does a cleaning schedule help make end-of-shift procedures easier?
(a) It keeps the work area clean and tidy during and after production and service by describing what and when cleaning tasks must be completed.
(b) It details everyone’s responsibilities and makes coordinating the team’s duties much faster and easier for supervisors.
(c) It shows exactly how to complete each cleaning task, reducing the amount of time lost by inefficient use of resources.
(d) It allows supervisors to delegate cleaning tasks to every member of the team at the start of service so everyone knows and understands their responsibilities.
17. What is the purpose of a post-service debriefing session?
(a) To allow time for the team to unwind and relieve some of the pressure of working in a busy kitchen environment.
(b) To analyse production and service procedures, identify problem areas and discuss how to improve their operation.
(c) It creates better communication amongst the team by allowing everyone to vent their issues and frustrations of the day.
(d) It provides an opportunity to recognise outstanding and poor performance in the team.
18. What does the cooking term ‘blanch’ mean?
(a) Chop food into even dimensions.
(b) Place food into rapidly boiling water for a short time to partially cook it. Then, refresh in ice water to stop the cooking process.
(c) Ignite the cooking liquid to burn off alcohol content and intensify flavours.
(d) To immerse in hot water for a reasonable time to remove colour from food. Then, refresh in ice water to stop the blanching process.
19. What does the cooking term ‘gratinate’ mean?
(a) Place under a salamander or in an oven to brown the surface.
(b) Gently combine delicate ingredients together without letting incorporated air escape.
(c) Allow yeast dough to rest or ferment in a warm place so it can divide and grow.
(d) Sprinkle with grated cheese or breadcrumbs and brown in a hot oven or under a salamander.
20. Which of theseare the main food categories of ingredients used in a commercial kitchen?
(a) Meat and poultry, fish and shellfish, dairy, farinaceous, fruit and vegetables.
(b) Meat and poultry, frozen, farinaceous, fruit and vegetables, seafood.
(c) Fish and shellfish, meat and poultry, fruit and vegetables, flour-based, dairy.
(d) Fish and shellfish, meat and poultry, fruit and vegetables, pasta, dairy.
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