Cookery
Assessment Tasks and Instructions
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Student Name |
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Student Number |
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Course and Code |
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Unit(s) of Competency and Code(s) |
SITHKOP013 Plan cooking operations |
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Stream/Cluster |
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Trainer/Assessor |
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Assessment for this Unit of Competency/Cluster |
Details |
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Assessment 1 |
Assignment |
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Assessment 2 |
Practical Observations 1+2 |
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Assessment 3 |
Log Book |
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Assessment conducted in this instance: Assessment 1 |X| 2 |_| 3 |_| |
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Reasonable Adjustment |
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1. Has reasonable adjustment been applied to this assessment? |
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No |_| No further information required
Yes |_| Complete 2. |
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2. Provide details for the requirements and provisions for adjustment of assessment:
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Student to complete |
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My assessor has discussed the adjustments with me |
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I agree to the adjustments applied to this assessment |
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Signature |
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Date |
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2nd Assessor to complete |
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I agree the adjustments applied to this assessment are reasonable |
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Name |
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Signature |
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Assessment Guidelines
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What will be assessed |
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The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
for at least three of the hospitality and catering organisations detailed in the unit’s application: · comprehensive details of food production processes for: · receiving · mise en place · preparing or cooking · post-cooking storage · reconstitution · re-thermalisation · serving · critical control points in food production where food hazards must be controlled · menus and recipes for items produced in performance evidence · indicators of quality food products: · appearance and visual appeal · colour · consistency · moisture content · mouth feel and eating properties · plate presentation · portion size · shape · taste · texture types of food service styles: · à la carte · buffet · set menu · table d’hôte · bulk cooking operations · functions and events · festivals use of designated decorations, garnishes or sauces types of food production systems and their characteristics for different production methods specified in the performance evidence range of formats and content for: · kitchen workflow schedules · mise en place plans · food preparation lists. |
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Place/Location where assessment will be conducted |
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RTO to complete
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Resource Requirements |
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Pen, paper, Learning resource, Computer.
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Instructions for assessment including WHS requirements |
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You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback. |
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Statement of Authenticity |
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I acknowledge that I understand the requirements to complete the assessment tasks |
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The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes |
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I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment |
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Student Signature: Date: / /201 |
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This assessment: |
First Attempt |_| |
2nd Attempt |_| |
Extension |_| – Date: / / |
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RESULT OF ASSESSMENT |
Satisfactory |_| Not Yet Satisfactory |_| |
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Feedback to Student:
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Assessor(s) Signature(s): |
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Date: |
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Student Signature |
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Date: |
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Assessment 1
Your task
You are required to complete all questions and tasks listed below.
1. Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process:
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Bulk cooking |
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Description |
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Application/Use |
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Advantage |
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Disadvantage |
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Cook chill for extended life |
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Description |
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Application/Use |
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Advantage |
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Disadvantage |
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Cook chill for five day shelf life |
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Description |
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Application/Use |
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Advantage |
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Disadvantage |
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Cook freeze |
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Description |
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Application/Use |
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Advantage |
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Disadvantage |
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Fresh cook |
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Description |
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Application/Use |
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Advantage |
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Disadvantage |
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2. List the essential factors you need to consider when planning a food production process for cooking operations:
3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be considered for each of the following steps in a production flowchart for this food production process?
1. Selection of the raw commodities
2. Storage of raw materials
3. Preparation
4. Cooking
5. Portioning
6. Blast Chilling
7. Storage of chilled foods
8. Distribution
9. Reheating
10. Service
4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course for Roasted Duck à l’orange. Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:
Receiving
Thawing
Storage
Mise en place
Preparing or cooking
Post-cooking storage
Reconstitution
Re-thermalisation
Serving
5. List 5 processes you can implement to ensure food safety when preparing foods:
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6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:
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7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food:
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8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria in the table below to use as a guideline for your staff during service:
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Quality indicators |
Rack of lamb |
Mint crust |
Rosemary jus |
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Appearance and eye appeal |
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Colour consistency |
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Moisture content |
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Mouth feel and eating properties |
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Plate presentation |
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Portion size |
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Shape |
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Taste |
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Texture |
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Sauces |
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Decorations and garnishes |
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SIT Version 1 8 of 8