UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

Apex Institute of Education | SITHCCC020– Learner Assessment Pack V2.1_Jul 2019 | CRICOS: 03156M Page 1 of 54
1. A recipe for steamed puddings requires 0.030kg self-rising flour per serve. How much self-rising
flour do you need to produce 45 serves?

1.35 kg

2. You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste
is 34% of the total weight?

3.3 kg

3. You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What
quantity of raw carrots will you require for preparation?

2.451 kg

4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:

Step 1 Establishing recipe cards 2

Step 2 Receiving and storing stock 4
Step 3 Constructing preparation lists 3
Step 4 Planning the menu 1
Step 5 Producing, plating and serving 6
Step 6 Constructing purchase/order lists 5

5. What do the individual sections in a kitchen need to do once the menu is written and finalized?
(Answer true or false in space provided)

True or False
Once the menu is constructed it is passed to the various sections so that they can
True
cost their dishes to be produced and change recipes accordingly.
Each section can produce preparation checklists based on the menu, so that they can
True
organize all of the correct ingredients and service ware for each service period.
These checklists help to improve efficiency and ensure consistency of the final
True
product.
The checklists vary between sections. True
The larder section may need to prepare terrines, oyster garnishes, dressings and a
range of salads, while the dessert section has to bake, or make ice cream, fruit True
garnishes and chocolate filigree.
This means that each section needs the same mise en place list for all team
False
members.

6. What are the important aspects of WHS to apply before attempting to use or to clean any
commercial equipment?

True False
 All equipment should have a risk assessment completed for it and appropriate SOPs
√
must be developed
Whatever equipment you are using, only do so if you have watched somebody else
√
use it
Staff training must be considered and correct cleaning techniques should be taught
√
and practiced, including the correct use of the various cleaning chemicals
Equipment must be used safely and efficiently in order to produce professional menu
√
items
If you are unsure of how something works, find the manufacturer’s instructions or
√
ask someone who knows

7. Connect the correct description with the relevant large equipment

An energy efficient heat source using a magnetic field to heat the pot or pan. It
Font produces very little heat and assists greatly in keeping kitchens cool. (Induction
Stove)
A wall-mounted or suspended device with electric or gas-top heat. It is used to
Induction Stove
gratin ate dishes or glaze dishes for a final shine. (Salamander)
A large, fixed tillable pot which is used for producing stocks and soups on a large
Bratt Pan scale. A lock tab allows for convenient transfer of liquids for
service or storage (Font)
A large, fixed tillable pan which is used to saunter large volumes of vegetables,
Salamander starches or prepared, portioned poultry and meat. It is often used for browning
bones for stocks. (Bratt Pan)

8. Connect the correct description with the relevant equipment used for grilling:

Often use real wood or charcoal for extra flavour. Commercial

Char grill applications also use gas or electricity and many come with hoods or lids for
even cooking (BBQ and Weber)
Griddle plate or
Japanese BBQ type which uses charcoal underneath grill bars (Hibachi)
solid top
Japanese griddle plate, used by chefs to cook in front of the customer
BBQ and Weber
and serve them with great flair (Teppanyaki)
Teppanyaki lava rock grill or charcoal is used to heat the grill bars (Char grill)
allows for large numbers of steaks to be cooked without any direct
Hibachi
exposure to fire and no fat burn (Griddle plate or solid top)

9. Connect the correct description with the relevant equipment used for cooking processes:

A long narrow pot with high walls, handles and a perforated tray insert
Sauteuse which allows whole fish to be inserted and poached with minimum
movement. (Fish poacher)
A round, lidded pan with angled or rounded walls. It usually has a long
Sautoir handle and is used to heat and toss small amounts of food until cooked.
(Sauteuse)
 These are made from steel, wood or plastic and may come with inserts
Fish poacher
or baskets to suspend food above boiling water. (Steamer)
This has straight sides and a matching lid. A long handle allows for
Steamer tossing of food and larger varieties have also a smaller handle opposite
for ease of lifting. (Sautoir)

10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC)
include:

The name of the recipe √

Recipe number
Quantities and specifications of commodities used √
A photo of the dish √
The recipe portion yield √
The preparation time and labor costs
Portion size √
Cost per portion √
The date the card was produced and the version √

11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe
for a large number of serves?

True or False
When you are cooking for large numbers of serves, the amounts may need adjusting,
True
not just multiplication.
For example, if you are cooking a stew for 200 serves, you would need more salt per
True
portion than if you were cooking 4 serves.
The flavours of herbs and spices intensify as you cook larger amounts and the natural
False
salts and meat flavours also intensify.
It is a good idea to add ~⅔ of the required amount initially, taste it after a while, then
True
adjust the seasoning if necessary.

12. What is the purpose of a Banquet Analysis Sheet (BAS)?

True False
Banquet analysis sheets (BAS) are used if you have a number of courses or dishes to
√
calculate.
For large functions a BAS is established for each recipe to enable you to calculate the
√
requirements for each dish individually.
A BAS enables you to calculate the required ingredients for a range of recipes and
√
coordinate your mise en place all at once.
A BAS combines the ingredient requirements for multiple recipes. √

13. In order to obtain the actual food requirements before you can establish the final serving
weights you need to calculate the:
 True or False
Trimming losses True
Storage losses False
Cooking losses True

14. Match the impacts on ordering to the relevant examples:

If you simply order potatoes you may end up with any variety, some of
Meat orders which may not be suitable for what you are trying to cook as they may
be too waxy or floury. (Vegetable orders)
Washed potatoes might cost $5 more than brushed potatoes, but it
might take your kitchen hand 1 hour to prepare all of the potatoes. If
Vegetable orders your kitchen hand earns $10 per hour, then it is more cost-effective to
purchase washed potatoes, even though they are more expensive.
(Staff costs)
If you order a leg of lamb you would need to specify whether you want
it butt-on or butt-off, meaning with the chump attached or removed.
Staff costs
The Handbook of Australian Meats provides standards for the different
cuts of meat, which can be useful when purchasing. (Meat orders)

15. The correct procedures which must be followed when receiving stock from a supplier include:

True False
As the stock arrives it must be checked off against the requisition order or delivery
√
docket.
Checking deliveries according to the purchasing specifications ensures that the
√
correct items, quantities and qualities have been received.
Any variations must be highlighted at this point to avoid problems later. √
If you inform the supplier by telephone that the quality is insufficient, or the weight
is incorrect, they can send a representative to verify it and compensate you on the √
next delivery.
Store stock promptly: perishables first – dry goods last. √

16. What is the general procedure for organizing preparation checklists? The following statements
are:

True or False
The preparation checklist is prepared based on the menu and SRCs. False
The preparation checklist is prepared based on the expected numbers of customers. True
At the end of the shift the preparation checklist will be reviewed to check whether it
True
was efficient for the shift.
The partie chef or supervisor would check all stock requirements for the next shift
True
after service.
The preparation checklist lists all required jobs for the day or shift. True
The preparation checklist requirements are communicated to each team member at
True
the start of the shift.
17. Quality control of food during preparation, before service and during service would typically
include:

True False
Using a SRC will enable consistent production of recipes. √
Most kitchens will have a final tasting session just before service. √
In many service instances, wait staff will rearrange food items which are likely to
√
move when a dish is served.
The Head Chef will go to each section and taste key items such as soup, sauces and
√
dressings.
Based on the Head Chef’s feedback final adjustments are made and then service can
√
begin.
During service the Head Chef will often be on the pass and check all the food as it
√
comes to the pass before it is served to the customers.
Wait staff may wipe off any finger marks, ask for a missing garnish or ensure that the
√
accompaniments are ready for the various main courses.

18. Being part of a team and supporting other team members raises the whole team’s productivity
level and in a practical situation requires communication and organization. This would include
the following aspects:

True or False
One of the most important aspects of organization is establishing systems. True
Establishing a preparation list for the daily tasks is imperative, especially in the
True
beginning of your career.
List all the jobs that you need to do and check it with your supervisor, then prioritize
True
the list and cross items off as you complete them.
It may be necessary to communicate with other sections to ensure that preparation
True
and presentation requirements for dishes are uniform.
As you complete your mise en place you should place it on your service bench in
True
readiness for production.
Once your list is complete, take a break then double check the list before service to
True
make sure nothing has been missed.
Working independently for yourself rather than as part of a team will make your job
True
easier.

19. What is the purpose of a workflow plan? How should a workflow plan be written effectively?
The following statements are:
(Answer true or false in space provided)

True or False
Workflow plans are often fairly logical, e.g. you peel the onion before you cut it. True
Workflow plans are used in a variety of instances in the workplace, e.g. the method
True
of production for a recipe.
Preparation tasks should be listed in order from least important to most important. True
As recipes become more elaborate or the number of tasks increases, the workflow
True
becomes increasingly important for managing the allocated time correctly.
 A workflow plan is a set of instructions given by the chef, which lists all tasks required
True
to be done in a particular order.

20. Impacts on and examples of communication during service in an à la carte operation include:
(Tick the correct box indicating true or false)

True False
Orders come in at random and need to be clearly communicated √
Plates and cutlery will need to be washed after service to avoid excessive noise levels √
Each section completes their part of the dish and needs to talk to each other to
ensure √
that all meals are finished together for each table
To maintain efficient workflow, work and service areas should be cleaned up after
√
and not during service
Wait staff need to call away meals as various courses are finished √

21. How should you deal with orders for special dietary requirements for customers? Why is
knowledge of your menu and how to cook the individual dishes important?

True or False
It is important for chefs to see the occasion as an opportunity to showcase their skills
True
and quick thinking rather than yelling at the wait staff.
It is extremely important to treat your customer with respect and to serve them food
True
that they want and are capable of eating, not least because they are paying you.
In order to avoid stressful situations, special requests should be politely refused
True
during busy periods.
Knowing your menu and how to cook the dishes will mean that you use the correct
True
recipes for each item and how menu items need to be adjusted for special requests.
It is essential that you understand why the dish uses a specific cookery method and
True
also how to apply this method correctly.

22. What is the importance of being organized for service and working as part of the team? What
are the potential risks associated with insufficient preparation?

True or False
If you are organized then you will be better able to cope with the pressure and pace
True
of the service period.
During busy periods it is essential that service flows quickly and efficiently which
True
means that quality standards are not as important.
Always remember your own professional standards – just because the meal in a club
False
bistro is cheap doesn’t mean you can serve it with sauce spilt all over the rim.
Even when it is busy you must take time to ensure that the food is cooked and
True
presented correctly.
It is important that all chefs work independently rather than as a team to create a
False
better and less stressful work environment for themselves.
When the pressure is on, some chefs use too many shortcuts which not only affect
True
quality but it can also cause WHS problems.
23. Common tasks which are part of the end of service procedures in a kitchen include:

True False
Remove all items from bain-marie and incorporate them into staff meals. √
Transfer leftover food to appropriate storage containers, label them with information
√
about contents, date and your name and place in the cold room.
Record temperature data and sign off HACCP sheets. √
Clean and sanitize benchtops and stovetop areas √
Remove waste to outside bin. √
Check preparation required for next shift/day and move frozen items to kitchen sinks
√
for thawing.

24. What is the purpose of a debrief session after service? What should a debrief include?

True or False
The debrief session is a chance for supervisors to discuss with the HR manager how
False
staff performed during the day or shift.
The debrief session may include the front-of-house staff, because they are an
True
essential part of the team, especially when discussing communication.
Debrief sessions are perfect for developing better processes and improvements. True
Staff at all levels can provide input on areas such as efficiency, errors, equipment
True
needs, commodity needs, communication, etc.
Because Hospitality is a team-based work environment, it is essential to nurture a
positive work environment where everyone feels that they contribute positively to False
the team.
If there is a problem with an individual, the supervisor or Head Chef should deal with
False
it in front of all other team members.

25. The following statements for using dry cookery methods for vegetables are:

True or False
Although grilled vegetables are not served very often, grill marks can be used as a
True
decoration for capsicum, eggplant, zucchini, asparagus and tomatoes.
Grilled vegetables can be combined with vinaigrette and feta cheese for an
False
interesting accompaniment to a meal.
Some vegetables are pre-cooked and then grilled for additional flavour. True
If vegetables are high in moisture, they are often coated before they are deep-fried,
False
as this retains the inherent moisture and shape.
Vegetables can be coated using crumbs or batter, before deep-frying. True
If vegetables are battered or crumbed the item is directly drawn through egg and
False
crumbs or batter without coating in flour.

26. Identify the cookery methods which use shallow-frying technique:

(Tick the correct answers)

Stir-frying √
Deep-frying √
Pan-frying √
 Shallow-poaching
Cooking on a flat grill
Sautéing

27. The following statements relating to the cookery method of roasting are:

True or False
For the purpose of roasting, food is exposed to indirect heat in the oven or turned
True
over stovetop flame.
Slow-roasting allows more time for the collagen and other connective tissue to be
True
broken down inside the meat.
Low temperatures and long cooking times increase the amount of cooking loss. False
Kangaroo and other roasted game should be cooked fairly underdone, as there is
False
very little internal fat and the meat dries out quickly.
Roasting is a popular method of cookery for potatoes, pumpkins, onions, fennel,
False
carrots, parsnips and other root and bulb vegetables.
Always double check the degree of doneness with a thermometer, especially for
True
poultry, as it is can harbor Salmonella and must not be served undercooked or raw.

28. Connect the type of diet to the dietary requirements:

Cannot digest this type of sugar contained in dairy products. Ensure that no
Coeliac disease
cheese is used on sandwiches. (Lactose intolerant)
Main food intake from grains, vegetables and fruit. Low-fat options for spreads.
Low-fat diet
(Diabetes)
No gluten products can be used. Use gluten-free bread and avoid all cross-
Diabetes
contamination, including your equipment. (Coeliac disease)
Use low-fat spreads such as fresh low-fat cheese, toppings which are low in fat
Lactose intolerant and easily digestible. Watch out for hidden fats such as fat in salami or chicken
skin. (Low-fat diet)

29. Connect the type of religious diet to the dietary requirements:

Islam Kosher meals, separation of dairy and meat products. (Seventh Day Adventist)
No pork products or any alcohol-based products, e.g. Cumberland sauce
Hinduism
containing Port. (Islam)
Healthy diets with vegetarianism as preferred option. Abstinence of any
Judaism
stimulants such as tea, coffee or alcohol. (Hinduism)
Seventh Day Mostly vegetarian with some forbidden meat products such as pork and fowl.
Adventist (Judaism)

30. The following are pre-service requirements to ensure effective kitchen routine and timely
service of food:

True or False
 Knowledge of the menu and how the dishes should be presented. True
Clean equipment and utensils are ready at the service stations. True
Clean and undamaged under plates are heated or chilled as required. True
Samples of each dish have been prepared to brief service staff with. False
Garnish mise en place – clearly labeled and dated. True
Herbs washed and cut to size if required. True
Bain-marie and station mise en place, including utensils. False

31. Connect the commodities to their possible menu uses in order to avoid waste and enhance
profits:

Seafood trimmings Cocktail drums (Meat trimmings)

Seafood off-cuts Skewers, kebabs (Chicken off-cuts)
Chicken wings Farces, quenelles (Seafood off-cuts)
Chicken off-cuts Farces, skewers, ragouts (Seafood trimmings)
Meat trimmings Goujons (Chicken wings)

32. Match the sauce classification to the correct menu examples:

Reduction-based sauces Béchamel, velouté (Roux-based sauces)

Roux-based sauces Mayonnaise, Hollandaise and Béarnaise (Emulsion based sauces)
Tomato sauce, peanut sauce, apple sauce, dipping sauces (Miscellaneous
Emulsion based sauces
sauces)
Beurre blanc, beurre rouge, modern demi-glace and jus (Reduction-
Miscellaneous sauces
based sauces)

33. Connect the preparation steps for a jus in correct order:

Step 1 Add the mirepoix approximately ½ hour before roasting is finished 6

Step 2 Reduce the roasting juices until they form a layer in the pan 3
Step 3 Season the meat and place on a trivet (preferably bones) 1
Degrease then release the sediment using cold stock. Simmer for approximately 1 hour
Step 4
to intensify the flavour 4
Thicken with arrowroot if desired then strain through a fine chinois and label
Step 5
Appropriately 7
Step 6 Roast and turn every 15-20 minutes 5
Step 7 Remove the meat and rest 2

34. Which of the following statements relating to the nutritional importance of vegetables are
true?

True False
Light, temperature, air and water can affect the retention of vitamins in vegetables,
which is an important consideration when purchasing, storing and preparing √
vegetables.
Vitamin levels in fruit and vegetables develop after harvesting. √
 Storing peeled and cut vegetables in water in a cool room will keep them fresh for
√
longer.
Minerals, or trace elements, are other essential nutrients obtained from vegetables
√
and fruit.
Pulses are an important source of proteins. √
The main mineral elements needed by the body are sodium, potassium, iron, zinc,
√
calcium, magnesium and phosphorus.

35. Suitable ingredient combinations to prepare nutritionally balanced meals for vegetarians
include:

Cereals and desserts √

Cereals and legumes √
Cereals and milk products (not for vegans) √
Cereals and nuts √
Legumes and nuts √
Soups and milk products √

36. Connect the method of cookery to the relevant group of suitable vegetables:

Steaming Eggplant, potatoes (Grilling)

Grilling Beans, snow peas, asparagus, sweet potatoes, potatoes (Stewing)
Stewing Blanched vegetables, stir-fry, shaped and blanched vegetables (Shallow-frying)
Baking Onions, eggplant, zucchini, capsicum, tomatoes (Baking)
Shallow-frying Asparagus, mushrooms, potatoes (Steaming)

37. Connect the following farinaceous foods to the appropriate ratios of commodity to liquid:

Couscous 1:5 (Semolina)

Polenta 1:1 or 1:1.5 (Couscous)
Semolina 1:3 (Polenta)

38. The following are suitable accompaniments and sauces which would be typically served with
egg dishes:

True False
At breakfast, grilled tomatoes, bacon, baked beans, sausages and mushrooms go well
√
with eggs for a typical English breakfast.
Various sauces are also common with tomato sauce popular for cooked breakfast,
√
cold emulsion sauces for omelettes and Mornay sauce is a must for eggs Benedict.
Eggs are most popular for breakfast and go well with bread in any form, from
√
traditional toast to sourdough and little soldiers for soft boiled eggs.
Spinach, fresh vegetables and fried potatoes are perfect for adding colour and extra
√
texture.
Suitable accompaniments depend on the establishment and price. √
39. Connect each portion cut or application to the correct description:

Suprême The drumstick is frenched and the top knuckle trimmed for presentation (Drumstick)
Preparation of a whole chicken into ten pieces. Although trimmed, there are some bones
Leg left in, which allow for more flavour and moisture. The carcass is used for stocks and jus
(Suprême)
Literally translated as “the best”. Remove the breast with only the wing bone attached.
Thigh
French the wing bone (Ballotine)
This method of presentation has a couple of approaches resulting in a boned and stuffed
Drumstick
leg and thigh of poultry. It can be used for buffets or as a hot dish (Sauté cuts)
A fully boned bird filled with stuffing or seasoning. The wing bones and drumstick bones
Sauté cuts
may be left in (Galantine)
Separate the leg from the carcass through the natural joint. Ensure removal of the oyster
Ballotine
to ensure eating quality and minimise waste (Leg)
Separate the thigh by cutting through the line of fat between thigh and drumstick. Trim
Galantine
the knuckle ends (Thigh)

40. Connect the method of cookery suitable to various poultry and feathered game to the relevant
descriptions:

Use whole birds, breast and thigh. Submerge the chicken in stock and aromats.
Steaming Once cooked, remove and cool. Store in the cool room in the cooled chicken
stock to retain optimum flavour. (Deep poaching)
Suitable for prepared chicken pieces, suprêmes and portioned game birds.
Place the chicken or breast on top of vegetables and/or herbs into a steamer
Shallow poaching
basket. Add herbs and spices to the cooking liquid to impart extra flavour and
aromas. (Steaming)
Use breast fillet. Butter a pan and sprinkle with diced onion. Place the chicken
breast on top and add white wine, sherry or stock. Poach at simmering
Deep poaching
temperature covered with a lid or cartouche and use the poaching liquid for
the sauce. (Shallow poaching)

41. Connect the type of yeast products to the correct descriptions:

this mixture is a savarin paste with added currants. The mixture is placed into
greased dariole moulds and once proven, they are baked. As the name implies,
Savarins
the finished baba are soaked in a stock syrup containing rum, then garnished
with cream and fresh fruit. (Baba au rhum)
Is piped into barquette moulds, proven and baked, then soaked in syrup.
Baba au rhum After baking an incision is made into the top it is opened and filled with cream.
Fruit garnish is then added. (Brioche)
Is a classical French breakfast speciality. It is a rich yeast dough with a high
content of eggs and butter. It can be produced as a loaf, rolls or the classical
Marignans
brioche à tête (Parisienne) fluted mould shape with a topknot. It is often filled,
or served with an entrée such as chicken liver pâté. (Savarins)
 Is made from a rich yeast paste containing a high proportion of butter and a
mixture of equal amounts of egg and milk. The finished goods are soaked in
Brioche
stock syrup. When plated they are garnished with Chantilly cream and fresh
fruit or compote. (Marignans)

42. Connect the crème to the appropriate description:

A “reversed cream” containing liquid (milk, stock, cream) and egg which sets
Crème Chantilly after cooking and is then turned out, such as Crème Caramel. Royale is another
term used for this type of cream (Crème Renversée)
Also referred to as Bavarian Cream. It uses English custard, gelatine and
Crème à l’Anglaise whipped cream. For a cheaper or lighter version replace half of the cream with
whipped egg white (Crème Diplomat)
Butter Cream Whipped dairy cream with sugar and vanilla (Crème Chantilly)
A mixture of crème pâtissière and whipped cream used for flavoursome
Crème Renversée
fillings as in profiteroles or bee sting cake (Crème Pâtissière)
This is a mixture of Anglaise and butter. Variations such as Italian butter cream
Crème Pâtissière
or icing can be substituted (Butter Cream)
A mixture of egg yolks, sugar and milk thickened by the egg. Also referred
Crème Bavarois
to as English custard (Crème à l’Anglaise)
Pastry or confectioner’s cream that can be set with flour. Modern recipes
Crème Diplomat substitute pure starch as it does not interfere with the flavour (Crème
Bavarois)

43. The following statements relating to cleaning procedures and maintaining a tidy workplace
are:

True False
Cleaning is the process of keeping your kitchen in a tidy and hygienic state. √
Because a kitchen is a busy environment, you should only clean your workstation after
√
each service period.
Cleaning is essential for preventing contamination and for keeping your expensive
√
equipment in good condition.
Cleaning is the removal of unwanted dirt, soil and other elements from preparation
√
surfaces, knives, benches, floors, equipment and all other areas of food premises
Sanitizing refers to the reduction of the number of bacteria present on these surfaces
√
through the use of chemicals, heat, or a combination of both
You should always try to keep your kitchen, storage areas and work spaces as clean
√
and tidy as possible
Cleaning work and storage areas and maintaining a clean workplace not only helps
√
you maintain a hygienic workplace, but also an efficient and well-organized one.

44. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in
the table below. Which menu adjustments and points of care would be required for each
course for guests requiring gluten free meals?
 BREAKFAST MORNING LUNCH Afternoon Tea Dinner
TEA
Caesar Salad
Poached Eggs on Pork Piccata, Mini Danish,
Assorted Sole fillets with beurre
sour dough with mushroom risotto, assorted tea
sweet muffins blanc, steamed
ham and spinach Ratatouille sandwiches
asparagus
Tropical Fruit Salad
Chocolate Raspberry
Mille Feuille
Adjustments
MORNING
BREAKFAST LUNCH Afternoon Tea Dinner
TEA
Caesar Salad
Sole fillets with
Pork picata
beurre blanc,
mushroom Mini Danish,
Poached eggs steamed asparagus
Assorted risotto, assorted tea
on gluten free with gluten free
sweet gluten Ratatouille Sandwiches on
toast with ham croutons
free muffins gluten free gluten free
and spinach
toast
Chocolate Raspberry
Tropical salad
Mille Feuille gluten
free