SITHKOP005 - Written Assessment
SITHKOP005 - Written Assessment
SITHKOP005 - Written Assessment
operations
Assessment 3 – Written Assessment (A)
Trainee Name
Trainee ID Number
Trainer/ Assessor
Name
Submission Attempt Attempt 1 - ☒ Attempt 2 - ☐ Attempt 3 - ☐
Trainee Declaration:
"I hereby certify that:
This assessment is my own work based on my personal study/research, in my own
words.
I have cited all sources and material used to assist my research for this assessment.
I have not copied or plagiarized any part of this assessment from another student.
I or any other student has not submitted this assessment previously.
I have kept a copy for my own records.
I am aware of the availability of reassessment consistent with the Institute’s
Reassessment Policy.
I understand my right to appeal the assessment or reassessment outcome, as per
the Institute’s Complaints and Appeals Policy.
Questions
1 Describe the following food production processes:
Food is re-heated to safe temperatures for service. The food will be held in a
refrigerated state overnight, and then be bought up to safe temperatures in
Re-thermalisation the HACCP approved time period. Once the re-thermalised food reaches
temperature, the heat can be turned down to a safe holding temperature for
the product to be served.
The process of rehydrating dried foods by placing the food in water or some
Reconstitution other liquid, in order to bring them back to a resemblance of their original
size, shape and texture.
Cook-chill is a food preservation system where there is a considerable amount of time between the
cooking of the food and the consumption of the food and during this period the food has been held in
refrigerated conditions. Food is cooked to a time and temperature adequate to pasteurise the food
and then chilled rapidly and held under refrigeration conditions. When ready to be served, the food is
re-thermalised through set times and temperatures to maintain the safety of the food.
Receiving
Receiving the correct quantity of food / ingredients per the purchase order, and also
checking the quality and the price charged from suppliers.
Mise en plus
To gather and arrange the items and tools needed for serving in your section or area in
a kitchen including equipment and ingredients. Including measuring, peeling, slice, cut,
grated before cooking.
Cooking food
Cook the food based on the order, usually bulk cooking such as soups, then put in
smaller portion for serving.
Post cooking food
Bulk cooking foods can be stored in refrigerator or must kept in the safe temperature.
Or keep in a smaller portion.
4 Describe the following food production processes in Function centres.
Receiving
Receiving all required items for the function, such as pre cooked meals, heat stations, cutlery
and crockery, etc.
Mise en plus
Setting up all necessary equipment to serve the food.
Cooking food
Usually the food is already cooked, so the preparation can be reheating the food, and serving
the food. Make sure all the food is enough for all the guests.
Receiving
Receiving the correct quantity of food / ingredients per the purchase order, and also
checking the quality and the price charged from suppliers.
• Mise en plus
To gather and arrange the items and tools needed for serving in your section or area in
a kitchen including equipment and ingredients. Including measuring, peeling, slice, cut,
grated before cooking.
• Cooking food
Cook the food based on the order, make sure to follow hygiene practice, try to
make zero waste, follow customer’s dietary requirement if required.
Post cooking food
Make sure to keep the food in the correct temperature and in a clean container to avoid
contamination and bacterial growth.
Sous Vide cooking is the process of cooking food that has been sealed in airtight plastic bags by
heating the bag in hot water. By placing a standard size portion of food that has been sealed in a
bag in the water at a specific temperature for a specific amount of time.
This is the process of preparing and cooking fresh food and serving it immediately or by storing the
food while it maintains safety and freshness and then reheating and serving the food or just serving
the food.
Must adhere to Two Hour Four Hour Rule. Food held between 5°C and 60°C for less than 2 hours
can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-
4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and
60°C for 4 hours or more must be thrown away.
Commissary catering system is one where food is produced in bulk in a central kitchen, then
distributed, usually hot or cold but may be frozen, to satellite kitchens or commissaries remote from
the main kitchen.
The food may be transported in bulk or portion controlled, close or in significant distance, served
immediately or stored, and with re-heating units with food display and service equipment.
The preparation done before starting the actual cooking process. A cook will refer to the standard
recipes for instructions of how to prepare the mis en place and will refer to 'Par stock levels' for how
many portions to prepare. Each kitchen section will prepare and cook different elements of the menu
and will have different set up requirements in relation to food, equipment and service ware.
Food items and needed quantities that must be prepared for each cook's station for that particular
day of the week, including:
- Standard recipes with an ingredients list.
- Anticipated bookings for the next service period.
- Requirements for preparation of daily specials and menu variations.
- Food production requirements and preparation deadlines.
Critical control points (CCPs) are the steps in your process that are necessary to prevent or eliminate
food safety hazards.
14 List and explain 3 common critical control points for each component listed below.
What are the correct storage temperatures for the following food items? Please explain why
15
these temperatures are important
Perishable Foods
Frozen Foods
-18°C~-24°C.
Hot Food
60°C or hotter.
These temperatures are important to prevent growth of harmful bacteria, which may be present in the
food, from multiplying to dangerous levels.
Separate the food to prevent contamination. It is designed to minimize the risk of incompatible
substances coming into contact with each other.
- Temperature
- Moisture
- Oxygen
- Light
- Container (food grade plastic, glass, or metal container)
- Infestation
- Shelf date