SITHKOP005 Coordinate cooking

operations
Assessment 3 – Written Assessment (A)
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Submission Attempt Attempt 1 - ☒ Attempt 2 - ☐ Attempt 3 - ☐

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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.

2 Describe the cook-chill food production system

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.

3 Describe the following food production processes in Hotels.

 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.

 Post cooking food

Food after function usually has been cooked and in the temperature danger zone for few
hours, left overs can be thrown away.

5 Describe the following food production processes in cafes.

 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.

6 Describe the cook-freeze food production system

 Cook-freeze is a specialised food production and distribution system for prolonging the life of
prepared and cooked food by rapid freezing, storage at very low temperatures and regenerating
(reheating) at the time of service.
This locks in the flavour and the nutritional value. The cook-freeze system then enables you to
regenerate food close to the customer or patient so they can enjoy a tasty, freshly-prepared hot
meal.

7 Describe the Sous Vide method of cookery

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.

8 Describe the fresh cook food production system

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.

9 Describe the commissary catering system

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.

10 What information should be included in a kitchen workflow schedule?

Logical Sequence
Adopt a step-by-step approach to the task based on common sense. Group like activities together
and minimise swapping of work areas and ingredients.
Organisation
Be well planned and organised. Have a written mis en place list of what you need to do and in what
order it will be done.
Time Constraints
Time constraints are time limits; certain tasks must be done by a specific time or within a specific
time.
Co-operation
Whenever people work together and particularly in a kitchen, there is a pool of knowledge and
experience. Everyone must work together and cooperate in the use of equipment and working space.

11 What is a mise en place plan?

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.

12 What information should be included in a food preparation list?

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.

13 What is a critical control point?

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.

Component Critical Control Points

 - Checking suppliers – look at their food production, sourcing
and traceability, particularly for raw meats, poultry, etc. Also
look at their ability to maintain acceptable HACCP practices.
Purchasing and delivery - Temperature control – you can find out info on safe
temperatures here.
- Transfer to storage – do this as soon as possible to control
food temperatures.

- Containers – keep them clean, covered, dated, and don’t

overload them.
Stock control and food - Shelving storage – keep foods in appropriate storage facilities
storage with appropriate wall or floor clearance and anti-pest control,
- Hot, cold and dry storage – segregate these into controlled
environments.

- Cross contamination and segregation – have separate areas

for preparation of foods that should not be cross-
contaminated.
- Allergen Management – is more than just segregating foods,
Cooking it requires separate procedures to be put into place. Allergens
can cause severe harm in the form of anaphylaxis and pose a
significant risk that needs to be controlled.
- Cooking, reheating and thawing – Again, you should detail
your specific procedures for each of these, particularly where
temperatures, checks and equipment are concerned.

- Must cool down the food as fast as possible.

Cooling - Should record the temperature to avoid bacteria growth.
- Store the food to refrigerator with correct temperature. (0-5
degree Celcius).

- To an internal temperature of 70°C or hotter.

Reheating - Reheat one time only (critical limit).
- Continue to heat when internal temperature is not yet reached
(corrective action)

- Displays – Appropriate, clean facilities should be provided to

protect display food.
Holding or Displaying - Hot, cold, and frozen displays have their own specific
requirements, which should be detailed in your food safety
manual.
- Each should be segregated and regulated.

- Service – Take into consideration self-serve, and staff

Serving serving.
- Ensure appropriate training, labelling (allergen management)
- Clean equipment must be used.

15 List 6 indicators of quality food products

Taste
Smell
Colour
Texture
Appearance
Portion

What are the correct storage temperatures for the following food items? Please explain why
15
these temperatures are important

Perishable Foods

at or below 5 °C, or at or above 60 °C.

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.

16 What is food segregation? Explain your answer

Separate the food to prevent contamination. It is designed to minimize the risk of incompatible
substances coming into contact with each other.

17 List 7 environmental conditions must be considered when storing food?

- Temperature
- Moisture
- Oxygen
- Light
- Container (food grade plastic, glass, or metal container)
- Infestation
- Shelf date