CERTIFICATE IV IN COMMERCIAL COOKERY | My Assignment Tutor

5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 1/8UNIT : SITHCCC020 – WORK EFFECTIVELY AS A COOK INSTRUCTIONCOURSE : SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERYNOTE :ALL ANSWERS ARE COMPULSARY TO SUBMIT AN ASSESSMENTAssessment Questions#1.Briefly describe the following types of menus:A La Carte :Answer HereWords:0Table D’Hote :Answer HereWords:0Buffet :Answer HereWords:0Cyclical :Answer HereWords:0#2.List two (2) examples each, for the following food categories, and provide two (2) appropriatemenu dishes for each group: Food categoryExamplesMenu dishesRoot vegetables Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 2/8 Food categoryExamplesMenu dishesLeafy vegetablesDairy productsLegumesShellfishCrustaceans #3.In the table below list the name of two (2) dishes for each category served on the menu at yourwork placement site, explain where it is in the menu sequence (entree, main or dessert). Also,briefly describe each dish relating to its characteristics eg flavour, texture, colour/s andpopularity with customers: CategoryName of dishMenusequenceDescribe each dish relating to itsflavour texture colourMeatPoultry/game birdsFish/seafoodFarinaceousbased dishesVegetablesDesserts Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 3/8#4.For each of the dishes you have chosen and listed above in Q3., in the following chart belowwrite yes to the boxes where the dish can be served to a customer for each dietary requirement(an example is provided in the top row): Name of dishCoeliacAllergy to nutsDiabeticLow fatVegetarianThai waterfall beef saladYesYesYes Name ofdishCoeliacAllergy tonutsDiabeticLow fatVegetarian Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 4/8#5.Give two (2) reasons why a restaurant would use standard recipe cards.Words:0Answer Here#6.List the order of procedures and tasks you conduct at your practical placement site from thetime you start your shift preparing for opening for service:Words:0Answer Here#7.Give two (2) reasons why is it important to have all food preparation lists complete prior toserving customers.Words:0Answer Here#8.In the table below for each of the dishes, list the method/s of cookery used to create the dish anddescribe the basic principles of this cooking method Dish namemethod/s of cookery usedbasic principles of this cooking methodOssobuccoSteamed RiceWhite BreadSpaghetti Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 5/8 Dish namemethod/s of cookery usedbasic principles of this cooking methodPotato CroquetteCrème brulee #9.List five different functions (culinary uses) of eggs and provide a menu example for each.Functions :Answer HereWords:0Menu Example :Answer HereWords:0#10.List the various uses of the following equipment:Colander :Answer HereWords:0Meat slicer :Answer HereWords:0Salamander :Answer HereWords:0Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 6/8Combi ovens :Answer HereWords:0Food processors :Answer HereWords:0#11.List the cooking methods and the equipment used to cook the following dishes: DishCooking methodEquipmentLasagnaChicken soupBattered fishFillet steak tournedosEggs Benedict #12.Co-ordination in a commercial kitchen involves four key functions, being planning, organising,leading and monitoring. Select two (2) of these functions and explain their importance and listexamples of some of the typical activities involved in performing those functions in a kitchen.Words:0Answer Here#13.Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 7/8What is delegation? Why is it important to delegate tasks for a cook? (40-50 words)Words:0Answer Here#14.List 5 key hygiene practices that are followed in the kitchen at your practical placement.Words:0Answer Here#15.If you received a delivery of fresh fish at your WBT training site and the temperature of the fishwas 10 degrees Celsius what would you do?Words:0Answer Here#16.List five (5) procedures regarding kitchen safety that you must follow when working in acommercial kitchen:Words:0Answer Here#17.What would you do if you noticed another staff member at your workplace was trying to lift avery heavy garbage bin on their own?Words:0Answer Here#18.What is the importance of a post service de-brief? (40-50 words)Student PortalMy ProfileTraining PlanSupport New5/30/2021 Assessmentmy.acumen.edu.au/#/assessment/assessment-details/157 8/8I acknowledge that I understand the requirements to complete the assessment tasks. Theassessment process including the provisions for re-submitting and academic appeals were explainedto me and I understand these processes. I understand the consequences of plagiarism and confirm thatthis is my own work and I have acknowledged or referenced all sources of information I have used forthe purpose of this assessmentWords:0Answer Here#19.List some key points on how designing a menu for a lunch time cafe would differ from a nighttime A La Carte restaurant. (at least 2)Words:0Answer Here#20.Explain why you think it is important for all kitchen staff to operate as a team. (40-50 words)Words:0Answer Here#21.If you get a request for vegan diet, what are the things you should adjust in your menu?Words:0Answer HereSubmit Cancel© 2021All rights reservedStudent PortalMy ProfileTraining PlanSupport New

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