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:
Bulk cooking
Description
Application/Use
Advantage
Disadvantage
Cook chill for extended life
Description
Application/Use
Advantage
Disadvantage
Cook chill for five day shelf life
Description
Application/Use
Advantage
Disadvantage
Cook freeze
Description
Application/Use
Advantage
Disadvantage
Fresh cook
Description
Application/Use
Advantage
Disadvantage
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:
1.
2.
3.
4.
5.
6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:
1.
2.
3.
4.
5.
7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food:
1.
2.
3.
4.
5.
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:
Quality indicators Rack of lamb Mint crust Rosemary jus
Appearance and eye appeal
Colour consistency
Moisture content
Mouth feel and eating properties
Plate presentation
Portion size
Shape
Taste
Texture
Sauces
Decorations and garnishes
