ASSESSMENT 1

SITHKOP005 – Coordinate Cooking Operations

Questioning – Quiz

Answer the following questions:

1. True or False

The planning and production requirements in food operations are typically based on the target
market and customer expectations which may include the following aspects:

True or False
1. Most businesses have a target market and existing clients. T
The target market needs to be considered in all aspects of the
service provision, particularly the menu options.
2. Certain customers such as the elderly may have specific T
dietary requirements that need to be catered for, e.g. diabetes,
hi-fibre or low-fat diets.
3. Young people may prefer snacks or tapas in a trendy bar, but T
on the other hand they may also require a special diet meal for
expecting mothers.
4. Athletes may need or prefer high carbohydrate meals whilst T
pre-school or school canteens require nutritionally sound meals
on a budget.
5. Restaurants and bistros will have a certain following of F
clients based on their food style, customer service and pricing.
6. Client preferences and expectations never impact on F
production processes and timelines as a competent chef will
plan accordingly.

2. True or False

The following measures can assist a head chef to manage timeframes and deadlines when
determining food production requirements: quantities is often based on historical sales data as
well as situations like weather, season and special events which may Impact on business volume.

True or False
1. All menu items must be clearly defined, and standard recipe T
cards should be in place for all dishes to maintain consistency
of product regardless of the time pressures or who is cooking
the dishes.
2. Checking the bookings at the beginning of the shift and at T
intervals during preparation will allow the chef to adjust all
mise en place to prepare effectively for service.
3. The chef always has to juggle expected customer demand T
during the preparation stages and judge how many serves of
each dish need to be prepared.
4. In a busy operation a clever chef will ensure that all menu T
items are prepared or pre-cooked to ensure a smooth, stress
free service period.
5. Estimating required T

3. True or False

The following aspects must be considered when creating a production flow chart for a dish:

True or False
1. A production flow chart is a step-by-step procedure which T
clearly describes each stage in the process of preparing a
product.
2. All stages must be included, from the point of receiving T
commodities until service or distribution of the final product.
3. Flow charts are only created for dishes which are served hot. F
4. Flow charts should be simple in design, but sufficiently T
detailed in order to enable the HACCP team to establish CCPs.
5. Once you have established a flowchart for a dish on your T
menu, the HACCP team should follow each

4. True or False

The following information should be included in all production flow charts:

True or False
1. Details of products or commodities received, including data T
for receiving, packaging, biological, chemical and physical
condition, as well as storage details
2. Tasting notes for each product including specifications for T
garnishes during service
3. Details of all processing and preparation stages T
4. Timeframes and temperatures during all stages of processing T
5. Design and features of equipment used during processing T
and preparation
6. Details of re-thermalisation and cooling procedures T
7. Storage locations, times and temperatures T
8. Distribution details and customer feedback T

5. True or False

The Cook-Chill – Short Shelf life process employs the following production principles:

True or False
1. This process is used to produce fully cooked food that is T
then chilled rapidly and stored under controlled conditions
until needed.
2. The meals can be distributed to where they will be used, e.g. T
from a commissary kitchen to service outlets. They will then
be re-thermalised and used for service.
3. The process relies on a piece of equipment know as a blast T
chiller which allows the item to be cooled quickly, while
maintaining food quality.
4. The intention of a cook-chill system is to produce all food F
for the week ahead to save on labour costs.
5. Using the Cook-Chill process the food can last for up to 5 T
days, provided all steps are followed properly.
6. The shelf life is a fall back – if you have produced too much F
for the first usage, then the shelf life means you may still be
able to use the item the next day or day after, provided it is still
in acceptable condition.
7. All hot food must be re-thermalised correctly to achieve the T
required core temperature of at least 70°C.
8. The Cook-Chill technique is only suitable for large scale F
catering operations.
6. Match the steps of the Cook-Chill process to the relevant procedures:

Selecting commodities Remember the GIGO rule – garbage in, garbage out. Food will
only be as good as the base commodities used.
Storage of raw materials All deliveries must be stored according to food safety principles, to
keep food at the appropriate temperature and humidity levels
Preparation Chilled food immediately must be stored below 5°C to control
growth of microorganisms. Separate fridges or cool rooms are
recommended
Cooking Ensure that the core temperature of the food reaches at least 65°C
and is held for at least 2 minutes to destroy any pathogenic
microorganisms
Portioning Portioning cannot take longer than 30 minutes. Correct food
handling processes must be used. Portioning can also be done after
chilling.
Blast Chilling Food must be chilled to below 5°C within 2 to 4 hours of
commencing the blast chill cycle
Storage of chilled foods Avoiding cross-contamination and separating the food preparation
area from the cooking and post cooking areas are important
Reheating Food must be reheated above 70°C core temperature and be held at
this temperature for at least 2 minutes

7. Match the steps used for the Cook-Chill – Long Shelf Life procedure to the correct
processes:

Food Preparation and Once the food has reached the correct degree of doneness, but
Cooking above 70°C, the food is filled directly into special cook-chill bags
Bag Fill The bag is securely closed with a clip or heat seal closure

Bag Seal The sealed bag is immediately chilled either in a specially designed
tumble chiller or by submerging the bag into iced water. This stops
the cooking process immediately and reduces. The aim is to reduce
the core temperature of the food to below 5°C within 1 hour
Rapid Chilling Food is prepared onsite or at a central location such as a
commissary kitchen using strict quality control standards. It is then
cooked in large volume
8. True or False

Correct statements relating to the Cook-Freeze procedure:

True or False
1. For the Cook-Freeze procedure food is T
cooked and then packed in shallow covered
trays and frozen quickly to reach -20°C within
90 minutes of cooking.
2. The food can be stored for months and is T
reheated following the same steps outlined in
the cook-chill long shelf life process.
3. The cook-freeze process is not suitable for T
large scale catering such as in hospitals.
4. Many domestic meals that can be purchased T
in supermarkets are made using the same
principle.

9. True or False

Using the Cook-Freeze process commonly has the following advantages:

True or False
1. Improved food safety over cook-chill process T
2. Low energy costs during production and storage F
3. Food is less temperature sensitive F
4. Easy to handle and transport F
5. Longer product shelf-life T
6. Requires fewer deliveries of finished product to other T
outlets
7. Reduced wastage T
8. Provides consistent quality T
10. True or False

What are the key principles to be considered when using the Cook-Fresh– Small Scale process?

True or False
1. The food items are prepared fresh from scratch, T
processed, e.g. par-cooked and then served during
service.
2. Some convenience products such as stock powder, F
seasoning mix, pre-cut vegetables, etc. may be used to
address issues such as lack of space, limitations in staff
skills or lack of staff.
3. The shelf life depends on the item and is generally T
restricted to 4-5 days.
4. As food is prepared fresh, no HACCP procedures F
need to be implemented.
5. The key challenge with smaller scale processing is to T
ensure that sufficient food is prepared to allow for
smooth service.
6. As client numbers can be unpredictable you need to T
strike a balance between not running out of food during
service; and not having lots of food leftover that is
simply wasted.

11. True or False

What are the typical applications for the Cook-Fresh – Bulk Scale process? Which principles
need to be considered when planning bulk cook processes?

True or False
1. The Cook-Fresh – Bulk Scale production process is T
used in many function centres, hotels and resorts for
functions and banquets.
2. Menus often have no or limited choice and therefore F
the calculations of all ingredients required is relatively
simple.
3. Banqueting is a common term used to describe large T
scale catering and Banquet Menu Analysis sheets are a
simple mechanism used to determine total food
production requirements.
4. A Banquet Analysis Sheet is a spreadsheet is T
constructed that combines all of the ingredients of the
menu used across the different items and then calculates
how much is needed of each item.
5. When cooking menus on a bulk scale the standard T
recipes are multiplied to obtain the required number of
serves for all ingredients including seasonings and
liquids.
6. Bulk cooking requires little coordination as there are F
no time pressures like typically encountered in à la carte
operations.

12. True or False

The following aspects need to be evaluated when selecting a cooking system suitable for the
organisation:

True or False
1. When selecting a suitable system, you must consider T
the required equipment, food production processes
nutritional requirements and impacts, workflow and
other aspects of the systems.
2. Quite often a combination of processes is used in bulk T
cooking operations.
3. Cook-chill operations may be suited to banqueting, T
whilst the restaurant may most commonly use cook
fresh, except for some dishes such as stews, sauces or
braises.
4. In an existing operation it makes no sense to assess F
the existing customer base, menus and equipment
currently in use as all processes would be in place.
5. In a working operation it is important to evaluate T
whether the existing systems are functional or have been
decided upon based on preferences or due to equipment
restrictions in the past.

13. True or False

The key management approaches for food production include:

True or False
1. Determining production requirements for the period T
2. Planning and writing menus T
3. Using standard recipes T
4. Developing workflow schedules T
5. Implementing a food safety plan T
6. Creating specific mise en place lists T

14. True or False

For the purpose of bulk food production, a Standard Recipe Card should list the following
information:

True or False
1. Ingredients T
2. Cost of ingredients T
3. Key skills T
4. Equipment needs T
5. Sales Price T
6. Preparation method and cooking time T
7. Serving size for portion control 8. Ingredient T
quantities and weights, e.g. kg, g, L or mL in a
consistent manner
15. True or False

What are the key procedures for organising supplies for a given production period?

True or False
1. The first step to calculate supplies is to determine how T
much of each ingredient is needed.
2. Calculating the required ingredients will depend on T
the menu.
3. The production processes and the number of services F
you are preparing for do not impact on the required
quantities of ingredients.
4. If we assume a function for 60 people, then all T
ingredients for each recipe should be entered into a
Banquet Analysis Sheet or a database to arrive at the
total requirements.
5. All food items are sorted by supplier so that you can T
group the items when requisitioning stock or placing an
order.
6. To prevent waste, any existing stock in store needs to T
be identified and ticked off against the required items.
7. Where you have identified any shortfalls, you need to T
order these ingredients.
8. Any ordering of stock must comply with the T
purchasing procedures of the organisation.

16. Match the ordering system to the relevant processes:

Direct orders An internal system where stock is ordered from the central store. These
provide a track of goods moving within the organisation for correct
accounting
Direct The head chef or owner will go directly to markets or suppliers to
purchases purchase goods.
Centralised Many large companies and wholesalers provide a supply chain
ordering system management system that allows their customers to order online
Requisition The head chef or owner orders items directly from the various suppliers
system via phone or email

17. True or False

The following are standard procedures for systematically checking deliveries on arrival:

True or False
1. Use a data logger in transit and check the temperature T
of refrigerated items
2. Check for any signs of deterioration, such as frozen T
food starting to thaw
3. Food items should have no obvious contamination T
4. Measure the temperatures of all perishable foods once T
these have been unloaded
5. Packaging needs to be in its original condition with T
each food item separated from others
6. Canned foods must not have dents or protrusions T
7. Milk products must be the normal shape, e.g. yoghurt T
containers are not bloated
8. Ensure separation of cooked and raw foods to prevent T
cross-contamination

18. True or False

Select the correct requirements for the correct and safe storage of foods: C.C or above 60

True or False
1. All perishable foods must be stored outside the danger T
zone below 5
2. Keep items separated and stored according to their T
potential for cross-contamination, e.g. cooked foods on
the top shelf, raw foods below, all food to be covered.
3. Foods which exceed the temperature requirements on T
delivery must be refrigerated immediately.
4. Keep main food groups separate in cool room, e.g. T
dairy, meat and vegetables on different shelves at the
appropriate temperature, i.e. below 5°C.
5. Use clean, sanitised containers made from food safe T
materials for the storage of raw and prepared foods.
6. Store dry foods in a cool, dry location on shelves with
even temperature and good ventilation.

19. True or False

The following food safety measures need to be considered when processing, packaging and
holding foods during par-cooking, precooking and cook-chill processes:

True or False
1. When filleting fish or boning meat or poultry, only do T
small amounts at a time to minimise bacterial growth.
2. Return prepared goods to the correct storage T
conditions immediately, e.g. seafood on drip trays
covered with ice, meat separated on trays and covered,
poultry trussed or cut and covered on trays.
3. High risk items which are below 70°C, e.g. custard T
sauce and hollandaise, need to be used quickly.
4. Most pathogens are destroyed during cooking when F
the internal temperature exceeds 70°C.
5. Spores and viruses, as well as toxins will be destroyed T
through proper heating.
6. Packaged processed food must be in sealed sterile T
packaging with appropriate labelling, such as use-by
date and nutritional information

20. Multiple Choice

The food safety standards require the internal temperature of food to be reduced from:

A. 90°C to 41°C in a maximum of 4 hours and from 41°C to 1°C within a further maximum
period of 2 hours.

B. 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum
period of 4 hours.
C. 60°C to 21°C in a maximum of 4 hours and from 21°C to 3°C within a further maximum
period of 2 hours.

D. 80°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum
period of 4 hours.

21. True or False

What are the requirements for transportation of foods?

True or False
1. Prevent any cross-contamination and apply general T
food handling principles.
2. Transport food at the correct temperature. T
3. Ensure that frozen food remains frozen while in T
transit.
4. Use a data logger to record food temperatures during T
transport.
5. Check portable food storage equipment annually for F
temperature compliance.

22. True or False

The following aspects need to be considered when assessing work flow procedures in an
operational team:

True or False
1. In order to monitor and review your workflow T
schedules you will need to determine whether the
workflows you have implemented are in line with
achieving organisational goals.
2. If staff meet their objectives and timelines this would T
indicate a realistic workflow schedule.
3. Operational staff will be the first to understand the T
operational difficulties that you may not have foreseen
and it is therefore important that you ask your staff for
feedback on their tasks.
4. You should also always make yourself available to T
assist your staff with organising their own workflows.
5. It may reflect negatively on your leadership qualities F
if you are open to suggestions from staff on how to
improve a workflow.
6. Using a coordinated approach of all production T
processes can be useful to determine e.g. insufficient
equipment for certain processes which could cause a
delay.
7. One of the most common causes of operational T
problems is workload. Having too much work to do in
the timeframe provided means that staff will be stressed
and overworked, or the quality produced is below
standard.

23. True or False

The key to solving problems in food production areas needs to focus on the following principles:

True or False
1. The key to solving a problem is quick thinking and a T
willingness to get involved.
2. The most important thing is to get the job done and T
minimise the amount of disruption or delays that might
occur.
3. Before deciding on a quick solution, it is essential to T
consider the potential flow on effects which may affect
the entire production and service flow.
4. Consider the legal requirements relating to food safety T
and impacts as a result, as well as workplace health and
safety and industrial relation legislation which applies to
staff.
5. The review of decisions should form a part of your T
regular operational review process.
6. It is important that you remain subjective when you F
review decisions that you have made previously – it does
not look professional if you change your mind down the
track.

24. True or False

The following workspace design aspects must be considered and reviewed to ensure logical and
safe production processes:

True or False
1. Food must be cooked, cooled, packaged, stored and T
transported and each of these processes must be tightly
controlled.
2. A well-planned layout assists in maintaining T
workflows and adhering to hygiene requirements.
3. If the existing workspace design is inefficient you T
need to discuss renovations as soon as possible.
4. Workspaces must be organised so that cooked food T
can be chilled, packaged and stored quickly and safely.
5. An awkward workspace design may require that you T
review production processes or adjust workflow
procedures.
6. Cooling areas must be equipped with adequate T
shelving and space so that air can freely circulate, which
helps to ensure quick cooling.
7. Aggregates and compressors need to be serviced T
regularly and must adequately control the temperature in
the refrigerator.

25. True or False

The following key control measures should be applied at each step of the catering cycle to
monitor quality control:

True or False
1. Set standards and requirements T
2. Be present to monitor each process T
3. Implement observation and control measures T
4. Develop reporting, auditing and feedback mechanisms T
to identify problems
5. Avoid documentation and deal with issues pro- F
actively as they arise
6. Create solutions based on reports, audits and feedback T

26. True or False

Quality control measures that need to be implemented for each of the following steps of the
catering cycle include:

True or False
1. Menu Design and SRCs T
2. Ordering T
3. Receipt and Storage T
4. Requisition T
5. Preparation T
6. Storage T
7. Transportation T
8. Service T
9. De-brief T
10. Clean up T

27. True or False

How does a food safety program contribute effectively to quality control procedures?

True or False
1. The organisation’s food safety program (FSP) is an T
essential component of any food business’ quality
control procedures.
2. A food safety program will include guidelines for T
ordering supplies, procedures for receipt of goods and
requirements for storage.
3. For successful implementation the whole process T
must be documented, and staff trained adequately.
4. A food safety program is particularly important where T
food is produced for high risk customers such as the
elderly, pregnant women and children.
5. A good quality control system replaces the T
requirement of a food safety program.
6. It is important to incorporate the relevant state T
legislation and other legal compliance issues into a well
documented process.

28. Match the control measure for ensuring consistent quality of foods during preparation,
cooking and presentation to the relevant example:

Portion weights Have various capacities and should be used to make sure that the same
amount of soup or sauce is served for a specific dish
Ladles Cut meat into pre-determined portion sizes or order individual portion
cuts from a butcher
Correct cookery methods Must address all critical control points throughout the cycle from delivery
to the plate and storage of cooked product
HACCP processes Applying the correct principles is important as it ensures that the final
product reflects the desired standard. If you boil a rabbit leg instead of
braising it, it will be tough and not very palatable.

29. True or False

Examples of corrective actions in case a critical limit has been reached at a CCP include:

True or False
1. Keeping part of the batch for testing and analysis. T
2. Using samples for staff meals to observe any effects. T
3. Removing and discarding the item or product or F
placing it on hold until testing has been carried out.
4. Selling the products for “quick sale” or use in specials T
at a reduced price.
5. Assessing and rectifying the cause of the hazard. T
6. Seeking professional advice. T

30. Match the key processes for setting quality standards in an organisation to the relevant
actions:

Define Standards Passing on responsibilities to sous-chef, partie chefs or

demichefs de partie can be used to train up future staff leaders
within the organisation.
Define Checkpoints Use a checklist with observable criteria to evaluate the quality
of the dish e.g., correct shapes and sizes, well-seasoned, well
garnished.
Explain the Requirements The defined standards and criteria must be explained to staff.
A finished dish including correct garnish, sauce,
accompaniments and presentation is often used as a reference.
Confirm Understanding of The finished product must be saleable. It must reflect the
Standards. establishment, meet criteria, be palatable and well presented
Get Staff to Self-check Allow staff to apply the criteria themselves, e.g., ask them
whether they would be happy to pay the price for the item.
Get Direct Supervisors to Use questioning techniques and observations to determine
Check whether staff know what is expected.
Confirm Quality Outcomes The easiest way is to observe the operations and sample
dishes before and during service.