SITHKOP001 Clean Kitchen Premises and Equipment

Assessment Task 1: Knowledge Test

Provide your response to each question in the box below.

Q1:

a) List any ten (10) ingredients required for making sauces.

b) List any seven (7) ingredients used in soups.

c) Write down any five (5) ingredients in a stock.

d) Mention any five (5) flavouring and clarifying agents for preparing stocks, sauces and soups.

Satisfactory response

Yes ☐

No ☐

Q2:	List any five (5) types of culinary cuts according to culinary standards with at least one (1) example for each.	Satisfactory response
		Yes ☐	No ☐
Q3:	a) Name any five (5) garnishes that can be used for soups and sauces. b) Name any five (5) thickening agents that can be used in cooking stocks, sauces and soups.	Satisfactory response
		Yes ☐	No ☐

Q4:

List any ten (10) ways to mise en place kitchen equipment and premises safely according to food safety standards.

Satisfactory response

Yes ☐

No ☐

Q5:

What are the characteristics of a good quality stock? (Circle the correct answer)

Satisfactory response

Yes ☐

No ☐

Be clear	True	False
Have a full-bodied recognisable flavor	True	False
Be free of fat	True	False
Be cloudy	True	False
Have the appropriate colour and aroma	True	False
Be gelatinous (meat and fish stock)	True	False

Q6:

Write the corresponding letter in the table below of the quality test you should use when determining the quality with the following listed stocks:

A. Meat and fish stock

B. Vegetable

C.Stock Syrups

Satisfactory response

Yes ☐

No ☐

Clear and free from any impurities. Flavours such as lemon, vanilla, cinnamon or white wine should be subtle
Gelatinous, full flavoured and free of impurity. Flavour will be determined by the freshness and quality of ingredients
Clear, not bitter and have a fresh herb flavor

Q7:

a) List eight (8) things to keep in mind to when you store products, reusable by-products and leftovers to ensure that you are following safe food handling, organisational procedures, environmental considerations, and cost reduction initiatives.

b) What are ten (10) steps to follow to clean kitchen equipment and premises safely and according to food safety standards?

Satisfactory response

Yes ☐

No ☐

Q8:

What are the ratios of ingredients for making beef and chicken stock? (Circle the correct answer)

Satisfactory response

Yes ☐

No ☐

1) 10 parts water	5 parts bones	1 part vegetables	True	False
2) 12 parts water	4 parts bones	4 parts bones	True	False
3) 5 parts water	1 part bones	10 parts vegetables	True	False
4) 1 parts water	10 parts bones	4 parts vegetables	True	False

Q9:

a) What is a standard recipe? What are the six (6) stages for food preparation of standard recipes according to food production requirements?

b) Why do you need to calculate the amount of ingredients according to the requirement of the dish? Answer in 50-100 words.

Satisfactory response

Yes ☐

No ☐

Q10:

a) Write any six (6) cookery methods used to prepare stocks, sauces and soups.

b) Write the basic ingredients and preparation methods for the following stocks and their uses. Write one (1) or two (2) sentences for each.

• Brown beef stock

• Chicken Stock

• Fish Stock

• Vegetable stock

Satisfactory response

Yes ☐

No ☐

Q11:

Identify and name the following images.

Satisfactory response

Yes ☐

No ☐

Q12:

Match the following.

Satisfactory response

Yes ☐

No ☐

A. Bouquet Garni	Never used in making stocks
B. Lemon juice / white wine	Used in the preparation of fish stocks and some stock syrups
C. Salt	Enhances flavour as it is a bundle of thyme, parsley stalks and bay leaf that is surrounded by celery sticks or leeks and tied to together with string

Q13:

a) Name any one (1) derivative of a base stock and how it is made. Answer in 50-80 words.

b) List four (4) aspects to check for with perishable supplies for spoilage or contamination prior to preparation.

Satisfactory response

Yes ☐

No ☐

Q14:	a) How can you visually evaluate stocks, sauces and soups? List any three (3) points. b) Write any four (4) standards that need to be considered when you present and serve soups and sauces.	Satisfactory response
		Yes ☐	No ☐
Q15:	List one (1) hot basic sauce and one (1) cold basic sauce. For each sauce identify three (3) sauces that can be derived from each.	Satisfactory response
		Yes ☐	No ☐
Q16:	Write five (5) steps to ensure cleanliness and hygiene of equipment in a kitchen.	Satisfactory response
		Yes ☐	No ☐
Q17:	a) List four (4) different types of content of stock date codes and any four (4) reasons to use rotation labels. b) Write ingredients you may need to use to make food quality adjustments while preparing stocks, sauces and soups. Write your answer in 30-50 words.	Satisfactory response
		Yes ☐	No ☐
Q18:	What should you keep in mind when you reconstitute stocks, sauces and soups? Answer in 100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q19:	a) What are the rules for safely using a knife? Answer in 50-100 words. b) Name any eight (8) small pieces of equipment that are used to prepare stocks, sauces and soups.	Satisfactory response
		Yes ☐	No ☐
Q20:	Mention any ten (10) tips you can use to reduce waste and increase the profitability of prepared food items.	Satisfactory response
		Yes ☐	No ☐

Q21:

Fill in the table below according to the characteristics of the stocks and soups listed:

Satisfactory response

Yes ☐

No ☐

STOCKS
	Brown beef stocks	Chicken stocks	Fish stocks	Vegetable stocks
Appearance and presentation
Classical and contemporary variations
Dishes to which they are matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture
SOUPS
	Clear	Broth	Purée	Cream
Appearance and presentation
Classical and contemporary variations
Dishes to which they are matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture

Q22:

Write the characteristics of the sauces in the table.

Satisfactory response

Yes ☐

No ☐

SAUCES
	Béchamel	Chicken and fish velouté	Coulis	Demi glacé	Hollandaise or béarnaise	Jus	Mayonnaise based sauces	Tomato based sauces
Appearance and presentation
Classical and contemporary variations
Dishes to which they are matched
Freshness and other quality indicators
Nutritional value
Preparation methods
Production and cooking durations
Service style
Taste
Texture

Assessment Task 2 - Project

Project:

‘The Heritage Classic Hotel’ is located in the heart of Sydney. The hotel was established in 1841 and is known for its traditional look and authentic taste. The hotel consists of a team of three chefs and six cooks. You are one of the Chefs.

The hotel wants to add the below-given stocks, sauces and soups to their menu.

Stocks:

Brown beef stock
Chicken stock
Fish Stock
Vegetable stock

Sauces:

Béchamel
Chicken and fish velouté
Raspberry coulis
Demi glacé
Hollandaise
Red wine jus
Egg mayonnaise
Tomato pasta sauce

Soups:

Clear oriental
Bone Broth
Tomato
Cream of mushroom

The organisation has given you the recipes to prepare the stocks, sauces and soups. The recipes are given in Appendix B.

The restaurant wants you to develop a production plan to prepare the stocks, sauces and soups. This production plan is to be used uniformly by all the chefs and cooks preparing the stocks, sauces and soups.

Task: Develop a Production Plan

The purpose of this task is to assess your knowledge and skills to prepare various stocks, sauces and soups following standard recipes.

You need to develop a production plan is this assessment task.

To prepare the Production Plan, you need to complete the ingredients and equipment lists and a workflow chart, for the given stocks, sauces and soups, before commencing your mise en place and cooking.

You must develop a Production Plan using the template provided. If you do not understand any part, ask your assessor/trainer.

To develop a production plan, you need to complete the following parts:

Part A: Select ingredients

This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.

Considering the information given in the recipes (Appendix 2), you are then required to calculate ingredient amounts.

Note: You must adjust the ‘quantity’ of ingredients considering the number of ‘serves’ you are cooking and minimise wastage by selecting the right quantity of ingredients.

Part B: Select equipment

Part B requires you to list all the knives and other necessary equipment to prepare stocks, sauces and soups listed in the case study.

For each type of stock, sauce and soup to be prepared, you need to:

Select the type of equipment suitable for requirements.
Document the safety measures to operate them.

Part C: Workflow Plan

Part C requires you to prepare a workflow plan for the stocks, sauces and soups listed in the case study.

This part requires you demonstrate your:

Planning and organising skills to efficiently sequence the stages of food preparation and production.
Self-management skills to manage own speed, timing and productivity.
Locate information in food preparation lists and standard recipes to determine food preparation requirements.

When writing a plan for each meat dish; keep in mind to include the following:

Production step
Cooking times and temperatures.
Cooking method
Storage requirements
Quality checks

Task 1: Develop a Production Plan

Templates for Part A:

Template: Select ingredients for stocks, sauces and soups

*‘Stocks’ to be prepared*
Stocks	Number of serves	Ingredients required	Quantity
Brown beef stock






Chicken stock






Fish Stock






Vege stock






*‘Sauces’ to be prepared*
Sauces	Number of serves	Ingredients required	Quantity
Béchamel






Chicken and fish velouté






Raspberry coulis






Demi glacé






Hollandaise






Red wine jus






Egg mayonnaise






Tomato pasta sauce






*‘Soups’ to be prepared*
Soups	Number of serves	Ingredients required	Quantity
Clear oriental






Bone Broth






Tomato






Cream of mushroom

Templates for Part B:

Template: Select equipment for stocks, sauces and soups

Equipment required to prepare stocks, sauces and soups
Stocks	Knives and Equipment required	Safety measures
Brown beef stock


Chicken stock


Fish Stock


Vege stock


Sauces	Knives and Equipment required	Safety measures
Béchamel


Chicken and fish velouté


Raspberry coulis


Demi glacé


Hollandaise


Red wine jus


Egg mayonnaise


Tomato pasta sauce


Soups	Knives and Equipment required	Safety measures
Clear oriental


Bone Broth


Tomato


Cream of mushroom

Templates for Part C:

Template: Workflow plan for stocks, sauces and soups

Part C: Workflow Plan: (Note: You are required to identify in your workflow plan; production steps, cooking times and temperatures, appropriate cooking methods, hygiene requirements, and quality checks to be completed to demonstrate your planning and organising skills)
*Stocks*	*Production step*	*Cooking times and temperatures.*	*Cooking method*	*Storage requirements*	*Quality checks*
Brown beef stock
Chicken stock
Fish Stock
Vege stock
*Sauces*	*Production step*	*Cooking times and temperatures.*	*Cooking method*	*Storage requirements*	*Quality checks*
Béchamel
Chicken and fish velouté
Raspberry coulis
Demi glacé
Hollandaise
Red wine jus
Egg mayonnaise
Tomato pasta sauce
*Soups*	*Production step*	*Cooking times and temperatures.*	*Cooking method*	*Storage requirements*	*Quality checks*
Clear oriental
Bone Broth
Tomato
Cream of mushroom

Assessment Task 3 - Skills Test

Skills Test:

This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the (Appendix 1) for the list of equipment, resources, organisational specifications and cleaning material to utilise in the process of preparing stocks, sauces and soups according to the industry standard.

Scenario:

The production plan was approved. The stocks, sauces and soups were added to the menu.

The owner wants you to prepare and store stocks and sauces so that they can be used for the recipes.

You are required to use the appropriate methods and equipment to produce and present a variety of stocks and sauces by focusing on any special dietary requirements and serve to customers according to company standards. Your trainer will act as the customer for each of the six (6) orders, and you need to present these stocks and sauces to the customer for each order.

As you have developed a Production plan in assessment task two (2); you need to put this production plan into action and prepare stocks and sauces.

When preparing the stocks and sauces; you must:

Follow the standard recipes provided in Appendix B.
Follow the portion control procedures:

Ensure all portions are of a consistent standard and size.
Portions are evenly distributed and tastefully presented on the plate.
Correct garnish is served with each food item.

Follow the procedures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this unit.

Your assessor will judge your performance according to the checklist provided for this assessment tasks.

To prepare stocks and sauces in a commercial kitchen, you need to complete the following activities:

Activity 1: Select ingredients

In this activity, your trainer/assessor will take you to different stores. At the stores, you need to identify and select the ingredients for stocks and sauces from stores according to recipe, quality, freshness and stock rotation requirements.

These requirements are given below:

Follow stock rotation requirements:

Locate and read date codes and rotation labels on food products
Check expiry dates of the products.
Select items based on the first in first out basis.

Check the quality of the product and its impact on the recipes.
Check freshness of the fresh products.
Check perishable supplies for spoilage or contamination before preparation.

Note: You can use the production plan prepared in Assessment task 2 to identify ingredients.

When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients considering the requirements specified above.

You must complete the templates provided below when completing the task.

Ingredients for preparing stocks and sauces:

Name of dishes	Ingredients	Quantity	Meet the quality requirements	Fresh	Meet the stock rotation requirements
Any perishable item that has spoilage or contamination:

Activity 2: Prepare and store stocks and sauces

In this activity, you are required to prepare stocks and sauces given in the case study.

You must prepare stocks and sauces according to the standard recipes and production plan. The production plan prepared includes the details of the:

Ingredients.
Equipment.
Production workflow.

Note:

Your trainer/assessor will provide you with the following details regarding the customer orders:

Time constraints and deadlines for completing different customer order.
Priority sequence of customer orders.

You must use appropriate preparation techniques and cooking methods specified in the production plan (Assessment task 2).

For each stock and sauce to be prepared, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

Checklist 1: Portion and prepare ingredients
Checklist 2: Prepare stocks and sauces.
Checklist 3: Present and store stocks and sauces.

Checklist 1: Portion and prepare ingredients.

Part A: Portion and prepare ingredients stocks

*Steps*	*Stocks*
*Steps*	Brown beef stock	Chicken stock	Fish Stock	Vege stock
Safely assemble the equipment required to prepare stocks.
Clean the equipment before use.
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.
Sort and assemble ingredients according to food production sequencing (Use the steps documented in the production plan prepared in assessment task 2).
Weigh and measure ingredients according to ensure consistency with the recipe requirements.
Follow culinary standards to clean and cut ingredients as required.
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared. Follow portion control procedures.

Part B: Portion and prepare ingredients for sauces

*Steps*	*Sauces*
*Steps*	Béchamel	Chicken and fish velouté	Raspberry coulis	Demi glacé	Hollandaise	Red wine jus	Egg mayonnaise	Tomato pasta sauce
Safely assemble the equipment required to prepare sauces.
Clean the equipment before use.
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.
Sort and assemble ingredients according to food production sequencing (Use the steps documented in the production plan prepared in assessment task 2).
Weigh and measure ingredients according to ensure consistency with the recipe requirements.
Follow culinary standards to clean and cut ingredients as required.
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared. Follow portion control procedures.

Checklist 2: Prepare stocks and sauces.

Part A: Prepare stocks.

*Steps*	*Stocks*
*Steps*	Brown beef stock	Chicken stock	Fish Stock	Vege stock
Follow standard recipes given in Appendix B to prepare stocks
Use cooking methods specified in standard recipes.
Use flavouring and clarifying agents as specified in the recipes.
Use the appropriate cooking method and small and large equipment (Use production plan as reference) to prepare stocks. Make sure you achieve the desired dish characteristics.
Follow special dietary requirements.
Use thickening agents and convenience products appropriately.
Make adjustments to food quality, considering the following factors: taste temperature texture.

Part B: Prepare sauces.

*Steps*	*Sauces*
*Steps*	Béchamel	Chicken and fish velouté	Raspberry coulis	Demi glacé	Hollandaise	Red wine jus	Egg mayonnaise	Tomato pasta sauce
Follow standard recipes given in Appendix B to prepare sauces
Use cooking methods specified in standard recipes.
Use flavouring and clarifying agents as specified in the recipes.
Use the appropriate cooking method and small and large equipment (Use production plan as reference) to prepare sauces. Make sure you achieve the desired dish characteristics.
Follow special dietary requirements.
Make appropriate derivations from basic sauces, both hot and cold where required.
Use thickening agents and convenience products appropriately.
Make adjustments to food quality, considering the following factors: taste temperature texture.

Checklist 3: Store stocks and sauces.

Part A: Store stocks.

*Steps*	*Stocks*
*Steps*	Brown beef stock	Chicken stock	Fish Stock	Vege stock
Store stocks in an appropriate environmental condition. Consider: atmosphere humidity light packaging temperature use of containers ventilation
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.

Part B: Store sauces.

*Steps*	*Sauces*
*Steps*	Béchamel	Chicken and fish velouté	Raspberry coulis	Demi glacé	Hollandaise	Red wine jus	Egg mayonnaise	Tomato pasta sauce
Store sauces in an appropriate environmental condition. Consider: atmosphere humidity light packaging temperature use of containers ventilation
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.

Activity 3: Prepare and present customer orders

Scenario:

You have received the following six (6) customer orders.

The order specifies the following details:

Dishes
Stocks to be used for each dish
Sauces to be used for each dish
Type of order
Special dietary requirements

Customer orders
Customers	Dishes	Stocks	Sauces	Type of order	Customer requests and special dietary requirements
Mr Sam	1X Bone broth soup	Brown beef stock	Red wine jus	Dine-in	Use fresh lemon juice instead of apple cider vinegar.
Miss Elizabeth	1X Cream of mushroom soup	Chicken stock	Chicken Veloute	Dine-in
Mrs Clinton	1X Clear oriental soup	Fish Stock	Fish Veloute	Dine-in
Mr Bush	1X Tomato soup	Vege stock	Demi-glace	Takeaway	Use sugar-free sweeteners instead of sugar as the customer is diabatic.
Mr Robin	1X Bone broth soup	Chicken stock	Red wine jus	Dine-in
Mr Anderson	1X Tomato soup	Chicken stock	Demi-glace	Takeaway

Task:

In this activity, you are required to prepare and present customer orders.

Note: When preparing the customer orders, you need to ensure that:

Meet the time constraints.

Your trainer/assessor will provide you with the following details regarding the customer orders:

Time constraints and deadlines for completing different customer order.
Priority sequence of customer orders.

The dishes reflect the required quantities to be produced.
You follow procedures for portion control and food safety practices when handling and storing food.
Customer requests and dietary requirements are met.

Take into consideration the special customer requirements and adjust the ingredients accordingly.

For each dish specified in the customer order, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

Checklist 1: Portion and prepare ingredients
Checklist 2: Prepare customer orders.
Checklist 3: Present and store customer orders.

Checklist 1: Portion and prepare ingredients for soups

*Steps*	*Soups*
*Steps*	Bone broth soup (Beef stock)	Cream of mushroom soup (Chicken stock)	Clear oriental soup (Fish Stock)	Tomato soup (Vege stock)	Bone broth soup (Chicken stock)	Tomato soup (Chicken stock)
Safely assemble the equipment required to prepare soups.
Clean the equipment before use.
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.
Sort and assemble ingredients according to food production sequencing (Use the steps documented in the production plan prepared in assessment task 2).
Weigh and measure ingredients according to ensure consistency with the recipe requirements.
Follow culinary standards to clean and cut ingredients as required.
While cutting and portioning ingredients, make sure you minimise waste to maximise the profitability of food items prepared. Follow portion control procedures.

Checklist 2: Prepare soups.

*Steps*	*Soups*
*Steps*	Bone broth soup (Beef stock)	Cream of mushroom soup (Chicken stock)	Clear oriental soup (Fish Stock)	Tomato soup (Vege stock)	Bone broth soup (Chicken stock)	Tomato soup (Chicken stock)
Reconstitute or re-thermalise stocks and sauces to be used for soups.
Follow standard recipes given in Appendix B to prepare soups.
Use cooking methods specified in standard recipes.
Use flavouring and clarifying agents as specified in the recipes.
Use the appropriate cooking method and small and large equipment (Use production plan as reference) to prepare soups. Make sure you achieve the desired dish characteristics.
Follow special dietary requirements.
Use thickening agents and convenience products appropriately.
Make adjustments to food quality, considering the following factors: taste temperature texture.

Checklist 3: Present and store soups.

*Steps*	*Soups*
*Steps*	Bone broth soup (Beef stock)	Cream of mushroom soup (Chicken stock)	Clear oriental soup (Fish Stock)	Tomato soup (Vege stock)	Bone broth soup (Chicken stock)	Tomato soup (Chicken stock)
Use appropriate service-ware to present soups for the dine-in orders.
Select and add garnishes following the standard recipes provided in Appendix B.
Visually evaluate soups prepared and adjust the presentation before serving. This includes evaluating: accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for the practicality of: customer consumption service wiping drips and spills.
Store takeaway orders in an appropriate environmental conditions. Consider: atmosphere humidity light packaging temperature use of containers ventilation
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.

Not the Exact Question you were looking for ? Post your question for assignment help and get instant help on your homework and assignment questions from our experts