SITHKOP005 Coordinate Cooking Operations

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

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

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:

a) Receiving

b) Thawing

c) Storage

d) Mise en place

e) Preparing or cooking

f) Post-cooking storage

g) Reconstitution

h) Re-thermalisation

i) Serving

5. List 5 processes you can implement to ensure food safety when preparing foods:

6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:

7. List 5 processes you can implement to ensure food safety when transporting food to minimise any adverse effects on food