Assessment 1

1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.

2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage: 

• Make sure that food is clean.
• Check the temperature and humidity level.
• Checking and dock and related areas is done and maintain it tidy.

3. Complete the following table relating to the common methods of cookery, providing details for:
   • The definition andprinciples
   • a menu example for each method of cookery using protein or dairy as amain ingredient
   • a menu example for each method of cookery using vegetables, farinaceous or fruit as a mainingredient

4. Choose 4 methods of cookery and list the suitable equipment that is used for these(no repetitions)

5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

• Ensure that the handle of saucepan don’t stick- so that they don’t get knocked off the store.
• Avoid wearing loose clothes-they catches fire easily
• Tea towel and clothes should be kept away from cooker and hob
• When finished cooking, double check the cooker whether it is off or not
• Make sure that the tools are clean which is to be used.

6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?

Removing the grease which is built on grease-laden vapours, it should be cleaned by contractor that is qualified.

Grease filter collects all the grease whereas grease laden vapours into the hood.

It is also known as ANSUL system. It should be serviced by a qualified contactor.

In most commercial kitchen, it is the greatest fire hazard. It should be cleaned and must be maintained according to the recommendation of the manufacturer.

7. What are the scales of doneness and temperatures which apply for meat? What are thecritical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?

8. How does the location of muscle in an animal affect your choice of cookery method forthe preparation of a dish? How does this affect economic aspects in commercial cookery? 

The choice of cooking method is affected because when strong muscle is available then more cooking time is needed like boiling. In commercial cooking because of the usage of the energy and the time needed it to be done.

9. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.

10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

1. Manufacturer’s instructions need to be followed.
2. Microwave safe containers should be used.
3. Avoid using super heated water.
4. Check leakages.
5. Avoid using oven that operates when the door is open.

11. What is the correct procedure for preparing and cooking pulses?

• In a large container, combine pre-soaked pulses with water and seasonings.
• As pulses get double or triple while cooking, so use large cooking containers.
• Bring water to boil and sim it until the pulses are tender.

12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items:

Morale is build in a workplace with the help of good teamwork which helps in making the workers more productive and also improves the profit. Restaurants that have excellent term solving the problem is easier for them as people with different skills and knowledge will work together for looking for a solution.

13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left- over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

14. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:

Standard Recipe Card

Name of dish: Tandoori Chicken                                      Portions:3