+61480015851
SITHCCC020: Work Effectively as a Cook - Calculate Commodity Quantities - Management Assignment Help
Download Solution
Order New Solution
Assignment Task:
Task:
|
Q1: |
a) Write down the formula to calculate commodity quantities. b) Write down five (5) requirements for quality and style according to recipes and specifications. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q2: |
List three (3) different categories of food groups with their characteristics. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q3: |
a) Discuss five (5) factors to consider when preparing a job checklist used for organising and preparing food production at the start of a shift. b) Discuss five (5) benefits of liaising with team members. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q4: |
Give examples of food safety and hygiene as well as kitchen safety and cleanliness principles and practices. Write two (2) for each.
|
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q5: |
How should the work schedule be developed to maximise efficiency? Write your answer in 50-100 words. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
List any five (5) features of standard recipes. |
Satisfactory response |
||
|
Yes ?
|
No ?
|
||
|
Q7: |
List any seven (7) guidelines for the safe use of commercial equipment. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q8: |
List any ten (10) types of commercial equipment used to produce menu items. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q9: |
a) Mention any five (5) methods of cookery. Explain each method in one or two sentences. b) List any three (3) basic principles of cookery. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q10: |
Explain principles and practices related to planning and organising work. Write three (3) for each. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q11: |
a) Explain briefly any two (2) styles of service used in restaurants. b) Explain briefly any three (3) menu types. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q12: |
Explain any three (3) reasons for making adjustments in menu items and ingredients. |
Satisfactory response |
|
|
Yes ? |
No ? |
||
|
|
|||
|
Q13: |
Discuss any three (3) aspects required to meet the customer’s expectations when producing menu items. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q14: |
Explain the term delegation with an example. What is the procedure you need to use to delegate one of your tasks to other team members? Write your answer in 50-100 words. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q15: |
a) Explain any three (3) safety and hygiene procedures that should be included in organisational requirements. b) Write any six (6) tasks that commonly need to be performed at the end of a shift. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q16: |
Write any four (4) food production requirements needed to complete the organisation and preparation of food production. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q17: |
Mention three (3) steps for planning, three (3) steps for preparing and three (3) steps for storing food commonly used in organisational procedures for commercial kitchens. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q18: |
What should be done with the food items to minimise food spoilage, contamination and waste? Answer in 50-100 words. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q19: |
a) Discuss the benefits of participating in a post-shift debriefing with your team members in 50-100 words. b) List any four (4) skills you need to work cooperatively as part of a kitchen team.. |
Satisfactory response |
|
|
Yes ?
|
No ?
|
||
|
|
|||
|
Q20: |
Mention any ten (10) culinary terms commonly used in the preparation of a dish. |
Satisfactory response |
|
This SITHCCC020:Management Assignment has been solved by our Management Experts at My Uni Paper. Our Assignment Writing Experts are efficient to provide a fresh solution to this question. We are serving more than 10000+Students in Australia, UK & US by helping them to score HD in their academics. Our Experts are well trained to follow all marking rubrics & referencing style.
Be it a used or new solution, the quality of the work submitted by our assignment Experts remains unhampered. You may continue to expect the same or even better quality with the used and new assignment solution files respectively. There’s one thing to be noticed that you could choose one between the two and acquire an HD either way. You could choose a new assignment solution file to get yourself an exclusive, plagiarism (with free Turnitin file), expert quality assignment or order an old solution file that was considered worthy of the highest distinction.