SITHKOP005 - Target Market and Customer Expectations - Production Flow Chart - Catering Cycle to Monitor Quality Control - Cooking Assignment Help

Assignment Task

SITHKOP005: Coordinate Cooking Operations

Task:

1. Provide five (5) examples of how to target market and customer expectations impact on planning and production requirements in food operations
2. List four (4) measures which can be used by a head chef to help manage timeframes and deadlines when determining food production requirements
3. What are the purpose and use of a production flow chart?
4. List seven (7) details for information which should be included in all production flow charts
5. List the key features for using the ‘Cook-Chill – Short Shelf life’ system
6. What are the important processes which must be considered at each of the following steps of the Cook-Chill process?
7. What occurs at each of the following steps used for the ‘Cook-Chill –Long Shelf Life’ procedure?
8. List the key features for the ‘Cook-Freeze’ procedure
9. List six (6) advantages for using the ‘Cook-Freeze’ process
10. What are the key principles to be considered when using the ‘Cook-Fresh Process – Small Scale’? 
11. What are the typical applications for the ‘Cook-Fresh – Bulk Scale’ process? Which principles need to be considered when planning bulk cook processes?
12. List four (4) aspects that need to be evaluated when selecting a cooking system suitable for the organization?
13. List four (4) key aspects which form the basis for managing food production processes
14. List the key information which should be listed on a Standard recipe Card
15. What are the key procedures for organizing supplies for a given production period?
16. Explain the key processes of the following ordering systems:
17. List four (4) standards for ordering procedures which contribute to good HACCP standards
18. List five (5) procedures for systematically checking deliveries on arrival
19. List five (5) requirements for the correct and safe storage of foods:
20. List five (5) rules to ensure food safety during the preparation of food:
21. List five (5) food safety measures which need to be considered when processing, packaging, and holding foods during par-cooking, precooking and cook-chill processes
22. Explain the two (2) hour/ four (4) Hour rule
23. List five (5) essential requirements for foods which are transported including the requirements for packaging
24. List five (5) essential hygiene requirements for foods intended for selling and displaying
25. List five (5) aspects which need to be considered when assessing workflow procedures in an operational team
26. Provide four (4) examples for key principles which should be followed to solve problems in food production areas
27. List five (5) workspace design aspects which must be considered and reviewed to ensure logical and safe production processes
28. Which four (4) key control measures should be applied at each step of the catering cycle to monitor quality control?
29. List the steps of the catering cycle for which Quality control measures need to be implemented 
30. How does a food safety program contribute effectively to quality control procedures? What does this need to include?
31. Provide one (1) example for each of the following control measures to ensure consistent quality of foods during preparation, cooking, and presentation:

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