SITHKOP005: The Type of Food Production Systems - Features of the ‘Fresh Cook’ Food Production Process - Food Safety Assignment Help

Assignment Task:

Task:

SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS

Q1: Briefly describe four food production requirements that affect the planning processes in a commercial kitchen.

Q2: List three features of the ‘fresh cook’ food production process.

Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for the function rooms is also completed here. There is a small satellite kitchen in the function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment? Explain why.

Q4: How does the food service style influence the type of food production systems used? For example, à la carte compared to set menu.

Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.

Step 1: Receiving

Step 2: Miseen place

Step 3: Preparing or cooking

Step 4: Post-cooking storage

Step 5: Reconstitution

Step 6: Re-thermalisation

Step 7: Serving

Q6: Briefly explain how your equipment and staff influence which food production system you use.

SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION PERIOD

Q1: Briefly explain how single and multiple production periods affect calculations for food supplies.

Q2: Where can you find out information on stock levels before you place an order for food supplies?

Q3: List five factors you must consider when ordering or purchasing food supplies.

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