ASSESSMENT TASK: SHORT ANSWER RESPONSES

1.Provide five (5) examples how 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 is 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?

'Selection of the raw commodities'

'Storage of raw materials'

'Preparation'

'Cooking'

'Portioning'

'Blast Chilling'

'Storage of chilled foods'

'Reheating'

7.What occurs at each of the following steps used for the 'Cook-Chill -Long Shelf Life' procedure?

'Food Preparation and Cooking'

'Bag Fill'

'Bag Seal'

'Rapid Chilling'

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 which need to be evaluated when selecting a cooking system suitable for the organisation?

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 organising supplies for a given production period?

16. Explain the key processes of the following ordering systems:

Direct Orders:

Direct Purchases:

Centralised ordering system

.

Requisition system

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 work flow 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:

'Portion weights'

'Ladles'

'Correct cookery methods'

'HACCP Processes'

32.Provide an example for evaluation criteria which could be used to evaluate each aspect of a rack of lamb for service below:

QUALITY INDICATORS	RACK OF LAMB
APPEARANCE AND EYE APPEAL
COLOUR CONSISTENCY
MOISTURE CONTENT
MOUTH FEEL AND EATING PROPERTIES
PLATE PRESENTATION
PORTION SIZE
SHAPE
TASTE
TEXTURE
DECORATIONS AND GARNISHES

33.Provide four (4) examples for corrective actions you should take in case a critical limit has been reached at a Critical Control Point (CCP)

34.List four (4) organisational management requirements to ensure effective monitoring and correcting procedures as part of a food safety program

35. What do you need to do for each of the following key processes when setting quality standards in an organisation?

'Define Standards'

'Define Checkpoints'

'Explain the Requirements'

'Confirm Understanding of Standards'

'Get Staff to Self-check'

'Get Direct Supervisors to Check'

'Confirm Quality Outcomes'