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Q1: List three factors which help determine your daily production requirements. _______________________________________ _ _ _ _______________________________________ Q2: How do production requirements vary if a workplace

Q1: List three factors which help determine your daily production requirements.

_____________________________________________________________________________

Q2: How do production requirements vary if a workplace offers an la carte menu or a set menu?

_____________________________________________________________________________

Q3: Briefly describe two benefits from liaising with your team members about menu requirements

and job roles prior to commencing preparation.

_____________________________________________________________________________

Q4: Briefly describe how tasks are allocated in a work schedule.

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 57 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

Q5: How does a jobs checklist help you plan and organise your work?

_____________________________________________________________________________

Q6: Describe when you would compile a jobs checklist and what information should be contained

in it.

_____________________________________________________________________________

Q7: How does the information provided in a standard recipe help you complete the tasks listed

on your jobs checklist?

_____________________________________________________________________________

Q8: If you are preparing similar ingredients from a number of different recipes, how can you

determine and calculate your commodity quantities more efficiently?

_____________________________________________________________________________

Read the statement about the characteristics of different types of food.

Are the statements in Q9-12 true or false?

Q9: Due to their diversity in cuts, flavour and texture most meat ingredients are used to create

warm, hearty pastry-based dishes.

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 58 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

Q10: Due to the delicate flesh of most types of seafood, they must be stored correctly, handled

carefully and cooked quickly.

_____________________________________________________________________________

Q11: Dairy items are highly perishable and must be kept refrigerated or frozen until required.

_____________________________________________________________________________

Q12: Fruits or vegetables are only served as an accompaniment to another item to add texture

and colour, or to help make a plate or bowl look full.

_____________________________________________________________________________

Q13: What techniques can you use to ensure you select the best quality and freshest

ingredients for your recipes?

_____________________________________________________________________________

Q14: What are three tasks you might complete when organising and preparing food?

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 59 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

SECTION 2: COOK MENU ITEMS FOR SERVICE OR PRODUCTION

Q15: There are a variety of culinary terms used when preparing and cooking food. Match the term

with its correct definition.

Dice Reduce Sweat Gratinate

Place under a salamander or in an oven to brown the surface. _____________________

Shallow fry slowly to cook without colour. ______________________________________

Chop food into even dimensions. ____________________________________________

Evaporate a liquid to half its volume. __________________________________________

Q16: What is the basic purpose of the various items of cutting equipment?

_____________________________________________________________________________

Q17: What do you need to know before you use any items of kitchen equipment?

_____________________________________________________________________________

Q18: It is important you know the principles and procedures of each method of cookery so you can

select the correct method. Match the method of cookery with its corresponding basic

principles.

Steaming Deep frying Grilling Roasting

Food is cooked by means of steam under pressure, either at

atmospheric or high pressure.

Food is cooked by heat radiated to the food from heat

sources below or above or both.

Food is enclosed in an oven or rotated on a spit with fat used

as a basting agent.

Food is totally immersed in hot fat or oil.

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 60 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

Q19: How does the style of menu affect when and how food is cooked and presented? Provide

one example.

_____________________________________________________________________________

Q20: List three reasons why you might have to adjust menu items and ingredients for a customer.

_____________________________________________________________________________

Q21: What are three customer expectations?

_____________________________________________________________________________

Q22: Where can you find information about presentation standards for menu items in your

workplace or training environment?

_____________________________________________________________________________

Q23: List four skills you need to help you work as part of a kitchen team.

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 61 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

Q24: What should you do if you are unable to complete your allocated tasks in time to meet

production deadlines?

_____________________________________________________________________________

Q25: What are three hygiene procedures you must follow in your workplace or training

environment?

_____________________________________________________________________________

Q26: What are three safety procedures you must follow in your workplace or training environment?

_____________________________________________________________________________

Q27: What does the term 'clean as you go' mean?

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 62 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

SECTION 3: COMPLETE END OF SHIFT REQUIREMENTS

Q28: List five end-of-shift procedures you must complete in your workplace.

_____________________________________________________________________________

Q29: Describe three food storage techniques that should be used to minimise food spoilage,

contamination and wastage.

_____________________________________________________________________________

Q30: What are three techniques you can use to reduce the amount of waste produced in your

workplace?

_____________________________________________________________________________

Q31: What are two end-of-shift tasks you might complete to keep your work area clean and tidy?

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 63 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

A post-service debriefing is used to analyse successes and issues from the service period. Read

the topics listed in questions 32 to 35 and briefly discuss how a post-service debrief can help you

and the team improve your performance in each area.

Q32: The quality of dishes produced.

_____________________________________________________________________________

Q33: How you and the team respond to operational challenges.

_____________________________________________________________________________

Q34: You and your team's ability to communicate and coordinate multiple tasks.

_____________________________________________________________________________

Q35: You and your team's ability to prioritise, sequence and monitor tasks and processes.

_____________________________________________________________________________

SITHCCC020- WORK EFFECTIVELY AS A COOK

Page: 64 of 64

SITHCCC020 -Student Assessment Guide Version: 2.2 Date Created: July 2017

Last Reviewed: MARCH 2020 Responsibility: RTO Manager Date Implemented: JULY 2020

Q36: How would you respond to a customer who tells you they have a nut allergy?

_____________________________________________________________________________

List the reference sources:

_____________________________________________________________________________

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