University : Sheldon School of Hospitality UniLearnO is not sponsored or endorsed by this college or university.
Subject Code : SITHCCC020
Country : India

Assignment Task

Answer all questions below. Each question must be addressed to demonstrate competence.

1. A recipe for steamed puddings requires 0.030kg self raising flour per serve. How much self raising flour do you need to produce 45 serves?

2. You are peeling 5.000kg of fresh prawns. What is the weight of the peeled prawns if the waste is 34% of the total weight?

3. You require 2.150 kg prepared carrots for service. The trimming loss for carrots is 14%. What quantity of raw carrots will you require for preparation?

4. Indicate the correct order for the steps in the catering cycle which govern how a kitchen is run:

 

5. What do the individual sections in a kitchen need to do once the menu is written and finalised?

(Answer true or false in space provided)

 

6. What are the important aspects of WHS to apply before attempting to use or to clean any commercial equipment?

(Tick the correct box indicating true or false)

 

7. Connect the correct description with the relevant large equipment

 

8. Connect the correct description with the relevant equipment used for grilling:

9. Connect the correct description with the relevant equipment used for cooking processes:

 

10. The important pieces of information which need to be listed in a Standard Recipe Card (SRC) include:

(Tick the correct answers)

 

11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves?

(Answer true or false in space provided)

 

12. What is the purpose of a Banquet Analysis Sheet (BAS)?

(Tick the correct box indicating true or false)

 

13. In order to obtain the actual food requirements before you can establish the final serving weights you need to calculate the:

(Answer true or false in space provided)

 

14. Match the impacts on ordering to the relevant examples:

 

15. The correct procedures which must be followed when receiving stock from a supplier include:

(Tick the correct box indicating true or false)

 

16. What is the general procedure for organising preparation checklists? The following statements are:

(Answer true or false in space provided)

 

17. Quality control of food during preparation, before service and during service would typically include:

(Tick the correct box indicating true or false)

 

18. Being part of a team and supporting other team members raises the whole team’s productivity level and in a practical situation requires communication and organisation. This would include the following aspects:

(Answer true or false in space provided)

 

19. What is the purpose of a workflow plan? How should a workflow plan be written effectively? The

following statements are:

(Answer true or false in space provided)

 

20. Impacts on and examples of communication during service in an à la carte operation include:

(Tick the correct box indicating true or false)

 

21. How should you deal with orders for special dietary requirements for customers? Why is knowledge of your menu and how to cook the individual dishes important?

(Answer true or false in space provided)

 

22. What is the importance of being organised for service and working as part of the team? What are the potential risks associated with insufficient preparation?

(Answer true or false in space provided)

 

23. Common tasks which are part of the end of service procedures in a kitchen include:

(Tick the correct box indicating true or false

 

24. What is the purpose of a debrief session after service? What should a debrief include?

(Answer true or false in space provided)

 

25. The following statements for using dry cookery methods for vegetables are:

(Answer true or false in space provided)

 

26. Identify the cookery methods which use shallow-frying technique:

(Tick the correct answers)

 

27. The following statements relating to the cookery method of roasting are:

(Answer true or false in space provided)

 

28. Connect the type of diet to the dietary requirements:

 

29. Connect the type of religious diet to the dietary requirements:

 

30. The following are pre-service requirements to ensure effective kitchen routine and timely service of food:

(Answer true or false in space provided)

 

31. Connect the commodities to their possible menu uses in order to avoid waste and enhance profits:

 

32. Match the sauce classification to the correct menu examples:

 

33. Connect the preparation steps for a jus in correct order:

 

34. Which of the following statements relating to the nutritional importance of vegetables are true?

(Tick the correct box indicating true or false)

 

35. Suitable ingredient combinations to prepare nutritionally balanced meals for vegetarians include:

(Tick the correct answers)

 

36. Connect the method of cookery to the relevant group of suitable vegetables:

 

37. Connect the following farinaceous foods to the appropriate ratios of commodity to liquid:

 

38. The following are suitable accompaniments and sauces which would be typically served with egg dishes:

(Tick the correct box indicating true or false)

 

39. Connect each portion cut or application to the correct description:

 

40. Connect the method of cookery suitable to various poultry and feathered game to the relevant descriptions:

 

41. Connect the type of yeast products to the correct descriptions:

 

42. Connect the crème to the appropriate description:

 

43. The following statements relating to cleaning procedures and maintaining a tidy workplace are:

(Tick the correct box indicating true or false)

 

44. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments and points of care would be required for each course for guests requiring gluten free meals?

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  • Posted on : November 07th, 2022
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