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SITHKOP005 Coordinate Cooking Operations Assessment Answer

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You are required to complete all questions and tasks listed below.

1. Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process:

Bulk cooking
Description Functions Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities), , Events, Festivals
Application/Use Canteens, Buffets Catering
Advantage Central kitchen, reduced need for infrastructure and staff

Greater range of à la carte dishes can be offered

Disadvantage Distribution and equipment required to ensure temperatures are maintained during delivery

Increased food safety risks where distribution is required

Quality factors, e.g. nutrition, presentation of items which require distribution

Cook chill for extended life
Description Cook Chill is a meal production system that employs rapid chilling of food cooked in, or transferred into, plastic packaging
Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities), Functions, Events, À la carte – satellite operations
Advantage Nutritional value

Minimal waste

Consistent quality

Longer storage timeframes

Disadvantage Initial investment can be an issue depending on size of operation

Staff training to ensure optimal use of equipment features and processes

Some limitations for particular cookery methods, e.g. steaks, some seafood preparations, etc.

Requires refrigerated vehicle for transportation to outlets

Cook chill for five-day shelf life
Description At temperatures of 3°C and below the food will have a storage life of up to 5 days including the day of production and the day of consumption Cook chill is a safe and acceptable system of catering providing the cooking, cooling and storage times and temperatures are strictly controlled
Application/Use Food must be cooked to a minimum core temperature of 75°C for 30 seconds, food that does not achieve 75oC for 30 seconds should be returned to the heat until this temperature is achieved
Advantage The chilled, sealed bags can then withstand refrigerated shelf life for up to six weeks Page 4 3 before use. This method is popular because it holds for a long duration and maintains consistent food quality, while reducing food, energy, and labor costs
Disadvantage After being chilled, the food can be held in a refrigerator for up to five days without ruining food texture and quality. This method is used for food that will be used within a few days, rather than kept for long term (6,7). Once the food is chilled, it then needs to be reconstituted for service
Cook freeze
Description When selecting a suitable system you must consider the required equipment, food production processes nutritional requirements and impacts, workflow and other aspects of the systems. Quite often a combination of processes is suitable. Cook-chill operations may be suited to banquetting, whilst the restaurant may most commonly use cook fresh, except for some dishes such as stews, sauces or braises
Application/Use Canteens, Institutions (Hospitals, Prisons, Aged Care, Childcare facilities)
Advantage Central kitchen, reduced need for infrastructure and staff

Reduced time pressure during service

Nutritional value

Minimal waste

Consistent quality

Longer storage timeframes, ideal for large scale operations

Ideal to produce food in advance provided storage capacity is sufficient

Disadvantage itial investment can be an issue depending on size of operation

Staff training to ensure optimal use of equipment features and processes

Some limitations for particular cookery methods, e.g. steaks, some seafood preparations, etc.

Fresh cook
Description In an already operating business it makes sense to assess the existing customer base, menus and equipment currently in use
Application/Use À la carte, Table d’hôte, set menu, Functions, buffet service
Advantage Ideal for canteens and Institutions where customers have menu options;

Flexibility in terms of special requests as these arise

Optimum use of fresh produce

Best presentation

Disadvantage Requires more staff

Time pressure during production and service

Depending on cookery methods used for some dishes can be restrictive in terms of flexibility, e.g. increased number of customers will mean that food quantity available is limited or alternatives need to be produced

Limited to an immediate outlet in terms of infrastructure other than smaller scale catering

Equipment required to ensure temperatures are maintained during delivery

Increased food safety risks where distribution is required

2. List the essential factors you need to consider when planning a food production process for cooking operations:

  • Determining production requirements for the period
  • Developing workflow schedules

3. You are preparing for a cook-chill (Short shelf life – 5 day) operation. Which aspects must be considered for each of the following steps in a production flowchart for this food production process?

  • Selection of the raw commodities Remember the GIGO rule – garbage in, garbage out. Food will only be as good as the base commodities used. Sub-standard products will achieve a poor final product. The relationship with your suppliers is crucial to make sure that you get top quality ingredients and minimise any surprises. Good suppliers will have control over their handling and distribution methods. Always check the goods upon arrival to ensure correct weights and quality standards
  • Storage of raw materials All deliveries must be stored within defined timelines and using processes based on food safety principles, to keep food at the appropriate temperature and humidity levels
  • Preparation Food safety principles must be applied. Cutting boards and utensils must be changed and cleaned appropriately for the preparation of all food items to prevent cross-contamination, but is especially important for high risk foods such as seafood, meat and poultry. Separating the food preparation area from the cooking and post cooking areas will provide additional food safety
  • Cooking When cooking food items ensure that the core temperature of the food reaches at least 65°C and is held at this temperature for at least 2 minutes to destroy any pathogenic microorganisms. Use a proper food thermometer that is checked regularly calibrated for accuracy
  • Portioning once the food is cooked it must be chilled down immediately. If the food needs to be portioned first this cannot take longer than 30 minutes. Correct food handling processes must be used. Portioning can also be done after chilling. Containers used for chilling food must be food grade, allow rapid chilling, and should not be too deep (~7.5cm maximum). All containers that are used must have been stored under hygienic conditions.
  • Blast Chilling The blast chiller must chill the food to below 5°C within 2 to 4 hours of commencing the blast chill cycle. This ensures safety, appearance, texture, flavour and nutritional value of the food. Your blast chiller should be equipped with a food probe for monitoring the core temperature of the food. The chilling time will be affected by the shape, size and density of the food, its moisture content, heat capacity and original cooking temperature
  • Storage of chilled foods Chilled food immediately must be stored below 5°C to control growth of microorganisms. It is recommended to have separate fridges or cool rooms for cook/chill products to ensure that the temperature control is constant. Alarms should be fitted to alert you if the temperature rises. Chilled food can be kept safely for up to five days
  • Distribution Food being transferred or transported must remain within the defined temperature guidelines while it is being moved. Refrigerated vehicles are best, but insulated containers may be used. Temperature probes and dataloggers should be used to ensure the correct temperature is maintained throughout transportation. The food must be placed into correct storage immediately upon arrival. Any food items that reach the danger zone must be destroyed
  • Reheating Any reheating or re-thermalizing must be done within 30 minutes after the food has been removed from storage. Suitable reheating equipment includes convection ovens and special chill/reheat trolleys. Normal ovens may be used, but it is important to not dry out the food too much. Commercial microwave ovens are suitable for individual portions of some items. Food must be reheated above 70°C core temperature and be held at this temperature for at least 2 minutes. A food thermometer should be used to check the core temperature.
  • Service Re-heated food should be consumed within 15 minutes of reheating. The temperature of the food should not be allowed to fall below 65°C. Cooked and chilled foods which are consumed cold, such as a terrine, should be served within 30 minutes after removal from storage

4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course for Roasted Duck à Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:

  • Receiving When receiving goods it is essential to inspect them properly. All deliveries must be inspected for quality and should be rejected if they do not meet the required standard. Once approved they must be placed into appropriate storage. Frozen items must be put into the freezer immediately and refrigerated items must be stored in the coolroom under correct conditions. Any mistakes or delays in the receipt and storage procedures can have dramatic effects on the quality of goods.
  • Thawing The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food
  • Storage A food safety program (FSP) is an essential component of any food business’ quality control procedures. Among other things, it will include guidelines for ordering supplies, procedures for receipt of goods and requirements for storage. For successful implementation the whole process must be documented and staff trained adequately
  • Mise en place The generic mise en place list would look like the following but may be combined if there are fewer sections, e.g. if 1 section does all of the preparation. In that case the chef has to think about cooking or freezing times as well to get the preparation into the right order
  • Preparing or cooking
  • Post-cooking storage Food storage refers to food which is kept it the fridge, freezer, pantry or in some instances a warming receptacle. There are very specific rules regarding the temperatures that food must be stored at, cooked to and reheated to and if not followed, the risk of becoming ill as a result of contamination increases
  • Reconstitution The process of re hydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture. Foods are dried in order to preserve them for longer periods of time.
  • Re-thermalisation  Thinkstock-Hemera. Braising is a combination cooking method that first involves sautéing or searing an item, then simmering it in liquid for a long cooking period until tender. Foods that are braised are often larger proteins like pot roasts and poultry legs
  • Serving These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include boiling, stewing, shallow frying, deep frying, barbecuing and basting

5. List 5 processes you can implement to ensure food safety when preparing foods:

  • Keep clean. Wash your hands thoroughly with soap before handling food
  • Separate raw and cooked foods.Do not use the same knife or any other utensil for raw and cooked foods. When buying groceries, make sure that the two are in separate bags
  • Cook foods thoroughlyUnless it is intended (such as cooking a medium rare steak), make sure that meats, seafood and vegetables are completely cooked
  • Keep food at safe temperatures. Bacteria starts to enter food two hours after it is prepared.
  • Use safe water and raw materials when preparing foodMake sure that the fruits and vegetables are thoroughly washed, and the meats and seafood are still safe to eat. If you are not sure if the water is safe, boil it for 10 to 15 minutes

6. List 5 processes you can implement to ensure food safety when processing, packaging and holding foods:

  • Currency of shelf life – for example if a product is made with sour cream and the sour cream is near the end of the use-by date, then the new product must have a use-by-date not exceeding that of the perishable ingredient used
  • Interaction with packaging – will the food react with the packaging, e.g. foil and an acidic food item? This may potentially affect the shelf life
  • Temperature – perishable products may have a maximum shelf life or use-by-date under storage at temperatures below 5°C. If an item is opened and later returned to refrigeration by a customer, this may affect the overall shelf life of the food item
  • Packaged processed food must be in sealed sterile packaging with appropriate labelling, such as use-by date and nutritional information
  • Vacuum packaging extends the lifespan of food products, however if food items were affected prior to packaging they will still deteriorate, so you need to check for quality indicators

7. List 5 processes you can implement to ensure food safety when transporting food to minimize any adverse effects on food:

  • Use data loggers to track storage conditions of food items while in transit
  • Use data loggers to track storage conditions of food items while in transit
  • Organize deliveries to minimize the amount of travel necessary
  • Use efficient storage and outer packaging to prevent damage to packaging during transport
  • Check portable food storage equipment regularly for efficiency and include equipment in maintenance schedules

8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the evaluation criteria in the table below to use as a guideline for your staff during service:

Quality indicators Rack of lamb Mint crust Rosemary jus
Appearance and eye appeal Well defined eye muscle Crisp Look No fat clear
Color consistency Mr center Golden Rich Brown
Moisture  content Juicy Not too dry Rich viscous
Mouth  feel and eating properties Tender Crisp outside Rich flavor With herb notes
Plate   presentation Nicely Frenches Not too thick Not too thick
Portion size Correct Correct Correct
Shape Correct Correct Correct
Taste Correct Correct Correct
Texture Correct Correct Correct
Sauces Correct
Decorations and garnishes Rosemary spring young

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