ACTIVITY 1

1.
Specifically, you should: 

 Make sure you have clean hands 

 Make sure all work surfaces are clean 
 Make sure all kitchenware and equipment is clean and in good working order 
 Make sure work areas are well-ventilated 
 Make sure you are wearing the correct clothing , e.g. aprons, hairnets.
 Make sure you understand all health and safety procedures
 Make sure you are aware of all evacuation procedures. 

Next, you need to check all food preparation lists to clarify what you have to do; which ingredients and
foods you need to prepare and in which quantities.

2.
you may need to calculate ingredient amounts in order to:

 make a smaller batch

 make a larger batch
 convert from metric to imperial measures or vice versa
 amend an ingredients to meet dietary requirements


3.
To scale a recipe for non-multiple servings:
 Ø Divide each ingredient amount by the number of people the original standardised recipe serves
and write down what the ‘per person’ measure is 
Ø Multiply the ‘per person’ measure for each ingredient by the number of people you need to serve

4.

 choose items that are withoin their 'best-before' and 'use-by' dates
 choose items that have not perished/gone off become degraded in quality

5.

 using supplies in order of receiving them/check their dates

 use a stock rotation system to make sure ingredients are used in the correct date order
 check ingredients are stored in the correct conditions
 use labels to identify the order to use ingredients/use stock rotation labels.
 6.

Spoilage can be defined as the process by which food supplies deteriorate to the point where they are
no longer safe or suitable for human consumption or use. The speed of this process depends on a
number of factors, including the properties of the food itself, the method of storage, contamination by
other products and exposure to certain conditions.

7.
contamination is where ingredients are tainted by another ingredients substance, making this unfit to
use.

8.
Check items when they are delivered and before you use them.

9.

1. check ingredients when they are delivered

2. store ingredients in the appropriate conditions
3. use temperature alarms
4. monitor stock regularly
ACTIVITY 2

1.

 blenders and food mills

 food processor
 planetary mixer
 commercial grade work benches
 designated storage areas for dry goods and perishables

2.

 cutting boards
 mouli
 graters
 knife sharpening equipment
 oven mitts

3.

 never assembling equipment that is plugged in 

 routinely checking cords for fraying and loose parts 
 turning off equipment when not in use 
 do not using extension cable to plug in cooking appliances
 only using equipment which they are trained to use

4.

Food standards Code 3.2.3 Food Premises and Equipment (2001) stipulates that equipment must be
kept clean and free from infestation. It also states that kitchens should have a double or triple sink for
sanitising purposes.

Clean-in-place equipment should either have a self-drain system or have the ability to be drained
effectively so that cleaning and sanitising solutions can be removed from the equipment and not
contaminate any food. Any in-place equipment must be constructed so that all parts and components
can be cleaned and sanitised thoroughly

5.

It is important to use all equipment safely, hygienically and according to manufacturer instructions

because kitchens are full of hazards and the risk to safety is high. From pan fires and burns to drip
and slips to the spread of germs; there is no end to the number of accidents and injuries that can
occur in the kitchen. 

Failure to use equipment safely could result in a serious injury or illness to you, your colleagues
and/or your customers. 
 6.

Ø The manufacturers’ troubleshooting hotline 

Ø Troubleshooting websites, including forums, blogs, podcasts and videos 
Ø Technicians 
Ø WHS (work health and safety) officers

ACTIVITY 3

1.
this activity has been performed in the kitchen and observed by the assessor.

2.
this activity has been performed in the kitchen and observed by the assessor.

3.
this activity has been performed in the kitchen and observed by the assessor.

4.
Ø Inspect all food orders when they arrive for quality and freshness 
Ø Store all produce at optimum conditions 
Ø Operate a FIFO system 
Ø When bringing food out of storage, only take what will actually be needed for that service/day

5.

 Think about the food that is left on plates from consumers 

 Consider making portions smaller or offering the same dish in different sizes including
children’s portions 
 If a dish is not selling as well as anticipated, create a specials dish that uses some of the
same ingredients so that they are not wasted 
 Consider offering customers the option to take food home
ACTIVITY 4

1.

1.       White stock

·       Made from bones that have not been roasted or browned
 
2.       Brown stock
·       Usually made with beef bones
·       The best bones to use are typically the knuckle/shank from veal, as they contain higher collagen
content, which includes gelatine
·       To create a brown stock, you must first roast the bones; this creates a rich brown colour
 
3.       Fish stock
·       Made with the bones of non-fatty fish
·       Fish stock is clear with a strong fish flavour and light body
·       The best non-fatty fish bones are from Halibut

2.

The Mother Sauces include: 

Ø Béchamel 
Ø Velouté 
Ø Espagnole 
Ø Tomato 
Ø Hollandaise

The example dish that we use Hollandaise sauce for is Eggs Benedicts.

3.

Soups can be divided into:

1.       Clear soups
·       Consommé
·       Chicken noodle soup
·       Pot-au-feu
 
2.       Thick soups
·       Pumpkin
·       Pea and Ham
·       Cream of mushroom
 
3.       Miscellaneous soups
·       Congee
·       Miso
·       Laksa

4.

Ø Salt and pepper 

Ø Fresh herbs 
Ø Fruit 
Ø Spices 
Ø Nuts 
Ø Wine 
Ø Vegetables, e.g. extra garlic and onion 
Ø Cheese rinds 
Ø Yoghurt
Ø Leaves, e.g. bay leaves

5.

Clarifying agents are used to adjust texture; to remove solids from liquids.

6.

Thickening agents are substances which help to increase the viscosity of a stock, sauce or soup
without altering the liquid’s taste or flavour. They are used in all kinds of cooking and there are many
different types of agent to choose from.

Thickening agents include: 

Roux, Cornstarch slurry & Whitewash.

when using thickening agents, is ‘moderation’. If you use too little, the thickening agent is unlikely to
increase the viscosity of a stock, sauce or soup to any noticeable degree, but if you use too much,
you risk diluting the dish’s flavour.

7.
Brown roux
 8.

Sauce vin blanc (white wine sauce), sauce supreme, sauce Allemande, sauce poulette, sauce Bercy,
sauce Normandy

9.

Egg yolks and butter. 

10.
This is because every dish you produce must be of an equally high standard. To send out a few high
quality dishes and then a few dishes that aren’t so good would be lazy and unfair. Plus, you can be
certain that the customers with the lower quality dishes will notice.

11.
Ø Taste Ø Temperature Ø Texture.

12.
Ø Using spoiled produce 
Ø Under or over seasoning 
Ø Using the wrong ingredients
ACTIVITY 5

1.
To reconstitute a stock, sauce or soup is to restore dehydrated food to the appropriate
consistency by adding liquid (usually water).

2.
To re-thermalise a stock, sauce or soup, meanwhile, is to re-heat it in a manner that preserves
the original taste, texture, aroma and appearance

3.

 Use appropriate pots and pans 

 Pay close attention to the amount of time you re-heat each batch – this will vary according to
quantity 
 Turn the heat to ‘medium’ if the stock, sauce or soup is not frozen 
 Stir regularly 
 When the liquid reaches boiling point, allow it to rest at that heat for one minute 
 After it is thoroughly re-heated, turn the heat down to medium-low and allow the liquid to
simmer for a little while before finally turning off the heat. 

4.
Presenting soups and sauces in an attractive manner is because we do not measure our
enjoyment of food simply by its taste; the way a dish looks also affects our level of satisfaction,
even enhancing the flavour.

5.
Ø Use different shaped bowls and dishes for example, square bowls or wide, oval-shaped dishes

Ø Use a combination of bowls and plates for example, ‘teardrop’-shaped plates with bowls in the
middle of the ‘drop’

Ø Add garnish for example, fresh herbs, cheese rind and croutons can all add colour to your dishes

6.
Because garnishes help to transform the colour, taste and texture of stocks, sauces and soups, and
therefore offer an outlet for your creativity when cooking.

7.
Ø Fresh herbs 
Ø Vegetables 
Ø Breadcrumbs and croutons 
Ø Crushed nuts 
Ø Basic sauces such as pesto, chemoula.

8.
Appearance plays a significant factor in the overall appeal of a dish. In fact, how the food looks is one
of the first things we notice when presented with a dish. In a split second, we assess the colours and
arrangement of the ingredients in our food and, based on that assessment, make an assumption
about how it will all taste. This is important because if a customer expects their food to taste as good
or as bad as it looks, then this will make them more or less likely to enjoy it – regardless of how it
actually tastes.

9.

 Planning
 Simplicity
 Balance
 Portions
 Highlight

10.
Ø Atmosphere 
Ø Humidity 
Ø Light 
Ø Packaging 
Ø Temperature

11.
This is vital not just for reasons of cleanliness and hygiene (and, therefore, food safety) but also for
work efficiency. If you were to turn up to work only to find the kitchen had not been tidied or cleaned
by your colleagues on the previous shift, it would hamper your productivity; you would have to spend
a significant amount of time cleaning and tidying before you could get to work on your duties.
Ultimately, this would eat into your organisation’s profits.

12.
Ø Cleaning cloths 
Ø Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas 
Ø Dustpans and brooms