Bug: ID – Practical demonstration

ASSESSMENT C PART A – PRACTICAL DEMONSTRATION

INSTRUCTIONS
Your assessor will do the following.
 Observe you in a commercial kitchen, coordinating the production of food using a range of skills/tasks.
 Provide a range of recipes and ingredients.
 Use the checklist to observe you using a range of skills/tasks.
 Observe you over a period of time while you learn and use various skills/tasks.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.

You are required to do the following.

 You must answer all verbal questions.
 You can ask your assessor for further clarification of any question, if necessary.
 Provide all necessary information when answering questions.
 Your assessor will submit results of your practical demonstration tasks via the LMS.

Observable skills/tasks
Determines food production
requirements.
Chooses food production
processes to ensure nutritional
value, quality and structure of
foods.
Selects appropriate in-house food
production system to meet food
production requirements.
Selects and collates standard
recipes for use by food
production personnel.
Verbal questions your assessor may ask to support demonstration
of skill/task
(Questions may vary according to the practical task being
demonstrated)
Q: What are three food production requirements that help
determine food production processes in your workplace or
training environment?
Q: What sources of information can you analyse when
determining food production requirements?
Q: How does the availability of equipment affect your
decision when choosing a production process for a recipe or
menu item?
Q: How does the nutritional value, quality and structure of
food affect your decision when choosing a production
process for a recipe or menu item?
Q: Choose two food production systems and describe their
main features or characteristics.
Q: What factors influence which food production system is
used in a kitchen?
Q: Describe how the choice of food production system
affects each stage of the food production process: receiving,
mise en place, preparing or cooking, post-cooking storage,
reconstitution, re-thermalisation and serving.
Q: What must you consider when selecting standard recipes
for a food production system?
Q: How does the menu style influence the selection of
recipes?

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Bug: ID – Practical demonstration
Observable skills/tasks
Prepares a workflow schedule
and mise en place plan for food
production according to menu
and food volume requirements.
Demonstrates numeracy skills to
determine timing for the
production sequence of various
food items.
Develops food preparation lists
for use by food production
personnel.
Analyses food production
requirements, efficiently
sequences the stages of food
preparation and production for a
whole of kitchen operation.
Demonstrates literacy skills to
interpret recipes, menus and
stock control documents, and
select and apply organisational
procedures and strategies.
Calculates required food supplies
for the food production period.
Completes check of stores for
availability and quantity of
required stocks.
Orders or purchases additional
stock.
Supervises food production
processes and monitors and
reports on the quality of kitchen
outputs (as per skills service log).
2 2016 Edition
Verbal questions your assessor may ask to support demonstration
of skill/task
(Questions may vary according to the practical task being
demonstrated)
Q: What is the purpose of a workflow schedule? What
information is contained in your workplace’s workflow
schedule?
Q: What is the purpose of a mise en place plan? What
information is contained in your workplace’s mise en place
plan?
Q: Where can you find information on timings for production
of food items?
Q: How does the timing of preparation and production tasks
affect your workflow schedules?
Q: Which food production personnel need food preparation
lists in your kitchen?
Q: What information is provided on a food preparation list?
Q: Why is providing clear instructions and information
important when developing the lists?
Q: How do planning documents assist you in coordinating the
kitchen’s operation?
Q: Why is planning so important when coordinating kitchen
operations?
Q: How does the planning and sequencing of tasks increase
efficiency?
Q: Choose one standard recipe for a menu item. What
information is provided in standard recipes which assists
food production personnel prepare the food items?
Q: Name one stock control document used in your kitchen.
What information is recorded on it?
Q: If one recipe required 1 kg of carrots, another 800 g and a
third 1.2 kg, how much carrot in total must be prepared to
meet all the recipe’s requirements?
Q: A standard recipe yields 20 portions. You need to prepare
80 portions. What factor/number do you need to multiply the
standard recipe’s ingredients by to calculate the required
quantities for 80 portions?
Q: Why should you check stock levels in your stores area
before ordering supplies?
Q: What production planning document(s) would you
compare stocktake figures against to determine what
additional quantities must be ordered?
Q: Describe when and how food supplies are ordered or
purchased in your kitchen.
Q: What quality controls are used to ensure purchases meet
organisational standards?
Q: List three critical control points (CCPs) in your production
process.
Q: What are their critical limits (i.e., at what point is food no
longer deemed to be safe)?
Q: How does controlling these CCPs and monitoring their
critical limits keep food safe?

Observable skills/tasks
Oversees and adjusts kitchen
workflow to maximise teamwork
and efficiency.
Coordinates cooking operations
within commercial time
constraints for food production
processes (as per skills service
log).
Controls the production sequence
of food items to enable smooth
workflow, and uses problem-
solving skills to identify
breakdowns and minimise
delays.
Displays self-management skills
to take responsibility for kitchen
management and quality outputs.
Coordinates a team of food
production personnel and
delegates work within a team.
Uses appropriate technology
skills to operate a food production
system for commercial kitchens.
Can monitor kitchen work
processes at all stages of
preparation and cooking to
ensure the quality of food items.
Ensures that food items match
recipes and menu descriptions,
recognises quality deficiencies
and makes adjustments to
ensure a quality product.
Ensures food items are of
consistent quality and they meet
organisational standards.
Conducts final checks on food
items before they are served,
stored or despatched from the
kitchen including designated
decorations, garnishes or sauces.
3© Didasko Digital 2016
Bug: ID – Practical demonstration
Verbal questions your assessor may ask to support demonstration
of skill/task
(Questions may vary according to the practical task being
demonstrated)
Q: What techniques can you use to monitor workflow in a
kitchen?
Q: Describe when you have had to make an adjustment to
workflow or job roles to maximise efficiency.
Q: What factors determine time constraints and deadlines?
Q: The production sequence is usually set during initial
planning. What situations could occur that would make you
change the sequence of production?
Q: What can you do to minimise any potential delays caused
by these situations?
Q: What personal skills do you think are needed when taking
responsibility for the coordination of kitchen operations?
Q: How do your self-management skills affect the overall
production process?
Q: What information should you communicate to your team
when developing and implementing production processes?
Q: What types of tasks can you delegate? How and when are
they delegated?
Choose one item of technology used in your production
system. Examples include computers, POS ordering
systems, purchasing or stock control systems, production or
food safety monitoring equipment.
Q: Describe the skills and knowledge you need to operate
the item.
Q: How do you monitor the quality of the food your kitchen
prepares to make sure it meets your customers’
expectations?
Q: Other than taste and texture, list six indicators you use to
evaluate the quality of food and menu items.
Q: Why must prepared food items match recipes and menu
descriptions?
Q: What are two potential consequences if they don’t?
Q: Do the production requirements and method of production
used influence organisational quality standards? If yes, how?
If no, why not?
Q: Why is consistency in outputs important in a production
kitchen?
Q: What are three checks you complete on a food item
before it is served to a customer?
Q: Why must food to be stored or dispatched also need to be
checked?
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Bug: ID – Practical demonstration
Observable skills/tasks
Provides clear instructions to
kitchen staff to adjust food items
to meet quality requirements and
organisational standards.
Supervises the safe storage of
food.
Conducts team briefings and
debriefings, and discusses
process improvements and
changes to food production and
service requirements.
4 2016 Edition
Verbal questions your assessor may ask to support demonstration
of skill/task
(Questions may vary according to the practical task being
demonstrated)
Q: What information should you give a staff member when
asking them to adjust a food item so it meets quality
standards?
Q: What methods of communication can you use to give
clear instructions to your team?
Q: What must you consider when storing food that has been
prepared in bulk for use over a number of service periods?
Q: What documentation can you check when supervising
food storage?
Q: When and why are team briefings and debriefings held?
Q: How does discussing changes and improvements support
the smooth operation of the kitchen and production
processes?