Formative Assessment - Quiz: Student ID Student Name Unit Code and Name

Queens College of Vocational Education
RTO ID: 30743 CRICOS ID: 02403J

Level 2, 376 Bourke Street, VIC 3000
FORMATIVE ASSESSMENT – QUIZ
Student ID
Student Name
Unit Code and Name SITHKOP005 Coordinate cooking operations
Assessment Guidelines for Student:
• This is a formative assessment.

• It is compulsory to submit the formative assessment.
• This assessment may be done in class or at home during your self-study hours
• You may use the Futura learning resources, or any additional resources to answer the questions in
this assessment
• You will not be assessed for competency for this assessment
Answer the following questions

1. True or False
The planning and production requirements in food operations are typically based on the target market and
customer expectations which may include the following aspects:
1. Most businesses have a target market and existing clients. The target market needs to be considered in
all aspects of the service provision, particularly the menu options.
2. Certain customers such as the elderly may have specific dietary requirements that need to be catered
for, e.g. diabetes, hi-fibre or low-fat diets.
3. Young people may prefer snacks or tapas in a trendy bar, but on the other hand they may also require a
special diet meal for expecting mothers.
4. Athletes may need or prefer high carbohydrate meals whilst pre-school or school canteens require
nutritionally sound meals on a budget.
5. Restaurants and bistros will have a certain following of clients based on their food style, customer service
and pricing.
6. Client preferences and expectations never impact on production processes and timelines as a competent
chef will plan accordingly.
2. True or False
The following measures can assist a head chef to manage timeframes and deadlines when determining
food production requirements:
FORMATIVE ASSESSMENT SITHKOP005 Coordinate cooking operations Version 2.0 Nov 2019 1 of 14
1. All menu items must be clearly defined, and standard recipe cards should be in place for all dishes to
maintain consistency of product regardless of the time pressures or who is cooking the dishes.
2. Checking the bookings at the beginning of the shift and at intervals during preparation will allow the chef
to adjust all mise en place to prepare effectively for service.
3. The chef always has to juggle expected customer demand during the preparation stages and judge how
many serves of each dish need to be prepared.
4. In a busy operation a clever chef will ensure that all menu items are prepared or pre-cooked to ensure a
smooth, stress free service period.
5. Estimating required quantities is often based on historical sales data as well as situations like weather,
season and special events which may Impact on business volume.
3. True or False
The following aspects must be considered when creating a production flow chart for a dish:
1. A production flow chart is a step-by-step procedure which clearly describes each stage in the process of
preparing a product.
2. All stages must be included, from the point of receiving commodities until service or distribution of the
final product.
3. Flow charts are only created for dishes which are served hot.
4. Flow charts should be simple in design, but sufficiently detailed in order to enable the HACCP team to
establish CCPs.
5. Once you have established a flowchart for a dish on your menu, the HACCP team should follow each
production step in order to physically verify them and to suggest corrective actions where required.
4. True or False
The following information should be included in all production flow charts:
1. Details of products or commodities received, including data for receiving, packaging, biological, chemical
and physical condition, as well as storage details
2. Tasting notes for each product including specifications for garnishes during service
3. Details of all processing and preparation stages
4. Timeframes and temperatures during all stages of processing
5. Design and features of equipment used during processing and preparation
6. Details of re-thermalisation and cooling procedures
7. Storage locations, times and temperatures
8. Distribution details and customer feedback
5. True or False
The Cook-Chill – Short Shelf life process employs the following production principles:
1. This process is used to produce fully cooked food that is then chilled rapidly and stored under controlled
conditions until needed.
2. The meals can be distributed to where they will be used, e.g. from a commissary kitchen to service
outlets. They will then be re-thermalised and used for service.
3. The process relies on a piece of equipment know as a blast chiller which allows the item to be cooled
quickly, while maintaining food quality.
4. The intention of a cook-chill system is to produce all food for the week ahead to save on labour costs.
5. Using the Cook-Chill process the food can last for up to 5 days, provided all steps are followed properly.
6. The shelf life is a fall back – if you have produced too much for the first usage, then the shelf life means
you may still be able to use the item the next day or day after, provided it is still in acceptable condition.
7. All hot food must be re-thermalised correctly to achieve the required core temperature of at least 70°C.
8. The Cook-Chill technique is only suitable for large scale catering operations.
6. Match the steps of the Cook-Chill process to the relevant procedures:
Selecting Remember the GIGO rule – garbage in, garbage out. Food will
commodities only be as good as the base commodities used.
All deliveries must be stored according to food safety
Storage of raw principles, to keep food at the appropriate temperature and
materials humidity levels
Chilled food immediately must be stored below 5°C to control

Preparation growth of microorganisms. Separate fridges or cool rooms are
recommended
Ensure that the core temperature of the food reaches at least
Cooking 65°C and is held for at least 2 minutes to destroy any
pathogenic microorganisms
Portioning cannot take longer than 30 minutes. Correct food
Portioning handling processes must be used. Portioning can also be done
after chilling
Food must be chilled to below 5°C within 2 to 4 hours of
Blast Chilling
commencing the blast chill cycle
Avoiding cross-contamination and separating the food
Storage of chilled
preparation area from the cooking and post cooking areas are
foods
important
– Food must be reheated above 70°C core temperature and be
Reheating
held at this temperature for at least 2 minutes
7. Match the steps used for the Cook-Chill – Long Shelf Life procedure to the correct processes:
Once the food has reached the correct degree of
Food Preparation and
doneness, but above 70°C, the food is filled directly into
Cooking
special cook-chill bags
Bag Fill The bag is securely closed with a clip or heat seal closure
The sealed bag is immediately chilled either in a specially
designed tumble chiller or by submerging the bag into
Bag Seal iced water. This stops the cooking process immediately
and reduces. The aim is to reduce the core temperature
of the food to below 5°C within 1 hour
Food is prepared onsite or at a central location such as a
Rapid Chilling commissary kitchen using strict quality control standards.
It is then cooked in large volume
8. True or False
Correct statements relating to the Cook-Freeze procedure:
1. For the Cook-Freeze procedure food is cooked and then packed in shallow covered trays and frozen
quickly to reach -20°C within 90 minutes of cooking.
2. The food can be stored for months and is reheated following the same steps outlined in the cook-chill
long shelf life process.
3. The cook-freeze process is not suitable for large scale catering such as in hospitals.
4. Many domestic meals that can be purchased in supermarkets are made using the same principle.
9. True or False
Using the Cook-Freeze process commonly has the following advantages:
1. Improved food safety over cook-chill process

2. Low energy costs during production and storage
3. Food is less temperature sensitive
4. Easy to handle and transport
5. Longer product shelf-life
6. Requires fewer deliveries of finished product to other outlets
7. Reduced wastage
8. Provides consistent quality
10. True or False

What are the key principles to be considered when using the Cook-Fresh– Small Scale process?
1. The food items are prepared fresh from scratch, processed, e.g. par-cooked and then served during
service.
2. Some convenience products such as stock powder, seasoning mix, pre-cut vegetables, etc. may be used
to address issues such as lack of space, limitations in staff skills or lack of staff.
3. The shelf life depends on the item and is generally restricted to 4-5 days.
4. As food is prepared fresh, no HACCP procedures need to be implemented.
5. The key challenge with smaller scale processing is to ensure that sufficient food is prepared to allow for
smooth service.
6. As client numbers can be unpredictable you need to strike a balance between not running out of food
during service; and not having lots of food leftover that is simply wasted.
11. True or False

What are the typical applications for the Cook-Fresh – Bulk Scale process? Which principles need to be
considered when planning bulk cook processes?
1. The Cook-Fresh – Bulk Scale production process is used in many function centres, hotels and resorts for
functions and banquets.
2. Menus often have no or limited choice and therefore the calculations of all ingredients required is
relatively simple.
3. Banqueting is a common term used to describe large scale catering and Banquet Menu Analysis sheets
are a simple mechanism used to determine total food production requirements.
4. A Banquet Analysis Sheet is a spreadsheet is constructed that combines all of the ingredients of the
menu used across the different items and then calculates how much is needed of each item.
5. When cooking menus on a bulk scale the standard recipes are multiplied to obtain the required number
of serves for all ingredients including seasonings and liquids.
6. Bulk cooking requires little coordination as there are no time pressures like typically encountered in à la
carte operations.
12. True or False

The following aspects need to be evaluated when selecting a cooking system suitable for the organisation:
1. 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.
2. Quite often a combination of processes is used in bulk cooking operations.
3. Cook-chill operations may be suited to banqueting, whilst the restaurant may most commonly use cook
fresh, except for some dishes such as stews, sauces or braises.
4. In an existing operation it makes no sense to assess the existing customer base, menus and equipment
currently in use as all processes would be in place.
5. In a working operation it is important to evaluate whether the existing systems are functional or have
been decided upon based on preferences or due to equipment restrictions in the past.
13. True or False

The key management approaches for food production include:
1. Determining production requirements for the period

2. Planning and writing menus
3. Using standard recipes
4. Developing workflow schedules
5. Implementing a food safety plan
6. Creating specific mise en place lists
14. True or False

For the purpose of bulk food production, a Standard Recipe Card should list the following information:
1. Ingredients
2. Cost of ingredients
3. Key skills
4. Equipment needs
5. Sales Price
6. Preparation method and cooking time
7. Serving size for portion control
8. Ingredient quantities and weights, e.g. kg, g, L or mL in a consistent manner
15. True or False

What are the key procedures for organising supplies for a given production period?
1. The first step to calculate supplies is to determine how much of each ingredient is needed.
2. Calculating the required ingredients will depend on the menu.
3. The production processes and the number of services you are preparing for do not impact on the
required quantities of ingredients.
4. If we assume a function for 60 people, then all ingredients for each recipe should be entered into a
Banquet Analysis Sheet or a database to arrive at the total requirements.
5. All food items are sorted by supplier so that you can group the items when requisitioning stock or placing
an order.
6. To prevent waste, any existing stock in store needs to be identified and ticked off against the required
items.
7. Where you have identified any shortfalls, you need to order these ingredients.
8. Any ordering of stock must comply with the purchasing procedures of the organisation.
16. Match the ordering system to the relevant processes:
Direct orders An internal system where stock is ordered from the central store.
These provide a track of goods moving within the organisation
for correct accounting
Direct The head chef or owner will go directly to markets or suppliers to
purchases purchase goods.
Centralised Many large companies and wholesalers provide a supply chain
ordering management system that allows their customers to order online
system
Requisition The head chef or owner orders items directly from the various
system suppliers via phone or email
17. True or False

The following are standard procedures for systematically checking deliveries on arrival:
1. Use a data logger in transit and check the temperature of refrigerated items
2. Check for any signs of deterioration, such as frozen food starting to thaw
3. Food items should have no obvious contamination
4. Measure the temperatures of all perishable foods once these have been unloaded
5. Packaging needs to be in its original condition with each food item separated from others
6. Canned foods must not have dents or protrusions
7. Milk products must be the normal shape, e.g. yoghurt containers are not bloated
8. Ensure separation of cooked and raw foods to prevent cross-contamination
18. True or False

Select the correct requirements for the correct and safe storage of foods:
1. All perishable foods must be stored outside the danger zone below 5C or above 60C.
2. Keep items separated and stored according to their potential for cross-contamination, e.g. cooked foods
on the top shelf, raw foods below, all food to be covered.
3. Foods which exceed the temperature requirements on delivery must be refrigerated immediately.
4. Keep main food groups separate in cool room, e.g. dairy, meat and vegetables on different shelves at the
appropriate temperature, i.e. below 5°C.
5. Use clean, sanitised containers made from food safe materials for the storage of raw and prepared
foods.
6. Store dry foods in a cool, dry location on shelves with even temperature and good ventilation.
19. True or False

The following food safety measures need to be considered when processing, packaging and holding foods
during par-cooking, precooking and cook-chill processes:
1. When filleting fish or boning meat or poultry, only do small amounts at a time to minimise bacterial
growth.
2. Return prepared goods to the correct storage conditions immediately, e.g. seafood on drip trays covered
with ice, meat separated on trays and covered, poultry trussed or cut and covered on trays.
3. High risk items which are below 70°C, e.g. custard sauce and hollandaise, need to be used quickly.
4. Most pathogens are destroyed during cooking when the internal temperature exceeds 70°C.
5. Spores and viruses, as well as toxins will be destroyed through proper heating.
6. Packaged processed food must be in sealed sterile packaging with appropriate labelling, such as use-by
date and nutritional information
20. Multiple Choice

The food safety standards require the internal temperature of food to be reduced from:
A. 90°C to 41°C in a maximum of 4 hours and from 41°C to 1°C within a further maximum period of 2 hours.
B. 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours.
C. 60°C to 21°C in a maximum of 4 hours and from 21°C to 3°C within a further maximum period of 2 hours.
D. 80°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours.
21. True or False

What are the requirements for transportation of foods?
1. Prevent any cross-contamination and apply general food handling principles.

2. Transport food at the correct temperature.
3. Ensure that frozen food remains frozen while in transit.
4. Use a data logger to record food temperatures during transport.
5. Check portable food storage equipment annually for temperature compliance.
22. True or False

The following aspects need to be considered when assessing work flow procedures in an operational team:
1. In order to monitor and review your workflow schedules you will need to determine whether the
workflows you have implemented are in line with achieving organisational goals.
2. If staff meet their objectives and timelines this would indicate a realistic workflow schedule.
3. Operational staff will be the first to understand the operational difficulties that you may not have
foreseen and it is therefore important that you ask your staff for feedback on their tasks.
4. You should also always make yourself available to assist your staff with organising their own workflows.
5. It may reflect negatively on your leadership qualities if you are open to suggestions from staff on how to
improve a workflow.
6. Using a coordinated approach of all production processes can be useful to determine e.g. insufficient
equipment for certain processes which could cause a delay.
7. One of the most common causes of operational problems is workload. Having too much work to do in
the timeframe provided means that staff will be stressed and overworked, or the quality produced is
below standard.
23. True or False

The key to solving problems in food production areas needs to focus on the following principles:
1. The key to solving a problem is quick thinking and a willingness to get involved.
2. The most important thing is to get the job done and minimise the amount of disruption or delays that
might occur.
3. Before deciding on a quick solution, it is essential to consider the potential flow on effects which may
affect the entire production and service flow.
4. Consider the legal requirements relating to food safety and impacts as a result, as well as workplace
health and safety and industrial relation legislation which applies to staff.
5. The review of decisions should form a part of your regular operational review process.
6. It is important that you remain subjective when you review decisions that you have made previously – it
does not look professional if you change your mind down the track.
24. True or False

The following workspace design aspects must be considered and reviewed to ensure logical and safe
production processes:
1. Food must be cooked, cooled, packaged, stored and transported and each of these processes must be
tightly controlled.
2. A well-planned layout assists in maintaining workflows and adhering to hygiene requirements.
3. If the existing workspace design is inefficient you need to discuss renovations as soon as possible.
4. Workspaces must be organised so that cooked food can be chilled, packaged and stored quickly and
safely.
5. An awkward workspace design may require that you review production processes or adjust workflow
procedures.
6. Cooling areas must be equipped with adequate shelving and space so that air can freely circulate, which
helps to ensure quick cooling.
7. Aggregates and compressors need to be serviced regularly and must adequately control the temperature
in the refrigerator.
25. True or False

The following key control measures should be applied at each step of the catering cycle to monitor quality
control:
1. Set standards and requirements

2. Be present to monitor each process
3. Implement observation and control measures
4. Develop reporting, auditing and feedback mechanisms to identify problems
5. Avoid documentation and deal with issues pro-actively as they arise
6. Create solutions based on reports, audits and feedback
26. True or False

Quality control measures that need to be implemented for each of the following steps of the catering cycle
include:
1. Menu Design and SRCs

2. Ordering
3. Receipt and Storage
4. Requisition
5. Preparation
6. Storage
7. Transportation
8. Service
9. De-brief
10. Clean up
27. True or False

How does a food safety program contribute effectively to quality control procedures?
1. The organisation’s food safety program (FSP) is an essential component of any food business’ quality
control procedures.
2. A food safety program will include guidelines for ordering supplies, procedures for receipt of goods and
requirements for storage.
3. For successful implementation the whole process must be documented, and staff trained adequately.
4. A food safety program is particularly important where food is produced for high risk customers such as
the elderly, pregnant women and children.
5. A good quality control system replaces the requirement of a food safety program.
6. It is important to incorporate the relevant state legislation and other legal compliance issues into a well-
documented process.
28. Match the control measure for ensuring consistent quality of foods during preparation, cooking and
presentation to the relevant example:
Have various capacities and should be used to make sure
Portion weights that the same amount of soup or sauce is served for a
specific dish
Cut meat into pre-determined portion sizes or order
Ladles
individual portion cuts from a butcher
Must address all critical control points throughout the
Correct cookery
cycle from delivery to the plate and storage of cooked
methods
product
Applying the correct principles is important as it ensures
that the final product reflects the desired standard. If you
HACCP processes
boil a rabbit leg instead of braising it, it will be tough and
not very palatable.
29. True or False

Examples of corrective actions in case a critical limit has been reached at a CCP include:
1. Keeping part of the batch for testing and analysis.

2. Using samples for staff meals to observe any effects.
3. Removing and discarding the item or product or placing it on hold until testing has been carried out.
4. Selling the products for “quick sale” or use in specials at a reduced price.
5. Assessing and rectifying the cause of the hazard.
6. Seeking professional advice.
30. Match the key processes for setting quality standards in an organisation to the relevant actions:
Define Standards Passing on responsibilities to sous-chef, partie chefs or demi-

chefs de partie can be used to train up future staff leaders
within the organisation
Define Checkpoints Use a checklist with observable criteria to evaluate the quality
of the dish e.g. correct shapes and sizes, well-seasoned, well
garnished
Explain the The defined standards and criteria must be explained to staff. A
Requirements finished dish including correct garnish, sauce, accompaniments
and presentation is often used as a reference
Confirm The finished product must be saleable. It must reflect the
Understanding of establishment, meet criteria, be palatable and well presented
Standards
Get Staff to Self-check Allow staff to apply the criteria themselves, e.g. ask them
whether they would be happy to pay the price for the item
Get Direct Use questioning techniques and observations to determine
Supervisors to Check whether staff know what is expected
Confirm Quality The easiest way is to observe the operations and sample dishes
Outcomes before and during service

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Queens College of Vocational Education

RTO ID: 30743 CRICOS ID: 02403J

FORMATIVE ASSESSMENT – QUIZ

Assessment Guidelines for Student:

• This is a formative assessment.

Answer the following questions

6. Match the steps of the Cook-Chill process to the relevant procedures:

Chilled food immediately must be stored below 5°C to control

1. Improved food safety over cook-chill process

10. True or False

11. True or False

12. True or False

13. True or False

1. Determining production requirements for the period

14. True or False

15. True or False

16. Match the ordering system to the relevant processes:

17. True or False

18. True or False

19. True or False

20. Multiple Choice

21. True or False

1. Prevent any cross-contamination and apply general food handling principles.

22. True or False

23. True or False

24. True or False

25. True or False

1. Set standards and requirements

26. True or False

1. Menu Design and SRCs

27. True or False

29. True or False

1. Keeping part of the batch for testing and analysis.

Define Standards Passing on responsibilities to sous-chef, partie chefs or demi-

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