GOTERA, JERCEL MAE B. MODULE 3 | ACT.

NO 1 ACHI | UNIVERSITY OF SAN AGUSTIN

VIRTUAL CRUISE LINE COURSE

MODULE 3
PRACTICE ACTIVITIES
Instructions:
✓ Answer or Perform the following questions or situations for this week’s Practice Activities.
✓ Read each item carefully and follow instructions accurately.
✓ Submit your output not later than August 06, 2022, by sending the file/s through email -
achi.foodproduction@gmail.com. Please follow the email subject line – CLS43/Last name/Module 3.
✓ Submit your answers to the following questions in one Word or PDF file.

NO. NUMBER OF QUESTION/ACTIVITY

POINTS

1 10 What are the ten critical control points in Food Production?

1) Menu Planning
2) Purchasing
3) Receiving
4) Storing
ANSWER: 5) Issuing
6) Preparation
7) Cooking
8) Holding
9) Service
10) Cleaning and Maintenance

Find and describe the 10 unsafe storage practices in this image.

2 10
GOTERA, JERCEL MAE B. MODULE 3 | ACT. NO 1 ACHI | UNIVERSITY OF SAN AGUSTIN

1) The refrigerator is full.

2) The chef is smoking a cigarette while holding a plate of
cooked food.
3) The chefs’ hand has an exposed bandage.
4) One bag of food has a tear, and it has been stored on the
ground.
5) Many dry goods have labels missing and are being kept on the
shelf.
ANSWER: 6) Based on the cobwebs, the firm appears to do a terrible job
of keeping the warehouse and rotating merchandise.
7) An uncovered stockpot of cooked food will be kept in the
refrigerator by the chef.
8) Lots of hot food will be placed in the refrigerator by the
chef.
9) Foods have been stored with chemicals and cleaning supplies.
10) The refrigerator contains both labelled and unlabelled
products.

Case Study

Planning menus and food on the Star Princess is a systematic exercise. For
the cruise that this case study relates to, there is a 12-day cyclical menu. The
company has menus spanning cruises that are three days to 30 days in
duration. Menus are sensitive to the nationality of passengers to satisfy their
preferences.

The main restaurants on the Star Princess serve the same food and,
therefore, for a 12-day cruise, that means there are menus for 12 breakfasts,
12 lunches, and 12 dinners. The wash-up area Managing food and drink
operations 226 passengers are, firstly, not confused and, secondly, can
quickly become familiar with the format.

On the lunch menu, the first page presents the beverage suggestions, which
3 40 can include cocktails, wine by the glass, beer, and mineral water. These are
followed by appetizers and a soup, and then by a salad and ‘always
available’ items, such as hamburgers and cheeseburgers. The second page
includes ‘favorites’ in the form of two pasta dishes, followed by a range of
main courses including one fish item, one meat item, one poultry item, one
main course salad, and one vegetarian dish. Desserts follow, with three ice
creams, two frozen yogurts, jelly, and cheeses.

The dinner menu has a different format. Page one presents a complete
healthy-choice three-course meal. This menu indicates that the proposed
items will be lower in fat. This is followed by a complete six-course vegetarian
meal. Standard dishes that always appear on the menu are listed, such as
classic Caesar salad and plain grilled fish, chicken, and beef. Page two
commences with the appetizers or hors d’oeuvres, which include three food
items that may be fish, meat, vegetables, or fruit. The soups and salad
section offers three soups – one cream, one consommé, and one chilled soup
– and a salad dish. There is then a main-course pasta dish and a range of
main courses that are selected from fish, shellfish, alternative meat such as
veal, pork, or lamb, a red-meat dish, and a poultry dish. Desserts are
presented on a separate dessert menu, including a selection of ice creams,
pastry items, fruit items, hot desserts, and cheese. The crew also needs to be
GOTERA, JERCEL MAE B. MODULE 3 | ACT. NO 1 ACHI | UNIVERSITY OF SAN AGUSTIN
fed. The executive chef plans a 30- day menu that caters to their needs. The
menu is constructed bearing in mind advice from nutritionists and input from
crew representatives. This ensures that crew members, who may have a
special preference or diet because of their nationality, cultural background, or
religion, are appropriately catered for. The crew menu will include a standard
hamburger, a vegetarian dish, cold cuts, soup, rice, pasta, plus two
main course dishes (meat or poultry) in the evening. At lunchtime, fruit,
cheese, and ice cream are offered, and for dinner, a dessert dish is offered in
place of ice cream.

Read the case study. According to statistics, 77 percent of cruisers had a

better cruise ship dining experience than land based vacations; what factors
contributed to the 23 percent worse experience?

ANSWER: Cruise lines today provide a wide variety of restaurants and dining
options as a result of the tremendous evolution of cruise ship cuisine.
It might be fun to have a family-friendly supper one night and a
romantic dinner in a chic gourmet restaurant the next. Today, some
ships provide more than twenty dining options, giving passengers the
chance to sample a wide range of cuisines and ambiances every day.

However, there are a lot of planned activities on cruises that let

travellers unwind while at sea. Your lodging, meals, and
entertainment are all included in the rates, making budgeting and
planning straightforward. Even your drinks, gratuities, and excursions
may be covered by some cruise lines. Additionally, you have the
choice to unwind and snooze.

They had a 23 percent worse experience as a result of receiving the

identical menus and food as the main restaurant. Because they
believe that some of the cuisine does not suit their tastes, such as
vegans and vegetarians, some passengers get to explore the region
to eat and enjoy them. Given that the restaurants serve the food in
cycles, it will remain the same until the 12th day. This may not be a
problem for some travellers who enjoy Filipino cuisine or raw foods.
People can be picky when it comes to food, and when it doesn't meet
their tastes, they don't always have the best time at the table.

4
MULTIPLE CHOICES. Write the letter of the correct answer. (2 points each)

1. Dry-storage rooms should be kept at?

a) 35⁰F to 41⁰F (2⁰C to 5⁰C)
b) 45⁰F to 50⁰F (7⁰C to 10⁰C)
c) 50°F to 59°F (10°C to 15°C)
d) 70⁰F to 80⁰F (21⁰C to 27⁰C)

2. The first in, first out (FIFO) method helps ensure all of the following
during storage except
a) Products are properly rotated
b) The oldest products are used first.
GOTERA, JERCEL MAE B. MODULE 3 | ACT. NO 1 ACHI | UNIVERSITY OF SAN AGUSTIN
c) Prepared items are used before they expire.
d) Items that have passed their expiration date are used first.

3. To maintain refrigerated food at an internal temperature of 41⁰F (5⁰C),

the refrigerator's air temperature should be at
a) 0⁰F (-18⁰C)
b) 26⁰F (-3⁰C)
c) 32⁰F (0⁰C)
d) 39⁰F (4⁰C)
4. Under what conditions do microorganisms generally grow?
a) pH of 9.0
b) Dry environment
c) Protein food source
d) Temperature of 155⁰F (68⁰C) or higher

5. Shelving must be at least ______ above the floor. Do not store items
right on the floor.
a) 10 centimeters (4 inches)
b) 8 centimeters (3 inches)
c) 15 centimeters (6 inches)
d) 6 centimeters (2 inches)

1) C

2) D
ANSWER:
3) D

4) D

5) C

On Monday afternoon, the Wing Café's kitchen crew was hard at work cleaning up
after lunch and preparing for dinner. A large stockpot of hot, leftover vegetable
soup was placed in the refrigerator by Philip, a kitchen assistant. Jessica, a chef,
began deboning the previously stored chicken breasts. When she was finished, she
placed the chicken on an uncovered sheet pan and refrigerated it. She placed the
5 30 raw chicken carefully on the top shelf, away from the hot soup. Jessica then
decorated a black forest cake she had baked earlier that morning. She placed the
black forest cake on the shelf just below the chicken breasts in the refrigerator.

1. What storage errors were made?

2. What food items are at risk?

ANSWER: 1. There was a big stockpot of hot, leftover vegetable soup in

the fridge. The chef then chilled the chicken after placing it
on an exposed sheet pan. In the refrigerator, she also put
the black forest cake on the shelf next to the chicken
breasts.
2. The foods items that are at risk are the left-over vegetables
soup, raw chicken, chicken breast, and black forest cake.