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ASSESSMENT COVER SHEET

Course Code and Title: SIT40521 Certificate IV in kitchen management

Student Name: Student ID:

Unit Code &Title: SITXCCC038 Produce and serve food for buffets

Assessment Task Number: 1 Week Due:

Extension approved: Yes No Trainer’s Name:

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Course: SIT40521 Certificate IV in kitchen management

Unit Code and Name: SITXCCC038 Produce and serve food for buffets

Assessment item: 1 Short answer questions/Knowledge questions

Due date: Week 4 (Extension requires prior approval from your assessor)

Trainer/Assessor: TBC

Context and Purpose of the assessment:

This assessment will assess your skills and knowledge in the area of identifying strategic
change needs in relation to ‘SITXCCC038 Produce and serve food for buffets’ unit of
competence. The following table maps the assessment activity against elements and
performance criteria of the Unit:

Question Performance Criteria

items
1.1. Confirm food production requirements from standard recipes.

1.2. Calculate the required quantities of buffet food and ingredients according to expected

customer traffic.

1.3. Identify and select ingredients according to recipe, quality, freshness and stock rotation

requirements.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

2.1. Use appropriate cookery methods and standard recipes to prepare foods for buffets.

2.2. Produce sauces and garnishes suitable for buffet food items.
All questions
2.3. Produce or obtain appropriate buffet showpieces and decorations.

2.4. Use organisational buffet display plans to coordinate the layout of buffet.

2.5. Visually evaluate arrangement and presentation of food items and adjust presentation as

required.

2.6. Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid

food hazards and spoilage.

3.1. Serve food according to organisational standards.

3.2. Follow organisational food safety procedures for serving hot and cold buffet foods to avoid

food contamination.

3.3. Use portion control to minimise waste and maximise profit.

3.4. Rotate buffet items according to quality, food safety and hygiene requirements.

3.5. Replenish buffet items throughout the service period to meet customer traffic requirements.

3.6. Store buffet items in appropriate environmental conditions before and after the buffet service

period

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 The student must have access to a Computer, Printer and Microsoft Office Suite
Applications (2003 or 2007) for doing the assessment for this unit.

 If you are not sure about any aspect of this assessment, please ask for clarification from
your assessor.

 If the assessment is not satisfactory, the trainer will allow one more attempt to the
assessment item.

 The responses to assessment questions should be in your own words and examples from
workplace should be used wherever possible.

Short answer questions: Answer the following questions

Question 1

Complete the table below about common ingredients used to produce buffet items:
a. Identify at least two examples of each ingredient listed below.
b. Identify at least one trade name for each identified example.

Trade Name of Identified

Ingredient Examples
Ingredient

Eggland's Best
i. Chicken eggs

a. Eggs
Happy Egg Co.
ii. duck eggs

i. Beef Angus Beef

b. Meat
ii. pork Duroc Pork

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i. turkey Perdue

c. Poultry
ii. Chicken Tyson

Question 2

Complete the table below regarding the culinary terms and trade names for a variety of buffet
items.
a. Identify at least three examples of each of the following:
i. Classical buffet items
ii. Contemporary buffet items
b. Identify at least one trade name for each buffet item identified.

Classical Buffet Items Trade Name of Each Buffet Item

i. Roasted chicken Perdue Perfect Roast Chicken

ii. Mashed potatoes Bob Evans Mashed Potatoes

iii. Green bean casserole Campbell's Green Bean Casserole

Contemporary Buffet Items Trade Name of Each Buffet Item

i. Sushi California Roll, Spicy Tuna Roll,

Philadelphia Roll

ii. Tacos Chipotle Tacos, Taco Bell Tacos, Qdoba

Tacos

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iii. Pasta salad Caesar Pasta Salad, Cobb Pasta Salad, Penne
Pasta Salad

Question 3

Listed below are buffet food and dishes commonly served.

Complete the table below about the display conditions and temperatures to ensure that the foods
and dishes are safe to eat.
a. Outline at least two appropriate display conditions for each type of food and dish.
b. Identify the appropriate temperature range for the listed food and dishes when displayed.

Type of Appropriate Display

Appropriate Display Conditions
Foods Temperature

i. Display on platters or boards

a. Cheeses 35°F to 45°F (2°C to 7°C)

ii. Cover with plastic wrap or cloths

i. . Use chilled salad bars or trays

b. Salads 35°F to 45°F (2°C to 7°C)

ii. Keep salads covered or in covered bowls

Type of Appropriate Display Conditions Appropriate Display

Foods Temperature

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c. Cold cuts i. Arrange on platters or trays 35°F to 45°F (2°C to 7°C)

ii. Use refrigerated display cases

Type of Appropriate Display Conditions Appropriate Display

Dishes Temperature

d. Soup i. Serve in chafing dishes with warmers 135°F (57°C) or higher

ii. Replace with fresh batches regularly

e. Pasta i. Use heated steam tables or chafing dishes 135°F (57°C) or higher

ii. Keep sauces and toppings hot and replenish as

needed

Type of Appropriate Display Conditions Appropriate Display

Dishes Temperature

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f. Meat i. Serve on heated platters or carving stations 135°F (57°C) or higher

dishes

ii. Use heat lamps or warmers as needed

Question 4

Listed below are buffet food and dishes commonly served?

Complete the table below about the service conditions and temperatures to maximise the time
for each food and dish when they are at their highest possible quality.
a. Outline at least two appropriate conditions for each type of food and dish during service.
b. Identify the appropriate temperature range for the listed foods and dishes during service.

Type of Appropriate Service

Appropriate Service Conditions
Foods Temperature

i. Display in a controlled environment away from

direct sunlight or heat sources

45°F to 50°F (7°C to

a. Cheeses
ii. Use cheese domes or covers to prevent drying or 10°C)
exposure

i. Serve salads in chilled salad bars or over ice beds to

maintain freshness
b. Salads 35°F to 45°F (2°C to 7°C)

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ii. Keep dressings and toppings in separate containers

for self-service

Type of Appropriate Service Conditions Appropriate Service

Foods Temperature

c. Cold cuts i. Arrange cold cuts on platters with ice packs 35°F to 40°F (2°C to 4°C)
underneath to prevent warming

ii. Use refrigerated display cases with temperature

control

Type of Appropriate Service Conditions Appropriate Service

Dishes Temperature

d. Soup i. Serve soup in insulated containers or soup warmers 135°F (57°C) or higher
to maintain hot temperature

ii. Monitor and replenish soup regularly to ensure

freshness and proper temperature

e. Pasta i. Keep pasta in heated steam tables or chafing dishes 135°F (57°C) or higher
to prevent cooling

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ii. Ensure sauces and toppings are kept hot and

replenished as needed

Type of Appropriate Service Conditions Appropriate Service

Dishes Temperature

f. Meat i. Serve meat dishes on heated platters or carving 135°F (57°C) or higher
dishes stations to maintain warmth

ii. Use heat lamps or warmers to ensure proper

temperature and prevent drying

Question 5

Listed below are foods and dishes commonly served in a buffet.

Identify the appropriate portion in service of each buffet item listed below.

Buffet Foods Recommended Portion Size

a. Cheese 2-3 ounces (57-85 grams) of cheese per person

b. Caesar salad 1 to 1.5 cups, depending on whether it's a side dish

or a main course.

c. Cold cuts 3-4 ounces (85-113 grams) of cold cuts per person.

Buffet Dishes Recommended Portion Size

d. Soup 8 ounces (237 milliliters) per person, which is

approximately one cup.

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e. Aglio e olio 4-6 ounces (113-170 grams) of pasta per person,

which is typically a side dish portion.

f. Beef and broccoli stir-fry 4-6 ounces (113-170 grams) of the beef and
broccoli stir-fry per person, depending on the
number of main course options available.

Question 6

Complete the table below about presentation techniques commonly used on buffet food items.
a. Identify at least two presentation techniques used on buffet food items.
b. In your own words, briefly explain how to use each presentation technique identified when
preparing buffet items.
Each response must be in 30 words or more.

How Each Presentation Technique is Used When Preparing

Presentation Technique
Buffet Items

Garnishing involves decorating dishes with edible elements such

as herbs, fruits, or vegetables. Use garnishes to add color, texture,
and visual appeal to buffet items. For example, sprinkle fresh
a. Garnishing
herbs like parsley over pasta dishes or place citrus slices as a
garnish for seafood platters. Garnishing enhances the overall
presentation and invites diners to savor the dish.

Plating arrangement refers to the artful placement of food items

b. Plating Arrangement
on serving dishes or platters. Arrange food symmetrically, layer
ingredients, or create visually pleasing patterns to make buffet
items more attractive. For instance, when serving a salad,
alternate layers of colorful vegetables for an eye-catching effect.
For meat dishes, fan out slices in a visually appealing manner.
Plating arrangement not only enhances aesthetics but also
influences how diners perceive the taste and quality of the food.

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Question 7
In your own words, describe at least one environmental condition appropriate for storing
each ingredient and buffet food item listed below to ensure:
 Food safety
 Better shelf-life
Each response must be in 30 words or more.
Environmental Condition for
Ingredient
Food Safety
To prevent the growth of mold
and to ensure that their flavor is
preserved, herbs and spices
should be kept in a dark, dry
location that is also kept away
a. Herbs and Spices from direct sunlight.
Bacteria can't grow in raw meat
that is kept at temperatures
below 40°F (4°C). To keep them
from getting contaminated, put
them in a separate fridge or on a
b. Raw Meats tray.
Keep cut or peeled fruits in the
refrigerator to prevent foodborne
illness and limit the chance of
bacterial development. This is
especially important to do after
c. Fruits the fruit has been sliced or
peeled.
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Environmental Condition for
Better Shelf-Life
Herbs and spices have their taste
and potency maintained for a
longer period of time if they are
stored in a dark, cold area and
either vacuum-sealed or placed
in airtight containers.
To store raw meat for a long
time, freeze it in sealed
containers at 0°F (-18°C) or
lower. When frozen correctly,
meats can stay safe and fresh for
a few months.
When storing fruits in a non-
refrigerated location, make sure
to maintain them at room
temperature in a dry, well-
ventilated space to avoid the
buildup of moisture that can lead
to mold and deterioration.
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Environmental Condition for
Food Safety
Buffet Food Item
To stop the germs, keep cooked
foods that contain chicken at a
temperature of at least 165
degrees Fahrenheit (74 degrees
d. Cooked dishes Celsius) in hot holding
with poultry equipment. If you want to keep
the meal safe, serve it within two
hours.
During the course of the buffet
service, ensure that hot
omelettes are kept in chafing
dishes at a temperature of 135
degrees Fahrenheit or above. For
e. Omelette one's own safety, make sure
to check the temperature
correctly.
During serving, maintain the
temperature of the French onion
soup at or above 135 degrees
Fahrenheit (57 degrees Celsius)
f. French Onion in warmers or soup tureens to
Soup inhibit the growth of germs.
Question 8
Access your workplace documents relating to your organisational standards in relation to
the following:
 Serving buffet foods
 Portion sizing
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Environmental Condition for
Better Shelf-Life
Quickly cool and put chicken
meals in the fridge at
temperatures below 40°F (4°C)
after cooking. To extend the
shelf life without risking safety,
reheat the food properly before
serving.
To omelettes to make ahead of
time, cool them down quickly
and put them in the fridge at or
below 40°F (4°C). For quality
reasons, reheat to at least 165°F
(74°C) before serving.
To store the soup, let it cool
down quickly and put it in the
fridge at or below 40°F (4°C).
To make sure safety and a
longer shelf life, reheat
everything well before serving.
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Outline at least two specific organisational standards to follow for each task listed below.
Responses must be based on the workplace documents accessed.

Work Task Organisational Standards

i. All food must be handled and stored safely to prevent food

poisoning. This includes keeping hot foods hot (140°F or
higher) and cold foods cold (40°F or lower). All food must
also be protected from contamination, such as by using
sneeze guards and serving utensils.
a. Serving buffet foods

ii. Buffet food should offer a variety of options to appeal to a

wide range of guests. This includes offering a variety of
cuisines, dishes, and dietary options.

i. All buffet food must be served in portioned containers or

utensils.

b. Portion sizing

ii. All buffet staff must be trained in how to properly portion

food.

Question 9

Listed below are the mise en place requirements for producing and presenting foods for
buffet.
In your own words, explain why each requirement must be followed when producing and
presenting buffet food.
Each response must be in 30 words or more.

Mise en Place Requirements Why They Must be Followed

When ingredients are made and weighed correctly,

they make sure that all buffet items are of the same
a. Ingredients quality, taste, and safety. This meets customer
standards and cuts down on food waste and
mistakes.

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Having the right tools and equipment on hand

makes things run more easily, keeps food safe, and
b. Equipment
makes cooks more efficient. This leads to a
successful and well-organized buffet service.

Standardized processes help keep things

consistent, cut down on mistakes, and improve
c. Procedures food safety. It makes sure that food is cooked and
served properly and meets standards for quality
and safety.

Sticking to schedules is important for table service

because it makes sure that food is ready when it's
d. Timeframes
needed, avoids delays, keeps food fresh, and
makes eating easy and quick.

Food safety depends on being able to keep the

right temperature. Making sure that table items
e. Temperatures
stay at the right hot or cold temperatures keeps
them safe to eat and keeps their quality.

Serving dishes, tools, and plates that are the right

size and shape make table items look better and
f. Service-ware
make it easier for guests to serve themselves or for
staff to plate quickly.

Special wishes need to be met in order to keep

customers happy while satisfying everyone. All of
g. Special customer request
the guests can enjoy the buffet as long as their
special dietary needs or tastes are met.

Question 10

Listed below are work tasks to follow during indoor buffets.

 Displaying hot buffet foods
 Serving hot buffet foods
 Maintaining hot buffet foods
 Displaying cold buffet foods
 Serving cold buffet foods
 Maintaining cold buffet foods
Access your organisational food safety policies and procedures for completing work tasks in

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indoor buffets.
Outline the food safety procedures to follow for each work task in indoor buffets listed below.
Responses must be based on the policies and procedures accessed.

Work Tasks Organisational Food Safety Procedures

Maintain hot foods at 135°F (57°C) or higher.

a. Displaying hot buffet
Regularly monitor temperatures.
foods
Use heat lamps or warming trays.

Use clean serving utensils for each food item.

b. Serving hot buffet Avoid cross-contamination by not using the same serving utensil
foods for raw and cooked foods.
Replace food frequently to prevent it from cooling down.

Replace or replenish as needed.

c. Maintaining hot buffet
Monitor water levels.
foods
Implement a time limit (usually 2 hours).

Work Tasks Organisational Food Safety Procedures

d. Displaying cold buffet Keep cold foods at or below 40°F (4°C).

foods
Use ice beds or refrigeration.
Monitor and replenish ice.

e. Serving cold buffet Provide separate utensils.

foods
Encourage guest use of designated items.
Monitor dish cleanliness.

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f. Maintaining cold Monitor dish temperatures.

buffet foods
Rotate and replace dishes.
Store ingredients separately.

**************End of the Assessment 1**************

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