Briefly describe four food production requirements that affect the planning processes in a commercial kitchen.

Q1: Briefly describe four food production requirements that affect the planning processes in a commercial kitchen.

Q2: List three features of the ‘fresh cook’ food production process.

Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that services the café, restaurant and room service. All three outlets have à la carte menus. Most food preparation for the function rooms is also completed here. There is a small satellite kitchen in the function area for final finishing, heating and plating.

What type(s) of in-house food production systems are suitable for this establishment? Explain why.

Q4: How does the food service style influence the type of food production systems used? For example, à la carte compared to set menu.

Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.

Step 1: Receiving

Step 2: Miseen place

Step 3: Preparing or cooking

Step 4: Post-cooking storage

Step 5: Reconstitution

Step 6: Re-thermalisation

Step 7: Serving

Q6: Briefly explain how your equipment and staff influence which food production system you use.

Q7: What are two production factors that influence recipe selection?

Q8: List and briefly explain the five steps in developing a miseen place plan.

Q9: What are three types of information that can be included in a workflow schedule?

Q10: Who are food preparation lists prepared for?

SECTION 2: organise availability of supplies for food production period

Q1: Briefly explain how single and multiple production periods affect calculations for food supplies.

Q2: Where can you find out information on stock levels before you place an order for food supplies?

Q3: List five factors you must consider when ordering or purchasing food supplies.

Q4: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you need to order to make 20 portions of each recipe.

Chicken in filo pastry Yield: 1 portion

Ingredients Quantity

Breast of chicken 1

Asparagus spears 2

Camembert 30 g

(additional ingredients not listed)

Chicken satay Yield: 2 portions

Ingredients Quantity

Bamboo skewers 6

Chicken breast 1

Rice, steamed 160 g

(additional ingredients not listed)

Quantity of chicken breasts required (List the number of chicken breast)

SECTION 3: Coordinate kitchen operations

Q1: List five personal skills you should use when coordinating kitchen operations.

Q2: Give one example of a critical limit or method of controlling hazards at each of the critical control points.

Step 1: Receiving

Step 2: Miseen place

Step 3: Preparing or cooking

Step 4: Post-cooking storage

Step 5: Reconstitution

Step 6: Re-thermalisation

Step 7: Serving

Q3: What are two techniques you can use to oversee a kitchen’s workflow?

Q4: What are three techniques you can use to maximise the team’s efficiency?

Q5: How do you delegate tasks effectively?

Your chef is responsible for preparing desserts for tonight’s event. They have approached you to let you know they are running behind schedule. A delivery of pre-prepared pastry was late which delayed preparation of the berry tarts. The ovens required to blind-bake the tarts are in use for the next 30 minutes. It is one hour until service starts.

Answer questions 6 to 8 based on the information provided.

Q6: What is the cause of the delay?

Q7: As the kitchen manager, what steps can you take to control this situation and minimise delays?

Q8: What personal management skills should you use when responding to and controlling this situation?

SECTION 4: Monitor THE quality of kitchen outputs

Q1: Briefly describe the difference between feed-forward and concurrent methods of control used to monitor quality control.

Q2: Identify two reasons why food items must match recipes and menu descriptions.

Q3: Every workplace tries to ensure a consistent quality standard in their food and menu items. What are five indicators of quality you can use to check for consistency?

Q4: What are three final checks you should complete before food is served?

Q5: Briefly describe a situation when food items have had to be adjusted to meet quality requirements and organisational standards in your workplace or training environment.

Q6: What instructions did you give to your team to resolve the problem identified in (Section 3) questions 6 to 8?

Q7: What are two techniques you can use to supervise the safe storage of food?