How does the bulk cooking production system maintain the quality

SITHKOP005 COORDINATE COOKING OPERATIONS

(a) As food items are not frozen or transported off-site, food maintains its structural

integrity and quality presentation standards.

structure and nutritional value.

3. What production system would you choose if your kitchen prepares food for a restaurant

(d) Cook-freeze.

4. What is one factor you must consider when selecting recipes for production in any kitchen

(d) Availability of planning documentation and processes.

SITHKOP005 COORDINATE COOKING OPERATIONS

(b) Meeting of individual customer requests and production schedules.

(c) Consistency in preparation and production of food and menu items.

(b) Yes. They are preparing pre-determined quantities of food to meet production

requirements.

(a) Number of portions which includes requirements for single or multiple service

periods.

(a) The quantity and quality of stock on hand determines your ability to prepare menu

items.

(d) The type and quantities of items ordered can be adjusted to maintain freshness and

quality.

(c) Personally purchasing food supplies through an inspection and quality selection

process.

Knowledge test

(a) Monitor food supplies and set minimum specifications.

(a) Liaising with clients and supervisors about food quality standards.

(b) Being involved in the food production process yourself; i.e., getting your hands dirty.

must be controlled during the production period?

(a) When items are produced, the sequence they are produced in and maintenance of

of house areas.

13. At what stage of production should the quality of food items be monitored?

14. What is an important quality check you should complete when a menu item is being plated

prior to service to customers?

15. What quality indicators should an organisation use to ensure their food items are of

consistent quality at the end of the production process?

Knowledge test

(d) All of these answers are quality indicators which can be used to check consistency.

(b) Yes. Every workplace has its own quality checks and standards vary greatly.

(c) No. Most quality indicators remain the same. Flavour, texture, colour, etc. must still

(a) Staff make the adjustments immediately, no matter what other tasks they are

undertaking.

(d) Any changes are noted on the standard recipe immediately so the quality issue does

not occur again.

(c) Train staff in correct food storage techniques and refresh their skills and knowledge

regularly.