Commercial Cookery Assignment Sample for Australian Students

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SITXINV002 MaintainThe Quality Of Perishable Items Assessment Answer

1- What are the specified tolerances for chilled and frozen goods???? 2- Identify four steps that may be taken to ensure that supplies are delivered to your premises within specified tolerances Activity 1BObjective To provide you with an opportunity to record temperature results according to organisational procedures-Identify five details that…

Commercial Cookery

SITHIND002 Source and use information on the hospitality industry Assessment Answer

Question  ANSWER a) Describe two new products that are available to consumers of hospitality products. b) Describe two new techniques that are available in the hospitality industry. c) Describe two new technologies that are available in the hospitality industry. d) Describe two new services that are available in the hospitality…

Commercial Cookery

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SITXINV004 Control Stock Assignment Assessment Answer

Your task: Provide a detailed response to each of the following questions Question 1: List 6 examples of forms that are used in a manual control system- Question 2: Why is it important to constantly monitor your control system???? Question 3: List 6 examples of "stock items' in the TH&E…

Commercial Cookery

SITXWHS003 Implement and Monitor Work Health and Safety Practices Assessment

Unit description This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and…

Commercial Cookery

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SITXCOM005 Manage conflict Assessment Answer

Assessment 1 – Questioning Below fundamentals must be demonstrated when completing case studies to achieve a satisfactory result: 1. Identify conflict situations. 2. Resolve conflict. 3. Evaluate conflicts and resolutions. Written Questions 1. Discuss what is meant by the term Conflict Describe three main types of Conflict in the workplace…

Commercial Cookery

sithpat006 Produce Desserts Assessment Answer

SECTION 1: SELECT INGREDIENTS Q1: You’re preparing to cook a hot dessert. How do you work out what you need to make the dessert and how much to use of each ingredient? Q2: List five food production requirements you need to confirm prior to producing desserts. Q3: You’re making 40…

Commercial Cookery

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SITHKOP005 Coordinate Cooking Operations Assessment Answer

Your task You are required to complete all questions and tasks listed below. 1. Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process: Bulk cooking Description Functions Canteens, Institutions…

Commercial Cookery

SITHKOP004 Develop Menus For Special Dietary Requirements Assessment Answer

Assignment Detail:- ASSESSMENT  Project Part A For this assessment, you must develop the following menus or meal plans: Meal plans Vegetarian- Suitable for teenagers Halal- Suitable for a Coeliac Kosher- Suitable for a person with heart problems Menu A one week cyclic menu for aged care residents who are in…

Commercial Cookery

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SITHCCC020 Work Effectively as a Cook Assessment Answer

Activity 1 Explain how the following conditions impact on the calculation of the correct food preparation quantities. (80–100 words each) Customer feedback. Seasonal changes. Trends. Records of customer numbers. Stock control procedures. What does it mean to say that customers expect consistency with regard to food quality and the accompanying…

Commercial Cookery
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