<h3><br />Assessment 1</h3>
<ol>
<li><em><strong>Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.</strong></em></li>
</ol>
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<p><strong>Examples</strong></p>
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<p>1.     Ingredients are needed before starting cooking.</p>
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<p>2.     Preparation of all the ingredients.</p>
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<p>3.     Chop ingredients that needed to be chopped. Measuring the ingredients that is needed in a certain amount.</p>
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<p>4.     Each ingredient needs to be placed in a container and place each container near the workplace.</p>
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<p> </p>
<ol start="2">
<li><em><strong>You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:</strong></em> </li>
</ol>
<ul class="unordered-listing">
<li>Make sure that food is clean.</li>
<li>Check the temperature and humidity level.</li>
<li>Checking and dock and related areas is done and maintain it tidy.</li>
</ul>
<p> </p>
<ol start="3">
<li><em><strong>Complete the following table relating to the common methods of cookery, providing details for:</strong></em>
<ul class="unordered-listing">
<li>The definition andprinciples</li>
<li>a menu example for each method of cookery using protein or dairy as amain ingredient</li>
<li>a menu example for each method of cookery using vegetables, farinaceous or fruit as a mainingredient</li>
</ul>
</li>
</ol>
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<p>Method of Cookery</p>
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<p>Definition</p>
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<p>Menu example Meat or dairy product</p>
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<p>Menu              example vegetable                  or farinaceous product</p>
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<p>Boiling</p>
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<p>Evaporation of liquid is known as boiling, the temperature at which the vapor is equal to the pressure that is exerted or the liquid by the surrounding.</p>
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<p>Milk</p>
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<p>Potatoes</p>
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<p>Steaming</p>
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<p>It is a cooking method which requires moist heat. The heat is created when water is boiled and vaporizes into steam.</p>
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<p>Beef</p>
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<p>Carrots</p>
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<p>Stewing</p>
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<p>A combination of cooking method in which small pieces of meat is used that is immersed in liquid and is slowly simmered.</p>
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<p>cremini, shiitake, and oyster</p>
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<p>Cauliflower</p>
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</table>
<p> </p>
<table class="table table-bordered">
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<p>Braising</p>
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<p>A cooking method that start with searing pan which is followed by slow cooking in a liquid. </p>
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<p>Bacon</p>
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<p>Tomatoes</p>
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<p>Roasting</p>
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<p>In this dry heat is used where hot air covers the food. </p>
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<p>Turkey</p>
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<p>Sweet potatoes</p>
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<p>Grilling</p>
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<p><em>It involves dry heat which is applied to the surface of the food.</em></p>
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<p>Turkey and fish</p>
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<p>Red bell peppers</p>
<p>Asparagus</p>
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<p>Baking</p>
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<p><em>In this food is prepared using dry heat typically in a oven</em> </p>
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<p>Cake</p>
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<p><a href="https://www.cookingclassy.com/roasted-vegetables/">Zucchini, bell peppers, grape tomatoes, red onion</a></p>
<p> </p>
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<p>Deep-frying</p>
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<p>In this food is submerged in oil.</p>
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<p>Shrimp</p>
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<p><a href="https://www.tarladalal.com/veg-crispy-crispy-fried-vegetables-310r">Baby corn,spring onions</a></p>
<p> </p>
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<p>Microwaving</p>
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<p>With the help of electro-magnetic cooking is done.</p>
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<p>Cake</p>
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<p>Broccoli</p>
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</tbody>
</table>
<p> </p>
<ol start="4">
<li><em><strong>Choose 4 methods of cookery and list the suitable equipment that is used for these(no repetitions)</strong></em></li>
</ol>
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<p><strong>Method of cookery</strong></p>
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<p><strong>Equipment used</strong></p>
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<p>1. Roasting</p>
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<p>Enameled-steel roasting pan </p>
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<p>2. Grilling</p>
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<p>Grilling Basket.</p>
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<p>3. Poaching</p>
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<p>Stockpot </p>
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<p>4. Broiling</p>
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<p>Waterbroiler pan</p>
</td>
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</table>
<p> </p>
<ol start="5">
<li><em><strong>List 5 safety aspects which must be considered for each to prevent injuries when using equipment:</strong></em></li>
</ol>
<ul class="unordered-listing">
<li>Ensure that the handle of saucepan don’t stick- so that they don’t get knocked off the store.</li>
<li>Avoid wearing loose clothes-they catches fire easily</li>
<li>Tea towel and clothes should be kept away from cooker and hob</li>
<li>When finished cooking, double check the cooker whether it is off or not</li>
<li>Make sure that the tools are clean which is to be used.</li>
</ul>
<p><em> </em></p>
<ol start="6">
<li><em><strong>What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?</strong></em></li>
</ol>
<strong>Vent hood and duct cleaning</strong>
<p>Removing the grease which is built on grease-laden vapours, it should be cleaned by contractor that is qualified.</p>
<strong>Grease filter cleaning</strong>
<p>Grease filter collects all the grease whereas grease laden vapours into the hood.</p>
<strong>Automatic Extinguishing System (AES) service</strong>
<p>It is also known as ANSUL system. It should be serviced by a qualified contactor.</p>
<strong>Deep fat fryer inspection</strong>
<p>In most commercial kitchen, it is the greatest fire hazard. It should be cleaned and must be maintained according to the recommendation of the manufacturer.</p>
<p> </p>
<ol start="7">
<li><em><strong>What are the scales of doneness and temperatures which apply for meat? What are thecritical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?</strong></em></li>
</ol>
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<p>English term</p>
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<p>French term</p>
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<p>Internal Temperature</p>
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<p> </p>
<p>Medium rare</p>
<p> </p>
<p>Medium</p>
<p> </p>
<p>Medium well</p>
<p> </p>
<p>Well done </p>
<p> </p>
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<p> </p>
<p> (à point)</p>
<p> </p>
<p> (demi-anglais)</p>
<p> </p>
<p> (cuit)</p>
<p> </p>
<p>(bien cuit)</p>
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<td width="283">
<p> </p>
<p>140 degrees F </p>
<p> </p>
<p>145 °F</p>
<p> </p>
<p>150 to 155 degrees F</p>
<p> </p>
<p>160 °F</p>
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<p> </p>
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<p>Critical aspects</p>
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<p> </p>
<p>Veal, pork and poultry are generally cooked à point at a minimum. Well done veal has an internal temperature of 77°C. Well done pork and poultry have internal temperatures of 85°C. Cooking times are a good guideline for determining the degree of doneness.</p>
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<p> </p>
<ol start="8">
<li><em><strong>How does the location of muscle in an animal affect your choice of cookery method forthe preparation of a dish? How does this affect economic aspects in commercial cookery? </strong></em></li>
</ol>
<p>The choice of cooking method is affected because when strong muscle is available then more cooking time is needed like boiling. In commercial cooking because of the usage of the energy and the time needed it to be done.</p>
<p> </p>
<ol start="9">
<li><em><strong>What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.</strong></em></li>
</ol>
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<p><strong>Cold water start</strong></p>
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<p><strong>Hot water start (blanching)</strong></p>
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<p>soften the cell walls for making more palatable and for digesting it easily.</p>
<p>Root vegetables out in cold water and heating the outside layer allows the walls of the cell to reinforce and become more resistant.</p>
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<p>In this vegetables are immersed under pre-warmed water. Following the heat treatment, vegetable, fruits are then chilled by cold water.</p>
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<p> </p>
<ol start="10">
<li><em><strong>Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.</strong></em></li>
</ol>
<ol>
<li>Manufacturer’s instructions need to be followed.</li>
<li>Microwave safe containers should be used.</li>
<li>Avoid using super heated water.</li>
<li>Check leakages.</li>
<li>Avoid using oven that operates when the door is open.</li>
</ol>
<p> </p>
<ol start="11">
<li><em><strong>What is the correct procedure for preparing and cooking pulses?</strong></em></li>
</ol>
<ul class="unordered-listing">
<li>In a large container, combine pre-soaked pulses with water and seasonings.</li>
<li>As pulses get double or triple while cooking, so use large cooking containers.</li>
<li>Bring water to boil and sim it until the pulses are tender.</li>
</ul>
<p> </p>
<ol start="12">
<li><em><strong>Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items:</strong></em></li>
</ol>
<p>Morale is build in a workplace with the help of good teamwork which helps in making the workers more productive and also improves the profit. Restaurants that have excellent term solving the problem is easier for them as people with different skills and knowledge will work together for looking for a solution.</p>
<p> </p>
<ol start="13">
<li><em><strong>Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left- over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.</strong></em></li>
</ol>
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<p>Food Safe Storage requirements</p>
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<p>Cleaning and Sanitation</p>
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<p>Specific areas and equipment that need to be cleaned</p>
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<p>Always store the food above non-veg</p>
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<p>Loose dirt and food particles needs to be removed</p>
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<p>Refrigerator</p>
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<p>In refrigerator, on different rack, store cooked food above uncooked food.</p>
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<p>Wash with detergent and hot water.</p>
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<td width="201">
<p>Cold room</p>
</td>
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<td width="227">
<p>Cover all the foods</p>
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<td width="201">
<p>Sanitizing (bacteria killing stage)</p>
</td>
<td width="201">
<p>Dry room</p>
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<p>1.     High risk food should be kept at a temperature of 5 degree Celsius or above 60 degree Celsius.</p>
<p> </p>
</td>
<td width="201">
<p>Air drying.</p>
</td>
<td width="201">
<p>Microwaves</p>
</td>
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</tbody>
</table>
<br />
<p> </p>
<ol start="14">
<li><strong>Calculation</strong></li>
</ol>
<p>The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:</p>
<p><strong>Standard Recipe Card</strong></p>
<p>Name of dish: <strong>Tandoori Chicken </strong>                                     <strong>Portions:3</strong></p>
<table class="table table-bordered">
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<td colspan="2" width="238">
<p><strong>Commodities</strong></p>
</td>
<td colspan="2" width="169">
<p>3 Portions</p>
</td>
<td colspan="2" width="160">
<p>18 Portions</p>
</td>
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<tr>
<td width="132">
<p>Item</p>
</td>
<td width="106">
<p>Specification</p>
</td>
<td colspan="2" width="169">
<p>Weight kg/l/Unit</p>
</td>
<td colspan="2" width="160">
<p>Weight kg/l/Unit</p>
</td>
</tr>
<tr>
<td width="132">
<p>Chicken</p>
</td>
<td width="106">
<p>Breast</p>
</td>
<td width="131">
<p>0.240</p>
</td>
<td width="39">
<p>kg</p>
</td>
<td width="92">
<p>1.44</p>
</td>
<td width="68">
<p>kg</p>
</td>
</tr>
<tr>
<td width="132">
<p>Tandoori</p>
</td>
<td width="106">
<p>Paste</p>
</td>
<td width="131">
<p>0.010</p>
</td>
<td width="39">
<p>kg</p>
</td>
<td width="92">
<p>0.06</p>
</td>
<td width="68">
<p>kg</p>
</td>
</tr>
<tr>
<td width="132">
<p>Yoghurt</p>
</td>
<td width="106">
<p> </p>
</td>
<td width="131">
<p>0.090</p>
</td>
<td width="39">
<p>kg</p>
</td>
<td width="92">
<p>0.54</p>
</td>
<td width="68">
<p>kg</p>
</td>
</tr>
<tr>
<td width="132">
<p>Mesclun</p>
</td>
<td width="106">
<p>Lettuce</p>
</td>
<td width="131">
<p>0.030</p>
</td>
<td width="39">
<p>kg</p>
</td>
<td width="92">
<p>0.18</p>
</td>
<td width="68">
<p>kg</p>
</td>
</tr>
<tr>
<td width="132">
<p>Cucumber</p>
</td>
<td width="106">
<p>Telegraph</p>
</td>
<td width="131">
<p>0.250</p>
</td>
<td width="39">
<p>ea</p>
</td>
<td width="92">
<p>1.5</p>
</td>
<td width="68">
<p>ea</p>
</td>
</tr>
<tr>
<td width="132">
<p>Tomatoes</p>
</td>
<td width="106">
<p>Grape</p>
</td>
<td width="131">
<p>0.500</p>
</td>
<td width="39">
<p>pun</p>
</td>
<td width="92">
<p>3</p>
</td>
<td width="68">
<p>pun</p>
</td>
</tr>
<tr>
<td width="132">
<p>Pooris</p>
</td>
<td width="106">
<p> </p>
</td>
<td width="131">
<p>6.000</p>
</td>
<td width="39">
<p>ea</p>
</td>
<td width="92">
<p>36</p>
</td>
<td width="68">
<p>ea</p>
</td>
</tr>
<tr>
<td width="132">
<p>Coriander</p>
</td>
<td width="106">
<p>Fresh</p>
</td>
<td width="131">
<p>0.125</p>
</td>
<td width="39">
<p>bch</p>
</td>
<td width="92">
<p>0.75</p>
</td>
<td width="68">
<p>bch</p>
</td>
</tr>
<tr>
<td width="132">
<p>Lemon</p>
</td>
<td width="106">
<p> </p>
</td>
<td width="131">
<p>0.500</p>
</td>
<td width="39">
<p>ea</p>
</td>
<td width="92">
<p>3</p>
</td>
<td width="68">
<p>ea</p>
</td>
</tr>
<tr>
<td width="132">
<p>Accompaniments</p>
</td>
<td width="106">
<p> </p>
</td>
<td width="131">
<p>2.000</p>
</td>
<td width="39">
<p>ea</p>
</td>
<td width="92">
<p>12</p>
</td>
<td width="68">
<p>ea</p>
</td>
</tr>
<tr>
<td width="132">
<p> </p>
</td>
<td width="106">
<p> </p>
</td>
<td colspan="2" width="169">
<p> </p>
</td>
<td width="92">
<p> </p>
</td>
<td width="68">
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<p> </p>