Hospo essay

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SITHCCC102 Prepare Simple Dishes Student Self-paced package
Answer the review questions below, using the links attached and other resources to assist you.
Performance Criteria
Review question
Links required
Completed
1.1
1. Describe three methods of heat transfer.

2. Find 10 facts about industry food handling.

3. Find two images of an open kitchen and describe them. http://chefsblade.monster.com/training/articles/213-food-science-basics-heat-transfer http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/healthandhygieneresp101.aspx

http://business.time.com/2012/08/20/nothing-to-hide-why-restaurants-embrace-the-open-kitchen/

1.2
How can the following factors affect the selection of ingredients for the preparation of dishes? seasons, price, equipment available, quality standards, stock rotation http://toolboxes.flexiblelearning.net.au/demosites/series4/409/shared/resources/kitchen/vege/select.htm 1.3
Design a poster for your restaurant staff about making salads. http://toolboxes.flexiblelearning.net.au/demosites/series4/409/shared/resources/kitchen/vege/salad_pr.htm 2.1
Make a visual equipment chart with the following headings. Large equipment, small equipment. Include images and safety and cleaning facts. https://www.google.com.au/search?q=google+images+hospitality+equipment&source=lnms&tbm=isch&sa=X&ei=JcOiUtHFOonfkAXbr4CYAQ&ved=0CAcQ_AUoAQ&biw=1254&bih=571#q=google+images+hospitality+commercial+kitchen&tbm=isch 2.2
Develop a glossary for the following methods of cookery- shallow frying, deep frying roasting, grilling, boiling. http://www.cookeryonline.com/Topics/ 2.3
How do you thaw and reheat food safely? http://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/food_safety_for_caterers.pdf 2.4
Create a standard recipe card for one practical recipe made in this unit. www.curriculumsupport.education.nsw.gov.au/.../7.../recipe_calc.doc 2.5
Chart waste using excel spread sheet for one practical lesson. Explain how you can reduce this waste. http://www.livinggreener.gov.au/waste/reducing-and-recycling/kitchen-food-waste/minimise-food-waste 3.1
Find current trends in food presentation. http://www.goodfood.com.au/good-food/food-news/food-trends-for-2013-vegetables-kimchi-and-fun-on-a-plate-20121206-2ayrn.html 3.2
Using the register of offences list the breaches that relate to storage of food in appropriate environmental conditions. http://www.foodauthority.nsw.gov.au/news/offences/prosecutions/ SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT

1. The sink is piling up with chopping boards, cutlery, glasses, pots, pans and crockery and needs to be loaded into the dishwasher immediately. You have also noticed that some items are chipped and broken.
Explain the best process to ensure all items are appropriately cleaned and the correct procedures for managing damaged items are followed.
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2. Outline the importance of having sufficient supplies of undamaged crockery available at all times during a service period.…